Crockpot Potato Soup

I just couldn't bare the thought of posting a hot soup recipe in July, so I've been holding out on this one.  August is still hot, but somehow it just sounds more "autumnish."  Well, it doesn't get much easier than this folks!  (Nor much creamier.  Not the healthiest. :)  This is a super easy recipe that you can throw in the crockpot, or... do like me, and speed things up even more by doing it over the stove.  You basically just throw it all in and heat it up.  This was a hit with my whole crew... which is saying something, seeing as how I served it up in 100 degree weather. :)

*Lyd's Tip: Rather than use the flavorless, overpriced store-bought hash-browns, just pull out a few of your left-over baked potatoes and grate them up.  (I use my food processor and it takes no time!) The cook up better and make a much smoother, creamer texture anyway! :)

Paula Dean's Easy Potato Soup (Raining Hot Coupons)

1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag) (Or grated baked potatoes)

1/3 – 1/2 cup chopped onion (depends how much you like onion)

1/4 teaspoon ground black pepper

2 Cans of chicken broth (14.5 oz each)

1 Can cream of chicken soup

1 Package Cream Cheese (softened)

Cheese for the top!

Directions:

Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.

Add the cream cheese (softened) at the end and cook for another 20-30 minutes.

Add some cheese to the top (optional)

Enjoy!

Chicken & Wild Rice Soup

I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch.  When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one.  This was some of the yummiest soups I've had in a long time!  It came together quickly- heck, I didn't even peel the carrots.  A very happy chicken was served two delicious ways. Yum!

Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this.  Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.

*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!

Chicken & Wild Rice Soup

Ingredients:

2 Tablespoons butter

1/2 small onion or 1 large shallot, chopped

2 celery stalks, chopped

2 small carrots, chopped

salt & pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

8 cups chicken broth

2 chicken breasts, cut in half

3/4 cup wild/brown rice blend

1 cup milk

1/4 cup flour

Directions:

Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. 

In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Recipe From: Iowa Girl Eats

Easy Crockpot Lasagna

Oh... my poor cooking blog has suffered greatly with my recent move.  Life just got kind of crazy with all the packing and very little cooking going on... at least not anything blog-worthy... plenty of fish sticks, pancakes, and frozen pizzas.  However, I just got the kitchen unpacked today, and I felt it would be appropriate to hop back in the saddle with the christening of my new kitchen.
How and why have I never tried this?  It was like it has never occurred to me to bake the lasagna in the crockpot.  BRILLIANT.  So tasty and perfect consistency... oh, and did I mention you don't even have to cook the noodles?  That tipped the scales for me.  Don't know if I can ever go back now.

*Lyd's Tip:  It is probably a good idea to spray the sided with cooking spray so it doesn't stick, but for the bottom, I just started with a little bit of the sauce mixture spread over the bottom and then start layering, and I had no problem with sticking.

Easy Crockpot Lasagna

1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles

In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Do not overcook and don't try to speed up the process by cooking it on high.

*Works best with a 4 to 6 quart size slow cooker.

(From: tablespoon.com)

Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Lyd's Tip: Penny-Pinching with Potatoes...

I am pretty sure I am not the only one that likes to save a buck, so I am diverting from my typical posts for a "Lyd's Tip."  I guess I shouldn't take all the credit-- I dropped by a friends house and she was grating a potato and said she was making tacos... I was confused and she explained further. :)  I was glad I stopped by at just the right moment because it's seems like the price of ground beef in on the rise, and this little tip has saved me some money, and probably some clogged arteries as well. :)

Using a Potato to Stretch Hamburger and Making Two Easy Casseroles

It all begins with a potato.  One potato is probably best if you don't want more potato than burger, but I was extra cheap and grated two. :)

 

Grate away!

Brown about a pound of hamburger.

Lyd's Tip: I like to get my ground beef at our local COOP store (organic, natural foods store).  They sell the grass fed beef there, and if I buy three family packs, they mark the price down significantly.  It's worth asking about.  I put most of it in small zip-lock bags to freeze and use the rest for meals like The Best Meatballs or Mini Cheddar Loaves, that both freeze well and come in handy on a busy night or if I'm taking a meal to someone.  I usually have pasta and the meatballs go great with it for spaghetti.)

Draining it is a "healthy" idea, but if you do, you might want to add just a tablespoons of olive oil.  Add the grated potato and cook for about 10-15 minutes until it is browned and cooked through, stirring or turning occasionally.  Season with salt and pepper.

Once it's cooked through you are good to go.
Here is what I did with mine:
I killed two birds with one stone...
Or you might say, I killed two casseroles with one potato. :)
*Now--I do have to say that these are my stand-by recipes, not really anything to brag about- I am almost ashamed to post them, :) but they freeze well and my kids don't complain because they are familiar.  Also, be forewarned that you will tasted the potato- it doesn't exactly go unnoticed, but it doesn't taste bad either.

 *Divide beef (correction, potato beef :) in two bowls.

For the Speedy Shepherd Pie:
In a large bowl, stir together 1 can on string beans, 1 can of tomato soup, and beef mixture.  Spread in casserole dish.  Top with mashed potatoes and grated cheese.

(Another Lyd's Tip: I am all about saving time, so I make a big batch of mashed potatoes when I make them for Sunday dinner or something, and set some aside for just this occasion.  I have also frozen some in quart size zip-lock bags, and I have found that it actually freezes pretty well, you just reheat in the microwave.  Works well for this purpose.  Instant potatoes are also speedy.)

 For the Speedy Tatertot Casserole:
In a large bowl, stir together 1 can of drained string beans, 1 can of cream of mushroom soup, and beef mixture.  Top with frozen tatertots.

Easy-sh'meezy! (Not to mention cheaper.)

Squash Pasta

Had to post this one lest you doubted me when I say that squash keeps sneaking into my foods. :)  I will also add that this is an AWESOME way to sneak it in!  No one knew... and I sat silently chuckling to myself all through dinner. :)  It had a little different taste than your regular homemade egg noodle, but still great.  I served it as a side dish, but I would definitely throw it into chicken noodle soup next time.  It was so easy and inexpensive to make-- why wouldn't I sneak an extra veggie serving in! :)  "Forgive me... a cruel chuckle."  Glad I found this one- I'm definitely going to experiment.

Lyd's Tip: Please do me a favor and save yourself an hour of baking and electricity and just microwave your squash.  Cut it in half, turn it cut side down on a glass dish, pour just a little water and microwave for about 7-10 minutes.  Then you can get right to work making dinner. :)

Gold Nugget Squash Pasta (Melissas.com)

1 whole gold nugget squash.  (I used gold nugget, but I bet acorn would work too.)

1 3/4 cup All-Purpose Flour (I'm going to try whole wheat next time- just to be brave. :)

1 teaspoon Hazelnut Butter

(I added about a tsp of salt- it needed it.)

1 pinch Black Pepper

1 pinch Ground Nutmeg

1 pinch Garlic Powder

Preheat oven to 350 degrees F. Cut squash into quarters, remove seeds and place in a baking dish with ½ cup of water. Cover and bake until tender (50 to 60 minutes). Let cool and mash flesh. Set aside. In a large bowl, combine ¾ cup of squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth and pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape and cook dough as desired.

(I rolled them out and cut strips.  This might work best if you let the noddles dry, but you know me, and I wasn't going to wait, so I just boiled them right away.  It took about 5-10 minutes to cook.  It worked out great.  I think I would just try to make them thinner next time.)

 

Super Sloppy Joes

I'm not gonna lie.  It is just difficult to duplicate that "manwich-like"flavor.  That being said, after a couple failed attempts, I have found a
"homemade" Sloppy Joe recipe I like.  They really are SUPER. :)

Lyd's Tip:  This may sound funny, but we just had these tonight, and I made a big batch, and had just enough left over to make Shepherds Pie.  I spread it on the bottom of an tin casserole dish, added 2 cans of drained green beans, used our "Sunday mashed potatoes," and topped it with grated cheese.  How easy was that?  Another meal out of the way.  I put foil over the top and froze it.  All this assembly took me about 2 minutes and no extra cooking.  LOVE IT! :)

Super Sloppy Joes (Taste of Home)

2 pounds ground beef

1/2 cup chopped onion

2 celery ribs with leaves, chopped

1/4 cup chopped green pepper

1-2/3 cups canned crushed tomatoes

1/4 cup ketchup

2 tablespoons brown sugar

1 tablespoon white vinegar

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1/2 teaspoon garlic salt

1/4 teaspoon ground mustard

1/4 teaspoon paprika

8 to 10 hamburger buns, split

In a Dutch oven over medium heat, cook the beef, onion, celery and green pepper until meat is no longer pink and the vegetables are tender; drain.

Stir in the next nine ingredients. Simmer, uncovered, for 35-40 minutes or until heated through, stirring occasionally. Spoon 1/2 cup meat mixture onto each bun. Yield: 8-10 servings.

Nutritional Facts: 1 serving (1/2 cup) equals 306 calories, 13 g fat (5 g saturated fat), 60 mg cholesterol, 473 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.

Sausage-Stuffed Acorn Squash

Oh- I love Autumn and the yummy comfort food that comes with it!  I've made this a couple times (Stuffed Squash & Stuffed Squash for Two), but I always felt like it took too long, so I added my own practical tip (found below) to really speed things up.  Plus it is always fun to try out different versions.

*I was also thinking this could make a good meatless meal-just saute some extra veggies and leave out the sausage... and then come up with a new name. :)

Lyd's Tip:  Turn this 70 minute meal in to a 30 minute meal!  If you're short on time for cooking your squash, you can really speed up the process by slicing it in half, and putting the squash cut side down on a glass baking dish in just a little bit of water in the microwave for about 10 minutes.  You could even do what I did...  I'm kind of a cheater, but I microwaved my squash and prepared the stuffing, put it inside and served it.  I skipped the baking process altogether.  And nobody knew but me... until now. :)

SAUSAGE - STUFFED ACORN SQUASH

2 (1 1/2 lb.) acorn squash, halved lengthwise and seeded 3/4 lb. pork sausage 1/2 c. sliced celery 1/2 c. chopped onion 1 egg, beaten 1/3 c. grated Parmesan cheese 3 tbsp. brown sugar 1 sm. apple, chopped Place squash, cut side down, in a large baking pan. Bake in a 350 degree oven for about 45 minutes or until just tender. Meanwhile, in a large skillet, cook sausage, celery, and onion until meat is browned and vegetables are tender. Drain well. Combine egg, cheese, brown sugar, and apple; stir into sausage mixture. Turn squash halves, cut side up. Mound sausage mixture into squash shells. Cover and bake for 20 to 25 minutes more or until sausage mixture is heated through. Makes 4 servings.

(Recipe from cooks.com)

Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)

Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)

1/2 cup olive oil

1-2 tsp minced garlic

4-6 potatoes, peeled and sliced

8 carrots, peeled and sliced

1 onion, chopped

2 large yams, peeled and sliced

1 bunch asparagus

1 tsp ground thyme

1/2 tsp sage

1 tsp each onion and garlic powder

Fresh chopped parsley

1 cup flour (you can even use whole wheat if you want)

2 quarts water with beef bullion or beef stock

salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.

Dinner Short Cut: Pre-Chopped Kits

LYD's TIP:  I'm sure I'm "reinventing the wheel" here, but as a busy mom, I love to find any way I can speed up the dinner process.  One way I do it is by making a dinner kit to store in the fridge until that meal pops up on the menu.  This is a fairly simple concept, but I love the time it saves me!

*The above picture was my Homemade Chicken and Veggie Soup.  I just heat about 3 T oil in a pot, toss in my veggies kit from the fridge (You can use just about anything), stir to coat, and let them simmer.  I add about 2 or 3 T flour (to thicken the soup), stir, then add the chicken broth (about 1 quart) and chicken.  How easy is that?!  And healthy too! :)

Pre-Chopped Veggie Kits:

• Chop the veggies for the next meal and throw them in a bag or Tupperware to toss into dinner the next night pre-cut.
• While the cutting board is out, cut up a "Snack Kits" for the kids... or adults (heaven forbid :). (Celery or carrot sticks, bell peppers, cucumbers, etc.)

*Veggies that are starting to get old still work great in soups.  Good way to use them up.)

100% Whole Wheat Bread (Mixer or No...)

 

I choose fresh homemade bread over a slice of cake hands down.  I guess I'm just that "home and hearth" kind of girl.  It's comfort food for me, and the loud humming of the mixer is music to my ears.  Mom used to crank out 10 delicious loaves at a time... nothing short of a miracle... not to be sacrilegious. :) Well- I've finally found it.  I know I have said it before, but this time, I really believe it.  The perfect whole wheat bread recipe.  I have now used this recipe 5 times it is has turned out perfectly every time.  It is really similar to my old recipe, but it uses less oil and honey, doesn't seem quite so tough on my mixer (It makes one less loaf than my other recipe.  I have only tried the 3-loaf version.) and it holds together perfectly.  It must just be the perfect combination!  So big thanks to my sister for overcoming her fear of yeast, conquering bread, and sharing the recipe!  I hardly ever buy bread now because this is working so well!
*Note: My sis didn't have a mixture when she shared this, so I'm including her tips in case you are in the same boat.  Yay- bread, with or without a mixer!  Sometimes, when I'm feeling angry, it is seriously therapeutic to take it out on the dough, so I do it by hand anyway. :)

Jessica's Tips:

This recipe has worked the best for my mixer-less needs, but it's actually a recipe for a bread mixer.  Here's what I do differently from this recipe:  

1.  I add a cup or two of cracked wheat, oats, or something grainy to give it more texture (thanks, Lydia, for the idea!)

2.  Since I don't have a mixer, I put all ingredients but the salt (and using only 5 C flour) in a bowl for 15-20 minutes, give or take, so the gluten can start working before I add the other flour.  I have been known to forget and it does overflow if you leave it too long . . .

3.  I haven't ever measured out how much flour I use.  I just keep adding it while I knead until it's the right texture.  I imagine if you use a mixer, you should follow her instructions more closely.

100% Whole Wheat Bread:

3-loaf version:

4 cups plus 2 T. warm water

1/3 c honey or sugar (either one seems to work, although I know Mom prefers honey :) As do I- I know sugars cheap, but I think honey has a better taste.

1/3 c oil

1 1/2 T yeast

1 1/2 T dough enhancer (this is a must--otherwise it's crumbly--our super Walmart sells a can for $3.99)

1 1/4 T salt

10 C whole wheat flour (or whatever mix you like between white & wheat)

(From Lyd: I have been using 8 cups whole wheat, 1 cup oats, 1/2 cup buck wheat, 1/2 cup ten grain cereal, it has seemed to be a great combination.  I love throwing flax seeds, millet, or cracked wheat in there too, but the latter seems to be the best ratio so far.)

6-loaf version:

8+ cups warm water

2/3 c honey or sugar

2/3 c oil

3 T yeast

3 T dough enhancer

2 1/2 T salt

20 C whole wheat flour (or whatever mix you like between white & wheat)

Put into your mixer/bowl in this order: water, oil, honey or sugar, dough enhancer and 5 C flour.  Put yeast on top of flour.  Blend on low speed for 1 min, scrape edge of bowl, then while mixer goes at setting "one," let the dough rest for 5 minutes, absorbing liquids.

Now, continue to knead, a total of 6-7 minutes, adding the rest of flour plus the salt. . . . don't forget it . . . the bread will be horrible!! (I always set the salt right in front of the mixer so as not to forget, because I have forgotten!)

After kneading, just put the lid or some saran wrap over the bowl of dough and let it "rest," "loosen up" for 5 minutes.  Now it will be easier to work with.  Scrape out of the bowl into a well-floured surface and divide into equal portions, depending on the size of your loaf pans.  Mold into loaves and put in greased pans, let rise in warm 180 degree oven for about 30 minutes, then turn up oven to 350 and bake 30 minutes. 

(*Just a little side note: Once I form the loaves, I know it's silly, but I have a tradition where I always let the kids "spank that bottom," and they give it a good slap before putting it in the pan.  Not exactly "baking with love", but they seem to behave themselves most of the time and rise properly. :)  And can I just add how wonderful it is to pop them in and let them rise on warm in the oven.  It would seriously take ALL DAY if I didn't do that... believe me, I've tried.  This way, it takes mine about an hour and they're at the perfect point.)

When finished baking, take out of oven and set loaf pans on their sides on a cooling rack. Cover loosely with a light cotton towel.  This allows the bread to cool, but not lose all the moisture.  After about 8-10 minutes, take the loaves out of the pans and continue to cover  with a cloth until cooled and ready to slice or bag.  -Freezes well if double-bagged.

(A nifty tip that I wish I had read today because I couldn't get that darn thing out of the pan, and left the bottom half of one poor loaf behind.  I'll be more patient and follow these instructions next time.  I just can't wait to dig into that hot loaf!  My favorite thing in all the world.) 

Sorry I had so much to add- hope you can find the recipe between me and my sister's comments. :)  It's just so exciting to come across a good bread recipe, and it's hard for me to keep my mouth shut. :)

Happy Bread Making!!!

Spiced Asian Pears with Sweetened Ricotta

Where has ricotta cheese been all my life?  I feel like I've been living (or at least eating) in a closet!  I'm in love!  Here I thought it was only good for a hearty lasagna, but just a tiny bit a sugar is all it needs and it is THE BEST TREAT ever! (Pretty high in protein and can be low in fat too.)  Something about the texture--I think it goes back to that a fore mentioned love I have of all thing soft, sweet, and mushy, and it fits into that category. Then, kick it up a notch with this little concoction I came up with, and dare I say this is my new favorite dessert? Yes.  I dare. :)

*Lyd's Tip:  Just thought I would mention that this is a great way to use up old apples- it breathes new life into them.  No one but you will know that they were getting a bit old and wrinkly. :)  You should know that I used some Asian pears I picked up at the end of the farmer's market in October- but don't panic- I am about 2 months behind on this post.  They weren't that far gone. :)  However, they did sit on my counter for a VERY long time, haunting me.  If only I had known that this was what they were trying to tell me they wanted to be, it would have happened a lot sooner.

Spiced Asian Pears with Sweetened Ricotta (By Lyd)

Ricotta Mixture:

2 cups ricotta cheese

2 T sugar (more or less to taste)

Tiny drop of Almond or vanilla extract

Pear Mixture:

About 3-4 Asian Pears, peeled and thinly sliced (*Please note that APPLES WORK GREAT, don't feel like you have to be so exotic... I just happened to have some Asian pears as I was experimenting and I love the crunchy texture- I dislike the bitter, woody peel though.  If you do apples, you could probably just leave the peel on- I would anyway.)

1-2 T butter

1-2 T sugar

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 tsp lemon juice

Stir together ricotta mixture ingredients until incorporated; set aside.  In a large frying/sauce pan heat butter on medium heat.  When butter is melted, put in Asian pears.  Stir frequently, mixing in sugar and spices. Add lemon juice and continue heating until pears are cooked, but still maintain some crispness. (About 10 minutes, stirring frequently.  Add a little water or reduce heat if cooking too quickly.  You can also "put a Lyd on it" if you want it too cook faster. (I love slipping that in there. :)

Pasta, Edamame, and Bacon

Took a little break there- we were on the road stranded with car trouble… well not the whole time, of course, but long enough! We actually had a really nice visit with family, just tough to look past a two day ride home where we replaced two tires and a couple hours down the road, our transmission went out. But on a happier note… I made this yummy pasta. :) (Here is a link to the video- you just basically toss soy beans in with cooked pasta and bacon and sprinkle a little parmesan cheese on top.) By the way- isn’t that cellantani pasta cool? It just looks like a party!

Lyd’s Tip: This is one of Sandra Lee’s Round Two Recipes, but if you didn’t make the first round, it worked well to crisp up the bacon (cut into thin pieces) and then saute the onions and edamame in the bacon fat. It gives it a good flavor and skips a couple steps.

Round 2 Recipe: Edamame (Soy Bean) with Pasta (R2R from Sandra Lee)

• 1/2 pound bow tie pasta
• 4 slices bacon, diced
• 1 cup leftover Sauteed Edamame
• Salt and freshly ground black pepper
• 2 tablespoons grated Parmesan, optional

Click here to see how she does it.

Cook pasta according to box instructions.

While pasta is cooking saute bacon in a medium skillet over medium-low heat until bacon is brown and crispy. Pour off half the excess bacon fat from the pan. Add the leftover soybeans and saute for 2 minutes. Add cooked pasta, season with salt and pepper and stir so that the pasta is thoroughly coated with the bacon fat. Transfer to serving bowl and top with Parmesan cheese, if desired.

Sauteed Edamame:

• 2 tablespoons canola oil
• 1 medium onion, diced
• 2 teaspoons chopped garlic
• Salt and freshly ground black pepper
• 1 (10-ounce) bag frozen shelled edamame, thawed

Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)

Use the leftovers from this recipe to make Edamame with Pasta.

Quick and Easy Cupcakes with Lemon Frosting PLUS a Self-Rising Flour Recipe

I’m coming out of “birthday central” at our house. We have three right in a row (soon to be almost four, because I’m due with another little one in a month), and my daughter was the only one who actually ended up with a “cake”. I made little girly cupcakes for her party. She requested “Pink Lola Frosting” (Charlie and Lola is one of our all-time favorites, so here is a link to a cute Charlie and Lola birthday episode that I highly recommend watching—I dare say I enjoy them just as much, if not more then my kiddos… just a little confession. :) I got this great Mom and Me Cookbook a while back for kids. It is so cute and simple and kids have fun helping because it is so visual. I had to have something to put that “Pink Frosting” on, and this ended up being just as “Quick and Easy” as it boasts to be. :) Better than a cake mix and dare I say, just about as easy. I added just a bit of lemon juice to have it go with the Lemon Frosting I made. Ended up being a tasty little Spring-Time Birthday Cupcake! Wish you could have made it to the party. :)

Lyd’s Tip: It’s easy to make something look fancier with a slice of fruit. Just kind of dresses things up and makes it look special. I would recommend waiting until you are ready to serve though if you are doing a wet fruit like a strawberry- it got a little soggy and wet on the frosting. I also thought the sprinkles would be fun, but by the time I served them, they had bled onto the strawberry and it didn’t look quite so “pretty” but the kids didn’t seem to mind. :)

Quick and Easy Cupcakes (Annabel Karmel, Mom and Me Cookbook)

• 2 eggs
• 1 tsp vanilla
• 2/3 cup superfine sugar
• 1/2 cup soft butter
• 1 cup self-rising flour (Don’t panic- it’s ok if you don’t have it, just scroll down and I’ve included an easy recipe for self-rising flour.)

Preheat oven to 350. Put all the ingredients in a bowl and beat together until the mixture is smooth and slightly lighter in color.

Line a muffin pan with muffin papers and half-fill each paper with the cupcake batter.

Bake the cakes. You can tell they are done when they have risen up, are golden in color, and spring back into shape when pressed.

Lemon Frosting

(I came across this recipe last summer when I made Lime cupcakes for my sister’s birthday and it is totally my favorite frosting recipe! (As you can see, I subbed Lime for Lemon this time.) It is the first time you actually REALLY want to eat the frosting right off the top- so yummy. Be warned though, it makes a huge batch- I made 24 cupcakes, and I still had almost half a bag left… which isn’t really a problem. :) I made a very creative, yummy fruit dip with it by adding a bit of cream cheese and yogurt, but I think it is best in frosting form.)

• 3/4 - cup Butter, softened
• 6 - cups powdered sugar
• 1/8 - teaspoon salt
• 1 - Tablespoon half and half or milk
• 1 - teaspoon vanilla
• 1 tablespoon freshly grated lime peel (I zested 2 times) (I used Lemon zest.)
• 2 Tablespoons lime juice (the juice of 2 limes) (I used Lemon juice.)
• 2 - Tablespoons light corn syrup

In a large bowl, beat 3/4 cup butter at medium speed until creamy.

Gradually add powdered sugar and 1/8 teaspoon salt alternately with half & half and 1 teaspoon vanilla, lime peel and juice, scraping bowl often, until well mixed.

Stir in corn syrup.

Frost cupcakes. (I scooped all my frosting into a zip-lock bag, got air out and sealed tightly. Then I cut about 1/4 inch off the end and piped icing out in a circle starting on the outside of the cupcake and moving into the center. I garnished with a strawberry slice.

Self Rising Flour (about.com)

For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Mix to combine.

Chicken Cacciatore

I came across this recipe a while back, and it looked pretty tasty, so I thought I would give it a try, however, I turned it into a crockpot meal, so I definitely took some shortcuts. It was really easy going that route, and it turned out well. It’s also a healthy meal- always a plus!

Chicken Cacciatore (Ellie Kriegor)

• 4 skinless chicken breast halves on the bone, about 2 pounds
• Salt
• Freshly ground black pepper
• 2 teaspoons olive oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 pound white mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
• 1/2 teaspoon of dried oregano
• 1/8 teaspoon red pepper flakes or more, to taste

*Lyd's Tips: I didn’t exactly follow these directions- I turned mine into a crockpot meal and pretty much threw it all into the crockpot for a few hours. But I bet that if done properly like this, it would be even better. You know me… I like taking shortcuts.

Rinse the chicken and pat dry with paper towels. Season the chicken with salt and pepper. Heat the oil in a saute pan over moderately high heat. Brown the chicken on both sides, about 8 minutes. Transfer the chicken to a plate and set aside. Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer the mixture covered for 10 minutes.

Return the chicken breasts to the pan and simmer, covered, until the chicken is just done, about 20 minutes longer.

Freezer Meals: This one goes out to Michelle...

A while back, my friend Michelle posted a comment/questions/request, and I just wanted her to know that I had not forgotten about her! Here is what she wrote:

Hey Lydia,
I love your site because you have actually made the meal and you add your own twist to things, or alternatives you think would make it taste better! I was wondering if you have any recommendations for "make ahead" meals? You know, ones you freeze and use another time? I am thinking of trying some of those out for busy times. Do you have any good recipes to recommend? Or have you tried out any that you have liked? Thanks!
-Michelle

Michelle,
If you only knew how very much I am wishing for a freezer (Even a small one!) and dreaming of actually having freezer space to make something like that happen! I've just got an itty-bitty freezer and I'm lucky to squeeze in a bit of frozen fruit, some meat, and an occasional bag of unhealthy, but delicious tater-tots. :) So actually stuffing in a frozen casserole or the like, does not happen very often, and when it does, it somehow gets buried in the frozen abyss almost never to be discovered again, until it is too late. HOWEVER, when I was almost due with my last little guy, my sweet friends threw me a "Practical Baby Shower" (Here I go again with the baby-shower recipes :) and some of the girls helped cook and assemble some nice freezer meals for me- it was a huge help after the baby came! (Space was a bit of an issue then too, because I remember having to leave some in her freezer and she brought them to me later.)

They made Stuffed Jumbo Shells, Orange Chicken, Mini Cheddar Meat Loaves (One of my favorites!), and Herbed Chicken for me. All of these recipes freeze up really well and they used those disposable aluminum Dollar Store containers which stack up really nicely, but I think I would prefer zip-lock bags because I would rather microwave to heat them up- the oven takes to long for my impatient self. :) Most of them took about 30-40 minutes to heat through and I feel like I could make a meal in that time- but if you are thinking ahead and just remember to pop it in the oven, it works fine.

All these meals are all relatively easy to make, too and the whole family loved them! I should get in touch with my friend that threw me the shower, because she was always making freezer meals- a big batch at a time and then tucking it away. I know casseroles work really well- you just kind of make double and freeze one, and it isn't as much trouble.

I have made the Orange Chicken, but I think I forgot to post it, so I'll get around to posting that one soon. I recently made the Herb Chicken- it makes a great Sunday meal! It doesn't take too long to make and it's really tasty! Anyway- best of luck with your endeavors and please share with me what you discover works well! I know you've got some good ones up your sleeve! Glad you are keeping track of me! I miss sweet friends like you!
-Lyd

Herb Chicken
6 boneless, skinless, chicken breasts
3/4 cup butter, melted (I think 1/2 cup or one cube would be plenty.)
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup freshly chopped parsley
1 cup herb seasoned stuffing mix
1/4 tsp. dried sage
1/4 tsp dried thyme

Rinse chicken breasts and pat with pepper towels to remove moisture. In a small bowl combine all ingredients except chicken. Stir together until well blended. Place each chicken breast in herb mixture and coat on both sides. Place on greased baking sheet and cook at 325 for about 45 minutes. Makes 6 or more servings.

Never Underestimate the Power of 4-H... whence came My Microwaved Egg McMuffin

I am a proud previous 4H'er. However, while my friends were shearing sheep and raising up baby pigs, I was taking "Microwave Cooking." No... I'm not making that up, there really was a microwave cooking class. (Which I completely loved, by the way, so keep your thoughts to yourself. :) I don't remember all the "nuked" goodness I produced, but there was one in particular that stuck with me... and aren't you lucky, because I'm going to share it with you. :) This was what I had for breakfast pretty much EVERY DAY during my college experience. It was quick, easy and delicious, and made all my room-mates jelous. But it has been quite a while, and the other morning, I remembered my little microwaved gem... never to forget again! :)

*I'm going to give a recipe for 1 serving, but you can crank as many out as you please. :) This is a really handy technique if you are just making 1 or 2, but if you are mass producing, you might just want to scramble up some eggs, unless you have several microwaves handy. :)

Microwaved Egg McMuffin
1 English muffin or prepared biscuit (I like to use whole wheat English muffins)
1-2 eggs
A little mayo and mustard
1 big slice of cheese
ham, bacon, or sausage patties

Cook meat of choice and have other ingredients ready for fast assembly. Spread mayo and mustard on toasted English muffin.

Spray a hot chocolate/coffee mug with pam-spray to lightly coat the bottom and sides. Crack 1-2 eggs in and stir well with a fork until yoke is ruptured (Am I allowed to use that word with regards to cooking?) and incorporated. Microwave for 1 minute if you are doing 2 eggs and about 40 seconds if you are making one (but they cook fast, so watch it close and don't let it explode. :) Let it cool for a second and use a spoon to loosen the edges.

Place cooked egg on a toasted English muffin with cheese and meat. I like to microwave for another 20-30 seconds to melt cheese and make sure it's hot. Enjoy your EASY, YUMMY breakfast!

Gift Idea: Cookies in a Jar

I posted this idea a while back, but I just it was fun to dress it up a bit, and it makes a fun gift, with ingredients you typically have on hand. The girls and I put this together for my daughter's teacher. It was easy to do and the kids can help. Here's a link to the recipe for Cookies in a Jar.

Lyd's Tip: I know this is probably really tacky, but this is how I use up my jars that won't seal because the rims are a little chipped. I just have to write "broken jar" with a marker on the bottom so I remember. :) I know- I am super cheap sometimes... but hey- save the earth... recycle. :)

Harvest Tortellini Soup

This soup is so easy to make and tastes so delicious! I've made a similar soup before, (this is a lot like the Garden Minestrone Soup) but I thought it would be fun to try a few different veggies and throw in some tortellini. This is my favorite soup to make when I have produce in the fridge that needs to be used up- you can throw just about any vegetable in there and it tastes great! It is perfect for this time of year with all the fresh produce from the garden!

Lyd's Tip: Soup is a great meal when you are in a hurry. You can just throw things in a pot and pretty much heat and simmer, so why add time to your schedule cooking meat? Save yourself several minutes or more by just using left-over meat you might have on hand. For example, I had just a little left over from the South Carolina Pork Sliders, and it added a yummy flavor, and all I had to do was throw it in. Maybe a little bit of your Sunday roast left over, or cooked chicken from the night before. You can cook up just a bit of hamburger too, but it's a good way to save time. You can also be brave and go meatless, and it will still be delicious.

Harvest Tortellini Soup (By Lyd)
Meat (Refer to Lyd's Tip above.)
1-2 bell peppers, chopped
3-4 carrots, peeled and sliced
2 cups chopped zucchini
1 cup chopped broccoli or cauliflower
1 (14-15 oz.) can stewed or diced tomatoes
3-4 cups water
3-4 tsp bullion (you could always use beef broth instead)
1 tsp Italian Seasoning
1 tsp basil (I like to throw in fresh basil if I have it)
1 tsp oregano
1/2 tsp garlic powder
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1-2 cups dried tortellini
Parmesan cheese

In about 1 cup of water, add vegetable and let them simmer on medium heat until they get tender, about 10 minutes, stirring occasionally. Add remaining ingredients and continue to simmer on medium low and stir until tortellini is soft and flavors are absorbed, adding more water and bullion if needed. Serve warm with grated Parmesan cheese on top.

Breakfast Burritos for Two (or FIVE)

This was easy to mix together and it has a good flavor. Doug loves stuff like this in the mornings. I'm an oat-meal and fruit kind of gal, but we have to make things fair, right?

Lyd's Tip: Make this the morning after you had sausage with your dinner. When you are cooking it up that night, just save a little bit for the next morning. It will save you that cooking time and hassle! All you have to do is throw it in.

Breakfast Burritos for Two (or 5 if you are like me and make it stretch. :)
(Simple and Delicious Magazine)
2 ounces bulk pork sausage
2 eggs (I added more eggs.)
2 tablespoons chopped tomato
2 tablespoons chopped onion
2 teaspoons canned chopped green chilies
Dash pepper
2 slices process American cheese
2 flour tortillas (10 inches), warmed
3 tablespoons salsa
3 tablespoons sour cream

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, whisk the eggs, tomato, onion, chilies and pepper. Add to the skillet; cook and stir until set.
Place a cheese slice on each tortilla. Spoon filling off center on each tortilla. Top with salsa and sour cream. Fold sides and ends over filling and roll up. Yield: 2 servings.