Cooked From the Heart » Archive
I’ll see you next year!
I was hoping to post a few more recipes before I left. We even did a bit of holiday baking last weekend, but the christmas cookies were so good, they were gone before I remembered to photograph them! We are gone for a long awaited trip to the Philippines, so when we return next year I hope to regale you with stories about all the food we ate and won’t tell you how many pounds I gained. I wish you all a Merry Christmas and a Happy New Year, and I’ll catch up with you in a month or so! … Read entire article »
Filed under: announcements
Leeks & Potato Soup
This is a quick, easy and vegetarian version of the Chicken & Corn Chowder we cooked previously which was meant to have some leeks in it. This is the Clone’s new favorite soup because it doesn’t have any meat and it has leeks which she planted herself, so it’s her new favorite vegetable. INGREDIENTS:1/4 cup butter1/4 cup flour2 cloves garlic3/4 cup chopped onions1 cup leeks, sliced thin1/2 cup carrots, diced1/2 cup celery, diced6 cups vegetable broth3 cups diced potatoes1 cup cornSalt & Pepper Start by melting the butter in a hot pan and cooking the flour in it for a couple of minutes. Add the garlic, onions, leeks, carrots, celery, corn and potatoes and let it saute’ until it is fragrant, about 5 minutes. Add the broth and let it simmer for … Read entire article »
Filed under: soup, vegetables
Shrimp Gumbo
This recipe was adapted from the Evil Jungle Prince. This is a spicy soup, perfect for cold nights and perfect for using up the okra we had in the freezer from our summer bounty. I adjusted the proportions a bit to serve 4. I also used fresh herbs because I still have some, but you can use dried too, you just may have to reduce the amounts. I believe dried herbs have a stronger flavor than fresh. INGREDIENTS:1/4 cup Olive oil1/2 cup Flour2 cloves garlic, chopped3/4 cup onions, chopped1/2 cup celery, diced1/2 cup carrots, diced1 lg. bell pepper, diced5 small bird peppers, diced2 medium jalapeno peppers, diced1 cup tomatoes, diced2 Tbsp. fresh basil, chopped1 tsp. fresh thyme1 tsp. fresh dill2 bay leaves7 cups chicken broth3 tsp. Worcestershire Sauce2 cups corn2-3 cups … Read entire article »
Fluffer Nutter Bars
I am a lazy cook sometimes and am partial to one-pot meals. For desserts, I also like one pot desserts like these fluffer nutter bars. Just layer everything in a pan and pop in the oven. This recipe was adapted from Culinary in the Desert who in turn adapted it from Sweet Maria’s Cookie Jar. INGREDIENTS:Crust:1 stick (8 Tbsp) salted butter, softened3/4 cup granulated sugar1/2 cup peanut butter1 large egg1 & 1/4 teaspoons baking powder Marshmallow topping:1 cup Nutella (hazelnut spread)2 cups Marshmallow Fluff1 cup chopped walnuts1/2 cup bittersweet chocolate chips (this was all I had in the cupboard, next time I’ll add the full cup called for in Joe’s recipe) Preheat oven to 350 degrees. In a large bowl, beat the butter and sugar together unltil light and fluffy. Add the peanut … Read entire article »
Filed under: desserts
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