Taken from Taste of Home.
I first made this soup with some friends last Christmas, and decided to make it again this year for our day- after-Christmas meal. I think it will become a tradition - its filling, delicious, but a not-too-heavy meal for after the holidays. It also makes a lot and is very simple, so it is an easy way to make a couple meals without spending too much additional time after all the Christmas cooking.
Ingredients:
2 T olive oil
2 oz pancetta or bacon, finely diced
(1 med onion, finely chopped)
3 cloves garlic, minced
1 can (49 1/2 oz) chicken broth
2 t Italian seasoning
9 oz cheese tortellini
1 can (28 oz) crushed tomatoes in puree
8 oz fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 c freshly grated Parmesan cheese
Directions:
Heat olive oil in Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions, cook 3-4 min or until soft. Add garlic; cook 1 minute longer. Add broth and seasoning. Bring to boil and simmer 5 min. Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer 5 min longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan. Serve with bread.
Chicken with Green Olives and Cous Cous
Also from Cooking Light. This is quickly becoming a favorite in our repertoire.
Ingredients:
1 T olive oil
8 skinless, boneless chicken breasts
3/4 t black pepper, divided
1/4 t salt
2 c chopped onion
1 T minced garlic
1/2 t ginger
1 t cumin
1 t paprika
1/2 t turmeric
dash cayenne pepper
1 3" cinnamon stick
1 bay leaf
2 c chicken broth
2/3 c green olives
2 T lemon juice
1/4 c chopped cilantro
3 c hot cooked cous cous
Directions:
Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 t salt and 1/4 t pepper. Add to pan, brown on all sides (about 10 minutes). Remove chicken from pan, reduce heat to medium. Add 1/2 t pepper, onion, and next 8 ingredients. Cook 5 minutes, stirring occasionally. Add broth, bring to boil. Return chicken to pan, reduce heat. Simmer, uncovered, 15 minutes or till chicken is done. Discard cinnamon stick and bayleaf. While chicken cooks, place olives in small saucepan, cover with water. Bring to boil, drain. Repeat procedure. Add olives and lemon juice to chicken mixture. Sprinkle with cilantro.
Serve over cous cous.
Ingredients:
1 T olive oil
8 skinless, boneless chicken breasts
3/4 t black pepper, divided
1/4 t salt
2 c chopped onion
1 T minced garlic
1/2 t ginger
1 t cumin
1 t paprika
1/2 t turmeric
dash cayenne pepper
1 3" cinnamon stick
1 bay leaf
2 c chicken broth
2/3 c green olives
2 T lemon juice
1/4 c chopped cilantro
3 c hot cooked cous cous
Directions:
Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 t salt and 1/4 t pepper. Add to pan, brown on all sides (about 10 minutes). Remove chicken from pan, reduce heat to medium. Add 1/2 t pepper, onion, and next 8 ingredients. Cook 5 minutes, stirring occasionally. Add broth, bring to boil. Return chicken to pan, reduce heat. Simmer, uncovered, 15 minutes or till chicken is done. Discard cinnamon stick and bayleaf. While chicken cooks, place olives in small saucepan, cover with water. Bring to boil, drain. Repeat procedure. Add olives and lemon juice to chicken mixture. Sprinkle with cilantro.
Serve over cous cous.
Spicy Arugula and Chicken Sandwiches
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Bread,
Sandwiches
From Cooking Light. Delicious!
Ingredients:
round focaccia (recipe follows), halved horizontally
2 t olive oil
2 6 oz skinless, boneless chicken breast halves
1 T fajita seasoning
1/4 c mayonnaise
3 T chopped fresh cilantro
1 t grated lime rind
1 T fresh lime juice
1 medium ripe tomato, thinly sliced
1 1/2 c trimmed arugula
Directions:
Heat oil in skillet over medium high heat. Cover chicken, pound to 1/4" thick. Sprinkle both sides with fajita seasoning. Add chicken to pan, cook 2 minutes each side or till done. Cut to 1"thick slices. Meanwhile combine mayo, cilantro, rind, juice. Spread over cut sides of bread. Arrange chicken on bottom halves of bread, top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges to make 4 sandwiches.
Focaccia:
Ingredients:
1 c warm water
2 T olive oil
1 1/2 t salt
3 c bread flour
3 T sugar
1 t rosemary or Italian seasoning
2 1/2 t yeast
Directions:
Put ingredients in bread machine pan. Select dough setting. Remove, put in greased round baking dish. Sprinkle with olive oil, salt, and rosemary. Bake 375 for 25-30 minutes.
Ingredients:
round focaccia (recipe follows), halved horizontally
2 t olive oil
2 6 oz skinless, boneless chicken breast halves
1 T fajita seasoning
1/4 c mayonnaise
3 T chopped fresh cilantro
1 t grated lime rind
1 T fresh lime juice
1 medium ripe tomato, thinly sliced
1 1/2 c trimmed arugula
Directions:
Heat oil in skillet over medium high heat. Cover chicken, pound to 1/4" thick. Sprinkle both sides with fajita seasoning. Add chicken to pan, cook 2 minutes each side or till done. Cut to 1"thick slices. Meanwhile combine mayo, cilantro, rind, juice. Spread over cut sides of bread. Arrange chicken on bottom halves of bread, top with tomato and arugula. Cover with top half of bread. Cut into 4 wedges to make 4 sandwiches.
Focaccia:
Ingredients:
1 c warm water
2 T olive oil
1 1/2 t salt
3 c bread flour
3 T sugar
1 t rosemary or Italian seasoning
2 1/2 t yeast
Directions:
Put ingredients in bread machine pan. Select dough setting. Remove, put in greased round baking dish. Sprinkle with olive oil, salt, and rosemary. Bake 375 for 25-30 minutes.
Fudge
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Dessert
"Leigh, make me fudge!" - Claire
Ingredients:
1 lb powdered sugar
1/2 c cocoa
1 stick butter, cubed
1/4 c milk
1 t vanilla
Directions:
Mix together with whisk sugar and cocoa. Make hold in middle. Pour in butter and milk. Do not mix. Place mixture in microwave oven 2 1/2 minutes. Add vanilla, mix with whisk. Pour into pan. Freeze at least 30 minutes.
Ingredients:
1 lb powdered sugar
1/2 c cocoa
1 stick butter, cubed
1/4 c milk
1 t vanilla
Directions:
Mix together with whisk sugar and cocoa. Make hold in middle. Pour in butter and milk. Do not mix. Place mixture in microwave oven 2 1/2 minutes. Add vanilla, mix with whisk. Pour into pan. Freeze at least 30 minutes.
Classic Chiffon Cheesecake
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Dessert
Ingredients:
1 graham cracker crust
1/4 c sugar
2 8-oz packages cream cheese, softened
1 can sweetened condensed milk
3 eggs, separated
1/4 c lemon juice
1/4 t salt
Directions:
Preheat oven to 300. In large mixing bowl, beat cream cheese until light and fluffy. Add condensed milk and egg yolks; beat till smooth. Stir in lemon juice, set aside. In small bowl, beat egg whites with salt to soft peaks. Fold into condensed milk mixture. Turn into crust. Bake 50-55 minutes. Cool slightly, chill.
Makes 1 9" cheesecake.
1 graham cracker crust
1/4 c sugar
2 8-oz packages cream cheese, softened
1 can sweetened condensed milk
3 eggs, separated
1/4 c lemon juice
1/4 t salt
Directions:
Preheat oven to 300. In large mixing bowl, beat cream cheese until light and fluffy. Add condensed milk and egg yolks; beat till smooth. Stir in lemon juice, set aside. In small bowl, beat egg whites with salt to soft peaks. Fold into condensed milk mixture. Turn into crust. Bake 50-55 minutes. Cool slightly, chill.
Makes 1 9" cheesecake.
Zucchini Bread
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Bread
This was my brother's famous recipe. Don't ask, but he even made a cooking video of it once...
Ingredients:
2 c sugar
3 eggs
1 c oil
1 t vanilla
2 c shredded raw zucchini
3 c flour
1/2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1 t ground cloves
1/2-1 c chopped nuts (optional)
1/2-1 c raisins (optional)
Directions:
Combine sugar, oil, eggs, vanilla, zucchini. Stir well, then combine and add dry ingredients. Heat oven to 325. Grease and flour two 5x9" loaf pans. Bake about 1 hour or till done. Cool 20 minutes, remove from pans. Cool well before slicing.
Ingredients:
2 c sugar
3 eggs
1 c oil
1 t vanilla
2 c shredded raw zucchini
3 c flour
1/2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1 t ground cloves
1/2-1 c chopped nuts (optional)
1/2-1 c raisins (optional)
Directions:
Combine sugar, oil, eggs, vanilla, zucchini. Stir well, then combine and add dry ingredients. Heat oven to 325. Grease and flour two 5x9" loaf pans. Bake about 1 hour or till done. Cool 20 minutes, remove from pans. Cool well before slicing.
Lentil Burgers
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Sandwiches,
vegetarian
These lentil burgers are so good! My mom used to make these because she and my dad used to be vegetarian. This was one of the vegetarian dishes they kept because it is quite tasty.
Ingredients:
1 1/2 c lentils
1/2 lb mushrooms, diced
1 green pepper, diced
1 stalk celery, diced
1 carrot, diced
1/2 t minced garlic
1 small onion, diced
1 c walnuts, diced
1 t lemon pepper
1 t Spike seasoning
3 t chili powder
1/2 t dry mustard
1/4 c oats
5 T tomato paste
2 beaten eggs
dash Worcestershire sauce
Directions:
Soak lentils 4-6 hours or overnight. Cook in soaking water until tender, about 1-1 1/2 hours. Add more water as needed (lentils burn easily). Saute veggies and walnuts in olive oil and seasonings. Combine and saute with lentils and oats. Mash gently so vegetable chunks are not lost. Add tomato paste, eggs, Worcestershire. Mix well and form into flat patties. Chill 1 hour. Broil on both sides.
Serve on hamburger buns with mayo, ketchup, lettuce, tomatoes, pickles, onions, cheese, etc.
Ingredients:
1 1/2 c lentils
1/2 lb mushrooms, diced
1 green pepper, diced
1 stalk celery, diced
1 carrot, diced
1/2 t minced garlic
1 small onion, diced
1 c walnuts, diced
1 t lemon pepper
1 t Spike seasoning
3 t chili powder
1/2 t dry mustard
1/4 c oats
5 T tomato paste
2 beaten eggs
dash Worcestershire sauce
Directions:
Soak lentils 4-6 hours or overnight. Cook in soaking water until tender, about 1-1 1/2 hours. Add more water as needed (lentils burn easily). Saute veggies and walnuts in olive oil and seasonings. Combine and saute with lentils and oats. Mash gently so vegetable chunks are not lost. Add tomato paste, eggs, Worcestershire. Mix well and form into flat patties. Chill 1 hour. Broil on both sides.
Serve on hamburger buns with mayo, ketchup, lettuce, tomatoes, pickles, onions, cheese, etc.
Split-Pea Soup
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Soup
Yet another of my mom's famous soups.
Ingredients:
1 lb green split peas
10 c water
2 bay leaves
3 T olive oil
3 medium onions, diced
3 garlic cloves, minced
2 t cumin
2 celery ribs, diced
3 carrots, diced
2 T tamari soy sauce
black pepper to taste
salt
2 T butter
Directions:
In large pot, combine peas, water, bay leaves and 1 T oil. Cover, bring to boil, then reduce heat to simmer. Cook 1 hour, stirring occasionally. Meanwhile, heat remaining 2 T oil in medium skillet. Add onions and garlic and saute 10 minutes or until tender. Stir in cumin and cook, stirring frequently, 2 additional minutes.
Ingredients:
1 lb green split peas
10 c water
2 bay leaves
3 T olive oil
3 medium onions, diced
3 garlic cloves, minced
2 t cumin
2 celery ribs, diced
3 carrots, diced
2 T tamari soy sauce
black pepper to taste
salt
2 T butter
Directions:
In large pot, combine peas, water, bay leaves and 1 T oil. Cover, bring to boil, then reduce heat to simmer. Cook 1 hour, stirring occasionally. Meanwhile, heat remaining 2 T oil in medium skillet. Add onions and garlic and saute 10 minutes or until tender. Stir in cumin and cook, stirring frequently, 2 additional minutes.
Rice with Vegetables
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Side Dish
Serves 4.
Ingredients:
4 T butter
1 medium onion, chopped
1 clove garlic, minced
1 medium carrot, diced
2 stalks celery, chopped
1 c rice
1 1/2 c chicken stock
2 1/2 c chopped parsley
salt
Parmesan cheese
Directions:
Melt butter and saute onion and garlic til onion is transparent. Add carrot and celery and cook another 3 minutes. Stir in rice and cook until well coated with butter. Heat stock and mix with parsley. Pour onto rice mixture, mix and cover tightly. Cook over medium low for 20 minutes. Liquid should be absorbed and rice tender. If not, add more liquid, cover and cook for another few minutes.
Season to taste with salt and cheese.
Ingredients:
4 T butter
1 medium onion, chopped
1 clove garlic, minced
1 medium carrot, diced
2 stalks celery, chopped
1 c rice
1 1/2 c chicken stock
2 1/2 c chopped parsley
salt
Parmesan cheese
Directions:
Melt butter and saute onion and garlic til onion is transparent. Add carrot and celery and cook another 3 minutes. Stir in rice and cook until well coated with butter. Heat stock and mix with parsley. Pour onto rice mixture, mix and cover tightly. Cook over medium low for 20 minutes. Liquid should be absorbed and rice tender. If not, add more liquid, cover and cook for another few minutes.
Season to taste with salt and cheese.
Green Beans with Shallot Butter
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Side Dish
Mom made this dish every Thanksgiving.
Ingredients:
1/2 c butter
1 T olive oil
2/3 c thinly sliced shallots
1/2 t each salt and pepper
3 lb green beans
1/3 c fresh parsley, chopped
Directions:
Melt 1/4 c butter with oil in small skillet. Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, salt, and pepper. Remove from heat.
Cook beans uncovered in large pot of water 5-7 minutes or till crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat.
Serves 15.
Ingredients:
1/2 c butter
1 T olive oil
2/3 c thinly sliced shallots
1/2 t each salt and pepper
3 lb green beans
1/3 c fresh parsley, chopped
Directions:
Melt 1/4 c butter with oil in small skillet. Add shallots and cook 7-9 minutes over low heat, stirring occasionally, until very tender. Stir in remaining butter, salt, and pepper. Remove from heat.
Cook beans uncovered in large pot of water 5-7 minutes or till crisp-tender. Drain well. Add shallot butter and parsley. Toss to mix and coat.
Serves 15.
Bread Machine Sweet Rolls
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Bread
My mom always made these rolls growing up and people always asked for them. Great with soup or a pot roast dinner.
Ingredients:
1 egg
1/4 c applesauce
3/4 c milk
3/4 t salt
1/2 c sugar
3 1/2 c flour
1 1/2 t yeast
Directions:
Put all ingredients in bread machine pan. Select dough/pasta setting. When cycle is done, grease baking sheet. Form dough into 12 balls on baking sheet and cover with a clean cloth. Leave in a draft-free place to rise. Bake at 350 for 20 minutes.
Ingredients:
1 egg
1/4 c applesauce
3/4 c milk
3/4 t salt
1/2 c sugar
3 1/2 c flour
1 1/2 t yeast
Directions:
Put all ingredients in bread machine pan. Select dough/pasta setting. When cycle is done, grease baking sheet. Form dough into 12 balls on baking sheet and cover with a clean cloth. Leave in a draft-free place to rise. Bake at 350 for 20 minutes.
Magic Lemon Meringue
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Dessert
Another recipe from my childhood. This is everyone's favorite pie at my house, and Andy loves it as well.
Ingredients:
1 graham cracker crust
2 eggs, separated
1 can sweetened condensed milk
1/2 c lemon juice
1 t grated lemon rind
1/4 t cream of tartar
1/4 c sugar
Directions:
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving.
Ingredients:
1 graham cracker crust
2 eggs, separated
1 can sweetened condensed milk
1/2 c lemon juice
1 t grated lemon rind
1/4 t cream of tartar
1/4 c sugar
Directions:
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, lemon juice and rind. Turn into shell. In small bowl, beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown. Cool. Chill before serving.
Apple Crisp
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Dessert
Our friend made this for us once while we were dating back in Vermont, and it became one of our go-to recipes. It's the only way Andy will eat apples!
Ingredients:
5 apples, sliced
1 c sugar
1 c flour
1 t baking powder
3/4 t salt
1 egg
5 T butter
cinnamon
Directions:
Butter a 9x9" baking dish. Place apples in dish. Mix sugar, flour, baking powder, and salt in a bowl. Add egg. Mix with fork, making crumbly. Melt butter. Pour crumble mixture over apples and pour melted butter evenly over. Sprinkle with cinnamon. Bake at 350 for 30-35 minutes.
Ingredients:
5 apples, sliced
1 c sugar
1 c flour
1 t baking powder
3/4 t salt
1 egg
5 T butter
cinnamon
Directions:
Butter a 9x9" baking dish. Place apples in dish. Mix sugar, flour, baking powder, and salt in a bowl. Add egg. Mix with fork, making crumbly. Melt butter. Pour crumble mixture over apples and pour melted butter evenly over. Sprinkle with cinnamon. Bake at 350 for 30-35 minutes.
Healthy Carrot Cake
I grew up with this delicious cake. It was my dad's favorite and Mom made it for his birthday every year.
Ingredients:
1 1/4 c sugar
3/4 c canola oil
1/4 c eggs, beaten
1 t vanilla
1/3 c crushed pineapple
1 c grated carrots
1 c flour
2 T cornstarch
1/2 t salt
1 t baking soa
1 t cinnamon
1/3 c chopped walnuts
1/4 c water
Cream cheese icing (recipe follows)
Pecan halves (garnish)
Directions:
Preheat oven to 365. Place sugar, oil, eggs, vanilla in mixing bowl. Beat till well mixed, then add pineapple and carrots. In separate bowl combine flour, cornstarch, salt, baking soda, cinnamon, walnuts. Add to the egg mixture, a little at a time and alternate with water. Stir well. Pour batter into 2 8"well-greased pans and bake 25 minutes or until top springs back when tapped lightly. Cool in pan 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing. Decorate with pecan halves..
Cream Cheese Icing:
1/3 c softened butter
1 1/2 c softened cream cheese
2 1/2 c powdered sugar
1/3 c flour
Cream together butter and cream cheese. Work in powdered sugar and flour and mix until smooth.
Ingredients:
1 1/4 c sugar
3/4 c canola oil
1/4 c eggs, beaten
1 t vanilla
1/3 c crushed pineapple
1 c grated carrots
1 c flour
2 T cornstarch
1/2 t salt
1 t baking soa
1 t cinnamon
1/3 c chopped walnuts
1/4 c water
Cream cheese icing (recipe follows)
Pecan halves (garnish)
Directions:
Preheat oven to 365. Place sugar, oil, eggs, vanilla in mixing bowl. Beat till well mixed, then add pineapple and carrots. In separate bowl combine flour, cornstarch, salt, baking soda, cinnamon, walnuts. Add to the egg mixture, a little at a time and alternate with water. Stir well. Pour batter into 2 8"well-greased pans and bake 25 minutes or until top springs back when tapped lightly. Cool in pan 30 minutes, then turn out on cake racks and cool completely. For best results, chill in refrigerator before icing. Decorate with pecan halves..
Cream Cheese Icing:
1/3 c softened butter
1 1/2 c softened cream cheese
2 1/2 c powdered sugar
1/3 c flour
Cream together butter and cream cheese. Work in powdered sugar and flour and mix until smooth.
Buckeyes
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Dessert
When we moved to Ohio, we were introduced to the Buckeye. Not only is Ohio obsessed with Buckeye football, they have morphed that obsession into the incredibly delectable chocolate-covered peanut butter ball of the same name. Every Christmas, women all over the state make these goodies. We felt obliged to partake.
Ingredients:
6 c sifted confectioner's sugar
1 c butter, softened
1/2 t vanilla
1/2 c peanut butter
4 c chocolate chips
Directions:
In large bowl, mix together peanut butter, butter, vanilla, and sugar. The dough will look dry. Roll into 1" ball and place on wax paper lined cookie sheet.
Press toothpick into center of each ball. Chill in freezer till firm, about 30 minutes. Melt chocolate chips in double boiler or in bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto toothpick. Leave small portion of peanut butter showing at top for 'buckeye look.' Put back on cookie sheet and refrigerate until serving.
Mix
Ingredients:
6 c sifted confectioner's sugar
1 c butter, softened
1/2 t vanilla
1/2 c peanut butter
4 c chocolate chips
Directions:
In large bowl, mix together peanut butter, butter, vanilla, and sugar. The dough will look dry. Roll into 1" ball and place on wax paper lined cookie sheet.
Press toothpick into center of each ball. Chill in freezer till firm, about 30 minutes. Melt chocolate chips in double boiler or in bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto toothpick. Leave small portion of peanut butter showing at top for 'buckeye look.' Put back on cookie sheet and refrigerate until serving.
Mix
Asian Salad Dressing
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Odds and Ends
This dressing is good on a spinach salad with mandarin oranges.
Ingredients:
1/3 c white sugar
pinch celery seed
1/4 c cold water
1/8-1/4 c olive oil
1/4 + c cider vinegar
Directions:
Blend ingredients in blender, adjust amounts to taste. Chill before serving.
Ingredients:
1/3 c white sugar
pinch celery seed
1/4 c cold water
1/8-1/4 c olive oil
1/4 + c cider vinegar
Directions:
Blend ingredients in blender, adjust amounts to taste. Chill before serving.
Veggie-Topped Turkey Burgers
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Sandwiches
Ingredients:
1/2 c ground dry bread crumbs
1 T soy sauce
1/4 t ginger
1/4 t garlic powder
1/4 t bottled hot pepper sauce
1 lb ground turkey
1 T oil
1 medium carrot, shredded
1 c fresh bean sprouts
1 T butter
Honey Mustard sauce
toasted hamburger buns
Directions:
In bowl, combine crumbs, spices, soy and pepper sauce. Add meat, mix well. Shape into 4-5 patties about 3/4" thick. In 10 or 12" skillet cook patties in hot oil over medium heat for 10-12 minutes, or till no longer pink in centers, turning once. Remove from skillet. Keep warm. Add shredded carrots, sprouts, and butter to skillet. Cook and stir 2-3 minutes or till carrot is crisp-tender. Season with soy sauce if desired. Spread honey mustard on buns place burgers on and top with vegetables.
Serve with side mandarin orange salad.
1/2 c ground dry bread crumbs
1 T soy sauce
1/4 t ginger
1/4 t garlic powder
1/4 t bottled hot pepper sauce
1 lb ground turkey
1 T oil
1 medium carrot, shredded
1 c fresh bean sprouts
1 T butter
Honey Mustard sauce
toasted hamburger buns
Directions:
In bowl, combine crumbs, spices, soy and pepper sauce. Add meat, mix well. Shape into 4-5 patties about 3/4" thick. In 10 or 12" skillet cook patties in hot oil over medium heat for 10-12 minutes, or till no longer pink in centers, turning once. Remove from skillet. Keep warm. Add shredded carrots, sprouts, and butter to skillet. Cook and stir 2-3 minutes or till carrot is crisp-tender. Season with soy sauce if desired. Spread honey mustard on buns place burgers on and top with vegetables.
Serve with side mandarin orange salad.
Sausage, Beans, and Greens
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Main dish
This dish has a funny name but is quite good!
Ingredients: (serves 4)
1/2 lb Italian sausage, bias-sliced 1/2"
2 19-oz cans cannellini beans, drained
1 c chicken broth
1 t thyme
2 c spinach
1/4 c Parmesan
Directions:
In large saucepan cook sausage over medium heat 5 minutes. Drain off fat. Add beans, chicken broth, thyme. Bring to boil. REduce heat. Cover and simmer 5 minutes. Stir in fresh spinach, heat through. To serve, ladle into bowls. Sprinkle with parmesan. Serve with crusty bread and butter.
Ingredients: (serves 4)
1/2 lb Italian sausage, bias-sliced 1/2"
2 19-oz cans cannellini beans, drained
1 c chicken broth
1 t thyme
2 c spinach
1/4 c Parmesan
Directions:
In large saucepan cook sausage over medium heat 5 minutes. Drain off fat. Add beans, chicken broth, thyme. Bring to boil. REduce heat. Cover and simmer 5 minutes. Stir in fresh spinach, heat through. To serve, ladle into bowls. Sprinkle with parmesan. Serve with crusty bread and butter.
Chicken and Sausage Cous Cous
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Main dish
Serves 4.
Ingredients:
1/4 lb skinless, boneless chicken breast
6 oz sausage, halved lengthwise and sliced in 1/2 " pieces
2 medium carrots, thinly sliced
1 1/3 c chicken broth
1 c cous cous
1 medium green sweet pepper, cut into strips
1 c chicken broth
1 T cornstarch
Directions:
Rinse chicken, pat dry. Cut into bite-sized strips, set aside. In a 10" skillet cook and stir sausage and carrots over medium-high about 5 minutes or till sausage is browned. Reduce heat, cover and cook 3-5 minutes more or till carrots are nearly tender. Drain off fat. Meanwhile, in medium saucepan, bring the 1 1/3 c broth to boil. Stir in cous cous, cover and remove from heat. Let stand while preparing meat and vegetable mixture. Add chicken and green pepper to skillet, cook and stir over medium-high for 3-5 minutes or till chicken is no longer pink. Combine the 1 c broth and cornstarch to separate bowl, then stir into skillet. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 more minutes. Fluff cous cous with fork. Serve chicken mixture over cous cous.
Ingredients:
1/4 lb skinless, boneless chicken breast
6 oz sausage, halved lengthwise and sliced in 1/2 " pieces
2 medium carrots, thinly sliced
1 1/3 c chicken broth
1 c cous cous
1 medium green sweet pepper, cut into strips
1 c chicken broth
1 T cornstarch
Directions:
Rinse chicken, pat dry. Cut into bite-sized strips, set aside. In a 10" skillet cook and stir sausage and carrots over medium-high about 5 minutes or till sausage is browned. Reduce heat, cover and cook 3-5 minutes more or till carrots are nearly tender. Drain off fat. Meanwhile, in medium saucepan, bring the 1 1/3 c broth to boil. Stir in cous cous, cover and remove from heat. Let stand while preparing meat and vegetable mixture. Add chicken and green pepper to skillet, cook and stir over medium-high for 3-5 minutes or till chicken is no longer pink. Combine the 1 c broth and cornstarch to separate bowl, then stir into skillet. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 more minutes. Fluff cous cous with fork. Serve chicken mixture over cous cous.
Quick Chicken Fajitas
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Main dish
A good quick dish, good for using leftover chicken.
Ingredients:
tortillas
1 T lemon juice
1/2 t cumin
1/2 t coriander
1/4 t oregano
3/4 lb boneless, skinless chicken breasts, thinly sliced in bite-size pieces
1/4 c Italian dressing
1 small green or red pepper, cut in strips
sliced onion
guacamole
sour cream
cheese
salsa
Directions:
Wrap tortillas in foil, heat in 350 oven 10-15 minutes or till heated through. Meanwhile, in medium bowl combine lemon juice and spices. Stir in chicken. Pour salad dressing in large skillet, preheat over medium-high heat. Add chicken mixture. Stir-fry for 2 minutes. Remove chicken with slotted spoon. Add pepper and onion to skillet; stir-fry 2-3 minutes or till crisp-tender. Return chicken to skillet, heat through. Spoon mixture onto warm tortillas and add desired toppings.
Ingredients:
tortillas
1 T lemon juice
1/2 t cumin
1/2 t coriander
1/4 t oregano
3/4 lb boneless, skinless chicken breasts, thinly sliced in bite-size pieces
1/4 c Italian dressing
1 small green or red pepper, cut in strips
sliced onion
guacamole
sour cream
cheese
salsa
Directions:
Wrap tortillas in foil, heat in 350 oven 10-15 minutes or till heated through. Meanwhile, in medium bowl combine lemon juice and spices. Stir in chicken. Pour salad dressing in large skillet, preheat over medium-high heat. Add chicken mixture. Stir-fry for 2 minutes. Remove chicken with slotted spoon. Add pepper and onion to skillet; stir-fry 2-3 minutes or till crisp-tender. Return chicken to skillet, heat through. Spoon mixture onto warm tortillas and add desired toppings.
Mango Chutney
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Odds and Ends
I usually buy Major Grey's Mango Chutney, but it is fun to make your own as well. I serve chutney with Chicken curry and Jerk Pineapple-Stuffed Chicken.
Ingredients:
1 mango, peeled and diced (1 cup)
1/4-1/2 t ginger
1/4 t Scotch Bonnet pepper sauce
1/2 t minced garlic
dash salt
1/4 c cider vinegar
1/4 c brown sugar
1/4 c raisins
dash black pepper
Directions:
Bring ingredients to boil in saucepan. Reduce heat to low, simmer 25 minutes or till thickened, stirring often. Set aside and let cool. Store in airtight container or jar.
Ingredients:
1 mango, peeled and diced (1 cup)
1/4-1/2 t ginger
1/4 t Scotch Bonnet pepper sauce
1/2 t minced garlic
dash salt
1/4 c cider vinegar
1/4 c brown sugar
1/4 c raisins
dash black pepper
Directions:
Bring ingredients to boil in saucepan. Reduce heat to low, simmer 25 minutes or till thickened, stirring often. Set aside and let cool. Store in airtight container or jar.
Jerk Pineapple-Stuffed Chicken
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Main dish
Taken from Martha Stewart, we liked this recipe because of the Jamaican influence. We have been to Jamaica several times and love the Jerk seasoning flavor.
Serves 4
Ingredients:
1 T savory/parsley/ or thyme
1 t allspice or 3/4 t cinnamon and 1/4 t nutmeg
1/4-1/2 t cayenne pepper
1 1/2 T sugar
salt and pepper
1 20-oz can pineapple chunks, drained
1 T lemon juice
4 boneless, skinless chicken breasts
1 1/2 T vegetable oil
Rice, brown sugar, butter
Bananas
Coconut
Chutney
Directions:
Steam rice. Meanwhile, in small bowl, combine savory/thyme, allspice, cayenne, 1/2 T sugar, 1/2 t salt, 1/4 t pepper. Set aside. In medium bowl stir pineapple, lemon juice, and remaining 1 T sugar. Season with salt and pepper and set aside. Lay chicken on work surface. With a paring knife, cut 2" long slit in thick side of each breast; insert knife, pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce opposite side.) Dividing evenly, tightly pack each breast with stuffing, rub exterior with oil, sprinkle with jerk spice mixture. Heat broiler. Line large rimmed baking pan with foil, arrange chicken on pan. Have pan 4" from heat. Broil till chicken is opaque throughout and thermometer inserted into stuffing reads 165, about 15-20 minutes.
Flavor rice with brown sugar and butter and serve with chicken. Serve bananas, coconut, and chutney with chicken.
Serves 4
Ingredients:
1 T savory/parsley/ or thyme
1 t allspice or 3/4 t cinnamon and 1/4 t nutmeg
1/4-1/2 t cayenne pepper
1 1/2 T sugar
salt and pepper
1 20-oz can pineapple chunks, drained
1 T lemon juice
4 boneless, skinless chicken breasts
1 1/2 T vegetable oil
Rice, brown sugar, butter
Bananas
Coconut
Chutney
Directions:
Steam rice. Meanwhile, in small bowl, combine savory/thyme, allspice, cayenne, 1/2 T sugar, 1/2 t salt, 1/4 t pepper. Set aside. In medium bowl stir pineapple, lemon juice, and remaining 1 T sugar. Season with salt and pepper and set aside. Lay chicken on work surface. With a paring knife, cut 2" long slit in thick side of each breast; insert knife, pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce opposite side.) Dividing evenly, tightly pack each breast with stuffing, rub exterior with oil, sprinkle with jerk spice mixture. Heat broiler. Line large rimmed baking pan with foil, arrange chicken on pan. Have pan 4" from heat. Broil till chicken is opaque throughout and thermometer inserted into stuffing reads 165, about 15-20 minutes.
Flavor rice with brown sugar and butter and serve with chicken. Serve bananas, coconut, and chutney with chicken.
Chicken Curry
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Main dish
This is a classic childhood dish from my home. My mom is from Durban, South Africa, which has a large Indian population. Thus they have much Indian influence in the cooking there. This is one of the dishes passed on to us. Andy and I continue to have this meal on a regular basis, and enjoy sharing it with others.
Ingredients: (serves 4)
3 T oil
1 T butter
4 chicken thighs
1 apple, cored/sliced
1 onion, cored/sliced
1-1 1/2 T curry powder (amount depending on desired strength)
1 T cornstarch
2/3 c chicken stock
2/3 c cider vinegar
1 t salt and pepper
3 T sultanas (golden raisins)
Canned pineapple chunks
3 T light cream
Few drops lemon juice
Rice to serve
Chopped Bananas
Shredded coconut
Chopped tomato
Chopped onion
Chutney
(all for condiments)
Directions:
Heat oil and butter in Dutch oven over medium heat. Fry chicken till golden brown, then take out and keep warm. Add onion, cook till soft. Then add apple, cook 2-3 minutes. Stir in curry powder and cornstarch. Blend in stock and vinegar, season with salt and pepper and bring to boil, stirring. Add sultanas and chicken and pineapple. Cover and simmer for 30 minutes. Place chicken on warm serving dish. Add cream and lemon juice to sauce and pour over the chicken. Serve over white rice and add condiments as desired.
Ingredients: (serves 4)
3 T oil
1 T butter
4 chicken thighs
1 apple, cored/sliced
1 onion, cored/sliced
1-1 1/2 T curry powder (amount depending on desired strength)
1 T cornstarch
2/3 c chicken stock
2/3 c cider vinegar
1 t salt and pepper
3 T sultanas (golden raisins)
Canned pineapple chunks
3 T light cream
Few drops lemon juice
Rice to serve
Chopped Bananas
Shredded coconut
Chopped tomato
Chopped onion
Chutney
(all for condiments)
Directions:
Heat oil and butter in Dutch oven over medium heat. Fry chicken till golden brown, then take out and keep warm. Add onion, cook till soft. Then add apple, cook 2-3 minutes. Stir in curry powder and cornstarch. Blend in stock and vinegar, season with salt and pepper and bring to boil, stirring. Add sultanas and chicken and pineapple. Cover and simmer for 30 minutes. Place chicken on warm serving dish. Add cream and lemon juice to sauce and pour over the chicken. Serve over white rice and add condiments as desired.
Lentil Soup
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Soup
Another childhood soup. When I was in the last weeks of pregnancy and in the first weeks after having Norah, my mom stayed with me and made me this soup as I had been craving it (along with homemade bread). I made it for several weeks to eat for lunch every day with homemade bread and Vermont sharp cheddar cheese. It is very healthy and ensures a generous portion of vegetables and lean protein. Also a great comfort food on a cold day!
Ingredients:
1 bag lentils
1 bayleaf
2-3 carrots, chopped
1 onion, chopped
2-4 potatoes, chopped
2 stalks celery, chopped
water
1 T oil
1 t salt
2 chicken bouillon cubes (or sub chicken stock for the water)
2 t balsamic OR cider vinegar
Cheddar cheese
Directions:
Rinse lentils and soak overnight or according to package. Place in slow cooker or pot with water to cover. Add 1 bayleaf. Add vegetables, oil, salt, bouillon. Cook in slow cooker or pot. Add vinegar at end. Serve with shredded cheddar cheese.
Cowboy Bean Soup
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Slow Cooker,
Soup
This was one of my childhood soups my mom used to make. I used to crave it during my pregnancy, and would make and eat it every day for a week at a time!
Ingredients:
1 1-lb package pinto beans
6 slices bacon
2 large onions, chopped
2 cloves garlic, chopped
1 T oregano
1 1/2 t chili powder
1 t salt
1 t cumin
4 c water
1 15-oz can tomato sauce
1/3 c firmly packed light brown sugar
Shredded cheddar cheese to serve
Directions:
Soak beans overnight, or, for quick soak, place in pot with water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. After soaking, drain and rinse.
Cut bacon into 1/2" lengths. Cook til crisp and browned. Transfer to paper towel to drain. Discard bacon fat, reserving 2 T. Heat bacon fat in pot over medium heat. Add onions, saute until softened, about 5 minutes. Add garlic, oregano, chili powder, salt, cumin. Cook 1 minute. Add drained beans and water, cover and heat to boiling. Reduce heat to low. Simmer beans until tender but still firm, about 45 minutes. Add tomato sauce and sugar, increase heat and heat to boiling. Reduce heat to low, cook 45 minutes. Serve sprinkled with cheese.
*To do in slow cooker, once bacon is cooked, add all ingredients and cook on high 5-6 hours.
Ingredients:
1 1-lb package pinto beans
6 slices bacon
2 large onions, chopped
2 cloves garlic, chopped
1 T oregano
1 1/2 t chili powder
1 t salt
1 t cumin
4 c water
1 15-oz can tomato sauce
1/3 c firmly packed light brown sugar
Shredded cheddar cheese to serve
Directions:
Soak beans overnight, or, for quick soak, place in pot with water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. After soaking, drain and rinse.
Cut bacon into 1/2" lengths. Cook til crisp and browned. Transfer to paper towel to drain. Discard bacon fat, reserving 2 T. Heat bacon fat in pot over medium heat. Add onions, saute until softened, about 5 minutes. Add garlic, oregano, chili powder, salt, cumin. Cook 1 minute. Add drained beans and water, cover and heat to boiling. Reduce heat to low. Simmer beans until tender but still firm, about 45 minutes. Add tomato sauce and sugar, increase heat and heat to boiling. Reduce heat to low, cook 45 minutes. Serve sprinkled with cheese.
*To do in slow cooker, once bacon is cooked, add all ingredients and cook on high 5-6 hours.
Creamy White Chicken Chili
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Soup
When Andy was first living in Ohio he was interning at the church that later hired him. He stayed with an older couple from the church, and the husband was an excellent cook. He made this chili, and Andy requested that I learn to make this soup for when we got married. I did and it has become another favorite!
Ingredients:
1 lb boneless, skinless chicken breast, cut to 1/2" cubes
1 medium onion, chopped finely* (I leave this out as Andy hates onion)
1 1/2 t garlic powder
1 T vegetable oil
2 15 1/2-oz cans great northern beans, rinsed/drained
1 14 1/2-oz can chicken broth
2 4-oz cans green chilies
1 t salt
1 t ground cumin
1 t oregano
1/2 t black pepper
1/4 t cayenne pepper
8 oz sour cream
1/2 c half and half
Directions:
In large saucepan, saute chicken, onion, garlic powder in oil till chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half and half. Serve immediately - topped with cheddar cheese and corn chips.
Ingredients:
1 lb boneless, skinless chicken breast, cut to 1/2" cubes
1 medium onion, chopped finely* (I leave this out as Andy hates onion)
1 1/2 t garlic powder
1 T vegetable oil
2 15 1/2-oz cans great northern beans, rinsed/drained
1 14 1/2-oz can chicken broth
2 4-oz cans green chilies
1 t salt
1 t ground cumin
1 t oregano
1/2 t black pepper
1/4 t cayenne pepper
8 oz sour cream
1/2 c half and half
Directions:
In large saucepan, saute chicken, onion, garlic powder in oil till chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and half and half. Serve immediately - topped with cheddar cheese and corn chips.
Taco Soup
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Slow Cooker,
Soup
When Andy and I first got married, our church in Ohio gave us a wedding reception (since our actual wedding was in Vermont). One of the coolest gifts was given to us by a woman I still haven't met. She gave us a grocery bag filled with packets of ingredients and recipes to go with them. One of those packets included the ingredients and recipe for this soup. I love it because it is easy to throw in the slow cooker, and it is so good. It quickly became one of our favorites.
Ingredients:
1 lb ground beef, browned
1 c water
1 16-oz can kidney beans and liquid
1 16-oz can chili beans and liquid
1 15-oz can corn and liquid
1 8-oz tomato sauce
2 14 1/2-oz cans diced peeled, diced tomatoes
1 4-oz green chilies
1 package taco seasoning mix
Directions:
Mix ingredients in slow cooker. Simmer 8 hours on low. Serve, topped with crushed corn chips, shredded cheddar cheese, and sour cream. Great served with corn bread.
Ingredients:
1 lb ground beef, browned
1 c water
1 16-oz can kidney beans and liquid
1 16-oz can chili beans and liquid
1 15-oz can corn and liquid
1 8-oz tomato sauce
2 14 1/2-oz cans diced peeled, diced tomatoes
1 4-oz green chilies
1 package taco seasoning mix
Directions:
Mix ingredients in slow cooker. Simmer 8 hours on low. Serve, topped with crushed corn chips, shredded cheddar cheese, and sour cream. Great served with corn bread.
Cheddar Biscuits
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Bread
Makes 8-12 biscuits, a good last-minute bread to serve.
Ingredients:
1 1/3 c all-purpose flour.
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t ground mustard
4 medium green onions, sliced
1/3 c cheddar cheese, shredded
3/4 c buttermilk
3 T vegetable oil
Directions:
Heat oven to 450. Spray cookie sheet with cooking spray. Mix flour, baking powder, salt, soda, mustard. Stir in onions and cheese. Mix buttermilk and oil separately, then stir into flour mixture until soft dough forms.
Drop by spoonfuls on cookie sheet. Bake 9-11 minutes or till golden brown. Serve warm, with butter.
Ingredients:
1 1/3 c all-purpose flour.
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1/4 t ground mustard
4 medium green onions, sliced
1/3 c cheddar cheese, shredded
3/4 c buttermilk
3 T vegetable oil
Directions:
Heat oven to 450. Spray cookie sheet with cooking spray. Mix flour, baking powder, salt, soda, mustard. Stir in onions and cheese. Mix buttermilk and oil separately, then stir into flour mixture until soft dough forms.
Drop by spoonfuls on cookie sheet. Bake 9-11 minutes or till golden brown. Serve warm, with butter.
Pancakes
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Breakfast
This recipe is from my friend (a FANTASTIC cook and authority on healthy cooking), Andrea.
Ingredients:
3/4 c milk
2 T oil
1 egg
1 c flour
2 t baking powder
2 T sugar
1/2 t salt
Directions:
Mix wet. Mix dry. Add together, stir well. Add a tablespoon of oil to hot pan. Drop batter by 1/4 c into pan. Watch for bubbles and flip.
Serve, of course, with Vermont pure maple syrup.
Ingredients:
3/4 c milk
2 T oil
1 egg
1 c flour
2 t baking powder
2 T sugar
1/2 t salt
Directions:
Mix wet. Mix dry. Add together, stir well. Add a tablespoon of oil to hot pan. Drop batter by 1/4 c into pan. Watch for bubbles and flip.
Serve, of course, with Vermont pure maple syrup.
Bread Machine Wheat Bread
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Bread
My bread machine is one of my favorite kitchen appliances. I love to try different breads. Mostly I love the smell of bread cooking!
Ingredients:
1/2 c warm milk
1/2 c warm water
1 egg
3 T honey
2 T applesauce
1 1/2 t salt
2 c all-purpose flour
1 c whole wheat flour
2 1/4 t active dry yeast
Directions:
Place all ingredients in order given in bread machine pan. Basic bread setting, 1 1/2 lb loaf, light crust. Check dough and add 1-2 T flour or water as needed.
Note: I use the sub applesauce for fat trick to make the recipe healthier. Also, I grease the measuring spoon for the honey to make it easier to add. I always use unbleached flour as it is healthier.
Ingredients:
1/2 c warm milk
1/2 c warm water
1 egg
3 T honey
2 T applesauce
1 1/2 t salt
2 c all-purpose flour
1 c whole wheat flour
2 1/4 t active dry yeast
Directions:
Place all ingredients in order given in bread machine pan. Basic bread setting, 1 1/2 lb loaf, light crust. Check dough and add 1-2 T flour or water as needed.
Note: I use the sub applesauce for fat trick to make the recipe healthier. Also, I grease the measuring spoon for the honey to make it easier to add. I always use unbleached flour as it is healthier.
Choc-Oat-Chip Cookies
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Dessert
Our childhood cookies. Mom still makes them for us whenever we or she visits.
Ingredients:
2 sticks butter, softened
1 1 /4 c brown sugar
2 eggs
2 T milk
2 t vanilla
3 c all-purpose flour
1 t baking soda
1/2 t salt
2 1/2 c oats
1 12 oz package chocolate chips
Directions:
Heat oven to 375. Beat butter and sugar till creamy. Add eggs, milk, vanilla; beat well. Add flour, soda, salt; mix well. Stir in oats, chips, mix well. Drop by rounded tablespoonfuls onto ungreased sheets. Bake 9-10 minutes. Cool completely.
Ingredients:
2 sticks butter, softened
1 1 /4 c brown sugar
2 eggs
2 T milk
2 t vanilla
3 c all-purpose flour
1 t baking soda
1/2 t salt
2 1/2 c oats
1 12 oz package chocolate chips
Directions:
Heat oven to 375. Beat butter and sugar till creamy. Add eggs, milk, vanilla; beat well. Add flour, soda, salt; mix well. Stir in oats, chips, mix well. Drop by rounded tablespoonfuls onto ungreased sheets. Bake 9-10 minutes. Cool completely.
Beef and Asparagus Roll-Ups
A great grilling recipe from Rachael Ray.
Ingredients:
1 lb asparagus (ends trimmed, rinsed)
1/4 c olive oil
2 cloves garlic, chopped
1/2 lb mushrooms, stemmed
salt and pepper
1 1/2 lb piece center-cut beef filet
6 oz feta
thyme
Directions:
In large saucepan, add enough salted water to cover 2 inches. Bring to a boil. Add asparagus, cook till crisp-tender, about 3 minutes. Drain, rinse with cold water, pat dry with paper towels.
In nonstick medium skillet, heat 1 T oil over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add mushrooms, season with salt and pepper. Cook, stirring, until tender, about 5 minutes. Cover, keep warm.
Preheat grill to medium-high. Cut beef crosswise in 4 equal pieces, pound 1/3" thick. Season with salt and pepper. Spread cheese in center of each portion, leaving 3/4" border. Divide thyme, asparagus among each. Drizzle with olive oil, roll up meat around asparagus, secure with toothpicks.
Pour olive oil, salt, pepper in bowl to rub roll-up in. Then cover and grill till cooked and cheese is melted, about 10 minutes for medium-rare.
Serve on top of mushrooms.
Ingredients:
1 lb asparagus (ends trimmed, rinsed)
1/4 c olive oil
2 cloves garlic, chopped
1/2 lb mushrooms, stemmed
salt and pepper
1 1/2 lb piece center-cut beef filet
6 oz feta
thyme
Directions:
In large saucepan, add enough salted water to cover 2 inches. Bring to a boil. Add asparagus, cook till crisp-tender, about 3 minutes. Drain, rinse with cold water, pat dry with paper towels.
In nonstick medium skillet, heat 1 T oil over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes. Add mushrooms, season with salt and pepper. Cook, stirring, until tender, about 5 minutes. Cover, keep warm.
Preheat grill to medium-high. Cut beef crosswise in 4 equal pieces, pound 1/3" thick. Season with salt and pepper. Spread cheese in center of each portion, leaving 3/4" border. Divide thyme, asparagus among each. Drizzle with olive oil, roll up meat around asparagus, secure with toothpicks.
Pour olive oil, salt, pepper in bowl to rub roll-up in. Then cover and grill till cooked and cheese is melted, about 10 minutes for medium-rare.
Serve on top of mushrooms.
Tofu and Mixed Vegetable Curry
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Main dish,
vegetarian
The first time we tried tofu. We both liked it! A Williams Sonoma recipe...
Ingredients:
3 T vegetable oil
1 carrot, peeled and grated
2 cloves minced garlic
2 c coconut milk
2 T curry powder
2 c broccoli florets
1 c cauliflower florets
6 oz pressed tofu, cut into 1/2 in cubes
salt to taste
2 c dried white rice
coconut to garnish
Directions:
Cook rice according to package directions. In large saucepan over medium heat, warm vegetable oil. Add garlic and carrot, saute until softened, 2-3 minutes. Add coconut milk and curry powder, raise heat to medium-high, bring to a boil. Add broccoli, cauliflower, and tofu, and reduce heat to medium-low. Simmer uncovered til the vegetables are tender (5-7 minutes, longer if using frozen). Season with salt.
Serve over rice, garnish with the coconut.
Ingredients:
3 T vegetable oil
1 carrot, peeled and grated
2 cloves minced garlic
2 c coconut milk
2 T curry powder
2 c broccoli florets
1 c cauliflower florets
6 oz pressed tofu, cut into 1/2 in cubes
salt to taste
2 c dried white rice
coconut to garnish
Directions:
Cook rice according to package directions. In large saucepan over medium heat, warm vegetable oil. Add garlic and carrot, saute until softened, 2-3 minutes. Add coconut milk and curry powder, raise heat to medium-high, bring to a boil. Add broccoli, cauliflower, and tofu, and reduce heat to medium-low. Simmer uncovered til the vegetables are tender (5-7 minutes, longer if using frozen). Season with salt.
Serve over rice, garnish with the coconut.
Spaghetti with Zesty Bolognese
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Main dish
We found this recipe on Kraft's 1 Bag, 5 meals site. Nevertheless, here it is again.
Ingredients:
1/4 c Italian dressing
1 lb lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) petite diced tomatoes, undrained
2 T lowfat cream cheese
12 oz uncooked spaghetti
parmesan and cheddar cheese
Directions:
Cook meat in Italian dressing on medium heat till meat is browned. Stir in tomato sauce and tomatoes. Bring to a boil. Reduce heat to medium-low. Simmer 15 minutes. Remove from heat, stir in cream cheese until well blended. Meanwhile cook pasta. Spoon sauce over pasta. Sprinkle with cheese.
Ingredients:
1/4 c Italian dressing
1 lb lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) petite diced tomatoes, undrained
2 T lowfat cream cheese
12 oz uncooked spaghetti
parmesan and cheddar cheese
Directions:
Cook meat in Italian dressing on medium heat till meat is browned. Stir in tomato sauce and tomatoes. Bring to a boil. Reduce heat to medium-low. Simmer 15 minutes. Remove from heat, stir in cream cheese until well blended. Meanwhile cook pasta. Spoon sauce over pasta. Sprinkle with cheese.
Asian Stir-Fry with Beef and Vegetables
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Main dish
This was another first meal that we made and decided to add to our repertoire when we were newly married. The first year of our marriage (shortly before our first anniversary), we went on vacation with my husband's side of the family. Each couple had to make a meal one night, and we chose this one.
Ingredients:
(Amounts depending on number serving...)
Stir-fry beef strips
Frozen stir-fry veggie mix (snap peas, broccoli, water chestnuts, etc)
Soy sauce
Teriyaki sauce
Jasmine rice
Directions:
Prepare rice as package directs. Start cooking veggies in pan in olive oil. Then add beef, cooking till browned, adding sauces to taste. Cook till veggies and meat fully cooked. Serve over the rice.
Ingredients:
(Amounts depending on number serving...)
Stir-fry beef strips
Frozen stir-fry veggie mix (snap peas, broccoli, water chestnuts, etc)
Soy sauce
Teriyaki sauce
Jasmine rice
Directions:
Prepare rice as package directs. Start cooking veggies in pan in olive oil. Then add beef, cooking till browned, adding sauces to taste. Cook till veggies and meat fully cooked. Serve over the rice.
Better Butter
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Odds and Ends
This is another childhood recipe. My mom got this from Laurel's Kitchen. It apparently is better for you than stick or tub butter. We eat it because it is delicious and creamy! Everyone who has it loves it too. It is one of the reasons we eat bread.
Ingredients:
1 c (2 sticks) butter, softened
1 c vegetable or canola oil
2 T dry milk
2 T warm water
1/4 t salt, dissolved in the water
Directions:
Blend till creamy in mixer. Freeze until firm, then refrigerate.
Brown Rice Casserole
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Side Dish
I often make this side dish along with my Maple Dill carrots, especially when grilling.
Ingredients:
1 c uncooked brown rice
2 c water
1/2 t salt
1/2 t oregano
1/2 t garlic powder
1/2 t black pepper
cheddar cheese
butter
Directions:
Boil rice, then simmer 20 minutes. Drain, put in greased casserole dish. Add some butter and the spices. Cover and bake at 350 about 15 minutes. Then stir, uncover, add more butter if needed, and add cheese. Bake uncovered about 5 more minutes.
Ingredients:
1 c uncooked brown rice
2 c water
1/2 t salt
1/2 t oregano
1/2 t garlic powder
1/2 t black pepper
cheddar cheese
butter
Directions:
Boil rice, then simmer 20 minutes. Drain, put in greased casserole dish. Add some butter and the spices. Cover and bake at 350 about 15 minutes. Then stir, uncover, add more butter if needed, and add cheese. Bake uncovered about 5 more minutes.
Maple Dill Carrots
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Side Dish
I love this side dish. We have it whenever we grill (which is often, especially in the summer). It's an excellent way to serve carrots, to add a veggie to the meal, and to satisfy my sweet tooth in an otherwise healthy way.
Ingredients:
3 c peeled, sliced carrots
2 T butter
2 T brown sugar
couple pinches celery seed
1/2 t salt
1/2 t black pepper
Directions:
Place carrots in skillet with water to cover. Bring to boil; boil for about 18 minutes or till tender. Drain most of water. Stir in rest of ingredients over medium heat.
Ingredients:
3 c peeled, sliced carrots
2 T butter
2 T brown sugar
couple pinches celery seed
1/2 t salt
1/2 t black pepper
Directions:
Place carrots in skillet with water to cover. Bring to boil; boil for about 18 minutes or till tender. Drain most of water. Stir in rest of ingredients over medium heat.
Potato Wedges
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Side Dish
A fun side dish for sandwiches, burgers, and what not. Given to me by my dear friend Melissa in a beautiful cook/scrapbook she gave me for my engagement.
Ingredients:
Potatoes, quartered or smaller, into wedges
Olive oil
Spices such as garlic powder, paprika, crushed red pepper, salt, sugar, basil, pepper, Parmesan cheese, etc.
Directions:
Mix oil and spices in bowl. Spread on wedges. Bake on shallow pan or cookie sheet at 425 for 30 minutes.
Ingredients:
Potatoes, quartered or smaller, into wedges
Olive oil
Spices such as garlic powder, paprika, crushed red pepper, salt, sugar, basil, pepper, Parmesan cheese, etc.
Directions:
Mix oil and spices in bowl. Spread on wedges. Bake on shallow pan or cookie sheet at 425 for 30 minutes.
Corn Casserole
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Labels:
Side Dish
This is another classic. We had it at a friend's house for Thanksgiving when I was probably 10 years old. After that, we got the recipe, and it became "my" dish. Whenever my family would have guests over or we would go somewhere and need to bring a dish, I would be called on to make my casserole. I even had dreams about it I made it so much! It's really easy and really good, so I'll include it here.
Ingredients:
1 stick butter, melted
8 oz sour cream
1 egg, slightly beaten
1 can creamed corn
1 can whole kernel corn
1 box Jiffy corn muffin mix
Directions:
Heat oven to 350. Combine all ingredients in large bowl, mix well. Pour into greased 9 x 13" pan. Bake 45-60 minutes.
Ingredients:
1 stick butter, melted
8 oz sour cream
1 egg, slightly beaten
1 can creamed corn
1 can whole kernel corn
1 box Jiffy corn muffin mix
Directions:
Heat oven to 350. Combine all ingredients in large bowl, mix well. Pour into greased 9 x 13" pan. Bake 45-60 minutes.
Mom's Homemade Mac & Cheese
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Labels:
Kids,
Main dish,
Pasta
Classic. One of my favorite foods EVER, and a childhood favorite. I make it whenever I'm low on groceries, or just craving cheese. Also a good go-to whenever we have kids over.
Ingredients: (to serve 6)
Macaroni noodles
6 T butter
6 T flour
3 c milk
1 t salt
pinch black pepper
cheddar cheese
Directions:
Boil water, add macaroni. Cook according to package directions.
Melt butter in saucepan. When melted, add flour. Stir. Make sure sauce isn't lumpy. Add salt and pepper.
Add milk gradually, stirring to thicken before adding more. Add cheese, stir.
Pour drained, cooked noodles into sauce.
Ingredients: (to serve 6)
Macaroni noodles
6 T butter
6 T flour
3 c milk
1 t salt
pinch black pepper
cheddar cheese
Directions:
Boil water, add macaroni. Cook according to package directions.
Melt butter in saucepan. When melted, add flour. Stir. Make sure sauce isn't lumpy. Add salt and pepper.
Add milk gradually, stirring to thicken before adding more. Add cheese, stir.
Pour drained, cooked noodles into sauce.
Tomato Basil Cheddar Soup
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Labels:
Soup
This was one of the first meals I made when we got married. I adapted a soup from a cookbook. It smells amazing when its cooking; perfect for a cold day. I serve it with turkey and cheese paninis or homemade bread.
Ingredients:
3 T butter
1/3 c flour
4 c chicken broth
15 oz tomato sauce
1/2 c shredded cheese
3/4 - 1 t dried basil
1/2 t garlic powder
1/4 t black pepper
2 T sugar
Directions:
Melt butter in saucepan. Heat flour in the butter. Add broth. Simmer 10-15 minutes. Add tomato, basil, cheese, garlic powder, black pepper, sugar. Simmer 10 minutes. Serve.
Granola
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Labels:
Breakfast
This granola was made for us our first Christmas being married, by our dear friend/marriage mentor Sheryl Hoover. We LOVE this granola. I have not yet once been successful making it, but I thought I would include the recipe anyway. We have had Sheryl's a few times and it is our favorite. We even had this as our first Christmas morning breakfast, with vanilla yogurt of course. Actually, this granola turned us on to granola and yogurt for breakfasts, and though we mostly buy boxed granola, it is still a favorite breakfast or snack of ours.
Ingredients:
5 c rolled oats
1/4 c sesame seeds
1/2 c chopped nuts
1 c grape nuts
1/2 c wheat germ
1/2 lb coconut
1/2 c roasted salted sunflower seeds
1/4 c oil
1/4 lb (1 stick) butter
1 T molasses
1/2 T vanilla
1/2 c brown sugar
1/2 c honey
Preheat oven to 350. Mix dry ingredients. Then melt wet ingredients in microwave and pour over dry ingredients. Stir well. Bake in shallow pans 20-25 minutes or till desired color. Stir every 5-7 minutes.
Ingredients:
5 c rolled oats
1/4 c sesame seeds
1/2 c chopped nuts
1 c grape nuts
1/2 c wheat germ
1/2 lb coconut
1/2 c roasted salted sunflower seeds
1/4 c oil
1/4 lb (1 stick) butter
1 T molasses
1/2 T vanilla
1/2 c brown sugar
1/2 c honey
Preheat oven to 350. Mix dry ingredients. Then melt wet ingredients in microwave and pour over dry ingredients. Stir well. Bake in shallow pans 20-25 minutes or till desired color. Stir every 5-7 minutes.
Buffalo Chicken Dip
1 comments
Labels:
Appetizers
Andy and I had this dip at a friend's house during the game when we first got married. We LOVED it, and quickly got the recipe for her for the next time we watched a game. We make it for parties, New Year's, watching football, or any time we feel like it. Except it's not that healthy...
Ingredients:
2 8-oz packages cream cheese
1 c Ranch dressing
2 c Colby Jack shredded cheese
1 can drained shredded chicken
1 bottle Frank's hot sauce
Directions:
Mix ingredients in crock pot about 45 minutes on high. Serve with tortilla or corn chips.
Special Note:
Andy always eats the leftovers for breakfast the next day. Isn't that disgusting?
Ingredients:
2 8-oz packages cream cheese
1 c Ranch dressing
2 c Colby Jack shredded cheese
1 can drained shredded chicken
1 bottle Frank's hot sauce
Directions:
Mix ingredients in crock pot about 45 minutes on high. Serve with tortilla or corn chips.
Special Note:
Andy always eats the leftovers for breakfast the next day. Isn't that disgusting?
Fruit Dip
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Labels:
Appetizers
The creatively dubbed "Fruit Dip" is a delightful, light dessert we borrowed from a friend and have since made for vacations, parties, and our own snacking. We only ever make it in summer, but it would be good all year long!
Ingredients:
1/2 tub cool whip
1 8 oz package cream cheese
1/4-1/2 package milk chocolate chips
powdered sugar
Strawberries and chocolate teddy grahams for dipping
Directions:
Mix all ingredients together to taste. Add sugar to taste. Chill in refrigerator.
Introduction
My recipes are scattered in many places. I am currently into my third recipe keeper, because each blank cookbook has run out of space. I keep trying new recipes, and if I like them, I copy them out into a blank cookbook or notebook. But now that I am on my third notebook, it is getting harder to locate recipes, let alone transport them if moving. I thought I should compile them into a document on the computer, but why not just put them into a blog? Then not only can I easily locate them, and file them by category, but others can read them and use them as well. And, if anyone has a recipe they'd like to share with me, perhaps I can try and add that as well! I would love to receive feedback on recipes, try new recipe ideas, as well as get reader advice on all things cooking. So here it goes - our online cookbook!
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