Thursday, April 21, 2016

Spaghetti

1 lb ground beef
1 onion
2 cloves garlic
2 stalks celery
1 green or red pepper or any color
1 can diced tomatoes- Italian Style
1 can tomato soup
1 (8 oz) can tomato sauce
~1/2 c water
3/4 tsp Italian seasoning
1 1/2 tsp basil
1 tsp oregano
dash pepper
1/2 Tbs sugar

Cook beef with onion.  Drain, add garlic, celery, and green pepper. Cook for a couple minutes to soften veggies, then add tomatoes-sugar.
Simmer uncovered for about 20-30 min.

Serve over noodles (about 1/2 a box) with Parmesan cheese

Cowboy Quesadillas

1/2 c. rice, cooked
1/3 c. black beans
1 c. diced, cooked chicken
1/3 c. frozen corn (no need to thaw)
2/3 c. tomatoes, diced
3 Tbs green onions
1 - 1/2 c shredded cheese
1/4 c BBQ sauce
about 8 small tortillas

Dipping sauce
Equal parts ranch and BBQ sauce  (1/4 c of each seems about right)

Directions:
Combine rice through cheese.  Add BBQ sauce and stir.

Heat skillet to medium (griddle to 325).

Place about 1/2 c. mixture on half a tortilla and fold to close.  Lightly brush a little olive on each side of the tortilla.

Cook for 2-4 min. on each side.

Recipe slightly adapted from OurBestBites

**To do meatless, take out the chicken and just add beans (just use a whole can of black beans)
**Can be adapted however, more beans, less chicken, etc.

Hawaiian Haystacks

This is Chad's mom's gravy recipe that I ABSOLUTELY LOVE!!!!

Hot, cooked rice (2c. raw rice, cooked)

Gravy:
1 Pkg Southeastern Mills Country Chicken Gravy Mix- make it into gravy then add:
1 large (or two small) cans cream of chicken soup
1/2 c. pineapple juice (from can that you'll use for the topping)
1/4 c. sugar (opt. I don't add)
big pinch crushed red pepper flakes
1 tsp of basil
2 c. cooked, shredded chicken

Toppings:
tomatoes
coconut
slivered almonds
green/red/yellow peppers
green onions
pineapple, crushed or tidbits
chow mein noodles
cheddar cheese
peas

Serves about 8

Thursday, April 14, 2016

Whole Wheat Bread

In Bosch, using whisk paddles, mix for 2 minutes:
6 c. warm-hot water
2 Tbs yeast
2/3 c. oil
2/3 c. honey or sugar
2 c. white or wheat flour (white will make it raise more here)


Sponge 10-30 min.

Add:
2 Tbs salt
2 Tbs dough enhancer
1/3 c vital wheat gluten

Mix and then change to bread hook, then add:
9+ cups more whole wheat flour, until dough pulls away from the sides and isn't too sticky.  (It should still be a little sticky).
Knead 8 minutes.
Preheat oven to 150 (or whatever lowest temp oven does).
Form dough into 5 loaves and place in sprayed bread pans.
Turn off oven and place all 5 loaves in the oven.
Rise 40 minutes in the oven (no need to cover dough)
Turn oven to 350 (keep the dough in) and bake for 30 min, covering with foil last 5 minutes if needed.

Thursday, April 7, 2016

Strawberry Milkshake

about 2-3 c vanilla ice cream
1 tsp vanilla
2 Tbs sugar
about 1/4 c milk
1/2 lb strawberries

Mix well and enjoy!