3/4 Cup uncooked Brown Rice
1-1/2 Cups Water
1 15-oz. Black Beans, drained and rinsed
1 11-oz. Mexicorn, drained
1 10-oz. Tomatoes and Green Chilies
1 Cup Salsa
1 Cup Sour Cream
1 Cup Cheddar Cheese
1/4 teaspoon Black Pepper
1/2 Cup chopped Red Onion
1 2.25-oz. sliced Black Olives
1 Cup Mexican Cheese
In a large saucepan, bring Rice and Water to a boil. Reduce heat; cover and simmer 35-40 minutes or until tender.
In a large bowl, combine the Black Beans, Mexicorn, Tomatoes & Green Chilies, Salsa, Sour Cream, and Cheddar Cheese, and Brown Rice; spoon into a greased 9 x 13 dish. Top with Black Pepper, Red Onion, and Black Olives. Bake, uncovered, at 350* for 30 minutes. Sprinkle with Mexican Cheese and bake 10 minutes longer. Let set for 10 minutes before serving. Serves 8.
Thou art my God,
early will I seek Thee;
my soul thirsteth for Thee,
and my flesh longeth for Thee in a dry and thirsty land,
where no water is,
To see Thy power and Thy glory,
as I have seen Thee in the sanctuary."
Psalms 63: 1 & 2
This is a really good meatless recipe. We enjoy the leftovers in a tortilla. From Taste of Home.
8 Chicken Thighs, skin and fat removed
2 15-oz. White Beans, drained
2 4-oz. Green Chilies
Taco Seasoning, Garlic, Salt, and Pepper to taste
Tortillas, Rice, Cilantro, Cheese, Sour Cream, Corn, Salsa for serving
Place ingredients in slow cooker in order given. Cook on low 6-8 hours, breaking up the Chicken and removing bones before serving. Top with your favorite Mexican toppings. Serves 10-12.
"Hast thou not known? Hast thou not heard,
that the everlasting God, the Lord,
the Creator of the ends of the earth,
fainteth not, neither is weary?
There is no searching of His understanding.
He giveth power to the faint;
and to those who have no strength he increaseth the strong." Isaiah 40: 28 & 29
This was shared at our Mom's group last year. I looked at the recipe and thought "But there's not enough ingredients in it to be good! It's too simple!" Boy, was I ever wrong--this is delicious! And it could not get much simpler.
1 Cup Baby Carrots, halved lengthwise
1 Cup Parsnips, julienned
1 Tablespoon Water
2 Cups sliced fresh Mushrooms (I omit these and use extra Carrots and Parsnips, or substitute with Celery, frozen Green Beans or Corn. Just make certain that you have a total of four cups of veggies)
2 Tablespoons Butter
1/2 Cup Flour
1/2 teaspoon Seasoned Salt
1/8 teaspoon Pepper
4 Cups Milk
Seasonings to taste: Poultry Seasoning, crushed Rosemary, Celery Seed, Chili Powder, etc.
3 Cups diced cooked Turkey or Chicken Breast
1/2 Cup frozen Peas, thawed (or Corn)
1 Cup Flour
1/2 Cup Cake Flour
3/4 teaspoon Baking Powder
1/8 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Buttermilk
1 Tablespoons Butter, melted
In a microwave-safe bowl, combine the Carrots, Parsnips, and Water (and Green Beans, if using); cover and microwave on high for 4-5 minutes or until tender. Drain and set aside.
In a large non-stick skillet, saute Mushrooms (or Celery) in Butter until tender. Combine Flour, Salt, Pepper, Seasonings, and Milk until smooth; stir into Mushrooms (or Celery). Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the Turkey, Carrots, Parsnips, (Green Beans), and Peas (Corn). Transfer to a greased 9 x 13 dish.
In a mixing bowl, combine the Flours, Baking Powder, Baking Soda, and Salt. In another bowl, combine the Egg, Buttermilk, and melted Butter; stir into dry ingredients just until a soft dough forms. Drop dough into eight or nine biscuits onto Turkey mixture. Bake at 425* for 15-18 minutes or until a toothpick inserted into biscuits comes out clean and biscuits are golden brown. Serves 8-9.
"[The elder women] may teach the young women to
to love their husbands,
to love their children,
to be discreet,
keepers at home,
obedient to their own husbands,
that the word of God be not blasphemed."
Titus 2: 4 & 5
This is a good, veggie-full casserole(can you tell I don't like mushrooms). I like to mix up the casserole part on Saturday and refrigerate it overnight to help speed along Sunday dinner. When we come home all I need to do is preheat the oven, mix up the biscuits and place them on top. While this is baking, mix up a simple salad and dinner is done!
Adjust oven rack to lower-middle position; preheat to 400*. Line a rimmed baking sheet with parchment paper; set aside.
Whisk the Dry Ingredients together in a large mixing bowl. Combine the Buttermilk and 2 Tablespoons melted Butter in a 2-cup bowl; stir into Dry Ingredients until dough just comes together. Turn out dough onto a lightly-floured board and knead until a cohesive mass forms, about 8 strokes. Transfer to prepared sheet and pat into a 7-inch circle. Using a sharp knife, lightly score the top of the dough in a cross about 5 inches long. Bake until a skewer inserted into the center comes out clean, about 45 to 50 minutes. Transfer to cooling rack and brush with the remaining 1 Tablespoon melted Butter. Cool for at least 1 hour. Makes 1 loaf.
"And Jesus said unto them,
'I am the Bread of Life;
he that cometh to me shall never hunger,
and he that believeth on me shall never thirst."
John 6: 35
We had our St. Patrick's Day dinner last night--Corned Beef, Cabbage, Potatoes, Irish Soda Bread, and St. Patrick's Day Cake. I had never made Irish Soda Bread before and was blown away by how easy it is! This recipe is from Cook's Country magazine, February/March 2013, and the editors break down the preparation time as follows:
Measure dry ingredients: 5 minutes
Measure wet ingredients: 2 minutes
Stir wet into dry: 1 minute
Knead briefly: 1 minute
Shape simply: 1 minute
TOTAL WORK TIME: 10 MINUTES
That's all it takes.
And the children couldn't stop raving over how good it was.
The girls brought me the first bouquet of spring flowers yesterday. Isn't it sweet?
Little One asked, "Do you like it, Mommy?"
"Yes, I do. It's lovely!"
and she ran to the door and called out to the others, "She likes it!"
and T is getting a Corned Beef on Soda Bread sandwich in his lunch today
Mix in an 8-quart pan:
8 Cups Chicken Broth
4 Cups Half-and-Half and set aside
In a 3- or 4-quart pan, saute:
2 Cups Onion, chopped
2 Cups Celery, chopped
1 Cup Carrots, grated
1/2 Cup Butter, melted Add:
1 3/4 Cups Flour
2 teaspoons Dry Mustard
2 teaspoons Dried Oregano
2 teaspoons Dried Basil
1/4 teaspoon Garlic Powder Set aside and cool slowly, then wire whip into the Broth mixture.
Add to the Broth and Vegetable mixture:
2 pounds Velveeta Cheese, cubed and stir until melted.
1 11-oz can Beer -OR- 1-3/4 Cups Chicken Broth
8 to 10 Cups Chopped, cooked Chicken (the equivalent of 2 fryers) and bring almost to a boil.
Serves 20, 6 quarts, (and freezes Very Well)
"For, lo, the winter is past,
the rain is over and gone.
The flowers appear on the earth;
the time of the singing of birds has come,
and the voice of the turtle-dove is heard in our land."
Song of Solomon 2: 11 & 12
I hope you're not tired of soup recipes yet. I don't make this but once a year--it is a bit labor-intensive, not to mention NOT low-calorie--but it is soooo good! This has been my family's traditional 'Christmas Eve' supper. This recipe is from my Grandma J.
Spring is showing up all over here--we're in full almond bloom right now. The peach blossoms are popping out, and my crab-apple will be in bloom in another few days. We've had some rain--no, it's not quite 'over and gone' yet--and I used it as an excuse to pick all my daffodils so the rain wouldn't hurt the blossoms.
4 Cloves Garlic, pressed or minced
1 Tablespoon Olive Oil
1-1/2 to 2 pounds Andouille Sausage, halved lengthwise and cut on the bias
3 14.5-oz RoTel Tomatoes (I use my home-canned pints)
2 14.5-oz Tomato Juice (I use my home-canned pints)
8 Cups Chicken Broth
1 8-oz. Tomato Sauce
2 teaspoons Chipolte Chili en Adobo puree
1 heaping Tablespoon Dried Basil
Dash Worcestershire Sauce
Dash Smoke Flavoring, optional
2 20-oz. Herb Chicken Tortellini
1 pound Baby Spinach
Grated Parmesan Cheese
In an 8-quart stockpot, lightly saute the Garlic and Andouille in Olive Oil. Add the RoTel Tomatoes, Tomato Juice, Chicken Broth, Tomato Sauce, Chipotle Chili puree, Basil, Worcestershire, and Smoke flavoring, if desired, and bring to a boil. Add the Tortellini and cook for the time recommended on the package, about 9 minutes.
Place a large handful of Spinach in each bowl or rimmed soup plate and ladle the Tortellini & Andouille soup over the Spinach. Top with Grated Parmesan Cheese. Serves 16.
"If thine enemy be hungry,
give him bread to eat;
and if he be thirsty,
give him water to drink;
For thou shalt heap coals of fire upon his head,
and the Lord shall reward thee."
Proverbs 25: 21 & 22
Where did this recipe come from? Well, it started out as Spinach Tortellini Soup. But I didn't want the spinach cooked in the soup--makes for yucky leftovers-- I didn't have this, had too much of that, and, well, it just kinda morphed into this. We all thought it was good--I hope you do, too. I thought it looked so pretty I just had to play around with the camera. Oh, and this was a good way to get the children to eat spinach, too!