Saturday, September 17, 2016

Crusty Soup Bowls Recipe

Crusty Soup Bowls (Lion House)

  • 2 T dry yeast
  • 2 C warm water
  • 1 T sugar
  • 2 t salt
  • 5 C flour
  • Cornmeal
  • 1 egg
  • 1 T water
  1. Dissolve yeast in 2 C warm water in a large mixing bowl. 
  2. Add sugar, salt, and 3 C flour; beat 3 minutes on low speed. 
  3. Gradually add enough remaining flour to make a stiff dough. 
  4. Knead on a lightly floured surface until dough is smooth and elastic 5 to 6 minutes. 
  5. Place in a greased bowl, cover and let rise until doubled, about 40 minutes. 
  6. Punch down, and divide into 8 pieces. Form each piece into a ball and place on a baking sheet sprinkled with cornmeal. 
  7. Beat egg and water together and brush over top and sides of dough balls. 
  8. Cover and let rise until double in bulk, about 40 minutes. 
  9. Bake at 375 degrees for 25 minutes. 
  10. Cool. 
  11. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowls and serve. 

Makes 8 large bread bowls.

Sunday, October 11, 2015

Pumpkin Cheesecake Pie


  • 1 Can of Sweet and Condensed Milk
  • 8 oz Softened Cream Cheese
  • 1 C Pumpkin Puree
  • 1 egg
  • 1 T Lemon Juice
  • 1/4 C Real Maple Syrup
  • 2-3 t Cinnamon 
  • 1/2 t Nutmeg
  • 1/4 t Ginger
  • Pie Crust (either traditional or graham cracker)
  1. Preheat oven to 375ยบ
  2. Combine the first three ingredient and mix until smooth. Add the egg, lemon juice, and maple syrup and mix until it is integrated into the mixture. Add spices (to taste).
  3. Pour into the pie crust and bake for 60 minutes.

Wednesday, February 19, 2014

Dinner in a Pot: Kale & Tortellini Soup

In a large sauce pan add:

2 C Chicken Broth
1/2 C Cooked, Cubed Chicken
1/2 C Cubed Ham
1 1/2 C Uncooked Cheese Tortellini
Garlic to taste (1-3 cloves)
Thyme to taste (1/2 t)
Celery Salt to taste (1/2 t)

Place on stove and cook until it begins to boil, turn down to a simmer and add:

4 oz Cream Cheese

Cook until the tortellini is soft then add:

1/2 C Milk
1/2 C Chopped Spinach
1 C Pieces of Kale

Cook until the Kale is bright green and the Spinach is wilted.

Serve with fresh croutons!

Tuesday, February 4, 2014

Cranberry-BBQ Chicken

I've seen many versions of this, but here is my own take on the Cranberry-BBQ Chicken:

3 Large Skinless/Boneless Chicken Breasts
1 Can (14 oz) Whole-berry Cranberry Sauce
1/2 C BBQ Sauce of your choice
1/3 C Dried or 1/2 C Fresh Diced Onions
1 t Diced Garlic
1/4 t Five Spice (an Asian spice that is found in most grocery stores in the spice aisle)
1/4 t Dried Basil Flakes
1/8 t Red Pepper Powder
Salt and Black Pepper to taste

In a medium bowl mix all the ingredients except chicken breasts.

Put frozen chicken and sauce mixture in a crockpot. Cook: 4-5 hours on high or 6-8 hours on low.

After the chicken has begun to thaw/cook, pull it out and slice each breast into 4-5 pieces. Return to crockpot for remaining time.

Serve with baked potato or shred the chicken and serve over a bun.

This recipe can be prepared in advance and then frozen: mix sauce as directed, put chicken breasts in freezer bags, pour sauce over the chicken, freeze. The night before you plan to cook it, take a bag from the freezer and thaw it out in the refrigerator. Cook as directed (times can be lowered an hour with thawed chicken).

Friday, June 22, 2012

Make It Quick Pizza Crust

If you are like me, you like to make your own pizza but don't think about it until 5pm and at that point it is easier to make something else or pick up the phone. I've tried other "quick" dough recipes but they haven't wowed me. Either they are too heavy or don't really have the right texture. Then I tried this.

  • 1 T Instant Dry Yeast (I use Fleishmann's)
  • 1 C Warm Water, with a squeeze of honey dissolved in it
  • 1 C Wheat Flour
  • 1 1/2 C White Flour
  • 2 T Olive Oil
  • 1 t Salt

  1. Dissolve the honey in the warm water and then add the yeast. I use my glass measuring cup for this (the 2 C one works great). Set aside and watch it ferment.
  2. Put the yeast in your mixer (or a large bowl).
  3. Add the flour, oil, and salt.
  4. Mix until everything is moist. Don't mix too much or you'll over-activate the gluten and your dough will be too rubbery and hard to spread.
  5. Let the dough sit 10 minutes (not bad considering most recipes call for two hours!)
  6. Form dough into your pan, top with your favorite toppings and cook as directed in your recipe or at 425f for about 15 minutes.
Yield: Two Medium Pizzas (8 slices each)
Nutritional Facts per Serving:
(these stats are for the crust only, you'll need to calculate your toppings)
Calories: 78
Fat: 2g
Cholesterol: 0mg
Sodium: .4mg
Potassium: 45.6mg
Carbs: 14g
Fiber 1.1g
Sugars: .5g
Protein: 2.2g

Monday, March 5, 2012

Mushroom-Marsala Skillet Chicken

This recipe comes from Good Housekeeping Fast Weeknight Favorites
  • 4 medium skinless boneless chicken breast halves (1 1/4 lbs)
  • 1/2 t salt
  • 1/8 t ground black pepper
  • 1 T olive oil
  • 10 oz sliced mushrooms
  • 1 large shallot, finely chopped
  • 1/2 C reduced-sodium chicken broth
  • 1/2 C Marsala wine
  • 2 T chopped fresh parsley

  1. Cut chicken into pieces (approximately 2 inches). Sprinkle with 1/4 t salt and pepper.
  2. In nonstick skillet, heat oil over medium heat until hot. Add chicken breasts and cook, turning once, until browned on both sides and chicken loses its pink color throughout (6-7 minutes). Transfer to platter; cover loosely with foil to keep warm.
  3. To same skillet, add mushrooms, shallot, and remaining 1/4 t salt. Cook, stirring frequently, until mushrooms are browned, 3 minutes. Add broth, wine, and any juices from platter; cook, stirring occasionally, until sauce is reduced by half* (about 4 minutes). Stir in parsley. To serve, spoon sauce over chicken. *if you want it thicker, you can add some corn starch mixed with water.
Serve with garlic mashed potatoes or over pasta or with rice.

220 calories
36g protein
4g carbs
5g fat
82mg cholesterol
470mg sodium

**if you have concerns about the cooking wine, just know that there is less alcohol in it than in vanilla (just sayin').

Thursday, February 9, 2012

Lemon Chicken Pasta and Peas

I know! PEAS! The truth is I like peas as long as they are still crisp and not mushy. I like peas as an ingredient but not as a side dish. I found this recipe in a recipe book I picked up (total impulse buy) at Sam's Club. It is the Good Housekeeping Fast Weeknight Favorites. So far I've been very pleased with the food and the "fast" aspect. Slow food is great but when I'm cooking for 1 and 1/4 (yes, Eden only counts for 1/4 of a normal eater) the payoff of slow, deliberate cooking just isn't there for me. Quick, easy, balanced meals are the way to go and this book seems to fit the bill for me right now.

Total Time: 30 minutes
Makes: 4 servings

  • 8 oz pasta (they suggest extra-wide egg noodles - I used chinese noodles because that is what I had)
  • 4 oz stringless sugar snap peas
  • 1 C shredded carrots
  • 1 C frozen peas
  • 1 C chicken broth
  • 1/2 C heavy or whipping cream (or in my case I have to use Soy Milk because of E's lactose issues)
  • 1 t freshly grated lemon peel (I think it could have used more)
  • 1/2 t coarsely ground black pepper
  • 1/2 t salt
  • 2 C skinless chicken meat–cubed

  1. In large sauce pot, cook noodles as label directs. Add snap peas to pot 1 minute before noodles are done.
  2. Place carrots and frozen peas in colander. Drain noodles and snap peas over carrots and peas.
  3. While noodle mixture drains, in same sauce pot, heat broth, cream, lemon peel, pepper, and salt to b oiling over high heat. 
  4. Add chicken and noodle mixture to sauce; heat through, stirring constantly.

Each serving: about 510 calories, 33 g protein, 52 g carbohydrate, 20 g total fat (9 g saturated), 158 mg cholesterol, 750 mg sodium.

Chicken, Tomato, Spinach and Tortellini Soup

I wanted soup the other day. We've recently discovered Eden is lactose intolerant and so I couldn't go to my stand-by of potato soup. I looked in the pantry and here is what I came up with:
  • 1 Can Chicken Broth
  • 1 Can Stewed Tomatoes
  • 1/2 C Chopped Chicken
  • 3/4 C uncooked Cheese-filled Tortellini
  • 1/2 C Fresh (or flash frozen) Spinach
  • Italian Herbs (I used thyme and basil) to taste
  • Pepper to taste (the broth and tomatoes both have plenty of sodium so you shouldn't need salt)
  • Shredded Mozzarella Cheese for on top (this is low in lactose so I used it, if you aren't dealing with LI issues you could use Parmesan)
  1. Put the broth and tomatoes in a pot and bring to a simmer. 
  2. Add herbs (dried or fresh) - you could also add garlic here.
  3. Add the chicken and tortellini. 
  4. One minute before the tortellini is cooked through add the spinach.
  5. Ladle into bowls and sprinkle cheese on top.
Serve with bread or biscuits and some fruit.

This is a beautiful soup with a hearty yet fresh taste–not heavy. I will definitely be making this again!

 (I really should get pictures of my food so I can show you but I'm always too busy devouring it to take a picture so you'll just have to take my word for it.)