The Family Dish

Cheesy Chili Soup

prep 5 min. Total 30 min.
Makes 4 servings, 1.75 cups each

What you Need
1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed
1 can (14.5 oz.) chicken broth
2 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
2 tsp. chili powder
1 cup Mexican Style shredded cheese

Bring all ingredients except cheese to boil in medium saucepan.
Simmer on low heat 25 min. or until vegetables are tender.  Stir in 1/3 cup cheese.
Ladle into bowls. Top with remaining cheese.

Extras: Garnish each serving with a dollop of sour cream and a sprinkle of fresh cilantro just before serving

-Kraft Food & Family magazine

Our notes: 
-A lot of times recipes from this magazine don't seem gourmet, but everyone in the family, especially Carson LOVED this soup!!
-We will definitely double the recipe next time for a little extra at the meal, and for lunch the next day.
-We didn't use the cilantro mainly because we don't love cilantro

Breakfast Granola

10 cups rolled oats
1 cup wheat germ
1/2 pound coconut, shredded
2 cups sunflower seeds
3 cups almonds, sliced or chopped
1 1/2 cups brown sugar
1 1/2 cups water
1 1/2 cups oil
1/2 cup honey
1/2 cup molasses
1 1/2 teaspoons salt
2 teaspoons cinnamon
3 teaspoons vanilla
Raisins or other dried fruit if desired

Preheat oven to 300 degrees.  In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds, and nuts.  Blend well.  Set aside.

In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, sinnamon and vanilla.  Heat until sugar is dissolved, but do not boil.  Pour syrup over dry ingredients and stir until well-coated.

Spread into 5 9x13 pans or 2 cookie sheets with sides.  Bake 20 to 30 minutes, stirring occasionally.   Bake 15 minutes longer for crunchier texture.  Cool and add raisins if desired.  Put in airtight containers.

**When I am being money-conscious, I increase the oats by 2 cups and add less almonds.  Pecans are great in this, too.  (Mike likes his with chocolate chips).  Serve with milk - great breakfast.  I also store mine in airtight containers in the fridge - the kids just pull it out in the morning for breakfast.

Lime & Hot Pepper Chicken Salad

3 T. soy sauce
1/2 tsp lime zest
1 T. lime juice
1/2 tsp hot sauce
4 boneless, skinless chicken breasts
scant 1/4 C. canola oil
4 C. torn romaine lettuce

Combine soy sauce, lime zest, lime juice and hot pepper sauce in a shaker or jar. Pour 2 T. mixture over chicken in a ziploc bag and allow to marinate at least one hour (I like 3 or 4) in refrigerator. Turn bag occasionally. Meanwhile, add oil to remaining lime mixture.

Broil or grill chicken for 7 to 10 minutes on each side. Line serving platter or plates with lettuce. Slice cooked chicken and arrange on lettuce. Shake dressing and sprinkle over chicken and lettuce.

Serves 4-6

Fatoush- a Lebanese salad

4 medium tomatoes, cubed
4 cucumbers, cubed into tiny bite-size pieces
3-4  green onions, thinly sliced
2 green bell peppers, diced
Lots of chopped Italian parsley (the leaves and tender tiny stems)
Fresh mint (about 2 cups of loosely packed leaves)
7 Romaine leaves, cut into thin strips
1 piece pita bread, cubed and roasted in a moderately hot oven until lightly browned.  Cut into long 1” strips, then into 1” or smaller cubes.

Salad Dressing:

1 garlic clove, crushed fine
½ teaspoon salt                                   
6 tablespoons lemon juice (fresh)
1/3 cup extra virgin olive oil

Prepare all ingredients. 
Mix the salad veggies together, sprinkle dried mint (lg pinch) over top of salad.  Add the dressing and bread cubes. Add salt & season to taste.

Chicken Teriyaki Bowtie Pasta Salad from the river trip

2 cups cooked, shredded chicken
6 oz. honey roasted peanuts
2 (9 oz.) bags spinach
1 can water chestnuts, finely diced
3  11oz. cans mandarin oranges, drained
1/2 cup shopped parsely
1 bunch green onions, finely sliced
1/2 cup sunflower seeds
1 pound bowtie pasta; cooked drained and cooled

Dressing:

1 1/2 tsp. ground black pepper, 1 cup canola oil, 2/3 cup teriyaki sauce, 2/3 cup white vinegar, 6 T. sugar, 1/2 tsp. salt.

Combine all salad ingredients except spinach. Toss with dressing. Refrigerate for several hours or overnight. When ready to serve, add spinach and toss again.

Poppyseed Cake

1 package yellow cake mix
1 small package instant vanilla pudding
1 cup sour cream
4 eggs
1/2 cup canola oil
1/2 cup orange juice
1/3 cup poppy seeds

Mix all ingredients together until well blended. Pour batter into greased bundt pan and bake at 350 for 45 minutes to an hour. Remove from oven. Allow to cool 15 minutes in pan. Remove from pan and cool completely.

Serve plain and yummy or with simple orange juice and powdered sugar glaze.

Easy Massaman Curry

1 can stewed tomatoes, italian style
1 can coconut milk
1/2 can water
1-2 russet potatoes, cubed
1 yam, cubed
1/2 onion, cubed
1 carrot, cut in chunky pieces
1 pinch ginger
1-2 tablespoons taco seasoning
1/2 cup peanut butter
some peanuts
1 -2 chicken breasts, cubed and cooked

Mix all ingredients together.  Boil until vegetables are soft.

Serve with rice.

** This is Jed Campbell's recipe - very yummy - tastes very authentic.

Whole Wheat Pita Bread

1 3/4 cup warm water
2 1/2 tsp yeast
2 tsp sugar
2 tsp salt
2 tablespoon oil
2 cups whole wheat flour
2 3/4 - 3 cups white flour

Mix water, sugar and yeast together.  Let stand for 5 minutes.  Add salt, oil and wheat flour; mix well.  Add white flour one cup at a time until dough is soft and slightly sticky.  Knead for five minutes.  Let dough rest for 30 minutes, well-oiled and covered.

Roll into eight balls for smaller pitas; six balls for larger pitas.  Roll out into circles on a well-floured surface until 1/4 inch thick.  Let rest on well-floured surface for 20 minutes.  Do not rest pitas on top of each other, or touching in any way.  Do not push down on pitas after the rest period.

Preheat the oven to 500 degrees.  VERY CAREFULLY transfer bread to oven and bake on an unoiled sheet pan.  Bake until lightly browned.  Cool and cut pockets in half.

These freeze really well.

** These taste super fresh - our family likes them stuffed with egg salad.

Baba Ghanouj

3 large eggplants
2-4 cloves garlic
salt
1/2 cup tahini paste
lemon juice
1/2 tsp cumin (optional)
top with parsley, olives, and/or tomatoes if you like

Broil eggplant (after puncturing it with a fork), turning now and then, until skin is good and black.  I mean BURNT.  Peel and squeeze bitter juices out of skin.  Mix but not too much (perhaps better with a fork than a food processor) - you want to retain some texture.

** Another great recipe that came from Arabic at BYU.

Humous

1/2 cup tahini
1/3 cup lemon juice
1/3 - 1/2 cup warm water
1 clove garlic
2 cups chick peas, drained and rinsed
1/2 tsp salt
black pepper
1/4 cup olive oil
parsley, olives, and tomatoes (optional)

Mix all ingredients in a food processor until smooth.  Pour some olive oil on top for that authentic look.  You may want to garnish with parsley, olives and/or tomatoes, too.

** We got this recipe from Mike's Arabic teacher at BYU.  It tastes pretty authentic.