Easy Omelettes

This is just an easy quick way to do eggs. Its fun and tasty that I just...make.

Ingredients
- 4 Eggs
- 1/4 Bell Pepper
- Salt
- Pepper
-1tsp butter

Directions
-Heat a medium sauce pan on med heat
-Whisk eggs, salt and pepper together
-Finely dice bell pepper
-Melt butter, swirling around
-Add egg to pan
-As the eggs cook, frequently pull edges into the center....the key is to keep the egg moving.
-When the bottom is almost done but the top is still quite raw add the bell pepper
-Fold sides over and flip to cook top


This recipe worked well, much nicer in a large pan because you get a softer egg. The peppers should be sauteed first to remove some of the water. When they arnt then the egg gets lots of water afterwards.

Dutch Meatball Soup

This is the kind of soup my family has almost every Sunday and I've always really liked it. 

Ingredients:

2 tbsp meatloaf spices

1/2 cup bread crambs

1 pound hamburger

1 cup carrot

1 cup celery

1 cup onion

1 cup broccoli

knorr beef cubes (2)

2 pkg knorr veg mix

1 cup noodles

Instructions:

1) Fill a pan of water, put on stove to boil

2) Mix meatloaf spices and bread crumbs to hamburger. Put bowl in fridge

3) Cut up carrots, celery, onion, and broccoli. Put in boiling water.

4) Make meatballs from previous mixture and put into the pan

5) add knorr beef cubes and let simmer for 1 hour

6) 1/2 hour beofre serving add knorr veg mix and noodles

BLT Pasta Salad

    I've always liked pasta salads so I decided to make one. Overall it was a success, it tasted pretty good and my family liked it.





Ingredients:
1 (7 ounce) package rotini pasta noodles (cooked and drained)
8 slices bacon (cooked until crispy and crumbled)
1 cup mayonnaise (or salad dressing)
¼ cup lemon juice concentrate
2 teaspoons sugar
2 teaspoons chicken flavored instant bouillon
1 large tomato (seeded and chopped)
¼ cup green onions (sliced)
4 cups lettuce (thinly sliced)

Instructions:
Step 1: In a small bowl combine mayonnaise, lemon juice, chicken flavor instant bouillon, and sugar. Mix well until smooth.
Step 2: In a serving bowl add noodles, bacon, tomato, and green onions, Toss with dressing. Stir in lettuce right before serving.
(Makes 10 Servings)

Fall fun

Fruit Crisp

Ingredients:
- 4 cu coarsely chopped fruit
        (apple, pears etc.)
- 3 Tbsp sugar
- 2 Tbsp all-purpose flour
- 2 Tbsp lemon juice (omit for rhubarb)
- 1 tps ground cinnamon
Topping:
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1 tsp ground cinnamon
- 1/3 cup butter or magarine

Instructions:
1. Combine fruit, sugar and flour; mix well
2. Spoon mixtureinto a 2 quart (2L) baking dish
3. Sprinkle with lemon juice and cinnamon if using
4. Combine topping ingredients, cutting in butter until mixture resembles coarse crumbs
5. Sprinkle over fruit
6. Bake in preheated 350F oven for 40 min or until fruit is tender
    Let cool slightly before serving or serve at room temperature.

Soup!

INGREDIENTS

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1/2 cup of tomato sauce

• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced

• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)

• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

METHOD

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.

2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. 

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Garnish with chopped fresh cilantro.

dessert!

Cherry Cheese cake

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (8 or 9-inch) prepared graham cracker or baked pie crust
• 1 (21 oz.) can cherry pie filling, chilled

Instructions

• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
• POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.

Fall Fun!

Pumpkin Pie!

Ingredients

For the pastry

• sweet short crust pastry case (or a packet of ready made sweet short crust pastry with 40g/1½oz crushed pecans mixed in.)

For the filling

• 450 g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
• 2 large eggs plus 1 yolk (use the white for another dish)
• 3 oz/75g soft dark brown sugar
• 1 tsp ground cinnamon
• ½ level teaspoon freshly grated nutmeg
• ½ tsp ground allspice
• ½ tsp ground cloves
• ½ tsp ground ginger
• 10 fl oz/275 ml double cream
  
  
  
  
  

Preparation method

1. Pre-heat the oven to 180C/350F/Gas 4.
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep.
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water.
4. Then lightly whisk the eggs and extra yolk together in a large bowl.
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly.
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly.
7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre.
8. Remove the pie from the oven and place the tin on a wire cooling rack. Serve chilled (stored loosely covered in foil in the fridge) with some equally chilled créme fraïche, but warm or at room temperature would be fine.