Long Family Recipes
Amy (my sweet mother-in-law)
Grandma and GrandpaOaks! (Amy's parents)
Recipes from Grandma Oaks
Grandma loves serving soup. This began after grandpa was diagnosed with Celiac. From then on out the whole diet changed for the family, they no longer could eat pasta or bread (that was not home-made by grandma). Because Grandma wanted to make food that the whole family could eat, she started making lots of Celiac friendly soups for dinner.Black Bean Soup
1 lb. black beans soaked overnight (or 4 to 5 cans black
beans)
2 yellow onions, diced
2 tsp. cumin
1 tsp. coriander
4 cloves garlic, minced
1 small can green chilis
2 T. oil
½ bag of frozen corn
diced, cooked chicken breast
Toppings: fresh tomatoes, avocado, tortilla chips, lime
wedges, chopped cilantro, sour cream
In a soup pot heat oil and cook the onions for a few minutes
until starting to brown. Add cumin, coriander, garlic, chicken broth, black
beans, and chilis. While the soup simmers, cook the chicken breasts until done.
Cut into small pieces. Add to the soup along with the frozen corn. Simmer
together for about 30 minutes. Enjoy
with any of the toppings.
(by (Grandma) Josephine Oaks)
While serving in the Philipines as Mission Presidents, They always asked the missionaries who were going home what food they wanted to eat for their last dinner in the mission field. One missionary said pizzoli soup so Grandma talked to some people and found a recipe and made it. The missionary said it was even better than the pizzoli his mom would make. They have been making this soup ever since!
¾
lb. pork loin, cut into ¾ inch chunksWhile serving in the Philipines as Mission Presidents, They always asked the missionaries who were going home what food they wanted to eat for their last dinner in the mission field. One missionary said pizzoli soup so Grandma talked to some people and found a recipe and made it. The missionary said it was even better than the pizzoli his mom would make. They have been making this soup ever since!
1 medium onion, chopped
5 cloves garlic, minced
5 c. chicken broth
1 tsp. dried oregano leaves
1 T. chili powder
3 (14 ½ oz.) cans hominy, rinsed and drained
1 (7 oz) can diced green chilies
Fry onions until caramel in color. Brown chunks of pork. Put
all ingredients together. Bring to a boil, then reduce heat and simmer,
covered, until flavors are blended, about 20 minutes. Serve in bowls with
sliced avocados, tomatoes, cilantro, limes, sour cream, cheese, and torilla
chips
Saucy White Chili
(8 to 10 servings)
1
T. oil
6 boneless, skinless chicken breast halves cut into 1 inch
cubes
¼ tsp. salt
¼ tsp. black pepper
1 medium onion, chopped
1 garlic clove, minced
5 cans Great Northern beans, undrained (16 ounces each)
2 cans chicken broth (14 ounces)
1 can whole tomatoes, undrained and broken up (14 ounces)
1 can chopped green chilis, undrained (4 ounces)
2 tsp. ground cumin
1 tsp. chili powder
In a soup pot, heat the oil over medium heat. Sprinkle the
chicken with the salt and pepper and sauté for 5 to 6 minutes, until browned.
Add the onion and garlic and cook for 3 to 4 minutes, or until the onion is
tender. Add the remaining ingredients and bring to a boil. Reduce the heat to
low and simmer, uncovered, for 5p to 60 minutes, or until the chili thickens
slightly, stirring occasionally. This can be served over a bowl of brown rice.
Recipes from Amy's kitchen.
While some of these recipe's have special significance, most are just tried and true easy recipes that Amy picked up as she was learning to feed her family.
Butternut Squash Soup
When Amy and Lance's children were young, their dad decided to plant a bunch of butternut squash.
When they harvested it, they had so many that the back hallway was overflowing with squash. Amy (mom) found a good recipe for squash soup and then we slowly ate all of the squash in the hallway.
3 lbs. squash (2)
4 T. Butter
4 T. onions, minced
1 ½ tsp. salt
1 tsp. brown sugar
6 c. water
½ c. cream (optional, I never put it in)
Cut 2 butternut squash in half and place center side down on foil on cookie sheet. Wipe a little olive oil on the center first. Cook for about 1 hour at 300 degrees.
When the squash is cooked, remove the seeds and throw away. Then harvest the squash into a bowl.
In a soup pot, melt butter, add onions and cook for a few minutes. Gradually add spoonfuls of the squash and alternate with the water. Add the salt, and brown sugar. Boil on low for about 20 minutes. Put in a blender and puree. If you would like to add cream, do so after the soup is all cooked and stir it in.
You may top it with fresh nutmeg and/or hazelnuts.
Peach Smoothies
Up at the Long's home we have a fair amount of fruit trees. One of which is a peach tree. So this peach smoothie recipe was a must.
1 c. frozen peaches (if fresh, add more
ice)
1 c. Orange Juice
1 c. Yogurt (Vanilla or Plain)
1 tsp. vanilla
Sweeten to taste with sugar, agave
syrup, or honey
1 c. ice
If you freeze the peaches prior, make
sure they are dipped in orange juice to keep their color and flavor. Put about
1 cup frozen peaches in blender. Add 1 c. orange juice. Add 1 c. yogurt, 1 tsp.
vanilla, sweetening, and 1 c. ice. Blend.
Roasted Vegetables
Take any root vegetables such as red
potatoes, yams, carrots, potatoes, beets, etc. cut into pieces of the same size
so they will cook evenly. Brush with olive oil and your choice of additional
spices such as Italian seasoning, fresh minced garlic, or just salt and pepper.
[For yam fries use 2 medium yams cut
into same size pieces. Coat with 1/3 c. olive oil, 3 T. Dijon mustard, 2 minced
garlic cloves, 2 tsp. Italian seasoning and salt and pepper to taste. Stir and
coat all yam fries before cooking. This should make about one tray of fries]
Bake at 400 degrees on an oiled cookie
sheet lined with aluminum foil. Turn after 20 minutes and bake another 20
minutes until roasted.
Yam Fries
2 medium yams cut into same size
pieces.
Combine and toss cut yams in:
1/3
c. olive oil,
3
T. Dijon mustard
2
minced garlic cloves
2
tsp. Italian seasoning
salt
and pepper to taste.
Bake at 400 degrees on an oiled cookie
sheet lined with foil or on a silpat. Turn after 20 minutes and bake another 20
minutes until roasted.
Lime Mayo to dip yam fries in
Combine 1/3 c. light mayo, ½ of a fresh
squeezed lime, 1 clove garlic minced
Tortilla Recipes
Fillings: BBQ Chicken
Turkey,
Mozarella cheese, romaine
Pork,
onions, cilantro, spinach, salsa
Any
leftovers!
Dessert
tortillas with butter and cinnamon
These can also be used like crepes and
filled with chicken and mushroom sauce, broccoli and cheese, etc.
Challah Braid
(Sweet dough used for orange and cinnamon rolls or to braid)
(Amy Oaks Long)
This is a General Conference weekend food. Amy prepares it along with scrambled eggs every Conference. Grandma did it for them growing up and so Amy has kept on the tradition. The orange roll recipe was from Grandpa Oaks' aunt Crystal. She used to be the cook in the governor's mansion in Utah and it was one of her special recipes.
1 ½ c. warm water
¾ c. sugar
2 T. yeast
½ c. oil
2 tsp. salt
3 eggs, beaten
6 to 7 c. flour
In large mixing bowl combine water,
sugar and yeast. Stir to moisten and let sit until yeast dissolves and rises a
little. Add oil, salt and beaten eggs. Add 6 cups flour gradually. Knead the
dough, using enough flour to keep it from sticking. Knead until smooth and
elastic. Let stand until double in size, about 1 hour. Punch down.
To form braid: Divide dough into three equal parts.
Roll each part into 36 inch rope. Braid. Place diagonally on lightly greased
cookie sheet. Let rise about 1 hour. When completely risen, whisk 1 egg with 1
tsp. milk. Brush all over dough. Bake 350 degrees for 30 minutes
To make orange rolls: Combine 2/3 c.
softened butter with ½ c. sugar and the grated rind of 2 oranges. Spread over
rolled out dough. Roll up. Cut into 1 inch pieces. Place on tray. Rise until
double in size. Bake at 350 degrees for 15 to 20 minutes until light brown on
the top.
Frost with buttercream icing but orange
juice should be substituted for milk in the recipe.
To make cinnamon rolls: Combine ½ c.
melted butter, ¾ c. sugar, 2 T. cinnamon. Spread over rolled out dough. Roll
up. Cut into 1 inch pieces. Place on tray. Rise until double in size. Bake at
350 degrees for 15 to 20 minutes until light brown on top.
Frost with buttercream frosting or
cream cheese frosting when cool.
Ted and Evelyn Badger (my parents)
Recipes from the Badger kitchen
Chicken Broccoli Curry
This dish makes a regular appearance in the Badger households, but it is different in each one. My mother and father are the parents of ten children and so recipe's that could go a long way, like dishes that could be supplemented with rice, were a popular meal.
Over the years the recipe has changed and evolved. I did not realize that it had changed so much until my family was all on vacation together. We were staying at a cabin and each family had an assigned meal of one of the days to cook, another to clean etc. (My immediate family totals around 40 people with spouses and their children). It was the day that we were going to have Chicken Broccoli Curry. Only there was a problem. The older sister's wanted to do it a particular way. The middle children believed it was another way, and of course, the youngest of the ten, I knew that my way was the best way.
My parent's were humored and just acknowledged that yes, the recipe had changed over the years, but they didn't pick sides at who was right. In the end the ones who were actually preparing the dish go to make it their way. It was of course...my way.
Serves four people and can be modified 1 part for 1 to feed more:
Combine:
1 can cream of mushroom
1 can cream of chicken
1 cup of mayo
1 cap full of yellow curry (1-3 tsp)
1 tsp of lemon juice (optional)
Heat in the microwave until very warm, stirring occasionally.
Cook rice as desired.
Cut and steam broccoli in the microwave.
Cook chicken breasts on the stove stop chopped up in soy sauce.
Combine the sauce and chicken then serve on rice with broccoli on top or side.
Over the years the recipe has changed and evolved. I did not realize that it had changed so much until my family was all on vacation together. We were staying at a cabin and each family had an assigned meal of one of the days to cook, another to clean etc. (My immediate family totals around 40 people with spouses and their children). It was the day that we were going to have Chicken Broccoli Curry. Only there was a problem. The older sister's wanted to do it a particular way. The middle children believed it was another way, and of course, the youngest of the ten, I knew that my way was the best way.
My parent's were humored and just acknowledged that yes, the recipe had changed over the years, but they didn't pick sides at who was right. In the end the ones who were actually preparing the dish go to make it their way. It was of course...my way.
Serves four people and can be modified 1 part for 1 to feed more:
Combine:
1 can cream of mushroom
1 can cream of chicken
1 cup of mayo
1 cap full of yellow curry (1-3 tsp)
1 tsp of lemon juice (optional)
Heat in the microwave until very warm, stirring occasionally.
Cook rice as desired.
Cut and steam broccoli in the microwave.
Cook chicken breasts on the stove stop chopped up in soy sauce.
Combine the sauce and chicken then serve on rice with broccoli on top or side.
