Sunday, November 16, 2008

Ham and Noodle Bake

Ham and Noodle Bake
from: Retro Ranch..A Roundup of Classic Cowboy Cookin' 
This is one of Morgan's favoritest dishes ever!!!  She ate 3 helpings of this and 2 helpings of Cesar Salad.

1 1/2 cups cooked ham, cubed 
1/4 cup onion, chopped
1/8 tsp thyme (i don't like thyme... i omit this)
2 tbs butter
1 can cream of chicken soup
3/4 cup of water
1/4 tsp pepper
1 package of penne noodles (the recipe calls for only 2 cups, but we use the entire package)
1 cup cooked green beans (ok...i just use a can of french style drained)
1/2 cup grated cheddar cheese ( or a little more)

Preheat oven to 350.  Cook the noodles according to package.  Drain and set aside.  In pot brown ham with butter, onion, and thyme (if you are using it).  Add the remaining ingredients, except the cheese.  Stir until combined and pour into a casserole dish, top with cheese.  Bake 350 for 30 minutes.  Not a baked cheese person... bake then top with cheese and place back in oven until cheese melts.

Wednesday, November 12, 2008

Whole Wheat Pizza

I don't know what else to say about that!!!!

2 3/4 cups whole wheat flour
1 package of active dry yeast
1 cup warm water
2 tsp salt
1 tbs sugar
2 tbs olive oil

Add yeast to water, let set.  Mix dry ingredients.  Add olive oil then yeast mixture.  Knead for about 5 minutes.  Let rise for 30 minutes.  Roll out and add toppings.  Bake 450 for 15 minutes or until cheese browns.

Use fresh mozzarella.  Get a good tomato sauce.  Don't overdo the sauce.  Put veggie toppings on before cheese, they will stay soft.  Broil pepperoni before adding for that crispness.

Angie's favorite toppings:  Fresh Basil and Onions
Chloe's favorite toppings: LOTS of Pepperoni and crushed red pepper
Morgan's favorite toppings:  No sauce, light on the cheese, and a few pepperonis
Eric's favorite toppings: The entire fridge with extra cheese.... kinda kidding. Add tons of veggies, like bell peppers, asparagus, onion, basil, tomatoes, mushrooms, and spinach.  

Monday, November 10, 2008

Eric's Barley Chili

***This is Eric Thick***

  • 1 32 oz container chicken broth
  • 1 lb ground turkey
  • 1 1/2 cups barley 
  • 4 cups water
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can of corn, don't drain
  • 1 can diced tomatoes with juice(I like the seasoned kind... if you like it spicy use Rotel)
  • 2 cans tomato sauce
  • 2 tbs chili powder
  • 1 tbs garlic powder
  • 1/2- 1 onion diced
  • salt and pepper to taste
  • cayenne pepper to taste
In pot brown turkey with onion.  Add water, chicken broth, tomatoes, tomato sauce, seasoning and barley.  Bring to a boil.  Reduce to simmer for 30-45 minutes.  (make your cornbread while you wait) Add remaining ingredients and bring to a boil.  Simmer for another 5 minutes, and fuss with the seasoning to your liking.  Serve.

Notes... I know that it sounds like a lot of liquids.  The barley soaks it up.