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Pfost Pfamily Pfood: April 2015
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Sunday, April 12, 2015. Cheesy Ham and Potato Chowder. This is what you should do with your leftover Easter ham (I dice it and freeze it in quart baggies so that it's ready when I need it). Or you should buy some ham just to make this soup, because it's that good. 2 cups cooked ham, diced. 5 1/2 T butter, divided. 1 med yellow onion, diced. 1 cup diced carrots. 1 cup diced celery. 1 red pepper, diced. 35 cups (2 cans) chicken broth. 15 - 2 lbs potatoes, peeled and diced. 3/4 tsp dried oregano. In a mediu...
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Pfost Pfamily Pfood: December 2014
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Wednesday, December 3, 2014. You can throw out all your other breakfast casserole recipes right now, because this is the only one you'll ever want to make again. At least that's how it worked at my house. 24 oz frozen hash browns. 1/2 cup melted butter. 1 lb deli ham, cubed (you can use other meats, but the consensus so far has been that ham is definitely best). 1 1/2 cups milk. 1/2 tsp. salt. 2 cups grated cheddar cheese. Subscribe to: Posts (Atom). People we know who also love food.
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Pfost Pfamily Pfood: September 2013
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Saturday, September 7, 2013. 6 Tablespoons lemon jello. 6 Tablespoons corn starch. 1 and 2/3 cup sugar. Fresh peaches, diced. Graham cracker crust(s) (of course, home made is always better). Combine the jello and cornstarch in a small pan. Add water, and stir until dissolved. Bring to a boil and cook until very thick. Add sugar and cook just until dissolved. Cool some while you finish chopping peaches, but don't let it completely set up. Wednesday, September 4, 2013. I know.fake bacon? Makes about 1/2 cup.
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Pfost Pfamily Pfood: Mediterranean Sweet Potatoes
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Sunday, May 3, 2015. We usually only make two sweet potatoes, but use all of the sauce. Beware! This recipe packs a delicious punch and may not be for kids. 4 medium sweet potatoes*. 1 15-ounce can chickpeas, rinsed and drained. 1/2 Tbsp olive oil. 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika. Optional: Pinch of sea salt or lemon juice. 1/4 cup hummus (or tahini). Juice of 1/2 lemon ( 1 Tbsp). 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh). 3 cloves garlic, minced. While the sweet ...
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Pfost Pfamily Pfood: February 2014
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Sunday, February 23, 2014. I made these beauties this week and they were amazing. They do take a little longer to make than your average cookie. Start to finish (minus dishes and with Maddison's "help") I think they took me about an hour and a half. I have altered the original recipe because the cookie /mallow/frosting ratio was way WAY off. I had more mallow than I could use in a life time! Original Recipe Found Here : A Bountiful Kitchen. 1 2/3 cups white sugar. 1 ¼ teaspoon vanilla. 188; teaspoon salt.
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Pfost Pfamily Pfood: November 2013
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Monday, November 18, 2013. Ranch, Black Bean, Rice, and Veggie Casserole. 1 packet ranch dressing mix. 1 Tbsp olive oil. 1 ¼ cups lowfat buttermilk. 2 cups cooked rice. 1 can black beans, rinsed and drained. 2 cups shredded sharp cheddar. 1 Slice squash into very thin disks, place in large Ziploc. Drizzle in olive oil and ½ of ranch packet, and toss to coat. Let sit. 2 Reserve 1/3 cup black beans, mix the rest with the rice and spread on the bottom of a 1 Qt greased baking dish. Sunday, November 10, 2013.
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Pfost Pfamily Pfood: Barley Salad
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Sunday, May 3, 2015. This is a delicious, hearty, and nutty salad. Eric prefers it cold, I prefer it warm. Makes great left overs! You can find quick cook barley at trader joes. 2 cups of uncooked barley. 5 cups of veggie stock. 16 oz of fresh mozzarella. 2 pints of grape or cherry tomatoes. 3 tablespoons of extra virgin olive oil. 6 tablespoons of balsamic vinegar. 8 – 10 basil leaves. Fresh cracked black pepper. Easy as easy gets. Subscribe to: Post Comments (Atom). People we know who also love food.
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Pfost Pfamily Pfood: Thai Chickpea Curry
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Sunday, May 3, 2015. This recipe is easy and not overwhelming with the curry. 1 1/2 tablespoons coconut oil (We use olive oil). 2 leeks, cleaned, trimmed sliced (We skip this). 1/2 red pepper, sliced. 2 garlic cloves, minced. 1/2 teaspoon freshly grated ginger. 2 tablespoons red curry paste. 1/3 cup sugar snap peas, cut into thirds. 1 (14-ounce) can full-fat coconut milk (we use light coconut milk). 1 1/2 cups cooked chickpeas (1 can of chickpeas drained also works). 3 tablespoons freshly torn cilantro.
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Pfost Pfamily Pfood: November 2014
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Tuesday, November 25, 2014. 65279; 3/4 cup chili powder. 2 Tbsp Crushed Red Pepper Flakes (more or less to taste). 3/4 tsp garlic salt. Mix ingredients together to blend well. I store mine in a plastic baggie. 2 tsp Spice Mix. 8 oz can tomato sauce. 1-2 Tbsp white vinegar. Mix well until blended. I store mine in a squeeze bottle in the fridge. Should keep for a couple of weeks (if it lasts that long). Monday, November 24, 2014. We particularly like it with some red pepper sauteed in as well. The water sh...
