Aroz Con Polo... sort of... lol

Once again I am looking for a quick and easy dinner. I stand in front of the refrigerator... staring into it's depths....what can I make with the hodge-podge of leftovers hiding out here....Let's see.... there is a little left over turkey, some rich broth from roasting the turkey, plenty of fresh veggies, some home-made salsa that needs to get used up pretty soon...a little left over brown rice... AHA! Aroz Con Polo (Mexican chicken, rice and corn soup) only with turkey. :)

So here is what I did:
In a large sauce pan add:
2 cups salsa (mine was fairly spicy with lots of onion and garlic)
Chicken (turkey)broth and water to make about 6 cups
2 cups diced turkey or chicken
2 cups cooked rice
2 cups corn
1/2 green pepper diced
cilantro, cumin, salt and pepper to taste.
My salsa had lots of onion, but if yours doesn't add 1/2 to 3/4 cup diced onion.
Heat for about 20 minutes and eat. YUMMY!

Oat Bread

I can’t remember where I got this recipe but I've used it for years. This is one of my favorite breads, it is very moist and chewy. For three loaves, there is only 2 TB fat and the only sugar is 1/2 cup molasses. Great toasted also. It will start getting crumbly after 3 or 4 days so if you take longer to eat it, store in the fridge or freezer. I tried using whole wheat flour, but that made it too heavy for us. I have had good success with substituting one to two cups of whole wheat pastry flour though. 

Oat Bread

4 cups boiling water

2 cups steel cut oats (scotch oats)

Pour boiling water over oats in large bowl. Cover and let rest until almost cool and most of water is absorbed.

Add:

2 TBL of Olive oil or butter

2 tsp sea salt

1/2 cup molasses

Soften 2 TBL yeast in 1/2 cup warm water and add to above.

6-8 cups flour

Gradually stir in flour, one cup at a time, kneading in the last few cups until a soft dough forms.

Knead until smooth and elastic.

Cover and let rise until doubled. 

Punch down and form into 3 loaves.

Place in greased loaf pans or form into rolls. (I do approx a dozen rolls per loaf of bread) Let rise.

Bake 375 for 35- 40 minutes.

Bread should be golden and sound hollow when tapped on the top.

Remove to wire rack and brush top and sides with butter.

Baked Talapia with sweet and spicy orange sauce

I have been baking and sewing all day and my back was cramping up. I needed a quick and easy dinner that I didn't have to stand at the counter preparing.

Earlier I had taken some talapia out of the freezer, so I sprayed a baking dish and placed the talapia in the dish. I then mixed 1/2 cup mayo with 3 TB orange marmalade and 2 TB sweet chili sauce. Spread over the fish and pop it in the oven at 350 for 20 - 3 minutes.

Meanwhile, I prepared a Delicata squash. Cut in half and scoop out the seeds and pulp. Place cut side down on a plate and put 1/4 cup water on the plate. Place in the microwave and zap on high for 20 minutes. I added some left over brown rice and fresh oat bread for a yummy meal that took about 10 minutes prep time and 20 minutes cooking time. I was able to ice my back while dinner was cooking. yea! Back to the sewing table.  lol

Grandma Scott's Baked Beef Stew

As the colder weather rolls back in and the chilling winds seem to seep into every crack and crevice of the house I begin to seek some warmer comfort. 

What could better fit that need than my grandmothers Baked Beef Stew. Not only do I have the warmth from the oven, but as the aromas from the stew begin to permeate the air I am transported back in time to grandma's kitchen and my childhood home where this was often served. 

This was my grandmother’s signature stew (next to her oyster stew I think). It is so quick and easy to prepare and smells so yummy as it cooks slow all day. I serve it with Hersink Rolls or any other favorite roll recipe you might have.  This also works well in a crock pot, but I think the flavors, texture and consistency are a bit better in the oven.  

GRANDMA SCOTT’S BAKED BEEF STEW

1 – 1 ½ lbs lean beef roast, cut into 1” chunks

4 – 6 potatoes scrubbed or peeled and cut into 1” chunks

2 ribs celery cut into chunks

1 medium onion cut into chunks

¾ lb carrots cut into 1” chunks

1 envelop dry onion soup mix

1 can cream of mushroom soup

1 can cream of chicken soup

½ can water

Combine all ingredients in large baking dish or small roasting pan.

Cover and bake at 250 for 5 hours or 300 for 3 hours.

You can also add a can of stewed tomatoes, green peppers or cut green beans. 

I think Grandma would sometimes add turnips too. 

Refrigerator Muffins

Do you have a recipe that is one of your "go-to" comfort foods? One that evokes pleasant childhood memories? This is one of mine. 

Grandma Rodman (my dad’s step mother) made these muffins for pretty much every family gathering. We often had yeast rolls too, but grandma had a sweet tooth and loved these muffins. She always added raisins and she used more sugar then I do.  I don’t like things as sweet, so I cut the sugar back. My kids like these better without raisins so I usually leave them out.  These muffins are moist and flavorful, unlike some bran muffins that can be dry as cardboard. Mix this in a big bowl and store covered in the refrigerator for up to 6 weeks. Then just scoop out and bake fresh muffins whenever you like. Though the recipe says you can store for 6 weeks, I've found that the batter looses some of it's "rise" near the end of that time. Still good- just not as fluffy. As with most muffins and sweet beads, these also freeze well. I bet this becomes one of your favorite too. 

GRANDMA RODMAN’S 6 WEEK BRAN MUFFINS

2 cups boiling water poured over 6 cups all bran cereal. Set aside to cool.

Combine:

2 cups sugar (Gram used 3 cups)

1 cup oil

4 cups buttermilk

4 eggs

Stir in:

5 cups flour

1 tsp salt

5 tsp baking soda

1 -2 cups raisins (optional)

Add bran mixture when it is cool. Mix well.

Batter will keep for up to 6 weeks in a covered container in the fridge.

Bake at 375

Giant muffins: 20 – 30 minutes

Regular muffins: 15 -20 minutes

Mini muffins: 10 -15 minutes

Makes 2 dozen regular muffins

Foccacia Bread

Yesterday I made Foccacia Bread but did't put the recipe on the blog. I use my pizza dough recipe which I think I've shared before, but here it is just in case.

Pizza Dough/Foccacia Bread

1 1/4 cup warm water
2 TBL olive oil
1 tsp salt
1 TB yeast
1/2 tsp sugar
4 cups flour

Combine first 5 ingredients and whisk in the flour 1 cup at a time, beating well after each addition - kneading in the last cup or so until dough is smooth and elastic.

Let rise for at least 30 minutes.
Divide dough in half and roll onto pizza stone. Or you may do one large jelly roll pan.

Brush with olive oil.
Spread with minced garlic.
Sprinkle with herbs of your choice or 1 TB pesto.
Top with slivered onions, peppers and/or thin slices of roma tomatoes.
Sprinkle with Parmesan and/or mozzarella cheese.

Bake at 400 -425 for 20-30 minutes.

I used slivered onions, red peppers, green peppers, Parmesan and fresh mozzarella.
You can use varying combinations of toppings; olives, fresh herbs, sun dried tomatoes, feta or other cheeses...
Play with it and see what combinations you can come up with.

For pizza, I slice romas on top of the crust prepared with  EVOO, garlic and pesto, then add a very generous layer of cheeses and whatever toppings I have on hand. You can also use a traditional pizza sauce of you wish of course.

Lasagna and Focaccia Bread

Lasagna is one of those foods that almost everyone likes. What's not to love? Thick, rich meat sauce, juicy tomatoes, lots of gooey cheese... yummmmm. The smell of the sauce bubbling on the stove is one of those fragrances that bring you warm fuzzies. Can't you just envision mother or grandma standing over a steaming pot on the stove, the windows fogging up as the fragrant aromas fill the kitchen? 

And to top it off I just had to make Focaccia Bread. Focaccia bread is basically in-between pizza and garlic bread. I use my pizza dough recipe, and roll it out on a jelly roll pan. Top with lots of garlic, a little olive oil, herbs or a little pesto and some cheese. I used  both Parmesan and fresh mozzarella, then added slivered onions, green pepper and thin slices of roma tomatoes. 

Lasagna

Sauce:

1 TB EVOO (olive oil)

1 large onion, diced

1 medium green pepper, diced

4 cloves garlic, minced

2 lbs lean hamburger

4 cups diced tomatoes

12oz tomato paste

2 cups water

1 TB parsley

2 tsp basil

1 tsp oregano

1 tsp salt

2 TB sugar

1 bay leaf

Filling:

12oz cottage cheese mixed with 2 beaten eggs

2 cups parmesan cheese

4 cups mozzarella or equivalent of sliced fresh mozzarella

Package dry lasagna noodles (do not cook noodles)

Sauté onions, peppers and garlic in EVOO until tender.

Add the lean ground beef and stir as hamburger cooks to break up meat.

Add remaining ingredients and simmer for 1 hour or more.

Heat oven to 350.

In a 9x13 pan or 2, 8” square pans layer:

Sauce

Dry Noodles

Sauce

Cottage cheese mixture

Parmesan cheese

Mozzarella cheese

Repeat layers to make 3 or 4 layers depending on how deep your pan is.

Bake for 40 to 60 minutes or until golden and bubbly.