Blog Archives

Lori's Forgotten Chicken

10/31/2014

Today, not everyone has time to stand in the kitchen for an hour or more preparing dinner. So today's recipe is one that takes about minutes to prepare and still gives you a healthy, tasty dinner. This recipe is a family recipe form my cousin Lori Silver and can be found on page 78 of my cookbook Comfort Food from the Campbell Family
Lori’s Forgotten Chicken

INGREDIENTS:

1 can cream of celery soup

1 can cream of mushroom soup

1 package onion soup mix

1 cup uncooked rice

1 chicken in pieces

DIRECTIONS:

Preheat oven to 325°F

Mix soups, onion mix, and rice and put in baking dish

Top with chicken

Cover with foil

Bake for 2 hours

Extremely Chocolate Chip Cookies

10/30/2014

Do you want some delicious chocolaty chocolate chip cookies? Here is a great recipe.
Extremely Chocolate Chip Cookies. Chocolate is good for the soul

INGREDIENTS:

·         1 cup butter, softened

·         1 ½ ups white sugar

·         2 eggs

·         2 teaspoons vanilla extract

·         2 cups all-purpose flour

·         2/3 cup cocoa powder

·         ¾ tsp. baking soda

·         ¼ tsp. salt

·         2 cups semisweet chocolate chips

·         ½ cup milk chocolate chips

DIRECTIONS:

1.    Preheat oven to 350°F

2.   In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy

3.   Combine the flour, cocoa, baking soda, and salt

4.   Stir into the butter mixture until well blended

5.   Mix in the chocolate chips

6.   Drop by rounded spoonfuls onto ungreased cookie sheets

7.   Bake for 8 to 10 minutes

Good for Ya Chocolate Chip Cookies!

10/30/2014

These flour free vegetarian cookies are actually healthy! It is very easy to adjust the recipe to make them vegan and gluten free.
Good for Ya Chocolate Chip Cookies!

Ingredients:
·         1 cup chickpeas, well-rinsed and patted dry with a paper towel

·         2 tsp vanilla extract

·         ½ cup + 2 tablespoons organic peanut butter or other nut butter (regular peanut butter is not recommended)

·         ¼ cup honey or for a vegan recipe try agave or golden syrup
1 tsp baking powder or for a grain free recipe use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot

·         a pinch of salt if your peanut butter doesn’t have salt in it (salt is necessary for baking).

·         ½ cup chocolate chips

Directions:
1.       Preheat oven to 350°F

2.       Combine chickpeas, vanilla, peanut butter honey, baking powder and salt in a food processor until completely smooth.

3.       Stir in chocolate chips – the mixture will be very thick so a quick pulse with the food processor might be easier.

4.       Form 1 ½ inch cookies, place on parchment

5.       Bake for 10 minutes

Aunt Sarah's Chicken Bake

10/29/2014

What's for dinner tonight? This simple one pan chicken casserole.
Aunt Sarah’s Chicken Bake

INGREDIENTS:

Cooked and de-boned chicken in pieces

1 can cream of chicken soup

1 can cream of celery soup

½ bag cornbread dressing

1 cup chicken broth

DIRECTIONS:

Lay chicken in bottom of baking dish

Mix cream soups and broth together and pour over chicken

Layer dressing over soups

Cover

Bake at 350 for 40 minutes

Remove cover for last 10 minutes

Faux Mashed Potatoes

10/28/2014

Do you want to enjoy potatoes but don't want the extra starch and carbs? Do you want the kids to eat vegetables but feel like you have to disguise them? This easy and healthy low carb, low cal, alternative to mashed potatoes uses cauliflower in place of the potato. If you never told the people they were not eating potatoes, they'd never know. It's easy to make them vegan by replacing milk with a plant based milk and substituting vegetable stock or olive oil for butter.
This recipe is found on page 124 of my cookbook Comfort Food From the Campbell Family

Prep Time: 5 minutes
Cook Time: 30 minutes
Ready In: 35 minutes
Yields: 6 servings

INGREDIENTS:
12 oz. Cauliflower
2 tbsp. Vegetable stock (optional)
2 tbsp. butter, or vegetable stock
1/4 cup skim milk or coconut milk
1/4 cup grated white cheddar (optional)

DIRECTIONS:
Place cauliflower and vegetable stock (or water) in medium saucepan and cook over medium to low heat for approximately 30 minutes until tender

remove from heat

add butter, milk and cheese then mash or puree

add salt/pepper to taste
FOOTNOTES:
This will be slightly thinner than regular mashed potatoes but the taste and texture are remarkably comparable.
You can dress these faux potatoes just as would your regular potatoes. It's great with sour cream instead of milk or garnishing with bacon or chives.
If you want to reduce the moisture you can place the mixture in a casserole dish in the oven at 350 degrees for 30 minutes. I don't find it necessary though.
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Smothered Chicken Livers

10/27/2014

This is one of my favorite meals. It's a comfort food that also makes a tasty dinner.

Ingredients:
·         1 lb. Chicken livers

·         1 Onion, Chopped

·         2 tbsp. oil

·         Adobo Complete Seasoning or similar

·         1/3 cup and 2 tbsp. Flour

·         1 ½ cups Milk

·         Salt & Pepper to taste

Directions:
1.       Coat livers in 1/3 cup flour

2.   Sauté onions until translucent

3.       Reduce heat to medium

4.       Add chicken livers and seasoning and cook until just brown (about 2-3 minutes)

5.       Remove livers and onions from oil

6.       Add flour to oil and make a roux

7.       Slowly stir in milk and heat to just before boiling

8.       Reduce heat to low

9.       Add livers and onions

10.   Salt & Pepper to taste

11.   Simmer for one hour

Serve with mashed potatoes

Donna's Shepard's Pie

10/27/2014

Donna’s Shepard’s Pie (with notes from the family) from page 65 of my cookbook Comfort Food from the Campbell Kitchen: This is not a Diet Book.

INGREDIENTS:

1 lb. ground beef

1 onion chopped

¼ cup ketchup

2 tbsp. ranch or other creamy dressing

1 egg

½ cup matzo meal (you can substitute bread crumbs)

1 tbsp. adobo complete seasoning

1 tsp. garlic powder

1 cup cheese (any kind), divided

1 bag frozen vegetables

4 cups Potatoes, mashed

DIRECTIONS:

Preheat oven to 400° Fahrenheit

Mix beef, onion, egg, matzo meal, ketchup, salad dressing and seasonings

Press in to baking dish cover with ½ cup cheese

Cover with vegetables

Make mashed potatoes and cover entire dish. Bring potatoes right to the edges of the dish

Bake for 50 minutes uncovered

Sprinkle with remaining cheese and bake 10 more minutes

Family preferences: Stacy prefers baked beans in place of the veggies. My mom likes to use ground lamb instead of ground beef. If I’m feeling healthy I use ground turkey (increase cook time 10 minutes) and broccoli in place of the beef and green beans. Instead of ketchup try BBQ sauce or Thousand Island. Instead of salad dressing try mustard or mayo. Shepard’s pie lends itself to creativity. Anything goes.

Super Veggie Soup

10/26/2014

This soup is a great low-cal, satisfying and metabolism boosting food. Be creative add any vegetables you choose except peas or corn. The more colorful, the better.

INGREDIENTS:

·    4 cups Vegetable Broth

·         1-2 tomatoes diced

·         ½ cup Carrots sliced

·         ½ cup Cauliflowers chopped

·         ¼ cup Mushrooms sliced

·         ½ cup Broccoli chopped

·         ½ cup bell peppers, diced

·         1 Onion chopped

·         2 cloves Garlic, minced

·         1 jalapeno pepper sliced or dash Cayenne pepper (optional)

·         1/4 tsp. Curry powder

·         2 cups fresh Spinach or Kale

DIRECTIONS:

1.    put all ingredients except for spinach in large pot, put on medium to high bring to boil, let boil for 10 minutes, cover then simmer for at least 1 hour (and up to 6 hours)

2.   30 minutes prior to serving add Spinach and turn heat up to medium heat

Michael's Glory Ribs

10/25/2014

Michael Wittig's Glory Ribs Ingredients: • Beef Ribs • Dijon Mustard • Bread Crumbs Directions 1. Preheat oven to 400° 2. Place ribs on broiler pan or other pan that will allow the fat to drip away 3. Bake for 1 hour 4. Remove from oven, cool 5. Carefully spread Dijon mustard to cover entire rib 6. Coat with bread crumbs 7. Bake for an additional 45 minutes

Want a high quality, high protein healthy meal? Here it is!

I got this recipe from Michael Wittig, a personal trainer and the bass player for Pillar.
His Facebook page is https://www.facebook.com/michaelwittig
He got the recipe from his mother and says they are a delicious way to get quality protein.

Michael’s Glory Beef Ribs

Ingredients:
·         Beef Ribs

·         Dijon Mustard

·         Bread Crumbs

Directions:
1.       Preheat oven to 400°

2.       Place ribs on broiler pan or other pan that will allow the fat to drip away

3.       Bake for 1 hour

4.       Remove from oven, cool

5.       Carefully spread Dijon mustard to cover entire rib

6.       Coat with bread crumbs

7.       Bake for an additional 45 minutes

Do not overcook

Vegan Cabbage Rolls

10/25/2014

Donna’s Vegan Cabbage Rolls This healthy recipe takes a some preparation but is not difficult, tastes great, and is perfect for dinner at home or serving at a party.

Ingredients:
·   1 head of Cabbage

·         1 Cup uncooked brown rice (to make 2 cups cooked)

·         1 cup vegetable stock

·         3 large tomatoes diced (with juice)

·         2 can tomato sauce

·         1 large onion, chopped

·         1/2 carrot, finely chopped

·         1/2 red bell pepper, chopped

·         diced 3 cloves garlic, minced

·         Textured vegetable protein such as tofu or vegetarian meat substitute, chopped (optional)

·         ½ cup peas

·         hot sauce to taste

Directions:
1.      Preheat oven to 350 degrees

2.      Place 1 cup brown rice and 1 cup vegetable stock in pot on medium high heat

3.      Bring to boil

4.      Lower heat and simmer for about 40 minutes (until tender)

5.      Place cabbage in pot with just enough water to cover

6.      Bring to boil, then simmer 15 minutes

7.      In a skillet over medium heat sauté onion, garlic, peppers, and carrots

8.      Add tomatoes, tomato juice, rice, peas, hot sauce, and tofu

9.      Continue cooking stirring often until heated through, about 5-10 minutes

10. On individual cabbage leaves place about 2 TBS skillet mixture each

11. Roll tightly and seal with toothpick

12. Arrange in casserole dish

13. Pour tomato sauce over rolls

14. Cover and bake 35 minutes