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phynxrizng · 7 years ago

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MABON , FALL EQUINOX FOOD RECIPES

RECIPES FOR MABON, THE WITCHES THANKSGIVING Mabon, Fall Equinox Food Recipes SOURCE, FOUND IN RAVEN AND CRONE COM by Raven and Crone Turkey Meatballs in Cranberry Sauce 1 lb ground turkey 1/2 cup chopped onions 1/4 cup instant rice or instant brown rice 1/4 cup unseasoned breadcrumbs 1 egg 1 teaspoon salt 1/2 teaspoon poultry seasoning 1 (16ounce)can whole berry cranberry sauce 1/2 cup water Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes. Roast Fillet Of Beef 1 Fillet of beef (5-6 lb) trimmed 5 Garlic cloves, slivered 1 teaspoon Salt 1 teaspoon Freshly ground pepper Tabasco sauce 1 cup Soy sauce 1/2 cup Olive oil 1 cup Port wine 2 teaspoons Thyme 1 bunch Watercress To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least 1/2 hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress. Broccoli Casserole 2 eggs, lightly beaten 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 medium onion, chopped 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Swiss cheese 1/2 cup mayonnaise 2 tablespoons butter, melted 1 package (16 ounces) frozen broccoli cuts, thawed 1 package (10 ounces) frozen chopped broccoli, thawed 1/4 cup dry bread crumbs In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings. Harvest Ratatouille 8 - 10 tablespoons olive oil 2 yellow onions, chopped 3 large or 4 small zucchini, sliced into 1/4-inch thick slices 1 large eggplant, sliced into chunks the same size as the zucchini slices 5 large tomatoes, chopped 1 green bell pepper, seeded and coarsely chopped 1 red bell pepper, seeded and coarsely chopped 2 garlic cloves, minced Salt and freshly-ground black pepper, to taste Tomato paste, to taste (optional) 1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through. 2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well. 3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6. Garlic Roasted Potatoes & Greens 2 pounds Red-Skinned Potatoes, sliced 6 large Cloves Garlic, sliced lengthwise 1/3 cup Extra-Virgin Olive Oil 3 Tablespoons Wine Vinegar Salt Pepper 4 cups Watercress Sprigs, rinsed 2 Tablespoons Chives, chopped Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Stuffed Acorn Squash 2 acorn squash, washed and cut in halves 1/2 stick of butter 1/2 cup of crushed Ritz crackers 1/4 cup chopped walnuts 1/4 cup brown sugar Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done Acorn Squash and Apple Soup - Makes 5 servings. 1 medium acorn squash 1 Tbsp. canola oil 1 medium onion, chopped 1 leek (white part only) rinsed well and chopped 1 tart apple (such as Granny Smith), peeled, cored and chopped 3 cups fat-free, reduced sodium chicken broth Salt and freshly ground black pepper, to taste 3 Tbsp. minced fresh mint leaves, as garnish Milk or additional broth to thin soup (optional) Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool. While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute. Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly. In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve. Crockpot Cream of Tomato Soup 2 tablespoons olive oil 1 large chopped onion 3 crushed garlic cloves 2 minced carrots 2 pounds peeled and diced tomatoes (reserve and add all juices) 4 cups chicken or vegetable stock or broth 3 tablespoons tomato paste 2 tablespoons sugar 1 tablespoon lemon juice Salt Pepper 2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano, marjoram, thyme, cumin, curry powder, nutmeg) 1 cup heavy cream Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving. Chicken & Leek Soup 3 1/2 pounds Frying Chicken, cut into 8 pieces 1 pound Beef Shanks, cut into 1" pieces 6 cups Chicken broth 3 slices Thick cut Bacon 1 Tablespoon Dried leaf Thyme 1 Bay leaf 3/4 cup Pearl Barley 1 1/2 cups Chopped Leek, white only Salt and Pepper to taste 2 Tablespoons Chopped parsley Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley. Autumn Equinox Stew 1 tbsp. olive oil 1 onion, diced 3 cloves garlic, minced 1 large eggplant, cubed 1 small acorn squash, peeled, cubed 1 large zucchini, peeled and cubed 1 tsp. salt black pepper to taste 1 sprig fresh thyme 3 large tomatoes, diced 1 1/2 cups of water 1 cup dried lentils Give thanks for the earth's bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove. Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread. Beef & Barley Vegetable Soup 3 pounds Soup Meat 2 Tablespoons Fat 2 quarts Water 1 1/2 Tablespoons Salt 1/4 Tablespoon Pepper 2 Tablespoons Minced Parsley 1/2 cup Barley 1 cup Carrots, cubed 1/4 cup Onion, chopped 1/2 cup Celery, chopped 2 cups Canned Tomatoes, drained 1 cup Peas Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well. Rosemary Grilled Chicken 2 broiler chickens (3 lbs ea. split) -- backbones removed 1/4 cup vegetable oil 8 tablespoons butter, melted 1/2 cup dry white wine or 1/3 cup lemon juice 2 teaspoons dried rosemary, crushed 1/2 clove garlic, optional 1 teaspoon salt freshly ground black pepper - to taste Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with 1/4 cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper. Rosemary Potatoes 8 small red potatoes, scrubbed & quartered 8 cloves garlic, peeled 3 tbsp olive oil 1/2 tsp freshly ground pepper 1/3 cup minced fresh rosemary or 2 tbsp dried 1/2 cup chopped green onions Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8 Rosemary Herb Butter 2 to 3 cloves garlic, minced 1 tablespoon fresh rosemary leaves, removed from the stem 1/2 teaspoon orange or lemon zest 1 tablespoon orange or lemon juice 1/4 teaspoon crushed red chile pepper 1 stick butter, softened Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 1/2 inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer. Rosemary Herb Bread 2/3 cup milk 2 eggs 3 cups bread flour 1 1/2 teaspoons salt 2 1/2 tablespoons white sugar 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon dried marjoram 1 1/2 tablespoons margarine 2 teaspoons active dry yeast Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start. Wild Rice with Apples and Walnuts 1 cup wild rice 2 cups water 1 Tablespoon vegetable oil Cook rice and oil in water for 50 minutes. 1 cup walnuts 1 rib of celery, chopped 4 chopped scallions 1 cup raisins 1 red apple, peeled and chopped, set aside in lemon water 2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. 3 T. lemon juice 2 garlic cloves, minced 1/2 t. salt 1/3 cup olive oil pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Harvest Spread This recipe calls for lots of chopping and grating. 1C. tart apples, diced fine 1 C. celery chopped fine 1 C. mild cheddar, grated fine 2 Pkg (8 oz each) cream cheese 1 Tbsp. mayonnaise 1 Tbsp. sugar 1/2 tsp. cinnamon or apple pie seasoning 1 C. chopped walnuts or pecans Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers. Witches Apple Pudding Dough: 2 cups flour 4 Tsp. baking powder 3/4 cup milk 1/2 Tsp. salt 1/3 cup shortening 1 egg Combine the above ingredients as you would for biscuits and set aside for later. Fillings: 6 apples sliced 1 Tsp. cinnamon 3 Tsp. sugar or honey 1 Tsp. nutmeg Combine in baking dish. Syrup: 1 cup water 1 Tsp. butter 1 cup sugar or 1/2 cup sugar and 1/2 cup honey. Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition. Carrot Ginger Muffins 2 cups flour 1 cup (packed) dark brown sugar 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. ground ginger 1/4 tsp. salt 2 eggs, lightly beaten 1/2 cup sour cream 1/2 cup vegetable oil 2 cups grated carrots (about 2 large) 1/4 cup golden raisins 1/4 cup coarsely chopped walnuts 2 tbl grated fresh ginger. Bake 425 degrees. Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger. In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry. Harvest Morning Muffins 3 eggs 1/2 cup sugar 1/2 cup vegetable oil 1 cup grated apples 1 cup grated carrots 1 cup whole-wheat flour 1 cup all-purpose flour 1 tbs. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins. Share the Wealth Applesauce 24 tart apples Juice of a lemon 2 cups water 1 cup sugar 4 tsp. cinnamon 1 cup raisins (optional) Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups. (Pour into resealable jars, decorate to give as Harvest gifts.) Caramel-Pecan Pumpkin Pie 1 recipe Pastry for Single-Crust Pie 2 slightly beaten eggs 1 15-ounce can pumpkin 1/4 cup half-and-half, light cream, or milk 3/4 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon finely shredded lemon peel 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 tablespoons butter, softened Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings. Fresh Apple Pound Cake 2 cups sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups firm apples, diced 3 cups plain flour 1 cup pecans or walnuts, chopped 1 teaspoon baking soda Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: 1 stick margarine 1/4 cup evaporated milk 1 cup light brown sugar 1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. Pumpkin Oatmeal Cookies 5 dozen cookies 1 cup canned pumpkin 1 cup sugar 1 3/4 cups rolled oats 1 egg, beaten 1 1/2 cups flour 3/4 cup shortening 1 cup raisins or chopped nuts 1/2 cup teaspoon baking soda 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1 teaspoon salt Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done. Pumpkin Apple Muffins 2 cups flour 1/2 cup sugar 3 teaspoon pumpkin pie spice 1 teaspoon soda 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup vegetable oil 1 chopped peeled apple In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine 1/4 cup sugar, 2 tablespoon flour and 1/2 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins. Pumpkin Bread 1/2 stick unsalted butter 1/2 cup sugar 1 large egg 1/2 cup canned pumpkin 1/4 cup non-fat, plain yogurt 1/4 cup honey 1 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray. 2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth. 3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth. 4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Apple Ginger Quick Bread Source: Old Farmer's Almanac Yield: 1 loaf or 6 mini bundt cakes A pleasant change of pace, especially attractive if baked in mini bundt pans. This bread freezes well, too. 2 cups whole-wheat pastry flour or all-purpose white flour 2 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon salt 2 large eggs, beaten 1/2 cup brown sugar 1/2 cup vegetable oil 3 medium-size tart apples, peeled and cut into 1/2-inch cubes 1/2 cup raisins and/or 1/2 cup unsalted mixed nuts (optional) Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans. Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans. Applesauce Cake 1 1/2 C. Applesauce (chunky is especially good) 1 C. Sugar 1/2 C. Shortening 1 C. Raisins 2 C. Flour 1 tsp. Baking Soda 1 tsp. Nutmeg 1 tsp. Cinnamon 1 C. chopped Nuts. Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap. Honey Whole Wheat Bread for Mabon 9 cups whole-wheat flour 4 teaspoons salt 2 pkg. active dry yeast 1 1/2 cups milk 1 1/2 cups water 6 tablespoons butter 1/2 cup honey Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks. Honey Corn Muffins ½ Cup unsifted, unbleached all-purpose flour ½ Cup fine whole wheat pastry flour 1 Cup stone ground yellow cornmeal 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 cup plain nonfat yogurt or buttermilk 1/3 cup honey ¼ cup corn oil makes 12 Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the mixture is moist.(Don't over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter. CARROT HONEY CAKE 4 eggs 1 1/2 cups honey 1 cup oil 2 cups flour 2 tsp. baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 3 cups grated carrots 1 cup walnuts (optional) powdered sugar Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 1/2 dozen cupcakes Cool Apple Nog 1 can (12 oz.) frozen apple juice concentrate (undiluted) 2 eggs 1/4 teaspoon grated lemon peel 1 tablespoon lemon juice 1/8 teaspoon ground cinnamon dash of ground nutmeg 1/2 cup milk 10 ice cubes (crushed) In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings. Mabon Wine Moon Cider 4 cups apple cider 1/2 tsp. whole cloves 4 cups grape juice additional cinnamon sticks 2 cinnamon sticks for cups, 6 inches long 1 tsp allspice In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes. We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful info Source, Copyright 2010 - 2017 © Raven and Crone, LLC ® Powered by StrikeHawk eCommerce, Inc. Reposted by, PHYNXRIZNG

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babyminors · 6 years ago

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Homemade Mac and Cheese (Stove Top)

The ultimate kid-favorite dinner doesn’t have to come from a box! Make this easy, creamy homemade mac and cheese on your stove top using just simple, nutritious ingredients.

You’re never too old to love macaroni and cheese. True, it may have been a long time ago that those chewy noodles in yellow creamy sauce first captured your heart but this… this is a love that lasts a lifetime. And now you can share all those good feels with your kids with this delicious, gooey, homemade mac and cheese recipe.

The big not-so-well-kept secret of homemade stove top mac and cheese is that you can make it SO EASILY, and in exactly the same amount of time that it takes to whip up the boxed stuff.

So if you thought homemade mac and cheese was super involved, or if the idea of making a roux has you running back to boxed mac and cheese, stick with us here. You’ll be glad you did. Because once you have a solid homemade mac and cheese recipe in your back pocket, you’ll always have a crowd-pleasing dinner idea for all ages.

Why Homemade Mac and Cheese is Healthy

Homemade mac and cheese is healthy because you make it healthy! And the key to a healthy mac and cheese is to use simple, whole-food ingredients.

Here are the ingredients we trust for making nourishing mac and cheese we feel good about serving our kids:

Whole wheat noodles. Whole wheat pasta is more accessible now than ever, and kids tend to accept this high-fiber swap in place of regular white flour noodles. Dellalo makes an excellent whole wheat macaroni noodle you can buy at Walmart.

Real cheese. Even some homemade mac and cheese recipes call for highly-processed cheese-type foods (Velveeta, we’re looking at you.) We prefer to stick with minimally-processed, whole milk cheeses. Shred your own for a creamier sauce.

Whole wheat flour. Flour thickens the creamy cheese sauce in this dish, and white whole wheat flour works perfectly.

Nutritious add-ins. Adding tiny, tender vegetables to homemade mac and cheese brings the nutrition in this dinner to the next level. We’ll talk about some of our favorite add-ins further along in this post.

Here’s another mac and cheese nutrition tip: think of this recipe as a main course, not a side dish. Mac and cheese provides plenty of complex carbs and protein for kids (really!), so you can focus on fresh produce sides instead. Serve roasted or steamed veggies, or simple green salad, or cut fruit for balance.

The Basics: How to Make Homemade Stove Top Mac and Cheese

We’re going to give you the step-by step version of how to do this because trust us: once you get the basic technique down, you can add “homemade mac and cheese maker” to your list of life skills, and it will never let you down again.

Start with two pots. One pot is for boiling your pasta, plain and simple. You already know how to do this. So we’re going to focus on the sauce pan. Go ahead and start heating your pasta water while you work on the sauce. With a little practice, you can get everything ready at the same time.

Add the butter to the bottom of your sauce pan and let it melt gently. Then sprinkle the flour over the butter, and use a whisk to turn the butter-flour mixture into a paste. Keep the heat on medium low and whisk. You’ll notice small bubbles forming, and the paste starting to thicken. This only takes a couple of minutes. There! You’ve made a roux.

Next, add your milk to the pan, and use that whisk to mix it in with the roux really well. For one hot second, it’s going to look like a mess. But before you know it, the thickening power of your roux is going to create a smooth, creamy-looking sauce.

At this stage, add a pinch of garlic powder and onion powder. Strictly speaking, this is optional. But it adds a nice extra dimension to the flavor of your sauce (and since you’re using powdered spice, you don’t have to worry about texture-sensitive kids reacting negatively to chunks of onion or garlic.) You may also add a half teaspoon of a good dijon mustard here to develop the flavor even more. Again, optional.

Now it’s cheese time. The best time! Sprinkle your cheeses into the sauce one handful at a time, whisking gently to melt as you go. Keep your heat on low to prevent the sauce from sticking to the bottom of the pot.

Taste, and add some salt. If you’re used to eating boxed mac and cheese, you might be surprised at how very UN-salty your cheese sauce tastes. Don’t be afraid to add a generous pinch of salt.

Pour your sauce over cooked noodles. Stir well, and enjoy.

What Can I Add to Mac and Cheese?

You can use this base recipe as the starting point for so many different healthy and delicious variations. Here’s just a partial list of add-ins, and how to get them into your dish without a fuss. (Most of the time, you don’t need an extra pan. Cool!)

Spinach: Stir raw baby spinach into the pasta immediately after draining, until wilted.

Frozen peas: Pour frozen peas into the pasta cooking water just before you drain it.

Carrots: Add small diced carrots to the boiling water along with the dry pasta.

Mushrooms: Saute separately in a pan until tender, then stir into finished pasta.

Bell peppers: Saute separately in a pan until tender. Add a pinch of Cajun spice for a twist, then stir into finished pasta.

Cauliflower: Add small florets into the boiling water along with the dry pasta.

Broccoli: Add small florets to the pasta water during the last two minutes before draining.

Ham. Stir in cubed ham just before serving.

Bacon. Sprinkle cooked bacon on top of finished mac and cheese.

Tomato. Sprinkle raw chopped tomato on top of the finished dish.

Basil. Cut fresh basil into ribbons, and sprinkle it on top of the finished dish.

Chicken. Stir in hot cooked and cubed chicken to the finished dish for an Alfredo-like mac and cheese.

Apples. Yes, apples! Try sprinkling cubed green apples on top at serving time.

Can I Make Mac and Cheese without Flour?

Yes! Believe it or not, you can skip the roux phase altogether and still end up with serviceable mac and cheese. You even earn the added benefit of turning this recipe into a one-pot dish.

Here’s how to tweak this recipe if you don’t have flour on hand: boil your pasta, drain it, add it back to the pot, then simply stir in the shredded cheese and milk.

So you can totally do this. Here’s the thing, though: the flour goes a LONG way to creating a creamy texture in your mac and cheese. If you leave it out, you can expect to have a slightly lumpier sauce, and it’ll become more lumpy still as it cools. A dollop of cream cheese can help if you choose this option. Just stir it in with the cheeses.

1 pound whole wheat pasta macaroni, rotini, or other short chunky shape

4 tbsp butter

3 tbsp white whole wheat flour

2 cups whole milk

8 ounces sharp cheddar you may use a blend of cheeses if you like.

1/8 tsp garlic powder

1/8 tsp. onion powder

1/2 tsp. salt

Boil a large pot of water for the pasta and cook as directed. Grate cheese and set aside.

Meanwhile, in a large sauce pan, melt the butter over low heat. Add the flour and whisk constantly until bubbles form and the roux begins to thicken.

Add milk, garlic powder, onion powder, and salt, and continue whisking until the cream sauce starts to thicken. (You may need to turn the heat up slightly if your milk is cold.)

Add cheese by the handful and whisk between handfuls to melt. Taste and adjust seasonings.

Pour sauce over cooked, drained pasta and serve immediately.

The post Homemade Mac and Cheese (Stove Top) appeared first on Baby Minors.

from WordPress http://babyminors.com/homemade-mac-and-cheese-stove-top-2/

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wellpersonsblog · 7 years ago

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7 Easy Salads for Summer

Try these 7 Easy Salads for Summer for quick and easy lunches and dinners. Use Rubbermaid FreshWorks containers to help keep your fruits and veggies as fresh as possible.

Thanks to Rubbermaid for sponsoring this post.

Hi friends!

I’m excited to share some easy salads for summer in today’s post. They are jam-packed with deliciousness. Warm weather is finally here and for a lot of people that means they start craving salads. They’re light and fresh, but can easily be made into a full meal! Which is why it’s no coincidence May is National Salad Month! I’ve been testing up a storm over the past month and I’ve come up with 7 delicious combos that I can’t wait to share with you.

But first, I want to introduce you to my new storage containers. A few weeks ago, my friends at Rubbermaid reached out to see if I’d be interested in testing out their FreshWorks containers. As someone who buys a lot of fresh produce, I readily agreed. Over the next few weeks, I tested out the various sizes on a variety of fruits and veggies, including lettuce, kale, spinach, strawberries, blueberries, broccoli and more!

I was very pleased with the results and wanted to show you a few side-by-side comparisons. For the comparison, I bought two of everything and left one in the plastic bag from the grocery store and put the other in a FreshWorks container (without washing) and left them in the fridge for at least 4 days before checking on them.

Here are the results for the kale and lettuce:

For the kale, I pulled the leaves off the stems so I could fit them in the container but did not wash or cut them. They stayed crisp and fresh. The kale in the bag was soft and wilted when I took it out to check on it.

For the lettuce, I pulled the leaves off the stem so I could pile them up in the container but did not wash or cut them. The leaves stayed vibrant, crunchy and fresh vs the wilted leaves on the head of lettuce stored just in the plastic bag.

I found less of a difference on spinach stored in FreshWorks versus leaving it in a plastic tub or container that it came in at the store, but the FreshWorks certainly didn’t negatively impact the produce.

I also tested out the smaller FreshWorks containers on strawberries and blueberries. I bought two pints in plastic packaging from the store, transferred one to the Freshworks and left the other for 4-5 days. Here are the strawberry results.

The ones in the FreshWorks container stayed pretty much blemish-free whereas the ones in the original container had several bad or spoiled spots after several days.

Other types of produce you could use these containers for include green beans, broccoli, asparagus, tomatoes, raspberries and more! The storage containers use a lid with patented FreshVent technology to regulate airflow and create the optimal environment for produce. All you have to do is move your produce into the FreshWorks containers after purchasing and refrigerate to help reduce moisture and spoilage. Don’t wash or cut your produce before storing! The CrispTray at the bottom of the container helps elevate the produce away from the moisture and promotes proper airflow to help reduce spoilage. Pretty cool huh?

So now that you know the best way to store all of your nice fresh produce, let’s talk about how to use it to make these 7 delicious salads – one for every day of the week! I tried to include a variety of toppings, proteins and leafy green bases so hopefully, there will be something for everyone!

I often use a mix of spinach and leaf lettuce for my salads, while my husband prefers solely using kale. Feel free to change up the greens in each salad and use your favorites. You could also swap in your favorite fruits and veggies to make a combination more appealing for your personal tastes!

Here’s a run-down of some of the flavor combos we’ve been loving lately:

Barbacoa Taco Salad

I made a big batch of this Slow Cooker Barbacoa and ate it all week long in this Barbacoa Taco Salad. You can prep pretty much all of the components ahead of time so all you have to do is assemble and eat. Here’s what you need:

Barbacoa

Avocado

Tomatoes

Fajita peppers & onions

Black beans

Corn

Red onion

I use my favorite salsa in place of salad dressing on this one! You can also try mixing salsa with some plain Greek yogurt for a creamier dressing!

Blueberry Chicken Sausage Salad

This one is packed with all of my favorite things. Chicken sausage comes fully cooked so I like to just sear it in a pan for a couple minutes. I prep the roasted sweet potatoes ahead of time by thinly slicing, misting with avocado oil and sprinkling with paprika and cayenne. Then I roast at 400 for 20 minutes or so, flipping once. When ready to assemble, here’s what you need:

Chicken sausage

Leaf lettuce + spinach

Roasted sweet potato coins

Blueberries

Crumbled goat cheese

Sometimes I add avocado to this one as well, and I like it with a balsamic vinegar dressing.

Mediterranean Chop Salad

This Mediterranean Chop Salad is a vegetarian option that’s super easy to throw together. You can chop the veggies ahead of time and store them in the fridge and you can hard boil some eggs and cook a batch of farro ahead of time as well. When you’re ready to assemble, grab some spinach from your FreshWorks container and add:

Peppers

Red onion

Tomato

Cucumber

Hard boiled egg

Hummus

Farro (or another whole grain)

Everything Bagel seasoning (optional)

Crumbled feta (optional)

I use the hummus as the dressing for this one, but you could also add some Italian dressing if you wanted. Sometimes I swap the plain hummus & everything bagel seasoning for spicy hummus to give it a little kick!

Strawberry Chicken Kale Salad

This Strawberry Chicken Kale Salad is another one that’s super easy to meal prep. We always grill a big batch of chicken on the weekends in the summer and I like to cook a batch of farro or rice to have on hand as well. When ready to serve, I simply massage the kale with a little lemon juice and olive oil and then top it with:

Grilled chicken

Farro

Strawberries

Feta

Pumpkin seeds for an added crunch

This salad is great with Italian or honey mustard dressing!

Warm Bacon Kale Salad with Shrimp

To change things up, I occasionally like to enjoy a warm salad. Shrimp is one of my favorite quick-cooking proteins so this salad comes together in a jiffy. I just saute some bacon, mushrooms and kale for a few minutes. Then once the bacon starts to crisp up, I add tomatoes and shrimp. Once the shrimp are cooked (should take 5 min or less), I add some chopped hard boiled egg and balsamic vinaigrette.

Here’s a recap of what you need:

Bacon

Mushrooms

Tomatoes

Kale

Shrimp

Hard boiled eggs

Balsamic vinaigrette

You could also try eating this one cold and see how you like it and feel free to swap spinach for kale.

Thai Peanut Chicken Salad

This Thai Peanut Chicken Salad is one of my favorites for summer. Again, I use grilled chicken that I’ve cooked previously so it comes together quickly. I just steam some peas and whip up a quick peanut sauce while my rice noodles are cooking. Then I toss the noodles, peanuts, peas, and some red peppers in the peanut sauce, serve over a mix of leaf lettuce and spinach and top with peanuts for a little extra crunch!

No need for extra dressing on this one. The peanut sauce makes the perfect dressing.

To make enough sauce for two salads I use:

1/4 cup peanut butter

1/4 cup chicken broth

2 Tbsp sweet thai chili sauce

1-2 tsp ginger

Whisk together in a small bowl and then toss with 6-8 ounces of chopped chicken and however many rice noodles you want. If you want to make more salads or want it extra saucy you can always 1.5 times or double the sauce recipe!

Avocado Tuna Cake Salad

Tuna cakes are another quick and easy protein source that are perfect for salads. I like to fry a couple in a pan (crispy) and serve them over spinach and combine with some previously roasted sweet potatoes (soft) and some freshly chopped peppers, onions and walnuts (crunchy) for the perfect combination of textures and flavors.

To make these tuna cakes for two salads, I just combined:

1 can tuna

1/2 a medium avocado

1/4 cup panko

Mix well and form into 6 small patties. Fry in avocado oil over medium high heat for a couple minutes each side. I like to use flavored tuna (garlic and herb is my favorite) to make it even easier, but if you’re using plain tuna, just throw in a few of your favorite seasonings – curry powder, paprika, cayenne pepper or lemon pepper seasoning all work great!

I like this one with salsa for a dressing as well, but feel free to use your favorite. I have a sesame ginger dressing that I also love that’s great with this combo!

So there you have it! 7 Easy Salad so for summer. Be sure to let me know if you try any of these combos and feel free to leave your favorite salad combos in the comments! I’m always looking for new flavor combos!

To check out all of the Rubbermaid Freshworks containers, check out their website! You can also find them at stores like Target, Meijer, Kroger, Bed Bath & Beyond and on Amazon. And be sure to follow them on Facebook, Twitter, Instagram and Pinterest!

Enjoy! –Lindsay–

The post 7 Easy Salads for Summer appeared first on The Lean Green Bean.

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viralhottopics · 8 years ago

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10 Totally Delicious Traditional Irish Recipes To Whip Up For St. Patricks Day

I have always been proud of my Irish heritage, particularlywhen it comes to the delicious traditional recipes my family would whip up throughout the year.

Of course, all of the scrumptious dishes below would be perfect additions to your St. Patrick’s Day celebrations, but there’s no reason you can’t enjoy the savory recipes on any occasion. I have a feeling you’ll feel the same way when you take a look at the mouth-watering ingredients!

The list wouldn’t be complete without at least one recipe including a healthy helping of Guinness! The iconic Irish stout has been a fixture in the country’s culture dating all the way back to1759.

Whether or not your own ancestors came from the Emerald Isle, you’ll definitely have a smile on your face as you chow down on these classic meals.

Let us know in the comments if we missed any traditional Irish recipes your family has passed down.

And don’t forget to SHARE the yummy dishes with your friends!

Thumbnail source: Wikimedia Commons /H.C. White Co.

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1. Soda Bread

Pixabay / ponce_photography

Chef Donal Skehan recommends adding in fresh garlic, spinach, or other extra ingredients to give this classic recipe a kick.

Ingredients: 1 cupwhole grain flour 1 1/3 cups white flour 12 oz.buttermilk 1 tsp. baking soda 1 large egg 1 tsp. honey A pinch of salt

Instructions: Pre-heat oven to 375 degrees and grease and flour a loaf tin. In a large mixing bowl, blend the flours, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and honey. Make a hole in the center of the dry ingredients and pour in the buttermilk mixture, then mix together to form a dough.

Place in the loaf tin and sprinkle flour on top, then bake for 35 minutes.

2. Boxty

Pixabay / Taken

The name for these potato pancakes reportedly come from the Irish term,“bac-stai,” meaningpotatoes on the hob (“bac”) being cooked over an open fire (“stai”).

Ingredients: 1 lb. peeled potatoes 1 large finely chopped onion 2 eggs 1/2tsp. salt 1/2tsp. fresh ground pepper 1/4 tsp.nutmeg 2 Tbsps.flour 2 -4 Tbsps. unsalted butter

Instructions: Line a large bowl with muslin or cheese cloth and grate the potatoes into the bowlon the large side of the grater. Squeeze the cloth to get rid of the starchy liquid, then return to the bowl and addonion, eggs, salt, pepper, and nutmeg. Once everything is combined, add the flour and stir well.

Melt the butter in a skillet over medium heat and drop in the potato batter one tablespoonful at a time. Flatten the batter with a spatula and allow to cook until crispy golden on both sides.

3. Steak And Guinness Pie

Wikimedia Commons / Goddard’s Pies Limited

As chef Jamie Oliver says,There’s nothing like a comforting steak and Guinness pie to warm your cockles when it’s cold outside.

Ingredients: 3 red onions 3 cloves garlic 2 carrots 2 sticks celery 4 field mushrooms Sprigs of fresh rosemary Olive oil 2 lbs. cubed brisket or stewing beef 14 oz. Guinness 2 Tbsps.plain flour 1 cup cheddar cheese 6 oz.puff pastry 1 large egg

Instructions: Pre-heat your oven to 375 degrees, then peel and chop your onions, garlic, carrots, celery, slice the mushrooms, and finely chop the rosemary sprigs. Fry the onions in olive oil for about 10 minutes, then addgarlic, carrots, celery and mushrooms. Mix fully before adding in the beef, rosemary, salt, and pepper.

After stirring for a few minutes, pour in the Guinness and add the flour, then just enough water to cover and bring to a simmer. Cover with a lid and place in the oven for 2 and a half hours or until the liquid has significantly reduced. Add half the cheese and mix, then transfer the filling to a pie dish and add the rest of the cheese on top.

Roll out the puff pastry on a floured surface and cover the pie filling and add holes for ventilation. Beat the egg and brush it across the crust, then bake for about 45 minutes.

4. Colcannon

Flickr / VegaTeam

Known as a “traditional winter vegetable casserole,” this recipe sounds to me like a scrumptious take on mashed potatoes.

Ingredients: 1 lb. sliced potato 2 medium parsnips 2 medium leeks 1 cup milk 1 lb. kale or cabbage 1/2tsp. mace 2 minced garlic cloves 1 tsp. salt 1/2 tsp. pepper 2 Tbsps.butter 1 bunch choppedparsley

Instructions: Boil the chopped potatoes and parsnips until tender. While they cook, chop the leeks and simmer in a skillet with the milk. Chop the kale or cabbage and cook in a separate skillet. Drain the potatoes and parsnips and beat together well with your spices, then add the leeks and milk. Once that’s mixed together, add the kale or cabbage and butter and stiruntil completely blended.

5. Brown Bread

Wikimedia Commons / O’Dea

Like the traditional soda bread, this whole wheat version doesn’t rely on yeast.

Ingredients: 2 cups all purpose flour 1 1/2 cups whole wheat flour 1/2 cup natural bran 1/4cup sugar 11/2 tsps.baking soda 2 cups sour milk 1/4cup oil

Instructions: Mix the dry ingredients together well, then make a hole in the center of the bowl. Pour in the milk and oil and stir until a batter forms, then place in a bread pan and bake at 350 degrees for an hour.

6. Cabbage And Beef Casserole

Flickr / Jeff Kubina

Cabbage was clearly a staple ingredient for families of Ireland back in the day!

Ingredients: 1 head cabbage 1 lb. ground beef 1/2cup chopped onion 1 chopped green pepper 1 Tbsp.cooking oil 1 tsp. salt 3 Tbsps.uncooked rice 1 can condensed tomato soup 1 can tomato sauce 3/4 cup water

Instructions: Brown the beef in a greased skillet, then add the onion, pepper, salt, and rice. Slice the cabbage into strips and add to the bottom of a casserole dish, then cover with the beef mixture. Mix the tomato soup and water and mix in the tomato sauce and pour over the beef. Cover and bake at 350 degrees for one and a half hours.

7. Bangers And Mash With Onion Gravy

Flickr / Gisela Francisco

This twist on the common dish from the United Kingdom gives it a uniquely Irish flair.

Ingredients: 2 lbs. pork sausage 1 Tbsp.sunflower oil 2 lbs. yukon gold potatoes 1/3cup milk 4 Tbsps.unsalted butter 1 Tbsp.olive oil 2 sliced red onions 11/2 tsps. all-purpose flour 1 tsp. red wine vinegar 1 cup full-bodied red wine 1 cup beef stock Salt and pepper to taste

Instructions: Pre-heat your oven to 400 degrees, then place your sausages in a roasting pan and coat with oil. Line them in a single layer and bake for 30 minutes, turning over halfway through.

While those cook, cube and boil your potatoes until tender, then drain mash with milk and half of the butter.

For the gravy, melt the remaining butter and olive oil in a saucepan over medium-low heat and saut onions for about 20 minutes, or until soft. Add the flour and stir for a few minutes. Then add the vinegar and cook until it evaporates. Next, pour in the red wine and beef stock and raise the heat to medium-high and bring to a boil. Reduce the heat and let simmer for about 10 minutes.

Serve with sausage over the mashed potatoes and topwith the gravy.

8. Cheddar Potato Rolls

Maxpixel

This recipe from chef Donal sounds like something that would go perfect with pretty much any meal.

Ingredients: 3.5 oz. potatoes 1 1/2 Tbsps. dry yeast 2 Tbsps. sugar 3 cupswhite flour 1 tsp. salt 2 Tbsps.butter 5 oz.warmed milk Milk for glazing 3.5oz. grated cheddar cheese

Instructions: Cube and boil the potatoes in water and save about 2 Tbsps.of the liquid once they’re tender. Mash the potatoes, then sift the flour and salt together in a separate bowl. Mix in the butter, then add the sugar, yeast and the mashed potatoes,and blend well. Activate the yeast in a separate bowl with the warm milk, then add to the mixture and knead into a dough.

Roll the dough out into a long loaf, then form about 10-12 balls and set aside until they’ve risen double in size. Place them in a buttered casserole dish, brush with milk and sprinkle cheese on top, and bake at 425 degrees for about 15-20 minutes.

9. Family Stew

Flickr / jeffreyw

Donal explainshow this classic recipe was passed down through his father’s nanny back in the day.

Ingredients: 2 Tbsps. canolaoil 2 lbs. lamb shoulder 2chopped onions 3 sliced celery stalks 1 bay leaf 4 large peeled carrots 4 cupsbeef or lamb stock 2 pounds peeled and chopped potatoes Butter Sea salt and ground black pepper

Instructions: Slice the lamb shoulder into cubes and brown with oil onhigh heat. Remove from the pan and set aside, then lower the heat to medium-high and sautonion, celery and carrot for a few minutes or until the onions are soft.

Pre-heat oven to 325 degrees, then place the lamb, bay leaf, and stock in an oven-safe pot and add salt and pepper to taste, and bring to a boil. Remove from heat and add potatoes, a dollop of butter, and the sauted veggies. Cover and heat in the oven for about an hour and a half.

10. Dubliner Cheese Tart

Flickr / Lachlan Hardy

If you like cheese, mushrooms, and onions, you’re totally in for a treat with this pastry!

Ingredients: 1 Tbsp.butter 1 small chopped onion 1 clove minced garlic 3 slices bacon 8 sliced button mushrooms 10 halved cherry tomatoes 6 oz. Dubliner cheese 1 cup skim milk 3 eggs 1 Tbsp.Italian seasoning 1 tsp.whole grain mustard Puff pastry Salt and pepper

Instructions: Pre-heat your oven to 400 degrees, then roll out your puff pastry and line a nine-inch pie pan. Cover with aluminum foil and add pie weights and bake the crust for 10 minutes, remove the foil and bake for five more minutes. Lower the oven temperature to 375 degrees.

Melt the butter in a skillet over medium heat and cook onions until soft, then addadd the garlic, bacon, and mushrooms and cook until browned. Add the mixture to your pastry crust and add halved tomatoes, sprinkling the cheese on top.

Mix the milk, eggs, herbs, mustard, salt and pepper to taste in a small bowl, then pour over the pastry. Bake for about 30 minutes.

Did we miss any classic Irish recipes your family enjoys? Let us know below and be sure to SHARE with your friends!

Read more: http://bit.ly/2mxIBBP

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rodrigohyde · 8 years ago

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10 meals to build muscle on a low-carb diet

Courtesy Brittney @ Exploring Healthy Foods

You've probably heard that eating a low carb diet can be helpful when you want to lose weight and add muscle. Here's why it works: When you consume foods low in carbs your insulin levels drop, which causes your body to burn stored body fat, resulting in weight loss. If following a low carb diet be sure to load up on low carb veggies like broccoli, cauliflower, spinach, and lean proteins like chicken and shrimp. But don’t cut carbs out completely—incorporate some amount of “good carbs” like whole grains, nuts, and legumes into your diet as well.

Here, 10 quick, easy, and delicious low-carb recipes that are packed with protein that will get your body summer-ready in no time.

10 meals to build muscle on a low-carb diet

1 of 10

BLT Summer Rolls with Avocado

Serves 4

Ingredients

8 slices bacon

1/2 - 1 large tomato

1/2 - 1 avocado

4 rice paper wrappers

4 large butter lettuce leaves

8 teaspoons mayonnaise

Instructions

1. Cook bacon in pan until crispy. Drain on paper towels.

2. Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.

3. Layer lettuce, tomato, avocado, 2 slices bacon, and mayonnaise on the rice paper roll.

4. Keeping the ends open tightly roll the rice paper away from you. Slice in half.

5. Repeat with remaining rice paper wrappers.

Recipe and photo courtesy Vicky Berman @ Avocado Pesto

Low Carb Cauliflower Risotto Recipe

Serves 4 servings

Ingredients

2 tablespoons olive oil, divided

1 cup sliced mushrooms (4 ounces)

½ cup diced yellow onions, ¼ inch

2 cloves garlic, minced

4 cups grated or finely chopped cauliflower (about 1 large head)

¼ cup dry white wine

½ cup chopped asparagus, cut into ¼ inch coins

1 cup grated zucchini

½ cup green peas, fresh or frozen

½ cup vegetable broth

½ cup milk (dairy, cashew, or almond)

½ cup parmesan cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Zest of 1 lemon

¼ chopped Italian parsley

¼ cup thinly sliced basil leaves

Instructions

1. In a large Dutch oven or wide deep sauté pan, add 1 tablespoon olive oil and heat over medium-high heat. Add mushrooms and saute until tender, about 3 minutes. Transfer to a plate and reserve.

2. Reduce the heat to medium. Add 1 tablespoon olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the cauliflower and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes. Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated, about 2 minutes.

3. Add the asparagus, zucchini, and peas, stirring to combine. Turn heat up to medium-high.

4. Add the broth and milk, frequently stirring so the vegetables cook and the liquid begins to evaporate. Cook for about 6 to 8 minutes, until the cauliflower is tender and just a small amount of the liquid is left on the bottom of the pan. Turn off heat and add cheese, ½ teaspoon salt and ¼ teaspoon black pepper. Add cooked mushrooms and lemon zest, stir to combine.

5. Taste the risotto and add more salt and pepper as needed. Serve and garnish with parsley, basil, and more cheese on top if desired.

Recipe and photo courtesy Jessica Gavin @ Jessica Gavin Culinary Scientist

Smoky Mexican Stuffed Bell Peppers

Serves 4-6

Ingredients

1 lb ground beef

3 bell peppers (red, yellow, orange), sliced in half

1 cup red onion, diced

1 jalapeno, minced, seeds removed (or not!)

2 garlic cloves, minced

2 tbsp Chipotle seasoning

1 tsp cumin, ground

2 tbsp chipotle tomato paste (or regular)

1 tsp Himalayan pink sea salt

2 tbsp ghee butter

1/2 cup cheddar, shredded

Instructions

1. Preheat oven to 350F degrees. Place all but one bell pepper halves in a baking dish and sprinkle with pink s+p. Bake for about 5 minutes. Remove and set aside.

2. Meanwhile, dice the remaining bell pepper half, set aside.

3. Heat skillet over medium heat, add 2 tbsp ghee and then ground beef. Season with chipotle, cumin, pink s+p, and brown beef, stirring occasionally. Add diced red onions, diced bell pepper, and jalapeno and cook another 3-4 minutes. Next, add chipotle tomato paste and minced garlic, cook another few minutes.

4. Spoon meat mixture into bell pepper shells and bake for about 10 minutes. Then add shredded cheese and cook another minute or just until melted.

5. Garnish with avocado, cilantro and lime juice if desired!

Recipe and photo courtest Natasha @ Fiesty Kitchen

Easy Zucchini Noodles

Serves 2

Ingredients

3 zucchinis

1 cup mushrooms, sliced

2 cups of pasta sauce

2 tbsp nutritional yeast

Instructions

1. Begin by cutting an inch off each end of the zucchinis and begin spiralizing them into noodles

2. In a large skillet, combine the zucchini noodles, pasta sauce, and mushrooms for about 10 minutes until mixture is warm

3. Remove from skillet, add to a bowl and top with nutritional yeast.

Recipe and photo courtesy Brittney @ Exploring Healthy Foods

Strawberry Banana Protein Pancakes

Makes 6-8 pancakes

Ingredients

¼ cup Nutiva Butter flavor coconut oil + 2 tbsp

3 large eggs

⅓ cup dairy-free milk (almond, flax, cashew, etc).

1 tsp vanilla extract

1 ripe banana, mashed

¼ cup coconut flour 3 tbsp vanilla protein powder

1 tsp baking powder

½ tsp sea salt

1 cup chopped fresh strawberries

3 tbsp maple syrup (optional)

Instructions

1. Heat a large skillet to medium - medium high heat. Add 1 tbsp coconut oil to the pan to coat.

2. Melt ¼ cup coconut oil, and mix together in a large bowl with eggs, milk, vanilla, and mashed banana. Combine all ingredients until smooth.

3. In a smaller bowl, mix together dry ingredients: flour, protein powder, baking powder, and sea salt. Add dry ingredients to wet and continue to mix until well combined. Batter will be thick.

4. Spoon batter onto pan to and shape into 3- 4-inch diameter discs or circles. Cook for approximately 2 minutes per side, or until golden brown and cooked through. You may need to continue adding more coconut oil to pan, after each batch of pancakes.

5. Top with fresh strawberries and a drizzle of maple syrup (optional)

Recipe and photo courtesy Amy @ Wholesomelicious

French Roasted Chicken

Serves: 4

Ingredients

1 4½-5 pound roasting chicken

¼ cup herbes de Provence

4 tablespoons unsalted butter, softened slightly

2 tablespoons olive oil

3 cloves minced garlic

1 tablespoon kosher salt

¾ teaspoon black pepper

1 whole organic lemon, pierced all over with a knife or fork

Instructions

1. Preheat oven to 475 degrees F.

2. Remove giblets from chicken, pat dry. (This will enable the herb butter to stick to the bird better). Mix herbs, butter, garlic, olive oil, salt and pepper together in a small bowl. Slide your hand under the skin, between the breast meat to loosen, and rub herb butter all over, including some under the skin of the bird. Insert the whole lemon into the cavity of the chicken, and truss legs together with twine.

3. Place chicken on a wire roasting rack set inside a pan.

4. Roast chicken until skin turns brown, about 30-40 minutes. Baste with any herb butter in the roasting pan, reduce heat to 350 degrees F. and continue to cook until a thermometer inserted into the thickest part of the thigh reaches 165 degrees F, about 30-35 minutes more.

5. Let chicken rest on platter, covered loosely with foil for 15 minutes before serving.

Recipe and photo courtesy Cynthia McCloud Woodman @ What a Girl Eats

Sushi Rolls with Smoked Salmon and Avocado

Serves 2

Ingredients

small package smoked salmon, sliced into thin strips

2-3 small English cucumbers, cut into matchsticks

handful of green onions cut into long strips

1/2-1 avocado, thinly sliced

2 full nori seaweed sheets

1 teaspoon sesame oil

Instructions

1. How you cut the ingredients will depend on the length of the nori seaweed sheets. Since I was using thin seaweed strips I cut everything into small pieces so they would just stick out of each roll. If you are using a full nori sheet then this will not be an issue as you will be able to slice the rolls individually later.

2. Place salmon, cucumbers, avocado, and green onions on the top 1/3 of the nori sheet. Tightly roll the seaweed over the filling and use a bit of oil to help seal it.

3. Repeat with remaining sheets. Cut each roll of seaweed into the size you want.

4. Dip into soy sauce (or gluten-free tamari) with wasabi, or your favorite Japanese salad dressing

Recipe and photo courtesy Vicky Berman @ Avocado Pesto

Shrimp Fried Cauliflower Rice Bowl

Serves 4

Ingredients

8 ounces uncooked small shrimp, shelled and deveined (26/30 count shrimp)

½ teaspoon kosher salt, plus more to season the rice

¼ teaspoon freshly ground pepper, plus more to season the rice

2 tablespoons vegetable oil, divided

3 eggs, beaten

2 garlic cloves, minced

¾ cup carrots, diced in ¼-inch cubes

¾ cup peas, fresh or frozen

1 head cauliflower, shredded into very small pieces (about 4 cups)

2 tablespoons soy sauce

¼ teaspoon sesame oil

2 stalks green onion, thinly sliced

Instructions

1. Using the largest holes on a cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.

2. In a medium-sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.

3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.

4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through; be careful not to overcook. Transfer shrimp to a large plate and set aside.

5. Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer them to the plate with the shrimp.

6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.

7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned. Insert the carrots and cook for 2 minutes, until tender. Add the peas and cook for 1 minute. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes. Mix the rice and lower heat to medium, cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes or longer if needed. Add the soy sauce and sesame oil, stirring to combine.

8. Taste the rice and add more soy sauce, salt and pepper as needed. Insert the eggs and shrimp, stir, and cook for a few more minutes. Garnish with sliced green onions. Serve hot and enjoy!

Recipe and photo courtesy Jessica Gavin @ Jessica Gavin Culinary Scientist

Mexican Cauliflower Crust Pizza

Serves: Serves 4

Ingredients

Crust:

1 medium head of cauliflower

½ cup shredded jack cheese

1 clove garlic, minced or pressed

¼ teaspoon sea salt

¼ teaspoon dried oregano

1 tablespoon almond meal (optional, if needed to help bind)

1 egg

Pizza:

¾ cup refried beans

1½ cups shredded jack cheese

½ cup halved cherry tomatoes

2 tablespoons chopped black olives

Salsa, for serving

Guacamole, for serving

Instructions

1. Trim the stem and outer leaves off the cauliflower. Cut into small florets. Place cauliflower in a food processor and pulse until it forms a snow-like consistency, scraping down sides as needed. You should have 2-3 cups.

2. Scrape cauliflower snow out into a microwave safe bowl. Heat for 4 minutes then dump out onto a clean kitchen towel. When cool enough to handle, use the towel to squeeze out as much water as possible. Pour the cauliflower back into the bowl.

3. Preheat the oven to 450 degrees. Line a baking dish with parchment paper. Add cheese, garlic, salt, and oregano and stir to combine. Add egg and stir to combine, forming a dough-like consistency. If needed, add a tablespoon of almond meal to bind.

4. Press the dough together into a round ball and scoop out onto the baking sheet. Press down, forming a crust about ¼th of an inch thick. Place in the oven and bake 8-11 minutes until the crust is browned and starting to crisp around the edges.

5. Remove from the oven and carefully spread the beans over the crust. Top with cheese, tomatoes and black olives. Place back in the oven and bake another 5-7 minutes until the cheese is melted. Remove, let cool a couple minutes (this will help it stay together after cutting), then dollop with salsa and guacamole and serve.

Recipe and photo courtesy Rachael Hartley, RD, LD, CDE @ Avocado A Day

Thai Turkey Lettuce Wraps with Peanut Sauce

Serves 8

Ingredients

For the Peanut Sauce:

½ cup natural creamy peanut butter

2 tablespoons reduced-sodium Tamari (or soy sauce)

2 tablespoons honey

1 lime, juiced

2 teaspoons grated fresh ginger

1 teaspoon sesame oil

Pinch of red chili pepper flakes

¼ to ½ cup of warm water

For the Wraps:

½ pound ground turkey breast

½ pound ground turkey thigh

½ pound fresh green beans, trimmed and cut into thirds

1 tablespoon olive oil

2 Butter or Bibb lettuce heads (for about 16 leaves)

3 cloves garlic, minced

1 large shallot, diced

3 teaspoons grated fresh ginger

1 red bell pepper, diced

1 cup shredded carrots (plus more for garnish)

2 tablespoons reduced-sodium Tamari (or soy sauce)

1 teaspoon brown sugar, packed

2 teaspoons sesame oil

1 small bunch cilantro, chopped

salt and pepper, to taste

red chili pepper flakes

Instructions

1. Make the Peanut Sauce: Combine peanut butter, Tamari, honey, lime, ginger, sesame oil, and chili flakes. Whisk well. Slowly pour in warm water while mixing to reach your desired consistency. You will need about ¼ to ½ cup of water. Add it a little at a time. Set aside.

2. Wash and dry your lettuce leaves and set 16 aside.

3. Trim green beans, cut into thirds, and cook in a shallow layer of boiling water. Cover and steam until crisp-tender, about 5-6 minutes. Shock in an ice bath (or run under cold water) and set aside.

4. Cook the turkey in a lightly oiled skillet, breaking up meat, until browned and no longer pink, about 3-5 minutes. Season with salt and pepper. Drain, discard leftover fat from pan, and set aside.

5. Heat 1 tablespoon of olive oil until hot. Add in garlic, shallot, red pepper, and ginger. Cook until softened, but not browned, about 3-5 minutes. Season with salt, pepper, and a pinch of red chili pepper flakes. Return turkey to the pan along with the green beans. Mix the Tamari with the brown sugar and drizzle in. Cook mixture until heated through and bubbly. Add in shredded carrots in the last 1-2 minutes.

6. Remove from heat and gently stir in a large handful of chopped cilantro and 2 teaspoons of sesame oil.

7. Serve wraps assembled and drizzled with peanut sauce or as a Build-Your-Own set-up. Sprinkle wraps liberally with shredded carrots and cilantro. Serve with lime.

Recipe and photo courtesy Tiffany La Forge @ Parsnips and Pastries

10 photos

Diet friendly recipes

from Men's Fitness http://www.mensfitness.com/weight-loss/diet-friendly-recipes/10-meals-build-muscle-low-carb-diet

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babyminors · 6 years ago

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Homemade Mac and Cheese (Stove Top)

The ultimate kid-favorite dinner doesn’t have to come from a box! Make this easy, creamy homemade mac and cheese on your stove top using just simple, nutritious ingredients.

The big not-so-well-kept secret of homemade stove top mac and cheese is that you can make it SO EASILY, and in exactly the same amount of time that it takes to whip up the boxed stuff.

Why Homemade Mac and Cheese is Healthy

Homemade mac and cheese is healthy because you make it healthy! And the key to a healthy mac and cheese is to use simple, whole-food ingredients.

Here are the ingredients we trust for making nourishing mac and cheese we feel good about serving our kids:

Whole wheat flour. Flour thickens the creamy cheese sauce in this dish, and white whole wheat flour works perfectly.

The Basics: How to Make Homemade Stove Top Mac and Cheese

Taste, and add some salt. If you’re used to eating boxed mac and cheese, you might be surprised at how very UN-salty your cheese sauce tastes. Don’t be afraid to add a generous pinch of salt.

Pour your sauce over cooked noodles. Stir well, and enjoy.

What Can I Add to Mac and Cheese?

Spinach: Stir raw baby spinach into the pasta immediately after draining, until wilted.

Frozen peas: Pour frozen peas into the pasta cooking water just before you drain it.

Carrots: Add small diced carrots to the boiling water along with the dry pasta.

Mushrooms: Saute separately in a pan until tender, then stir into finished pasta.

Bell peppers: Saute separately in a pan until tender. Add a pinch of Cajun spice for a twist, then stir into finished pasta.

Cauliflower: Add small florets into the boiling water along with the dry pasta.

Broccoli: Add small florets to the pasta water during the last two minutes before draining.

Ham. Stir in cubed ham just before serving.

Bacon. Sprinkle cooked bacon on top of finished mac and cheese.

Tomato. Sprinkle raw chopped tomato on top of the finished dish.

Basil. Cut fresh basil into ribbons, and sprinkle it on top of the finished dish.

Chicken. Stir in hot cooked and cubed chicken to the finished dish for an Alfredo-like mac and cheese.

Apples. Yes, apples! Try sprinkling cubed green apples on top at serving time.

Can I Make Mac and Cheese without Flour?

Yes! Believe it or not, you can skip the roux phase altogether and still end up with serviceable mac and cheese. You even earn the added benefit of turning this recipe into a one-pot dish.

Here’s how to tweak this recipe if you don’t have flour on hand: boil your pasta, drain it, add it back to the pot, then simply stir in the shredded cheese and milk.

1 pound whole wheat pasta macaroni, rotini, or other short chunky shape

4 tbsp butter

3 tbsp white whole wheat flour

2 cups whole milk

8 ounces sharp cheddar you may use a blend of cheeses if you like.

1/8 tsp garlic powder

1/8 tsp. onion powder

1/2 tsp. salt

Boil a large pot of water for the pasta and cook as directed. Grate cheese and set aside.

Meanwhile, in a large sauce pan, melt the butter over low heat. Add the flour and whisk constantly until bubbles form and the roux begins to thicken.

Add milk, garlic powder, onion powder, and salt, and continue whisking until the cream sauce starts to thicken. (You may need to turn the heat up slightly if your milk is cold.)

Add cheese by the handful and whisk between handfuls to melt. Taste and adjust seasonings.

Pour sauce over cooked, drained pasta and serve immediately.

The post Homemade Mac and Cheese (Stove Top) appeared first on Baby Minors.

from WordPress http://babyminors.com/homemade-mac-and-cheese-stove-top/

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