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Sunday, October 28, 2012

Herbed Vegetable Soup

Yield: Serves 4

Get this heart healthy recipe and more! Click here for details!

You may want to salt this soup recipe, but before doing so, taste it first and satisfy your cravings with the subtler flavors in this basic vegetable soup. In this recipe, I also have included a low-sodium tomato juice which is usually made with a type of potassium that delivers a salt-like flavor. Salt substitutes have the same potassium compound. This is a great basic soup for adding all sorts of other ingredients. Create and enjoy!

1 cup celery, diced
1 ½ cup onions, diced
1 cup carrot, diced
½ cup parsnip, diced (or added carrots)
1 Tbsp olive oil, pure
3 cups water
1 ½ cup tomato juice, low salt
1 cup diced potato
2 tsp fine herb blend
1/8 teaspoon pepper
1 cup chopped spinach or escarole (optional)

Heat a heavy-bottomed pot on a medium-low heat. Add olive oil, and cook the celery, onion and carrots on a low heat. Cook until the onion and celery are translucent. Add water, potato and 1 teaspoon of fine herb blend and tomato juice. Raise heat and bring to boil. Lower heat and simmer until potatoes are tender (about 30 minutes). Add the second teaspoon of fine herb blend and optional chopped greens, simmer for another five minutes. Serve.

Option: With pancetta: Replace olive oil in first step with 2-3 strips of bacon or pancetta. Cook in pan about two minutes before adding vegetables. Remove from pan before adding liquid. Garnish the soup with the chopped bacon or pancetta.

Get this heart healthy recipe and more! Click here for details!

Nutrition Facts Per Serving (without bacon): Calories 132; Protein 3g; Carbohydrates 23g; Total Fiber 5g; Soluble Fiber 1g; Sugar 1g; Total Fat: 4g; Saturated Fat <1g; Monounsaturated Fat 2.5g; Polyunsaturated Fat >1g, Trans Fat 0g; Omega-3 0:; Cholesterol 0mg; Calcium 50mg; Iron 7mg; Magnesium 72mg, Potassium 800mg; Sodium 170mg.

Nutrition Facts Per Serving (with bacon): Calories 128; Protein 5g; Carbohydrates 23g; Total Fiber 5g; Soluble Fiber 1g; Sugar 1g; Total Fat: 3g; Saturated Fat 1g; Monounsaturated Fat 1g; Polyunsaturated Fat 1g, Trans Fat 0g; Omega-3 0; Cholesterol 0mg; Calcium 50mg, Iron 7mg; Magnesium 72mg, Potassium 800mg; Sodium 270mg.

Get in on this #1 Healthy Heart Plan. Read the the photo!YOUR HEART WILL THANK YOU!

Wednesday, October 24, 2012

Spicy HOT Chili Cod

Fresh water fish cookbook

***This recipe only serves one because in my house, we have one person that does not eat meat, so we substitute with fish.

Yield: 1 fillet with ½ c. serving chili bean salsa for 1 person
Time: 15 minutes

1 cod fish fillet
2 T. diced tomatoes
1 T. diced onion
1 T. diced green bell pepper
3 T. cooked chili beans (you can use plain red kidney beans)
2 chili pepper rings left whole or chopped
½ t. black pepper
½ t. chili powder + chili powder to sprinkle on fillet (OPTIONAL)
3 T. olive oil

  1. Mix all ingredients except fish and heat over medium heat in small sauce pan 15 min. You can do it in the microwave if you wish, just adjust the time.
  2. In a small fry pan, add oil over medium high heat. Sprinkle cod fillet with light coating of chili powder and place in hot oil fry pan. Fry 3 – 5 minutes on each side depending on the size of your fillet.
  3. Remove from pan and serve over bed of chili bean salsa.


Country Comfort Recipes

Yield: 6-8 Pop-overs
Time: 1 hour

2 eggs
1 c. milk
1 c. flour
1/2 t. salt



Preheat oven to 450 F
  1. In medium sized mixing bowl, slightly beat eggs with a whisk.
  2. add milk a whisk a bit more 
  3. slowly add flower and salt whisking until just mixed. DO NOT OVER MIX! Thats why I do it by hand!
  4. Lightly grease 6 large custard cups or 8 medium muffin cups.
  5. Fill custard cups 1/2 full or muffin cups 3/4 full
  6. Bake 15 minutes
  7. Reduce heat to 350 F and bake 20 minutes longer
Pop-overs will be darker brown and have grown double the size of the cups.
Serve with soup and stews, gravies or sauces. Serve immediately.

Recipe for beef stew  to top your pop-overs!


All day Crock Pot Beef Stew

The Book Of Beef & 1 000 000 Bonus Recipes

Here we split pop-overs and spooned on the beefy stew!
Delicious over pop-overs, breads, rice, noodles or stands alone!
Yield: Approx 12 bowls
Time: Approx. 1 hr. random work time with prep and stir checks!

1 ½ lb. Stew Beef
2 c. cut carrots
4 medium to large potatoes
½ c. or a bit more cornstarch
1 onion diced
½ t. minced garlic
Browning sauce if you prefer a darker color
Salt and pepper to taste

***I prefer large cut potatoes and carrots, smaller if I am making Pop-Overs to serve it over.

***Stew is one of those meals that are easy to adjust to your own preference. Personally, I make my beef stew different each time using the basic idea listed here. Soups and stews are always open for additions and variance.

***Small children most likely will prefer smaller cut ingredients because it is easier to handle without having to cut it.

***This particular meal, this stew was served over popovers.


1.      Sear meat in hot fry pan with a bit of oil, till browned on all sides. This is not necessary, but makes for a darker color meat. You may also add the onion to the pan and caramelize them with the meat. That offers a somewhat different flavor that I enjoy from time to time.

2.      Place the meat, onions, and garlic into a large crock pot and cover 3-4 inches above meat with water. Add salt.

3.      Cover crock and start it on high heat. Do this in the morning (I start mine by 11 am to serve at 5 pm.)

4.      After 3 hours for large cut veggies, 4 hours for small, add potatoes and carrots, and reduce to low heat.

5.      A half hour to hour before serving time, mix your cornstarch with equal amount of water.

6.      Return crock to high heat and stir in your cornstarch mixture, stirring frequently till thickened into gravy. If it’s not thick enough for your tastes after about 15 minutes, mix more cornstarch/water to add. Add browning sauce at this time for color if preferred.

7.      Stir in salt and pepper to taste, and serve when you are ready.

I have a large family, and I also invite guests over a lot. My cooking methods are for budgeting as well as serving many. I would rather make too much food than not enough, and sometimes it is difficult to record my recipes in amounts because I do much of my cooking by eye…without recipes. 


Friday, October 19, 2012

Amish White Bread

Write A Cookbook. Easy System To Publish And Sell Your Own Cookbook

Yield: 2 loaves
Time: Approx. 4 hours


  • 1 1/2 T. yeast
  • 2 c. hot water
  • 6 c. flour
  • 1 ½ t. salt
  • 2/3 c. sugar
  • ¼ c. veg oil

Preheat Oven to 350 F
In large mixing bowl, add hot water. Sprinkle yeast over water and let sit 5 minutes.
Add salt, sugar and oil to the yeast water.
Add 1 cup flour at a time to liquid, stirring each until blended into liquid.
When dough begins to thicken to the point it can no longer be stirred with a spoon, 
Turn out onto floured surface and continue adding remainder of flour. It may take a while, but continue kneading flour into it a little at a time.
Knead 8-10 min.
Grease Bowl, rise covered with a damp towel or plastic wrap in warm place till doubled.
Punch down and rest 10 min.
Shape 2 pan loaves
Rub each shaped dough with butter, margarine or butter spray so the rising dough does not dry out.
Rise 1 hr. or doubled
Bake 30 min.
Remove from pans and cool on wire racks.

Tuesday, October 16, 2012

Gluten Free Pizza Crust

Yield: 1 large, or 2 medium or 3 small crusts
Time: 25 minutes


  • 3/4 cup Gluten Free All Purpose Flour Mix (our homemade flour works great)
  • 3/4 cup tapioca flour + extra for dusting (rolling)
  • 2 tablespoons dry powdered milk
  • 1 teaspoon unflavored gelatin powder
  • 1 teaspoon salt
  • 2 teaspoons xanthan gum
  • 1 package active dry yeast
  • 1 teaspoons sugar
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons vinegar
  • 1/2 cup hot water -110 degrees
  • Optional Gluten Free cornmeal to coat baking sheet

  • Preheat oven to 400 F
  • Lightly grease pizza pan and coat pan w/ cornmeal if desired.
  • Place all dry ingredients in a large mixing bowl and stir together.
  • Add sugar, vinegar, olive oil and gradually add water.
  • Beat w/ electric mixer for 3- 5 mins.
  • Pour dough out onto tapioca floured surface and knead tapioca flour into the dough until it forms a soft  ball that is not too sticky. Cut the dough into the proportions you choose for pizza sizes (Yield above)
  • Roll out or press into pan. 
  • Let rise 20 - 30 min.
  •  Prebake crusts undressed 5 minutes, then dress them and bake 10 additional minutes.

Roll thin or thicker, it depends on your own preference but both are successful.
You can use a pizza stone for crispier crust.
These crusts freeze well after prebaked. 

Homemade Gluten-Free All Purpose Flour

Gluten Free Diet Handbook

Yield: 2 cups flour
Time: 10 minutes


  • 1 cup brown rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca starch
  • 2 tsp xanthan gum

Combine all ingredients and shake in large covered dish to be sure its all blended completely.

***Use in most recipes that call for wheat flour EXCEPT Bread recipes! 
***Xanthan gum mimics gluten to provide elasticity to dough. Experiment with these amounts.

Gluten Free Pop-Overs

The Gluten Free Bible - An Insiders Guide To Going Gluten Free

Yield: 4 large popovers
Time: 45 minutes


  • 3/4 cup gluten-free flour mix (no added gum flour is best)
  • 1/4 cup gluten-free sweet rice flour
  • 1 cup half & half
  • 2 large eggs
  • 1 teaspoon salt

Preheat oven to 450° F
Add flours and salt in a small mixing bowl. Combine thoroughly.

Mix w/ electric mixer, half & half, eggs then flour mixture in a large bowl. Batter should be smooth and somewhat thin.
Heat your muffin/popover pan in oven before filling.
Fill 4 - 1 cup greased muffin pans equally
Bake 25 minutes.
Reduce oven temperature to 300° F and bake 5-7 more minutes.
Pop-Overs should be dark-golden brown
 Serve Immediately

Papa's Totones

Saucing...Learn To Make Sauces With The Confidence Of A Trained Chef. Discover How To Transform Everyday Meals Into New Taste Sensations With A Few Simple Ingredients. All This With A Dash Of Creativity To Satisfy A Hungry Palate.

Yield: Approx. 15-20 totones
Time: Approx. 30 min.


  • 2 large Plantains
  • Goya Adobo
  • Goya Sazone
  • 1/4 cup olive or vegetable oil
  • Oil for frying (deep fry)


  • Peel Plantains

Score the plantains peel from end to end in equal distances around plantain. I usually make 3-4 scores.

  • Cut Plantain in 1 - 1/12 inch diagonal chunks (clock- 10 & 5)
You should be able to get 6-10 cuts

  • Rinse plantain pieces and dry.
  • Place in bowl and coat with 1/4 cup oil.
  • season with adobo and sazone to taste.
  • Let set an hour to absorb seasoning.
In hot deep fryer (you can use shallow fry if you choose, turning them) fry to just golden, NOT BROWNED.
Remove from grease. Drain and cool on paper towel.

One by one, flatten each plantain a bit. You can do them all together between 2 cutting boards or 2 flat surfaces.

Do not flatten too much, just allow them to spread out slightly (1/4 inch thick)

Return the flattened plantains to the fryer and fry until dark golden brown and crisp.

Serve immediately with Papa's Garlic Dipping Sauce

Ruben Melt Sandwich

Super Sexy Sandwiches Recipe Ebook

Yield: 1 sandwich
Time: 15 min


  • 2 slices rye bread (I use marbled for this)
  • 4 thin slices corned beef (I use roast beef as well)
  • 1 slice swiss cheese (I use pepper jack)
  • 1/3 cup sauerkraut
  • 3 tablespoons thousand island dressing (you can make it mixing mayonnaise, ketchup, relish)
  • 2 tablespoons butter or margarine - enough to spread on each slice of bread.


  • Spread butter or margarine on each slice of bread.
  • place one buttered slice of bread onto a fry pan over medium heat, butter side down.
  • drizzle thousand island dressing for the first layer
  • place corned beef evenly
  • top corned beef with sauerkraut
  • drizzle thousand island dressing over saurkraut
  • top with cheese
  • place second slice of bread, butter side up to complete the build
Grill each side of sandwich until crisp. Rye will not show browning so you should be able to feel that it is crisp with a spatula.

Cut corner to corner with a serrated knife and ENJOY!!!

Monday, October 15, 2012

Vicki's Deep dish Pizza (Crust)

Home Pizza Chef

Yield: 1 -16 inch round or 3 – 9” crusts
Time: Approx. 2 hours


  • 4 cups flour (have more for dusting)
  • 1 1/3 cups hot water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon yeast
  • 2 tablespoon oil 

Oven to 475 degrees F
Add hot water to small bowl. Sprinkle yeast over water and let stand 5 minutes. Stir in sugar, salt and oil.
Place flour in large mixing bowl, add yeast water all at once, stirring until combined. It may be a bit dry at first. Tip the dough onto kneading surface, and knead 10 minutes. 
I knead longer when my arms hold up to it, it seems to make the fluffier difference!
Rise once in pans 1 – 2 hrs.

Dress the dough in your favorite pizza toppings!

  • Adding 1/4 cup dry milk powder gives it a creamy taste and smoother texture. Just experiment with that!
  • It will seem as though your dough is very dry at first. gets better!
  • This dough is very forgiving as long as you get the yeast water going properly and KNEAD! You may do it in any variation of steps and still have successful crust.
  • I use a lot of oil in the bottom of my pan, so it gets a fried texture on the bottom. You don't have to.

Sunday, October 14, 2012

Chocolate Mocha Frosting

Frosted Dreams Cake Decorating

Yield: Frost 10 in. cake or dozens of cookies
Time: Approx. 20 minutes


  • 8 oz. semisweet chocolate, chopped
  • 2 1/2 tablespoons unsalted butter (margarine works too)
  • 1/4 cup fresh brewed coffee (you can use instant or perked)
  • 2 teaspoons corn syrup (or light agave syrup)
  • 1/2 teaspoon vanilla

In a double boiler, melt chocolate and butter stirring frequently (DO NOT OVER HEAT). Remove from heat, whisk in the coffee, corn syrup and vanilla.
Cool  quickly to room temperature whisking frequently as it cools, and spread on cake or cookies immediately.

Homemade Vanilla Pudding

Renegade Recipe Guide

Yield: Approx 3 cups
Time: Approx 20 minutes


  • 1/3 + cups flour (a bit more if you prefer it thicker for fillings or pies)
  • ½ cup sugar
  • ½ teaspoons salt
  • 2 cup milk
  • 2 large egg yolks
  • 1 teaspoon vanilla

Combine dry ingredients in sauce pan.
Slowly add milk and heat over medium heat
Temper egg yolk and add to pan.
Heat and stir constantly till thick, remove from heat and add vanilla.
Fill pudding cups, cover with plastic to avoid skin developing on the top.

Vicki's Pizza Sauce (Tomato Paste)

Build Your Own Wood Burning Pizza Oven

Yield: 15 oz. (will cover 3 -  9 in. pizzas)
Time: 15 - 20 minutes


  • 1 - 6oz can tomato paste
  • 6 oz. water (1 1/2 tomato paste cans)
  • Tablespoons sugar
  • 1 ½ Teaspoon oregano
  • ½ Teaspoon basil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon minced garlic

Mix all ingredients. Heat the sauce in a small sauce pan till bubbling. Simmer 10-15 minutes. Let cool before topping pizza if you are starting with dough.

Here is the dough for a perfect deep dish pizza..Vicki Style ;o)

Zucchini Bread

Master The Art Of Bread Making - The Easy Guide To Better Bread

Yield: 2 loaves
Time: Approx. 1 hour


  • 3 ¼ cups flour
  • 1 teaspoon nutmeg
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs beaten
  • 2 cup zucchini grated
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts


Preheat oven to 350

Combine sugar, eggs, vegetable oil, and lemon juice.
Beat till smooth.

In a separate bowl,
Combine flour, cinnamon, nutmeg, and baking soda. Mix thoroughly.
Slowly add dry mixture to wet mixture, a little at a time until mixed completely.

Fold nuts into batter

Grease 2 standard bread pans or 5 mini loaf pans
Standard pan size: bake 1 hour
Mini loaves: bake 45 min.

Chewy, GLUTEN FREE Chocolate Chip Cookies

Yield: 3-4 dozen
Time: approximately 1 hour



  • 2 1/4 cups Gluten-Free Flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 3/4 cup Butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 2  large Eggs
  • 2 teaspoons gluten-free vanilla
  • 2 cups  gluten-free semi-sweet chocolate chips


Heat oven to 375°F.
 flour, baking powder, baking soda, salt, and xanthan gum in medium bowl.

Using a different large bowl

Butter, brown sugar, and sugar.
Beat at medium speed until creamy. Mix in eggs and vanilla. Continue beating until smooth.
Reduce speed to low and gradually add flour mixture a little at a time. Stir in chocolate chips.

Drop by tablespoon full  onto ungreased cookie sheets spacing them 2 inches apart.
Bake for 9 to 12 minutes or until light golden brown. 
Let stand 1 to 2 minutes. 
Remove from cookie sheets onto wire racks. 


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