“AWAY Crandall Scrimmage” has been canceled by Francesca Naugle.

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Calendar FRI 2 AWAY Crandall Scrimmage Friday, February 2, 2024 6:30 PM - 7:30 PM (CST) This event has been canceled.

Participants lukasvann.cooks2@blogger.com (You)

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Francesca Naugle invited you to “AWAY Crandall Scrimmage”.

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Calendar FRI 2 AWAY Crandall Scrimmage Friday, February 2, 2024 6:30 PM - 7:30 PM (CST) Accept Decline Maybe

Participants Francesca Naugle (Organizer) lukasvann.cooks2@blogger.com (You) lukas.naugle@gmail.com View Details and Replies

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Quinoa, Spinach and Roasted Veggies

1 Red Pepper

1 Yellow Pepper

1 Green Pepper

1 Onion

3 Carrots

Olive Oil

Salt 

Pepper

1. Chop veggies into bite size chunks. Toss with olive oil, salt and pepper. Roast at 425 degrees for 30 minutes or so.

Meanwhile...

2 cups rinsed quinoa

olive oil

4 cups chicken broth

2. Place the 2 cups of quinoa into a heavy saucepan and roast for 5 minutes stir occasionally. Once lightly brown put a little olive oil in the pan and stir in the chicken broth and bring to a boil. When it is boiling cover and turn the heat to low for 15 minutes.

4 cups spinach

4 cloves minced garlic

2 TBS butter 

2 Tbs. olive oil

3. Heat the butter, olive oil and garlic in a large pan until the butter is slightly brown. Turn off the heat and place the spinach in the pan and cover. 

4. After a few minutes remove the lid and add the quinoa and roasted veggies. Stir and enjoy!

Crockpot Chicken Tacos

1lb. chicken breast
1lb. chicken thighs
1 bottle of tomatillo salsa
4 cloves of minced garlic
1/2 cup of red or white wine
1/2 tsp. chipotle seasoning
1 tsp. cumin
black pepper

1. Place meat in crockpot. 2. Throw everything else into crockpot. 3. Cook on low for 6-8 hours or high for 4 hours.

I served this with a choice of soft tortillas or hard, shredded cabbage, minced cilantro, salsa and shredded cheese.

• Lentil and Split Pea Soup

• 
  
• 5 Tbs. coconut oil
• 1 large yellow onion, chopped
• 4 finely diced carrots
• 6-8 garlic cloves, minced
• 2 tsp. red pepper flakes
• 11 cups chicken or vegetable stock, plus more as needed
• 1 1/2 cups (10 1/2 oz.) green lentils 
• 1 1/2 cups  green split peas, picked
    over and rinsed
• 2 tsp. fine-grain sea salt, plus more, to taste
• 1 stick unsalted butter
• 2 Tbs. madras curry powder
• 2 cans coconut milk
• 
  

Directions:

In a large pot over medium heat, melt 4 TBS. coconut oil. Add the onion, carrots, garlic and red pepper flakes and cook, stirring, until the onion softens, 2 to 3 minutes. Add the 11 cups stock, the lentils, peas and 1/2 tsp. of the salt. Reduce the heat to medium-low, cover and simmer until the lentils are tender, about 30 minutes.

Meanwhile, in a small saucepan over medium heat, melt the stick of butter and cook until it begins to brown, 3 to 5 minutes. When it starts to smell nutty and fragrant, stir in the curry powder and cook, stirring constantly, until the spices are fragrant, about 30 seconds. Remove from the heat and set aside.

When the lentils are done, remove from the heat, stir in the coconut milk and the remaining 1/4 tsp. salt. Puree the soup with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Adjust the consistency as desired with more stock or water. Stir in half of the spiced butter and adjust the seasoning with salt.

Adapted from William-Sonoma recipes. 

Peanut butter chocolate chip cookies

2 cups natural peanut butter

2 cups honey

2 eggs

2 cups chocolate chips

1. Preheat oven to 375 degrees.

2. Combine all ingredients and spoon onto cookie sheet.

3. Bake for 12-15 minutes.

Kale, roasted beet and sweet potato salad

3 peeled and diced sweet potatoes

1 peeled and diced beet

olive oil

maple syrup

cinnamon 

nutmeg

5 garlic cloves

pinch sea salt

pinch black pepper

1 bunch kale

2 avocados

4 diced carrots

1 can of chickpeas, rinsed and drained

Dressing:

1 avocado

1/2 cup olive oil

juice of 1 lemon

pepper

2 tsp. honey, or to taste

roasted garlic

4 scallions

1. Place diced sweet potatoes, beets and garlic on rimmed oven sheet. Drizzle with olive oil and maple syrup. Sprinkle with cinnamon, fresh nutmeg, pepper and salt. Roast in a 425 degree oven for 20-25 minutes.

2. While that is cooling, mix all the ingredients for the dressing with a hand mixer or food processor or blender.

3. Chop kale into fine strips, place in bowl and massage with a little olive oil.

4. Add chickpeas, carrots, avocado, cooled sweet potatoes and beets. Toss with dressing and serve!

My whole family LOVED this salad!!

Christmas Menu 2011

This was an epic year for our food menu. Everyone liked it! We had 4 adults and 5 kids who enjoyed all of the meal which is quite remarkable for us :). Before I forget it here it is-

Garlic Prime Rib - Here are my modifications :). I used a lot of fresh thyme as opposed to dried. I also used ground peppercorns. As for my cooking method, this was totally not planned but because we celebrated Christmas in a kitchen I was not familiar with we had a hard time working the oven properly. So I seared it at 500 degrees for 20 minutes and then the oven would turn off. Luckily we had a great meat thermometer and just left it in the oven until it reach 130 degrees. Essentially we did the cooking method of searing and then cooking for an hour and then turning off the oven and letting it sit in the oven for 2-3 hours. It took a lot longer than I had planned but the final result was amazing!!

Twice baked potatoes- I was able to make these ahead of time and freeze them and reheat on the day. They were great!

Pear and Pomegranate Salad- for this salad I just bought a nice champagne salad dressing although the one in the recipe sounds amazing- I really just needed to save time and a mess!

Green bean casserole- Just the standard version.

Christmas ribbon jello- Layers of red, white and green jello!

Hawaiian rolls

Pumpkin Pie

Apple Pie

Tomato Bruschetta

2 tomatoes, chopped
1 small white onion, choppped
10 leaves of fresh basil
dash of sea salt
dash of freshly ground peppercorns
1 teaspoon garlic powder or fresh
drizzle of evoo
drizzle of balsamic vinegar

1. Combine all the ingredients and enjoy!

We love this served with toasted artisan bread

Tomato and sausage pasta

2 package penne pasta
2 tablespoons olive oil
4 cloves garlic, minced
3 chicken or turkey sausage links, sliced
1/2 cup chopped onion
8 small tomatoes or 4 large tomatoes
3 cups of spinach
1/2 cup white wine
1 pinch red pepper
2 tablespoons freshly chopped basil
pinch of sugar
4 ounces feta cheese
4 ounces Parmesan cheese
4 ounces mozzarella

1. Cook pasta to al dente.

2. While that is cooking, saute sausage in olive oil and garlic. Add onion and cook until onion in translucent.

3. Add tomatoes and spinach and cook until spinach just starts to wilt.

4. Add wine, red pepper flakes, basil and sugar and cook for 10 minutes.

5. Add the tomato mixture to the the pasta and add the cheese. Stir to combine and serve.

Black Bean and Quinoa Chili

This is super yummy!

1 cup uncooked quinoa, rinsed
2 cups chicken or vegetable broth
1 tablespoon olive oil
1 onion, chopped
4-5 cloves garlic, minced
2 tablespoons sherry
2 red bell peppers, chopped
2 cans of black beans, drained and rinsed
1 cup spinach
1 cup frozen corn
2 tomatoes, chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon minced chipotle peppers in adobo sauce
2 teaspoons dried oregano
1 tablespoon chili powder
1 tablespoon cumin
1/2 cup chopped fresh cilantro

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed- about 15 to 20 minutes.

2.  While the quinoa is cooking, heat the olive oil in a large pot over medium heat. Add the onions and after a couple of minutes add the minced garlic. Deglaze the pan with the sherry and then add the chili powder and cumin and cook for about a minute. Stir in the peppers, spinach, corn, tomatoes, jalepeno, chipotle pepper, black beans, and oregano and saute for 5 minutes. Stir in can of chicken broth and bring to a boil, then reduce heat to medium-low, cover and simmer 10-15 minutes.

3. Stir in the quinoa and sprinkle with cilantro.

4. Serve with cheese or sour cream or nothing! The spicy level can be adjusted by just omitting peppers.

Roasted Veggie Fritatta

1/2 yellow pepper
1/2 red pepper
1/2 white onion
8 eggs
1 tbs water
3 tbs chopped, fresh cilantro
1 cup grated mozzarella cheese

1. Preheat oven to 400 degrees
2. Chop peppers and onion (you really can use whatever veggies you have on hand). Place on baking sheet, drizzle with olive oil and a little black pepper and sea salt and roast in oven for around 15 minutes.
3. Whisk eggs and water together. Add chopped cilantro,veggies and mozzarella and bake in a 350 degree oven for 30 minutes and enjoy!

Blackberry and Peach Cobbler

8 tbs. butter
1 1/2 cup flour
1 1/2 cup sugar
2 tsp baking powder
1/2 tsp sea salt
1 1/2 cup milk
2 cups chopped and pealed peaches
2 cups blackberries
2 tbs sugar
1 tsp cinnamon
dash of fresh nutmeg

1. Heat oven to 350 degrees
2. Melt butter in a 9 x 13 in pan
3. Mix flour, sugar, salt and baking powder together. Whisk in milk.
4. Pour into pan and sprinkle the fruit on top of batter
5. Sprinkle the sugar, cinnamon and nutmeg on top and bake for 50 -60 minutes.

Yummy Quinoa Soup

I really am not sure what to call this but it is so good!! I basically fused several different recipes together and then used what I had to create this soup. My whole family LOVED it- well except Cha Cha she thought it was just ok:) And yes I am on a quinoa kick lately and my whole family just keeps asking for more so look out!

2 Tbsp butter
2 boneless, skinless chicken breast, cubed
3 cloves of minced garlic
1 jalapeno pepper
1 1/2 tsp cumin
dash of white pepper
dash of black pepper
3/4 cup quinoa
7 cups water
2 baking potatoes, cubed
2 carrots, chopped
3 scallions, chopped
7 tsp Better than Bouillon or chicken broth cubes
2 cups frozen corn
1/2 cup chopped cilantro
1 package of spinach
dash of lime juice

1. Saute chicken in butter or coconut oil or olive oil in a large dutch oven or soup pan.
2. While chicken is cooking, put the quinoa and water and cook on high for 5 minutes, add potatoes and cook for 5 more minutes.
3. When chicken is cooked through add garlic and chopped jalapeno pepper. Saute for one more minute and then add carrots, scallions and seasoning. Saute until veggies are tender.
4. Add water, quinoa and potatoes to the chicken/veggie mix and add the bouillon and bring to a boil.
5. Simmer for 10 minutes and then add the corn and cilantro and lime juice.
6. Heat through and enjoy!

Quinoa and Black Beans

2 Tbs Olive Oil
1 chopped onion
6 cloves of minced garlic
1 Red pepper
1 bag of fresh spinach or any green like kale
1/2 cup white wine
1 1/2 cup quinoa
3 cups chicken or vegetable broth
2 tsp cumin
1/2 tsp cayenne pepper
dash of sea salt
dash of black pepper
dash of white pepper
juice of 1 lemon
2 cups frozen corn
1 can of chickpeas, drained
1 can of black beans, drained
handful of chopped Italian parsley

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic saute for a minute and then add red pepper and greens. Once onions are browned add the white wine and cook until liquid is evaporated.
   
2. Mix quinoa into the saucepan and cover with chicken/vegetable broth. Add the lemon juice. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans, chickpeas and parsley.

To my delight my whole family absolutely loved this meal. It is high in protein without using meat and feel free to change up the veggies. LOVE this recipe!!

Butternut Squash Risotto

Ingredients

• 1 medium butternut squash roasted at 375 for 1 hour
  
• 4 tablespoons butter
• 1 small onion, minced
• 3 minced garlic cloves
  
• 2 cup Arborio or any white rice
• 2/3 cup dry white wine
• 8 cups hot chicken stock
• 1/2 cup grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Roast butternut squash and then scoop out insides and mash.
   
2. Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until the onion begins to soften and add garlic, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.

Tater Tot Casserole

This is not a recipe which will help keep your resolution to loose weight but it is a good comfort food casserole that is easy to fix and the kids like it! This is one of the few recipes I remember from growing up and one which the girls like to help make so it has great memories.

Tater Tot Casserole

1 1/2 pound lean ground beef

pinch of black pepper

pinch of white pepper

dash of sea salt

1 tsp of garlic powder or fresh

1 can of cheddar cheese soup

2 cans of green beans

1 bag of tater tots

1. Preheat oven to 375 degrees.

2. In a 9x13 baking dish combine beef with spices and pat down to form a layer :) Best done with your hands!

3. Spread cheddar cheese soup mix on top of beef layer.

4. Spread drained green beans over cheddar cheese layer.

5. Spread tater tots on top.

6. Bake in oven for an hour.

Shrimp, Tomato and Basil Pasta

This has become a hit at our house.

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 cups diced tomatoes
• 1 cup dry white wine
• 2 tablespoons butter
• 1 tablespoon minced fresh basil
• 1 teaspoon sugar
  
• salt and black pepper to taste
• 1 cup cream or half and half
  
• 
  
• 1 (16 ounce) package angel hair pasta
• 
  
• 1 pound peeled and deveined medium shrimp
• 1 teaspoon red pepper seasoning
• 1 tablespoons olive oil
• 1 tablespoon butter
  
• 2 minced cloves of garlic
  

Directions

1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, basil, sugar and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper and basil. Add the cream.
   
2. Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
3. Season the shrimp with the red pepper seasoning, salt, and pepper. Heat the remaining 1 tablespoons of olive oil and butter in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Roasting Pumpkins

Today we roasted pumpkins! It is an annual event here at our house in the fall. We usually roast a bunch of pumpkins and freeze it for later. I usually freeze it in 1 cup servings that way if we want to make pancakes or muffins or pie we can just defrost the right amount.

To roast:

1. Cut pumpkins in half.
2. Take out seeds and save for roasting later :)
3. Sprinkle each half with cinnamon and place a little butter in each half.
4. Roast for 1 hour at 350 degrees.

Polenta Bake

This recipe is amazing! It is gluten free and low calorie, yet surprisingly filling. I adapted this recipe from the Trader Joe's fan site. There are different flavors of polenta that are fun to experiment with or you can make your own.

One package Polenta

One jar Arrabiata Sauce - you can get this at Trader Joe's

3-5 zucchinis (depends on size & preference)

3 yellow squash/summer squash

1 container ricotta cheese

garlic powder

Grated Parmesan Cheese

Italian seasoning to taste

1. Preheat the oven to 400 degrees. Spray a long casserole dish (preferably 9x13) with cooking spray.

2. Cut the polenta into thin rounds. It can be difficult to cut without breaking, but broken pieces will not negatively effect the recipe, so don't worry!

3. Slice the zucchini and yellow squash length-wise. Sprinkle with Italian seasoning and garlic powder.

4. In the casserole, layer polenta, zucchini (this should be a couple layers of slices thick), ricotta, sauce and cheese (just a sprinkling). Repeat until you have reached the top of the casserole, making sure to end with the sauce and cheese layers. Cover the casserole with foil.

5. Bake for 35 minutes. Remove foil, add more cheese to the top if desired. Bake another 5-10 minutes.