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Forum: Recipes
 Topic: Make Ahead Turkey Gravy
Make Ahead Turkey Gravy [message #664049] Mon, 15 November 2010 10:42
Chris, GA  is currently offline Chris, GA
Messages: 3217
Registered: April 2005
Senior Member
This recipe looks very similar to what I did last year. I really loved having it all ready to go on Turkey Day instead of waiting until the bird was done. It was delish...

http://www.southernliving.com/food/how-to/turkey-gravy-recip es-00400000059924/


Chris, GA
 Topic: Before I go searching - anyone have a crockpot quiche
Before I go searching - anyone have a crockpot quiche [message #664372] Tue, 16 November 2010 19:46
ReneeL.inMN
Messages: 4726
Registered: April 2005
Senior Member
that is outstanding?

Dear Neighbor is craving a quiche and said she had heard you can make it in the crockpot and let it cook overnight. SO - instead of trusting online reviews, I thought I'd check here and trust ya'll instead Smile I figured I could make it here in my crockpot, bring it to her and then she can eat it in the morning whenever she feels up to it instead of needing to call me.

She prefers ham - can't tolerate sausage and/or bacon.


ReneeL.inMN
25yos, 23yos, 13 yod I guess I am old enough for adult children.

My stomach hurts, but I still choose joy! :-)

 Topic: Great new cranberry relish recipe
Great new cranberry relish recipe [message #666562] Sat, 27 November 2010 13:36
Teri in AZ  is currently offline Teri in AZ
Messages: 4072
Registered: April 2005
Location: Tucson, AZ
Senior Member

It was in our local paper this week, and you wouldn't believe how yummy it is!:

Spicy Cranberry Salsa. Or Sauce

Servings: 8

• 1 small red onion, quartered

• 1 tablespoon jarred jalapeño pepper slices

• 2 tablespoons chopped fresh cilantro

• 12-ounce bag fresh cranberries

• 1 cup whole dried cranberries

• 2 tablespoons lime juice

• 1/4 cup agave syrup or honey

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon cinnamon

• 1 teaspoon salt

• 1/4 teaspoon ground black pepper

In a food processor, combine the red onion, jalapeño peppers and cilantro. Pulse until finely chopped. Add the fresh and dried cranberries, then pulse again until coarsely chopped. Set aside.

In a large bowl, whisk together the lime juice, agave syrup or honey, cardamom, cinnamon, salt and black pepper. Add the cranberry mixture, then toss well. If serving as a salsa, the mixture can be served immediately or refrigerated until needed. If refrigerated, let stand at room temperature for 30 minutes before serving.

If serving as a sauce, transfer the entire mixture to a large saucepan over medium-high. Bring to a boil, then reduce to a simmer and cook until the fresh cranberries have broken down, about 10 minutes. Transfer to a bowl and cool, then refrigerate.

Nutrition information per serving (values are rounded to the nearest whole number): 104 calories; 1 calories from fat (1 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 27 g carbohydrate; 0 g protein; 3 g fiber; 254 mg sodium.


Teri in AZ

God is still on the Throne.
 Topic: green pea, water chestnut, curry salad
green pea, water chestnut, curry salad [message #667680] Wed, 01 December 2010 20:13
Trisha in Hawaii  is currently offline Trisha in Hawaii
Messages: 337
Registered: April 2009
Senior Member
I had a wonderful salad/sidedish at a "catered affair" last year that contained these ingredients and I just can't find such a recipe with curry. Should I just add curry? Does anyone have a recipe?
Thanks
Trisha


Aloha ke Akua
 Topic: Italian Tortellini and Meatball Soup with Pesto
Italian Tortellini and Meatball Soup with Pesto [message #670256] Mon, 13 December 2010 19:35
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
For Laura (and anyone else who wants it) Smile

Italian Tortellini and Meatball Soup with Pesto

6-8 servings

2 TBSP olive oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped carrot
2 cloves garlic, minced
½ tsp dried Italian seasoning
1 15 oz jar of spaghetti sauce
1 quart beef stock
1 15 oz diced tomatoes, undrained
1 package of fresh cheese tortellini (from previous experience, I wouldn't recommend using dried)
16 oz package (about 24) cooked, frozen meatballs, thawed (or make your own)
Salt and pepper to taste
Basil pesto
Grated Parm. Cheese

In a large pot cook the onions, celery, bell pepper and carrot in the olive oil until softened. Add the quart of beef stock, tomatoes, spaghetti sauce, Italian seasoning, salt and pepper and garlic. Bring to a boil for about 10 mins., then add the meatballs and cook for another 10 mins. Add the tortellini and cook until tender, about 10 mins. Remove from the heat and stir in a little pesto to taste. Grated parm can be added to taste as well. Enjoy!


Elsie

From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: Easy Mexican Rice :)
Easy Mexican Rice :) [message #673833] Sat, 01 January 2011 08:27
Michele (Queen of Cheap)  is currently offline Michele (Queen of Cheap)
Messages: 5816
Registered: April 2005
Location: Georgia
Senior Member
Mexican Rice (8 servings)

3 cups beef or chicken stock
2 cups of salsa
2 cups of uncooked long grain rice*
1/2 tsp of salt (or to taste)

OPTIONAL INGREDIENTS
1/2 tsp cumin
2 tsp chili powder
1/2 tsp garlic powder

Bring everything but the rice to boil, add the rice and stir, cover and cook on simmer for 20 minutes. After the 20 minutes, fluff, re-cover and sit off the stove for about 10 minutes then refluff.


*I make this a lot when we have company to go with enchiladas. Since it is for company I do use WHITE rice! If you use brown rice, put the rice in an oven safe casserole, add boiling stock/salsa (with the spices mixed in) and then cover TIGHTLY and bake at 350 degree in a preheated oven for an hour. If you cook it on the stove, you will need a little more stock to make up for that 50-60 minute cooking time. Either way, let fluff, re-cover and let it sit for an extra 10 minutes, then refluff.


Michele, The Organic Queen of Cheap!
(aka Shelly the Swamp Frog)

Happily posting on CHF since 1995


 Topic: Potato Vegetable Hash
Potato Vegetable Hash [message #675222] Thu, 06 January 2011 15:13
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
I made these to have with our lunch today, and even my zucchini-hating dd gave them a big Thumbs Up Very Happy so thought I would share. I ended up with quite a few because I used a very big potato, zucchini, and squash. I ended up having to add more flour (as the recipe suggests) because my first couple of cakes didn't stick together. Once I added extra flour to the mixture, the rest of them turned out nicely. I call these "Potato Vegetable Hash Cakes", even though "cakes" is not in the official name, because they look like lumpy pancakes.

BTW, this recipe is from the first episode of "Worst Cooks". I thought it looked tasty and wanted to try it.

Enjoy!


POTATO VEGETABLE HASH
WORST COOKS

1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt


Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.





Grace & Peace,
Diana

"Do your best, then rest"

 Topic: Good cake
Good cake [message #678996] Mon, 24 January 2011 10:07
Jubel
Messages: 321
Registered: October 2006
Senior Member
I simply took a spice cake... better crocker I think... Fixed it according to directions added one small box of vanilla pudding and a small container of yogurt... I was suppose to put 1 cup of sour cream but didn't have it on hand. It was very moist.

Then, I frosted it with cream cheese frosting.

I would think you could do this with any box cake.
Chocolate cake plus one box of chocolate pudding plus the yogurt/sourcream.
 Topic: Roast to Au Jus Recipe Request
icon5.gif  Roast to Au Jus Recipe Request [message #684590] Sun, 27 February 2011 16:24
Jamie
Messages: 4099
Registered: April 2005
Senior Member
I am looking for a Roast Recipe which will specifically give me wonderful leftovers to create French Dip Au Jus.

My husband has been craving the sandwich.

I don't have luck with beef roasts, even with a crock pot - though I would prefer an oven based recipe.

Any help?


Peace
 Topic: Banana Bread Cookies
Banana Bread Cookies [message #690693] Wed, 30 March 2011 11:56
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
I had went in search of where to buy White Lily flour since not everyone carries it here in Richmond and found this recipe o their site that looked really good and thought I'd post it. I think I'll make them for our bible study group on Friday night and let y'all know how they turn out. I may not use the chocolate chips for the whole batch just to see how they are without them.

Banana Bread Cookies
Prep Time: 20 min
Cooking Time: 10 min
Makes: 6 dozen
Ingredients:

2 1/2 cups White Lily® All Purpose Flour (or any soft wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 cup firmly packed brown sugar
1 cup mashed ripe banana (about 2)
2 large eggs
1 teaspoon vanilla extract
2 cups quick or old-fashioned rolled oats
1 cup chopped walnuts or pecans
2 cups semi-sweet chocolate chunks
Instructions:

1. HEAT oven to 375°F.
2. COMBINE flour, baking powder, baking soda and salt in medium bowl; set aside. Beat butter until light and fluffy in large bowl. Gradually add brown sugar; beat an additional 2 minutes. Add banana, eggs and vanilla, beating just until combined.
3. STIR in flour mixture. Stir in oats, nuts and chocolate chunks. Drop by heaping teaspoonfuls onto ungreased baking sheet.
4. BAKE 8 to 10 minutes or until lightly browned. Cool on baking sheet 1 minute. Place on cooling rack to cool completely.


Elsie

From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: Braised Chicken Sausages
Braised Chicken Sausages [message #691528] Mon, 04 April 2011 10:19
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
This was so easy and so delicious, I had to share. It probably also belongs in the 5-Ingredient thread, but I'm posting it here for now. This recipe is from Rachael Ray; so easy, too.

Braised Chicken Sausages

2 lbs. chicken sausages
1 pint chicken stock
1/4 cup balsamic vinegar
2 T. extra virgin olive oil
1 medium red onion, sliced

Put all ingredients in a large, high-sided saute pan. Bring to a boil, reduce heat to medium-high and cook until stock has evaporated and a glaze has formed over all. With tongs, toss sausages wth onions and serve.

I made this last week and it was a hit. I'm making them today, and serving them with roasted asparagus and sweet potato fries. Smile

[Updated on: Mon, 04 April 2011 10:20]


Grace & Peace,
Diana

"Do your best, then rest"

 Topic: Quinoa Bake
Quinoa Bake [message #692007] Wed, 06 April 2011 13:09
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
Trying a bunch of new recipes lately (most of them budget-friendly, too!). So tired of the same old, same old. Tonight we're trying this:

Quinoa Bake

1 cup white quinoa
2 cups water, plus 3 T.
1 small white onion, chopped
2 cloves garlic, minced
1/2 cup white mushrooms, finely chopped
1 small red pepper, chopped
handful of cilantro, chopped
1/2 cup green kale, roughly chopped
1 (15 oz.) can refried beans
cumin, chili powder, freshly ground black pepper, to taste

Preheat oven to 350.

Add quinoa and 2 cups water to saucepan. Bring to a boil and reduce to simmer, covered, for 12-15 minutes. Meanwhile, add 3 T. water to a saute pan, and saute onion, garlic, mushrooms, red pepper and cilantro until soft. Use more water as needed. Add in the kale and cook until it turns bright green. Drain any excess water and transfer to a large mixing bowl. Add cooked quinoa and refried beans. Mix well.

Line a 9 x 9 baking dish or loaf pan with parchment paper. Scoop mixture into dish and spread evenly. Bake 20 to 25 minutes or until top is crispy. Season with a mix of cumin, chili powder, and black pepper, to taste.

My variations: I had no fresh cilantro or white onion, so I used dried cilantro and red onion. I used a can of roasted garlic & green chilis refried beans, instead of regular refried beans. Also, I split up the mixture and lined the middle with shredded cheddar cheese (we're a family of cheeseheads, so I figured, why not? Very Happy ) As far as the spices, I added those in while the mixture was in the bowl, not after it was already ready to bake.

Will let you know how it goes. Smile


Grace & Peace,
Diana

"Do your best, then rest"

 Topic: Homemade ranch dressing for Karen
Homemade ranch dressing for Karen [message #698447] Wed, 11 May 2011 19:03
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
SHARON’S HOMEMADE RANCH DRESSING

Ingredients
• 1/2 cup organic sour cream
• 1/2 cup Vegenaise
• 2 tbs organic, agave nectar
• 2 tbs raw, apple cider vinegar
• 2 tsp dried parsley
• 1 tsp chives
• 1/2 tsp dried basil
• 1/2 tsp dried dill
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp. Herbamare

Instructions Place sour cream and Vegenaise in mixing bowl. Add agave nectar and vinegar. Stir together with spoon or whisk. Add herbs and seasonings and stir until blended. Cover and refrigerate until ready to use.

Herbamare is a seasoning salt found in health food stores (no msg or other bad ingredients). Vegenaise is a healthy mayonnaise substitute found in the refrigerated section of the grocery store near the sour cream. The brand is Follow Your Heart and the jar has a purple lid.

This recipe doubles easily and will keep in the frig for 2 to 2-1/2 weeks.

Enjoy!

[Updated on: Wed, 11 May 2011 19:04]


Grace & Peace,
Diana

"Do your best, then rest"

 Topic: Need a dessert/snack for 70
icon10.gif  Need a dessert/snack for 70 [message #702188] Sun, 05 June 2011 17:13
Char in MO  is currently offline Char in MO
Messages: 813
Registered: April 2005
Location: Ozarks of MO.
Senior Member
I know I can count on my trusted friends for help on this, but I need it by Tues a.m. since it has to be made and ready for transport early Wed. a.m. It's for High School church camp. The letter said to plan on 60 servings but we all know how much teens eat Very Happy I was thinking of several packs of cookies9 oreo, shortbread, stuff like that. I don't want to take one of my pans since, I won't be around when they consume the treats. Maybe I can put whatever it is in a foil thingy.


Love and prayers,
Char , ( recently widowed) mom to ds (26),dd (22), dd(19),dd (13)
 Topic: Scrambled Egg Muffins
Scrambled Egg Muffins [message #702301] Mon, 06 June 2011 09:49
Elsie - VA  is currently offline Elsie - VA
Messages: 569
Registered: May 2005
Location: Dothan AL
Senior Member
A friend just shared this recipe with me and I thought I'd share too. It came from Taste of Home. It almost got 5 stars but one person rated it 3 because she used paper muffin liners and they stuck, but everyone gave it 5. I will be making these for our next brunch at church!

Scrambled Egg Muffins

Ingredients

1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup shredded cheddar cheese

Directions

In a large skillet, cook the sausage over medium heat until no longer pink; drain.
In a large bowl, beat the eggs. Add the onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.

12 Servings
Prep/Total Time: 30 min.

Nutrition Facts: 1 serving (1 each) equals 133 calories, 10 g fat (4 g saturated fat), 224 mg cholesterol, 268 mg sodium, 2 g carbohydrate, trace fiber, 9 g protein.

Scrambled Egg Muffins published in Quick Cooking January/February 1999, p12


Elsie

From the rising of the sun unto the going down
of the same, the LORD's name is to be praised!
 Topic: Since it seems we're sharing summer dessert recipes...Mango Salsa Sundaes
Since it seems we're sharing summer dessert recipes...Mango Salsa Sundaes [message #708632] Tue, 19 July 2011 13:12
Bobbi  is currently offline Bobbi
Messages: 945
Registered: April 2005
Location: TX
Senior Member
Mango Salsa Sundaes
Pampered Chef's Season's Best Recipe Collection*
Spring/Summer 2006

12 (8 inch) flour tortillas
1/4 cup sugar
1/2 teaspoon cinnamon
2 Tablespoons butter or margarine, melted
1 cup strawberries, hulled and finely diced
1 ripe mango, peeled and finely diced
1 kiwi, peeled and finely diced
1 lime
1/4 cup sliced almonds coarsely chopped
1 jar (11.75 oz) strawberry ice cream topping
vanilla ice cream

1. Preheat oven to 350*F. Trim tortillas to form triangelse using Pizza cutter. Cut 1-inch slit in each side of triangles. Combine sugar and cinnamon, mix well. Place butter in microwave safe bowl, microwave on high 20-30 seconds or until melted. Brush tortillas with butter and sprinkle with sugar/cinnamon mixture. Press tortillas into muffin tins and bake for 18-20 minutes or until golden brown and crisp. Remove from oven. Allow to cool 5 minutes. Remove shells from pan.

2. Prepare fruit, Add 1 teaspoon lime zest, and 1 Tablespoon lime juice. Stir gently.

3. Coarsely chop almonds. For each sundae, spoon 2 Tablespoons of strawberry topping in dish. Place tortilla shell on top. Scoop ice cream in tortilla and top with fruit salsa . Sprinkle with almonds. Serve immediately.

12 servings

*I didn't type direction using all the neat PC gagets.


"You can tell the size of your God by looking at the size of your worry list."~unknown

“Don't cry because it's over. Smile because it happened.” Dr. Seuss
 Topic: Refigerator Pickles
Refigerator Pickles [message #709305] Sat, 23 July 2011 14:43
lunchlady  is currently offline lunchlady
Messages: 897
Registered: April 2005
Location: tennessee
Senior Member
These are easy and a good way to use your extra cucumbers. They keep for a while in the fridge.

Easy Refrigerator Pickles

3 cups ( 2 med) thinly sliced cucumbers
1 med. Red bell pepper cut into strips
1/4 c. chopped onion
1 cup sugar
1 tsp. season salt
1/2 tsp celery seed
1/2 tsp mustard seed
1/2 cup cider vinegar

In large Tupperware container, combine cucumbers, pepper strips and onion. Toss.

In small bowl, combine remaining ingredients. Blend. Pour over vegetables. Refrigerate at least 24 hrs. before using. 48 hrs. is better. Shake to mix occasionally. Makes 4 cups. Store in refrigerator.
 Topic: Squash Relish
Squash Relish [message #712209] Sun, 14 August 2011 13:33
Karen in TN  is currently offline Karen in TN
Messages: 1649
Registered: April 2005
Location: TN
Senior Member
This makes a relish like for hot dogs, tuna sandwiches, etc. I don't know how many pounds of squash. I had quite a bit. If it has gotten too big then you can use it in this recipe also. I just cut down the sides and left the seeds out of the big ones. You can use summer squash or zuchinni or a mixture.

10 cups squash, cubed (I put mine through a cheapy food processor. You want it small like relish would look)
4 cups onion, cubed (same thing, through processor)
5 Tbsp. canning salt

Put this together in a pot with a lid and put it in the fridge overnight. This whole step takes about 5 or 10 minutes.

The next morning, drain the squash mixture. I put mine on some paper towels or clean kitchen towel for just a minute after I drained.

Throw the squash in a pot you can put on the stove and add:

1 green pepper (through processor)
4 oz container diced pimientos (with juice)
2 1/4 cup vinegar
4 cups sugar
1 TBSP celery seed (don't leave this out-it's what really makes it taste like relish)
1/2 tsp black pepper
1 tsp turmeric
1 tsp nutmeg
1 tsp dry mustard

Mix all this and then bring it to a slow boil. Turn down on a bubbly simmer for 30 minutes, UNCOVERED (you want some of the juice out). It says it makes 5 quarts, but I used a spaghetti claw to get mine out so it wasn't very runny and it only made 3 1/2 pints for me.

To can, put in pint jars and put in hot water bath for 10 minutes.

THis would come out perfect to do a double batch. Then I would have ended up with 7 cans which would be a canner full, with the bonus of using up TWENTY cups of squash. You can't give squash away here in the summer time.

THis relish reminds us of the relish on Chicago dogs at Sonic(not that we ever eat anything as unhealthy as Sonic hot dogs or anything).

Karen in Tn


wife of 31 years to Richard, Mom to Matthew (26), Adra 24, Shelby 15, Samuel 13, and Ruby Grace 11. Homeschooling for 19 years.
 Topic: Reheating bone-in chicken?
Reheating bone-in chicken? [message #713903] Thu, 25 August 2011 09:59
Jamie
Messages: 4099
Registered: April 2005
Senior Member
What is a good way of reheating bone-in chicken pieces? Rather thick ones?


Peace
 Topic: A simple chicken noodle recipe
A simple chicken noodle recipe [message #727682] Mon, 21 November 2011 18:55
Jubel
Messages: 321
Registered: October 2006
Senior Member
3 chicken breast
1 can cream of chicken - I use fat free
1/2 cup of milk
1 package of dry Ranch dressing mix
1 Small bag of frozen veges - I used California blend

1 package of egg noodles


Brown 3 chicken breasts. Take out of pan.
Pour can cream of chicken - I used fat free and
1 package of Ranch dry dressing mix and about
1/2 cup of milk Mix together.

Place chicken breast back in the pan with the sauce. Cook until done. Add frozen veges. Mix so the sauce covers the veges. Cover with lid. Cook until veges are done.

Serve over egg noodles.
 Topic: Divinity recipes??
Divinity recipes?? [message #731771] Tue, 20 December 2011 13:09
~Janice  is currently offline ~Janice
Messages: 8308
Registered: April 2005
Senior Member
Thanks!


TAKE TIME FOR FRIENDS!

Janice T. ~ CHF member since 09/97 ~
Mom to four - ds 28, dd 26, dd 24 and ds 21 - and wife to my sweet husband Richard.
 Topic: Barley Risotto (South Beach recipe)
Barley Risotto (South Beach recipe) [message #733420] Tue, 03 January 2012 10:49
Diana P.  is currently offline Diana P.
Messages: 4035
Registered: April 2005
Location: New England
Senior Member
Got this in my email from South Beach diet and made it yesterday. I used 1 tsp of thyme instead of a 1/2 tsp, and it was delicious. Enjoy! Smile
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++

BARLEY RISOTTO WITH PARMESAN AND SPINACH
SOUTH BEACH PHASE II

Description
This warm and wonderful dish will help fill you up and boost your fiber intake.

Makes 4 servings

Ingredients

2 teaspoons extra-virgin olive oil
1 small onion, chopped
3/4 cup barley
1 tablespoon chopped fresh thyme, or 1/2 teaspoon dried thyme
Salt and pepper
4 cups reduced-sodium chicken or vegetable broth, divided
1 package (10 oz) frozen spinach, thawed
1/4 cup grated Parmesan cheese

Instructions:

Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.


Nutritional information
Per serving:
180 calories
4 g fat (1 g sat)
26 g carbohydrate
11 g protein
7 g fiber
661 mg sodium




Grace & Peace,
Diana

"Do your best, then rest"

 Topic: How about some of your best healthy and low calorie recipes?
How about some of your best healthy and low calorie recipes? [message #757469] Fri, 27 July 2012 20:06
Lisa T.  is currently offline Lisa T.
Messages: 5438
Registered: April 2005
Location: New Hampshire
Senior Member
Here are a couple of mine which are astonishingly good and healthy too!

Banana-Mango "Ice Cream"

Peel a ripe banana, cut into 1 inch chunks, place on a tray and freeze. Peel a mango, cut into chunks, and freeze on a tray. Put the frozen banana and mango in a food processor (I think a blender would work) and process. At first, the mixture will look like cheese curds, but eventually it will make a smooth ice cream-like mixture. If it seems too thick, add a tablespoon or two of orange juice to thin it down. This is quick, simple, healthy, and extremely yummy!

Variation: Just use bananas. You can add a tablespoon or two of peanut butter or almond butter, or a few chocolate chips (or both Cool ). Mmmmmmmmmm.....

Tomato Pesto

In a blender or food processor, put a pint of cherry tomatoes, a handful of basil, a handful of walnuts or almonds or pine nuts. Process, streaming in 2-3 tablespoons of olive oil. Add a big handful of parmesan cheese. Unfortunately, the green basil and the red tomatoes make a rather brown-colored sauce, but it tastes fresh & delicious! I guess you could make a chiffonade of the basil and just stir it in at the end if you need to improve the color. Serve on pasta or on eggplant:

Eggplant Gratin:

Peel an eggplant and slice about 3/4 inch thick. Spray with vegetable oil and dip slices in bread crumbs. Bake the eggplant on a greased cookie sheet at 425 for about 20 minutes, till soft and browned. Then place the eggplant in a casserole dish, cover with the tomato pesto (or just plain tomato sauce), and sprinkle with cheese. Mozzarella is good, but I like to use feta. Bake till the cheese melts.

All these recipes are low-fat, low calorie, and full of nutrients from fresh veggies or fruit!

What are your best recipes like this?


Lisa T.
 Topic: Crockpot Banana Bread
Crockpot Banana Bread [message #765978] Tue, 06 November 2012 03:47
Terri in NY  is currently offline Terri in NY
Messages: 5088
Registered: April 2005
Location: NY
Senior Member
A friend of mine shared this on facebook recently with a photo and I know many of you are always looking for new recipes so I thought I'd share it here.

Banana Bread in the Crock Pot

1 3/4 cup flour
2tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/3 cup butter or margine
2/3 cup sugar
2 eggs, well beaten
2 tbsp dark corn syrup
3 ripe bananas well mashed

Grease and flour a 4 1/2 quart crockpot. Mix flour, baking powder, salt and baking soda together in a small bowl. Cream butter with an electric mixer still fluffy. Slowly add sugar, eggs, corn syrup and mashed bananas. Beat until smooth. Gradually add flour mixture to creamed mixture.

Pour into crock pot, cover and cook on high for 1 1/4 to 1/2 hours or until toothpick inserted comes out clean. Let cool, than invert bread onto serving platter.


"Blessed is the woman who has a smile in her voice, a sparkle in her eyes, a song on her lips; a spring in her step, a warmth in her touch, a depth to her beauty, a purpose for her life, a joy in her faith, a hope in her breast and a love in her heart."
 Topic: This sounds delicous!
This sounds delicous! [message #772716] Mon, 04 February 2013 17:16
Char in MO  is currently offline Char in MO
Messages: 813
Registered: April 2005
Location: Ozarks of MO.
Senior Member
ANGEL FOOD CAKE / RASPBERRY PEACH DELIGHT (If you dont want to use sugar-free ingriedents, just use regualr.)

One store-bought angel food cake, cut into small one inch cubes.
1 (3 oz) Pkg. sugar-free (or not) Raspberry Jello. > 1 cup boiling water, one cup cold water.
1 can sliced low sugar (or not) Peaches, drained and halved
3 cups low fat milk (or any kind)
1 pkg. sugar-free vanilla instant pudding mix
1 (8 oz) carton sugar free or regular Cool Whip

Cut store-bought angel food cake into small one inch cubes and arrange in a 9X13 dish or pan. In a small bowl dissolve jell-o in the 1 cup boiling water, then ad the 1 cup cold water stir to dissolve well. Pour over the cake cubes. Arrange the halved peach slices over jello. Then whisk pudding mix and milk for 2 minutes and let stand for 2 minutes until barely SOFT set. Spread over peaches. Wait 2 more minutes, and carefully spread cool whip over top. Cover and chill at least 3 hours.




Sorry about the few typos. This was a cut and paste.

[Updated on: Mon, 04 February 2013 17:17]


Love and prayers,
Char , ( recently widowed) mom to ds (26),dd (22), dd(19),dd (13)
 Topic: Mint chocolate dessert....
Mint chocolate dessert.... [message #775078] Thu, 14 March 2013 13:37
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7949
Registered: April 2005
Location: Trujillo, Peru
Senior Member
Chocolate cookie crust...

For an 8x8 or pie shape...

1 can sweetened condensed milk
1 pint whipping cream
1/2 tsp mint flavoring
green food coloring if you like.

Whip whipping cream. In separate bowl, mix condensed milk, flavoring and food color. Once mixed, add to whipped cream. Top cookie crust. Freeze for four hours. When serving, allow to soften for ten minutes and then top with chocolate syrup.

Easy and yum!


In Him--Tracy
 Topic: Zucchini Bread Recipe Wanted
Zucchini Bread Recipe Wanted [message #786638] Fri, 13 September 2013 09:38
Jamie
Messages: 4099
Registered: April 2005
Senior Member
I want to make Zucchini bread...either in a loaf or a muffin tin...but I want it to be:

  • sweet
  • moist
  • and tall (the recipes I see online seem to show the sliced loaf as being rather short...I want a nice tall bread - at least taller than the loaf pan I'm baking in)


Some friends and I are having a baking day in my home next week and this is my selection. I've been craving really great zucchini bread. I plan on freezing some for traveling.


Peace
 Topic: Wanted: Oatmeal Cookie Recipe - for XLarge and Chewey
Wanted: Oatmeal Cookie Recipe - for XLarge and Chewey [message #801645] Sun, 29 June 2014 05:53
Jamie
Messages: 4099
Registered: April 2005
Senior Member
I want to make large cookies (apx hand width) that are also thick and chewy...but can hold their own weight.

I don't seem to have luck in this department. Anyone here have a tried and true recipe that would fit that bill?

TIA


Peace
 Topic: Fruit leather
Fruit leather [message #802771] Mon, 21 July 2014 04:17
Bethany  is currently offline Bethany
Messages: 163
Registered: May 2005
Location: Home
Senior Member
I have two pints of blueberries, a handful or two of raspberries, and quite a few strawberries and quartered bananas. All of it is frozen except for one thing of blueberries. Has anyone made fruit leather/fruit roll ups? I'm not a huge fan of blueberries alone but like them in stuff and don't want to always have smoothies. I think I have enough fruit to do strawberry banana leather and then a batch Of all of it mixed together with some blueberries left over. Ideas? I do not have a dehydrator, but am home all day with my girls(6 months) so I can stick it in the oven. My girls don't nap real well so I have to get stuff mixed and in the oven in about 30 minutes! Wink


Bethany
Wife to DH Alex since June 2012
Mom to twin girls, Gracelynn and Jacey born January 2014
Daughter of Kelly E
 Topic: Looking for a tried and true gingerbread man cookie recipe
Looking for a tried and true gingerbread man cookie recipe [message #807206] Sun, 07 December 2014 05:23
Barbara K (NC)
Messages: 1864
Registered: April 2005
Location: North Carolina
Senior Member
I've misplaced mine and can't find it anywhere. I need something that will be easy to roll out and decorate, in particular. Anyone have a favorite that you've used for a long time?


Barbara K (NC)

"And God is able to make all grace abound to you, so that in all things at all times, having all that you need, you will abound in every good work." 2 Cor 9:8


 Topic: ? Anyone know this recipe? English muffin appetizers
? Anyone know this recipe? English muffin appetizers [message #807815] Thu, 01 January 2015 03:52
ReneeL.inMN
Messages: 4726
Registered: April 2005
Senior Member
I know it is a mixture of olive oil, a creamy cheese spread mixed with mayo and seasonings. You freeze it before broiling. So before I start messing with amounts, I thought I would ask here. Thanks


ReneeL.inMN
25yos, 23yos, 13 yod I guess I am old enough for adult children.

My stomach hurts, but I still choose joy! :-)

 Topic: Pickled Onion Question
Pickled Onion Question [message #817123] Fri, 10 June 2016 19:29
Jamie
Messages: 4099
Registered: April 2005
Senior Member
I'm googling for recipes, after having a sandwich on vacation with pickled onions (how have I not had these before?), but my questions are:

1) Will they need to be stored in the refrigerator once opened?

2) How long is shelf-life before opening? After opening?

Thanks!


Peace
 Topic: Sweet potato brownies
Sweet potato brownies [message #817751] Wed, 27 July 2016 09:35
Tracy in Peru  is currently offline Tracy in Peru
Messages: 7949
Registered: April 2005
Location: Trujillo, Peru
Senior Member
1 large sweet potato, cooked
2 eggs
1 tbsp vanilla
10 oz dried dates, soaked for an hour, then drained
1/2 cup melted coconut oil (light olive oil can be used but the
coconut adds great flavor)
1 tbsp baking powder
1 cup cocoa

Process the dates, adding water as necessary to make a paste. Add eggs, vanilla, baking powder, coconut oil, and sweet potato and process until smooth, then add cocoa.

Line a square 8x8 glass pan with parchment paper. Oil the paper. Spread brownie mix in the pan and bake at 350 until firm to touch. Allow to cool before serving.


In Him--Tracy
Forum: TradingPost
 Topic: CHFWeb Trading Post Guidelines
CHFWeb Trading Post Guidelines [message #1479] Sat, 23 April 2005 00:09
Tamara Eaton
Messages: 4955
Registered: April 2005
Location: South
Senior Member
CHFWeb Trading Post Guidelines

First a note to those involved in regular commerce on the web: We have always operated CHFWeb freely as a ministry and have never profited from it at all. We offer banner advertising to help pay for some of the ever-increasing costs but revenue from this has not covered expenses. Thus most would agree that it is unreasonable for dealers and small businesses to materially profit from our efforts without sharing in the costs associated with maintaining this area. --so if you desire to use the Trading Post as a business or means of profiting, we ask that you email us for advertising rates and we welcome your active involvement in covering the expenses of this venture!


The CHFWeb Trading Post is for CHFWeb participants to buy, sell, or trade materials of interest to Christian homeschooling families. This area is provided free of charge for individuals who are already participating in the other areas of CHFWeb. (Messages by individuals who are only posting on the Trading Post area, and not involved in other areas of CHFWeb, will be removed.)

Dealers or participants who are doing this as a business should email us for our advertising rates at: tamara.eaton@gmail.com .

Please use the subject line to identify your product and keep your post short and to the point! Please include prices for each item and note if this includes shipping charges. Please make sure you include your email address so participants can email you to work out details.

**We ask that participants not post more than one message on the Trading Post a day (you're welcome, however, to list more than one item in your message).**

This section is not for discussions, you should use email to exchange shipping addresses and work out arrangements or ask further questions. All discussions will be removed from this section.

CHFWeb is not responsible for any of these transactions. If you have a problem with one of the participants here, please make every attempt to work it out by email. We specify this board is for CHFWeb participants since we have confidence that the vast majority of Christian homeschooling families here will be honest and fair in their transactions, but in the rare case there is a problem, please email us at tamara.eaton@gmail.com so others will be aware and learn from your mistake!

Colossians 3:17 And whatsoever ye do in word or deed, do all in the name of the Lord Jesus, giving thanks to God and the Father by him.




[Updated on: Thu, 05 March 2009 14:45]

 Topic: FS: Chalk Dust Geometry
FS: Chalk Dust Geometry [message #810187] Thu, 26 March 2015 10:36
Sparrow's Song
Messages: 971
Registered: April 2005
Senior Member
For Sale: Chalk Dust Geometry. Student text, DVD's, and Solutions Manual (everything you need.)

$175. Check only (our Paypal has been "on hold" for a while since someone tried to help themselves to our credit card account.) I'll ship as soon as the check clears.

Chalk Dust has been our saving grace for high school math. We couldn't have made it without it.


Blessings,
Sparrow's Song

Love divine has seen and counted
Every tear it caused to fall;
And the storm which Love appointed
Was its choicest gift of all...

 Topic: Homeschool Items for Sale
Homeschool Items for Sale [message #811292] Wed, 06 May 2015 19:13
Pam H  is currently offline Pam H
Messages: 1472
Registered: April 2005
Location: AR
Senior Member
Marilyn Howshall booklets -- $12 ppd. Nice. 5 booklets written by Marilyn Howshall. Titles: Lifestyle of Learning Approach; Howshall's Family Ministry; Waiting and Watching; Develop the ''Learning-Value'' of Your Lifestyle; Metaphor Lessons of Childhood Last 2 have blue covers. W&W is May 2000 newsletter. SOLD

Movies as Literature , Grs. 6-12 -- $15 ppd. Nice. by Richard & Kathryn Stout. student book and teacher guide

Notgrass Exploring World History pt 1, Grs. 9-12 -- $15 ppd. Nice. by Ray Notgrass. SOLD

Reading Reflex by McGuinness , Grs. K-5 -- $10 ppd. Nice. soft cover, covered with clear contact paper.

What Your 1st and 3rd Grader Needs to -- $10 ppd. Good. Know by ED Hirsch. 1st G is hardback 3rd G is soft. price for both

Email me with questions pharrishappy6 @ Gmail. com

Thanks for looking

[Updated on: Fri, 22 May 2015 08:16]


Love in Jesus,
Pam
married to Darryl (30 yrs) and mom to ds (22); ds (21); ds (19); ds (15); ds (13) and ds (11) and 6 others with Jesus
 Topic: CDs from Marcia Somerville
CDs from Marcia Somerville [message #811525] Tue, 19 May 2015 08:55
Pam H  is currently offline Pam H
Messages: 1472
Registered: April 2005
Location: AR
Senior Member
CDs from Marcia Somerville , Grs. K-12 -- $6 ppd. Nice. Cravings n Conflict and Tips for Teaching Houseful

PayPal please.


Love in Jesus,
Pam
married to Darryl (30 yrs) and mom to ds (22); ds (21); ds (19); ds (15); ds (13) and ds (11) and 6 others with Jesus
 Topic: SOS 3rd. SOLD
SOS 3rd. SOLD [message #811540] Wed, 20 May 2015 08:42
Pam H  is currently offline Pam H
Messages: 1472
Registered: April 2005
Location: AR
Senior Member
I bought this new a few years back and if I understand correctly, there is still one user eligible to on the copyright.

Switched-On Schoolhouse 3rd 2007 edition
Bible, Science, Math, History/Geography and installation disc with Quick Start Guide. Language Arts is not included.

$20.00 ppd


PayPal please.

[Updated on: Fri, 22 May 2015 08:13]


Love in Jesus,
Pam
married to Darryl (30 yrs) and mom to ds (22); ds (21); ds (19); ds (15); ds (13) and ds (11) and 6 others with Jesus
 Topic: Culling the Books
Culling the Books [message #811604] Mon, 25 May 2015 16:35
Pam H  is currently offline Pam H
Messages: 1472
Registered: April 2005
Location: AR
Senior Member
Scaredy Cat Reading System by Joyce Herzog
Expedition with Vowels! Teacher Manual
Expedition with Vowels! audio CD
Expedition with Vowels! Student Activity Book 2 copies, one has 16 pages written on in pencil, one is clean
Excursion into Words! Student Activity Book, clean
Game cards
$50.00 pod

Horizons Phonics and Reading grade 1
Teacher's Manual
2 readers, The Fox In the Box & Deer In the Woods
Workbooks 1 & 2 (wkbk 1 has pencil writing on 22 pgs)
$40 pod

Sonlight Reading with Easy Readers some writing
$12 ppd

Sonlight Science 4th grade, Intro Physics, some small check marks
$5 pod

Rosetta Stone Espanol Spanish Level I
New workbook and study guide
$10 ppd

Rosetta Stone Espanol Spanish Level II, complete set
$50 ppd

PayPal please


Love in Jesus,
Pam
married to Darryl (30 yrs) and mom to ds (22); ds (21); ds (19); ds (15); ds (13) and ds (11) and 6 others with Jesus
 Topic: More Culling
More Culling [message #811611] Mon, 25 May 2015 21:34
Pam H  is currently offline Pam H
Messages: 1472
Registered: April 2005
Location: AR
Senior Member
A Beka Keyboarding and Document Processing, Grs. 6-12 -- $20 ppd. Nice. Textbook, Daily Lesson Plans, Supervisor Manual, c2008

Dorling Kindersley Story of Architecture by Jonathan -- $12 ppd. New. Glancey c2003, covered in clear contact paper

Fit and Fabulous in 15 Minutes w/DVD, Grs. 9-12 -- $12 ppd. Nice. by Teresa Tapp

Movies as Literature , Grs. 6-12 -- $12 ppd. Nice. by Richard & Kathryn Stout. student book and teacher

Progeny Press Farmer's Boy study guide, Gr. 5 -- $7 ppd. Nice. guide in folder

Warriner's English Grammar & Composition, hard cover, taped spine, $5 ppd

Mathematics for Everyday Affairs from the Singer Co., very good cond, hard cover, $5 ppd

The Story of Old Glory, Cornerstones of Freedom, good condition, hard cover, $4 ppd

Net Cetera: Chatting with Kids About Being Online, small soft cover, $3 ppd

Rod and Staff 2nd grade Phonics teacher manual, very good cond, $4 ppd

Rod and Staff Health for the Glory of God, teacher's manual and test booklet, good condition, $5 ppd

My Creation Bible by Ken Ham Master Books, board book, good condition, $5 ppd

BJU World History teacher's edition, c1998, 2volumes, spiral bound, Ancient History to Gulf War, excellent condition $12 ppd

SAT & College Preparatory Course by James Stobaugh, covered in clear contact paper, c1998 $7 ppd

Megawords 2 teaching guide, good condition, $4 ppd

Pathway Publishers workbook for More New Friends, good condition, writing on 7 pages $4 ppd

Pathway Publishers workbook for More New Friends, clean, $5 ppd

TCM Reading Comprehension for K-1, clean, $$4 ppd

The Plymouth Thanksgiving by Leonard Weisgard, mylar covered hard cover, good condition $5 ppd

PayPal please


Love in Jesus,
Pam
married to Darryl (30 yrs) and mom to ds (22); ds (21); ds (19); ds (15); ds (13) and ds (11) and 6 others with Jesus
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Homeschool Highlights ... Last week I wrote about enjoying homeschooling grades 1st-3rd and this week I'd like to continue that theme by sharing examples of our family's experiences.

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