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.

cauliflower soup II: new and improved

i made this soup again last night and loved it even more than the other version. if i don't write this down now, i'll forget how i made it for next time.

1 head cauliflower, cut into 2 inch pieces
3 teaspoons granulated chicken bouillon
1/4 teaspoon garlic powder
1- 12 oz can evaporated milk
1 rounded tablespoon cornstarch
1/4 cup water
1 1/2 cups grated sharp cheddar cheese
1 cup grated pepper jack cheese
salt and pepper to taste

in a large pot, add the cauliflower and enough water just to cover. bring to a boil, cover with a lid and turn down to medium and simmer until the cauliflower is tender, about 10 minutes. remove from heat and allow to cool slightly. Puree cauliflower and water in a blender. (this may need to be done in 2-3 batches.) pour the puree into a large bowl.

meanwhile, in the same large pot, bring the evaporated milk, chicken bouillon, and garlic powder to a simmer on medium heat. combine the cornstarch and 1/4 cup water and whisk into the milk. cook for 2 minutes or until thickened. stir in the cauliflower puree and heat through. once the soup is hot, but not boiling, remove from heat and stir in the cheddar and pepper jack cheese (a handful at a time) until combined. add salt and pepper to taste.

hummus

adapted from mccormick

drain 1 can (15 oz.) chickpeas reserving 1/4 cup liquid
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 1/2 teaspoon sesame oil

place all ingredients in a food processor and blend until smooth. adjust seasonings to taste.

use as a dip for veggies and chips, or in place of mayo in sandwiches and wraps.

oatmeal pancake mix

this is my new favorite pancake mix
from my kitchen cafe

*Makes 10 cups of dry mix

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt (i leave out)
1 tablespoon baking soda
1 cup vegetable oil

mix all the dry ingredients together in a mixer with a paddle (or by hand). with mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

to make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. the mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. heat a griddle and drop the batter onto it. when the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. as a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!

*1 cup of mix will make about 6-7 4-inch pancakes.