....is What's in the Fridge

1/4 of an Onion, Sliced
1 Small Sweet Potato, Diced
1 Cup of Chicken Broth, Divided
1/2 Bunch of Asparagus, in Quarters
1 Handful of Rotisserie Chicken, Sliced
4 Halves Sun Dried Tomatoes, Sliced
1/2 Can Chickpeas
1 Tbsp Pine Nuts
1 Handful Spinach
Spice with... be adventurous, I did Creaole Seasoning  with a little Allspice.

Saute Onion 'til soft, add Sweet Potato, 1/3 of the Chicken Broth and cover to steam them (this will help them soften).  Remove the lid and allof the Broth to cook down, continue adding the rest of the broth, it should thicken.

Add the rest of the vegetables and Stir to warm them, turn off the heat. Serve over Pasta or Couscous or just eat with delicious Bread. (A word to the wise - read cans before you open them, I ended up opening a can of Cannellini beans instead of Chickpeas. They still tasted good though.)

....is Muddy Buddies or (Puppy Chow)

9 Cups Rice Chex
1 Cup Chocolate Chips
1/2 Cup Peanut Butter
1/4 Cup Butter
1 tsp Vanilla
1 1/2 Cups Powdered Sugar

Measure Cereal into Large Bowl



In medium bowl melt Chocolate Chips, Peanut Butter and Butter til smooth and creamy. (The directions on the box suggest you do this in the Microwave which would be far easier than the double boiler I set up with a glass bowl and boiling water, but I don't have a microwave so I made do.)

Once melted, stir in Vanilla.

Pour mixture over cereal, stirring until evenly coated. (I recommend a silicon spatula when dealing with the chocolate goo.)

Pour into 2 Gallon Zip Lock Bag.

Add Powdered Sugar, seal the bag and shake to your little heart's content (or til everything is well coated).

Pour onto Wax Paper or a Cookie Sheet to cool. Once cool store in an air tight container in the refrigerator.

Warning: This deliciousness is VERY addictive don't be surprised if you are hunted down and asked to make it again and again and again....

....is Homemade Bread

Making the Dough:
2 cups warm water
1 Tbsp yeast
1 Tbsp salt
4 Cups flour.



Mix water, yeast and salt. Wait 2-3 min then add all the flour at once. Mix it in a container with a lid. (But not air tight or the gases will blow the lid off. The recipe seriously said that.) If you can mix it in the container you'll store it in its one less dish.



You don't need to kneed it but use wet hands or a spatula to make sure it's more or less in one piece. Leave covered on the counter for 2-5 hours (I did 2) then refrigerate for a min of 3hrs.



Lasts 2 weeks approx. When you're ready to make the next batch scrape down the sides and make the dough right in the same container. That was their 'easy sour dough' tip.


Baking the Dough:
A pizza peal or wooden cutting board
A pizza stone
A broiler pan
1 Cup water

Pull about a pound of dough (roughly the size of a grapefruit) out of your container an onto a well floured surface. (They recommend a pizza peal, I just used a wooden cutting board like a pizza peal.)

Mound the dough folding it under itself so as to make the top nice and pretty and hide the odds and ends where no one will see. Flour the top and wait 40 min. About 20 min in turn on your oven to 450.

While its preheating the oven should contain a broiling pan and a pizza stone. (A cookie sheet will work too and you don't need to preheat it.) When the 40 min of rising time is up cut a pretty pattern into the top of the bread (I did an X the first time and three slashes the second). And now for the quick part. Slide the dough onto the pizza stone and pour the cup of water into the broiler pan and shut the oven as quickly as possible. Bake for 30 min, until you see a lovely golden brown crust.

A warning. It a pretty dense bread, which I like but I'm also trying to figure out how to make it a little more fluffy.

....is a Turkey Pumpkin Chili Date

2 Tbsp olive oil
1/2 onion, chopped
1/2 yellow bell pepper
1 jalapeños, seeded and finely chopped
3 cloves garlic, finely chopped
1 pound ground turkey
1/2 (~7-ounces) can diced tomatoes, with their liquid
1 (15-ounce) can black beans, rinsed and drained
1/2 (~7-ounces) can pumpkin purée
1 cup chicken broth
1 tsp paprika/chili powder
1 tsp ground cumin
1 cinnamon (you'll have to add this to your collection)
1/2 tsp allspice (I know you don't have this either, just do extra cinnamon instead of buying both)
1 Tbsp Sugar (Brown or White)
Salt and pepper to taste



Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños cook to soften, 4-5 minutes. Add garlic and cook, stirring frequently, for about another minute.

Add turkey and cook until browned. Add tomatoes, pumpkin, broth, chilipowder, cumin, cinnamon, allspice, sugar, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

CBP.

Mine.

....is a Chicken and Andouille Sausage Jambalaya Date

Ingredients

2 Tbsp Tony Chachere’s Creole Cuisine

2 Bay Leaves

2 Tbsp Butter

1/2 Lb Chopped Andouille or Spicy Sausage, about 2 Cups

3/4 Lb Rotisserie Chicken, Cut Into Bite-Sized Pieces, about 2 Cups

1 Cup Chopped Onions, Divided

1 Cup Chopped Celery, Divided

1 Cup Chopped Green Bell Peppers, Divided

1 Tbsp Garlic, Minced

1/2 Cup Tomato Sauce

1 Can Dan Tomatoes

2 tsp Kitchen Bouquet

2 1/2 Cups Chicken Stock

1 1/2 Cups Uncooked Rice (Preferably Converted)

How to Prepare

Melt the butter in a 2-quart saucepan over high heat.  Add the Sausage and sauté, stirring frequently until slightly browned, about 3 minutes. 

Add the Chicken stirring frequently and scraping the pan bottom well, about 3 to 5 minutes.  Stir in the Seasoning mix, ½ cup each of the Onions, Celery, and Bell Peppers, and the Garlic.

Continue to cook the mixture, stirring almost constantly and scraping the pan bottom as needed, until the vegetables start to get tender, about 5 to 8 minutes.  Stir in the Tomato Sauce and cook, stirring often, for 1 minute.  Stir in the remaining Onions, Celery, and Bell Peppers and the Tomatoes.

Add the Stock, Kitchen Bouquet and Rice.  Bring to a boil then reduce heat to low.  Cover and simmer until the Stock is absorbed and the Rice is cooked, about 20 minutes.

Let it sit for 5 minutes before serving.

Time to eat!

CPB.

Mine.

....is Brown Sugar Shortbread

Ingredients

1 cup Butter, softened

1 1/4 cups Brown Sugar

1 tsp Vanilla

2 1/2 cups Flour

Directions

In large mixer bowl, beat Butter and Sugar until creamy. Add Vanilla; then gradually beat in Flour, blending thoroughly.

Place dough in baking dish, cover in plastic wrap, and refrigerate at least 1 hour or for up to 3 days.

Preheat oven to 350 degrees F.

Bake 35-40 minutes or until firm to the touch (press very lightly to test). Let cool before serving. Store in an airtight container.

Tastes great with Pumpkin Butter!

....is Pumpkin Butter

Ingredients: 

3 1/2 cups Pumpkin Pureé, or 1 (29 ounce) Can (not pre-spiced pumpkin pie filling)

2 tsp Vanilla

3/4 cup Apple Juice

1 cup Brown Sugar

2-3 Cinnamon Sticks

1-2 tsp Pumpkin Pie Spice 
(I used the spicing instructions on the can of Pumpkin plus 1/4 tsp of Allspice)

Directions: 

Combine Pureéd Pumpkin, Vanilla, Apple Juice, Spices, Cinnamon Sticks and Sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.