The best sourdough bread

I have tried a few different sourdough bread recipes and I have finally found the perfect recipe. This recipe makes a lovely soft (but not gooey) bread. 

Click here for the recipe. 

Potato Leek Soup

We love this soup! My kids really like it and I am glad because it is really good for them. Leeks are full of folate, manganese, vitamin K & more. Now for this recipe, you will need a wand blender (aka immersion blender or stick blender). You could try it with a regular blender or food processor but I would imagine that it could be a more difficult process. So here is the recipe:

3 leeks

4 Tbsp butter (or 2 Tbsp butter & 2 Tbsp olive oil)

4 medium potatoes

6 cups chicken or turkey stock (homemade is best)

thyme (fresh: a few sprigs tied together. Dry: 1-2 teaspoons)

salt

pepper

1 cup sour cream or creme fraiche

Directions: Clean and chop leeks then sautée in butter & oil until soft. Add stock and bring to a boil. Add potatoes, thyme, salt & pepper and cook until potatoes are tender. Let it cool a bit. If you're using fresh thyme, remove the thyme. Using the wand blender, purée the soup. Add sour cream & blend once more until mixed in & a bit frothy. 

Tip: I make chicken stock whenever I cook a chicken, then I keep the stock in yogurt containers in the freezer. For this recipe, I use 2 yogurt containers. I try to remember to take out the frozen stock ahead of time, but if I forget, that's okay, this recipe can be made using frozen stock. It'll just take longer to bring to a boil. 

Pumpkin Chocolate Chip Squares

These squares are fantastic! I've made them twice in the last week. Get the recipe here.

Three Cheese Campfire Potatoes

I want to try this:

Three Cheese Campfire Potatoes
(taste of home recipe)

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup bacon pieces (usually in a jar or bag near salad dressing)
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

In a double thick heavy-duty foil (about 18 in. square), slice up butter. Add chopped potatoes, onion, salt, and pepper.
Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon and cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.


Taken from facebook

Corn Bread

I need to try this corn bread recipe:

Ingredients
1 1/2 cups corn meal
2 cup flour
1/2 cup sugar
4 teaspoon baking powder
3 teaspoon baking soda
11/2 teaspoon salt
2 cup sour cream
2 1/2 cups milk
2 egg
4 Tablespoons oil

 Mix all together. Pour in greased 9x13 pan. Bake at 425 for 15-18 minutes. Serve with butter and honey.

SWEET POTATO CASSEROLE

Canadian Thanksgiving is in a week, so I thought I'd share a yummy way to prepare Sweet potatoes for the Holidays.
(Double it if you have many people coming for the Holidays)

1 lb.sweet potatoes, peeled and cut into 1/2" cubes
2 tbsps. sugar
2 eggs
1/2 cup milk
1 tsp. vanilla

Preheat over to 400.
Place potatoes in the top of a double boiler over boiling water. Cover and steam for 10 minutes until soft. Drain and mash.
Combine potatoes and the other 4 ingredients in a bowl. Season to taste with salt and a pinch of pepper.
Mix well and pour into a greased pan.

Topping:

1/4 cup brown sugar
2 tbsps. flour
1/2 cup chopped pecans
1 tbsp. melted butter

Combine the topping ingredients in a bowl and spread on top of the first mixture.

Bake for 30 minutes or until brown.

Enjoy!!

Ginger Orange Chicken

I haven't made this one yet, but I have tasted it and I had to ask for the recipe.

2 lbs        Chicken

2 Tbsp.    Grated fresh ginger

1              Orange: squeezed juice

3 Tbsp    vegetable oil

1/4 cup    mustard

2/3 Cup   honey

1/3 Cup   soy sauce

Preheat oven to 400F

Place chickens into backing dish

Combine ginger, orange juice, vegetable oil, mustard, honey and soy sauce in small bowl. Mix well. Pour over chicken

Bake 50min or until brown   

Serve over rice

Slow Cooker Pulled Pork

This is what is in my slow cooker right now :)

Pork Roast
1/2 cup Apple Cider Vinegar
1/2 cup Ketchup
1/4 cup Molasses (Fancy)
1/4 cup Water
3 Tbsp Mustard (dijon or yellow)
1 Tbsp Worcestershire Sauce
1 tsp Pepper

Place the roast in the slow cooker.
In a bowl, mix all of the other ingredients and pour it over the roast in the slow cooker.
Cook on high for about 5 hours or on low for 9 to 10 hours.
Once cooked through, skim any fat from the surface of the juice.
Shred the pork with 2 forks and stir well.

Serve on hamburger or kaiser buns.

I'll serve up some coleslaw, corn, chips and pickles with this dish.

Peanut Butter Chocolate Cake

Another new recipe that I tried from the Budget Suppers cookbook. It was really good!

2 1/4 cups flour

11/2 cups sugar

1/3 cup cocoa

1 1/2 tsp baking soda

1/2 tsp salt

1 1/2 cup water

1/2 cup vegetable oil

4 1/2 tsp vinegar

1 1/2 tsp vanilla

Peanut Butter Batter:

4 oz cream cheese (1/2 package)

1/4 cup peanut butter

1/3 cup sugar (or icing sugar)

1 egg

1/8 tsp salt

1/2 cup semisweet chocolate chips

*optional* 1/2 cup pecans

*optional* 1 Tbsp sugar

Combine first 5 ingredients together (dry ingredients) in a large bowl. 

Stir in next 4 ingredients (wet ingredients) and mix well.

Pour into a greased baking pan (13x9).

In a bowl, beat the first 5 ingredients of the peanut butter batter together. 

Stir in chocolate chips.

Drop by tablespoonfuls in cake batter.

Cut through the cake batter with a knife to swirl the peanut butter mix.

Sprinkle top with pecans and 1 Tbsp of sugar.

Bake at 350 for 30 to 35 minutes. Cool before cutting.

Chicken Veggie Casserole

I've really been enjoying my cookbook called Taste of Home's Budget Suppers lately. It is full of easy and inexpensive recipes. I tried this new recipe yesterday.

1 can cream of chicken soup
1/2 cup milk
1/4 tsp thyme (or summer savory or basil)
1/4 tsp salt
1/4 tsp pepper
2 cups cooked Chicken or Turkey (I always have some on hand in the freezer, just thaw before)
1 can corn (or 1 cup from frozen)
2 cups green beans (can or frozen)
2 cups potatoes, chopped and cooked
*optional* 1 package stove top dressing

Mix the soup, milk and spices in a large bowl.
Add in the chicken and vegetables.
Pour the mixture into a greased baking dish.
Prepare the stove top dressing as directed on the box and add to the top of the dish.
Bake uncovered until heated through (about 20 minutes) at 400.