My sister was here visiting for a few days and I decided to whip up some yummy seasonal breakfast treats, these delicious pumpkin pancakes. For an extra tasty treat I added some mini chocolate chips to the batter too. Very tasty with some maple syrup!
Pumpkin Pancakes
1 cup flour
1/4 cup sugar
1 1/4 T baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 cup buttermilk (I used 1 tsp lemon juice in a cup of milk to sour)
1/4 cup vegetable oil
1 egg
2/3 cup pumpkin
Mix together all the dry ingredients. Add the buttermilk, oil and egg. Whisk together until well blended and then add the pumpkin; mix. Cook pancakes on hot griddle, about 1/4 cup batter per pancake.
Sunday, October 31, 2010
Wednesday, October 27, 2010
Chicken Vegetable Soup
Snow is falling here today, actually blowing all over the place. I'm thankful that I don't have anywhere to go today and me and my little sweet pea can just stay inside and stay nice and toasty warm. This would be a great soup for a day like today. The ingredients are rather simple and it doesn't have to cook too long (with exception of cooking the chicken). I made this last week and it makes a huge batch. We were able to enjoy it many days and just finished it on Monday. Ryan had a bit of a cold and this soup seemed to help him get over it.
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Chicken Vegetable Soup From Simply in Season
3 pound whole chicken
3 cups carrots, diced
2 cups celery, diced
2 medium onions, diced
1 medium parsnip, diced
2 cloves garlic, minced
1/2 tsp ground red pepper (cayenne)
salt and pepper to taste
2 cups broccoli florets
2 cups kale, chopped (I omitted since I didn't have any)
1 1/2 tsp fresh dill or 1/2 tsp dried
Cook chicken in water to cover. Cool, remove meat from bones and cut into bite-size pieces. Reserve broth. In a large soup pot, saute in 2 T olive oil the carrots, celery, onion, parsnip and garlic. Add a little water for steam. Add the ground red pepper and salt and pepper to taste and cook over medium heat until vegetables are tender but not mushy, 15 minutes. Add water to chicken broth to make 12 cups. Add to soup mixture along with cooked chicken. Add the broccoli, kale and dill and bring to boil, reduce heat and simmer to blend flavors.
This is very good reheated!!
Thursday, October 21, 2010
Orange Chicken Stir-Fry
I wanted to make something a little different than I usually would and I found this recipe in a Healthy Cooking Magazine. It was really good and Ryan even ate all the carrots and onions too!
Orange Chicken Stir-Fry From Taste of Home Healthy Cooking
1 T cornstarch
2/3 c. orange juice
1 1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp pepper
1 1/2 pounds chicken breasts, cut into strips
3 large carrots, julienned
1 medium onion, thinly sliced and separated into rings
3 tsp canola oil, divided
1/3 c reduced-sugar orange marmalade
3 T brown sugar
1 T lemon juice
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.
In a large nonstick skillet, stir-fry the carrots and onion in 1 tsp oil until crisp-tender. Remove and keep warm.
In the same pan, stir-fry the chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
Return carrot mixture to pan. Stir in orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Orange Chicken Stir-Fry From Taste of Home Healthy Cooking
1 T cornstarch
2/3 c. orange juice
1 1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp pepper
1 1/2 pounds chicken breasts, cut into strips
3 large carrots, julienned
1 medium onion, thinly sliced and separated into rings
3 tsp canola oil, divided
1/3 c reduced-sugar orange marmalade
3 T brown sugar
1 T lemon juice
Hot cooked rice
In a small bowl, combine cornstarch and orange juice until smooth; set aside. Combine the salt, ginger and pepper; sprinkle over chicken. Set aside.
In a large nonstick skillet, stir-fry the carrots and onion in 1 tsp oil until crisp-tender. Remove and keep warm.
In the same pan, stir-fry the chicken in remaining oil until no longer pink. Stir in the marmalade, brown sugar and lemon juice until marmalade is dissolved.
Return carrot mixture to pan. Stir in orange juice mixture; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Tuesday, October 5, 2010
Meatball Stew with Winter Vegetables
I guess I'm on a soup kick lately. I'm not a huge meatball person, but I saw this recipe and thought it sounded pretty good. It was simple to put together and it still tasted great after simmering way longer than it was supposed to since Ryan was outside working until late. Perfect fall comfort food!
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Meatball Stew with Winter Vegetables From Better Homes and Garden
2 medium potatoes (unpeeled), cut into 1" pieces
2 medium carrots, peeled and cut into 3/4" pieces
1 large onion, cut into wedges
2 T instant beef bouillon granules (I used 3 cubes)
1 bay leaf
1 1/2 tsp dried thyme or oregano (I used a combo)
1 tsp dried rosemary or basil
1/2 tsp pepper
1 recipe Seasoned Meatballs
2 medium sweet potatoes, peeled and cut into 1" pieces
2 medium parsnips, peeled and cut into 3/4" pieces (I didn't have any of these)
1 cup frozen peas
1/3 cup flour
Seasoned Meatballs: In a medium bowl, combine 1 beaten egg, 1/2 cup fine dry bread crumbs, 1 tsp minced dried onion, 1 tsp Worcestershire sauce, 1/4 tsp garlic salt and 1/8 tsp pepper. Add 1 pound lean ground beef, mix well. Shape into 30 1" balls.
In a Dutch oven, bring 4 1/2 cups of water to a boil. Add potatoes, carrots, onion, bouillon granules, bay leaf, thyme or oregano, basil or rosemary and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Meanwhile, prepare meatballs. Add sweet potatoes and parsnips to hot broth mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until vegetables are tender and meatballs are fully cooked. Stir in frozen peas. Stir together 1/2 cup cold water and the flour. Stir flour mixture into hot broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Ladle into soup bowls and serve.
Monday, October 4, 2010
Wild Rice Soup
It is really starting to feel like fall here! It has been chilly a few days, though not too bad with the sun out and shining. It is perfect weather for some homemade soup and this recipe had little preparation (besides cooking the rice) and was so delicious! A great meal on a cool fall day!
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Wild Rice Soup From Sparks from the Kitchen Cookbook
3/4 cup onion, chopped
3/4 cup celery, diced
3/4 cup carrots, diced
1 clove garlic, minced
3 slices bacon
1 cup chicken broth
2 cans cream of mushroom soup (I only had one and it was still very creamy)
2/3 cup wild rice
2 soup cans of milk
1 small can mushrooms with liquid
Brown bacon. Reserve 3 T. drippings and brown onion, celery and carrots in remaining drippings. Simmer with chicken broth and soup.
Cook wild rice in 3 cups of water for 1 hour; add rice to above with milk, mushrooms and bacon, crumbled up. Heat thoroughly.
Sunday, October 3, 2010
Still Cooking!
After about a 2 month lapse, I finally have a second to jump back on here and let you know that I'm still here and still cooking. I haven't had near as much time so the recipes are a little quicker ones, but I've been finding a little time to make dinner and bake some bread and so on. My 1 1/2 month old makes things a little more challenging, but we are so blessed with a baby that is really good overall. She is such a cutie...its just been an adjustment having an infant in our house. A very good adjustment though!
Before she was born, I actually made a few loaves of this bread and stuck them in the freezer. They turned out very tasty and are a perfect fall quick bread for breakfast or dessert!
Cranberry Pumpkin Bread From Better Homes and Gardens Best Recipes Cookbook
4 cups flour
2 T baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup cooking oil
2 cups coarsely chopped cranberries
1/2 cup chopped toasted almonds (omitted since I didn't have on hand)
1 recipe Vanilla Icing (optional-also omitted)
Grease 2 9x5" loaf pans; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. In a large bowl combine sugar, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture; stir until just moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake in a 350 degree oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool. Drizzle with vanilla icing if desired before serving.
Vanilla Icing:
In a small bowl stir together 1/2 cup powdered sugar and 1/2 tsp vanilla. Stir in enough milk (1-2 tsp) to make icing of drizzling consistency. Makes 1 cup.
Before she was born, I actually made a few loaves of this bread and stuck them in the freezer. They turned out very tasty and are a perfect fall quick bread for breakfast or dessert!
Cranberry Pumpkin Bread From Better Homes and Gardens Best Recipes Cookbook
4 cups flour
2 T baking powder
2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground ginger
2 cups sugar
2 cups canned pumpkin
4 eggs
1/2 cup cooking oil
2 cups coarsely chopped cranberries
1/2 cup chopped toasted almonds (omitted since I didn't have on hand)
1 recipe Vanilla Icing (optional-also omitted)
Grease 2 9x5" loaf pans; set aside. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, nutmeg, and ginger; set aside. In a large bowl combine sugar, pumpkin, eggs and oil. Add flour mixture to pumpkin mixture; stir until just moistened. Fold in berries and almonds. Pour batter into prepared pans. Bake in a 350 degree oven for 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes. Remove from pans; cool. Drizzle with vanilla icing if desired before serving.
Vanilla Icing:
In a small bowl stir together 1/2 cup powdered sugar and 1/2 tsp vanilla. Stir in enough milk (1-2 tsp) to make icing of drizzling consistency. Makes 1 cup.
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