Wednesday, March 17, 2010

Cook Like a Duggar: Share Your Simple Recipes

I've had requests for some of the recipes I've talked about in comments and blog posts. And after some contemplation, I've decided to start a thread on recipe sharing. I'll post a few recipes that are simple, easy to do, and most importantly, inexpensive. I'll include any easy to do changes to make them personal to your own tastes (seasonings, etc) and ways to alter it to make it faster if you can (bread machines, slow cookers) but you don't have to use them if you don't have them.

Feel free to add your comments you have about the ones I've posted (successes, failures, things you added on your own--changes, etc that you thing we'd like to try) believe me, I don't call these my own so feel free to make them your own!

I'm sure we'd also love to have YOUR favourite simple, humble, easy to make recipes as well...share your family favourites, if you're willing to give up your secrets! :)


Indian Naan or Italian Pizza Dough (You decide!) adapted from Paul Hollywood

This can be made as Indian naan--a tradition fry bread for Indian food (or any other food really--sandwiches even) or you can spice it right and make a great pizza dough!

4 cups white flour (or use 1/2 white and 1/2 whole wheat)
1 TBSP olive oil or any cooking oil
1 pkg yeast or 1 TBSP yeast
1 1/4 c water (usually end up needing more)
necessary seasonings depending on which you're making

For naan: for plain naan just add 1 1/2 tsp salt, you can also add curry powder, cummin, and/or garlic in any combination or by themselves to taste

For pizza dough: add garlic powder, onion powder, italian seasoning, pinch of salt, and red pepper flakes (optional) ....I never measure but would estimate about 1/2 teaspoon each or to taste ...if you don't have certain spices, it's ok, make it anyway

If you have a bread machine, USE IT! Put all the ingredients in EXCEPT WATER and press start...add the water and see if it forms a ball...add more water until it forms a ball...when you have a ball that is slightly tacky, but not gooey, pull it out and put it in a bowl--turn off bread machine and put it away

Otherwise, mix together dry ingredients, add oil and water until you have a bread dough consistency. The dough will be sticky and that's ok.

For naan: heat a skillet on high and add a few tsps oil, divide dough into 6 balls and you can flatten them with your hands into patties or you can roll out on floured board with a rolling pin...fry 1 or 2 at a time until browned on each side---add a bit of oil each time you add more dough to pan

For pizza dough: make as same as above....either in bread machine or by hand. I let my pizza dough stand for awhile, sometimes overnight--it will get a yeasty smell to it that smells like a pizza parlour :) but it's not required, you can use it right away....simply roll it out on a floured board, or right onto a non-stick pan and top with sauce and toppings...if you are using a board and moving it from one space to another, make them small, as they are hard to move once they are topped--i top mine and then move them to a pizza stone already hot in the oven


Mexican-style Refried Beans or Ranch-style Beans

I only know how to make these in a crock pot/slow cooker, so if you don't have one, you'll need to figure out how to make the adjustment to stove top.

Again, I don't measure, but I'd guess I use about 6 cups of dried pinto beans or black beans (are they called black pinto beans?), I basically cover the bottom of my slow cooker about 3 inches in dried beans. You can make more or less, it doesn't matter--judge for you family and your needs.

Cover the beans with water plus about 4 inches and put the lid on and leave them over night.

In the morning, change the water, rinse the beans, and add new water, filling to about 1/2 full. Add about 3 tbsp salt and turn on slow cooker to high. Let the beans cook all day.

After about 4 hours give them a stir and if you want to add some taco seasoning--depending on your tastes, and the salt content.

Keep checking every 2 hours or so and giving them a stir, if there is too much water you can drain some off. Then if you want to add a can of diced tomatoes.

When it comes time to serve, decide if you want refried or ranch--refried you need a handheld blender/stick blender and just blend them while they are in the slow-cooker, otherwise leave them as they are and they are ranch style.

...quick can cook pretty much all dried beans like this just flavour them however you want to :) once I try "Laura Ingalls baked beans" I'll post the results!

Lentil-Rice Casserole (from The Tightwad Gazette)

this can be cut in 1/2 for a smaller amount--i doubled it so there would be leftovers

1 1/2 c lentils
1 c white or brown rice
3/4 c dried onion flakes or 1 chopped fresh onion
1 1/2 t. italion seasonings (or to taste)
1/2-1 t. garlic powder (or to taste)
6 c chicken stock or vegetable stock (you can use 6 c. water and 6 boulion cubes)

stir with a spoon in crock pot (covered)and cook on HIGH until done--takes about 3-4 hours...the longer they go after "done" the mushier, but that isn't necessarily bad, just a texture preference

I have also added peas and carrots the last 1/2 hour to make a whole meal

You can top with grated cheese

This can also be done in the oven--stir in a casserole dish and bake (covered) in the oven at 300 degrees for 1 1/2 hours--add cheese the last 20 minutes.

The other flavour option is to change the seasoning from italian/garlic to taco seasoning (keep the onion) and use as burrito filling (keeping the peas and carrots)


  1. Shortbread

    1 c butter - soft
    1/2 tsp vanilla
    2/3 c powdered sugar
    2 c flour

    Preheat oven to 325 --beat butter until light--add powdered sugar and vanilla--add flour....using a buttered spatula, or buttered hands, flatten dough onto non-stick cookie sheet or onto cookie sheet with parchment paper...until 1/2 in thick..score into squares with a knife..bake 20-30 min until done in the middle, checking every 10 min or so and re-scoring with knife if necessary


    Muffiny Cake (adapted from The Tightwad Gazette)

    2-2 1/2 c flour
    1 c milk or juice (juice from canned fruit if using)
    1/2 c oil
    1 egg
    1/2 c sugar
    1/2 c brown sugar
    1 1/2 TBSP baking powder
    1 tsp salt
    1-1 1/2 c fruit canned or chopped fresh or thawed frozen

    mix ingredients together, start with 2 cups flour and add more if batter seems too wet...batter should be cake batter consistency...pour into greased cake pan (13x9) or whatever you want to use, can also make muffins...bake at 350 until done in the middle (toothpick or fork test)

    You can use less sugar if you find it too sweet depending on the sweetness of the fruit. You can also omit the salt, but I find it helps bring out flavour.

    The great thing about this recipe is that you can use up whatever you have in your pantry or freezer, or whatever fresh fruit you might have about to go bad. You can also use 1/2 white flour and 1/2 whole wheat.

  2. Ok one of my favourites is Pea and Ham Risotto...
    I like to use dry cured cubes of italian ham but you can use gammon joint leftover or fried bacon. Dry fry the meat, rendering down as much fat as possible. Once crisp add rice (arborio rice/risotto rice - needs to be short fat grains)and gradually add hot water. Once rice is tender and has a creamy consistency, add frozen peas and once they are hot, it's ready. At this point you can add parmesan cheese but it's not neccessary.
    Instead of hot water you can use stock (vegetable or ham) or add a glass of white wine. You probably won't need salt but you can add pepper and other herbs at any point.
    Quantities - well whatever you have of ham when using bacon i used a pack of 12 rashers for 8 servings and similar quantities of rice and water/stock.
    You can cook it on a hob or in moderate oven just keep it at simmering point.
    This can be frozen, microwave reheated and is pretty cheap.
    Marybeth you could try using duck instead of ham...

  3. I like making a traybake with muffin mixture - great for freezing!

  4. This isn't really a recipe to share, but it is one of my 'simple' meals. First, let me just say that I believe whole-heartedly in menu planning and cooking ahead. No matter how complicated the meal, nothing is simpler than reheating something you've already prepared. I'd much rather spend one day cooking a month and the rest of the time with my family. Now.. off my soapbox...

    One of the simplest things we do is grill a variety of meats (pork tenderloin, chicken breast, etc.) ahead of time. Then freeze the individual servings. To prepare a meal, take out as many meat servings as you need, and pair it with a frozen veggie (we like Costco's organic green beans). Add some rice or a baked potato (again, I make mine ahead) and you have an easy, simple, quick meal.

  5. Marybeth just to make you crack up I had to post on this one....

    If it doesn't come out of a box, or a can, or the freezer for the most part we aren't eating it.

    Here is the ONLY 'recipe' we have in our family:
    Fry pork (bone out)
    Put in crock pot
    Pour 2 cans of Mushroom soup
    Clean Cans out with water pout that mess over pork chops

    Turn on Crock pot (leave kitchen for several hours)

    Come back if it smells done it is... Get hubby to cook the rice

    Put rice on a plate pour above mentioned mess on rice, eat. Make kids PB&J sandwiches cause they aren't eating anything with mushrooms or the word soup...