Chicken Potato Soup

Packet of Bacon
1 Onion, chopped
3 garlic cloves, minced
3 lbs potatoes, peeled and sliced. (I usually do about 7-8 potatoes)
1 1/2 pounds boneless chicken breast
2 cups carrots, sliced (I usually do about 5-6 carrots)
1 parsnip, sliced
8 cups hot water
4 teaspoons better than bullion chicken
4 teaspoons better than bullion garlic
1 teaspoon dried thyme
1 1/2 teaspoon salt
1/2 teaspoon pepper


Cook bacon in a pan on the stove, you want the bacon to start to get crispy because it's easier to chop when it is. If the bacon gets overly crispy don't worry, just leave the bacon out of the pan for the next step

Add the chopped onion and the minced garlic to the ban with the bacon grease, (and the bacon if it isn't too crispy, you don't want it to get burnt.) Cook the onion and garlic to soften it before putting it in a slow cooker or crockpot.

Place the chicken on top of the bacon, onion mixture. Add the vegetables on top of the chicken.

Make the broth by mixing the better than bullion pastes with the hot, almost boiling water. Once it is made pour it in the slow cooker.

Sprinkle the spices on top of the broth.

Cook on low for 8 hours

Once the 8 hours are up, pull the chicken out of the crockpot and shred it.

While the chicken is out of the crockpot blend the soup before adding the chicken back in and mixing the soup.

Enjoy!

Greek Salad

Salad
2 heads of lettuce, chopped
3 cucumbers, peeled and 2 chopped
3 bell peppers, chopped
2 packages of feta, (original and garlic work best)
1 package of fresco queso, chopped
1/2 package sliced ham, chopped
Kalamata olives

Dressing
1 lemon
1/4-1/2 cup of olive oil
1/4 cup kalamata olive brine
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Mix all of the salad ingredients in a large bowl.

In a two-cup mixing cup mix the ingredients for the dressing. You'll only want the juice from the lemon.

Pour the dressing over the salad and mix.

Taste the salad and adjust the seasoning until it tastes right.

Pasta Salad

3 boxes pasta
3-4 bell peppers
2 cucumbers
1/2 jar artichoke
1/2 package sliced ham
1 package fresco queso
Shredded carrots
Some of the artichoke brine
Garlic salt
Regular Salt
Pepper
Creamy Italian Salad Dressing

Cook pasta according to directions on the box

Chop all the vegetables, cheese, and ham while the pasta is cooking and cooling

Once the pasta is cooled add all of the chopped ingredients

Add the liquids, spices, and dressing to taste

Egg Drop Soup

Ingredients:

8 cups hot water, divided into 7 cups and 1 cup
8 teaspoons chicken better than bullion, divided the same way as the water
1/4-1/2 teaspoons grated fresh ginger
2 tablespoons soy sauce
1/4 teaspoon pepper
Mushrooms, cleaned and chopped. (I use about half a package)
2 tablespoons corn starch
6 eggs

Directions

Mix 7 teaspoons of bullion into 7 cups of hot water

Add the broth, ginger, soy sauce, pepper, and mushrooms to a large pot and bring to the boil

Stir occasionally

As the pot on the stove is coming to a boil mix the remaining bullion and hot water.

Add the corn starch to create a slurry

In a separe bowl lightly beat the eggs with a pair of chopsticks

Once the soup on the stove has come to a boil turn down the heat, to somewhere between medium and low

Add the slurry and continue to stir occasionally

Once the soup comes to a simmer add the eggs slowly, stirring with the chopsticks as you do so to create "ribbons"

Stir with the chopsticks for 2-3 minutes

Pull off the heat and serve as immediately as you can.

Udon noddles

Ingredients:

Water
1 teaspoon salt
1 packet of Udon noddles

About:
2 tablespoons soy sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoon rice vinegar
1/4-1/2 teaspoon fish oil

Directions

Fill a pot with water and sprinkle in the salt

Bring to a boil

Add the noddles

Stir, not occasionally but not continuously, find somewhere in the middle

Drain the water and transfer the noodles to a clear glass bowl

Add the liquids and mix with a pair of tongs

You might have to adjust the amount of liquids you add depending on the taste. You want a subtle flavor  that you like and no puddle of liquids at the bottom of the bowl.

Serve with the egg drop soup.

Bauernbrot Bread AKA Rye Bread

INGREDIENTS

Dough Starter

• Bread flour - 3/4 cup
• Rye flour - 3/4 cup
• Honey or malt syrup - 3 tablespoons
• Lukewarm water - 1 1/2 cups
• Instant yeast - 1/2 teaspoon

Flour mixture

• Bread flour - 2 1/2 cups
• Caraway seeds - 1 tablespoon
• Salt - 1 1/2 teaspoons
• Instant yeast - 1/2 teaspoon
• Oil - 1 tablespoon
• Cornmeal - for the baking tray

METHOD

1. Add the ingredients for the starter to a large bowl and mix together until smooth. Set aside for 10 minutes for the yeast to activate.
2. While the starter is resting, mix together the remaining ingredients except for the oil and cornmeal. Pour the flour mixture over the starter. Do not stir. 
3. Cover the bowl with plastic wrap or a clean towel and set aside for at least two hours and up to five hours. The starter will bubble up through the flour mixture. This long rest will give your loaf a big boost of added flavor.
4. Add the oil to the flour mixture and use a wooden spoon to stir the flour mixture into the starter. 
5. As the mixture comes together, remove the dough to a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. The dough might be a little sticky. Knead in just enough extra flour to keep the dough from sticking to your hands.
6. Set the dough aside to rest for about 10 minutes, then knead for another 5 to 10 minutes.
7. Set the dough in a large, lightly oiled bowl and lightly oil the top of the dough. Cover with plastic wrap or a clean towel and set in a draft-free area of the kitchen to rise until doubled in size, about 1 1/2 to 2 hours. 
8. Remove the dough to a lightly floured work surface. Punch down the dough and lightly knead it 3 or 4 times. Form into a ball, return to the bowl, cover and let rise for another 45 minutes or so.
9. Preheat oven to 450°F 
10. Lightly press down on the dough and form it into a ball. 
11. Cover a baking sheet with parchment paper. Sprinkle the cornmeal onto a baking sheet and set the dough on top, with any seams on the bottom.
12.  Cover the dough with plastic wrap that has some oil on the underside. Set aside to rise for another hour.
13. Use a sharp knife or razor blade to slash the top of the dough in 3 parallel lines, each about 1/4-inch deep. Then slash with another set of 3 lines perpendicular to the first set. Use a spray bottle to mist the dough with water.
14. Bake for 15 minutes. 
15. Reduce heat to 400°F and bake for another 30-45 minutes. Start with 30 and add time in 3 minute increments if needed (An insta-read thermometer inserted into the middle of the loaf should register 190°F.)
16. Set the loaf on a cooling rack and let cool completely.

Molasses Crinkles

Cookie Dough

1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 whole egg + 1 yolk
6 tablespoons molasses
1 tablespoon vanilla extract
2 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
3 cups all purpose flour

Sugar Coating

3/4 cup granulated sugar
1/4 teaspoon ground ginger
1/8 teaspoon allspice

Instructions

Preheat oven to 375° F.

In the bowl of your stand mixer combine butter and sugar until fluffy.

Add in egg plus yolk and mix until incorporated.

Add molasses and mix until incorporated

Stir in vanilla, baking soda, baking powder, salt, ginger, cinnamon, ground cloves, and allspice.

Add flour 1 cup at a time and only mix until just incorporated.

For the sugar coating; in a small bowl combine sugar, ginger, and allspice.

Drop rounded tablespoons of cookie dough into sugar coating and cover dough balls completely.

Place the dough balls onto a lined baking sheet.

Bake in a preheated oven for 10-12 minutes.

Allow cookies to cool on a bakers rack.

Store in an airtight container and enjoy!

Chocolate Peanut Butter Pie

INGREDIENTSFor the crust

• 3/4 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 2 tablespoons brown sugar

• 4 tablespoons melted butter

For the filling

• 1 1/2 cups heavy cream

• 8 ounces cream cheese softened

• 3/4 cup granulated sugar

• 1 cup creamy peanut butter

• 1 tablespoon vanilla

For the ganache topping

• 1/2 cup heavy cream

• 1 cup semi-sweet chocolate chips

INSTRUCTIONS

To prepare the crust, blend graham cracker crumbs, 4 tablespoons sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. 

Put the pie crust into the freezer while preparing the filling.

Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in refrigerator while preparing the rest of the filling.

In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)

Fold whipped cream into the peanut butter mixture, blending well. 

Pour filling into the prepared pie crust. Place filled pie into the freezer.

To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). 

Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. 

Put the lid on the pan and let sit on the stove.

After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. 

Cool to room temperature, then pour sauce over pie. Place in freezer for 30 minutes before serving.

Note: If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.

The Best Homemade Alfredo Sauce Ever

INGREDIENTS
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese

INSTRUCTIONS

In a medium saucepan add butter, heavy whipping cream, and cream cheese. 

Cook over medium heat and whisk until melted. 

Add the garlic powder, italian seasoning, salt and pepper. 

Continue to whisk until smooth. 

Add the grated parmesan cheese.

Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 

Serve with a pasta.

Pasties

Makes 8

Ingredients

Remade Pie Crust. (2 boxes if you are using half a crust, 4 if using a full crust)
5 potatoes, peeled and thinly sliced
1/4 cup melted butter
1 teaspoon of minced garlic in water
2 packages of beef cubes
Sliced carrots
Dried onion - optional
Salt
Pepper
Water

Prepare your ingredients - Peel and slice potatoes before pouring the melted butter and garlic over them and mixing. Sprinkle the beef cubes in salt and pepper.

Preheat oven to 400

Roll out the crusts, cut in half if making half pasties

Make a layer of potatoes in the center of the crust

Make a layer of beef over the potatoes

Add a small handful of the carrots on top of the beef

Sprinkle the dried onion on top if using it

Fold the pie crust over and pinch/twist it to create a twist effect

Cut slits in the top, 3-4

Cook for 45 minutes

Pull out of the oven and decrease temperature to 350

Spoon a tablespoon of water into each slit

Cook for 15 more minutes

Serve

Quinoa Salad

Ingredients

2 cups quinoa
4 cups water
1 tablespoon better than bullion (chicken or beef)
1 Orange or lemon
(Pair the lemon with the beef bullion and the chicken bullion with the orange)
3 bell peppers
2 cucumbers
1/2 packet mushrooms - if we have them in the house
Shredded Carrots
Fresco Queso
1/2 packet sliced ham
Creamy Italian Dressing
Garlic Salt
Salt
Pepper

Directions

Prepare the quinoa - Rinse it off using a sieve, then toast the rinsed off quinoa in an un-greased pan

Add the quinoa, water, citrus, and bullion into a rice maker. You want to do this at least an hour before you want to start getting dinner prepared.

Chop the veggies being used, peeling if you have to.

Chop the cheese and ham

Mix everything in a large bowl. Use a bowl bigger than you think you need so you can mix without risking spilling

Pour dressing over the top and add spices. Continue to add spices and dressing until you like the taste. You might have to use a spice I did not list, depending on how the salad tastes.

Coconut Crust

2 cups shredded coconut
2-3 Tbs coconut oil

Preheat oven to 350 degrees

Add one cup of coconut to a food processor

Add the oil on top of the coconut

Add the other cup of coconut

Pulse until the mixture is small enough to cover the bottom of a pan.

Put in the pan and bake for 10-15 minutes or until golden brown, be careful it can burn.