Recipes

Savory Italian Frittata

From Lindsay Ferguson

Ingredients:

1/2 tsp. dried basil leaves

1 Tbsp. fresh chopped sage leaves

1 Tbsp. grated parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

8 large eggs

1/2 C ham, fully cooked and diced

1 Tbsp. butter

1 small onion, finely chopped

1. Preheat skillet or electric frying pan to medium/high heat.

2. Crack and stir eggs in a separate bowl, then pour into skillet.

3. Let eggs get firm for a minute or two.

4. Add the rest of the ingredients by sprinkling them over the eggs.

5. Sprinkle cheese last on top of everything.

6. Cover and reduce heat to low/med.

7. Let cook for 8-10 min. or until egg is cooked all the way through.

Hootenanny Pancakes

From Lindsay Ferguson

Ingredients:

6 eggs

1 cup flour

1 cup milk

1/2 tsp. salt

3 Tbsp. butter

Powdered Sugar

Maple Syrup

Fresh strawberries (or other berries)

1. Preheat oven to 425.

2. Beat together eggs, milk, flour, and salt (can use blender).

3. Meanwhile, melt butter in a 9" x 13" glass baking dish in warming oven.

4. Remove glass dish and pur egg mixture into hot butter.

5. Bake for twenty minutes. Pancake will "grow" up sides of pan.

6. Cut into wedges and top with powdered sugar, syrup, and fresh berries.

Ricotta Blintzes with Berry Compote

Lindsay Ferguson - From The Finishing School

Ingredients:

Approx. 1 pint each raspberries, strawberries, and blackberries

6 T. sugar

2 t. fresh lemon juice

3 c. ricotta cheese

1 t. lemon zest

Pinch of salt

16 crepes (recipe follows)

3 T. unsalted butter

Directions:

In saucepan over medium heat, stir together berries, 2 T. sugar and lemon juice. Bring to simmer. Cook, stirring occasionally until most of berries have broken down, about 45 min. Remove from heat. Let cool to room temperature.

In bowl, stir together ricotta, 4 T. sugar, lemon zest and salt until well combined. Lay crepe on work surface. Place 3 T. ricotta filling in center of crepe. Fold 2 outer sides of crepe toward center so edges touch. Fold top and bottom toward center, slightly overlapping edges, to form rectangular blintz. Place seam side down on baking sheet. Repeat with remaining crepes and filling.

In large electric skillet, set on medium heat, melt butter. Working in batches, cook blintzes, seam side down, until golden and crispy. 2-3 min. Turn blintzes over; cook 2-3 min. more. Transfer blintzes, seam side down, to platter. Serve with berry compote.

Crepe Batter:

1 c. cold water

1 c. cold milk

4 eggs

 1/2 t. salt

1 1/2 c. flour

4 T. melted butter

Put the liquids, eggs, and salt into a blender. Add the flour, then the butter, Cover and blend on hight for 1 min. If bits of flour stick to sides of blender, use a rubber spatula to dislodge, and blend for 3-4 more seconds. Cover and refrigerate for at least 2 hours (this allows the flour particles to expand in the liquid and insures a tender, light, thin crepe).

Lightly rub 6 1/2 - 7 inch skillet with oil. Set over moderately high heat until pan is just beginning to smoke. Immediately remove pan from heat and pour 1/4 c. of batter into the middle of pan. Quickly tilt pan in all directions to run the batter all over bottom of pan in a thin film. Pour any excess batter that does not adhere to the pan back into the bowl. Return the pan to heat for 60-80 seconds. Then jerk the pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula and if the under side is a nice, light brown, the crepe is ready for turning. Lightly brown the other side for about 30 seconds. When they are done, slide the crepe onto a rack and let cook several minutes before stacking on a plate. Grease skillet again, heat to just smoking, and finish the rest of the crepes.

 Chicken Pot Pies

By Todd Wilbur, Top Secret Recipes (modified by Tracy Avery)

This recipe will make 6 servings using 16 oz. crocks.

Crust:

3 C flour

1 1/2 tsp. salt

1/2 C + 2 T. ice water

1 1/4 C. cold shortening

1/4 C. cold butter, cut into pieces

Prepare crust by sifting together the flour and salt in a medium bowl. Cut in shortening and butter using a pastry cutter. Add ice water and continue with pastry cutter until mostly mixed together. Turn out onto floured surface and mix with hands until flour is mixed in and dough is formed. Form dough into a disk shape, wrap in plastic wrap and refrigerate 1-2 hours.

Filling:

2 C sliced carrots

3 C frozen peas

1/2 C diced white onion

Rotisserie chicken, shredded

1 stick butter

2/3 C. flour

4 C chicken broth

1 1/2 C milk

1 tsp. salt

dash pepper

1 egg beaten

Steam carrots for 5 minutes. Add frozen peas ad onions and continue to steam for an additional 10-12 minutes or until carrots are tender.

While veggies are steaming, in a separate large saucepan, melt butter over medium heat. Remove from heat and whisk in flour until smooth. Add chicken broth and milk and continue stirring over high heat until mixture comes to a boil. Cook for an additional minute or so until thick, then reduce heat to low.

Add chicken, salt and pepper.

Add steamed vegetables to the sauce and simmer mixture over med/low heat for 4-5 minutes.

While filling simmers, roll out dough on floured surface. Using crock as a guide, cut dough into 6 pieces (make the dough about ½ inch larger around than the crock).

Spoon filling into each crock and cover with dough. Press dough firmly around edges so dough sticks to the crock. Brush some beaten egg on the dough of each pie.

Bake pies on a cookie sheet at 350 for about 20 minutes, or until lightly browned.

Chicken Noodle Soup

From Tracy Avery

In large stockpot, boil rotisserie chicken carcass, rough cut onion, carrots, celery, salt and pepper for about 4 hours or more.

Strain stock and discard everything else.

To stock, add chopped carrots, celery, and bay leaves. Let cook til veggies are tender. Add shredded rotisserie chicken. Add chicken base to taste. 10 minutes before serving, add egg noodles.

 Rotisserie Chicken Salad

 From Tracy Avery

2 C. Shredded rotisserie chicken

1/2 C. Chopped pecans

1/2 C. Chopped celery

1/2 C. chopped grapes (optional)

1/2 C. - 3/4 C mayonnaise (add til desired texture)

Season with salt and pepper (or try Onera or garlic powder)

Chicken Roll-Ups

Tracy Avery - From Kathy Swapp

2 C cubed chicken (can use rotisserie chicken, boiled chicken, or canned chicken)

1 - 3 oz cream cheese (or cream cheese with chives)

2 T parsley

1/4 C butter

1/3 Can cream of chicken soup (or another 3 oz cream cheese)

1 - 4 oz. Can drained mushrooms (optional)

Pepper

Mix together

Unroll 2 cans crescent rolls. Spoon mixture, roll and seal. Dip in butter. Roll in cornflake crumbs

(or bread crumbs).

Bake on un-greased cookie sheet @ 350 for 20-25 minutes.

Gravy: thicken chicken stock with cornstarch.

Fuji Apple, Walnut and Herb Salad with

Roasted Chicken

Tracy Avery - Recipe created by Cat Cora

Ingredients:

2 Tbsp. red wine vinegar

2 Tbsp. olive oil

2 Tbsp. plain yogurt

1 tsp. prepared mustard (such as Dijon)

1 Tbsp. finely grated lemon zest

2 tsp. lemon juice

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup walnut pieces

1 cup cored and chopped apple

2 Tbsp. Italian seasoning spice blend or dried dill

1 cup shredded cooked/roasted chicken (use leftovers)

To make dressing: In a medium bowl, combine the lemon zest, yogurt, oil, mustard, vinegar, lemon, salt and pepper, and mix well.

To make salad:In another bowl medium bowl, combine the walnuts, apples chunks, dill and cooked chicken, and set aside. Pour the dressing onto the apple mixture right before serving, and stir until blended. Arrange on serving plates and serve chilled.

Tex-Mex Stuffed Peppers

Stefanie Mausser - From Robin Miller

Ingredients

1 cup instant rice

1 tsp. olive oil

½ lb. lean ground beef

1 Tbs. Chili powder

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1-15 oz. can of Santa Fe Corn

1-15 oz. can of pink beans, drained and rinsed

½ cup sour cream

¼ cup chopped fresh cilantro

4 large bell peppers, trimmed, seeded and cut in half, lengthwise

½ cup shredded Monterey jack cheese.

Preparation

Preheat oven to 375. Coat baking dish with Pam. Cook rice.

Heat oil in large skillet over medium heat. Add beef and cook until not pink. Add seasons and cook for one more minute.

Add rice, corn, beans, sour cream & heat through.

Remove from heat and add cilantro.

Stuff peppers with beef mixture and arrange side by side in pan.

Top with cheese & bake until peppers are soft and cheese is golden and bubbly about 30 minutes.

 Sesame Noodles

Stefanie Mausser - From Rachael Ray

Ingredients

Salt, to taste

1 pound cappellini (angel hair pasta)

¼ cup low-sodium soy sauce

2 Tbs. tahini ((paste made from ground sesame seeds, you can find with the peanut butter at Whole Foods))

2 Tbs. toasted sesame oil

2 pinches cayenne pepper

2 cloves garlic, minced

1 inch gingerroot, peeled and grated, or 2 pinches ground ginger - fresh makes all the difference and it’s really cheap.

3 scallions, thinly sliced on an angle

1 large carrot, grated

Toasted sesame seeds, for garnish

Crushed red pepper flakes, for garnish

Preparation

Put a pot of water over high heat to boil. When it comes to a boil, add salt and pasta. Cook pasta according to package directions, until al dente.

Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic, and gingerroot in a bowl. Whisk until smooth.

Drain pasta and run it under cold water until noodles are chilled. Drain the cooled noodles well – give them several good, strong shakes.

Dump noodles into a big bowl with the sauce and combine until noodles are evenly coated. Add veggies and toss to combine; dump noodles onto a serving dish. Garnish with sesame seed sprinkles and a little crushed red pepper.

-Optional: I added ½ red pepper, sliced and chopped roughly and a few handfuls of roughly chopped sugar snap peas, and some roasted chicken I had leftover.

Homemade Bread

From Stefanie Mausser

Ingredients

2 cups of luke warm water

1 Tbs. salt

3 Tbs. sugar, honey or other sweetener of your preference

2 Tbs. yeast

2 Tbs. dough enhancer

2 Tbs. vital wheat gluten

3 Tbs. oil

Preparation

Mix all of the above ingredients together, then add 2 cups of bread flour. I use 2 cups of whole wheat flour here and then bread flour for the rest. Mix until combined. Then add 2-4 cups of bread flour just until barely tacky/ The consistency will be just slightly sticky, but not stick to your counter. Knead on high for 5 minutes. Divide dough in half and form loaves.

A few pointers on this if you are like me and have always had a difficult time with bread or rolls -

First, get the dough into a rectangular shape and then pull each side under kneading by hand to make sure to get all the bubbles out. Then when you think all the bubbles are out, form into a rectangle and pinch the bottom of the loaf together along the middle. Spray cooking spray on 2 bread pans and flip the loaf over coating the loaf in the cooking spray. Put loaf right side up and pinch underneath if necessary. Cover with plastic wrap and let rise. For white bread, let rise about an inch above the pan. For wheat bread, let rise until it is the desired height. Cook at 400 degrees for about 20-25 minutes. Remove when top of bread is browned. My oven is hotter than most so I cook it at about 390 for 15 minutes. Cool for a few minutes before you let it out of the pan. You may need to slightly pull a knife through the sides in case it sticks.

- I have yet to try it, but my mom said you can also had powdered milk to get even more nutrition in.

Marinated Chicken

From Kim Knapton

8-10 skinless, boneless chicken breasts

2/3 cup                   Teriyaki Sauce

2/3 cup                                    Italian Salad Dressing

2/3 cup                                    Laury’s Mesquite Lime Marinade

Lemon Pepper

Mix the teriyaki sauce, Italian salad dressing and mesquite-lime marinade together in zip loc baggie. Add chicken. Marinade 6-24 hours.

Grill chicken, while grilling chicken sprinkle with lemon pepper.

Use chicken for main course in meal with rice, potatoes, veggies, etc. Can also use chicken for chicken sandwiches.

Chicken Sandwiches

By Kim Knapton

Cut marinated chicken into slices, place onto rolls, put a slice of cheese such as provolone or Swiss. Add condiments like lettuce, tomato, mayo, etc. Enjoy.

Chicken Enchiladas

By Kim Knapton

4 large marinated chicken breasts, cut into cubes

12 tortillas

2 cans cream of chicken soup

1 pint sour cream

1 can slice ripe olives

1 small can mild chopped green chilies (drained) – you can use 2 cans, you can also use medium or hot green chilies to make it spicier

2 cups Monterey Jack cheese

2 cups cheddar cheese

In a large bowl combine soup, chilies, olives, sour cream, and Monterey Jack cheese. Remove 2 cups mixture and add to diced chicken. With remaining mixture (without chicken) spread about ¼ cup on bottom of 9 x 13 pan. Place mixture with chicken in tortillas and roll up tightly. Place in prepared pan. Spoon the rest of soup mixture over top. Cover with cheddar cheese. Cover pan with foil. Bake at 350 degrees for 40-45 minutes until hot and bubbly. This can be made one to two days ahead.

Sourdough Starter

By Ashley Palmer

I prefer to make sourdough using whole grain flour. The best and most successful starter seems to be from whole grain rye flour. But once the starter is made, you can use any kind of flour you desire. Making sourdough bread is a good way to use and rotate your food storage wheat.

To begin: Mix 2 cups of flour with two cups of filtered water in a clean bowl.  Cover with cheesecloth or a light towel and leave in a warm place.

Everyday, for the next 7 days: transfer to a clean bowl, add 1 cup of flour and enough filtered water to make a soupy mixture. Cover, and leave in a warm place.  

After 7 days, the starter should have gone through the bubbly and frothy stage, and should smell yeasty. You are now ready to make sourdough bread!

Here are a few fun recipes to get you started:

Sourdough Bread: (Adapted from Nourshing Traditions by Sally Fallon) Ingredients: 2 Quarts sourdough starter 1 cup cold water 2 TBSP Salt About 13 Cups flour To make: Mix starter with water and salt. Once salt is dissolved begin adding flour and mix until you get a doughy consistency (you can use your food processor). You can add an additional ½ cup of water if it is too firm.  Arrange into loaves. Cover the loaves with plastic wrap or wet cloths, allow to rise for about 8 hours or overnight. If it is warm, it might only take 4 hours to rise, depending on temperature. Bake at 350 degrees for about one hour.

Sourdough Crepes: (from sarahs-musings.blogspot.com) 1 cup sourdough starter 2 eggs 2 Tablespoons melted butter 1/4 teaspoon sea salt 1/4 - 1/2 cup of milk extra butter for cooking Whisk all ingredients in a bowl.  Add milk until it reaches a very smooth, thin batter consistency, I normally use about 1/3 cup of milk but depending on the consistency of your starter, you might use a bit less or a bit more. In a frying pan (about 8" - 10" is perfect) heat the frying pan over medium high heat. Once hot, add a teaspoon or so of butter, allow it to melt quickly and then immediately pour in 1/4 cup of crepe batter, tilting the pan with a circular motion to allow the batter to coat the bottom of the pan and create a circle of crepe. Cook the crepe for about two minutes, until the bottom has splotches of light brown.  With a spatula, very carefully loosen the crepe and flip over.  Cook for about 30 seconds.

Sourdough Pancakes: (from Kitchenstewardship.com) Ingredients: 1 cup sourdough starter 1 cup whole wheat flour ½- ¾ cup milk depending on desired thickness ¼ teasp. Salt 1 tbsp baking powder 2 eggs, beaten 2 tablespoons melted butter 1 teaspoon vanilla ½ teaspoon cinnamon To Make: The night before you want to make pancakes, combine the starter, flour, and milk in a bowl. Cover, and let it soak at room temperature for at least seven hours. In the morning, preheat your griddle, then stir the flour mixture, beat two eggs in a separate bowl and add to batter, then add the rest of the ingredients. Let batter rest for 5 minutes, then… MAKE PANCAKES!

Homemade Yogurt

By Ashley Palmer

Although it might seem daunting at first, homemade yogurt is a good way to save money, and ensure that your yogurt has nothing but the highest quality ingredients, with no preservatives, and no chemicals.

(learn to make homemade yogurt and cheeses, from one of my favorite websites:

http://biology.clc.uc.edu/Fankhauser/Cheese/cheese.html)

To make yogurt you will need:

 1 gallon of milk (I prefer whole, raw milk, but any kind will do. I’ve never tried using powdered milk,                                     and I’m not sure if it will work.

4 1-quart canning jars

Ice chest or cooler

1 cup of high-quality plain yogurt (I’ve used Dannon Naturals and Brown Cow. Both work well.)

Large pot

Candy thermometer (optional, but very helpful)

First thing: boil canning jars in a covered pot with about one inch of water for about 10 minutes (you want the jars sterile on the inside). Once you are done boiling the jars, be very careful not to touch the insides of the jars or the lids, so that they will stay sterile.

Pour the gallon of milk into a large pot (do not use aluminum, it can leach into the milk) and warm over medium heat until it reaches 185 degrees (or when it has started boiling/bubbling for a few minutes, do not let it overboil)

Fill your sink with cold water. Place the pot in the cold water to cool it down, stirring while you cool. Once the milk is below 130 degrees (or you can stick your finger in it for about 8 seconds)remove it from the sink.  Mix one cup of yogurt and one cup of the warmed milk in a separate bowl. Slowly add the mixture back to the pot, stirring well.

Pour the milk mixture into the jars and secure with lid. Put your jars in the cooler with warm (130 degree) water filled up to just below the neck of the jars. Keep in the closed cooler for about 3 hours. Refrigerate immediately. When you first open the jar of yogurt, remove one cup of it for your next starter and place in a smaller jar.

Use with recipes, or enjoyed as a snack, sweetened, with fruit.  Yogurt will last for 3 weeks – 1 month in the refrigerator.

Beef Noodle Bake 

(recipe from the Stake RS Education Day Jan 2010)

• 1 lb ground beef
• 1 tsp. salt
• dash pepper
• 1 pint sour cream 
• 1 16 oz pkg egg noodles
• 1 tsp sugar
• 1  26 oz. bottle spaghetti sauce
• 1 small onion or 1/4 C dried onion
• 1  8 oz. pkg cream cheese
• 1 1/2 C grated cheddar cheese

Directions:

Cook ground beef and onions, add seasonings and spaghetti sauce. Cook noodles according to directions on package and drain. Blend sour cream and cream cheese misture, adding meat mixture last. Top with shredded cheese.

Bake @ 350 for 30 mintues.