Chicken Vegetable Soup (Aunt Diane)

28 oz can of low sodium diced tomatoes, undrained 

2 Cups low sodium, reduced-fat chicken broth 

1 C Frozen Corn 

2 Ribs Celery, copped 

6 oz can tomato paste 

1/4 c. dry lintels, rinsed 

1 T. Worcestershire sauce 

2 t. dried parsley flakes 

1 t. dried marjoram 

2 cups cooked chicken breast (chopped or shredded {diane shredded it}) 

Combine all ingredients in slow cooker except chicken. Cook on low for 6-8 hours and put chicken in at end of cooking time.

Grandma Mildred Ruth Snyder's Peanut Butter Cookies

 Cream together:

½ c. butter 

½ c. peanut butter

½ c. sugar

½ c. brown sugar 

1 egg

 

Add to above and mix well:

1 ¼ c. flour

¾ t. soda

½ t. baking powder

¼ t. salt

 

Roll into balls and place on greased cookie sheet.  Flatten with fork

Bake 375 deg for 10-12 minutes.

Grandma Mildred Ruth Snyder's Molasses Ginger Cookies

This was my Grandmother Snyder's cookie recipe that we all loved. She would put them in a tin box lined with wax paper in the fridge and they always stayed soft and yummy. 

Cream:

1 c. shortening

1 c. brown sugar

 

Add and stir well:

1 c. molasses

 

Mix then add to above:

1 c. buttermilk

2 t. soda

 

Sift together and add to above:

3 c. flour

1 t. salt

1 t. ginger

1 t. cinnamon

 

Add: 1 T. vinegar to above

Add: 1 ¾ c. - 2 c. more to above, but keep a soft dough, do not let it get dry.

 

Cover and chill for a few hours or overnight.

Roll small amount of dough at a time (keep rest chilled in refrigerator, cut with cookie cutters.  Place on greased baking sheet. Sprinkle with sugar if you want. 

 

Bake 350 deg. for 8-10 minutes. Make sure you cook them all the way done or otherwise they will be really chewy. 

 

Fish and Chips

 Hands down the best fish and chips you'll ever have! So so so yummy!

CHIPS

Use Russet or Maris Piper Potatoes (Maris Piper are available in Europe)

Peel potatoes.

Cut potatoes into fries/chips.

Rinse in bowl with cold water until water is clear about 3 minutes. 

Cook fries in salty boiling water until almost done.

Put in refrigerator for a few hours.

Heat up oil. (Best to cook in Avocado Oil or beef drippings).

Cook cold fries in hot oil. About 300 degrees F. or 150 degrees C.

Take fries/chips out of oil.

Cook again at 350 F./180 C. until desired crispiness.

Drain off oil and salt. 

Eat! Yummm!

FISH

Use Halibut, Cod or a white fish.

Cut fish in desired size pieces.

Lightly salt fish 1 hour before cooking, then refrigerate.

1/3 cup sifted rice flour

2/3 cup sifted self-rising flour

Pour in apple beer, regular beer, or vodka (vodka makes it super crunchy) until you get to a double cream consistency.

Dip fish in a mixture of flour, salt and pepper.  

Then dip fish in the batter.  Drain off excess.

Fry at 300 degrees F. or 150 degrees C.

MUSHY PEAS

This is a British side dish for Fish and Chips

1 diced banana shallots saute'd in butter. 

Slightly boil about 2 cups of peas with a small amount of mint.

Add cooked peas to shallots and cook.

Add salt and pepper and a little cream (about 2 tablespoons?)

Mix. 

Eat with fish and chips.

TARTAR SAUCE

This yummy tartar sauce is so good with fish, shrimp, crab cakes and even roasted veggies. It's also healthier than what you buy at the store.

This recipe makes about 3/4 cup.

Ingredients:

1/4 cup organic greek yogurt

1/4 cup organic mayonnaise

1 dill pickle, chopped very small (about 3 tablespoons)

1 T. fresh lemon juice, plus more to taste

1 T. capers

1 T. chopped fresh dill or 1 tsp. dried dill

1/2 to 1 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Salt and fresh ground black pepper

Instructions:

1. Combine the mayonnaise pickles, lemon juice, capers dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.

2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. 

3. Keep, tightly covered, in the refrigerator for one week. 

Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers. 

Green Veggie Salad

Here is a yummy way to eat Brussels sprouts, green beans, and asparagus with a bit of bacon and red onion. The vinaigrette adds a great flavor that you will enjoy.

Vinaigrette:

1/4 cup Champagne vinegar (or rice vinegar if you don't have Champagne vinegar)

2 tsp. Dijon mustard

1 tsp. kosher salt

1/2 tsp. pepper

1/2 cup olive oil

1 tsp. sugar or preferred sweetener

Green Veggie Salad:

8 bacon slices

1 lb. Brussels sprouts, trimmed and halved

1 lb asparagus, trimmed

1 lb. French beans, trimmed and blanched 

1/4 cup sliced small red onion

1 cup walnut halves - raw or roasted (optional)

Prepare vinaigrette: 

In a small bowl, whisk together all ingredients.

Prepare Salad:

Cook bacon until crisp. Cruble bacon; set aside. Preheat oven to 400 F. Toss Brussels sprouts with olive oil and salt and pepper. Transfer sprouts to large baking pan. Roast at 400 F for 10 minutes. Add asparagus and green beans to pan; roast 10 minutes or until caramelized. Let cool, then cut beans and asparagus into bite-size pieces.

Combine the roasted vegetables, bacon, red onion, and walnuts with the vinaigrette. Makes 8 servings. 

Feta cheese could be added for an extra kick. 

Homemade Tartar Sauce

This yummy tartar sauce is so good with fish, shrimp, crab cakes and even roasted veggies. It's also healthier than what you buy at the store.

This recipe makes about 3/4 cup.

Ingredients:

1/4 cup organic greek yogurt

1/4 cup organic mayonnaise

1 dill pickle, chopped very small (about 3 tablespoons)

1 T. fresh lemon juice, plus more to taste

1 T. capers

1 T. chopped fresh dill or 1 tsp. dried dill

1/2 to 1 tsp. Worcestershire sauce

1/2 tsp. Dijon mustard

Salt and fresh ground black pepper

Instructions:

1. Combine the mayonnaise pickles, lemon juice, capers dill, Worcestershire sauce, and mustard in a small bowl and stir until well blended and creamy.

2. Season with a pinch of salt and pepper. Taste, then adjust with additional lemon juice, salt, and pepper. For the best flavor, cover and store in the refrigerator for at least 30 minutes. 

3. Keep, tightly covered, in the refrigerator for one week. 

Cranberry Orange Scones (or whatever flavor you want)

Makes 8 scones

2 cups flour

2 teaspoons baking powder

 1/4 c. sugar

1 t. salt

4 T. butter cubed

1 T. orange zest

1 Cup crasins

3/4 c. heavy cream

preheat oven to 425

-in large blow, whisk together dry ingredients. cut in the butter and add the zest and craisins.

- make a well in center of dry mix and add the cream. mix until dough comes together. slightly dry texture. but not crumbly. add additional tablespoon or so if needed. 

- Transfer dough to floured counter

- knead for one min. form the dough into a round one inch thick. and use a knife to cut the round into 8 equal wedges. put wedges on parchment lined cookie sheet. 

- crush the wedges with heavy cream and bake for 15 min until the scones are golden brown and edges are lightly toasted

- once cooled, glaze

Glaze: 

1 1/4 c. powdered sugar

1 t. orange zest

1 T. orange juice

1 t. lemon juice

dash of salt

Rhubarb Custard Pie

 1,  9 inch pie crust

filling:

3 1/4 c. rhubarb cut into 1/2 inch pieces

3 T. flour

3/4 c. sugar

1/4 t. cinnamon

1/4 t. nutmeg

1/4 t. salt

2 eggs

1/3 c. heavy whipping cream

1 t. vanilla

preheat oven to 375

- roll out your pastry and put in plate and make crust

- whisk flour, sugar, cinnamon, nutmeg, and salt in bowl. whisk eggs, heavy cream and vanilla in another bowl. Add the wet ing to dry ing and whisk until combined. add rhubarb and fold together.

- pour into crust and smooth it out.

- put the pie on a cookie sheet. fold aluminum foil in half and creat a cover just around the edges of the pie crust, leaving the filling exposed. 

-place pie in oven. Remove the foil halfway through the baking time. bake until custard is fully set without a jiggle and the crust is golden brown. about 45 min. 

- let cool on rack for 50 min. then dust with powdered sugar right before serving. 

Best oven roasted pork ribs

 2 slabs pork ribs, silver skin removed

dry rub:

8 T. Coconut sugar

2 T. salt

1 T. chili powder

1/2 t. pepper

1/2 t. cayenne pepper

1/2 t. paprika

1/2 t. dried thyme 

1/2 t. onion powder

1/2 t. garlic powder

1-2 cups bbq sauce

- in a bowl, combine all dry ingredients and mix well. place each slab of ribs on a piece of heavy duty aluminum foil or double layer of regular foil. shiny side down. sprinkle each side of the ribs generously with dry rub. pat the dry rub into the meat. wrap the ribs tightly in the foil and refrigerate the ribs for min. of 8 hours or overnight. up to 48 hours. 

- when ready to bake, preheat oven to 250

- place the ribs (still in foil) on a foil lined cookie sheet, and bake ribs for 2 1/2 hours- 3 hours or until tender. 

- remove ribs from foil and place on another foil lined baking sheet. brush with bbq sauce and broil until charred and bubbly. 

homade japanese curry

 1 large onion, chopped

3-4  carrots chopped

2-3 potatoes chopped

2 lb chuck roast or chicken

salt

pepper

2 T. flour

2 T. oil

2 T. butter

8 cups water or beef broth

and 1 recipe of roux 

Home made japanese curry roux: yield 1 cup roux (for one recpie)

9 T. butter

3/4 c. flour

3T. curry powder

3 T. garam masala

3/4 t. cayenne pepper (if you want it spicy)

- in small sauce pan, melt butter over low heat

-when butter is completely melted, add the flour. stir to combine the butter and flour.

- soon the butter and flour will fuse and swell. Keep stirring because the rouz will easily burn. Cook for 15-20 min on low heat

-the roux will become light brown in color

-add garam masala curry powder and cayanne. 

- Cook and stir for 30 second and remove from heat. 

can be sotred in refrigerator for a month or freezer for 3-4 months

Sourdough and instant Yeast donuts (krispy kreme copycat)

Makes about 16 doughnuts

1/2 c. sourdough discard

3/4 c. c. whole milk 

1/4 c. sugar

2 1/4 teaspoon yeast

2 eggs, beaten

8 tablespoons butter, melted

3 1/3 c. flour

1 t. salt

Place the milk in microwave for 20 second. 

Pour milk into your mixer. stir in the sugar, then sprinkle yeast and gently mix in. let stand for 5 min til bubbly. 

melt butter and set aside to cool a bit

stir in the sourdough discard, eggs and butter and salt. 

add flour in 3 batches. and stir until combined. knead for 5 min until smooth. 

spray bowl and put dough in to rise over night(8 hours) or in the fridge for 2 hours. 

once ready, cut donuts and holes and lay them on parchment and cover and rise for an hour. 

heat oli to 350 medium heat. fry up!! about 1 min per side. 

let drain on cooling rack. 

Glaze recpie: 

3 cups powdered sugar

1/2 c. heavy cream (or a little less for milk)

1 T. vanilla

dash salt

homemade PB cups

Line mini muffin cups with mini muffin liners. 

 chocolate layer: 

1 cup chocolate chips

1 T. coconut oil

PB layer: 

1/2 c. natural Peanut butter

1/4 c. honey or maple syrup

2 T. coconut oil

pinch of salt

Melt chocolate layer in microwave carfuly. spoon in a small amount into each liner 

freeze for 15 min. 

in the mean time, melt the PB layer in microwave carefully and mix. pour a bit into each muffin liner on top of chocolate. 

Freeze 15 min. 

pour rest of chocolate on top of pb layer and freeze another 15 min. 

store in air tight container in fridge 

BEST french dip sandwiches

3 lb tri tip or other roast 

in bowl combine:

1/2 c soy sauce

2 Cups beef broth 

1 bay leaf

1/2 t. black pepper

1.5 t. rosemary

1 t. thyme

1.5 t. garlic powder

1 t. dried onion

Cook in crock pot on low for 6-8 hours. 

serve on hoagie rolls. 

"Cookie Balls" power balls

 Mix in mixer

2 cups oats

1 cup natural peanut butter

2/3 cup honey

1/2 c shredded unsweetened coconut

1/2-1 cup mini chocolate chips (or other mix ins like dried fruit or nuts)

1 scoop vanilla protein

2 Tablespoons hemp hearts

2 Tablespoons chia seeds

1 t. vanilla

dash or 2 of salt

combine all together and form into balls and refrigerate 

Gluten free Brownies

 2 Eggs

3/4 c. almond flour

1/3 c. coco powder 

1/4 c. water

1/8 t. salt

3/4 t. baking soda

1/2 c. honey

1 t. vanilla

1/2 c. chocolate chips

preheat oven to 325. 

spray a nonstick 9x9 and then add 2 strips parchment to fit inside the pan going opposite directions. 

in medium bowl, mix 1 whole egg and 1 egg yoke. 

add water, honey and 1 teaspoon of vanilla and stir

in another bowl, combine almond flour, coco powder, salt and baking soda. 

combine with egg mix. 

fold in chocolate chips. spread into the prepared pan and sprinkle with a few more chips. 

Bake for 30 min. 

you can eat immedately with ice cream and it will be a very soft gooey texture. or wait and it will harden a bit into soft brownie. 

Sourdough Pancakes

 1 C. sourdough start (it can be at the tail end of being bubbly)

1 1/2 c. milk

1 egg beaten

2 T. melted coconut oil

2 cups flour

2 t. baking powder

1 t. baking soda

2 T. sugar

1 t. salt

mix everything together and fry up!!

skinny chicken salad dip

 4 Oz. canned chicken (or however cooked)

1/4 c. chopped fine apple

2 green onions chopped

1 carrot shredded

1 cup plain greek yogurt

1 T. worcetershire sauce

1/2 t. garlic powder

 1/2 t. salt

1/4 t. pepper

dash or 2 of creol

eat with crackers and veggie sticks!

Instapot Sekihaun (Japanese Rice and Beans)

 

Sekihaun is a celebratory rice dish from Japan that we fell in love with while living in Tokyo for many years. This is a great Instapot recipe that I found from Chopstick Chronicles. Thank you Chopstick Chronicles! 

• Ingredients:
• 2  cups of glutinous rice
• ▢ 1/4  cup Azuki beans (I like to soak my beans for a couple of hours)
• ▢ 2  ½ cups water
• ▢ 1  tsp  salt


• ▢ Black sesame to sprinkle

    Instructions:

• 1.  Wash the 1/4 cup Azuki beans and drain out the water.
• 2.  Add 2 1/2 cups of water and the Azuki beans to Instapot.
• 3.  Close and lock the lid and set the Instapot.
• 4.  Press "Pressure Cook" then use the + or - button to set 10 minutes.
• 5.  Press "Pressure Level" button to set "Low Pressure".
• 6.  While pressure cooking the Azuki beans, wash
• the glutinous rice and drain the water.
• 7.  When the pressure cooking time is up, release
• the pressure instantly, by pressing "Cancel" on the 
• front panel and then turning the steam release 
• on the lid to "Venting" position. 
• 8. Open the lid and scoop up the water with a
• ladle and pour it back in. Continue this step a
• few times to make sure the color comes out 
• later in the rice.
• 9.  Add the washed rice and the salt. Close and lock
• the lid and set the Instantpot.
• 10.  Press "Pressure Cook" then use the + or - button
• to set 3 minutes and press "Pressure Level" button
• to set "low".
• 10.  When time is up, let the Instapot continue to cook
• using the cooker's residual heat and steam by pressing
• "Cancel" and wait for the pressure to come down naturally
• (takes about 20 minutes).
• 11.  Once all the pressure has released, stir the rice (without
• over-mixing or mashing) then sprinkle black sesame seeds
• on top and serve. 

Easy Blender Hollandaise Sauce

After searching for a good hollandaise sauce recipe that had ingredients that you could find in your own kitchen, I found this recipe on Simply Recipes. It is quick and easy. Than you Simply Recipes.

Easy Blender Hollandaise Sauce

PREP TIME10 mins

COOK TIME5 mins

TOTAL TIME15 mins

SERVINGS4 to 6 servings

YIELD1 cup

Ingredients

• 10 tablespoons unsalted butter (if using salted butter, skip the added salt)
• 3 egg yolks (see how to separate eggs)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne (optional)

• Method

  1. Melt the butter: 

     Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
  2. Blend egg yolks, lemon juice, salt, until lightened in color: 

     Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.

     The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
  3. Lower blender setting, slowly drizzle in melted butter: 

     Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.

     Continue to blend for another couple seconds after the butter is all incorporated.
  4. Adjust salt and lemon juice to taste: 

     Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.

     If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.

     Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so.

Oatmeal Raisin Cookie Bake

Serve a scoop of this yummy cookie-inspired bake in a bowl with milk for breakfast (or an afternoon snack). 

Hands-on Time: 15 minutes

Total Time: 1 hour

Serves: 6

Ingredients:

3 cups organice rolled oats

1 cup organic brown sugar

1/2 tsp. salt

2 tsp. baking powder

1 tsp. cinnamon

1/2 cup (1 stick) unsalted butter, melted

1 cup milk

2 eggs, beaten 

1/4 tsp. vanilla extract

3/4 cup organic raisins 

Instructions:

1. Preheat oven to 350 degrees F.

2. In large bowl, combine oats, brown sugar, salt, baking powder and cinnamon.

3. Add butter, milk, eggs, and vanilla; mix well. Stir in raisins. Pour mixture into a 3-quart oval baking dish. Bake 45 minutes or until set. Cool slightly before serving. Refrigerate or freeze any leftovers.