Ranch Dressing

I much prefer the freshly mixed ranch dressing to the bottled stuff, but we can never eat an entire package of Hidden Valley before it goes bad. This recipe makes half of what the packet does.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• dash of salt
• dash of ground black pepper

Combine all ingredients. Chill a few hours to let flavors blend. Substitute buttermilk for sour cream for a thinner dressing.

Recipe adapted from allrecipes.com

Chili Mac

How could my boys not love the fusion of two of their favorite foods--chili and macaroni and cheese? Dave and I felt this was pretty good, though we still rank chili and mac made separately above the combination. Drew and Isaac wanted leftovers for both lunch and dinner the next day. I'd say it was a success.

1 tablespoon vegetable oil
1 onion, minced
3/4 tablespoon chili powder (next time I'll add more)
1/2 tablespoon ground coriander
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 (15 oz) can beans (next time I'll two, or maybe 1-1/2)
2 cups frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used half cheddar, half Monterrey Jack)

Heat oil in a large non-stick skillet over medium heat. Add onion, chili powder, coriander, cumin and teaspoon salt. Cook until onions are tender. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, macaroni and beans. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12 minutes, adding a small amount of water if necessary (careful not to make it too soupy).

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lynette's Vegetarian Chili

3 cups dry red beans
1 cup wheat
6 cups water

1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder

1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper

In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.

This can also be made in the crockpot.

Sticky Coconut Chicken

I usually use chicken thighs, but if I use breasts I pound them flat and cut them in half so they don't dry out to much on the grill.

I found this on My Kitchen Cafe and have cut and paste the instructions.

Sticky Coconut Chicken
from Leigh Anne with my slight adaptations

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice (though I almost always serve it with quinoa).

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum

Fresh Peach Pie

For the past eight years I have been lucky enough to share in Bruce and Vivienne's peach harvest, and even with all the baked peach pies, peach smoothies, peach ice cream, and peach cobblers I've made I had never made a fresh peach pie. In fact, I had never even heard of fresh peach pie until last week when two different fresh peach pie recipes were sent my way. I have only made one so far, the one from my Aunt Cheryl, who totally gives Marie Callender a run for her money. It was delicious and I am hooked. I think this will be my peach dessert of choice for a while.

Slice 3 fresh peaches into cooked and cooled pie shell.

Mash two more peaches and add:
1 C. sugar
3 Tbsp. cornstarch
1/2 C. water

Cook 5 minutes until it boils.
Add 1/2 tsp. almond flavoring and 2 Tbsp butter

Pour over sliced peaches and chill.

Serve with whipped cream.

Pasta with Squash and Garlic

I saw this recipe on a cooking show. They didn't so much give the recipe as describe the method, and although I've made this several times, I really can't be much more specific. I just kind of make it as looks and tastes good to me. It is a easy and fast dinner with ingredients I usually have on hand, during zucchini season anyway.

Cook desired pasta, I use spaghetti, according to directions. Make sure the water is well-salted. Drain pasta and reserve 1 cup or so of cooking liquid.

Warm a couple tablespoons of olive oil in large skillet, not too hot or garlic will become bitter. Brown whole cloves of garlic on the oil--I would say at least four. When garlic is brown, place zucchini in a single layer in pan. Let zucchini cook until it is good and brown. The carmelizing really enhances the flavor. Turn zucchini and brown the other side.

When zucchini is good and brown, add cooked pasta to the skillet, stir around to let pasta deglaze the pan. Don't do this for too long though or you pasta will get tough.

Serve with ample amounts of shredded parmesan.

My Current Bread Formula

My recipe for making bread has evolved over the past couple years. Here is my current formulation. As written it makes 3 loaves, in parentheses are measurements for 4 loaves.

Combine:
4 C. whole wheat flour (5c or 600g)
1/3 C. vital wheat gluten (1/2)
1 1/2 T. SAF instant yeast (2)


Add:
2 3/4 HOT tap water (3-2/3)

Mix for 1 minute. Cover and let rest for 10 minutes.

Add:
1 T salt (1-1/2)
1/3 C. honey (1/2)
1/3 C. oil (1/2)
1 1/2 T. bottled lemon juice (2T)

Add, 1 cup at a time until dough reaches desired consistency:
3 to 4 C. whole wheat flour (4-1/2 to 5)


Using dough hook, knead for 10 minute. Immediately shape into loaves and place in oiled loaf pans (I use 3 1lb pans). Let rise for 15-20 minutes.

Place in cool oven. Set heat to 325 degrees for glass pans, or 350 for metal. Bake for 25-30 minutes.