Apple and Pear Bread

What's that old saying? An apple a day keeps the doctor away?  How about if you add a pear too?? This bread has equal parts of both apples and pears as well as equal parts of white and wheat flours.  I found the best website to do with nutrition. It's connected with the United States Department of Agriculture.

It's so hard to get kids to eat healthy.  My son asks for french fries at least a couple times a week.  I have to explain to him that french fries only make it onto the "menu" about once a week! The mornings during the school and work week are pretty hectic in our house.  I always make sure I have a breakfast bread made, so my family can grab it quickly and eat something nutritious first thing to get them going.  This bread is also great as an after school snack as my daughter and one of her friends found out yesterday! When making this recipe, use a tart apple, like a granny smith and a firm pear like an anjou. 

Ingredients:

1 1/2 cups white flour
1 1/2 cups wheat flour
1 cup white sugar
2 large eggs
1/2 cup canola oil
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup peeled and shredded apple
1 cup peeled and shredded pear

Preheat oven to 375 degrees and lightly grease a  9 x 5 x 3-inch loaf pan.  Put all ingredients into large mixing bowl in the order above and mix by hand until well blended.  The batter will be a little stiff.  Pour mixture into loaf pan and bake about 55 minutes or until toothpick inserted into the middle comes out clean.  Cool on rack 15 minutes and then remove from loaf pan.

Irish Soda Bread

 
St. Patrick's Day makes me think of corned beef, cabbage and irish soda bread.  The "traditional" irish soda bread uses flour, baking soda, salt and buttermilk.  Since most people probably don't keep buttermilk kicking around in their fridge, I substituted regular milk in its place. I adapted a recipe that I found in the Better Homes and Gardens New Cookbook. Happy St. Patrick's Day!!

Ingredients:
 
2 cups white flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons unsalted butter
1 large egg (beaten)
3/4 cup milk

Preheat oven to 375 degrees.  In large bowl, put flour, baking powder, salt, and baking soda.  "Cut" in butter with two knives until the mixture resembles coarse crumbs.  Add the egg and milk.  Combine with large spoon just until moistened.  On a slightly floured surface, knead the mixture about 15 times.  The mixture will be  kind of sticky, so you might want to flour your hands a little also.  On an ungreased cookie sheet, shape dough into a 8-inch-round loaf.  Cut a 4-inch "X", 1/4 inch deep, on the top of the loaf with a knife. Bake for 30 minutes until golden and is done in the center.  Remove from cookie sheet immediately and let cool on rack.

Chicken Tortilla Soup

Not much intimidates me in this world, but making soup used to!  The only kind I used to make on a semi-regular basis was chicken noodle and  it was way too bland.  I've discovered just in the past couple of years, that soup is one of the easiest things in the world to make!  A favorite in our house is chicken tortilla soup.

The cooking time from beginning to end is about a half hour.  It is easy to put together and only requires a handful of ingredients.  You can make this soup as spicy as you want depending on the salsa you use.  My husband and daughter like things a little more spicy, I on the other hand like a lower level of spice.  This soup is also easy on the wallet.  When boneless/skinless chicken is on sale, tuck a few packs in the freezer.  Chicken broth, salsa and a bag of frozen corn can all be bought as generic.  Since I'm on a low-sodium diet, I look for chicken broth that says  "less sodium" or "lower sodium" on the can.  Canned soups have so much sodium in them, that's why I really love to make my own!!
 
Ingredients:

1 1/2 pounds boneless/skinless chicken breasts
16-ounce jar of salsa (your choice of flavor)
6  cups water
14-ounce can chicken broth
1 cup corn (frozen)


Toppings:

Shredded cheddar cheese (four ounces)
Tortilla chips (crushed)


Directions:

Coat bottom of large stockpot with two tablespoons of canola or vegetable oil.  Cut boneless/skinless chicken breasts into bite-size pieces and put into stockpot.  Cook on medium heat until no longer pink in the center (about 10-15 minutes).  Remove from heat and drain off fat.  Add the jar of salsa and water.  Add chicken broth and corn.  Return to stove, cover with lid and cook on low to medium heat about 10-15 more minutes. Ladle into bowls and top with a handful of shredded cheese and crushed tortilla chips.  Serves 4.

Smooth and Creamy Mashed Potatoes

My favorite kind of potatoes used to be french fries.  Since I discovered an ingredient to make mashed potatoes really creamy and smooth, my new favorite kind of potatoes are mashed!  To make them from scratch doesn't require too much time or effort.  The "secret" ingredient  is cream cheese!  Most mashed potatoes I've had in the past didn't have a whole lot of flavor unless you put a ton of gravy all over it.   Now that you know what the "mystery" ingredient is, the next time you make mashed potatoes your family will be wondering what you added to make it so delicious!  Keep them guessing -  (it will be our little "secret").

Ingredients:

6 large or 8 medium russet potatoes (peeled and cut in half)
2/3 cup milk
3 tablespoons unsalted butter or margarine (slightly softened)
3 tablespoons cream cheese (slightly softened)
1/2 teaspoon salt
1/8 teaspoon black pepper

Place peeled and cut potatoes in large pot and cover with water.  Cook until potatoes are fork tender (about 20 minutes).  Remove from heat, drain water and set aside.  In microwaveable bowl, put the milk and butter or margarine.  Heat in microwave about 45 seconds. Remove from microwave and put into pot with potatoes.  Add the cream cheese, salt and pepper. Mash by hand with large spoon or use electric beater and cream together until fluffy. Serves 4-6 people.