CHICKEN AND BLACK-EYED PEA SOUP WITH MUSTARD GREENS, SOFRITO, ANDOUILLE, BROWN RICE

Posted May 16, 2013 at 5:53 pm

Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

1 fresh chicken (3-4 pounds)

1 gallon chicken stock

1 pound Andouille sausage

2 large yellow onions

8 stalks celery

6 cloves garlic

1 tablespoon tomato paste

2 turnips

1 pound fresh or soaked dried black-eyed peas

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    REMOULADE SAUCE

    Extra recipe to accompany story, “New Orleans Jazz and Heritage Festival,” published 5-16-2013

    1 cup mayonnaise

    2 tablespoons Creole mustard

    2 tablespoons olive oil

    1 tablespoon fresh lemon juice

    1 tablespoon hot sauce

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    CHERRY CHOCOLATE BROWNIE SQUARES

    Accompanied Kathleen Brotherton column, published 5-16-2013

    1 package brownie mix (15-ounce package), plus ingredients to make brownies

    1 jar maraschino cherries (16-ounce jar), undrained

    1 package cream cheese (8-ounce package), softened

    2 tablespoons powdered sugar

    1 container frozen whipped topping (8-ounce

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    SWEET AND SOUR SHORT RIBS

    Accompanied Kathleen Brotherton column, published 5-16-2013

    1/2 cup unbleached all-purpose flour

    2 pounds boneless short ribs, all fat removed

    2 cups water

    1 teaspoon salt

    1 can crushed pineapple, in natural juice (20-ounce can)

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    My Leader Yummy—Triple-Berry Cobbler

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    What a great time of year for strawberry lovers! And, before you know it, raspberries and blackberries will be in season too. Usually, there are still a few strawberries around when raspberries begin to bear fruit, but the blackberries and dewberries are ready a little later in the season.

    How I remember when

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    HOMEMADE OREOS

    Accompanied story, “Mega Cooking,” published 5-9-2013

    1 pound butter (4 sticks)

    1 1/2 cups white sugar

    2 teaspoons vanilla

    2 cups chocolate chips, melted and cooled

    2 large eggs

    3 cups

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    PASTA CARBONARA

    Accompanied story, “Mega Cooking,” published 5-9-2013

    1 pound of spaghetti

    1 pound of bacon, cut about an inch thick crosswise

    Salt and pepper

    3 eggs

    3/4 cup freshly grated Parmesan cheese

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    EASY AND YUMMY CHOCOLATE CAKE

    Accompanied story, “Mega Cooking,” published 5-9-2013

    1 package of chocolate cake mix

    1 package instant chocolate pudding mix

    1/4 cup oil

    2 eggs

    1 1/4 cup water

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    STUFFED SHELLS

    Extra recipe to accompany story, “Mega Cooking,” published 5-9-2013

    1/2 pound jumbo pasta shells

    1/2 pound mild Italian sausage

    1 pound lean ground beef

    3 cloves garlic, peeled and crushed

    1 medium onion, peeled and finely chopped

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    PEANUT BUTTER FUDGE BARS

    Accompanied Kathleen Brotherton column, published 5-9-2013

    1 package yellow cake mix (18 1/4-ounce package)

    1 cup creamy peanut butter

    1 egg

    1/2 cup vegetable oil

    1 can sweetened condensed milk (14-ounce can)

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    My Leader Yummy—Baked Ham and Cheese Toasts

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    With temperatures on the upswing, most of us start to use our ovens less than we did in previous months. We also like to spend more time outside, after being cooped up all winter, often leaving less time to get meals on the table.

    Crockpots really come in handy for

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    ZUCCHINI BROWNIES

    Accompanied story, “It Takes a Community,” published 5-2-2013

    1 cup butter, softened

    1 1/2 cup sugar

    2 eggs

    1/2 cup plain yogurt

    1 teaspoon vanilla extract

    2 1/2 cups all-purpose flour

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    BACON-WRAPPED BEEF PATTIES

    Accompanied story, “It Takes a Community,” published 5-2-2013

    6 bacon strips

    2 eggs, slightly beaten

    3/4 cup crushed saltines

    2 tablespoons chopped onion

    1 1/2 teaspoon salt

    1/8 teaspoon

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    HERB GARDEN VEGETABLES

    Accompanied story, “It Takes a Community,” published 5-2-2013

    2 tablespoons butter

    1 1/2 cup fresh broccoli florets

    1 1/2 cup fresh cauliflower florets

    1 cup chopped carrots

    1/2 red bell pepper, chopped

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    ZUCCHINI QUICKIE CASSEROLE

    Extra recipe to accompany story, “It Takes a Community,” published 5-2-2013

    4 cups zucchini, chopped

    1 cup onion, chopped

    1/4 cup butter

    1/2 teaspoon salt

    1/4 teaspoon pepper

    1

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    SKILLET CORNBREAD

    Accompanied Kathleen Brotherton column, published 5-2-2013

    1 tablespoon butter

    1 tablespoon cooking oil

    1 cup all-purpose flour

    1 cup cornmeal

    2 tablespoons sugar

    1 tablespoon baking powder

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    ASPARAGUS SALAD

    Accompanied Kathleen Brotherton column, published 5-2-2013

    1 pound fresh asparagus spears

    1/4 cup lemon juice

    2 tablespoons honey

    1 tablespoon vegetable oil

    1/4 teaspoon salt

    1/4 teaspoon pepper

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    BASIC HOMEMADE RAW MILK ICE CREAM

    Accompanied story, “They Got Milk,” published 4-25-2013

    4 cups raw milk (with cream still in it)

    5 cups honey

    3 whole eggs

    Allow raw milk to settle so that the cream comes to the top (in a half-gallon container). Pour the top 4 cups off into a bowl or your

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    FRESH MOZZARELLA

    Accompanied story, “They Got Milk,” published 4-25-2013

    1 gallon of raw or organic milk (do not use ultra-pasteurized milk)

    1 1/2 teaspoon of citric acid

    1/4 tablet of vegetable rennet, crushed and dissolved in 1/4 cup of cold water

    Cheese salt or sea salt

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    RAW SOUR CREAM

    Accompanied story, “They Got Milk,” published 4-25-2013

    Take raw milk out of the refrigerator and notice that the cream has come to the surface.

    The cream will always be on top and the milk will be on the bottom.

    Spoon off the cream and put in a clean Mason jar. The cream will be thick enough to coat the back of a spoon.

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    RAW MILK BUTTER

    Accompanied story, “They Got Milk,” published 4-25-2013

    Take the raw milk out of the refrigerator and skim the cream off of the top. Put the cream in a glass jar, cover and leave it out for 12 hours.

    Shake the jar with the cream for about 2-3 minutes (one shake per second). A solid will begin to form inside the buttermilk.

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    RAW MILK YOGURT

    Extra recipe to accompany story, “They Got Milk,” published 4-25-2013

    1 quart fresh milk

    2 tablespoons Bulgarian or Greek starter or 2 tablespoons yogurt from a previous batch or 2 tablespoons plain, unsweetened additive-free yogurt with live active cultures found at any grocery store

    Heat milk in a saucepan over medium heat until it reaches about 110 degrees.

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    TERIYAKI CRAB CAKES

    Accompanied Kathleen Brotherton column, published 4-25-2013

    7 ounces fresh, frozen or pasteurized crab meat or imitation crab meat

    1 1/2 cups fresh whole wheat bread crumbs (about 3 slices)

    1/4 cup thinly sliced green onion

    1 clove garlic, minced

    1 teaspoon

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    My Leader Yummy–Peanut Butter-Chocolate Chip Brownies

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    What kid doesn’t like brownies, chocolate chip cookies and peanut butter? Those have to be nearly every kid’s favorites, and maybe even favorites for a lot of “kids” who have already grown up! So, this week’s recipe offers all three treats rolled into one tasty dessert.

    I ran across this

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    My Leader Yummy—Bayou Shrimp and Rice

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    Ever since I was a kid and my brother tricked me into biting into a Hungarian hot pepper, telling me it was a sweet banana pepper, I’ve never been able to tolerate spicy food. I like the flavor of spicy Cajun or Mexican dishes, but my once burned tongue can’t handle the heat.

    Mike, my

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    CHICKEN AND DUMPLINGS

    Accompanied story, “Quality and Quantity,” published 4-18-2013

    1 whole chicken

    1 stick butter

    4 chicken bouillon cubes

    1 egg

    3/4 cup milk

    Dash salt

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    CHICKEN SALAD

    Accompanied story, “Quality and Quantity,” published 4-18-2013

    1 whole chicken

    3 boiled eggs, chopped

    2 stalks chopped celery

    1/4 chopped onion

    1 jar Miracle Whip (15-ounce jar)

    Boil the chicken.

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    PASTA SALAD

    Accompanied story, “Quality and Quantity,” published 4-18-2013

    12 ounces uncooked multigrain rotini

    4 ounces fresh baby spinach

    1/2 cup shredded Parmesan cheese

    1/2 cup Italian salad dressing

    1 cup diced cherry tomatoes

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    CORNBREAD SALAD

    Accompanied story, “Quality and Quantity,” published 4-18-2013

    2 packages Jiffy cornbread mix

    1 pound bacon

    2 cans pinto beans, drained

    1 cup chopped green peppers

    1 cup chopped green onions

    1

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    LIGHT CUSTARD CHEESE PIE

    Accompanied Kathleen Brotherton column, published 4-18-2013

    1 graham cracker crumb crust (9-inch crust)

    1 container light cottage cheese (16-ounce container)

    1 tablespoon lemon juice from concentrate

    3 eggs

    1/3 cup sugar

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    REUBEN CASSEROLE

    Accompanied Kathleen Brotherton column, published 4-18-2013

    16 ounces sauerkraut, rinsed and drained well

    1/2 to 1 teaspoon whole caraway seeds

    12 ounces corned beef, shredded or cubed

    2 cups shredded Swiss cheese

    1/2 cup light mayonnaise

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    APPLE-UPSIDE-DOWN CAKE

    Accompanied Kathleen Brotherton column, published 4-18-2013

    Filling:

    4-5 apples (any variety), peeled, cored and cut into six equal pieces

    1 3/4 sticks butter

    3/4 cup sugar

    Cake:

    1

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    My Leader Yummy—Cashew-White Chocolate Drops

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    One disadvantage to the “empty nest” is a cookie jar that remains full of treats too long after I try out a new recipe. When we had a house full of famished teenagers who seemed to have “hollow legs” that couldn’t be filled, the goodies didn’t last long.

    But now, my husband and

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    My Leader Yummy—BBQ Quesadillas

    Leader food writer Kathleen Brotherton is offering website readers one stellar recipe a week in the “My Leader Yummy” feature.

    I don’t know how long tortillas have been readily available in supermarkets. I suspect they’ve been in stores for decades, but I wasn’t familiar with them until more recently.

    My mom was a traditional cook who stuck with the dishes she fixed best and that my dad, brother and I would eat. So growing

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    PUMPKIN HUMMUS

    Extra recipe to accompany story, “Healthy Eating Isn’t Child’s Play” published 3-21-2013

    1 can garbanzo beans (15-ounce can), drained and rinsed

    1 cup pumpkin puree

    1/2 cup unsweetened applesauce

    3 tablespoons unpacked light brown sugar (or stevia or other sweetener)

    1

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    HOMEMADE WHOLE WHEAT PITA CHIPS

    Extra recipe to accompany story, “Healthy Eating Isn’t Child’s Play” published 3-21-2013

    1 package whole wheat pita bread

    Cooking spray

    3 tablespoons sugar

    1 1/2 teaspoons cinnamon

    Preheat oven to 375 degrees. Cut each pita round in half to create

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    GREEN MONSTER SMOOTHIE

    Extra recipe to accompany story, “Healthy Eating Isn’t Child’s Play” published 3-21-2013

    (Made with spinach or kale, but you can’t taste it!)

    1 small frozen banana (peel and slice banana before freezing)

    2-3 large handfuls fresh spinach

    1/2 tablespoon peanut butter (may use up to 1 tablespoon for stronger flavor)

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    CHOPPED CHICKEN AND BERRY SALAD

    Extra recipe to accompany story, “Healthy Eating Isn’t Child’s Play” published 3-21-2013

    5 cups bite-size pieces mixed salad greens

    1 cup strawberry halves

    1/2 cup blueberries

    1/2 cup raspberries

    1/4 cup honey-roasted peanuts

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