Stance: Studies on the Family

Brigham Young University Student Journal

Tag: recipe (page 1 of 2)

Killer Recipes: Mississippi Pot Roast

I’ve never been to Mississippi, but I am oh so grateful for all of the amazing people that live there now, thanks to this pot roast. IT CHANGES LIVES.

I was on Pinterest, looking for fast, easy meals and this blessing popped up on my screen. As with all my Pinterest meals, I was a bit hesitant, but after the first bite I was sold. It’s honestly that easy and good—so good that my husband volunteers to make it for dinner at least once a month.

Some people serve it over mashed potatoes, others take leftovers to make a sub sandwich with a slice of mozzarella cheese and a diced up pepperoncini pepper. In the end, you do you, and enjoy! (But in my house, the only way we have leftovers of this particular meal is if we buy a 5 lb chuck roast . . . for the two of us. Anything less is eaten in one sitting. Oops.)

If you’re worried about the peppers burning your mouth off, there’s no need to stress. The peppers are more of a background flavor that make everything that much better. However, if you’re like me and love a meal that has a kick to it, you can also pour some of the pepper juice into the mixture to cook and then slice up the peppers into the meal when serving.

Ingredients:

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 pepperoncini peppers

Directions:

*If you’re in a hurry you can skip steps 1–5 and just season the meat before putting it into the crockpot*

  1. Heat up oil in a large skillet on high. You want it really hot to brown the beef quickly.
  2. Dry both sides of the pot roast with a paper towel.
  3. Season with a little bit of salt and pepper and add the roast to the hot oil.
  4. Allow the roast to cook for 2–3 minutes.
  5. Flip the meat over and sear the other side of the roast for another 2–3 minutes.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing & onion soup mixes over pot roast
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours (or high for 4.5–5 hours)
  10. Slice or shred meat before serving. Be sure to throw away any fatty pieces.
  11. ENJOY. ENJOY.

Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe, but be sure to adjust to your preferences.

Credit to “The Country Cook” at https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/

BY CARLY CALLISTER 

Easy Plant-Based Meals That Won’t Break the Bank

quinoa-1822176

Meal planning, right? We’ve all been there. Finding healthy, easy, and relatively inexpensive meal ideas isn’t for the faint of heart. As a vegan and gluten and soy free college student, I’ve come to find this out first hand!

Here are a couple of general principles I follow to keep my meals as cheap as possible:

 

  • Shop out of bulk bins as much as possible. Often items cost much, much less this way. Buying out of bulk bins is especially convenient when buying some ingredients for a new recipe that you don’t have on hand already. You can get just the amount you need, and then next time (if the recipe turns out, that is) you can stock up if you choose.That keeps the trial and error process of finding go-to meals as cost effective as possible. Some of the best bulk bins I’ve found are at Winco and Sprouts.

 

  • Use dried spices instead of fresh ones. Whether a spice is dried or fresh when it goes into a recipe often doesn’t significantly, if at all, alter the taste of the recipe. Buying dried spices can be cheaper and much more convenient. I don’t know about you, but when I have bought fresh spices here and there, I use a tiny little bit and then the rest goes to waste. Also, the jars of dried spices often have equivalency information so you can be sure you’re putting the right amount into your recipe.

Luckily, I have found a few good recipes that vegans and non-vegans alike have enjoyed, so hopefully some of these will ease the struggle for you just a bit. Besides being delicious, each of these recipes and meal ideas is also healthy AND easy AND relatively inexpensive. Three for three. The following are five recipes that I hope will be beneficial to you and your family:

 

Lentil Brown Rice Salad

This is a family favorite that makes a nice, light spring or summer meal when paired with a fresh green salad, cooked veggies, grilled or baked chicken if you aren’t vegetarian, or even grilled tofu if you are vegetarian. I’ve even eaten this as a stand-alone lunch before.

1 ½  cups cooked brown rice (cooked in veggie broth)

1 cup cooked lentils*, cooled

1 cup diced fresh tomatoes

⅓ cup sliced green onions, including tops

1 Tbsp snipped fresh parsley

2 Tbsp red wine vinegar

1 Tbsp olive oil

1 ½ tsp fresh lime juice

1 clove garlic, minced

1 tsp Dijon mustard

¼ tsp ground black pepper

Combine rice, lentils, tomatoes, onions, and parsley in medium bowl. Whisk remaining ingredients in small bowl; add to rice mixture and toss. Chill. Makes 4 servings.

*To cook lentils, combine ½ cup dry lentils with 1 cup water in saucepan. Bring to a boil; reduce heat, cover, and simmer 15 to 20 minutes or until lentils are tender. Drain.

 

Quinoa and Black Bean Salad

Another family favorite! Quinoa is packed with nutrition and is a complete protein by itself, so this salad can be a well-rounded meal by itself since it contains unrefined carbs, protein, vegetables, and a little healthy fat. Again, this can be paired with salad, other veggies, lean meat or tofu, or eaten by itself.

1 cup raw quinoa

1 ¾ cups water or veggie broth

2 Tbsp olive oil, divided

1 tsp grated lime zest

1 Tbsp fresh lime juice

1 (15 oz.) can black beans, drained and rinsed

¼-½ cup diced red bell pepper

¼-½ cup diced cucumber

1 roma tomato, chopped

¼ cup fresh cilantro

2 green onions

⅓ tsp salt

½ tsp black pepper

In a saucepan, combine quinoa, water or broth, and 1 Tbsp of oil. Bring to a boil and simmer on low heat for 20 minutes. Fluff quinoa with a fork and let cool to room temperature.

In a small bowl, whisk together lime zest, lime juice, and 1 Tbsp oil.

Transfer the quinoa to a bowl. Add beans, bell pepper, cucumber, tomato, and chopped cilantro. Drizzle with the lime mixture and toss gently to coat.

Serve warm or chilled. Makes 4 servings and 6 cups total.

 

Baked Potatoes

A baked potato bar is a great way for families to eat together while letting family members personalize their own meals. Some of my favorite toppings as a vegan are salsa, green onions, and guacamole. For non-vegans, sour cream, cheese, and butter are some additional options. Chili or leftover chunky soup or stew are other tasty toppings. A simple green salad really compliments these well, and feel free to add meat or tofu to round out the meal, if desired.

I usually follow this aluminum foil oven baking method from “The Kitchn” website.

 

Tomato Basil Cream Pasta

Some people live on Ramen noodles their freshman year of college (and for the duration in a lot of cases– let’s be real); however, I lived on this stuff. It’s quick and easy, and you can substitute ½ to ¾ a can of plain diced tomatoes for the fresh tomato called for in the recipe for convenience. Bulk bins are a great place to look for affordable prices on cashews.You could use whole wheat or brown rice pasta to make this very healthy, or you could even swap out pasta for quinoa. Add a cooked or raw veggie on the side and you’ve got a complete, hearty, nutritionally balanced meal!

Here is the recipe.

 

Easy Vegetable Curry

This goes together so quickly and so easily! It has a very mild flavor, as far as curries go, so don’t be scared if you’re weary of strong flavors. This goes great over rice, quinoa, or even pasta. Because it’s a vegetable curry, no additional vegetables are required to make this a complete meal–bonus! As always, a side of lean meat would be a healthy addition for non-vegetarians.

Here is the recipe.

 

Happy cooking!

By Samantha Bullock

 

Crock Pot Pulled Pork

SUMMER

SUMMER!!!

Summer is just around the corner, and that means melty popsicles, sunny pool days, family fun, and good barbecue. Here’s a deliciously easy recipe for classic pulled pork.

You’ll need:
5-6 boneless pork chops
12 oz of your favorite cola drink (Dr Pepper, Coke, and Root Beer all work great)
A bottle of your favorite barbecue sauce
Hamburger buns
A crock pot
What to do:
Place the pork chops in the bottom of your crockpot. Fill the crockpot with just enough of your soda to cover the chops. Cook on low for 6-8 hours. The meat will be scrumptiously tender when it’s finished. Drain out most of the liquid, leaving just enough to keep the meat moist. Then, pour in as much barbecue sauce as you’d like and shred the meat using two forks. Scoop a generous amount of meat on a hamburger bun, top with more barbecue sauce if desired, and serve with a summertime favorite like potato salad or watermelon. Enjoy!
—Courtney Johansson, Stance

 

30-Day Bran Muffins

bran mufin

Picture from here.

These bran muffins are the easiest breakfast-on-the-go! They are so delicious and so filling, and don’t even need anything to go with them (although they are delicious with butter or jam).

See what I mean? Picture from here.

Picture from here.

 

The best part? The batter literally lasts 30 days in the refrigerator so you can have delicious muffins all month! But let’s be honest, you’ll eat them way quicker than that.

 

 

 

Ingredients:

3 cups sugar (minus 1 TBS per cup…don’t ask why)

1 cup vegetable oil

4 eggs, beaten

1 quart buttermilk

5 cups flour

1 teaspoon salt

5 teaspoons baking soda

6 cups Kellogg’s All-Bran (long sticks)

2 cups boiling water

Mix together 2 cups of the All-Bran with 2 cups boiling water. Let cool.

In a large bowl, mix together the sugar, vegetable oil, eggs, and buttermilk. In a separate bowl, stir flour, salt, and baking soda together. Then add dry mixture to the large bowl with the wet mixture; stir together.

Add the remaining 4 cups of All-Bran to the large bowl, add the cooled All-Bran and water combination to the large bowl and stir until ingredients are just blended. Grease muffin pan and fill.

Bake at 400 degrees for 15-27 minutes or until toothpick inserted in the muffin comes out clean.

Remaining batter may be kept in a sealed container in the refrigerator for up to 30 days!

Yield: 4 dozen muffins.

—Morgan Lewis, Stance

Flourless Chocolate Muffins

Picture from here.

Picture from here.

With one month almost gone by in the New Year, my resolution to not eat chocolate every day is slipping.

That’s right, I am used to eating chocolate every day (my husband says I am a chocoholic). My resolution was made in an effort to feel healthier and not spend so much money buying sugar and cake mixes.

So what’s a chocoholic like me to do when those cravings start raging? Make some flourless chocolate muffins! I found this little recipe on Pinterest and it originally was posted on mywholefoodlife.com.

At first, I was skeptical of a four-ingredient recipe that was supposed to be “healthy” and taste good. But then I made them, and one bite transported me from skepticism to chocolatey peanut butter heaven (a chocoholic’s happy place).  Those cravings were satisfied, and I have a guilt free snack I can eat every other day.

Ingredients

  • 1 cup creamy peanut butter (or nut butter of choice)
  • 2 very ripe bananas
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder

Instructions

  • Pre-heat oven to 350.
  • In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
  • Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
  • I topped a few of mine with chocolate chips. Feel free to do the same.
  • Place muffin pan in the oven and bake for about 15 minutes.
  • Wait until these are completely cooled before removing from the pan.

 

*Note: I also added a handful of chocolate chips after combining the ingredients in the food processor.

-BrookeAnn Henriksen

Nutella Hot Chocolate and Frozen Whipped Cream

I need to share a few wonderful things with you all today. First is this video. It is How the Grinch Stole Christmas in American Sign Language, and you cannot tell me that this little girl isn’t the most adorable thing or that you don’t feel the Christmas spirit after watching it. Don’t even try.

The second and third wonderful things on my list are two easy-peasy recipes that you can use for your ugly Christmas sweater party, your white elephant gift exchange, or just for you, because you got your Christmas shopping done in August (go you). They are Nutella hot chocolate and frozen whipped cream. Trust me, they are so dang easy that you will wonder why you don’t do this every year!

Nutella Hot Chocolate

Recipe from here.

  • 2 cups of milk (whole, skim, soy, almond, lactose free… any kind will work)
  • a heaping 1/4 cup of Nutella
  • whipped topping or marshmallows (optional)
In a 1 – 1 1/2 quart crock pot add 1 cup of the milk and the Nutella. Whisk together until the Nutella is completely dissolved and incorporated.
Add the remainder of the milk and whisk to inocorporate it well. When it’s well incorporated the milk will be all frothy on top.
Place the lid on and turn the crock to low. Let heat completely through for 1 – 2 hours (mine took about an hour and a half).
Whisk one last time before serving to make sure everyone gets an equal amount of that great Nutella flavor. Serve topped with your favorite whipped topping or marshmallows.
hot-chocolate-free-clip-artFrozen Whipped Cream
Recipe from here.
  • 2 cups heavy whipping cream
  • 2-3 tablespoons powdered sugar
  • 1-2 teaspoons vanilla extract

Pour cold whipping cream into bowl of mixer.  Using whisk attachment whisk, on medium speed, whip until it begins to thicken and you see soft peaks form.  Add in powdered sugar and vanilla, continue mixing until well incorporated.

Take your whipped cream and spoon individual servings onto parchment lined baking sheet (I used my frosting tip/bag because they were already full of cream).  Place in freezer for 2-3 hours or until completely frozen.  Move to airtight container and store in freezer.

Merry Christmas, all!

By Sam Lund

Pinterest Win: Hearty Chicken Stew with Butternut Squash and Quinoa

This is a recipe I’ve seen pinned fairly often, and to be honest, the main reason I want to share it with you is because it is DELICIOUS. It’s perfect for fall (and pretty much any other time) and the ingredients aren’t too crazy.

ButternutQuinoaStewSquareSmall

Photo from here.

The original recipe can be found here. I made a few small adjustments (of course) to make it even easier on my limited pantry and my tastebuds.

Firstly, I did not have any quinoa on hand, so I substituted white rice for it. I cooked the chicken and white rice ahead of time to save me an extra half hour; the recipe has you cook both of those in the same pot (which is nice if you have the time).

The only other thing that takes a little bit of extra time is the cooking and mashing of the butternut squash. But trust me, it’s WORTH IT.

Also I left out the olives, because who likes those? (Sorry olive lovers.)

This is such a comforting meal. It is a “hearty stew” as the name implies, but it doesn’t feel heavy after you eat it (unless you consume the entire pot, as I came close to doing). The chunks of squash give the soup a creamier texture than it would have without, and you don’t even have to feel guilty because you didn’t use cream! Use this recipe on a crisp fall day and you will be more than satisfied.

By Sam Lund

 

Pinterest Win! One Pot Zucchini Mushroom Pasta

If you’re like me, which is to say, addicted to Pinterest, then I’m sure you’ve seen a lot of the same recipes floating around. Certain recipes get pinned hundreds of thousands of times.

But I want to know, do they actually work? Or is it just a pretty picture with a bogus recipe? So I tried this one out for you. You’re welcome.

One Pot Zucchini Mushroom Pasta

zucchini pasta

The recipe can be found on the original blog here.

I made a few adjustments to the recipe, because I was only cooking for two (the recipe calls for 1 pound of pasta? Whew). Basically, I just added the amounts of ingredients that looked like enough to me, and luckily the recipe easily accommodates those changes. So if you’re cooking for one, two, or for all five of your roommates, this recipe is really adjustable.

Don’t have thyme? Don’t worry, I didn’t either. I used a couple dashes of oregano, which I really liked. Basil or Italian seasoning would work well with this dish.

Now for the most important part; how did it taste? I think that every dinner should have a protein, but I didn’t even miss it with this dish. It has a light, creamy, Italian taste.  All of the vegetables work really well together, and parmesan is always a winner. Those things, along with the pasta, fill you up better than I thought just vegetables and pasta would.

The only thing to be careful of is how much water you use, because otherwise, your sauce turns out a little watery and not so delicious. If I made this again, I would be sure to salt the water that everything boils in, add the other seasonings sooner, and drain off some of the water to avoid the watery taste my sauce had a hint of.

All in all, this recipe is easy to follow, easy to adjust, and you only have to clean one pot afterwards! Win win win.

By Sam Lund

Pumpkin Patch Oreo Pudding Cups

pumpkin patch
Ingredients:
8 Chocolate pudding cups
1 package of Oreos
1 package of mini pumpkin candies
Directions:
First split 8 Oreos into halves, leaving one side with all the cream filling. Set the cream filling ones aside. Take the remaining sides of the Oreos and crush them to make Oreo crumbs.
Open the pudding cups and sprinkle Oreo crumbs over the pudding. This layer can be as thin or thick as you like.
Then take the Oreo sides you set aside. Partially wedge each Oreo side lengthwise into the back of a pudding cup so that it looks like a full moon.
Finally, place two or three mini pumpkin candies into each pudding cup on top of the Oreo crumbs.
Take a picture of your edible pumpkin patch and enjoy with friends and family!
By Ashley Smith

Poppy Seed Dressing

by Cody Phillips

Whether it’s beginning to look a lot like springtime where you live or you’re still stuck in a polar vortex, a fresh spinach salad sprinkled with homemade poppy seed dressing will always brighten your day.

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