Prep Time: 10 minutes
Serves: 8
1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla
Mix dry ingredients in 3-quart (or larger) saucepan. Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often. Remove from heat when steamy and add heavy cream and vanilla.
Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.
Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug
Showing posts with label food storage. Show all posts
Showing posts with label food storage. Show all posts
Sunday, November 18, 2012
Tuesday, September 11, 2012
Drinkable Milk Made from Dry Milk
This is Crystal's Drinkable Milk "recipe" that I adapted a little. I use non-instant dry milk from the LDS Family Storage Center. To find a Storage Center click here and to view an order form click here.
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
Monday, November 7, 2011
Corn Chowder
Prep Time: 30 minutes
Serves: 8
Jonathon made this chowder for dinner yesterday. It was delicious! He used this recipe and changed it to this:
2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes
Heat butter and olive oil in soup pot over medium heat. Add onion, garlic, and thyme and cook for about 2 minutes. Dust the vegetables with flour and stir to coat everything well. Add water, chicken bouillon, and potatoes; bring to a boil over high heat. Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes. Ladle soup into bowls and serve.
Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese
We ate this with homemade bread and cooked green peas. Yum!
Serves: 8
Jonathon made this chowder for dinner yesterday. It was delicious! He used this recipe and changed it to this:
2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes
Heat butter and olive oil in soup pot over medium heat. Add onion, garlic, and thyme and cook for about 2 minutes. Dust the vegetables with flour and stir to coat everything well. Add water, chicken bouillon, and potatoes; bring to a boil over high heat. Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes. Ladle soup into bowls and serve.
Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese
We ate this with homemade bread and cooked green peas. Yum!
Sunday, November 6, 2011
EZ Wheat Bread
Prep Time: About 2 1/2 - 3 hours
I got this recipe from Crystal's blog, everydayfoodstorage.net/blog and fell in love with it - she even has videos to help you along. I recently bought this Make-a-Mix cookbook again since mine fell apart and I lost some of the pages. I was excited about making the mixes in the cookbook again and was going to make bread too, so I decided to try making a mix using Crystal's bread recipe.
This is her original recipe (the first amount is for 1 loaf and the second amount is for 2 loaves):
EZ Wheat Bread
1 loaf - 2 loaves
1 1/4 c - 2 1/2 c warm water
1/4 c - 1/2 c honey OR 1/3 c - 2/3 c sugar
1/4 c - 1/2 c wheat gluten
1 tsp - 2 tsp salt
2 Tbsp - 1/4 c non-instant dry milk
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1/4 c - 1/2 c potato flakes
1 Tbsp - 2 Tbsp active dry yeast
DIRECTIONS:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment on low speed (level 2 on a Kitchen Aid) for 12 to 15 minutes. Let rise until double, about 1 to 1 1/2 hours. Punch down, roll out, and shape into loaves or rolls. Let rise again until double and bake at 375F for 20 to 30 minutes (covering with foil after 10 minutes), until golden brown and sounds hollow when lightly tapped.
For the Bread Mix:
Mix all ingredients in the Bread Mix in a large bowl. Label and store in a large air-tight container in the freezer and use within 6 months or store in the refrigerator and use within 3 months.
EZ Wheat Bread Mix
Makes 6 loaves - Makes 8 loaves
2 c - 2 2/3 c sugar
16 1/2 c - 22 c whole wheat flour
1 1/2 c - 2 c wheat gluten
2 Tbsp - 2 Tbsp + 2 tsp salt
3/4 c - 1 c non-instant dry milk
1 1/2 c - 2 c potato flakes
Six loaves recipe makes about 23 cups of mix. Eight loaves recipe makes about 30 cups of mix.
To make EZ Wheat Bread:
1 loaf - 2 loaves
1 1/4 c - 2 1/2 warm water (more if needed, adding 1 Tbsp at a time)
3 3/4 c - 7 1/2 c EZ Wheat Bread Mix
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1 Tbsp - 2 Tbsp instant yeast (if using active dry, add after water)
Make bread according to directions above.
Variation:
EZ Honey Wheat Bread Mix
Don't add sugar to EZ Wheat Bread Mix. When making 1 loaf of bread, add 1/4 c. honey and use 3 1/3 c Bread Mix. For 2 loaves, add 1/2 c. honey and use 6 3/4 c. Bread Mix.
Tips:
*I made the mix for 6 loaves and noticed that a #10 can of white wheat ground into flour is pretty close to the amount of flour needed for the recipe.
*I ALWAYS scoop flour into a measuring cup and then level it off with a straight edge. I do the same thing when measuring the mix. You may not think this makes much of a difference, but it does. It doesn't take too much longer and you end up with a lighter, more moist product.
Notes:
*I made 2 loaves of bread using the EZ Bread Mix and used 7 1/2 cups of mix, but the dough was too dry. It should be fairly soft and a little tacky. I added about 1/2 c. of water a tablespoon at a time and it turned out perfect. I will be experimenting some more to find the perfect recipe...
I got this recipe from Crystal's blog, everydayfoodstorage.net/blog and fell in love with it - she even has videos to help you along. I recently bought this Make-a-Mix cookbook again since mine fell apart and I lost some of the pages. I was excited about making the mixes in the cookbook again and was going to make bread too, so I decided to try making a mix using Crystal's bread recipe.
This is her original recipe (the first amount is for 1 loaf and the second amount is for 2 loaves):
EZ Wheat Bread
1 loaf - 2 loaves
1 1/4 c - 2 1/2 c warm water
1/4 c - 1/2 c honey OR 1/3 c - 2/3 c sugar
1/4 c - 1/2 c wheat gluten
1 tsp - 2 tsp salt
2 Tbsp - 1/4 c non-instant dry milk
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1/4 c - 1/2 c potato flakes
1 Tbsp - 2 Tbsp active dry yeast
DIRECTIONS:
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment on low speed (level 2 on a Kitchen Aid) for 12 to 15 minutes. Let rise until double, about 1 to 1 1/2 hours. Punch down, roll out, and shape into loaves or rolls. Let rise again until double and bake at 375F for 20 to 30 minutes (covering with foil after 10 minutes), until golden brown and sounds hollow when lightly tapped.
For the Bread Mix:
Mix all ingredients in the Bread Mix in a large bowl. Label and store in a large air-tight container in the freezer and use within 6 months or store in the refrigerator and use within 3 months.
EZ Wheat Bread Mix
Makes 6 loaves - Makes 8 loaves
2 c - 2 2/3 c sugar
16 1/2 c - 22 c whole wheat flour
1 1/2 c - 2 c wheat gluten
2 Tbsp - 2 Tbsp + 2 tsp salt
3/4 c - 1 c non-instant dry milk
1 1/2 c - 2 c potato flakes
Six loaves recipe makes about 23 cups of mix. Eight loaves recipe makes about 30 cups of mix.
To make EZ Wheat Bread:
1 loaf - 2 loaves
1 1/4 c - 2 1/2 warm water (more if needed, adding 1 Tbsp at a time)
3 3/4 c - 7 1/2 c EZ Wheat Bread Mix
1 Tbsp - 2 Tbsp butter or oil
1 Tbsp - 2 Tbsp vinegar
1 Tbsp - 2 Tbsp instant yeast (if using active dry, add after water)
Make bread according to directions above.
Variation:
EZ Honey Wheat Bread Mix
Don't add sugar to EZ Wheat Bread Mix. When making 1 loaf of bread, add 1/4 c. honey and use 3 1/3 c Bread Mix. For 2 loaves, add 1/2 c. honey and use 6 3/4 c. Bread Mix.
Tips:
*I made the mix for 6 loaves and noticed that a #10 can of white wheat ground into flour is pretty close to the amount of flour needed for the recipe.
*I ALWAYS scoop flour into a measuring cup and then level it off with a straight edge. I do the same thing when measuring the mix. You may not think this makes much of a difference, but it does. It doesn't take too much longer and you end up with a lighter, more moist product.
Notes:
*I made 2 loaves of bread using the EZ Bread Mix and used 7 1/2 cups of mix, but the dough was too dry. It should be fairly soft and a little tacky. I added about 1/2 c. of water a tablespoon at a time and it turned out perfect. I will be experimenting some more to find the perfect recipe...
Sunday, October 2, 2011
Grandma's Hot Cereal
Prep Time: 20-30 minutes
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
Serves: 1-2
My mother-in-law has made hot cereal this way for many, many years. It reminds me of rice pudding because it is so rich and creamy. She made oatmeal like this when we went to Puerto Rico to visit. When she came to visit us a month ago, the kids requested it, so she showed Jonathon how to make it using cornmeal and they wrote down the recipe.
1 cup milk (or 1 cup water plus 2 Tbsp + 2 tsp dry milk)
1 cup water
1 Tbsp butter
1 Tbsp sugar
1/8 tsp salt
1/8 tsp cinnamon
1/3 cup cornmeal or 1/3 cup cream of wheat or 1 cup oatmeal
1/2 tsp vanilla
Combine milk, water, butter, sugar, salt, and cinnamon in a saucepan over medium-high heat. While stirring constantly, slowly sprinkle in cereal. Continue stirring constantly until mixture starts to get thick and bubbly. Lower heat, stirring occasionally, until cooked to desired doneness. Remove from heat and stir in vanilla.
I love cornmeal made this way.
Notes:
I tried it without butter and I didn't like it as well.
10/5/2011 - For my family, I quadrupled the recipe and next time will try to speed up the recipe and cut the cholesterol by adding more cornmeal and less butter (one to two servings are in parentheses):
8 c water (2 c)
2/3 c dry milk (2 Tbsp + 2 tsp)
2 Tbsp butter (1/2 Tbsp)
1/4 c sugar (1 Tbsp)
1/2 tsp salt (1/8 tsp)
1/2 tsp cinnamon (1/8 tsp)
2 c cornmeal (1/2 c)
2 tsp vanilla (1/2 tsp)
Friday, September 16, 2011
Homemade Macaroni and Cheese
Prep Time: 30 minutes
Serves: 6-8
Pasta:
1 pound elbow pasta (or shells)
1 tsp salt
Cheese Sauce:
4 1/2 cups water
2 1/4 cups Magic Mix (click here for recipe)
3/4 tsp salt
4 cups (1 lb) sharp cheddar cheese, shredded
Cook pasta according to package directions, adding 1 tsp salt to boiling water. Drain.
In pot used to cook pasta, add water, Magic Mix, and salt, stirring constantly over medium heat until mixture thickens and starts to bubble. Add cheese and stir until melted. Remove from heat and stir in pasta; serve immediately.
For baked macaroni, use 5 cups water and bake in 9"x13" pan at 375°F for about 30 minutes or until lightly browned and bubbly. Optional: crumble potato chips on top before baking.
Serves: 6-8
Pasta:
1 pound elbow pasta (or shells)
1 tsp salt
Cheese Sauce:
4 1/2 cups water
2 1/4 cups Magic Mix (click here for recipe)
3/4 tsp salt
4 cups (1 lb) sharp cheddar cheese, shredded
Cook pasta according to package directions, adding 1 tsp salt to boiling water. Drain.
In pot used to cook pasta, add water, Magic Mix, and salt, stirring constantly over medium heat until mixture thickens and starts to bubble. Add cheese and stir until melted. Remove from heat and stir in pasta; serve immediately.
For baked macaroni, use 5 cups water and bake in 9"x13" pan at 375°F for about 30 minutes or until lightly browned and bubbly. Optional: crumble potato chips on top before baking.
Monday, August 2, 2010
Chicken and Vegetable Rice
Prep Time: 25 minutes
Serves: 4
I tried this for lunch today and the kids really liked it. It was so easy, too!
2 Tbsp butter
1 cup white rice
5 cups water
1 1/2 cups mixed freeze-dried or dehydrated vegetables*
3 chicken bouillon cubes (1 1/2 Knorr)
1/2 cup freeze-dried chicken, optional**
1/4 tsp pepper
Melt butter in medium saucepan over medium-low heat. Add rice and stir until coated. Add remaining ingredients and bring to a boil over high heat. Stir; cover and simmer for about 20 minutes or until liquid is absorbed and rice is tender.
*Substitute 1 1/2 cups frozen or canned vegetables and reduce water by 2 1/4 cups.
**Substitute 1 can chicken or 1/2 cup cooked chicken or if FD chicken is omitted, reduce water by 3/4 cup.
Friday, March 26, 2010
Holiday Pancake Mix
Prep Time: 10 to 30 minutes
Makes: About 11 cups mix
8 cups white or whole wheat flour (I use ground soft white wheat)
3/4 cup shortening powder
3/4 cup dehydrated fat-free milk (if using instant, double the amount)
3/4 cup white or brown sugar
2/3 cup dehydrated whole eggs or dehydrated scrambled egg mix
1/3 cup baking powder
2 1/2 tsp salt
1. Mix the ingredients well and place in storable container (I use the back of a spoon to get rid of the lumps from the eggs or you can try sifting them). We recommend an empty #10 can (with lid) or a 120 oz. Snapware. (I use an 11-cup square Modular Mates from Tupperware.) Label and use within six months.
2. To prepare, add equal amounts of water to dry ingredients or to your preference (I make it a little thinner than I want since it thickens after standing a few minutes).
For a little variety, add to the batter: fresh, frozen, or freeze-dried blueberries or raspberries, sliced fresh or freeze-dried bananas, chopped apples and a dash of cinnamon, etc...
I have been looking for a pancake/waffle mix that is comparable to the Krusteaz Buttermilk Pancake and Waffle Mix. Or even a pancake recipe that is just as light and fluffy. Usually you have to separate the eggs and beat the egg whites until stiff. Too much work for me when I can buy Krusteaz. However, I have wanted the benefits of whole wheat in Krusteaz and so haven't been buying it. I found this recipe on the Emergency Essentials website and love it. It is just as light and fluffy as Krusteaz, but I can grind my own wheat and it's way cheaper! I made a few modifications or clarifications to the directions, but for the original, click here.
Wednesday, March 4, 2009
Yummy, Healthy Waffles
Prep Time: 20 minutes
Makes: 12, 4-inch waffles
1 1/2 cups Krusteaz Pancake and Waffle Mix
1/2 cup soft white whole wheat flour*
1 1/2 cups cold water
2 Tbsp oil
Blend ingredients together; batter will be slightly lumpy (do not overmix). Cook waffles according to waffle iron instructions. Serve immediately.
Topping Ideas:
Sliced bananas and nuts (almonds, pecans, or walnuts - roasted or not, chopped or whole)
Sliced strawberries and whipped cream
Whole raspberries or blackberries
Cinnamon applesauce
Apple butter
Ice cream
Berry Compote
Jam or preserves
Fresh peaches
The possibilities are endless!
*Regular whole wheat flour is fine, too, but the soft white isn't as "crunchy". If you don't have whole wheat flour, just use more pancake mix. The wheat flour is just to make it healthier.
Makes: 12, 4-inch waffles
1 1/2 cups Krusteaz Pancake and Waffle Mix
1/2 cup soft white whole wheat flour*
1 1/2 cups cold water
2 Tbsp oil
Blend ingredients together; batter will be slightly lumpy (do not overmix). Cook waffles according to waffle iron instructions. Serve immediately.
Topping Ideas:
Sliced bananas and nuts (almonds, pecans, or walnuts - roasted or not, chopped or whole)
Sliced strawberries and whipped cream
Whole raspberries or blackberries
Cinnamon applesauce
Apple butter
Ice cream
Berry Compote
Jam or preserves
Fresh peaches
Peanut butter and honey
The possibilities are endless!
*Regular whole wheat flour is fine, too, but the soft white isn't as "crunchy". If you don't have whole wheat flour, just use more pancake mix. The wheat flour is just to make it healthier.
Monday, October 27, 2008
Tex-Mex Chicken & Rice Soup
Prep Time: 30 minutes
Serves: 8
8 cups water
2 Tbsp dried minced garlic
1/2 cup dried chopped onion
1 cup uncooked white rice
1/2 cup chicken gravy mix
1/2 cup water
1 to 2 (13 oz each) cans chicken*, flaked
1 can kidney beans
1 can Rotel tomatoes or diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes
1/2 tsp sugar
1/2 cup frozen corn (or 1/2 cup canned corn)
1/2 cup chopped fresh cilantro (or 2 to 4 Tbsp dried cilantro, crushed between palms)
Put water in a large pot and turn on high heat. Add garlic, onion, and rice and bring to a boil. Mix gravy mix and water together in a small bowl or cup and add slowly to soup while stirring. Simmer 15 minutes, then add chicken, beans, tomatoes, and sugar. Cook until rice is tender; remove from heat and add corn and cilantro; stir. Serve immediately. Serves 6 to 8.
Topping ideas: shredded cheddar, sour cream, crumbled tortilla chips
Side dish ideas: tossed salad, Ritz crackers topped with cream cheese and salsa, cornbread...
*I used 1 1/2 cans of chicken
Almost all measurements are approximate (except cans and rice). For a spicier version, add some hot sauce or cayenne pepper.
Serves: 8
8 cups water
2 Tbsp dried minced garlic
1/2 cup dried chopped onion
1 cup uncooked white rice
1/2 cup chicken gravy mix
1/2 cup water
1 to 2 (13 oz each) cans chicken*, flaked
1 can kidney beans
1 can Rotel tomatoes or diced tomatoes with green chiles
1 can (14.5 oz) diced tomatoes
1/2 tsp sugar
1/2 cup frozen corn (or 1/2 cup canned corn)
1/2 cup chopped fresh cilantro (or 2 to 4 Tbsp dried cilantro, crushed between palms)
Put water in a large pot and turn on high heat. Add garlic, onion, and rice and bring to a boil. Mix gravy mix and water together in a small bowl or cup and add slowly to soup while stirring. Simmer 15 minutes, then add chicken, beans, tomatoes, and sugar. Cook until rice is tender; remove from heat and add corn and cilantro; stir. Serve immediately. Serves 6 to 8.
Topping ideas: shredded cheddar, sour cream, crumbled tortilla chips
Side dish ideas: tossed salad, Ritz crackers topped with cream cheese and salsa, cornbread...
*I used 1 1/2 cans of chicken
Almost all measurements are approximate (except cans and rice). For a spicier version, add some hot sauce or cayenne pepper.
Wednesday, October 15, 2008
Spanish Rice and Beans
Prep Time: 25 minutes
Serves: 4-6
This is a recipe that my mother-in-law taught me and I have made it the way I remember, which is probably not the way she makes it. It also happens to be one of Michael's absolute favorite meals.
2 cans kidney beans, undrained
1/4 cup sofrito
15 to 20 Spanish green olives with juice (adjust to taste)
1 envelope Sazón Goya con culantro y achiote
1 pkg sabor a jamón de cocinar (ham flavored concentrate), opt
1 (8oz) can Goya tomato sauce
1 Tbsp capers, opt
Enough water to make it saucy
2 cups uncooked rice
Start cooking rice first according to package directions and when it is done, the beans should be too. Put all ingredients except rice in a medium saucepan and simmer for 10 minutes, stirring occasionally. Serve immediately over hot cooked rice. Serves 6 to 8.
Serve with a tossed green salad, sliced avocado, mango, and/or tostones.
I also like to serve this as a side dish with center cut pork chops that are seasoned with Adobo, then fried over medium heat until cooked through.
If you don't use Sofrito very often, freeze it in small portions in small resealable bags.
Variations:
Add chopped roasted red peppers, to taste
Add a cup or two cubed potatoes or cubed pumpkin or butternut squash and cook until soft
Serves: 4-6
This is a recipe that my mother-in-law taught me and I have made it the way I remember, which is probably not the way she makes it. It also happens to be one of Michael's absolute favorite meals.
2 cans kidney beans, undrained
1/4 cup sofrito
15 to 20 Spanish green olives with juice (adjust to taste)
1 envelope Sazón Goya con culantro y achiote
1 pkg sabor a jamón de cocinar (ham flavored concentrate), opt
1 (8oz) can Goya tomato sauce
1 Tbsp capers, opt
Enough water to make it saucy
2 cups uncooked rice
Start cooking rice first according to package directions and when it is done, the beans should be too. Put all ingredients except rice in a medium saucepan and simmer for 10 minutes, stirring occasionally. Serve immediately over hot cooked rice. Serves 6 to 8.
Serve with a tossed green salad, sliced avocado, mango, and/or tostones.
I also like to serve this as a side dish with center cut pork chops that are seasoned with Adobo, then fried over medium heat until cooked through.
If you don't use Sofrito very often, freeze it in small portions in small resealable bags.
Variations:
Add chopped roasted red peppers, to taste
Add a cup or two cubed potatoes or cubed pumpkin or butternut squash and cook until soft
Monday, October 6, 2008
Gourmet Wheat Pizza
Prep Time: 30 to 45 minutes
Dough makes one crust
Sauce will cover about 3 pizzas
Dough:
1 1/3 cups warm water
2 cups all-purpose flour
1 1/2 cups ground hard white wheat or whole wheat flour
1 Tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder, optional
1/2 tsp Italian seasoning, optional
1 Tbsp yeast
Put all ingredients into bread machine and mix on dough cycle. Add extra flour if needed and remove from pan without letting it rise (it doesn't need to).
Preheat oven to 425F.
For sauce, pulse in a blender:
1 cup crushed tomatoes
2 pieces roasted red pepper (2 small peppers), optional
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
Sprinkle pizza pan with cornmeal. Flatten dough on pizza pan using fingertips and palms until it's almost as big as the pizza pan. Make a rim on the edges of the pizza dough to keep the sauce and cheese on the dough. Spread sauce on dough and sprinkle shredded mozzarella cheese. Use any toppings of your choice. I also like to sprinkle Parmesan cheese on top. Bake for 20 to 30 minutes or until hot and bubbly with deep golden brown edges.
For toppings try any of these: pepperoni, Italian sausage, onions, peppers, sliced zucchini, sliced tomatoes, Canadian bacon, meatballs, pineapple, black olives, grated carrots, sliced roasted red peppers, etc...
For a white pizza, eliminate sauce and try: cooked shredded chicken, ricotta cheese, spinach, caramelized onions, and shredded mozzarella
Dough makes one crust
Sauce will cover about 3 pizzas
Dough:
1 1/3 cups warm water
2 cups all-purpose flour
1 1/2 cups ground hard white wheat or whole wheat flour
1 Tbsp sugar
1/2 tsp salt
1/4 tsp garlic powder, optional
1/2 tsp Italian seasoning, optional
1 Tbsp yeast
Put all ingredients into bread machine and mix on dough cycle. Add extra flour if needed and remove from pan without letting it rise (it doesn't need to).
Preheat oven to 425F.
For sauce, pulse in a blender:
1 cup crushed tomatoes
2 pieces roasted red pepper (2 small peppers), optional
1 tsp Italian seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
Sprinkle pizza pan with cornmeal. Flatten dough on pizza pan using fingertips and palms until it's almost as big as the pizza pan. Make a rim on the edges of the pizza dough to keep the sauce and cheese on the dough. Spread sauce on dough and sprinkle shredded mozzarella cheese. Use any toppings of your choice. I also like to sprinkle Parmesan cheese on top. Bake for 20 to 30 minutes or until hot and bubbly with deep golden brown edges.
For toppings try any of these: pepperoni, Italian sausage, onions, peppers, sliced zucchini, sliced tomatoes, Canadian bacon, meatballs, pineapple, black olives, grated carrots, sliced roasted red peppers, etc...
For a white pizza, eliminate sauce and try: cooked shredded chicken, ricotta cheese, spinach, caramelized onions, and shredded mozzarella
ABC Chicken Soup
Prep Time: 2 hours
Serves: 4 to 6
Leftover Rotisserie Chicken
6 cups water
1 1/2 cups ABC Soup Mix
1 cube Knorr chicken bouillon
2 cups mixed vegetables (try mixing and matching these: cubed zucchini, chopped carrots, chopped celery, chopped onions, chopped bell pepper, mushrooms, corn, peas*)
1/4 tsp black pepper
1 Tbsp dried parsely
Cook chicken in water for about an hour. Remove chicken and add soup mix and bouillon to water; cook covered for 30 minutes. Meanwhile, remove bones and skin from chicken; cube and prepare vegetables. Add vegetables, pepper, and chicken to soup mixture. Cook 30 more minutes, or until split peas are fully cooked. Add parsley and serve. Serves 6.
We put shredded cheddar cheese on top. Yum!
*I used some fresh, some frozen and some dried vegetables. Just remember to add extra water if you use any dried veggies.
Serves: 4 to 6
Leftover Rotisserie Chicken
6 cups water
1 1/2 cups ABC Soup Mix
1 cube Knorr chicken bouillon
2 cups mixed vegetables (try mixing and matching these: cubed zucchini, chopped carrots, chopped celery, chopped onions, chopped bell pepper, mushrooms, corn, peas*)
1/4 tsp black pepper
1 Tbsp dried parsely
Cook chicken in water for about an hour. Remove chicken and add soup mix and bouillon to water; cook covered for 30 minutes. Meanwhile, remove bones and skin from chicken; cube and prepare vegetables. Add vegetables, pepper, and chicken to soup mixture. Cook 30 more minutes, or until split peas are fully cooked. Add parsley and serve. Serves 6.
We put shredded cheddar cheese on top. Yum!
*I used some fresh, some frozen and some dried vegetables. Just remember to add extra water if you use any dried veggies.
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