Updates

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Over the next 2 or 3 months I will be updating the blog again. Expect new pages and recipes, as well as other features. There is much that needs to be accomplished, and I am excited to get started.

• Every so often I will publish dates. Simply watch the sidebars and page links for the new stuff.
• The newsletter will start up again once the updates are just about complete.
• There will be new pages for my other food writing venues.
• There will be new store links for the eCookBooks affiliated with this site.

I am excited for the new changes to take effect. I hope you are as well.

Shannon

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Beef and Vegetable Soup

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Soups are easy to prepare on the stove top or in a slow cooker. On the stove, simply cook until the vegetables and meat are cooked through. This will depend in how big the pieces of food are, and whether or not the meat was precooked. In the slow cooker, three or four hours on high works fine. Twice as long when slow cooking on a low temperature.

Ingredients

beef

potato

sweet potato

carrots

beef or vegetable broth, or water

seasonings of choice

1. Wash the vegetables and peel if desired.

2. Cut the meat and vegetables into bite size pieces.

3. Pour broth and/or water into a medium to large pot.

4. Add the meat and vegetables.

5. Cook until the meat and vegetables are done, adding seasonings five minutes before serving.

Tips

• Use rosemary and parsley for seasoning. Salt and pepper can also be added to the pot.

• You will save a great deal of money when using vegetables grown in your own garden.

Serving Suggestions

• Serve with Italian bread and butter.

• A side salad of green, tomatoes and cucumber will also go with this soup.

Venison and Vegetable Soup

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Many people hunt, bringing home a dear or moose for their efforts. The meat from these animals is delicious, and can be used in many ways. Soups are great during the fall and winter months, and venison can take the place of beef and other meats when cooking.

Soups are easy to prepare on the stove top or in a slow cooker. On the stove, simply cook until the vegetables and meat are cooked through. This will depend in how big the pieces of food are, and whether or not the meat was precooked. In the slow cooker, three or four hours on high works fine. Twice as long when slow cooking on a low temperature.

Ingredients

venison

potato

squash

celery

vegetable broth, or water

seasonings of choice

1. Wash the vegetables and peel if desired.

2. Cut the meat and vegetables into bite size pieces.

3. Pour broth and/or water into a medium to large pot.

4. Add the meat and vegetables.

5. Cook until the meat and vegetables are done, adding seasonings five minutes before serving.

Tips

• Salt and pepper can be added to the pot, as can your choice of herbs.

• You will save a great deal of money when using vegetables grown in your own garden.

Serving Suggestions

• Serve with Italian or French bread and honey or cinnamon butter.

• A side salad of green, carrots and zuchhini will also go with this soup.

Chunky Applesauce

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Homemade applesauce is easy to make in a pot on the stove top. Use apples from the store, or those you pick yourself. This is a great autumn recipe, but can be used throughout the year. It will also make a great addition to an autumn or winter feast.

Ingredients

apple(s)

water

1. Wash, peel and core the apple(s).

2. Chop the apple.

3. Place the apple pieces into a saucepan and cover with water. Only use enough water to barely cover the apples, but add more if needed before the apples are cooked down.

4. Cook over medium heat, stirring often, until there are small pieces of apple left but there is also plenty of sauce.

5. Allow to cool or eat warm.

Tips

• Use cinnamon to add additional flavor to the sauce.

• If the apples are tart, sugar may also be added.

Serving Suggestions

• Serve hot over vanilla ice cream.

• Serve over warm pancakes or waffles, with a dollop of whipped topping.

Sweet and Sour Kielbasa

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I love Kielbasa. My nephew Zach’s grilfriend Lexi will be coming over Wednesday to cook for everyone. She wants to make BBQ kielbasa and, though I will not be here to enjoy the meal, she has promised to save me leftovers.

I like to try new variations on foods, so I came up with this idea for kielbasa to try when I have a chance.

Ingredients

extra virgin olive oil

kielbasa

½ to ¾ cup sweet and sour sauce

1 can pineapple tidbits, with liquid

1. Heat a skillet over medium heat after adding 1 or 2 teaspoons of extra virgin olive oil.

2. Add kielbasa to the skillet and warm for few minutes.

3. Add the sweet and sour sauce and the pineapple, and cook until everything is warmed through.

Tips

• Use store brand ingredients to save money.

• Fresh pineapples are superior in taste to canned.

Serving Suggestions

• Serve with a baked potato topped with sour cream and chives, and a sprinkling of shredded mild cheddar cheese.

Teriyaki Kielbasa

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A recipe I plan to try soon, thought of when texting with Lexi about her making BBQ kielbasa during her next visit with my nephew Zach.

Ingredients

extra virgin olive oil

kielbasa

½ to ¾ cup teriyaki sauce

½ cup diced beef

1. Heat a skillet over medium heat after adding 1 or 2 teaspoons of extra virgin olive oil.

2. Add kielbasa to the skillet and warm for few minutes.

3. Add the teriyaki sauce and the beef, and cook until everything is warmed through.

Tips

• Use store brand ingredients to save money.

• Try other types of meat in place of the beef.

Serving Suggestions

• Serve with a ½ each of baked white and sweet potato topped with sour cream and chives, and a sprinkling of shredded part skim mozzarella cheese.

• Serve with baked squash and potatoes, and a side salad.

• Serve with baked sweet and white potato, along with corn and peas.

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Baked Squash and Potatoes

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The temperatures outside are cooler now, and our minds start thinking about delectable autumn and winter meals, the smells of home cooked meals and homemade breads, and the holidays ahead.

I have mentioned before that I love potatoes. The white and red ones, that is, and I have begun to get used to sweet potatoes. More recently, I have added squash to the mix when baking potatoes.

Ingredients

small acorn or butternut squash

2 large potatoes

1. Wash the squash and the potatoes, cutting off bad spots, and cut each in half. Scrape the seeds out of the squash.

2. Place, skin side down, on a baking sheet and bake for 1 hour.

3. Mash the potato with the peel.

4. Scoop the squash out of its shell and add to the potatoes, mixing the two together. 

 Tips

• Use potatoes and squash from your garden for the ultimate in money savings and nutrition.

• Try different types of potatoes and squash.

 Serving Suggestions

• Serve with baked turkey or chicken.

• A side salad will also go nice with these potatoes, as well as warm bread with honey butter.

Baked Sweet and White Potato

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Potatoes being one of my favorite foods, I try to mix things up by trying new things. I especially love consuming potatoes during the autumn and winter months, though they can be enjoyed any time.

 Ingredients

 sweet potato

white potato

1. Wash the potatoes, cutting off bad spots, and cut each in half.

2. Place, skin side down, on a baking sheet and bake for 1 hour.

3. Mash the white potato with the peel.

4. Scoop the sweet potato out of the peel and add to the potatoes, mixing the two together.

 Tips

• Use potatoes from your garden for the ultimate in money savings and nutrition.

• Try different types of potatoes.

 Serving Suggestions

• Serve with a beef or chicken roast.

• A side salad will also go nice with these potatoes, as well as warm bread with honey butter.

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Quick Snack Idea: Green Peppers and Ranch Dressing

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While picking up green peppers (which I do not like) at Moms last week, she mentioned that my niece eats them for snacks.

1. Cut a green pepper in half and scrape out the seeds.

2. Cut into strips.

3. Dunk in ranch dressing and eat.

Quick Snack Idea: Fruit Slices and Yogurt

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I love fruit, and I love vanilla yogurt. Bananas, apples and pears are a great combination, but others can be used if preferred.

1. Slice the fruit. Leave the peels on the the pear and apple.

2. Dip the fruit slices into yogurt.