Sweet and sour chicken

I received a new cookbook for Christmas—it’s a family compilation by the Shaw family, 5 of whom I met blogging and now read and enjoy regularly on Facebook. Their mother Ruth Baird Shaw went back to college after her Methodist minister husband died and became a Methodist minister.  All the children are grown with grandchildren and are quite successful and interesting people—and they have collected in 2 editions, family recipes. With photos.  As I was browsing (always looking for the easiest and quickest) I noticed “Ricky and Lyn’s Sweet and Sour Chicken.” I think Lyn is Joan’s daughter. 

With only 4 ingredients and minimal prep, this looks like one I would take to a church pot luck.

8 boneless chicken breasts

1 8 oz. jar peach or apricot preserves

1 8 oz. bottle Catalina dressing

2 envelopes onion soup mix

Mix all ingredient except chicken breasts.  Place chicken in casserole dish.  Pour mixture over the chicken breasts.  Bake covered for 1 hour at 350 degrees.  Remove cover and bake an additional hour.

This was submitted by Joan Shaw Turrentine, and Carol Shaw Johnston who was the compiler of the cook book comments that she has made this recipe several times and usually splits the recipe among 3 pans and freezes 2 of them for meals later.  It freezes really well.

Keto Pancakes for breakfast?

I receive interesting daily e-mails from Warrior Made https://www.warriormade.com/   and Coach Tyler-- must have filled out a questionnaire some where, but most of the time I do make note of the exercises since he seems to do them in his living room and not the gym.  Today there was a recipe for Keto pancakes.  I know nothing about the Keto diet except it is low carb. (definition: “The “keto” in a ketogenic diet comes from the fact that it allows the body to produce small fuel molecules called “ketones”. This is an alternative fuel source for the body, used when blood sugar (glucose) is in short supply. Ketones are produced if you eat very few carbs (that are quickly broken down into blood sugar) and only moderate amounts of protein (excess protein can also be converted to blood sugar) . https://www.dietdoctor.com/low-carb/keto#what-is-keto )

So I looked at the recipe https://www.warriormade.com/content/diet/keto-pancakes/and see it has less protein than regular pancakes, so I don’t think I’ll use this one—made with cream cheese and almond flour).  I’ve been researching a higher protein diet for the elderly combined with resistance to improve joint and muscle health.  Not ready to write my conclusions yet, but the medical research show it is important.

https://academic.oup.com/ajcn/article/106/4/1078/4651887

https://www.researchgate.net/publication/322897813

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6249766/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2612691/

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6322793/

https://www.ncbi.nlm.nih.gov/pubmed/28977347

Not that I frequently make pancakes, but they do sound good on these cold mornings—or evenings with creamed chicken, right?

The recipe search

Who has a breakfast potato sausage casserole recipe that uses NO prepared/frozen potatoes, NO Campbell's soup? I've made something up, but would prefer a recipe. I have even gone back to my 1942 Inglenook Granddaughter's Cook Book (found a potato dish recipe by the grandmother in-law of my college roommate, Mrs. Charles Weybright, Syracuse, IN),  Taste of Home annual editions, and old recipes from the 1960s recipe cards from my mother's friends in extension. Potatoes are cheap and nutritious, but rather expensive if you buy them prepared.

Here’s what I’ve made up—expecting 8-9 for brunch on the 6th. I saw a video using instant mashed potatoes and borrowed the idea.

Sausage potato egg breakfast casserole with parmesan cheese

Ingredients: 1 lb roll sausage, peppers and onion, 8 Idaho potatoes, 1 pint sour cream, Panko (break crumbs), parmesan cheese shredded, 8-9 eggs. 10 x 14 pan or dish, 400 degree oven

1 lb roll of cooked crumbled sausage placed in 10 x 14 casserole

Add some red and yellow chopped peppers, and about ½ cup chopped onion--optional

8 cooked and mashed large potatoes mixed with pint of light or regular sour cream.

Spoon the potato mix on top of Sausage

Mix 1 cup Panko with 8 oz. shredded parmesan cheese and sprinkle over the potatoes.

Bake 10 minutes at 400 degrees

Make 8 or 9 indentions with a wooden spoon

Crack 8-9 eggs into the indentions

Salt and pepper to taste

Bake for another 30 minutes at 400 degrees

If I had any patience

 

Wouldn’t this be great for a holiday decor?  Of course, I’d probably smack the hand that tried to nibble and spoil my work of art. Easy, simple and not expensive.

Coach Tyler’s recipe for whipped cream

Pumpkin Spice Whipped Cream

Prep Time: 5 minutes | Serves: 10-12

Ingredients:

• 1 pint heavy whipping cream
• ½ cup pumpkin puree
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla extract
• ½ teaspoon maple extract
• ¼ cup granulated swerve

Instructions:

1. Using an electric mixer, whip heavy cream, granulated swerve, vanilla extract and maple extract until stiff peaks form.
2. Gently fold in pumpkin puree and spices until well combined.
3. Serve immediately or store in the refrigerator until ready to use.

I always wonder what do you do with the rest of the puree.  It’s healthy, so I suppose you could add to other recipes, or even gravy, but I don’t need those treats anymore than I need whipped cream!

Warrior Made website:

“Spices are what really help make dishes unique and add amazing flavor. As with most kitchen spices, nutmeg is a carminative that aids in digestion, and can help with those uncomfortable tummy troubles that pop up from time to time. It is also has anti-inflammatory and antimicrobial benefits.

Helpful trace minerals found in nutmeg include potassium, calcium, iron and manganese, and it also contains antioxidants, Vitamin C and some B vitamins. Who would have thought a dash of nutmeg could have all that! “

Quick and Easy 15-Minute Sautéed Chicken Breasts with Mustard and Tarragon

Prep and Cook Time: 15 minutes—[that said I always have trouble getting this right—haven’t tried it yet—and I usually skip the garlic]. From the newsletter of The World’s Healthiest Foods, which I enjoy because of the good research and documentation, and a minimum of trendy opinion.

Ingredients:

• 1 medium onion cut in half and sliced medium thick
• 5 medium cloves garlic, pressed
• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 TBS Dijon mustard
• 1 TBS + 1/2 cup chicken broth
• 2 tsp honey
• 1 TBS chopped fresh tarragon (or 1 tsp dried tarragon)
• 2 TBS chopped fresh parsley (or 2 tsp dried parsley)
• salt and white pepper to taste

Directions:

1. Slice onion and press garlic and let sit for 5-10 minutes to bring out their hidden health benefits.
2. Heat 1 TBS broth in a 10-12 inch stainless steel skillet. Healthy Sauté onion in broth over medium heat for 2 minutes.
3. While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
4. Add mustard, 1/2 cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium-high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
5. While chicken is cooking, chop herbs and add at end with salt and pepper to taste.

Serves 4

Serving Suggestion: Serve with

• Mediterranean Swiss Chard

Itsy bitsy yummy snack muffins

I make these in several flavors but today it is chocolate oatmeal. I don’t like to measure, so I use a cake mix for the basic dry ingredients.

1 box of Devil’s Food cake mix (at Marc’s this is $1.19)

1/2 cup of coconut oil, melted

1 egg

1 cereal bowl (I didn’t measure) of cooked oatmeal (about 1 minute in the microwave) made with quick-cook oats, mixed with two scoops of dark chocolate powder and a little sugar

Mix the oatmeal, egg/shortening and cake mix; will be stiff.  Spray the mold/cups of a mini-muffin tin, put about a rounded teaspoon of batter in each and bake at 350 degrees for 10 minutes.

This makes about 30-36 little muffins, depending on how much batter you use.  I’ve also made this using mashed potatoes (can’t taste it); also tasty is yellow cake mix using apple sauce and chopped walnuts or dried cranberries. I’ve also used a spice cake mix with a jar of baby food carrots and raisins.

If you need them to be a little sweeter, sprinkle with powdered sugar.  Freeze, then take out 2 for dessert, and they won’t make you fat.

Sorting through old recipes

The painters have finished; bookshelves are put back. I'm going through some loose recipes, pitching most, especially if they need cans of concentrated soups to make them taste good or I haven't tried them in 15 years of saving.

Here's a keeper. I made it for Christmas Eve 1996, "Light Baked Potato Soup." It's called light because the original had about 1100 calories a bowl, and this is 385. Best potato soup I ever ate and very hearty. The chef's index is still up on the web, so here it is. http://www.cafecreosote.com/recipe1.php3?rid=269

This is supposed to be similar to Houlihan's potato soup--which I've never tried and don't know if it is still on the menu. But if it is, it's over 1000 calories and you can't have dessert!

Some are just too cute to pitch. Like my daughter's hand printed (maybe 7th grade?) recipe for Chocolate Delight with a French Christmas carol. A recipe typed (manual) on Mrs. Robert F. Kennedy's note stationery given to me by Lynne Wilburn for Chocolate Cake (I'm seeing a theme). A hand written recipe on yellow lined paper for “Pumpkin Pie Squares” with a "to Olive from Meredith" note. "Refrigerator Pickles" recipe dated 9-4-96, probably my mother's on my dad's note paper. A pre-1989 Thanksgiving card from my sister with a Cranberry relish recipe in it. "Bus tour casserole" hand written by me from my mother's collection which I think was from a tour she and my sister took to New England. And a few from my "crunchy" days in the 1970s when my family was forced to eat a FLOTUS type menu.

This wasn’t in the pile, just like seeing Mom’s handwriting.

Spaghetti and meatballs—healthy in modest portions

“Thanks to the iron and protein from the beef, lycopene from the tomato sauce and energy-producing carbs from the pasta, this dish is a healthy trifecta. If you stick to modest portions and lean beef, you can enjoy its benefits without overdoing it. Limit yourself to three ounces of meat and a cup of cooked pasta per serving. Pump up the health benefits by using whole-wheat pasta and adding mushrooms to the meatballs to add fiber and cut fat.”

This was on one of those ubiquitous internet lists, “10 foods that are healthier than you think.”  I thought I’d stop while I was ahead. Beef has become so expensive, it’s not difficult to “stick to modest portions.” With a nice green salad with lots of veggies, and maybe some garlic buttered bread,  this is my idea of the perfect mid-winter dinner.

Martha and me

If you wake up in the middle of the night (and can change rooms) turn on Martha Stewart. The other night she made a roux (white sauce) out of sour cream and flour. That was it. So I tried it on Christmas Eve, and it's so simple and tastes really good on hot vegetables. A bit more pizzazz. She said you can add it to hot broth (when making soup) and the sour cream won't separate.

I’ve checked the internet to see if this is listed, but didn’t see it. Really, it wasn’t a dream.

French toast sticks

I made a breakfast casserole (eggs, bread cubes, ham, Half n Half) and had a lot of crusts left over, so I googled the dilemma, “what to do with bread crusts” and found this.  I had some cinnamon/sugar mix left from making snickerdoodles the other day, so it solved 2 problems.

Here’s a nod to fall—Pumpkin Butter for your toast

Pumpkin Butter

Pumpkin lovers will love this simple low fat pumpkin butter recipe which is so versatile to use, and deliciously good for you.

Ingredients

• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple cider or juice
• 1 cup packed brown sugar
• 2-3 cinnamon sticks
• 1-2 tsp pumpkin pie spice

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes 3 3/4 cups

The next time you plan to freeze some hamburger

Put it in a zip lock bag, flatten, and score gently so pieces can be broken off for your recipes or sandwiches.

Ham sandwiches for a crowd

BEST HAM SANDWISHES YOU'LL EVER HAVE!!!
2 -12 packages of sweet Hawaiian rolls (the small dinner roll looking ones)
1 1/2 lbs of Virginia ham (NOT honey ham)...
12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
Directions:
You will need two 9 x 13 pans. Place the bottoms of 12 rolls in each pan. Place ham (about 2 shaved slices or so) on the rolls. Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich. Put the dinner roll tops on. In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or over night. (If you want to bake them right away, you can also.) Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature. Enjoy!

Strawberry Butter Cream Cake

We’re having our couples group on Saturday evening; might try this.

• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Cup Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Butter cream Frosting (see below)
• Garnish with whole and halved strawberries
Preparation
1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.
To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.
Strawberry Buttercream Frosting
Ingredients
• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
Preparation
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)

Pudding from Scratch

I do use boxed and instant pudding, but this is much healthier.  I have some dry milk on hand, it’s too cold to go outside, so maybe I’ll try this today.

Ingredients

• DRY MIX:

• 4 cups nonfat dry milk powder

• 2-2/3 cups sugar

• 1-1/3 cups cornstarch

• 1 to 1-1/3 cups baking cocoa

• 1/2 teaspoon salt

• PUDDING (for each batch):

• 2 cups milk

• 1 tablespoon butter

• 1/2 teaspoon vanilla extract

Directions

1. For mix, sift together all ingredients. Store in an airtight container or resealable plastic bag.
2. For pudding, combine 1 cup mix with milk in a saucepan. Bring to a boil, stirring constantly. Stir in butter and vanilla. Pour into individual serving dishes. Serve warm. Yield: 9 batches (4 servings per batch).

Powdered milk and dry milk are actually the same product; dry milk is simply another name for powdered milk. Powdered milk is made from milk that has been dehydrated until it achieves solid form.
Read more: http://www.ehow.com/facts_5814997_powdered-milk-vs-dry-milk.html#ixzz2sjYEAdc2

I eat orange peel

I eat an orange every day.  About every third orange, I slice the peel, put it in a small amount of water and zap it in the microwave, drain, and do it again and drain.  Then I soak it in sugar water for a day.  Sometimes I save that water for my tea. I drain the water and sprinkle the peel with sugar and keep it in the frig in a closed container, where I munch a few slices a day for something tangy and sweet (much less sugar than a piece of candy). I used to let the slices dry out and then sugar them, but it didn’t really change the taste.  If I were serving them at a party as sugared orange peels, I’d probably do it the right way.  I don’t think I’ve discovered all the health benefits that this web page reports (lower cholesterol, anti-inflammatory, weight loss), but at least I haven’t had a cold in 18 months, which is pretty unusual for me.  Or it’s a fluke.  Either way,I’ve become rather fond of the peels.  I sometimes chop them (after I’ve prepared them) in small pieces and add to fruit salads.

http://www.nutrition-and-you.com/fruit-peel.html

Always read instructions for cleaning the peel.

White sauce mix

This morning I was reading a recipe for a broccoli cauliflower casserole.  It needed TWO cans of cream of celery soup and TWO 8 ounce cream cheese packages, plus a cup of shredded cheddar.  Oh my.  The calories.  The salt.

Instead of dumping 2 cans of cream of something on your vegetables or noodles for your next casserole, keep this easy white sauce mix on hand.  If you need something a little  richer, I’m guessing a 3 oz. cream cheese would do the trick.

White Sauce Mix

2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoons salt
1 cup butter, margarine or shortening

In a large bowl mix well dry milk, flour and salt. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Store in an airtight container. If using butter, store in the refrigerator. If using margarine or shortening, will keep on the shelf in dry weather for up to 6 months.

White Sauce
In a small saucepan combine 1/2 cup White Sauce Mix, 1 cup water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir over low heat until smooth and hot. Makes about 1 1/2 cups.

Cheese Sauce
Add 3/4 cup shredded cheese after White Sauce thickens.

Curry Sauce
Add 1 teaspoon curry powder to thickened White Sauce.

Alfredo Sauce
Make White Sauce from White Sauce Mix. To every 1/2 cup White Sauce add 2 to 4 cloves garlic, pressed, 1/2 cup grated Parmesan or Romano cheese and 1 cup light cream. To cooked and drained hot pasta, add Alfredo Sauce ingredients, one by one, mixing and tossing well after each addition. Serve immediately.

Mac and Cheese
Combine 1/2 cup White Sauce Mix, 1/2 cup grated Cheddar cheese and 1 cup milk. Pour over hot, drained, elbow macaroni. Toss well.

Hillbilly Housewife has low cost recipes from scratch.

Roasted beet soup

While shopping this morning I bought a bunch of beets with very nice leaves.  I’ve already cooked and eaten the beet leaves (with butter and salt for breakfast), so now I am roasting the beets hoping to make beet soup.  I didn’t have a recipe so I googled my desire, and found this.

There’s so much good stuff in beets why wouldn’t you make this all the time? Beets, chard, spinach and quinoa are part of the chenopod family—I didn’t know beets and swiss chard were related, although a look at the leaves should have given me a hint.

So I’m cooking some chicken thighs to make the broth, that way I don’t have the expensive and salt of the purchase kind.  I like to cook them with the skin and bones on because it has a much richer flavor.

Ingredients:

• 3 large red or yellow beets, trimmed, leaving 1 inch of stem
• 1 1/2 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1/4 yellow onion, chopped
• 4 cups chicken, beef or vegetable broth
• Salt and freshly ground pepper, to taste
• 1/2 cup crumbled feta cheese
• 2 Tbs. coarsely chopped fresh dill

Directions:

Roast the beets
Preheat an oven to 350°F.
Put the beets in a baking dish and drizzle with the olive oil, turning them to coat well. Roast until the beets are easily pierced with a fork, about 1 hour. Remove from the oven. When the beets are cool enough to handle, peel and coarsely chop them.

Note: I roasted mine wrapped in aluminum foil.  Less messy that way. Roasted beets are really delicious—very sweet.

Cook the soup
In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, about 2 minutes. Add the beets and broth and bring to a simmer. Reduce the heat to low and cook for about 10 minutes to blend the flavors.

Puree the soup
Using a food processor or blender, process the soup to a smooth puree. Serve warm or, for a chilled soup, let cool to room temperature, transfer to an airtight container, and refrigerate for at least 2 hours or up to 24 hours.
Adjust the seasonings with salt and pepper. Ladle the soup into bowls, garnish with the cheese and dill and serve. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

Magic Chicken and Biscuit Casserole

Yield: 8 servings
4 Tbsp butter
2 chicken breasts, cooked and shredded (I’m going to use left over turkey from Thanksgiving)
Up to 2 cups mixed vegetables (can use frozen, fresh or a mix)...
¼ onion, diced small
1/2 cup shredded cheddar cheese
2 cups reduced fat biscuit mix
1 ½ cups skim milk
1 ½ cups chicken broth
2-3 chicken bouillon cubes (if using canned broth, use all 3)
1 can fat free cream of chicken soup

Heat oven to 350° F. In a 9X13 dish, place butter in cubes and allow to melt in the oven.

Heat the broth and dissolve the bouillon, set aside.

Remove the dish from the oven and layer chicken on top of the butter, do not stir.

Place your favorite mix of vegetables and onions on top of the chicken, do not stir (I used corn, green peas, carrots, spinach and bell pepper).

Top with the cheese, no stirring! Combine the biscuit mix and the milk, pour over the top and again, do not mix!

Mix together the broth and the cream of chicken soup, pour THIS over the top of everything, again, DO NOT STIR…yep, it looks like a mess, but bake for 45-50 minutes and the magic happens!

Remove when top is evenly browned and allow to sit for 5-10 minutes before serving. This is absolutely delicious!

By Cristal R. of SBC, Enjoy, seen at Gail’s Recipe Share