July 9, 2016
8 servings time: 1-2 hours
for the crust:
- 1.25 c all-purpose flour
- 1/2 tsp salt
- 1/3 c finely chopped pecans
- 8 T chilled butter
- 2-3 T ice water
for the filling:
- 4 peaches (pitted and sliced into 1/2-inch thick slices)
- 1/2 c blueberries
- 1/4 c granulated sugar
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 1 T lemon juice
- lemon zest
for the crumb topping:
- 2/3 c all-purpose flour
- 1/2 c granulated sugar
- 1/2 tsp cinnamon
- 1/3 c coarsely chopped pecans
- 6 T chilled butter
- whipped cream (optional)
- for the crust: preheat oven to 375 degrees. mix together flour, salt and pecans in a bowl. cut in butter until it looks like large pebbles. mix in water and form into a ball. chill for 1/2 hours. roll out dough to approximately 1/4-inch and line 9″ pie pan. put in refrigerator while making filling and topping.
- for the filling: combine peaches, blueberries, sugar, cinnamon, and lemon juice in a bowl.
- for the crumb topping: mix together flour, sugar, cinnamon and pecans. cut in butter until the mixture looks like large pebbles.
- remove crust from refrigerator and add peach filling. sprinkle crumb topping on top of peaches. bake in a preheated 375 degree oven for 45-50 minutes. remove from oven and cool on a rack. serve warm with vanilla ice cream or whipped cream.
June 13, 2016
prep time: 15 minutes cook time: 1 hour total: 1 hour, 15 minutes
1.5 lbs extra lean ground beef (6 or 7 hamburger patties)
1/2 onion, diced
2 cloves garlic, minced
1 green pepper, diced
3 carrots, diced
1 c water
8 oz. tomato sauce
ketchup bbq sauce?
1/4 c worcestershire sauce
1 T brown sugar
1 T mustard
1/2 tsp garlic powder
1.5 tsp salt, or to taste
1/2 tsp ground black pepper
1/2 c water
cayenne pepper, to taste (optional)
- place ground beef (drain fat before adding onion) and onion in a large skillet. turn heat to medium and cook and stir the mixture constantly until the beef is browned and forms small crumbles, about 10 minutes.
- stir in garlic, green bell pepper, and carrots, cook and stir until softened, 2-3 minutes. add 1/2 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.
- mix in
ketchupbbq sauce, tomato sauce, worcestershire sauce, brown sugar, mustard, garlic powder, salt, and black pepper. add 1/2 cup water (if too dry) and return mixture to a simmer. reduce heat to low and simmer, stirring occasionally, until the liquid has evaporated and the mixture is thick, about 40 minutes.
- season with salt, black pepper, and cayenne pepper to taste.
June 2, 2016
prep time: 10 minutes cook time: 40-50 minutes total: 50-60 minutes servings: 4
1 head of cauliflower, cut into florets
1 medium onion, sliced
4 sprigs of thyme
4 garlic cloves, unpeeled
3 T olive oil
kosher salt and freshly ground black pepper
1/2 c grated parmesan cheese
- preheat oven to 425 degrees.
- toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil.
- season with salt and pepper.
- roast, tossing occasionally, until almost tender, 35-40 minutes.
- sprinkle with parmesan, toss to combine, and roast until cauliflower is tender, 5-10 minutes longer.
February 11, 2016
prep time: 15 minutes cook time: 15 minutes total: 30 minutes
yields 4-6 servings
1 lb dry noodles of choice, cooked and drained (linguine or angel hair)
1/4 c soy sauce
2 T rice vinegar
1.5 T brown sugar
1/2 T fresh ginger, grated
3 cloves garlic, minced
1/2 tsp chili paste of sriracha
3 T canola oil
1 T sesame oil
pepper, to taste
green onions, thinly sliced
green and/or red bell pepper
sliced meat (beef, pork, chicken) – marinate in soy sauce and pepper for at least a few minutes
- while noodles are cooking, combine soy sauce, rice vinegar, brown sugar, ginger, garlic, chili paste/sriracha, canola oil, sesame oil, and pepper in a small bowl and whisk until thoroughly combined.
- cook the optional toppings: add 1 T of oil to a pan and wait until oil is hot. then add vegetables or meat. add salt and pepper to season.
- remove pan from heat and add cooked noodles and sauce and toss until fully coated.
source – kroger mymagazine
January 24, 2016
prep time: 10 minutes cook time: 40 minutes total: 50 minutes
yields 6 servings
1 T olive oil
2 c chopped onion
1 c celery, chopped
3 cloves garlic, minced
1 c water
2 cans (14 oz each) chicken broth
1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c small shell pasta, uncooked
2 c fresh spinach
salt & pepper
grated parmesan cheese, for topping
- heat oil in large soup pot over medium heat.
- add onion & celery; cook for 7 minutes until tender, stirring often.
- add garlic, cooking for 1 minute & stirring often.
- pour in water, broth, tomatoes, & sauce.
- bring to a simmer and cook for about 20 minutes, stirring often.
- stir in uncooked pasta and cook for 8 minutes.
- add spinach, cooking for a couple of minutes, until leaves wilt and pasta is al dente.
- season with pepper and salt.
- serve topped with parmesan cheese.
source – kroger, mymagazine, january 2016