Some days are just busy and on these days I always seem to want pizza. My regular pizza dough recipe takes 3.5 hours to make so pulling it off on a busy day just isn’t going to happen. So, I … Continue reading
Sometimes we all need to stretch our money just a little bit further. This recipe is a hit, much cheaper than take out and uses up some of those odds and ends. Combine 1 1/2 cups white rice and 3 … Continue reading
Around our house this dinner is affectionately called Barf Beetley Soup thanks to a very confused two year-old nearly four years ago. I promise you as gross as the nickname sounds the soup truly is a delicious family favorite. Bonus to the deliciousness is the fact that the crock pot does all the work for you!
Beef Barley Soup
- Into a crock pot place 1 1/2 pounds of beef roast pieces (also known as stew meat), 1 teaspoon salt, 2 teaspoons pepper, 2 teaspoons garlic powder, 1 teaspoon thyme, 1 carton (30 oz) beef stock, 1 carton (30 oz) chicken stock, 6 stalks for chopped celery, 6 chopped carrots, 1/2 onion diced, 1/2 cup dried parsley, 1 cup barley and 1 bay leaf.
- Cook on low for 7-8 hours.
Apparently ’tis the season for cauliflower around our house. Please don’t let this white underutilized vegetable scare you away from this recipe. We have served this soup with rave reviews to picky eaters who wouldn’t touch a cauliflower with a 10 foot pole.
“Baked Potato” Soup
- Thinly slice two large potatoes.
- Add potatoes to a pot with 2 cups of milk and 1 teaspoon of salt.
- Bring to a boil.
- While waiting for the pot to boil, chop 1/2 head of cauliflower into bite sized pieces and slice one bunch of green onions – separating the whites and the greens.
- Once boiling, add cauliflower and onion whites to the pot.
- Boil approximately 12 minutes until cauliflower and potatoes are soft.
- Add additional 1 cup of milk or add 1 cup heavy cream if you prefer a richer soup.
- Move the soup off of the heat.
- Use an immersion blender to puree the soup.
- Serve with onion greens as a garnish.*
*Additional toppings we sometimes use include shredded cheese, sour cream and the very occasional crumbled bacon.
We aren’t watching our carbs or looking to sneak vegetables into our food but this would be a perfect recipe for both of these things. I simply needed a simple side dish that wasn’t green beans, peas, carrots, broccoli or corn. Out of pure need for variety this recipe was born.
- Chop a head of cauliflower into bite size chunks.
- Place cauliflower into a pot of water and bring to a boil.
- Boil until tender about 10 minutes.
- Mash with a potato masher or a fork. I mash until there is still some texture but the pieces are rather small.
- Preheat a griddle or a pan to medium heat. Use 1 teaspoon of olive oil to keep these from sticking.
- Add two eggs, 1/2 cup of Panko, 1 cup shredded Co-Jack cheese, a pinch of salt and a shake of cayenne pepper.
- Mix well.
- Scoop about 2 Tablespoons onto the heated surface and flatten with the back of the spoon. Repeat if space allows the patties not to touch.
- Cook for about 4 minutes per side.
- Serve warm.
We are not a fish loving family. I like fish and would eat it often. The rest of the crew, not so much. While, I usually plan meals with everyone in mind, I also don’t shy away from things that … Continue reading
It is super difficult to find a meal that can be hot and ready with little finishing work when we return home from church on a Sunday afternoon. This past Sunday, we knew that eating out wasn’t a possibility since … Continue reading
Mexican food and “Mexican” food are staples around our house. Tacos, enchiladas, carnitas, barbacoa, chicken and rice soup, etc. You name it, we eat it. Some of our recipes are super authentic and straight from a friend’s grandmother who … Continue reading
About three years ago, we started participating in a CSA – a box of vegetables and fruit from local farms chosen for you each week. The second year we participated, we received more cabbage than I thought possible for a … Continue reading
Brussel sprouts get a bad wrap. Many of us grew up eating very bitter, poorly cooked versions of this beautiful vegetable. I’ll be honest even though I have always been a fairly adventurous eater – it even took me a … Continue reading