Friday, December 7, 2012

Neat Foodie Link

Chocolate Cobbler

DIL: Ryann made this chocolate cobbler recipe last night!

I will try to find an easier way to post pictures on here because I have this tendency to not take all the steps from phone or camera to computer to blog. I am working on it!


Hungarian Mushroom Soup

I eyed the ingredients and used parsley in place of dill (it already called for it and I just added extra) and I used Bragg's Liquid Aminoes in place of the soy sauce. I used vegetable broth in place of the chicken broth and I think that was the main changes. Very good on a day like today and was very filling.

Hungarian Mushroom Soup
recipe image
Submitted By: HAMM
Photo By: LynnInHK
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 6

"This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling."
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
1.Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2.In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3.Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
ALL RIGHTS RESERVED © 2012 Allrecipes.comPrinted from 12/7/2012

Thursday, December 6, 2012

From the kitchens of . . .

As a special holiday gift, I am going to share with you blessings from my kitchen and more! I am going to share recipes and food ideas from the "Willoughby Women" around here! I will try to find pictures of each to show you...

My daughter, Lauren. 18 years old and can make edible things artistic, delicious, and well loved by all. She has been urged by so many, so often to go to culinary school or to choose a career with food. She just loves eating it, creating and sharing it. 

Brandy is married to Michael and they have blessed us with our oldest three grandlittles - Emily, Caden and Hailey. Brandy provides meals for her family, shares our favorites and new dishes with us and tries festive and fun things for elementary school events for the darlings. 

Laura is married to Brandon and they blessed us with our youngest two grandlittles - Elijah and Isabelle. Laura has a natural hand making breads. She wanted me to teach her how to make homemade bread and she ended up making a beautiful loaf totally by herself. She is also becoming known for her banana bread!

Ryann is married to Matthew and they live a few minutes down the road (smile) ... 
She has been trying all kinds of new cooking ideas but baking is becoming her favorite. Ryann has made granola bars, totally natural sauces, main dishes, and of course - baked goods. She is the one who made the spotlight recipe for this post: 

We ate this moist wonder with Earl Grey tea ... just right! 

My D-I-Love was looking up a way to use her pears and this was the first thing she came to: 
Laurie's Pear Tart
3 or 4 ripe juicy pears....
Peel,core and cut into sixths, or eighths
1 stick butter
3/4 c. sugar
1teasoon vanilla..
2 eggs, one at a time...
1 c. flour
1 teaspoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.
Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it.
Her husband (my dear son:) l.o.v.e.d this and everyone here who tried it felt the same. She said it was very easy. 

A salad dressing I LOVE!

 I've stopped buying salad dressings and have gone back to making my own for better nutrition and flavor. I have liked some and not cared for others but today... I just LOVED the one I made to go over a huge salad I ate for lunch. 
I make changes as I have learned to do with ingredients and so on and they are in parenthesis) 

Bob's Salad Dressing

2/3 cup olive oil
1/3 cup fresh lemon juice
1/3 cup tahini
1 tablespoon nutritional yeast
1/4 cup tamari (I used Bragg's Liquid Aminoes)
1 tablespoon honey
1/2 teaspoon dried oregano
1 tablespoon mayonnaise (sour cream instead)
salt and pepper to taste (also added a clove of garlic) 
1.    In a blender, combine olive oil, lemon juice, tahini, nutritional yeast, tamari, honey, oregano, mayonnaise and salt and pepper. Process until smooth and serve over salad.
ALL RIGHTS RESERVED © 2012 Printed from 12/6/2012

I might eat this every day! 

Sunday, December 2, 2012

Roasted Squash Soup/Stew

I made a very easy and quick soup tonight and it is one I hope to try again because there are so many possibilities for it!

There was a container of oven roasted butternut and other winter squash I had peeled and my D-I-<3 helped me cut into cubes. I sauteed that in a cast iron skillet with a drizzle of olive oil and pat of butter. I added some salt, pepper, fresh garlic and basil.

In a sauce pan, I sauteed some fresh pressed garlic in olive oil before adding vegetable broth. I added a generous amount of squash from my container (not from the skillet) to the broth and gave it a whirl with an immersion blender. When it was smooth, I let it keep simmering until thoroughly heated and then swirled some half n half in it. I served it with a scoop of the sauteed squash in the middle and some freshly grated parmesan cheese. We ate it with some of the whole grain loaves I made four loaves of yesterday (along with two loaves made into garlic parmesan bread sticks) ...

My husband, the kids and I loved it!

Saturday, December 1, 2012

Making it my own Banana Bread

I made a loaf of this last night and we finished it off today. Delicious! The only changes I made were:
I had no buttermilk so I used some strawberry kefir and half and half. I used 1/2 cup of olive oil instead of vegetable oil and 1 1/2 cups of loosely packed brown sugar instead of white. I also added cloves I ground previously, some cinnamon and a generous sprinkle of freshly grated nutmeg. Everything else was the same.

Best Ever Banana Bread
recipe image
Submitted By: Rose
Servings: 12

"Buttermilk is the secret ingredient in this moist, nutty loaf. This bread freezes well."
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)
1.Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
2.Blend together the eggs, buttermilk, oil and bananas.
3.Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans. Mix well.
4.Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
ALL RIGHTS RESERVED © 2012 Allrecipes.comPrinted from 12/1/2012

Whole grain bread

I made this six loaf batch today --- well, four loaves of bread and two loaves braided and rolled into bread sticks. I rolled the bread sticks using milled grain a little more coarse than usual and sprinkled with garlic granules before baking. When they were out of oven and still warm, I melted butter and pressed garlic and drizzled over all. We LOVED them! The kids chose these over the pizza my MIL ordered! 

* Exported from MasterCook *
Recipe By :Vickilynn Haycraft © 2000
Serving Size : 72 Preparation Time :0:00
  • 6 1/2 cups water — warmed to 100-110
  • 3 tablespoons instead yeast — SAF preferred
  • 6 cups freshly ground whole wheat flour
  • 2/3 cup extra virgin olive oil
  • 2/3 cup honey
  • 2 teaspoons salt
  • 1 cup vital gluten
  • 9 cups whole wheat flour — more or less as needed
In a large mixing bowl (I use a Bosch) place warm water, SAF yeast and 4 cups flour. Stir to mix well, then cover and let sponge 30 minutes. The sponge will be bubbly and smell “yeasty.”
Stir to punch down; add oil, honey, gluten and salt. Mix to blend; add 2 cups flour and turn mixer on low. Add flour by 1/2 cupfuls until dough cleans the sides of the bowl and is no longer sticky. Knead on low speed 6- 8 minutes. The flour amount is approximate, use only enough flour to cause the dough to pull away from the sides of the mixer bowl. Do not add more flour.
Let dough rise in covered bowl 30 minutes until doubled. Punch down dough place on oiled counter and divide into six pieces. Form loaves and place in greased loaf pans. Let rise in warm oven (turned off) until 1 1/2″ above the rim of the pans.
With loaves still in oven, turn oven on and bake at 350 degrees for about 30 minutes.
Remove from oven and cover with clean towel to soften crust.
“Makes 6 loaves, each 12 slices. Each slice is 2 points”
Per Serving : 113 Calories; 2g Fat (18.6% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 61mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates