Bagels

These are yummy and cheap. I tried a batch with whole-wheat flour...good and healthy...but not good enough to do again. I'll stick with good old refined white flour for this recipe!

Ingredients:
4 1/2 cups flour
2 packets active dry yeast
1 1/2 cups warm water
3 T sugar
1 tsp salt
1 gallon water
1 T sugar

Directions:
Combine 1 1/2 cups flour and yeast. Combine warm water, 3 T sugar, and salt and pour over flour mixture. Beat at low spead 30 seconds and then high speed 3 minutes. Knead in as much remaining flour as needed to make a moderately stiff dough. Knead until smooth and elastic. Cover and allow to rest 15 minutes. Cut into 12 portions. Shape into smooth balls. Punch hole in middle. Pull gently to enlarge hole to 2 inches. Place on greased baking sheet. Cover and allow to rise 20 minutes. Broil 5 inches from heat for 90 seconds on each side. Heat 1 gallon water and 1 T sugar to boiling, then reduce heat. Cook bagels in water for 4 minutes on each side. Drain and place on greased baking sheet. Bake at 400 F for 25 minutes.

Pork Noodles

This is one of my mom's recipes that Justen absolutely loves!

Ingredients:
4-5# Pork Roast with bone
2 Lipton onion soup mixes
Soy sauce
Green onion, chopped
Hard-boiled eggs, chopped
Thin spaghetti noodles

Directions:
Trim fat off roast. In an oiled hot pan, sear roast on all sides. Put roast in crock pot. Fill about three-quarters full with water. Add Lipton and fresh ground pepper. Cook on high for 4 hours or low 8 hours. Serve pork and broth in a bowl over noodles and top with eggs, onion and soy sauce.

Spicy Thai Chicken with Coconut Rice

The recipe actually called for shrimp, but I went for the less expesive chicken. The rice was delicious, and I don't usually like coconut!

Ingredients:

1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth
1 cup rice
1 tsp salt
2 T canola oil
2 lbs chicken, cubed
1 red bell pepper, thinly sliced
1 fresh red chili, thinly sliced or 1/2 tsp red pepper flakes
3 cloves garlic, finely chopped
2 T soy sauce
2 cups basil, torn (I used a Tbsp. of dried basil)
zest and juice of 1 lime (I used lime juice, but I think it might be better without any lime)

Directions:

Toast coconut in saucepan over med heat until golden brown. Remove 1/2 cup for garnish. Add broth, rice, and salt to coconut in pan and bring to boil. Reduce heat, cover, and simmer 15 minutes.

Meanwhile, add chicken, peppers, chili, and garlic to oiled hot pan, stirring frequently for 3-4 minutes. Add the soy sauce and basil.

Serve chicken and sauce over the rice and squeeze lime over everything. Garnish with reserved coconut and lime zest.

Curried Carrot Soup

This entire recipe only has about 600 calories in it and makes about 6 cups of soup. It's also loaded with vitamins.

Ingredients:
1 T vegetable oil
2 T butter
1 medium onion, chopped
24 oz baby carrots
4-6 cups chicken stock
1 T mild curry paste or 1 1/2 T curry powder
1/4 to 1/2 tsp ground cayenne pepper (I used Tabasco sauce because I didn't have any cayenne pepper)
Directions:
Preheat medium pot over med-high heat. Add oil, butter, onions and carrots. Saute 5 minutes. Add 4 cups chicken stock, curry, and cayenne to pot. Boil covered until carrots are very tender (15-20 minutes). Blend in blender or food processor until fully pureed. If the soup is thick, add more chicken stock. If desired, add a "spider web" on top. Put sour cream in bag. Cut off tip and swirl around top of soup in bowls. Drag a toothpick from the center of the bowl to the edges. Add some chopped chives or even plastic spiders.

Vegetable and Tofu Jambalaya

Don't be afraid of the tofu. You'll hardly notice it mixed in with the rice. Tofu (made from soy) is the only plant protein that provides you with the same high-quality protein that animal proteins provide. It is often set with calcium, which makes it a great source of calcium as well. Finally, it's a great protein food that's easy for babies to eat. Addison loved it and I didn't have to worry about her choking on it or giving her microscopic bites like I do with chicken. Also, you can add whatever vegetables and broth seasoning you want. Modify it so you love it!

Ingredients:
2 T olive oil
1 cups onions, chopped
2 tsp garlic, minced
½ cup celery, chopped
1 green pepper, chopped
1 T Cajun seasoning
2 cups dry rice
4 cups vegetable base/broth (I buy this at Walmart in a green box by the chicken bouillon. The whole box is actually for 8 cups, but I use the whole box to make 4 cups.)
1/8 tsp red pepper sauce
16 oz tofu, firm, cubed (or more if you want)
1 cup sugar snap peas (fresh or frozen)
1/2 cup carrots, sliced
1/2 cup red bell peppers, diced

Directions:
Saute onions, garlic, celery and green peppers in hot oil for 10 minutes. Add cajun seasoning and rice. Cook for 10 minutes. Add vegetable broth and red pepper sauce. Stir and simmer covered on low until liquids are absorbed (25-30 minutes). Steam peas, carrots and peppers separately to desired tenderness. Fold veggies and tofu into rice mixtures. Enjoy.

Sticky Rice Dessert

The Bergantz brought this over for dessert last night and it was amazing!! We were all hurting afterward because we ate too much.

Ingredients:

1 cup Thai Sweet Rice (or short/medium grain if you can't find that)
1 3/4 cup water
1 ripe mango, cut into bite size pieces
1/4 cup + 1 T brown sugar or maple syrup
1 can coconut milk
1/4 tsp + pinch of salt
2 tsp coconut extract
1 tsp vanilla
2 tsp cornstarch
vanilla ice cream

Directions:

Soak rice in 1 cup water for 20 minutes, or up to 1 hours.
Add 3/4 cup more water, 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut extract, and 1 T brown sugar. Stir this into the rice.
Bring to a gentle boil. Then, partially cover with a lid. Turn heat to med-low. Cook for 10-20 minutes (until water is absorbed by rice). Remove from heat. Place lid on tight, and leave to "steam" cook for 5-10 minutes. Serve right away with sauce or refrigerate.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut extract, and 1 tsp vanilla over medium heat (5 minutes).
Add cornstarch and stir to thicken slightly. As it thickens, turn heat to low. When thickened, remove from heat (this should take a couple minutes).

To serve: Place rice in bowl. Ladle sauce on top. Add mango and a scoop of vanilla ice cream.

Hot Artichoke Dip

Ingredients:

13.5 oz artichokes, drained and chopped (jarred or canned, non-marinated)
1 cup cheddar, grated
1/4 cup parmesan
1/2 cup miracle whip
pepper to your liking
1 small can green chilies, drained

Directions:

Mix all ingredients. Bake uncovered for 20-25 minutes at 350 F. Serve with crackers and veggies.

Thai Peanut Salad

We served this with hot artichoke dip and crackers and salad with sugared almonds and mandarin oranges. It was awesome!

Ingredients:

1 cup picante sauce
1/4 cup chunky-style peanut butter
2 T honey
2 T orange juice
1 tsp soy sauce
1/2 tsp ground ginger
2 cups (12 oz) chicken, cooked and chopped
1 (7 oz) pkg spaghetti, cooked
1/4 cup dry roasted unsalted peanuts
1/4 cup red bell pepper, cut into julienne strips
2 T cilantro (I didn't add this because we don't really like cilantro)

Directions:
In small saucepan, combine picante sauce, peanut butter, honey, orange juice, soy sauce and ginger. Cook, stirring over low heat until mixture is smooth. Add chicken, peanuts, and bell pepper. Serve over spaghetti. Sprinkle with cilantro.

Serves 4

Beef Taco Skillet

This yummy recipe is from my sister, Rachel. It's way easy and was always a favorite at the sorority house (For those who don't know, Justen and I cooked for about 25 sorority girls for 3 years and absolutely loved it.).

Ingredients:

1 lb ground beef (Be good to your health by buying the leanest meat you can!)
1 10 3/4 oz can tomato soup
1 cup chunky salsa or picante sauce
1/2 cup water
8 6-inch flour or corn tortillas (or 5 8-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese

Directions:

Brown beef. Pour off fat and rinse to decrease fat and calories. Add soup, salsa, water, tortillas, and half of cheese. Heat to boil. Cover and cook on low 5 minutes or until hot. Top with remaining cheese.

Serves 4

Fiesta Pasta Sauce

I love beans. They contain so many nutrients (fiber, protein, and many vitamins and minerals) that they belong to both the meat and vegetable food groups. So, here's another bean recipe from last week.

Ingredients:

1 lb bulk pork sausage
1 12-oz bottle chili sauce (I used Thai Sweet Chili Sauce. It was spicy and delicious!)
2 14.5-oz cans diced tomatoes
1 15-oz can tomato sauce
1 onion, coarsely chopped
1 cup green pepper, coarsely chopped
1 15.5-oz can black beans, rinsed and drained
5 large garlic cloves, pressed or minced (I used minced garlic from a jar)
1/4 tsp liquid smoke (I didn't add this)
1/2 tsp thyme
1 tsp dry basil, crushed
24 oz medium shell or linguini pasta

Directions:

In a heavy skillet over medium heat, brown sausage. Drain grease. Return sausage to pan and add 1 cup water to meat. Bring water to a boil. Pour into a strainer and drain. (This step reduces fat to a more heart-healthy level. I also rinsed the meat to reduce fat even more). Combine all ingredients, except pasta, in a slow cooker. Cook 4 hours on high or 8-12 hours on low. Cook pasta, serve sauce over pasta. Garnish with cheese, if desired.

Yield: 9 one-cup servings.

Tamale Pie

This is a healthy, easy and cheap recipe. What more could we ask?!!

Ingredients:

Non-calorie cookding spray
½ cup chopped onion
½ cup chopped carrot
2 – 15 oz cans kidney beans, drained and rinsed
1 – 12 oz can corn, drained
1 – 8 oz can tomato sauce
1 tsp chili powder
1 tsp ground cumin
1 – 8 oz pkg corn muffin mix
2 egg whites
1/3 cup skim milk

Directions:

•Preheat oven to 400. Spray 9 inch square glass pan. Set aside.•Spray a large skillet. Place over medium heat. Add onion and carrot and cook in hot skillet until almost tender (about 5 minutes). Stir in beans, corn, tomato sauce, chili powder, and cumin. Heat for about 5 minutes.

•While that is cooking, combine corn-muffin mix with egg whites and skim milk. Set aside.

•Spoon hot bean mixture into prepared baking dish. Spread corn muffin mixture evenly over top of the bean mixture.

•Bake uncovered for 20 minutes or until golden brown.

(6 servings)