Melanie's Bean Soup

A little while ago I mentioned in a post that I had recently made my first batch of Bean Soup for the fall. I had intended to post the recipe shortly thereafter, but suddenly it's past Thanksgiving and I still haven't posted it! So without further ado here is the recipe.

2 cups dry beans, soaked overnight or quick soaked (I use a blend of 5 or 6 of my favorite beans; you can also buy bean soup mix on the bean/rice aisle in the grocery -- just throw out the seasoning packet!)
2 quarts broth (I usually use chicken or vegetable, but you could use water and bouillon cubes in a pinch!)
1 15-oz. can diced tomatoes
2 teaspoons ground cumin
1 teaspoon salt
pepper to taste
2 Tablespoons dried onion OR 1/3 cup chopped onion sauteed in a little oil or butter
8-10 oz. ham, chopped or shredded (this can be leftovers, canned ham or deli ham)

Drain beans from overnight soak. Place all ingredients in dutch oven or slow cooker. If using a dutch oven, bring soup to a boil. Reduce heat; cover and cook for at least 2 hours. Check periodically to make sure the liquid level is good. Add water or broth if needed. Check bean tenderness to make sure soup is ready.

If using a slow cooker, follow manufacturers instructions. In my 6-qt. slow cooker I usually set it on low and let it cook all day (8-5).

Garnish with cheese and serve with cornbread or muffins.

Serves 6-8 the way we eat it. You might get more or less depending on how much people like it!

Happy Eating!

Milk Salad

My mother created this recipe over 40 years ago. It is her "signature" dish. It appears on her table in one form or another for every major and some minor holidays. Any fruit will work -- blueberries, strawberries, peaches, bananas, etc. Just don't try raw pineapple or kiwi -- they interact with the gelatin and it won't set up. For some reason, men in particular love this salad. My son will only eat it with the mandarin oranges.

2 envelopes unflavored gelatin
1/4 cup cold water
8 oz. cream cheese
1/2 cup sugar
1/2 tsp. almond extract
dash salt
1 1/4 cups milk
8 oz. Cool Whip
fruit (we always use mandarin oranges 2 - 11 oz. cans thoroughly drained. You can do strawberries, blueberries or bananas as well.)

Measure water in pyrex measuring cup and place measuring cup in sauce of water on stove. Sprinkle gelatin over water in measuring cup and stir with fork. Heat saucepan on medium heat and stir gelatin until melted and clear. Blend together cream cheese, sugar, salt and extract. Once smooth, add milk and dissolved gelatin alternately while beating with mixer. Chill this mixture until slightly thickened (3-5 min) and fold in thawed Cool Whip and fruit. Spoon into 1 3/4 qt mold or 9x9 pyrex dish. Chill until firm. (This is half of what Mother usually makes, so double it if you want it to look like hers and feed a crowd!)

Happy Eating!

Ham & Cheese Muffins

The other night I decided it was time for the first batch of Bean Soup. This is a recipe I created years ago, that has become a winter staple around here. I usually make cornbread to go along with it, but I had been flipping through cookbooks, and ran across this recipe. I decided to branch out and try these with the soup. I think they are a nice alternative. They would also go well with beans and rice or even a big salad. Enjoy! 

1 cup cornmeal (I prefer yellow)

1 cup unbleached flour

1/2 teaspoon salt

1 Tablespoon baking powder

2 large eggs

1/3 cup butter, melted

1 cup milk (I used fat free)

1 Tablespoon Dijon mustard (I used Grey Poupon Country French)

1/2 cup cheddar cheese, grated (I used the Mexican blend)

1/2 cup shredded ham (I used Boar's Head Black Forest Ham -- about 4 oz. run through the food processor)

Preheat oven to 400 degrees. Grease muffin tins. Mix dry ingredients. In another bowl, mix wet ingredients including cheese. Combine dry and wet until just moistened. Fold in ham. Fill muffin tins 2/3rds full. Bake for 15-20 minutes. 12-18 muffins.

The original recipe said 10-12 muffins and to bake for 20 minutes. I got 18 muffins, and I think they should have baked more like 15-18 minutes, but it probably depends on your oven.

Happy Eating!

It's Officially Autumn!

Around my house, it's not officially autumn until pumpkin bread is baked. Well this week I baked pumpkin bread. I've been making this recipe since I was about 12 or 13 years old. I love it! The flavors and texture are just what I want in a sweet bread. Now I am a purest where pumpkin bread is concerned -- no nuts, no raisins, and certainly no chocolate chips! The point of pumpkin bread bread is the PUMPKIN and the SPICES. Nothing else should interfere with these flavors. So's here's my recipe. My kids demand mini loaves now, but when they were little they were all about the mini muffins. If you make full size loaves, cut them in half long ways to serve in smaller slices (this is accepted way to serve THIS bread! LOL!) Warning: We can knock back one whole loaf straight out of the oven!

Pumpkin Bread

4 eggs                                                       

3 cups sugar                                            

1 cup oil                                                    

½ cup water                                            

2 cups canned pumpkin

2 t. baking soda

1 ½ t. cinnamon

1 ½ t. nutmeg

1 ½ t. salt           

3 ½ cups flour

Spray 3 loaf pans or 5-6 mini-loaf pans. Preheat oven to 350°. Beat eggs in large in large mixing bowl with electric mixer until light. Add sugar gradually, beating all the time. Add oil, water and pumpkin. Mix well. In a separate bowl, mix all dry ingredients. Add flour mixture to pumpkin mixture and mix well. Divide batter among loaf pans, filling each 2/3 full. Bake on middle rack of oven for 45 minutes. Check for doneness by sticking a toothpick in the center. If not done, bake up to 15 additional minutes checking every 3-5 minutes. Cool on wire rack. Wrap in foil and store in refrigerator. May be frozen. Yield: 3 standard loaves; 5-6 mini-loaves.

(This is the remaining loaf of the SIX I made on Wednesday)

My Favorite Chicken Marinade

I've been looking for this recipe for the last couple of weeks and finally found it! I've had it for years and it is my go to marinade because I always have the ingredients on hand, and it taste marvelous on chicken or pork.


Tonight I marinated chicken tenderloins and grilled them. Our side dish was Amish tomato basil noodles with sauteed spinach, grape tomatoes and garlic topped with Parmesan cheese. Tasty and lovely!


Chicken Marinade


4 Tablespoons canola oil
4 Tablespoons soy sauce
2 Tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon basil
3 whole cloves
1 Tablespoon brown sugar
dash of coarse ground black pepper


Mix all ingredients together and pour over 1 pound chicken (breasts, tenderloins, pieces -- whatever!). Marinate for at least 2 hours or up to overnight. Grill or bake chicken. Serves 4.


Happy eating!

Long Time No Cook

Things have been a bit hectic around here lately. Pleasure travel, business travel, renovations, and now suddenly it's back to school! Cooking has been in short supply. There have been lots of salads and sandwiches, and quite a few egg based dinners. 


Today I pulled out some ground chuck to grill for hamburgers, and realized it had gone bad! I hate that! Plan B -- I had some chicken tenderloins in the freezer so I pulled them out and began to hunt for my favorite quick and easy marinade recipe. I couldn't find it anywhere! This has been my standby marinade for years. It's quick, easy, I always have the ingredients on hand and it's absolutely delicious. How could I have lost it?


Since I couldn't remember the exact marinade, I Googled chicken marinades and came up with one that looked pretty good, but of course I didn't have all the ingredients. Necessity being the mother of invention, I took that recipe and ran with it. Here's the result and it must have been a hit, as I have one lone tenderloin left!

Marinade:
1/2 cup Worchestershire sauce
1/4 cup canola oil
1/4 cup red wine (I used cooking wine)
1 teaspoon Italian seasoning blend
1/2 teaspoon basil
1/2 teaspoon garlic with parsley
1/4 teaspoon coarse ground black pepper


Marinate chicken for at least 30 minutes. Preheat grill. Grill chicken on med-high for 3-4 minutes per side. I used this on 1 1/2 pounds of chicken tenderloins and fed 4 people. Quite tasty, if I do say so myself!


Happy Eating!

Blueberry Crumble Cake

So last week was a flurry of entertaining. It all went well, some better than others. For Tuesday night's dessert I made this Blueberry Crumble Cake. It was quite tasty, even if I did bake in an 8-inch cake pan when the recipe clearly called for a 9-inch! Oh well. My only complaint as I mentioned last week was that the blueberries settled to the bottom. It didn't effect the taste, but the presentation was a little off. See what you think.

Blueberry Crumble Cake
2/3 cups raw sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
1 1/3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup lowfat buttermilk
1 cup blueberries
3 Tablespoons demerara sugar
3 Tablespoons unbleached all-purpose flour
1 Tablespoon butter, melted
1 teaspoon cinnamon

Preheat oven to 350 degrees. Coat a 9-inch cake pan with organic cooking spray; line bottom of pan with parchment paper. Coat paper with spray.

Beat 2/3 cups sugar and 1/4 cup butter at medium speed of mixer for about 5 minutes. Add vanilla and egg; beat well. In a separate bowl, combine flour through salt. Add flour mixture to creamed mixture alternating with buttermilk, begin and end with flour. Stir in blueberries by hand.

Pour into cake pan. Combine remaining ingredients in a small bowl. Mix until it resembles coarse meal. Sprinkle over the top of cake.

Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Cool on wire rack.

Serves 8

Happy Eating!

Week of Entertaining

Sunday -- Sunday night Life Group Planning
     Menu: Orange Grilled Chicken
                   Corn Pudding
                   Broccoli Salad
                   Croissants
                   Fresh Berry Compote
It was all good, but the chicken marinade was a new recipe that definitely needs tweaking. It needs some oomph. I'll be playing with that one and getting back to you on it.

Tuesday -- Out of town family
   Menu: Grilled Pork Tenderloin Medallions (at ds's request)
                 Steamed broccoli with butter and garlic
                  Watermelon
                  Whole Grain bread
                   Blueberry Crumble Cake
Now this was another meal that came together really well. I had intended to have Hot Potato Salad with it as well, but opened my potato bin and found I only had 2 potatoes (the recipe called for 6). We kept the meal lighter and everyone seemed happy. The Blueberry Crumble Cake was really good, but all the blueberries sank to the bottom. More investigation is necessary here.

Thursday -- DS's prayer group
   Menu: Breakfast Casserole
                 Fresh Fruit
                 Breakfast Bread
                 Multi Grain Bread

More from The Perfect Dinner

Today's recipe is a continuation of the menu from Friday night's dinner. One of my favorite sides with pork is Cheesy Garlic Grits. I'll admit to being raised in the South with a deep affection for grits in almost any form, but if you've never tried grits this is the best introduction you'll ever get. The original recipe called for a tube of Kraft Garlic Cheese Spread, which is no longer available. I've done a little tweaking, and I think I've got it about right now. Depending on the grits you use, the cooking time may have to be extended. I like stone ground white grits, even though the original recipe called for quick grits.

Cheesy Garlic Grits
3 1/2 cups water
1 teaspoon salt
2 teaspoons diced garlic
1 1/3 cups grits
1 stick butter
8 oz. shredded jack/colby blend cheese
1 teaspoon garlic powder
2 eggs
milk

Preheat oven to 350 degrees. Spray a 13 x 9 inch casserole with organic cooking spray. Cook grits in water with salt and diced garlic until tender and water is absorbed (my bag says 28 minutes). Slice butter into pats. Beat eggs in a measuring cup and add enough milk to equal 1 cup of liquid. Blend all ingredients together until butter and cheese are melted and eggs are fully incorporated. Pour into casserole and bake for 45 minutes. Remove from oven and let stand for 10 minutes.  Serves 4-8 depending on how much you like grits and whether or not you want leftovers for breakfast!

Happy eating!

A Perfect Storm . . . ugh, Dinner

You know how sometimes it just all comes together? Well last night was one of those nights.

-- The Event: Dinner for an old friend.
-- The Menu: Grilled Pork Tenderloin Medallions
                           Strawberry Spinach Salad
                           Steamed Asparagus
                           Cheesy Garlic Grits
                           Zucchini Muffins
                           Cherry Cobbler
 -- The Result: Sheer Perfection!

In all the excitement, I forgot to take pictures, so you'll have to imagine the visual but I'll post the recipes here over the next couple of days.

Today it's those lovely Zucchini Muffins. Perfect for this time of year with the abundance of zucchini available. Grow your own if you have the talent, time and inclination. Or if you're like me, go to the market and buy organic.

1 cup whole wheat flour (I use King Arthur)
1 cup unbleached flour
4 teaspoons baking powder
1 teaspoon sea salt
1 cup sugar (for these I used Florida Crystals Organic)
2 egg whites
1 cup fat free milk
2 Tablespoons butter, melted
1 cup grated zucchini

Preheat oven to 375 degrees. Spray muffin tin with organic cooking spray.

Stir together dry ingredients. Beat the egg whites until foamy. Add milk and melted butter. Blend dry ingredients, liquid ingredients and zucchini, stirring just enough to moisten. Yield: 16 muffins.

These are great for breakfast, with a salad, for a snack, with dinner . . . well you get the idea. Anytime!

Happy eating!

(P.S. -- for more about the evening, visit my other blog: musingsandmeanderings-mlp.blogspot.com/)

Squash Cheese Souffle

Summer time brings out all of those yummy squash and zucchini recipes. I've been thinking about Chocolate Zucchini Bread, and I think there will need to be a loaf or two pretty soon. Right now I've got yellow squash in the fridge for dinner tonight. The first Squash Souffle of the season! This one will reappear repeatedly throughout the summer on our table. I don't even bother making an entree when this is on the menu, because all they want is squash and more squash. Tonight it will be served with black eyed peas, sliced tomatoes, sliced apples and cornbread. Probably a big pitcher of sweet tea as well.

Squash Cheese Souffle
6 small yellow squash
1 cup grated cheddar cheese
1 cup crumbled saltine crackers (12-16 crackers)
1 egg
1 small onion, chopped
1/2 cup milk
salt and pepper to taste

Slice squash, and boil until tender in salted water. Mash squash and drain. Mix in other ingredients, adding salt and pepper to taste. Bake in preheated 425  degree oven for 20-25 minutes. Serves 6 as a side dish.

Happy Eating!

Jamaican Banana Bread

I've spent a fair amount of time looking for the perfect banana bread recipe. Many I find, are too dry, while others are almost mushy they are so moist. I want a bread that slices nicely and needs nothing added to it. When I found this recipe in Cooking Light many years ago, I began adapting it. I really like the mixture of flavors here. I hope you do to!

Jamaican Banana Bread


One medium size ripe banana yields about 1/2 cup

2 T. butter, softened
2 T. tub style cream cheese, softened (I used Honey Nut in this loaf, because it  was what I had)
1 c. demerara sugar
1 large egg
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 c. banana, ripe; mashed
1/2 c. skim milk
1/4 t. rum extract
2 t. lime juice, fresh or bottled
1 t. vanilla extract
1/4 c. pecans, chopped
1/4 c. coconut flakes
Topping:
1/4 c. demerara or brown sugar
2 t. butter
2 t. lime juice
1/8 t. rum extract
2 T. pecans, chopped
2 T. coconut flakes

Preheat oven to 375 degrees. Coat a loaf pan with cooking spray. Beat butter and cream cheese until smooth; add 1 cup sugar, beating well. Add egg; beat well. Combine flour through salt in a separate bowl. In another bowl, combine bananas through vanilla; stir. Add flour mixture to creamed mixture, alternating with banana mixture. Mix well after each addition. Stir in pecans and coconut flakes. Pour batter into prepared pan. Bake for 60 mins. (mine was done in just over 50 -- so keep an eye on it!). Let cool slightly on wire rack. Combine brown sugar, butter, lime juice and rum in saucepan; bring to a simmer. Cook 1 min.; stirring constantly. Remove from heat. Stir in pecans and coconut flakes; spoon over loaf.

About 16 slices.

Happy Eating!

Mexican Black Bean Pizza

I love this pizza! I came up with this one day when things were looking a little sparse in the house for lunchtime.



Mexican Black Bean Pizza


1 Kontos multigrain flat bread loaf
1/2 cup Bearitos Fat Free Refried Black Beans
2 T. Newman's Own Black Bean and Corn Salsa
3/8 cup Sargento 4 Cheese Mexican blend shredded cheese

Preheat oven to 425. Layer ingredients on flat bread in order given. For crispier crust, bake pizza directly on oven rack for 7-10 minutes. For softer crust, bake on pizza stone or cookie sheet for 6-9 minutes.

Makes one pizza which will serve 2 moderately hungry people or 1 very hungry person.

You can substitute whatever beans, salsa and cheese you have on hand, but I really like this combo.

Happy eating!

Morning Glory Muffins

I recently posted a new picture on this blog. My dh took that shot the first time I made these muffins. I love muffins that are chock full of yummy goodies. Each bite is a new experience. If you're not a big breakfast person, these are great. Make them on the weekend and freeze them. Microwave one for breakfast with you tea or coffee.

Morning Glory Muffins

2 ½ c. flour                                         1 ¼ c. sugar

3 t. cinnamon                                      2 t. baking soda

½ t. salt                                             3 eggs

¾ c. applesauce                                  1/2 c. canola oil

1 t. vanilla                                          2 c. grated carrots

1 medium apple, grated                         8 oz. crushed pineapple

½ c. flaked coconut                              1/2 c. raisins

½ c. chopped dates                              1/2 c. chopped walnuts

Combine eggs, applesauce and vanilla. Add all dry ingredients (flour through salt). Stir until just moistened. Stir in remaining ingredients. Fill greased muffin cups 2/3rds full. Bake at 350 degrees for 20 minutes.

3 dozen

Happy Eating!

Citrus Dressed Red Cabbage Slaw

In my continuing effort to find new and different ways to eat more real food, I branched out with this one. I saw a variation of this on a tv show and thought it had possibilities with a few changes. I made it this afternoon and let it "marry" for a couple of hours. I'm pretty pleased. Easy and light.

1/4 cup fresh squeezed orange juice
2 T. fresh squeezed lime juice
1 T. olive oil
1 T. demerara sugar (or brown sugar)
kosher salt
pepper
12 oz. red cabbage, chopped (about 1/4 of a head)
4 oz. carrots, shredded
1/4-1/2 cup chopped Italian oregano

Mix orange juice through oil in bowl and whisk together. Salt and pepper to taste. Toss cabbage and carrots together. Pour dressing over vegetables and mix. Cover and refrigerate for at least 45 minutes. Mix in oregano just before serving. Serves 4-6. (75 calories if serving 4)

I think next time I make it I may add a little more salt and pepper and maybe some sliced scallions. I'll let you know how that goes!

Happy Eating!

White Beans, Kielbasa and Pasta

I'm always looking for new recipes. I love beans and I love pasta, so when I found this one I thought I'd died and gone to heaven. Unfortunately, it sounded better than it was. I did a little revamping and I think I've improved it considerably. The original recipe called for Italian sausage, chicken broth and red pepper flakes. The first time I made it, I followed the instructions except I left the broth out because I thought it would be too runny, and I substituted turkey kielbasa for the Italian sausage since I don't like Italian sausage very much and it's much higher in fat. So here's the revamp. I hope you enjoy it. Serve it with a big green salad and Pepperoni Bread.

White Beans, Kielbasa and Pasta

1/2 pound tri color rotini
1 pound turkey kielbasa, sliced
2 T. olive oil
1 medium onion, chopped
3 cloves garlic, pressed
1 can white beans, undrained
2 teaspoons oregano
1 can diced tomatoes
salt and pepper to taste
1/4 cup Parmesan cheese, grated

Cook pasts; drain and set aside. In a large skillet, saute onions in olive oil. Toss in sliced kielbasa and cook until lightly browned and cooked through. Add garlic and beans. Heat through. Add oregano and tomatoes, and simmer for 10 minutes or until sauce is thickened. Season lightly with salt and pepper. Lightly toss bean mixture and pasta and serve, topped with Parmesan cheese.

Serves 6 (hearty portions)

Quick and Easy to Keep You Warm

I have never professed to be an elegant cook. On the whole I want fresh ingredients, but I also want things to move quickly. That being said, sometimes you just need that fast, filling meal so here are a few favorites.

Speedy Chicken and Dumplings

1 5 count can of Hungry Jack Biscuits
10 oz. can chunk chicken (or leftover chicken)
1 can chicken broth (low sodium)
1 can cream of chicken soup (low sodium)
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon dried parsley

Mix drained chicken, soup, broth, and spices in large pot on stove. Bring to a boil over medium-high heat. Cut biscuits into quarters. Drop each piece into hot liquid and cook for 5-10 minutes. Serves 4

Serve with seasonal fruit and steamed broccoli.

Franks and Beans

1 lb. hot dogs (I use Oscar Meyer all beef)
1 16-oz. can pork and beans
1/3 cup ketchup
1/4 cup molasses
1 Tablespoon spicy brown mustard

Slice hot dogs into bite-sized pieces. Combine all ingredients in large pan over medium heat. Bring to a low boil; reduce heat and simmer 15 minutes. Serves 4

Serve with cornbread and sliced peaches

Mock Enchiladas

1 can hominy, drained
1 large can chili (or leftover homemade)
8 oz. shredded cheddar cheese

Layer 1/2 of hominy, 1/2 of chili, and 1/2 of cheese. Repeat. Bake at 325 for 30 minutes. Serves 4

Serve with a selection of crackers and a big spinach salad.

These don't classify as "healthy" but they're not that bad when balanced with fresh fruits and veggies; and it still beats fast food!

Enjoy : )

Menus Need Recipes

The other day at lunch, some friends and I were discussing blogs. Something got said about my other blog "Musing & Meanderings". LB said I should create a menu blog, but I think it needs to include recipes as well. So this is my first attempt.

Saturday Night's Menu --

Chicken in the Jug
Cheesy Grits
Green Bean Casserole
Crescent Rolls
Chocolate Chunk Cookies

Chicken in the Jug

6 boneless chicken breasts
1 stick butter, melted
1/3 cup Worcestershire sauce
3 Tablespoons lemon juice

Place chicken in 1 1/2 quart baking dish with lid. Mix remaining ingredients and pour over chicken. Place lid on casserole and bake in preheated 350 degrees for 45 mins or until chicken is tender, but not dry.

Cheesy Grits

3 cups water
1 teaspoon salt
1 cup quick cook grits
6 oz. cheese (I used a blend of cheddar and cheddar/jack)
2 eggs, beaten
add enough milk to eggs to equal 1 cup
1 stick butter
1/4 teaspoon garlic powder

Cook grits in salted water according to package directions. Melt butter. Mix all ingredients until cheese is melted and mixture is smooth. Pour into a greased 1 1/2 quart casserole. Bake at 350 for 40 minutes.

Green Bean Casserole

2 15 oz. cans cut green beans (I use no salt added)
1 can cream of mushroom soup
1 large can French's fried onion rings

Drain beans. Mix together beans, soup and 1/2 can of onion rings. Spoon into a greased 1 1/2 quart casserole. Bake 25 minutes at 350. Top with remaining onion rings and bake an additional 5 minutes.

Crescent rolls are self explanatory and the cookies where frozen from a school fundraiser. Easy peasy!