Naan Bread

Recipe and Photo from Susie Reuter

Naan is a delicious bread, served for dipping or stuffed with a variety of meats and vegetables. Topping can also be placed on top of the bread, such as hummus or artichoke dip. Naan is like pita, yet softer and larger.

• 1 package active dry yeast
• 2 teaspoons sugar
• 3/4 cup warm water
• 1  1/2 cups all purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 3 tablespoons plain yogurt
• 1/4 cup melted butter

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes. In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and shortening and begin to knead for 5-10 minutes until a dough forms. Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400 degrees. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet and brush with melted butter. Cook in oven for 8 minutes or until lightly browned and puffed up. Serve immediately or store in an air-tight plastic bag for 7 days. Also can be frozen.

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Lemon Asparagus

Recipe and Photo by Susie Reuter

I love asparagus, but usually only buy it a few times a year when it is on sale. Otherwise, it is often over $5.00 per pound. Instead of traditional steaming, I almost always prepare it on the grill, using a flat, unpierced 8×8 piece of foil as a “pan”, so the butter does not drip through onto the flames.

1 lemon, halved
1 pound asparagus, washed and 2 inches cut from bottom stems
1 – 2 tablespoons butter or butter substitute
1/8 teaspoon salt (optional)
1/8 teaspoon fresh ground black pepper

Place foil on grill, crimping up edges, then preheat indoor or outdoor grill on high for 5 minutes. While grill is heating, cut lemon in half, then cut 4 rounds off of one piece. Set the rounds aside to garnish when done. Cut asparagus pieces in half.

Place butter on foil (on grill), spread around a little. Place asparagus in butter, cook 5 minutes, stirring occasionally. While asparagus is cooking, squeeze the remaining lemon half over it and sprinkle with salt and pepper. Serve immediately garnished with a lemon round, serves 4.

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Mediterranean Couscous

Recipe by Susie Reuter

There are so many types of side dishes available besides rice and potatoes ~ couscous and quinoa are two of my new favorites. Couscous is frequently thought of as a grain, but it’s actually a pasta. It is simple to prepare and has a unique texture and flavor. If you haven’t tried these as sides already, treat yourself to a new experience!

• 2 cups vegetable broth
• 1 cup water
• 1 cup Israeli couscous (the large type)
• 1/2 cup tri-colored Orzo pasta (optional)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup sun dried tomatoes, finely chopped
• 1/4 cup yellow bell pepper, finely chopped
• 1 tablespoon capers
• 1/4 cup split baby garbanzo beans
• 3 tablespoons pine nuts, lightly toasted
• 1 teaspoon fresh oregano, chopped
• 2 tablespoons fresh basil leaves, chopped

Bring the broth and water to a boil in a 2 quart saucepan over high heat. Place the couscous and orzo in boiling broth and cook for 10 to 15 minutes until tender. Drain using a small mesh colander. Add in the rest of the ingredients, stir well, and serve.

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Tangy Lemon Bars

Recipe and Photo by Susie Reuter

These yummy bars only take 15 minutes to prep, so they are a fantastic pot-luck or picnic treat. No matter what the weather is like, they always remind me of a warm, sunny day.

• 1 cup butter, softened
• 1/2 cup white sugar
• 2 cups flour
• 4 eggs
• 1 1/2 cups white sugar
• 1/4 cup all-purpose flour
• Juice from 2 lemons
• 2 tablespoons powdered sugar

Preheat oven to 350 degrees F. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press evenly into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes in the preheated oven.

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the hot baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will become firm as they cool. After bars have cooled, cut into uniform 2 inch squares. Sprinkle with powdered sugar. Keep in air-tight container in the refrigerator up to 5 days.

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Simple Creamy Wild Rice Soup

Recipe and Photo by Susie Reuter

This Midwestern hearty soup is a favorite all around. I like to make large batches and freeze or can them, or give them out as gifts. Served with fresh baked bread and tossed salad for a complete “comfort food” meal!

• 4 cups low sodium chicken broth (organic if possible)
• 2 cups water
• 2 free range boneless chicken breast halves, cooked and shredded (optional)
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet (Such as Uncle Ben’s)
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 cup thawed mixed vegetables (carrots, peas, corn, beans, etc.)

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. Shown served with Lefse.

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Almond Poppyseed Bread

Recipe and Photo by Susie Reuter

This moist cake is wonderful for breakfast, a snack, at the dinner table, or even dessert. Bring this to work, and your co-workers will love you forever!

• 2-1/4 cups sugar
• 1 cup plus 2 tablespoons canola oil
• 3 eggs
• 3 tablespoons poppy seeds
• 1-1/2 teaspoons lemon juice
• 1-1/2 teaspoons almond extract
• 1-1/2 teaspoons vanilla extract
• 3 cups flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups milk

GLAZE:

• 3/4 cup confectioners’ sugar
• 1/4 cup lemon  juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Grease bottom and sides of 2  8-inch x 4-inch loaf pans. Preheat oven to 350° F. Place oven rack in bottom 1/3 of oven.

In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat with wooden spoon until well blended. In a separate bowl, combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.

Pour into greased loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks. Makes 2 loaves (16 slices each).

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16 Bean Soup Kit

Recipe and Photo by Susie Reuter

This colorful soup is perfect on a cold day, and makes an economical and useful gift. Use as many types of beans as you would like, or look in the store for a variety bag. To package as a gift, place the beans in a jar, then put all of the spices into a small zip-top bag. Type the instructions then fold and use a hole puncher to make a small hole in the corner; tie to the jar with a decorative ribbon.

Each bag will get the following ingredients:

• 1 bay leaf
• 1 teaspoon chopped garlic or garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 1 teaspoon Italian seasoning

Print the following directions for each jar:

You will need:

• Large Soup Pot
• 8 cups cold and 6 cups hot water
• ½ – 1 pound cooked, chopped ham, if desired

Soak:  Rinse and sort beans in a large pot. Drain. Place beans in 8 cups cold water overnight. Drain and rinse beans.

Cook: Place beans back in pot. Add 6 cups hot water. (For more flavor, substitute 2 cups vegetable broth for 2 cups of the water.) Simmer with lid gently tilted for 1 hour. Add ham, onion, and seasoning packet, cover and cook 30-60 minutes, until desired tenderness is reached.

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Easy Chicken à la King

Recipe and Photo from Susie Reuter

I hadn’t made this recipe in a couple of years, and I was quite surprised at how delicious and simple it was. With fresh vegetables and a rich, velvety sauce, this is not the turkey on biscuits I was served in my school cafeteria! Think of it as gourmet comfort food. For the vegetables, I used frozen peas and corn, along with fresh carrots, broccoli, and green beans.

• 1  8-count package Pillsbury refrigerated biscuits, cooked according to directions on package
• 4 tablespoons butter
• 1/3 cup flour
• 1   1/2 cups chicken broth
• 1/2 cup white wine (optional, or use 2 cups chicken broth total)
• 1   1/2 cups light cream or half-and-half
• 3 tablespoons sherry (optional)
• 1/8 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Large pinch of nutmeg
• 1   1/2 cups mixed chopped vegetables
• Meat from 1 whole cooked chicken, about 2 pounds, cut into chunks

In a large saucepan over medium heat, melt the butter. Add flour and whisk until smooth. Cook 1 minute, whisking constantly. Add broth and wine, whisk until smooth. Whisk in cream. Increase the heat to medium and bring just to a simmer, whisking constantly. Scrape bottom and sides of pan with a heat-proof spatula.  Whisk out any lumps. Return to simmer and stir over medium-low heat until sauce reaches desired thickness. Add remaining ingredients, return to simmer and make sure vegetables and chicken are heated through. Season to taste with more salt and pepper, if desired. Pour over biscuits, toast, rice, or pasta. Serves 8.

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Scandinavian Rosette Cookies

Recipe and Photo by Sharon Knudson

These sweet and crispy holiday cookies are easy to make once you get the hang of it. Because they are cooked one at a time, it takes a while ~ but that gives the bakers more time to spend time together and chat!

• 2 large eggs
• 2 teaspoons sugar
• 1 teaspoon vanilla extract
• 1 cup milk
• 1 cup flour
• 1/4 tsp. salt
• Canola oil for frying
• 1 cup sugar for dipping

Heat 3″ of oil in a deep fryer or in a large, heavy frying pan over medium-high heat to 365º. Pour dipping sugar onto a plate, and set out paper towels for drying off excess grease. In a large, shallow bowl, whisk together the eggs, sugar, vanilla, and milk. Add flour and salt, whisk until batter resembles the texture of heavy cream.

First, submerge the bare rosette iron into the oil to preheat it.Carefully dip the heated rosette iron into the batter so that the batter covers the bottoms and sides of the iron but does NOT leak on to the top. ( This is very important, otherwise you will not be able to get the cookie off of the mold.) Dip the batter-covered rosette iron into the pot, completely submerging it in the oil.

Allow the rosette to fry until golden brown, using a knife edge to scrape off any excess batter formed at the top. While browning, your rosettes may voluntarily fall off of the iron into the oil. If so, simply fry them on each side for a few seconds until brown, then remove from pan with tongs. Blot excess grease with a paper towel, then immediately dip in sugar. Let cool.

If your rosettes have stuck to the iron while browning, use the knife to gently pry them away from the iron on to paper towels. Invert and cool. After the cookies have cooled, you can either store them in an airtight container or freeze them for later use.

Yield: 40 rosette cookies

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Braised Lamb Shanks

Recipe and Photo by Susie Reuter

Braised lamb shanks are tender, juicy, and succulent when prepared properly and with the right ingredients. Be sure to use high quality crushed tomatoes and invest in fresh rosemary. The low price of lamb shanks will offset the costs.

4 lamb shanks ~ about 3 pounds total 2 tablespoons olive oil 1 medium onion, chopped Salt and pepper to taste 2 large carrots, peeled and cut into 1/2-inch thick rounds 7 chopped garlic cloves 2 cups dry red wine 1 28-ounce can of  crushed tomatoes with juices 1 14 1/2-ounce can beef broth 4 teaspoons chopped fresh rosemary 2 teaspoons dried thyme 2 teaspoons grated lemon peel Sprinkle shanks liberally with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours. Uncover pot; simmer until meat is very tender, about 30 minutes longer.

 

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