Spinach Souffle

Shortly after Easter, Mom found she was craving different vegetable dishes.  She remembered Patti preparing this frequently and called her for her recipe.  She agreed that it was simple yet a very good way to introduce kids to certain vegetables they normally wouldn't eat.  Because this has so many dairy products it could be substituted as a major course in a meal as well.  Even dad liked it.  

2 C.                         Cottage cheese

4                              Eggs, beaten

¼ C.                        Butter, melted

1/3 C.                    Flour

2 Pk.                      Frozen chopped spinach, thawed and drained

1-2 C.                     Grated cheese

Mix first four ingredients

Add spinach

Stir in cheese

Bake at 350 oven for ½  to 1 hour in a greased/sprayed casserole dish

Mom's Granola Recipe

(for some reason I keep making/eating this ... I love it!)

Golden Granola

3 C oats- oldfashioned or quick, uncooked

1 C coconut

1 C coarsely chopped nuts

¼ C honey

¼ C margarine, melted

1 ½ tsp cinnamon

½ tsp salt

2/3 C raisins (I use craisins or other dried fruit)

Combine all ingredients except raisins in 13x9 in pyrex baking pan; mix well. Bake in preheated oven (350) 25-30 minutes or until golden brown, stirring occasionally. Stir in raisins. Cool thoroughly- store in tightly covered container in cool dry place or fridge.

Microwave: Combine all ingredients except raisins, mix well. Cook in ungreased 11x7 baking dish in microwave oven HIGH 8-10 minutes until light golden brown, stirring every two minutes. Stir in raisins

Taco Soup

Taco soup is a pretty easy go to meal for me, especially if I have people coming over at the last minute. It also makes for a good meal when the weather is cold and you want to stay in. There are tons of variations of taco soup around, but this is the one I use. Instead of taco seasoning, I usually throw in some cumin, coriander, chili powder and cayenne, but you can use whatever you like.

1 lb. lean ground beef
1 onion, chopped
28 oz. can tomatoes
8 oz. can tomato sauce
15 oz can kidney beans
15 oz can corn
3-4 cups water
1 pkg. taco seasoning
1 lb. cheese, shredded
1 lg. pkg. corn chips
8 oz. sour cream (optional)

In a large pot, brown beef with onion. Drain off grease and add the seasoning. Add tomatoes, tomato sauce, beans, corn and water. Bring to a boil. Reduce heat and simmer covered about 20 minutes. Serve with corn chips, cheese and sour cream.

Autumn Millet Bake

The original recipe for this came from Mark Bittman. I changed it up a bit because I didn't have some of the ingredients on hand. This has made a perfect breakfast the past few days. If you are looking for a delicious change of pace for breakfast, I'd recommend this. 

2 Tbs extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 Tbs cinnamon (the original recipe calls for 1 teaspoon dried sage)
2 Tbs maple syrup or honey
1-2 cup vegetable stock or water, warmed (could use milk or cream here)
1/4 cup pumpkin seeds or coarsely chopped hazelnuts

Preheat the oven to 375F and grease a 9x13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. The millet should be close to being cooked through at this point, if not you need to add liquid and keep it moist and cooking. Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.

African Vegetable Curry

I made this a couple weeks ago. It was the perfect week night meal. It didn't really take a lot of effort, but the flavor was great. The recipe came from naturallyella, but I adapted it a fair amount. 
1 large russet potato 
1 red pepper
1 small red onion
2 tablespoon olive oil
5 clove garlic
3-4 tablespoon curry
2 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon clove

1 head cauliflower

pinch corriander, tumeric, and paprika
2 cans garbanzo beans, drained and rinsed
zucchini
2 cup vegetable broth

In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower, potato and pepper, continue to cook until cauliflower begins to soften- another five minutes..
While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice.

Banana Luncheon Bread

I've tried a lot of banana bread recipes, but I really think this one is the very best. Maybe that is just because this the recipe we used growing up, but I still think it is delicious.

1 C. Sugar
1 C. Ripe Bananas (2 medium)
1/2 C. Butter or Margarine
2 Eggs
1 1/2 C. Flour
1 teas. Baking Powder
1/2 teas. Baking Soda
1/2 teas. Salt
1/2 C. Chopped Nuts (optional)

  Preheat oven to 350 F. Grease and flour bottom of loaf pan. Blend first four ingredients; beat two minutes at medium speed. Add dry ingredients. Beat two more minutes at medium speed. Stir in nuts.   Pour into prepared pan; bake 50 to 60 minutes, until toothpick inserted comes out clean. Cool in pan ten minutes. Remove from pan. Makes one loaf. 

The One True Sugar Cookie

February... Valentine's day! Yea... a couple of years ago I was in a student ward, and right before Valentine's day, Sister Hatch (the wife to one of the bishopric members) had a Valentine making and cookie decorating activity at her house... but her cookies were AMAZING... maybe it was the cream or maybe the almond extract... but they are great... hope you guys enjoy them too!!

The One True Sugar Cookie

1 cup butter softened
1 cup sugar
1 egg
2 tsp. vanilla
1/2 tsp. almond extract
3/4 tsp. salt
1 1/2 tsp. baking powder
1/4 cup cream, sour cream or buttermilk (I have used yogurt here instead also!)
3 Tbsp. corn starch
3 cups flour (add 2 Tbsp. extra flour for rainy humid weather)

Cream butter and sugar until light and fluffy.  Add egg, vanilla, almond extract, salt and baking powder--mix till well combined with mixer on low.  Add half the cream and then the corn starch, followed by half the flour.  Add remaining cream and flour--mixing till just incorporated.  Divide dough int 2 flattened balls, cover in plastic and refrigerate for at least an hour. 

Later that day.....

Roll out chilled dough to desired thickness on generously floured surface.  Loosen dough from counter by sliding a spatula under dough before cutting shapes.  (trick for easy release)  Cut into shapes, dust off excess flour and bake on greased cookie sheet for 8 to 10 minutes at 350 degrees.  Cookies should be set but not browned.  Cool on pan 5 minutes then move to a cooling rack.

Frosting            

       

1/3 cup butter, softened not melted
4 cups powdered sugar
1/4 cup milk
1/2 tsp. vanilla
1 tsp. almond extract
pinch of salt

Cream butter slowly with powdered sugar.  Add milk and continue beating. Add vanilla, almond extract and salt.  You can add extra milk to make frosting a spreadable consistency. 

Icing

1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1/2 tsp. almond extract
pinch of salt (...unless, again, that you are me)
4 cups powdered sugar

Heat butter in saucepan and stir until melted.  Remove from heat and add milk, vanilla, extract and salt.  Whisk in powdered sugar 1 cup at a time until smooth.  (Whisk food coloring in after powdered sugar if adding).  Keep icing slightly warm while you frost cookies for best glisten.  You can return pan to heat and whisk for 10 to 20 seconds.