This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it. If you like it sweeter, use 2/3 of a cup. Our grandson said it tasted like candy that way!
You don’t want to overcook it, or it won’t be as creamy when it is chilled. I find that 30 minutes of simmering is just right. If serving it warm, you might want to let it sit for a few minutes to thicken up first.
Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
When the rice is tender, add the butter and stir to melt. Remove from heat.
You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer? Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it! This recipe is a wonderful way to use those bags of garlic. I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator. Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making. It is so easy and very convenient!!!
This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
This is our favorite recipe for chili. If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each. Some of you might think it odd to add the cocoa powder or chocolate chips. However, this adds a richer taste and color to the finished product.
Rinse black beans. Put in pot and cover well with water. Bring to a boil. When the water boils, turn the pot off and let set for 1 hour. Drain beans, cover with fresh water and continue cooking until tender. Add to chili when the beans are tender.
Chili
While beans are soaking, brown beef and chorizo with onions, sweet pepper, garlic, and oil in a Dutch oven.
Add remaining ingredients (except black beans) and simmer for a couple of hours. Add water as needed for the consistency that you desire. Add black beans when they have finished cooking. This is even better if made the day before and reheated.
Recipe Notes
If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each.
This recipe is super easy and tastes fabulous! Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat! This is adapted from a recipe I found online: http://www.recipetineats.com/soft-no-knead-dinner-rolls/
Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
Add liquid ingredients to dry ingredients. It will resemble the texture of a brownie batter. Spray some plastic wrap with nonstick spray and cover bowl. Set aside to rise for about 1 1/2 hours or until almost tripled in volume.
Line a baking sheet with parchment paper.
Sprinkle flour on counter where you will be working. Punch down dough to deflate. Scrape dough onto flour. Work enough flour into dough to form a log shape. Cut into quarters, then cut each quarter into thirds, to get 12 pieces of dough.
Shape into rolls and place on baking sheet as you work. http://www.recipetineats.com/soft-no-knead-dinner-rolls/ has a video for how to shape the rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Set aside and let rise for another 35-45 minutes.
Preheat oven to 390F. Bake rolls for about 18 minutes, or until the rolls are a golden brown and the roll sounds hollow when tapped. Remove rolls from oven and brush with melted butter.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! You can buy the caramel in 5 lb. blocks. I get mine at a Mennonite store, but it is also sold on Amazon.
Cut caramel into slabs for easier melting and place into deep sided pan with butter and milk or half & half. Melt over medium low heat. Stir in cereal. Spread into greased 9" square pan and let cool.
If you would like, you can melt the chocolate chips over low heat and drizzle over the top. Refrigerate to set.
I am in love with this recipe for cavatelli. It is a denser noodle than I normally enjoy, but it is relatively small shapes that are much neater for children to eat than the long strands of spaghetti. It goes extremely well with a hearty marinara sauce with meat. It is also fun to make. I made this the first time with our 3 1/2 year old granddaughter and she loved helping with it! She also loved how they tasted!
The cavatelli can be made up ahead of time and frozen, before boiling, in a single layer on a cookie sheet. No need to thaw before cooking.
Combine all ingredients in a mixer bowl. (I used a Kitchen Aid stand mixer, but probably any heavy duty mixer will do.) Mix until ingredients come together to form a ball. It may be necessary to add a little more water, but start with this and check it after it starts to come together. You don't want it too sticky, but you don't want it too dry either. Wrap in plastic wrap and leave on counter for about 30-60 minutes for the gluten to relax.
Divide dough into 4 portions and keep all unworked portions covered with plastic except what you are working with.
Flour your work surface and roll the first portion of dough into a long rope. Keep working on it until it is about 1/2" thick. Use a pastry scraper or knife, cut into somewhat equal lengths of about 1/3-1/2".
Flour your work surface. You can use a sushi rolling mat, a gnocchi board or just onto a cutting board or other work surface. I prefer the sushi rolling mat. I got mine on Amazon for $5. I can place a few pieces on the mat at a time.
Then using a pastry scraper or the back of a knife or even your thumb, press down on the pieces of dough and pull back. The dough will make a roll back on itself to make a cute tube shape.
Continue working the rest of the dough until all of it has been shaped into cavatelli.
You can go either direction on the sushi mat or the gnocchi board to get the pattern you desire. I like going the long way on the sushi mat.
Meanwhile, bring a pot of water to boil and add sea salt liberally. I also added some olive oil to prevent the pasta from sticking together.
Boil the cavatelli for a few minutes, then remove from water.
This is excellent served with a hearty marinara sauce with meat and cheese.
I was looking through various pasta recipes today, and they were all basically the same: flour, eggs, salt, some with or without oil or water… But a comment on one of the recipes really struck me. It was saying that they prefer this recipe over the one that they were reviewing because it was so much easier to handle. I decided I needed to give it a try, so I made a batch of noodles as a side dish. I think these were the best noodles I have ever tasted in my life! And the dough was indeed very easy to work with. I am definitely going to make this recipe again!!!
Combine all ingredients in bowl of stand mixer until a ball of dough is formed. Wrap in plastic wrap and set aside for 30-60 minutes.
Process with Kitchen Aid pasta attachments.
Cook in boiling salted water for 2 minutes.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
Recipe Notes
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is the recipe my daughter-in-law gave me. She says that she tweaks the ingredients, such as salt, pepper and garlic. Also, she prefers more parmesan, but our son (her husband) prefers it this way, so it is a personal preference.
Melt butter in a saucepan and sautee garlic until tender. Add remaining ingredients and cook over medium heat, stirring, until cheese is melted and ingredients are blended.
