Author Topic: Fall Recipes  (Read 24014 times)

Offline strawberrypeach

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Re: Fall Recipes
« Reply #30 on: October 12, 2006, 07:07:07 AM »
Applesauce Muffin Mix

1/2 c. sugar
1 1/4 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 1/2 c. all-purpose flour, divided
2 Tbsp. quick-cooking oats

Additional Ingredients:

1 egg, lightly beaten
1 c. unsweetened applesauce
1/2 c. butter, melted
1 tsp. vanilla extract
1 Tbsp. sugar

In a bowl, combine the first five ingredients. In a 1 - pint glass jar, layer 3/4 cup flour, oats, sugar mixture and remaining flour. Cover and store in a cool dry place for up to 6 months. Yield: 1 batch (about 2 cups total).
To prepare muffins: In a bowl, combine the egg, applesauce, butter and vanilla. Stir in muffin mix just until moistened. Fill greased muffin cups three-fourths full. Sprinkle with sugar. Bake at 375 for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 9 muffins

I have never made it as a mix to store, we just mix them up and eat them right away! ;D
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Offline still*learning

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Re: Fall Recipes
« Reply #31 on: October 15, 2006, 06:34:35 AM »
I tried the pumpkin apple muffins and we love them! Yummy! The kids really love them.

I am going to try the pork roast this week!

Thanks for sharing everyone!

Offline kamom

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Re: Fall Recipes
« Reply #32 on: October 15, 2006, 10:02:47 AM »
  I had to share our favorite pumpkin pie recipe:

PUMKIN PIE FOR A CROWD
CRUST: Sift together 2 cups w-wheat flour
                              2 Tbsp sugar
                              1 tsp baking powder
                              1/2 tsp salt
Blend in well with pastry blender 1-1/2 cups refined coconut oil. Mix together:
                                                                                         1/2 cup water
                                                                                         1 Tbsp vinegar
                                                                                         1 egg
Add all at once to flour mixture,stir gently until it holds together and roll out with extra flour. Makes 5-6 crusts
Pumkin Pie:
8eggs
7 cups pumkin or 2-29 ounce solid packed cans
1/4 cup mollasses
2-3/4 cup sugar
3/4 cup flour
1/2 cup dry milk powder
2 tsp salt
2 tsp EACH ginger,cinnamon and nutmeg
1 qt milk
Mix all ingr. in large bowl. Pour into pie crusts. Carefully place in heated oven. Bake at 350* for 60 min. or until knife inserted near center comes out clean.  Store in fridge. Very yummy with whipped topping or vanilla icecream.    Enjoy!!

Offline Tech Serv Assistant

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Re: Fall Recipes
« Reply #33 on: October 16, 2006, 07:27:58 AM »
Turkey Noodle Soup

1 c. chopped celery
1 c. chopped onions
1/4 c. butter
9 c. water
4 c. diced, cooked turkey
1 c. diced carrots
diced potato (as much as you like)
8 tsp. chicken bouillon
1/2 tbsp. marjoram
1/4 tsp. pepper
2 bay leaves
uncooked medium noodles (as much as it takes to feed your family)
1 tbsp. chopped parsley

In large Dutch oven, cook celery and onions in butter until tender. Add water, turkey, carrots, potato, bouillon, marjoram, pepper and bay leaves. Cover and simmer for 30 minutes. Add noodles and parsley. Cook for 10 minutes longer, or until noodles are tender.  Makes about 3 quarts.
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Offline linemansgirl

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Re: Fall Recipes
« Reply #34 on: October 23, 2006, 04:11:51 AM »
We drink smoothies quite often for breakfast and lately I have been making this yummy, but healthy treat.  I just throw things in the blender, so no two smoothies are just alike.  These measurements are just guesstimates, but if you make smoothies often you can adapt the recipe to your taste.

Banana Pumpkin Smoothies

1 1/2 c. kefir
3 frozen bananas
3/4 c. pumpkin puree
1-2 T. honey
cinnamon to taste

Serves mom and three small kiddos. ;D
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Offline Kansas Girl

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Re: Fall Recipes
« Reply #35 on: October 23, 2006, 04:18:14 AM »
Here's an awesome one I found in an herbal almanac last year:

Sage Crock Pot Pork Roast

3-4 lb. Pork Loin Roast
1 onion, cut into eigthts
1 apple, peeled, cored, chopped
4 large potatoes, peeled, cut into quarters
2 carrots, cut into large pieces
1 cup cider
1 tsp. fried sage
1 tsp. dried thryme
1/4 tsp. pepper
1 tsp. salt

Place pork roast in a crock pot. Surround it with onion, apple, potatoes, carrots. Pour in cider, add Sage, Thyme, pepper, salt. Cook on high setting 6 hours. Check for doneness; pork should not have any pink in the middle. Serve on platter surrounded by potatoes and carrots. You can serve the broth as is or make a gravy from it.

Yummy!

My husband LOVED this recipe.  I don't think he will let me make pork roast any other way again. Thanks for sharing it!!! :D _KG
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Offline Gigi

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Re: Fall Recipes
« Reply #36 on: October 30, 2006, 01:07:50 PM »
I made this one tonight (my family loves this!) and then remembered there was a "fall recipes" thread:

Pumpkin Soup

4-6 stalks green onion, chopped
1/2 stick butter
pepper to taste
2 large (30 oz) cans pure pumpkin puree
28 oz chicken broth
several chicken boullion cubes
6 Cups Water
2 Cups Whipping Cream
1 TB Celery flakes
celery seed
1/2 tsp nutmeg

Saute the onion lightly in butter, add everything else and heat just until boiling.  Can be served with a dollop of sour cream or creme fraiche on top.

This is a recipe I make a lot because it is low in carbohydrates.  I have yet to make it in the line of NT, (homemade stock, no boullion cubes, raw cream, etc.) though I'm sure it would work.  I think the chicken boullion cubes just add saltiness and a little extra kick of flavor.  If you omit them you might remember to add some salt.  I think this recipe could be added to a lot and changed around to suit a variety of tastes.  I love the "squashyness" of this one . . .

I

Offline CKSMOM

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Re: Fall Recipes
« Reply #37 on: October 30, 2006, 02:11:16 PM »
:) we are from India. Our recipes are hot!!! ;D and spicy. I try other cuisines too :). I have a thing for healthy cooking after we came to live here. what recipes would you like? i "tone down" a lot for our friends when we have them over. as time goes i am afraid we are getting used to eating less spicy too. i can certainly share any recipe if you have heard of any.

We love Indian food Lydia and would love some recipies.  We had some friends who went back to India not too long ago and they always cooked for us.  I loved the spicy, but it was hot for the children and hubby.  Especially this one they made with chicken, rice, onion, tomatoes, peas&carrots with some spices (?).  We really liked it.

Offline CKSMOM

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Re: Fall Recipes
« Reply #38 on: October 30, 2006, 02:29:48 PM »
Oh, also, if any of you have a recipie for breakfast sausage.  We are going to be butchering a pig here soon (our first time) and we would like some info on spices etc. to make breakfast sausage or maybe bratwurst patties etc.  Any help would be appreciated.

Offline Mama Sita

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Re: Fall Recipes
« Reply #39 on: October 31, 2006, 02:01:08 AM »
Okay, I just have to say that I made a double batch of those pumpking apple streusel muffins and....they were a TOTAL HIT!! Good thing I made a double batch. The only thing I changed in the recipe was that I added pecans to the topping for more crunch. We're nuts about nuts. (Some people think we're just plain nuts, but that's not true :D ;D ) I also used half whole wheat flour and half white flour. Turned out excellent! Thanks for posting that recipe, Librarypage!

So....here's one of our fav fall recipes. This is a very thick and hearty soup which goes very nicely with some freshly baked whole wheat bread. We ate this as kids and now I make it for my family. And as usual, I double the batch 'cuz leftovers are even better the next day (or two).

CHEDDAR CHOWDER

2 c. water
2 c. diced potatoes
1/2 c. carrots
1/2 c. celery
1/4 c. onion
1 tsp. salt
1/4 tsp. pepper

Combine all the above in a large kettle. Boil 10-12 min. DO NOT DRAIN.

Now, in a smaller saucepan, melt 1/4 c. butter, add 1/4 c. flour-stir until smooth. Slowly add 2 c. milk. Cook until thickened. Add 2 c. grated cheddar cheese and 1 c. diced ham. Add this sauce to the veggies that have not been drained. Heat through. Makes 6 servings.

This recipe is awesome; I often make it for company. I have never had any complaints, except that I did not make enough ;).

Let me know if you try it and like it.

Mama Sita

« Last Edit: October 31, 2006, 02:03:43 AM by Mama Sita »
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Offline Keetonmamma

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Re: Fall Recipes
« Reply #40 on: October 31, 2006, 12:34:35 PM »
I found this recipe in a taste of Home magazine for sweet potato yeast bread.  I'm sure even sweet potato haters will like it.

Sweet Potato Yeast Bread
2 pkgs active dry yeast
1 3/4 c. warm water (110-115)
1cup mashed sweet potatos
1/2 c. plus 1 tbsp butter softened, divided
1/2 c. honey
1 egg
2tsp salt
3c. whole wheat flour
3 1/4 - 3 1/2 c. all purpose flour

In a large mixing bowl, disolve yeast in warm water.  Add sweet potatos, , 1/2 cup butter, honey egg salt and wheat flour.  Beat until smooth.  Stir in enought all purpose flour to make soft dough.

Turn onto a floured surface; kneed until smoothe and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease tip. Cover and let rise in a warm place until doubled about 1 hour.

punch down and turn out onto lightly floured surface; divide in half.  Shape into loaves.  Place in two greased bread pans.  Cover; let rise until doubled about 25 minutes.  Bake at 375 for 40-45 minutes. or intil golden brown.  Cover loosely with foil if top browns too quickly.  Remove from pans to wire rack to cool  melt remaining butter; brush over warm bread.  cool

Cream cheese nut spread

1 c butter softened
1pkg of cream cheesse seftened
1/3 c. finely chopped walnuts, toasted

IN small mixing bowl, beat butter and cream cheese until fluffy.  stir in walnuts and serve as a spread with bread


Offline Whiterock

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Re: Fall Recipes
« Reply #41 on: October 31, 2006, 02:45:33 PM »
Baked Potato Soup
If you don't use baked potatoes it will not taste as good!

5 medium potatoes, baked, peeled, and cut into large chunks
8 slices nitrate-free bacon
1 medium onion, chopped
2/3 c. flour (I use unbleached but you could probably use WW)
6 cups chicken broth
2 cups raw cream or milk
1 3/4 c. shredded cheese (we use cheddar, but whatever you like)
1 t. Celtic sea salt
1 t. pepper


1. Cook bacon, crumble, set aside.

2. In a dutch oven, sauté the chopped onion in the bacon drippings until translucent. Then add the flour. Cook until golden brown.

3. Stir in the chicken broth and cook until thick and bubbly.

4. Add the baked potatoes, cream, cheese, salt and pepper.

5. Cook, stirring, just until the cheese melts.

6. Ladle into bowls and top with the crumbled bacon, additional
cheese, and green onions (optional).
« Last Edit: October 31, 2006, 02:59:37 PM by Whiterock »
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Offline Whiterock

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Re: Fall Recipes
« Reply #42 on: October 31, 2006, 03:05:21 PM »
Now this one is "junk food", but I thought I'd post it anyway 'cause my whole family loves it.
WR

Baked Taco Soup

I use the ground beef sometimes and sometimes I leave it out and just use the black beans, but you can use both or one or the other. But I usually only put in meat when I have leftover taco meat that needs to be use up.

Ingredients:
1 lb hamburger, browned and drained
2 cans condensed tomato soup, (diluted with only HALF of one can of water to start with)
1 envelope taco seasoning
1 can of Rotel (diced tomatoes with green chilies), do not drain
1 can of black beans (optional), drained and washed
Grated cheddar cheese
Fritos corn chips

Combine the first five ingredients.
I just put it all in an oven-safe frying pan (yes it needs to be a kinda deep pan) and heat it up on the stovetop. You can heat it up in a pot and then pour it into a baking dish - but I hate to wash more dishes than I have to. :-) If you need to add more water at this point, then go ahead, but don't make it too thin, you want the toppings to float on top so it needs to be sorta thick. When its good and hot, sprinkle cheese on top of the soup, then drop the corn chips on top of the cheese (pour it into the baking dish first, if you are not using an ovenproof pan). Put in oven and bake at 350º till heated through, cheese is melted, and chips are hot.

When I comes out ladle it into bowls and top with whatever you like.

Topping suggestions:
sour cream
diced tomatoes
chives or green onions
diced black olives
« Last Edit: October 31, 2006, 03:08:12 PM by Whiterock »
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Offline Whiterock

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Re: Fall Recipes
« Reply #43 on: October 31, 2006, 03:16:04 PM »
Substitute healthy alternatives where you can (like grass-fed beef, nitrate-free bacon, etc.)...

Beefy Beans

1 lb. ground beef
1 onion, chopped
1/2 lb. bacon, cut up
1 cup brown sugar
1 cup ketchup
1 or 2 cans each kidney beans, butter beans, pork and beans, drained
1/3 cup vinegar
2 teaspoons dry mustard
1 teaspoon garlic powder
2 teaspoons salt

Brown bacon, drain fat. Saute onions in bacon grease til soft. Drain and set aside. Brown ground beef, drain. Add seasonings. Simmer 30 minutes. Mix in beans, bacon and onions.  Place in large baking dish and bake at 325 degrees for 45 minutes or in crockpot on low for 2 hours.
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Offline Whiterock

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Re: Fall Recipes
« Reply #44 on: October 31, 2006, 03:24:50 PM »
Mushroom Beef

4 tablespoons butter
4 ounces mushrooms, sliced
3 tablespoons flour (sprouted preferred)
1/2 tsp salt
dash pepper
1 cup milk or cream
1 cup beef stock
1 lb of stew meat

Melt butter in a saucepan. Add mushrooms and saute until limp. Whisk in flour, salt and pepper and cook over low to medium heat until the flour begins to brown slightly. Pour the milk and stock into the mixture in a slow stream, whisking the whole time to avoid lumps. Bring to a boil, reduce heat and simmer 5 minutes.

Place stew meat in crock pot and pour sauce over top. Cook until meat is tender. Serve over rice.
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Offline Whiterock

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Re: Fall Recipes
« Reply #45 on: October 31, 2006, 03:43:10 PM »
This is not in the form of a recipe and you need to substitute some things but it is delish!
WR

Hamburger Stroganoff

Brown 1lb ground beef and drain. In 3 quart saucepan put the cooked meat, dried minced onions, a few shakes of garlic powder (if you want to use fresh chopped onion and garlic, then cook them with the meat), 2 cups of water, 3 beef bullion cubes, three Tbsp of lemon juice, 4 small cans of mushrooms -drained (or you could use fresh sliced), and about half of a bag of uncooked egg noodles (it will look like too many noodles for the amount of liquid). //At this point there are two ways you can take this recipe; you can add three Tbsp of red wine, or for a whole different taste you can leave out the wine and put in a dash of liquid smoke and about 1/2 tsp of Kitchen Bouquet (a liquid seasoning and browning sauce).// Cook over med heat, stirring occasionally, until noodles are done Stir in about a cup of sour cream and heat through. Yummy!


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Offline Whiterock

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Re: Fall Recipes
« Reply #46 on: October 31, 2006, 03:50:46 PM »
I got this off the net and haven't tried it yet. But I intend to bring it to the family Christmas gathering at my Mom and Dad's this year. It is a healthier alternative to the usual holiday deserts.

HONEY YOGURT CHEESE PIE

Filling:
8 oz of cream cheese, room temperature
3 Tbsp honey
1 tsp vanilla extract
1 cup yogurt cheese, room temperature.

In a large bowl, cream together cream cheese, honey and vanilla
extract with electric mixer on low speed. Gradually add yogurt cheese;
blend until smooth.

This filling can be poured into dessert bowls, or into graham cracker
crust (recipe below), or just butter an 8" round or square pan and add
a few graham cracker crumbs to the bottom before pouring in the filling.

Chill 24 hours before serving. Makes about 16 pieces.
And a batch and a half makes a nice 9 inch pie.


Yogurt Cheese

1 quart whole milk yogurt or plain yogurt
1/8 tsp salt

Line a colander with four layers of paper towels. Place yogurt
in colander. Cover with more paper towels. Place container in a pan
about 2 inches deep. Refrigerate and drain 8 to 10 hours*. Check
occasionally to remove excess liquid from the pan. Carefully remove
the yogurt cheese from the paper towels. Place in a container with a
cover. Sprinkle with salt and mix well. Yogurt cheese will keep
covered in the refrigerator up to four weeks. Makes about 1 1/2 cups.

*If you are using yogurt containing gelatin the yogurt cheese may take
closer to two days.


HONEY GRAHAM CRACKER CRUMB CRUST

Combine:
1 1/2 c. graham cracker crumbs
1/4 c. Rapadura

Blend in:
2 tbsp. honey
1/4 c. melted butter

Spread on bottom and around sides of 8 inch pie pan. Use a second pie
pan to pack crumbs firmly. Chill for at least 1 hour before filling.
The honey helps the crust cut better. Also freezes well.

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Offline Whiterock

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Re: Fall Recipes
« Reply #47 on: October 31, 2006, 04:01:42 PM »
Got this from an online friend. It's another one I haven't tried yet but intend to make for Christmas.

Adrienne’s Peanut Butter Chocolate Pie

Makes 2 generous 10" pies or
1- 13"X9" cake pan full

Crust~~
3 c ground crispy nuts
enough coconut oil or melted butter to moisten

Filling~~
1/2 lb. butter at room temperature
1 lb. cream cheese at room temperature
4 large eggs
3/4 cup rapadura
2 lb. creamy natural peanut butter (no sugar added)
2 Tb good quality vanilla extract
2 1/2 cup whipping cream

Topping~~
3/4 cup heavy cream
1/2 lb. fine grated good-quality bitter or semisweet chocolate

Combine the nuts and coconut oil and press into a pan(s). If desired you can bake this to make the flavor of the nut(s) stand out a bit more. 10 minutes in a 350* oven is about right.

Combine the butter and sugar in a large mixing bowl. Beat for 3 minutes then add the eggs one at a time. Beating for 2 min each time and scraping the bowl down before adding another. Once the butter egg mixture is smooth with no grainy texture from the sugar add the cream cheese and beat until smooth then add the peanut butter and vanilla, beat until smooth. In another bowl whip the cream to soft peaks and fold gently into the peanut butter mixture.

Mound into the nut crust and chill for a couple hours. Then gently warm the cream and add the chocolate and stir gently until it is smooth. Then pour over the top of the chilled pie filling. Chill 1 hour or more, to set then serve. Can be made a day or so ahead. Cut with a warm knife and dip the knife in warm water between cuts.
« Last Edit: October 31, 2006, 04:17:58 PM by Whiterock »
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Offline Whiterock

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Re: Fall Recipes
« Reply #48 on: October 31, 2006, 04:18:34 PM »
Coconut Eggnog

½ cup Coconut Milk
½ cup Milk or Half & Half
½ tsp. Coconut Extract (more or less, to your taste)
2 whole eggs
2 Tbsp. raw honey (more or less, to your taste)

Mix all together in blender. 

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Offline HappyHomemaker25

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Re: Fall Recipes
« Reply #49 on: November 05, 2006, 08:45:08 AM »
We love this!



Christmas Carol Ham

2 pounds fully cooked turkey ham, cut into eight slices
1/2 c packed brown sugar
1/4 c unsweet pinapple juice
11/2 tsp white vinegar
1/4 tsp ground mustard

Place ham slices in a 3qt slow cooker. In a small bowl, compbine the brown sugar, pinapple juice, vinegar and mustard; pour over ham. Cover and cook on low for 2-4 hours or until heated through.

My family loves this dish and it usually does not produce leftovers. Dh and I are always caught snacking on it.

The first time I made it I did not have time to put it in the slow cooker so I just cooked the slices in a baking dish. I think it was like 30-45 min at 350 degrees. The second time I used the slow cooker and it came out just as good though I use more ham than the recipe calls for because 8 slices would not do it around here, so the crockpot was really crowded.


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Offline mommyoftwins

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Re: Fall Recipes
« Reply #50 on: November 05, 2006, 04:00:17 PM »
We drink smoothies quite often for breakfast and lately I have been making this yummy, but healthy treat.  I just throw things in the blender, so no two smoothies are just alike.  These measurements are just guesstimates, but if you make smoothies often you can adapt the recipe to your taste.

Banana Pumpkin Smoothies

1 1/2 c. kefir
3 frozen bananas
3/4 c. pumpkin puree
1-2 T. honey
cinnamon to taste

Serves mom and three small kiddos. ;D

Very yummy! :) My family loves smoothies. We used plain yogurt, as I did not have any kefir, & I added a little pumpkin pie spice. Thanks for sharing!

Offline princesstea

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Re: Fall Recipes
« Reply #51 on: November 06, 2006, 04:14:00 AM »
I don't have a recipie right at the moment, but I do have a tip! When making pumpkin pie, I like to sprinkle it generously with cinnomon-sugar as soon as it comes out of the oven. Then is sorta melts and gives this nice thin layer that reminds me of creme brulee. In the words of Emeril "Oh, yeah, baby..."

Doe anybody else do that to their pies? I also like to to it to the top of my apple, but that's only when I make a top crust. My family prefers it when I make a crumble top. Which is fine by me. It's much easier!
« Last Edit: November 06, 2006, 04:16:53 AM by princesstea »
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Offline princesstea

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Re: Fall Recipes
« Reply #52 on: November 06, 2006, 04:18:47 AM »
Lydia, bring on the recipes! The hotter the better! Though everybody else in my house has wimpy tongues.  ::) So I'd probably have to bring the heat down a little for them. *sigh* The sacrifies I make... ;D
Kaylee Bake

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Re: Fall Recipes
« Reply #53 on: November 06, 2006, 04:36:32 AM »
hi, sorry i haven't been able to get to the computer for a while. did you get to see the indian recipes thread? i put in a shrimp curry there. will write a chicken recipe too (pretty soon). wan to chech that out? also you need to tell me how easily you could get come spices from indian groceries. it is very much possible in chicago(Dewon street). just a hint!

now,

i am putting a chicken recipe in the thread- "Indian recipes". :)

Offline barefoot

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Re: Fall Recipes
« Reply #54 on: November 06, 2006, 05:28:36 AM »
This isn't "Indian" but it is one of our fall family favorites. I always double and enjoy it throughout the week. Our local grocer's homemade salsa is not much more then the canned so I opt for that. Oh so healthy and I'm always  asked for the recipe. Fairly fast for the busy mom, or cook up your own black beans and broth.

 Black Bean Soup

 
3/4 cup chopped celery
1 onion chopped
3 garlic cloves, minced
1 Tb veg oil
 
Saute in large pan until tender then
stir in the remainder.
                                                                            Heat through and enjoy!
3 cans if chicken broth                                                 makes 2 1/2 qts.
2 cans of rinsed black beans
1 med jar of salsa
1 cup cubed cooked chicken breast
1  1/2 cups of cooked rice
1 Tb lime juice
1 tea ground cumin
 
can add stewed tomatoes if desired.
I blend mine. The kids don't like to see them (:
« Last Edit: November 06, 2006, 05:33:15 AM by barefoot »