I thought I took a picture of this but I can’t find it. Oh well, it didn’t look really pretty anyway. This is an old family favorite that we made with evaporated milk and cream of mushroom soup. We no longer eat those things since they are processed and full of unnatural ingredients. I have really missed this comfort food so I finally tried it with whole foods and adding some veggies to make it more nutritious. I think it’s wonderful. My kids loved it. It doesn’t taste exactly like mom’s but it was good and reminded me of home. Close enough!
1 onion, chopped
2 very small zucchini, chopped
2 carrots, diced
2 stalks celery, sliced
3 T butter
2 T Dry Onion Soup mix (recipe from here)
6 c chicken broth
1 1/2 c shredded chicken
2 1/2 c short grained brown rice
1 1/2-2 c heavy cream (not ultra pasteurized)
Saute the veggies in the butter till slightly browned in a large stock pot over high heat. Sprinkle the soup mix & rice over the veggies. Pour the chicken broth in and reduce heat to medium to medium low. Cover and simmer for about 40 minutes or until most of the broth is absorbed. Add the chicken and cream right at the end and serve with green peas at the table.
This looked a little yellow because of the turmeric in the soup mix. If you don’t like that or are a member of my family and want to fool your kids that it’s the same old recipe, leave out the turmeric.
This is a soup that I have made for years and years! It’s always my go to soup to take to parties or for company because everyone loves it. I made a few additions this time for the heck of it and it turned out even better! You can leave out the ham & chard or add other veggies that you have. This was just a yummy addition that I really liked. It also freezes well if you have extras.
Cheddar Broccoli Soup
6 c whole milk
6 T flour (I use soft white wheat and I can’t tell the difference over white)
6 T butter
1 1/2 tsp salt
1/4 tsp pepper
3 c cheddar cheese
1 T dijon mustard
2 c shredded carrots (I really didn’t measure I just threw in what I had)
1-1 1/2 c chopped ham
2 c chard, chopped small ( threw in what I had again, so it could have been less)
2-3 bunches broccoli, chopped small
Throw chopped veggies into a large stock pot and barely cover with water. Cook till barely tender about 10 minutes. While veggies are cooking blend the butter, flour, milk, salt & pepper in a blender. When veggies are ready add the blender contents to the pan and stir with a wisk until the butter melts. Cook until thickened over medium heat. Add the mustard and cheese and cook until cheese is melted. Serve!
I haven’t typed up much cause I’m about to have a baby and haven’t been cooking or quilting or pretty much anything. I wake up get kids off to school and usually go to doctor appointments. (3 per week) Then I lay down as much as I can cause pregnancy is really hard for me. Sunday night I had rested most of the day and my sweet hubby had done the meals and I had this burst of energy. Mind you it wasn’t a lot of energy but more than I usually get lately. I wanted to bake. I had apples that really needed to be used up. They were ugly so the kids wouldn’t eat them but they were still good. So started chopping and I had more apples than I had planned so I decided to make this yummy spicy, fall cake that my mom used to make when company was coming. It’s one of my Dad’s favorites. I haven’t made it in years because it had shortening in it and it always seemed time consuming because of the cake and the sauce and the whipped cream. But really this came together rather fast even with me making up some of it as I went along. You make the caramel sauce while the cake is baking and the whip cream while it’s cooling and it’s really not hard at all. Especially if you use a mixer.
This is still a once in a while treat but has healthier sugars and fats. So much better than the original for you. I could not tell that it was “healthified.” Neither could my family they loved it and all asked for seconds. It’s super rich with the sauce and I could eat just the cake alone and be happy.
Apple Pudding Cake with Caramel Sauce
Mix ingredients in order:
1 c sucanat
1 c organic palm shortening(I find this at TropicalTraditions.com)
4 c raw apples (chopped)
2 pasture raised eggs
2 tsp baking soda(dissolve in 2 tsp water)
1/4 tsp salt
3 c soft white whole wheat flour
2 tsp cinnamon
2 tsp nutmeg
1 c nuts, chopped (I used pecans)
Bake in a greased 13×9 pan @ 350 degrees for 40-50 minutes.
Serve warm with caramel sauce and whipped cream or ice cream. Freezes well.
(I found this recipe for caramel apples at thenourishinggourmet.com. I haven’t tried it over apples but I thinned it with water a bit and it was great over this cake.)
2/3 c coconut sugar or sucanat
1/2 c honey
4 T butter
dash of unrefined salt
1/4 c water
2 tsp vanilla
In a small pot combine first 5 ingredients over medium heat and bring to a simmer. Once it starts to bubble on the edges, set timer for 2 minutes and stir constantly. Take off the heat and add vanilla. Be careful with this mixture, as it can burn badly.
English: Ravioli Marinara (Mangia Trattoria) (Photo credit: Wikipedia)
Oh I just have to share that I don’t like spaghetti and sauce. I am extremely picky when it comes to red sauces. I’ve made one with meat and canned it even for years. But it never seems to be sweet enough for me. I even learned a trick of sticking a whole carrot into the sauce as it cooks and it soaks up acidity. Yesterday I wanted to make a quick dinner. I had bought some premade tortellini from Costco thinking it would be fast. Well I just didn’t want to open a can of red sauce I decided to make my own and try a different simple recipe. I even made a white sauce to go with it thinking I would at least be able to mix the two and I would like it better. Well I have to say the red sauce was fantastic. I’m so excited about it!! By the way it’s super easy!
Marinara Sauce (Meatless)
Brown 1 med. onion in 1 T olive oil
3 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 1/2 cans water
1 can pumpkin (this is what sweetens it and adds another veggie for picky kids)
3-4 cloves garlic
3 tsp Italian spices
salt & pepper to taste
Simmer as long as you can. I only had 1 hour and it was still great. This made a large batch. Enough for 2-3 meals. Freeze the leftovers.
Hamburger buns are one of those things that intimidate people to make from scratch, I think. The buns in the store all have HFCS and other additives in them. If you find one that is semi decent they are ridiculously expensive. These buns are easier than making bread.
I love these whole wheat hamburger buns. Been making them for years and I always forget how fast and easy they are for being a bread. They are so fabulous warm that I can’t stop eating them but they freeze wonderfully as well. My kids cut them in half and make mini pizzas out of them for lunch too. Hope you like them as much as my family.
Quick Hamburger Buns
3 1/2 c warm water
6 T yeast
1 c oil or butter ( I use coconut oil but have used butter)
3/4 c sugar or sucanat or 1/2 c. honey
Mix the above ingredients and rest 15 min. It will make lots of bubbles.
1 T salt
10 1/2 c whole wheat flour
Mix well. Sometimes I let it knead for 2-3 min. but I’m usually in a hurry and they are great if I don’t knead. Roll out thick (1/2″ or more). Cut into circles and put on cookies sheets that are greased or with parchment paper. Raise 10 min. Bake @ 425 degrees for 8-10 minutes til lightly golden brown. Makes 40 buns.
This is a fabulous healthy white sauce lasagna that you can add chicken too or not! It’s great either way. My friend, Amy, and I made it up to freeze and our families loved it. So we made 8 of them yesterday! Amy’s family has to eat gluten free. We do not, so we use whole wheat noodles and they use brown rice noodles. Great way to get more freezer meals in your freezer is to quadruple a recipe instead of doing 4 different recipes. Next week we plan on doing a red lasagna or Shepherd’s Pie.
Below is amounts for one or 8 lasagnas.
White Veggie Lasagna
1 pan 8 pans
9-12 64 whole wheat or brown rice lasagna noodles (This was 2.5 (13 oz) boxes)
1/2 c 1 c butter
1 8 onions chopped
1 8 minced garlic
1 tsp 6 tsp Real salt or sea salt
2 c 18 c Chicken broth
1 1/2 c 6c whole milk (we used less milk cause it was plenty runny)
4 c 16 c shredded mozzarella cheese
1 c 4+c parmesan cheese (we used less cause we didn’t have any more)
1 tsp 8 tsp basil
1 tsp 8 tsp oregano
1/2 tsp 4 tsp black pepper
2 c 16 c cottage cheese (preferably organic, regular has nasty stuff in it)
1/2 c 4 c shredded chicken (approximately 1/2 of a whole chicken) This was for 4 pans.
3 c 10 c fresh spinach (can use frozen as well)
1 6 small zucchini shredded (3/4c each pan)
2 16 carrots shredded
1 4 packages of mushrooms chopped fine
1c 4 c Ultra gel (you can use arrowroot, cornstarch or flour for thickening)
Cook butter, garlic, & onions till softened in a pan on the stove over med-high heat. Add all the veggies except the spinach. (If using frozen spinach throw it in now.) Add spices, salt, & pepper, chicken broth, & milk. Then wisk in the ultra gel slowly and don’t let it boil. Then layer in a 13×9 pan 1/2 c sauce, uncooked noodles, cottage cheese, more sauce, spinach, cheeses then repeat ending with mozzarella cheese. Cover with tinfoil and freeze. Or if eating immediately bake in a 350 degree oven for about an hour covered with an inverted cookie sheet. If baking from frozen take directly from freezer and place in 350 oven for 2 hours.