About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, July 23, 2011

Chilled Blueberry Soup

I prepared this delectable soup one day in advance, and thoroughly enjoyed it the next day for lunch. I never thought a chilled blueberry soup could be quite refreshing!



Chilled Blueberry Soup

1/2 cup sugar
2 tablespoons cornstarch
2-3/4 cups water
3 cups fresh blueberries
1 (4-inch) cinnamon stick
3 tablespoons frozen orange juice concentrate
Garnish: Reddi Wip (or) Cool Whip
Garnish: fresh mint leaves (optional)

In a large 3-quart size saucepan, combine the sugar and cornstarch. Gradually stir in the water until smooth. Bring mixture to a boil over medium heat; cook and stir the mixture for 2-3 minutes, or until slightly thickened.

Add the blueberries and cinnamon stick, return to a boil. After mixture comes to a boil, remove pan from the heat, and stir in 3 tablespoons of the frozen orange juice concentrate; stir until the juice had melted completely.

Place pan back on the stove, cook mixture over low heat for 10-12 minutes; stirring continuously until mixture has thickened up a bit more.

Remove pan from heat, discard the cinnamon stick, cover the pan, and set the pan aside for 30 minutes, so the mixture has time to cool down.

Strain the blueberry mixture through a fine wire mesh strainer, into a heat proof glass bowl, and using the back of a spoon to press out the berry mixture. Be sure to scrape the berry mixture off the back side of the mesh strainer as you go along, and adding it to the bowl. After straining the berry mixture into the bowl, I then covered the bowl with plastic wrap, and placed the bowl in the refrigerator.

Be sure to thoroughly chill the soup (covered) in the refrigerator before serving it. (I refrigerated the soup overnight, and served it the next day.)

Garnish soup with a dollop of Cool Whip (or with Reddi Wip) and fresh mint leaves.

Yields: 3 cups, or 3 servings (1-cup each per serving)

Wednesday, July 6, 2011

Homemade Chili Mac

This delicious chili was originally posted by Laura Flowers
on her blog: The Cooking Photographer
Laura's chili mac reminded me more of a goulash.
I found this dish to be quite hearty, satisfying, and oh so good!




Homemade Chili Mac

1 tablespoon olive oil, or vegetable oil
1-1/4 lbs. ground beef
salt, to season the ground beef
pepper, to season the ground beef
garlic powder, to season the ground beef
onion powder, to season the ground beef
1 medium size onion, diced
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon coriander
1 teaspoon onion powder
1/2 teaspoon salt
1 (15 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes with basil, oregano, garlic
1 (4 oz.) can chopped green chilies
2 cups water
8 ounces elbow macaroni
1-1/2 tablespoons dried parsley, or cilantro
1 cup shredded mozzarella, or pepper jack cheese
1/2 cup shredded sharp cheddar cheese
sour cream, for garnishing
dried parsley, for garnishing

Heat oil in a large deep-dish size skillet over medium heat. (I omitted the cooking oil, and sprayed the inside of a chicken fryer with a no-stick cooking spray.)  Added the ground beef and onion, and season it with a bit of salt, pepper, garlic powder and onion powder. Brown the meat.

Once the meat is done cooking, and no longer pink; strain off any excess grease in a colander, then place the meat mixture back in the skillet or fryer.

To the skillet, add the minced garlic, chili powder, cumin, brown sugar, coriander, onion powder, and 1/2 teaspoon salt, and cook over medium heat for about 1 minute; stirring continuously.

Stir in the tomato sauce, diced tomatoes, green chilies, water, and macaroni. Bring to a boil, stirring continuously, then lower the heat to a medium simmer.

Cover the skillet, and simmer for about 20 minutes; stirring frequently, so the uncooked macaroni doesn't stick to the skillet or fryer, and until the juices are absorbed and the macaroni is tender.

Now uncover the beef/macaroni mixture, and add the parsley (or cilantro), and stir in the shredded mozzarella (or pepper jack cheese), and the shredded sharp cheddar.

Once the cheese has dissolved into the beef-macaroni mixture, serve immediately, and top each serving with a large dollop of sour cream, and each with a sprinkle of the dried parsley.

Yields: 6 servings

Old-Fashioned Pink Lemonade

I originally came across this lemonade at 2 separate recipe websites... allrecipes and recipezaar, but I did modify the recipe to my liking. When making the lemonade, I use a bottled lemon juice (price-wise it's cheaper and it still tasted great) but I'm sure freshly squeezed would taste even better. Also for this recipe, you could just use cranberry juice, but I used a raspberry cranberry juice, as that's what I had on hand, and I added a bit more than what the recipe called for. It was a taste preference on my part, but adding less cranberry juice, will make for a light pink lemonade. I found this lemonade to be quite refreshing!




Old-Fashioned Pink Lemonade

1 cup of sugar
4-1/2 cups cold water
1 cup freshly squeezed lemon juice
1/2 to 3/4 cup raspberry-cranberry juice, chilled
crushed ice (or) ice cubes

In a large pitcher combine the sugar, water, lemon juice, and cranberry juice; stir to dissolve the sugar completely.

Pour the lemonade in glasses filled with ice and serve.

Yields: 56 ounces of lemonade

Note: For this recipe, I substituted bottled lemon juice for the fresh, plus I added a 3/4 cup of the raspberry-cranberry juice.