Home of the Heart Recipe Blog

Portland Crock Pot Beef Stew

10/7/2018

This hearty beef stew has been around since crock pots came into common use, and it's still a winner. Why? Because like many crock pot recipes, it easy and stick-to-the-ribs delicious. Put it together in 15 minutes and leave to simmer all day. Can also be baked in the oven.

Servings: 8 Serving size: 1½ cups Preparation time: 20-30 minutes
Cooking time: 6-9 hours

Ingredients
2 pounds chuck steak, cut bite-size
½ cup thin sliced onion
1 medium raw potato with skin, sliced 2 cups sliced carrots
2, 14.5 ounce cans cut green beans 10.75 ounces condensed tomato soup
¼ cup unbleached flour                                  ½ teaspoon salt lite
¼ teaspoon pepper                                          2 pieces bay leaf

Directions
1. Spray crock pot or casserole dish with non-stick spray.
2. Combine flour, salt and pepper in bottom of pot. Stir, add meat and stir again.
3. Add layer of onions, bay leaves, potato, carrots and beans. Spread soup on top.
4. Cover and bake for 5 to 8 hours in 250 degree oven or on low for 8 hours in crock pot.

I hope you enjoy this recipe. Leave a post here to let me know if you've tried this dish and how it turns out. Good cooking to you.

Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Crisp Sweet Pickle Mix

9/2/2018

What does one do when one's garden produces bunches of cucumbers? Make pickles, of course! My hubby found a Better Homes & Gardens recipe in his mom's recipe binder which we modified by using less sugar.
It had been years since we'd canned, but we remembered the steps, and every jar had a successful seal. We've already begun sharing the resulting product with our friends and have received rave reviews.

Makes 8 to 9 pints
Plan on spending an afternoon of slicing and dicing before the actual canning. Mixture has to sit for three hours before canning.

Equipment
8 pint jars, 8 unused lids and metal screw bands, slicer, tongs, ladle, funnel, large bowl, a least one large pot

Ingredients
4 quarts thin-sliced cucumbers (We used both regular and lemon cucumbers)
1 quart sliced onions
3 cups cauliflowerets (We sliced the larger ones.)
1 green pepper, chopped (We used a red pepper for contrast.)
3 cloves garlic
⅓ cup coarse kosher salt
4 cups crushed ice
2 cups sugar (more if you like your pickles really sweet.)
1½ teaspoons celery seed
2 tablespoons mustard seed
1½ teaspoon turmeric
3 cups cider vinegar
Note: Next time I plan to add some corn kernels too.

Directions
1. In a large bowl, combine vegetables, garlic, salt, and the ice. Mix well.
2. Put a weight on top and allow to stand 3 hours.
3. Drain the vegetables well and transfer to a large cooking pot.
4. Combine remaining ingredients and pour over the vegetables.
5. Bring the mixture to simmer.
6. While waiting for the mixture to to reach the desired temperature, put clean canning jars in a pan of water and bring to boil. Once the jars are hot, place the sealing lids in the water too.
7. One at a time, place the funnel over the mouth of a hot jar and carefully ladle in hot mixture leaving a ½-inch space at the top.
8. Wipe rim. Center lid on jar. Apply band and hand tighten.
9. For extra security, you may place the sealed jars in a canner or other large pot that covers the jars with at least two inches of water. Let boil for 15 minutes before removing to cool. (We did not take this step.)
10. Once the jars are cool, check for sealing by pressing a finger in the middle of the lid. If it stays depressed, the sealing is secure. Put on labels.
For best flavor, allow pickles to stand for 4 to 6 weeks.

Good cooking to you!
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Cold Curry Vegetable Salad

5/31/2018

I admit this salad seems pretty strange, and I'd be shocked if you found the recipe any place else. It's something that came out of a vague taste memory of mine. And it has Lima beans in it ... that dreaded vegetable remembered by many people of a certain age as a childhood horror.

In other words, you'll need an open mind to try this. But at our house, we find it so good, we sneak spoonfuls of refrigerated leftovers between meals. Tell me, are you brave enough to make this?

Servings: 6 people Serving size: 1/2 cup Preparation time: 15 minutes

Ingredients
16 ounces mixed frozen vegetables
1/2 cup plain, low-fat yogurt
1/2 cup low-fat mayonnaise
2 tablespoons red wine vinegar
1/2 teaspoon Spike
1/2 teaspoon curry powder
1/2 teaspoon Dijon mustard
iceberg lettuce

Directions
1. Cook frozen vegetables according to package directions
2. In a medium bowl, mix together the rest of the ingredients.
3. Stir in the cooked veggies.
4. Serve warm or cold on individual plates on a bed of lettuce.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Seriously Healthy Breakfast Bowl

5/9/2018

Do you equate healthy with blah or worse? Be not afraid of this delicious and filling hot breakfast that's almost as easy to make as cooking oatmeal.

Serves: 4 1/2 Serving size: 1 cup Preparation and Cooking time: 30 minutes

Ingredients
1 cup whole grain bulgur wheat
2 cups water
Pinch of salt
1 cup grated or finely chopped apple
2 tablespoons chia seeds
2 tablespoons flax seeds, *ground
2 tablespoons pumpkin seeds, *ground
2 tablespoons sesame seeds
(option - hemp seed)
1/2 cup unsweetened flaked coconut
1/2 cup almond or coconut milk, warmed
Optional ingredients to add on top: blueberries, banana slices
Serve with more almond or coconut milk

*Coffee grinders are great for grinding these.

Directions
1. In a saucepan with lid, bring the water to boil.
2. Stir in the bulgur and simmer, covered, for 20 minutes.
3. While bulgur is cooking, grate the apple and prepare the seeds.
4. When bulgur is cooked, stir in all the ingredients with the exception of the coconut and milk.
5. Fill four cereal bowls with 3/4 cups of the mixture and top with flaked coconut.
6. Serve with a pitcher of almond milk and fruit such as blueberries or banana slices for individual preference.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Lamb Burgers with Parmesan Cheese Sauce

5/3/2018

Ground lamb is most often available in the spring. I overdid it a bit with the Parmesan Cheese Sauce in this photo, but boy, is this dish tasty! I'm not a big fan of roast lamb, but making a broiled burger of ground lamb is very different because the grease naturally drips off. Serve with fresh roasted asparagus and new potatoes to welcome spring.

Serves: 4 Serving size: 1/4 pound
Preparation time: 15 minutes Cook time: 10 minutes

Serves: 6 Serving size: 1/4 cup
Preparation time: 20 minutes

Ingredients for Burgers
1 pound ground lamb
2 tablespoons fresh parsley, chopped
1/2 teaspoon coarse of kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Directions for Burgers
If grilling, preheat grill.
1. In a bowl, combine all the ingredients and mix well. (Mixing it by hand seems to work best.)
2. Form mixture into four patties, 1/2 to 3/4 inch thick.
3. Grill or broil using medium heat., 4 to 5 minutes on each side. Tastes best if you cook until you see a little bit of pink in the center.

Ingredients for Parmesan Cheese Sauce
1 tablespoon onion, finely chopped
2 teaspoons flour
4 tablespoons Parmesan Herb Cheese Mix
1 cup plain yogurt
1 tablespoon butter
1/2 cup milk
1 large egg

Directions for Cheese Sauce
1. Beat egg.
2. Add yogurt and set aside.
3. Melt butter in saucepan.
4. Saute onion in the butter.
5. Slowly add flour, mixing well as you do. Add milk while continuing to stir.
6. Add the Cheese Mix.
7. Stir in the egg mixture and heat through. Do not overheat.

Serve warm over broiled burgers or use as a base for mushroom soup. In fact, experiment with the many ways you can use this sauce .

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Broccoli Bacon Salad

4/20/2018

Bacon lover or broccoli fan? Frankly, I haven't heard many people rhapsodize over broccoli they way some do over bacon. But with this combination, you get the best of broccoli nutrition and the taste of bacon. In this case, it's turkey bacon, so pretty healthy after all.

I get more raves for this recipe than almost any of my many other ones. Men in particular give it a thumbs up. Again, it must be the bacon. Great for large gatherings.

Servings: 8-10 Serving size: 1/2 cup Preparation time: 30 minutes
Refrigeration time before serving: 45 minutes minimum

Ingredients
5 cups, broccoli, cut into small floweretts
5 pieces green onion, chopped
5 pieces turkey bacon, cooked and crumbled
2/3 cups raisins
1/3 cup sunflower seeds
1/2 cup light mayonnaise
1/2 cup plain nonfat yogurt
2 tablespoons Orange Muscat Champagne Vinegar
(Trader Joe's)
1 tablespoon sugar
1 teaspoon salt

Directions
1. Combine the first five ingredients.
2. Mix together the last five ingredients for the dressing, mixing well until the sugar is completely dissolved.
3. Add the dressing to the vegetables, coating well.
4. Transfer to serving bowl and refrigerate until ready to eat. Best if refrigerated at least one hour before serving.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Sweet Potato Medallions

4/18/2018

Why go to all the trouble to slice sweet potatoes in fry strips when you can simply slice them into rounds? This method occurred to me one day, and is so much easier. I plan to use it from now on. My other twist to this recipe is the addition of my Parmesan Herb Mix.
Just be sure to make lots of these, because they're addictive.

Serves: 4-6 Preparation time: 15 minutes Baking Time: 30 minutes

Ingredients
1 to 1 1/2 pounds sweet potatoes (large ones are best) or yams
1/4 cup olive oil
1/2 tsp sea salt
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/2 cup Parmesan Herb Mix

Directions
1. Preheat oven to 425 degrees.
2. Line a baking sheet with aluminum foil
3. Peal the sweet potatoes. Cut into medallions (rounds) about 1/4 inch thick.
4. Measure oil, salt, paprika, and cinnamon into a container with a tight fitting lid.
5. Add the sweet potatoes and seal the container. Shake well to thoroughly coat the medallions.
6. Spread the potatoes out onto the baking sheet in a single layer and sprinkle half the Parmesan Herb Mix.
7. Turn over after about 15 minutes and sprinkle on the rest of the Parmesan Herb Mix.
7. Bake for about another 15 minutes minutes until slightly browned.
8. Transfer immediately to a paper towel lined plate and let drain for a couple of minutes.
9. Serve warm.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Old-fashioned Pickled Eggs

4/2/2018

A day or two after Easter is the perfect time to use up those leftover hard boiled eggs. You might have seen them in delicatessens, but I'm guessing you've never tried making them yourself. Pickled eggs are simple to make and handy to include in such dishes as salads, egg salad sandwiches, and deviled eggs, as well as a enjoying them as a high protein snack. Or serve with crackers, cold sliced meats, and cheeses. You'll no doubt find other combinations as well.

The pickling seeps into the center of the egg in about a day, but the longer they're in the brine, the more vinegary they taste. Once pickled, you can store the eggs in the refrigerator for up to a month. Adding pickled beets and their juice to the jar will produce pink eggs.

One dozen hard boiled eggs Preparing and cooking the brine: 20 minutes Pickling: 24 hours to 4 weeks

Ingredients
1 dozen hard boiled egg, peeled
2 cups apple cider vinegar (about)
1 small onion, thinly sliced
1 1/2 teaspoon mixed pickling spice
1/2 teaspoon whole black peppers
1/2 teaspoon mustard seed
1/2 teaspoon salt

Option: 1 pound pickled beets with juice

Directions
1. Mix spices and vinegar in a pan and bring to a boil. Simmer uncovered over medium-low heat for 15 minutes.
2. Pack peeled, hard boiled eggs and sliced onion in a 1 to 1-1/2 quart wide mouth jar.
3. Pour vinegar mixture over eggs until covered, adding more vinegar if necessary.
4. Let cool, then cover tightly and refrigerate for at least 24 hours before serving. The flavor will intensify as the eggs age.
5. Adding pickled beets and their juice to the jar will produce pink eggs.

I hope you enjoy these recipes. Let me know which one's you've tried and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Nutritious Pancakes

3/18/2018

Have you ever wondered how healthy regular pancakes are? As yummy as they are, you and I know that all that white flour used to make them is not the best way to get your daily dose of vitamin and minerals. Make these easy, delicious pancakes from your own Nutritious Quick Bread Mix, and you'll be doing right by your body and your taste buds.

Makes: 10, approximately 4 inch diameter pancakes Preparation time: 30 minutes

Instructions
1 large egg
2 tablespoons canola or grapeseed oil
1 1/2 cup milk or almond milk
1 1/2 cups Nutritious Quick Bread Mix

Directions
1. Beat egg in a medium bowl
2. Stir in milk and oil.
3. Add the Nutritious Quick-bread Mix and stir moderately until big lumps are gone.
4. Heat griddle to medium-high heat. Fill a one-quarter measuring cup with the batter and pour it on the griddle for each pancake. Brown on both sides and serve hot.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,

Linda

Nutritious Waffles

3/9/2018

Thank Adelle Davis, America's nutritional guru to the hippie generation, for these yummy and decidedly nutritious waffles. (see Nutritious Quick Bread Mix)

Makes 2, 8" x 8" waffles Preparation time: 30 minutes

Ingredients
3 large egg yolks, beaten
1 cup milk or almond milk
1/2 cup canola or grapeseed oil
1 teaspoon salt
2 cups Nutritious Quick Bread Mix
3 large egg white
Variations: Add chopped nuts and or berries to the mix

Directions
1. Mix together all ingredient except the egg whites until smooth.
2. Beat until stiff the egg whites and fold into above mixture.
3. Brush the waffle grill with a little oil.
4. Pour the batter onto the waffle iron so that it almost reaches all the edges.
5. Cook until the waffle iron light goes out. The waffles should be toasty brown. Add more batter to the iron to make a second waffle.
6. Serve with your choice of toppings, like berries, applesauce, peanut butter, whipping cream, etc.
Note: You may want to gently stir in a little more milk if the mix seems too thick.

I hope you enjoy these recipes. Let me know if you've tried them and how they turned out.

Good cooking to you,
Linda
Note: Would you like a printout of this and other recipes? These directions may help:
Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.

Author

Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began:

"This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

"I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

"Do it!" they urged.

I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

Archives

January 2020
December 2019
November 2019
January 2019
November 2018
October 2018
September 2018
May 2018
April 2018
March 2018
February 2018
January 2018
December 2017
November 2017
September 2017
August 2017
July 2017
June 2017
May 2017
January 2017
December 2016
November 2016
October 2016
September 2016
August 2016
July 2016
June 2016
May 2016
April 2016

Categories

http://eepurl.com/dkm4UH