New Year New Blog

Happy NEW Year! Time for some changes. For the past few years the focus of this blog has been learning how to use food storage and pantry items in a delicious way. I have learned a lot. But by no means do I only cook out of my food storage and so I am rethinking my blog a little. I have a ridiculous amount of recipes that I have vowed to try. They are overflowing out of my recipe cabinet. My New Year's resolution is to streamline my recipe cabinet. Keep what works -- Throw out what doesn't. So I am adding a few elements to my blog.

1. Once a week I will still share a pantry friendly meal. After all the blog is called Pantry Eats.
2. Once a week I will share a new recipe that I have tried from my "to do" recipe list.
3. Twice a month I will share a seasonal recipe. I am a big believer in seasonal eating. 

So here is to happy eating. Enjoy these links for recipes you may have missed.

Our most viewed recipe for 2011. banana and cherry jello pops

What we were making a year ago: Sugar Free Raspberry Soda

Honey Bees and Recipes

Do you store honey in your pantry -- I am talking more than that bear shaped honey jar. Well you should. Honey is amazing. It can be stored forever and it is so healthy and useful for so many things.

There is a trend to buy local honey or harvest your own honey sweeping through Utah where I live. Can you buy local honey where you live? At my Southern Utah magazine this month we did a story on honey and beekeeping. I am a little fascinated with beekeepers. I wish I was brave enough and had enough time to start such a cool hobby. But my favorite part of the story is the recipes submitted by Southern Utah cooks.

I test ran a couple of them and can't wait to try the rest. I loved the swope bread which is basically the easiest bread ever and relies on staple pantry items. My kids are addicted to the EASY granola recipe submitted by beekeepers and the honey cinnamon butter is seriously sabotaging my diet.

Go, honey lovers, go take a look at these delicious recipes.

http://www.aliveutah.com/content/honey-trends-and-recipes

I am including the honey butter recipe from my SIL and amazing food blogger http://eatthehughesfoodblogspot.com


Honey Cinnamon Butter

1 cup unsalted butter (2 sticks) VERY softened.
1/3 Cup sweetened condensed milk - chilled in the fridge
1 tsp honey
1 tsp cinnamon to taste
Directions:
In a mixer or with a hand mixer whip the softened butter until smooth and creamy. Add in remaining ingredients one by one. Whip mixture on high speed scraping down sides until it is all incorporated.
Refrigerate until ready to use. Remove to allow it to soften approx. an hour before you need it.. dependant upon the temperature in your kitchen. The texture of this butter with the condensed milk does allow it to spread even when chilled, however for the best creamy and smooth Texas Roadhouse effect allow it to soften before use.
Serve with fresh hot rolls.

Taco Salad

This was one of my favorites growing up. And yet I can't tell you how many times I call my Mom every year to get this recipe from her. I keep losing it. So, although you may have this recipe I need to keep it somewhere safe. Like on a foodblog. Plus it is just plain delicious. I used to love it and now my kids love it too.

A few tips -- unless you are going to eat it right away, wait to add the frito chips and lettuce until right before eating.

1 lb cooked and well seasoned ground hamburger -- room temperature
1 can drained kidney beans.
1 to 1 1/2 Cups cubed cheddar cheese
1 cucumber peeled and cubed
2 tomatoes chopped
1 can olives drained
3 green onions  sliced.
3/4 cup salsa
2 Tb french dressing or catsup
1 bag frito lays
2 cups shredded lettuce

Combine all ingredients. Make sure your hamburger is not too hot or it will melt your cheese and wilt your cucumbers. Toss Gently. Serve immediately.

If you want to add the lettuce on top or on the bottom -- instead of in the taco salad -- you will be able to save leftovers.

Yum! Maybe it will be one of your new faves.

Gramps' Granny Apple Pie

Now this is how the grandpas in my family would make an apple pie. Doesn't everything taste better when cooked in an iron skillet or dutch oven? Ok the grandpas did not make this pie. I did, in honor of all the guys in my family who are seduced by anything made in cast iron. I actually saw the idea on television while watching the food show Amusement Park Eats. At Dollywood they make this 25 pound apple pie in a huge deep dish cast iron skillet. Oh yes. This pie girl had to make pie in a cast iron skillet.

After all I have a huge box of granny smith apples in my pantry right now. Now usually I use 3 different varieties of apples in my pie. So I was worried. But it turned out delicious. This pie was a little smaller but it was more deep dish and just the right size that I didn't feel too guilty when I ate half the pie myself. I still used a 10 inch pie crust.

I also liked how the crust turned out. It was really flaky. I will share the recipe I used. As always I am in search of the perfect pie crust. I will reuse this recipe. Of course I may keep looking. The perfect pie crust is my holy grail.

The Pie Crust

1 1/4 cups all purpose flour

1/4 tsp salt

1/3 cup butter flavored shortening (cold)

3 to 4 Tb of cold water

Heat oven to 375 degrees farenheit.

In a mixing bowl or mixer combine flour or salt. Cut in shortening until consistency of small peas or cormeal. Sprinkle 1 Tb of cold water and mix gently. Add more water until moistened. You should be able to form into a ball. It should not be overly moist. I keep mine just moist enough to roll out and hold together. Dip ball in flour and roll out on lightly floured service. Roll about 12 to 14 inches in diameter. Roll from center out towards edges. 

Place pie dough in a lightly greased 8 inch cast iron skillet. Trim and tuck edges under (This is not a fancy pie)

 

The Apple Pie

8 to 10 cups of granny smith apples peeled and sliced

1/2 cup of sugar (you can use a little less if you are doing the crumb topping and you like a tarter pie.)

1 TB of lemon juice

1/2 tsp of cinnamon

1/4 tsp of nutmeg

1 Tb of Flour.

Toss sliced apples in lemon juice. Add other ingredients and toss to coat apples. Mound apples in pie crust. Remember they shrink -- so you want to make sure that your pie crust is overly full.

Crumb Topping

1/2 cup all purpose flour

1/2 cup brown sugar

2 Tb margarine or butter

Combine flour and brown sugar. Cut in butter or margarine until mixture resembles coarse crumbs.

Top pie with crumb topping. Place iron skillet on a cookie sheet.

Bake 45 to 55 minutes or until juices are bubbling and top is browned. If pie crust starts to burn cover edges with foil.

Let cool slightly and serve warm (or cold for breakfast). Yum.

Crumb topping

Cherry Whole Grain Pancakes

Please forgive me, I have been away for awhile. I mean who really wants to cook in the summer? And so I bring you something so easy it almost can't be counted as cooking.

This is really too simple to be a recipe. It's more like a review and a great idea. I am all about making your own pancake mix from scratch. But sometimes I am also about stocking up on a good premade pancake mix. How I love thee Costco. On my last trip to Costco I spotted a couple of goodies that were destined to become partners in my kitchen one morning.

The Coach's Oats Multigrain pancake mix and Kirkland's Dried Cherries.

The multigrain mix is full of wholesome goodness. Oats, wheat flour, rye, barley, flaxseeds, and buckwheat. Healthy stuff and lots of it. My standard homemade mix does not have all these goodies. The best part is that the pancakes are still really tasty with a touch of sweetness.

The dried cherries were incredible and I have been eating them with almonds all week. The bag is almost gone. I always keep dried fruit in my pantry and I am really excited to have found these cherries to add to my regular pantry stock.

Well, I made the pancakes which require an egg and water and then folded in these cherries and topped with a few more cherries and some homemade apricot jam. So next time you are thinking of adding a little something to your pancakes try dried cherries or dried craisins or dried blueberries.

Soo yummy, straight from the pantry and well just a little gourmet. Doesn't cherry equal gourmet to you?

100 % Food Storage Buttermilk Cornbread

A while ago I bought powdered eggs and powdered margarine. Today I put them to good use. I made sweet moist cornbread and everything I used was from my pantry and food storage except for the water. And no I did not use one of those gross premixed grocery cornbread mixes. Those always turn out flat and tasteless. This was completely from scratch.

Even the hubby was a little shocked that the cornbread was straight from the pantry. The kids went back for thirds and I went back for seconds. All I can say is operation make cornbread from only nonperishable food storage items was a success.

I am actually really excited about trying the dehydrated margarine and eggs in all kinds of baking now. I suggest you get them. I also suggest you stock up on dehydrated buttermilk powder. I love this stuff. I never have buttermilk on hand and I love that I can add water to buttermilk powder and have instant buttermilk.

The Recipe
1/2 Cup Margarine Powder
Scant 1/2 Cup Sugar
2 TB of Buttermilk powder
5 TB whole egg powder
1 Cup flour
1 Cup Yellow Cornmeal
1 TB Baking powder
1/2 Tsp salt
1 1/2 Cups water plus 5 TB water


Mix all ingredients together in mixer. Pour into greased 8" square pan and bake at 375 degrees f. for about 30 minutes

Substitutions. If you want to make this with regular eggs -- substitute 2 eggs for egg powder and do not add 5 TB water.

Use real buttermilk. Add 1 cup buttermilk. Reduce water by 1 cup.

Chivetastic: Chive Recipes

When I was about 8 or 9 years old, I remember my Mom walking out to the deck and picking chives from the herb box that was still covered in snow. I was amazed how those bright green straws could poke up through the snow and thrive.


Now I am all grown up and I grow my own chives. Despite the cold temps and snow we had all through May my chives are abundant in my own garden. They are my first and hardiest harbingers of spring and growing season. Still, there are a lot of them. What do you do with that many chives. You certainly can't waste them. I have been searching the internet for something more creative than chives on baked potatoes. I have rounded up a few recipes for all you chive lovers. But first. One of my favorite ways to use chives.

Did you know the purple blooms are edible. They have a slightly milder chive taste and they are gorgeous and tasty crumbled over a salad. Serve over some spring greens like spinach, sorrel and watercress.

Or add chopped chives to melted butter and brush on grilled corn.

I always make a little garlic chive butter

Loving this lowfat creamy chive chicken recipe from Eating Well.
Sauteed Chicken Breasts with Creamy Chive Sauce

These baked chive fries are a big hit next to a grilled steak.
Chive Fries

I am going to give these chive recipes a try.

Lamb Chops with mustard and chives

Bacon and Chive Scones

DIY Onion Soup Mix

This week I am bringing you a couple DIY seasoning mixes. I know you all love your msg and your additives. But sometimes it's nice to know what your getting and it is even nicer to know that you don't have to run out of these things. You can do it yourself.

So let's start with that useful onion soup mix.

My favorite use for the Lipton onion soup mix is to mix it in with my hamburger meat when I am making burgers. I love having this DIY mix on hand for just that.

But it is also tasty as an additive to your swedish meatball recipe or in a crockpot roast.

So give this a try. Keep in mind that in order to do DIY mixes there are some basic food storage needs
I invested in a #10 can of dehydrated margarine and I am finding all kinds of uses for it. This recipe calls for dehydrated margarine. I found some at Wal-Mart but it is available at most food storage stores online.

Onion Soup Mix (From the Mix-A-Meal cookbook)
combine
 2/3 Cup dehydrated chopped onions
1/2 Cup beef bullion
1/2 Cup dehydrated margarine/butter
2 TB cornstarch
2 Tsp onion powder
2 tsp parsley flakes

Mix well and store in a quart jar. Use in any dry onion soup recipe.

Easy Coconut Rice

Sometimes I steal borrow things from my Sister -in-law. Last week it was a book. She had it -- I needed to read it. This time I may have "borrowed" her coconut rice recipe and adapted it. You can find her original at eathehughesfoodblogspot.com I try to always keep a can of coconut milk in my pantry. It's one of those things I restock as soon as I use it. Now I am not saying you need to bulk up on coconut milk unless you use it alot. But is an amazing thing to have in your pantry.

So this recipe combines this handy pantry extra and a pantry staple. Rice.  As a foodbuzz publisher sometimes I get the opportunity to taste test new food products. ( this is totally my favorite part of being a food blogger). I was recently sent the new Uncle Ben's whole grain white rice.

Yes I was intrigued. My main issue with rice is that the good stuff takes a really long time to cook. I rarely have the time for more than instant and I am a big fan of instant brown rice. But my family likes the white stuff and I love a long grain rice. So I was pretty excited to give this new rice a try. It is not instant but it cooks pretty quickly and it is a long grain rice. So while it does not have that nutty flavor I love in a brown rice, it has some definite good qualities.

I decided to give the rice a try with my SIL's coconut rice recipe. I really liked it. My family was a little put off by the coconut creaminess in their rice. But hey they have coconut issues. So I don't think their opinion really counts here. If you like a coconut rice this is a quick and easy version that makes a nice side dish to a Mexican, Carribean or Thai meal.


For 4 Servings


1 4.4 oz box of whole grain white rice

2/3 Cup of coconut milk

2/3 cup of water

1 tsp sugar

pinch salt

Directions.

2. Put the coconut milk, water sugar and salt in saucepan, stir until the sugar is dissolved and the liquid is well blended.

3. Add the rice and bring to a boil. Cover tightly and reduce the heat to its lowest setting. Simmer for 10-12 minutes.

4. The rice is done when the grains are soft enough to crush between your thumb and forefinger. 5. Turn off the heat and let stand covered for 5 minutes or until most of the water is absorbed. Stir and serve

Bacon Chayote Saute

What? How do bacon and chayotes have anything to do with a blog devoted to pantry or food storage cooking. Well hold on and I will tell you.

I pretty much like to believe that I live the real life version of Food Network's Chopped. I have to make awesome food from what I get. A couple times a month I order a veggie/fruit basket from a food co-op. For $15 I get an amazing amount of produce. But it is always a surprise. Especially when I get things like chayotes (which I have never cooked or eaten before.) I am a big believer in eating seasonal produce.

So this week I got 6 chayotes. They look like this.

And I got a care package from Foodbuzz and Tostitos offering some new dip seasonings to try. Now I do actually store powdered dip seasonings. I think of them as emergency seasoning or easy solutions for impromptu parties at my house that require delicious dip. I do have issues with some of these dip starters. I hate MSG and so I rarely buy the Hidden Valley seasonings. I was pretty excited to discover that the new Tostitos dip starters have no MSG. And the Golden Onion flavor sounded different.

Well back to the Chopped episode of my life. I decided to come up with a recipe using Chayotes and the Golden Onion dip starter from Tostitos. And some bacon (in case I hated the chayote flavor)

Turns out I love chayotes. They are like the most exotic squash ever, being that they combine a little cucumber, green apple and squash in one. Sounds weird but they are tasty raw in a salad and they absorb flavors well when sauteed to a just crisp/tender stage. I absolutely love this delicious side dish that I came up with.

This post was entered in the Denny's and Foodbuzz baconalia contest.

Bacon Chayote Saute

2 Chayote peeled, pitted and chopped.
2 Tb of margarine or butter
1/2 onion diced.
2 slices of bacon chopped
1/2 green pepper chopped
1/2 bag of Tostitos golden onion dip mix (or other dip mix flavor)

Heat butter or margarine in saute pan. Add onion, bacon and green pepper to pan and cook until onions are tender.

Toss chopped chayote with dip mix and add to saute pan. Cook and stir occasionally until chayote is tender crisp.

Serve immediately

Peach Almond Praline Pie

It's almost too late for this recipe. So I am rushing my pie creation to you as fast as I can. Hopefully, peach season has not completely left. It is obvious from my blog that I am a pie girl. I will always choose pie over cake. Which is one of the reasons I love Fall. I love to bake pie.

Well, the peaches were on their way out. They had been sitting on the counter too long and so it was time for peach pie. But then it hit me -- almonds and peaches make a beautiful couple. Imagine how tasty pralined almonds would taste on the top of my peach pie, peeking out of a crispy sugar shimmered lattice pie crust. Be still my peach pie loving heart, those pralined almonds were delicious.

How to make a peach pralined pie.

2  pie crusts. I use a crust from my bulk pie crust recipe. 
8 -10 large ripe peaches, peeled and sliced.
juice of 1 lemon
1 1/2 TB cornstarch
4 Tb sugar
1/2 tsp ground cinnamon
1 tsp vanilla.

Praline Almonds.
1 cup raw almonds, chopped coarsely
1/2 Cup sugar
2 Tb butter
1/2 tsp vanilla

In a heavy 10 inch skilletcombine nuts, sugar and butter and vanilla. Cook over medium -high heat shaking skillet occasionally, till sugar begins to melt. Do not stir. Reduce heat to low and cook till sugar is golden brown, stir occasionally. Remove from heat and allow to cool.

Preheat oven to 425 degrees farenheit.

To Peel Peaches: Scald peaches in boiling water for 30 seconds to a minute. Plunge into ice cold water. Skin will slide right off.

Pit halve and cut each peach half into four pieces. Place in a large bowl and squeeze lemon juice and vanilla over them.

Combine sugar, cinnamon and cornstarch. Toss gently with the peaches. Let stand for 15 minutes.

Prepare pie crust by rolling out each crust to a 10 inch circle. Line a greased pie pan with one crust. Cut other crust into 1 inch strips.

Fill with peach filling. Top with almond praline.

Use strips to create a lattice top pie cover. You may weave over and under. I am lazy and just lay one layer on top of the next. Brush pie crust with beaen egg. Sprinkle with cinnamon and sugar.

Place pie on a rimmed baking sheet and place in oven. Bake for 20 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes until crust is browned and juices are bubbling. 

Cool on a wire rack to room temperature and serve with something white and creamy, whip cream or vanilla ice cream.


Place peach slices in a large bowl

Oreo Nutella Cream Pie

This pie is ridiculous good (much better than the lame photo makes it look) and it is the simplest pie to make. Chunks of oreos, nutella and a frozen ice cream like pie make this one of my new favorite go to recipes. It does require a little preplanning because it requires freeze time but other that that it is so simple to make.

The new Oreo cookies n' cream pudding is delicious (I swear they did not pay me to say this) I frequently stock up on pudding for my pantry and I was really excited when I saw the oreo pudding calling to me from the grocery shelf. I made some slight changes to their ice cream shoppe pie recipe.OK so I just added some Nutella but
I thought it was genius.

Ingredients
1 Oreo premade pie shell (or make your own)
2 4.2 oz cartons of Oreo instant pudding
1/4 cup of Nutella
1- 8 oz tub of whipped topping
1 1/4 Cup cold milk

Carefully spread half the Nutella on the bottom of the Oreo pie crust.
Top with 1/2 the cool whip.
Freeze 10 minutes.
Meanwhile, beat milk and pudding mixes for 2 minutes. Stir in remaining whipped topping.
Spread filling over pie that has been freezing.
Return pie to freezer for 4 hours or until firm.
Remove pie from freezer 15 minutes before serving. Randomly spread remaining Nutella on top.

Philly Roast Beef Subs

I love a good Philly Cheese Steak sandwich. (I used to live in PA.) I also love a quick dinner solution. Which is how the Philly Roast Beef Sub was born in my house last week.

There are a couple of reasons I store extra meat in my food storage. I have been in dire times before and I know its a good idea to have a back up food plan. But I also love the convenience canned roast beef brings me on a late soccer game night. Of course, nobody needs to eat that roast beef straight out of the can. Just look at the tasy beautiful thing you can do with roast beef with just a few spices and ingenuity. Now this roast beef comes from my home canned quarts. You can learn all about how to can your own roast beef here. Feel free to use store bought canned roast beef or leftovers. It's all good.

I also used a green pepper and onion from my garden. It is my goal to eat something from my garden everyday during harvest season. I can't think of a more lovely way to use a green pepper.

I did get the seasoning (I slightly altered ) from the meat from a recipe for Philly Steak sandwich from user Swizzlesticks on allrecipes.com

The Philly Roast Sandwich

1 quart of roast beef, shredded. I would say that it turned out to be about 3 cups.

1/2 tsp salt

1/2 tsp black pepper

1.2 tsp chili powder

1/2 tsp onion sal

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp basil or 1 tsp fres basil

1 onion sliced

1 green pepper, julienned

1/2 cup mushrooms (otional)

Slices of swiss or provolone cheese

4 Hoagie rolls.

1. Mix beef and spices together in a large microwavable bowl. Heat in microwave for 2 minutes.

2. Heat a Tb of oil in a skillet and saute onion, green pepper and mushrooms until tender.

3. Divide meat between rolls and top with onions and ppers. Top with cheese.

4. Place on cookie sheet and broil until cheese is melted. I leave my rolls open so the cheese melts and toasts and the bun gets a little crispy.

Retro Saucy Pork Chops

I feel so retro everytime I make these pork chops. I almost feel as if June Cleaver from "Leave it to Beaver" is going to walk into my kitchen.  I imagine her and every June Cleaverish or "Blast from the Past" mom cooking these pork chops for her family. But that does not stop me from baking these moist saucy chops up for Sunday dinner. They are easy and I promise you have these ingredients on hand. So despite the fact that I feel extremely old fashioned when I make these tasty chops they are in my big black book of recipes because we all clean our plates on saucy pork chop night, especially the picky 5-year-old.

Don't miss the $40 CSN Stores giveaway http://pantryeats.blogspot.com/2010/08/get-in-kitchen-40-csn-giveaway.html

SAUCY PORK CHOPS
5 to 6 pork chops. I have used both bone-in and boneless.
1 can cream of chicken soup
1/2 yellow onion sliced thinly
3 Tb catsup
2 tsp of worchestire sauce
olive oil
salt and pepper.

Heat 1 TB olive oil in saute or fry pan.  Season chops with salt and pepper and brown both sides in heated pan.

Mix soup, onion, catsup and worchestire.

Place pork chops in casserole dish and top with sauce.

Bake for 45 minutes.

Nutella Challenge: Raspberry Nutella Quesadillas

Chocolate and raspberry, hands down or hands to mouth, one of my favorite flavor combos. These decadent, sticky and completely easy dessert quesadillas are my entry into the Nutella challenge for August. I had to join the Nutella challenge hosted by one of my fave bloggers bell'allimento. So every month I will be posting a Nutella recipe/creation.

Now you may be wondering, what does Nutella have to do with a blog dedicated to pantry and food storage cooking. What?! you don't ALWAYS have Nutella in your pantry. As my sister would point out I have a few weird food storage staples and they are marinated artichoke hearts and Nutella. We buy it in bulk at Costco. It comes in a two pack with bigger containers and it costs a lot less. So, for me Nutella is a food food storage staple and it is one of the best ways to store one of the important food groups: chocolate. So without further ado I bring you one of the easiest desserts ever.

Now I made my quesadillas with a quesadilla grill. It was a gift and I have discovered it is one of my favorite kitchen appliances, thank you to my SIL. You can make these quesadillas in a warm nonstick pan on the stove also.

The Recipe:
Each quesadilla will make about 6 wedges.

2 flour tortillas per quesadilla. I used the smaller flour tortillas.
1 TB Nutella per quesadilla.
1/2 pint raspberries per quesadilla. ( You can also use sliced strawberries)

Spread tortilla with Nutella within 1 inch of edges. ( It will bubble out).
Place halved raspberries on top of Nutella. Top with second tortilla and place on heated quesadilla grill or in heated pan. If you use a pan make sure you press down on the tortilla.

Toast until golden on each side and juices bubble from edges.

Remove from pan. Allow to cool a couple of minutes and slice into wedges.

HEAVEN!

Baked Bunuelos A.K.A Cheese Puffs

RECIPE UPDATE: Flour added to recipe. Everything is correct now.
I loved these little Spanish cheese puffs. They make a tangy dinner bread that is very simple to make. However, it was a split vote in my house. Two of my kids did not love them. I think it was the undertone of Dijon mustard. However, I like the recipe because it is very pantry friendly. Plus they are pretty cute, those little buneulos.

This recipe comes from Spanish Food and Cooking by Pepita Aris

1/4 Cup butter diced
1/4 tsp salt
1 Cup water
1 Cup flour
2 whole eggs plus 1 yolk
1/2 tsp Dijon mustard
1/2 tsp cayenne pepper
1/2 Cup grated manchego or cheddar cheese.

Preheat the oven to 425 degrees farenheit. Place butter and salt in a pan and add the water. Bring to a boil.

Add flour quickly to boiling liquid and stir immediately.

Beat mixture vigorously with a wooden spoon until it forms a  thick paste that binds together and leaves the sides of the pan. Remove from the heat.

Gradually beat in the eggs and yolk into the mixture, then add the mustard, cayenne pepper and cheese. Place teaspoonfuls onto a nonstick or parchment lined baking sheet. Bake 10 minutes.

Reduce temperature to 350 and cook for a further 15 minutes until golden brown.

Banana Split Homemade Ice Cream

I have been neglecting this blog. But that is only because I was busy making ice cream for my Alive! Utah Taste section this month. If I had time I would make ice cream every day with my new ice cream maker. It is so much fun. The banana split ice cream I came up with for this article seriously tastes just like a banana split, which just happens to be my favorite way to eat ice cream. This recipe is so simple to make. Check out that recipe and nutella ice cream and Grandma's homemade vanilla at this link this month. http://aliveutah.com/taste

Yes I realize I am still cheating but I have some awesome posts for you later this week.

Chard Pesto

This recipe is just one more reason to love Swiss chard. Pesto is an obsession with me. One of my favorite pestos for sandwiches is spinach pesto so it didn't take me long to wonder how a Swiss chard pesto would turn out. Of course it is yummy. I know that all you chard growers out there have copious amounts of chard. I know you are thinking how can I use up this overflowing bounty. Pesto my fellow chard growers, PESTO!
And pesto can be frozen in tablespoon portions in an ice cube tray and then placed in a freezer bag for use all year.

First I need to give chard its moment in the sun. If you do not grow this stuff you should. It has a longer growing season than spinach, and is slower to bolt. It can withstand the warm weather. It is bursting with nutrients and it is as versatile as spinach in recipes. In some cases, more so. It is not as tender as spinach but it holds up better to steaming and can be stuffed beautifully. OK enough already, you get the point I love chard. Just don't overdo it in you garden because it will overwhelm you.

This pesto has a lemony tang that I just love smeared onto a piece of heavy bread. Top it with tomatoes and you have the perfect summer sandwich.

Pesto Chard
2 Cups lightly packed chard, torn and ribs removed
1/4 cup toasted walnuts
2 tsp fresh lemon zest.
2 Tb fresh lemon juice or 1/2 lemon
1/4 to 1/3 Cup olive oil
1/8 to 1/4 tsp salt
1/8 tsp pepper
1/3 Cup fresh shredded parmesan cheese

Process chard, walnuts, lemon zest and lemon juice until paste starts to form. Gradually add oil and blend until creamy.

Stir in parmesan cheese and salt and pepper.

Freeze in ice cube trays for individual portions or store in the refrigerator for up to a week.

Chicken and Cheese Stuffed Shells

Daily Special Challenge

Pasta is a staple in my menus and my foodstorage. However, I do not believe that pasta only comes in one shape and therefore I keep different pastas on hand in my pantry. Manicotti and Jumbo Shells are two of my favorites. They have so many storage possibilites and stuffed they are delicious.

So, I am going to give you three ways to make these. First. the no boil method which happens to be my favorite, Second, the make ahead directions which can be frozen until ready to use. Oh the possibilities. Finally the standard boil version.

The No-Cook Method (my favorite)

1 Carton of Jumbo Shells (uncooked)

 1 3/4 Cups part skim ricotta ( did you know you can make your own. Will be experimenting with this soon.)

2 Cups shredded mozarella

1/4 Cup grated parmesan cheese. (the canned stuff stores for a little while)

2 TB fresh parsley or 2 tsp dried

1/2 tsp salt

1/4 tsp ground pepper

1 can or 1 cup of chicken (drained)

3 cups (26 oz. jar) of spaghetti sauce

1 cup water.

Stir together cheeses, chicken, parsley, salt and pepper. Spoon into uncooked Jumbo shells.

For sauce heat sauce and water to boiling.

Cover bottom of casserole dish with a layer of sauce.

Add a layer of stuffed shells, and cover with more sauce.

Add another layer of shells, Cover with remaining sauce. Sprinkle with additional parmesan cheese.

Cover. and bake at 400 for 35 minutes.

Make Ahead Freezer Directions.

We often do not eat a whole box of stuffed shells, so this recipe works for when you want to make some and freeze the rest for later. Hello instant, impressive Italian meal. OK, almost instant.

The only difference with the ingredients is that you omit the water from the sauce and you do not heat the spaghetti sauce. Boil box of jumbo shells in salted water for 10 minutes or until al dente. Drain in colander. Fill shells with filling. Place in a freezer safe container and layer with sauce, shells, sauce, shells, sauce.

Cover with a plastic wrap or other lid and freeze up to 2 months.

To bake, heat oven to 350 degrees and  bake for 2 hours if frozen or 40 to 50 minutes if defrosted.

Standard Method.

Boil jumbo shells, stuff with filling and layer shells and sauce in casserole. Cover and bake at 350 degrees for 35 minutes until hot and bubbly.

Low Fat Refried Bean Wraps

I always have a few cans of refried beans stashed away. They are a great protein source, side dish and if you buy the lowfat version, healthy. I love the nonfat lime chile refried beans but my new favorite is black bean refried beans. I love black beans and I will choose them over pintos or kidneys any day. I also have a favorite recipe for those cans of refried beans. I am still looking for more good ways to use refried beans in recipes. They are a pantry staple. And please don't tell me about the famous refried bean pie. I have heard it is delicious. I am just not brave enough to try it yet and I really am a big fan of fruit pies. So I don't really want to try refried bean pie. On the other hand, I love these roll-ups. I have used them for years as an appetizer for potlucks. I always get requests for the recipe.

Last week I tried them with my new fave black bean refried beans and I ate the whole thing for lunch. It was a tasty low fat meal that was a nice change from my regular lunch diet of salads. You can adapt this recipe from one to six wraps.

I am going to give you the directions for one. It is an easy no-cook recipe that can easily be doubled or tripled.

Flour tortilla

2 TB non fat or low fat black bean refried beans or chile lime refried beans (heated)

2 TB Low fat or non fat sour cream

1-2 TB of salsa

2 tsp chopped olives
1 green onion

1 Tb of shredded cheese (optional)

Layer ingredients in order on top of tortilla. Spread each layer to within an inch of edge. Roll tightly and chill for at least 10 minutes.

For an appetizer roll tightly in plastic wrap and chill at least 1/2 hour. Remove and slice into 2 inch slices. Serve.