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***Now We’re Cooking…Peach Crisp***

Tuesday, September 14, 2010

***Now We’re Cooking…Peach Crisp***
Now We’re Cooking…with Winfield28

Tuesday, September 14, 2010

Peaches, Apples…Fall…

Last week I bought a small box of fresh peaches. We have been eating them fresh, which is just about the best way to enjoy them in my book! I have also made my Baked Apple Cinnamon Oatmeal recipe – but used peaches in it instead. It was really good using the peaches! I almost like it better than the traditional apple oatmeal.

So, today I decided to use up some more in a Peach Crisp recipe that I have been using for a few years. It comes from the television broadcaster, Joan Lunden. I like and use several of her recipes, she’s a very good cook! Her recipes are for REAL, everyday dishes, just made a bit healthier by cutting a little fat out or watching the portion size. This recipe is made in an 8 x 8 inch pan and serves 9 for about 158 calories per serving. Not bad for a REAL dessert.

I hope that you will consider trying this recipe – if not with peaches, maybe with apples or one of your favorite fruits.

* Again, this recipe is included in Spark Recipes section with nutrition information if you would like to see that.

Enjoy!

Peach Crisp

Tip: If peaches aren't in season, you can use apples, pears, blueberries, blackberries or fresh plums.

Ingredients:
3 cups sliced fresh, frozen, or canned (drained) peaches
½ cup brown sugar, packed
½ cup flour
½ cup oatmeal (I use Bob’s Red Mill 5 Grain Cereal sometimes)
1½ teaspoon cinnamon
¼ cup soft butter (½ stick)

Directions:
Put three cups of peaches in the bottom of an 8-by-8-inch baking pan. In a large bowl, mix the brown sugar, flour, oatmeal and cinnamon. Cut the soft butter evenly into the dry ingredients. Sprinkle the mixture evenly over the fruit. If you prefer more topping, you can make two thin layers of fruit with two layers of topping. Bake at 375 degrees for 40 to 45 minutes, or until the top is slightly browned. The fruit should feel tender when you test with a toothpick.


* I do like to put a thin layer of fruit on the bottom of the pan and then half of the topping on that layer, then the rest of the fruit followed by the remaining topping. I just had some tonight for dessert and it is so good!

  
  Member Comments About This Blog Post:

SUZANNE0606 9/15/2010 1:26AM

    This looks delicious!! I may have to try it! Thanks for the cookie compliments and for stopping by my blog!

Suzanne


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CARRENK 9/14/2010 11:37PM

    I make apple crisp very much like this recipe - but I never thought to do two layers! Definitely trying that next time.

Keep the recipes coming - I love them! Maybe we'll have to start a thread for recipe ideas (just in case people are missing your blog!)

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COOKWITHME65 9/14/2010 9:28AM

    Sounds yummy Maria. I may try this tonight. I have all the ingredients minus the peaches but have a bag of apples I just bought.

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***Now We’re Cooking…Texas Cowboy Caviar***

Monday, September 13, 2010

Now We’re Cooking…with Winfield28

Monday, September 13, 2010 - Have a Fabulous Day, Everyone!!!

The garden is still bursting with peppers… so here’s a recipe that uses chili and bell peppers…and features both black beans and pinto beans.

It’s the pinto beans that give this recipe it’s title: “Texas Cowboy Caviar.”
(I believe that most Cowboy Caviar is made with black eyed peas.)

This is one of my husband’s favorites. When we would make a trip to the cities (Minneapolis & St. Paul) he would often stop at one of our favorite supermarket deli’s to purchase a pricey pint of this caviar. So I came up with this version after looking at several recipes and saved a bunch in the process. It’s easy to prepare and keeps well in the refrigerator for several days.

I have been surprised by family members that usually aren’t pepper and bean eaters…they seem to just devour this. It’s really popular at picnics and potlucks.

It’s good as a condiment on grilled meat or poultry – as well as the traditional tortilla chip dip.

I have entered this in the Spark Recipes section of this site as well - if you would like to see the nutritional information.

Enjoy!

Texas Cowboy Caviar

Ingredients
1 (15 ounce) cans black beans, rinsed and drained
1 (15 ounce) cans pinto beans, rinsed and drained
2 cups frozen corn, thawed
1 jalapeno chili pepper, seeded and finely chopped
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small onion, finely chopped
1/2 cup white vinegar
1/3 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder

Directions
1. Mix the black beans, pinto beans, corn, jalapeno pepper, red and green bell peppers and onion together in a large bowl.
2. To make the dressing, stir the vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Refrigerate to allow flavors to blend.

Number of Servings: 10

  
  Member Comments About This Blog Post:

ICANDOITSUE 9/16/2012 9:02PM

    Thank for the recipe. I just had some at a baby shower and it was great!

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HANDAPANDA 9/14/2010 12:01PM

    I've never heard of this. Cute recipe! Thanks for sharing :)

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MRSBENNETT2 9/13/2010 6:59PM

    That looks good! My husband doesn't like any sort of beans. :(
I'll have to make it someday for my kids and me.

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SNARDEESNIFF 9/13/2010 1:11PM

    This looks and sounds very good. Also sounds very refreshing on a hot day! Thanks for sharing, Maria.

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COOKWITHME65 9/13/2010 11:13AM

    Sounds yummy Maria. I love black beans. Keep the recipes coming!
- Kristan emoticon

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***Now We’re Cooking…Country French Omelet***

Friday, September 10, 2010

***Now We’re Cooking…Country French Omelet***

Now We’re Cooking…with Winfield28
Friday, September 10, 2010

EGGS & MORE EGGS…
Living on a farm, we seem to always have an abundant supply of fresh eggs - green and brown shelled eggs.

So when I found a recipe for a Country French Omelet last winter I was thrilled!
It also uses another ingredient that we seem to have an over abundance of also…potatoes.

This is one of those “go-to” recipes at our house.

If I don’t know what to make for supper – yes, here in the Midwest the evening meal is called supper, not dinner – I make this omelet…it’s really a Frittata, if you ask me.

I vary it by changing the protein in it – substituting ham for the bacon; I add more fiber and nutrition by adding vegetables like onions, green peppers, tomatoes and mushrooms. Really anything would work. That’s what’s so great about this recipe…it’s customizable. Customize it to suit your family’s tastes.

It’s relatively quick to prepare. All you need is an oven proof skillet and you’re good to go (besides the ingredients)!

Note: I have added this to the Recipe section of SparkPeople if you are interested in the nutritional information.

For more of my favorite recipes, check out my previous blog entries.

Enjoy!

Country French Omelet
Adapted from a recipe by Ina Garten

3 slices thick-cut bacon, cut into 1-inch pieces
1 cup diced, unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
1. Preheat the oven to 350 degrees.

2. Add the bacon to a 10-inch skillet and cook for 3 to 5 minutes over medium-high heat, until the bacon is browned but not crisp. Take the bacon out of the pan and set aside on a plate.

3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-high heat for 8 to 10 minutes, or until very tender and browned. Remove to the same plate with the bacon.

4. Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan.

5. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

  
  Member Comments About This Blog Post:

GAILRUU 9/10/2010 10:24AM

    Sounds great. Using Canadian bacon or lean ham would lower the fat. Thanks for the recipe.

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1NIMUE 9/10/2010 9:29AM

    this sounds absolutely delicious! thank you for sharing!

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***Now We're Cooking...President Ronald Reagan's Hamburger Soup***

Thursday, September 09, 2010

Now We’re Cooking…with Winfield28
Thursday, September 9, 2010

It’s September and here in the Midwest that means more soups, chili's, hotdishes…anything that warms you up from the inside, out.

So, today I want to share a recipe that I got from my mother. She made it in the early 1980’s when Ronald Reagan was President. I believe she found it in a magazine. She is still making it today, so it’s been a real keeper!

I think we all liked it because it includes a can of hominy and being from the Midwest, we don’t see or cook with a lot of hominy. It’s a nice change from plain sweet corn – which you could use in this recipe if you wanted to.

Also, you could choose any type of ground meat. Again, we raise our own beef, so I use that because it is very lean.
Some sodium reduction could be made by choosing lower sodium beef broth, and by rinsing the hominy and tomatoes before adding them to the soup. You could also use fresh tomatoes, if you wanted to.

I hope you will try this soup when the weather cools off where you live and if you live in Florida or Hawaii…I hope you still try it sometime!

Enjoy!

I have posted it also in the Spark Recipe section of this site, if you are interested in seeing the nutrition information on it.


President Ronald Reagan's Hamburger Soup

Ingredients
o 2 lbs extra lean ground beef
o 2 cups onions, diced
o 2 garlic cloves, chopped
o 1 1/2 cups carrots, sliced
o 1/4 teaspoon ground black pepper
o 10 ounces hominy
o 1 cup green bell peppers, diced
o 3 quarts beef broth (12 cups)
o 16 ounces chopped tomatoes
o 2 cups celery, sliced
Directions
1. Brown hamburger meat in a 6-quart saucepan.
2. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes covered.
3. Add beef broth, chopped tomato and pepper. Simmer on low 35 minutes.
4. Add hominy then boil for 10 more minutes more.

  
  Member Comments About This Blog Post:

DARBOYMOM 9/9/2010 1:24PM

    This looks very similar to my grandmother's hamburger soup. I never got the recipe, but I bet if I cooked this it would turn out very close. Except hers didn't have hominy - but that sounds like a nice addition. I think I'll find it in Spark Recipes so I can give it a whirl and get my 3 points at the same time. Thanks for sharing!!!
emoticon emoticon

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JENNROY1 9/9/2010 9:32AM

    Sounds great! Thank you for sharing

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Now We're Cooking...with Winfield28

Wednesday, September 08, 2010

Yesterday, September 7, 2010 – I started my first Blog, ever!
I called it: “Now We’re Cooking…”
Today I will change that slightly to: “Now We’re Cooking…with Winfield28.”

I have decided that I will concentrate of sharing some of my favorite recipes and my love of cooking and baking here.

I knew that I couldn’t give up my favorite hobby – Cooking and Baking – and I knew that I didn’t have to. I have many favorite recipes that eaten in moderation can fit into a healthy lifestyle program.

Also, I just want to note here, that I don’t cook with “pseudo foods” or artificial sweeteners.
A mantra of mine is “All things in moderation.” And so it is with my cooking. I’d rather use a little real butter and sugar… and keep the portion size under control instead.

As I continue to strive to find balance and moderation in my life, I will share one of my favorite “go-to weekly recipes” with you today – Sloppy Joes. It is a recipe that I got from the Pillsbury Company many years ago. My family (and my extended family) requests this often.
We raise our own beef and so I use extra lean ground beef in this recipe, but other lean meat could be substituted if desired.

Enjoy!

Note: This recipe is also posted in the SparkPeople Recipes area of this site with nutritional information.


Sloppy Joes

Prep Time: 40 Min
Total Time:
Makes: 6 sandwiches

INGREDIENTS:
1 lb. lean ground beef
1/2 cup chopped green bell pepper or celery
1/2 cup chopped onion
1 tablespoon brown sugar
1 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup ketchup
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 (8-oz.) can tomato sauce

DIRECTIONS:
1. In large skillet, combine ground beef, bell pepper and onion. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well.
2. Add all remaining ingredients except buns; mix well. Cover; simmer 15 to 20 minutes, stirring occasionally. Serve in buns.

Have a Great Day!!!

  
  Member Comments About This Blog Post:

SNARDEESNIFF 9/8/2010 4:08PM

    Sounds like a good recipe. My husband likes the canned kind, but maybe I can slip this one in once in a while! I bet the sodium in yours is a LOT lower than even the lower sodium brand that I found. My husband is on a VERY low sodium diet, so I would still use the "no-salt added" tomato sauce that I always buy, and omit the salt, since ketchup has salt in it.

I use 1/2 lean ground beef and 1/2 ground white turkey in ground beef recipes.

Good idea for a blog, Maria!
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Comment edited on: 9/8/2010 4:14:37 PM

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