The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown

Leader Enterprise - Feb. 27, 2019 - Frugal and Healthy Recipes (My last column with the LE)

Are you sticking with your new year's resolution to take off some pounds? I'm here to help you out...

I am so fond of the quote that says "Life is like a roll of toilet paper, the closer you get to the end,the faster it goes". Whoever came up with that one knew what they were talking about!

Healthy Oatmeal Raisin Breakfast Cookies (no refined sugar/flour)

I decided this is a good time to share ideas to help you eat right when the budget is tight. Why does it seem that everything that's good for you costs more? While sometimes that is just fact, there are ways to help you eat healthy without breaking the bank. Start by establishing one new healthy habit, then one by one, add more. There are many creative ways to enjoy the foods we love while being good stewards of our food budget and our family's health. Enjoy choosing wisely! 

Detour the Snack Aisles: Take all the money you would spend on candy, chips and cookies, and spend it on fruits and vegetables instead. They are perfect for snacking, and loaded with fiber, so they'll fill you up faster than 'empty' calorie-laden snacks.

Eat more Beans: Beans are dirt cheap and a very healthy food. Loaded with nutrition, they're great for lowering both cholesterol and blood pressure. Did you know they also help keep your blood sugar steady thanks to a low glycemic index? Add beans to a salad for a protein boost. Using dried beans, you can prepare delicious meals for pennies.

Cut back on Meat Portions: Limit your meat intake by sharing a steak and filling the rest of your plate with vegetables and grains. Stock up on whole chickens and turkeys when on sale.

Eat More Oatmeal: Packed with soluble fiber and healthy carbohydrates, oatmeal has a number of key health benefits. From curbing appetite to reducing cholesterol, eating more oatmeal is a simple way to boost health.

Surrender Sweets: You don't have to totally give up sweets to tighten your budget and your waistline too. Just pace yourself and don't eat it every day. Enjoy a (diet) soda with a little ice cream to make a float and your sweet tooth craving can be satisfied.

This is a wonderful filling chili. Look for low sodium ingredients.

CROCKPOT THREE BEAN TURKEY CHILI 

1/2 lb. ground turkey

1-28 ozs. can diced tomatoes, undrained

1-16 ozs. jar chunky salsa

1-15 ozs. can black beans,rinsed

1-15 ozs. can kidney beans,rinsed

1-15 ozs. can great northern beans,rinsed

1 tsp. chili powder

1 tsp. ground cumin

1 pkg. (7 ozs) 2% milk shredded cheddar cheese

Cook turkey in large saucepan on medium-high heat 10 minutes or until no longer pink, stirring occasionally. Add to slow cooker with all remaining ingredients except cheese and crackers; stir. Cover with lid. Cook on high 2-3 hours(or low for 4-5 hours). Spoon into bowls; top with cheese. Serve with crackers. 

Love these healthy cookies with no refined sugar or flour.  You'll be surprised how good they are! 

HEALTHY OATMEAL RAISIN BREAKFAST COOKIES 

3/4 c. rolled oats

3/4 c. oat flour

2 tsp. baking powder

3/4 - 1 tsp. cinnamon

1/2 tsp. nutmeg 

1 tsp. vanilla extract

1 egg

3 Tb. honey, or more, to taste

1/4 c. plain Greek yogurt

1/4 c. chopped nuts, optional 

1/4 c. raisins or dried cranberries

Preheat oven to 375. Line cookie sheet with parchment paper or non-stick foil (or spray foil lined pan). In medium bowl, combine dry ingredients - oats, oat flour (Place just less than a cup of oats in the blender and blend until powdery; measure to be sure you have 3/4 cup), baking powder, cinnamon and nutmeg.  Then add vanilla, egg, honey and yogurt. Stir until well blended. Add in nuts and raisins. Spread cookie dough into 4 or 5 large cookies onto prepared pan. Shape with spoon and pat down a bit.  Bake 6 - 10 minutes or until done. 

Thanks to all of you who have read my column...for nearly 10 years...sad to say goodbye to the Leader Enterprise, but elated to jump on at the Bryan Times!  It's been a wonderful time with you all...and hope you'll continue to read my column in the Times. 

"Nothing can stop the man with the right mental attitude from achieving his goal. Nothing on earth can help the man with the wrong attitude."~Thomas Jefferson

Leader Enterprise - January 23, 2019 - Couponing

Smoked Sausage, White Bean & Potato Chowder

Do you “COUPON”? Do you spend time cutting and filing coupons?  Do you consider yourself to be a “Coupon Queen” (or King)?

I think in most homes, your food budget is something that can be a little flexible. I'd like to share some tips to help you recover from a, sometimes costly, holiday season and to be able to keep eating good food.  

Plan your weekly menu. When planning your menu consider what you already have in your pantry or freezer that needs to be used. What recipes can you make that will use those ingredients?

Plan your menu from the weekly sale flyer. Then make your list.

Only clip coupons you'll use. There’s no sense in saving money on something that expires in your pantry because you never used it.

Stockpile items you use on a regular basis. This is smart for several reasons. First of all, you can purchase your stockpile items when they are on sale, meaning you won’t ever have to pay full price for them. Secondly, you have items on hand for a quick meal when you can’t get to the grocery store. 

Scour your newspapers and magazines weekly. Sunday newspapers are a treasure when you are able to use many coupons and store circulars with info on sales.

Here's a few frugal and delicious recipes for you to try in your menu rotation. This veggie soup takes about 2 minutes prep time too! 

 SIMPLE VEGGIE SOUP 

1 bag (16 ozs) frozen mixed vegetables

1 can (10.75 ozs) french onion soup

1 can (10.75 ozs) tomato rice soup

1 soup can of water

In large saucepan, cook vegetables according to package directions; drain. Add both cans of soup and water; cook over medium high heat until heated through. Sprinkle with grated cheese if desired. Serve with a sandwich or cheese and crackers for a tasty lunch. 

Oftentimes, you can find smoked sausage on sale.  Stock up when you do and you'll be ready to make this luscious thick soup. 

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER 

2-1/2 c. chicken broth 

3 c. potatoes, diced

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage (or ham), chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half and half (or whole milk)

1 can (15 ozs.) northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

1 c. shredded cheese, optional

black pepper to taste

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. 

In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts.  Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

This tasty cake has no eggs, no butter or milk and you mix it by hand. It's often been called a Depression Cake. And it's SO good. 

WACKY CAKE  

3/4 - 1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Spray an 8" x 8" baking pan with cooking spray. In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two. In the large well, add 5 Tb. vegetable oil. In a small well, add 1 tsp. vanilla extract. In the last small well, add 1-1/2 tsp. vinegar. Add 1 c. cold water to the pan and stir with fork until combined and smooth. Bake about 25 minutes or until top springs back when touched. Cool; serve with a dusting of powdered sugar. 

To succeed in life you need three things; A wishbone, a backbone, and a funny bone - Reba McEntire 

Leader Enterprise - March 31, 2017 - Preparing Ahead

I’d like to share some ways to save time in the kitchen. Think about stocking the freezer with cooked meats, ready to be thawed for a quick meal. It’s a lot more frugal than stopping to pick up fast food at the end of your busy day.

Chicken can be seasoned with salt and pepper or any herbs you prefer, then oven-baked, boiled or roasted in the crockpot all day. Cool, chop then store in the freezer until ready to use. Write the amount and date on Ziploc freezer bags.

I like to purchase ground round or chuck when it’s on sale, but whatever ground beef you choose to purchase, you may brown it in a skillet along with onion and garlic. Drain and rinse under hot water to remove grease. Store in freezer in plastic Ziploc freezer bags. Don’t forget to label.

Cook seasoned beef roasts in the slow cooker for 5-6 hours on high or 7-8 hours on low. Shred the meat and use for soups or casseroles. Cook enough for two meals; enjoy one for dinner and freeze the rest.

Bacon may be cooked ahead and stored in the refrigerator or freezer. Either bake on a large rimmed cookie sheet lined with foil, or chop and cook in a skillet. Drain and cool before storing.

If you purchase cheese by bulk, grate and store in freezer bags, being sure to label the amounts on the bag. It is not recommended that you freeze chunk cheese as it will crumble when thawed.

Here are a few entrees I saw in "Feast in 15 minutes" e-cookbook to help you put together a quick meal once the meat is thawed from the freezer.

Using a Foreman grill makes these quesadillas a snap. Please remember to spray with cooking spray for easier clean up. Use whole wheat or veggie flavored tortillas for added nutrition.

QUICK AND EASY QUESADILLAS

1(8 ozs.) pkg. cream cheese, softened

3/4 - 1 c.salsa

3 c. cooked chicken, chopped

1-2 c. (Mexican) shredded cheese

1/2 med.onion, chopped, optional

Soft flour tortillas

Black beans, sliced black olives, optional

Sour cream

Mix cream cheese and salsa until blended. Stir in chicken by hand. To prepare quesadillas, spread chicken mixture over half of the tortilla, sprinkling with cheese, onion, beans or olives. Fold tortilla in half; heat until cheese is melted; serve with sour cream and enjoy.

These quesadillas are quick and easy and can be customized for individual tastes.

PIZZA QUESADILLAS

Flour tortillas

Mozzarella cheese, shredded

Pepperoni or cooked sausage

Your choice of veggies, chopped

1 jar pizza sauce, warmed in microwave

Spray griddle with cooking spray; heat. Top tortilla with cheese, meat and veggies of choice. Place another tortilla on top. Brown,then flip to cook the other side. Cut in triangles and serve with warm pizza sauce for dipping.

BURGER AND BEAN QUESADILLAS

Flour tortillas

Refried beans

Cooked ground beef

Salsa, favorite kind

Cheddar or jack cheese, shredded

Spray the griddle or skillet with cooking spray. Spread a tortilla with beans, then beef; top with salsa. Sprinkle with cheese. Top with another tortilla. Heat both sides until brown;cut into triangles and serve with more salsa and sour cream.

This is a kid-friendly recipe and perfect for a single person or couple.

DIET COKE MUG CAKE 

2 heaping Tb. chocolate cake mix, dry

2 Tb. diet coke (or regular - or water)

1 thin mint Girl Scout style cookie (or alternative cookie)

vanilla ice cream, fudge sauce, optional

Grease oven safe mug or ramekin with cooking spray. In small bowl, mix cake mix and coke until smooth and blended. Press thin mint into batter until batter comes up a little over the edges of the cookie. Microwave for 1 minute or bake at 350 for 15 minutes. Top with ice cream and sauce. DON'T BURN YOUR MOUTH! (I have made two at a time and they are just right. Since microwaves are different temps as are ovens, you may want to check it after 50 seconds.) 

Someone once said "Biscuits and speeches are improved by shortening."