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Season 2, Episode 18: Roasted Roots Vegetable Side Dish with a Surprising Ingredient.
17 fresh raw radishes (12 oz.), washed and trimmed (cut larger ones in half)12 oz. fresh raw rainbow baby carrots1.5 lbs raw little potatoes (Little Trios in 3 colors)1 Tbsp dried Rosemary Leaves1 tsp. garlic salt with parsley1 tsp. dried basil leaves1/2 tsp. black pepper3 Tbsp olive oil
Join Julie Hoag in this episode of Vegetarians & Meat Lovers: Split Table Recipes as she unveils a delightful roasted roots recipe that's perfect for autumn. This versatile side dish caters to both vegetarians and meat lovers, featuring an unexpected ingredient that transforms its flavor profile entirely. Radishes, often overlooked in cooking, take center stage alongside potatoes and rainbow baby carrots, creating a colorful and delicious dish.
Julie shares her tips for achieving the perfect roast, including her preferred spice blend of rosemary, garlic salt with parsley, basil, and black pepper, all mixed with olive oil for a savory touch. Discover why baby carrots are her go-to choice for uniform cooking and how to adapt the recipe to suit your taste.
As always, Julie sprinkles in a bit of her personal life, sharing updates on her family's activities and upcoming Thanksgiving preparations. Tune in for a heartwarming episode filled with culinary inspiration and a sneak peek at her upcoming baked beans recipe, perfect for split tables.
🗣️ Quotes from Julie Hoag
"I'm a sneaky mom here. I'm getting radishes into my kids."
"It's a surprising ingredient, one I would have never, ever thought of doing."
"I don't want to be a short order cook."
Recipe and how to instructions for cooking this veggie side dish:
Ingredients:
Spray a cookie sheet with cooking spray.Combine herbs and spices with oil. Stir.Pour oil/spice/herb mixture over veggies in a large bowl. Stir. Spread veggies across the cookie sheet in a single layer.Roast vegetables at 425 degrees for 40 minutes or so (depending on desire doneness).Serve it up!
Instructions for cooking this recipe:I hope you enjoy my cooking podcast and find great ideas for family meal planning, easy vegetable dishes, cooking for families, and holiday autumn cooking using root vegetables. Follow my podcast for more cooking tips, healthy eating, cooking with kids, and sneaky healthy meals that you can make work for a split table of eaters.
Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Other:
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
https://www.youtube.com/@juliehoag2233
Summary made with the assistance of Headliner aiSupport the show
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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2, Episode 17: Cheeseburger and Chickpea Casseroles: A Hybrid Recipe Two Dish Meal For Vegetarians and Meat Eaters. This delicious savory meal is perfect for something hearty when you are looking to feed both vegetarians and meat-eaters. This meal prep feeds two diets! I love this dish, especially for fall, because it's integral with a cozy feel good warm comfort foods vibe. You can get protein whether you are a vegetarian or someone who eat meat with this combo dish recipe. Family recipes: make two dishes from one recipe! This particular version of the family meal recipe creates 2/3 of the meal as containing meat, and 1/3 meatless. Modify this to fit your needs. #hybridrecipe #vegetarian #mealprep #recipes #cooking #familymeals #casserole
Ingredients:
20-24 slices of whole wheat bread (I like 100% whole wheat bread) (divided, number varies with bread slice size and pan size)
4 1/2 c. shredded mild cheddar cheese (divided)
1 1/2 c. chopped onion
1 c. chopped celery
1 1/2 c. ketchup
1/2 cu. mustard
1 tbsp olive oil
4 1/2 c. skim milk (divided into 3 cups and 1 1/4 c.)
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
6 eggs (divided into 4 and 2)
2 sticks of butter
10 oz. chickpeas in sauce (any flavor)
Ketchup and mustard to drizzle on top as desired.
Instructions:
1. Brown ground beef. Set aside.
2. Cook onion and celery in olive oil until tender.
3. Combine cooked veggies with ketchup, wet mustard, dry mustard, salt, pepper to make a sauce. Stir well. Set aside.
3. Grease pans with cooking spray:
4. Toast and butter all slices of bread.
5. Line pans (13x10 for meat portion, 11.5 x2--a 2 Qt. pan) with buttered toast, cut slices in half as needed to cover the full pan.
6. Spread a spoonful of ketchup/mustard sauce on each slice of bread.
7. Spread half the ground beef across the slices in the designated meat pan, and half the chickpea in sauce over slices in the vegetarian designated pan.
8. Sprinkle some cheese evenly over both pans, reserving half for the next sprinkling.
9. Re-layer each pan with slices of buttered toast.
10. Spread a spoonful of the ketchup and mustard across each slice of toast.
11. Spread remaining ground beef to meat pan and remaining chickpeas in sauce to the meatless pan.
12. Sprinkle both pans evenly with shredded cheese.
13. In separate bowls, prepare the eggs and milk mixtures. For the larger meat pan, add four eggs to 3 c. of skim milk and whisk to scramble. For the meatless pan, in a separate bowl, combine 2 eggs and 1 1 /4 c. skim milk and whisk.
14. Pour the appropriate egg mixtures over the correct pans, ensuring you pour evenly and cover the bread in all spots to wet it.
15. How to cook: 350 degrees for 40 minutes.
16. Serve with a garnish of ketchup and/or mustard drizzle, as desired.
Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
YouTube: https://www.youtube.com/@julSupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2, Episode 16: English Muffin Bread Quiche Recipe and Cookbook Promo! Get my cookbook American Midwest Cooking: Quiches for FREE until Friday October 4, 2024! Scroll down for the link to the book on Amazon.
Make a yummy breakfast, brunch, or lunch meal with this simple, yet tasty quiche. Add ham to half if you'd like to make a hybrid vegetarians and meat-lover dish so accommodate both diets with one dish! Use a loaf of English Muffin bread and turn it into a tasty meal! Cooking for multiple diets can be easy! #breakfast #brunch #brunchrecipe #cookingwitheggs #cooking #recipes
English Muffin Bread Quiche
Ingredients:
8 slices English Muffin Bread
1 tsp coconut oil
8 eggs
2 cups skim milk
2 tablespoons fresh parsley, chopped
1 tsp dry mustard
1 tsp salt
1/4 cup green onions, chipped
2 cups zucchini diced
8 ounces sliced mushrooms
2 cups shredded Colby and Monterey Jack cheese
1 cup fresh tomato, diced
Add diced ham to half of the dish if a hybrid dish is desired.
Instructions:
1. Grease a 9x13 inch pan with coconut oil.
2. Break up the bread into pieces and line pan evenly with them.
3. Using a hand blender, blend together eggs, milk, parsley, mustard, and salt.
4. Stir zucchini, tomato, onion, and mushrooms into egg mixture.
5. Pour egg/veggie mixture evenly over the bread pieces.
6. Stir, turning over veggies and bread gently.
7. Flatten with the back of a large spoon.
8. Sprinkle evenly with shredded cheese.
9. Bake at 375 degrees for 67-70 minutes. Cool. Cut. Serve.
(Quiche is done when a knife is inserted in the center and comes out clean, it can be moist).
Cookbooks: Egg recipes! Get my Minnesota cookbook!
Recipe from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening! Happy fall!Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2, Episode 15: Fast Tasty Quiches for One to Two People. Back-to-school means quick meals are needed! Working from home and with the kids back at school, lunch for me becomes a leftover or something quick just for me. These recipes are easy and quick to make (one has a longer quick time, but still a quick prep), but when we are busy with sports and other activities in the evenings, quick meals become a necessity. Try mug meals! Plus, enjoy the quiche air fryer recipes in this episode!
Perfect help for Mother's Day if you are grieving. I share my own ideas that have helped me in my own grief.40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss
Basic Mini Microwave Mug Quiche for One:
Recipe ingredients:
2 eggs
2 T milk
cooking spray
salt and pepper
Potential additives:
leftover cooked veggies, cheeses, leftover cooked meats, sandwich meat, breadcrumbs, salsa, beans, hot sauce, pickled veggies, fresh or dried herbs, spices, sour cream, yogurt...etc.
Spray mug with cooking spray, crack two eggs into mug, add 2 tablespoons milk, beat eggs and milk to scramble, add stir in additives. Cook in the microwave about 2-3 minutes, scoop out with a fork and enjoy alone or on bread as a sandwich.
You can also find all the recipes mentioned in this episode in my cookbook American Midwest Cooking: Quiches. It is a small paperback cookbook of about twenty recipes. You can also access it on Kindle Unlimited.
American Midwest Cooking Quiches cookbook by Julie Hoag, Minnesota cookbook author and fiction/nonfiction writer. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
#easybreakfast #easyrecipes #breakfast #cookingpodcast
#cookingforone #simpleprepmeals #cooking #quichehttps://amzn.to/4breAtw
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2, Episode 14: 12 No Bake Topping Recipes for Rice Cakes for Yummier, More Satisfying Lower Calorie Snacking!! Tips for easy food ideas, easy breakfast, no bake lunch recipes, simple meal prep ideas, and meatless vegetarian snacking and light meal options. These are pretty kid friendly recipes and ideas too!
Find ten of the recipes mentioned in this podcast episode, including ingredients and the simple how to instructional educational details in the blog post: https://www.juliehoagwriter.com/2019/05/13/ten-healthy-recipes-for-rice-cake-toppings/
Check out all the easy simple ways to jazz up your rice cakes! Great for snacking and taking in lower calories while still getting those snacks during the calorie rich holiday season.
A healthier alternative to crackers, bread, and chips...use a rice cake and add the good stuff on top!
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
#lowcalsnacking #snacks #snackideas #ricecakes #easybreakfast #easyrecipes #lowercalorie #breakfast
Click through for More Healthy Low-Carb Recipes:Low Carb Quiche with a Mushroom Whole Wheat Crust
Quick Cheesy Mexican Air Fryer Egg Recipe
Easy Air Fryer French Fries with four ingredients
Marinated Portabella burgers..a vegetarian entree
Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2, Episode 13: Easy cooking! Easy Breakfast! Easy Self Serve Breakfast Bar Ideas for Oatmeal and Flavored Cream Cheese with Bagels or Rice Cakes. These are great simple breakfast, brunch, or lunch ideas for when having houseguests, for your family at home, or while camping. They are simple meal prep ideas that are highly customizable and work great for both eaters who like a wide variety of foods and for picky eaters. It's a very family friendly recipe approach for family cooking as well. It's kid friendly recipes! #campingrecipes Make it vegetarian or with meat easily with the customizable breakfast bar!
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited.
For the instructional how to directions and recipes components, please visit my website to easily print them:
Find the oatmeal recipe idea at my website, where you can easily print recipes https://www.juliehoagwriter.com/2020/05/24/breakfast-oatmeal-bar-self-serve-toppings/
Find all my rice cake toppings ideas here: https://www.juliehoagwriter.com/2019/05/13/ten-healthy-recipes-for-rice-cake-toppings/
For the breakfast bagel bar, get the printable recipe here: https://www.juliehoagwriter.com/recipe/flavored-cream-cheese-bagel-breakfast-bar/
#mealprep #breakfast #breakfastideas #vegetarian #brunchideas #mealideas #simplemeals #cooking #recipes #oatmeal #bagels #familyfriendlyfood #juliehoagpodcaster
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZSupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 12: S'mores Party Dip, Healthy Black Bean Crispbread Nachos, and Mom's Dill Dip. #foodie #recipe #dips #foodpodcast #juliehoagpodcaster #partyfood
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited.
Happy Fourth of July America! These are great recipes to serve on July 4 or for party recipes. Dips and healthy nachos are fabulous party food ideas!
Fourth of July Recipes, easy party recipes:
S'mores Party Dip
1 c marshmallow creme
1/2 c cocoa hazelnut spread
1 can sweetened condensed milk
2 tsp canola oil
Food prep:
Mix all ingredients, stir, microwave 30 seconds, stir, repeat until well combined. Serve warm with dippers such as pretzels, wafers, berries, graham crackers.
Healthy Hybrid Crispbread Vegetarian and Chicken Black Bean Nachos
1 t-Tbsp coconut oil (optional)
12 slices multi-grain crispbreads
1 c black beans, drained & rinsed
1 Tbsp olive oil
2 c shaved Brussels Sprouts
1 c shredded cheddar cheese
1/2 c finely shredded Asiago cheese
1 (10 0z.) can diced tomatoes and green chilies, drained and blotted with paper towel to remove moisture
1 c turkey sandwich meat or cooked chicken (optional)
1 c salsa, 1 c sour cream & 1/2 c jalapenos for topping
Cooking Instructions:
Oven to 275. Grease cookie sheet with coconut oil. Lay crispbread on cookie sheet. Drizzle oil over shaved Brussel Sprouts, stir to coat. Top crispbread evenly with black bean, shredded cheeses, coated Brussel Sprouts, and blotted tomatoes with green chilies. Sprinkle meat as desired across tops. Bae for 25 minutes at 275. Broil for 4-6 minutes, watch to ensure it doesn't burn. Remove from oven and top with toppings. Serve.
Mom's Dill Dip
1 package softened cream cheese, 8 oz.
1/2 Tbsp dry onions
1/2 Tbsp dried dill weed
1/2 c sour cream
1/2 Tbsp parsley flakes
1/2 Tbsp seasoned salt
How to Instructions:
Beat together, add milk to thin if desire. Let sit in the fridge. Serve chilled with veggies, tomatoes, cooked slices of sweet potato or white potato, pretzels, crackers, or bagel chips.
Fun tip to spruce up wraps: spread dill dip or Mexican Chia Seed Hummus Dip across tortilla before loading up your wrap.
Fourth of July No Bake Dessert Jello Salad: https://www.juliehoagwriter.com/2018/06/03/easy-no-bake-dessert-salad-for-the-4th-of-july/
Mexican Chia Seed Hummus Dip: https://www.buzzsprout.com/2064160/14619242
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
HungrySupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 11: Hybrid Pasty Hotdish and Easy Recipe Veggie Pot Pie. Hello! My name is Julie Hoag. I'm an author, cookbook author, food blogger, family life blogger, and narrator. I have a hybrid split table family as far as diets go being that I'm a vegetarian, and main cook for the family, while my husband and three sons eat meat. So I cook in a unique way that I call hybrid where I'm making meals and recipes work for both diets. These two recipes are pie type recipes for dinner or supper, whichever term you use. The pasty hotdish recipe came from my grandma who was born in Finland and is a modified version of the traditional handheld pasties. And the other recipe is an easy pot pie recipe I made on the fly so I could enjoy a meatless pot pie while my family all had frozen already prepared pot pies for a meal. Necessity is the mother of invention, right?
1 pie crust2 baked potatoes, cooked with skin cut off (I microwaved them to cook them)1/2 c. baby carrots cooked (I cooked them in the microwave)10 oz. bag of mixed frozen vegetables, cooked (I used frozen and cooked them in microwave)1 can cream of mushroom soup1/4 c. skim milk1/8 tsp. black pepper1/4 tsp dried sage leaves
Here are the recipes for your easy reference. One was taken from my cookbook, One Dish Two Diets, which is available on Amazon (scroll to the links below).
Easy Cooking Guide:
Easy Veggie Pot Pie Ingredients:How to Instructions:
Cook veggies in microwave.Mix milk, pepper, soup, and sage leaves, stir well.Stir together all ingredients.Scoop into a pie pan.Lay the pie crust on top. Score.Cook for about 30-40 minutes until gravy is bubbly and crust is golden.Hybrid Pasty Hotdish Ingredients:
2 cups chopped rutabaga1 c. sliced carrots3/4 c. diced onion2 1/2 c. diced potato (peeled)2 tsp. coconut oil1/2 c. vegetable broth1/4 tsp. black pepper1/4 tsp. rubbed sage2 premade pie crusts1 can of cream of mushroom soup1 c. skim milk2 c. browned ground beef1 c. ketchup, for topping when servingInstructions:
Preheat oven to 400 degrees.Peel and cut up vegetables.Whisk the broth, sage, & black pepper together.Pour broth mixture over veggies, stir to coat.Brown ground beef.Grease 2 pie pans with coconut oil.Use a slotted spoon to scoop veggies into pie pans, making the meatless one heavier on the veggies.Drizzle 2-3 T. over veggies in pie pans.Add ground beef to one.Whisk milk and soup together.Pour 1 c. soup mixture over each dish.Lay pie crust over the tops. Score.Bake at 400 degrees for 25 minutes on middle or low rack, then reduce heat to 350 degrees and cook for another 35-40 minutes. Cover edges with foil if needed to keep them from getting too brown.Cut and serve with ketchup drizzled over the top.
Get host Julie Hoag's books:
American Midwest Cooking Quiches cookbook. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 10: A Culinary Blend - Crafting Everyday Eats with Jessica Hollows
Perfect for Mother's Day if you are grieving. 40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
In this episode, we're whisking you away into the delicious world of everyday eats with the incredibly talented Jesseca Hallows of One Sweet Appetite. As a self-taught home chef and author, Jesseca has mastered the art of simplicity in the kitchen, crafting go-to recipes that are both fast and fabulous.
Join us as we chat with Jesseca about her journey, her passion for creating easy recipes with pantry staples, and how she's turned her culinary challenges into a thriving blog and cookbook series. Whether you're a busy parent or just someone who loves a good meal without the fuss, Jessica's approach to food is all about making life tastier and easier.
We dive into the versatility of sheet pan meals, the charm of cupcakes, and the surprising joy of tinfoil dinners. Plus, Jesseca shares her top tips for meal planning on a budget, prepping ingredients for the week, and making the most of your freezer for those hectic days.
But it's not all about the human palate! Jessica and Julie share a heartwarming discussion on homemade dog treats, proving that our furry friends deserve a seat at the table too. Get the recipe: https://www.juliehoagwriter.com/2020/08/05/homemade-dog-treats-with-rolled-oats-dogs-will-love/ And skip the cheese if desired, the recipe works great without any cheese as well. Mix it up and use different fruit/veggie flavors too! I just made this today using apple, pumpkin, turkey, and sweet potato baby food and my dogs gobble it up!
For more of Jessica's culinary creations and practical advice:
Visit her blog: One Sweet Appetite https://onesweetappetite.com/
Check out her cookbooks (affiliate link, podcast show may receive a small commission from purchases, thanks for the support):
Foiled!: Easy Tasty Tin Foil Meals https://amzn.to/3xBP70U
The Deliciously Easy Cupcake Cookbook https://amzn.to/3VYAFKt
Simple Recipes, Good Food: https://amzn.to/4aTBad3
Cast Iron Kitchen https://amzn.to/3U08oAr
Connect with Jessica:
Instagram: @onesweetappetite https://www.instagram.com/1sweetappetite/
Facebook: One Sweet Appetite
Pinterest: One Sweet Appetite
Get host Julie Hoag's books:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on AmazonSupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 9: Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation chicken keeper and the creative force behind Fresh Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors.
Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious.
Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry.
But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. Whether it's a sumptuous soufflé or a rustic frittata, her dishes are a testament to the joys of farm-fresh ingredients. Plus, she offers a sneak peek into her upcoming cookbook endeavors, promising more egg-centric delights on the horizon.
Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of country living.
Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I
For more about Lisa:
Facebook Instagram Blog🐔 Chapters
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(02:35) Lisa's Finnish heritage and family's chicken farming history
(07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens
(12:50) The colorful world of eggshells and what influences yolk color
(19:25) Lisa's cookbook creation process and the joy of recipe testing
(26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet
(34:15) Discussing the need for roosters and the contents of chicken feed
(41:50) Starting your own backyard flock and the winter habits of chickens
(49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm"
(57:4) The debate over eating raw eggs
(01:05:20) The longevity of chickens, ducks, and geese as part of the family
(01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity
More about the podcast host: Julie Hoag, my cookbooks
American Midwest Cooking Quiches cookbook
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 8: Easy Scrumptious Apps for Easter Baked Brie and Hashbrown Cups, Plus Mexican Hummus Dip.
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
Happy spring! Happy Easter! It's finally getting warm woohoo! I have three recipes to share.
Baked Brie
Ingredients:
Brie cheese
1/3 c. fig jam
1/3 cup dried cranberries infused with blueberry (Craisins brand)
1/4 cup candied pecans (I love the mix by Sahale snacks from Walmart Maple Pecans Glazed mix with walnuts, apples, cherries, pecans, and cinnamon)
2 sprigs of fresh rosemary leaves
Remove rind off the top of brie. Bake at 400 degrees for about 20 minutes. Add toppings and serve with crackers, bread, or pretzels.
Hasbrown cups appetizer: https://www.juliehoagwriter.com/2017/02/02/cheddar-hash-brown-potato-jalapeno-bites-appetizer/
Chia Seed Mexican Hummus Dip
1/2 cup sour cream
3/4 cup medium salsa
10 oz. plain hummus
1 tsp. sweetened lime juice (or unsweetened)
4 oz. cream cheese, softened
1 Tbsp. chia seeds
1 Tbsp. taco seasonings
Blend with a hand mixer for about a minute until smooth. Refrigerate for an hour or two, serve chilled with tortilla chips (extra yummy with the lime-flavored chips), small tomatoes of various colors), veggies, crackers, pretzels, pita chips, etc.
Want ideas for a fun Easter Scavenger hunt filled with riddles to solve? Get my templates here: https://www.juliehoagwriter.com/2023/03/11/easter-scavenger-hunts-for-kids-printables/
Easter basket ideas for boys: https://www.juliehoagwriter.com/2017/04/11/easter-gift-ideas-teen-tween-boys/
Easter Jello yogurt eggs recipe, a favorite at my house! https://www.juliehoagwriter.com/2017/04/10/yogurt-jello-easter-eggs/
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZ
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 7: Easy Ice Cream Desserts for Valentine's Day. Get recipes for easy sweets on Valentine's Day! These are prepare ahead recipes you can have all ready to go in your freezer to celebrate with on the the day of celebrating love! Celebrating Valentine's Day often come with food, holiday, and easy desserts. No bake treats are the best and can help us focus more on our loved ones, romance, and enjoying the day even more. This is an instructional, how to, and educational episode for making treats that are easy enough for even kids to make.
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022
Easy DIY Ice Cream Sandwiches for Valentine's Day, get the recipe and print it on my website: https://www.juliehoagwriter.com/2017/01/18/diy-valentines-ice-cream-sandwiches/#recipe
Strawberry Shortcake Ice Cream recipe on my site... where you can also print the recipe: https://www.juliehoagwriter.com/2019/02/10/strawberry-shortcake-ice-cream-cake/#recipe
Link to video of making the Strawberry Shortcake Ice Cream Cake on YouTube: https://youtu.be/_OCYcmLKW3k?si=ZrFFqgKKZRmosZv4
More about me... the podcast host: Julie Hoag
You can find my cookbooks and other books at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963https://amzn.to/4breAtw
https://books2read.com/u/mZQ2PE
Hungry Hearts YA romance novel: Available on Amazon https://amzn.to/3SmnHCZSupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 6: The Sensual Side of the Kitchen with Amy Reiley
In this sizzling episode, we're stirring the pot with Amy Reiley, an acclaimed author and connoisseur of aphrodisiac foods. Amy's expertise isn't just confined to the written word; she's a dynamic speaker, cookbook author, consultant, and even a wine competition judge. With a Master of Arts in gastronomy from the prestigious Le Cordon Bleu, Amy has been tantalizing taste buds and enriching romantic lives through her work since 2004.
Amy's tantalizing titles include "Fork Me, Spoon Me: the Sensual Cookbook" and "Romancing the Stove," which offer more than just recipes—they're a gateway to intimacy and connection. Her insightful contributions to the world of food and wine have graced the pages of renowned publications and captivated audiences on national television. (Cookbook affiliate link: Podcast may receive a commission on purchases. Thank you for the support! Fork Me, Spoon Me https://amzn.to/3tV2Leb
Romancing the Stove: https://amzn.to/3Ua5P0o
Eat Cake Naked: Aphrodisiac Desserts to Heat Up Your Love Life https://amzn.to/47Kzn84
But Amy's passion extends beyond the plate. As a sustainability coordinator, she champions food recovery efforts, ensuring that surplus from film and television studios feeds those in need instead of going to waste. Discover how you can spice up your culinary life and find her top ten foods for men's and women's sexual health at http://eatsomethingsexy.com/
In this heartwarming and steamy conversation, Amy shares her journey from battling health issues to becoming a leading voice in aphrodisiac foods. She dishes out tips for a romantic Valentine's Day at home, the importance of considering your partner's tastes, and how cooking together can kindle the flames of passion. Plus, she offers a wealth of resources, from seductive recipes to romantic getaway guides, all available on her website.
Whether you're looking to enhance your intimacy or simply want to explore the delicious intersection of food and romance, Amy's insights are a feast for the senses. So, grab a glass of wine, settle in with your special someone, and let Amy guide you through the sensual side of the kitchen.
Explore Amy's books, find her on Pinterest as ForkMeSpoonMe https://www.pinterest.com/ForkMeSpoonMe/, and dive into her delicious world at eatsomethingsexy.com. And remember, the art of romance is not just for Valentine's Day—it's a recipe for a fulfilling life, best savored every day.
Show notes created by https://headliner.app
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📋 Episode Chapters
(00:00) Amy Riley is best known as an author on aphrodisiac food
(03:38) Amy Riley is an aphrodisiac foods expert and cookbook author
(08:36) What are some top choices that people should pick to help them have better sexual health
(11:18) The better sex bundle for men teaches you about ten foods that improve sexual health
(13:54) With Valentine's Day coming up, what are some ideas for a better date
(24:18) You have to think about your partner's likes and dislikes
(27:19) Amy Riley is the leading authority on aphrodisiac foods
(37:49) One of the things that can be great is trying to cook together
(39:38) Amy's website focuses on intimacy and relationshiSupport the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
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Season 2 Episode 5: No Bake Holiday Treats! We all love holiday baking, but sometimes it's nice to have a break from baking and still get something yummy! Merry Christmas and Happy Holidays! Enjoy these no bake recipes and the season! Best wishes to you!
Salted Chocolate Haystacks10 oz chow mein noodles
11 oz butterscotch chips
1 bag (or ¾ bag) Hershey kisses, milk chocolate 10 oz bag
¾ cup smooth peanut butter
1 Tbsp kosher salt (to taste)
Melt chips on stovetop or in microwave. Remove from heat. Stir in peanut butter. Add chow mein noodles to a large bowl. Pour butterscotch chips/peanut butter mixture to noodles and stir. Drop spoonfuls onto parchment paper. Melt Hershey kisses in the microwave, stirring every 30 seconds until melted. Add about a half of a spoonful of melted chocolate to each haystack. Sprinkle with salt as desired. Allow to harden before consuming.
Date Balls
1 stick margarine
1 cup sugar
1 cup finely chopped nuts (walnuts or any)
1 beaten egg
1 teaspoon vanilla
2 ½ cups Rice Krispies
1 bag grated coconut
Dissolve margarine in a pan to melt. Add sugar, nuts, egg, over low heat stirring constantly. When melted, add vanilla and dates, stir until dates melt. Pour mixture over Rice Krispies. Stir well. Shape into small balls. Roll in coconut.
Grinch Mocktail https://www.juliehoagwriter.com/2018/12/17/heart-filled-grinch-punch-christmas-mocktail/
Grinch Holiday Cocktail https://www.juliehoagwriter.com/2018/12/17/grinch-drink-christmas-beverage-recipe/
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Thanks for listening to this how to instructional episode! Happy no baking!Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 4: History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy!
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Learn more about Daniel and the Candy is Dandy Podcast: http://linktree.com/candyisdandypod
Thank you for coming on the show Daniel!
Want to watch the video of us chatting? You can watch us talking on my YouTube channel at this URL: https://youtu.be/DY8DLDdr5a4
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Thanks for listening!
Curious about the Minnesota's Largest Candy Store? Watch the short videos on my YouTube: https://youtube.com/shorts/JzhdBrTYCO8?si=FuWEmjvK65OI0AUC
https://youtube.com/shorts/EoxEIUHQT-g?si=1XvDKgQ7zocG6mhB
https://youtube.com/shorts/EoxEIUHQT-g?si=Cqv5KkOlmRtDwcV2
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 3: Find Joy in Food with Tara Teaspoon, Cookbook Author, TV Personality, Trained Chef, & Food Blogger. Tara is a two-time cookbook author, TV personality, former food editor & stylist, and food blogger. Her cookbooks are Live Life Deliciously (affiliate link) https://amzn.to/3MyCVT1 120 recipes to include classics and innovative ways to cook with global flavors and Delicious Gatherings (affiliate link) https://amzn.to/3QSnwQ3 composed of meals for gatherings, easy menu ideas, recipes for a crowd, & signature desserts. She worked as a food editor for Martha Stewart Living and appeared on the show multiple times to share recipes and cook with Martha. She has also appeared on The Today Show, The Food Network, and many other national and local tv shows. She also worked as a food director at the Ladies Home Journal Magazine. She blogs at http://tarateaspoon.com/ where she focuses on food and recipes for busy weeknights and leisurely weekends.
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Tara shared her experiences being a personality and chef/cook on tv shows, working as a food editor and stylist, and more recently as running her own business as an independent food blogger. We chatted about cooking easy meals, and she shared tips to help people find joy in cooking, and even advice for those who don't enjoy cooking. She shared her favorite way to make a Thanksgiving turkey and other holiday recipes and ideas, including Christmas. She gave us the skinny on what she likes to stock her pantry with, how to use herbs without waste, and her opinions on recipe substitutions. She also gave us the behind-the-scenes info on her experiences in creating cookbooks. We both shared our love of flavored vinegars and oils, and how it makes for a great date night to go to a specialty store and taste test them. Get all her secret tips and awesome insights in this episode!
Photos by: Photographer Ty Mecham
Also connect with her on social media:
IG https://www.instagram.com/tarateaspoon/
FB https://www.facebook.com/tarateaspooninc
Thanks Tara for coming on my show!
GREETING CARD discount with Basic Invite: https://www.juliehoagwriter.com/2023/11/27/make-amazing-online-photo-christmas-cards-the-easy-way/
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. Recipes for Split Table Recipes, including easy hybrid meals and simple Midwestern recipes for busy people https://storyoriginapp.com/universalbooklinks/36b9
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, Episode 2: Nourishing People as a Traveling Retreat Chef Tiffany Sage Swan. Listen to my fun chat where I learned how Tiffany is combining her 25 years in the food/cooking/restaurant industry, her love of wellness, and sisterhood into a career as a traveling retreat chef! Under her chef hat, she has a comprehensive food-focused background having gained culinary, food science, and dietary experience over the course of her career. She shared all the fun she has traveling around the country to provide nourishment for various retreat attendees. She gets to hang out with amazing women and nourish them with all the meals and snacks during their stay at the retreat. She shared how enjoyable this traveling is for her because she gets to visit different regions' farmer's markets, coops, and specialty stores (not to mention sight see in the area--bonuses!!!). She savors the ability to cook with different regional specialty foods and favorites of wherever she happens to be. She also shares some secrets for cooking vegetarian/vegan dishes, about preparing meals with a vegetable focus, and how to make a flavor bomb in a recipe. She explains her intriguing use of cocoa powder in an unexpected place to create richness in a recipe. Plus, she gives us valuable cooking insights about making her mom's traditional white chicken chili that she has tweaked and made her own by combining her culinary arts experience and tradition in a delicious way. You can find more about her and her future cookbook on her Instagram account @tiffanysageswan or on her website https://tiffanysageswan.com/
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Thank you, Tiffany for coming on the show!
More about me... the podcast host: Julie Hoag
You can find my cookbooks at the links below:
American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening!
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Season 2, episode 1 (episode 28 overall): Hello! It's fall and comfort food time in Minnesota! Hot dishes and quiches fit right in with our weather and cooking culture! In this episode I share about about my celebrating mom's book. If you need help with grieving, I urge you to get my book. Link below.
I also shared fun stuff about how our new dog eats fruits and veggies! I love it! It's so fun to feed him these crunchy healthy foods he apparently loves :) Food is fun!
Read on for the how-to for how to make these easy meal prep recipes.
Italian Garlic Bread Quiche
Ingredients:
cooking spray
6 cups garlic bread cubed
2 cans diced tomatoes, undrained, 28 ounces
1 1/2 cups skim milk
10 eggs
1/4 tsp black pepper
2 tsp Italian seasoning
1/4 c. diced onion
1/3 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. pepperoni or 1 c. diced ham
Instructions: beat eggs with milk. Add black pepper, Italian seasonings to egg/milk mixture. Mix. Place garlic bread cubes in 9x13" baking dish sprayed with cooking spray. Pour egg mixture over bread. Spread tomatoes across. Sprinkle diced onion and cheeses across top. Press meat into half of the pan to make half vegetarian and half meat dish. Cook quiche at 400 degrees for 50 minutes. Cool 10 minutes. Cut and serve.
Spicy Comfort Food Baked Hash Brown Casserole
Ingredients:
24 ounces frozen hash browns, thawed
2 c. shredded sharp cheddar cheese
10 ounce can of tomatoes with chopped green chilies, undrained
2/3 c. Queso Fresco cheese, crumbled
4 ounce can of hot jalapenos
1/2 tsp salt
1/4 c. chopped onion
6 eggs
1 c. skim milk
1/4 tsp ground thyme
1 tsp coconut oil
1 1/2 c. ground mild Italian sausage, browned
Instructions: thaw hash bowns. Stir together thawed hash browns, cheeses, tomatoes with green chilies, jalapenos, onion. Mix well. Brown sausage. Grease 9x13 inch pan with coconut oil. Pat hash brown mixture into greased pan. Press down. Whisk eggs, milk, and thyme. Pour over potato mixture. Add browned sausage to half of the pan for combo meal of meatless and meat. Bake at 400 degrees for one hour. Cool 10 mintues. Cut and serve.
Books:
Recipes from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening! Happy fall!Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!).
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Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake
Ingredients: Pasta and cheese mixture
16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained
2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping
1/2 cup Parmesan cheese, grated
1 cloves garlic, minced
12 oz frozen spinach, thawed and moisture drawn out with paper towels
3/4 tsp salt
3/4 tsp pepper
Sauce:
1 Tbsp olive oil
2 cloves garlic, minced
28 oz can of crushed tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp sugar
1 tsp salt
black pepper to taste
1 pound pound ground beef (don't mix into sauce, keep it separate)
Instructions:
Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir.
Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce.
Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling.
Pecan Squash Rolls Appetizer
1 butternut squash cooked, 2 1/2 cups squash
1/4 c. water (to cook squash)
10 burrito size torillas
1 cup butter
1/4 cup skim milk
6 oz. chopped pecans
10 Tbsp brown sugar
Instructions:
Cook squash (water in pan). Scoop cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls.
Recipe taken from One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Check out my cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
Thanks for listening! Happy fall!
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Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the show
Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024 -
Send us a text
Episode 26: Rose's Family Favourites: A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage.
Contact Rose on one of her social media accounts to arrange to purchase her cookbook:
Listen to the episode to hear the special code to use for a discount (limited time only)
Facebook Page:
https://www.facebook.com/rosesfamilyfavourites
Instagram:
https://www.instagram.com/rosesfamilyfavourites/
TikTok:
https://www.tiktok.com/@rosesfamilyfavourites
Twitter:
https://twitter.com/rosesfamilyfave
Youtube:
https://youtube.com/@rosesfamilyfavourites
Pinterest:
https://www.pinterest.ph/rosesfamilyfavourites/
Enjoy this recipe Rose is sharing with my audience!
Aluchap (Fried Potato Cutlets)
Ingredients: Filling
500 gm sea bass or halibut, finely minced
3 cloves garlic, finely chopped
1 large onion, finely chopped
100 gm coriander, finely chopped
1/2 tsp garlic powder
1 tsp vegetable stock powder
1 tsp tumeric powder
1/2 tsp six-spice garam masala
1/2 tsp salt
1/2 tsp pepper
3 tbsp olive oil
Cutlets:
10 large Dutch potatoes
Coating & frying;
2 eggs, lightly beaten
2 cups breadcrumbs
2 cups olive oil
Method:
1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown.
2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper.
3. Stir fry on medium heat.
4. Boil potatoes. Cool. Peel. Mash.
5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling.
6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm.
7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover.
8. Heat oil in a medium poSupport the show
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Music by Young Presidents, "So Excited".
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