Cabbage Rolls

These tangy cabbage rolls are a great winter dinner.

Cabbage Rolls

Step 1: Sauce

To a pot placed over medium heat, add:

1 Tbsp oil

1/4 cup onion, diced

1 tsp garlic, minced

Sauté for 2 minutes. Then stir in:

1 (15 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1/4 cup apple, grated

2 Tbsp brown sugar

1 Tbsp apple cider vinegar

Bring to a low boil, reduce heat to medium-low and simmer until needed.

Step 2: Cabbage Leaves

To a large pot, add:

1 qt water

Heat to boiling, then add:

1 head cabbage, triangular stem removed

Steam for 5 minutes, or until leaves are malleable. Carefully peel all of the leaves, keeping them intact as much as possible. Set aside.

Step 3: Filling

To a mixing bowl, add:

1/2 lb ground beef (uncooked)

1/2 lb pork sausage (uncooked)

2 Tbsp onion, minced

1 egg

1/4 cup breadcrumbs

1 cup rice (cooked)

1/2 tsp salt

1/2 cup sauce prepared in Step 1

Use hands to mix well.

Step 4: Cabbage Rolls

• Preheat oven to 350F.

Spritz a 13”x9” baking dish with non-stick spray

1. Select a cabbage leaf

2. Add a spoonful* of filling

3. Fold or roll to contain the filling

4. Place in baking dish

5. Repeat with remaining cabbage leaves and filling

Pour sauce (Step 1) over prepared cabbage rolls. Cover tightly with aluminum foil. Bake at 350F for 75 minutes. Remove from oven and rest for 10 minutes before serving.

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Brenda’s tips:

• Serving size: 8 servings

• *Cabbage heads come in various sizes, so ration the filling accordingly

• This recipe freezes well. Prepare completely, including covering with aluminum foil, then wrap tightly in plastic wrap. Freeze for up to 2 months. Remove from freezer, remove plastic wrap and bake at 350F for 2 hours.

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Window to B’s kitchen . . .

HOW TO: Mirepoix (Carrots + Onions + Celery)

A simple, balanced, vegetable base that is the beginning of many recipes, a mirepoix is the French-style combination of onions, celery and carrots. This simple combination will add a depth of flavor to soups, sauces and more.

HOW TO: Mirepoix (Carrots + Onions + Celery)

Heat a large pot over medium-low heat, then add:

1 Tbsp butter

1/2 cup carrots, finely diced

Cook, stirring periodically for 3-5 minutes, then add:

1 cup onions, finely diced

1/2 cup celery, finely diced

Stir regularly, allowing the vegetables to slowly soften as the flavors meld and intensify. Continue to cook for 7-12 minutes. Once the vegetables are soft the mirepoix is ready to incorporate into a sauce, stew, gravy, etc.

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Brenda’s tips:

• Serving size: various

• This recipe can be multiplied or divided as needed for the application. The ratio is 2:1:1 (onions : carrots : celery)

Zucchini Muffins

Making just 12 standard size muffins, this recipe is scaled especially perfect for harvesting zucchini early. These one-bowl muffins are as delicious as zucchini bread but cook much quicker, making them perfect for summer breakfast.

Zucchini Muffins

• Spritz the 12 cups of a muffin tin with non-stick cooking spray, set aside.

To a medium mixing bowl, add:

1 1/2 cups flour

1/2 cup sugar

1 tsp cinnamon

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp nutmeg

1/16 tsp cloves

Sift together. Add all of the following to the dry ingredients before mixing:

8 oz zucchini, finely shredded

1/2 cup yogurt (plain recommended)

3 Tbsp oil

2 Tbsp milk

1 tsp vanilla

Fold all of the ingredients together. Initially it will appear too dry. Keep folding. The movement of the ingredients will cause the zucchini to release sufficient liquid to incorporate everything.

Set aside, resting batter ~5 minutes. Then stir in:

1/4 cup miniature chocolate chips

Divide batter between 12 standard muffin cups (it will seem very liquidy, don’t let that worry you). Bake at 350 F for 25 to 30 minutes. Serve warm with butter.

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Brenda’s tips:

• Serving size: 12 standard muffins

• These muffins work best if muffin/cupcake liners are NOT used

• This recipe can be doubled

• Substitute 1/4 cup sour cream + 1/2 cup milk for the yogurt if needed

• Brenda is a strong proponent of delicious flavor, recommending that zucchini squash is harvested when it’s about 8” long and the diameter is equivalent to a quarter

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Window to B’s kitchen . . .

HOW TO: Onion Rings

These homemade onion rings are made from slicing a large onion, dipping the rings in a deliciously flavored batter and deep frying until perfectly golden.

CAUTION: deep frying anything can be dangerous. Always keep your hands and face away from the hot oil. DO NOT add any water to the oil (hot or cold) or an explosion may result.

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HOW TO: Onion Rings

Step 1: prep onion

Select one very large:

Onion (sweet recommended)

Remove the onion skin and trim 1/2” off root end. Using a very sharp knife, cut across the layers into 1/4” slices. Separate the rings. Set aside.

Step 2: batter

To a mixing bowl add:

1 egg

1 Tbsp Worcestershire sauce

1/4 cup milk

Whisk together, pour in:

3/4 cup flour

1 tsp baking powder

1 tsp seasoned salt

1 tsp garlic powder

Using a fork, stir together until smooth. Thin the batter by adding:

1/4 cup milk

If the batter is still too thick, add:

1 Tbsp increments milk

Repeat until desired thickness is reached. Allow batter to rest while oil heats.

Step 3: preheat frying oil

Note: It will take approximately 10 minutes for the oil to properly heat to 350F.

Select one:

1. Deep fryer

   • If there is a basket, keep it ready as it makes the process easier

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium

Step 4: deep fry

• Place a cooling rack on a sheet pan OR line a bowl/pan with paper towels

Once oil is heated, it’s time to work quickly.

1. From the bowl of separated onion slices, select a ring

2. Drop it in the batter, flip with a fork and lift out, allowing to drip for a moment

3. Carefully place the battered onion ring into the hot oil

4. Repeat quickly with a few more rings, filling but not crowding the cooking vessel

5. Using tongs or a fork, flip the rings once the browning is visible around the ring, about 2-3 minutes

6. Allow to cook 1-2 minutes on the second side, transfer using tongs  to prepared sheet pan

Serve hot.

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Brenda’s tips:

• Serving size: 4 to 8 servings

• Batter & fry one or two rings, to check batter thickness & thin if needed

• Repurpose tip: use a brown paper shopping bag in place of paper towels to absorb the extra oil. Simply cut a bag in segments that fit your bowl/pan and be sure to arrange with the bags interior side facing up where the food will rest.

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Window to B’s kitchen . . .

Layered Green Salad

The key to this recipe is the chop on the vegetables. A fine, consistent dice is ideal to create the colorful rows, or layers.

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Layered Green Salad

To a glass 13”x9” dish, add:

4-6 cups lettuce, chopped in 1/2” squares

Spread out the lettuce so that it evenly covers the whole pan. Then, arranging in twelve ~1” rows, add:

1 1/4 cups green peppers, 1/4” dice

1 1/4 cups carrots, 1/4” dice

1 1/4 cups green peas

1 1/4 cups radishes, 1/4” dice

1 1/4 cups cucumbers, 1/4” dice

1 1/4 cups tomatoes 1/4” dice

Repeat rows to form a total of twelve (~1”) rows. Refrigerate until serving. Serve with Homemade Ranch Dressing.

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Brenda’s tips:

• Serving size: 6 to 12 servings

• Create more variety by doubling the number of toppings, adding any combination of: cauliflower, broccoli, black olives, red peppers, purple cabbage, green onions, shredded cheddar cheese, blue cheese crumbles, celery, roasted sunflower seeds, mushrooms, corn, or anything else that sounds good.

• Change the look by using a trifle dish and layer all of the vegetables vertically, alternating colors.

Sweet Potato Biscuits

Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.

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Sweet Potato Biscuits

• Preheat oven to 425F

To a small mixing bowl, add:

1 cup sweet potato, baked & mashed

1/2 cup buttermilk

Whisk together, set aside.

To a medium mixing bowl, add:

1 1/2 cup flour

2 Tbsp sugar

1 Tbsp baking powder

1 tsp salt

Sift together, then grate in:

5 Tbsp butter

Toss gently to incorporate. Fold in:

Sweet potato mixture

Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.

Bake at 425F for 12 to 14 minutes. Serve warm.

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Brenda’s tips:

• Serving size: ~12 biscuits

• To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife

• Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits

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Window to B’s kitchen . . .

Beef and Broccoli

Fresh steamed broccoli complements tender steak strips drenched in flavorful gravy.

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Beef and Broccoli

Step 1: rice

Start rice

Step 2: assemble sauce

To a small mixing bowl, add:

3 Tbsp soy sauce

3 Tbsp brown sugar

2 Tbsp cornstarch

2 tsp garlic chili sauce

1/4 tsp ground ginger

1 cup beef broth

Whisk together, set aside.

Step 3: steam broccoli

To a small pot, add:

1/2 cup water

1 head broccoli, trimmed and cut into bite-size pieces

Place over high heat, bring to a boil, cover and shut off heat. Leave covered for 5 minutes, remove lid and drain. Set aside until serving.

Step 4: beef & sauce

To a skillet, heated to medium, add:

1 Tbsp oil

1 lb steak, sliced thin against grain

1/4 cup onions, sliced thin

1 tsp minced garlic

Sauté for ~5 minutes until vegetables are tender. Push the beef to one side, pour in:

Sauce assembled in Step 2

Continuously stir as it will thicken quickly into gravy, cook for ~1 minute.

Serve hot with steamed broccoli and rice.

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Brenda’s tips:

• Serving size: 4 servings

• If desired, peel and slice the stalk and add it to the broccoli florets

• Tip: mostly frozen steak will slice more easily than fully defrosted steak

• If using a tough cut of steak, like round steak, cook the steak in the crockpot on high for ~3 hours, then slice and add with the onions and garlic

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Window to B’s kitchen . . .

Hawaiian Haystacks

Let’s be honest, no matter where Hawaiian Haystacks originated (spoiler: not Hawaii), everyone - everyone - has their own unique list of toppings. Here is Mama Saunders way of making them and it is the superior flavor combination. And yes, there are countless chicken ways to make this dish, but in Mama Saunders recipe, the gravy is made from canned tuna.

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Hawaiian Haystacks

Step 1: Rice

In the removable pot of the pressure cooker, combine:

2 cups rice, rinsed

2 cups water

1 tsp salt

1 tsp butter

Put pot in pressure cooker and lock lid in place. Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice with a fork.

• Or use an alternate method to make rice.

Step 2: Prep Toppings

Individually prepare the following toppings, keeping them in separate dishes:

1 cup cheese, shredded

1 cup carrots, shredded

2 cups lettuce, chopped

1 (20 oz) can crushed pineapple, drained

1/2 cup shredded sweetened coconut

1/4 cup walnuts, coarsely chopped

Step 3: Gravy

To a 2 qt saucepan, add:

3 Tbsp butter

3 Tbsp flour

Cook for 2-4 minutes on medium heat to make a roux.

Whisking continuously, add:

1 3/4 cups milk

1/4 tsp garlic powder

1/4 tsp pepper

1/4 tsp salt

Once smooth, fold in:

1 (5 oz) can tuna (in water)

Simmer. Once thickened, cook an additional 1-2 minutes. Remove from heat.

Step 4: The perfect stack

• Rice

• Cheese

• Gravy

• Carrots

• Lettuce

• Pineapple

• Coconut

• Walnuts

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Brenda’s tips:

• Serving size: 4 servings

• Obviously you can mix up the toppings to fit your preferences

• And yes, go ahead and replace the tuna with chicken

Panang Curry

Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.

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Panang Curry

Step 1: Chicken

Prepare:

1 lb chicken

Cook & slice thin. Select the cooking method that best fits your needs:

• Baked: Oven Roasted Chicken Breast

• Crockpot: Shredded Chicken

• Whole Chicken: Engagement Chicken

• Velvet Chicken:

  • Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).

Cover cooked chicken and set aside.

Step 2: Curry

• Start rice

To a large pot, heating over medium heat, add:

1 Tbsp oil

2 - 4 Tbsp panang paste*

Or substitute:

• 2 - 4 Tbsp red curry paste*

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp peanut butter

Stir while heating for 2 or 3 minutes to release the flavors. Add:

1 tsp garlic, minced

2 Tbsp onion, finely diced

Continue to stir as the ingredients sauté for ~1 minute. Then stir in:

1 Tbsp fish sauce

1 Tbsp sugar

2 Tbsp lime juice

2 (15 oz) cans coconut milk

Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:

1/2 cup carrots, julienned

1/2 cup bell peppers, julienned

1/2 cup frozen petite peas

Cover and cook for 3 minutes. Stir in:

Chicken, cooked & sliced thin

Serve hot with steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours

• * Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.

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Window to B’s kitchen . . .

Garlic Cilantro Hummus

This recipe is inspired by Trader Joes Cilantro and Jalapeño Hummus. It’s got a delicious kick, enhanced by the refreshing element of fresh cilantro.

This recipe will work fantastically with either canned or dry garbanzo beans (aka chickpeas). If you’re interested in starting out with dry garbanzo beans, we’ve shared precise instructions here. Note, it is strongly recommended to soak the dry garbanzo beans for ~8 hours and then pressure cook, as directed below.

Garlic Cilantro Hummus

• If starting with dry beans, allow 8-24 hours to soak the beans.

Step 1: Prepare Garbanzo Beans (Chickpeas)

Either:

2 (15 oz) cans garbanzo beans

OR:

To a quart jar, add:

1 1/2 cups dry garbanzo beans

Fill to the top with:

Water

Allow to sit for 8 hours (if longer, refrigerate during soaking).

After soaking 8(+) hours: to the removable insert of Instant Pot pressure cooker, add:

Garbanzo beans; soaked, drained & rinsed

1 qt water

Put the removable pot in pressure cooker and lock the lid in place. Select the "bean" cycle, or “manual,” and pressure for 45 minutes. Once complete, allow natural pressure release.

Step 2: Make Hummus

Place the work bowl and chopping/mixing blade attachment on the food processor base. To the work bowl, add:

~4 cups garbanzo beans (pressure cooked or canned, from step 1)

1 Tbsp fresh garlic, minced

1/2 cup fresh cilantro*

2 Tbsp jalapeño pepper, minced

4 Tbsp lemon juice

1 1/2 tsp salt

4 Tbsp water

Lock food processor cover in place, insert the pusher assembly and turn the machine on. Process for 20 seconds. Remove pusher assembly and cover, scrape sides and reassemble. Process for ~3 minutes, stopping to scrape sides as needed.

Transfer to 4 wide-mouth half-pint jars. Chill or serve immediately.

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Brenda’s tips:

• Serving size: 4 cups hummus

• Amounts of every ingredient can be tweaked for personal preference.

• Cilantro*: fresh herbs aren’t exactly consistent, so a reasonable way to measure is to loosely fill the measuring cup with rough chopped herbs.

• A blender can be used in place of a food processor to create creamy hummus.

• Hummus should be stored in the refrigerator.

• Serve with fresh vegetables, or as a spread, or with tortilla chips.

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Window to B’s kitchen . . .

HOW TO: Par-cooked Shredded Potatoes

Looking for a substitute for frozen shredded potatoes? This is it. And it’s choose your own adventure. That’s right, FOUR methods to par-cook the potatoes. I’ve listed them in the order of my preference.

Shredded frozen potatoes are already cooked before they go in the bag. The manufacturer par-cooks, shreds and flash freezes the potatoes. Then they’re funneled into bags, frozen again and shipped to the store. As a convenience item that maintains original nutrition and purpose, shredded frozen potatoes are great. Standard size bags are 1 pound, 2 pounds or 5 pounds.

We grow our own garden potatoes and live by amazing neighbors who farm hundreds of acres of potatoes, so we love the option of utilizing fresh potatoes in as many ways as possible.

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HOW TO: Par-cooked Shredded Potatoes

OPTION 1: Slow Cooker Baked

Cook time: 4 hours

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Slow Cooker Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 2: Pressure Cooker Baked

Cook time: 10 minutes pressure + 10 minutes natural release

1, 2 or 5 lbs potatoes

• Follow directions to make the perfect Instant Pot Baked Potatoes

• Remove from pot, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 3: Traditional Oven Baked

Cook time: ~1 hour

1, 2 or 5 lbs potatoes

• Wash and place in oven preheated to 350F

• Bake ~60 minutes

• Remove from oven, cool to handling temperature

• Peel potatoes using a paring knife

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

OPTION 4: Par Boiled

Cook time: ~20 minutes

1, 2 or 5 lbs potatoes

• Peel skins from potatoes, leave whole or cut in half lengthwise

• To a large pot, add:

  1-2 cups water

  Prepared potatoes

• Bring to boil, stir once, cover and reduce heat to medium-low. Cook for 10 minutes.

• Remove from pot, cool to handling temperature

• Select a hand grater and shred potatoes

• Use the prepared shredded potatoes

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Brenda’s tips:

• Serving size: 1 lb., 2 lbs., or 5 lbs.

• Each of these methods have their benefits, find the one that works best for your style

Cabbage Stir Fry

This quick side dish is filled with fresh cut vegetables and is a great compliment to any meal.

Cabbage Stir Fry

To a skillet or wok, heated to medium, add:

1 Tbsp oil

1/4 cup onions, sliced thin

1 tsp garlic, minced

Sauté for 1 minute. Then add:

1 cup julienned carrots

Cook, stirring frequently, for 5 minutes. Then stir in:

4 cups cabbage, sliced thin

Cook for 2 minutes, finish by stirring in:

1 Tbsp brown sugar

1 Tbsp soy sauce

1/8 tsp ground ginger

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Serve as a side dish

• Substitute or add other vegetables as desired

Chow Mein

A perfect compliment to Sweet & Sour Chicken or Orange Chicken, or add Oven Roasted Chicken Breast and serve over rice for a complete dinner.

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Chow Mein

To a large skillet or wok, preheated over medium heat, add:

1 tsp oil

1/2 cup onion, slivered

Sauté for 2 minutes, then stir in:

1 cup celery, cut into 1/4” slices

2 cups celery, sliced thin

1/2 cup carrots, julienned

Cook for 2 minutes, stirring frequently. Stir in:

1 1/2 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

Simmer for 8-12 minutes, or until veggies are tender.

In a separate bowl, whisk together:

1 Tbsp cold water

1 Tbsp cornstarch

Whisk mixture into simmering veggies. Cook for one minute.

Serve hot over steamed rice or noodles.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute vegetable broth for Vegetarian Chow Mein

• Add Oven Roasted Chicken Breast for Chicken Chow Mein

• Substitute other veggies such as broccoli, bean sprouts, bell peppers, etc.

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Window to B’s kitchen . . .

Tzatziki Sauce

This classic Greek yogurt sauce is a great addition to any Mediterranean meal.

Tzatziki Sauce

To a small mixing bowl add:

1 cup Greek yogurt (optional step: strain yogurt*)

1 cucumber, seeds removed, chopped fine

1 tsp fresh garlic, minced

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1 Tbsp lemon juice

1 Tbsp fresh dill, chopped fine

Fold together. Chill 30 minutes. Serve.

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Brenda’s tips:

• Serves: 4-8 servings

• Strained: for a thicker Tzatziki, strain the Greek yogurt through a triple-layer of cheesecloth.

• Substitute 1 tsp dried dill for 1 Tbsp fresh dill.

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Window to B’s kitchen . . .

Steamed Beet Greens

In order to achieve great garden beets, it is essential to “thin” the plants so that the remaining beets are spaced about 2-3 inches apart. All of those baby beets that are removed can be turned into a delicious side dish: Steamed Beet Greens.

The critical element to perfect steamed greens is that they are clean. Perfectly clean. Here we walk you through washing the greens.

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Steamed Beet Greens

Step 1: Clean Greens

Fill large bowl with:

Water

1-2 drops Blue Dawn dish soap

Add:

Beet greens

Swish and let sit for 10 minutes

• Individually wash each green

  • Rub entire surface to ensure removal of dirt

  • Swish in fresh water

• Transfer washed green to salad spinner (or colander)

• Repeat until all greens are washed

Spin greens to remove excess water, set aside.

Step 2: Steam Greens

To a pot, add:

1-2 cups water

Bring to a boil, add:

Beet greens, cleaned

Cover and reduce heat to medium-low and steam for 10 minutes. Check for tenderness. Cook an additional 5 minutes if needed. Drain well and serve immediately with butter and salt.

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Brenda’s tips:

• Serving size: varies

• Be wary of insect eggs or larva within the leaves. While washing, trim off any area that is brown or even a slightly different color of green than the surrounding leaf. Generally there are visible channels within the leaf, but it is better to remove extra than to risk eating the larva.

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Window to B’s kitchen . . .

Simply Divine Green Beans

Garden fresh green beans? THIS recipe is a must.

p.s. it is also fantastic with zucchini, sugar snap peas or carrots

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Simply Divine Green Beans

Step 1: Green Beans

To a medium pot, add:

1 cup water

2 cups green beans, trimmed and washed

Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. Drain completely, set aside.

Step 2: Buttery Sauce

To a large skillet, add:

2 Tbsp butter

1 Tbsp sugar

1 tsp basil

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

Heat over medium heat until the butter melts and the mixture begins to bubble. Add:

Beans, steamed & drained

1 cup tomatoes, diced

Gently fold together, coating the veggies in the buttery sauce. Serve hot.

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Brenda’s tips:

• Serving size: 4

• Green beans out of season? Substitute canned or frozen for a delicious alternative.

• This buttery sauce is divine with other steamed or sautéd veggies.

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Window to B’s kitchen . . .

Vegetable Stir Fry

Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.

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Vegetable Stir Fry

• Gather & prep veggies (place each in a separate prep bowl) listed below.

Preheat skillet over medium heat, add:

1 tsp oil

1/2 cup onions, cut lengthwise into narrow strips

2 tsp garlic cloves, minced

Sauté for 2-3 minutes, then add:

1 tsp oil

1 cup carrots, peeled and cut into 1/8” disks

Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:

1 tsp oil

1 cup broccoli, trimmed and cut in bite size pieces

1 cup cauliflower, trimmed and cut into bite size pieces

Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.

Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.

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Brenda’s tips:

• Serving size: serve 4

• Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.

• If needed, prepare the veggies in batches and combine in a large pot to keep warm.

Strawberry Ice Cream

Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.

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Strawberry Ice Cream

Step 1: Prepare fresh strawberries

• wash

• dice (3/8" cubes), to make:

1 1/2 cups diced strawberries

Sprinkle with:

2 Tbsp sugar

Toss together. Refrigerate while fruit macerates, about 30-60 minutes.

Step 2: Strain fruit, retaining liquid in bowl.

• Return strained fruit (covered) to refrigerator until time to go into ice cream machine.

• Measure liquid. Take note for next step.

Step 3: Make ice cream mixture:

• Recommended to use custard ice cream base, but no-cook vanilla is great too.

• When making, replace milk with fruit liquid from Step 2, substituting 1:1.

  • Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.

• Remember to refrigerate! 

Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.

Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.

• Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.

Finish churning.

Step 5: Transfer frozen ice cream to . . .

• Bowls for immediate serving

• Slab of cookie to become ice cream sandwiches

• Freezer-safe container for later consumption

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Brenda’s tips:

• Serving size: ~8 (1/2 cup)

• This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious

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Window to B’s kitchen . . .

Pea and Carrot Casserole

There are a few casseroles that need to be added to any dinner menu rotation - this is one. It is:

• a Saunders family favorite

• a comfort food casserole

• a great hamburger recipe

Make this tonight and find a new favorite.

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Pea & Carrot Casserole

Step 1: Beef

To a skillet heated to medium, add:

1 lb ground beef

Brown beef, breaking it up as it cooks through. Then add:

1 (8 oz can) tomato sauce

1 tsp seasoned salt

1 tsp garlic powder

Fold together, set aside.

Step 2: Pasta & Veggies

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 cup carrots, 1/4” diced

Cook for 5 minutes. Then add:

1/2 tsp salt

8-10 oz pasta (egg noodles recommended)

Reduce heat slightly, to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended cooking time for best results

Then stir in:

1 cup frozen petite peas

Rest 1 minute, then drain through a colander. Return to pot. Stir in:

1 (16 oz) pkg cottage cheese

1 cup milk (or cream)

Set aside.

Step 3: Assemble & Bake

Spray a 13”x9” casserole dish with non-stick spray

In the prepared casserole dish, layer:

• 1/2 pasta & veggie mix

• 1/2 cup grated cheese

• 1/2 ground beef mix

Repeat. Cover tightly with aluminum foil.

Bake at 350F for 45-60 minutes. Serve hot.

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Brenda’s tips:

• Serving size: 4 to 6 servings

• Freezer option: this casserole can be fully prepared and assembled in a metal pan. Freeze instead of baking. Two hours before dinner: remove from freezer, place in oven and bake at 350F for 90 minutes (or until heated through).

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Window to B’s kitchen . . .

Oven Stew

Oven Stew

• Spray a 13”x9” casserole dish with non-stick spray

To the prepared casserole dish, add:

~1 lb potatoes, peel and cut into 1” cubes

~1 lb carrots, peel and slice into 1” slices

1/2 lb ground beef, cooked and drained

1 (10.5 oz) can cream of mushroom soup

1 cup beef broth

1/2 tsp seasoned salt

1/2 tsp garlic salt

Fold together. Cover tightly with aluminum foil. Bake at 350F for ~90 minutes. Casserole is done when the vegetables are fork tender. Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Add steakhouse seasoning for alternate great flavor

• Substitute bouillon and water for the beef broth if needed

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Window to B’s kitchen . . .