English Emma Blooms

 I decided to cook a healthy meal using only what I could find in the house..... Ingredients One onion tablespoon curry powder can of pineapples tablespoon ginger tablespoon garlic Two chicken Breasts two tablespoons salsa can of butter beans Directions: Chop everything up into pleasing sizes. sauté ginger,garlic, onion, and curry powder first.  Throw everything else in the pot until it looks like it is cooked.  Serve with couscous (Joel chose this over rice).

Potato Casserole INGREDIENTS: 3 pounds potatoes, peeled & quartered 1 1/2 sticks butter (6 ounces) 2 small (3 oz) packages cream cheese, softened 1 cup shredded Cheddar cheese 1 jar (2 oz) chopped spicey pepper, drained 1 small green pepper, finely chopped 6 green onions, finely chopped 1/2 cup grated Parmesan cheese 1/4 cup milk 1 teaspoon salt PREPARATION: Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350° for 30 to 40 minutes, or until heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts. You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

Ingredients 1 pound small meatballs (store bought or  homemade ) 24oz jar of pasta sauce (about 2.5 cups) 4 cups low sodium chicken broth 1 pound carrots, peeled and chopped 3 cups green beans, ends cut off and cut into bite-sized pieces 1 medium-sized zucchini, ends cut off and cut into bite-sized pieces 1 medium-sized yellow onion, diced (about 1 cup) Directions Combine all ingredients in slow cooker. Cover, and cook on “low” for 8 hours or until veggies are soft. To Freeze Combine all ingredients (except chicken broth) in a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze for up to three months.  When ready to cook, thaw in the refrigerator overnight and add to slow cooker with chicken broth.  Cook on “low” setting for 8 hours or until veggies are soft.

Pastry Dough • 2 cups flour • good pinch of sea salt • 2/3 cup chilled butter, diced • 1  egg OR   Pastry Dough 1 1/4  cup  flour 1/4   teaspoon salt 1   stick butter 4   tablespoons ice water

• 1/2 cup butter (softened)  • 1/2 cup white sugar • 1 egg white • 1 tsp vanilla extract • 1 cup all-purpose flour • 1/4 tsp salt • sparkling sugar Directions In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time. Stir in the vanilla. In separate bowl, combine flour and salt. Mix flour mixture into the creamed mixture. Shape dough into logs about 1 and 1/2 inches in diameter. Wrap in waxed paper or plastic wrap and refrigerate or freeze until firm. Preheat oven to 350 degrees F (175 degrees C). Unwrap rolls. Let sit at room temperature for about 15 minutes if refrigerated, longer if frozen. Sprinkle sparkling sugars into top of dough and gently press down. If sugars aren’t sticking, allow dough to sit out a bit longer. Cut into approximately 3/8 inch wide slices. Place slices 2 inches apart onto parchment paper or silicone baking sheet lined cookie sheets. (Ungreased will work as well.) Bake for 8 to 12 minut