Pork Chop Cassserole

I came into my marriage with one cookbook -old faithful - Betty Crocker. But I didn't have a clue how to cook on our meager budget in 1977 so mom brought me a little green paperback that became my "newlywed's food bible", How I Feed My Family on $16 a Week by Jo Ann York. It had shopping tips, how to make a menu, and recipes - I was in high cotton now! Thirty- nine years and six kids later I still use the recipes in that fallen apart old treasure and the menus that I made from it even if it does cost more than $16 a week. This Pork Chop Casserole recipe to this day is my hubby's favorite.

Pork Chop Casserole

4 pork chops
3-4 potatoes,  peeled and sliced
2 apples, peeled and sliced
2 Tablespoons brown sugar
salt and pepper to taste

Heat oven to 350 degrees.  Grease a 13"x9" baking pan. Place pork chops in the bottom of the 13"x9" baking pan. ( I always added 1 cup water in the bottom of the pan - it makes some nice pan juices to use on the potatoes. Sometimes use apple juice.) Place the sliced potatoes and apples on top of the pork chops. (Occasionally I line the bottom of the pan with sliced onions.) Sprinkle with the brown sugar, salt and pepper. Cover with foil and bake in the oven for 40-45 minutes. Makes 4 servings.

Multi-grain Pancake Mix

I wanted a multi whole grain pancake mix to keep on hand for breakfast and quick meals. I found several online however, they didn't have enough variety in flours to suit me and most depended on its base with white flour. So going through the freezer I took out all my whole grain options that I had on hand and went to work. Below is the panckae mix I ended up with and it is yummy.

1 cup whole wheat pastry flour
1 cup oat flour
1/2 cup unbleached all purpose flour
1/2 cup rye flour
1/2 cup cornmeal
1/2 cup spelt flour
2 Tablespoons sugar
3 Tablespoons baking powder
1 teaspoon salt

Combine all the ingredients. Store in a labeled jar in a cool, dry place.

To make the pancakes****

1 cup multi-grain pancake mix
1 egg
1 cup milk or non dairy milk
1 Tablespoon applesauce


Mix all the ingredients in a large bow and whisk to mix well. Heat a nonstick griddle or skillet. Add cooking spray to the coat the griddle or pan. Once heated up add 1/4 cup of the pancake batter to the griddle. Once it bubbles turn the pancake over and cook for another minute. Done, add your favorite toppings and eat. This makes about 9-10 pancakes.

 This recipe doubles very well.

Blackberry Scones

1 1/2 cups whole wheat pastry flour
1/2 cup spelt flour
1/2 cup almond meal
1/2 cup unbleached all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup Greek yogurt
1/2 cup milk
1 cup black berries, cut in half

Preheat oven to 400 degrees. Sift all dry ingredients in a large bowl, don't sift the almond meal, just add it to the bowl with the other dry ingredients. Cut in the butter. Add the yogurt mixture and stir to blend. Add the berries and gently mix in. on a floured surface dump the dough and knead into a soft  flat rectangle. You will need to keep flour on your hands as you do this the dough will be sticky. Four the dough into 2- 3 inch balls. Place them on a parchment lined cookie sheets or biscuit pans and flatten slightly. Bake for 15 minutes. Remove to cooling racks. Serve cold or warm.

A lunch of Blueberry Scones and boiled eggs sprinkles with slat, pepper and black sesame seeds.

Pumpkin Pasties

This is a variation of the Pumpkin Pasties recipe in The Unofficial Harry Potter Cookbook by Dinah Bucholz. If you ever get a chance to get your hands on this wonderful book  - do so. It has some wonderful traditional English recipes that are delicious. These little hand pies are so simple to make that I had Joseph make them for our Monday baking to use for our afternoon snack.

Pumpkin Pasties

1 homemade pie crust or gluten free pie crust recipe
1 cup pumpkin puree
1/4   cup brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
3 Tablespoons almond milk
colored sugar crystals of choice

1. Combine the pumpkin puree, brown sugar,  nutmeg, cinnamon, and ginger in a small bowl. Stir to mix well. Set aside.

2. Make the pie crust. Roll out the pie crusts and cut into four-inch circles.

3. Put 1 - 2 Tablespoons of the pumpkin filling into one side of the pastry circles.  Then fold over and crimp the edges with a fork to seal it. Make a couple of slashes in the tops with a sharp knife to make vents.

4. Brush the top of each with the milk and sprinkle with colored sugar of choice.

5. Bake in a 400 degree oven for 15 minutes or until a golden brown.

Strawberry Cupcakes

makes 12

The Strawberry Cupcakes

2/3 cup soy milk
1/2 teaspoon apple cider vinegar
2/3 cup light agave nectar
1/3 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberries, diced

1. Line muffin pan with cupcake liners and preheat the oven to 325 degrees.
2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle.  Beat in agave, oil, vanilla, and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fold in the strawberries. Fill liners two-thirds full. Bake 20-22 minutes until a knife or toothpick inserted into the center of a cupcake comes out clean; don't over bake or cupcakes will be dry.
3. These cupcakes to cool at least an hour before topping and also to develop the flavor and texture properly.


The Strawberry Frosting

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups confectioners' sugar, sifted
1 teaspoon strawberry extract 1-2 drops red food coloring
1/4 cup plain soy milk or soy creamer

1.Beat shortening and margarine together until well combined and fluffy.Add the sugar and beat for about 3 more minutes. Add the strawberry extract, food coloring and soy milk, beat for another 5-7 minutes until fluffy.

To Assemble

12 cupcakes
1 recipe frosting
shavings of white chocolate or washed whole strawberries
Spread the frosting on cooled cupcakes. Place shaved white chocolate on top of each cupcake or for a vegan friendly version top each with a whole strawberry.

These are variations of   Simple Vanilla and Agave Nectar Cupcakes and Vegan Fluffy Buttercream Frosting found in Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero.

Black - Eyed Pea Patties

6 servings

3 cloves garlic, minced
2 (16 ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped green bell pepper
3 tablespoons chopped fresh parsley
1 1/2  teaspoons ground cumin
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil

1. Combine peas and garlic in a large bowl, and mash the mixture with a potato masher. Stir in bell pepper, parsley, cumin, salt, and egg, stir until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch patty.

2. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium high heat. add 6 patties; cook 4 minutes on each side until browned. Repeat procedure with remaining 1 1/2 teaspoons olive oil and 6 patties. Serve patties.
This recipe is a variation to a recipe I found in Cooking Light Way to Cook Vegetarian - Black - Eyed Pea Patties with Garlic  Pepper Salsa, page 180.  We use them to make burgers or by making the patties smaller we make sliders with vegenaise, lettuce, radishes and roasted red peppers and roasted oven fries.

Vegetables Korma

serves 2

1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small onion,cut into chunks
1 1/2 tablespoon minced fresh ginger
1 tablespoon vegetable oil
1/2 teaspoon curry powder
1/4 teaspoon ground cardamom
2 tablespoons golden raisins
1 cups frozen  cauliflower
1/2 cup frozen zucchini
1/4 cup frozen peas
1/4 cup frozen carrots
1 7-ounce can chickpeas, rinsed and drained (1/4 cup)
3 tablespoons coconut milk or almond milk

Cook rice according to package directions. Puree tomatoes, onion, and ginger inn food processor or blender. Heat oil in saucepan over medium heat. add curry powder and cardamom, and cook 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer 2 minutes, or until sauce thickens slightly.  Stir in frozen vegetables; chickpeas; and milk. Season with slat and pepper. Cover, reduce heat to medium-lo, and simmer 6-7 minutes, or until vegetables are tender. Serve over rice.

BBQ Burgers & Onion Rings

Last week this was Kody's pic for making dinner. BBQ Burgers, OMG Onion Rings and slaw.

Let me tell you about these onion rings OMG doesn't even begin to cover it. These little delights are beyond yummy! A definite must try for anyone.

Our whole wheat bread crumbs were from our freezer. We keep the crumbs from the slicing of our homemade breads and ends - boys aren't much for the large crusty ends of bread. His onion rings had a slight cinnamon taste (from our Who Bread) to them that added to the sweetness of the onions - very delicious.

The whole process didn't take long, however it was a bit messy - the boys love messy projects!

This was a great dinner. For the BBQ Burgers - Collin threw Boca burgers on the grill and basted them with Sweet Baby Rays BBQ Sauce each time he turned them. The burger toppers were mixed baby greens, radish sprouts, and tomato slices. The slaw was store bought. This turned out so great we having a repeat of it (well almost) this week but we're having Black Eyed Pea Burgers, OMG Onion Rings, Potato Salad. I want to start trying different "burger" mixtures so we can get away from Boca & Morning Star Farms.

This is where you can find the OMG Onion Ring Recipe.

Chocolate Cherry Fruitcake

This is a great recipe for any holiday gathering and it is quick to whip up with impressive results. Baked in smaller individual pans it is great for gift giving. This is definite must try recipe I make this every year for the Christmas desert table and throughout the year.

Chocolate Cherry Fruitcake

16 servings

For the bread~

1 pkg. Nut or date quick bread mix

1 cup coarsely chopped pecans or walnuts

1 (10-oz.) jar maraschino cherries, drained (save juice), cut in half

3/4 cup miniature chocolate chips

3/4 cup water

1/4 cup of the maraschino cherry juice (if not 1/4 cup add water to make the amount)

1 teaspoon almond extract

1 Tablespoon oil

1 egg

For the Glaze~

1.4 cup miniature chocolate chips

2 teaspoons oil

Preheat oven to 350 degrees. Grease and flour the bottom of 8x4 or 9x5- inch loaf pan. In a large bowl combine all fruit cake ingredients. Stir by hand until mix is moistened.  Pour into prepared pan. Bake at 350 degrees for 65 - 70 minutes or until toothpick inserted into the center comes out clean.. Cool 15 minutes in the pan. Then remove to cool completely. 

In a small sauce pan over low heat, melt the chocolate chips and oil, stirring until smooth. Drizzle over cooled fruitcake. Allow glaze to set in the refrigerator. Then wrap well in plastic wrap or foil and store in the refrigerator up to two weeks or freeze for three months.

Dirty Rice with Squash & Chard

Dirty Rice with Squash & Chard

2  teaspoon coconut oil
1 large onion, chopped
3 stalks celery, chopped
1 green pepper, seeded, chopped
3 cloves garlic, chopped
6 ounces chicken Italian sausage, removed from casings
1 1/2 bunch green onions, chopped
1 teaspoon chili powder
1/4 teaspoon cayenne powder
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rubbed sage
1/4 cup vegetable broth
3 cups cooked brown rice
2 cups cooked butternut squash, cubed
1 large bunch cooked Swiss chard

1. Heat oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and saute until onion is soft. Add garlic, green onions and spices and cook for one more minute.
2. add the sausage crumbles and stir to break it up. Cook for two or three minutes or until browned, if it sticks use some vegetable broth in the skillet.
3. Add cooked rice, squash and vegetable broth. Stir and cook until most of the liquid is gone and squash is heated through. Add salt and pepper to taste.
4. Serve rice mixture in a bowl topped with the Swiss chard.

Mexican Casserole

We were going to have burritos and corn salad but Collin was flipping through this cookbook today

and found this

so needless to say the burritos and corn salad went out the window - we are having Mexican Casserole, fried corn and mixed baby greens salad. And the boy gets to cooking-

in the end he has this - Mexican Casserole

and this - Fried Corn

 and our plates look like this. A delightfully, yummy meal.

Mexican Casserole

serves 6

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 (12-ounce) package meatless crumbles (or use 1 pound cooked ground turkey for non-vegetarians or Celiacs)

48 baked tortilla chips divided

avocado cooking spray

1 (15ounce) can pinto beans, rinsed and drained (we used back beans)

1 Tablespoon line juice

2 cups chopped seeded plum tomatoes

1/4 teaspoon salt

1 cup (4ounce) shredded jack cheese (we we used Christian Cheese,vegetable cheddar)

2 tablespoons sour cream

2 tablespoons chopped green onions

1/4 cup sliced ripe olives

1. Preheat oven to 375 degrees.

2. Heat 2 teaspoons oil in a large nonstick skillet oer medium heat. Add onion to pan; cook 4 minutes or until tender. Add garlic; cook1 minute. Stir in chili powder and next three ingredients; cook 3 minutes or until thoroughly heated. Arrange half of tortilla chips in an 11x7-inch baking dish coated with avocado cooking spray; top with crumbles mixture.

3. Heat remaining 2 teaspoons of oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick; cook 2 minutes or until heated, stirring constantly. Stir in lime juice.

4. Combine tomato and salt. Layer beans and tomato mixture over crumbles mixture in dish. Top with remaining tortilla chips, pressing to slightly crush. Sprinkle evenly with cheese. Bake at 375 degrees for 13 minutes or until cheese is bubbly. Cut casserole into 6 equal pieces; top each serving with 1 teaspoon sour cream, 1 teaspoon onions, and 2 teaspoons olives.

Handy Mixes

The following are really handy to have in the kitchen. I always keep them at hand for quick uses and it is far more cheaper to make a mix to keep in your cupboard than to purchase them from the supper market shelf.

Taco Seasoning Mix
12 teaspoons chili powder
9 teaspoons cumin
10 teaspoons paprika
6 teaspoons onion powder
5 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Five Spice Powder
1 Tablespoon ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground anise
1 tablespoon ground fennel
1 Tablespoon ground cloves
Mix all the ingredients thoroughly and keep in a cool,dry place in a dark sealed jar.

Onion Soup Mix
3/4 cup dry minced onions
4 teaspoons onion powder
1/3 cup beef bouillon powder
1/4 teaspoon celery seed, crushed
1/4 teaspoon sugar
Use 2 Tablespoons to 1 cup boiling water simmer 15 minutes.

Cream Soup Base
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup chicken bouillon powder
2 Tablespoons dried minced onion
1 teaspoon dried  thyme leaves
1 teaspoon dried basil leaves
This is casserole consistency, add more water for a soup base. To use add add 1/3 cup of mix to 1 1/4 cup of boiling water.

Seasoned Rice Mix
1 cup broken spaghetti
2 cups uncooked white rice
1/4 cup dried parsley flakes
6 Tablespoon instant chicken or beef bouillon powder
2 Tablespoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
Combine 1 cup mix, 2 Tablespoons butter and 2 cups water brought to a boil. cover and reduce heat. Simmer for 15-20 minutes, until rice is tender.

Chocolate Syrup
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
Mix the cocoa and water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve the sugar. Boil for 3 minutes, add the salt and the vanilla extract. Pour into a pint jar, store covered in the refrigerator. This keeps well for up to 3 months.

Green Pineapple Smoothie

This delicious little mixture came about with leftovers from the frig and freezer.

Green Pineapple Smoothie

1 1/2  cups frozen pineapple
1 cup peaches (didn't have frozen, so I used canned)
2 cups baby spinach
1 cup water
2 tablespoons agave
9 ice cubes

Place all ingredients except the ice cubes into a blender and blend until well smooth. Add the ice cubes three at time and blend until thick and creamy.  Normally I add a banana to sweeten the mixture, however no banana so I went with the agave.

Meatballs with Pineapple

Fresh pineapples were on sale for 99 cents so I bought three. Now what to do with them - of course the boys will gobble one up for a snack, one will work for breakfast smoothies and the other I made The Pioneer Woman's Meatballs with Peppers and Pineapple.

Meatballs with Pineapple
Serves  8-10

40 cooked homemade or vegetarian meatballs
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 fresh pineapple, cleaned and cut into chunks
2 cups vegetable stock
2 Tablespoons soy sauce
1/4 cup seasoned rice vinegar
1/3 cup cane sugar
4 Tablespoons cornstarch
red crushed pepper to taste

1. Defrost the meatballs if you have them pre-made and frozen. Warm the meatballs through and set aside.

2. Mix together the vegetable stock, soy sauce, rice wine vinegar, sugar, and cornstarch, set aside.

3. Heat  2 Tablespoons of canola oil in a large skillet. Add the red and green bell peppers along with the onion and cook until soft. Add the pineapple to the pan and cook for 1-2 minutes. Pour the sauce mixture into the pan and stir until the sauce is thickened. Add the meat balls and gently stir until well blended.  Sprinkle on what ever amount of the crushed red peppers you desire or you can leave them out. I simply let each person put on their own. Serve over brown rice.

Parsnip Cakes

1 pound parsnips
1-4 Tablespoons margarine
salt & pepper to taste
flour for dusting
1 egg, beaten
bread crumbs
olive oil for frying

Peel the parsnips thinly. Cut them into small chunks and cook in a little salted water until soft. Mash with the margarine, season witht he salt and pepper. Wet your hands and shape the mixture into six cakes. Dip each cake into the flour, then egg, then coat with the bread crumbs. Heat the olive oil in a frying pan. Fry the parsnip cakes until golden brown on both sides. 

These make a wonderful breakfast served with toast, bacon or sausage, and orange juice.

Wasabi Ranch Dip

1/2 cup bottled ranch dressing or homemade vegan ranch
1 Tablespoon milk or soy milk
1 teaspoon wasabi paste
1/8 teaspoon salt

Combine all ingredients in a bowl and blend with fork until well mixed.  Easy, Easy, Easy and super Yummy with fresh veggies. The boys whip this up a lot for a snack tray with baby carrots, cucumber and zucchini slices, grape tomatoes and celery sticks.

Spicy Asian Stir Fry

8 ounces linguine noodles
1 Tablespoon canola oil
1 small onion, thinly sliced (1 cup)
2 cloves garlic, minced (2 teaspoons)
1 small head baby bok choy, chopped into 2 inch pieces (1 1/2 cups)
1 1/2 cups broccoli florets
1/3 cup snow peas, halved
1/2 red bell pepper, thinly liced (1/2 cup)
1 Tablespoons  hoisin sauce
1 Tablespoon garlic-chili sauce
1/4 cup chopped peanuts

1. Cook the pasta according to the packag directions. Drain, reserving 1 cup cooking water, and set pasta aside.

2. Meanwhile, heat the oil in a large skillet or wok over medium high heat. Add  onion, and garlic, and saute 5-7 minutes, or until onion is golden.

3. Add the baby bok choy, broccoli, snow peas, and bell pepper. Stir-fry 5 minutes. Add 1/2 cup water, cover, and simmer 5 minutes. Stir in the hoisin and garlic-chili sauces. Stir in noodles, adding 1/2 reserved cooking water. Add more water if texture seems too dry. Garnish each serving with 1 Tablespoon chopped peanuts. Serves 4

This recipe came from Vegetarian Times, March 2009, page 34

Granny's Mock Pies

Granny's Mock Pecan Pie

2 cups brown sugar
1/2 cup melted non dairy margarine
1 teaspoon vanilla
4 eggs, well beaten
1 cup cooked pinto beans, mashed
1 unbaked pie crust

Preheat oven to 350 degrees. In a large bowl add the sugar, margarine, eggs and vanilla and mix for 2 minutes at medium speed. stir in the beans. Pour into a pie crust. Bake for 45 minutes.


Granny's Mock Apple Pie (non-gluten free)

1 ½ Cups Sugar
2 Cups Cold Water
2 teaspoons Cream of Tarter
20 Ritz Crackers
½ teaspoon Lemon Juice
non dairy margarine
Cinnamon
1 unbaked pie crust.

Put sugar, water, cream of tarter in small sauce pan. Do NOT stir. Bring to boil then add crackers.
Boil for 2 minutes add lemon juice, then pour in  a 9-inch pie crust. Add margarine and cinnamon on top of crust. Bake at 425degrees

Both of these pies will surprise you in their taste and appearance - they look and taste like the real thing! These recipes were handed down to my great grandmother from her grandmother.

Chocolate Mayonnaise Cake

1 3/4 cups unbleached all purpose flour
1 cup sugar
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup mayonnaise
1 cup water
2 teaspoons vanilla extract

Preheat oven at 350 degrees. Combine the dry ingredients in a large bowl and blend. Add the mayonnaise, water and vanilla; beat for 3 minutes at medium speed. Pour into a greased and floured bundt pan and bake for 40-50 minutes.

This is a very moist cake that is yummy. You must use real mayonnaise. It doesn't turn out well with light or fat free.

Green Chili Stew

Here is a warming recipe for dinner after a cold day outside, Green Chili Stew served over polenta with mixed greens salad and baked apples. I have had the guys around here squabble over who is getting the last serving of this stuff.

Green Chili Stew

2-3 lb. pork loin
all purpose or brown rice flour for dusting
coconut oil for browning
salt and pepper to taste

1 teaspoon onion powder
2 cans of diced green chili peppers
3 teaspoon dried minced garlic
water to cover

1/3 cup all purpose or brown rice flour

Cut pork roast into 1-inch pieces. Mix the flour, onion powder, salt, pepper and dredge the meat to cover. Heat the oil in a large pot and brown the meat. Add 2 cans of diced chili peppers and minced garlic. Add water to cover. Cook in the oven at 350 degrees for three hours. Remove from the oven  whisk in the 1/3 cup of brown rice flour and return to the oven for 15 minutes to thicken the broth.

You can also add 1 can of drained yellow hominy or 2 cups of frozen corn.