Carrot Souffle

Carrot Souffle

You'll need 1 lb carrots peeled & chopped, 3 large eggs lightly beaten, 1/2 cup sugar, 1/2 cup melted butter, 3 tablespoons flour, 1 teaspoon baking powder, 1 teaspoon vanilla extract.

Directions:

Bring carrots & enough water to cover to a boil.  Cook 45 mins or until very tender then drain.  Process carrots in a food processor until smooth.  Stir together carrot puree, eggs, & remaining ingredients.  Place in a 1 quart baking dish and bake at 350 degrees for 45 minutes.

[from CB}

Cinnamon Carrots

My LOs have both loved and continue to love cinnamon carrots. I buy fresh baby carrots, cut into disks and cook in the microwave. Add cinnamon after cooking. Healthy and delicious!


[from Nicole]

Chicken and Dumplings

Racheal Ray chicken and dumplings.  I follow the recipe, except instead of using the biscuit mix, I buy the premade biscuits that are in the pop open tubes.  Even easier, and it is so yummy.  :)

Ingredients

• 1 1/2 pounds chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
• 1 small box biscuit mix(preferred brand Jiffy Mix)
• 1/2 cup warm water
• Handful flat-leaf parsley, chopped
• 1 cup frozen green peas

Directions

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

[from Kristi--http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html]

Baked Beef Stew

This meal takes a long time to cook, but the prep is fast, so I like to do it on Sundays before we go to church.




Baked Beef Stew



1 pound stew meat (I buy it already chopped to save time, but if you could buy it whole and chop it into chunks yourself)

2 tsp. salt

1 Tbsp. sugar

2 1/2 Tbsp. minute tapioca

black pepper to taste (I do about 1/2 - 1 tsp, but I really like pepper)

5 potatoes, peeled and chopped

1 large onion, peeled and chopped
5 carrots, peeled and chopped

2-3 celery stalks, chopped

1 can of V-8 juice



Preheat oven to 250. Place meat in roasting pan. Mix salt, tapioca, sugar, and pepper together and pour over meat. Add veggies and pour V-8 juice over all. Cover and bake for 5 hours.


[from Kristi]

Stir Fry

Tonight is one of my "go-to" meals. It is kind of a hodge-podgey stirfry. I always thow tons of veggies in this. You could use any veggies you want. I will list the ones I typically use. I make a lot to have leftovers for lunches for DH and I. My family loves this and eats a lot of it! Use a big skillet if you plan on making this much. Or spilt in two skillets.




Ingredients:

2 packages of Polish Kielbasa sliced into coins.(There are several kinds, I use a lean one made with turkey)

Any kind of veggie you want to add. I normally add:

Chopped green/red/yellow peppers

Broccoli florets

Chopped celery

Sliced mushrooms

Sliced carrots

Cherry tomatoes halved

Brown rice



Directions: Add kielbasa first to begin browning. Then start chopping and adding veggies. I add carrots and broccoli first as they take the longest. I cook my veggies till pretty soft as Emma still only has 6 teeth but that is up to you. Then I add celery, peppers and tomatoes. Mushrooms come last. Season with Italian seasoning. Cook until veggies are the way you want them. Serve over bed of rice and top with parmesan cheese.

[from Molly]

Hearty Beef Stew

Add savory and hearty flavors to your favorite family meals as they gently simmer in the slow cooker.



USAGEPrep Time: 15 minutes


Cook Time: 8 hours on LOW or 4 hours on HIGH



You Will Need

2 lbs. stew beef, cut into 1-inch cubes

5 cups cut-up fresh vegetables, such as carrots, celery, onions, and potatoes

1 pkg. McCormick® Slow Cookers Hearty Beef Seasoning

1 1/3 cups water


PLACE beef and vegetables in slow cooker.

MIX Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.


COOK 8 hours on LOW or 4 hours on HIGH. Stir before serving.



[from Sue]

Plowman Salad

We make salad a whole lot. We tend to put in it whatever is in season, but here is what we strive for:


Green leaf lettuce

Spinach

Cheese cut into small cubes

Tomatoes

Broccoli

Carrots, sliced

cucumber

mushrooms



Mix together and eat with your favorite dressing.



You could also add grilled chicken, onions, boiled eggs...whatever sounds good to you.

[from Valerie]

Carrot Salad

1 bag shredded Carrots

1 can Mandarin Oranges, drained

1 can Pineapple tidbits, drained

½ cup Coconut

1 cup Sour Cream




*Mix all ingredients together and chill.



(This salad breaks down because of all the fruit. Does not make good leftovers.)


Really good in the summer as a side dish.

[from Doodiebug30]

Carrots

Ive mentioned this but we cook carrots (boil them) in wassail or apple cider. Honestly, its more mild if its done in apple cider so Id recommend that. Its really good that way.

[from Kristin]

Roasted Veggies

I love to roast everything! Broccoli, asparagus, carrots and potatoes are all really good if you just drizzle olive oil, swish them around so it gets spread out, and throw some kosher/sea salt and pepper on them.

Recently I found a recipe for roasted broccoli and potatoes where you use the olive oil and Montreal Steak seasoning instead of salt and pepper. It is DELICIOUS! I usually roast at 425, for the asparagus I leave them in for about 12 minutes, broccoli for about 25 minutes, maybe 30 and carrots for about 20 minutes. Everything comes out with such a deep flavor and it's nice and crispy on the outside!

[from Jaime]

Autumn Soup

Autumn Soup

• 1 lb ground beef
• 1/2 chopped onion

brown together and drain fat

Add six cups water and 3 beef bullion cubes

Add:

• crushed bay leaf
• 1 tsp salt
• 1/4 tsp pepper
• pinch oregano
• pinch basil
• 1 cup chpped celery
• 1 cup diced pototoes
• 1 cup zucchini
• 1 cup carrots
• 1 small can tomatoes
• Add a little worcestershire sauce

Bring to a boil and simmer for 20 minutes or until veggies are soft


*spices are approximate--change to your liking. You can add more veggies, too.

[from Valerie]

Cabbage Soup

Cabbage Soup (again EASY!)



1. Brown diced smoked sausage (I add onion)


2. Add water (about 1/2 pot for full servings)


3. Add carrots (let cook 5-10 min)


4. Add potatoes (let cook 5-10 min)


5. Add cabbage and salt and pepper (cook until wilted)


Be warned Val, the soup tastes GREAT, but the house will have the aroma of cabbage. DH closes all the door to the bedrooms when I make this, so we won't be smelling cabbage as we sleep! btw, I don't actually had a 1/2 pot of water (that's my mom's recipe). I add maybe 1/3 pot water and then add more towards the end if needed (rarely). The less water, the more the sausage taste soaks into the veggies (and therefore less salt needed) which is the way I like it.

[from Improvingmama]

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup


1. Brown meat with celery and onions (remove grease)

2. Add 2 cans tomato sauce and water to fill 1/2 pot

3. Add 6 Beef boullion cubes (I use more when I'm cooking ground turkey)

4. Add diced/baby carrots ; cook 10 minutes (ish)

5. Add diced potato or macaroni pasta; cook 5-10 minutes (ish)

6. Add 1 can greenbeans and 1 can corn (with juice); cook 10 minutes (ish)

[from improvingmama]

Favorite From Raegan

Finally, I love this: Just made this last week, too and it was AWESOME. I added mozzerella on the top when I baked it.



Ingredients

•5 tablespoons EVOO – Extra Virgin Olive Oil, divided

•6 cloves garlic, finely chopped, divided

•1 large or 2 small to medium onions, finely chopped, divided

•1 small carrot, finely chopped or grated

•Salt and pepper

•1 1/2 teaspoons oregano or marjoram, half a palmful

•1 teaspoon crushed red pepper flakes, 1/3 palmful

•1 teaspoon fennel seeds, crushed by pressing under flat of your knife

•2 tablespoons chopped fresh thyme, 5 to 6 sprigs

•1/4 cup flat-leaf parsley, finely chopped

•1/2 cup dry white or red wine

•2 cups chicken stock

•2 28-ounce cans Italian crushed tomatoes

•1 pound medium or large shell pasta (not extra-large stuffing shells)

•2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel

•Freshly grated nutmeg, about 1/4 teaspoon

•2 cups fresh ricotta cheese

•1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table

•2 large egg yolks, lightly beaten



In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion and the carrot. Season with salt, pepper, oregano or marjoram, red pepper flakes, fennel seeds and thyme, and gently sauté 10 minutes, stirring frequently. Add in parsley, stir, then add wine and reduce a minute. Add stock and tomatoes, bring sauce up to a bubble and reduce heat to simmer. Simmer sauce 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375ËšF.


Bring a pot of water to a boil for the pasta. Salt water and cook pasta 5 minutes.


While pasta water comes to a boil, heat remaining 2 tablespoons EVOO in a small skillet over medium heat. Add remaining garlic and onion and sauté to soften, 5 minutes. Add spinach, pulling it apart and separating it as you add it to pan. Stir to combine well and season with salt, pepper and nutmeg. Turn off heat.


Drain undercooked pasta and return it to the hot pot. Add spinach mixture to pot along with ricotta and grated Parm. Stir to combine, adjust salt and pepper then add eggs and stir.


Pour a thin layer of marinara sauce into the bottom of a casserole dish. Fill dish with pasta then top with another thin layer of red sauce. Save remaining sauce to pass at table. Bake 30 minutes until bubbly.


Serve casserole directly from casserole dish, passing extra sauce and cheese at the table.


[from Raegan]

PANCIT (filipino)

1. Soak 1 pkg rice sticks in hot water 3-5 minutes; drain; add ab. 5 tbsp soy sauce and set aside



2. Saute 1 clove garlic and onion (diced)



3. Add 1 cup shredded meat (chkn, pork, beef), S&P if wanted



4. Add 2 cups chicken broth and 1 chken cube



5. Add shredded cabbage and carrots (ab. 1 cup each)



6. Add noodles



7. Add calamansi (kumquat) juice... can do lemon for a different taste



**You can use shrimp instead, but don't cook too long!

[from improvingmama]

Veggie Cincinnati Chili

My DH used to be a complete vegetarian, so here was a veggie version of the chili Spaghetti:

PREP: 15 minutes COOK: 55 minutes

• 2 large onions, chopped
• 3 med. Zucchini, chopped small
• 3 large carrots, peeled and diced
• 1 large green pepper, diced
• 1 large red bell pepper, diced
• 4-6 cloves garlic, minced
• 1 can (28 oz.) Peeled Tomatoes in Puree, chopped
• 8oz. can Tomato Sauce
• ¼ cup Chili Powder
• 2 tsp. Sugar
• 1 ½ tsp Cinnamon
• 1 tsp salt
• ¾ tsp Allspice
• 1 can red Kidney Beans, drained & rinsed
• 12 oz. Spaghetti, cooked & drained
• 8 tbs reduced fat Sharp Cheddar Cheese
• Oyster Crackers
• 4 Scallions, trimmed & sliced

*Cook onion over med. High heat for 5 minutes in large pot. Add ½ cup water, if needed to keep from sticking to pan. Add other veggies to pot and cook 5+ minutes, until veggies are softened.

*Add tomatoes, sauce and all spices. Stir to combine. Bring to a boil over high heat and reduce to heat to simmer for 30 minutes.

*Add beans and simmer an additional 15 minutes.

*Cook pasta. Drain.

*Serve Chili over cooked pasta. Garnish each serving with cheese, scallions and oyster crackers.

*8 Servings

346 calories 4 grams fat 10 grams fiber

[from doodiebug30]

Yellow Curry

• 3 medium potatoes, scrubbed and chopped evenly
• 1/2 medium onion, sliced thick (more if you really like onion)
• 3 medium carrots, cleaned and sliced
• 1 can coconut milk
• 1/2 -3/4 cup chicken broth
• 2-3 tbs hot curry powder
• 1 tbs minced garlic
• 1 tbs minced ginger-I feel it is optional. Use it if you have, but don't go out and purchase it if you don't.
• 1-2 tsp salt
• Dash of cayenne pepper
• 1/4 cup peanuts or cashews-optional

 

*Pour the coconut milk in large pan and whisk together with the curry powder, ginger,salt and garlic. Often the milk will seperate in the can. Add broth. Bring to a boil.

 

*Cook your veggies (potatoes and carrots first. Add onion a bit later) in the broth and milk mixture until tender, but not mushy. Stir often. medium high heat.

 

*Cook/steam seperately 4 servings of white rice.

 

*I usually do this as a meatless meal, but it can have thin pc. of cooked chicken (2 breasts) added. You can also add red bell pepper or bambo shoots, if you like.

 

*To serve, place a serving of rice in a large shallow soup type bowl, place curry over the top. Sprinkle with peanuts or even cashews.

 

*Serves 4.

 

**My hubby likes it HOT. So either he sprinkles more cayenne over his rice before the curry goes on OR he uses a Thai spicy sauce that we buy at the grocery store.

 

** we usually eat 3 servings that evening and DH takes the 4th one to work the next day. Great leftovers!

 

**Sometimes I make store bought egg rolls or homemade Crab Rangoon to go with.

[from doodiebug30]

Cabbage Soup

INGREDIENTS


Smoked Sausage (sliced)

Water

Baby Carrots

Potato (diced)

Cabbage (sliced)

Salt and Pepper



DIRECTIONS
1. Cook smoked sausage

2. Add water (about 1/2 pot for full servings)

3. Add carrots (let cook 5-10 min)

4. Add potatoes (let cook 5-10 min)

5. Add cabbage and salt and pepper

[from improvingmama]