The Pagan Heart
Easy Family Recipes

June-July 2005 Issue
   

Easy Family Recipes

   

Crockpot Stew

  • 1/2 lb trimmed and diced beef
  • 1 can drained, rinsed mushrooms
  • 1 large chopped onion
  • 2 cups frozen vegetables
  • 2 cloves garlic, diced
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp black pepper
  • 2 cups water

  1. Throw in crockpot, cook on low for 6 hours, serve over rice.

Easy Beef Stroganoff

  • 12 oz boneless beef round steak, trimmed
  • 1 tbsp oil
  • 2 1/2 oz can sliced mushrooms, drained
  • 3/4 cup water
  • 1 packet regular onion soup mix
  • 8 oz sour cream
  • 2 tbsp all-purpose flour
  • Hot cooked fettucine

  1. Slice meat into strips and brown in hot oil.
  2. Add the water and canned mushrooms and stir in the soup mix. Bring to the boil. Mix the cream into the flour and stir into the beef mixture. Cook, stirring, until thickened and bubbly. Serve over the pasta.

Fresh Strawberry Fool

  • 1/2 cup whipping cream
  • 1/3 cup powdered sugar
  • 1/2 tsp vanilla
  • 8oz lemon yogurt
  • 3 cups sliced fresh strawberries
  • 5 coarsely crumbled shortbread cookies

  1. Beat the cream, sugar, and vanilla with a beater until soft peaks form. Fold in yogurt and half of the berries with a large spoon.
  2. Spoon 1/2 into the bottom of 4 martini glasses.
  3. Top with remaining berries, the other half of the cream mixture, and then the remaining berries. Cover and chill for 2 hours. Before serving, spinkle with the crumbled cookies.

Greek-Style Chicken Salad

  • 1 rotisserie chicken from the deli, whole or cut up
  • 2 tbsp plus 1/3 cup Greek vinaigrette
  • 1 packet romaine lettuce salad
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh oregano leaves
  • 1/3 cup kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • Fresh mint sprigs
  • Fresh oregano sprigs
  • Lemon wedges

  1. Pull the chicken from the bones, shredding into large pieces. Discard skin and bones as you go. Place chicken in a bowl and drizzle with with 2 tablespoons of the vinaigrette. Toss and let stand 10 minutes.
  2. Mix lettuce, mint, and oregano with the remaining vinaigrette and arrange on a serving plate.
  3. Arrange chicken on top of the lettuce and sprinkle with feta, olives, mint, and oregano sprigs. Serve with lemon.

Lime and Ginger Chicken Salad

  • 1/4 cup low-fat plain yogurt
  • 2 tbsp lime juice
  • 2 tbsp grated fresh ginger
  • 2 cups chopped, cooked chicken breast
  • 1 cup snow peas
  • 1 cup celery, thinly sliced
  • 1 tbsp finely sliced red onion
  • chopped cilantro and slivered almonds to garnish

  1. Mix yogurt, lime juice, and ginger, and then stir in chicken. Cover and chill for one hour. Lightly stir peas, celery, and onion together and spoon into four bowls. Top with the chicken. Sprinkle some diced cilantro on top and a few slivered almonds.

Multigrain Pancakes

  • 1/3 cup whole-wheat pastry flour
  • 1/3 cup oat flour
  • 1/3 cup unbleached flour
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 cup one-percent vanilla soy milk
  • 2 egg whites
  • 1 tsp. applesauce

  1. Combine flours, baking powder and salt. Stir in wet ingredients. Heat skillet and coat in spray oil. Pour in tablespoon sized portions for snack pancakes, or 1/4 cup portions for meal sized. Cook until firm and golden on bottom, flip and cook until golden on other side.
  2. Serve with fresh chopped bananas, or berries.

Soy Smoothies

  • 2 cups soy milk
  • 1/3 pkg. tofu
  • 1 banana
  • 1 cup strawberries and blueberries

  1. Put ingredients in a blender and process until smooth. Makes 2 cups.

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Index for The Magical Foods We Eat

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