Recipes – Brenna Stull

Oct 6
2019

Wonderful Waffles

by Brenna

My waffle iron has sat rejected in the back of a tall shelf for years. But, at my children’s request, I recently pulled it out and the family has been enjoying waffles for breakfast. These are tasty!

Mari and I put together a little video of the waffle-making this week. 🙂 We probably need to brush up on not only our waffle-making skills, but video editing skills (hey, it’s a start!) 🙂

See the video here:

https://youtu.be/cTXWNSi_P2I

Ingredients

4 eggs

4 c. flour

3 1/2 c. milk

1 c. olive oil

2 T. white sugar

1 slight T baking powder

1/2 teaspoon salt

1 tsp vanilla extract

Directions

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.
Grease waffle iron with non-stick cooking spray or brushed on oil. Cook 4-5 minutes or until golden brown. Serve hot.
Store leftover batter in refrigerator for up to one week. Stir well before using.

Dec 13
2018

The cool finally reached Phoenix and we are in soup season again! I love it! Just had to share this soup that has become one of our favorites — truly velvety! We like to have a baguette or sour dough toast on the side. I found the recipe @pinchofyum and, though the green color could scare some, it has not disappointed anyone who has tried it. To make it in an instant pot, just start with the saute’ setting, pressure cook potatoes and broth for a few minutes, then add kale and let it simmer on the saute’ setting another 5-10 minutes and add milk after that.

Ingredients:
5 T. butter
1 large yellow onion, roughly chopped
3 large potatoes, peeled and roughly chopped
8 c. chicken or vegetable broth
2-3 C. chopped kale, stems removed
2 C. milk
salt and pepper to taste

Instructions:
1. Heat the butter in a large pot over medium high heat. Add the onions and potatoes and saute’ until golden brown, 5-8 minutes, sprinkling with salt and pepper. Add 6 cups of the broth and the kale; simmer for 5-10 minutes until the kale softens and becomes a darker green.
2. Transfer the soup to a heavy-duty blender. Puree for 2-3 minutes or until the soup is completely smooth. Transfer the pureed soup back into the pan and stir in the milk and the remaining 2 cups of broth depending on how thick you want the soup to be.
3. Season with salt and pepper and serve with paninis, toasted bread, baguette, or crackers.

Notes:
This recipe is very adaptable — add more herbs, use more potatoes, more kale, more broth, etc. Know that the more kale you add, the more bright green your soup will be. Also, the longer you cook the onions and potatoes the more it “dulls” the flavor. You want them to be sauteed and golden, but not mushy.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yield: 8

Jan 19
2016

Cinnamon Tea Ring

by Brenna

Had it not been for the invention of the breadmaker, I am not sure I would have had the patience to carry on this lovely and delicious holiday tradition. But with this tool, it is fast and fairly easy. True confession: I have 5 breadmakers (most passed on to me by friends), and I typically use them in groups of at least 3 to make the most of my mess and efforts. Here is one of my most requested recipes.

Ingredients

2 ¼ tsp. yeast

4 ¼ c. bread flour

¼ c. sugar

heaping tsp. salt

2 eggs

1/3 c. oil

1 c. milk

½ c. water

You wil also need: cinnamon, sugar, powdered sugar, and milk. Pecans are optional.

Directions

Add the 8 ingredients into your breadmaker in the order listed. Set on “manual” or “dough” mode and press “start”.

When dough is ready (about 1.5 hours later), divide the dough into 3 parts. Roll each into an oblong rectangle about 15”x9”. Melt 3+ Tablespoons of butter and spread. Mix 1 c. sugar and 1 heaping Tablespoon cinnamon, and sprinkle some on the rectangles. (We save leftover cinnamon sugar for cinnamon toast.) Optional: Chop ½ c. pecans and sprinkle on. Roll beginning at the wide side. Pinch together to hold in roll. Form into ring and pinch, then cut 2/3 way through at 1 inch intervals. Turn each on its side to fan pieces out. Let rise 15-30 minutes (optional), and bake 12-15 minutes at 350 degrees or until golden. After cooling, drizzle with thick icing mixture made of powdered sugar and milk.

This will make 3 tea rings that fit on 10-inch plates. You may also make one jumbo ring instead of dividing the dough into thirds to make 3 rings.

*To make large cinnamon rolls instead of rings, simply roll, pinch, and cut into 1 inch slices. I like to use fishing line for easy slicing. (Place line under the roll one inch from the end and wrap around and cross, to slice.)

Jan 19
2016

Slow Cooker Spicy Marinara Chicken and Vegetables

by Brenna

This is a family favorite and staple meal at the Stull house. In the morning, throw all the ingredients for this easy recipe in the slow cooker. A hearty and healthy dinner will be waiting for you when you get home. Whenever we make this for company, they almost always ask for the recipe.

Preparation: 7 minutes
Time to Cook: 6 hours
Number of Servings: 8

Ingredients
2 pounds boneless, skinless chicken
breasts
4 cloves garlic, peeled and crushed
2 cans Rotel diced tomatoes
4 medium ribs celery, diced (1 cup)
2 small zucchini, diced (2 cups)
1 bell pepper, cored, seeded, and diced
2 jalepenos, seeded and diced (optional for more spice)
1 24-ounce jar marinara sauce
1 tsp dried basil
1 tsp dried thyme

Directions
1. Place the chicken in the slow cooker; add the
garlic, Rotel tomatoes, celery, zucchini, and peppers.
Pour the marinara sauce over all, and sprinkle
the basil and thyme on top. Also sprinkle salt and pepper.
2. Set the slow cooker on low and cook for 6
to 7 hours. Before serving, shred the chicken
with a fork.

Serve over cooked rice.

Mar 29
2014

Three Cheese Ziti with Turkey

by Brenna

Photo & recipe credits: http://skinnyms.com/three-cheese-ziti-with-turkey/

Because it has become such a big hit with my family, I have to share this great recipe. My friend Amy brought it to us the week before our move last summer when we were in the midst of crazy packing, and we fell in love with it. The cayenne pepper gives a spicy taste to the ground turkey without the fat of sausage. We have eaten it with both gluten-free pasta and whole wheat pasta and loved it both ways. So, with fond thoughts of a friend who showed TLC to our family in our time of need, I post this great recipe:

Three Cheese Ziti with Turkey

Ingredients

1 pound lean ground turkey, (optional, if you prefer meatless)
1/2 cup diced onion
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1 (24 ounce) jar marinara, no sugar added
4 cups cooked ziti or penne shells (cook according to package, about 2-1/2 cups dry shells)
1/2 cup fat free cottage cheese
1/2 cup low fat ricotta cheese
2 cups mozzarella cheese, shredded, low fat
1 teaspoon black pepper
2 teaspoons dried oregano

Directions

In a large skillet over medium-high heat cook ground turkey, diced onion, minced garlic, 1/2 teaspoon black pepper and cayenne pepper. Break up the meat as you go, cooking until turkey has lost its pink color. Drain any fat from turkey and add the entire jar of marinara sauce, stir.

Cook ziti or penne shells according the package instructions. Al dente is preferred (firm but not hard). Drain and add to cooked turkey and marinara.

Preheat oven to 375 degrees.

In a large mixing bowl combine cottage cheese, mozzarella, ricotta and 1/2 teaspoon black pepper and oregano.

In a large casserole dish or 9″ x 13″ pan, add 1/2 turkey mixture (cooked turkey, marinara and cooked shells), top with half cheese mixture, then repeat.

Cook uncovered for approximately 30 minutes or until cheese is melted and bubbly.

Oct 30
2012

Easy Cinnamon Raisin Bread

by Brenna

My family loves fresh bread.

And I love the ease and convenience of a breadmaker.

Here is one of my family’s favorite recipes. (You can’t go wrong when you put cinnamon and raisins together.)

It only takes about five minutes to put together. Three to four hours later your loaf will be ready to eat and your house will smell wonderful!

Try this fresh homemade bread toasted for breakfast or to make a peanut butter and jelly sandwich.

Ingredients:

1 pkg yeast (2 1/4 tsp.)

3 cups bread flour

2 Tablespoons sugar

1 teaspoon salt

2 teaspoons cinnamon

1 Tablespoon butter

1 1/4 cups warm milk

2/3 cup raisins (Use ingredients at room temperature. If you want raisins to be whole, wait and add them at the “beep.” Personally, I like how moist the bread is when the raisins are stirred into the bread and become bits.)

Instructions:

Add ingredients into the breadmaker pan in the order listed, select white bread and push “start.” Prepare yourself for yumminess.

Nov 18
2011

Tomato Basil Soup – quick, easy, healthy, and tasty

by Brenna

I have been on the search for a good tomato basil soup recipe. We love tomato basil soup, but many recipes are full of butter and heavy cream. The following recipe is quicker and healthier than most (yes, it does still have some cream). But it doesn’t compromise on taste. And it feeds a crowd. Everyone in my family loved it when I made it last weekend, and I am making it again for dinner tonight!

6 cloves of garlic, minced

4 T. of olive oil

3 – 28 cans of crushed tomatoes (or pureed)

4 cups of chicken stock

2 tsp sugar

2 tsp of salt

1 tsp fresh ground black pepper

1/2 c. of heavy cream

6 T. fresh basil, diced

In large pot, saute garlic in olive oil on medium heat for 1 minute, being careful not to burn the garlic. Add the crushed tomatoes. Add chicken stock, sugar, basil, salt and pepper. Cook the soup on medium at a simmer for 10 minutes. Stir in heavy cream. Puree’ it in the blender until smooth. Makes about a dozen servings. We served with grilled cheese sandwiches made from Panera Bread’s tomato basil bread, and it was incredible!

Oct 7
2011

Easy Overnight Oatmeal

by Brenna

Do you want the taste and goodness of oatmeal made from steel cut oats without the 30-40 minute cooking time? Have it waiting for you on the stove when you start your day by using this easy recipe.

I make this large recipe (serves 9), then use what’s left over for the rest of the week (it is good for up to a week).

Ingredients:

2 1/4 c. steel-cut oats

9 c. water

Pure maple syrup

Pick any of these to top with:

1/3 c. toasted slivered almonds

1/3 c. dried cranberries

1/3 c. blueberries

1/3 c. strawberries

2 T. ground flaxseed per bowl

Directions:

1. In a large pot, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.

2. The next morning, uncover the oats, heat on medium high until the oats start to boil. Reduce the heat to low and simmer, sirring frequently, until the oatmeal is cooked and creamy but still chewy (5-7 minutes). Sweeten the oatmeal with pure maple syrup.

3. Top with slivered almonds and fruit if you would like. Also, 2 T. of ground flaxseed per bowl (and be sure to add some milk to keep it from getting too thick) gives even more of a nutritional boost to this already-healthy breakfast.

*Steel cut oats are getting easier to find on grocery shelves in the cereal aisle. I usually purchase mine from the bulk section at Sprouts.

Sep 7
2011

Fabulous Fruit Smoothie

by Brenna

This healthy and tasty treat carried us through the long, hot days of summer 2011. I don’t follow any recipes. I just try to stay stocked up on frozen fruits, yogurt, and 100% pineapple juice concentrate. Then I make it up as I go. A daily dose of this fends off those ice cream cravings!

To try one of our favorites, mix the following in a blender:

2 cups of frozen strawberries

2 cups of frozen blueberries

8 ounces of vanilla or plain yogurt

1/2 container of frozen 100% pineapple juice concentrate

2 cups of water

Blend this mixture, then add ice until it is the consistency you desire (about 2 cups).

Serve, and enjoy! What am I watching for on Craigslist? A Vitamix blender!

May 3
2011

Yummy Whole Wheat Bread

by Brenna

My family loves this healthy bread, especially toasted. With a breadmaker, it’s fast and simple to make.

1 pkg. yeast

1/8 tsp. ginger

2 1/2 C. bread flour

1 1/4 C. whole wheat flour

1/2 C. wheat germ

1 tsp. salt

3 T. honey

*1 12 oz. can of evaporated milk

2 T. lightly flavored olive oil

1/2 C. cracked wheat

1/2 C. boiling water

Instructions:

Cover the 1/2 C. cracked wheat with the boiling water in a small bowl. Stir and let cool.

Put the rest of the ingredients in your breadmaker in the order suggested by your manufacturer, then the cooled cracked wheat.

Select white bread and push “Start.” Slice bread after cooling.

*Do-it-yourself evaporated milk

No need to pay a premium for those little cans of evaporated milk. Evaporated milk is simply fresh milk that has had about 60% of its water content removed. You can make your own in two minutes or less.

Just mix these ingredients:

1 cup non-fat dry milk
1 cup plus 2 T. water

Yield: 1 1/2 cups (in place of 12 ounce can)

Note: Without a breadmaker, you can hand knead, let the bread rise in warm area until doubled, punch down, then let rise another 35 minutes. Bake in two buttered loaf pans at 375 degrees 25-30 minutes or until the tops are golden brown. Slice after cooling.