Carmel Apples

By: Trisha
From: theyummylife.com

This site has the most beautiful carmel/candy apples! I've tried the candy carmel with little success, but there is a link for a Martha Stewart's carmel. To die for and really easy to make! This picture is from the website.

6 Apples (Lady's Apple suggested)
6 sticks
1 C. Heavy Cream
1 C. Sugar
1/4 C. Dark Corn Syrup
2 T. Unsalted Butter

Plus toppings


Insert sticks into apple and prepare ice-water bath.

Bring Cream, Sugar, Corn Syrup and Butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10-12 minutes.

Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to 3/4 of the way up the sides. Transfer to a parchment-lined baking sheet and refrigerate until set, about 15 minutes (or overnight.)

Go to http://www.theyummylife.com/Gourmet_Caramel_Apples and start on step 4 for the toppings.

Potato Soup

By: Trisha
From: D. Tracy

7 Baked Potatoes
Crumbled Bacon or Ham pieces
1 C. Shredded Cheddar Cheese
2 C. Cream of Potato Soup
3 1/3 C. Milk
2 t. Worcestershire Sauce
1/2 t. Onion Powder
1/4 t. Pepper
1 C. Sour Cream

Cook Potatoes in microwave and let cool while mixing all other ingredients together in a pot. Keep on low until the potatoes are done. Take the peel of the potatoes, cut the potatoes into small cubes. Use a potato masher to make everything smooth and creamy. Turn heat up to medium high and cook until everything is warm. Serve!

This is a family favorite! Especially when I serve it with warm corn bread. This is very easy to make and can be made ahead of time, then just re-heated.

Beef and Barley Stew

By: Trisha
From:??

2 lbs. Beef Stew Meat, cut into 1" pieces
1/3 C. Flour
1 Medium Onion, chopped.
1 t. minced Garlic
1 C. sliced Carrots
2 T. snipped, fresh Parsley
1/2 t. dried Thyme
5 C. Chicken Broth
1 C. Water
2 C. Potatoes, peeled and cut into 1" chunks
2 C. Sweet Potatoes,  peeled and cut into 1" chunks
1 C. Coarsely chopped Roma Tomatoes
8 oz. Sliced Mushrooms
1/2 Medium Barley
1 C. Frozen Peas

Cut Onion, Garlic, Carrots and Parsley.

Season meat to taste with Pepper and thoroughly coat with flour. Grease large pot and cook meat over medium heat until brown- about 5 minutes.

Add Onion and Garlic, sauteing for several more minutes. Add Carrots, Parsley, and Thyme. Saute for 3-5 minutes. Add Broth and Water and bring to a boil, scraping bottom of pot.

Reduce heat, cover and simmer 45 minutes. Cut Potatoes, Sweet Potatoes, Tomatoes, and Mushrooms. After the 45 minutes add Potatoes, Sweet Potatoes, Tomatoes, Mushrooms, and Barley. Return to boiling, then reduce heat and continue cooking, covered, over low heat for another 30-45 minutes or until meat and vegetables are tender. DON'T FORGET TO ADD THE PEAS at the end of the cook time! Serve.

I always forget the peas! I also add more carrots, potatoes, sweet potatoes, and mushrooms. I'm not a huge fan of chunks of meat so I like my veggie ratio slightly higher. The kids like this one.

You could serve this with a chunky bread.

Chunky Minestrone

By: Trisha
From: Better Homes...

1 T. Olive Oil
1 1/2 C. chopped Onion
4 Carrots, chopped
2 cloves Garlic, minced
3 C. Chicken Broth
2 14 1/2 oz Diced Tomatoes, undrained
3/4 C. Water
1/2 C. Long grain Rice
1 t. dried Italian Seasoning, crushed
4 C. shredded fresh Spinach
1 15 oz can Navy beans or White Kidney beans, rinsed and drained
2 Medium Zucchini, diced
1/4 t. Pepper
Grated Parmesan Cheese (topping) opt.

Cut Onion, Carrots, Garlic. Heat Oil over Medium-high heat. Stir in the Onion, Carrots and Garlic for about 3 minutes, or until Onions are tender. Stir in Broth, Tomatoes, Water, uncooked Rice and Italian Seasoning. Bring to a boil then reduce heat. Simmer, covered for about 20 minutes, or until Rice is tender.

(While that is cooking, cut Spinach, and Zucchini.)

Stir in Spinach, Beans, Zucchini, and Pepper. Cook, covered for 5 more minutes. If desired top with Parmesan Cheese.

This is good. 1/2 my kids like it. This is a longer one to make because of all the cutting. I really need to get a garlic mincer!

Quinoa Black Been Burrito Bowls

By: Trisha
From: The Shiksa in the Kitchen

1 C. Quinoa
1 T. Olive Oil
1/4 C. Minced Onion
1 Clove Garlic, minced
2 Cans (15 oz each) Black Beans, rinsed and drained
1/4 C. chopped fresh Cilantro

1/4 t. Chili Powder (mild)
Pinch of Cayenne Pepper (spicy) opt.
1/4 C. fresh Lime Juice
1 C. Shredded Lettuce
Salt

Optional Toppings:
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce
Sliced Avocado
Guacamole
Corn

Rinse Quinoa (I don't do this, it makes a mess if you don't have a mesh strainer).

Pour Quinoa into a saucepan with 2 cups waters. Bring the Quinoa to a boil, then reduce the heat to a low simmer. Cover the pot and simmer for about 20 min. until it becomes tender and all the liquid has been absorbed. (Don't let it burn.)

While the Quinoa is cooking, mince Onion, Garlic, and Cilantro. Heat 1 T. of Olive Oil in a saucepan over medium heat. Saute onion until it softens and begins to turn brown. Add the Garlic and saute 1-2 minutes more.

Add the Black Beans to the Onions and Garlic along with 1/2 C. water and 2 T. Cilantro, Chili Powder, and Cayenne Pepper. Bring the beans to a boil then reduce heat to medium low. Let the beans simmer for 15 minutes or until the liquid is mostly evaporated. Stir in 2 T. Fresh Lime Juice. Season with Salt to taste.

When the Quinoa is fully cooked, remove from heat and fluff with fork. Add in 2 T. Cilantro and 2 T. Fresh Lime Juice. Season with salt to taste.

Assemble your burrito bowls. Divide the quinoa into bowls, put shredded lettuce in, then top with black beans and toppings of your choice. (serve warm)

The recipe says the serving size is for 4. I usually double it. Surprisingly my kids really enjoy this. It take a bit more time to make, but worth it, and I'm getting faster at it. I add more cilantro and lime juice, because I like the taste of it. Makes really good leftovers- if there is any.