Recipe Sparks
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We have done a lot of different things to improve our overall health, one of these has been to create a healthier diet. That being said, we have also given ourselves the liberty to indulge on occasion, so some of the recipes you find here may have little regard for food pyramids, calories, or fat |
| and carbohydrate content. While we are not vegetarians, you will find that a couple of these recipes would fit in a vegetarian diet with only slight changes. Many of the recipes here are modifications of, or in some |
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cases a conglomeration of, other recipes. Some of the modifications are the result of ingredient availability, ease of preparation or simply taste preferences, so feel free to experiment a little yourself and add your own personal touches. |
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interests or emphasis. The reason we have chosen these cookbooks is because of their broad scope of food types, practical recipes, as well as helpful information contained within the pages of the cookbooks. |
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"The more you achieve, the more interest it should spark to go further, because there's so much - and I don't mean monetarily and I don't mean in society. |
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Recipe Quick Links |
Main Dishes
Desserts
Extras
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White Chicken Chili
We discovered this recipe in a newspaper while waiting for a flight in an airport. One of the things I like about this recipe is how simple and practical it is. As a matter of fact, if you use canned beans, the most difficult or time consuming part is most likely to be cutting up the chicken!
1 T oil
1 onion – chopped medium
2 cloves garlic – minced fine
1 pound boneless, skinless chicken cubed (approx. ¼”)
6 cups chicken broth
2 cans (15 oz.) white beans (Navy, Northern, or Cannelloni) (we like preparing
dried beans but suggest canned beans here for ease and simplicity)
2 cans (4 oz.) diced green chilies
1 tsp crushed, dried oregano leaves
½ tsp cumin
Dash of cayenne pepper (or substitute ¼ tsp white pepper)
Shredded Cheddar or Monterey Jack cheese
Fritos corn chips
1 medium tomato – diced
Chopped fresh cilantro
Heat oil over medium high heat in large sauce pan or Dutch oven. Add onion, garlic and chicken and cook, stirring constantly, until chicken is no longer pink. Add all remaining ingredients except cheese, corn chips, tomato and cilantro. Bring to a boil then reduce heat and simmer for at least 15 minutes (we like to simmer ours for an hour or more), stirring occasionally. |
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Black Bean and Rice Burritos
This is so simple I hesitate putting this in our list, but I recognize that what we take for granted someone else may never even have given any thought to, so here goes. This is a recipe that is very easy to go vegetarian by using vegetable broth and either avoiding the cheese and sour cream or using available alternatives.
1 pkg. your favorite flour tortillas
1 cup brown rice
1 tsp chicken, or beef instant bouillon granules or vegetable broth
½ tsp salt
¼ tsp cumin
¼ tsp white pepper
1 tsp dried chopped onion
½ T fresh chopped cilantro
1 can (15 oz) black beans (we prefer using dried beans but have suggested canned
beans in this recipe for ease and simplicity)
1 tomato – diced
Cheddar, Colby, or Monterey Jack cheese
Sour cream
Green Chili (see our recipe!)
| Add 2 cups water, bouillon granules (or 1 cup water and 1 can of vegetable broth), salt, cumin, white pepper, chopped onion and cilantro to a sauce pan and bring to a boil. Add rice and reduce heat to simmer for 40 minutes or until water is absorbed. Heat beans in a separate sauce pan. Spoon beans and rice onto tortilla and wrap. Smother with green chili and top with cheese, sour cream, diced tomatoes and additional fresh cilantro if desired. Makes 4-6 burritos. |
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Tortilla Casserole
| 1 lb ground beef (we use 96% lean) 1 medium onion, chopped 1 can black beans, drained 1 can kidney beans, drained 1 tsp chili powder 2 tsp cumin |
½ tsp salt 6 large tortillas 1 can cream of mushroom soup 1 4-oz can green chiles 1 can diced tomatoes & chiles 1½ c shredded cheese (we use fiesta blend) |
| In a skillet, brown the ground beef and onion until the meat is no longer pink. Drain and add beans, chili powder, cumin and salt. Transfer to a 9x13 baking dish. Arrange tortillas over top. (I tear a few in half to line the outer edges.) Combine soup, chiles and tomatoes; spread over tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Makes 8-10 servings. |
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Southwest Rice and Beans
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2 cups Brown Rice
1 Taco Seasoning packet
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
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1 14-oz can diced tomatoes and chiles
1 4-oz can diced green chiles
1 cup frozen corn
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| Add Taco Seasoning to 4 cups of water; bring to boil, add rice and cook 45 minutes or until rice is tender. Add all other ingredients and heat through. |
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Taco Salad
| 1 8-oz bag of shredded lettuce 4 roma tomatoes, chopped 1 lb ground beef (we use 96% lean) 1 taco seasoning packet |
1 can black beans, rinsed & drained well 1 can kidney beans, rinsed & drained well 2 c shredded cheese (we use fiesta blend) 32 tortilla chips, crushed |
Brown ground beef, drain, and add taco seasoning packet. Transfer to a large bowl, add remaining ingredients and mix well. Makes 8 servings. |
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Shepherd's Pie
This casserole is a favorite of ours and enjoyed by the children as well as adults, and goes together pretty quickly once the lentils and potatoes are cooked. This is pretty much vegetarian as is, just use soy milk, soy sauce and margarine and you’re all set with a tasty and healthy main dish. 5 – 6 medium potatoes, roughly chopped 1 cup lentils
2 T olive oil
1 onion – chopped medium
4 carrots – chopped
1 (5 oz) bag baby spinach – chopped
2 stalks celery – chopped
2 medium tomatoes – diced
½ tsp dried basil
½ tsp salt
1 T Worcestershire sauce or soy sauce
¼ cup milk or soy milk
1 T butter or margarine
| Cook lentils until tender, then mash. Boil or steam the chopped potatoes until they can be pierced easily. Heat the oil in a 12-inch skillet and sauté the onions, carrots, celery, tomatoes and spinach. Once the carrots are tender add the mashed lentils, basil, salt and Worcestershire or soy sauce. Stir and simmer without a lid until the liquid cooks off. Mash together the potatoes, milk or soy milk, butter or margarine, and salt with a potato masher. Pour the vegetable mixture into an oiled 9 X 13 baking dish, layering the potatoes over the top. Bake at 350 for 15 – 20 minutes. Makes 10-12 servings. |
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12 Bean Soup
| ¼ c pinto beans ¼ c navy beans ¼ c black beans ¼ c kidney beans ¼ c lentils ¼ c split peas ¼ c chick peas |
¼ c baby lima beans ¼ c lima beans ¼ c great northern beans ¼ c small red beans ¼ c black eyed peas 12 c water |
2 tsp chicken bouillon granules 1 tsp garlic powder ½ tsp pepper 1 lb smoked sausage, sliced thin 1 onion 1 14-oz can chopped tomatoes |
| Soak beans overnight with water 2 inches above the beans. Drain and place in large pot. Add water, granules, garlic and pepper. Bring to a boil. Reduce heat and simmer, covered, for 1½ hours or until beans are tender. Add remaining ingredients and simmer 30 more minutes. Makes 12 servings. |
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Penne with White Beans ____________________
This recipe is a simplified version of the original, in part because we were unable to find some of the ingredients in our local grocery stores. So I guess this is probably an Americanized version of something that was more Italian to begin with, but we like what we’ve been able to come up with and hope you will too.
½ pound bacon – chopped fine
1 onion – chopped fine
3 garlic cloves – minced
1 can (15 oz) great northern beans (we usually prepare our beans from dried
beans but have suggested canned beans here for ease and simplicity)
¾ cup chicken broth
Salt
1 pound penne
1 (5 oz bag) baby spinach - chopped
1 T fresh lemon juice
Grated Parmesan cheese
Cook the bacon in a 12-inch skillet until brown and crisp. Drain, reduce heat to medium and add the onion, cooking until softened. Meanwhile, cook penne until almost tender but still firm to the bite (al dente) and drain, reserving ½ cup of the pasta cooking water.
Add the garlic to the bacon and onion and cook until fragrant (about 15 seconds). Add beans, broth, and ½ tsp salt and simmer until beans are heated through. Mash some of the beans with the back of a wooden spoon to thicken the sauce. Stir the penne into the bean mixture and add the spinach, mixing well. Remove from heat and add lemon juice, tossing to coat. Add reserved pasta water as needed to loosen sauce. Top with Parmesan cheese as desired. Makes 6 servings.
Cavatini
We fondly refer to this recipe as pizza pasta because it so closely resembles pizza. Of course that shouldn’t be surprising when you look at the ingredients, it contains just about everything you would normally find in a combination pizza. Any pasta shapes will do, so you can clean up some odd and ends you have in the cabinet, or get inspired and try some pasta shapes you don’t normally use.
3 cups uncooked pasta, various shapes |
1 onion – chopped medium |
| Brown sausage and drain. Cook pasta till tender and drain. Meanwhile, add pepperoni, onion and green pepper to sausage and sauté. Combine all ingredients, except Mozzarella cheese, in a large bowl and mix well. Pour mixture into a 9 X 13 baking pan and sprinkle with Mozzarella cheese. Cover with foil and bake at 350 for 30 minutes or until bubbly. Makes 10-12 servings. |
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Double Crust Chicken Pot Pie
This is a family favorite!
Crust:
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4 c flour |
2 tsp salt | 1 1/3 c shortening | 12-14 T water |
| 10-oz pkg frozen mixed vegetables ½ c choppen onion 4-oz can mushroom pieces 2 T butter or margarine 1/3 c flour |
¼ tsp ground sage 1/8 tsp pepper 2 c water ¾ c milk 1 T instant chicken bouillon granules 3 c cooked, cubed chicken |
Crust: Stir flour and salt together. Cut in shortening until mixture is course and crumbly. Add water and mix until all dough is moistened. Divide in half. Roll out dough for bottom crust and place in 9x13 baking dish, pressing firmly to sides. Pierce with fork on bottom and sides of crust and bake at 400 degrees on middle oven rack for 20 minutes or until golden brown.
Filling: While bottom crust is baking, cook mixed vegetables according to package directions. In a large saucepan or skillet, saute onions and mushrooms in butter or margarine until tender, but not brown. Stir in flour, salt, sage and pepper. Add water, milk and chicken bouillon granules. Cook and stir until thickened and bubbly. Stir in drained, cooked vegetables and chicken. Heat until bubbly. Roll out remaining dough slightly larger than 9x13 baking pan. Turn chicken mixture into pre-baked crust and cover with top crust. Fold edges under and press to sides of baking dish. Cut slits in top crust to allow steam to escape and return to over for 20 minutes or until crust is golden brown. Makes 12 servings.
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Constance Oreo Ice Cream
We developed this recipe through trial and error and now it is a family favorite for birthdays and special occasions.
| 1½ c sugar 2 envelopes unflavored gelatin 1/8 tsp salt 4 cups milk 2 beaten eggs |
16 oz heavy cream 16 oz half and half 4 tsp vanilla 1 16-oz pkg Oreos |
| In a large saucepan, combine sugar, gelatin, and salt. Stir in milk. Cook and stir over medium heat till mixture almost boils and sugar dissolves. Stir about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir 2 minutes more. Cool. Add heavy cream, half and half, and the vanilla. Keep in refrigerator until ready to freeze. Just before freezing, crush about half the Oreos and add to mixture. Freeze in a 4-5 quart ice cream freezer according to manufacturer's directions. In the last few minutes, add the remaining crushed Oreos. Makes about 24 servings. |
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Double Chocolate Oatmeal Cookies
This is Patience's favorite cookie recipe, especially when Kevin makes them for her!
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½ cup shortening
1 cup sugar
1 egg
1 1-oz square unsweetened chocolate
3 T cocoa
1 T vegetable oil
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1 tsp vanilla
1 cup all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup quick-cooking rolled oats
½ cup mini chocolate chips |
| Melt chocolate, add cocoa and oil. Cream shortening and sugar; beat in egg. Blend in cooled chocolate, vanilla, and 2 tablespoons water. Whisk flour, soda and salt; stir into creamed mixture. Stir in oats and chocolate chips. Drop by tablespoon on ungreased cookie sheet 2 inches apart. Bake at 350 for 8 to 10 minutes. Makes about 2 dozen. |
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Churros
The only churros I have ever had came from Taco John’s back in Colorado. When we moved to the southeast United States we had to leave Taco John’s behind but our love of churros remained. This recipe is kind of a combination of some different sources. Its not Taco John’s but we like them and they are pretty easy to make.
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1 cup water |
¼ tsp salt ¼ tsp vanilla |
1 cup flour 3 eggs |
| In a sauce pan combine water, butter, sugar, salt, and vanilla and bring to a rolling boil. Remove from heat and add flour all at once and mix well. In bowl whisk eggs lightly with a fork and add to dough all at once and mix well. Heat oil to 375. Using a Churro press or pastry bag with a large fluted tip, press 3”-6” strips in hot oil and cook until lightly browned, turning once. Drain and transfer to plate, sprinkling with mixture of ½ cup sugar and 1 tsp cinnamon. Makes 2-3 dozen churros. |
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Chocolate Chip Pumpkin Cheesecake
I make this in a 10-inch springform pan, so I've doubled the crust. If you choose a
9-inch pan, you could use half the amount of crust, if desired.
| 2 c vanilla wafer crumbs (about 30) ½ c baking cocoa ½ c powdered sugar ½ c melted margarine 3 pkgs softened cream cheese 1 c granulated sugar |
3 T flour 1 tsp pumpkin pie spice 1 c canned pumpkin 4 eggs 1½ c mini semi-sweet chocolate chips |
| Heat oven to 350 degrees. In a medium bowl, combine crumbs, cocoa, and powdered sugar; stir in margarine. Press mixture onto bottom and ½ inch up side of a 9- or 10-inch springform pan. Bake 8 minutes; cool slightly. Increase oven temperature to 400 degrees. In large mixer bowl, beat cream cheese, granulated sugar, flour, and pumpkin pie spice until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini chocolate chips; pour into prepared crust. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 50 minutes. Remove from oven to cooling rack; loosen cake from rim of pan. Cool completely; remove rim. Refrigerate. Makes 10-12 servings. |
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Green Chili
This recipe came about because we love to smother our homemade burritos with green chili but were unable to find a suitable canned green chili in the grocery stores when we moved to Pensacola. So here is our version of green chili, suitable for smothering your favorite burrito.
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4 cans (4 oz) diced green chilies 1/8 tsp salt
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| Add chilies, onion and garlic to crockpot or saucepan. Make thickener by combining flour and cornstarch and adding water. (If you prefer a thicker sauce you can add another tablespoon of cornstarch and a tablespoon of water, but wait till later in the cooking to see if the consistency is what you want or you may risk making it too thick.) Add mixture to crockpot or saucepan. Add remaining ingredients and bring to a low boil. Reduce heat and simmer at least one hour, or simmer in crockpot all day. Leftovers freeze very well. |
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"Just as energy is the basis of life itself, and ideas the source of innovation, so is innovation the vital of all |
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The America's Test Kitchen Family Cookbook This is by far my favorite cookbook, and while we’ve been married long enough that the lines between “hers, his, and ours” have blurred, Patience is quite content to let this cookbook be “mine”. The first time I saw this cookbook we were simply walking through a book store and it |
| caught my eye, so I opened it up and just flipping through a few random pages I knew I wanted to try some of these recipes. Since I have been doing a fair share of cooking over recent years Patience actually got me this cookbook for my birthday, and it immediately became one of her favorite cookbooks with the first few meals I prepared from it. Some of our favorite recipes are: Mexican-style Skillet Vermicelli - with chorizo and black beans (the basic recipe for this meal in a skillet can easily be prepared as a vegetarian dish), One Pot Chicken and Rice – with a southwestern twist, Thick and Chewy Triple Chocolate Cookies, and Banana Chip Snack Cake. ~ Kevin |
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| Once-a-Month Cooking by Mimi Wilson and Mary Beth Lagerborg The idea behind this book is to choose one cooking day per month, and make dinnertime easier the rest of the month. We did follow the plan for awhile, and I will say, it IS nice to just be able to take something out of the freezer and heat it up and eat. Things change in life though, and it's not |
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| always possible or feasible to cook for a month all in one day, BUT the recipes we discovered in this book are still staples in our home and can easily be prepared on the day you eat them. We like them so much, that I bought another copy of the book when my first one was damaged beyond use, because we love the recipes (and we weren't following the plan at that time). So, I recommend this book to anyone looking for new recipes, or those wanting to spend less time in the kitchen by working ahead. Our favorite recipes include Ravioli Soup, Lemon Chicken, French Stew, Chicken Tetrazzini, and Chili Verde. ~ Patience |
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Better Homes and Gardens New Cook Book This is an old standby that I can remember my mother having years ago. Of course this cookbook has been updated over the years, and even our copy is a couple of editions out of date, but the recipes are tried and true and it is hard to miss with this cookbook. Some of our favorite recipes out of our |
| edition are: Chicken Pot Pie, Meatloaf, Streusel Coffee Cake, and the pie crust pastry is Patience’s all time favorite. ~ Kevin |
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| Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good Do you ever have those days when you just need to throw some stuff in a pot and not think about it until it's time for dinner? If so, then this book is for |
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| you. You'll find all kinds of recipes here in several different categories including breakfast, breads, soups, vegetables, desserts and more. A few of our favorite recipes are Taco Soup with Whole Tomatoes, Heart Alphabet Soup, Stuffed Green Peppers, and Tender Pork Chops. ~ Patience |
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"Do not let your fire go out, spark by irreplaceable spark, in the hopeless swamps of the approximate, |
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