wild rice with red lentils, asparagus & mushroom

1 cup wild rice

3/4 cup red split lentils

chopped roasted asparagus

6 large mushrooms (cleaned & cut)

2 garlic scapes

1 cup cottage cheese or feta ( i used cottage here)

generous amount of Kosher salt

prepare rice & lentils according to package.

roast the asparagus.

cut the garlic scapes and fry in butter until browned.

saute the mushrooms in a little oil for a few minutes (so they are mostly cooked)

place the cooked rice & lentils in a large bowl together & salt generously.

add the sauted mushrooms, garlic scapes & cottage cheese. add more salt if desired.

here is a pic of the garlic scapes (they kinda look like curly scallions)

cherry blueberry cobbler

1 cup sugar

2Tbsp. cornstarch

4 Tbsp. water.

combine into a large pot and heat over med/high

stirring constantly until thickens

in a seperate pot, place 2 bags frozen dark sweet cherries

(thawed or heated just until defrosted)

1 teaspoon lemon juice

2 cups blueberries ( can be frozen but must be defrosted)

add to mixture above ( must not be cold though, otherwise it will crystalize

around the fruit)

stir well & pour into the bottom of a 9 by 11 pan

preheat oven to 400 degrees.

cobbler topping:

2 cups flour

1/2 cup sugar

2 tsp. baking powder

1 tsp cinnamon

mix well

6 Tbs softened butter

2 eggs

6 Tbs. milk

mix well and add to dry ingredients.

spoon evenly over fruit and bake for approx 20-22 min. until golden brown

angel hair w/ canadian bacon & peas

2 Tbs butter

2 Tbs flour

1/4 - 1/2 cup white wine

1 cup cream

2 cups milk

grated parmesean

1/2 cup frozen peas

3/4 cup chopped canadian bacon.

in a warm pan, make a roux ( 2 Tbs. butter to 2 Tbs flour & stir-DO NOT BURN)

quickly add the white wine, stiring constantly.

add cream, milk, salt & fresh ground pepper. stir until thickened.

chop canadian bacon, place into a seperate pan to brown up a bit,

add frozen peas and heat until thawed. add to cream.

pour over prepared angel hair and top with freshly grated parmesean.

i forgot to measure again so these are the approximate measurements :) oops

( if you ever need to thicken more, do not add the flour directly to the sauce or it will make lumps. add flour to a little milk or water into a seperate bowl and then pour into sauce)

Prov. 10:22

The blessings of the Lord makes rich, and adds no sorrow with it.

My husband and I have been working super hard at getting debt free & we are almost there.

We took "Dave Ramsey's financial peace" course and in 18 months, paid off $32,000.

we only have a $28,000 college loan left & will pay that off over the next 2 years. (not as hard core but we will try to pay about $1000-$1200/mo.)that was not including $14,000 in credit cards ( that we lived on while Owen went to college) that we paid off before starting the class , after we closed out our business.

we started the class by making a list of our monthly debt....$1851/mo of minimum payments

(not including....tithe, mortgage, food, gas, utilities, clothes or extra) this is including back taxes that we didn't realize we would owe. it's really bad when you expect a tax return of several thousand & actually owe several thousand. we had cleared out our savings to pay off the credit cards and "we will put it right back when we get our tax return" a~hem. except....YOU OWE!!!

so, we payed a lot a month toward that. but.....

now, our minimum payment is $78 on a student loan.

(of course we are going to pay tons more) but the point is that we have tried hard to follow these principals & we love having tons left over at the end of the month. we are free to bless others in need & have money to spend of our own too. Taking charge of our finances and working as a team has really made our marriage better. we both have a say & Owen is not wondering where all of his hard earned cash went to a few days after payday. We have come so far & are so grateful & we feel so blessed. like Dave Ramsey says " money is amoral....it is not evil or good,

it is the love of money that is the root of all evil " & our love is for God and each other. As we watched our presbetary today, it was awesome to see the things that God spoke over us coming to pass. *sigh. it's great to see & feel how the Lord cares for His children.

totally loaded mashed potatoes

5 large cleaned and cubed red skinned potatoes (leaving skins on)

kosher salt

4 large cloves of garlic

2 Tbs butter

2 green onions finely diced

a few slices of smoked gouda cheese

2 slices of chopped bacon

a large heaping Tbs of sour cream.

fresh rosemary & thyme~very finely minced

boil a large pot of water. when it gets to a boil add a large handful of Kosher salt

(tip- anytime you boil water for pasta or potatoes or veggies,

add a large handful of salt " if your water tastes like nothing, so will your food)

add several large chunks of peeled garlic cloves to the boiling water along

with your cleaned & cubed red skinned potatoes.

boil until tender & drain keeping the garlic with it.

transfer to a mixing bowl and add all of the rest of the ingredients.

mix on high speed until mashed. add salt to taste.

enjoy! very yummy!

profiteroles (cream puffs)

home-made vanilla ice cream

Cuisinart recipe (made in their ice-cream maker)

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1-2 teaspoons vanilla

whisk milk & sugar together until sugar is dissolved (1-2 min)

add the cream & vanilla. whisk & add into the ice cream maker for 25 min

place in freezer.

• 
  
• cream puffs (Anne Burell - Food Network)
• 1/2 cup water
• 1/2 stick butter
• Pinch salt
• 1/2 cup all-purpose flour
• 2 eggs
• Pinch ground cinnamon
• Ice cream
• Chocolate Sauce, recipe follows
• Special Equipment: Pastry bag fitted with large straight tip

Directions

Preheat oven to 425 degrees F.

In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixeror lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream of your choosing. (I prefer my home made vanilla.) Top with warm chocolate sauce.

• 
  
• Chocolate Sauce
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 good pinch ground cinnamon

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

caramel monkey bread

this is from the frugal girl website, which she got from Taste of Home.

this is what i hope to make on valentines day for breakfast for my darling sweet valentines,

so long as i feel better.

Caramel Monkey Bread A printable version is available at Taste of Home

1 package (1/4 ounce) active dry yeast 1/4 cup water (110° to 115°) 1-1/4 cups warm milk (110° to 115°) 1/3 cup butter, melted 1/4 cup sugar 2 eggs 1 teaspoon salt 5 cups all-purpose flour

Caramel 2/3 cup packed brown sugar 1/4 cup butter, cubed 1/4 cup heavy whipping cream

Assembly 3/4 cup chopped pecans 1 cup sugar 1 teaspoon ground cinnamon 1/2 cup butter, melted

In a large mixer bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Add in enough of the remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in bowl, cover, and let rise 45-60 minutes, or until doubled.

For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.

Punch dough down; shape into 40 balls. In a bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.

Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and refrigerate overnight.

In the morning, remove the bread from the fridge, loosen cover, and let stand at room temperature for 20-30 minutes.

Placed a rimmed baking sheet on the lower rack of the oven, and then bake the bread in a preheated 350°F oven for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm.

fresh baby spinach & goat cheese frittata

bag of fresh baby spinach

10 eggs

2 oz. of garlic & herb goat cheese

4 Tbsp milk

2 Tbsp heavy cream

salt & pepper

In a large cast iron skillet, add 2 Tbsp olive oil & baby spinach and cook until wilted.

Spread evenly in the pan and add several pinches of salt.

In a bowl, add 10 eggs with milk & cream and whisk very well.

Pour the egg mixture over the spinach and crumble the goat cheese

over top. Bake at 350 for atleast 15 minutes until fully cooked.

BUSY January!

Sorry that i barely posted anything this past month. i was planning

a surprise party for my hubby

and we are putting our house up for sale next month.

i'll try my best to get something yummy put up this week :)

individual chicken pot pies

chopped chicken & juices (or 2 cups broth)

1 large chopped onion

1 cup sliced baby carrots

1 cup frozen peas

3/4-1 cup heavy cream

1 heaping Tbs flour

salt & pepper

grated parmesan

puff pastry (defrosted but chilled)

1 egg (for egg wash)

I baked a whole chicken & used some of it for a meal first & reserved the juices.

Then, I took the rest off the bone & took off the skin & discarded the skin & bones.

Chop the chicken & put the juices & meat back in the pot.

In a separate pan, add 1 Tbs olive oil & the onion, cook over medium for a few minutes, add the carrots continuing to cook & then add the frozen peas. add a little water & cover to steam the peas & carrots.

Add the salt, pepper, parm & then cool for a few mintutes. place into the pot with the chicken & juices. Then add the cream & flour & stir.

Fill oven safe bowls. whisk egg & brush the ouside rim of the bowls so the puff pastry sticks to it.

cut the puff pastry bigger than the rim of the bowl & place over top & brush with egg wash.

preheat oven to 400 .

place the bowls onto a cookie sheet & cook about 25 min or until puffed & golden brown

butternut squash w/ caramelized onions & dried cherries

Preheat the oven to 400 degrees.Drizzle the bottom of a

large baking sheet with olive oil.Place the squash on a cutting board.

With a small strong knife, remove the stem portion of the squash.

Slice the squash in half end-to-end.Scrape the seeds and pulp

from the center of the squash with a large spoon and discard.

Then cut each portion in half, creating four pieces that are approximately equal in size.

Gently drizzle w/ olive oil & spinkle with coarse salt.

Cover w/ foil & bake for 45-50 min until tender. while it's baking,

caramelize onions

Peel and slice the onions. It's important to have all the onion pieces

roughly the same size and shape so they cook evenly.

Otherwise, smaller pieces will burn before the larger ones caramelize.

Heat the pan over medium heat, then add the oil and continue to heat.

Once the oil is nice and hot, add the onions. They should sizzle

when they hit the oil but not splatter & pop.Stir them together immediately so each onion piece is coated with some of the oil. Now let the onions cook,

stirring up off the bottom frequently. Keep stirring from time to time,

perhaps every 15 to 30 seconds. Once browning begins, you may wish

to lower the heat; then you run a much lower risk of burning the onions.

Either way, watch them closely at this point and stir more frequently.

As the sugar within them caramelizes, they'll go from light tan to golden to deep brown.

Don't cook past a mahogany color, because they're at great danger of burning about now.When the desired color is reached (after at least 10 to 20 minutes).add the squash to the pan & a large handfull of dried cherries. make sure the pan is hot & pour a little water in

(to make steam) and cover for a few minutes to soften the cherries.

add salt if needed & enjoy as a side.

how to make yogurt

you will need 4 quart jars plus a pint jar ( with lids & bands of course ;))

1 gallon whole milk

1 starter ~i use a 6 oz. Dannon yogurt...vanilla or plain.

I've had problems with other kinds. once made, you may use the small leftover pint jar to start your next batch

1-2 Tablespoons vanilla

1 Tablespoon cornstarch (to make thicker)

1/2 to 1 cup sugar

large enough cooler for jars & 1 gallon water

Pour 1 gallon whole milk in a large heavy bottom pot

( i prefer enameled cast iron)

bring to 180 degrees F.stirring consistantly so as not to burn the bottom.

Put the pot into a sink filled with cold water ( NOT if it's cast iron..it will crack. then you'll need to pour it into another pot).

Let it cool until 120 degrees F and then add the yogurt starter, stirring well with whisk.

if you'd like to add vanilla & sugar...do so now. 1-2 Tablespoons vanilla

1/2 - 1 cup sugar.

I added 1 Tablespoon cornstarch to thicken.

stir very well until all ingredients are incorporated.

pour into quart jars (spoon off bubbles that are on top)

& seal w/ lids & bands

place in a large cooler & add 1 gallon warm water 120 degrees.

Put lid on & keep aside in a warm place away from drafts for 3 hours.

refridgerate overnight.

once you make it a few times you'll realize it's not that hands-on & you can multi-task.

mini grilled pizza

make dough in advance since it takes time to rise...

Pizza Dough

whisk together 3 3/4 cups flour

1 1/2 teaspoons salt

make a well and add 1 1/3 cup warm water

1 Tablespoon sugar

1 packet of yeast (2 1/4 teaspoons)

when foamy, mix in 3 Tablespoons olive oil

knead until smooth (5 minutes)

brush w/ olive oil

cover in a bowl and let rise until doubled

1 1/2 hours

divide into several small balls & roll out onto floured surface

i used my panini press to grill (opened)

once grilled, add your preferred toppings

and bake at 400 degrees for about 10 min or until cheese is melted

i added fresh crushed garlic, rubbed into cooked dough.

pour olive oil over top

fresh baby spinach

ricotta cheese

shredded cheese blend

fresh mozzarella

coarse salt

white sandwich bread

this recipe i got from thefrugalgirl.com . It's from an old Better Homes & Garden Homemade Bread Cookbook. i know it's white bread, but, i tastes sooo good! i have been making this for quite a while & it's not hard at all. it's easier than you think & there is not much better than having the smell of fresh bread ;) i had to copy this pic b/c i thought i had taken a picture of my bread once before. i looked through my files & notta. i will have to take one next time.

White Sandwich Bread

5 3/4-6 1/4 cups all-purpose flour 1 pkg (2 1/4 teaspoons) active dry yeast 2 1/4 cups milk (you can use water if you don’t do dairy) 2 tablespoons sugar 1 tablespoon butter or vegetable oil 2 teaspoons salt

1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast.

2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees.

3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes.

4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic.

5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour.

6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled.

7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.

i would suggest letting it cool..... extra long to prevent horribly cut loaves. (believe me ;))

light dinner ~ farfalle w/ veggies

prepare farfalle (bow tie) pasta according to package

saute zucchini in olive oil

add 1/2 an onion

1 diced tomato (or sun-dried)

1 cup fresh spinach

until cooked & take off the heat

add sliced grilled chicken

and 1/4 cup feta cheese

throw over strained pasta & add a little olive oil (if needed)

grated fresh romano cheese

coarse kosher salt & fresh groung pepper to taste

serve with side salad

pasta w/ cream, parsley & sun-dried tomatoes

In a large saucepan, place

2 Tbs English double devon cream

(or 1/4 cup heavy cream)

1 cup chicken broth

1/2 cup white wine

2 Tbs fresh chopped parsley

2 cloves garlic, crushed

bring to boil and turn off heat, stirring with a whisk

In a seperate small frying pan,

make a roux (2 Tbs butter & 2 Tbs flour)

add the roux, stirring w/ whisk to the sauce

turn heat on medium low, stirring just until the sauce thickens a little.

take off heat immediately

add julienne sun-dried tomatoes to sauce.

salt & pepper to taste

add over favorite pasta

(i used pumpkin pasta - Pasta by Deb)

top with freshly grated romano cheese

and grilled chicken

tuna cakes....winter squash...

Tuna cakes

1 small onion, diced

2 cloves crushed garlic

lots of fresh chopped parsley

3 cans of tuna ( or you could use fresh cooked)

1/2 cup plain bread crumbs

2 eggs

2 Tbs fresh squeezed lemon

lots of fresh grated romano cheese

(about 1/4 -1/2 cup)

coarse salt

fresh ground black pepper

1/2 t. old bay seasoning

mix well & set aside.

cover the bottom of a large skillet with vegetable oil.

heat a hair above medium

taking care not to burn yourself (it splashed me a few times)

use a 1/4 cup measuring spoon to scoop.

flatten w/ hand ( like making a hamburger)

place it on a fish spatula & slide into skillet.

let cook a few minutes on each side until golden brown

transfer onto paper towel or brown paper bag to drain oil.

winter squash

bake a winter squash whole on 350 degrees on a baking sheet

for a little over an hour, until very done.

cut in half using a bread knife

scoop out center (seeds)& discard.

scoop out the squash int bowl

add 2 Tbs butter

2 heaping packed Tbs of brown sugar

3 Tbs heavy cream

Beat with hand mixer until very smooth

pumpkin pancakes w/ cinnamon brown butter

This was adopted from the Taste of home magazine

I did, however, make a few alterations.

cinnamon brown butter

1/2 cup butter

1/2 cup real maple syrup

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped pecans, toasted

In a small saucepan, melt butter over medium heat for 8-10 minutes until golden brown,

stirring occasionally.

add the maple syrup,cinnamon & nutmeg.

add the pecans & remove from heat.

pumpkin pancakes

1 -1/2 cup all-purpose flour

2 Tablespoons packed brown sugar

2 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cup milk

1 cup canned pumpkin

1/2 cup ricotta cheese

In a small bowl, combine dry ingredients.

In another larger bowl, combine wet ingredients.

gently stir dry ingredients into wet ingredients just until moistened.

Drop batter by 1/4 cup onto a greased (butter) griddle.

batter will be thicker so use the back of a spoon to quickly spread thinner.

turn, once bubbles form on top & flip.

serve with cinnamon brown butter.

enjoy!

if you prefer to just use maple syrup, i would suggest

adding the cinnamon to the pancake batter.

pomegranate salad

here is a very simple & delicious salad.

start with cleaned, green leaf lettuce (or whatever you prefer)

place in large bowl

add pomegranate pieces

chopped walnuts or almonds

(i used both)

drizzle on olive oil, balsamic vinegar & maple syrup

coarse salt & toss

place in bowl & add manderin oranges

enjoy!

crustless pumpkin pie with streusel topping

this is from my favorite website www.thefrugalgirl.com which i think she got the recipe from taste of home or somewhere like that & i have to say, it was very delicious!

i forgot to take a pic of mine so i swiped it from her webpage

1 can (16 oz.) pumpkin

1 can (12 oz.) evaporated milk

2 eggs

1/2 cup sugar

1/2 cup all purpose flour

1 1/2 teaspoons pumpkin pie spice (I use 1 t. cinnamon and 1/8 t. each of allspice,

cloves, nutmeg, and ginger)

3/4 teaspoon baking powder

1/4 teaspoon salt

Topping

1/4 cup brown sugar

1/4 cup quick cooking oats

2 tablespoons butter

Heat oven to 350° F. In a bowl, combine pumpkin, milk, eggs, sugar, flour, spices,

baking powder, and salt. Mix until smooth. Pour into greased 9-inch pie plate.

Combine brown sugar and oats, and cut in butter. Sprinkle over pie

filling.

Bake 50-55 minutes or until knife inserted into center comes out clean.