Homemade Cream of Wheat (Multigrain)

3 cups ground wheat (Hard red, on the coarsest setting)

3 cups corn meal

1 Tbsp salt

3 Tbsp butter powder (opt.)

Mix them all together and store in an airtight container.  Cook in a 1:4 ratio (mix:water) on the stove top until thickened.  (you can cook it in the microwave, but it softens the cornmeal more, so you lose some of the grittiness.)  If you don't add butter powder to the mix, you must add butter to the cooked mixture, or it just won't taste right.  

We like to add a handful of teff (tiny grain the size of cornmeal and packed full of great nutrition) to the pot as well to make it even more "multigrain."

Tangerine Glazed Ham and Carrots

Courtesy Food Network

This is what we ate for Easter Dinner tonight.  I had a bunch of tangerines in the fruit bowl so decided to try this recipe out.  Only I cooked it in a crock pot rather than in the oven.  It was fantastic and was loved by kids and adults alike.  

Ingredients

• 1 (8 to 10-pound) smoked ham, bone-in, skin on
• Freshly ground black pepper
• 1 bunch fresh sage leaves
• 1/4 cup extra-virgin olive oil
• 1 cup (2 sticks) unsalted butter, cut in chunks
• 2 tangerines, sliced thin, seeds removed
• 2 cups tangerine juice
• 2 cups light brown sugar, packed
• 1 cup water
• 1/4 teaspoon whole cloves
• 2 cinnamon sticks
• 11/2 pounds carrots, peeled

Directions

Preheat the oven to 300 degrees F.

Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.

After the ham has being going for a couple of hours, pour the tangerine glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 11/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the tangerine glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.

Hot Chocolate Mix

I ran out of the cheap Wal-mart stuff the other day, and decided to learn how to make my own from my food storage.  So I created this recipe after comparing, merging, and modifying around 10 different recipes I found online.  I'm not sure if it would qualify as "Transcendent," but it's lots better than Swiss Mix and a lot more customizable to your liking.  (Use semi-sweet chocolate chips for a more dark hot chocolate, or milk chocolate chips for a more classic flavor.  Try mint chocolate chips for that matter.  Mmmm.  Increase or decrease the sugar or cocoa powder as you like too.  You can't really mess it up.)

3 cups powdered milk
2 cups powdered sugar
2 cups mini (or finely chopped) chocolate chips
1 cup unsweetened cocoa powder
1 cup powdered non-diary creamer
1 tsp cornstarch
1 tsp salt
1 pinch cayenne pepper
1/2 vanilla bean, ground into powder (optional)

Mix everything together and store in an air-tight container.  (I use an old #10 can and lid.)  Yield: About 25-30 servings.

To make hot chocolate, put 1/4 to 1/3 cup of mix in a mug and add hot water.  Stir until the chocolate chip pieces are all melted.

(Optional) Add milk, cream, vanilla, cinnamon, whipped cream, marshmallows, mint syrup, caramel syrup, amaretto, or anything else you can think of to make your own gourmet hot chocolate.

Happy Groundhog Day!

I've never "celebrated" this holiday before, but we made these this year and it made the day special.

Vanilla Wafers
Mini marshmallows
White and Milk Chocolate Microwavable Designer Tubes
Chocolate Pudding
Crushed Oreo wafers

Cut some wafers into 8 pie wedges for the paws.  Use broken shards for the ears.  Using the warmed up chocolate as "glue" and "paint", create your groundhogs using a mini marshmallow cut in fourths for the teeth.

Pour pudding into cups.  Mound Oreo wafers to one side, where the groundhog has "dug up".  Place the head and paws in the mound.

Greek Lentil Soup with Mint-Yogurt Sauce

When I got this at our recipe group, I must admit, it sounded weird, and didn't look much better.  But it surprised us all and was an amazingly light and fresh tasting soup.  And the flavor was wonderful!!  This is easily now my favorite soup of all time.

(If you are in a hurry, you can just prepare the Mint-Yogurt Sauce and serve it in some warmed up Progresso Lentil Soup.  It's just as good.)

2 tsp olive oil
1 cup chopped onion
1/2 cup chopped carrot
2 cups vegetable broth
1/4 tsp pepper
1/8 tsp salt
2 (15 oz) cans lentils
Mint-Yogurt Sauce (below)
Fresh mint or cilantro sprigs (optional)
Tortilla Chips (optional)

Heat oil in a dutch oven over medium-high heat.  Add onion and carrot.  Cook 4 minutes or until vegetables are lightly browned, stirring occasionally.  Stir in broth and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until carrot is tender.  While soup simmers, prepare Mint-Yogurt Sauce.

Mint-Yogurt Sauce
1/2 cup plain fat-free Greek yogurt
1 Tbsp chopped fresh mint
1 Tbsp chopped fresh cilantro
1 tsp ground cumin
1 tsp grated lemon rind
2 garlic cloves, minced

Combine all ingredients in a small bowl.

Ladle soup into bowls.  Top with Mint-Yogurt Sauce and, if desired, fresh mint or cilantro.  Serve with tortilla chips if desired.

Tomatillo Chicken

 Alex couldn't stop praising this dish.  Doesn't look like much, but the flavor is stupendous!  Serve on top of the Coconut-Lime Rice (recipe below) and you have an amazing and simple meal!

2 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
4 (6 oz) skinless, boneless chicken breast halves
Cooking spray
1 Tbsp olive oil
1 1/2 cups chopped tomatillos (about 4 tomatillos)
2 Tbsp minced seeded jalapeno pepper (1 pepper)
(Can substitute 1 3/4 cups ready-to-serve tomatillo salsa or salsa verde for the 2 ingredients above)
Lime wedges (optional)

Combine first 3 ingredients in a small bowl; rub mixture over chicken.

Place a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add chicken; cook 6 minutes on each side or until done.  Remove chicken from pan, and keep warm.

Add oil to pan.  Stir in tomatillos and jalapeno pepper (or salsa).  Cook, stirring constantly, 3 minutes or until tender and saucy.  Place a chicken breast half on each of 4 plates.  Spoon sauce evenly over chicken.  Garnish with lime wedges, if desired.

Yield: 4 servings.

Coconut-Lime Rice

Yes, it is as good as it sounds.

1 cup light coconut milk
1 cup water
1/4 tsp salt
1 cup long-grain rice
2 Tbsp chopped fresh cilantro
1 tsp grated lime rind

Combine the first 4 ingredients in a medium saucepan.  Bring to a boil; cover, reduce heat, and simmer 10 minutes.  Keep pan covered, and remove from heat.  Let stand 5 minutes or until liquid is absorbed.  (I just placed the 4 ingredients in a rice cooker, and it worked great.)  Uncover; stir in cilantro and lime rind.  Fluff with a fork, and serve immediately.

Chicken Noodle Soup

In large pot combine:
1 10 oz can chicken
6 cups chicken broth
1/2 tsp. season all
1/2 tbsp. salt
pepper to taste
1/2 cup chopped celery
1/2 cup chopped carrots
can add choppeed onions

Bring to boil. Then add:
1/2 lb wide egg noodles, precooked

To make creamy:
Add 1/4 cup cornstarch to 1/2 cup cold water, then add to soup
Serves 6

Taco Soup

In a big pot, bring to boil;
2 chicken breasts, shredded (can use canned chicken too)
5 1/2 cups water and chicken broth
1 beef bullion cube
1 chicken bullion cube
1 can corn
1 can pinto or black beans
1 can Mexican flavored chopped tomatoes
1 can sliced olives
1 can diced green chilis
2 green onions, chopped
2 Tbsp lime juice
1 tsp cumin
1 tsp chili powder
1 tsp garlic
1/2 tsp crushed red peppers

Serve over tortilla chips with cheese and sour cream.

Chicken Lettuce Wraps

I found this recipe on Food.com.  We just love the lettuce wraps at P.F. Changs, and this one tasted just like them.  

Special Sauce

¼ cup sugar

½ cup water

2 Tbsp soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/8 tsp sesame oil

Hot Mustard Sauce

1 Tbsp hot mustard

2 tsp water

1-2 tsp garlic and red chile paste

Chicken Filling

3 Tbsp oil

2 boneless skinless chicken breasts

1 cup water chestnuts

2/3 cup mushroom

3 Tbsp chopped onions

1 tsp minced garlic

4-5 leaves iceberg lettuce

Stir Fry Sauce

2 Tbsp soy sauce

2 Tbsp brown sugar

½ tsp rice wine vinegar

Optional Toppings:

Chinese rice noodles

Grated carrot

Bean sprouts

Fresh herbs

Green onions

Crushed peanuts

Directions:

Make the special sauce by dissolving the sugar in water in a small bowl.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.  Mix well and refrigerate this sauce until you’re ready to serve.

Combine the hot mustard with the water and set this aside as well.  Eventually everyone can add their desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan.  Saute chicken breasts for 4-5 minutes per side or done.  Remove chicken from the pan and cool.  Keep oil in the pan, keep hot. 

As chicken cools, mince water chestnuts and mushrooms to about the size of small peas.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When the chicken is cool, mince it as the mushrooms and water chestnuts are.  With the pan still on high heat, add another Tbsp of vegetable oil.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.  Add the stir fry sauce to the pan and sauté the mixture for a couple minutes.

Serve chicken mix in the lettuce “cups” with or without the optional toppings of your choice and a drizzle of special sauce (as spicy as you like, using the mustard and chili sauce).

Buffalo Chicken Dip

2 (10oz) cans chunk chicken, drained
2 (8oz) packages cream cheese, softened
1 cup ranch dressing
1/2 cup pepper sauce (more or less for desired heat)
1 1/2 cups shredded cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and heat till hot and bubbly. Sprinkle the remaining cheese over the top. Serve with celery sticks and tortilla chips or crackers.

Mandarin Spinach Salad

2 Tbsp white wine vinegar
3 Tbsp honey
1 tsp mustard
1/2 tsp celery salt
1/2 tsp paprika
1/4 cup olive oil
4 cups spinach
1 15 oz can mandarin oranges, drained
1 bunch green onions, diced

Combine first 6 ingredients. Pour over spinach. Top with oranges and onions.

Marinated Lemon Pepper Chicken

3 tsp lemon pepper
2 tsp garlic powder
4 Tbsp olive oil
6 frozen boneless skinless chicken breasts

Add all ingredients to a gallon ziploc bag. Soak bag in a sink of hot water until thawed. Discard marinade and place chicken in skillet. Cook on Med-Hi heat until sides are golden brown and chicken is cooked through.

Serve over rice or noodles.

Easy Spaghetti Sauce

1 6oz can tomato paste
1 8oz can tomato sauce
1 14oz can petite diced tomatoes
1 1/2 tsp minced garlic
1 tsp oregano
1 tsp basil
1/2 tsp salt
1/4 tsp black pepper

Directions
Combine paste, sauce and tomatoes in a saucepan. Add spices and bring to a simmer.