Recipe Report - April 18 (plus one day)

Healthy & Hearty Chicken Quinoa Stew
I am constantly on the lookout for recipes that include quinoa. I have a difficult time finding recipes that my family will enjoy. When I saw this one I knew it was worth a try. It smelled divine while it was simmering. It tasted as good as it smelled. While I am sure russet potatoes would work, the texture of the Yukon Gold potatoes is wonderful in this stew. The soup made quite a bit and after three of us eating we were able to freeze enough for another meal for all of us--I like that.

The Breadsticks of Life
Moo brought this recipe home from a church activity and I am sure it was tied to a lesson of one sort or another. . . even without knowing that I have to say these breadsticks *could* be the breadsticks of life. They are spectacular. We ask Moo to make them whenever we have soup. They are light and fluffy but can hold up to being dunked in soup. You might want to make a double batch if you have breadstick lovers in your house. . . our family of five can eat one batch without trying too hard.

French Breakfast Puffs
Every so often I like to make something a little different for breakfast. You know. . . get away from the traditional eggs and toast, pancakes, waffles, etc. These were great. Everyone enjoyed them. They had a great combination of sweet, but not too sweet (or PE wouldn't have enjoyed them), crispy, buttery flavor. The leftovers reheated beautifully as well.

Refried Beans
I have tried my hand at refried beans before and they were okay. I wanted them to be better. Not only was I not getting the flavor I wanted but I wasn't getting the texture either. This recipe helped me accomplish the texture and with a little added seasoning I accomplished a flavor we really liked.

I now interrupt this recipe report for a little side story: In PE's family cookbook there is a recipe for refried beans. I was reminded of this as perusing the cookbook. I was also reminded of my opinion of the recipe when I saw it four or so years ago. "Who would want to make refried beans?!? You can purchase them at the store for less than $1 (usually). That is a silly recipe." Boy how times have changed. There are *so* many things I make now that I would have never thought to make two or three years ago.

Copycat Lawry's Taco Seasoning
I really enjoy the flavor of the Tone's Taco Seasoning we purchase in bulk. The price is great too. I don't enjoy all the ingredients I can't name. Since we are nearing the bottom of the container, I figured I would try finding a delicious substitute. This was okay. Good in a pinch as in when I don't have something else. But not good enough to quit purchasing the stuff from the store. I couldn't place my finger on what wasn't there so I am just going to have to keep trying. . . good thing I don't mind.

Italian Cream Cake

This lovely *cough cough* was Jabba's birthday cake. She LOVED it. I thought it was pretty good. It has coconut and coconut is not my favorite. That said, it doesn't have an overpowering coconut taste but enough that it wasn't my favorite. I enjoyed making it. It was pretty easy and the cake did what it was supposed to. When I made the frosting, I thought I would have a ton left over. Nope. It was just enough. The frosting had a great flavor. Even though it wasn't my favorite, I will probably make this again.

Creamy Hot White Chocolate
I know. I know. It is spring. Why am I posting this? Because it is delicious and if your spring is like my spring then a warm beverage isn't too far off the mark right now. It is a delightful change from the regular ol' cocoa based hot chocolate.

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Click links below for printable recipes.

Healthy & Hearty Chicken Quinoa Stew
French Breakfast Puffs
Refried Beans
Copycat Lawry's Taco Seasoning
The Breadsticks of Life
Italian Cream Cake
Creamy Hot White Chocolate

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Freezer Meal Group - November 2010

I have a gruntload of elk from all of PE's hunting this year so I have been trying to find beef recipes that I think will work well with the elk. I don't really have any method for this other than reading over the recipe and thinking, "hmm. . .that sounds like it would allow for the meat to tenderize and those flavors should help counteract the gaminess." Such a technical way to do it, right?

While I married the Hunting Whore that does not mean I have completely opened myself to all that comes with it. I will eat the meat so long as it tastes more like beef. If I make something or if PE makes something and I don't like the taste of it. . . I won't eat it. Thankfully PE understands my tastes and he tries to help me when planning recipes and he tries to make things so I will enjoy them. (Don't worry, the kids are in our thoughts too but I tend to be a bit pickier than they are so if I like it they most likely will too.)

This recipe was a great way to cook it and I was pleased to have the other swappers excited for the elk meat when I told them that is what I used. For a little change I made spaetzle in place of potatoes, rice, or noodles. It was fantastic. I am going to add spaetzle to chicken soup in place of noodles next time.

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Ultimate Stroganoff
adapted from My Kitchen Cafe
Print Recipe

2 lbs stew meat (I used elk)
1 tsp salt
dash of pepper
1 onion, sliced
1/4 tsp garlic salt
1 Tbsp Worcestershire sauce
1 1/2 cups beef broth
1 Tbsp ketchup

1/3 cup flour
6 Tbsp apple juice
4 oz sliced mushrooms

1/2 cup sour cream

Place meat, salt, pepper, garlic salt, Worcestershire sauce, beef broth, ketchup, and onion in gallon size freezer bag. In a bowl mix flour and apple juice (thickening agent). Pour into quart size freezer bag and add 4 oz of mushrooms. Attache to top of gallon freezer bag. Freeze all ingredients.

To serve: Defrost in refrigerator overnight. Place in crock pot on low for 7-8 hours or high for 4-5 hours (high for 7-8 if fully frozen). Leave quart bag to defrost. When cooked add contents of quart bag to crock pot. Cook on high for 15-30 min. Add 1/2 cup of sour cream and serve over pasta, rice or potatoes.

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Spaetzle
from The Tasty Kitchen
Print Recipe

2 whole eggs beaten
3/4 cups water
1 1/2 cup all-purpose flour
1/4 tsp alt
1 cube bouillon
butter, to taste
parsley, to taste
salt to taste

Combine eggs, water, flour and salt, beating until smooth. Add bouillon cube to 6 cups boiling water. Put batter into the spaetzle maker/potato ricer and place over the pot of boiling water. Slide the basket back and forth letting tiny dumplings fall into the water. When done, they will rise to the surface. Do not put too much batter into water at a time or it will not cook properly. Use a slotted spoon to strain them and place in a colander. Gently shake off excess water and place into a large covered bowl. Repeat the process until all of the dough is used. Lightly toss with butter, parsley, and salt to taste and serve in place of noodles, rice, or potatoes.

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Happy Thanksgiving!

Wising you all a happy and over indulgent Thanksgiving.

At our house we will be/have been enjoying the following deliciousness:
Overnight Cinnamon Rolls (breakfast)

Spinach Dip with veggies and crackers (lunchish)

Roast Chicken (one of the chickens we hatched was small turkey size)
Honey Roasted Ham (from one of the pigs we purchased earlier this year)
Creamy Mashed Potatoes
Sausage Stuffing
Sweet Potatoes
Crescent Rolls (made from scratch by Moo)
Buttery Deviled Eggs

Lemon Meringue Pie
Banana Cream Pie
both in a Graham Cracker Coated Pie Shell

For those recipes I haven't posted before I hope to post the recipes in the next week or so . . . I won't make any promises since it doesn't seem as though I have can post very regularly lately. Not for lack of items to post but for a little lack of motivation and a lot of busy doing other things.

My Favorite Season of the Year

Grilling Season!!!! I really enjoy when the weather becomes acceptable for PE to fire up the grill. As soon as the snow has melted and there are a couple hours of no precipitation or wind in the evening, we are looking for things to grill. Bratwursts, hamburgers, ribs, chops, chicken breasts . . . are you drooling yet? Last year we purchased a charcoal grill and if you don't have one you really should get one. Everything tastes SO much better!

The other night we had grilled marinated chicken, grilled yellow squash (drizzled with olive oil and seasoned with season salt), and Fluffy Couscous. I made the marinade several days before and threw in frozen chicken breasts. As the chicken breasts thaw they marinate (sort of killing two birds with one stone. . . sort of). The chicken was wonderful. It had a tang to it and it paired perfectly with the couscous.

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Chicken Marinade
adapted from AllRecipes
Print Recipe

1/4 cup + 2 Tbsp canola oil
3 Tbsp soy sauce
2 Tbsp Worcestershire sauce
2 Tbsp red wine vinegar
Juice of 1 lemon
1 1/2 tsp dry mustard
1/4 tsp salt
3/4 tsp black pepper
1/2 Tbsp dried parsley

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

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Fluffy Couscous
from My Kitchen Cafe
Print Recipe

4 Tbsp butter
2 cups couscous
1 small onion, minced
3/4 tsp salt
2 cups water
1 3/4 cups low-sodium chicken broth

Melt two tablespoons of the butter in a 12-inch nonstick skillet over medium heat. Add the couscous and cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes. Transfer the couscous to a large bowl. Melt the remaining two tablespoons butter in the skillet over medium heat. Add the onion and salt and cook, stirring occasionally until softened, about 5 minutes. Stir in the water and broth and bring to a boil. Pour the boiling liquid over the toasted couscous and cover the bowl tightly with plastic wrap. Let it sit until the couscous is tender, about 12 minutes. Remove the plastic wrap and fluff the couscous with a fork. Season with salt and pepper to taste and serve.

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