Feve Night!

I was craving the Feve this week, so tonight I made my own version of their Portobello Mushroom Sandwich and some Megan Fries. It was easy and delicious. I thought it would be a perfect addition to our blog. Happy memories, everyone!

Portobello Mushroom Sandwich

baby portobello mushrooms
olive oil, kosher salt, ground pepper
whole wheat slider buns (or kaiser rolls)
butter
chevre (goat cheese)
sun dried tomato pesto
mixed salad greens or spinach

1. Rub mushrooms with olive oil, sprinkle with salt and pepper. Bake in oven on a cookie sheet for about 10 minutes at 450, flipping them over once. Or you could grill them.
2. Butter slider buns and lightly toast.
3. Spread goat cheese and sun dried tomato pesto on bun, then add mushroom and greens.

Megan Fries

frozen french fries
Mrs. Dash original no-sodium seasoning

1. Cook french fries according to package.
2. Sprinkle liberally with Mrs. Dash and some salt.
 

Shiny Top (Apricot) Cobbler

I picked a ton of apricots at my boss' house this past week and have been enjoying finding ways to use them.  Here's one way that we have "suffered" through eating the sweet and tangy treats.  It is adapted from a recipe used at Schramm Farms and Orchards, I believe in PA.

FRUIT FILLING
5 cups fresh fruit (it is GREAT with peaches)
2 cups flour (I use white whole wheat, it's my new fav)
1/2 tsp salt
1 c sugar (original recipe calls for 1 1/2 c - way too sweet)
1 c milk
1/2 cup margarine or butter, softened
2 tsp baking powder
1 egg

TOPPING
1 c sugar (again, original calls for 1 1/2 - too sweet)
1/2 tsp salt
2 tbsp corn starch
1 1/2 c boiling water

INSTRUCTIONS
1 - Spread fruit in well greased 9 x 13 pan.
2 - In medium bowl mix the remaining ingredients for the filling (flour, salt, sugar, milk, margarine, baking powder, egg) and spread it over the fruit.
3 - In small bowl mix ingredients for the topping EXCEPT the water (sugar, salt, cornstarch) and sprinkle over the batter.  Then slowly pour the boiling water over batter.
4 - Bake for one hour at 350 degrees.

Late to the Lentils - Cranberry Lentil Salad

So, I am WAY late to the lentil thing and, honestly, haven't even tried this recipe yet (maybe Mrs. E and I can make it TOGETHER in a few weeks!) but it looks so good I just have to share.  It is from Weelicious.

Cranberry Lentil Salad (Makes 6 Servings)

1 Cup Lentils
1/2 Cup Dried Cranberries
1/4 Cup Parsley, chopped
1 Tsp Salt
1/2 Cup Walnuts, chopped
Juice of 1 Small Lemon
2 Tbsp Olive Oil

1. In a saucepan bring 4 cups of water and lentils to a boil.
2. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until tender.
3. Pour lentils into a strainer and rinse with cold water.
4. Fold all of the ingredients in a bowl and stir to combine.
5. Serve.

Parker's Split Pea Soup Recipe

Over the holidays my mom bought a honey-baked ham from the famous "Honeybaked Ham Company" for a holiday luncheon with my grandparents. I am not a fan of ham (mostly because I need to watch my sodium) so I didn't partake in it but everyone else that did raved about how yummy it was. Anyways, we had leftovers so we froze them and Nathan requested that I make a split pea soup with ham for him. I found this recipe online (it does not call for ham but I added some at the end) and it turned out to be sooooooo delicious!

Ingredients

• 1 cup chopped yellow onions
• 2 cloves garlic, minced
• 1/8 cup good olive oil
• 1/2 teaspoon dried oregano
• 1-1/2 teaspoons kosher salt (I only used 1/2 tsp because we don't like things too salty AND because of the addition of the ham).
• 1 teaspoon freshly ground black pepper
• 2 cups medium-diced carrots (3 to 4 carrots)
• 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
• 1 pound dried split green peas
• 8 cups chicken stock or water (I used 6 cups stock because I knew I would be adding the salty ham, and three cups of water because it seemed pretty thick once the lentils had cooked).
• Optional: 1 cup ham chopped into small squares.

Directions

In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Add Ham in the last 5 minutes of cooking. Taste for salt and pepper. Serve hot. 

http://www.foodnetwork.com/recipes/ina-garten/parkers-split-pea-soup-recipe/index.html

Chili

Hi!  I know that we already have a few chili recipes but I needed a place to store this recipe which I am unofficially dubbing the best chili.  It is the combination of two of my favorite recipes.  I am of the belief that you can't really ruin chili, so modify as you see fit.  Want it to be juicier?  Add more tomatoes and broth/beer.  Like it chunkier?  Add more veggies/meat and cut back on the liquids.  You gals get my drift and know how to cook... no lesson needed from me. 

Ingredients

• 2-3 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 2-3 cloves garlic , chopped
• 2 1/2 pounds extra lean ground meat (turkey or beef) – be sure it is lean
• 2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
• 4 tablespoons chili powder
• 2 tablespoons grill seasoning blend
• 1 tablespoon cumin
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon ground mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoons hot sauce, medium to extra-spicy
• 1 1/2 cups pinto beans (cooked or canned)
• 1 1/2 cups black beans (cooked or canned)
• 3 cups diced tomatoes or 1 (28 ounce) can roasted diced tomatoes , undrained
• 1 cup fat free chicken broth or  1/2 bottle beer (the alcohol cooks out)
• 1/2 cup smoky barbecue sauce
• 2 cups corn kernels, optional

Directions

1. Heat large stockpot over medium-high heat.
2. Add olive oil, then onion.  Cook until onion is fragrant.
3. Add garlic and ground meat.  Cook for about 5 minutes until it starts to brown.
4. Add the bell peppers, chili powder, grill seasoning, cumin, oregano, ground mustard, Worcestershire, and hot sauce.
5. Add the chicken broth or beer, tomatoes, pinto beans, black beans, barbeque sauce, and corn.
6. Simmer for at least 10 minutes and up to one hour. 

Baked Oatmeal

I know that oatmeal is a staple in many of the FF households, so hopefully this is a tasty addition to everyone's recipe box.  Addie is now eating more of the foods that we are but insisting to only eat them with her hands.  This is a bit of a dilemma when it comes to creamy oatmeal.  What is the solution?  Baked oatmeal, of course!  Brett and I can add a little milk to ours to make it creamier and Addie can eat it in little chunks.  

I found this recipe and have modified it slightly to reduce the sugar content (the first version was disgustingly sweet).  Additional modifications have made it dairy and soy free to accommodate Addie's food intolerances.  It is also a nice option for busy mornings because I can assemble and put it in the oven before I shower and by the time I am all ready for work it is ready to eat!

This makes enough for two or three mornings' breakfasts.  

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS:

2 c quick-cooking oats

1 c rolled oats

2 T brown sugar

2 t baking powder

1/2 t cinnamon

3/4 t salt

1/4 t ground ginger

3 T flax meal (I ground up flax seeds in my blender - easy)

1/4 c warm water

1 c rice milk (vanilla or plain)

1 t vanilla

1/4 c maple syrup (I think I used a little less than this)

1/4 c melted margarine (we use Earth Balance soy-free)

3/4 c frozen blueberries

1 peeled, chopped apple

DIRECTIONS:

1. Preheat the oven to 350 F.  Lightly oil or grease an 8" square baking pan. 
2. In a medium-large bowl, combine the quick-cooking oats, rolled oats, brown sugar, baking powder, cinnamon, salt and ginger. Set aside. 
3. In a small bowl, combine the flax meal with the warm water until the mixture is "goopy". Set aside. 
4. In another small mixing bowl, whisk together the almond milk, vanilla, maple syrup and melted margarine. Add this to the dry ingredients, followed by the flax mixture. Stir until just combined. 
5. Fold in the blueberries and apples until evenly distributed. 
6. Spread the mixture in the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center emerges clean. 
7. Cut into 8 squares and serve warm with milk.

Crockpot Beef Stroganoff

Prep Time: 15 Min.
Total Time: 8 Hrs 15 Min.
Makes: 8 servings

Ingredients:
2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (any other cream of soup will do)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Preparation:
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Notes: I added some garlic and halved both cream cheese and sour cream.