Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Mushroom Barley Soup

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Yum

Susan made this soup for me 30 years ago, and it is still one of my favorite soups! She used Cremini Mushrooms and baby carrots, so delicious! We had a girls night and she served cheeses and crackers as an appetizer. Perfect comfort meal on a crisp Fall day! Takes under an hour to make! 

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Mushroom Barley Soup

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Serving Size: 1 cup

Ingredients

  • 2 onions, sliced
  • 2 garlic cloves, minced
  • 1 cup baby carrots
  • 1 dozen Cremini Mushrooms, sliced
  • 1 cup washed Pearl Barley
  • 7 cups water
  • 1/4 cup Tamari Soy Sauce
  • 1/4 cup Olive Oil
  • 1 1/2 Tablespoons Bouquet Garni
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. In a Dutch Oven on medium heat, saute onions and garlic with olive oil until soft, add carrots and mushrooms and Bouquet Garni.
  2. Add water, barley and salt.
  3. Bring to a boil, reduce heat and cook for 40 minutes covered.
  4. Add Tamari Sauce.
  5. Cook 5 more minutes.
  6. Add pepper to taste.
https://mooreorlesscooking.com/2014/11/19/mushroom-barley-soup/

 

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LEMON RICOTTA ALMOND CAKE

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Lemon, Almond Ricotta Cake – Gluten Free

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recipe from Dorlicious

When I showed Susan the photograph of Dor’s, Dorilicious  Lemon Almond Ricotta Cake, we both agreed that we were making it immediately! I thought we had all of the ingredients, but then yelled, ” not enough ground almonds!!” Susan said she would be right back and went out into  the boiling hot car zipped to Trader Joes! She saved the day as I prepared the rest of the ingredients. We couldn’t wait for the cake to cool. Oh my yum!

The next day we gave Maria a piece, she was in love and agreed to take a piece home, better the next day. But shoot, I was flying home and leaving my delicious cake behind!

Lemon Almond Ricotta Cake

Serves 10
Ingredients:

  • 12 ½ ounces butter, softened
  • 14 ounces sugar
  • 1 pound, 5 oz ground almonds
  • 1 tsp baking powder 
  • 6 large eggs
  • 2 large lemons, zested & juiced
  • 9 oz  Ricotta cheese 

Directions:

  1. Grease and line with parchment an 11″  cheesecake pan.
  2. Preheat oven to 325 F.
  3. In a large bowl beat sugar & butter until light & fluffy.
  4. Beat in eggs one at a time.
  5. Add almonds and baking powder & lightly mix through.
  6. Add the zest & juice of the lemons along with the Ricotta and mix gently but thoroughly.
  7. Place the mixture into the lined pan and level it.
  8. Place on a baking sheet then place in the center of the oven.
  9. Bake for around 50 minutes, then turn the oven down to 300 degrees F.
  10. Check after an hour.
  11. If it’s browning too quickly, loosely cover with foil 
  12. The cake shouldn’t jiggle, when using a toothpick inserted in the center, it should come out clean.
  13. It should be golden brown with a slight spring when touched.
  14. Let cool in the pan on a wire rack.  Don’t cut until cool. It’s a moist cake and will break. ( Place in refrigerator after removing from pan for 1 hour.
  15. Keep refrigerated after serving.

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Guest Post- My Catholic Kitchen

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Hi everyone, Vonnie here from My Catholic Kitchen. My friend Nettie is gone for a few weeks helping a friend after surgery. So, I offered to guest post for her until she gets back.

 

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I had a real hard time trying to pick out what I wanted to make. I wanted to make something that made everyone feel welcome and comforting. I decided to go with the Sloppy Joe.

Some foods reminds us of nostalgia. I remember going to school and finding out they were serving Sloppy Joes and that would make my day complete. My mom always thought they were way to messy and would hardly ever make them for us. So it always seemed like a treat when we had them.

There is something comforting with this elbow on the table, big old napkin wiping sandwich. That is, if you want to call it a sandwich. It does contain a bun, but it certainly is not a hamburger although it does have hamburger in the ingredients.

Sloppy Joes are in a class by themselves. They are the epitome of comfort food.

 

SLOPPY JOES

INGREDIENTS:

1 pound ground beef

1 medium Spanish onion minced

1/3 cup ketchup

1/2 cup yellow mustard

1/3 cup molasses

DIRECTIONS:

Brown ground beef and onion in a large skillet. Drain all the fat. Mix ketchup, mustard and molasses. Mix into the ground beef and heat through. Serve on your favorite bun.

 

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Guest Post from Tampa Cake Girl~ Chicken Salad Lettuce Cups

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Hi, I am Cydnee, Owner/Proprietor and food blogger of  Tampa Cake Girl.  I bake and deliver cakes, pies, cupcakes and more to the Tampa Bay Area. I also blog on my page, sharing recipes too. Today I bring you one of my favorites, chicken salad. 

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Chicken Salad Lettuce Cups

INGREDIENTS:

1 rotisserie chicken, picked clean and shredded 
2 green onions, cut with kitchen shears 
2 stalks of celery, I cut them with kitchen shears
1 cup of grapes, quartered, I used green seedless, quartered them because they were so large
3/4 cup Craisens
3/4 cup chopped pecans
Bibb lettuce

Mix all together in a large bowl. 

Dressing:
Juice of 1 lemon
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon of dry dill
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 tablespoon of brown sugar

Whisk all ingredients together in a separate bowl. Not all rotisserie chickens are the same size, you do not want to have too much dressing in your chicken salad. 

Arrange chicken salad on Bibb lettuce or put on bread for a delicious sandwich. You can make this recipe a day ahead and it will taste even better.  Enjoy!

Recipe adapted from Ree Drummond.

Please stop by and visit me on my blog, or on Facebook!

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Simple Supper Tuesday LINKY PARTY #10

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Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

 

 

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Nettie-Moore or Less Cooking Blog

Lysska-Cooking from a Stay at Home Mom

Cindy-Hun… What’s for Dinner?

Make sure to visit all 3 blogs, to see if you’ve been featured this week!! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.

 

 

Last week’s features

 

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 Citrus Herbed Chicken with Roast Potatoes, Onions and Swiss Chard– Miz Helen’s Country Cottage

 

 

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Cinnamon Swirl Coffee Cake– Snippets of Inspiration

 

 

mangoladas in Pier One glasses

Refreshing Mangoladas– Eclectic Red Barn

 

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The Party Rules

  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Moore or Less Cooking Food Blog?
  4. Please use link to direct recipe, not to your home page.
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Almond Poppy Bread with Lemon Drizzle

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Hello everyone, my name is Karen and I blog at Baking In A Tornado. If you check the bottom of this post I’ve provided my bio and links to some of the places where you can find me.

It’s my pleasure to post here at Moore or Less Cooking while Nettie’s out of town. Nettie’s a steadfast supporter of other bloggers. You don’t often get the chance to pay something like that back but when you’re handed that chance, like I was today, you grab it.

I’m visiting today with a recipe for Almond Poppy Bread with Lemon Drizzle. In the name of full disclosure, let me start out with an admission: I don’t do yeast. Yes, I said it. In fact, all my friends who bake tease me regularly because it turns out that yeast hates me. We’ve been in a long term war and although I’ve won a battle or two, I’m losing the war. Badly.

So I’m a fan of quick breads, and this one in particular. It’s not terribly sweet so it can serve many purposes. We’ve had it for breakfast, with lunch, or with a pasta salad and fresh fruit for dinner on a hot summer night. On Thanksgiving I put a basket of breads and muffins on the table and Almond Poppy Bread is always requested. The leftovers from that basket serve as breakfast the next day. I shared this recipe on my blog a year and a half ago and I’m happy to share it with you here today.

 

Almond Poppy Bread with Lemon Drizzle - Baking In A Tornado

Almond Poppy Bread (with Lemon Drizzle)

I always invite people, when trying one of my recipes, to post a picture on my Facebook page and let me know what you think. I hope you do.

Baking In A Tornado

This recipe originally posted at: Quick Breads.

Almond Poppy Bread with Lemon Drizzle
©www.BakingInATornado.com

Printable Recipe

Ingredients, dry:
2 ½ cups flour
1 cup sugar
¼ cup poppy seeds
1 TBSP baking powder
1 tsp salt

Ingredients, wet:
1 ¼ cups skim milk
1 ½ tsp almond extract
½ cup oil
1 egg

Ingredients, drizzle:
1 TBSP lemon juice
1 TBSP water
¼ cup powdered sugar

Directions:
*Grease a loaf pan. Preheat oven to 350 degrees.
* Mix together dry ingredients. Add in wet ingredients. Stir briefly only, just to incorporate.
*Pour evenly into loaf pan
*Bake for approx. 55 minutes, until top springs back to the touch. Cool in the pan for 10 minutes.
*Run a knife carefully around the loaf to loosen and turn out of the pan.
* Allow to cool, then whisk together drizzle ingredients and drizzle over the top of the loaf.

 

Baking In A Tornado 200 X 200 framed

I’m Karen, a former Director of Social Service and Retail Buyer, now SAHM to two teens.
I blog, share recipes and vent at BakingInATornado.com.
I’ve been featured on the websites Mamapedia, Scary Mommy, GenerationFabulous, Foodies Network, Treat a Day, and BA50. I’m affiliated with the Culinary Content Network and am a Contributor on Felicity Huffman’s website What the Flicka. I’ve been published in the Life Well Blogged book series and in the book The Mother of all Meltdowns. Visit me here:

 Baking In A Tornado
Baking In A Tornado Facebook Page
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Kale Artichoke Dip Pasta- Guest Post

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Hi everyone, I’m Cindy, from Hun… What’s for Dinner? I am so excited to be sharing a wonderful recipe with you today, while Nettie is away. I first ‘met’ Nettie, on Facebook, many years ago. Recently we’ve gotten closer, but working together on recipe round ups. When Nettie left to go help a friend, I gladly offered to guest post while she was gone.

I love pasta! I probably could eat it every day. It is my go to, for nights where I want to make something delicious, but not spend forever in the kitchen. There’s nothing yummier than a plate full of cheesy pasta! Recently I decided to substitute kale, in one of our favourites; Spinach Dip. Kale had been on sale, so I thought the kale would taste just a delicious as spinach. Boy was I right. We inhaled the Kale Arti Dip in no time flat. Since I still had kale leftover, and I was still day dreaming about the dip, I decided to try and turn it into a pasta dish. Turned out to be one of the best decisions I’ve made in a long time, LOL.


Kale Artichoke Dip Pasta

2 C fresh kale, washed and ribs removed
1- 14 oz can artichokes in water
3 Tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
salt and pepper, to taste
4 oz cream cheese
2 Tbs mayonnaise
1/2 C dry white wine
1/2 C chicken stock
3/4 C shredded mozzarella, divided
1/4 C smoked Gouda, shredded
2 Tbs Panko bread crumbs
1/4 C Parmesan
8 oz fusili pasta

Bring a large pot of salted water to a boil. Add in pasta and cook, according to package directions.

While pasta is cooking, heat oil in a large skillet, over medium high heat. Add in onion and cook until translucent; about 2 minutes. Add in chopped kale and minced garlic, and cook until kale is wilted; about 5 minutes. Season with salt and pepper. Add in artichoke hearts, white wine and chicken stock; cook 3 minutes. Cut cream cheese into small cubes and add to the skillet, along with mayonnaise. Stir all together, until cream cheese has melted. Stir in 1/2 C mozzarella cheese and Parmesan, until melted and sauce is smooth.

Preheat broiler.

Drain pasta and return to the hot pot. Pour kale artichoke sauce over pasta and toss to coat. Transfer to a baking dish. Sprinkle with remaining mozzarella, smoked Gouda and Panko bread crumbs. Place under broiler, until top is lightly browned; 3-5 minutes.

 

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BAKED BEEF AND KALE TACOS

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BAKED BEEF AND KALE TACOS

Kale is the popular food right now! I am loving it! In one of my favorite cookbooks, the “50 Shades Of Kale”, I am yearning  to make every recipe! I will! Today I am making a yummy fiesta with Baked Beef and Kale Tacos. They are crunchy and so full of flavor. I sauteed the Kale, so it is delicious and crunchy and perfect.

I have joined up with the KALE UP Program and I am cooking with Kale every day! Join up with me!

Nature’s Green is a  family owned company, that has been in business for  85 years. Nature’s Greens is a complete line of triple-washed, ready-to-use greens such as kale, collard, mustard and turnip greens, along with greens blends. The kale tastes like it has just been picked, so fresh and delicious.

Here is my yummy taco recipe!

Baked Beef and Kale Tacos

Ingredients:

1 Tbsp Olive Oil

1  pound ground beef

1 packet taco seasoning

water ( according to directions)

1/2 can refried beans

1/2 cup shredded cheddar cheese

1 cup kale sauteed in EVOO for about 5-8 or until soft

12 corn taco shells

Cholula Sauce, optional

Method:

Preheat oven to 350 degrees F.  Heat a large skillet over medium high heat. Add the olive oil, then beef, brown, drain fat. Add taco seasoning and water, cook per directions. In a separate skillet add olive oil and then add kale, saute for 5-8 minutes or until soft and fragrant.

Assemble each taco by spooning  in 1 Tbsp beans, beef, kale and shredded cheese. Place in baking dish and bake in oven until hot and cheese is melty. Add Cholula, and any other toppings such as sour cream and guacamole. Serve immediately.

This recipe has been inspired by the 5o Shades of Kale Cookbook

This post has been sponsored by Nature’s Green’s but all opinions are my own.

 

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BACON, ASIAGO CHEESE AND CARAMELIZED ONION DIP

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BACON, ASIAGO CHEESE AND CARAMELIZED ONION DIP

Open house party for New Year’s Day calls for an exceptionally delicious dip! Many wonderful “lucky” dishes interspersed with a new Lucky Dip for a healthy New Year! This was a success, everyone was bringing their cracker over for a taste, many tastes, many smiles.

Serve this savory spread with crunch bread or crackers. If you can’t find Asiago Cheese, substitute with Gruyere or Swiss Cheese.

BACON, ASIAGO CHEESE AND CARAMELIZED ONION DIP

Ingredients

Cooking spray
7 cups chopped onion
4 ounces Asiago cheese, shredded and divided
4 tablespoons chopped fresh chives, divided
2/3 cup mayonnaise
2/3 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices, cooked and crumbled

Preparation

1. Preheat oven to 425°.
2. Heat a large cast-iron skillet over medium-high heat. Coat pan lightly with cooking spray. Add onion to pan; sauté 5 minutes, stirring frequently. Reduce heat to low; cook 20 minutes or until golden brown, stirring occasionally. Cool slightly.
3. Reserve 2 tablespoons cheese. Combine remaining cheese, caramelized onion, 1 tablespoon chives, and the remaining ingredients in a medium bowl. Transfer the mixture to a 1-quart glass or ceramic baking dish coated lightly with cooking spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425° for 20 minutes or until browned and bubbly. Sprinkle with remaining 1 tablespoon chives.
This is a Coking Light recipe, I switched the low fat for full fat mayonnaise and sour cream, also Gruyere cheese for Asiago Cheese.

Serves 10-12

Recipe semi adapted from Mary Drennan, Cooking Light
NOVEMBER 2011

2013 in review

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The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.

Here’s an excerpt:

The Louvre Museum has 8.5 million visitors per year. This blog was viewed about 470,000 times in 2013. If it were an exhibit at the Louvre Museum, it would take about 20 days for that many people to see it.

Click here to see the complete report.

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