Cottonwood Cooking – Page 8 – Sharing the recipes that make us happy

Buffalo Pot Pie – By Deb Myers

3 1/2 to 4 Lb buffalo roast, cut into bite size pieces
1 c. flour
1/2 c. canola oil
2 large onions, chopped
1 jalepeno pepper, seeded and diced
1 qt. canned tomatoes
3 c. sliced carrots
2 qts. beef stock
1 qt water
6 lg. russet potatoes – peeled and cubed
1 16 oz. package frozen corn
1 12 oz. can tomato paste
1 tsp. granulated garlic
1 tsp. tobasco sauce
2 tsp. liquid smoke
3 T. Worcestershire sauce
Salt and pepper to taste

Dredge buffalo pieces in flour and brown in canola oil over medium heat. Place browned buffalo in large 12 qt. stock pot. Place chopeed onions in oil and cook until transparent. Add to buffalo. Add jalapeno pepper, beef stock, and water. Bring to boil, lower heat and simmer approx. one and a half to two hours. Add tomatoes, carrots, potatoes, and tomato paste. Cook until potatoes and carrots are tender. Add remaining ingredients, simmer approx. 15 minutes. Pull from Heat and cool.

Pie Crust

2 2/3 c. flour
3/4 tsp. salt
1 c. butter
7 to 8 T. cold water

Sift together flour and salt. Cut butter into flour mixture using a pastry cutter until crumbly. Add enough water to make a stiff dough. Roll out one half of dough and line paking dish. Ladle stew into pastry lined baking dish. Rollout second half of dough and place on top. Crimp pie crust.

Bake pot pie in 375F oven for about an hour or until crust is golden brown.

Category: Casseroles, Healthy | LEAVE A COMMENT

November 12

Thai Chicken With Peanut Sauce – Missy

1/4 c. flour
1 tsp. ground cumin
3/4 tsp. salt
1/4 tsp. cayenne pepper
2 T. vegetable oil
4 – 3/4 inch think boneless chicken breasts (about 5 oz. each) – you could also use pork chops or loins
1/3 c. fat free chicken broth
1/3 cup. unsweetened coconut milk (or light)
2 T. peanut butter (creamy or chunky)
1 T. honey
1 tsp. ground ginger

On a plate, mix flour, cumin, 1/2 tsp. salt, and cayenne pepper. Lightly coat meat in mixture, shaking off excess. In a large skillet, heat oil over medium-high heat. Add meat and cook, turning once, 8 minutes or until cooked through. Meanwhile, in a bowl, combine broth, coconut milk, peanut butter, honey, 1/4 tsp. salt, and ginger.** Remove meat from skillet once cooked; add broth mixture and cook over medium heat, stirring constantly, 2 minutes or until thickened. Pour sauce over meat. Can garnish with peanuts, cilantro, scallions, and red bell pepper, if desired. Serve with rice noodles or snow peas.

**After making this once, I think I will add cumin and cayenne to the sauce as well and maybe decrease the amount of peanut butter to 1 1/2 T. But, I’m not sure how much to add, so I didn’t include it in the recipe.

4 servings – 7.5 points (if using chicken) per serving.

Category: Chicken | LEAVE A COMMENT

November 12

Pan-Glazed Chicken with Basil

4 (4 oz.) skinless, boneless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. olive oil
2 T. balsamic vinegar
1 T. honey
2 tsp. dried basil or 2 T. chopped fresh

Sprinkle both sides of chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 5 minute or until lightly browned. Turn chicken, and cook 6 minutes or until done. Turn heat down to low. Stir in vinegar, honey, and basil; cook 1 minute.

4 servings. 161 Calories, 3.7 g. fat = 4 points

Category: Chicken, Healthy | LEAVE A COMMENT

November 12

Kraut and Kielbasa

1 medium head cabbage, shredded (5 cups)
2 large apples, chopped
1 large onion, chopped
1 lb. cooked kielbasa, halved lengthwise and sliced
1 14.5 oz can sauerkraut, drained (or jar, or home made)
2 cloves garlic, minced
1 tbsp. mustard
1/2 cup packed brown sugar
3 tbsp caraway seed
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp oregano leaves

Layer cabbage, apples, onion, kielbasa, sauerkraut, and garlic in a 4-5 quart slow cooker. Add mustard, brown sugar, caraway seed, salt, pepper, and oregano. Pour 1/2 cup water over all. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 3.5 hours.

Serve over mashed potatoes, if desired.

Category: Main Dishes | LEAVE A COMMENT

November 12

Onion & Meat Crockpot Dish – by Missy & Sara

You can use pork, beef, venison, elk, or whatever meat you desire for this dish. Sara gave me the recipe using pork. I cooked it with venison and loved it.

4 loins (or pork, deer, beef, elk, etc.)
2 cans french onion soup (or 1 packet of onion soup mix with 4 cups water)
1/4 cup or so of brown sugar
2 tablespoons beef base (or bouillon), optional

Put the meat in a crock pot. Pour soup on top, add beef base or bouillon. Sprinkle brown sugar on top. Put crock pot on low and cook all day. Use the juices for gravy. Serve with rice, mashed potatoes, or noodles.

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November 12

Rigatone with Turkey Sausage and Mozzarella

Rigatoni With Turkey Sausage and Mozzarella
Makes 4 (2-cup) servings

Description
You can use sweet or hot Italian turkey sausage for this dish — either one blends perfectly with the pasta sauce and fresh basil.

Prep time: 5 minutes
Start to finish: 20 minutes

Ingredients
8 ounces spelt or whole-wheat rigatoni or penne
3/4 pound reduced-fat sweet or hot Italian turkey sausage
3 cups low-sugar pasta sauce
4 ounces shredded part-skim mozzarella cheese (1 cup)
1/2 cup chopped fresh basil
Salt and freshly ground black pepper

Instructions
1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat a large nonstick skillet over medium heat. Add sausage and cook, turning often, until no longer pink inside, about 15 minutes. Transfer sausage to a cutting board and slice diagonally into 1/4-inch-thick pieces.
3. Heat pasta sauce over medium heat until hot.
4. Place pasta, sausage, sauce, cheese, and basil in a large bowl and toss to combine. Season with salt and pepper and serve hot.

Category: Healthy, Main Dishes | LEAVE A COMMENT

November 12

Red Pepper Hummus & Pita Chips from Missy Ellis

Hummus
1 (15.5 oz) can chickpeas (garbanzo beans)
4 tsp. tahini (sesame paste)
1 T. lemon juice
1 clove garlic
1/8 tsp. ground cumin
1/8 tsp. salt (I add more, plus pepper and seasoning salt)
¼ cup. Roasted red peppers (optional)

Drain and rinse chickpeas reserving 1/3 cup of the canned chickpea liquid; set aside.
In a food processor or blender, combine everything but the reserved liquid. With the processor running gradually, add the reserved liquid through the feed tube and process until smooth. If you use the red peppers, you won’t need as much liquid.

Makes 6 servings (1/4 cup): 63 cal., 2 g. fat, 0 g. sat. fat, o mg. Chol., 192 mg. sodium, 8 g. carb., 2 g. fiber, 3 g. protein, 23 mg. calcium. Points = 1 (Weight Watchers)

Pita Chips
4 small wheat pita pockets
Pam cooking spray
Sea Salt
Garlic Powder

Use pizza cutter to cut pitas into 8 even wedges. Pull top & bottom layer of pita apart. Lay evenly on a toaster oven pan. Spray with Pam. Sprinkle with salt and garlic powder, to taste. Toast in toaster oven until crisp.

For 8 chips, 1 point around 50 calories.

Category: Dips | LEAVE A COMMENT

November 12