Homemade Minestrone!

I thought I'd try something new--posting a recipe with photos. I definitely need some food photo shooting tips. There's a shadow from my overhead lights and I'm thinking maybe a few less photos might be better, but we'll see. Tell me what you think. But I do promise that the minestrone will be fabulous!

This is what you'll need............(recipe posted below) You won't be using quite all of everything.

Heat 3 Tblsp olive oil and add some onion, celery, garlic, and zucchini and green beans--I like to use frozen green beans, so they don't get overcooked and they have a nicer texture and flavor then the canned ones do.......

Let it all saute for about 5 minutes or until the onion is nice and translucent......


Then we'll add in the vegetable broth. I do use only vegetable broth and not chicken broth. It makes a big difference in the taste and in this one I don't care for the chicken broth flavor. Add in the water, carrots--I like to grate mine, but you can slice them up too if you prefer, beans--make sure to rinse and drain them, the drained whole tomatoes (I drain them and after chopping them I do NOT drain again)--you can use canned diced tomatoes, but I prefer the whole, which I cut up while in the can with my kitchen shears. I don't care for the texture of the canned diced tomatoes. I've heard that the whole tomatoes have a higher standard they have to pass, because they are whole, so maybe that has something to do with it--their quality. Add in the spices too.

For the spices I like to add in a pizza spice that I get at Winco in the bulk foods section, so if you can't get a dry pizza spice, just add a bit more basil, oregano, some garlic powder and a tad of crushed red pepper. Also I prefer to use kosher salt for my soups. Don't ask me why. It just tastes better and Martha does it and Martha is always right.

I also add in about a 1/2 teaspoon of sugar to help cut the acidic flavor of the tomatoes. When I remember I'll add it to them while they're still in the can and stir it in, otherwise I just toss it in when I do the spices.

Let it simmer for 20 minutes..........

Add in the spinach--I use about a 1/3 of a 10 oz block of frozen spinach and a couple of handfuls of small to medium size shell macaroni. Simmer for another 20 minutes..........

And you'll end up with a delicious--better than Olive Garden--minestrone soup! Top it off with a bit of parmesan cheese or even romano or asiago. Delish!

Not only is it healthy, because it's low in fat, high in fiber and low glycemic, but since this one is meatless it helps save a bit on the budget and it makes a huge pot! I've never measured, but well over a gallon of soup, so depending on your family size and how hungry they are you might get a couple of meals out of it.

Serve it with a good garden salad and a loaf of hearty bread-preferably homemade.

Now don't go by my photos, since they aren't the best. Just make the soup and you'll be glad you did. I promise!

Homemade Minestrone Soup

3 tablespoons olive oil
1 medium onion, diced
1 small zucchini, chopped
1 cup frozen green beans
3 ribs celery, diced
3 cloves garlic, minced
3- 14.5 oz (or close to it) cans of vegetable broth
1-15 oz can kidney beans, rinsed & drained
1-15 oz can great northern (or small white/navy) beans, rinsed & drained
1-28 oz can whole tomatoes, drained & chopped
2 carrots, peeled and grated
1/2 teaspoon sugar, s
1 heaping teaspoon dried orgeano
1 heaping teaspoon dried basil
1 heaping teaspoon dried pizza seasoning
1 teaspoon kosher salt
black pepper to taste
1 cup hot water
1/3 of a 10 oz block of frozen, chopped spinach
3/4 of small or medium sized shell macaroni

In a large soup pot heat the olive oil. Add the onion, celery, garlic, green beans and zucchini and saute approx. 5 minutes or until onion is translucent.

Add in the vegetable broth, water, tomatoes, carrots, beans, sugar and spices. Bring the soup to a boil, reduce the heat to a simmer and simmer covered for 20 minutes.

Add the spinach and macaroni shells, cover and simmer for another 20 minutes.

Serve and Enjoy!

Frozen Turkey Update

I've had a few requests for an update on how my frozen turkey turned out and I'm very happy to report that it turned out fabulous! And it was so easy and I didn't have to take up valuable space in the fridge or have a mess of melting turkey juice.

I put it in my roaster, covered it with foil--it was too big for my lid to fit--and then I popped it into a 325 degree oven and after about 2 1/2-3 hours I wrangled it's goody bag of lizards and gizzards out of it. It wouldn't give up it's neck, so I just left that and tossed it out later. I never use any of those parts anyway. Oh and I cut off the turkey butt--can't stand to cook the turkey butt!

Then I brushed it with olive oil, rubbed sage, poultry seasoning and garlic powder and let it go for about 8 hours (it was a 23 pounder) and basted it every so often. It gave me a ton of juices! More so than if I had thawed it. It was not dry anywhere and it tasted great! So from now on, I'm doing all my turkeys this way. I thought it was so much easier and less mess with great results.

Mom's Best Ever Pie Crust

I always like to do as much cooking ahead of Thanksgiving as I can, so the day before is when I make my casseroles, side dishes and pies, but this year I decided to make my pie crust ahead of time and freeze it and that's just what I finished doing this afternoon. I made up two batches of pie crust and popped them in the freezer and then on Tuesday evening I'll put them in the fridge to thaw out overnight and then all I have to do is roll em' out and fill em' up!

Mom's Best Ever Pie Crust

3 cups flour
1 cup shortening
1/3 cold water
1 egg, beaten
2 Tblsp vinegar
1/2 tsp salt

Put flour into a large bowl and add shortening. Cut shortening into flour with a pastry cutter until it resembles very coarse cornmeal. Mix together we ingredients in a small bowl and add to the flour mixture. Add salt. Gently stir with a fork until all is moistened and dough forms a nice ball. Divide into 4 small balls of dough and roll out as needed.

Note/Tips:

• For the shortening I like to use Crisco butter flavored shortening.
• If you don't have a pastry cutter use 2 butter knives and cut the shortening by using criss cross cutting motions.
  
• For a tender flaky pie crust use ice water for your cold water.
  
• Be gentle with the dough and don't overwork it.
  
• To freeze dough wrap each ball tightly in plastic wrap and then place into a freezer bag. Dough will freeze nicely for up to 3 months.

Frozen Turkeys & Best Ever Stuffing

This year I've decided to cook my turkey from the frozen state. Yup, that's right, no thawing the turkey for days in the fridge. I've done a bit of research on this, so not to worry, I won't ruin dinner--I hope!

You do have to cook it longer--much longer and I have a 23 pound bird, so he may even cook over night--or at least get up with the roosters, so he can be roasted properly. I've read that they cook more evenly and they should taste better and you don't have to give up space in the fridge with all of the pies, salads and such that will need the room and there won't be any drippy mess.

To find out more info on cooking a turkey from frozen here's a good tutorial on it in pdf. form.

HOW TO COOK A TURKEY FROM FROZEN

And if anyone's done this before I'd love to hear how you liked it and how the turkey turned out.


Now for the best ever stuffing recipe! This is a moist stuffing and it's done in the crockpot. I love that part! I've made it for the last several years and we love it! This recipe came to me from Amy Main of A Main Collection

Amy Main's Best Stuffing

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs, chopped
2-4 oz cans sliced mushrooms, drained
12-13 cups slightly dry bread cubes
1 t. poultry seasoning
1/2 t. salt and pepper
1 1/2 t. sage
2-2 1/2 cups chicken broth (I use the boullion to make this)
2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all other seasonings and toss well. Pour enough broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover and cook on high for 45 minutes; reduce to low for 4-8 hours. 6 servings

Note--I just use cheapy white bread that I tear up and let dry a bit in a big bowl. DO NOT use diet breads.

2009's Thanksgiving Menu

Turkey

Amy's Dressing

Mashed Potatoes & Gravy

Homemade Noodles

Broccoli Rice Casserole

Green Bean Casserole

Squaw Corn

Copper Pennies

Fresh Cranberry Sauce

Rich Dinner Rolls--homemade

Pumpkin Pies

Pecan Pie

Chocolate Pies

Coconut Cream Pie

Cheesecake

Alka-Seltzer

Gobble! Gobble!

Love the Pie Event

Cheryl over at Tidy Mom is hosting a Love the Pie event, so if you're looking for some good pie recipes for Thanksgiving and Christmas hop on over and check them all out!

I have two of my favorite pie recipes to share today. One is a French Apple Pear Pie and the other one is my mother-in-law's chocolate pie. Yum! Enjoy!

French Apple-Pear Pie (Deep Dish)

Approx 7 apples (granny smith), peeled, cored and sliced
Approx 7 pears, peeled, cored and sliced
3 cups fresh cranberries
4 Tblsp flour
1 1/3 cups sugar
1/2 tsp nutmeg
Juice and zest of 1 lemon
4 Tblsp butter
Cream--for brushing top with
Sugar--for sprinkling on top (I like to use the raw sugar)
Pie crust dough--enough for 2 crusts


In a large mixing bowl combine the apples and pears and then add the flour, sugar, nutmeg and the lemon juice and zest. Mix together. Add cranberries and gently toss.
Roll out all of the pie crust dough. It needs to be larger than your deep dish pie dish. Place all of dough into a deep dish pie dish. Pour the filling into the pie dish and dot with the butter. Now pull the pie dough up over the filling, folding and overlapping as needed. It probably will not meet and there will be a big open spot at the top. This is how is should be. If not don't worry about it--either way is ok. Brush the dough with cream--about 2 tblsp or so and then sprinkle sugar on top. Bake at 400 degrees for 20 minutes, then bake at 350 for about 1-1/2 hours or until juices are nice and bubbly. If you find the crust is browning too quickly cover it with lightly with some foil.

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Chocolate Pie

3/4 cup sugar
1 Tblsp butter
2 cups milk
2 eggs
1 tsp vanilla
1/3 cup flour
1/2 cup milk chocolate, chocolate chips

In a saucepan mix together sugar & flour. Add 1 cup of the milk and mix til smooth. Bring to a boil over a medium heat, stirring briskly, constantly. Continue to stir until smooth and thickened--about 2 minutes. Remove from heat.
Beat the eggs and the remaining milk together. Gradually stir into the hot mixture. Put back on the stove at medium heat. Bring to a boil, stirring constantly until mixture thickens--about 1 minute. Remove from heat. Stir in butter, chocolate chips and vanilla. Stir til chocolate chips are totally melted and all is blended. Pour into baked pie shell and chill. Top with whipped cream and chocolate shavings.

Simply Scrumptious Cinna Bun Satisfaction--In A Mug!

Remember one of my older posts Dangerously Divine Chocolate Cake in a Mug? Well today I decided I wanted something ooey gooey and cinnamony, so going by that recipe I devised a simply scrumptious cake in a mug that tastes like a cinnamon roll only in cake form.
It is soooooo goood!

Enjoy!

Simply Scrumptious Cinna Bun Satisfaction

In a big mug...

Mix together:

4 Tablespoons flour

4 Tablespoons sugar

Mix in (stirring after each addition):

1 egg

3 Tablespoons milk

2Tablespoons oil

Stir in:

1 Tablespoon cold butter, diced

Mix together:

2 Tablespoons Brown Sugar

1 teaspoon cinnamon

Fold this into the cake.

Place in microwave and cook for 3 minutes on high power.

Topping:

1 Tablespoon butter. melted

Stir in 3 Tablespoons powdered sugar

Add just a tad of milk, so that it's not stiff.

Pour over cake and ENJOY!

It's National Brownie Month

It's National Brownie Month and who doesn't love a good, chocolatey, chewy, ohey, gooey brownie heaped with a slab of chocolate frosting! Just makes my mouth water! So in honor of National Brownie Month I think it only fitting that we should all make it a priority this month to taste as many brownies as possible until we each find our perfect brownie. If someone out there has the perfect brownie recipe I would sure appreciate it if you'd share. I've yet to find the perfect brownie recipe, but I promise to keep trying until I do. In the meantime I'm going to share the brownie recipe that I use often. It's actually a brownie mix that you make yourself. It's from the Make A Mix Cookery Book.

Brownie Mix

6 cups flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1-8oz can unsweetened cocoa
2 cups shortening

In a large bowl, sift together flour, baking powder and salt. Add sugar and cocoa. Blend well. Cut in shortening until evenly distributed. Put in a large airtight container and store in a cool dry place. Use within 10-12 weeks. Makes about 17 cups brownie mix.

Brownies from Brownie Mix

2 eggs, beaten
1 tsp vanilla
2 1/2 cups brownie mix
1/2 chopped nuts (opt)

Combine eggs, vanilla and brownie mix. Beat until smooth. Stir in nuts. Pour into greased 8-inch baking dish. Bake at 350 approx 20-25 minutes or until a toothpick inserted comes out clean.

Note--add 2 Tblsp milk to batter for cake-like brownies.

Top with a slab of chocolate frosting or sprinkle with powdered sugar and enjoy!

Chocolate Buttermilk Bread

Warning! This is a very dangerous recipe and worth every bit of calories! I must place the blame on Lynn at Lynn's Kitchen's Adventures where I found the recipe, so please send all of your extra calories to her and not me!

I made this yesterday and it is sooooo good! Lynn also said she used it for muffins , which I think I will try next. It's sort of a cross between soft brownies and a really good muffin, not at all like bread. Oh and I doubled the recipe and made 2 loaves! Oink! Thank you Lynn--I think!?

Enjoy!

Buttermilk Chocolate Bread

1/2 cup butter
1 cup white sugar
2 eggs
1 cup buttermilk
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease only the bottom of a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk. Combine the flour, 1/2 cup cocoa, baking powder, baking soda and salt; stir into the buttermilk mixture until moistened. Mix in 1 cup chocolate chips. Pour into the prepared pan.
Bake for 55 to 65 minutes in the preheated oven, until a wooden pick inserted near the center comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely.

Dangerously Divine Chocolate Cake in a Mug

Are you ready for a divinely sinful treat! One that you can whip up quick as a wink and not have to share! This is so rich and chocolate and so quick and easy you won't believe it!

Dangerously Divine Chocolate Cake in a Mug

Serves 1

4 tablespoons flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small dash of vanilla flavoring
1 microwaveable coffee mug--regular size or soup size

You can mix this right in the mug if you'd like and no need to grease it.

Add dry ingredients to mug, and mix well
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla flavoring... and mix again.

Put your mug in the microwave and cook for 3 minutes on at full power. The cake
will rise over the top of the mug, but don't be alarmed! Allow to cool a
little, and tip out onto a plate if desired. EAT!

You can frost it if you'd like, but it's so rich and moist there's no need to. Try adding some whip cream on top. You can also use 2 Mounds or Almond Joy candy bar pieces and push them into the batter to bake or top with Hershey's Kisses or even a Reese's Cup. Other ideas--drizzle top with hot fudge or Hershey's chocolate syrup, caramel sauce, marshmallow cream and then chocolate frosting. Let your chocolate imagination run free and enjoy!!

These little mug cakes also make great gifts for friends and family. Either bake one up for someone and let them keep the mug or package all the dry ingredients and tuck into a mug along with the recipe and let them bake their own.

Here are a few links to some sites with free printable or downloadable recipe cards.....


PDF Printable recipe cards crock w/utensils

Sweet Treats

Berries and Cream

PDF Printable Cornucopia

Sweet Treats II

PDF Retro Fleur

Traditional Old Fashioned Index Card

Homemade Laundry Soap

I found a recipe for homemade laundry soap on Farmhouse Blessings blog and decided I had to try it and so I did! It is so easy to make and very cheap. All together the ingredients cost me just over 5.00--the price of a bottle of liquid laundry detergent and one batch of the homemade soap will yield just as many loads--BUT it costs so much less, because the ingredients with the exception of the bar of soap will last for many more batches. This soap also cleans great and smells so good.

All you need are these 3 simple ingredients and some water. The bar of soap looks pretty much like cheddar cheese when it's grated up.


Homemade Laundry Soap Recipe

16 cups water
1 bar of soap (your choice but many sources suggest Ivory, Fels-Naptha, Sunlight Bar, Castile or Zote)
1 cup of baking soda or washing soda (I use the washing soda)
1 1/2 cups borax

Before beginning, finely grate your bar of soap.

Boil the 16 cups of water in a large pot. While boiling, add your grated soap and whisk continuously until it completely dissolves. Remove from heat.

Next add borax and baking or washing soda. Whisk it up really well. Continue to whisk throughout the day as it cools. It will begin to gel as it cools, but you don't need to wait to use it.

You may store in old commercial detergent containers or any other covered container as well.

Use ½ cup soap per load.

You can also add 1/4 cup vinegar to the rinse cycle instead of fabric softener..

I found all of the ingredients on the laundry aisle at my local grocery store.

This is what the soap will look like as it cools and when it's finished. It resembles a nice soft hand cream almost. The lemony color is from the soap that I used, so yours may look a bit different depending on what soap you choose to use.

Here it is all ready to use in it's nice glass container. Due to it's consistency it was too much trouble trying to put it into a regualar detergent bottle--even after I cut out the spout thing, so I opted for this glass jar I had picked up a the thrift store a couple of weeks ago for 2.00. Now I'm on the hunt for a pretty little teacup to use as my scoop instead of a plastic measuring cup, which works just great, but not so pretty and we all know if the laundry room is pretty it'll make doing the laundry more enjoyable--well as enjoyable as laundry can be.

I'd also love to hear comments from anyone who tries this, so please feel free to post them here.

How To Can Butter

How To Can Butter

Ok, so why can butter you ask? Well because, one you can and it's fun and two, because I am working on food storage and with prices going up and up and gas the way it is and just a whole bunch of other reasons and I got this butter--Challenge Brand--for 99 cents a pound and if I can it, it lasts up to 3 years, but if I freeze it--only a few months.

Isn't it pretty! I love the buttery yellow jars. This is when they were in the cooling stage, so you can see various shades of creamy yellow.

Ok, so how do you can butter? Here's what you do.......

Use a high quality butter--Land O' Lakes, Challenge etc. Some cheaper brands will tend to separate, but you can experiment with your favorite brand and see how it does.

Ten pounds of butter will fill approximately 11-12 pint jars. I prefer the widemouth, but regular will work too.

Sterilize jars then heat in a 150 degree oven for 5 minutes.

While jars are heating, melt butter slowly in a very large pot ( I had to use 2 pots), until it comes to a boil. Reduce heat, cover and simmer for 5 minutes.

Pour melted butter carefully into heated jars. Jars will seal as they cool. After jars have cooled for a couple of hours or til they are room temperature to the touch, give the jars a swirl to help prevent separation, being careful not to tip jars to the side, so nothing runs under the rim to break the seal.

Place jars in the fridge for several hours or overnight to allow butter to set back up. After they have set, remove from fridge, label them and store in pantry. Butter will store at room temperature for up to 3 years.

Best Ever Thanksgiving Dressing

One week from today and I start my Thanksgiving cooking and one of my favorite recipes is this one for the absolute best ever dressing. It is the recipe of Amy Main and I've made it for the past several years ever since she first shared it with me.
It's a very moist dressing that's made in the crockpot, which I love because it frees up oven space and once you start it you don't have to worry about it. It's simple, easy and delicious! Enjoy!

Amy Main's Best Ever Moistest Ever Dressing

1 cup butter
2 cups chopped onions
2 cups chopped celery
1/4 cup parsley sprigs, chopped
2-4 oz cans sliced mushrooms, drained
12-13 cups slightly dry bread cubes
1 t. poultry seasoning
1/2 t. salt and pepper
1 1/2 t. sage
2-2 1/2 cups chicken broth (I use the boullion to make this)
2 eggs, beaten

Melt butter in skillet and saute onion, celery, parsley and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all other seasonings and toss well. Pour enough broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover and cook on high for 45 minutes; reduce to low for 4-8 hours. 6 servings

After School Cookies

Who doesn't love cookies! Especially homemade cookies and super simple ones at that. (The recipe is below.) My youngest dd is having a couple of friends over after school to play and see the new baby ducks, so of course we needed a little treat and why not do something fun and simple like putting them on a covered cake plate. If you don't have a cake plate then bring out a fancy dish that you save just for special occassions. Might as well enjoy the fancy dishes and turn an everyday treat into something a little extra special. You could even put them in a basket lined with a pretty linen or napkin. After all we are training tomorrow's homemaker's and hostesses. Give them each a paper crown and they're in heaven!



Princess Cookies

1 yellow cake mix
1/3 cup oil
1/4 cup water
1 large egg
2 cups M&M's



Mix all ingredients together--sneaking only one or two M&M's. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees for approx 12 minutes or until lightly golden. Cool and enjoy!



Baking Tip--One way to tell if something is done backing it to wet your finger and lightly touch the bottom of the pan. If you hear the psssss sound it's done. Works for me 99.9% of the time.