Author Archives: Julia Ann

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie

Julia Ann
A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Vegetarian
Cuisine Southwest
Servings 6

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup onion chopped
  • 1/4 cup celery chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1-15 ounce pinto beans drained and rinsed
  • 2 cups corn frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes diced and with juice
  • 3/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cumin
  • 1/4 to 1/2 cup water if needed for more liquid
  • CORN BREAD TOPPING
  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/4 cup sugar
  • 1 cup 2% milk
  • 1 egg beaten
  • 1/4 cup extra virgin olive oil
  • 1/2 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 400 F.
  • Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  • Heat olive oil in skillet.
  • Add onion, celery, red bell pepper, and garlic to softened.
  • Add remaining vegetables.
  • Heat to simmering.
  • MIX CORNBREAD TOPPING
  • Whisk dry ingredients together.
  • Add milk, egg and oil.
  • Stir until just mixed, do not beat until smooth.
  • Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  • Bake 25 minutes.
  • Sprinkle shredded cheese on top, set in oven to melt cheese.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Butternut Squash, Chicken & Pecan Tart

Fall is in the air and  the coloring of the leaves is happening…    The beauty of the fall season is something to behold when the sun is shining.   I have been given a couple of butternut squash to enjoy in older recipes and create a couple of new ones.  This is back to a recipe I put up  in October 2014.  Still good!

Nienaber'sFarm Market

At A Local Farm Market 

 

Acorn and Butternut Squash

Acorn and Butternut Squash

The  butternut squash beauty on the right was selected for the autumn tart.  The wonderful thing about this entree tart it is as tasty as  eating dessert.  In this  particular tart I used shredded chicken from chicken drumsticks previously cooked in the slow cooker.  Drumsticks were tried as a means of trying to be economical.  Chicken breasts are also very nice to use with this tart. Chicken was used this time as ham is not a part of this household’s diet anymore due to the high sodium and alas….extra fat.

12 inch Squash, Chicken and Pecan Tart

Butternut Squash, Chicken & Pecan Tart baked in a 12-inch tart pan.

 

Butternut Squash, Chicken & Pecan Tart

This make a wonderful tart with the ginger pastry.  It will fill a 11-12 inch tart pan giving it a thick filling.  This was a  perfect tart, it did not crumble when the tart pan rim was removed or crumble when it was cut.   Just add a green salad or vegetable with fruit for dessert and lunch is served.

Butternut Squash, Chicken, Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart with steamed broccoli

Butternut Squash, Chicken & Pecan Tart

Julia Ann
This recipe combines a favorite autumn vegetable with chicken, pecans and apples for a dessert like entree to become a Thanksgiving favorite.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8

Ingredients
  

  • GINGER PASTRY

Notes

Adapted from Country Living Magazine, November 1998.----------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

2018 Version of the Tart:  I turned it into a 9-inch pie.  I cheated and bought a frozen pie crust.  I omitted the chicken, added just a little more squash, reduced the sugar some and proceeded as instructed.  Really had more filling than needed.  Baked the remainder in a small dish.  

Suggested Menu

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Tips for making French Fried Potatoes

Russet Potatoes

Unpeeled Russet Potatoes

Hamburgers and fries are easily gotten at fast foods.  Frozen fries can be bought by the huge bags in the grocery.  Wouldn’t you rather have  home made French Fries?

After peeling the potatoes, how do you prevent discoloration and keep crispness of the potatoes before frying?

1.  dip potato strips in lemon juice.

2.  soak  potato strips overnight in solution of half water and half vinegar.

3.  soak  potato strips in cold water for 30 minutes to 1 hour.

Potato sticks

Potato sticks for French Fries

I hope you chose number 3, soaking the potatoes strips in cold water at least 30 minutes will prevent discoloration and maintain the crispness.  It also removes some of the starch.  After soaking, drain and dry thoroughly before frying in the hot, deep fat.

Use your favorite recipe for French Fried Potatoes or select one from Food Network or The Pioneer Woman

A test for doneness is the crispy outside and mealy on the inside and have turned a golden brown.  When potatoes go into the hot oil/fat they will go to the bottom of the fryer.  As they cook they will rise to the top of the oil and brown.

Remove French Fries from the oil and put on toweling paper to absorb the excess oil. Season with sea salt or a seasoning or your choice to serve the hot fresh French Fries.

Adapted from The Creative Cooking Course.  The Creative Homemaker’s Academy, 1973. 

Netta Belle's Choice cookbookinabox

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Italian Chili soup

Italian Chili Soup, Netta Belle’s Choice

 

Chili soup is an all time favorite and one popular for contest of “Who makes the best Chili”. Chili is a favorite at my house, however, having tried the Mediterranean herbs, Italian Chili Soup has become our favorite.  It seems once away from the hot pepper spices of chili powder it is hard to go back to the hot, spicy and spirited chili.  But we like chili! Iitalian chili soup X.JPG 1

Italian Chili Soup

Julia Ann
A fantastic new flavor for chili soup. Enjoy a delicious bend of Mediterranean herbs, beans, ground turkey and ground sausage for a winter time treat.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Soups
Cuisine American
Servings 10

Ingredients
  

  • 2 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 pound ground sweet Italian sausage
  • 1 cup onion diced
  • 2 cloves of garlic minced
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 cups low-fat chicken broth
  • 2 14.5 ounce cans diced tomatoes with juice
  • 1 15 ounce can kidney beans drained and rinsed
  • 1 15 ounce can great northern beans drained and rinsed
  • 1 6 ounce can tomato paste
  • 11-12 black olives sliced
  • 1 teaspoon of a spice blend
  • 1 teaspoon oregano
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Perorino Romano Cheese

Instructions
 

  • In a large skillet, heat 1 tablespoon olive oil.
  • Saute ground turkey and ground sausage until browned and crumbled.
  • Pour meat onto a toweling paper to absorb the grease.
  • In a large kettle, heat 1 tablespoon olive oil.
  • Add the onion and garlic, cook 5 minutes or until onion is soft and translucent.
  • Add the meat to the onions.
  • Pour in the ketchup, balsamic vinegar, both, tomatoes and juice.
  • Cook for 20 minutes.
  • Stir in the beans, olive slices, tomato paste, herbs and spices.
  • Heat for another 30 minutes.
  • Serve chili with 1 tablespoon of Perorino Romano Cheese on top.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Italian Chili Soup

Italian Chili Soup, Netta Belle’s Choice

This is the fix!   Why not have chili and the Mediterranean herb flavor.

Additions for your Italian Chili Meal:

                                                                   

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg.“Trademarks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies for an after school snack.

These will soon become your favorite cookie.  You don’t have to be a child to like these Loaded Oatmeal  Cookies.  We had some relatives with us for a week.  Well, in midweek, I had to take time out to back another batch.  Just too easy to take one on the go.

How can you turn a cookie with molasses, whole wheat flour, wheat germ, old fashion  rolled oats and raisins as a bad cookie for you?  You forget there is shortening, pecans, chocolate chips and coconut flavoring.

Loaded Oatmeal Cookies

Julia Ann
Loaded Oatmeal Cookies are for an after school snack for your children, or coffee break at work with your co-workers. They provide extra nutritive value in using molasses, whole wheat flour, wheat gern, old fashioned rolled oats and raisins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Desserts or Snacks
Cuisine American
Servings 5 dozen

Ingredients
  

  • 1/2 cup shortening
  • 1/4 cup dark brown sugar firmly packed
  • 1 cup white sugar
  • 2 eggs
  • 1/3 cup molasses mild flavor
  • 1/2 teaspoon coconut flavoring
  • 1 1/2 cups all-purpose unbleached flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon wheat germ
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg freshly grated
  • 2 cups of whole rolled oats chopped in the blender to smaller pieces
  • 1 cup raisins
  • 1/2 cup chopped pecans
  • 1/4 cup chocolate chips

Instructions
 

  • Preheat oven to 350 F or 375 F depending upon your oven's heat.
  • Line cookie sheets with parchment paper.
  • In mixing bowl, cream together shortening and sugars.
  • Add eggs, molasses and coconut flavoring to sugar/shortening mixture and thoroughly blend.
  • In separate bowl, measure and sift together, flours, wheat germ, soda, salt, cinnamon and nutmeg.
  • Using a whisk, blend the dry ingredients.
  • Gradually add dry ingredients to mixing bowl of wet ingredients, beating after each addition.
  • Add the rolled oats, raisins, pecans and chocolate chips.
  • Beat at a low speed to thoroughly mix together.
  • Form inch balls of cookie dough put on cookie sheet 2 inches apart.
  • Flatten balls with a flat bottom glass dipped in sugar.
  • Bake 350 F 8-10 minutes.

Notes

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.
©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!
Oatmeal Cookie

Loaded Oatmeal Cookie

Cookies are nice to have available when unexpected guests stop by. You do have to remember not to eat them all at once. Cookies are easy to freeze in freeze bags, just don’t tell the family they are in there.

Molasses Crinkles

Molasses Crinkles

Have you ever planned to make chocolate chip cookies only to discover the chocolate chips had already been eaten. That  is when you need plan B. Try the Grand Canyon Hermit Cookies. Yes, they have molasses in them too.  No one has eaten my molasses before I used it!

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

For a change of taste, here are rolled sugar cookies. Takes a little more time or roll out and add icing. They can be make into hearts, candy canes, or cut into circles for pumpkins with butter cream tinted icing. These make pretty cookies for special occasions. An easy recipe.

Ready for serving and eating.

Sugar Cookies

 

 cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring&nbsp you great recipes, outstanding herbs and spices for your cooking experience.©2007-2018 Netta Belle’s Choice®cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.Netta Belle's Choice cookbookinabox