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December 30, 2013

Sorority Menu Week #8

Well next week marks a whole new semester up at The U. I've got new girls moving into the house & a whole new series of menus. So here is the menu for next week with plenty of extra time for shopping, etc. 

Monday (Chapter meal) - Nacho Bar
Tuesday - Fried Rice & Chinese Chicken Salad
Wednesday - Italian Wedding Soup & rolls
Thursday - Creamy Chicken Spaghetti

December 26, 2013

Church Soup (Minestrone w/Rice)

Minestrone w/Rice


1 carrot, chopped, 

cups celery, chopped, 

1 medium onion, chopped, 

1/2 clove garlic (can substitute garlic powder)

Oil for sauteing

2 qts beef or chicken broth (or 2 qts. boiling water with 8 cubes bouillon)
1 large can tomatoes chopped (stewed or diced)
1/2 cup uncooked rice

1 large can red or kidney beans (or 2 cups home cooked beans)

1 box frozen, chopped spinach, 

1/4 tsp. pepper (optional), 

1 tsp. salt (omit if using bouillon cubes)

2 Tbls. parsley, chopped (optional) 


Saute carrots, celery, onions and garlic in oil for 10 minutes. 

Use just enough oil to keep it from burning. 

If you are using onion and garlic powder, add it only the last few minutes of sauteing. 

Add broth, chopped tomatoes and rice. 

Cook until tender. 

Add beans, spinach, pepper, salt and parsley. 

Simmer 1 hour


Serves 12-15


December 16, 2013

Easy Chicken Noodle Soup

Feeds a crowd...again like 25+  But this is so amazing! Especially during cold & flu season. 

1 case of Kirkland brand chicken stock
1 yellow onion (diced)
1 head of celery (chopped including leaves)
1 bag of carrots (washed but not peeled, then sliced into coins)
1/4 c. Minced garlic
3-5 zucchini (sliced in 1/2 circles)
1-2 cans of diced tomatoes (with juice) 
8 c. Hot water
2 T. Black pepper
2 T. Dry basil or parsley
Shredded meat from 2 rotisserie chickens (also save the juice from the bottom of the plastic carton)
2 bags of no yolk egg noodles (I prefer the wide ones)
Kosher salt to taste

-Empty all containers of stock into large soup pot. 
-Add onion, celery, garlic & carrots. 
-Bring to boil. 
-Add tomatoes, zucchini & spices. 
-Add chicken. 
-Rinse the juices from the rotisserie container with some of the hot water add it all into the soup. 
-Salt to taste now. 
-Bring back to a boil.
-Add noodles & boil soup till noodles are done. 

Note: Other veggies can be added if you like. 

December 15, 2013

Sorority Menu Week #7 (Finals Week)

With this being finals week the girls have made a few "odd" requests including a few repeats of recent things they've really liked. After this week I have 2 weeks off. 

Monday (not chapter this week) - Chicken Noodle Soup & Rolls
Tuesday - Cinnamon Rolls & Fruit Salad
Wednesday - Mac & Cheese 
Thursday - English Muffin Pizzas

Vegetarian Chili

12 c. prepared (homemade heavy on garlic) marinara sauce (I used leftover from pasta earlier in the week)
4 cans kidney beans
4 cans black beans
4 cans black olives
2 c. water
1 box prepared (peeled cubed) butternut squash (box from costco I'll confirm size later)
1 box white/button mushrooms (again from costco)
4 T. minced garlic
2 T. Evoo (extra virgin olive oil)
2 c. brown sugar

-Place large pot on stove. 
-Pour marinara in pot. 
-Drain beans in strainer but do not rinse. 
-Add beans to marinara, stir together & turn on low heat. 
-Place squash & garlic in a sauté pan with evoo. 
-Sauté till squash is golden brown & soft. 
-Place mushrooms in food processor. Pulse till it appears a "meaty" texture. (Option 2: Slice mushrooms thinly & add to squash in sauté pan.)
-Place olives in food processor. Pulse till it appears a "meaty" texture. (Option 2: Using a blender, nearly purée olives adding the water to help it blend to a nearly smooth tapenade or chunky hummus consistency.) 
-Add olives & mushrooms to chili. 
-Once squash is golden brown & soft mash a bit with a potato masher.
-Add squash (& mushrooms if sautéed instead) to the chili. 
-Add sugar to chili. 
-Mix all very well & heat till bubbly. 
-Serve alone or with rice, tortillas, sour cream, cheese, onions, etc.

This serves at least 25 but is easily cut in 1/2 for a smaller group. 

December 3, 2013

Sorority Menu Week #6

Monday (chapter) - Tortellini w/marinara or Alfredo sauce, steamed veggies & rolls. 
Tuesday - Breakfast for dinner: waffles, strawberry compote, whipped cream, veggie frittata & bacon. 
Wednesday - Roasted chicken & pasta salad. 
Thursday - Vegetarian chili (sour cream, cheese & onions), steamed rice & tortillas. 

December 2, 2013

Sorority Menu Week #5

Monday (chapter) - Pho Noodle Bar (spiced chicken or veg broth, rice noodles, turkey meatballs, bean sprouts, basil, cilantro, green onions, jalapeños, sriracha, soy sauce & fish sauce)
Tuesday - Tri-tip steak, roasted potatoes & green salad. 
Wednesday - Spaghetti, steamed veggies & garlic rolls. 
Thursday - "Thanksgiving" panini, stuffing & green beans. 

November 28, 2013

Sorority Menu Week #4

Monday - (Chapter) English muffin pizzas (tomato basil, ham, pepperoni & g/f eggplant) & salad bar. 
Tuesday - Alfredo pasta & salad bar. 
Wednesday - Stuffed Bell Peppers
Thursday - Thanksgiving! (No dinner provided)

November 12, 2013

Sorority Menu Week #3

Monday - (Chapter) Soup, salad & garlic rolls. Soups: loaded baked potato & gf/df/veg Tomato. 
Tuesday - Chili Spaghetti, Veggies & Rolls
Wednesday - Teriyaki Chicken, Steamed Rice, Stir-Fry Veggies & Pineapple.
Thursday - Homemade Mac & Cheese, Salad.

November 7, 2013

Sorority Menu Week #2

Monday (Chapter) - Mashed Potato Bar (w/grilled chicken, broccoli, chili, shredded cheese, sour cream, salsa, butter, green onions & bacon).

Tuesday - Stuffed Zucchini (A pasta-free/gf option similar to lasagna) & rolls.

Wednesday - Caesar Salad w/Grilled Chicken & garlic rolls.

Thursday - Meatloaf, Garlic Mashed Potatoes & Steamed Veggies.


Sorority Menu Week #1

On Mondays I prepare meals for all 80-100 members of the local AXO Chapter. Tuesdays through Thursdays I prepare meals for only the 25 girls who live in the actual sorority house. 

Monday (Chapter) - Chicken tacos (with all the toppings), black beans & Spanish rice.

Tuesday - Cheese tortellini (or gf penne), homemade marinara sauce, steamed veggies & rolls. 

Wednesday - Cobb Salad (mixed greens, grilled chicken, avocado, grape tomatoes, hard boiled eggs, bacon, croutons & blue cheese dressing).

Thursday - Pulled pork sandwiches, coleslaw, buttered corn & pears. 

October 21, 2013

Pizza Dough #2

Pizza Dough (#2)

8c. AP Flour
1T yeast
1T Honey
1T Sugar
1tsp Salt
2T EVOO
3c. COLD Water

-Mix all together (you'll need a BIG mixer or make in 2 batches) & knead into ball form.
-Cut & round into 7oz balls. (Or smaller)
-Wrap individual balls in plastic wrap OR rub lightly with olive oil & store in tupperware not touching another ball.

Notes:
-Yields 10-12 7oz balls.
-Can be held up to 3 days.
-Since you use cold water the yeast will not activate until baked. Its magical.
-One 7oz ball makes a "personal" 10inch pizza. If you make smaller balls they make a better "personal" size pizza as a 10in pizza can feed 2 people a good amount. 
-A CM's recipe.

Pizza Dough #1

Pizza Dough (#1)
1 c. water 2 T. oil 3.5 c. flour 1 tsp. salt 3 T. sugar 1 pkg yeast 1 egg
- Mix water & oil in measuring cup. - Place 1/2 of flour in mixer, then sugar & salt. Mix well. - Make a well (hole) in the flour mixture. - Into the well add the yeast & water/oil mixture. - Mix with dough hook. - Add egg & mix. - Add rest of flour & mix/knead more in Kitchen Aid. - Should be soft and slightly sticky but firm...baby butt. - USE NOW!
Recipe from culinary school. Tastes like pizza dough not bread.

July 2, 2013

Hot Pepper Jelly

What You Need:

  • 4 cups peppers & fruit (jalapeño peppers & mangos are my fave. jalapenos are seeded & finely chopped, mangos are seeded & peeled, then pureed or finely chopped)
  • 1/2 cup cider vinegar
  • 1/2 cup water (or 100% fruit juice to match your added fruit)
  • 3 cups sugar, measured into separate bowl, divided
  • 1 box SURE-JELL Premium Fruit Pectin
  • 1/2 tsp. butter or margarine

Prep...

Bring water bath canner (half full with water) to simmer. 
Wash jars and bands in hot soapy water; rinse with warm water. 
Pour boiling water over flat lids in saucepan off the heat. 
Let stand in hot water until ready to use. 
Drain well before filling.

Make It!
Put peppers & fruit, vinegar & water/juice in saucepot.
Mix 1/4 cup of the sugar and pectin. 
Add to pepper mixture in saucepot; mix well. 
Add butter to reduce foaming. 
Bring mixture to full rolling boil on high heat, stirring constantly. 
Stir in remaining 2-3/4 cups sugar. 
Return to full rolling boil and boil exactly 1 min., stirring constantly. 
Remove from heat. Skim off any foam with metal spoon.

Can It...
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. 
Wipe jar rims and threads. 
Cover with two-piece lids. 
Screw bands tightly. 
Place jars on elevated rack in canner. 
Lower rack into canner. 
(Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) 
Cover; bring water to gentle boil. 
Process 10 min. 
Remove jars and place upright on towel to cool completely. 
After jars cool, check seals by pressing middles of lids with finger. 
(If lids spring back, lids are not sealed and refrigeration is necessary.)


Notes:

For hotter taste, leave in some of the jalapeno pepper seeds. 
Protect hands with rubber gloves while preparing jalapeno peppers.

Altitude Chart:

At altitudes above 1,000 feet, increase processing time as indicated: 
1,001 to 3,000 feet-increase processing time by 5 min.; 
3,001 to 6,000 feet-increase processing time by 10 min.; 
6,001 to 8,000 feet-increase processing time by 15 min.; 
8,001 to 10,000 feet-increase processing time by 20 min.

Makes approximately 6 cups of jelly.

May 5, 2013

Mommies "Milk" Smoothie

I'm not sure how it works and I really don't care but I drank this yesterday and my breast milk production was super heavy. Awesome!!! (Be aware that adding this much "raw" fiber can seriously effect your tummy...but you adjust quickly if you keep the consumption up.)

Ok I won't lie I do know some of the reasons behind the increase. DHA, Omega 3, protein, probiotics, fiber, etc. You won't get me near brewers yeast which lots of people recommend for breastmilk production help...it stinks and tastes even worse in a raw form like a smoothie. So no thanks. Also be aware that even with the most powerful blender you will have a slightly oatmeal type texture in the finished product.
  • 1c. ice (You can omit the ice if using frozen fruit, but I like my shakes cold)
  • 1/2c. oatmeal
  • 1/4c. flax seed (I use whole, roasted from Trader Joes)
  • 1T. local honey (only needed if using plain yogurt)
  • 1 banana fresh
  • 1c. other fruit (today I used peaches)
  • 1/3-1/2c. goats milk yogurt (or greek)
  • Enough juice or water or milk to blend
  • 1 scoop of vanilla protein powder (I use MonaVie which is soy free)
Blend slow to fast, adding enough liquid to reach the consistency you like. 

**So it pretty much doesn't matter what you use for your smoothie/shake. Just add 1/2c oatmeal & 1/4c flax seed & try to use some goats or greek yogurt for protein & probiotics. I personally am lessening my dairy intake so I used goats yogurt which digests much easier than cows milk based products.



March 1, 2013

Homemade Oreos & Creme Filling



























Homemade Oreos:
1 box devils food cake mix
2 eggs
1/2 c. canola oil (veg or corn oil is fine too)
  • Pre-heat oven to 350*
  • Mix together all ingredients.
  • Grease pan...I use Pam.
  • Scoop/roll dough into balls.
  • Place dough on trays.
  • Press dough with palm or glass to slightly flatten.
  • Bake 7-9 minutes till cookie looks like its starting to crack. (You can't judge this cookie by its color.)
  • Cool.
  • Fill (see options below) & press another cookie on top.
  • Store in a Tupperware container.
  • 1 batch makes 20 large cookies = 10 filled oreos
Oreo Filling Options:
  1. Cream Cheese Frosting (search my blog I've got a recipe, but it makes a TON)
  2. Store bought cream cheese or vanilla frosting
  3. Oreo Filling recipe below
Oreo Filling:
3/4c shortening (OR 3/4c of any mixture of butter & shortening) 
1/4c heavy whipping cream
1/2 Tbsp. vanilla
1lb powdered sugar
  • Soften butter/shortening.
  • Cream butter/shortening.
  • Whip together everything.
  • Fill cookies.