Recipes

Artichoke Spinach Dip

spinach dip

Artichoke Spinach Dip is the perfect appetizer for a potluck dinner or party.  I made it for a surprise birthday party that was given for my daughter over the weekend.  This is a favorite dish and was a big hit.

Artichoke Spinach Dip

2 cups grated parmesan cheese, extra for topping

10 oz spinach (if using frozen, drain water)

1 package cream cheese-softened

1 8 oz sour cream

1/3 cup mayonnaise

Preheat oven to 375 degrees.

Mix all ingredients together and pour into baking dish. Sprinkle parmesan cheese on top.  Bake in oven for 30 minutes or until bubbly.

 

Recipes

Banana Cake

banana cake

 

My daughter’s favorite cake is banana with a peanut butter frosting.  I use bananas that are passed their prime, which I keep in the freezer until ready for use.  This recipe is really simple and delicious.

 

Banana Cake

1 stick of softened butter

1 cup sugar

2 eggs

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

3 bananas

1 cup sour cream

2 tbsp milk

Preheat oven to 350 degrees.

In mixer, or large bowl, cream butter and sugar and fluffy.  Add the eggs, beating well after adding. Add vanilla.  In separate bowl combine the flour, baking soda and salt; add to creamed mix. Add the banana, sour cream and milk.

Pour into prepared 13×9 inch pan.  Bake 35-40 minutes or until toothpick in center comes out clean.  Cool completely.

 

Peanut Butter Frosting

2 sticks unsalted butter, softened

1 cup creamy peanut butter

3 cups powdered sugar

1 tsp vanilla extract

milk

Mix the butter and peanut butter until creamy.  Add the powdered sugar and mix on low until combined.  Stir in vanilla.  Add milk until you get desired consistency.  Spread on cake.

Recipes

Miso Glazed Salmon

We get our seafood from Sitka Salmon Shares.  It is a CSA for seafood that is available in the Midwest.  This company uses sustainable practices and is environmentally friendly. Once a month from May to December we get a box of really good seafood.  This year we received salmon, cod, bass, tuna and prawns.  We eat it once a week and I think we might have enough left to get us through March.  We will be signing up again this year.

Tonight I made Miso Glazed Salmon with rice and sugar snap peas on the side.

Miso Glazed Salmon

1 lb salmon

1/4 cup miso

2 tbsp brown sugar

3 tbsp white wine vinegar

1 tbsp water

Preheat the oven to 500 degrees.  Mix miso, sugar vinegar and water.  When oven is 500 degrees, turn the oven down to 200, put the glaze on the salmon and bake.

I cook my seafood in a high temperature oven and then turn down and let the heat cook the fish slowly.  It take about 30 minutes, but the fish always turns out perfectly and not overcooked.

miso salmon

 

Recipes

Sugar Cookies

I found the perfect recipe for sugar cookies. These are the best sugar cookies that I have ever made, and that I have ever tired. This recipe was also really easy to follow and didn’t take long at all. I made these cookies for a bake sale, but I will definitely be going back to this recipe the next time I make sugar cookies.IMG_5890.JPG

These are the cookies that I made, and they are so good.

Here is the recipe: http://bakingaway.blogspot.com/2009/10/chewy-sugar-cookies.html

Enjoy these delicious cookies!

Recipes

Baked Creamy Polenta

I have added a new side dish to my dinner rotation.  Baked Creamy Polenta.  I purchase the polenta in bulk at my local health food store.  It has always been a favorite of mine, but it always seemed daunting cook from scratch.  When I made it, I used the premade polenta in the tubes, that always has the texture of rubber.  This recipe is a winner and very easy to make.

Baked Creamy Polenta

6 cups water

1 1/2 cups slow cooking polenta

1/4 cup butter (I use Kerrygold)

Parmesan cheese

salt and pepper to taste

Bring 6 cups salted water to a boil.. Whisking constantly, slowly add the polenta and reduce heat to medium-low. Whisk often, until polenta is tender. If the polenta becomes  thick too soon,  add more water and continue cooking. Add butter and ½ cup Parmesan to polenta and stir.

Add to baking dish, cover with additional parmesan cheese and bake in 350 degree of 20 minutes.

baked creamy polenta

Recipes

Meatballs and Mushroom Gravy Over Cauliflower Rice

Tonight I scrapped my meal plan of homemade macaroni and cheese and decided on Meatballs instead.  It turned out really good and is adapted from a number of recipes I found online.

I used cauliflower rice and turkey meatballs that I had in the freezer (both from Costco).

Meatballs and Mushroom Gravy Over Cauliflower Rice

2 tbsp butter

16 oz white mushrooms

1/4 cup flour

1 quart vegetable broth (I used Penzey’s vegetable base)

8 oz frozen spinach

Premade meatballs

1 lb Frozen Cauliflower Rice

Salt and Pepper to taste

Melt butter in skillet, add mushrooms and saute for 5-6 minutes.  Add broth and bring to a boil.  Once boiling add flour and whisk until smooth and thickened.  Add frozen meatballs and spinach.  Serve on cauliflower rice (or regular rice if you prefer).

Since there was an abundance of vegetables in this dish, we had a fruit salad on the side.

meatballs and fruit

 

Homesteading, Recipes

White Bread Recipe For Bread Machine

We make our own bread in a bread machine that we have had for 22 years.  No plastic bags, no additives and it saves us money.  Plus, it just tastes better.  The recipe below is our recipe for basic white sandwich bread.

 

Basic White Bread Recipe

1 cup plus 3 tablespoons of water

2 tablespoons vegetable oil

1 1/2 teaspoons kosher salt

2 tablespoons sugar

3 1/4 cup all purpose flour

2 tablespoons vital wheat gluten

2 teaspoons active dry yeast

How to make bread in a bread machine:
  1. Add water and oil into the bread pan. Add salt, sugar. Add flour.

  2. Make a small well on top of flour and make sure it does not reach wet ingredients. Add the gluten and  yeast to the well.

  3. Use Basic bread, 1.5 lb loaf, medium crust cycle (3 hrs 10 minutes)

    bread

Recipes

Brussels Sprouts and Bacon

brussel sprouts and baconI know that the picture above is not the best looking food picture ever, but don’t let that dissuade you from trying my brussels sprouts.  We were almost done with dinner and when I thought to take a picture, so this is what was left.   As a general rule Brussels sprouts are healthy, these are probably not real great for the heart, but boy are they good.

When I was a kid, I hated these vegetables more than any other.  I avoided them like the plague and allowed myself to avoid them until recently.  My kids and I were at a restaurant for dinner and these were on the menu.  The bacon and blue cheese convinced me that they would be safe to try.  I am officially converted, however toxic the recipe may be.

Brussels Sprouts and Bacon

1 pound brussels sprouts

1 pound bacon

blue cheese

The instructions are easy.  Cut up the bacon and fry it.  Once cooked drain most of the fat.  Add the shredded brussels sprouts and fry in the bacon until crispy.  Add blue cheese to taste.

We ate these with salmon and quinoa in an effort to cancel out the bad fat.

 

Recipes

Strawberry Rhubarb Crisp

We were gifted a huge bag of rhubarb.  That with the rest of the strawberries I had in the freezer from last summer made a wonderful Strawberry Rhubarb Crisp.Rhubarb Ingr.

Strawberry Rhubarb Crisp

Filling

4 stalks rhubarb

3 cups strawberries

1 1/2 cup sugar

3 tbsp cornstarch

2 teaspoons lemon juice

1 tsp vanilla extract

Topping

1 stick of butter, softened

1 1/2 cup dark brown sugar

1 1/2 cup whole wheat flour

1 1/2 cups quick cooking rolled oats

3 tbsp vegetable oil

1 tsp cinnamon

1/2 tsp salt

Directions

Preheat oven to 375 degrees.  In a bowl toss the chopped rhubarb with 3/4 cup of sugar and let stand for 20 minutes.  Toss the strawberries in another bowl with a 1/2 cup of sugar.  Stir both occasionally.  After 20 minutes, add the rhubarb to the bowl of strawberries, do not add the rhubarb juice to the strawberries.  Stir and add the cornstarch, lemon juice and vanilla.  Transfer to a 9 by 13 baking dish.

Combine all of the ingredients for the topping a mix master or bowl and blend or use fingers.  Blend until mixture is large crumbs.

Sprinkle the mixture over the filling and bake for 30 minutes.  Reduce to temperature to 325 and bake for another 30 minutes.  The fruit will be bubbling when done.  Let stand for 20 minutes before serving.  Serve with vanilla ice cream or whipped cream.

Enjoy!

crisp

Recipes

Cheesy Brown Rice Bake

I made an absolutely delicious casserole tonight without a recipe and with ingredients I had on hand.  I did not take pictures of the prep because I did not know it would be worth documenting, but decided to take a picture as it came out of the oven because I knew it would be good.

I am a Wisconsin girl, so I love a good casserole.  But, I try to avoid the typical Campbell’s Soup creations.  When I started dinner, it was with the intention of including my vegan daughter, who did not eat with us after all.   Oh well, more for us.  In the end this turned out to be a mix of vegan and non vegan options since she was not eating with us.

Cheesy Brown Rice Bake

1.5 cups brown rice

3 cups water

8 ounces mushrooms

12 ounces frozen broccoli

4 tbsp butter (Kerrygold is the best)

1/4 cup flour

2 cups milk of choice

8 ounces mozzarella cheese (I used vegan because it melts so much creamier)

Salt and pepper to taste

1/4 cup whole wheat panko crumbs

1/4 cup Parmesan cheese

 

Boil rice in 3 cups of water, per instructions.  Fry mushrooms in 1 tbsp of butter.  In heavy pot melt remaining 3 tbsp of butter, when melted add flour.  Whisk the flour and butter until smooth, add milk.  Once thick add the mozzarella cheese and stir until melted and smooth.  Stir together rice, mushrooms, cheese blend and broccoli.  Pour into casserole dish and sprinkle with Panko.  Bake at 350 degrees for 30 minute,  5 minutes before taking out of oven add the parmesan.

Honestly, this was delicious.

casserole