Supper: Pot Pie & Eggnog Cookies

stove recipe  boxSeveral years ago, my mother in law gave to me and my husband a cute box of recipes belonging to Kit’s Aunt.
I have browsed through it but never took the time to pull out a recipe and collect up the ingredients. There are some from magazines and some from memories long ago. Getting into the season of epic cooking, I took another look through the recipe box and have decided to try and pull one or two recipes out a month and give them a whirl. I would love to do one each week, but knowing me, I will fail at it if I make promises.

open recipe boxIsn’t that recipe box just darling?

So, what have I chosen for my first tester recipe? Eggnog cookies. I never knew such a thing existed, but I’m excited to try it. The chicken pot pie is a recipe that I found online. Apparently, I never wrote down the recipe that I used for last year’s pies. I have a stellar crust recipe and I know the veggies and chicken are just keep throwing it in until you run out of room. However, broths and gravies always make me a little nervous. Seasoning and consistency mostly. The recipe I chose to follow is one I found through Pinterest and the source is Instructables. I love that website and had no idea they had Instructable recipes. I can’t vouch for the recipe as a whole, but if you use recipes as a guideline then it will be perfect for you too. Here is the link to the chicken pot pie Instructable recipe.
I plan on adding broccoli, carrots, onions, garlic, mushrooms, squash and whatever other veggie I can find to the pot pie. I plan on serving the pot pie with fresh spinach salad. A nice crunch to go with all that chickeny goodness.eggnog cookies recipe card

Apparently Eggnog Cookies are just a Google search away. How have I never heard of them before? I’m kinda pumped because from the recipe it looks as like an amped up, more flavorful version of sugar cookies.
I can tell ya right now, that I will be increasing the amount of cinnamon. Much like garlic, they don’t list enough on recipes.

Hubbster and I had the great debate trying to decide if we wanted to try Eggnog cookies or Oatmeal cake. Oatmeal cake looks dead easy so it will be on the menu sometime soon. This aunt loved her cakes and pies, that is most of the contents of the recipe box. There are some savory recipes, some sides and several pickle recipes that we will have to try next summer too.

Have you ever made eggnog cookies before?
Do you have a go-to recipe for pot pie or do you mix up the veggies each time?

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Pumpkin Quinoa Soup–The Results

Let me start by saying–my hubbster is picky and I haven’t had anyone else over to the house to be on my side about this soup. I loved it!
If you’re a picky eater or not fond of weird foods then perhaps continue your google searching because you may not like this recipe. My hubbster might have liked it if I had included chunks of ham or chicken. However, as the recipe is below, Kit had no seconds nor leftovers.

You may recall that I posted a blog talking about how I make up recipes and end up a trial Franken-recipe once I get to the kitchen. Here is what I changed once I actually got into the kitchen to cook this soup.

Ingredients
1 sweet onion, chopped
2 TBSP garlic to taste (I never measure this)
2 TBSP olive oil (never measure)
2 TBSP curry powder (you can continually taste and add more/less as you cook because soups are wonderfully forgiving)
salt and pepper
A couple of shakes of red pepper flakes
3 medium sized carrots, peeled and chopped
3 small/medium sized yellow squash, washed and chopped

2 cups chicken broth
1 can coconut milk (13.5 oz)
1 can pure pumpkin (15 oz)
1 can diced tomatoes (14.5 oz)
1 cup uncooked quinoa

Toppings–Grated cheese. I tried both cheddar and mozz.

Directions
Saute onions, garlic and spices in olive oil until translucent. Then add carrots and squash. Cover and allow to cook on low medium until veggies are a bit more tender–Remember you don’t want them super mushy because you want some texture to the soup.
Add broth, coconut milk, pumpkin, diced tomatoes and quinoa. Stir and bring to a boil. Reduce heat the low and cook until quinoa pops open and liquid is absorbed. It took perhaps 30 minutes to make sure the quinoa was popped open and delicious.

What did it taste like?
It was awesome! The pumpkin was prominent and the coconut milk made it creamy and comforting. The curry powder did NOT make this soup hot but added a little kick and more complexity to the soup itself. I thought the veggies gave it just enough goodness to munch on.
If you please, you could reduce the quinoa amount at 1/3 of a cup and chicken broth by 1 cup. You would end up with about the same amount of broth/fluids.

Spicy Thai Noodles with Chicken {Recipe Revealed!!}

spicythaiprogressMy SiL made this for me when I went to visit her down in Illinoise and I finally got brave enough to try it myself. I will link to my pin of the original recipe and below is my version of the recipe.

Spicy Thai Noodles with Chicken

Ingredients:

2-4 chicken breasts (depending on size)
Salt, garlic powder and curry powder to taste
1/2 box of angel hair or linguine
1/4 cup + 2 Tablespoons of olive oil
1 Tablespoon of dried red pepper flakes
1 Tablespoon of sesame seeds
1 whole sweet onion, diced
1 medium sized green pepper, diced
4 carrots peeled and grated
6 Tablespoons honey
6 Tablespoons soy sauce

Directions:

Grill or cook chicken with desired spices (I sprinkled mine with salt, garlic and curry powder). Allow to cool and chop up the chicken. Add to pot last along with the noodles.
Start boiling pasta, follow box directions for cooking and drain to prevent overcooking.
In a medium sized pot, cook oil, red pepper, sesame seeds. Once you chop up the onion and peppers throw those in as well. Continue to cook on medium heat ntil desired tenderness is reached.
Peel and grate carrots and add to pot once veggies are cooked.
Whisk together honey and soy sauce then add to pot and allow to simmer together for a few minutes.
Add drained pasta & cooked chicken to pot of sauce and veggies. Combine well until all the noodles are covered in sauce. thaispicenoodlesThe best thing you can do is let it sit overnight. You might even consider making a whole box of pasta just so you have the delectable leftovers the next day. spicy thai noodlesThis is the darling recipe card that the original blogger made for her readers. You will notice that I omitted several things. I didn’t feel a need for the toppings so I left them out. I also reduced the amount of oil and added sesame seeds to olive oil because I didn’t have any sesame oil. You might even consider playing with this recipe some more and add even more veggies or add tofu instead of chicken if you fancy that.

I love, love, love this recipe.
Hubbster got one bite of the leftovers, because I refused to share more.

~Kat~

Happy Challenge

In the wake of the Government shutdown and the sort-of-launched Affordable Care Act, I have noticed that there is very little enjoyable things on the news feeds of any of my social network sites. Even hanging out with my friends eventually leads to the depressing topic of over 800K people out of work. Minus those 400K who are back to work….It still means that the livelihood of many people has been put on hold until some unannounced date.

This Happy Challenge should probably be something we do everyday. Especially now because everyone seems so unhappy with things–regardless of your side. Add something happy to your life each day. Whether it be in conversation or any social network you belong to. If you update your status message a few times a day or share links with friends let one of those shares be happy.
Restrictions on this Happy Challenge? Really not much. It has to be something that makes you happy. It could be pictures of animals too adorable for words such as those found on Cuteoverload.com.
doggieunderwater
It could be that hilarious video that had you snorting milk through your nose:

Or, perhaps you would like to share a new favorite recipe that is just to die for, like this recipe for Oven Fried Mushrooms I found on Cooking Tip Of the Day.

You can share personal stuff or just about anything. Make sure it is something that makes you happy and isn’t related to all this jacked up stuff that the news media is fully covering for us.

You’ve been challenged. Share something happy.

What made you happy today?
Please share with me, I do need more happy on my blog/facebook/tumblr/twitter/instagram/greader/reddit/inbox.

~Kat~

Coconut Red Velvet Tres Leches Cake {Recipe Revealed!!}

I’m sure you’re probably freaking out a little bit that this exists somewhere. I couldn’t find it on the internet anywhere so I decided to share my recipe here.

This is the least labor intensive version of a tres leches cake and the same recipe I followed for my birthday cake last year.
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This was the first time I toasted coconut. And I followed the recipe I found here. I made mine on the stove top and it was super easy.

Step one: bake your cake, follow box directions.
Step two: toast coconut and allow to cool
Step three: cool cake completely, I always seem to be running out of time and chill mine in the fridge after the pan is cool.

Step four: this is a key difference, whisk together 1 can evaporated milk, 12 ounces coconut milk (if you’re lazy, a whole can is just 14 ounces), and 1 cup half and half.

Step five: poke holes in cake and evenly pour milks into pan.

Step six: cover and chill overnight, ideally. If you don’t have time at least get two hours of soak time.

Step seven: cut a piece, top with coconut shavings and devour.
You can also whip up some heavy whipping cream and sugar if you prefer.

You’re welcome.
~Kat

Portabella Burgers and Stuffed Bell Peppers

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Cut and cored the peppers and mixed up the pepper ingredients.

The other night we had my adopted daughter over for supper. She said she would est anything we ate so this is what we came up with. I was a little nervous having never made either one of the following recipes.

This is the same stuffed bell pepper recipe that I shared previously in my valentine date post.

I did kinda make my own tweaks.
I added a whole package of cream cheese (oops!! 8 oz instead of 3 oz) but it turned out tasty. I added two cups of Italian blend shredded cheese instead of 1/2 cup cheddar. I really wanted fresh onions, but had to settle for onion powder.

My favorite tweak turned out to be adding protein rich quinoa instead of brown rice. I cooked up two cups dry, so I’m sure it was more than two cooked cups. However, I also made more than 6 pepper halves. I do wish I had had more spinach as I like that sort of thing. I used bell peppers from my dad’s garden so they are a but smaller than from he grocery store.
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After I got the peppers into the oven, I marinated three large portabella mushroom caps in a whole bottle of Italian dressing. I allowed them to marinate about 15-20 minutes-the peppers take plenty long, you have time.

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The peppers cooked for about 45 minutes. The cheese was melty, the ingredients hot and the peppers tender.
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After a 20 minutes in the Italian dressing, I threw the caps into a skillet one at a time on medium heat. Just enough to get warm all through and a little browned. Each one took about five or seven minutes.
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The “burgers” had feta cheese, tomato, onion and spinach between buns.
The peppers could be cut up or eaten by hand depending on preference. It was a fantastic supper and so filling that we didn’t even consider making dessert.

Big thanks to Beth, for the portabella burger recipe.

Winter Goal Results

As you may recall, I posted about my winter goals last fall/winter.
Then I posted an update to show how well I was doing and also to make myself get that butt in gear.
I did fairly well in most of the categories.

Read 10 books—Results

Hitchhiker’s Guide to the Galaxy by Douglas Adams (meh)

A Gift for a Rogue by Parks (ok)

Gypsy Rizka by Lloyd Alexander (TGR=Thumping Good Read)

Visions of Sugar Plums by Janet Evanovich (Jolly for the season)

Partial read: Drinking Water: A History by Salzman (Strong start of lore. Non-fiction fails to keep me after the first bits)

The Professor and the Madman by Simon Winchester (Awesome! History WELL written)
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Walk Two Moons by Sharon Creech (Death by Newberry)

Misty of Chincoteague by Marguerite Henry (If I read this as a child I would squeal)

Wrinkle in Time by Madeline L’Engle (Reread. Awww, fiction :-)

The End of the Party: Three short stories and a poem by Lily White (E-book on Amazon. Pseudonym for author Winston Emerson—dark short stories, REALLY pulls reader in emotionally)

Bean Trees by Margaret Kingsolver (Most shocked by this that a popular novel is not only good, but damn good)

A Wind in the Door by Madeline L’Engle (Reread in progress. Such a lovely writer)

Five Embroidery Project—Results

Headband embroidered with flower/starbursts (Christmas gift).
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Headband embellished with puffy sheep (Christmas gift).

Bookmark with a music quote (SiL studying Music)

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Borderland Farms logo (for the business of the same name)

Kitsch Witch pattern

Five New Recipes—Results

Tapioca pudding (utter failure, I had the wrong type of pearls)

-Sausage and potato breakfast bake (amazing yet greasy–Keeps ya regular)

Golden brownies from scratch/blondies (good if you like that type of thing)

Nutella cookies

-Greek Lemon Chicken

Hasselback potatoes

Ginger Lemon shrimp

Nutella hot chocolate

Slow cooker baked apples

Spinach lasagna roll ups

-Strawberry jam icing (original recipe)

Orange Chicken (blah)

Garlic & balsamic vinegar crusted pork

Pineapple angel food cake

Crock Pot Ribs (twice now)

Boba Tea

Onigiri (twice now)

Belly dancing and Writing—Results
I didn’t make any progress with the belly dancing, but I will get to it. Maybe over the summer.
Although I didn’t finish my short story, I did do some writing over the early spring time. I wrote some listening guides to accompany some old radio show homeschool business.