1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (18 ounce) jar apricot preserves
1 large onion, chopped
2 tablespoons Dijon-style mustard
4 pounds boneless pork loin roast
Combine sauce in crockpot, place meat on top. Cook on low for 7-8 hours.
Ten minutes before serving, combine 2 TB corn starch with 2 TB cold water. Remove meat from slow cooker. Add corn starch mixture to remaining sauce. Cook on High for 10 minutes to thicken sauce. Serve over mashed potatoes.
****
Okay, so tonight was the first time I'd made this, and we loved it! Allie was shoving pork into her mouth with both hands. The gravy is what made it all taste so good. I actually used boneless porkchops instead, but it turned out great! I forgot to take pictures, but I want to make this again soon, so I'll take pics then.
Sunday, February 28, 2010
Black Bean Soup
1 T olive oil
4 large cloves garlic, minced
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
dash black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves (if you use ground oregano, use 1/4 t)
1 bay leaf
Lime
Add olive oil to a large stock pot on med-high heat. Saute carrots, celery, onion, and garlic about 4-5 minutes. Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf. Simmer uncovered for about 20-25 minutes or until carrots are soft. Remove the bay leaf.
Place all the soup in a blender. Puree soup until completely smooth (if you want a chunky soup, puree half or none of it). Return to pan and make sure it's heated through completely. Squeeze in the juice from one big lime.
Toppings: sour cream, tortilla chips, grated cheese
credit: ourbestbites.com
Friday, February 26, 2010
Pizza Night!
I have a couple of pizza dough recipes that I like--I haven't done a scientific taste test so I'm not sure which is my favorite. I'll post both and let you decide.
Pizza Hut Dough
1/4 c dry milk
1/2 t salt
1 T sugar
1 pkg yeast (2 1/4 t)
1 1/3 c water (105 degrees)
2 T oil
4 c flour
Put dry milk, salt, sugar and yeast in a large bowl. Add water and stir to mix well. Let it stand for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for 10 minutes (I don't usually make it the whole 10 minutes--you could also do this in a BOSCH). Divide dough into 3 equal balls. Cover the bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with cooking spray (I don't always do this). Cover with a plate, place in a warm area and let dough rise for 1 to 1 1/2 hours. Top pizzas with desired toppings. Bake pizzas at 457 degrees for 10 minutes.
"Pizza Caterpillar"/Pizza Dough
I got this recipe from my neighbor in Fort Wayne. It's a stuffed pizza braid and my kids love it. They nicknamed it pizza caterpillar and request it all the time. It looks fancy and really isn't hard to make--it's fun! I also use this dough to make regular pizza. Tonight I doubled the recipe and made one of each.
3 1/4 cups flour, divided
1 T sugar
1 t salt
1 pkg yeast (2 1/4 t)
1 c warm water
1 T butter, melted
Mix 2 1/4 cups of flour with the sugar, salt and yeast. Stir in the water and butter. Mix in only enough of the remaining cup of flour to make a soft dough (I usually don't add much of it). Knead for 4 minutes (by hand or in a mixer).
To make pizza: roll out the dough on a pizza stone, top with desired toppings and bake at 425 degrees for 10-15 minutes. (No rising time for this pizza dough)
To make pizza braid: roll out dough into a 10x14 rectangle on a greased baking sheet. Spread sauce down the center third of the dough. Top with a layer of pepperoni and cheese (or whatever you want--I've used sauce, olive oil, just cheese, etc). Make slices in the dough from the filling to the dough edges at 1-inch intervals. Fold the dough strips at an angle over the filling, alternating sides for a braided look (my kids love helping with this step). Brush the top with a beaten egg white (or olive oil) and sprinkle with garlic salt and Parmesan cheese. Bake for 18-25 minutes at 400 degrees.
Pizza Hut Dough
1/4 c dry milk
1/2 t salt
1 T sugar
1 pkg yeast (2 1/4 t)
1 1/3 c water (105 degrees)
2 T oil
4 c flour
Put dry milk, salt, sugar and yeast in a large bowl. Add water and stir to mix well. Let it stand for 2 minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out onto a flat surface and knead for 10 minutes (I don't usually make it the whole 10 minutes--you could also do this in a BOSCH). Divide dough into 3 equal balls. Cover the bottom of 3 9-inch cake pans with oil, spreading evenly. Using a rolling pin, roll out each dough ball. Place in cake pans. Spray outer edge of dough with cooking spray (I don't always do this). Cover with a plate, place in a warm area and let dough rise for 1 to 1 1/2 hours. Top pizzas with desired toppings. Bake pizzas at 457 degrees for 10 minutes.
"Pizza Caterpillar"/Pizza Dough
I got this recipe from my neighbor in Fort Wayne. It's a stuffed pizza braid and my kids love it. They nicknamed it pizza caterpillar and request it all the time. It looks fancy and really isn't hard to make--it's fun! I also use this dough to make regular pizza. Tonight I doubled the recipe and made one of each.
3 1/4 cups flour, divided
1 T sugar
1 t salt
1 pkg yeast (2 1/4 t)
1 c warm water
1 T butter, melted
Mix 2 1/4 cups of flour with the sugar, salt and yeast. Stir in the water and butter. Mix in only enough of the remaining cup of flour to make a soft dough (I usually don't add much of it). Knead for 4 minutes (by hand or in a mixer).
To make pizza: roll out the dough on a pizza stone, top with desired toppings and bake at 425 degrees for 10-15 minutes. (No rising time for this pizza dough)
To make pizza braid: roll out dough into a 10x14 rectangle on a greased baking sheet. Spread sauce down the center third of the dough. Top with a layer of pepperoni and cheese (or whatever you want--I've used sauce, olive oil, just cheese, etc). Make slices in the dough from the filling to the dough edges at 1-inch intervals. Fold the dough strips at an angle over the filling, alternating sides for a braided look (my kids love helping with this step). Brush the top with a beaten egg white (or olive oil) and sprinkle with garlic salt and Parmesan cheese. Bake for 18-25 minutes at 400 degrees.
Thursday, February 25, 2010
KimChi Pogum-Bahp
Every so often, we head over to the Korean market and splurge on some good, authentic Korean food. We miss eating Korean every day. It is so yummy and so healthy. If you'd like to try this recipe and you live nearby, please let us know, we'd love to have you over and make it for you!!!! If you don't live nearby, then be brave and give it a try! It's really spicy, just a warning.
Nate is better at making it than I am. So he gets to wear the apron on Korean Night. It's a simple recipe, but he always makes it taste better.
1 onion, diced
2 c cooked white sticky rice
1 c kimchi
Over med-high heat, saute onion & cut-up kimchi in olive or sesame oil until soft. Stir in cooked rice and combine. Add oil to desired consistency. Serve with "kim" (seaweed) strips. We also had some 'mandu' on hand (these are similar to pot stickers).
Our kids are both good about eating some of this. We're starting them young!! Cam had fun trying to use his chopsticks.
Good luck!
Nate is better at making it than I am. So he gets to wear the apron on Korean Night. It's a simple recipe, but he always makes it taste better.
1 onion, diced
2 c cooked white sticky rice
1 c kimchi
Over med-high heat, saute onion & cut-up kimchi in olive or sesame oil until soft. Stir in cooked rice and combine. Add oil to desired consistency. Serve with "kim" (seaweed) strips. We also had some 'mandu' on hand (these are similar to pot stickers).
Our kids are both good about eating some of this. We're starting them young!! Cam had fun trying to use his chopsticks.
Good luck!
Wednesday, February 24, 2010
Amish Casserole
Haha, okay so after seeing DeAnn's post, I'm wondering if I should call this "Ghetto Lasagna"....cuz that's sort of what it is, compared!
Just kidding.....this casserole is one of our family's favorite meals. I found it a few years ago at allrecipes.com. Nate asks for it all the time, and it's a big hit with kids. Cam always finishes his plate, and I will chop it up for Allie, and she'll shove it in her mouth as fast as her chubby little hands can go!!
1-2 lb ground beef
1 can condensed tomato soup
1/4 c brown sugar
Brown the beef in a skillet, drain fat. Add soup, brown sugar, s&p. Let simmer.
Meanwhile, boil a 12 oz package of wide egg noodles in a large pot. Drain, and return to pot.
Stir in 1 can cream of chicken soup. Add beef mixture and combine.
In a greased 9x13 dish, place half of the mixture on the bottom. Top with 5-6 slices of American cheese. Add remaining mixture and top with cheese again. Bake at 350 for 35 minutes.
Just kidding.....this casserole is one of our family's favorite meals. I found it a few years ago at allrecipes.com. Nate asks for it all the time, and it's a big hit with kids. Cam always finishes his plate, and I will chop it up for Allie, and she'll shove it in her mouth as fast as her chubby little hands can go!!
1-2 lb ground beef
1 can condensed tomato soup
1/4 c brown sugar
Brown the beef in a skillet, drain fat. Add soup, brown sugar, s&p. Let simmer.
Meanwhile, boil a 12 oz package of wide egg noodles in a large pot. Drain, and return to pot.
Stir in 1 can cream of chicken soup. Add beef mixture and combine.
In a greased 9x13 dish, place half of the mixture on the bottom. Top with 5-6 slices of American cheese. Add remaining mixture and top with cheese again. Bake at 350 for 35 minutes.
(sorry, this is one of those foodie pictures that looks gross!)
Creamy Potato Soup
6 slices cooked bacon, crumbled1 onion, finely chopped and sauteed
2 cans (10.5 oz) condensed chicken broth
2 cups water
5 large potatoes, diced
1/2 t salt
1/2 t dried dill weed
1/2 t ground white pepper
1/2 c flour
2 c half-and-half
1 can (12 oz) evaporated milk
Combine bacon, onion, potatoes, broth, water and seasonings in a Crockpot. Cover and cook on low for 6-7 hours.
In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover and cook another 30 minutes.
Garnish with grated cheese.
**I used 3/4 t salt and still thought it needed more. If I ever find the right amount I'll write it down. It's still pretty runny for a cream soup after 30 minutes so you could let it sit longer. I actually like this soup better the next day so it's great as leftovers. It got 0 stars from my kids but Jonathan and I love it!
Monday, February 22, 2010
Chicken Broccoli Rice Casserole
This meal is a song in my head because my kids sing it: Chiiiiiicken Broccoli Rice Casserooooooooole. This is one of the few dinners that all of my kids will eat.
Layer the bottom of a 9x13 pan with cooked, cubed chicken. I don't have a specified amount. Sorry. Add cooked broccoli on top of the chicken. Again no amount. Top the chicken and broccoli with cooked rice (I cooked 1 1/2 cups of raw rice today and it seemed just right). Next comes the sauce:
1 can cream of chicken soup
1/3 c mayonnaise
1/4 c milk
Top with grated cheese and bake at 350 degrees for 30-45 minutes (covered with foil).
Layer the bottom of a 9x13 pan with cooked, cubed chicken. I don't have a specified amount. Sorry. Add cooked broccoli on top of the chicken. Again no amount. Top the chicken and broccoli with cooked rice (I cooked 1 1/2 cups of raw rice today and it seemed just right). Next comes the sauce:
1 can cream of chicken soup
1/3 c mayonnaise
1/4 c milk
Top with grated cheese and bake at 350 degrees for 30-45 minutes (covered with foil).
Tofu Veggie Stir-Fry
1 pkg extra-firm tofu
Drain thoroughly by slicing into strips and placing on paper towels. Put paper towels on top and set a cookie sheet on top. Let sit for 15 minutes. Change paper towels and repeat. Cube when drained.
2 TB soy sauce
1 TB rice vinegar
1 tsp sesame oil
Combine in a small bowl with the tofu. Let marinade for 5-10 minutes, while you prepare veggies. (Can also be covered and refridgerated for a few hours).
1-2 onions, sliced into wedges
1-2 carrots sliced
1-2 c sliced mushrooms
1 red pepper, diced
Handful of snowpeas and/or asparagus, washed
Several handfuls of fresh spinach
Heat oil in a large skillet. Saute tofu (save marinade) over med-high heat until golden brown. Set aside. Saute onions and carrots until softened. Add other veggies, except for spinach. Saute until just softened. Add marinade, tofu, spinach and saute just until spinach is heated through. Add s&p. Serve over brown rice and eat with chopsticks, if you dare! Tastes great with melted swiss or provolone cheese on top. Can also season to taste with ginger.
If you're not a tofu fan, TRY THIS! Cube the tofu really small so it blends in more. Then if you still don't like it, you can probably substitute chicken in this recipe. Experiment, lots of possibilities with this healthy dish!!
Drain thoroughly by slicing into strips and placing on paper towels. Put paper towels on top and set a cookie sheet on top. Let sit for 15 minutes. Change paper towels and repeat. Cube when drained.
2 TB soy sauce
1 TB rice vinegar
1 tsp sesame oil
Combine in a small bowl with the tofu. Let marinade for 5-10 minutes, while you prepare veggies. (Can also be covered and refridgerated for a few hours).
1-2 onions, sliced into wedges
1-2 carrots sliced
1-2 c sliced mushrooms
1 red pepper, diced
Handful of snowpeas and/or asparagus, washed
Several handfuls of fresh spinach
Heat oil in a large skillet. Saute tofu (save marinade) over med-high heat until golden brown. Set aside. Saute onions and carrots until softened. Add other veggies, except for spinach. Saute until just softened. Add marinade, tofu, spinach and saute just until spinach is heated through. Add s&p. Serve over brown rice and eat with chopsticks, if you dare! Tastes great with melted swiss or provolone cheese on top. Can also season to taste with ginger.
If you're not a tofu fan, TRY THIS! Cube the tofu really small so it blends in more. Then if you still don't like it, you can probably substitute chicken in this recipe. Experiment, lots of possibilities with this healthy dish!!
PS...Not the most kid-friendly meal....BUT you might be surprised at what they'll eat!! Cam will eat everything but the red peppers and spinach. Both my kids love tofu!
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