Double-Hearty, Double-Quick Veggie Chili

Crockpot Chili! This recipe is from Fix It Quick Favorite Brand Name Slow Cooker book. It's an easy recipe, but obviously from the picture I didn't have all the ingredients, thus did my own thing, so it turned out to be less veggie and con carne. But it's delicious!
***
2 cans (15 1/2 ounces each) dark kidney beans, rinsed and drained
1 package (16 ounces) frozen bell pepper stir-fry mixture or 2 bell peppers, chopped
1 cup frozen corn kernels
1 can (14 1/2 ounces) diced tomatoes with peppers, celery and onions
3 tablespoons chili pepper or to taste
2 teaspoons ground cumin, divided
2 teaspoons sugar
1/2 teaspoons salt
1 tablespoon extra virgin olive oil
sour cream
chopped cilantro leaves

1. In colander, combine beans, frozen pepper mixture and corn. Run under cold water until beans are well rinsed. Shake off excess water and place in slow cooker. If using fresh bell peppers, add 1 small onion, chopped.
2. Add tomatoes, chili powder, 1 1/2 teaspoons cumin and sugar. Cover, cook on HIGH 3 hours or on LOW 5 hours.
3. Stir in salt, remaining 1/2 teaspoon cumin and olive oil. Serve with sour cream and cilantro.
Makes 4 to 6 servings
***
Kitchen Hint: On preparation for crockpot cooking...
"Keep perishable foods, such as meats, poultry,
fish, and vegetables, refrigerated until preparation
and cooking time. If you opt to cut up vegetables or
meats the night before you're planning to cook them,
be sure to package each different item separately
and store in the refrigerator."
(http://www.momsmenu.com/cgi-bin/tips.cgi?display:1097851649-15434.txt)

Prune Bread (With Pumpkin)

I baked the Prune Bread (with pumpkin) and it turned out marvelous!! I was hoping it would be just as good, if not better, with pumpkin because it already asked for allspice, cloves and cinnamon-- very complementary. The recipe comes from Granny's Goodies #6 from the foster grandparents of Southeast Idaho.

Here it is!

***

1-1/2 c. sugar

1 c. vegetable oil [or 1 c. pumpkin!!]

3 eggs

3 c. flour

1 tsp. allspice

1 tsp. cloves

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. buttermilk

1 tsp. vanilla

1 c. chopped pecans

1 c. chopped prunes

****

Preheat oven to 350 degrees. Cream together sugar, oil, and eggs. Sift flour, spices, salt, baking powder and baking soda. Add to creamed mixture alternately with buttermilk and vanilla. Mix in prunes. Pour into 2 greased loaf pans. Bake 30-40 minutes.

***

Another note, I didn't have allspice so I used 1/4 tsp. each ginger, nutmeg and cloves (although it asks for 1 tsp of cloves). I left out the pecans because they weren't in the house and it saves calories. This fit into one bread pan for me, but it took close to an hour to bake through. Very good bread and it'll be a seasonal staple for us!

***

And the kitchen tip also comes from Granny's Goodies suggesting to fill an empty salt shaker with flour and using that to dust work surfaces and bread pans, etc.

Pumpkin, Pumpkin, Pumpkin!

Here are two recipes that I used with pumpkin, and added more pumpkin to substitute for oil. Healthier. Ok, the first is a winner! The second was a flop, but maybe you'll have better luck than I had. Both of these recipes are found on the good ol' Internet. The first: Pumpkin Cookies

Ingredients

• 1/4 cup margarine
• 3/4 cup vegetable oil
• 1 cup white sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup walnuts

Directions

1. Preheat the oven to 350 F (175 degrees C).
2. Cream together the margarine, vegetable oil and sugar.
3. Beat together the egg, vanilla and pumpkin.
4. Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
5. Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.
   (http://allrecipes.com/Recipe/Pumpkin-Cookies-II-2/Detail.aspx)
   

Ok and on to the next pumpkin recipe... pancakes!! Half were undercooked (my fault for making them too thick). They are not our favorites and will stick to the buttermilk.

1. LIGHT PUMPKIN PANCAKES

   In large bowl mix: 2 c. flour 1 tbsp. baking powder 1/2 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. salt 2 tbsp. brown sugar, packed 1 tsp. cinnamon In small bowl, mix: 2 slightly beaten egg whites 1 1/2 c. skim milk 2 tbsp. oil 1/2 c. canned pumpkin Add small bowl mixture to large bowl. Stir just until moistened. Heat griddle, brush lightly with oil. Pour batter by scant 1/4 cup onto hot griddle. Makes 16 pancakes.

   (http://www.cooks.com/rec/view/0,1825,145170-229206,00.html)
   
   Next time I will be experimenting with Prune bread and substituting pumpkin for oil. Will write about the next time to either recommend it or not. And in case you didn't catch it, the kitchen hint is to substitute oil 1:1 with pumpkin!
   
   

Egg casserole and muffins

Ham & Cheese Strata (A Pampered Chef recipe)

I doubled this recipe to fit an 8x8 dish. And you need to at least double this one! I also replaced the green onions with broccoli. I have also used spinach, but I have made it with green onions. Just adjust the casserole to your liking and don't forget the herbs!!

3 eggs

3 T milk

1 tsp dijon mustard

2 slices white bread, cut into 1 inch

1 green onion with top, thinly sliced

2 oz cheddar cheese, shredded (1/2 cup)

2 oz chopped cooked ham (1/2 cup)

***

Preheat oven to 350 degrees. Spray [baking dish] with vegetable oil [...]. In medium bowl, whisk eggs, milk and mustard. Stir in bread, onion, cheese and ham; mix well. Pour egg mixture into [dish]. Bake 20-25 minutes [note from me: will need 30-35 minutes when doubled] or until set. Yield: 2

Nutritional facts: per serving 290 calories and 15 g of fat

Muffins!!

From Better Homes & Gardens

and for nutrition facts: 136 calories per muffin and 5 grams of fat

1-3/4 c all-purpose flour

1/3 c sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg

3/4 c milk

1/4 c cooking oil

1 recipe Streusel Topping (optional)

Grease twelve 2-1/2 inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture.... Stir just until moistened (batter should be lumpy...). Spoon batter into prepared muffin cups, filling each two-thirds full.... If desired, sprinkle Streusel Topping over muffin batter in cups. Bake in a 400 degree oven for 18 to 20 minutes or until golden brown and a wooden toothpick inserted comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 tsp finely shredded lemon peel into batter.

Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.

Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.

Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seed to flour mixture.

Banana Muffins: Prepare [as above], greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.

** 184 calories and 9 g fat per Banana Muffin!

Cheese Muffins: Prepare [as above], except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.

**155 calories and 7 g fat per Cheese Muffin!

And finally the optional topping (have never tried this myself)!

Streusel Topping: Combine 3 tablespoons all-purpose flour, 3 tablespoons brown sugar, and 1/4 teaspoon ground cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped nuts.

Coming, I promise!

Soon I will post the recipes for Ham and Cheese Strata (made this egg casserole yesterday) and Pumpkin Cookies (first attempt to be made tomorrow).  Hopefully I'll get on the ball and start baking!!

Pumpkin White Chocolate Tiramisu (Studio 5)

I saw this recipe on Studio 5 on KSL and I so wanted to try it. I made my mom's birthday cake this year and I decided to go festive and assemble this cake. I couldn't find pumpkin butter so instead the cream was entirely white chocolate flavored and I bought two pumpkin pound cakes. It's a delicious cake, oh so creamy and the pumpkin is perfect for November!

White Chocolate Pumpkin Tiramisu

Ingredients:

• 9-inch Spring form pan lined with parchment
• 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
• 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
• 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
• 1- 8 oz. package cream cheese at room temperature
• ¾ cup sugar
• 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
• 3 tbs. prepared pumpkin butter
• ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.
To assemble the tiramisu:
Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.
Cover and chill overnight to set firm. May keep refrigerated for up to two days.
Loosen spring form and remove parchment. Smooth sides with a spatula.
Serve with whipped cream and garnish with a sprinkle of cinnamon.

Whipped Cream

Ingredients:

• 1 cup whipping cream
• ¼ cup powdered sugar
• ½ tsp. vanilla extract

Method:

Whip ingredients on high till soft peaks form.

(Recipe from: http://www.ksl.com/index.php?nid=204&sid=8563983)

Kitchen Hint: Use a whisk to whip cream (may take a couple of minutes put it will get creamy) rather than getting your hand mixer dirty. ~~Rachel Ray

Low Fat Pineapple Cake (A Family Recipe)

So moist and sweet! Next time I make this I'll cut back on the sugar and see if it compromises the taste at all.

Recipe:

1 (20 oz) can crushed pineapple, undrained

1-3/4 cups sugar

2 beaten eggs

2 cups flour

2 tsp baking soda

1/2 tsp salt

1 tsp vanilla

Mix dry ingredients together. Mix in order; don't over mix batter. Pour into a 9x13 pan and bake at 350 degrees for 25-30 minutes [may take longer, check if fully baked through]. Take from the oven and poke holes with a fork, pour sauce over and smooth in.

Glaze Sauce Recipe:

Melt 2 T butter in saucepan, stir in 2/3 cups brown sugar, 1 egg yolk and 1/3 cup pineapple juice. Cook about 8 minutes stirring constantly.

Kitchen Hint: Refrigerate pineapples for up to 2 days. Cut pineapple last a few more days if placed in a tightly covered container and refrigerated. (Better Homes & Gardens. 12th ed, 2002. 533.)

Spaghetti Pie (Better Homes & Gardens)

This is a square spaghetti pie, but please do make it in a pie pan!! I also just used my own recipe for the spaghetti sauce and added spinach once too. Creative idea!

Recipe:

4 oz dried spaghetti

1 T butter or margarine

1 beaten egg

1/4 c grated Parmesan cheese

8 oz ground beef

1/2 chopped onion (1 medium)

1/2 c chopped green sweet pepper

1 clove garlic, minced

1/2 tsp fennel seed, crushed

1 (8 oz) can tomato sauce

1 tsp dried oregano, crushed

Nonstick cooking spray

1 c low-fat cottage cheese

1/2 c shredded part-skim mozzarella cheese

1. Cook spaghetti according to package directions. Drain.

2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside.

3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, garlic, and fennel seeds until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through.

4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese on the top and up the sides of pasta crust. Spread meat mixture over cottage cheese. Sprinkle with shredded mozzarella cheese.

5. Bake in a 350 degree oven for 20-25 minutes or until bubbly and heated through. To serve, cute into wedges.

[Better Homes and Gardens Cook Book. 12th ed, 2002. 382]

Kitchen Hint: Store tomatoes at room temperature for up to 3 days. Do not store tomatoes in the refrigerator because they lose their flavor (BH&G, 531)

Cottage Cheese Enchiladas

Good use for rotisserie chicken leftovers!

Here's a quick recipe for red sauce: 2 T flour, 1/2 cup vegetable oil, 1/4 cup chili powder, 4-6 oz tomato sauce, 1-1/2 cups water... whisk together flour and oil over medium heat until light brown; add chili powder. Mix in tomato sauce and water. Let it simmer on low for 15-20 minutes until thick.

Recipe: 1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Directions:
For meat mixture, add oil, chicken (I always use canned or leftover from a rotisserie), onion, and green chile peppers in a skillet, heated over medium high.  When the onion is tender, add the taco seasoning according to its package directions. 
In another bowl, prepare the cheese mixture by mixing sour cream, cottage cheese, salt and pepper.  Pre-heat the oven before assembling the enchiladas.  Warm tortillas so they are easier to handle.  Place a spoonful of meat and cheese mixtures and shredded cheese in each tortilla.  Roll tortilla and put in a greased 9x13 dish.  Pour the enchilda sauce and any remaining cheese, cheese- and meat mixture over the enchiladas.  Bake for 30 minutes until bubbly.[

http://allrecipes.com/Recipe/Cottage-Cheese-Chicken-Enchiladas/Detail.aspx]

Yummy Red Enchilada Recipe-- great flavors!

Helpful Hint: "If you dunk onion, cutting board and knife in cold water before using them for cutting, it will prevent tears." [Youngkrantz, Gini. Authentic German Home Style Recipes. 4 edition, 1994. 202]

Chicken, Spinach, and Potato Soup

The best thing about cooking is the flexibility. This recipe really just inspired me to make a one pot soup. I really didn't follow the recipe closely. I cut up the vegetables (golden potatoes, carrots, celery, red onion), added chicken stock (two cups), an entire 12.5 oz can of chicken (yes, that's the flexibility part--finding shortcuts if needed) and to top it off the four cups of water. I put in the spinach and dried herbs, salt and pepper when there was ten minutes left of cooking time. I had the soup on the stove for about 45 minutes. Pretty good homemade soup!

Chicken, Spinach, and Potato Soup

1 12.5-oz canned chicken
2 cups chicken stock
4 cups water
1 large onion, thinly sliced
1 tsp garlic powder
4-6 russet, golden, or red large potatoes, cubed
1 (10 ounce) bag fresh spinach
celery stock
carrots
salt and pepper to taste
2 tsp Italian seasoning
1/4 cup grated Parmesan cheese

My Directions:
Dice potatoes, onions, celery, and carrots.  As you cut the vegetables, put them in a medium pot and cover with water.  Boil vegetables until potatoes are tender, drain.  Add entire can of chicken, chicken stock and 4 cups or water.  Bring to a boil, again, then lower the heat down to medium low and cook for about 20 minutes longer.  About 10 minutes before the soup is done, add spinach, salt, pepper and the herbs/spices.  If you wish, sprinkle grated Parmesan cheese on soup at the table.

Recipe inspired by Chicken, Spinach, and Potato Soup on www.allrecipes.com

Helpful Hint: A good soup really needs salt, preferably coarse salt.  If you must avoid salt, know that the flavor will be greatly diminished.  Adding no-salt or low-sodium broth concentrate will help.  (http://homecooking.about.com/od/specificdishe1/a/chicksouptips.htm)

Spiced Carrot Cake

I made this cake yesterday with my husband. He loves carrot cake, but mentioned that it was a bit dry. I thought it was fine. His mother and her boyfriend liked it. We did not make the quick glaze or put powder sugar (we just ate it with whipped topping/vanilla ice cream).

This is a great recipe from Everyday Baking from Everyday Food.
Spiced Carrot Cake

1/4 cup vegetable oil

1 cup all purpose flour

1 tsp baking soda

1 tsp cinnamon or 1/2 tsp cardamom

1/4 tsp salt

2 large eggs

1/2 cup sugar

1/3 cup packed light brown sugar

1/3 cup low fat plain yogurt

1 cup finely shredded packed carrots

Quick glaze or powder sugar

Preheat oven to 350 degrees. Grease an 8-inch round pan for later use.  Mix together flour, baking soda, cinnamon/cardamom and salt in a medium bowl.  Whisk together wet ingredients (eggs, sugar, brown sugar, yogurt, and oil) in a separate bowl.  Slowly combine dry- into wet ingredients just until moistened then add shredded carrots.  Pour cake batter into the greased cake pan.  Bake about 40-45 minutes.  Cool about 15 minutes in the pan.  Remove from pan and let cool on a wire rack.  Sprinkle powder sugar or decorate with the Quick Glaze.

Quick Glaze

Combine 1/2 cup powder sugar and 1 to 2 tsp water until smooth.  It needs to be thick enough to stay on the cake, a thinner glaze would be absorbed.  After decorating the cake (with a fork), let it cool.

Helpful Hint: Lettuce keeps better if you store it in the refrigerator without washing it. Keep the leaves dry. Wash lettuce the day you are going to use it. (Granny's Goodies #6, 2002)

Fall recipes

Here is what I look forward to making this season:

• Butternut Squash Roll
• Carrot Cake
• Molasses Crinkle cookies
• Zucchini bread
  
• Potato Soup
• Baby food

Can't wait to post the recipes and pictures of them.

Kitchen Hint: "Do not use metal bowls when mixing salads.  Use wood, glass or china."(Granny's Goodies #6, 2002)

Becky's Kitchen

As a child, I sometimes imagined being a host on a cooking show. This is the closest that I will get. My background in cooking/baking is simple: a single cooking class at Snow College (2003) and trial & error. This format might be better than a show because people following the blog can post variations to recipes. Can't wait to cook and bake this fall!