Lisa’s Savory Rice Soup

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Soup weather is coming upon us! Because you may also be in the midst of the busyness of getting back into your learning schedules, you may need some quick prep recipes. This week – and in our September newsletter – I want to share a couple super easy soup recipes that are Good for You-Naturally! Throughout this fall I’ll be sharing more of our family’s favorite soup recipes. These and many more will be available in Good for You-Naturally! Soups, an exclusive recipe book from Me and My House ministries.

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Lisa’s Savory Rice Soup

2 c. long grain organic brown rice

3/4 – 1 gallon pure water

1/4 c. all natural veggie broth powder

1/2 c. dried, chopped celery (or 1 c. fresh)

1/4 c. dried onion flakes (or med. onion fresh)

2 Tbl. dried parsley flakes

1/4 c. dried tomato bits (or 1 can organic diced tomatoes, or 2 large fresh)

1/4 tsp. dried minced garlic (or 1 clove fresh minced)

1/2 tsp. dried crushed basil

1.5 tsp. unrefined salt (Real®, himalayan, celtic)

3 cups frozen peas

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Simmer until rice is tender, about 1 hour.

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Wondering why I have all the dry ingredients listed first, and my normally preferred fresh in parenthesis? This is an easy recipe to do as a mix, mixing all dry ingredients together ahead of time and storing in a jar. (Or do several batches ahead in several jars.) When you need a quick  meal mix, just add the water and peas (and can of tomatoes, if you don’t have dried bits.)

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Serve with homemade whole wheat bread and butter, and carrot and celery sticks.

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Enjoy!

Red Beans and Rice

Another delicious bean recipe. My family loves this, and it is super simple to make. We sometimes cook beans ahead (either for the next few days, or we freeze them.) We also cook rice in the pressure cooker sometimes, which makes this a very fast meal to serve.

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2 c. cooked red beans

1 bay leaf

small chopped onion

minced clove (or 2) of garlic

2-3 Tbl. finely diced celery

1/2 tsp. turmeric

3/4 tsp. corriander

1/2 tsp. ground cumin

3 Tbl. olive oil

2-3 Tbl. Braggs Liquid Aminos (this is a natural soy sauce substitute, adds great flavor)

enough water to make it “saucy” and mingle the spices in (don’t cover the beans)

Simmer until vegetables are cooked and beans are saucy.

Serve over steamed brown rice.

Serve with more Bragg’s sprinkled on, if desired.

Add a great green salad for a super meal.

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Mm-mm good!

One of our daughters designed this recipe from some of her favorite things.  It’s great as either a salad or stuffed into whole wheat Pita bread – especially on a hot summer day. Amounts are up to you.

Ashli Salad

Tomato chunks (main ingredient – more of this than others.)

Green Pepper, diced.

Avocado, diced

Onion, diced

Optional – Mushrooms, sliced.

Optional – Celery, sliced or diced. (We use either mushrooms or celery, not both. But do as you like.)

Toss with Vinegrette/Italian type dressing.

Enjoy this Good for You-Naturally!™ salad!

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This is one of my favorite summer meals. Many times I throw it on the grill in a grill wok when dh is grilling burgers or other heavier food that I don’t want.

Steamed Potatoes and Veggies

Use as much of each of these as you want – I’ve given approx. amounts we use for each large serving or 2. Wash/scrub each.

Red potatoes. If they are “new” size, leave whole. Otherwise half or quarter, depending on size. You want about 1.5″ chunks. I use about a large handful or so.

Zucchini and/or yellow squash, small size. Slice into chunks about 3/4 – 1″. About 1/2 per person.

Mushrooms (button). If small, leave whole. If larger, cut in half. About a small handful.

Carrots. Cut into quarters lengthwise, then half crosswise – 8 strips per carrot. About 1/2 carrot per person.

Celery. Cut in half lengthwise and thirds or fourths crosswise – 6-8 strips per stalk. About 1/2 stalk per person.

Red Pepper. Cut into strips. Just a few per person.

Onion. Slice, then cut slices in half or fourths. 1 slice or less per person. Or use pearl onions.

Sprinkle with dried Parsley.

Steam or grill until tender.

I like to serve with butter and sprinkled with a natural All Purpose Seasoning. Mrs. Dash No-Salt Table Seasoning is OK.

Serve with fresh lettuce salad.

Enjoy!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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You can’t get much simpler than this. We were introduced to this by our son-in-law, when we first met him. He brought it to a summer Bible study gathering. And it was a hit! No, it’s not an optimal food choice, but not too bad either – and definitely loved.

Creamy Salsa Dip

(otherwise known, by my children, as Pink Dip)

Mix well – 8 ounces “Better Than Cream Cheese” with 1 cup Salsa (homemade or natural brand with Good for You-Naturally!™ ingredients, fresh or in a jar).

Serve with tortilla chips – fresh homemade, or natural brand.

Ole!

Lisa’s Layered Enchilada Casserole

• Mix Mushroom Sauce, Enchilada Sauce, and cooked Pinto Beans together. (Instructions to make each below.) (If you want, you can also add 1# of cooked burger or 2 cups cooked, shredded chicken in with the beans. But it isn’t necessary; we don’t.)
• Tear 6 whole wheat tortillas into bite size pieces. (I do them two at a time, as I need them for the layers.)
• Shred 3/4 # non-dairy cheese. (We use raw goat cheddar. A soy monterey jack or colby could also be used.)
• In large round (or rectangle) casserole:
  Layer 2 torn tortillas, 1/3 of the bean and sauce mix, 1/3 of the cheese. Repeat layers 2 more times.
• Bake 20-30 minutes at 350°
  (You can also “bake” this in the crock pot, a little longer. Just put a little of the Enchilada Sauce on the bottom of the crock pot, before beginning your layers.)
• For our family of 8 we make about 1 1/2 times this recipe.

• To make Pinto Beans.
  Sort, rinse and soak overnight – 2 cups dried pinto beans in plenty of water to cover well (4+ cups water).Cook pinto beans. (If you dump the soak water and cover with fresh water before cooking, they will be less “gassy”.)
  (I soak them in the crock pot, then turn it on in the morning. They are done in plenty of time to assemble for supper. If you change the water and are using the crock pot, pour boiling water over the soaked beans to just cover them to get them cooking faster in the crock pot.)
• To make Mushroom Sauce –
  1/2 cup water
  1/4 cup non-milk (homemade almond milk)
  3 Tbl. butter
  1/4 cup diced mushrooms
  Bring to a low boil.
  Shake together: 1/4 cup non-milk
  and 3-4 Tbl. whole wheat flour.
  Whisk into boiling water-milk mixture.
  Simmer until thickened.
• To make Enchilada Sauce –
  1 1/2 cups water
  1 Tbl. butter
  Bring to boil.
  Shake together: 1/2 cup water
  1/4 c. whole wheat flour
  2 Tbl. chili powder
  Whisk into boiling water.
  Simmer until thickened.

Enjoy with salsa, tortilla chips and a lettuce and tomato salad.

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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Chicken ‘n Rice Casserole

(or just plain “Rice Casserole” for a yummy easy meatless meal)

• Measure 3.5 cups long grain brown rice* into the bottom of a deep 9x 13 pan (I use Pampered Chef 9×13 Stoneware).
• Over the top of that sprinkle a couple handfuls each of chopped celery* and diced onion* – or 1 handful each of dried,
  and a small handful of dried parsley*, and about a teaspoon of dried basil* (crushed).
  Mix together in the pan. (I just stir around a bit with my fingers. 🙂
• If desired, add a bit of cooked, shredded chicken* over the rice and seasonings. (We buy organically grown whole chickens, which I boil and shred. I use less than 1/2 chicken. Most of the time I make this meatless.)
• If making meatless, you can add a shredded carrot* or two and/or 1-2 cups frozen peas*, if desired.
• Measure 7 cups hot broth (from cooking chicken). If you don’t have broth, just use hot water.
• Add, and stir to dissolve, 1-2 teaspoons/cubes of vegetable (or chicken) bouillon/broth powder** (I use Rapunzel vegetable bouillon cubes or Better Than Bouillon base. ) (If you are using a seasoned broth from cooking the chicken, you’ll only need 1, or maybe none. If using water, use 2 or more.) Pour over the rice, (meat) and seasonings.
• Bake at 350° for 1-1.5 hours – until rice is soft and water absorbed. (My oven usually takes 1 hr. 15-20 minutes.)

This feeds our family of 8 – 3 little kids, 3 big kids.

Note* – Use organically grown, if possible.

Note** – If you aren’t using one of these brands, be sure to check the ingredients to make sure they are Good for You-Naturally!™

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
Order Christian & Home Ed Resources here

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Good morning! Mmm – to wake to fresh cinnamon rolls. Well, I’m not today. Off to a homeschool museum day, so quickly to the point today. [Post updated 3/30/09]

Lisa’s Honey Cinnamon Rolls

2 c. hot purified water (steaming not boiling)

1/3 c. raw organic coconut oil

1/3 c. raw honey

1 tsp. unrefined salt (Real®, himilayan, or celtic)

Put above into your mixing bowl.

Add:

approx. 4 c. freshly milled, organic hard white wheat flour

1 slightly rounded Tbl. SAF yeast (instant) (on top of your flour)

Mix and knead, adding enough flour to make a soft dough. (That is, add flour until it cleans the side of your bowl in a Bosch, knead in Bosch for approx. 5-6 minutes.)

Prepare “Carmel Topping” (above recipe makes 2 pans of Cinnamon Rolls – so prepare 2 pans as below.)

For each pan, Melt:

1/3 c. unsalted butter (organic, if you can)

1/3 c. raw honey

(Can use 1/2 c. each for a stickier, sticky bun.)

1 tsp. blackstrap molasses (can use 1 Tbl. unsulfured light molasses)

Stir together well.

Pour into 9×13″ pan, and distribute evenly across the bottom.

“Grease” your working surface, we use liquid lecithin /olive oil (see below).

Divide dough in half, and prepare each half as follows.

Roll out  on your greased surface, into a rectangle, approx. 1/4″ thick. Spread (smear) dough evenly with approx. 1/3 c. soft butter. Pour over that, and evenly distribute, 1/3 c. raw honey (you can also substitute 1/2 c. sucanat, if you wish). Sprinkle well with non-irratiated, organic ground cinnamon. Roll up (like a jelly roll,) slice into 12 equal slices. Place cut side down in your prepared pan.

Cover with a flour sack towel. Let rise until doubled (nice and puffy.) Preheat oven to 350°. Bake approx. 20 minutes.

Notes: Start milling wheat, while water is heating and you’re measuring first ingredients.

You can use milk substitute to replace water, if you desire.

Our “greasing” recipe: 1/3 c. liquid lecithin, 1 c. olive oil, mixed well. Store in a covered container. Use to grease pans and surfaces for dough handling.

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