1 cup dried small white or navy beans
1 can (14.5 oz) diced tomatoes with Italian herbs
1 cup vegetable stock
6 tbsp. golden raisins
5 large cloves garlic, crushed
2 1/2 tsp. fennel seeds, crushed in a plastic freezer bag with mallet.
10 oz. frozen cheese tortellini
1/2 cup grated Parmesan
2 tbsp. chopped fresh parsley
1/4 cup olive oil
Combine the first 6 ingredients plus 3 cups water in the slow cooker. Cover and cook on high until the beans are tender, about 6 hours. Add the tortellini; cover and cook until al dente, about 20 minutes.
Divide the soup among shallow soup bowls. Sprinkle with the cheese. Garnish with the parsley and drizzle with olive oil.
Wednesday, February 18, 2015
Tingly Turkey and Greens Noodle Bowl
1 cup matchstick size- pieces English or seeded regular cucumbers
Salt
1 lb ground turkey (or ground chicken)
3 cloves garlic, grated or finely chopped
1 (1 inch) piece ginger, peeled then grated or finely chopped
1 1/12 tsp ground pepper
1-2 tsp. sriracha or other hot sauce*
2 tbsp. canola or peanut oil
4 cups chicken stock
3 tbsp. soy sauce
1 tsp. fish sauce or salt to taste
1 large bunch Swiss chard, stems removed and leaves coarsely torn.( I have also used a bag of baby spinach)
1 bunch scallions, thinly sliced
8-10 oz wide rice or egg noodles. (I've used two packs of Ramen noodles, spice packets discarded)
lime wedges
In a medium bowl sprinkle the cucumbers with some salt; toss to coat. Let sit until juices form, about 10 minutes.
In large deep skillet heat oil. Add turkey, garlic, ginger, ground pepper, and sriracha. Cook over medium heat until meat is browned and cooked. 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up and browned bits. Bring to a low simmer, add the chard and scallions and stir until chard is just wilted, about 2 minutes.
Cook the noodles according to package directions. Divide among bowls. Top with turkey mixture and cucumbers. Serve with the lime wedges.
* When serving this to Jack I make it with 1/2 tsp of sriracha and then pass along the sauce for the adults to add straight to the bowl! Don't skip it completely it adds that "tingly" spice to the broth.
Serves 4
Adapted from Rachael Ray's May 2014 magazine issue.
Salt
1 lb ground turkey (or ground chicken)
3 cloves garlic, grated or finely chopped
1 (1 inch) piece ginger, peeled then grated or finely chopped
1 1/12 tsp ground pepper
1-2 tsp. sriracha or other hot sauce*
2 tbsp. canola or peanut oil
4 cups chicken stock
3 tbsp. soy sauce
1 tsp. fish sauce or salt to taste
1 large bunch Swiss chard, stems removed and leaves coarsely torn.( I have also used a bag of baby spinach)
1 bunch scallions, thinly sliced
8-10 oz wide rice or egg noodles. (I've used two packs of Ramen noodles, spice packets discarded)
lime wedges
In a medium bowl sprinkle the cucumbers with some salt; toss to coat. Let sit until juices form, about 10 minutes.
In large deep skillet heat oil. Add turkey, garlic, ginger, ground pepper, and sriracha. Cook over medium heat until meat is browned and cooked. 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up and browned bits. Bring to a low simmer, add the chard and scallions and stir until chard is just wilted, about 2 minutes.
Cook the noodles according to package directions. Divide among bowls. Top with turkey mixture and cucumbers. Serve with the lime wedges.
* When serving this to Jack I make it with 1/2 tsp of sriracha and then pass along the sauce for the adults to add straight to the bowl! Don't skip it completely it adds that "tingly" spice to the broth.
Serves 4
Adapted from Rachael Ray's May 2014 magazine issue.
Italian Pesto Pasta Salad
8 oz. elbow macaroni
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
1/4 cup pine nuts, toasted
Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.
Makes 10 servings
Recipe from Better Home and Gardens August 2013 issue
1 7-8 oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15 oz. cans cannellini beans, rinsed and drained
1/2 5 oz. package baby arugula (3 cups)
2 oz. Parmesan cheese
1/4 cup pine nuts, toasted
Cook macaroni according to package directions. Drain and rinse well under cold water; set aside.
In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.
Makes 10 servings
Recipe from Better Home and Gardens August 2013 issue
Grains and Fruit Salad
1 cup lightly packed fresh basil
1/4 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced
2 cups cooked grains (quinoa, wild or brown rice)
1/2 cup sliced green onions
4 cups mixed spring greens
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small cucumber, peeled and cut lengthwise into narrow ribbons
1/4 cup snipped fresh herbs (dill,basil,mint or cilantro)
For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and blend until nearly smooth, stopping to scrape down the sides as needed; set aside.
In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of basil dressing to coat.
For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes and cucumber. Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
1/4 cup lemon juice
1/4 cup olive oil
4 cloves garlic, minced
2 cups cooked grains (quinoa, wild or brown rice)
1/2 cup sliced green onions
4 cups mixed spring greens
2 cups blueberries
1 cup cantaloupe cubes
1 cup cherry tomatoes, halved
1 small cucumber, peeled and cut lengthwise into narrow ribbons
1/4 cup snipped fresh herbs (dill,basil,mint or cilantro)
For basil dressing, in a blender or small food processor combine the 1 cup basil, lemon juice, olive oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and blend until nearly smooth, stopping to scrape down the sides as needed; set aside.
In a medium bowl stir together cooked grains and green onions. Stir in about 2 tablespoons of basil dressing to coat.
For the salad, line a large bowl with greens. Top greens with grains mixture, blueberries, cantaloupe, tomatoes and cucumber. Drizzle with remaining basil dressing; toss gently. Sprinkle with fresh herbs.
Monday, April 7, 2014
Vegetarian Chili with Avocado Salsa
2 Tsp canola oil
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5 oz) can diced green chilies
2/3 cup uncooked quick cooking barley
1/4 cup water
1 (15 oz) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup frozen corn
14 ounces vegetable broth
3 Tablespoon cilantro, chopped
1 lime, cut into wedges
Tortilla chips, shredded cheese and avocado salsa (recipe below) for garnish
Heat oil over med heat. Add onions and bell pepper, saute until tender. Add chili powder, cumin, oregano, garlic and chilies. Saute 1 min. Stir in barley, water and tomatoes, corn and broth and bring to boil. Reduce heat, cover and simmer for 20 min or until barley is tender. Stir in cilantro. Top with chips, cheese and avocado salsa. Serve lime wedges on the side.
Avocado Salsa (This makes the dish!)
1 Avocado cubed
1/3 cup tomato seeded and chopped
1 Tablespoon fresh lime juice
1/8 tsp sea salt
Toss together in a bowl and serve over chili.
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3 garlic cloves, minced
1 (4.5 oz) can diced green chilies
2/3 cup uncooked quick cooking barley
1/4 cup water
1 (15 oz) can black beans, drained
1 (14.5 oz) can diced tomatoes, undrained
1/2 cup frozen corn
14 ounces vegetable broth
3 Tablespoon cilantro, chopped
1 lime, cut into wedges
Tortilla chips, shredded cheese and avocado salsa (recipe below) for garnish
Heat oil over med heat. Add onions and bell pepper, saute until tender. Add chili powder, cumin, oregano, garlic and chilies. Saute 1 min. Stir in barley, water and tomatoes, corn and broth and bring to boil. Reduce heat, cover and simmer for 20 min or until barley is tender. Stir in cilantro. Top with chips, cheese and avocado salsa. Serve lime wedges on the side.
Avocado Salsa (This makes the dish!)
1 Avocado cubed
1/3 cup tomato seeded and chopped
1 Tablespoon fresh lime juice
1/8 tsp sea salt
Toss together in a bowl and serve over chili.
Enchilada Veggie Quesadillas
4 whole wheat tortillas
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 tsp salt or more to taste
1/2 tsp black pepper
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Sour cream and shredded lettuce for garnish
Preheat oven to 400
Bake tortillas on greased cookie sheet and pierce with fork, 5-6 minutes until golden and puffed. In a large skillet heat oil, add onions with salt and pepper, cook until translucent 8-10 minutes. Add peppers until soft and remove from heat.
Spoon 1-2 tablespoons of enchilada sauce over baked tortilla. Top with onions, peppers, olives and cheese. Place back in oven and bake 5-6 more minutes until cheese is melted. Remove from oven. Garnish with shredded lettuce, sour cream and cilantro.
2 tablespoons olive oil
1 white onion, thinly sliced
1/4 tsp salt or more to taste
1/2 tsp black pepper
1/2 cup red bell pepper, diced
1/4 cup enchilada sauce
1/2 cup black olives, chopped
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
Sour cream and shredded lettuce for garnish
Preheat oven to 400
Bake tortillas on greased cookie sheet and pierce with fork, 5-6 minutes until golden and puffed. In a large skillet heat oil, add onions with salt and pepper, cook until translucent 8-10 minutes. Add peppers until soft and remove from heat.
Spoon 1-2 tablespoons of enchilada sauce over baked tortilla. Top with onions, peppers, olives and cheese. Place back in oven and bake 5-6 more minutes until cheese is melted. Remove from oven. Garnish with shredded lettuce, sour cream and cilantro.
Fried Chickpea and Fresh Vegetable Salad
6 tbsp. olive oil
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)
In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Serves 6.
Recipe from the April 2014 issue of Rachel Ray Magazine.
1 lemon, zested, plus 2 tbsp. juice
1 1/2 tsp vinegar
1 tsp. sugar
1 clove garlic, chopped
2 large tomatoes, cut into 1 inch cubes
2 small cucumbers cut into 1 inch pieces
1 bunch radishes, trimmed and quartered
1 red bell pepper, cut into 1 inch squares
1 small onion finely chopped
3/4 cup chopped fresh cilantro
1 1/2 tsp allspice
1 tsp ground cardamom
1 tsp. ground cumin
1 can (15 oz) chickpeas, drained and rinsed
Greek yogurt (optional)
In a jar, combine 5 tsp of olive oil with the lemon zest and juice, vinegar, sugar and garlic. Screw on the lid;shake to blend. Season the vinaigrette with salt and pepper. In a large bowl, combine the tomatoes, cucumbers, radishes, bell pepper, onion and cilantro. Toss with the vinaigrette; season. Transfer to a platter; create a well in the center of the salad.
In a small bowl, combine the allspice, cardamon, cumin and 1/4 teaspoon salt; spread the spices on a large plate. Roll the chickpeas in the spices to coat. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat, add the chickpeas and fry until warmed through, shaking the pan occasionally, 2-3 minutes.
Spoon the chickpeas into the center of the salad. Dollop with yogurt, if using.
Serves 6.
Recipe from the April 2014 issue of Rachel Ray Magazine.
Thursday, March 27, 2014
Pesto Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
3 tablespoons butter, divided
1 onion, thinly sliced
2 cloves garlic, grated
1/2-1 lb Italian sausage
2 cups spinach, lightly chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon olive oil
2 tablespoons prepared pesto
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Grease a baking sheet. Place squash, cut sides down, on prepared baking sheet. Bake until cooked through about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into sting-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add onions,garlic and sausage. Cook until onion turns translucent and meat is browned about 10 min. Stir in spinach and reduce heat to med-low. Stir in squash, remaining 2 tablespoons butter, garlic salt,Italian seasoning; cook for 2 minutes. Remove from stove and place squash mixture in large bowl. Stir in olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
3 tablespoons butter, divided
1 onion, thinly sliced
2 cloves garlic, grated
1/2-1 lb Italian sausage
2 cups spinach, lightly chopped
1 teaspoon garlic salt
1 teaspoon Italian seasoning
1 teaspoon olive oil
2 tablespoons prepared pesto
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F. Grease a baking sheet. Place squash, cut sides down, on prepared baking sheet. Bake until cooked through about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into sting-like strands with a fork. Place in a bowl and set aside.
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add onions,garlic and sausage. Cook until onion turns translucent and meat is browned about 10 min. Stir in spinach and reduce heat to med-low. Stir in squash, remaining 2 tablespoons butter, garlic salt,Italian seasoning; cook for 2 minutes. Remove from stove and place squash mixture in large bowl. Stir in olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.
Squash Braid
1 butternut squash, peeled, seeded and cubed
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
1 (.25 ounce) package active dry yeast
2 tablespoons warm water (110 degrees F)
1/3 cup warm milk (110 degrees F)
1/4 cup butter, softened
2 eggs
3 tablespoons brown sugar
3/4 teaspoon salt
4 1/2 cups all purpose flour, plus more for working space
1 tablespoon water
In a large saucepan, cover cubed squash with water. Bring water to a boil and cook until tender, about 15-20 minutes. Let cool and mash, reserve 1 cup for use in this recipe and freeze any leftovers for later use.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine the yeast mixture with milk, butter, 1 cup mashed squash, 1egg, brown sugar, salt, and 2 cups of flour; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. (it will still be moist so resist the urge to add too much flour with kneading.)
Lightly oil a large bowl; place the dough in the bowl and turn to coat with oil. Cover with damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces and roll each into a rope about 18 inches long. Take 3 ropes, pinch ends together and then braid ropes together. Pinch ends to seal. Do the same with the other 3 ropes of dough. Place braids on lightly greased baking sheets. Cover and let rise for 30 minutes. Preheat oven to 350.
In a small bow, beat together remaining egg and 1 tablespoon water; brush loaves with egg wash. Bake 20-25 minutes.
Remove from baking sheets and let cool on wire rack.
This bread is so yummy and sweet. Our picky squash eaters even ate it up and it looks beautiful.
Recipe from armagazine.com/squash-braid
Tilapia Curry with Basil
3/4 cup coconut milk
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.
Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.
Makes 4 servings.
Recipe from Real Simple Magazine November 2013 issue
1 1/2 tbsp. red curry paste
3 small cloves garlic, grated
1 1/2 tsp. ground coriander
Salt and pepper
4 small carrots, peeled and thinly sliced crosswise
1 small yellow onion, quartered and thinly sliced
1/2 cup thinly sliced fresh basil
4 Tilapia fillets (4-5 oz each)
Cooked rice for serving.
Preheat oven to 425 degrees. In a bowl, combine the coconut milk, curry paste, garlic and coriander; season.
Divide carrots, onion, basil among four pieces of foil, placing ingredients in the center. Top each portion with a fillet and a quarter of the coconut mixture. Fold over the foil over fish and crimp all edges to seal.
Place foil packets on a baking sheet and bake until the fish is opaque and flaky and the carrots are tender, about 15 minutes. Remove the packets from the oven and let rest 1 minute. Open the packets and serve with the rice.
Makes 4 servings.
Recipe from Real Simple Magazine November 2013 issue
Apple Brickle Dip
1 8 ounce package cream cheese softened
1/4 cup brown sugar
1/4 white sugar
1 teaspoon vanilla extract
1 8 ounce package toffee baking bits
1 tablespoon lime juice
1 tablespoon lemon juice
4 Granny Smith apples, cored and sliced
Beat together cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juice over sliced apples to prevent browning. Serve dip with apples on the side.
1/4 cup brown sugar
1/4 white sugar
1 teaspoon vanilla extract
1 8 ounce package toffee baking bits
1 tablespoon lime juice
1 tablespoon lemon juice
4 Granny Smith apples, cored and sliced
Beat together cream cheese, brown and white sugars, and vanilla extract in a bowl until smooth. Stir in toffee bits. Pour lime and lemon juice over sliced apples to prevent browning. Serve dip with apples on the side.
Roasted Brussel Sprouts
4 slices of bacon, cooked and crumbled
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
Ham and Potato Soup
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons flour
2 cups milk
Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added. Continue stirring over medium-low heat until thick 4-5 minutes.
Stir in milk mixture into stockpot and cook soup until heated through. Serve immediately.
Allrecipes magazine
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons flour
2 cups milk
Combine potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly, until thick, about 1 minute. Stir in milk slowly, so as not to allow lumps to form, until all the milk has been added. Continue stirring over medium-low heat until thick 4-5 minutes.
Stir in milk mixture into stockpot and cook soup until heated through. Serve immediately.
Allrecipes magazine
Pecan Cinnamon Rolls
1/2 to 1 cup chopped pecans
18 frozen dinner rolls
1 3oz pkg butterscotch pudding (not instant)
1/2 cup butter, melted
3/4 cup brown sugar
3/4 tsp. cinnamon
Grease bundt pan. Sprinkle nuts on bottom of pan. Place frozen rolls on top and sprinkle with pudding mix. Mix melted butter with brown sugar and cinnamon and pour over rolls. Let sit overnight or 6-8 hours. Bake at 350 for 25-30 minutes.
A conference and holiday breakfast tradition!
18 frozen dinner rolls
1 3oz pkg butterscotch pudding (not instant)
1/2 cup butter, melted
3/4 cup brown sugar
3/4 tsp. cinnamon
Grease bundt pan. Sprinkle nuts on bottom of pan. Place frozen rolls on top and sprinkle with pudding mix. Mix melted butter with brown sugar and cinnamon and pour over rolls. Let sit overnight or 6-8 hours. Bake at 350 for 25-30 minutes.
A conference and holiday breakfast tradition!
Monday, October 14, 2013
Sweet Onion Pie
1 1/2 cups buttery round crackers, crumbled
6 Tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves, garlic minced
2 eggs
3/4 cup milk
1 tablespoon minced fresh chives
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
Preheat oven to 350
In a mixing bowl, combine crackers and 4 tablespoons of the butter until well blended. Press into bottom and one inch up the sides of a 9-inch pie plate to form a shell. Refrigerate until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onion and garlic slowly until tender, about 12 minutes. Arrange onions in cracker crust.
Beat eggs, milk, chives, and salt in a bowl until blended. Pour mixture over onions. Sprinkle with cheddar and paprika. Bake in preheated oven for 35 minutes or until a knife comes out clean.
Serve hot or at room temperature.
Great for brunch in place of a quiche or for dinner with salad.
recipe from allrecipes
6 Tablespoons butter, softened
2 cups thinly sliced sweet onions
2 cloves, garlic minced
2 eggs
3/4 cup milk
1 tablespoon minced fresh chives
1/2 teaspoon salt
3/4 cup shredded cheddar cheese
1 pinch paprika
Preheat oven to 350
In a mixing bowl, combine crackers and 4 tablespoons of the butter until well blended. Press into bottom and one inch up the sides of a 9-inch pie plate to form a shell. Refrigerate until needed.
Melt remaining 2 tablespoons butter in heavy skillet over medium heat. Saute onion and garlic slowly until tender, about 12 minutes. Arrange onions in cracker crust.
Beat eggs, milk, chives, and salt in a bowl until blended. Pour mixture over onions. Sprinkle with cheddar and paprika. Bake in preheated oven for 35 minutes or until a knife comes out clean.
Serve hot or at room temperature.
Great for brunch in place of a quiche or for dinner with salad.
recipe from allrecipes
Cauliflower Mash
4 1/2 cup cauliflower florets, baby gold potatoes and peeled carrots, chopped
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
2 ounces semi soft cheese with garlic and fine herbs (I used onion and chives cream cheese)
Fresh Dill
Place vegetables in a large pot. Add 1/2 tsp salt and enough water to cover. Cover and bring to boiling. Reduce heat to medium. Cook, covered 15-20 minutes until tender. Drain vegetables, reserving some of the cooking water. Using a *potato masher , mash vegetables to desired consistency. Adding reserved water as needed. Season with salt and pepper and dill.
*After draining I put the vegetables into my kitchen aid mixer to mash and whip the vegetables.
I served this with fish, placing the fillet on top of a spoonful of mash. It was a big hit.
A way to use leftover chicken
I use this when I need a quick dinner by shredding leftover chicken or getting a rotisserie chicken from the market. Mix the chicken with lemon juice and a bit of mayo. Toss with halved cherry tomatoes, sliced cucumber, diced green onions. Complete the dish with some fresh basil or mint. I usually throw a little dill in there as well. Finish with seasoning of your choice. I leave the chicken in big chunks serve in a bowl with some bread on the side.
Wednesday, September 18, 2013
Easy Cheesy Tortellini
1 pound store bought cheese tortellini
1/2 cup heavy cream
1 teaspoon lemon zest
2 cups chopped cherry tomatoes
1/4 cup plus more for topping, grated Parmesan cheese
2 tablespoons chopped basil
Cook Tortellini according to package directions, reserving 1/2 cup pasta water before draining. In pot simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and basil. Toss, adding pasta water as needed to thin sauce.
Top with additional Parmesan cheese (optional)
I get the cheese and spinach tortellini that is in a bag in the dry pasta section. This is a quick and easy meal!
1/2 cup heavy cream
1 teaspoon lemon zest
2 cups chopped cherry tomatoes
1/4 cup plus more for topping, grated Parmesan cheese
2 tablespoons chopped basil
Cook Tortellini according to package directions, reserving 1/2 cup pasta water before draining. In pot simmer pasta, cream and zest, stirring. Off heat, stir in tomatoes, cheese and basil. Toss, adding pasta water as needed to thin sauce.
Top with additional Parmesan cheese (optional)
I get the cheese and spinach tortellini that is in a bag in the dry pasta section. This is a quick and easy meal!
Broccoli Salad
8 slices bacon
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
2 heads fresh broccoli chopped and steamed
2 cups sharp cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Place bacon in large, deep skillet. Cook over medium- high heat until cooked. Drain and crumble.
In a large bowl combine broccoli, cheddar, onion and bacon. Prepare dressing in a small bowl whisking together red wine vinegar, sugar, pepper, salt, mayo and lemon juice. Combine dressing with salad. Cover and refrigerate up to two hours and serve.
To make this easier, I use pre-cooked bacon and frozen broccoli florets I steamed in the microwave. The original recipe did not have the broccoli cooked but the broccoli was too hard to eat especially for little ones. This is a great pot luck dish and is even better as leftovers!
Tuesday, September 3, 2013
Enlightened Pasta Salad
10 oz short multi-grain pasta (rigatoni or penne)
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.
Recipe from July/August Rachael Ray Magazine
1/2 cup lightly packed whole fresh basil leaves, plus 1/4 cup torn basil leaves
1/3 cup fat free plain Greek yogurt
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 small clove garlic
2 cups grape tomatoes halved lengthwise
1 orange bell pepper cut into 1/4 inch pieces about 1 cup
1/3 cup halved pimiento-stuff green olives ( I used a mixture of green and Kalamata)
Salt and pepper
Cook pasta according to package directions. Drain and rinse under cold water. Transfer to serving bowl. In food processor puree the whole basil leaves, yogurt, mayonnaise, cheese, olive oil, lemon juice and garlic, scrapping down the sides of the bowl as needed. Pour the mixture over the pasta and toss to coat. Stir in the tomatoes, bell pepper, olives and torn basil. Season with salt and pepper and toss gently. We like cheese so we garnish with a little more Parmesan.
Recipe from July/August Rachael Ray Magazine
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