Lemon Custard Bars

 

Lemon Custard Bars_0517_05

I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

Lemon Custard Bars_0517_02

Advertisements

Lasagna

lasagna_0417_04

I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.

Lasagna

8 oz lasagna (I’ve been using no boil)
1 lb hamburger (ground turkey)
32 oz spaghetti sauce
15 oz cottage cheese
12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape)
¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)

In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.

lasagna_0417_01lasagna_0417_02

Chicken Noodle Soup

chicken soup_0217_04

I created my own chicken noodle soup recipe on a whim one day. I wanted to create something that I knew exactly what’s in it. It wasn’t until after creating this recipe did I realize all the extra benefits I had put into it. Also since I made this up the measurements are mostly in grams since I enter my recipes into My Fitness Pal and want accurate weights.

My family has a history of Alzheimer’s/dementia and cancer. After my own health problems I have learned that tumeric is an all around great spice to have in your cupboard. It’s actually being studied for it’s benefits in slowing Alzheimer’s and possible prevention and treatment of cancers. Seriously, go search this! There are even pills so you don’t have to add it to every meal. And I chose to use rice noodles since my husband has a wheat sensitivity.

In general chicken noodle soup is believed to be good to eat when you have a cold, while this seems to be true, adding some of these other ingredients will make this a great thing to eat while you’re feeling great too. Rosemary is an antioxidant, carrots are good for beta carotene and fiber, chicken provides protein, the list goes on. Don’t just make this if you are feeling under the weather, make this to keep your body going strong. Give your body the nutrients it needs to fight off more than just the common cold.

Chicken Noodle Soup

2-4 chicken breasts, cooked and diced
2-3 lg carrots
200 g onion (white)
20 g fresh parsley
2 c vegetable broth (I use Saffron Road vegetable broth, so yummy!)
1 c water
150 g celery
4 oz rice noodles (or regular if you don’t have gluten issues), cook per package directions
3 lg garlic cloves
1 Tbsp coconut oil
2 tsp dried rosemary
1 tsp paprika
2 tsp ground tumeric

While chopping vegetables, put chicken breasts in a roaster with 1/2 cup vegetable broth and 1/4 cup lemon juice, 1/4 cup chicken bone stock and pepper. Bake at 400° for 20 minutes, check to make sure it’s cooked through.

In a stock pot, melt down coconut oil. Add garlic and onion. After a couple minutes start adding celery and carrots. Slowly add in vegetable broth to keep vegetables from sticking to the bottom of your pot. Continue cooking until vegetables are tender. Dice chicken and add to stock pot with remaining broth. Add spices and noodles, mix well. Add water and parsley, continue stirring and heat through.

chicken soup_0217_03

Add a little turmeric

eggs_0416_01

I have no idea if my thought of making eggs more yellow is even a thing that people care about, but I thought I would share this little tidbit. Now that I’m at home I’ve been making myself lunch. Most days (when I’m not eating a bag of chips (because we ran out)) I make myself scrambled egg with potato and onion. Sometimes I’ll even throw in a dried out Anaheim pepper from last year’s harvest for some extra extra heat.

This “recipe” has no measurements because, well I just dump stuff in and go. Keeps the excitement alive while making and eating the same thing everyday.

When I scramble up my egg I use some 2% milk (I read somewhere it’s better for you than skim, and I don’t think coconut milk would taste good with eggs). I also add in fresh ground pepper (go crazy!), turmeric root powder (makes everything yellow, and adds a little spice, oh and it’s good for you), a little cayenne (much less of this than turmeric), and feta cheese. Like I mentioned before some dried Anaheim pepper might find it’s way in there as well. I also chop up a small red potato and white onion.

There you have it! My fairly simple, takes about 20 minutes to make lunch.

Also for the photography I was trying some bounce flash off my ceiling. Need to keep practicing these photo skills!

Walnut Butter Cookies

waltnut butter cookies_cover

Since spring is still undecided if it should be freezing or warm, I figured it is a good day to bake some cookies. Yesterday I made Oatmeal A, B, C, which are delicious, but I decided it has been so long since I baked anything I would try another new recipe. I also have more time on my hands since I left my full time job to work on my photography business.

This recipe is from the Dining on a Dime cookbook. Also another huge plus of this recipe 6 ingredients! You read that right a whole 6 things. This recipe is egg-free if that is something you are looking for as well. I ran out of butter, so mine aren’t as buttery flavored as the title suggests.

Walnut Butter Cookies

1 c butter (I subbed out ½ cup of unsweetened applesauce)
4 Tbsp sugar (took this down from 6 Tbsp)
2 c flour
1 tsp vanilla
1 c walnuts (I chopped them, recipe doesn’t say to)
powdered sugar (I used maybe 2 Tbsp)

Cream butter and sugar together. Add flour, vanilla and nuts. Roll into walnut-sized balls (I used my small scooper and didn’t pack it full for each one) onto a greased cookie sheet and lightly flatten. Bake at 400° for 10 minutes. Remove from oven, place on waxed paper and sprinkle with or roll in powdered sugar. Makes 3 dozen. (I got 37 😛  probably could have leveled off the scoop to make it the even 36)

walnut butter cookies_0416_01

Rhubarb Bread

rhubarb bread_0615_02

On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.

The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?

Rhubarb Bread

⅔ c brown sugar
⅔ c unsweetened applesauce
2½ c flour
1 egg
1½ c diced rhubarb
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Topping
½ c sugar
1 Tbsp soft butter
1 Tbsp Cinnamon

Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.

rhubarb bread_0615_04

Chocolate Chip Banana Cake

chocolate chip banana cake_0515_02

So sorry I have been away for a while. I’ve been catching up on projects and making the same old stuff over and over again. I thought it was high time to try out a recipe that’s in the cookbook I’ve been typing up (from all sorts of sources).

This recipe was adapted from an almond flour gluten free recipe. Just replace the flours I used with 3 cups of almond flour. I used really ripe (pretty much blackened) bananas, so the flavor was off, and smells a bit rancid. So use a little bit fresher bananas. Apparently the baking process won’t help make old bananas taste better.

Chocolate Chip Banana Cake

2 c flour
¼ c almond flour
½ tsp sea salt
1 tsp baking soda
½ c unsweetened applesauce
3 large eggs
1 Tbsp vanilla extract
½ c dark chocolate chips
1 c (2-3) mashed very ripe bananas

Preheat oven to 350°. Grease 9-inch cake pan with coconut oil and dust with flour.

In a large bowl, combine the flours, salt and baking soda. In a medium bowl, whisk together the applesauce, eggs and vanilla extract. Stir the wet ingredients into the flour mixture until thoroughly combined. Fold in the chocolate and bananas. Scoop the batter into the prepared cake pan.

Bake for 35 to 45 minutes, until toothpick inserted in center comes out clean. Let the cake cool for 1 hour, then serve.

chocolate chip banana cake_0515_04

Mediterranean Tuna Casserole

tuna casserole_0215_02

If you want to go for something different tonight (or tomorrow) this is a great recipe featured in Taste of Home. I’m not a fan of fish, and really not a fan of tuna casserole. This dish makes the tuna hard to taste and gives a nice update to an old (and usually gross) classic.

Mediterranean Tuna Casserole

1½ c uncooked whole wheat penne pasta
2 cans (10 oz) white water packed tuna, drained
1 can (10¾ oz) condensed cream of mushroom soup, undiluted
1¼ c water-packed artichoke hearts, rinsed, drained and chopped
½ c sour cream
¼ c roasted sweet red peppers, drained and chopped (I oven roasted some red pepper)
3 Tbsp chopped onion
3 Tbsp sun-dried tomatoes, chopped
2 Tbsp Greek olives, chopped
1 Tbsp snipped fresh dill or 1 tsp dill weed
2 garlic cloves, minced
1 tsp grated lemon peel (or juice)
½ tsp crushed red pepper flakes
½ c dry bread crumbs (I used crushed Corn Flakes)
¼ c grated Parmesan cheese
½ tsp Italian seasoning

Cook pasta according to package directions.

Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, garlic, lemon and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.

In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake uncovered, at 350° for 25-30 minutes or until golden brown.

tuna casserole_0215_01

Oatmeal A, B, C

oatmeal abc_0115_04

From the family cookbook.
This one is from my late Grandma’s kitchen. It has ingredients you will recognize! I used my small spoon scoop thing for cookies to make these. It makes a wonderful little snack that way, keeping the cookie count up and the calorie count down.

Oatmeal A, B, C

½ c (1 stick) butter
½ c applesauce
1 tsp soda
1 tsp cinnamon
1 c firmly packed brown sugar
1 c sugar
1 tsp salt
¾ c chopped nuts (optional)
2 c quick oatmeal
c all purpose flour
1 c raisins
½ c mini chocolate chips
2 eggs

In large bowl cream sugar and butter until light and fluffy. Beat in eggs. Add flour, soda, cinnamon and salt. Mix well. Stir in remaining ingredients. Cover. Refrigerate until chilled or overnight. Preheat oven to 350°. Put a tablespoon of dough 2” apart on baking sheet. Bake 12-15 min. or until golden brown.

And voilà you have these awesome homemade oatmeal (and fruit), with chocolate 🙂 cookies!

oatmeal abc_0115_06

Pecan Tassies

pecan tassies_0514_004

Another recipe from the family cookbook. This one is from my aunt’s kitchen and will use a little cream cheese, your mini muffin tin, and of course those pecans that are just sitting around.

Pecan Tassies

1 (3 oz) pkg cream cheese
½ c butter
1 c sifted flour

Filling:
1 egg
¾ c brown sugar
1 tsp vanilla
1 Tbsp butter softened
Dash of salt
⅔ c pecans

Blend cream cheese and butter. Add flour. Chill 1 hr. form into small balls and shape into muffin pans. Beat together egg, brown sugar, 1 Tbsp butter, vanilla and salt until blended. Divide pecans among pastry-lined pans. Add egg mixture. Bake at 325° for about 25 min. or until filling is set.

pecan tassies_0514_001