The Pagan Heart Easy Family Recipes

May 2005 Issue

Easy Family Recipes     Apple Pork Chops Makes 4 servings 4 boneless pork loin chops, cut 3/4 inch thick Salt and ground black pepper 1 tbsp olive oil 2 large sweet potatoes, peeled and thinly sliced 21 oz canned apple pie filling 2 tsp curry powder 8 oz sugar snap peas Season pork with salt and pepper Brown pork in hot oil and add sweet potatoes. Cover and cook over medium heat for 15 minutes Mix pie filling and curry powder. Pour over pork and sweet potatoes. Cover and cook 15 minutes until potatoes are nearly tender. Add peas and cook, covered another eight minutes Butternut Squash, Roasted Makes 8 servings 4 lb butternut squash, halved lengthwise, seeded and cut into 2 inch wedges 2 tbsp olive oil 4 tbsp unsalted butter 1 garlic clove, minced Preheat oven to 400 F. Toss squash in a large baking pan with oil and seasoning. Arrange squash cut side down and roast squash for 30 minutes, turning occasionally, until golden and tender. Melt butter in a small pan over medium heat. Stir in garlic and cook, stirring constantly, for 1 minute. Season to taste Remove squash and brush lightly with the butter, then roast an additional five minutes Noodle Bowl - Asian-style Serves 4 8 oz vermicelli noodles 2 cups vegetable broth 1/2 cup bottled peanut sauce 2 cups frozen Chinese-style stir-fry vegetables with seasonings 1/2 cup dry-roasted peanuts, chopped Cook the noodles, drain noodles but do not rinse. Set aside Combine vegetable broth and peanut sauce and boil. Stir in the vegetables and cooked noodles. Return to the boil and then simmerfor 3-5 minutes, until vegetables are brightly coloured and tender Serve topped with peanuts Panforte bars Makes 32 bars 18 oz roll refrigerated sugar cookie dough 10 oz can unsalted mixed nuts, coarsely chopped 1/2 cup butterscotch-flavored pieces or semisweet chocolate pieces 1/2 cup mixed dried fruit bits, coarsely chopped dried apricots, or golden raisins 1/2 cup shredded coconut Lightly grease a 9" baking pan In a large mixing bowl stir sugar cookie dough with a wooden spoon until soft. Add nuts, butterscotch or chocolate pieces, and dried fruit. Stir until well mixed. Pat dough evenly into the prepared pan. Sprinkle coconut over top, pressing in lightly Bake in a 350 F oven about 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months Potato Casserole Serves 4 4 medium boiling potatoes, thinly sliced 8 oz cooked ham, cubed 1 green bell pepper, chopped 1 small sweet yellow onion, chopped 1 cup shredded cheese Preheat oven to 350 F. Grease a 2-quart square baking dish Divide the ingredients in half. Layer them - potatoes, ham, pepper, onion, and cheese and then repeat with ham, pepper, and onion. Top with the potatoes Bake, covered, for 45 minutes. Uncover and bake another 15 minutes until potatoes are tender. Sprinkle with remaining cheese and bake 5 more minutes Red Beans and Spanish Rice Serves 8 2 cups dry red beans 5 cups water plus extra 4 cups 2 & 1/2 cups chopped onion 6 cloves garlic, minced 1 tbsp ground cumin 6 3/4 oz package Spanish rice mix Preheat oven to 375 F Rinse beans. In a large saucepan combine beans and 5 cups water and bring to boil. Reduce heat and simmer for 10 minutes. Remove from heat and stand for 1 hour. Drain and rinse beans Lightly coat the inside of a 4 quart slow cooker with nonstick cooking spray. Add beans, 4 cups water, onion, garlic, and cumin. Cover and cook on high setting for 5 hours Prepare the rice mix according to package directions. Remove beans from cooker using a slotted spoon and serve over cooked rice Note: Fresh lime juice squeezed over the beans tastes very good Sugar Snap, Tomato and Feta Salad Serves 5 Makes 6 servings 6 tbsp olive oil 1 cup grape tomatoes, halved 1/2 lb sugar snap peas or snow peas 3/4 lb feta, sliced 1/4 inch thick 1/4 cup fresh mint leaves Cracked pepper and salt to taste 2 boneless, skinless double chicken breasts - diced 20 oz fat-free, reduced sodium chicken broth 1 sprig rosemary, leaves pulled off 1 1/2 cups water Heat oil in a skillet over moderately high heat and saute tomatoes and peas, stirring until peas are crisp tender, about 2 minutes. Spoon vegetables over feta on plates and sprinkle with mint and fresh-ground black pepper Babyfood - Applesauce 2 cooking apples, peeled, cored, and sliced 2/3 cup water Bring apples and water to the boil, reduce heat, cover and simmer until tender. Cool and puree Lasts 24 hours, or freezes for 1 month Babyfood - Beef and Carrot 1/2 lb boneless beef chuck roast, cut in 1 inch chunks 4 oz carrot, cut in 1 inch chunks Preheat oven to 375 F Cover beef with water and bring to a boil. Reduce heat and simmer, covered, 1 & 1/2 hours. Add carrot and simmer an additional 30 minutes. Remove meat and carrot with a slotted spoon and reserve 1/2 cup of the liquid Puree half the beef with 2 tablespoons reserved broth, and repeat with the remaining meat and more broth. Add carrot and puree, adding more reserved broth if needed Lasts 24 hours, or freezes for 1 month Chicken and Sweet Potato 6 oz skinless, boneless chicken breast 12 oz sweet potato, peeled and cubed Cook chicken in enough boiling water to cover for 15 minutes. Removeand cool Cook the sweet potato, covered, in a small amount of boiling water until very tender. Drain sweet potatoes, reserving liquid, and thoroughly mash potatoes Process chicken with 2 tablespoons of liquid, and then add potato. Add liquid to create a paste Lasts 24 hours, or freezes for 1 month Babyfood - Raspberry-Pear 2 ripe pears, peeled, cored, and chopped 1/4 cup raspberries 3 tbsp water Bring all ingredients to a boil, reduced heat, cover and simmer until very tender. Cool Puree and strain Lasts 24 hours, or freezes for 1 month Babyfood - Teething Crackers 1 cup toasted wheat germ 1 cup whole wheat flour 1 tbsp Splenda 2/3 cup milk 1/4 cup olive oil Preheat oven to 300 F Mix the wheat germ, flour, and Splenda and then stir in the milk and oil Scoop out 1 tablespoon of dough, roll into a 2 1/2 inch log and place on ungreased cookie sheets. Flatten slightly. Repeat with the rest of the dough Bake about 45 minutes or until crisp and lightly browned. Let cool completely on wire racks Store at room temperature for up to 3 days or freeze for up to 3 months

Index for Kitchen Witchery Recipes

Index for Food of the Gods

Index for The Magical Foods We Eat

Index for Easy Family Recipes

Index for Munchkin Munchies Recipes

Main Index of Articles   

Magazine Archive Page