Reluctant Cook

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Hearty Recycled Soup

soup-680

Ron and I delivered a gift basket and then took the dogs for a walk today. I don’t think I’ve mentioned that I’ve operated a gift basket and gift service business for the past 23 years.

By the time we returned home, we were both hungry and tired. So I turned to one of my all-time easy, last-minute, quick to fix vegetables that I call Recycled Soup.

This dish is so easy to fix that you don’t even need a recipe.  After cooking for a family, cooking for two doesn’t come easy for me so I usually tend to have leftovers.  They could be some of the meat, the vegetables, or even the side dishes.

The bits of meat, vegetables, pasta, rice etc that are left in the bowls at the end of the meal are all added to a covered plastic carton that I keep in the refrigerator (if I’m going to use them in the next 2-3 days) or usually in the freezer. After each succeeding meal, new leftovers are added to the carton and I usually have several of these filled cartons in the freezer.

When I need a quick meal, I dump the leftovers from a carton into a cooking pot and add broth that I keep on hand. Heat until hot and serve. Some shredded cheese or a dollop of sour cream can be added to the top of each bowl if desired.

Packages and/or cans of beef, chicken, and vegetable broths are staples in my pantry and no two soups are ever alike.  For a heartier meal and depending on the ingredients, I have served this soup with tortilla chips, croutons, crackers, and even tortillas that I break up and cook in just a little olive oil until crispy and brown.

 

Filed Under: Soups Tagged With: soup

Orange Yogurt Muffins

orange yogurt muffins

This is a recipe that was collected when my two daughters were growing up.  I don’t remember where I got the recipe but it quickly became a favorite.  Even though they weren’t particularly fond of yogurt but loved it in these muffins. They are light, moist, and good for breakfast or just to enjoy any time at all.  The original recipe called for “orange yogurt” but any flavor will work just as well.  These also freeze well so they make a quick “grab and go” breakfast.

Orange Yogurt Muffings
 
Save Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Joyce Reid
Recipe type: Bread - Breakfast
Serves: 1 dozen
Ingredients
  • • 1 cup flour
  • • ¾ cup whole wheat flour
  • • ⅓ cup sugar
  • • ¼ teaspoon salt
  • • ½ teaspoon soda
  • • ½ cup shortening
  • • 1 beaten egg
  • • 1 carton orange yogurt (other flavors can be used
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all ingredients together. The batter will look lumpy.
  3. Fill greased muffin cups ¾ full.
  4. Bake in 375 degree oven for twenty minutes.
3.3.3077

 

Filed Under: Breads, Breakfast

Dutch Baby

Dutch Baby - eggs for breakfast

This is a recipe that my kids loved on weekends or on those mornings when time was more plentiful.  It makes a spectacular presentation that is even great for company breakfasts.  Once the dutch baby is cooked, it can be served with fruit — fresh is better but canned with do.  No fruit?  Not a problem.  Just sprinkle it with powered sugar and serve with lemon juice.  Yummy!

Dutch Baby
 
Save Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Author: Joyce Reid
Recipe type: Breakfast
Serves: 4 to 6 servings
Ingredients
  • 3 cup salad oil
  • 3 eggs
  • ¾ cup flour
  • 1 cup milk
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Heat the oil in an iron frying pan or other oven-safe dish until warm.
  3. Beat together the eggs, flour, milk, and salt.
  4. Add the heated oil to the mixture and then pour all of it back into the frying pan.
  5. Put into the oven. Cook for 15 minutes at 450 degrees and then 10 minutes at 350 degrees. It will puff up and rise as it bakes.
  6. Sprinkle with powdered sugar and lemon juice and serve while hot. This is also good topped with sweetened fruit.
3.3.3077

 

Filed Under: Recipes Tagged With: breakfast, eggs

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