Home of the Heart Recipe Blog

Savory Coleslaw - Quick & Easy

11/17/2022

Some like their coleslaw sweet. Some like it a bit tart. Mine is the later. Some like to spend time chopping all the vegetables. Some like to buy their a ready-made coleslaw mix. This recipe uses the later plus a little chopping.

Servings: 1/2 cup - Prep time: 15 minutes - Wait time: 30 min.

Ingredients
4 cups fresh colesalw mix
1/2 cup red bell pepper
1/2 cup green bell pepper
1/2 cup low-fat milk
1/2 cup plain Greek yogurt
1/2 cup olive oil mayonnaise
3-4 tablespoons white balsamic vinegar
1/4 -1/2 teaspoon salt
1/2 teaspon fresh ground black pepper
3 -4 tablespoons caraway seed

Directions
1. Chop peppers and combine them in a bowl with the coleslaw mix.
2. Make the dressing by combining all the other ingredients in a small bowl.
3. Add the dressing to the coleslaw mix.
4. Pour into a serving bowl. Chill before serving.

I hope you enjoy my recipes. Let me know if you've tried any and how they've turned out. Good cooking to you!

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Lazy Dayz Cake with Brown Sugar Icing

5/7/2022

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Yellow Cake with Brown Sugar Icing

It had been years since I'd thought about this cake. Mom had taught me to make it when I was young, but over the years the memory of it faded to the far recesses of my brain. Recently I wanted to make an easy dessert for company, and the memory came rushing back. Did I still have the rcipe?

Yes and no. After bit of search, I found my recipe for the cake itself, but not the icing. Google came to the rescue! "Coconut Brown Sugar Icing," just like mom taught me to make. Easy and delicious. Try it and your're not likely to forget it any time soon.

Servings: 8 Serving slice: one 4" square piece Preparation time: 20 minutes
Bake and broil time: 60 minutes maximum

Cake Ingredients
2 large eggs
1 cup flour
1/4 teaspoon salt
1 tablespoon butter
1 cup sugar
3/4 teaspoon baking powder
1/2 cup low fat milk
1 teaspoon vanilla

Cake Directions
Preheat oven to 350 degrees
1. Grease an 8 inch x 8 inch baking pan
2. In a medium-sized bowl, beat eggs well.
3. Add sugar and vanilla.
4. In a separate bowl, mix flour with the baking powder and salt.
5. Add milk and butter to a small pan and heat until lukewarm.
6. Mix all of the ingredients together and pour into the baking pan.
7. Bake for about 30 minutes. It will be done when a toothpick comes out clean.

Yield: 1 cake Preparation time: 10 minutes Broil time: approx. 6-10 minutes

Icing Ingredients
1/2 cup butter, softened
2/3 cup brown sugar
1 cup flaked coconut
1/2 cup chopped nuts
3 tablespoons milk
1 drop pure vanilla extract

Icing Direstions
1. Mix all ingredients together
2. Spread on slightly warm cake
3. Place cake about 5 inches from the oven broiler and broil until the top bubbles and slightly browns.
(Dont' let it burn!)

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Layered Bean and Beet Salad

2/2/2022

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This layered salad shows off well in a clear glass bowl. It's a dish that consistently showed up at our family potlucks. It's still just as delicious and popular as it was back in the day.

Servings: 8 Serving size: 3/4 cup Preparation time: 20 minutes

Ingredients
30 ounces French-style canned
green beans
30 ounces sliced pickled
canned beets
5 large boiled eggs, grated
1 1/2 olive oil mayonnaise
1 cup green onions, chopped
1 1/2 tablespoon dill weed

Directions
1. Mix dill in with the beans. Place them in the bottom of clear glass bowl.
2. Arrange beets on top of the beans.
3. Sprinkle green ionions on top of beets.
4. Spread mayonnaise on top of the onions.
5. Sprinkle eggs on top of the mayo.
6. Chill and serve.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,

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Marinara Sauce with Ground Beef

1/15/2022

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I'd forgotten how delicious this mariana sauce is that I concocted several years ago. This week I added an unusual ingredient that ups the flavor even more.
The hub and I enjoyed this dish first on spaghetti squash and the next night on whole wheat pasta ... both good ways to serve it.

Servings: 6 Serving sie: 1 cup Preparation time: 30 minutes Cook time: 30 minutes

Ingredients
1 pound ground beef (90% lean)
2 tablespoons olive oil
1 cup onion, finely chopped
2-3 garlic head, pressed
1 cup green pepper, finely chopped
4 medium tomatoes, diced or
28 ounces canned diced tomatoes
6 ounces tomato paste
1 tablespoon liguid amino
2 bay leaves
1/4 cup fresh parsley, chopped
2 tablespoons fresh or dried basil leaves
1 teaspoon fresh or dried oregano
1 teaspoon dried thyme, ground

Directions
1. In a heavy deep pan, saute onion and garlic in oil over medium high heat until soft. Stir in the ground beef and cook until it's no longer pink.
2. Add all the other ingredients except fresh herbs. Bring to a low boil, cover and simmer about 15 minutes, stirring one.
3. Remove lid and simmer for about 30 minutes.
4. Remove bay leaves and add fresh herbs. Simmer for about 5 more minutes.
Serve over hot pasta or vegetables and top with grated Parmesan cheese.

I hope you enjoy my recipes. Let me konw if you've tried any of them and how they turned out. Happy cooking to you!

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Hot Cacao

12/20/2021

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Hot Cacao

Frosty mornings. A glowing fire in the fireplace. A good book. A robe in which to wrap yourself ... All that's missing is a mug of hot chocolate, right? But for those of us who are trying to cut down on sugar and/or dairy, such a drink can be problematic. The answer? Hot Cocao with oat milk. (Scroll down for the recipe.)

Cacao instead of cocoa powder
Cacao power is low in carbs and can be part of a keto diet.
From Masterclass.com:

Taste. Cacao is more bitter than cocoa, although both still taste chocolatey.
Processing. Cocoa is processed at higher temperatures.
Health benefits. Raw cacao beans are superfoods, packed full of antioxidants that protect cells from damage by free radicals; and flavanols that improve the functioning of blood vessels. The high heats of cocoa processing change the beans’ molecular structure, however, so some of this nutritional value is lost. That makes cacao a healthier choice than cocoa.

Monkfruit instead of sugar
Although cacao is "more bitter than cocoa," that doesn't mean we need to add sugar. I was so happy when I discovered monkfruit, a natural sweetner with no calories. Here's an article that describes the benefits of monkfruit: Why You Should Ditch Sugar for Monkfruit Sweetener

Oat milk instead of dairy milk
If you have a dairy allergy, oat milk is definitely better for you. Low-fat oat milk also has less calroies than low-fat cow's milk as well as less fat and sugars. (And I think it's delicious!) Follow this link for more info: Is Oat Milk Healthy?

Cup of Hot Cacao

Ingredients
1 tablespoon cacao powder
2 teaspoons monk fruit (or to taste)
1 cup non-fat oat milk
Optional: a drop or two of vanilla and a pinch of cinnamon.

Directions
Add the cacao powder and monkfruit to a small pan. Slowly add the oat milk into the pan stirring with a whip to remove lumps. Heat to desired temperature. Pour into a mug and enjoy.

Personal note: I use this drink as means of taking powdered collagen. I simply add it to the dry ingredients before adding the liquid.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you!

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Candied Pecans

12/8/2021

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I find these candied pecans as irresistible as candy. Use these in salads or put them in pretty little plastic bags and give them as gifts.

Servings: 8 Serving size: 1/4 cup Preparation time: 15 minutes
Baking time: 12-15 minutes

Ingredients:
1/3 cup honey
1 Tablespoon water
1 teaspoon pumpkin pie
spice
1/4 teaspoon sea salt
*2 cups unsalted pecans
1 Tablespoon sugar

*Walnuts can be substituted for the pecans.

Directions
1. Preheat oven to 325 degrees and line baking sheet with parchment paper.
2. Combine honey, water, pumpkin pie spice, and sea salt in a medium bowl. (Set sugar aside.) Stir in pecans until coated with honey mixture.
3. Using a slotted spoon, place pecans in a single layer on the baking sheet.
4. Sprinkle with sugar.
5. Bake 12 to 15 minutes, turning halfway through baking time. Watch closely that they don't burn but bake until they are no longer sticky.
6. Cool slightly on baking sheet. Remove and cool completely.
7. Store in tightly covered container at room temperature for up to 3 days.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.

Good cooking to you,

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Spiced Hazelnuts

12/8/2021

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These sugary spicy hazelnuts/filberts make a nice gift at Christmastime. I've experiemented quite a bit with removing the nut skins and I challenge anyone to come up with a better method. Honestly, I'm always interested in improving my recipes, and I welcome feedback.

Servings: 12 Serving size: 1/4 cup Preparation time: 1/2 to 3/4 of an hour
Baking time: about 15 minutes

Ingredients
3 cup s hazelnuts/filberts
3 tablespoons canola oil
1 tablespoon cinnamon
2 teaspoons ground cloves
1/2 cup sugar

Directions
Roasting and Skinning
1. Remove and separate all any pieces of shell from nut meats.
2. Place nuts in a microwaveable container (I use a glass pie plate) and process on high for about 3 minutes.
3. Place in freezer for 15 minutes.
4. Place in a heavy-duty zip lock bag and tumble in dryer on the no-heat setting for 15 minutes.
5. Pour about 1 1/2 cup nuts in a salad spinner and spin off loose skin.

Spicing
1. Preheat oven to 250 degrees.
2. Measure oil into a plastic container with a tight fitting lid.
3. Place nuts in the oil. Cover and shake vigorously, coating the nuts.
7. Pour out onto a large cooky sheet lined with parchment paper.
8. Process sugar and spices in blender until super fine. Sprinkle about half of the mixture on the nuts.
9. Roast for about 15 minutes, watching that they don't burn.
10. Stir and sprinkle with remaining sugar mixture and roast for about 15 more minutes or until golden brown and crunchy.

Serve in a pretty dish or place in a package with a bow for gift giving.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite Thanksgiving recipes in your comments.

Good cooking to you,

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Sweet Pickle Egg Salad

10/21/2021

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Recipes abound for egg salad, but the hub and I like mine best because it has just the right amount of pickliness with the relish and spicey brown mustard. If you want it more colorful, add chopped red bell pepper. I like to hard boil several eggs at a time to use when convenient. They'll keep in the firdge up to one week.

Makes: 4 servings, about 3/4 cup each Total Time: 15 minutes

Ingredients
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
2 teaspoons spicy brown mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs, peeled
1/2 cup thinly sliced celery
2 tablespoons sweet pickle relish
1 tablespoon lemon juice

Instructions
1.Combine yogurt, mayonnaise, mustard, pepper, salt, sweet pickle relish, and lemon juice in a medium bowl.
2. Chop eggs and add to the bowl. Mash a bit if desired.
3. Stir in celery.

Tip #1: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with cool water by 1 inch. Bring to a rolling boil over high heat; when the water has reached a boil, reduce heat to medium-high. Boil for 6 – 7 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Tip #2: To peel eggs with a spoon, watch this Mad Genious Tip.

I hope you enjoy this recipe. Let me know if you've tried it and how it turned out.
Good cooking to you,

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Best Low-Cal Homemade Ranch Dressing

6/5/2021

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This homemade Ranch Dressing is delicious, versatile, and low-fat. We use it as a sauce as well as a dressing. It's great on vegetables as well as on salads.
You can buy the dried herbs in the bulk, or if you have a abundance of a fresh herb like parsley, you can dry them in the microwave and shred them in a coffee grinder, and keep them in an air-tight jar until needed.

Prep time: 20 minutes Amount: makes about 1 1/2 cups Servings: 1 tbsp

Ingredients
1/2 cup olive oil mayonnaise
1/2 cup low-fat sour cream
1/2 cup buttermilk
3/4 cup dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked black pepper
1-2 teaspoons freshly squeezed lemon juice

Directions
1. Whisk together the mayo, sour cream, and buttermilk until smooth.
2. Add the spices and whisk until combined.
3. Add the lemon juice and whisk again.
4. Pour into a jar and chill in the refrigerator until ready to serve in a squeeze bottle or small pitcher.
Note: This keeps for some time in the fridge.

I hope you enjoy my recipes. Let me konw if you've tried any of them and how they turned out. Happy cooking to you!

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Wild Rice Turkey Chili

1/16/2021

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I love chili, but can no longer consume tomato products.
With this recipe I can make chili and eat it too. This is a "white chili" with white beans, but it can be varied by using other canned beans, perhaps black beans. This
is a perfect dish to make a day or two after roasting a turkey, as you can use the broth as well as turkey leftovers. (See my recipe for making turkey broth.)

Servings: 8 Preparation time: 60 minutes

Ingredients
1/2 cup wild rice, uncooked
2 cups water
1 tablespoon canola or grapeseed oil
1 medium onion, chopped (1 cup)
1 garlic clove, minced (1 teaspoon)
2 cups cubed cooked turkey
1, 15-ounce can great northern white
beans, drained
1, 11-ounce can whole-kernel corn
2, 4-ounce cans diced green chilies
32 ounces low-sodium chicken or
turkey stock
1 teaspoon ground cumin
1 tablespoon red chili powder
6 ounces Monterey jack cheese, grated
(1 1/2 cups)

Instructions
1. Place wild rice in a strainer and wash thoroughly under running tap water.
2. Bring the 2 cups water to boiling, add rice. Return water to boil and stir. Reduce heat and simmer, covered, 30 to 45 minutes or until rice puffs open and reveals a white interior. Fluff with fork.
3. Heat oil in a large pan over medium heat. Add onion and garlic, and cook until tender.
4. Add turkey, wild rice, beans, corn, chilies, broth, cumin and chili powder. Cover and simmer over low heat to serving temperature.
5. Serve topped with cheese.

I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you!

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<<Previous

Savory Coleslaw - Quick & Easy

Lazy Dayz Cake with Brown Sugar Icing

Layered Bean and Beet Salad

Marinara Sauce with Ground Beef

Hot Cacao

Cup of Hot Cacao

Candied Pecans

Spiced Hazelnuts

Sweet Pickle Egg Salad

Best Low-Cal Homemade Ranch Dressing

Wild Rice Turkey Chili

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