Carmel Pops

Off of the Clover Club Bag

8 oz of Pops
1/2 C Butter
1/2 C Karo Syrup
1C Brown Sugar
1 tsp Baking Soda

While mixing, cook butter, syrup, & Brown sugar for 2 minutes or until bubbly around the edges, remove from heat.  Add 1 tsp baking soda to cause foaming (this will allow for proper coverage of the pops)  Pour Carmel slurry over pops and stir until pops are coated evenly.  Place in oven at 250 for approx 45 min stirring ever 10 minutes.  Remove from oven and pour onto wax paper.  Break apart (before they cool) to desired pieces.

I use a disposable turkey roasting pan to make mine.

Best Ever Mashed Potatoes

Figure out how many potatoes you need for your group.

Fresh Potatoes, Mashed Servings: 25 Serving Size: 1/2 cup Amount Needed: 7 pounds
(from BHG http://www.bhg.com/thanksgiving/planning/thanksgiving-food-shopping/)

Wash, Peel, & Boil your Potatoes until done.  at this point drain the potatoes and place them on a greased (butter or olive oil) cookie sheet.  bake them at 350 for at least 30 minutes.  The goal is to dry out the potatoes as much as possible.  Once you have dried them out you want to run them through a potato ricer or we use the Fruit & Vegetable Strainer on our Kitchen Aid Mixer to speed up the process.  (You made need to add a little cream to get the dry potatoes to move through the strainer).

At this point there are still no measurements, you just add soft butter and cream to the potatoes until you get the consistency you want.   At this point you can season them as you please, we just do a little salt so the potatoes can just compliment the flavor of the Turkey, Gravy, Stuffing, etc.

We were given this recipe by Ethan at Communal Restaurant in Provo Utah (one of our favorites)
http://heirloomrestaurantgroup.com/blog/category/communal/
http://communalrestaurant.com/

Peanut Asian noodles & Chicken

I have a new go to dinner!  There is a recipe on this blog for Pad Thai that I Love but I just can never find the time to make it, don't get me wrong it is worth it but with 3 kids with one on the way dinner needs to be quick.  So here is my simplified version:

1 TBSP Ginger Root Puree** (if you don't have gingerroot it will still be good but ground ginger doesn't have the same flavor so I would just leave it out)
1 TBSP Sesame Oil
4 TBSP (1/4C) Soy Sauce or Braggs,  I use the TBSP measurement to save a dish to wash  :)
1/2 tsp Siracha
1/2 C Creamy Peanut Butter

I mixed these in a bowl and microwaved to soften the PB but it never combined all the way and that is okay it will later.  :)

I diced some chicken and browned it, and boiled some noodles.  We had it once with Linguine and once with spaghetti, whatever noodle you favor or happen to have on hand.

Then mix them all in a pot and stir well.

At this point you can steam whatever veggies you want, we went with broccoli, but you could add so much more at this point, whatever you have on hand.  It is also still good without veggies if you don't have any on hand.  :)

**I buy a larger gingerroot peel it, dice it and then puree it in the magic bullet or blender with a little water and then freeze it in a mini muffin pan like they did here with cilantro, but I line the pan with saran wrap to make it easy to remove from the pan.  :)

http://www.thyhandhathprovided.com/2011/05/preserving-cilantroin-april.html

Basic Pasta Recipe

Putting this in a safe place for my hubby! ;)

1 1/2C Bob's Semolina Flour (guess where we got the recipe?)
1/2 tsp salt, optional
2 eggs or 3 egg whites, beaten
2 TBSP Water
2 TBSP Olive Oil

Combine Semolina Flour and salt.  Add beaten eggs (or egg whites), water and oil.  Mix to make a stiff dough.  Knead 10 minutes or until dough is elastic.  Wrap dough in a towel or place in a plastic bag and let rest 20 minutes.  On a lightly floured surface, roll out to desired thickness and cut as desired.  Bring large pot of water containing 1/2 tsp oil to a boil.  Add pasta and cook until tender.  When making lasagna, no need to boil noodles.  Add directly to your recipe.  Serve with your favorite sauce or pesto or toss with olive oil or butter, pepper and Parmesan cheese.

** Note from package:  Many People prefer making pasta using 50% Semolina & 50% Unbleached White Flour. **

Cooking Dry beans, Pinto

These are my favorite instructions and I am posting them here because I hate having to look for them all the time!  :)

Preparations:

• Sort and rinse beans
• bring 1 lb of beans to a boil for 2 minutes with 8 C of water
• cover & soak for at least 1 hour
• Drain & Rinse beans

Cooking:

• add 6 C water to beans and simmer for at least 2 hours
• during this time you can add flavoring

Moving on to Refried Beans:

• at this point if I haven't seasoned already I season now
• I don't have a recipe to share right now, we are working on a low sodium solution for my hubby who just found out he has HIGH blood pressure.  :(  one of my easy favorite is 1/2 can of enchilada sauce (I am working on figuring out how to make my own!)
• so you can blend them at this point with an immersion blender, or put is small batches in the blender.  I like to leave out a little so there is some chunkiness to the beans.
• I don't re-fry them, or add any lard or shortening,  if it is too runny we will simmer it until it thickens up.

Curried Squash Soup

I modified the recipe I found here... at Simply Recipes

Curried Squash Soup Recipe

• Prep time: 15 minutes (prepping my butternut squash took more than 15 min ;)
• Cook time: 1 hour

Ingredients

• 1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash (see how to cut and peel a butternut squash)
• Olive oil
• 1 stick of butter
• Salt
• 1 large yellow onion, chopped  (I used about 1/4C dehydrated because I didn't have fresh on hand)
• 2 teaspoons yellow curry powder
• 1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
• A dash of ground cumin
• 1 Tbsp minced fresh ginger
• 4 cups chicken stock (instead of chicken stock I use 1/2Tbsp to 1C water of Kirkland organic no salt seasoning)
• 1 teaspoon salt
• 1/2-1 cup sour cream (can substitute plain yogurt)
• 1/4 cup chopped fresh cilantro (can substitute parsley) (I didn't have either on hand and I think it would be even better with them, if you have them, I did use dried Cilantro)
• I also added about 1/8-1/4C cream of coconut, I think you could add a lot more.

Method

1 Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside. (I didn't remove from pan)

2 Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.
3 Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches, I like the blender better, I don't like the texture I end up with when I use the immersion blender) to blend the soup smooth. Add more salt to taste if needed.
Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

This was delicious!  My 10 yr old and 1 yr old enjoyed it, I loved it, and when my hubby gets home I am confident he will enjoy it.  :)

Black Bean Chicken Chili

Adapted from Our Best Bites - Mormon Moms in the Kitchen (White Chicken Chili)

I cooked up 4 Chicken Breasts with 5 pepper blend & garlic salt and some Chicken Broth.  I mixed this in the Kitchen Aide to shred it.

In a large pot I combined
64 oz Chicken Broth (or water and Kirkland Organic No Salt Seasoning, my replacement for Chicken Broth when I am out or don't have enough on hand)
6 cans Black Beans Drained
Shredded Chicken
2 can green chilies
2 tsp Cumin
1 med onion diced (or about 2 TBSP dried)
2-3 TBSP chopped Garlic (to taste)
2 tsp Oregano
1 tsp Dried Cilantro (a handful of fresh would be even better!)
1/2 tsp 5 pepper blend or more to taste
1/2 tsp salt or more to taste
1/8 - 1/4 C Lime Juice

combined and bring to a boil and simmer 15-20 min and then enjoy

Topping Ideas:
Sour Cream
Cilantro
green onions
Shredded Pepper Jack or Monterey Jack Cheese
Avacado
Tortillas or Chips
Lime Wedge

Garbanzo Bean Bread

Bean Flour Yeast Bread

 from http://karenhurd.com/pages/recipes/rp-beanflouryeastbread.html

1 1/2 cup lukewarm water
1 pkg. (2 1/4 tsp.) yeast
1 Tbsp. onion powder (or your choice of season)
2 1/4 tsp. salt or seasoning salt
1 tsp. xanthan gum (dough enhancer), optional
1 heaping Tbsp. real mayonnaise (I used coconut oil)
1 egg
2 1/2 - 3 1/2 cup garbanzo bean flour

Place water, yeast and salt in a bowl and whisk. Add onion powder, xanthan gum (if using), mayonnaise and egg. Whisk. Add bean flour and whisk or stir to incorporate. It should be the consistency of muffin batter. Place on counter and cover. Set timer for 2 hours. Allow it to sit and work. When time is up, the texture will be as it was before but sticky and fluffy. Sprinkle with additional bean flour over the surface "like a dusting" and cover again (not airtight). Place in refrigerator and allow to sit for 1 more hour.

To bake: Preheat oven to 350°.  Spray loaf pan. Let rise in warm place until double or at the top of the bread pan (30-60 minutes). Carefully place loaf into oven. Don't jar too badly or loaf will fall and it will have to rise again. Bake for 30 minutes. Remove from pan.  Place on a wire rack.

To bake pita bread:  Preheat oven to 450°.  Prepare baking stone by rubbing it with olive oil or spraying a cookie sheet. Use a 1/2 cup measure to scoop out batter and place onto stone or cookie sheet. If needed, spread dough to 1/4 - 3/4" thickness. Bake for 8-10 minutes until light to medium brown on top.  Toothpick should come out clean when inserted. Serve thin pitas without splitting.  Slice thicker pitas before serving.  

To bake breadsticks:. Place dough into a plastic food storage bag. Cut off part of corner and pipe long breadsticks onto prepared stone or sprayed baking sheet.  Make into different shapes (i.e. large pretzel - sprinkle with coarse salt, bake. Dip into cheese sauce or mustard). Bake at 450° for 8-10 minutes or until light to medium brown on top.

Note: when made without xanthan gum the bread gets a bit crumbly but still works. Herbs of your choice or cheese may also be added to batter. 

Makes one regular loaf or two small loaves
Makes 5-7 pita loaves
Makes 8-10 breadsticks

Crumbs?

Info that is good to know where to find!  :)

Making cookie crumbs

To make 1 cup of finely crushed crumbs, use the following amounts (amounts are approximate)... 14 Oreos 14 graham cracker squares 15 gingersnaps 28 saltine crackers 22 vanilla wafers 24 Ritz crackers 

breadcrumbs = bread crumbs   Equivalents:  1 cup fine dry breadcrumbs = 4 slices bread; 1 cup fresh breadcrumbs = 3 slices bread.

Heavenly Hummus

Take 1/8C sesame seeds, 1tsp cumin seeds if you have them, 1/4C water, dump that mixture in a bullet or similar blender, Blend this to a milky like consistency.

1 Can Chickpea, drained
Sesame Mixture from above (my replacement for tahini)
1 TBSP Olive Oil
2 tsp chopped garlic (I used the big preminced jar from walmart)
1/8C Lemon Juice (fresh is great but I usually use the big bottle of lemon juice)
1/4-1/2 tsp salt
1 TBSP Cumin (omit if you used cumin seeds in sesame mixture)
2 tsp McCormick Perfect Pinch Roasted Garlic & Bell Pepper

Blend everything together in the blender until smooth!

Optional: try adding some avocado if you do you can leave out the olive oil

I use this on sandwiches instead of dressing.