What Do You Want To Eat?

Kale, Cannellini Bean, and Potato Soup

2010-03-16T17:04:00.001-07:00

Ingredients:

2 tablespoons olive oil

2 medium onions, chopped

1 cup diced carrots

4 cloves garlic, minced

3 cups chicken broth

2 cups water

1 cup white wine

5 medium potatoes, halved and sliced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh sage

1/2 teaspoon chopped fresh thyme

2 (16 ounce) cans cannellini beans, rinsed and drained

2 cups finely chopped kale leaves

1 small red chili pepper, seeded and chopped fine

salt and pepper to taste

Directions:

Heat the olive oil in a large soup pot over medium heat; cook and stir the onion until softened and translucent, about 5 mintues. Stir in the carrot and garlic, and cook for 5 minutes more. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannellini beans, kale, chili pepper, salt, and pepper, and simmer, covered, for 30 more minutes.

Serve with crusty bread! Yummmm!

Chicken, Cheese Tortellini and Spinach Soup

2009-07-12T11:57:00.001-07:00

I got this recipe from my sister-in-law, Angela. This is by far my boys favorite soup!

On the menu:

Chicken, Cheese Tortellini and Spinach Soup

Crusty Bread

1 cup diced carrots

2-3 cloves garlic, minced

2 regular cans diced tomatoes (I like the ones with the Italian seasonings added)

1 box of chicken broth

1 bag baby spinach, washed

1 rotisserie chicken

2 boxes fresh 3-cheese tortellini

1 cup shredded Parmesan cheese

Salt and Pepper to taste

Combine carrots, garlic, tomatoes and chicken broth in soup pot. Bring to a boil and then turn down to a simmer. Add washed spinach stirring to combine. Add tortellini. While tortellini cooks, remove chicken meat from bones and shred and add to soup pot. Just before serving, add Parmesan cheese and season with salt and pepper to taste. Serve with a crusty bread loaf...Enjoy!!

Asian Chicken Noodle Soup

2009-06-17T05:32:00.001-07:00

On the menu:

Asian Chicken Noodle Soup

Potstickers (see recipe in previous post!)

Asian Chicken Noodle Soup Ingredients

8 ounces rice noodles

1 32 oz. box chicken broth

3 cups water

1 piece fresh lemongrass (3 inches) smashed - I found this with the fresh herbs

1 piece fresh ginger (1 inch), cut into matchsticks

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly cut crosswise

8 ounces fresh snow peas, trimmed and halved

2 carrots cut into matchsticks

salt and pepper to taste

Asian chile sauce (such as Sriracha) for serving (optional...but really good!!)

Chopped green onion for garnish (optional)

Cook noodles according to package directions. Drain noodles and coarsely chop if desired. In a saucepan, combine chicken broth, lemongrass, ginger and water. Bring to a boil; reduce to a simmer, cover and cook until fragrant...about 10 minutes. Using a fine-mesh sieve, strain broth and return to saucepan. Bring back to a simmer, add chicken, snow peas, and carrots and simmer until chicken is cooked through and vegetables are crisp tender, about 5 minutes. Season with salt and pepper. Remove soup from heat. To serve, pour soup over noodles. Top with chile sauce and chopped green onion if desired.

This recipe was adapted from the "Asian Noodle Soup with Chicken and Snow Peas" recipe from the May issue of Everyday Food. I changed the recipe quite a bit to suit our tastes. Hope you try it! It was very easy and tasted great - a hit with everyone! Especially yummy with a few potstickers!

Enjoy!

Potstickers

2009-06-02T17:38:00.000-07:00

Sorry...no picture today...

Potstickers

2lbs ground white meat turkey (you could also use ground pork or beef or chicken - whatever you like)

1 inch peeled and minced ginger (yields about 1 TBLS minced ginger)

4 cloves garlic, minced

1 head Bok Choy, finely diced

1 TBLS soy sauce

1-2 tsps. Oriental Hot Chili Sauce

Won Ton Wrappers

Potsticker Sauce

1/4 cup soy sauce

1/4 cup water

1 TBLS rice wine vinegar

1 tsp. sesame oil

1 - 2 TBLS sugar

1-2 cloves garlic minced

3-4 green onions, finely diced

For potstickers: Place all ingredients in a bowl and mix well. Place about 1 tsp. of mixture in each won ton wrapper (I use the smallest Pampered Chef scoop - makes it easy, quick and not so messy). Seal and crimp wrapper. Heat non-stick pan over medium heat with about 1 TBLS of oil. Once hot, place potstickers into pan. Fry until bottoms are brown - about 2 minutes. Next, put about 1/2 to 3/4 cups water in pan and cover with lid allowing potstickers to steam - about 5 or so minutes. I usually just cook them until almost all the water is gone. Remove lid and allow bottoms to crisp up again - about 1 -2 minutes. Remove from pan and repeat with remain potstickers.

For potsticker sauce: Place all ingredients into a bowl. Stir to dissolve sugar. Serve at table to put over potstickers.

This recipe makes about 70-80 potstickers. I cook them all and freeze about 1/2 to have another time! Enjoy!!

On the Menu: Santa Fe Chicken

2009-04-27T16:44:00.000-07:00

On the menu:

Santa Fe Chicken

Rice

Fresh Carrots

This recipe is mainly the "Santa Fe Chicken" recipe found in The Freezer Cooking Manual by Nanci Slagle; however, I have made some changes...

3 cups chicken

1/4 tsp. salt

1/4 tsp. pepper

1/2 tsp. chili powder

1/2 tsp. cumin

1 Tbls. olive oil

1/2 bag frozen corn, thawed

15 oz. black beans, drained, rinsed

15 oz. black-eyed peas, drained, rinsed

15 oz. pinto beans, drained, rinsed

12 oz. Ro-Tel tomatoes

15 oz. Picante Sauce

1 Tbls. Chili powder

2 tsp. Cumin

1 cup shredded cheddar cheese

Heat olive oil in skillet. Saute chicken and season with salt, pepper, 1/2 tsp. chili powder and 1/2 tsp. cumin. In a large bowl, mix together cooked chicken, and all other ingredients except cheese. Stir together until evenly mixed.

Preheat oven to 350 degrees. Spray 9x13 inch baking dish with non-stick spray. Put chicken mixture in dish. Cover with foil. Bake 30 minutes. Remove foil and top with shredded cheese. Bake an additional 10 minutes, or until cheese is melted.

I actually divide this recipe into two meals and bake half in an 8x8 inch pan and freeze the other half to have another day.

Enjoy!

On the Menu: Parmesean Broiled Fish

2009-04-08T15:39:00.000-07:00

On the menu:

Parmesan Broiled Fish

Asparagus with Basilicata (Sweet and Sour Italian Basil Dressing)

Mashed Potatoes

Parmesan Broiled Fish (you could use any white fish - I used Tilapia)

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 TBLS. lite mayo

2 TBLS. fresh lemon juice

1/4 tsp. black pepper

1/8 tsp. onion powder

1/8 tsp. celery salt

1/2 cup Italian Panko bread crumbs

2 lbs. tilapia fillets

Seasoning blend (Old Bay, or I like Joe's Stuff Original)

Preheat your oven's broiler. Lightly grease a broiling pan or line with aluminum foil.

In a small bowl, mix together Parmesan cheese, butter, lite mayo, lemon juice, spices and bread crumbs. Set aside.

Place tilapia fillets in the prepared broiling pan. Lightly season with seasoning blend. Broil 2-3 minutes. Turn fillets and broil another 2-3 minutes.

Remove fillets from oven and cover them with the Parmesan cheese mixture on the top side. Broil another 2-3 minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.

On the Menu: Chicken Tetrazzini

2009-04-08T15:15:00.000-07:00

On the menu: (We actually had this yesterday...)

Chicken Tetrazzini

Peas

Chicken Tetrazzini Recipe

1 (8 oz.) package spaghetti, broken in pieces

1/4 cup butter

1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 cup chicken broth

1 cup Evaporated Low fat 2% Milk

2 TBLS. Sherry

1 package fresh mushrooms, washed and sliced

1 1/2 lbs. chicken tenders, sliced

1/2 cup grated Parmesan cheese

1/2 cup panko bread crumbs

(This recipe makes one 9x13 inch baking dish - I usually double the recipe and get 3 8x8 inch pans - we eat one and I freeze the other)

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan (or 3 8x8 inch if you are making and freezing).

Bring a large pot of salted water to a boil. Add spaghetti and cook for 8 to 10 minutes, or until al dente; drain.

Meanwhile, in a large skillet, saute chicken and mushrooms until chicken is cooked through. Remove from skillet. In same skillet, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring, until smooth. Remove from heat and gradually add in chicken broth and evaporated milk. Return to heat, and bring to low boil for 1 minute, stirring constantly. Add sherry and then stir in spaghetti, chicken and mushrooms. Pour mixture into the prepared baking dish. Mix together Parmesan cheese and bread crumbs. Top with bread crumb mixture.

Bake 30 minutes in preheated oven until bubbly and lightly browned.

On the Menu: Lazy Lasagna

2009-04-04T16:24:00.000-07:00

Tonight's Menu:

Lazy Lasagna

Kale Greens w/Balsamic Vinegar

Lazy Lasagna Recipe: (This recipe makes enough for 3-8"x8" lasagnas)

1 lb box lasagna noodles

2 lbs ground beef (I use 1 lb ground round and 1 lb ground white meat turkey)

1/2 cup chopped onion

2 garlic cloves, minced

1 tsp. salt

2 jars Spaghetti Sauce (I use Prego Organic Tomato Basil)

2 (16 oz.) containers low-fat ricotta cheese

3 eggs, beaten

2 (1lb.) packages low-fat mozzerella cheese

1/4 tsp nutmeg

Bring a large pot of lightly salted water to a boil. Break noodles in half. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.

In a large skillet over medium heat, saute ground beef and turkey, onions, salt and garlic until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch glass baking pan.

In a large bowl, mix ricotta, eggs, mozzerella (reserve 1 cup of the mozzerella) and nutmeg together until combined. Line bottom of pan with enough lasagna noodles to cover. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the ricotta cheese mixture over the sauce. Repeat this layering process until all ingredients are used up. Finish with remaining 1 cup (divided among three lasagnas) mozzerella cheese on top.

Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

If freezing, place prepared lasagna in freezer before baking. At cooking time, thaw in freezer 24 hours. Bake as noted above.

On the Menu: Sweet n Sour Meatballs

2009-04-01T14:11:00.000-07:00

Tonights menu:

Sweet n Sour Meatballs

Sauteed Onions, Peppers and Pineapple

Rice

Broccoli

Sweet n Sour Meatball Recipe (all ingredients organic, antibiotic free, free range - whatever applicable - whatever I can find - sometimes you can't find all you want in Ohio)

1 lb ground pork

1 lb ground white meat turkey

1/2 cup Panko bread crumbs

1 tsp. red pepper flakes

1 tsp. seasoning salt

1 egg

1 TBLS milk

2 TBLS chopped fresh parsley

1/2 cup finely chopped onion

1 10 oz. jar sweet n sour sauce

Yield: about 16 meatballs (3 meatballs per serving)

Mix all ingredients together (except sweet n sour sauce). Preheat oven to 350 degrees. Form meatballs and place on broiler pan. Bake in oven about 25 minutes. (See below if freezing) Place 16 meatballs in 8"x8" baking dish and pour sweet n sour sauce on meatballs. Bake an additional 15 minutes or until internal temperature reaches 165 degrees and sauce is bubbly.

If freezing, let cooked meatballs cool and place in freezer bags. On cooking day, thaw meatballs. Place thawed meatballs in 8"x8" baking dish and cover with sweet n sour sauce. Bake in 350 degree oven for 25-30 minutes or until internal temperature reaches 165 degrees.

Henry Bain Sauce

2007-12-20T08:05:00.000-08:00

Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created this famous sauce. This was a staple at Derby parties and at Christmas parties when I was growing up. It is great serve with beef, but also is wonderful poured over cream cheese and served with crackers. I am bringing it to a party tonight with some of my friends...we'll see how they like it!

1 (17 ounce) jar Major Grey's Chutney
1 (14 ounce) bottle Ketchup
1 (11 ounce) bottle A1 Steak Sauce
1 (10 ounce) bottle Worcestershire Sauce
1 (12 ounce) bottle Chili Sauce
Tabasco, to taste

Put the chutney in a food processor and puree. Combine with other ingredients and season to taste with Tabasco. Refrigerate at least 24 hours. Serve with steak, roast or over cream cheese with crackers.

Hope you enjoy a little taste of Kentucky!

It's Chili Time!

2007-11-10T08:35:00.000-08:00

This is your standard chili recipe. Not too spicy...kick it up if you like more spice!

INGREDIENTS
2 pounds lean ground beef
1 (46 oz) can tomato juice
1 (29 oz) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
ground cayenne pepper to taste - I just shake some in, so I don't know how much I use!
1 (14.5 oz) can hot or medium chili beans

DIRECTIONS
Saute ground beef in large, deep skillet or soup pot. Cook until brown, drain and return to pot. Add onion, celery and bell pepper and saute for about 5 minutes. Add tomato juice and sauce. Add remaining ingredients. Bring to boil and then reduce to simmer. Simmer for about 2 hours.

Curry Chicken and Egg Noodles

2007-10-27T11:47:00.000-07:00

My momma used to make this when I was little. The smell of the curry and chicken cooking take me back to those days. It is very easy to make with lots of flavor!

INGREDIENTS
1 TBLS Oil (Canola, Olive)
1 Package Chicken Thighs, skinless with bones (I usually buy the ones with skin and just take it off before cooking)
1 onion, chopped
3 carrots, chopped
3 ribs celery, chopped
2 TBLS Curry Powder
1 package egg noodles (I use No Yolks - Extra Wide)
Salt and Pepper to taste
Water

Heat oil in large dutch oven or soup pot. Remove skin from thighs and brown in hot oil. Add onions, carrots, celery and curry powder. Stir to mix flavors and cook for a few minutes. Pour water in pot to cover chicken...about 5 cups. Bring to boil and then turn down to simmer. Simmer with lid partially on pot for about 40 minutes. Remove chicken from pot and let cool. While waiting for chicken to cool, heat up a pot of water to boil and cook egg noodles. Cook until almost done. When chicken is cooled, remove meat from bones. Place meat back in broth and discard bones. Drain noodles and add to chicken and broth mixture. Simmer mixture until broth is reduced, thickened and almost gone. Taste for salt and pepper. You may want to add more curry...just depends on how much you like curry. Remove from heat and serve. We usually eat with a side of steamed broccoli. Enjoy!

My Chicken Fried Rice

2007-10-17T15:57:00.001-07:00

Ingredients
Cooking Oil, a couple of turns around the pan (I use olive oil)
2 cups rice, prepared
1 lb. boneless skinless chicken breast (I like to use the tenderloins - about 8)
1/4 cup House of Tsang Spicy Szechuan Stir Fry Sauce
1 onion, diced
3/4 cup carrot, diced
About 6 eggs (I actually use Eggbeaters - about 1 1/2 cups)
3/4 cup frozen peas
Salt, to taste
Pepper, to taste

Prepare rice as directed. Slice chicken into thin slices and place in bowl. Pour stir fry sauce over chicken, stir to coat and place in refrigerator until time to cook. Place oil in large stir fry skillet and heat over medium high heat. Once hot, stir fry onions and carrots. Season with a little salt and pepper. Stir fry about 5 minutes and remove from pan. Next, stir fry chicken in skillet until no longer pink. Meanwhile, in a separate pan scramble eggs - season to taste. Once chicken is no longer pink, add onions and carrots back into pan. Next, add prepared rice to pan. Stir to mix. Next add eggs and frozen peas. Stir all together and let cook a few minutes. Taste for seasoning and serve.

It's not very authentic, but we like it. The Szechuan sauce makes it a little spicy, so if you don't like spicy, use regular stir fry sauce or a mixture of the two. Hope you try it and enjoy it.

NOTE: You can also make this with brown rice and it is very good.