30 minute thai peanut chicken ramen

https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/

• 4 cups low sodium chicken broth
• 1 can (14 ounce) coconut milk
• 1/4 cup low sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons honey
• 1/3 cup creamy peanut butter
• 1/4 cup Thai red curry paste
• 3/4 pound boneless, skinless chicken breasts
• 8 ounces cremini mushrooms, sliced
• 2 red peppers, chopped
• 1 inch fresh ginger, grated
• 1 clove garlic, minced or grated
• 2-4 squares ramen noodles
• juice of 1 lime
• 3 cups fresh baby spinach
• 1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving
• chopped peanuts and toasted sesame oil, for serving

Megan found online

Grandma Johnston's Peach Butterscotch Pie

9 or 10 inch baked pie shell
Filling:
1/4 c flour
1/2 cup firmly packed brown sugar
Dash salt
1 cup half and half
2 T granulated sugar

Mix flour, sugar and salt together in saucepan.  Gradually add half and half to mixture and cook on medium heat until it thickens, about five minutes.  Remove from heat and add 1 tsp lemon juice and 1 Tbsp butter.  Mix well and let cool.

Spread the cooled butterscotch mixture in bottom of baked and cooled pie shell.  Over this mixture spread with 3 cups peeled and sliced fresh peaches.  Top with 1/2 pint whipped cream that has been sweetened with 3 Tbsp powdered sugar and 1 tsp vanilla.  Refrigerate and serve.

Julie's One Pot Pasta Primavera

4 c low-sodium vegetable broth
8 oz linguine, uncooked
1 small onion, thinly sliced
1 lb. broccoli crowns, cut into large florets (about 2 cups)
1 1/2 lbs. asparagus, cut into 2-inch pieces
4 oz. white button mushrooms, sliced
4 large cloves garlic, minced
1/4 tsp crushed red pepper flakes (less for milder heat)
1 t salt
1/2 t pepper
2 T olive oil
3/4 c frozen peas
1 small handful fresh parsley, chopped
1/4 c heavy whipping cream (or more)
2 T parmesan cheese, grated
2 t freshly grated lemon zest
Additional salt and pepper to tast

Instructions:
Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat.  Drizzle the olive oil over the top.

As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.

As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, parmesan and lemon zest and continue cooking, tossing for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.

Note that much of the liquid will have evaporated, but not all.  That's okay!  Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time.  Taste and add additional salt and pepper if needed.

Julie's Focaccia Bread

Proof:
1 1/2 c HOT water
1 T yeast
1 T sugar

Then add
3 c flour
2 T sugar
1 t salt

Knead (it will be sticky).
Cover with a towel and let rise 20 min.
Spread in a greased 9x13 pan and press
Pour 1/4 c melted butter on top
Sprinkle with garlic powder, rosemary and parmesan

375 for 15 min

Serve with olive oil & basalmic

Julie's Spaghetti alla Margherita

1 pound spaghetti, cooked "al dente," drained
1/4 c olive oil
2 T butter
2 large cloves garlic, slivered
10 large Roma tomatoes (about 2 pounds), coarsely chopped (or two cans of diced tomatoes)
1 t sugar
1 t kosher salt
1/2 t freshly ground black pepper
1 c fresh basil leaves, coarsely chopped
1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 c freshly grated Roman cheese (Jules used parmesan)

Cook spaghetti to al dente while making the sauce.  Do not overcook!
In large skillet, heat olive oil and butter over low heat.  Add the slivered garlic and cook for 30 seconds until fragrant.
Add the chopped tomatoes, sugar, salt and pepper.  Cover; simmer for 10 minutes.
Turn off the heat. Add the chopped fresh basil and the cooked spaghetti.  Cover and heat for about 2 minutes to warm the pasta thoroughly.
Place the steaming hot past and sauce in a large serving bowl, toss in the fresh mozzarella and grated cheese.  Stir well and serve at once.

Serve with Julie's Focaccia Bread

Grandma Packer's Ham Noodle Casserole

1 5 oz pkg noodles
2 c cubed ham
2 c grated cheese
1/2 c diced green pepper
1 c sliced mushrooms
1 10 oz can soup (cream of chicken, mushroom or celery)
1 soup can of water

Cook and drain noodles, combine ham, cheese, peppers, mushrooms. Alternate layers of noodles,and ham mixture in greased 3 qt casserole dish.  Pour soup and water over casserole.

Bake 350 for one hour.

Honey Dressing

2/3 c sugar
1 t dry mustard
1 t paprika
1 t celery seed
1/4 t salt
1/3 c honey
5 T vinegar
1 T lemon juice
1 T grated onion
1 c salad oil

blend well, serve over spinach w/ lettuce, avocado, mandarin oranges, red onion slices

Grandma Packer's Spinach Salad and Dressing

Dressing:
1/3 c red wine vinegar
3/4 c oil
1/2 c sugar
3 or 4 green onions
3/4 tsp salt
3/4 T poppy seeds
1/3 t dry mustard

Salad
2 bunches romaine or spinach
2 cans mandarin oranges
1 pkg mushrooms
red onion rings
1 bottle bacon bits
candied almonds

Turkey Cranberry Wreath

Megan made this with leftover Thanksgiving Turkey one year

2 packages (8oz) refrigerated crescent rolls
1/2 c mayo
2 T honey dijon mustard
1/2 t coarsely ground black pepper
2 c cooked turkey chopped (about 12 oz)
1/2 c celery, sliced
3 T fresh parsley, snipped
1/2 c dried cranberries
4 oz Swiss cheese, shredded (1 cup)
1/4 c walnuts, chopped
1 egg, separated

Preheat oven to 375.
Unroll crescent dough; separate into 16 triangles.  With wide ends of trinagles toward the center, arrange 8 triangles in a circle on large, round stone.  Corners of wide ends will touch and points will extend one inch beyond the edge of the baking stone.  Arrange remaining 8 triangles in center, matching wide ends.  Seal semas using dough and pizza roller.  Points will overlap in center, do not seal.

Mix remaining ingredients in a bowl and scoop filling over seams of dough, forming a circle.

Beginning in the center, lift one dough triangle across mixture.  Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

Separate egg, beat egg white lightly; brush over dough.

Bake 25-30 minutes or until golden brown.

Slice and Serve.

Julie's Banana Nut Bread

Cream:
2/3 c sugar
1/2 c butter

Add
2 beaten eggs
3 mashed bananas
1/4 c milk
1 t lemon juice
2 c flour
1 1/2 t baking powder
1/2 t soda
1/4 t salt
1 c nuts (optional)

Bake 350 for one hour

Really, really, ridiculously good-tasting pot pie!!

From Megan's friend Jana Gunn

Filling
1/3 c butter
1/3 c flour
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1 3/4 c chicken broth
2/3 c milk
2 c cut up (small bites) cooked chicken breast
1 10 oz. package frozen vegetables (California style mix cauliflower/carrots/broccoli)

Directions:
Heat butter over low heat until melted
Blend in flour, onion, salt and pepper
Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in chicken and frozen vegetables - set aside

Ingredients for crust:
1 c shortening (butter flavored is best)
2 c flour
1 t salt
2/3 c really cold water

Put flour and salt in bowl and mix
Add shortening and cut in with fork until chunks are nickel sized - don't overmix - this makes it flaky.
Add water 1/3 at a time and mix with large tablespoon until it comes together.
Don't overmix

Roll 2/3 crust mixture into 10" circle on lightly floured, cloth covered board (keep dough mixture floured so it's easy to work with, but adding too much flour will take away from the taste - work with the dough as little as possible).
Fold in half, and half again and place in pie tin, then unfold.
Add filling to the top
Do the same with the rest of the dough mixture for the top layer.

Press lightly along tin edges to bind the crust.
Cut extra dough hanging off sides with an inch overhang, and then fold under and flute
Cut slits in center
Cook uncovered 425 in overn until crust is golden brown 30-35 min

Argentine Red Sauce

Chimichurri Rojo - Meat marinade

1/2 c red wine vinegar
1/4 c virgin olive oil
1 1/2 T hot paprika
2 tsp cayenne pepper
4 cloves garlic, minced
1 tsp freshly ground black pepper
1 tsp toasted and ground cumin seeds
1 bay leaf, broken in half
1/2 tsp kosher salt

Combine and mix well.  Refrigerated, keeps for one month

Epicurious.com

Megan used for birthday bbq

Apple Crisp

8-10 apples, peeled, and thinly sliced
Mix 2/3 C. sugar with 1 tsp cinnamon and 4 Tbs butter.  Stir into apples to cover.  Place in baking dish and top with the following:

1 c flour
1 c oats
1 c brown sugar
1/2 c butter, softened
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp soda

bake at 350 degrees for 45 minutes

From Melissa Wattles in the West Linn Ward Cookbook

Carolyn's Birthday Tomato Beef Stew

4 T flour
4 t. salt
1/2 t. pepper
4 lbs cubed beef
4 T. shortening
6 C. water
2 C. tomato soup
2 small chopped onion
6 small sliced carrots (Carolyn grated)
6 chopped potatoes (Carolyn cubed small)
2 ribs celery

Brown meat in shortening and add flour, salt and pepper.  Add water, cover and simmer for 1 1/2 hours (You can freeze at this point).  Add the rest of the ingredients.  Cook about 30 minutes until tender.

Vanessa's Bean and Butternut Tacos with Green Salsa

From Eating Well

• Salsa
• 8 ounces tomatillos
• 2 cloves garlic, unpeeled
• 1 jalapeño pepper
• ¼ cup sliced white onion
• 
  
• ½ ripe avocado, diced
• 3 tablespoons chopped fresh cilantro
• ¼ teaspoon salt
• Freshly ground pepper to taste
• Tacos
• 4 cups diced ( ½-inch) peeled butternut squash
• 3-4 small dried red chiles
• 2 cloves garlic, unpeeled, smashed and left whole
• 1 tablespoon extra-virgin olive oil
• ¾ teaspoon dried oregano, preferably Mexican, divided
• ½ teaspoon salt, divided
• ¼ teaspoon cumin seeds, plus ½ teaspoon ground toasted cumin seeds (see Tip), divided
• 2 cups cooked pinto beans, drained (see Tip)
• ½ teaspoon chili powder
• Freshly ground pepper to taste
• 8 6-inch corn tortillas
• ½ cup fresh cilantro leaves
• ½ cup finely shredded and chopped red or green cabbage
• 8 teaspoons crumbled queso fresco (see Note), or feta cheese

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeno and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeno stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeno, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.
4. To prepare tacos: Preheat oven to 400°F.
5. Put squash in a medium bowl and, using kitchen shears, finely snip chiles to taste into small pieces (seeds and all) into the bowl. Add garlic, oil, ½ teaspoon oregano, ¼ teaspoon salt and whole cumin seeds; toss to coat. Arrange on a baking sheet in a single layer. Bake until soft and beginning to brown, 20 to 25 minutes. Peel and finely chop the garlic when cool enough to handle; stir into the squash.
6. Meanwhile, combine beans in a small saucepan with the remaining ¼ teaspoon oregano and ¼ teaspoon salt, ground cumin, chili powder and pepper. Heat over medium-low heat for about 10 minutes.
7. Warm tortillas one at a time in a dry large cast-iron (or similar heavy) skillet over medium heat until soft and pliable. Wrap in a clean towel to keep warm as you go. Spoon ¼ cup of the warm beans into each tortilla; divide the roasted squash evenly among the tacos and top each with cilantro, cabbage, ½ cup of the salsa and cheese. (Refrigerate the remaining ½ cup salsa for up to 2 days.)

• Make Ahead Tip: The salsa can be prepared ahead (Step 1-3). Cover and refrigerate for up to 2 days.
• Tip: Toast cumin seeds in a small skillet over medium heat, stirring occasionally, until very fragrant, 2 to 5 minutes. Let cool. Grind into a powder in a spice mill or blender.
• Ingredient Note: Queso fresco, also known as queso blanco, is a soft, slightly salty fresh Mexican cheese. You can find it in Latin markets and many supermarkets.
• Tip: ?How to Cook a Pot of Beans
• 1. Pick over 1 pound dry beans to remove any pebbles or broken beans and rinse well under cold water. Place in a large bowl, cover with 3 inches of cold water and soak for 4 to 24 hours. 2. When you're ready to cook the beans, heat 3 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add 1 small chopped onion, 2 to 3 chopped garlic cloves and 1 chopped celery stalk (optional). Cook, stirring, until the vegetables are beginning to soften, 3 to 4 minutes. Drain the beans and add to the pan. Add enough cold water to cover the beans by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, partially cover and cook, stirring occasionally, until tender, 20 minutes to 3 hours, depending on the freshness of the beans. If at any time the liquid level drops below the beans, add 1 cup hot water. When the beans are nearly soft, stir in 1 to 1½ teaspoons salt. (Do not drain: beans are best stored in their cooking liquid and the li
• Makes about 6 cups.
• Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Vanessa's Quinoa Protein Bowls

Kale
Quinoa
Black Beans
Avacado
Tomato
Peppers (sweet, small ones)
Cilantro

Dressing:
2 cloves garlic
1/2 t. oregano
2 chipotle peppers in adobo (1 for kids)
1/4 C honey
1/2 t pepper
1 1/2 t salt
6 T red wine vinegar
3/4 C oil (any kind)