With a realistic approach to recipes you can put your own signature on a huge variety of dishes. It’s really easy and a lot of fun to experiment by changing some of the ingredients. Different herbs, meats, aromatics, etc. can make it a new family favorite. It keeps your arsenal of dishes fresh and exciting.

We use recipes as a general guideline for making something for the first time.When

we are learning to make a new dish, it’s comforting to have the guide right there so that nothing gets left out by accident.
After making the dish more or less as written, we love to make changes to it.
Sometimes a recipe will call for something that you know your family won’t like. Never be afraid to leave that thing out, or change it to something they will like. This is a realistic approach to a happy family in the kitchen.

The only times when you must not change ingredients is when you are baking. Baking is a formula, not a recipe. With a formula, things go very wrong if you alter them even a little. Only the very experienced are qualified to make alterations in a baking formula. That leaves us out for sure. We only do a minimum amount of baking these days. If any easy healthy baking projects find there way into our hands, we will be sure to share them with you.

Most of the recipes we plan to share with you will be ones that have been handed down for generations from everywhere you can imagine. Some of them we have invented ourselves. We may also share some of the more versatile recipes that we have changed to suit our taste. Feel free to do the same.





NEW!

Spicy Szechuan Noodles (Modified slightly, From The Good Housekeeping Cookbook) (For Adele!)
Recipe feeds 6
Prep time 10 - 15 min,
Cook time 25min

1 Pound ground meat (pork, chicken, or turkey)
3 Cloves of garlic, finely grated, or pressed
3 T. Dry Sherry or Wine
3 T. Ginger, grated, fresh
3 T. Soy (light salt version is good)
3/4 t. red pepper flakes (or to taste)
1 Can 14oz, or 1 3/4 C.Chicken Broth
1/4 C. Peanut Butter
2 T. Vegetable Oil (light olive oil is ok) divide for double use
2 Bunches of Green Onions, cut into 2 inch pieces
1 Package (16 oz) Linguine or thin Spagetti, cooked to package directions
1 T. Asian Toasted Sesame Oil
1 t. Garlic Chili Paste (amount is optional, or omit if you like it milder)

In medium bowl, mix ground meat, sherry wine, ginger, soy sauce, and red pepper flakes until blended but not overmixed. In 4-cup measuring cup, with fork stir broth, peanut butter, and sesame oil together till well blended. (peanut butter can be microwaved for a bit to soften.)
In large skillet, heat oil over high heat. Add green onions and cook until wilted. (2 to 3 min) Transfer onions to a bowl. In same skillet, in batches, cook ground meat, breaking up meat with side of spoon, just until it is no longer pink. (1 to 2 min) 
Return onions to pork mixture in skillet and stir in broth mixture: heat to boiling over high heat. Reduce heat to medium: cook uncovered, until mixture thickens slightly,  (12 to 15 min)
Meanwhile, in a large saucepot, cook pasta according to package directions. Drain pasta, return to saucepot and pour 2nd tablespoon of oil over the noodles to coat. Transfer noodles to a large serving bowl and top with meat mixture, or toss it all together family style, your choice.
Serve with fresh steamed veggie of your liking! Enjoy!

       
Below is a family favorite. We call it Easy Peasy Chicken Pot Pie.

Easy Peasy Chicken Pot Pie
Recipe feeds 3-5 hearty eaters
30 minutes prep. 35-40 min. bake time
400 deg. oven

1 Sheet of frozen puff pastry, thawed and rolled to fit over a baking dish,
(9x13 or so)
2 lbs. Boneless skinless chicken, cubed into 1 inch pieces. Brown in small amount of olive oil until opaque
4 c. Mixed vegetables, fresh, frozen or canned.
(If the veggies are fresh, add them to the chicken and sauté them for a few minutes until they become fork tender)
1 Onion, chopped
2-4 Cloves of garlic, chopped
2cns Condensed creamy soup (low sodium type), mushroom, chicken, celery, cheese broccoli, (whatever your family likes) and enough water or milk to make the soup mixture pourable.
2tbl Olive oil

Cube chicken and place it along with the olive oil in a large skillet or pan. Brown chicken lightly on all sides.  Add fresh vegetables to pan including the onion and garlic and sauté until almost tender. If you use frozen or canned veggies, skip last step, but do sauté the onion and garlic.
Add the soup/water mixture. Stir all the ingredients together.
Pour the mixture into a baking dish. (9x13 or so). Sprinkle salt and pepper to taste on top.  Place the rolled out puff pastry over the baking dish and fold the edges under all around the sides. Cut a couple of vents in the center of pastry to allow steam to escape. Brush with milk or egg wash if desired.
Bake 35 to 40 minutes or until the center bubbles and is brown. 
Be sure to let the pie rest for about 15 to 20 minutes.  That way when you serve, no juices run into the space you create as you spoon. Everyone gets the same beautiful serving of pie with the right amount of creamy sauce.

You can also add your favorite fresh herbs to the mixture for a nice change of flavors.
Adding grated parmesan or cheddar to the top of the mixture before putting on the puff pastry is a tasty alternative.

This recipe is so easy you almost can’t believe it.  Of course, fresh is always better, however, what you have in the pantry or freezer will work also.

Suggested sides:
Fresh spinach salad, or
Sliced fresh tomato and purple onion in creamy italian dressing


NEW!      Grilled Boneless Skinless Chicken Breasts with Sauted Veggies

This one was a spur of the moment idea. I threw it together on the fly and now we make it on a regular basis, So much flavor and so easy.

2 Boneless skinless chicken breasts grilled
then in a saute pan:
1/2 head of kale, chopped with a tiny pinch of sugar added
1/4 c. kalamata olives, rough chopped
2T Sundried tomatoes, in oil, chopped
1/4c. Roasted red peppers
2T. Bacon crumbles

Toss until kale is just done and serve with chicken on top.

NEW!   Linguine Carbonara (courtesy of Kirkland Foods Bacon Crumbles package)

This recipe feeds 4 to 6 people and can be easily cut down or beefed up according to how many folks are coming to dinner!

1/2 Lb. Linguine cooked to al dente
2 or 3 cloves minced garlic
1 c. frozen or canned peas (green beans may be used)
3T. extra virgin olive oil
1/8 t. red pepper flakes (more if you like it spicier)
2 eggs beaten with 1T. milk and 2T. pasta water
2 slices bacon crumbled ( or substitute)
1/3 c. grated parmesan cheese
2T. fresh parsley chopped

Cook pasta according to package directions.
Heat evoo in large pot or dutch oven.
Add garlic and peas over low heat, cook just until garlic begins to be opaque.
Add red pepper flakes and let cook one or two minutes
Add pasta (save some of the pasta liquid in case the dish is too dry when you get done adding all the ingredients)
Add bacon and egg, toss to combine.
Turn off heat and add cheese and parsley salt and pepper to taste.

Serve with a simple salad or veggie of your choice.

2. Prepare the meat filling, in a large skillet, cook the lamb, onion, and garlic (if used) over medium to med. high heat until meat is browned. Drain off any fat. Stir in the tomatoes, oregano, cinnamon, the salt and pepper. Bring to a boil, then lower heat and simmer, covered, for 5 minutes. Remove from heat and stir in the 2/3 c. parmesan cheese. Layer half of the macaroni mixture in a lightly greased 8 by 8 by 2 baking dish. Pour meat filling mixture over that then top with the remaining macaroni mixture.

3. To make the sauce:
In a medium saucepan whisk together the 1 1/2 c. milk, the flour, the salt and pepper. Cook over medium heat, whisking constantly for 8 minutes until mixture is thickened and bubbly. Slowly stir about 1C. of the hot mixture into the lightly beaten egg yolks to temper them, then return this mixture to the saucepan. Cook stirring constantly for 3 minutes or until mix is thickened.(Do not let it boil) Stir in the 1/4 C. parmesan cheese.

4. pour the sauce over the top macaroni layer. Bake for 30 to 35 minutes. Let stand for 10 minutes then serve.

Very tasty and actually easy to make if all ingredients are ready to go before you start.
Left over lamb could be used also. Either ground or thinly sliced cooked lamb should be added to the meat mixture after the onions and garlic are opaque, then continue the recipe as directed.
Serve with a big tossed green salad or any vegetable of your choice.
This recipe makes about 4 to 6 good servings. It's even better the next day. Enjoy!