roasted broccoli pick up sticks

I’ve made this so many times, I don’t even measure anymore. This is a great way to get kids to eat broccoli.

Makes four side-dish servings or 12-15 cocktail party servings.

Ingredients

1 pound broccoli florets, separated

1 inch-piece fresh ginger root, peeled and diced (I use a microplaner)

1 clove garlic, minced

1⁄2 teaspoon salt

1⁄8 teaspoon cayenne (use just a pinch)

1-2 tablespoons olive oil

black pepper to taste

Preheat oven to 400 degrees. Place all ingredients in a mixing bowl. With your hands, mix to combine until broccoli is well coated. Place broccoli on a baking sheet lined with parchment paper and into the oven. Roast until fork tender (about 12 minutes). Serve warm or at room temperature.

Tip: Buy fresh ginger, peel it, and put it in a Ziploc bag in the freezer. Use a microplaner to grate it in your recipes. You’ll always have fresh ginger since it keeps for months frozen.

slow cooker refried bean chili

Serves 8-10

I usually make this chili when I don’t know what to do with the leftover roast from Sunday dinner. I cut the recipe in half and substitute the shredded roast for the ground beef. The full recipe requires a 5 to 6 quart slow cooker.

2 pounds ground beef

1 cup chopped onion

2 15 ounce cans chili beans with gravy

1 16 ounce jar thick and chunky salsa (your preference of spiciness)

1 16 ounce can refried beans

1 cup beef broth

2 tablespoons chili powder

1 tablespoon cumin

2 tablespoons lime juice (I never put this in)

Optional toppings:

Sour cream, shredded cheese, diced green peppers, diced tomatoes, avocados, or corn chips.

In a large skillet cook beef and onion until meat is brown and onion is tender. Drain off fat.

In a 5 to 6 quart slow cooker mix the ground beef, chili beans, salsa, refried beans, broth, chili powder, and cumin. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Stir in lime juice at the end of cooking. This thick chili is great in bread bowls.

teriyaki sauce

adapted from allrecipes.com

Once you make this sauce, you’ll never go back to the store bought kind. I like it over rice. It’s strong, so you don’t need a lot. Mix equal parts of the sauce and 7-up to use as a marinade for grilled chicken or pork. Let meat marinate up to 4 hours before grilling.

1 tablespoon cornstarch

1 tablespoon water

1/2 c. sugar (can be white, brown, or a mixture of both)

1/2 c. soy sauce (use low sodium)

1/4 c. cider vinegar

1 clove garlic

1/2 teaspoon ginger

1/4 teaspoon black pepper

pinch of red pepper flakes (optional)

Whisk dry ingredients in a small saucepan. Add wet ingredients. Bring to a boil then simmer on medium until thickened, about 4 minutes. Makes 1 cup.

pork tetrazzini

serves 4-6

this is a good recipe to make when you need to clean out the fridge. use whatever vegetables you want - sauteed mushrooms would also be good. chicken or turkey can be used in place of the pork.

8 oz whole wheat spaghetti
1/4 cup butter
1/4 cup flour
1 1/2 cup chicken broth
1 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
3/4 cup parmesan cheese, divided
1 tablespoon olive oil
1/2 cup sliced carrots
1/2 cup sliced celery
1/2 yellow onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup frozen peas
2 cups cubed cooked pork
1/2 cup seasoned bread crumbs (i used crushed croutons)
salt and pepper, to taste

preheat oven to 350. cook spaghetti in boiling salted water for 1 minute less than stated on the package directions. drain well and put spaghetti in a greased 8x8 baking dish. in a medium saucepan, saute carrots, celery, and onion in olive oil until onions are translucent. add to spaghetti along with the red bell pepper and peas. spread the vegetables around to evenly distribute. melt butter in the same saucepan. whisk in flour, add garlic powder and red pepper flakes. add chicken broth and milk, whisking to prevent lumps. bring to a boil. reduce heat and simmer for 3-4 minutes or until thickened, stirring occasionally. stir in 1/2 cup parmesan cheese. taste the sauce and adjust seasonings if needed. pour over the spaghetti and vegetables. add the cubed pork. sprinkle remaining cheese and bread crumbs over the top. bake for 45-60 minutes. let cool for 5-10 minutes before serving.

refrigerator bran muffins

recipe from Marjorie Hinckley's book Small and Simple Things

2 cups boiling water
6 cups kellogg's all-bran cereal (i used raisin bran)
1 cup shortening (i used butter)
1 1/2 cup sugar
4 eggs
4 cups buttermilk
5 cups flour (i used half all-purpose, half whole wheat)
5 teaspoons baking soda
1 teaspoon salt
(i also added 2 teaspoons each of cinnamon and vanilla)

pour boiling water over bran in a large bowl. add shortening. stir till melted, let cool. add other ingredients, stir to mix well. use immediately or cover and put in fridge and bake as desired. keep batter up to 2 weeks.
drop into well-greased muffin pans. bake at 400 degrees for about 10-15 minutes.

irresistible graham cracker cookies

i found this little gem on the back of a box of kroger graham crackers, of all places. notice there are no eggs - i wish i had known about this recipe when i was pregnant and had a serious craving for cookie dough!

1 1/2 cups honey graham cracker crumbs, finely crushed
1/2 cup flour (i used 1/4 cup all-purpose and 1/4 cup whole wheat)
2 teaspoon baking powder
1 (14 oz.) can sweetened condensed milk
1/2 cup butter, softened
2 cups semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked coconut (run your knife through a bit so the pieces aren't too big)
1 teaspoon vanilla

Preheat oven to 350. in a medium bowl, mix together graham cracker crumbs, flour and baking powder. in another bowl, beat sweetened condensed milk and butter until smooth. add vanilla extract. add crumb mixture and stir until smooth. add chocolate chips, coconut, and walnuts. cover dough and place in the refrigerator to chill, about 30-60 minutes. drop walnut sized balls of dough on a cookie sheet lined with parchment paper or silpat. bake 10 minutes. let cool for 5 minutes, then move to a wire rack to cool completely.

makes 4 dozen

raspberry honey butter

this recipe makes a lot, just warning ya.

1 cup butter, softened (don't even think about using margarine)
2/3 cup honey
3/4 cup powdered sugar
1 teaspoon vanilla
1/2 cup raspberry jam

using an electric mixer, cream the butter. add the honey, powdered sugar, vanilla, and raspberry jam. beat until all the ingredients are well incorporated, about 30 seconds.

serve at room temperature, but store the leftovers covered in the fridge.

this tastes great on anything, but i like it best on homemade whole wheat bread.

balsamic chicken noodle bowl

* Serves 6 - 8
adapted from tastykitchen.com

12 oz linguine
1 red pepper, cut into thin strips
4 Tablespoons balsamic vinegar
5 garlic cloves, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil
1 1/2 tablespoon dried basil
2 cups chicken, cooked and shredded
1 1/2 cups shredded or cubed mozzarella cheese
1/2 cup feta cheese

Cook the linguine according to package directions. Drain.

In a small bowl, whisk together the vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.

While the pasta is boiling, heat 1 teaspoon olive oil in a 12 inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes until the chicken is heated through.

Add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Crumble the feta cheese and sprinkle on top. Serve warm or at room temperature.

*jessica's note: i also added some sauteed mushrooms, fresh diced tomatoes, and a few handfuls of fresh spinach to the warm pasta. yum!

Pear and Feta Cheese Salad

adapted from allrecipes.com

* 1 (10 ounce) bag mixed field greens
* 1/2 cup sliced red onion (optional)
* 1 pear, cored and sliced
* 1/2 cup chopped candied pecans
* 1/2 cup crumbled feta cheese
* 1/3 cup dried cranberries

for the dressing: (you'll only need about half the amount of dressing for this salad)
* 1/3 cup apple cider vinegar
* 1/2 cup mayonnaise, sour cream or plain yogurt
* 3 tablespoons packed brown sugar
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup vegetable oil


Directions

1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, cranberries, and feta cheese, and toss to mix evenly.
2. To make the dressing, place the vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the oil. Blend until mixture becomes creamy, about 1 minute. (I just put all the ingredients in a jar with a lid and shake it for a few minutes.) Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

buttermilk rolls

makes about 3 dozen rolls
adapted from my kitchen cafe

3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in 1/4 cup warm water (let proof for 2-3 minutes)
1/2 cup sugar
3 eggs, slightly beaten
2 teaspoons salt
5 cups flour, more or less (i've needed up to 8 cups of flour in the past, and at least 2 of those cups i use whole wheat flour)
1/2 cup oil, (i use 1/2 cup butter, melted)
1 teaspoon baking soda
*i also add 1/2 cup potato flakes, 2 tablespoons vital wheat gluten, and 2 teaspoons dough enhancer*

mix the buttermilk, flour, and yeast/water mixture together thoroughly in a large mixing bowl. let stand at room temperature until double in size, about 2 hours. add the rest of the ingredients. mix well and knead for 7-10 minutes. divide the dough into 3 equal portions. roll out each portion into a circle (about 12-14 inches in diameter) brush with melted butter or oil, and cut into 12 triangles. roll them up into crescent shapes and place on a greased baking sheet.

let rolls rise until double in size 1-2 hours. bake at 350* for 10-12 minutes.

you can also roll out the amount of dough you want and keep the rest covered in the refrigerator for another day. the cold dough just takes longer to raise, but will keep for a few days in the fridge.