Well, this recipe started with us buying a soup mix (for a rather premium amount). After getting tired of paying that amount for a piddling bit of food (IMHO) and looking at the ingredient list, I decided that I would attempt to make the mix on my own. After starting with their list of about 4 ingredients, I fiddled with it until I got something that we all liked. I will state that we like to eat spicier foods. While this is not overly spicy hot (Med. G would not eat it if it was too hot), it does have a bit of a bit to it. For those who want it more mild, reduce the amount of cayenne pepper (a little goes a LONG way).
So here it what we came up with (and will now start making already bagged up "kits" for our own ease - they I do not have to drag out half the spices in the pantry each time, lol) - remember, though, I am making "kits" for us so all I have to do is add water - thus all the dry spices. You could easily use fresh:
Melisa's Lentil Soup
6 Cups of water
1/2 C of dry rice
3/4 C of red lentils (although, I suppose any color would work!)
1 TBS dried onion (if you have fresh on hand, absolutely use that)
1 tsp dried parsley
1 tsp turmeric
1 tsp cumin
1 tsp basil
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp cayenne pepper
Put into a pan, bring to a boil, reduce heat, simmer for about 45 min. Dinner is served. You can do this in the crockpot as well, but allow about 6 hours for it to cook. I have made it like that numerous times. Kind of nice to dump it all in a crockpot and not have to worry about it until you are ready for dinner.
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On a side note, I also cook extra rice (for texture and to make the soup go further). Usually 1 C dry rice/2 C of water. AND I also use cut up bites of chicken in it much of the time. The chicken is absolutely NOT needed, but something I sometimes want.
Gary and I like to put shredded cheese, sour cream and a tiny bit of hot sauce in our bowls as well. The children prefer to eat theirs plain.
I finally made my husband his Strawberry Rhubarb pie that he has been wanting earlier this week. The strawberries and the rhubarb ripened at differing times (it seemed), so I chopped and froze the rhubarb I got from a good friend. I made the pie crust from freshly ground soft wheat. He said he thinks it made the pie taste even better than the regular white flour crust. If I remember, I will post the recipes for both, but they are both pretty basic recipes that you can get out of about any cookbook. Needless to say, since I have more rhubarb in the freezer, I will probably have to make him another one at a later date, lol!
However, that said, our favorite pie is a Lemonade pie and I made it yesterday afternoon for dessert for dinner. I found the recipe probably 10 years ago in one of my Taste of Home cookbooks and it has been a favorite ever since. It is one, that because of the uncooked dairy, we have to give Young M Benadryl so she can have it safely. I will say that although it state refridgerate, we actually put ours in the freezer because otherwise it seems not to really set and is a gooey, yummy mess, lol! Oh - and I actually make 2 pies (I get 2 crusts) out of the recipe. No, it does not fill up either crust entirely, but you just don't need THAT much of this as it is very rich and then we have one ready for another hot day.
Here it is:
Ingredients:
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed lemonade concentrate (we actually use Pink Lemonade concentrate)
In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Beat in lemonade concentrate. Fold in whipped topping and food coloring if desired. Pour into crust. Cover and refrigerate until set. Yield: 8 servings.
So, I tried out the Baked Oatmeal again (referred to in the last post) and made the change of pan size. That seemed to help with the moistness factor. Very yummy.
Out of the Dining on a Dime Cookbook (also referred to in the last post), M decided she wanted to try the recipe for Navajo Fry Bread. I have to say, to my OKC readers, we have called this Indian Fry Bread in years past (especially at the Arts Festival...yummy - one of the things I totally miss is the Indian Tacos served there, sigh). Anyway, M did all the prep work and the mixing. I did the frying. I had not actually fried anything (in this manner, anyway) in a long time, lol! So, I was not willing to try to let M do something I had not done in an extended period. However, I was able to counsel her on frying safety (so all was not lost) and mom is now more comfortable with it again. We tend to bake or skillet fry with just the tiniest bit of coconut oil, rather than deep fry things, so it could be a while before we use that much oil again...
Back on track - it was sooo yummy. We had some plain and some we sprinkled with Cinnamon Sugar (think Sopapillas) before the grease all drained off. Soooo yummy when it is warm.
While feeling wonderful and fabulous is probably not in the top 10 words I would describe how I am feeling these days (although, not far from it - I am just about done with whatever creeping crud I had and my back is much improved), I am feeling the desire to cook again and at least have the energy to go with it.
I have made one other Baked Oatmeal recipe - it was good, but I am always trying variations on such things. This one I found last week - I wanted something other than just regular Rolled Oats for breakfast. So, off I went to see what I could find online (did not want to drag out the cookbooks at that moment). This is what I came up with at www.allrecipes.com (my adjustments listed below):
In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
3.
Bake in preheated oven for 40 minutes.
I replaced the dried cranberries with a handful of chocolate chips (always have some on hand, not so much the cranberries, lol, but I may try it with the dried cherries next time). We also topped it with just the tiniest bit (read that as Mom poured it) of maple syrup. Now, some things I will try next time with the same recipe: It was a tad bit dry to my thinking. Yes - I could have left it in too long, so I will watch it a bit closer the next time. I will also probably try it in a square baking pan - those were thin slices, KWIM? And everyone had seconds - so use a smaller pan, thus potentially retaining moisture and then I only have to serve once, lol!
M happened to see this recipe last week on the same page (a link to it) as the above and she thought it sounded yummy. SO, we had daddy pick up some new potatoes on the way home (yes, we always have the spices on hand!) and some fish to go with (Not a necessity, but they sure went well together!). This is a for sure keeper recipe! We actually had it again tonight and I made a couple of ever so tiny changes, but not in ingredients or processing. I will list it below the recipe as well.
Combine all ingredients in a plastic bag; toss to coat. Pour into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 450 degrees F for 35 minutes or until potatoes are tender. Remove from the oven and cover with foil to keep warm while broiling the fish. (Guess you are supposed to eat with fish??)
Okay, only tiny minor change - G picked up baby Yukon Golds - they worked well here. I happened to look at the comments on this one and someone suggested that you had best grease the baking pan or the potatoes will stick and make a nasty mess to clean. Yep, I took that one to heart and sprayed with Olive Oil. The same person also suggested turning them frequently so they are "crispy" all over. We did that as well. They did take a tiny bit longer than stated in the recipe - could be our oven though {shrug}. They turned out wonderfully and Yummy! Princess Picky Pants (aka M) LOVED them and ate more than any of us. Guess we had best put this one in the easy rotation of yummy foods. I could see this being done in a foil pack on the grill and/or eating with steak....mmmmm.
Okay, the second time, it was simply a processing change. I felt like we left a lot of the coating goody in the baggie (and caused un-necessary waste of a plastic bag - yeah I could have washed it, but I did not). So, this time, I mixed the tiny amount of ingredients in a large bowl, dumped in the potatoes and put a lid on and shook, swirled, etc. I dumped them into my cooking pan (coated with Olive Oil) and then, used my rubber scrapper to get out the yummy coating goody. I dribbled that over the top of the potatoes. G said he turned them more frequently this time (we did it every 10 min last time and he said added in 1 or 2 extra turnings). Oh - and because of personal preference, we increased the pepper from 1/8 to 1/4 t. They turned out fabulous! And, of course, once again, there were none left, lol!
So, for very little effort, this was worthwhile. M will get to make this one for us next time, I think. M & I are working on doing stuff out of the Marmee Kitchen Primer and I think this will make a timely addition. She loves to cook (okay, we all do - Med. G included).
I should add, that I recently received a new cookbook (I know, I know C.W. - like I needed more, lol - I think you saw how many I had when you helped me pack the kitchen!). It is Tawra Kellam's and Jill Cooper's Dining on A Dime. What I like about this cookbook? The recipes are simple - not too many "froo-froo" recipes. Ingredients are what one would typically have in their pantry already. These are ones that I need right now. Since I am teaching M to cook (and a little bit with Med. G), simple recipes are a great thing. So many dinner recipes seem to rely on "Cream of something" soups - something we do not use much of around here because of the dairy issue and while there are a couple in this book, it is not overwhelming filled with them. AND, they have a recipe to make your own "Cream of something" soup in it, lol!
Okay, I need to get off the computer - Baby G thinks he needs to eat again and I need to get the children's lesson books checked so they can get to work right away in the morning.
I made these this morning - YUMMY! I did make them the first time with the corn syrup (yes, I know - but I do have some on hand most of the time). I usually try to make a recipe the way it indicates the first time and tweek it from there. Next time, I will make a simple sugar syrup and see how that works instead. However, I did notice at my favorite Sentry foods that the Mom's Best brand of cereal had a Honey Grahams which is, in general, the same but better for you than "Golden" Grahams (no HCFC!).
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S'More Drops
Not camping and still want s'mores?
This is the ideal food if you want to cook something fun for or with kids.
4 cups Golden Grahams
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla
In a large bowl, combine cereal and marshmallows; set aside. Place
the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe
dish. Microwave, uncovered, on high for 1-2 minutes or until smooth,
stirring every 30 seconds. (Or put the chocolate, corn syrup and
butter in a 1 quart pan and melt it over low heat on the stove.)
Stir in vanilla. Pour over cereal mixture and mix well. Drop by
tablespoons onto waxed paper-lined baking sheets. Cool. Makes 2 1/2
dozen.
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