Recipes for life

Lunch at Work

Finding a quick and easy lunch for someone on the go is not always an easy task.  I recently started creating my lunches with what was leftover from dinner and putting it in a wrap.  I purchase wraps from Trader Joes and if I have leftovers from a roast been I slice the been down and then slice into strips and put in zip lock bags.  I then take one of the wraps fold it in fourths and put it into zippy bags.  Then comes the extras, whatever you have, cheese, tomatoes, dressing, onions, peppers the possibilities are endless.  The night before I grab my baggies put in my lunch and I am set to go.

Cream of Broccoli Soup

1/2 stick of butter

1/4 cup flour

1 med. chopped onion

6 cups chicken stock or veggie stock

1 cup water

about 2 -3 cups broccoli

salt and pepper to taste

1/4 cup heavy cream - optional

Melt butter and saute onions about 7 minutes 

add flour a little at a time and stir with wisk as you add it

cook for about 4 minutes slowly add chicken stock continuing to wisk, let cook for 7-8 minutes add broccoli and let cook until tender about 20 minutes.  Salt and pepper to taste.  When broccoli is done add to blender in batches.  Pour back into pot and add cream if you would like.

Berry Crumb Cake 

2 Tablespoons canola oil

4 cups of flour

1/2 cup sugar

2 1/2 teaspoon baking power

1/2 tsp salt

1 egg

1/2 cup milk

2 tsp vanilla

2 cups mixed berries

1 cup packed brown sugar

1 1/2 tsp cinnamon

2 sticks melted butter

confectioners' sugar

Whisk together 1 1/2 cups flour, sugar, baking powder and salt.  Set aside.  Whisk together the egg, milk, oil and vanilla.  Mix together until the batter comes together.  Spray a 9×13 pan with cooking spray.  Spread the batter evenly in the pan.  Cover the batter with the 2 cups of berries.
Add the remaining 2 1/2 cups flour, brown sugar, and cinnamon to a bowl.  Add the butter and mix until it forms large crumbs.
Sprinkle the crumbs evenly over the batter.
Bake in a 325 degree oven for 45-50 minutes or until a toothpick comes out clean.  Rotate the pan at least once during baking.  When the cake has cooled, dust confectioners’ sugar on top.

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Quiche

Hmmmm gotta say this is an absolute favorite quick easy dish.  I used to think quiche was so hard to make.  Boy was I wrong.  Simple, simple, simple and absolutely so good.  It is a perfect dish to make with leftover ham.
First I am always sure to have rolled up pie crust in my freezer, ready to go.
Roll out the crust in a pie dish.
Beat 7 eggs with 1 1/2 cups of heavy cream.
Add 1 or 1 and a half cups of grated swiss cheese (if ya love cheese go for the extra)
Add some chopped ham probably about 1/2 to 3/4 cup
Also I always have a few bags of Trader Joes fire roasted bell peppers and onions.  I put in about 1 cup of the babies in the egg mixture too.  A teaspoon of dry mustard and salt and pepper to taste.
Pour mixture in pie shell and bake for 1 hour at 400.  Let it stand for about 15 minutes before you serve.
Now this is not the only things you can add to a quiche.  Switch it up add some spinach with mushrooms instead of the veggies.  Let your imagination go wild.....

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Pineapple Souffle

One of our family classic and always expected side dish for Easter Dinner. Easy as can be and absolutely delish....
1/2 c. butter
1 c. sugar
8 slices bread
4 eggs
1 lg. can crushed pineapples

Melt butter, mix in sugar, eggs, and pineapples (including juice) in a large bowl. Break up bread into small pieces and place in butter, sugar, eggs, and pineapples mixture. Make sure that the bread completely soaks up all the liquid.

Place in souffle pan and bake at 350 degrees for 1 hour.



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The Perfect Cole Slaw Dressing

1 1/2 c. sour cream
1/2 c. mayonnaise
1/4 c. sugar
1 tsp. celery seed
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
1/4 c. minced onion
8 c. shredded cabbage (med. head)
Mix all everything accept cabbage. Our mixture over cabbage and allow to sit at least an hour or two before serving.


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Popover with Butter and Jam

It seems that the winter months just beckon cooks into the kitchen.  To make new comfort food and soups to store is always a challenge.  This year as an added delight to soups I am making fresh hot out of the oven popovers.  There presence is smelt all over the house while in the oven.  Everyone comes running for a fresh hot popover.  Now depending on what I am serving them with determines what I will add.  Fresh herbs for dinner popovers or some grated Greuyer Cheese.  For breakfast just plain and while they are still hot slather them with some fresh jam and just a little butter.  Here is the basic recipe for popovers.

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1 tablespoon unsalted butter, melted
• 2 tablespoons unsalted butter, chilled

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Spray a popover pan with nonstick cooking spray. Place pan on center rack of oven and preheat for 2 minutes.
3. Blend flour, salt, eggs, milk, and melted butter until it looks leavy cream, about 1 to 2 minutes.
4. Cut chilled butter into 6 even pieces. Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly (about 1 minute).
5. Fill each cup half full with batter and  20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for another 15 to 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 

Meatloaf

Now lets talk meatloaf. My daughter has asked me to start getting my recipes to her. Her first request, meatloaf. Now here is the hard part. When I cook it is never the same way and never ever measured. So I am going to attempt to post this for her

• 1 package of ground beef, pork and veal
• 1 egg
• about 1 cut of seasoned breadcrumbs
• 1/4 cup of ketchup
• 2 tablespoons garlic powder
• 1 cup of freshly graded parm cheese (nothing out of a can)
• teaspoon kosher salt
• few grinds of fresh pepper

Now here is where you can get creative....you could add chopped peppers and onions (I know you hate that) you can add a little hot sauce and I mean a little, you could add a teaspoon of dijon mustard. Try something a little different each time you make it.

Once you have everything in the bowl, mix it together with your hands...yes your hands and do mix too much. If you handle it too much it will make the meatloaf tough. If it seems a little too thick you can add a little water or chicken stock to loosen it up but not too much. Once all mixed form into loaf and bake in that beautiful polish pottery brownie baker I gave you....and oh yea put some seasoned bread crumbs on the top to make it crunchie.

Bake at 350 for 1 hour

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Now to go with this delightful meatloaf there is nothing like fresh made mashed potatoes so I am going to post this for you too.

5pd bag of red potatoes

Heavy Cream

Salt and Pepper to taste

1 stick of butter

You can take the skin off if you would like but you really don't have to...just be sure to wash them off. Put them in a pot and cover the potatoes with water. Bring the water to a boil and allow potatoes to cook for approximately 20 minutes. Using a knife feel if the potatoes are done while still in the pot. Sometimes they need a little more time. When they are done, drain and empty the pot they were cooking in. Put the potatoes right back into that pot with 1 stick of butter about 1 or 2 cups of heavy cream and salt and pepper to taste. Mash then and there you have it...the perfect comfort food for a rainy night in Seattle. Add a salad to it too......

 

NOW WHAT TO DO WITH LEFT OVER MASHED POTATOES

5 cups homemade mashed potatoes

1 cup fresh grated Greyer Cheese

2 eggs lightly beaten

chopped chives

sour cream

salt and pepper to taste

When left with a mound of homemade mashed potatoes the question is, "What is something different to do with them?" While driving home yesterday it just hit me....why not little mini potato muffins. Now what to add to make them really different and good. My first thought was you absolutely never can go wrong with Gruyere Cheese. So when I got home I pulled out those potatoes, mixed in 2 eggs, about a cup of freshly grated cheese, a handful of chives chopped and salt and pepper. Pulled out my cupcake and or muffin pan and filled each cup about 3/4 of the way with the potato mixture. Topped it off with a few sprinkles of the freshly grated cheese. Baked these babies for about 30 minutes. To say they were wonderful would be and understatement. I served them with a little fresh sour cream and boy they were gone in a flash.

Cucumber and Grape Tomato Salad

With the warm weather here it is always a good idea to eat lighter.  This is a great

salad to make.  Quick easy and delish...

5 cucumbers sliced

1 pint cut grape tomatoes

1/2 sliced red onion

1/2 cup sour cream

1/2 cup mayo

3 heaping tablespoons of dill (more if you like dill)

3 tablespoons of honey

salt and pepper to taste

Mix sour cream, mayo, honey and salt and pepper.  Slice cucumbers, cut tomato and slice onions

Pour sour cream mix over the sliced veggies.  Let it sit for about an hour or two. 

 

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 Heck make your own Vanilla Extract!!!

Get yourself a few vanilla beans.  About 6.  Around here the Head Nut is the best place to get them.  Get yourself a Mason Jar.  Put the Vanilla Beans in the jar and fill it up with Vodka.  Let it sit for a few months and just like magic, you will have the best Vanilla ever.  As you use it, add more Vanilla Beans and Vodka, leaving in the older beans.  Your gonna love this.....put it in bread pudding, cookies, pancakes.....possibilities are endless!!!

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Lemon Chicken with Mushrooms

8 thin slices of chicken breast
4 cups flour
butter
extra virgin olive oil
2 pd sliced mushrooms
chicken stock
white wine
1 lemon

Wash and dry chicken completely. Dredge in flour seasoned with salt and pepper. Melt 3 tablespoons of butter with enough olive oil to cover bottom of saute pan. When starts to sizzle add floured chicken cutlets. Cook for 3 minutes on each side. When finished place in oven proof dish and put in oven heated to 300. In the saute pan where the chicken was cooked (do not wash) add about 2 tablespoons of butter and a bit more olive oil. When hot add mushrooms. Let the mushrooms cook for about 8 minutes. When most of the liquid has left the mushrooms add 3 splashes of white wine and about a cup of chicken stock. Allow this to cook for another 8 minutes. Cut lemon and squeeze into gravy. Take chicken out of the oven and pour gravy over. Enjoy. This was absolutely delish....

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Cinnamon Buns

When the snow is falling at the rate of 2 inches per hour, it is time to start cooking comfort food. These cinnamon buns are sinfully perfect for any snowy day. Brew coffee in a french press coffee maker and enjoy every delightful mouthful. This is the recipe for these delightful treats.

Ingredients

• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup milk
• 1/4 cup white sugar
• 1/4 cup butter
• 1 teaspoon salt
• 2 eggs, beaten
• 4 cups all-purpose flour
• TOPPING
• 3/4 cup butter
• 3/4 cup brown sugar
• 1 cup chopped pecans, divided
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup melted butter
• 
  

Directions

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.