My goal is to encourage everyone to start cooking. One of the ways I do this is by providing delicious, easy-to-make recipes like this one. Call your kids into the kitchen; it’s time to cook! For photo instructions click here.
1/3 cup olive oil
1 med onion chopped
4 cups cubed pork or beef
1 cup celery, chopped
1 cup carrots, chopped
4 cups cubed potatoes (about 5-6 med. potatoes)
5 cups beef broth
3 bay leafs
1/2 tsp. Hungarian paprika
1/2 tsp. granulated garlic
1 1/2 cup frozen peas
Small bunch of fresh parsley, chopped
Salt & pepper to taste
Preheat olive oil in a large pot. Add onions and cook until golden brown. Next, add cubed meat and cook on med. for about 10 minutes. Now add carrots and celery, and cook for an additional 5 minutes. Add potatoes, and to prevent them from sticking to the bottom of the pot, add 1/2 cup broth and bay leaves.
When potatoes are soft, add Hungarian paprika, salt and pepper. Cook for about 1 additional minute before adding the remaining broth. After simmering for about 20 minutes (when all vegetables and meat are soft), add frozen peas and simmer for another 10 minutes. When fire is turned off, add chopped parsley.
This soup is great served with fresh bread or grilled cheese sandwiches!
This recipe will provide healthy, rich pizza dough for two 14” thin-crust pizzas. Our video and instructions vary slightly from the version in the magazine, however both will deliver delicious dough and an amazing pizza.
2 ½ cups all-purpose whole wheat flour*
¼ cup wheat bran
¼ cup ground flax seeds*
½ tsp. dry organic oregano*
½ tsp. sea salt (or regular salt)*
1 ½ cups warm water
1 tsp. raw sugar (or white sugar)*
2 tsp. dry active yeast*
½ cup extra virgin olive oil*
Combine 2 cups flour (keep the additional ½ cup for later use) with wheat bran, ground flax seeds, oregano, and salt. In a separate cup, mix the warm water and sugar, and add the dry active yeast. Let the mixture sit until the yeast is activated. Combine the activated yeast with the flour mixture, kneading it into a soft dough. If needed, use part of the remaining ½ cup flour to help form your dough. Let the dough rest in a warm place for about 10-15 minutes.
When the dough has doubled in size, re-knead the dough on a working surface, cut it in half, knead it again, and let it rest for 5 minutes. Roll out the pizza dough into two 14” pizza crusts, and put them in well-oiled round baking pans.
Top the pizzas with your favorite toppings, and bake at 370 degrees for 20-25 minutes.
A true winner, this makes a great side dish with your favorite BBQ pork, or served as a topping for hot dogs or bratwursts.
6 lb. can sauerkraut
1/2 head fresh cabbage, shredded
1 package smoked bacon, cut into small pieces
1 med. onion, chopped
1 cup olive oil
8 cloves garlic, chopped
5 bay leafs
1 cup pearl rice
1/2 tsp. black pepper
3/4 tsp. Hungarian paprika
5 cups chicken broth
Cook bacon until golden crisp, add oil, onion, garlic, and rice, and let cook for a while. Add Hungarian paprika and fresh cabbage. Cook for 5 minutes before adding rinsed and drained sauerkraut. Add bay leafs, black pepper and 2 cups chicken broth. Continue to cook on your stove top for about 15 minutes, slowly adding remaining chicken broth. To finish, pour in baking pan and bake at 360 degrees for about 1 hour.
Easy fish fry rub you can make yourself to avoid unexpected or unhealthy ingredients in store-bought mixtures. This makes enough rub for about 2 lbs. of fish.
1/2 cup Krustez or any other buttermilk pancake mix
1/2 cup panko or any other bread crumbs
1/4 tsp. black pepper
1/4 tsp. Hungarian paprika
1/4 tsp. granulated garlic
1/2 tsp. sea salt
1/2 tsp. dry or fresh parsley
1/2 tsp. crushed red pepper
Combine ingredients in large bowl. Rub fish well into mixture before frying or baking. If you bake the fish, I suggest adding a slice of butter on top of the fish prior to baking.
This recipe is also delicious with smoked salmon. Kids, ask your parents if you an help them stuff the peppers!
6 red or yellow bell peppers
2 sticks chopped celery
1/2 large onion
2 shredded carrots
5 potatoes, peeled and shredded
2 shredded medium squash
1 cup olive oil
3/4 tbsp. salt
4-5 cloves of garlic (chopped)
1/3 tsp. ground black pepper
1/4 cup water
2 cans of albacore tuna
2 tbsp. chopped fresh parsley
Add chopped onions to preheated olive oil, and let cook for about 5 minutes. Add garlic, celery and carrots, and cook for another 5 minutes. Add potatoes and a little bit of water (use your water to prevent the mixture from sticking to the bottom of the cooking dish), and allow potatoes to cook for an additional 10 minutes. Add shredded squash, salt, pepper, parsley, and albacore tuna. Turn off the fire.
Clean and open (from the bottom) the bell peppers, stuff them with the mixture, placing them in a deep baking dish, if possible. (If you don’t have a deep baking dish, any baking pan covered with aluminum foil will do). Cover with lid, and bake the stuffed peppers for 1-1/2 hours at 350 degrees. Stuffed peppers are best served warm.
Because most of us don’t have a lot of time to spend in the kitchen, I’ve created this recipe to accommodate our busy schedules. This recipe is a great combination of vitamins, fiber, protein, and carbohydrates. Kids, your parents could use help cutting the carrots and measuring peas! This recipe serves 10
1/2 cup olive oil
3 sticks celery
About 20 chicken wings (they are great for this recipe but you can substitute chicken breasts)
3 bay leaves
1 cup cut carrots
1 cup frozen peas
1/4 tsp. sea salt
Black pepper to taste
3 packages All Natural Rice Pilaf (boxed mixture)
5 1/2 cups water ( chicken broth would be even better as long as it is unsalted)
Before staring to make this dish here are some helpful tips: Rice Pilaf
Preheat olive oil in a large pan. Add celery and cook for 3-4 minutes. Add chicken wings and bay leaves. Allow chicken to cook for about 10 minutes before adding carrots, peas, salt and pepper, rice pilaf, and water. Simmer for an additional 20-25 on med/low. Sprinkle with some fresh parsley before serving. Kids love this dish!
Discover new flavors in this old-fashioned dish. Invite your kids to help you chop the celery. Time spent cooking with your kids is priceless!
1/2 olive oil
2 med. onions, sliced
3 sticks celery, chopped
7 cups cubed beef
3-4 bay leaves
2 beef bouillon cubes
3 cups fresh tomatoes, cubed
Pinch of salt & black pepper, to taste
5-6 cloves chopped garlic
Add onions and celery to preheated olive oil. Cook until golden brown. Add beef and bay leaves and allow to simmer for an additional 10 minutes. Next, add beef bouillon cubes and tomatoes. Set heat to med/low and let dish simmer for an additional 35-40 minutes. 2-3 minutes before done, add black pepper and salt, along with the garlic.
Serve over steamed potatoes or your favorite pasta and salad! Yum!
For further help, just click on this link: Photo instructions for making Gulash
My husband and I loved this dish. Baked sweet red bell peppers stuffed with creamy cheeses … what’s not to like?
7 large red bell peppers (roasted, pealed and cleaned)
1 1/2 cups ricotta cheese
1/2 cup feta cheese
Pinch dried oregano
1/2 cup Panko breadcrumbs
1/4 cup graded Parmesan cheese
Pinch of black pepper
1/4 cup extra virgin olive oil
For the stuffing, mix ricotta and feta cheese with egg and oregano. Then stuff the cleaned peppers with the mixture and set them in a greased baking pan. In a separate bowl mix bread crumbs and Parmesan cheese with black pepper. Pour crumb mixture over peppers, sprinkling them with olive oil. Bake at 380 degrees for about 30 minutes. Serve as a main dish or in addition to your favorite meat dish and salad!