Biscuits

1. • ½ cup cold whole milk
   • ⅓ cup whole milk Greek-style yogurt (preferably 5% milk fat)
   • 2 level cups all-purpose flour, plus more for dusting
   • 1 tablespoon baking powder
   • ¼ teaspoon baking soda
   • 1 teaspoon kosher salt
   • 1 cup/225 grams unsalted butter, frozen (2 sticks; you will not use all of it)
   PREPARATION
   1. Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.
   2. In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.
   3. Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.
   4. Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.
   5. Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.
   6. Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.
   7. Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.
   Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve. From NYTimes

Pumpkin Pie Custard

• 1/2 cup skim milk  (I would use whole - or half and half)
•  1 whole egg
•  1 1/2 egg whites (strange - I'd use two eggs)
•  2 1/2 tablespoons granulated sugar (sugar substitute - 2 T granular and 1/4 tsp stevia should work)
•  1 heaping teaspoon cinnamon
•  1/4 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg
•  1 teaspoon vanilla extract
•  1/8 teaspoon salt
•  1/2 cup pureed pumpkin
•  3 tablespoons pure maple syrup, divided (optional - if you want to cut the carbs)

1. Preheat oven to 325 degrees. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. 
2. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
3. Place ramekins into baking dish and fill with boiling hot water until 1/4 of the side of the ramekins are covered.
4. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in refrigerator. These tasted delicious cold or heated slightly in the microwave!
5. I completely disagree with the amount of time these would need - and I would not cook them until there was no more wiggle. I'd use the knife test - it should be clean when pierced half way between center and edge of ramekin. The center will finish cooking after you take it out. Or if you want to be cautious - bake til knife inserted in center comes out clean. *Jiggle* is so subjective. There is jiggle when you slosh around a liquid - but there can be a tiny bit of jiggle left in a custard that is cooked - yet still silky smooth and not turned to rubber.

It says 3 servings - but does not say what size ramekins. You could always make it in one dish. If you go with 3 ramekins, you'll have to guess what size and adjust cooking time. The time will vary depending on how deep the liquid is in the ramekin.

If you want to see directions - here is the link.

https://www.abeautifulplate.com/great-comfort-food/

Biscuits/Scones/Tortillas

Biscuits
2 1/2 c flour
1 T BP
1/2 tsp salt
1/4 c sugar
8 T butter
2/3 c milk
425 F -- 12 min

Cinnamon Rolls

Coming soon:  Jean's dough recipe

Caramel smear - from Younkers Tea Room
(double batch)
Smear this over the bottom of 10x15 pan
1/3 c butter, melted
1 c packed brown sugar
1/4 c light corn syrup
3/4 tsp cinnamon
1/4 tsp salt
Stir til smooth

Cinnamon spread - from Younkers Tea Room
(double batch)
Spread half over the dough -- 24x6-in and 1/8-in thick
3/4 c packed brown sugar
1 T cooking oil
1 T light corn syrup
1/2 tsp cinnamon

Personally -- I would use more cinnamon.

Younkers dough
Combine 2 c flour and 1 pkg dry yeast - set aside
Heat - to 120-130 degrees
1 c milk
1/3 c sugar
1/3 c butter
1/2 tsp salt

Add milk + 2 eggs to dry mixture
Beat with electric mixer for 3 minutes
Stir in as much of remaining flour (2-2.5 cups) as you can with a wooden spoon
Knead 3-5 min - or use a food processor
Let rise til double - 1 hr

Punch down, divide in half, let rest 10 min
Assemble - 1 in slices - from a 24-in roll -
Bake 350 - 20-30 min
Let cool 5 min
Invert onto another 10x15 pan
Recipe says you get 40 rolls -

Jackie's Pot Roast

Yankee Pot Roast

2-4 lb roast  (sirloin roast)
olive oil or butter for browning
1 jar - 5 oz prepared horseradish
4 potatoes peeled and halved
4-6 carrots peeled and halved
2 white onions halved
1 envelope Schilling pot roast seasoning
1 c water

Cut pieces of meat so they fit in bottom of crock pot
Brown the meat
Put into crock pot and cover with horseradish
Tuck onion halves around the roast
Mix seasoning with water and pour in bottom of crock pot
Layer potatoes on top of roast and carrots on top of potatoes
Cook on high - 4-6 hours

Or stack everything in a cooking bag.

Pancakes and Waffles

Pannekoeken
Melt 2 T butter in a pyrex dish
Beat eggs (lightly)
stir in 1 c flour + 2 T sugar + 1/2 tsp salt
gradually stir in 1 c milk
pour into pan
bake 400F - 15 min
Turn down to 325F  - 40-45 min - until golden

Watkins Dutch Apple Pancake
Mix 4 eggs + 3/4 milk + 3/4 c flour + 1 T sugar + 1/4 t salt +
Batter will be thin and lumpy
Melt 2 T butter in 10" pie plate - tilt to butter dish
Bake 425F for 20 min - or until set
Do not open oven during baking

Apple filling
5 apples pared and sliced + 2/3 c sugar + 1/4 tsp cinnamon + 1/8 tsp nutmeg
Heat 1/3 c butter + 1 T lemon juice +1 tsp grated lemon zest
Saute apples 3-5 minutes
Pour over pancake when it comes out of oven



Ruth Reichl's Pancakes

1/4 c melted butter

whisk 1/2 c milk with 1 egg

add butter

sift and add

1/2 cup flour

2 tsp BP

2 tsp sugar

1/2 tsp salt

Beef Jerky & Brining

Beef Jerky
2 lb flank steak (or anything else) cut into 1/4 in strips
Put meat in freezer for bit for easier slicing

10-12 oz Kikoman soy sauce
6 shakes garlic powder
6 shakes Worcestershire sauce

Marinate meat in glass dish 2-3 hours or overnight
Drain - cook on rack - not touching
200F 6 hours - watch it so it does not get too dry
Put a wooden spoon in the door so it is not shut tight and moisture can escape

Brining
amazingribs.com  -- dry brining

Tenderloins / Salted Steak / Ribs

Recipes for both beef and pork tenderloin
Recipe for salted steak (to cut up for street tacos)
In the comment section are recipes for oven baked ribs.


EASY BAKED PORK TENDERLOIN

Preheat oven to 400

Grease a large baking dish

Pierce tenderloin all over with a fork

Rub oil on all sides of meat

Whisk together

2 tsp italian seasoning

1 tsp each - garlic powder, cumin, salt chili powder

1/2 tsp smoked paprika

1/4 tsp pepper

Whisk together, sprinkle on all sides of tenderloin and pat it onto the meat

Place in baking dish

Drizzle with 2-3 T fresh lemon, lime or orange juice

Bake 25-35 minutes until outside is browned

Cook to 145F - with a thermometer

Spoon juices over meat.

Allow to rest for 5-10 min

Slice into 1-in pieces

Garnish with fresh cilantro

BEEF TENDERLOIN

Food Network - really easy

Preheat to 500

4-5 pound filet - trimmed and tied

2 T butter

1 T kosher salt

1 T ground pepper

Place beef on sheet pan, pat the outside dry with paper towels.

Spread butter on meat with hands.

Sprinkle with salt and pepper.

Roast 22 minutes for rare

25 minutes for medium rare

Remove, cover with foil and lat rest for 20 minutes

Byerly's

Preheat to 425

2-4 whole tenderloin on rack.

Brush with oil

Use thermometer

Roast 35-40 min for rare -- to 135F

40-50 min for med to 150F

Let rest, covered with foil, for 10 min

3-4 servings per pound

Keith/Dick/Kent (Butchers)

preheat to 475

turn down to 350F roast 15 min - rest 15 min

or

1/2 hr before roasting - rub with oil, salt, pepper, Lawrey's

Sprinkle with flour

Preheat pan in oven to 450F

Flip meat onto hot pan - it will sizzle

roast 10 minutes

Lower to 300F for 15 min

Let it rest

SALTED STEAK

1.25 to 1.5 inch thick steak (filet, sirloin, rib eye, porterhouse, t-bone, NY strip)

The more fat in the steak - the faster the salt will work.

Sprinkle 1/2 - 1 tsp kosher salt PER SIDE

For every inch of steak thickness, let sit at room temperature for 1 hr,

Less than 1-in thick steak - 30-45 min

1-in thick - 1 hour

1.25 thick - 1 hr-15 min

If you do not have enough time - up the salt

If you have to leave it longer, reduce the salt

To salt overnight - use half the amount of salt

Rinse salt off, pat dry

Season with fresh ground pepper - no more salt

RIBS -- click on the comments

Keto Mac and Cheese

• 2 pounds frozen cauliflower florets
• 1 cup heavy whipping cream
• 4 ounces cream cheese, cubed
• 8 ounces cheddar cheese, shredded
• 1 teaspoons Dijon mustard
• 1 teaspoon turmeric
• ½ teaspoon garlic powder
• Salt and pepper to taste

Bring cream to simmer

whisk in cream cheese

mix in 6 oz of grated cheese and save 2 oz

stir til smooth

add everything else

stir til smooth

add cooked cauliflower - well drained

top with saved cheese

Ricotta Gnocchi

INGREDIENTS

•  Salt
•  One 15-ounce container ricotta cheese, preferably whole milk
• 2 eggs, lightly beaten
• 1 ¼ cups freshly grated Parmesan, plus more for serving
•  Freshly ground black pepper
• ¾ to 1 cup flour
• 3 tablespoons unsalted butter
• 10 or more sage leaves
• PREPARATION

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.

COMMENTS from NYTimes readers

You can put the dough in a pastry bag containing a open tip, then hold it carefully over the boiling water, squeeze, then cut off into desired sized pieces (e.g. 3/4"). Cook in batches. To serve later, place finished gnocchi into an ice bath to chill, and spoon into lightly oiled bowl and refrigerate until ready to use later that evening or the next day. When ready to serve, toss with the butter and sage as suggested in the recipe.

If you have to add a lot of flour your ricotta is too watery. Simple fix: spread a clean smooth kitchen towel on counter (not a terry cloth one); spread your ricotta about 1/4- to 1/2-inch thick on the towel. Take 3 thicknesses of paper towel and cover ricotta. Press gently for a few seconds all over the ricotta, evenly. Remove paper towel and discard. The ricotta will peel off the towel easily and be much less moist.

Freeze them before you boil them and they won't clump together

Let the ricotta drain for a day if possible before making them. Fork mix them with just enough flour to keep them together, then take a healthy spoonful and knead in enough flour so they can be rolled into ropes and cut. Depending on the size of your eggs two may be too much.

I made this again substituting cream cheese for half the ricotta because we had it on hand. Delicious!

I think you may have added too much flour; that's why they didn't hold together. Also, you can't handle the dough too much, try to get the job done with as little mixing as possible. We made a simple, very rich sauce with just melted butter with sour cream mixed in and heated together until warm.

CHICKEN - Asian-Thai Chicken Recipes / Chicken salads

Younkers Tea Room Chicken Salad
3 c diced cooked chicken thighs (some white meat OK, too)
1 c chopped celery
1/4 c chopped onion
1/4 c sunflower seeds
Dressing - stir together
1 c ranch dressing
1 tsp celery salt
1/2 tsp dried mince garlic
salt and pepper to taste
Chill for one hour





Thai Peanut Chicken Salad - from FitFoodieFinds

4 chicken breasts
1 red pepper
1 c shredded carrot
1 c shredded cabbage
1/4 c sliced green onion
1/2 c cilantro
1 c peanuts

dressing
1 c yogurt
1/2 peanut butter
2 tsp fresh ginger
1/4 c lime juice
1 T soy sauce
salt
red pepper flakes

ASIAN CHOPPED SALAD
Chicken
Cole slaw mix (make your own)
edamame
fresh cilantro
dressing
1 T peanut butter
2 T honey
2 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 T olive oil
microwave PB to soften
use half of dressing on salad - save half

ASIAN CHICKEN SALAD from EasyAsApplePie
chicken
oyster sauce
soy sauce
sesame oil
garlic
ginger
chili paste
cashews

CHICKEN SALAD
chicken
grapes
cashew
onion
celery seed
paprika
tarragon
mayo + yogurt


YOUNKERS TEA ROOM RAREBIT SAUCE
1/3 c cooking oil
1/3 c flour
1 tsp paprika
1/4 tsp salt
1/4 tsp dry mustard
2 c whole milk
1 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
1 c shredded process sharp American cheese

Cook oil and flour - 1 min
Stir in milk - bring to boil - after it thickens - cook one more minute
Remove from heat - stir in 2 sauces
Stir in cheese
Serve over hamburgers

EASY Choc *Souffle* & Keto Choc Mug Cake

EASY Chocolate *Souffle*

3 oz bittersweet chocolate - Lindt 85% dark chocolate
1/3 c half and half
1/3 c water
1/2 c unsweetened cocoa powder
8 egg whites
1/2 c sugar
powdered sugar

butter 6 3"-ramekins on bottom and sides
add sugar and tip the ramekins to coat the sides - discard any extra

Over med heat in heavy saucepan, heat half and half just until you see bubbles forming at the sides
Remove from heat and add shaved chocolate
Stir until melted

Set heavy pot over hot water, like a double boiler, add cocoa powder and stir.
Not sure why this has to be double boiler - I probably skipped this part.
Beat egg white on medium until foamy.
Add sugar 1 Tbsp at a time

Beat until you have soft peaks (about 3 min) do not overbeat
FOLD 1/3 of the egg white mixture into chocolate
Fold choc+1/3 egg white into the rest of the egg white
OK to have a few wisps of egg white.

Fill ramekins - leaving top 1/4" space at top.
Bake 14-16 min til top is lightly brown
Dust with powdered sugar and serve immediately

Adapted from Zen Can Cook


KETO CHOC CAKE IN A MUG or RAMEKIN

• 1 large egg
• 2 tablespoons salted butter
• 2 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 1 ½ tablespoons erythritol
• 2 teaspoons coconut flour
• ¼ teaspoon vanilla extract
• ½ teaspoon baking powder

melt the butter

stir in sweetener - then stir in cocoa

add the rest of the ingredients - then the egg

stir until as smooth as possible

60-75 sec in a microwave

50-60 sec if you split into two

whip some cream with an immersion blender if desired

Fish Tacos

Fish Tacos

Make crema ahead of time, if you have time, so it will thicken up.

Or OK to make it at last minute.

I used heavy cream and yogurt - 50-50 (1/4 cup each)

and added the juice of half a lime and salt

Some recipes call for sour cream and/or mayo instead of yogurt.

You want something thinner than sour cream and tangy and salty.

Mix and put in fridge. It will stay for a week.

For the tacos:

Low-carb flour tortillas

Fish - whatever you like - My favorite is Starfish crispy cod from Whole Foods. It is a private label and the portions are varied so it does not seem like it is overly processed. Whole Foods also has - 365-brand - breaded fish fillets. They are fine, but each portion is the exact same shape leading me to believe that they are more processed.

While fish is cooking, slice thin slivers of cabbage and red onion (or any onion - or green onions))

Pull cilantro leaves off stems

Make enough to have leftovers for next day and store all three in one container

Get the avocado ready

Have cotija cheese and sriracha on hand

Once fish is cooked, heat the tortilla.

Pile the fish on one side with cabbage and onion

Pile the avocado and cilantro on the other side

Drizzle crema and sriracha on all of it

You can mix those two together if you want pink sauce

Sprinkle cotija on top
Squeeze a little more lime juice on everything - optional

Fold in half

Lemon Meringue Pie

The secret is both flour and cornstarch

LEMON MERANGUE PIE

1 ¼ cup Sugar    

3 Tbsp. Flour

3 Tbsp Cornstarch

¼ tsp. Salt

1 ½ cup Water

3 Egg Yolks

1-2 tsp. Grated Lemon Rind

1/3 Cup Fresh Lemon Juice

1 T butter

Beat ¾ egg whites with ½ tsp. Cream of Tarter.

And dash of salt.  Gradually add 5 Tbsp sugar

and continue beating until stiff.  Set aside.

Mix dry ingredients and stir thoroughly with water.

Cook on medium heat until slow boil and boil for

two minutes on low heat. 

Stir egg yolks and add a couple spoonful of above

mixture to temper, then stir into pan and continue

cooking on low/medium heat for 2-3 minutes

Remove from heat and add lemon rind and lemon

juice, also 1 Tbsp. Butter – optional.

Pour lemon mixture into a pre-cooked pie shell.

Spread Meringue on top and bake in 350 degree

oven for 12 – 15 minutes or until lightly brown.

Cool before serving 

Easy Chicken / Tandoori Chicken

HELLMAN'S PARMESAN CRUSTED CHICKEN

4 boned chicken breasts (can be cut in half)

placed  on Reynold's Wrap Release on a

cookie sheet.

Mix 1/2 cup mayo with 1/4 cup grated parmesan

cheese and spread over the chicken breasts.

Sprinkle with bread crumbs seasoned with

Italian seasoning.

Bake at 425 degrees for 20-25 minutes.

TANDOORI CHICKEN - from NomNomPaleo

First make the spice blend unless you have some

1. 1 teaspoon ground ginger.
2. 1 teaspoon ground cumin.
3. 1 teaspoon ground coriander.
4. 1 teaspoon paprika.
5. 1 teaspoon turmeric.
6. 1 teaspoon salt. (leave out if you want salt-free blend)
7. 1 teaspoon cayenne pepper.

Course: Dinner

Cuisine: Indian

Keyword: chicken, gluten-free, keto, paleo, Primal, weeknight, Whole30

Servings: 6 servings

Author: Michelle Tam

Ingredients

• 1 cup full-fat coconut milk coconut milk yogurt, or Greek yogurt (if you tolerate dairy)
• 2 tablespoons  tandoori spice mix (no salt added)
• 1 tablespoon Diamond Crystal kosher salt use half the amount if you are using Morton’s brand or a fine grain salt
• Juice from ½ a lemon
• 4 pounds chicken thighs bone-in and skinless
• 1 tablespoon coconut oil or fat of choice
• ¼ cup fresh cilantro leaves (optional)
• 1 lime cut into wedges (optional)

Instructions

• In a large bowl, whisk the coconut milk (or yogurt), tandoori seasoning, kosher salt, and lemon juice. Add the skinless, bone-in chicken thighs and mix well to coat with the marinade.
• Cover the bowl and stick it in the fridge for 2 to 24 hours to marinate.
• When you’re ready to bake the chicken, heat the oven to 400°F on convection roast setting (or 425°F in a non-convection oven).
• Place a wire rack on a rimmed baking sheet. Grease the rack with a paper towel dipped in melted coconut oil or fat of choice.
• Arrange the chicken in a single layer on the rack, skin-side down (even though it is skin-less!) and pop the tray in the oven for about 40 to 45 minutes, flipping the pieces skin-side up at the halfway mark.
• The chicken is done cooking when there are charred bits on top, the meat is no longer pink, and the juices run clear (or the thickest part registers 165°F on a meat thermometer).
• If desired, garnish with cilantro and serve with lime wedges!

Grandma Ellen's Cherry Pudding

GRANDMA ELLEN'S CHERRY PUDDING

In a 1 1/2 or 2 quart casserole cream 

1/2 cup sugar with

2 Tbsp. soft butter.

Sift together 

3/4 cup flour, 

1 tsp. baking powder, 

1/4 tsp.

salt 

and add alternately with 

3/8 cup milk.  Stir well. 

Drain the juice from one can of Sour Pie Cherries and 

add enough water to make 1 cup. 

Mix 1/3 cup sugar with 1 Tbsp. flour and stir in juice.

Add 1/3 tsp. almond extract, bring to a boil,  stirring

constantly.  Add a few drops red food coloring.

Pour hot juice over batter and spread the cherries

over the top. DO NOT STIR. 

Bake in 350 degree oven for 30-35 minutes.

Check after 20  or so minutes for doneness.

3 recipes - 2 for for Oatmeal Cookies + Clafutis

Top one is Wilma's Recipe - a nice chewy cookie
Below is a good bar cookie recipe

VANISHING OATMEAL RAISIN COOKIES

2 sticks margarine 
1/2 cup white sugar
1 cup brown sugar

2 eggs
1 teaspoon vanilla

1 ½ cup all purpose flour

1 teaspoon baking soda

½ teaspoon salt (optional)       

1 teaspoon cinnamon

3 cups Quaker Oatmeal

1 cup raisins (I use golden)

Soften the margarine.  DO NOT USE SPREAD OLEO

Add white sugar and mix thoroughly, then add brown

sugar and beat thoroughly.  Add eggs and beat well.

Combine dry ingredients (not oatmeal) and add.

Stir in oats and raisins.   

Drop cookies on an ungreased cookie sheet.

Bake 10 to 12 minutes or until golden brown.

Bake at 350 degrees – do not over bake.

Cool 1 to 2 minutes before removing from the rack.

For a coconut/nut cookie, use this recipe and

omit the raisins.  Add about a cup of coconut 

and ½ to 1 cup of nuts.

OATMEAL BARS

350 in 8x8-in pan
line pan with parchment paper
1/3 c brown sugar
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
mix and add
1/2 tsp vanilla
1 1/4 c oatmeal
3/4 c flour (whole wheat if you like)
Stir in 1/3 c melted coconut oil and mix til crumbly
press half in pan
top with 1/2 c cut up fruit - strawberries or blueberries
1 tsp cornstarch
1 t lemon juice
1 T sugar
add rest of crumbled mixture on top and pat
bake 40 min til golden

OATMEAL CLAFOUTIS

Mix together
2 1/2 c oatmeal
1/2 c sugar
1 tsp cinnamon
1/2 tsp salt
2 eggs
3 c milk
1 tsp vanilla

8x8 greased pan
let plump for a few hours or overnight
bake 350  - 45-55 min
add cranberries, strawberries coconut and-or nuts

Iowa Girl Eats' Chili (fast)

1. 
   
2. From Iowa Girl Eats blog
   • Spicy, Smoky, Sweet Chili
   • 
     
   • 1lb ground beef - or diced flat iron steak (salted for an hour)
   • 1 large shallot or 1 small onion, chopped
   • 2 garlic cloves, minced
   • salt and pepper
   • 29oz can tomato sauce
   • 15oz can Bush’s Vegetarian Baked Beans
   • 15oz can black beans, drained and rinsed
   • 3 tablespoons chili powder
   • 1-2 heaping tablespoons brown sugar
   • 1 teaspoon smoked paprika
   • 3/4 teaspoon salt
   • 1/2 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon cumin
   • 1/4 teaspoon cayenne pepper (or more or less)
   • Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
3. 
   
4. SERVES 6
5. Brown ground beef, shallot or onion, and garlic in a large skillet over medium high heat, seasoning with salt and pepper. Add the remaining ingredients then simmer for 30 minutes, stirring once or twice.

Wilma's Chicken Soup - short version

Note: I tried something different and I think it was even better.

I did not have any chicken broth - so I used 32 oz of water - a packet of ramen noodle seasoning and a tablespoon of the chicken stock paste that comes in a jar (Better Than Bouillon). I also added 2T of tamari - soy sauce or Worcestershire sauce would be fine in place of tamari.

If you don't have packets of ramen seasoning - use a heaping tablespoon of the Better Than Bouillon with the 32-oz of water

Wilma's Chicken Soup (EASY)

Wilma found this recipe and it is so easy and so good.
Long directions - details for people who have not done a lot of cooking may be found at this link:

http://jeanmariesrecipes.blogspot.com/2017/02/wilmas-chicken-soup-easy.html
This soup tastes even better the second day.

Chicken Soup

3 Tbsp butter or olive oil

1 onion - (white, yellow or red) chopped up

3-4 carrots sliced into 1/4-inch pieces - or chunkier if you are in a hurry

1-2 stalks of celery - sliced same as carrots 

2 Tbsp flour

Garlic to taste - fresh if you have it

1/2 tsp dried thyme (fresh if you have it - 1 Tbsp)

2 cans (15 oz) chicken broth or one (32 oz) carton - Swanson’s

1 1/2 lbs (or more) boneless, skinless chicken thighs - cut into 1 1/2-in pieces.

1 lemon

Pasta of your choice - Reame’s frozen noodles are good if you like the really thick homemade noodles. Any other kind of pasta is fine. 

Salt and pepper to taste.

Add a bay leaf during the simmering time if you like.

Heat butter or oil in heavy bottomed pan or soup pot.

Saute onion, for a couple minutes, while you cut up the carrot and celery.

Add the carrot and celery. Let them sweat while you get the chicken and broth ready.

Do not let anything brown. 

Add the flour, stir, cook for a minute - don’t let it brown.

Add garlic if you have it. Garlic powder is fine.

Add the chicken and 1 can broth (or half the carton) all at once. (or just add all the liquid at once - I can't see how it makes a difference.

Add the thyme.

Cover, turn down and let it simmer for 30 minutes.

Just simmer - not a boil.

If you do not want to watch it, put it in a 350 degree oven for an hour.

You may add the rest of the broth (if you only added 1/2 when you added the chicken) and cook the noodles in the broth, but I prefer to cook the pasta separately and add to the soup. Noodles that sit in the broth until the next day will get too soggy - so I always keep pasta and soup separately.

Right before serving - add the juice of one lemon (half if it is large)

And the zest too, if you have a zester or micro-plane

I only add the lemon juice to the amount that I am serving.

It seems to lose it's potency if it is put in the fridge overnight.

Taste and add salt and pepper to taste.

If you like - a sprinkle of parmesan or romano cheese is good, too.

To make it a little different - if you are tired of it by the third day - and you have sour cream - stir some in -

and that will make it creamy - or add cream if you have it on hand.

Beef Stroganoff

• • • 7 tablespoons olive oil, divided
      
    • 1 pound maitake mushrooms, torn into large pieces
      
    • 1 tablespoon finely chopped fresh thyme
      
    • Kosher salt, freshly ground pepper
      
    • 1 pound roast beef tenderloin, cut into 1x1-inch pieces
      
    • 1 medium onion, finely chopped
      
    • 2 garlic cloves, finely chopped
      
    • 4 cups low-sodium chicken broth
      
    • 1 cup heavy cream
      
    • ½ cup sour cream
      
    • 2 tablespoons Worcestershire sauce
      
    • 1 tablespoon Dijon mustard
      
    • 12 ounces egg noodles
      
    • 3 tablespoons unsalted butter, cut into small pieces
      
    • Chopped fresh parsley and fresh chives (for serving)
      
    • 
      
    • Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
    • Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
    • 
      Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through. 
    • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
      
      
    • Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
      

    
    
  • from BonAppetit
  • I use leftover steak - and roughly follow the sauce.