Okay, this is that yummy cucumber yogurt stuff that you get on Gyros, modified slightly to accommodate our family tastes. I love this stuff! It is a yummy veggie dip and tastes delish on the Greek chicken recipe below.
1 cup Greek yogurt
1 cucumber, peeled and seed scooped out
1 crushed clove of garlic (garlic press)
1 tsp dried dill
1/8 tsp sea salt
1/8 tsp black pepper
1/4 tsp red wine vinegar
Grate the cucumber and put into a smooth cloth towel or napkin (not terry cloth) Squeeze the juice out of the cucumber into the sink.
Combine the rung out cucumber and the rest of the ingredients and mix well. Cover and refrigerate for an hour.
Saturday, March 6, 2010
Greek Chicken
Okay, I kind of made this up with bits and pieces of other recipes, but I think it is yummy and flavorful!
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
4-5 boneless skinless chicken breasts trimmed and cubed
2 tbsp olive oil
juice from one lemon
1 tsp red pepper flakes
1 tsp dried dill weed
2 tsp dried oregano
1 tsp seat salt
3 crushed garlic cloves
1 red pepper cut into ribbons
1 yellow pepper cut into ribbons
1 green pepper cut into ribbons
2 sweet onions cut into thin strips
2 fresh tomatoes diced
Tatziki
Wraps or pitas
Throw the first 8 ingredients into a ziploc bag and shake up well. Allow to marinate for an hour or over night.
Spray an electric fry pan with olive oil spray and set the temp at 350 degrees. When pan is hot, add chicken and stir until all sides of chicken lose their pink color (about 5 minutes)
Cover the pan and reduce the heat to 250 degrees and continue cooking for 10 minutes
Uncover and turn the chicken pieces over. (There will be a lovely caramel colored brown glaze on the chicken.) Continue cooking the other side for 5 minutes.
Remove chicken from pan and set aside. Spray the pan lightly again and add 1 tbsp of olive oil. Throw peppers and onions in pan and saute until the onions are soft and clear.
On a wrap or on a plate put 1/2 cup chicken, 1 cup of sauteed vegetables, diced tomatoes and 1-2 tbsp tatziki. Wrap up and eat or enjoy it from the plate with your fork. (Gluten free)
Thursday, February 25, 2010
Butternut Squash Soup
Yes, another soup recipe! The snow is coming down yet again today and it reminded me that I loved the soup I made last night! Kyle and Zach liked it, Chloe thought it was okay, and Ben wouldn't even try it. However, these are MY favorite recipes. So here goes
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
2 medium butternut squash
2 cups low sodium chicken broth
1 13-14 oz can of coconut milk
1 tsp ground ginger
1 tsp sea salt
2 tbsp fresh chopped cilantro
Cut squash in half and scoop out seeds. Place in a shallow baking dish that has 1/4 inch of water in it. Bake at 350 degrees until soft. ( one of my squash took only 25 minutes and the other took 50. So, keep checking the squash to see if it is soft. With the one that was taking longer I turned the center part into the water half way through to keep it from drying out)
Allow squash to cool so you don't burn your hands.
Scoop out one of the squashes into a blender and add the chicken broth and puree. Pour that mixture into a pot.
Scoop out the remaining squash into the blender and add the coconut milk and puree. Add this mixture to the pot.
Add the ginger, sea salt and cilantro to the pot, mix well, heat and serve.
Tuesday, February 16, 2010
Carrot (Sunshine) Soup
So, I started "eating clean" last week. I have enjoyed it largely because I can play with new recipes. This recipe looked good but also familiar. My mom used to make "Solskin Soup" which it turns out is very similar to this recipe.
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
1/2 cup olive oil or melted coconut butter (I use 1/4 cup of of each)
1 cup chopped onion
1 large sweet potato peeled and diced
6 cups peeled grated carrots
2 cloves of garlic (use a garlic press)
2 boxes low sodium chicken broth ( Rachel Rays is lower in sodium than the popular brand marked "low sodium")
1 tsp white pepper
1 tbsp sea salt (if you don't have sea salt use 1 tsp regular salt)
Juice from two fresh squeezed oranges
1 1/2 tsp ground ginger
Saute onion in oil until onions are tender.
Add carrots, sweet potatoes, and garlic and saute on low for 15 minutes more.
Add broth and salt and pepper and bring to a boil.
Reduce heat to a simmer add orange juice and ginger and simmer for one hour.
Blend the soup in a blender until smooth and serve.
My family liked this with a dollup of sour cream in it! Yummy!
Chocolate Zucchini Bread Gluten Free!!!
Okay, I like zucchini bread too. Here is one I can eat.
1 1/4 cups gluten free flour
1/4 cup cocoa
2 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/3 cup sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cups shredded zucchini
Mix dry ingredients
Beat eggs.
Add sugar and oil and vanilla and mix well
Stir in zucchini
Add dry ingredients and stir until well combined
Pour into a greased 9x5 loaf pan
Bake at 325 for 1 hour.
1 1/4 cups gluten free flour
1/4 cup cocoa
2 tsp xanthum gum
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1 1/3 cup sugar
2/3 cup canola oil
2 tsp vanilla
1 1/2 cups shredded zucchini
Mix dry ingredients
Beat eggs.
Add sugar and oil and vanilla and mix well
Stir in zucchini
Add dry ingredients and stir until well combined
Pour into a greased 9x5 loaf pan
Bake at 325 for 1 hour.
Zucchini Bread
My family loves zucchini bread and I love sneaking in extra good stuff like the pineapple in this recipe!
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
4 eggs
2 cups sugar
2 cups grated zucchini
2/3 cup canola oil
2 tsp vanilla
2 8oz cans crushed pineapple drained
Mix dry ingredients together in separate bowl.
Beat eggs until foamy.
Add sugar, zucchini, oil and vanilla and mix well.
Add dry ingredients and stir until well combined and then fold in pineapple.
Pout into 2 9x5 inch loaf pans that have been sprayed with non stick spray.
Bake at 325 degrees for 1 hour.
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
4 eggs
2 cups sugar
2 cups grated zucchini
2/3 cup canola oil
2 tsp vanilla
2 8oz cans crushed pineapple drained
Mix dry ingredients together in separate bowl.
Beat eggs until foamy.
Add sugar, zucchini, oil and vanilla and mix well.
Add dry ingredients and stir until well combined and then fold in pineapple.
Pout into 2 9x5 inch loaf pans that have been sprayed with non stick spray.
Bake at 325 degrees for 1 hour.
Thursday, January 28, 2010
Chocolate Raspberry Crumb Bars
I should have put these here before now, because they are one of my best friend's favorites, but I am a little slow sometimes. These are great, tasty bar cookies, easy to make and friendly for people who can't have eggs. I also usually leave the nuts out for my Benjamin's sake. Thanks for asking for the recipe Mischa!
1 cup butter softened
2 cups flour
1/2 cup brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips
14 oz can of sweetened condensed milk
1/2 Cup chopped walnuts or pecans (optional)
1/3 cup raspberry jam
Beat butter, flour, brown sugar and salt until well mixed. It will be crumbly.
Press 2 cups of this mixture into a greased 9x13 pan and bake at 350 degrees for 12 minutes
While it is baking, combine the sweetened condensed milk and half of the chocolate chips in a microwave safe bowl and microwave on high for 1 minute. Stir the mixture until it is smooth, well combined and the chips are all melted. (Microwave for 15 seconds more at a time as necessary to get it all melted)
Spread chocolate mixture over the hot crust, sprinkle the reserved crumb mixture evenly over the top, and top with remaining chocolate chips, nuts if desired and teaspoons of the raspberry jam.
Return pan to oven and bake for 25-30 minutes more.
Cool and cut into bars.
TIP: A plastic knife is the best for cutting these bars and brownies too! It doesn't break up the top like a metal knife does.
1 cup butter softened
2 cups flour
1/2 cup brown sugar
1/4 tsp salt
2 cups semi sweet chocolate chips
14 oz can of sweetened condensed milk
1/2 Cup chopped walnuts or pecans (optional)
1/3 cup raspberry jam
Beat butter, flour, brown sugar and salt until well mixed. It will be crumbly.
Press 2 cups of this mixture into a greased 9x13 pan and bake at 350 degrees for 12 minutes
While it is baking, combine the sweetened condensed milk and half of the chocolate chips in a microwave safe bowl and microwave on high for 1 minute. Stir the mixture until it is smooth, well combined and the chips are all melted. (Microwave for 15 seconds more at a time as necessary to get it all melted)
Spread chocolate mixture over the hot crust, sprinkle the reserved crumb mixture evenly over the top, and top with remaining chocolate chips, nuts if desired and teaspoons of the raspberry jam.
Return pan to oven and bake for 25-30 minutes more.
Cool and cut into bars.
TIP: A plastic knife is the best for cutting these bars and brownies too! It doesn't break up the top like a metal knife does.
My Favorite Party Punch
This makes a bunch and is always a hit!
4 cans frozen concentrate limeade thawed
1 large bottle pomegranate juice (100% juice not "drink")
1 large bottle cranberry juice (100% juice not "cocktail")
4 2 liter bottles ginger ale
2 1 Gallon Ziploc bags
In each ziploc bag put 2 cans of limeade and half of each of the bottles of juice. Seal the bag well. (Sometimes I double bag it.)
Put in freezer for at least two hours or until ready to serve.
Put one bag of punch mix into large punch bowl with 1 and a half to 2 bottles of the ginger ale. Stir and break up any large pieces of the frozen mixture until it is slushy.
(If the bag is frozen hard, take it out of the freezer about an hour before you are serving and let it get a little soft in the punch bowl.)
4 cans frozen concentrate limeade thawed
1 large bottle pomegranate juice (100% juice not "drink")
1 large bottle cranberry juice (100% juice not "cocktail")
4 2 liter bottles ginger ale
2 1 Gallon Ziploc bags
In each ziploc bag put 2 cans of limeade and half of each of the bottles of juice. Seal the bag well. (Sometimes I double bag it.)
Put in freezer for at least two hours or until ready to serve.
Put one bag of punch mix into large punch bowl with 1 and a half to 2 bottles of the ginger ale. Stir and break up any large pieces of the frozen mixture until it is slushy.
(If the bag is frozen hard, take it out of the freezer about an hour before you are serving and let it get a little soft in the punch bowl.)
Thursday, January 21, 2010
Pumpkin Chocolate Chip Cookies
My husband and father in law love those soft pumpkin cookies that you get at the grocery store. But, you get like 10 cookies for $4.00!! Too expensive. This recipe imitates them very well and makes about 36-40 cookies. (This also works well with gluten free flour and 1/4-1/2 tsp xanthum gum)
1 cup butter
2 cups sugar
1 15 oz can pumpkin
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
2 eggs
1 Tbsp vanilla
4 cups flour (or 3 and 1/2 cups gf flour and the xanthum gum)
12 oz chocolate chips
Beat together butter, sugar and pumpkin until well combined and fluffy.
Add next 6 dry ingredients and beat until combined.
Beat in eggs and vanilla
Beat in flour
Stir in chocolate chips
Drop rounded teaspoons 2 inches apart onto a cookie sheet and bake at 350 degrees for 13-15 minutes.
1 cup butter
2 cups sugar
1 15 oz can pumpkin
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
2 eggs
1 Tbsp vanilla
4 cups flour (or 3 and 1/2 cups gf flour and the xanthum gum)
12 oz chocolate chips
Beat together butter, sugar and pumpkin until well combined and fluffy.
Add next 6 dry ingredients and beat until combined.
Beat in eggs and vanilla
Beat in flour
Stir in chocolate chips
Drop rounded teaspoons 2 inches apart onto a cookie sheet and bake at 350 degrees for 13-15 minutes.
Hummingbird Cake
I was asked to post this recipe this past weekend. This is a very moist cake. I make this cake without the pecans and replace half the oil with applesauce to use for all my kids first birthdays. I also very often avoid the fuss of a layer cake and make it as a sheet cake in a 13x9x2 inch pan. When I do make it as a sheet cake I increase the cooking time to 45 minutes and I use only half the frosting recipe.
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2 tsp cinnamon
3 eggs
3/4 cup canola oil
2 tsp vanilla
1 8oz can crushed pineapple undrained
1 cup finely chopped pecans
2 ripe mashed bananas
Combine dry ingredients in a bowl.
Stir in oil, eggs and vanilla until batter is moist.
Add bananas, pineapple and pecans and mix well.
Pour batter into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 25-30 minutes. (Wooden pick cake test works great on this recipe)
Cool in pans for 15 minutes and then on racks until completely cool.
Frost with Cream Cheese Frosting:
Cream together:
1/2 cup soft butter
1 8ox package of cream cheese (also softened)
16 oz powdered sugar
1 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
2 tsp cinnamon
3 eggs
3/4 cup canola oil
2 tsp vanilla
1 8oz can crushed pineapple undrained
1 cup finely chopped pecans
2 ripe mashed bananas
Combine dry ingredients in a bowl.
Stir in oil, eggs and vanilla until batter is moist.
Add bananas, pineapple and pecans and mix well.
Pour batter into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 25-30 minutes. (Wooden pick cake test works great on this recipe)
Cool in pans for 15 minutes and then on racks until completely cool.
Frost with Cream Cheese Frosting:
Cream together:
1/2 cup soft butter
1 8ox package of cream cheese (also softened)
16 oz powdered sugar
1 tsp vanilla
Wednesday, January 6, 2010
Lemon Lime Bars
Perhaps because it is so cold, that my heart and tongue are longing for summer. These are my favorite Lemon Bar Cookies. Probably because of the lime! This recipe works well gluten free.
2/3 Cup butter softened
1/2 Cup brown sugar packed
2 1/2 Cups flour, divided (or 2 1/2 cups gluten free flour and 1/2 tsp xanthum gum)
4 tsp finely shredded lemon peel, divided
6 Eggs
2 Cups sugar
1/2 Cup lemon juice
1 tsp baking powder
1/4 tsp nutmeg
1 tsp finely shredded lime peel
For crust beat butter and brown sugar until creamy. Add 2 cups of flour (or 2 cup of the gf flour and the xanthum gum) and 2 tsps of the lemon peel and beat until crumbly. Line a 13x9 pan with heavy foil, and press mixture into the bottom of the pan. Bake 20 minutes at 350 degrees.
While crust is baking, combine eggs, sugar, remaining flour, lemon juice, baking powder and nutmeg and beat on medium for 3 minutes. Stir in remaining lemon and lime peel. Pour over hot crust and bake for 20-30 minutes more. (Until top is golden and it is no longer jiggly)
Cool for one hour on rack and then refrigerate for two hours or until ready to serve. Dust with powdered sugar and cut into squares.
2/3 Cup butter softened
1/2 Cup brown sugar packed
2 1/2 Cups flour, divided (or 2 1/2 cups gluten free flour and 1/2 tsp xanthum gum)
4 tsp finely shredded lemon peel, divided
6 Eggs
2 Cups sugar
1/2 Cup lemon juice
1 tsp baking powder
1/4 tsp nutmeg
1 tsp finely shredded lime peel
For crust beat butter and brown sugar until creamy. Add 2 cups of flour (or 2 cup of the gf flour and the xanthum gum) and 2 tsps of the lemon peel and beat until crumbly. Line a 13x9 pan with heavy foil, and press mixture into the bottom of the pan. Bake 20 minutes at 350 degrees.
While crust is baking, combine eggs, sugar, remaining flour, lemon juice, baking powder and nutmeg and beat on medium for 3 minutes. Stir in remaining lemon and lime peel. Pour over hot crust and bake for 20-30 minutes more. (Until top is golden and it is no longer jiggly)
Cool for one hour on rack and then refrigerate for two hours or until ready to serve. Dust with powdered sugar and cut into squares.
Monday, January 4, 2010
Ham and Gouda Quesadillas
It is snack season! Right? Bowl games and for me in February I have an Oscar party. This is one of my favorite finger foods and it's easy too!
Tub garlic and herb spreadable cream cheese (You will have leftovers)
8 Tortillas (Flour are best, but you can use a very soft corn tortilla if you are needing a gluten free alternative)
16 Thin slices of cooked ham (To you preference- for this I like Black Forrest)
1 Cup shredded Gouda cheese (Monterey Jack is a cheaper substitute, but the Gouda is worth it!)
1 Jar sun-dried tomato pesto (You will have leftovers)
Spread 4 tortillas with cream cheese.
Top with 2 slices of ham and 1/4 cup of Gouda.
Spread remaining tortillas with about 2 tsp of the pesto each and put the pesto side down on top of the already assembled tortillas
Spray fry pan with non stick spray (olive oil preferably) and heat the pan over medium heat. Add a quesadilla to the pan and spray the top lightly with the non stick spray. Cook quesadilla 2-3 minutes on each side, until golden brown and cheese is melted. Repeat with remaining quesadillas.
Cut each quesadilla into 8 wedges with a pizza cutter and serve warm.
Tub garlic and herb spreadable cream cheese (You will have leftovers)
8 Tortillas (Flour are best, but you can use a very soft corn tortilla if you are needing a gluten free alternative)
16 Thin slices of cooked ham (To you preference- for this I like Black Forrest)
1 Cup shredded Gouda cheese (Monterey Jack is a cheaper substitute, but the Gouda is worth it!)
1 Jar sun-dried tomato pesto (You will have leftovers)
Spread 4 tortillas with cream cheese.
Top with 2 slices of ham and 1/4 cup of Gouda.
Spread remaining tortillas with about 2 tsp of the pesto each and put the pesto side down on top of the already assembled tortillas
Spray fry pan with non stick spray (olive oil preferably) and heat the pan over medium heat. Add a quesadilla to the pan and spray the top lightly with the non stick spray. Cook quesadilla 2-3 minutes on each side, until golden brown and cheese is melted. Repeat with remaining quesadillas.
Cut each quesadilla into 8 wedges with a pizza cutter and serve warm.
Almond Torte
A friend asked me to post this recipe. This is almost like eating a marzipan cake. It is rich and wonderful but is often passed over because of it's rather "vanilla" appearance. Don't be fooled!!
12 oz almond paste (I used Odense. This comes in a tube that is packed in a box. Squeeze the box to make sure the tube has a little give to it. I once got an old tube or something and it was hard as a rock!)
3/4 Cup butter softened
1 1/4 Cup sugar
4 Eggs
1tsp almond extract
1 1/4 Cups Flour
1 tsp baking powder
Beat together almond paste, butter and sugar until blended.
Add eggs one at a time, beating after each addition. Beat in almond extract.
Add flour and baking powder and mix until just blended
Spread into a lightly greased 9" springform pan that has been lined on the bottom with parchment paper.
Bake at 325 degrees for one hour. Cool completely in pan on wire rack. Serve dusted with powdered sugar.
12 oz almond paste (I used Odense. This comes in a tube that is packed in a box. Squeeze the box to make sure the tube has a little give to it. I once got an old tube or something and it was hard as a rock!)
3/4 Cup butter softened
1 1/4 Cup sugar
4 Eggs
1tsp almond extract
1 1/4 Cups Flour
1 tsp baking powder
Beat together almond paste, butter and sugar until blended.
Add eggs one at a time, beating after each addition. Beat in almond extract.
Add flour and baking powder and mix until just blended
Spread into a lightly greased 9" springform pan that has been lined on the bottom with parchment paper.
Bake at 325 degrees for one hour. Cool completely in pan on wire rack. Serve dusted with powdered sugar.
Friday, January 1, 2010
Corn and Potato Chowder with Bacon
Okay, I know it is another soup, but it is just a perfect time of year for soup. (gluten free)
4 slices of bacon (applewood smoked bacon is preferable for this recipe)
1 1/2 Cups finely chopped onion
4 Cups corn kernals
1 tsp thyme
2 minced garlic cloves
1 Box reduced sodium chicken broth
1 Cup milk (you can use any milk acording to your preference or half and half if you are feeling decadent. I usually use 1% milk)
1 pound of small red potatoes cubed
Salt and pepper to taste
Cook bacon in large pot until crisp and then remove bacon and crumble it. Put it aside to add later.
Drain off half the fat in the pot and add onion to the pot and cook until tender
Add corn thyme and garlic to the pan and stir over heat for about a minute
Stir in potatoes, milk and broth. Bring to a simmer. Cover and cook until poatoes are tender. (About 10 minutes, but it depends on how small you cube your potatoes)
Transfer 3 1/2 cups of soup to a blender and puree. Then return the puree to the pot and stir.
Add salt pepper and the crumbled bacon.
4 slices of bacon (applewood smoked bacon is preferable for this recipe)
1 1/2 Cups finely chopped onion
4 Cups corn kernals
1 tsp thyme
2 minced garlic cloves
1 Box reduced sodium chicken broth
1 Cup milk (you can use any milk acording to your preference or half and half if you are feeling decadent. I usually use 1% milk)
1 pound of small red potatoes cubed
Salt and pepper to taste
Cook bacon in large pot until crisp and then remove bacon and crumble it. Put it aside to add later.
Drain off half the fat in the pot and add onion to the pot and cook until tender
Add corn thyme and garlic to the pan and stir over heat for about a minute
Stir in potatoes, milk and broth. Bring to a simmer. Cover and cook until poatoes are tender. (About 10 minutes, but it depends on how small you cube your potatoes)
Transfer 3 1/2 cups of soup to a blender and puree. Then return the puree to the pot and stir.
Add salt pepper and the crumbled bacon.
Oatmeal Cinnamon Bread
This is a yummy bread. I know the sugar content is rather high, but you can reduce each of the sugars to 2/3 cup without a noticeable change in the taste. This also works very well as a gluten free bread by changing the flour you use.
1 Cup quick cooking oats
1 1/4 Cups boiling water
1 3/4 Cup Flour (or Rice flour w/ 1/2 tsp of xanthum gum)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 Cup butter
1 Cup sugar
1 Cup brown sugar
2 Eggs
1 tsp vanilla
Combine boiling water and oats in a bowl and set aside.
Beat butter until creamy and add sugars until well blended.
Add eggs and vanilla and mix well.
Add flour, salt, soda and cinnamon and beat until smooth and then stir in oat mixture.
Put in a greased and floured 9x5 inch loaf pan and bake in a 350 degree oven for 65-70 minutes
1 Cup quick cooking oats
1 1/4 Cups boiling water
1 3/4 Cup Flour (or Rice flour w/ 1/2 tsp of xanthum gum)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 Cup butter
1 Cup sugar
1 Cup brown sugar
2 Eggs
1 tsp vanilla
Combine boiling water and oats in a bowl and set aside.
Beat butter until creamy and add sugars until well blended.
Add eggs and vanilla and mix well.
Add flour, salt, soda and cinnamon and beat until smooth and then stir in oat mixture.
Put in a greased and floured 9x5 inch loaf pan and bake in a 350 degree oven for 65-70 minutes
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