Soups and Stews · Vegan · Vegetables · Vegetarian

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmahaLeave a comment

Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder (I used 1 tablespoon)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
  3. Serve as a soup or serve over quinoa, brown rice, etc. for a meal.

Recipe from VeggieChick

Cookies and Bars

Bailey’s Cookies

cathysmahaLeave a comment

Bailey’s Cookies sounded like an amazing cookie and it was, in fact, very good. However, the Bailey’s Irish Cream was faint and left me wanting a stronger Bailey’s vs. chocolate flavor. However, I served them, ate them, and thought they were good. If I make these again, I definitely would like a stronger Bailey’s flavor. On the other hand, maybe a side of Bailey’s with the cookie would solve the problem. Cheers!

Bailey’s Cookies

INGREDIENTS:
  • 1 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 cup Bailey’s Irish Cream
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/4 cup of cocoa powder
  • 2 1/2 cups flour
DIRECTIONS:
  1. Preheat oven to 350 degrees fahrenheit. Prepare baking sheets with silicone sheets, parchment paper, or oil.
  2. Cream together softened butter and both sugars.
  3. Add egg, vanilla and Bailey’s. Mix until well combined.
  4. Add baking soda, cream of tarter, cocoa powder, and flour. Mix until well combined.
  5. Using a small cookie scoop, place 12 scoops on each cookie sheet. Press each down lightly with a fork. Optional: Sprinkle with crystalized sugar or sprinkles if desired.
  6. Bake for 6-7 minutes. Cool before transferring to a cooling rack.

Recipe from Mrs. Brown’s Kitchen

Sandwiches

Philly Cheesesteak Sloppy Joes

cathysmahaLeave a comment

Growing up in Iowa, I often enjoyed maid-rites and sloppy joes. This is a new take on the sloppy joe and quite delicious. A wonderful weeknight meal for the family.

Philly Cheesesteak Sloppy Joes

INGREDIENTS:
  • 2 pounds lean ground beef, 96/4
  • 1/2 cup diced yellow onion, 70g
  • 1/2 cup diced mushrooms, 45g
  • 1 medium green bell pepper, diced (150g)
  • 1 tablespoon flake salt, (Use less if using table salt)
  • 1 tablespoon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup low fat cottage cheese, 110g
  • 4 tablespoons cheddar cheese powder, Walmart or Amazon sell it–or use the packet from a box of Kraft Mac & Cheese
  • Optional: We sauteed additional chopped onions and yellow peppers to put on top of the sloppy joe. Yum!
DIRECTIONS:
  1. In a medium sized pan, over medium-high heat, cook your ground beef until no longer pink. Strain out any excess grease.
  2. Return to heat and add the onions, mushrooms, bell peppers, and seasonings. Cook 5-7 minutes until the veggies are soft.
  3. Stir in the ketchup, Worcestershire sauce, cottage cheese, and cheddar cheese powder. Cook until all the cheese melts.
  4. I like to put all the buns on a cookie sheet with a slice of provolone on one side. Broil on high 3-4 minutes until the bread is toasty and the cheese is melted.
  5. Add 125g (heaping 1/2 cup) of the beef mixture to each bun. Enjoy!

Recipe from StayFitMom and cooked by daughter, Megan

Czech Heritage and Dishes · Pastas

Czech Šunkofleky (Ham and Pasta Bake)

cathysmaha1 Comment

Czech Šunkofleky (Ham and Pasta Bake) is a traditional Czech pasta casserole. I’ve been wanting to try it for YEARS and finally had all of the ingredients and the motivation to make it. I adapted the original recipe and added cabbage and onions to the recipe. I substituted Spätzle for the noodles since I had a package on hand. I liked the results!

This is not a dish that was served in our family home in Iowa. We had many other Czech dishes, but this was a new, very tasty addition to our family collection.

Note: I realize the photo is bland and looks like scrambled eggs, but it is very tasty. I saw a post recently that the late Anthony Boudin once referred to the Czech cuisine saying, ‘This is the land that vegetables forgot.’ May I just say, I did add onion and cabbage and I think that counts for something!

Czech Šunkofleky (Ham and Pasta Bake)

INGREDIENTS:
  • 1 pound broad egg noodles or pasta (I used Spätzle)
  • 14- 16 ounces of smoked ham, diced
  • 4 large eggs
  • 1 1/3 cups milk or cream
  • 3/4 teaspoon salt
  • 3/8 teaspoon pepper
  • 1/2 cabbage, shredded
  • 1 large onion, diced
  • 2 tablespoons butter for sautéing cabbage and onion
  • Butter or oil for greasing the pan
  • Optional: breadcrumbs or cheese for topping (I used breadcrumbs)
  • Optional: pinch of nutmeg
DIRECTIONS:
  1. Cook the noodles/pasta: Boil pasta in salted water until al dente. Drain and let cool slightly.
  2. Cook the cabbage and onions: Sauté the cabbage and onion in 2 tablespoons of butter until cooked through.
  3. Make the custard: In a bowl, whisk together eggs, milk (or cream), salt, pepper and nutmeg (optional).
  4. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish.
  5. Mix and assemble: Add ham, noodles, cabbage and onions, to the egg mixture. Stir well. Pour into the dish and spread evenly.
  6. Optional topping: Sprinkle with breadcrumbs or grated cheese. (I used breadcrumbs).
  7. Bake for 30-35 minutes, or until golden brown and set.
  8. Cool slightly, then slice and serve.

Recipe adapted from Easyworldrecipes

Soups and Stews

Italian Sausage Butternut Squash Soup

cathysmahaLeave a comment

Cold days and soups go together like bread an butter. With some butternut squash and some sweet potato on hand, I whipped up this soup and enjoyed the results. While I normally like beans in a soup, I think this soup would be better with corn, peas or even small pasta. The flavor is quite good and even my 3 year old grandson liked it.

Italian Sausage Butternut Squash Soup

INGREDIENTS:
  • 1 tablespoon unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 small red bell pepper, diced
  • 1 pound ground Italian Sausage
  • salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes (I used 1.25 lbs. each of squash and sweet potatoes)
  • 6 cups low sodium chicken broth
  • 1 bay leaf
  • 1 can (15.5 ounces) great northern beans, well rinsed and drained
  • 1 can (14.5 ounces) fire roasted diced tomatoes, undrained (I blended the tomatoes)
  • salt and freshly ground black pepper, to taste
  • heavy cream, for garnish, optional
  • chopped fresh parsley, for garnish
DIRECTIONS:
  1. Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
  2. Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
  3. Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark.Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
  4. Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
  5. Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
  6. Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.

Recipe from EasyWeeknightRecipes

Czech Heritage and Dishes

Houbový Kuba

cathysmahaLeave a comment

This Czech dish has been on my ‘must make’ list for some time. I did not enjoy this dish growing up, but I knew that this frugal, earthy dish must have been made by my Czech ancestors. I cheated and used Quick Barley, greatly shortening the cooking time.

Houbový Kuba is often made at Christmas served with a side of pickled vegetables. I did not have pickled vegetables on hand, but enjoyed this as a side dish. I also enjoyed leftovers with a little sweet Thai chile sauce…I know it’s weird but it was quite tasty. My Czech ancestors would be embarrassed, I’m sure.

Houbový Kuba

INGREDIENTS:
  • 1 cup dried mushrooms
  • 1½ cup cold water
  • 1 cup pearl barley (I used Quick Barley)
  • 2 tablespoons butter , divided
  • 1 cup vegetable stock or broth
  • 2 large onions , finely chopped
  • 6 cloves garlic , minced
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • Salt and pepper , to taste
DIRECTIONS:
  1. Place the dried mushrooms into a bowl or large jug, pour over 1½ cups/400ml water, and leave to soak overnight.
  2. Place the pearl barley into a suitable-sized bowl or jug, and add enough water to cover by 2-3” (5-8cm). Leave to soak overnight.
  3. The next day, drain and gently squeeze out the mushrooms but keep the soaking water, and set it aside.
  4. Drain the barley (discard the water), rinse it well.
  5. In a medium-large skillet, heat half of the butter over a medium heat, and gently toast the barley for a few minutes, until it starts to turn golden. Keep it moving around the pan to prevent it burning.
  6. Stir the mushrooms into the barley, and add 1 cup (250ml) of the mushroom soaking water.
  7. Once that has been absorbed, add the rest of the mushroom water, and half of the vegetable stock. Give the barley and mushrooms a stir, reduce the heat to low, and simmer for 40 minutes or so, until the barley is soft. Stir occasionally, and add more stock as necessary.
  8. While the barley is cooking, over a low heat, gently fry the onions and garlic in the rest of the butter, until they start to caramelize.
  9. When the barley and mushrooms have around 10-15 minutes to go, pre-heat your oven to 350F/180C.
  10. Once the barley is cooked, remove the skillet from the heat, and mix in the onions and garlic, plus the caraway seeds and marjoram. Season with salt and pepper.
  11. If you’re not using an oven-proof skillet, transfer the houbový kuba to a greased oven dish, then bake in the centre of the oven for 15 minutes.
  12. Serve with pickled vegetables.
  13. Store leftovers for up to a week in an airtight container in the fridge.

Recipe from 196flavors

Asian Dishes · Poultry

Basil Butter Chicken

cathysmahaLeave a comment

Basil Butter Chicken is a very flavorful dish. I chose the crockpot method on the high setting and it was tender and delicious. I will make this again but I will reduce the amount of garam masala to 1 tablespoons. Perhaps add or reduce according to your taste. While the dish is not hot in heat it has a bold flavor with all of the spices.

Basil Butter Chicken

INGREDIENTS:
  • 2 pounds boneless chicken breasts or thighs, cubed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons red curry paste
  • 4 cloves garlic, chopped
  • 1 tablespoon grated ginger
  • 2 tablespoons garam masala (I would recommend starting with 1T)
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon cayenne pepper
  • 1-2 teaspoons chili flakes (I did not add)
  • 1 yellow onion, chopped
  • 1 can (6 ounce) tomato paste
  • 1 can (14 ounce) coconut milk
  • 4 tablespoons salted butter
  • 2 zucchini, chopped
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh cilantro
DIRECTIONS:
  1.  Crockpot:
    • In the bowl of your crockpot, combine the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon salt.
    • Toss to coat the chicken. Let sit 10 minutes.
    • Add the onion, tomato paste, and coconut milk.
    • Cover and cook on low for 4-5 hours or on high for 2-3 hours.
    • During the last hour of cooking, mix in the butter and zucchini. Crank the heat to high. Stir in the basil and cilantro. Cook uncovered for 15 minutes until thickened.3.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!
  2. Oven:
    • In a baking dish, toss together the chicken, yogurt, curry paste, garlic, ginger, garam masala, chili powder, cayenne, and 1 teaspoon of salt. Let sit for 5 minutes.
    • Preheat the oven to 400°F.3. To the chicken, stir in the onion, tomato paste, and coconut milk. Top with zucchini. Then add slices of butter.
    • Bake for 30-40 minutes, until the chicken is cooked through. Top with basil and cilantro.4.
    • Serve the chicken, zucchini, and sauce over bowls of rice with fresh basil and cilantro. Enjoy!

Recipe from HalfBakedHarvest

Soups and Stews · Vegan · Vegetarian

Creamy Coconut Vegetable Soup

cathysmahaLeave a comment

This Coconut Vegetable soup recipe was intriguing and I had to try it. I doubled the potatoes since I didn’t have zucchini on hand. I was delightfully surprised how delicious this was. Never have I used coconut milk in soup and I loved the results. The tumeric added a wonderful flavor, much to my surprise! If you have vegan family or friends, this is a great recipe to serve.

Creamy Coconut Vegetable Soup

INGREDIENTS:
  • 2 small onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 medium potato, diced
  • 2 zucchini, diced
  • 1 cup corn kernels (fresh or frozen)
  • 3 cups water (or vegetable broth for added flavor)
  • Salt and pepper to taste
  • 1 cup coconut milk (full-fat or light, as desired)
  • 1/2 teaspoon turmeric powder (optional, for color and inflammatory benefits)
  • Fresh herbs for garnish (like cilantro or parsley)
DIRECTIONS:
  1. Combine vegetables and water: In a large pot, add the onion, garlic, carrots, potato, zucchini, corn and water. Season with salt and peppers, and stir well
  2. Simmer until soft: bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the vegetables are tender and cooked through.
  3. Add coconut milk: Pour in the coconut milk and stir well to combine. If using turmeric for extra color and health benefits, add it now. Let the soup simmer for another 5 minutes to heat through and allow the flavors to meld.
  4. Adjust seasoning: Taste the soup and adjust salt and pepper as needed.
  5. Service: Ladle the soup into bowls and garnish with fresh herbs like cilantro or parsley.

This no-oil, one-pot soup makes 4 servings and is a comforting, easy-to-make meal that’s full of flavor and gentle on digestion.

Recipe from Freddie’s Holitic Health

Family · Holidays

This Christmas

cathysmahaLeave a comment
Photo by Elias Tigiser on Pexels.com

This Christmas, mend a quarrel.
Seek out a forgotten friend.
Dismiss suspicion, and
replace it with trust.
Write a love letter.
Share some treasure.
Give a soft answer,
Encourage youth.
Manifest your loyalty
in word and deed.
Keep a promise. Find the time.
Forgive a grudge. Forgive an enemy.
Listen.
Apologize if you were wrong.
Try to understand. Flout envy.
Examine your demands on others.
Think first of someone else.
Appreciate. Be kind. Be gentle.
Laugh a little. Laugh a little more.
Deserve confidence.
Take up arms against malice.
Decry complacency.
Express your gratitude.
Go to church. Welcome a stranger.
Gladden the heart of a child.
Take pleasure in the beauty
And wonder of the earth.
Speak your love. Speak it again.
Speak it once again.
-Author Unknown

Candy · Family · Family Favorites · Holidays

Mom’s Best Butterscotch Caramels

cathysmahaLeave a comment

Christmas always brings back memories of my Mother’s candy and cookie making traditions. My favorite, as evidenced on my Mother’s recipe card, was Butterscotch Caramels. They are such a favorite, that I don’t make them because I would eat too many. This year I wanted to make them to document this great recipe for our family. I lovingly prepared the caramels with the greatest care and confirmed, online. the temperature needed for caramels. I proudly poured the candy into the prepared pan and set them to cool.

Later in the day, I prepared to cut them. Uh, oh! They were as hard as a rock. This is the second misstep with my candy thermometer that now lives in the dump! I was so sad but decided I would break them like hard candy. If you were willing to go along with ‘it’s really a hard candy’ routine, they were delicious. I warned the family that they were capable of pulling out an expensive cavity filling, but worth the risk. The family ate them without complaint, but the next batch deserves a new, digital candy thermometer.

Mom, I tried but I will never be able to live up to your candy expertise. You were the master and my fond memories of those days live on. I miss you, Mom!

Mom’s Best Butterscotch Caramels

INGREDIENTS:
  • 2 cups white sugar
  • 1 3/4 cups white Karo
  • 3/4 cup unsalted butter
  • 1 pint cream
  • 1/2 tsp. vanilla
  • 1 cup chopped nuts, optional (walnuts or pecans)
DIRECTIONS:
  1. Place 1/2-pint cream, sugar and syrup in a heavy pan over low heat stirring constantly to prevent scorching.
  2. When mixture is boiling, slowly add the remaining cream and butter so the candy does not stop boiling.
  3. Cook, slowly, until the candy reaches a firm ball state, 246-248 degrees fahrenheit.
  4. If desired, sprinkle chopped nuts in the bottom of a buttered 9×13″ pan (or put nuts directly into the candy at this stage).
  5. Add vanilla to mixture. Pour over nuts (optional) or directly into the buttered pan.
  6. Let stand several hours. Cut into small squares and wrap individual caramels in squares of waxed paper.
  7. Makes 2.5 pounds of caramels.

My Mom, Betty Smaha