The Funky Oven

Cabbage roll soup

I love cabbage rolls. They take a lot of time to make. This soup tastes very similar and takes less than half the time. If you do not add the rice until serving, you can easily freeze the base for later meals. The next time, you would just make rice and warm the base.

1 pound ground beef

1/2 yellow onion diced

2 garlic cloves, minced

2 carrots, peeled and diced

1/2 head cabbage, shredded

2 bay leaves

1 can tomato paste

1 can diced tomatoes

1 teaspoon oregano

2 teaspoons paprika

1 tablespoon Worcestershire

6 cups chicken broth

salt and pepper to taste

1 cup rice, cooked according to type

In a large soup pot, brown the beef with the carrots and onion. Once browned, add the garlic.

Add the remaining ingredients except rice. Simmer for 30-40 minutes on low. When plating, add cooked white rice. If freezing, freeze without the rice inside.

Rich chocolate brownies

Dessert

This recipe will make about 24 brownies. They are very rich and taste like dark chocolate. They are not incredibly bitter so kids still enjoy them. I personally like dark chocolate more than milk chocolate. They are perfect for me.

This recipe is so old. I think I got it from a package of cocoa powder a long time ago. Sometimes the classics are the best. These are MUCH better than brownie mix in a box. That is certain.

1 2/3 cup sugar

1 1/2 stick butter

2 tablespoon water

2 eggs

2 teaspoons vanilla

1 1/3 cup flour

3/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat the over to 350 degrees. Grease and flour a 13 x 9 pan.

The butter should be room temperature or slightly melted. I microwave mine for 20-30 seconds to get it the right consistency. Combine the butter with sugar fully. Add the water and eggs. Add the vanilla. After fully combined, add the dry ingredients.

Spread into the prepared pan.

Bake for 18-25 minutes or until toothpick comes out a little sticky.

Timing when brownies are done is the hard part. If they are slightly overdone, when almost fully cool, place them cut into a sealed container and they will get more moist.

I have a method that I prefer more than parchment paper to remove the brownies from the pan. To prepare the pan, I use a paper towel to spread crisco on the pan. I then cover the crisco fully with flour. Once baking is complete, run a knife along the edges of the pan. Cover the pan with a baking sheet. Holding it firmly on top of the 13×9 pan, invert them both and tap the bottom of the 13×9. It should fall out with a little shaking. Use another baking sheet to flip it again back to right side up.

Pumpkin muffins

Dessert, Uncategorized

I like these muffins because they have a similar texture to pumpkin pie. My kids loved them. This recipe made 12 muffins. I like this recipe because it does not require the mixer. It is always a bonus when there is less to clean after baking. I use the silicone muffin pan liners which also is much easier to clean than the muffin tin.

1/2 cup all purpose flower

3/4 cup sugar

1/2 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 cup vegetable oil

1/2 cup canned pumpkin

1/4 cup water

1 egg

1/4 cup raisins

1/4 cup rolled oats

1/4 cup sunflower seeds

Topping:

1/4 cup sugar

1/4 cup flour

2 tablespoons melted butter

1/4 cup sunflower seeds

1/8 cup rolled oats

Preheat the oven to 350 degrees. Place all of the ingredients in a bowl and stir until just combined. Do not over mix. Place batter equally into 12 wells of muffin pan that has been prepared or use liners. Bake as this or place topping on muffins.

pumpkin muffin batter

pumpkin muffin ingredients

pumpkin muffins before baking — pumpkin muffins

Mix the crumb topping. Sprinkle generously on top of each muffin.

Bake for 20-30 minutes or until toothpick inserted into center is clean.

Thai rice soup

Soup

855CF1B3-DF6A-4FB1-9287-2A66A88B2329 — Thai rice soup

This recipe is from 177milkstreet.com. Most of the recipes are only visible by subscription but this one is free. I was amazed at not only how easy it was to make but also how much flavor is packed into each bite. It stores very well if you do not mix the rice in with the soup. I recommend to mix the rice just before eating instead of into the whole pot. I definitely will try more of Chef Kimball’s recipes after this turned out so good. I saw him make it on recipe tv and I knew that I HAD to have it.

1 pound ground pork

3 tablespoons fish sauce, divided

2 tablespoons chili garlic sauce, divided

2 teaspoons ground white pepper, divided

3 tablespoons coconut oil

5 large shallots, sliced thin

8 cloves garlic, chopped

3 stalks lemon grass, smashed

2 tablespoons fresh grated ginger

2 quarts chicken broth

chilled jasmine rice – 2-4 cups

1 cup fresh chopped cilantro

juice of 2-3 limes or 3 tablespoons

Combine the pork with 1 tablespoon each of the fish sauce and chili paste. Mix in 1 teaspoon white pepper. Make small meatballs that are about 2 teaspoons each.

12F3D244-0324-4C23-A90F-1572D7A8C50D — pork meatballs

In a large pot of medium heat, cook the coconut oil. Add the shallots. Cook until browned or for about 5 minutes. Add in the garlic and cook 30 seconds. Add the lemon grass and ginger and cook another 30 seconds. Add the broth and bring this to a boil. Lower the heat to medium and simmer for 15-20 minutes.

Remove the lemon grass. Add the meatballs. Cook for 3-4 minutes. Add in the cooked rice and simmer for 1 more minute. Remove from the heat. Add in the remaining fish sauce, chili-garlic sauce, white pepper, cilantro and lime juice.

Top with a poached egg if you want.

These are the two sauces I used.

This soup is perfect for fall!

Pumpkin seeds

Snacks

After removing the seeds from the pumpkins, remove all the pieces of pumpkin remaining on them. Rinse under cold water in a colander until clean. Spread the seeds out in a cookie sheet covered in paper towels and allow them to dry 24 hours.

Heat 2 tablespoons butter in a skillet on medium heat for 2 cups seeds. One butter is bubbling, add the seeds. Season with salt and pepper. Toss and stir constantly until brown. Place the seeds back onto the cookie sheet except without paper towels. Bake at 400 degrees for 10-15 minutes.

Beau monde ham dip

Snacks

Beau monde seasoning is a little hard to find. Spice Island makes it. This dip recipe is an old recipe but is still good and popular. The original recipe is to eat it with Kings Hawaiian bread. I like it with veggies and crackers also. I also increase the amount of ham because I want my dips to have more body and less mayonnaise feeling.

3 packages smoke ham, diced – Buddig brand

4 green onions, diced

1 cup mayonnaise

2 cups sour cream

1 teaspoon dried onion flakes

2 teaspoons Beau monde seasoning

Mix all together and refrigerate 24 hours before eating. This will keep in the refrigerator for about a week.

Honored

Uncategorized

I was honored to be chosen a winner in the first contest I ever entered in the past year. Thanks Taste of Home! This is a dream I have always had. The recipe is on my site in the archives.

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Honey cookies

Dessert

Think of a delicious butter cookie flavored with honey and cinnamon. Maybe having it with a warm cup of tea. These are really unique. This recipe was in the very first cook book I ever owned when I was about 10. I did change the amount of honey because I wanted less sweetness. I also use less cinnamon.

There are some recipes where salted or unsalted butter really changes the flavor. This is one. I highly recommend unsalted butter.

Many cookies I mix by hand. This one never. The butter really needs to be just slightly colder than room temperature. Whipping the butter/sugar/honey/egg in a food processor is the best way to go. If the butter is melted or too soft, these will be flat.

Also, the orginal recipe is a drop cooking. Rolling it into balls just makes it prettier.

Drop version:

Rolled into balls:

Makes 36 cookies.

1/2 cup soft unsalted butter

1/2 cup dark brown sugar

1/4 cup honey

1 egg

1 1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon cinnamon

Blend the butter, honey, and brown sugar in a food processor. Add the egg and pulse as little as possible until mixed. Remove the contents of the food processor and add dry ingredients. Stir until combined. Portion 1-2 teaspoon size balls. Roll between hands for smooth edges. Place the cookies on and ungreased sheet and bake at 375 degrees for 7-9 minutes. Allow them to cool for 2-3 minutes before removing them from the pan.

Banana pecan muffin tops

Bread, Breakfast, Dessert

These are really light and fluffy. They have a very good banana bread flavor like a muffin but much less dense.

1/2 cup crisco

1 egg

1/2 cup white sugar

1/2 cup brown sugar

1 mashed banana

1/2 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups flour

1/2 cup quick oats

1 cup chopped pecans

Mix crisco with banana. Add the sugars and mix until well combined. Add egg. Then add dry ingredients. Do not over mix.

Bake at 350 degrees for 12-14 minutes until the top is set or toothpick inserted comes clean.

These did stick a bit on an un-prepared cookie sheet. I would use a silicone baking mat next time.

Chocolate ricotta muffins

Breakfast, Dessert

These little gems have protein and fiber and got my kids approval. They freeze well which is great for busy mornings. They are dense, fudgy, semi-sweet and filling.

Chocolate ricotta muffins — Rich chcolate muffins made with ricotta

1 1/4 cups wheat flour

1 egg, beaten

1/4 cup half and half

1/4 cup strong coffee

1/2 cup sugar

7 tablespoons unsweet cocoa powder

1/2 teaspoon vanilla

1/2 teaspoon salt

1/2 cup ricotta

1 teaspoon baking powder

1/4 cup vegetable oil

1 cup semi sweet mini chocolate chips, divided

Preheat the oven to 350 degrees. Prepare a muffin pan with 12 wells. Mix all ingredients until just combined. Do not over mix. Fill each well 3/4 full. Sprinkle some chocolate chips on top. Bake for 15-18 minutes or until toothpick inserted comes out clean. This makes 12 cupcake sized muffins.