turkey+ham+cheese stromboli

with janers in singapore, she sure isn't "try(ing) this" lately!

(missing you jane!)

so, this "recipe" (if you can even call it that) is SO SO basic,

but i made it the other day

and it was a hit with the boys...to...men.

basically a glorified sandwich=stromboli.

so, i bought the premade wholewheat pizza dough from trader's

(i guess you could make the dough if you're into that).

rolled it out, slathered on some honey mustard.

then some fontina (you could do ANY kind of cheese).

then some turkey and ham (just the deli-sliced trader's kind).

the possibilities are endless with the kinds of meat/cheese you could use.

then roll up like a sweet roll.

then pinch the edge of the seam and tuck the ends under.

transfer this baby to a foiled, corn-mealed (to keep it from sticking) pan.

cut long diagonal slashes thru-out the top.

brush the top with a beaten egg (to get the nice shiny look!).

i tossed it in the oven (350) for about 15-20 minutes.

till' the crust was a golden brown.

then, we dunked it in marinara sauce.

a glorified sandwich/calzone.

good hot or cold!

easy breezy...that's what i'm going for...

(i should have waited a tad longer before i cut mine...it was really cheezy/melty).

"quick" chicken noodle soup

okay so i say "quick" loosely because the actual making of this soup took no time,

but the "gettin there" was not quick.

back it up to this morning...

my friend called and said she was sick. the rain was coming down hard. i was cold. it was dark.

i couldn't run to cowboy grub, so...

all things equaled "make chicken noodle soup". naturally!

so i added the ingredients to my already-2-page long grocery list.

stop one: trader joe's...loading up for the week on everything. our cupboards were empty.

but the prob with that place, they didn't have chicken bouillon cubes or frozen noodles, and a few other things like cornmeal (for another recipe) and of course, diet mountain dew!

rog & jack were losing it at the store.

rog threw a pie pumpkin and it hit jack in the face. get me outta there!

we scurried to the safeway down the street. no such luck on noodles. darn.

what do you do? bag it? but...you know how i hate to waste ingredients.

qfc down the street...still no sign.

but, the manager said their "big qfc" in u village has everything...

oh boy.

so, after school pick-up i trudged the 3 boys down to the "big qfc" and bought the darn noodles.

they just LOVE the grocery store...not.

i'd like to say "oh my goodness this is the best soup ever."

but my kids are honestly not big on soup. i have to take the liquid out of it for their bowls.

they liked it fine. it met my requirements: warm, cozy, filling.

it's chicken noodle soup. plain and simple. what ya expect.

i made a double batch to take to my visit-teachees.

i'm not being that nice...

i just don't have the energy to get my kids excited about "soup night" again.

from "favorites", page #65

quick chicken noodle soup

4 chicken breasts

boil chicken in water for 20 minutes and cut up into small pieces

5 carrots, sliced

1 stalk celery, sliced

1 onion, chopped

2 quarts water

4 chicken bouillon cubes (or 4 teaspoons chicken bouillon granules)

boil veggies, bouillon and water together for 15-20 minutes. add cut up chicken.

1 (10 3/4 oz) can cream of chicken soup

1 teaspoon basil

pepper to taste

1 cup frozen peas

1/2 of (11 oz) package grandma's frozen homemade noodles

(note: i used a different brand of noodles...just look for the word "homemade" and they are usually by the rolls and such, i know dan's in slc carries them).

(oh, and i added more noodles than they asked because i like it thicker)

add cream of chicken soup, basil and pepper and bring to boil again before adding defrosted noodles and peas. cook for an additional 5 minutes. (you can use 2 quarts of chicken broth instead of water and bouillon).

caramel bars

a bag of caramels has been sitting in the cupboard begging to be used.

tomorrow i'm taking treats to c's "boo ridge" (view ridge carnival), and thought i'd do something to complement the kid-friendly-non-chocolate-cupcakes.

i've had versions of this caramel bar recipe before

and was excited to find it in "keeping up", pg. 240.

they are rich and gooey and the perf combo of caramel, choc, and oats.

the boys gave their stamp of approval and i managed to take care of the edges...my fave.

janice & joni's BFF caramel bars

3/4 cup butter

3/4 cup brown sugar

1 cup flour

1 cup old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon salt

mix butter, brown sugar, flour, oats, soda and salt. press 3/4 of oat mixture into the bottom of a 9x13 pan. bake at 350 degrees for 15 minutes.

1 (14 oz) package kraft caramels, unwrapped

3 tablespoons cream (or half & half)

3 tablespoons butter

2 cups milk chocolate chips

while crust is baking, melt the caramels, cream and butter over low heat or in a double boiler. pour melted mixture over crust. sprinkle with chocolate chips and crumble remaining oat mixture on top. bake at 350 degrees for an additional 15 minutes. cool before slicing.

nordstrom's butternut squash bisque

awhile back, sister rebecca sent us this recipe.

she and her girls love it and order it all the time at nordstrom cafe.

one time, in san fran's nordie's, she begged the waiter for the recipe.

he sneaked into the kitchen and snagged it!

lucky us!

perfect for the season.

i'm totally due for a grocery run and a "follow-a-recipe" stint.

tonight's dinner was a mere concoction of frozen goods, and it's gettin' old.

anywho, i'm dyin' to try this and will report back.

now, if ya don't like how it turns out, return it, nordstrom style...

funny joke, huh?

(it looks like this makes a ton, for a restaurant, so you def want to half it!).

Nordstrom Roasted Butternut Squash Bisque

Ingredients (Yields 2 1/2 gallons)

10 lbs. Butternut Squash, cut in halves, seeds scooped out

2 Tbl Olive Oil

1 Tbl Kosher Salt and Black Pepper Mix

1/4 lb. Butter, unsalted

1-1/2 lbs Yellow Onions, diced 1/2"x1/2"

3/4 lbs. Carrots, peeled, diced 1/2"x1/2"

2-1/2 tsp Nutmeg

1 tsp. Cinnamon

1/4 c. Kosher Salt

1 tsp. freshly ground Black Pepper

1-1/2 gallon Water

5 oz. Chicken Base, Minor's low sodium, no MSG

2-1/2 cups Heavy Cream

1/2 c. Honey

1 Tbl Sriracha Sauce (optional...to make it hot)

Enjoy!

-Carefully Split squash in half. Using a spoon, remove seeds and pulp.

-Brush the flesh with olive oil and season w/ salt and pepper. Place flesh side up on a lined sheet tray w/ parchment paper and place in a preheated 350degree oven for 45-50 mins., or until the outer flesh is carmelized and a knife or fork can be easily inserted into the flesh. Remove from oven, place on a rack and allow to cool to the touch at room temperature.

-Using a spoon, scoop out the flesh of the squash and place in a bowl. Discard the outer skins.

-In a large stockpot or kettle, over medium high heat, melt the butter.

-Add onions, carrots, and saute over medium high heat for approximately 10-15 mins., or until the onions are slightly carmelized and the carrots are tender.

-Add nutmeg and cinnamon and continue to saute for an additional 2 minutes, or until fragrant.

-Add roasted butternut squash, water and chicken base. Stir to ensure that the bave dissolves in the liquid.

-Bring to a light boil, reduce heat to a simmer and cook for approx 40 minutes to defelop flavor.

-Buerre stick, constantly attended for approx 4 minutes, or until smooth and creamy. Slowly add cream in a stready stream as you puree w/ the buerre mixer until the cream is fully absorbed.

-Taste and adjust seasoning as needed

Can Garnish w/ Toasted Pumpkin Seeds and Marscapone Cheese

chess cake

mom's sister, laura, made this dessert for a bday party for aunt amy.  apparently, this cake was divine.  i haven't tasted it, but mom insists it deserves a spot on the blog...so it must be pretty good.  whoever makes it first, post a pic so we can all see!

chess cake

bottom layer:

1 box yellow cake mix

2 eggs

1 tsp vanilla

1/2 c butter

top layer:

1 box powdered sugar

2 eggs

1 tsp vanilla

8 oz cream cheese

preheat oven to 350 degrees.  mix first layer.  spread in greased 9x12 pan (should resemble cookie dough).  mix top layer and pour over first layer.  bake 35-40 minutes until golden brown.

cool and serve with whipped cream if desired.

tikki masala+rice+naan

we sistahs email often attaching a new-to-us recipe.

all them recipes get stacked high in my "inbox" going unused

because i'm too forgetful to go and print them up!

so, folks, we're digging up those archives!

oh how proud am i of big sis, Manda (a self-proclaimed non-bloggy, non-techy gal).

she took initiative and emailed us this bad-boy recipe!

specifically for the blog!

one of her bff's, Natalie Fredrick

(first rule of "try this"...give credit where credit is due!)

brought her this dish when she had a baby.

she died and went went to heaven.

Natalie brought it with homemade Naan.

but, if you're lazy like myself, you'd just buy the frozen stuff from trader's.

i admit, I haven't whipped this one up (yet).

(absent husband=grilled cheese)

i promise I'll attach a pic when I do.

(another new rule...just post the darn recipe, even sans pic!).

Chicken Tikka Masala

Marinade:

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper (I only do 1tsp)

2 teaspoons freshly ground black pepper

2 tsp salt

1 tablespoon minced fresh ginger

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 jalapeno, chopped fine

1 T. butter

2 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons paprika

1/2 t. salt (or to taste)

1(8 ounce) cans tomato sauce

1 cup cream

1/4 cup chopped fresh cilantro

1. In a large bowl, combine yogurt, lemon juice, 1 1/2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side

3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute.

4. Season with 2 teaspoons cumin, paprika

5. Stir in tomato sauce and coconut milk.

6. Simmer on low heat until sauce thickens, about 20 minutes.

7. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with rice.

Indian style rice with cashews and raisins

1 tablespoon vegetable oil

1 1/2 cups basmati rice

1 (14 ounce) can coconut milk

1 1/4 (14 ounce) cans chicken stock

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 pinch crushed red pepper flakes

1 teaspoon salt

1/4 teaspoon ground turmeric

1 bay leaf

1/2 cup raisins

3/4 cup cashew halves

Directions

Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, cumin, coriander, red pepper flakes, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes.

Garlic Naan

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

1/4 cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 1/2 cups bread flour

2 teaspoons minced garlic (optional)

1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3. During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

banana chocolate chip cookies

sister kate made me a cookbook for my newlywed life.  looking through it, i found this recipe.  

it's the cookie that's got all my favorite things:

banana, oatmeal and chocolate

and 

even better

it is a weight watchers recipe, so they're actually pretty low-cal...

weight watchers banana chocolate chip cookies

2 cups flour

3/4 rolled oats(not quick oats)

1/2 tsp salt

6 tbls solid veg. shortening

3/4 cup sugar

1/2 cup dark brown sugar

1 cup mashed banana (add more to be moist)

1 large egg white

1 tbls vanilla 

1 cup chocolate chips

1. position rack in center to 350 degrees.  spray baking sheet w/ non-stick spray.

mix flour, oats, and salt in medium bowl and put aside.

2. with electric mixer, cream shortening and sugars until light and fluffy, 2 minutes.  beat in banana, egg white and vanilla.

3. drop by flat tbls onto baking sheets.  bake until brown, about 12-14 min.  cool for 2 min.  cool baking sheet for 5 min before baking more.

(i used whole wheat flour in my batch...and they still tasted great)

scrambled

2 egg whites

heirloom tomatoes

pesto

spinach

provolone

made for some morning bliss today.  

what's your favorite egg-concoction?  i need ideas!

zucchini bread

last week, i saw that my friend sarah, had made this bread.  it looked fall-ish and good so, i walked to the ferry building farmers market,  bought zucchini, and decided to make: 

carolyn's zucchini bread

from favorites cookbook(pg. 51)

3 cups of flour (i used whole wheat)

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 tablepsoon vanilla

2 cups peeled and grated zucchini

mix flour, cinnamon, salt, baking soda and baking powder together.  set aside.  beat eggs, sugar, brown sugar, vegetable oil and vanilla.  slowly mix in dry ingredients.  blend in grated zucchini.  pour into 2 greased and lightly floured 8'x4' loaf tins.  bake at 325 degrees for 60-70 minutes.

blake added cool whip to his piece and took this picture...looks pretty good, huh?

santa rosa chicken rice salad

a couple years ago, kate brought this salad to some function

(she had gotten the recipe from a ward member).

mmm. i loved it and made it quite often.

and, fancy this?! it made it to "keeping up" cookbook (page 97)!

yesterday, i was meeting a couple moms at the park and volunteered

to pick up "take-out" for lunch. they would bring fruit, rolls, dessert.

well....

the ONLY time for roger to nap the whole day was that morning, so i was stuck at home and finding take-out that isn't thai food around here or costs a bundle is tricky tricky!

so, i realized i had most all of the ingredients for this salad and i whipped it up.

i didn't have lots of time, and wish the flavors had "set" longer, but what do ya do?

it tasted great for lunch, and dinner too.

made a couple subs...instead of pea pods i used asparagus and walnuts over pecans. i'm pretty sure any kind of pepper or veggie would be yum.

santa rosa chicken rice salad

1 box Uncle Ben's long-grain wild rice

3 chicken breasts, cooked & diced

4 green onions

1 cup chopped pecans

1 red bell pepper, chopped

3/4 cup chopped pea pods

juice of 1 lemon

1 avocado, diced

dressing:

1/3 cup rice vinegar

1/3 cup vegetable oil

2 cloves garlic, minced

1 tablespoon Dijon mustartd

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

combine dressing ingredients and set aside. cook rice according to package directions. cool.

toss rice together with all salad ingredients, except the avocado. refrigerate for 3-4 hours before serving. combine salad with dressing and chopped avocado just before serving.

butternut squash

can't get enough of this lately. i've been using it with everything.  

it's perfect with cinnamon, brown sugar, in a soup, or just as a snack.  

i don't care how, just use it!

exact recipe

for 

honey-lime enchiladas

from keeping up cookbook

pg. 145

1/2 cup honey

1/4 cup lime 

1 tablespoon chili powder

1/2 teaspoon garlic powder

1 1/2 pounds chicken, cooked and shredded

stir together honey, lime juice, chili powder and garlic powder until combined.  add chicken and let sit in marinade for at least 30 minutes.

2 (10) ounce cans of green enchilada sauce

1 cup half & half 

flour tortillas

shredded colby jack cheese

mix enchilada sauce with half & half.  spread roughly 3/4 cup of the sauce in the bottom of a 9'x13' baking dish.  fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side by side in a baking dish.  pour remaining enchilada sauce over the top of the enchiladas and top with more cheese.  bake at 350 degrees for 25-30 minutes.

honey-lime enchiladas

yesterday, for sunday dinner, we had honey-lime enchiladas from cousin grace's keeping up cookbook(pg. 145).  beck and liz have both been raving about them so i wanted to give em' a try.  they were a big hit...the perfect balance of sweet and tangy.

i felt like serving the enchiladas alone wouldn't be enough.  so i added chips and salsa too.  it made it a complete meal.  i kinda made up a random salsa combination, but it turned out quite tasty.  

i documented a few of my steps but my hands were so dang sticky while cooking, that i didn't want to bust out the camera too much.  here's what i got...

bake chicken breasts @ 375 degrees for 40 minutes

shred/chop chicken and cover with honey/lime/chili+garlic powder marinade

lay flour tortilla flat.  add chicken & mexican cheese inside and wrap up tortilla.  lay in casserole dish, cover with enchilada and half & half sauce, then sprinkle top with cheese.

bake for 25-30 minutes @ 350 degrees

homemade salsa:

chopped tomatoes

red, orange, yellow peppers

yellow onion

black+garbanzo beans

cilantro

juice from a lime

salt

 had to get a shot of the lovely dinner guests...pretty typical, girls in the kitchen, boys watching football!

mcCaye, charity, january, me
below: phil, blake & sam

frost yourself

do yourselves a favor, folks, and avoid

at all costs

frosting in a can.

i'm all about ease, and even whipped up a box (gasp!)

betty crocker french vanilla cake mix for j's bday this week.

delicious, actually.

but homemade frosting is always a must.

even for a herd of 4-year-olds.

basic chocolate buttercream icing

(i used keeping up's):

1/2 c butter, softened

3-4 cups powdered sugar, sifted

1/2 c cocoa powder, sifted

1/4 c milk

2 teaspoons vanilla

cream butter in a mixer, then beat in 3 cups powdered sugar, cocoa powder, milk, and vanilla.

continue adding powdered sugar until desired consistency is reached.

sprig of mint

so as of late, i'm a recovering crystal-light addict.  i don't know why, but i've never really liked the taste of just plain water.  sounds crazy, i know.  

try after try of weening myself off the c-light, i think i've actually succeeded.  one thing that's helped me, is a simple sprig of mint.   ya know, they say you're supposed to drink 8 glasses of water a day(which still seems like a lot), but this has helped me meet quota.

drop a few leaves of mint in the bottom of a pitcher.  fill pitcher with water, and place in fridge.  let water soak up flavor for about an hour.  water will then be ready to drink.  mint is cheap to buy and it carries a strong, refreshing taste.  

give it a try!

you turkey

at costco, they were sampling this honey cured turkey breast.

you know, the kind dad demands when we're in phoenix

("turkey you carve...none of that oscar meyer crap").

my boys went bananas over it. quite the carnivores in this household.

it ain't cheap, but it beats slimy processed meat.

good on a sandwich, in a salad, or as a snack on-the-go.

you may need a few mouths to feed, however, with this hunk of meat.

or, freeze chunks and pull it out here and there, sara-style.

butternut curry chicken

a little E.S.P...without correlating with eachother, janers and i made the same sunday dinner...

this butternut squash chicken curry thing from "keeping up" cookbook.

anything with butternut squash and coconut milk jump out at me.

i liked it, of course, sid was fine with it, and the kids were okay...

i think the texture of the pureed butternut squash kinda freaked em out.

like baby food texture.

overall, a good dish to try, especially when squash is in season.

i did, however, think the fish sauce is unnecessary for our fam.

it kinda made it stink the next day as leftovers and i couldn't even eat it.

i don't love fish in the first place, so i'll save myself the 5 bucks it costs for that sauce next time...

(this is jane's pic. mine didn't include veggies, per the request of the men in the home!)

BUTTERNUT CHICKEN CURRY

1 small butternut squash, seeded, peeled and diced (i pureed mine to make it less noticeable for the kids)

1 (14 ounce) can of unsweetened coconut milk, lite or regular

1 heaping tablespoon mild indian curry paste

1 medium onion, diced

3-4 chicken breasts, cut into bite size pieces

1 tablespoon brown sugar

1 tablespoon thai fish sauce.

Place squash in a microwave safe dish and add enough water to just cover bottom of dish. Cover and microwave for several minutes until squash is very tender. Drain water, mash squash slightly and set aside.

Bring 1/4 cup coconut milk and curry paste to a simmer in a large killet over medium heat, whisking constantly. Add onion and saute for 5 minutes. Stir in remaining coconut milk, sugar, and fish sauce, then add chicken and squash. Simmer until chicken is cooked through, stirring often, 6-8 minutes. Serve over rice, cous cous, or pilaf.

keen what?

quinoa. it's all the rage here in seattle.

not wanting to risk taking any bit of time boiling something i may not like, (heaven forbid),

i bought the frozen bag from TJ's.

for lunch today, i added some veggies, and of course in all liz-style, de-healthy-fied it:

adding feta and honey cashews...hey, it needed some taste & crunch people.

anywho, the verdict is this:

quinoa is great. as a base. it has the texture and look of couscous, but with the advantage of protein.

(apparently it's called the "supergrain of the future", with more protein than any other grain...)

just make sure you add lots of tasty things like bits of cheese, meat, veggies, or sauce.

but let's be honest, what doesn't taste good with those additions?!?

ha.

oh, and use a spoon to eat because those darn little grain balls are hard to pick up...

homemade peach frozen yogurt

blake's been begging for me to make this peach fro-yo.  i'm going to surprise him with a double batch in the freezer.  eventhough i'm usually a chocolate fan, i'm actually kinda excited to try it too!

homemade peach frozen yogurt

1 can of peaches

2 cups of low-fat vanilla yogurt

1/3 cup of sugar

drain juice off peaches.  blend peaches in a regular blender until smooth...then add yogurt & sugar.  blend all together in blender, then pour mixture into the cuisinart frozen yogurt-ice cream maker and turn ON for 20-30 minutes.  freeze for 3-5 hours & serve.

easy oatmeal pancakes

got this recipe from abby and decided to make them for conference sunday brunch.  blake said they were the "best pancakes he'd tasted!"  i'd have to agree.  they are pretty healthy too.  the difference with this recipe and other "shortcut" pancake recipes is, these actually make you feel satisfied and full.  highly recommend these puppies!

easy oatmeal pancakes

1 cup rolled oats

1/2 cup lowfat cottage cheese

2 eggs

1 tsp. almond extract
*best if you blend a ripe banana or berries into the batter for added flavor.

blend in blender until smooth.  put on griddle and flip when brown.

we covered our pancakes with bananas, strawberries, and aunt jemima syrup.  i bet agave and berries would taste good too! 

pumpkin chocolate chippers

these are my favorite "go-to" october treat.  they're healthy, easy and quick to make...  

1 can of pumpkin

1 spice cake mix

1 bag of chocolate chips (i like the guittard milk chocolate)

bake @ 350 degrees for 8 minutes

 mix together cake mix, canned pumpkin and chocolate chips

to make cookie more of a special "dessert" i'll top with vanilla ice cream,  frozen yogurt or cool whip