We started with spiritual thoughts on visiting teaching and on "a house of order." Then, we had a great time making tile necklaces, and learning about coupon-ing, meal planning, and chore charts
Thursday, January 26, 2012
Winter Date Night
1. Macey's has a free cooking class two or three nights a week, and you get free food too!
2. Go to an apartment complex's hot tub, Glenwood, Raintree, and The Riv have all been good.
3. Reserve a racquetball or indoor tennis court at BYU by calling the RB (you will need your own equipment).
4. BYU has many museums that are all free, the MOA and the Bean museum are the best.
5. Nickel City (Nickel Cade) is really fun, it costs 2.50 to get in, and all of the games are between 1 and 7 nickels.
Baked Potato Soup
INGREDIENTS
1 Small Onion Diced
5-6 Strips of Bacon, Cooked and Crumbled
1/2 Cup Flour
5 1/2 Cups Chicken Broth
1 Teaspoon Parsley
Salt and Pepper to taste
5 Small/Medium Potatoes, Peeled and Cubed
2 Cup Heavy Whipping Cream
1 Cup Sour Cream
4oz. (1/2 of a bag) Shredded Cheddar Cheese
INSTRUCTIONS
In stock pot, dice Onions and sautee in some butter (or in left over bacon grease). When onions are soft/transparent, add Flour, Bacon, and Broth. Stir with whisk consistently and bring to a boil. Continue stirring mixture until it is thick and bubbly. Add Parsley, Salt, Pepper, Potatoes and Heavy Whipping Cream. Boil for 20 minutes or until potatoes are fork tender, stirring FREQUENTLY! (The potatoes tend to stick to the bottom of your pan if you don't!). When potatoes are tender turn heat off and stir in Sour Cream and Cheddar Cheese!
*This meal is GREAT left over and only takes ONE pot! I love it. Also, if you are a little short on Heavy Whipping Cream you can use some milk in it's place, which will make your soup a little thinner!
1 Small Onion Diced
5-6 Strips of Bacon, Cooked and Crumbled
1/2 Cup Flour
5 1/2 Cups Chicken Broth
1 Teaspoon Parsley
Salt and Pepper to taste
5 Small/Medium Potatoes, Peeled and Cubed
2 Cup Heavy Whipping Cream
1 Cup Sour Cream
4oz. (1/2 of a bag) Shredded Cheddar Cheese
INSTRUCTIONS
In stock pot, dice Onions and sautee in some butter (or in left over bacon grease). When onions are soft/transparent, add Flour, Bacon, and Broth. Stir with whisk consistently and bring to a boil. Continue stirring mixture until it is thick and bubbly. Add Parsley, Salt, Pepper, Potatoes and Heavy Whipping Cream. Boil for 20 minutes or until potatoes are fork tender, stirring FREQUENTLY! (The potatoes tend to stick to the bottom of your pan if you don't!). When potatoes are tender turn heat off and stir in Sour Cream and Cheddar Cheese!
*This meal is GREAT left over and only takes ONE pot! I love it. Also, if you are a little short on Heavy Whipping Cream you can use some milk in it's place, which will make your soup a little thinner!
Lasagna Soup
Ingredients:
1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups egg noodles
2 cups shredded mozzarella cheese
Directions:
In a large pan, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt into cooked meat mixture. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender.
Optional: Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.
Bread Recipe
Marla
8th Ward
INGREDIENTS:
2 1/2 cups of lukewarm water
5 tbsp oil
3 tbsp sugar
1 tbsp salt
2 tbsp yeast
6 cups flour
DIRECTIONS:
Dissolve sugar, salt, oil and water in a big bowl. Once it's completely dissolved add the yeast and stir. Add 3 cups of flour and keep stirring until is completely incorporated. Stir in the remaining flour and beat for about 5 minutes. Cover the dough and leave it rise in a warm place. After 10-15 minutes take a knife and insert it into the dough 3 or 4 times. Cover the dough once again and let it rise other 10-15 minutes and insert the knife 3 to 4 times. Cover the dough one more time and let it rise 10-15 minutes more. Take half of the dough and make a loaf with it and put it on greased cookie sheet, make small cuts on top to make it look pretty :D make the same with the other half and cover them and let them rise for 15 minutes more. Meanwhile preheat the oven to 375F. Finally bake for about 22 minutes or until golden brown.
You may need more flour, the dough is supposed to be smooth and not sticky.
Enjoy!
8th Ward
INGREDIENTS:
2 1/2 cups of lukewarm water
5 tbsp oil
3 tbsp sugar
1 tbsp salt
2 tbsp yeast
6 cups flour
DIRECTIONS:
Dissolve sugar, salt, oil and water in a big bowl. Once it's completely dissolved add the yeast and stir. Add 3 cups of flour and keep stirring until is completely incorporated. Stir in the remaining flour and beat for about 5 minutes. Cover the dough and leave it rise in a warm place. After 10-15 minutes take a knife and insert it into the dough 3 or 4 times. Cover the dough once again and let it rise other 10-15 minutes and insert the knife 3 to 4 times. Cover the dough one more time and let it rise 10-15 minutes more. Take half of the dough and make a loaf with it and put it on greased cookie sheet, make small cuts on top to make it look pretty :D make the same with the other half and cover them and let them rise for 15 minutes more. Meanwhile preheat the oven to 375F. Finally bake for about 22 minutes or until golden brown.
You may need more flour, the dough is supposed to be smooth and not sticky.
Enjoy!
Southwest Chicken Soup
Emily S
8th Ward
Preheat oven to 400.
3-4 Sweet Potatoes, peeled and cubed
3-4 yams, peeled and cubed
5 Tbsp red wine vinegar
3 Tbsp dried oregano
2 Tbsp chili powder
2 Tbsp cayenne pepper (I usually do 2 tsp. because people don't like spicy at my house)
2 cans (small) Salsa Casera, Ranchero or Picante sauce
1 can tomato sauce
4 cartons chicken broth
Bring these ingredients to a boil while you prepare the rest of the ingredients
4 chicken breasts, season with lemon juice and a lot of Johnny's Seasoning salt (3-4 Tbsp). Bake in the preheated oven for 30-40 minutes on a baking stone. If don't have a stone, you can saute in a pan before the next step. Cut into bite-sized pieces.
1 large onion, peeled and chopped fine
2 red bell peppers, diced
Saute in 2 Tbsp olive oil on high heat until they are flecked with a little bit of black.
Add chicken, sauteed onions and bell peppers to soup.
1 large bunch of cilantro, chopped fin
1 Large can of Mexican hominy
Add to soup and simmer for 30-45 minutes.
Serve with cheese on the bottom, then soup, sour cream, squeezed lime, and tortilla chips.
8th Ward
Preheat oven to 400.
3-4 Sweet Potatoes, peeled and cubed
3-4 yams, peeled and cubed
5 Tbsp red wine vinegar
3 Tbsp dried oregano
2 Tbsp chili powder
2 Tbsp cayenne pepper (I usually do 2 tsp. because people don't like spicy at my house)
2 cans (small) Salsa Casera, Ranchero or Picante sauce
1 can tomato sauce
4 cartons chicken broth
Bring these ingredients to a boil while you prepare the rest of the ingredients
4 chicken breasts, season with lemon juice and a lot of Johnny's Seasoning salt (3-4 Tbsp). Bake in the preheated oven for 30-40 minutes on a baking stone. If don't have a stone, you can saute in a pan before the next step. Cut into bite-sized pieces.
1 large onion, peeled and chopped fine
2 red bell peppers, diced
Saute in 2 Tbsp olive oil on high heat until they are flecked with a little bit of black.
Add chicken, sauteed onions and bell peppers to soup.
1 large bunch of cilantro, chopped fin
1 Large can of Mexican hominy
Add to soup and simmer for 30-45 minutes.
Serve with cheese on the bottom, then soup, sour cream, squeezed lime, and tortilla chips.
Butternut Squash Soup
Aimee C
8th Ward
INGREDIENTS
1 butternut squash
1 onion
3 cloves garlic
3TBS. butter
3TBS. Whole wheat flour
2C Milk
pinch of nutmeg
1/2 C extra Sharp cheddar cheese (or whatever kind you like)
INSTRUCTIONS
Peel and cut butternut squash into cubes. Roast in 375 degree oven for 35-40 minutes. (ROAST: put on sheet pan. Drizzle with Olive oil, salt, pepper, pinch of nutmeg) After roasting, mash with potato masher. Saute onion and garlic. Melt butter in different pan, add in flour, mix. Add milk and pinch of nutmeg. Add salt and pepper to taste( I like a lot of pepper) After sauce thickens a bit-add mashed up butternut squash. Let simmer for a few minutes. Put in blender or use emulsion blender to mix. Enjoy!
8th Ward
INGREDIENTS
1 butternut squash
1 onion
3 cloves garlic
3TBS. butter
3TBS. Whole wheat flour
2C Milk
pinch of nutmeg
1/2 C extra Sharp cheddar cheese (or whatever kind you like)
INSTRUCTIONS
Peel and cut butternut squash into cubes. Roast in 375 degree oven for 35-40 minutes. (ROAST: put on sheet pan. Drizzle with Olive oil, salt, pepper, pinch of nutmeg) After roasting, mash with potato masher. Saute onion and garlic. Melt butter in different pan, add in flour, mix. Add milk and pinch of nutmeg. Add salt and pepper to taste( I like a lot of pepper) After sauce thickens a bit-add mashed up butternut squash. Let simmer for a few minutes. Put in blender or use emulsion blender to mix. Enjoy!
Chicken Tortilla Soup
Lindsay Hansen
8th Ward
In a Large Stock Pot:
1 large onion, chopped (use a sweet white onion like a Walla Walla)
1 clove garlic, minced
Saute the onion and garlic in 2 Tablespoons olive oil
Add:
6 Cups Chicken Broth (1-48oz. can)
2 10oz. cans Diced Tomatoes with Green Chiles
½ Cup Cilantro, chopped (one handful)
2 Cups Frozen Super Sweet white Corn
2 - 15oz. can Black Beans, drained and rinsed
2 Cups cooked boneless skinless Chicken Breast or 2 cups of shredded Rotisserie Chicken
1 Bay Leaf (remove before serving)
1 Tablespoon Cumin
1 teaspoon Chili Powder
Juice of 1 Lime
Salt and pepper to taste
Garnish with shredded Monterey Jack Cheese, sliced Avocado, Sour Cream, a sprig of cilantro, and fried corn tortilla strips.
8th Ward
In a Large Stock Pot:
1 large onion, chopped (use a sweet white onion like a Walla Walla)
1 clove garlic, minced
Saute the onion and garlic in 2 Tablespoons olive oil
Add:
6 Cups Chicken Broth (1-48oz. can)
2 10oz. cans Diced Tomatoes with Green Chiles
½ Cup Cilantro, chopped (one handful)
2 Cups Frozen Super Sweet white Corn
2 - 15oz. can Black Beans, drained and rinsed
2 Cups cooked boneless skinless Chicken Breast or 2 cups of shredded Rotisserie Chicken
1 Bay Leaf (remove before serving)
1 Tablespoon Cumin
1 teaspoon Chili Powder
Juice of 1 Lime
Salt and pepper to taste
Garnish with shredded Monterey Jack Cheese, sliced Avocado, Sour Cream, a sprig of cilantro, and fried corn tortilla strips.
Chicken Noodle Soup
Jessica Robinson
8th Ward
INGREDIENTS
6Tbsp chicken bullion base
3 x 10 oz. packages frozen mixed vegetables
2 x 10 oz. cans diced chicken (1 1/2 lbs. precooked cut up chicken)
6 oz. dry egg noodles
INSTRUCTIONS
Dissolve 6 Tbsp chicken bullion base in 2 1/2 quarts of water in a soup pot. Add 3-10 oz. packages frozen mixed vegetables, 2-10 oz. cans diced chicken (or 1 1/2 lbs. precooked cut up chicken) and 6 oz. dry egg noodles. Bring to a boil, simmer 5-10 minutes. Makes 4 quarts finished soup. (I added a can of cream of chicken soup, as well, just to make it a little creamy.)
8th Ward
INGREDIENTS
6Tbsp chicken bullion base
3 x 10 oz. packages frozen mixed vegetables
2 x 10 oz. cans diced chicken (1 1/2 lbs. precooked cut up chicken)
6 oz. dry egg noodles
INSTRUCTIONS
Dissolve 6 Tbsp chicken bullion base in 2 1/2 quarts of water in a soup pot. Add 3-10 oz. packages frozen mixed vegetables, 2-10 oz. cans diced chicken (or 1 1/2 lbs. precooked cut up chicken) and 6 oz. dry egg noodles. Bring to a boil, simmer 5-10 minutes. Makes 4 quarts finished soup. (I added a can of cream of chicken soup, as well, just to make it a little creamy.)
Greek Chicken and Rice Soup
Alice Hansen
BYU 1st Ward
INGREDIENTS
3 chicken breasts
10 cups cold water
1 tbsp salt
2 leeks, cleaned and quartered
2 carrots, peeled and quartered
2 bay leaves
2 tbsp extra-virgin olive oil
1 medium onion, diced
2/3 cup arborio rice (regular rice works too)
2 cloves garlic
1/2 cup fresh lemon juice
2 large eggs
1 tsp freshly ground pepper
INSTRUCTIONS
In a 6 to 8-quart stockpot, combine the chicken, water, and 1 tablespoon of salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add one of the leeks, one of the carrots and bay leaves. Continue to simmer with the chicken until the chicken is thoroughly cooked, and you have a stock — about 45 minutes to one hour.
Meanwhile, dice the remaining quartered leek, carrot and garlic. Heat the oil in a large skillet over medium-high heat. Add the onion, leek, garlic and carrot and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
Remove chicken from the broth, and allow meat to cool. Shred the meat when cool enough to handle. Strain the broth.
Return the broth to high heat, add the rice and sautéed veggies and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
In a medium sized bowl, beat the lemon juice, eggs, and pepper. Temper the egg and lemon mixture: Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of hot broth into the egg mixture. Pour the broth and egg mixture back into the pot. The egg and lemon will make the soup creamier and a lighter yellow color. Salt to taste.
BYU 1st Ward
INGREDIENTS
3 chicken breasts
10 cups cold water
1 tbsp salt
2 leeks, cleaned and quartered
2 carrots, peeled and quartered
2 bay leaves
2 tbsp extra-virgin olive oil
1 medium onion, diced
2/3 cup arborio rice (regular rice works too)
2 cloves garlic
1/2 cup fresh lemon juice
2 large eggs
1 tsp freshly ground pepper
INSTRUCTIONS
In a 6 to 8-quart stockpot, combine the chicken, water, and 1 tablespoon of salt. Bring to a boil over medium-high heat; immediately reduce the heat to a very low simmer, and skim the foam from the surface. Add one of the leeks, one of the carrots and bay leaves. Continue to simmer with the chicken until the chicken is thoroughly cooked, and you have a stock — about 45 minutes to one hour.
Meanwhile, dice the remaining quartered leek, carrot and garlic. Heat the oil in a large skillet over medium-high heat. Add the onion, leek, garlic and carrot and cook, stirring, until translucent, about 6 minutes. Remove from the heat and set aside.
Remove chicken from the broth, and allow meat to cool. Shred the meat when cool enough to handle. Strain the broth.
Return the broth to high heat, add the rice and sautéed veggies and bring to a boil. Reduce the heat and simmer until the rice is almost cooked through, about 20 minutes. Add the chicken and reduce the broth to a low simmer.
In a medium sized bowl, beat the lemon juice, eggs, and pepper. Temper the egg and lemon mixture: Ladle 2 cups of hot broth into a measuring cup with a pourable spout. While whisking, slowly pour the 2 cups of hot broth into the egg mixture. Pour the broth and egg mixture back into the pot. The egg and lemon will make the soup creamier and a lighter yellow color. Salt to taste.
Slow-Cooked White Chili
INGREDIENTS
3/4pound skinless, boneless chicken breast halves - cubed
1medium onion, chopped
1garlic clove, minced
1tablespoon vegetable oil
1 1/2cups water
1(15 ounce) can white kidney or cannelini beans, rinsed and drained
1(15 ounce) can garbanzo beans, rinsed and drained
1(11 ounce) can whole kernel corn, drained
1(4 ounce) can chopped green chilies
1teaspoon chicken bouillon granules
1teaspoon ground cumin
INSTRUCTIONS
1.In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
3/4pound skinless, boneless chicken breast halves - cubed
1medium onion, chopped
1garlic clove, minced
1tablespoon vegetable oil
1 1/2cups water
1(15 ounce) can white kidney or cannelini beans, rinsed and drained
1(15 ounce) can garbanzo beans, rinsed and drained
1(11 ounce) can whole kernel corn, drained
1(4 ounce) can chopped green chilies
1teaspoon chicken bouillon granules
1teaspoon ground cumin
INSTRUCTIONS
1.In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
Broccoli Cheese Soup
This is the BEST soup I've ever made, and pretty dang easy. It comes from one of my favorite cooking blogs, "Mel's Kitchen Cafe."
-Desta Parkinson
4th Ward
From: http://www.melskitchencafe.com/
Broccoli Cheese Soup
Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.
*Serves 4
INGREDIENTS:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
DIRECTIONS:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
-Desta Parkinson
4th Ward
From: http://www.melskitchencafe.com/
Broccoli Cheese Soup
Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.
*Serves 4
INGREDIENTS:
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli
DIRECTIONS:
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.
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