Monday, September 27, 2010

Pumpkin cookies

I got this recipe from my friend Amy and made them last night. They are delicious! They are also egg- and dairy-free, so they're great for people with those particular food allergies. :)

Pumpkin Cookies
1 cup brown sugar
1 cup canned pumpkin
1/2 cup oil
2 cups flour
1 t baking soda
1 t baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t ginger
1 cup raisins (optional)
1/2 cup chopped nuts (optional)

Combine all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool slightly before moving to cooling rack.
I frosted some with cream cheese frosting, which was really tasty. :)

Sunday, September 26, 2010

WFD 9/24

Here you go, Lisa. ;)

Chicken Pot Pie! Easiest CPP recipe ever. Okay, it's the ONLY CPP I've ever made, but it IS really easy. And it's also not mine. It's from my friend Crissy. Thank you, Crissy. :) My favorite thing about this is that it's a classic one-dish meal. No need for any other side dish--everything is in there!

Chicken Pot Pie
1/3 cup melted butter
1 clove garlic
1/3 cup flour
1/2 t salt
1/4 t pepper
Blend above ingredients in a saucepan and start cooking over medium heat. When it starts to bubble, add:
1 1/2 cups water mixed with 2 t chicken boullion
2/3 cup milk
Bring to a boil and add:
2 cups cubed cooked chicken
1 bag mixed veggies

Roll out one refrigerated pie crust in pie pan. Add mixture and roll another pie crust on top. Crimp edges and make a few cuts in the top. Bake at 425 degrees for 30 minutes.

Thursday, September 16, 2010

WFD 9/16

Well, I broke out my crock pot for the first time this season! I love using my crock pot--it's so easy to throw stuff into it in the morning, and I get to smell it all day long. :)

Tonight I made this beef stroganoff recipe. Really delicious! And oh, so easy.

Crock pot beef stroganoff
1-2 pounds beef stew meat
1 pound sliced fresh mushrooms (this might seem like a lot when you throw it all in, but they cook down quite a bit--and they're just delicious)
1 onion, diced
2 cloves garlic, minced
1 (10.75oz) can cream of mushroom soup (the 98% fat free works great)
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons worcestershire sauce
1 cup sour cream

Place everything except for sour cream into your crockpot and cook on low for 6-8 hours. Stir in the sour cream and cook on high for another 15-30 minutes. Serve over egg noodles.

Saturday, September 04, 2010

WFD 9/3

Yesterday was a freezing cold "summer" day, so I made soup. I bought a butternut squash at the farmers market last week, hoping there would be a nice blustery day to use it for soup, and I lucked out! So, here is the recipe for the first soup:

Butternut Squash and Apple Bisque
3 tablespoons butter
5 cups seeded, peeled, cubed butternut squash
1¼ cups chopped onion
½ cup chopped carrot
½ cup chopped celery
1 small granny smith apple, cored, peeled, and chopped
½ teaspoon ground allspice
3½ cups (or more) vegetable or chicken broth
1 cup apple cider
1 cup whipping creamView full recipe

Melt butter in a large pot. Add squash, onion, carrot, and celery. Saute for about 10 minutes. Mix in apple and allspice. Add broth and cider and bring to a boil. Reduce to medium-low and simmer about 30 minutes. Puree in batches and return to pot. Add more broth if too thick. Add ½ cup cream and bring to a simmer. Season with salt and pepper. Ladel, drizzle with cream, and sprinkle with parsley.

Unfortunately, my husband doesn't share my love of butternut squash, so I made him chicken noodle soup. It's a Tyler Florence recipe that I found a few years ago, and it's really good. And it's not especially time consuming, particularly if you use a store-bought rotisserie chicken!

Chicken Noodle Soup
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.