Pomegranate Avocado Dip

 

1 ripe avocado

1 tomato, chopped

1 teaspoon onion, finely chopped (I messed up in the picture and read it as 1 onion, so the picture has a full, large onion-heehee)

1/4 teaspoon ground coriander

1/2 teaspoon salt

1 Tablespoon lemon juice

1/2 teaspoon Accent seasoning mix (MSG)

1/8 teaspoon cayenne pepper

Seeds of 1 ripe pomegranate

Mix all ingredients together—add avocado last and just gently toss so it stays in pieces. Serve with Fritos Scoops or tortillas.

We got this recipe from Becky, I think it was an appetizer for Thanksgiving the first time we had it.

Seminary Sour Milk Banana (Double-Chocolate) Muffins

 I found this recipe online while looking for a muffin recipe to make for early morning seminary the next day with the sour milk and many bananas that both needed to be used. 

Dry ingredients:

2 cups (240 g) flour

1/2 c (100 g) sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Wet ingredients:

2 large eggs

1 cup buttermilk (or sour milk)

4 Tbsp butter (it calls for unsalted, but I don't ever have that, I just did a scant measure on the salt)

4 Tbsp oil

1 tsp vanilla

Preheat oven to 425

Whisk the dry ingredients and add wet to dry ingredients and combine, don't overmix. Gently fold in add-ins.

With medium scoop 1/4 cup batter into muffins and sprinkle with granulated sugar or strusel.

Bake at 425 for 5 minutes, then without opening turn down to 350 degrees and bake for 15-18 minutes or until done.

Banana muffins: add 2 mashed bananas and subtract 1/2 cup of milk; can add 1/2 cup toasted walnuts or pecans

Double chocolate muffins: replace 1/2 c flour with 1/2 cup cocoa powder and add 1 cup chocolate chips that have been tossed with 2 Tbs of dry ingredients before folding into the batter. Top with a few chocolate chips.

I made some gluten-free with some gluten-free flour and did both combinations and made double chocolate banana muffins and they were a hit. 

The original recipe (which I can't find again online) explained that baking at 425 first creates a higher rise (different from peaking from over-stirring). It's not a super-sweet muffin (even with the banana and chocolate) and the original recipe had a variety of savory mix-ins as well.  

Tex Mex Chicken and Zucchini Recipe; I made this with my abundant zucchini and fresh tomatoes. It was delicious. I added sriracha sauce to mine for some heat. Served it with quinoa. We also added diced avocadoes to the top. Delicious and easy

 

Tex Mex Chicken and Zucchini Recipe

Total Time 30minutes 

Servings: 6 servings

Author: Olena Osipov

Ingredients

·         1 lb boneless & skinless chicken breasts cut into 1" pieces

·         2 large zucchini diced

·         2 medium bell peppers chopped

·         1 medium onion finely chopped

·         3 large garlic cloves minced

·         1 cup corn frozen or fresh

·         1 tbsp oil for frying

·         14 oz can low sodium black beans drained & rinsed

·         14 oz can low sodium diced tomatoes not drained

·         1 tsp store bought or homemade taco seasoning

·         1 tbsp cumin divided

·         1 tsp salt

·         Ground black pepper to taste

·         1 cup Tex Mex or Colby Jack cheese shredded

·         1/2 cup green onions chopped

·         1/2 cup cilantro chopped

Instructions

1.                   Preheat large (12 inch) deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.

2.                   Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.

3.                   Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.

4.                   Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.

5.   Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.

Notes

·         Store: Refrigerate covered for up to 3 - 4 days. Do not freeze.

·         To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

·         Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.

·         Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.

·         Use very large skillet: This recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.

 

Optional Add-Ins and Variations

This chicken and zucchini recipe is very versatile and forgiving. Use what you have on hand. Here are a few ideas:

• Ground beef: Substitute lean ground beef or ground pork in place of chicken breasts. Saute ground meat until cooked through, breaking into small pieces. You can also drain extra fat, if you wish.
• For heat: Add chopped, not seeded jalapenos to taste.
• Fresh tomatoes: You can use fresh tomatoes instead of canned tomatoes in this Tex Mex chicken and zucchini. Chop them up and saute for 3-4 minutes after cooking bell peppers and chicken but before adding the zucchini.
• Can of diced green chiles: It will add nice extra Tex Mex flavor.
• Make it vegetarian: Just omit chicken, use meatless crumbles or diced tofu. No other changes to the recipe are necessary.

 

Roasted Fresh Tomato Soup I made this with tomatoes from my garden. I am letting the green tomatoes ripen in my kitchen now that we expect frost. Once they ripen I'll make this delicious soup again.

Roasted Fresh Tomato Soup

 

PREP TIME 10 minutes 

COOK TIME 30 minutes 

SERVINGS 6 servings

Ingredients

·         3 pounds fresh ripe tomatoes

·         4 cloves garlic peeled

·         ½ onion diced

·         ½ red bell pepper diced

·         2 tablespoons olive oil

·         salt & pepper to taste

·         ½ teaspoon dried basil

·         ½ teaspoon dried oregano

·         2 cups chicken broth

·         2 tablespoons fresh herbs basil/parsley/oregano

·         fresh basil & parsley for serving

·         ¼ cup parmesan cheese optional garnish

·         ½ cup heavy cream optional

Instructions

1.                  Preheat oven to 450°F.

2.                  Wash and cut tomatoes (cut in half for smaller apricot sized tomatoes, cut larger tomatoes into quarters or eighths).

3.                  Place tomatoes, garlic, onion, bell pepper, olive oil, salt, pepper and dried herbs on a large pan.

4.                  Roast 25 minutes, stirring after 15 minutes. Turn oven to broil and broil 3-4 minutes or until some of the tomatoes get a little bit of char color on them.

5.                  Bring chicken broth to a boil, add tomatoes, and fresh herbs. Using a hand blender, blend mixture until smooth and creamy. Add heavy cream if using.

6.                  Top with parmesan cheese, croutons or a drizzle of heavy cream. 

SLIDERS, or the next generation version of Mom's Barbecued Hamburgers

 Here is the recipe Mom used, it is in the Blackham Family Cookbook in the Traditional Holiday Dishes section because Mom used to make it for the 4th of July. I remember having these at a 4th of July barbecue in our backyard under the fruit trees.  Of course there was no actual barbecue in sight, we never had one. Mom got this recipe from Marlene Julian. I started making them mini hamburgers/sliders one year for the Bame 4th of July BBQ and fireworks. There was going to be other meat offerings (the Bames have a real barbecue) and we wanted something else, I remembered these from our Blackham family tradition, but with the other options a full-size hamburger would have been too much. Thus our new spin on the family tradition, our version of sliders was born.

1 1/2  lb hamburger

1 beaten egg

2 tablespoons onion, finely chopped (can use dehydrated onions)

3/4 cup bread crumbs

3/4 cup evaporated milk

1 1/2 teaspoon salt

1/8 teaspoon pepper

Sauce:

3 tablespoons vinegar

1 cup catsup

1/2 cup water

6 tablespoons chopped onion

1 bay leaf

1/2 teaspoon dry mustard.

Mix hamburger, form into patties and brown in a pan with hot oil. Mix sauce in a pot and simmer for 5 minutes. Remove bay leaf. Layer hamburger patties in the sauce and simmer for 30-60 min. There is a note that Cream of Mushroom soup may be used in place of the sauce, but I don't remember experiencing that option.

Here's what we do as an updated version: We mix the hamburger mix and then with 1 oz or so size scoop put them on a griddle and smash them to flatten with a flat glass cup, sometimes we use parchment paper between if it gets sticky and cook the mini burgers on both sides (I don't add oil).  Then I layer them in a crock pot with barbecue sauce (we usually have Sweet Baby Ray's on hand). We just use barbecue sauce we have on hand. Set the temperature on the crock pot to low if it will be a few hours until you eat or on high if it will be only an hour or so.

We love them with King's Hawaiian rolls, but you can make your own rolls or mini-hamburger buns or you can even cut up a hot dog bun into 2 or 3 pieces to be the bun for your mini-burgers. Serve with additional barbecue sauce and can add pickles and/or cheese.

We like to make them in a larger than needed batch and freeze the pre-cooked mini-hamburger patties for future use.

Miriam's Famous Fast-Rising Rolls & Variations

 2 pkg (2 Tablespoons) active dry yeast

1/2 cup warm water (115 degrees)

1/4 cup sugar

6 cups flour

1/2 cup nonfat dry milk 

1 Tablespoon salt

2 cups warm water

2 eggs, beaten

1/2 cup oil

Measure warm water in a volumetric container that will allow for yeast growth, mix in sugar and then add the yeast to soften. In a large bowl stir together flour, dry milk and salt. Make a well in the center and add the yeast mixture, 2 cups of warm water (can use to clean out the yeast mixture), eggs and salad oil in that order. Stir until well mixed, adding more flour if needed, to make soft dough. Cover. Allow to rise in warm place until double--about 2 hours (I warm the oven to 160 degrees while mixing and then turn it off and let it rise in there and it rises faster.) Turn out onto lightly floured board. Knead a few times to make dough easy to handle. Pinch off smooth round pieces about egg size; arrange 2 inches apart on buttered roll pan. cover lightly with a towel and let rise 20 min. Bake at 400 degrees for 10 minutes until golden brown. We like to smear a cold cube of butter over the top of the rolls right after you take them out. This dough also works well for:

Pani Po Po

Mix 1 can of coconut milk and 1 cup of sugar, can also use corn syrup for part or all of the sugar. We have also done it with haupia when we had some to make it thicker. Pour some of the coconut mixture on the bottom of the pan as you put them in the pan, then part way through baking pour the rest of it over the tops and let it sink in.

Cinnamon Rolls

Roll out the dough and spread with melted butter and mixture of sugar (can use brown sugar) and cinnamon, include chopped nuts and/or raisins if desired. Roll and slice (can use dental floss to slice), rise and bake the same. Frost with cream cheese frosting.

Pani Po Po Cinnamon Rolls

Combine the above recipes--minus the frosting for the cinnamon rolls.

Sourdough Relief Society Packets

 Sourdough Recipe packet

Beany Tortilla Soup

 This is an Een family classic, you can make it with ingredients completely from cans so it works to bring as a quick meal while you're traveling or camping or you can make it with leftover chicken, etc.

Serves 8

1 can refried beans (dehydrated refried beans)

1 can black beans (whatever beans we want, usually home-cooked)

1 can chicken broth (chicken base)

1 can corn (frozen corn)

3/4 c salsa (we use fresh or canned tomatoes and Hatch chilies)

1/2 c water

2 cups cheddar cheese, shredded

tortilla chips

In large saucepan combine first 6 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Crumble tortilla chips in a bowl, top with shredded cheese and ladle soup over. The recipe says to add cheese to the soup pot and then sprinkle some on top, but we prefer to put it all in the individual bowls.

Lemon Rolls (similar to cinnamon rolls)

 

Lemon Rolls

Sprinkle 2 tbl yeast over ½ cup warm water

Melit 1 cube butter, add 2 cups milk, warm.

In a mixing bowl mix together 2 eggs, ¾ cups sugar, 1 tbl salt, ½ tsp cardamon, 2 Tbl lemon zest.

Add milk and butter mixture and stir. If not too warm add yeast mixture, stir to blend.

Add 7 cups flour (all at once) mix gently (I use a kitchenaid with the paddle beater until it’s all mixed)

Cover with plastic wrap and let rise until double in size.

While dough is rising mix 5-6 Tbl lemon zest with 1 ½ cup sugar, rubbing it in until fully mixed.

I split the dough in half then make the rolls half at a time.

Sprinkle flour on counter or board, roll gently into a rectangle.

Spread 4-6 tbl soft butter on the dough then sprinkle ½ of the lemon zest sugar mixture, press it into the butter.

Roll and cut into ¾ inch to 1 inch slices. Place on greased cookie sheet with 1 inch rim. Repeat the steps with the other half of the dough and lemon sugar.

Cover with plastic wrap, Let rise until double

Bake at 350 approximately 17 minutes should be medium brown/golden brown.

While baking make the cream cheese icing

Mix 8 ounce cream cheese at room temperature with 4 tbl softened butter, add 3 tbl lemon juice and 2-3 cups powdered sugar.  Frost rolls immediately after removing from the oven.

Serve warm or refrigerate and serve at room temperature later.  I use Meyer lemons but you can use regular lemons too.

Vegetarian Black Bean Quinoa Burgers

 

Vegetarian Black Bean Quinoa Burgers

 

Ingredients:

2 (15 oz) cans black beans rinsed and strained

1 shallot, chopped

1 garlic clove, minced

1-2 tsp chili powder

1 tsp cumin

½ tsp smoked paprika

Salt and pepper to taste

Grated peel and juice of 1 lime

2 tsp hot sauce of choice

1 ¼ cup cooked quinoa

1 egg white

Gluten-free flour (as needed)

 

Instructions:

1.       Reserve ½ cup black beans, and set aside.

2.       Add the remaining beans, shallot, garlic, spices, grated lime peel, lime juice, and hot sauce into the bowl of a food processor fit with a steel blade.  Process until the mixture is the texture of a very chunky puree.

3.       Transfer mixture to a mixing bowl

4.       Add the remaining beans, cooked quinoa, and egg white, and stir together to form your ”dough”.  If the dough feels too sticky and isn’t holding together as you shape the patties, add some gluten-free flour  1 tbl at a time, until they are easier to shape (it will still be sticky)

5.        Shape mixture into 6 patties, and chill in the refrigerator for at least 1 hour, or longer if you have time.

6.       Preheat oven to 375. Line a baking sheet with tin foil or parchment paper. Transfer burgers to baking sheet.

7.       Bake 20-30 minutes, (carefully) flipping halfway through until both sides are browned.

8.       Let rest for 5 minutes then serve.

Chili-Lime Quinoa Black Bean Salad With Corn-great use for leftover quinoa.

 

Chili-Lime Quinoa Black Bean Salad With Corn

 

Tossed in a simple chili-lime vinaigrette this quinoa black bean salad is full of flavor and fresh vegetables. It’s the perfect summertime salad whether your serve it up at a backyard barbecue or as a weeknight dinner with your favorite grilled protein.

INGREDIENTS

Ingredients:

• 3/4 cups uncooked quinoa 
• 1 1/2 cup water (I used chicken broth for better flavor in the quinoa)
• 1 medium bell pepper, diced
• ½ medium red or yellow onion, diced
• 1 cup grape tomatoes, sliced or halved
• 1(15-ounce) canned black beans, drain and rinsed
• 1 cup loosely packed cilantro, stems removed and roughly chopped
• 1 cup frozen corn, thawed (may substitute canned corn or grilled corn off the cob)
• 1 medium avocado, cubed
• 1/2 cup crumbled feta or Cojita cheese, optional (omit for dairy-free and vegan)

For the vinaigrette:

• 1/3 cup avocado oil or olive oil
• 2 limes, juiced (about ¼ cup) 
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/2 teaspoon fine salt
• Pinch of cayenne (optional – add for more heat)

INSTRUCTIONS

1. Make the quinoa: first rinse 3/4 cup uncooked quinoa in fine mesh strainer under cold water. In a medium saucepan over high heat, bring 1 1/2 cups water and the quinoa to a boil. Reduce heat to low; cover with a lid and simmer for 10-15 minutes or until all water is absorbed. Remove from heat, let it sit for 5 minutes covered, then fluff with a fork. Set aside to cool. This step can be done a day or two in advance. 
2. Make the vinaigrette: In a small bowl or mason jar with cover, combine the lime juice, oil, cumin, chili powder, garlic powder and salt. Whisk or shake to combine well. Set aside. 
3. Make the salad: Once quinoa is cooled, in a large bowl combine the quinoa, bell pepper, onion, tomatoes, black beans, cilantro, corn, and avocado. Add the vinaigrette to the bowl and toss to coat. Add additional salt to taste. 
4. Garnish with additional cilantro and with lime wedges if desired.
5. Store leftovers in an airtight container in the refrigerator for up to 3-4 days