My Uncle Henry’s Recipes

The holiday season brings so many memories back for everyone… I remember as a kid spending the holidays with my dad side of the family on Christmas Day. I had a lot of cousins, aunts and uncles.. and we would all get together and celebrate Christmas, with my Grandma!

I knew all of my Dad‘s brother’s families well, because we grew up by each other…

My dad’s sister moved away to Colorado when I was young… So I didn’t know them as well, but I absolutely loved my Auntie Babe. She was such a sweet person . Her husband my Uncle Henry was a really good cook… and people encouraged him to put his own cookbook together. Back then was a lot bigger deal, than it is nowadays.

My Uncle Henry did his own cookbooks… of his favorite recipes and gave each of us a copy… I still have mine. I cherish it as he has been gone a long time. The Cover is messy from years of being used… the pages are worn and yellowed… but that is what makes it even more special.

I thought this would be a great time to share two of his best vegetable recipes from his cookbook!

Henry’s Glazed Baked Carrots serves 6 to 8.

2 pounds carrots

1 teaspoon salt

1/4 teaspoon pepper

1 small onion diced

3 tablespoons brown sugar

1 cup orange juice

1/2 cup of butter or margarine

1 tablespoon minced parsley

preheat oven to 325

Scrape carrots and cut into half inch pieces, cook in salted water until tender, put into glass baking dish with melted butter, covered with orange juice and brown sugar mixture and onions, bake at 325° oven, for one hour.

About halfway through cooking time, stir and add minced parsley and bake until done.

These are soooo good!

 

Here is another of my Favorites of his.

 

Henry’s Potatoes In Mustard Sauce serves 6 to 8

6 medium potatoes

one medium onion, diced

6 tablespoons margarine

3 tablespoons flour

One 14 1/2 ounce can of chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons spicy mustard

1/4 cup breadcrumbs

Boil potatoes in their jackets until tender… let cool, peel and cut into half inch cubes. Place potatoes into a greased casserole, sauté onions in Margarine or butter, stir in flour and add chicken broth… slowly cooking until thickness desired. Add the salt, pepper, and mustard and continue to cook approximately 10 minutes. Pour mixture over potatoes and sprinkle breadcrumbs on top. Bake for approximately 15 minutes in a 350° oven or until bubbling

A variation that can be used  instead of using breadcrumbs, try sharp shredded cheddar cheese on top.

 

These are great side dishes for dinners during the holiday season!

Hope you enjoy these recipes that have been in my family… as always… all food waivers … food allergy warnings etc… apply!

As always thank you so much for reading mine and Peyton’s 45 Awesomism days of the holidays we hope to “talk to you” tomorrow

Homemade jalapeño chicken pot pie

I first published this Blog Nov 16 last year… I thought it was perfect for this year again! This is perfect for our 45 Awesomism Days of the Holidays.. This recipe is easy, yummy and best of all can be used after Thanksgiving using Turkey!

 

 

About  a month ago my brother-in-law gave us some amazing  homegrown jalapeño peppers. I’ve never been a big fan of jalapeño peppers… But these were so good, I couldn’t eat enough of them.

Mark used most of them to make some amazing stuffed peppers … But I put three large ones of them in the freezer.

We’ve had our first real cold snap here in Houston… So I was thinking tonight of something that I could make that would warm us up… Wow we decorated for Christmas.

We have Christmas music on in the background… Waiting for the next football game to come on and I just really felt like having a really cozy dinner. Peyton loves chicken pot pie,so I thought why not try my own recipe from scratch.

Being as my house is all torn apart because we’re decorating… I wanted to make something quick and easy. This is a great recipe for the holiday season… Because as you get so busy you can quickly still prepare a meal. Turkey can also be substituted for chicken.

As with all my recipes… Please make sure that you don’t have any food allergies, and that your food is fresh and make sure it’s thoroughly cooked… Basically all the disclaimers!

While you’re waiting for this to be baked… Please head over and check out Peyton’s business! https://teamawesomism.com/

Would love any and all feedback! Have an awesome day… Thanks so much for reading… Remember sharing is caring 🤗

Ingredients:

-1 cup frozen mixed vegetables
-1 1/3 cup cut-up cooked chicken..
– 3 large finely chopped  jalapeño peppers
-1/4 cup finely chopped red onion
-1 can (10.5 oz) condensed cream of jalapeño soup
-1 cup Biscuit mix
-1/3 cup milk
– 1/2 cup shredded cheese
– 1 egg

Directions:

Heat oven to 400ºF. Mix vegetables,jalapeño  peppers,onion, chicken and soup in ungreased 9-inch glass pie plate or casserole dish
Stir together remaining ingredients with fork until blended. Additional milk can be added if too dry. Pour into pan.
Bake 30 minutes or until golden brown.

Dutch Apple Pie Recipe

I absolutely love a true Dutch apple pie.. it is one of my favorite desserts… My oldest son is obsessed with it as I am! My other kids really love it too, but he and I absolutely could eat it every day!

I got this recipe from a Dutch cookbook that I’ve had for years and years is so worn parts of falling off it is full of “Food samplings” 😂😂 but it is by far my favorite cookbook… It is full of good Dutch recipes…

                                     

This is a great recipe for Thanksgiving… in all the years that I’ve been making this, there’s only been maybe one or two people that didn’t think it was absolutely awesome. It’s easy to make, and it tastes absolutely delicious and is a great addition to any Thanksgiving dinner, or event over the holidays.

Dutch apple pie

9 inch pastry shell, unbaked

Filling:

5-6 tart apples, sliced

3/4 cup sugar

1 tsp cinnamon

2/3 cup flour

1/2 cup brown sugar

1/3 cup margarine

Preheat oven to 425°. Combine apples, sugar and cinnamon and placed in pie shell. Mix flour, brown sugar and margarine until crumbly. Sprinkle over apples and bake for 15 minutes. Reduce heat to 375 and bake 35 minutes more.

When you go to take it out of the oven, the top will look so bubbly and the brown sugar will almost have a caramel like look to it… I absolutely love this recipe it reminds me a lot of an amazing apple cobbler, only with a better topping.

I sometimes serve mine in a bowl with ice cream on top… This pie is not only absolutely awesome when it’s fresh out of the oven, but it’s also even exceptionally good reheated. I’ve even eaten it without heating it up again.

Another thing that I’ve done is double up on the amount of the apples, cinnamon and the sugar… And added a little bit of brown sugar and to it put that aside… And at a later time I’ve used that mixture in a cast iron skillet and made fried apples with it. This is also a great side dish, especially over the holidays with ham and mac & cheese.

I hope you enjoy this recipe as much as we do, and if you bake one… please send me your feedback as-well as a picture! I always love getting feedback on recipes…

As always, thanks for reading my blog! hope everyone is having a wonderful holiday season.. please feel free to share with your friends, family and others on social media!

Thanks for following our 45 Awesomism Days of the Holidays

“See” you tomorrow!

Chef Lyn’s Dinner Cooking

Thank you, Lynne, AwesomismMom for this honor and the opportunity to be a guest blogger/writer for your wonderful site. Our community of people are important family and I am happy to be able to share my experiences both as a Personal Chef and mother of an autistic child.

Chef Lynn < The Personable Chef, talks about Dinner time and feeding our autistic kids/adults

 

Creating dinner each night takes planning and thought. Each person has their own likes and dislikes for sure. When you add an autistic/adhd child/adult into the mix you may be finding yourself becoming the short order cook you never wanted to be.

My younger daughter is almost 8 and was diagnosed with autism at age 2.( I don’t usually use the term higher functioning but that shares her story a bit)

From the beginning there were sensory eating concerns. As much as I could, I gave her various textures/colors and types of food so that she wouldn’t limit the already limited diet anymore.

At this young age she preferred smooth and sweet things. yogurt, sometimes hummus, juicer fruits those kinds of things. Getting enough protein was always the challenge. As she ages what her food looks like and smells like are very important to her.

“Its yucky or I hate it” is the famous phrase here even when she hasn’t tried something, (we hear this daily.)

Beyond my family…….

One of the biggest obstacles I have found over the years is the parent(s) (me included)

Many parents can be picky eaters and so what they don’t like they pass that off, the child(ren) decide that they won’t like it either.

And believe me when I say, even our body language about food teaches our kids how we feel about what we see and might be eating or not eating.

Typically, the biggest food obstacle is the food rut…. “My child(ren) young/adult won’t eat that, “

Did you ever try? Did you ever try again?

Eating the same thing each week too can become such a rut with the food becoming tired.

Now what…

Our taste buds are ever changing and reintroducing something may take some time but is usually worth the pay off.

We’re all guilty (me included) of staying with what we know works. It’s just easier and there are no challenges/meltdowns if we stay safe.

In order to expand their eating needs and foods we must stay diligent and teach them about what’s healthy eating and how to over come the challenges they may face.  All that we do for our autistic kids (therapies/ schooling, feeding, etc.) is a process. Life skills are of course helpful for life and very necessary.

What I know to be true, I’ve encouraged through many questions……

Having taught and cooked for autistic kids and their families I am asked frequently what can I do? Need help for getting them to eat something new.

My experience has been that all autistic kids, verbal, nonverbal with various functional limitations or otherwise will somehow communicate with us about food. We just need to watch/listen and deduce their wants/needs.

We know our kids of course…. Sometimes you need to go the extra mile and encourage otherwise. A healthier diet is but a trial and error situation away.

Here has been some of my suggestions

For the older more independent eater I usually suggest this (of course works with younger too) . If you eat “family style” put something you know they will like and chose on the table, this way they’ll have a success with choosing something when you want them to try something new. Praise them with what they chose and do encourage the new food. (example put the chicken nuggets you know they’ll eat if you’re going to introduce cooked carrots.) Do encourage a taste but don’t push if there’s hard push back. (keep re-introducing over a number of days)

When introducing a new vegetable offer it with no flavor added first (especially cooked) this way they get the flavor and texture without the added butter/seasoning or dip) Always add those later

Our OT told us in the beginning that at first, they may just have to see the new food. From there touch it, lick and then taste. Do these steps slowly and without much fuss from you. Remember sensory kids are often easily put off. The goal here is to get them to try something new. Take your time, remain calm and be as noncritical about their choices as you can, you never want food to be a battle.

If your child/adult comes grocery shopping with you experience the store if you can. Let them touch and smell the foods. Talk about what’s there. If they show interest perhaps purchase the food in hopes they will try. (Helping to plan the weeks menu and grocery list is also a way to add some excitement and skills as you talk about what will be created each night. This allows for some food confidence building should they be interested. )

Farmers markets are a great way to taste various foods. If your child/adult can stand crowds and all that entails a visit can be a great way for them to be outdoors and experience what is local in food.

Bringing our kids in some capacity into the kitchen, if they are receptive is also a great way for them to touch the food, perhaps wash and tear it up. To cut and taste it. Teaching the life skills again and giving them self esteem goes a long way for sure.

Kids in the kitchen

The above page will give age appropriate kitchen tasks should you go this route and need some insight.

I will admit that right now we are pushing her to try more and strongly encouraging her to eat. Broccoli and cauliflower have been the vegetables. Now she will also eat a meatball.

Dinner here is a great conversation sit down time , where we share about our day and talk food. When you’re a chef there is ALAWYS talk about food.

Enjoy your food, encourage new things through time and there will be success I promise.

“I love what I do and its reflected in the delicious food I create”  Chef Lynn

A few recipes ….

once you’ve introduced cauliflower in the raw state this is a great way to eat them, like mashed potatoes but yummier

 Equipment

Microwave safe bowl, sharp knife, cutting board, colander, potato masher, towel or paper towel

California mashers:

Serves 4

Head of cauliflower washed, and florets cut off stem

Either steam, microwave or boil on top of stove

Butter or butter substitute 2tbsp (more is you desire)

2tbsps cream cheese

¼ cup shredded cheese of choice (mozzarella usually good for our kids as it has a milder flavor)

Salt to taste, pepper if you’d like

¼ cup Grated Parmesan cheese is delicious too but can be a much more pungent flavor, some kids like where others not so much. If you do use parmesan you won’t need the salt.

 

 

Putting it together…..

I like to micro-wave them

In microwave safe bowl add the flowerets with a tbsp or two of water, cover bowl with paper towel. Microwave on high in increments. Start with 3 minutes. You want the cauliflower to be really soft. May take up to 6 to 8 minutes (depends on your microwave and yes climate) (add more water if dry as you check)

Careful taking bowl out of microwave will be very hot…

Now you need a potato masher (older child/adult could do this)

While still hot to melt the cheese add the butter (butter substitute) and cheeses, mash until desired consistency.

Enjoy this delicious side dish

PS if there are leftovers can add an egg and mix-up, form into patties and in a pan sauté them on medium high heat turning once for about 8 to 10 minutes roughly. Another way to use the leftovers.

Breakfast for dinner

Everyone loves pancakes….

Equipment:

Bowl, wooden spoon, spatula, fork, measuring cups, frying pan or griddle, spoons , small bowl to melt butter

Serves 4

Ingredients

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar (when I use apple sauce or banana I don’t use)

2 teaspoons baking powder

½ teaspoon salt

1 cup milk (I use unsweetened almond)

2 tablespoons unsalted butter(melted)

1 large egg

¼ tsp pure vanilla extract

Dash of cinnamon ( I use ¼ tsp or more as I like the flavor, could also use pumpkin spice)

Other variants … unsweetened apple sauce in place of egg,

2 tbsps. natural peanut or almond butter (good for protein)

mashed small banana

¼ cup oatmeal for texture

Instructions

Mix all dry ingredients together in a big bowl, add the egg or unsweetened apple sauce or banana, milk and melted butter

If using cinnamon or other flavoring add now before mixing.

Stir until combined.

Heat pan to medium high (turn down once first side is on pan/griddle)

…For each pancake, spoon 2 to 3 tablespoons of batter onto pan or skillet.

Cook until surface of pancakes has some bubbles approximately 1 to 2 minutes.

Flip carefully using spatula, and cook until browned on the underside,

1 to 2 minutes more.

Serve with your favorite topping

Enjoy

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