Archive for the ‘Recipes’ Category

We absolutely love this recipe! And it freezes great too.

Homemade Fish Sticks

2 c cooked rice

1 t chives (optional)

1 can drained tuna in water

2 eggs

2 T arrowroot powder (or cornstarch)

1 T beef boullion

1/2 c parmesan cheese

flour

Mix all ingredients together except for the cheese and flour. Sprinkle cheese over bottom of jelly roll pan or casserole dish. Press tuna mixture into pan. Chill. ( I have skipped the chill part when I was in a hurry, but the chilling helps hold the mixture together.)

Cut into strips and roll in flour. Pan fry in hot oil until crispy brown. Drain on paper towels.

You can freeze the cooked fish sticks and heat them in an oven for a quick meal. I made a triple batch one time and froze two meals worth so my hubby could feed the kids easily while I was out of town.

Please join me as I participate in Hillbilly Housewife’s Virtual Christmas Cookie Exchange. What a fun way to get lots of awesome cookie recipes that have been tried and tested by real moms!

What to do with all the leftover turkey?

Turkey Pot Pie is one of my favorites because it has endless possibilities.

Chop how ever much turkey you want to use – 2 cups is a good amount for a deep dish pie plate.

Put the turkey and your selection of veggies into the pie plate. I use a combination of frozen peas, frozen corn, diced potatoes, chopped carrots, and frozen broccoli (or whatever I happen to have in the freezer).

Cover the meat and veggies with cream of chicken soup. If you are using canned, use two cans and some milk. If you make your own you don’t need to add the milk.

If you want to make it cheesy add shredded cheddar to the mix.

Cover your pie with drop biscuits and bake according to your biscuit recipe.

Cream of Chicken Soup

In saucepan melt 3T butter.
Add 2 T arrowroot powder and whisk.
Add 2 cups milk and stir constantly on med-high heat.
Add 1 T Chicken base or powdered bouillon. (If you have leftover turkey or chicken you can add it in too.)
Add a little salt and pepper. Stir until thick.

For cream of mushroom I add 1 can of mushrooms.

I would like to start now and blog about what to do with that leftover turkey (or anything else for that matter). So join in! I will be posting recipes of what we do with our leftovers, please comment and leave your own ideas.

Turkey Tettrazinni

1 pkg spaghetti noodles (~12 oz)
1 1/2 – 2 c cooked turkey meat
1/4 c chopped bell pepper
1 can cream of mushroom soup (or make your own like I do)
1/2 c turkey broth (I use chicken base and water)
1/8 t celery seed
1/8 t salt
1/2 chopped onion
1 1/2 c shredded cheese

Cook spaghetti until almost done. Drain. Add remaining ingredients except 1/2 c cheese and toss. Pour into casserole dish and sprinkle with remaining cheese. Cover and bake at 350 for 45 min.

Yum!

I haven’t tried this yet, but with the holiday season approaching us this sounded really yummy. Please let me know if you try it! I imagine cranberries could be substituted for wolfberries. but I am curious to try it with wolfberries. You can purcahse these on my website.

Roast Turkey with Wolfberry Stuffing

10-12lb. Turkey, Thawed
Salt
4 Tbsp. extra virgin olive oil
1 tbsp. parsley, minced
1 tbsp. sage, minced
2 tsp. thyme, minced

Rinse turkey and remove all packets, giblets, neck, etc. Salt inside and out. Run fingers between the skin of the turkey to separate it from the breast meat. Combine the extra virgin olive oil with the herbs, and stuff between the skin and the meat of the turkey. Place in a roasting pan and set aside. Stuffing8 slices of Whole Wheat Bread3 tbsp. butter1 tbsp. extra virgin olive oil½ c onion minced¾ c. celery, mincedSalt Place bread on a baking sheet and toast at 300°F for 8-10 minutes. Flip the bread and turn off oven. Leave in the oven for 45 minutes to an hour until cooled. Slice into small cubes and place in a mixing bowl. In a pan sauté on medium heat butter, oil, onions, celery, and a pinch of salt until just tender. Remove from heat.

Add to bread cubes along with the following:
2 eggs
¾ c chicken broth
1/3 c. young living dried wolfberries
½ c. black olives, halved
3 tbsp. walnuts
½ tsp salt
¼ tsp pepper
1 tsp dried parsley
½ tsp sage, minced
¼ tsp onion powder

Mix well and stuff tightly into the front and inner cavities of the turkey. Roast according to directions on turkey packaging.

I received this recipe from Debra Raybern.

1/2 cup honey
3/4 cup peanut butter
3 cups granola

optional add-ins:
1/2 cup nuts
1/3 cup dried fruit or choc chips
1/4 cup coconut
1/4 cup flax seed

Bring honey and peanut butter to a boil. Mix remaining ingredients in bowl. Add honey mixture and blend. Press into jelly roll pan and chill. Cut into squares and serve.

I’ve had so many requests for my granola recipe – so I am going to share it here.

Preheat oven to 300 degrees.
Mix into a large casserole dish:

5 cups rolled oats (old fashioned oatmeal)
1 cup unsweetened coconut
3/4 cup raw sunflower seeds
1/4 cup flax seeds

Roast in oven for 20 min or until the coconut starts to brown.

In large saucepan on stove melt together:

1/2 cup butter, salted
1/2 cup honey
1/4 cup molasses

Remove from heat and add:

3t vanilla

Mix sauce with oatmeal mixture. Turn oven to 350 degrees and bake for 5 more minutes.

We serve ours with homemade vanilla yogurt, but milk works great too!

As we search for natural alternatives, I have tried making substitutes at home. Although ketchup is considered all natural, it is full of white sugar. Why would I work so hard at keeping white sugar out of my family’s diet only to allow them to swallow up french fries (homemade, of course) with store-bought ketchup? I found a recipe I like!

This is adapted from the More-with-Less Cookbook (which I have added to the cookbooks pictured above). I am loving this cookbook! Thanks grandma!

Tomato Ketchup

5-24 oz jars organic tomato puree
5 medium sized 1015 onions

Blend tomato with onion until smooth. Pour into large stock pot.

Add to pot:
1 1/2 T celery seed
5 t salt
2 c organic apple cider vinegar
1 dropperful of liquid stevia
4 t pickling spice in bag

Bring to a boil. Reduce heat and cook slowly for 1 1/2 hours. Stir occasionally.
Remove spice bag.

Combine in small bowl:
5 T corn starch
1/4 c water

Stir into boiling tomato mixture. Boil for 5 minutes. Seal in 10-11 pint jars.

I love making this quick breakfast! You can change it up to whatever pleases you, but this is our favorite combination:

3 cups rolled oats
1 cup soynuts, unsalted
1 cup raw sunflower kernels
1 cup unsweetened shredded coconut
1/4 cup sesame seeds
1 cup unsweetened carob chips
1/4 cup flax seeds

My kids eat this with milk or yogurt mixed in, but I like it plain. It’s a good snack right before bed for those with low blood sugar issues.