Monday, March 27, 2017

Peasant Soup

I got a new cookbook! The Family Cooks by Laurie David. I have made so many amazing recipes and just love this book. One of my favorite recipes is the individual lasagnas. I would say that this soup recipe is my FAV from the book so far.

I have made some changes..additions really. The soup is very forgiving and amazingly yummy.

Peasant Soup

1 medium onion 
4 cloves garlic
2 celery stalks, chopped
1 large carrot, sliced thin (my addition)
1/2 cup pink lentils ( I have not used)
2/3 cup semi-pearled farro (I used whole farro and soaked it overnight)
2/3 cup pearled barley
6 cups chicken broth (original recipe says 4)
Salt and Pepper to taste

I cook the veggies until starting to soften. Then I remove them and add the chicken broth to the pot. Bring to boil and follow the times and additions below.

I add:
1/4 cup brown rice. Set timer for 50 minutes
2/3 cup pearled barley at 45 minutes
1/4 cup black rice at 40 minutes
2/3 cup farro (and lentils) at 15 minutes
1/4 cup rinsed quinoa at 15 minutes

Simmer until tender. Add veggies and season as needed with salt and pepper. I have added orzo to this also! Anything goes. So yummy. Farro can be purchase at the health food store. I keep mine in the freezer. It is really good in this soup.

Wednesday, March 22, 2017

Ranger Bob's Lasagna

Ranger Bob Lasagna

Ingredients and directions:

1 1/2 lbs hamburgers ( I like to use 1 lb hamburger and 1/2 pound sweet Italian sausage)
1 1/2 tea salt
1 1/2 tea garlic salt
1/2 tea pepper
1 tea lemon pepper
1 TB sweet basil
1 1/2 tea Italian seasoning

Cook meat with spices. Drain grease. Add:
2 6 oz tomatoe paste
1 can whole tomatoes (I use a large can not 14 oz)

Simmer 30 minutes.
While simmering mix very well:

2 beaten eggs
1/2 cup parmesan cheese
2 tea parsley flakes
1 tea salt
1/2 tea pepper
24 oz Ricotta cheese

Boil lasagne noodles with salt and 1 TB olive oil (until Al Dente). ( I don't always use the oil)

Layer in greased lasagne pan (bigger than 13 x 9 pan OR 13 x 9 pan and a 8 x 8):
Ricotta cheese mixture
1/2 lb Mozzarella Cheese-shredded
Meat sauce

Ricotta cheese mixture
1/2 lb Mozzarella Cheese-shredded
Meat sauce

Bake 30 minutes at 350 degrees.

Monday, March 20, 2017

Dance Camp Oatmeal

Years ago I went to a week long family dance camp in upper Idaho. The camp was set on Lake Coeur d'Alene. Breathtakingly beautiful area. The camp was set up for meals family style and for breakfast every morning there was an oatmeal bar. The oatmeal was amazing with toppings like brown sugar, yogurt, granola, and fruit. I got the recipe and it has been one of my go to brunch recipes ever sense. Through the years I have added, tweaked and enjoyed this recipe. My latest tweaking is found below. Although different I will always refer to this as family camp oatmeal.

1/2 cup steel cut oats
1/2 cup bulgar wheat
1/4 cup pearled barley
6 cups water

Add above and boil 10 minutes. Then add:
1/2 cup rolled wheat or rolled triticule flakes
1/4 cup rinsed quinoa

Boil for 10 minutes. Then add:
1/2 cup old fashioned rolled oats

Cook till thick about 5 minutes. This makes quite a bit but I like to put it in the fridge and use it everyday until it is gone. It reheats well with a little liquid added.

I like mine with brown sugar and a tad of cream. But yogurt and granola are great on it also.

Friday, March 17, 2017

Great Cookbook and Hot Chocolate

There is something soothing about hot chocolate. For me it is peace in a cup. Now that I have had this recipe I am a tad picky about my hot chocolate peace. I have tweaked the recipe and am now using:

1/2 cup hot milk
1/2 of a 3.5 oz bar of Lindt or Scharffen Berger chocolate bar

Mix till chocolate is melted. Enjoy.

Best ever and so simple.