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.

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.

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.

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.

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.

Grandma's Easter Eggs

Grandma's Easter Eggs

1 bag flake coconut
1 ½ pounds powered sugar
2 Tablespoons vanilla
¼ pound butter plus 1/8 cube
1/2 cup chopped maraschino cherries, drained
1 cup chopped pecan
6 Hershey milk chocolate bars

Mix all the ingredients together except the chocolate bars. Blend well. Chill over night in the refrigerator. The next day mold the mixture into egg shapes. Chill about 1 hour, then dip into melted chocolate bars. Place back into the refigerator until chocolate is solid. Then serve.

Grandma got this Recipe from Her Friend, Clare Stremlau In 1946. Every Easter she made them for my mother and her brother.

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.

Victorian Christmas Recipes

Christmas Coffee
1 square chocolate
1/4 cup sugar
Dash of salt
2 cups boiling water
1 cup milk & cream, mixed
1 teaspoon vanilla extract
2 cups hot coffee

Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.

Sugar Plums
4 pounds dried mixed figs, dates and raisins
1/2 lb crystallized ginger
2 lbs walnuts
2 large grated orange rinds
3 tbsp brandy
1 cup granulated white sugar

Finely chop up the dried fruit, orange rinds, ginger and walnuts. By hand, but if you prefer, you can use a food processor. Add the brandy and mix. For into balls (1" diameter), then roll each one in the sugar until it is completely coated. Store in a cookie tin for two to three days before eating, to allow the flavors to thoroughly soak in. They can then be eaten and/or used to fill your cornucopia.

Pumpkin Beverages

Pumpkin Smoothie

1/2 cup organic pumpkin puree
1 frozen medium-sized organic banana, chopped

3/4 cup Greek yogurt

1 tbsp. wildflower honey

1/2 tsp organic pumpkin pie spice

1/4 tsp organic vanilla extract

1 cup crushed ice

Place all ingredients in a blender and puree until smooth, making sure the ice is completely crushed. Makes two servings

Pumpkin Cider
1 gallon organic apple cider
1 can organic pumpkin puree
2 teaspoon organic pumpkin pie spice
Combine all the ingredients in a large pot and bring to a boil for 2 minutes. Then simmer for 5 more minutes. Remove from the fire and let cool for 5 minutes. Serve warm. Makes 1 gallon.

Pumpkin Milkshake
1 frozen, peeled organic banana, chopped
3 Tablespoons orange juice concentrate
3 Tablespoons organic pumpkin puree
1 scoop vanilla ice cream or non dairy ice cream
1/3 cup filtered water
Put all ingredients in a blender and blend on high until smooth. Pour into two tall glasses and top with whipped cream and a sprinkle of Cinnamon or nutmeg.

Cranberry Granola

4 cups rolled oats (not instant)
1/4 cup shredded coconut
1/2 cup chopped pecans
1 cup chopped walnuts
1/4 cup canola oil
1/4 cup molasses
1/4 cup agave
1 cup dried cranberries
1 cup golden raisins
1/4 cup currants

Preheat the oven to 350 degrees. Measure and mix all the dry ingredients. Add the oil and mix well. Combine molasses and honey in a measuring cup that was used for the oil, it will pour our easier this way. Mix well to combine making sure all the dry ingredients are coated well with the molasses and honey.

Spread in a jelly roll pan that has been sprayed with cooking spray or a cookie sheet. Bake for 10 minutes, stir; bake for 10 minutes, stir. Take out of the oven and stir several times while it is cooling. Add the fruit. Once totally cooled store in an airtight container. This recipe doubles very easily. We use it sprinkled on yogurt for a snack, or as a breakfast cereal. I haven't tried it with agave nectar yet - but will let you know how that turns out once I do.

Fried Veggie Sandwich

1 green bell pepper, sliced thinly
1 small onion, sliced thinly
mushrooms, sliced thinly
zucchini, sliced thinly
black olives, sliced
tomato, diced
bun type of your choice
1 tablespoon canola oil

Put the 1 Tablespoon of oil into a skillet over medium high heat. Fry the green bell pepper and onions until almost tender. add the mushrooms and zucchini cooking until all vegetables are tender. Open up the bun and spoon on the hot veggies and top with the tomatoes and olives.

Spaghetti with Spicy Peanut Sauce

8 ounces of spaghetti noodles (or gluten free spaghetti)
1 cup coconut milk
1/4 cup creamy or crunchy peanut butter
3 Tablespoons plain soy yogurt
1/4 teaspoon red pepper flakes

Cook spaghetti noodles according to package instructions. While cooking mix the sauce.

Ina small sauce pan, heat coconut milk over medium low heat, do not allow it to boil. Stir in the peanut butter and stir vigorously until well blended and smooth. Add the yogurt and red pepper flakes, continue to stir till well blended. Remove from heat.

Pour over top of drained spaghetti noodles and stir together. The yogurt and red pepper flakes are optional. This makes a really quick dinner or lunch .

Braised Red Cabbbage and Apples

2 Tablespoons olive oil
1 1/2 cups chopped red onions
8 cups thinly chopped red cabbage
2 cloves garlic, minced
2 apples, peeled & cored & chopped
1 cup vegetable stock or apple juice
2 Tablespoons brown sugar
1 bay leaf
salt and black pepper to taste

In a large heavy stock pan, over medium heat, heat the oil then add the onion and cook for 5 minutes or until softened.

Stir in the cabbage, garlic and apples.

Cook, stirring frequently, for 5 minutes or until the cabbage begins to wilt. Stir in the stock, vinegar, sugar and bay leaf.

Reduce the heat , cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.

Remove the bay leaf and season with salt and pepper to taste. Serves 4-6

Happy Honey Bee Tea

Why are the bees so happy?

Because there is no honey used in this recipe.
HAPPY HONEY BEE TEA

1/2 gallon water
6 bags blueberry tea
3 bags herbal lemon tea
2 peppermint tea bags
1 teaspoon vanilla extract
1/2 cup agave nectar

Bring water to a boil, then steep blueberry & lemon tea bags for 10 minutes.

Add the peppermint tea bags and steep for another 3 minutes.

Remove tea bags. Add vanilla extract and agave nectar. Stir to blend.

Serve hot or cold.

Flourless Peanut Butter Cookies

Many of the recipes that I make have been handed down from family members over the years. Most are simple and some are super simple like the following. It was given to me by a cousin when I was in my early teens. Now I know when you look this your going to say, " These can't possibly work!" Trust me they do and they are very yummy.

Missy's Peanut Butter Cookies

1 cup peanut butter, creamy or crunchy

1 cup granulated sugar

1 egg

1/2 teaspoon vanilla extract

Preheat oven at 350 degrees F. Mix all the ingredients together. Drop by the rounded tablespoon on an ungreased cookie sheet and criss-cross with a floured fork. Bake for 6-7 minutes or until firm. Let cool for one minute and move to a rack to cool completely.

That's it ladies. Now grab yourself a cold glass of milk and have a few before the rugrats wipe them out!