Lentil soup

Ingredients:

• 3 Tbs olive oil


• 3 medium carrots, peeled and diced


• 3 medium celery stalks, diced


• 1 large onion, diced


• 3 cloves garlic, minced


• 4 sliced bacon, diced or ham, diced (optional, but makes it very good)


• 8-9 cups water


• 2 cups lentils picked over and rinsed (1 lb bag)


• 14.5 ounce can diced tomatoes, drained (I use italian flavored and then omit the thyme)


• 1 tsp dried thyme


• 1.5 tsp balsamic vinegar


• 1-2 tsp salt (more if you use water, less if you use broth etc)


• ground black pepper

Heat olive oil in a large soup pot over medium-low heat. Add carrots, celery, onion, garlic and bacon/ham and cook, stirring ocassionally, until tender but not browned, about 5 to 10 minutes. Stir in water, lentils, tomatoes and thyme. Cover and bring to a boil, reduce the heat, and simmer until the lentils are tender, about 30-45 minutes. Stir in balasmic vinegar, salt and ground balck pepper.

Recipe from The Joy of Cooking

Olive oil and garlic pasta

Ingredients:

• 1 lb pasta
• 1/2 cup olive oil
• 4-6 garlic cloves minced (or more!)
• 1/2 cup chopped fresh parsley (dried = 2.5 Tbs, I use less than this)
• ground black pepper
• salt

Follow cooking directions for pasta (don't forget to add salt to the water! 1 Tbs salt per pound of pasta). In a pot, add olive oil and saute garlic until pale gold. Remove from heat and add parsley. Add cooked pasta to pot. Mix. Add pepper and salt to taste. Add Tomatoes or olives for a new taste.

Gravy

First you have to make this ROAST to make this gravy.

about 1 Tablespoon flour and 1 Tablespoon cornstarch

Take roast out of the pot. Hopefully you will have 1 cup of liquid, maybe add water and beef cubes. Mix the flour and cornstarch with warm water (mix well!) and stir in slowly into liquid in the pot (make sure the liquid is boiling first). Add LOTS of salt and pepper. LOTS.

If you've ever had the gravy Bill makes, this is it.

Roast

Roast, any kind

2 Tablespoons of crisco (more or less)

1 cup of water (or more)

Add crisco to pot (not pan). Brown all sides of the roast in the pot on med-med/high. Add about 1 - 1 1/2 cups of water. Put the lid on and cook on LOW for about 4-5 hours.

(Lindsay's) Rhode's rolls breadsticks

Rhodes rolls

butter

garlic salt

Put 6 rolls in the microwave on a paper plate (not touching). Warm for 30 seconds on each side. Continue until you have enough rolls. Roll out to breadstick size just by rolling in-between hands. Lay them in a 9x13 pan or a cookie sheet if you are making tons of rolls.

Pour 1/2-1 cube of butter on top. Sprinkle with garlic salt. Cover with saran wrap that you spray with PAM (you MUST do this step). Rise for 1 1/2 - 2 hours (well, Lindsay told me that time, but for me it is usually about 4 hours. Until they are about 1" or more thick).

Bake at 350 degrees for 10-12 minutes, just till lightly brown.

Best breadsticks ever! (Except for the breadsticks at Pizza Pipeline that no longer exists.)

Pistachio salad

1 can crushed pineapple

2 big cool whips

1 big pistachio pudding (instant)

Mix together and put in fridge.  Even though this says "salad" in the name, it is more of a dessert.  

Artichoke dip

1 cup artichoke hearts, drained and chopped

1 cup fresh grated parmesan cheese

1 cup mayonaise

1 can green chilis

Mix together and bake at 300 degrees for 30 minutes.  Serve as a dip for tortilla chips.  Yum!

Dairy Free/Easy to make Dairy Free

I've added a new label for dairy free or easy to make dairy free meals for Ruth and all those that may need to go dairy free for sometime or another. By "easy to make dairy free" I mean recipes that you can easily take somthing out of, like cheese, without ruining the integrity of the recipe. I included things that have butter since you can easily use margarine instead (my sister-in-law says that Nucoa margarine works best for baking/cooking). I didn't include recipes that you add milk to although you could easily add soy milk, rice milk or oat milk instead of cow's milk to these if you wanted to.

Below I am going to list meal ideas that don't require a recipe but are dairy free. Please add more of your own in the comment section:

*Chicken and rice
*Potatoes and chili or margarine
*Chicken noodle soup
*Tacos- meat and tomatoes and lettuce (and ketchup:)
* Salad- meat and tomatoes and lettuce
*Oatmeal
*Sandwiches- PP&J, Tuna
*Plenty of fruits, vegetables, eggs, beans and meat
*Cache Valley pre-sliced cheese (the package says it has 0g lactose)
*Guittard brand semi-sweet chocolate chips (dairy free)

Helpful Websites:
http://dairyfreeforbaby.blogspot.com/search/label/Bread
 http://www.newbornbib.com/top-menu/baby-tips/allergen-free-recipes-for-breastfeeding-mothers-on-restriction/
http://www.newbornbib.com/top-menu/baby-tips/help-for-breastfeeding-mothers-on-an-allergy-restriction-diet/

Teriyaki Chicken (homemade sauce)

2-3 chicken breasts

3/4 cups soy sauce

3/4 cups sugar (brown or white)

Cut chicken into strips or cubes or whatever you like. Cook all together in a fry pan until chicken is done. For thickness add cornstarch with water. Serve over rice.

sugar cookies

1 1/2 cup sugar

2/3 cup shortening or butter

2 eggs

2 Tablespoon milk

1 teaspoon vanilla

3 1/4 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Early in the day or the day before:

In a large bowl cream the shortening and the sugar. Add the eggs, vanilla, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape the dough into a ball. Wrap with plastic wrap and refrigerate for 2-3 hours.

Preheat oven to 400 degrees. Lightly grease cookie sheets. Roll half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll the dough paper thing. For softer cookies, roll 1/8" to 1/4" thick (I think this is better than thin).

With floured cutter, cut into shapes. Re-roll trimmings and cut.

Place cookies 1/2 inch apart on cookie sheets. Bake 8 minutes or until very light brown.

*For sturdy and tasty cookies, you should use 1/2 shortening and 1/2 butter. Shortening makes cookies sturdy and butter makes them tasty. (This is what I normally do.)