It is getting warm over here. The sun is finally shining and warming things up and the rain is staying away for a while. It is quickly starting to feel like summer. It takes forever for spring to get here and in no time it is gone. A few things that are yummy and usually abundant this time of year though are green onions, lettuce and cilantro. These lettuce cups are perfect for this time of year as the cool days turn warm and the garden starts growing wonderful tasting veggies.
This recipe is for an appetizer version, but we just used bigger lettuce leaves and filled them up for a main dish meal. A side of homemade bread and the meal was complete.
Asian Chicken Salad Lettuce Cups Betty Crocker 15 minute meals
2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained and finely chopped (I omitted since I didn't have these on hand)
1/2 cup spicy peanut sauce or make your own recipe here
1 T chopped fresh mint leaves (or cilantro)
1/4 tsp crushed red pepper flakes
24 small Bibb lettuce leaves (I used Buttercrunch lettuce which has bigger leaves)
1/2 cup chopped roasted salted peanuts
In medium bowl, mix all ingredients except lettuce and peanuts. Spoon about 2 tablespoons (or more for a main dish) of chicken mixture onto each lettuce leaf. Sprinkle with peanuts.
Showing posts with label Garden. Show all posts
Showing posts with label Garden. Show all posts
Sunday, June 5, 2011
Tuesday, May 17, 2011
Cream of Asparagus Soup
Fresh asparagus from the farmer's market...yummy! We don't have a ton of asparagus growing here, but there was plenty to buy at the farmer's market this last weekend. It was hard to believe that summer is around the corner because Saturday at the market it was about 42 degrees and windy and rainy. Terrible weather, but the little girl and I buzzed through, got some asparagus and spinach and were on our way (we found some kolaches too-poppyseed, my favorite!).
I found this tasty recipe at Hobbyfarms.com which is a magazine we've been picking up more often lately. I had all the ingredients at home and I thought it would be a new way for me to use asparagus in the kitchen. It was really, really good!
Cream of Asparagus Soup
1 pound fresh asparagus, cut in 1" pieces (set tips aside)
1/2 cup chopped onion
1/4 cup chopped celery
2 T. butter
4 cups chicken stock
1 cup milk
1/2 cup light cream (I used 1/2 cup milk and 1 T butter)
1 1/2 T. flour
1/4 tsp salt
1/8 tsp paprika
pepper to taste
Melt butter in large saucepan. Add onions and celery and saute over medium heat until onions are translucent. Add chicken stock and asparagus stalks. Bring to boil, then reduce heat and simmer about 1/2 hour, until stalks are soft. Remove from heat and process in batches in blender; return to saucepan and set aside.
In a small pan, combine milk and asparagus tips. Bring to a boil, then reduce heat and simmer until tips are tender; remove from heat. Strain tips, reserving milk; set tips aside. Using a small whisk, combine flour with reserved milk to make a roux, whisking until there are no lumps. Return saucepan with blended asparagus to medium heat, and when steaming, add a small amount of asparagus mixture to the roux and mix well.
Gradually add tempered roux to saucepan, stirring constantly. Add cream, salt, paprika and pepper; blend well. Heat until soup thickens slightly, about 8 to 10 minutes. Add asparagus tips, heat another 1-2 minutes, then remove from heat. Serve immediately, topped with croutons or a dollop of sour cream.
I found this tasty recipe at Hobbyfarms.com which is a magazine we've been picking up more often lately. I had all the ingredients at home and I thought it would be a new way for me to use asparagus in the kitchen. It was really, really good!
Cream of Asparagus Soup
1 pound fresh asparagus, cut in 1" pieces (set tips aside)
1/2 cup chopped onion
1/4 cup chopped celery
2 T. butter
4 cups chicken stock
1 cup milk
1/2 cup light cream (I used 1/2 cup milk and 1 T butter)
1 1/2 T. flour
1/4 tsp salt
1/8 tsp paprika
pepper to taste
Melt butter in large saucepan. Add onions and celery and saute over medium heat until onions are translucent. Add chicken stock and asparagus stalks. Bring to boil, then reduce heat and simmer about 1/2 hour, until stalks are soft. Remove from heat and process in batches in blender; return to saucepan and set aside.
In a small pan, combine milk and asparagus tips. Bring to a boil, then reduce heat and simmer until tips are tender; remove from heat. Strain tips, reserving milk; set tips aside. Using a small whisk, combine flour with reserved milk to make a roux, whisking until there are no lumps. Return saucepan with blended asparagus to medium heat, and when steaming, add a small amount of asparagus mixture to the roux and mix well.
Gradually add tempered roux to saucepan, stirring constantly. Add cream, salt, paprika and pepper; blend well. Heat until soup thickens slightly, about 8 to 10 minutes. Add asparagus tips, heat another 1-2 minutes, then remove from heat. Serve immediately, topped with croutons or a dollop of sour cream.
Friday, May 13, 2011
Roasted Asparagus
We have already gotten our first harvest from the garden this year! I planted some asparagus plants 3 years ago and have been patiently waiting to harvest some (it's recommended to wait 3 years to harvest so they get established). When I checked it on Sunday there were a few stalks a couple inches tall, when I checked it yesterday those couple stacks had grown to over a foot tall and there were a number of other ones poking out of the ground. In total I only got a 1/4 of a pound of asparagus, but it was a yummy treat tonight with dinner. I am going to check for more tomorrow and probably buy some more at the farmers market. It's only around for a short time! If you are not a huge asparagus fan, I would try roasting it. It is so yummy with only a hint of the asparagus taste.
Roasted Asparagus
Asparagus stalks
olive oil
salt
pepper
Wash and trim stalks. Place on cookie sheet and drizzle with olive oil. Roll the stalks in the olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes depending on thickness of stalks at 425 degrees, turning once. Enjoy!
Roasted Asparagus
Asparagus stalks
olive oil
salt
pepper
Wash and trim stalks. Place on cookie sheet and drizzle with olive oil. Roll the stalks in the olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes depending on thickness of stalks at 425 degrees, turning once. Enjoy!
Friday, July 23, 2010
Roasted Vegetable Pasta Primavera
This was so tasty! What a yummy dish to use up whatever fresh veggies you might have on hand from your garden, the farmers market or the grocery store. Try different veggies than the ones in the ingredients. I didn't put in any carrots or tomatoes, but added some green beans which roasted up really nicely too. This is a wonderful summer meal!
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Roasted Vegetable Pasta Primavera
3 carrots, peeled and cut into thin strips
2 medium zucchini, cut into thin strips (I used 1 which was plenty)
2 yellow squash, cut into thin strips (Also used only 1)
2 red or orange bell peppers, cut into thin strips
1 onion, thinly sliced
1/4 cup extra virgin olive oil
salt and freshly ground pepper
1 T dried Italian herbs
1 lb. bowtie pasta
15 cherry tomatoes, halved
balsamic vinegar
1/2 cup grated Parmesan, Romano or Asiago cheese
Preheat oven to 450 degrees. In a large bowl, toss all of the veggies, except the tomatoes, with the oil, salt, pepper and herbs to coat. Transfer the veggie mixture onto 2 greased baking sheets. Bake until carrots are tender and vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total. While the vegetables are baking, cook pasta al dente, according to package directions. Drain, reserving about 1 cup of the cooking liquid. Toss the pasta with the vegetables and cherry tomatoes, adding some of the cooking liquid if needed to moisten. Season with salt and pepper to taste, and a splash of balsamic vinegar if desired. Top with grated cheese and serve immediately.
Monday, June 28, 2010
Chicken Taco Salad
This salad was amazing! I was able to use some vegetables from our garden, some from the freezer and some from the store for this salad. It is a wonderful blend of flavors: tangy lime, spicy chile and melt in your mouth avocado. Very yummy and pretty quick to put together as long as you have some cooked leftover chicken available. In fact, the chicken filling would be delish in tacos too!
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Chicken Taco Salad From Serving up the Harvest
2 T olive oil or canola oil
4 cups chopped, cooked chicken
1 onion, finely chopped
1 fresh green chile, seeded and finely chopped
4 tsp chili powder
1 1/2 tsp ground cumin
1 cup unseasoned tomato sauce
salt and freshly ground pepper
10 cups chopped or torn lettuce
1-2 avocados, peeled and sliced
2-4 cups sliced or chopped vegetables such as carrots, corn, cucumbers, jicama, sweet onion or scallions, bell peppers, radishes or tomatoes
1/2 cup Lime Cilantro Vinaigrette (see following recipe)
tortilla chips
grated cheese, sour cream, heated refried beans, sliced black olives to garnish(optional)
Heat the oil in a large skillet over medium-high heat. Add the chicken, onion, chile, chili powder and cumin and cook, stirring frequently, until the onion is soft and the chicken is slightly crispy, about 8 minutes. Add teh tomato sauce and salt and pepper to taste. Keep warm while you prepare the salad. Combine the lettuce, avocado and vegetables in a large bowl. Toss with the dressing. Serve the chicken over the lettuce mixture, garnishing with tortilla chips and any other toppings you desire.
Lime Cilantro Vinaigrette
1 tsp lime zest
2 T fresh lime juice (about 1 lime)
1 tsp white balsamic vinegar
5 T canola or grapeseed oil
2 T finely chopped fresh cilantro
2 T chopped fresh chives (I omitted since my chives were chopped up by my husband with the weed wacker)
salt
Combine the lime zest and juice and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.
Sunday, June 27, 2010
Spinach Salad with Feta and Pecans
This was such a yummy spring salad. The blend of flavors was amazing-crunchy, sweet, and creamy. This is a must try!
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese
Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.
To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.
Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.
Saturday, January 23, 2010
Carrot Cake
I absolutely love carrot cake! I think its the combination of spicy moist cake and the yummy, sugary, cream cheesy frosting. It is so good! I don't make it really often, but was having a hankering for carrot cake this last week. I was home one day from work because of the weather so I whipped up a batch. I actually used carrots from my garden that have kept fresh and crisp in my fridge since October if you can believe it. It's pretty amazing to me too! Give this simple recipe a try, you will not be disappointed.
Carrot Cake From Taste of Home Delicious Desserts Cookbook
1 cup sugar
1 cup vegetable oil (I used 1/2 cup applesauce and 1/2 cup canola oil and it turned out great)
3 eggs
1 1/3 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 cups grated carrot
Frosting: 4 ounces cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar
In a mixing bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder, cinnamon and salt. Stir into egg mixture. Beat in vanilla. Stir in carrots. Spread into a 9" or 8" square baking dish. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Frost cake, store in refrigerator.
Carrot Cake From Taste of Home Delicious Desserts Cookbook
1 cup sugar
1 cup vegetable oil (I used 1/2 cup applesauce and 1/2 cup canola oil and it turned out great)
3 eggs
1 1/3 cup flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
2 cups grated carrot
Frosting: 4 ounces cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar
In a mixing bowl, beat sugar and oil. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, baking powder, cinnamon and salt. Stir into egg mixture. Beat in vanilla. Stir in carrots. Spread into a 9" or 8" square baking dish. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack. For frosting, in a mixing bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Frost cake, store in refrigerator.
Thursday, January 14, 2010
Maple-Orange Sweet Potatoes and Carrots
This was another dish I brought to my husband's family Christmas this year. I just tossed all the ingredients into a crockpot and let it cook for about 4 hours. It was really tasty...a wonderful combination of sweet fruits and vegetables!
Maple-Orange Sweet Potatoes and Carrots From Better Homes and Gardens New Cookbook
16 oz of carrots, peeled
2 pounds sweet potatoes, peeled and cut into 1 1/2" pieces
1 cup snipped apricots (I snipped into halves and quarters)
1/2 cup pure maple syrup
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
2 T butter, melted
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cinnamon
Lightly coat the inside of a 4 qt crockpot with cooking spray. Add carrots. Top with sweet potatoes and dried apricots. In a small bowl stir together maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over potato mixture in cooker. Cover and cook on low heat setting for 8 hours to 9 hours or on high heat setting for 4 to 4 1/2 hours. Serve with a slotted spoon.
Maple-Orange Sweet Potatoes and Carrots From Better Homes and Gardens New Cookbook
16 oz of carrots, peeled
2 pounds sweet potatoes, peeled and cut into 1 1/2" pieces
1 cup snipped apricots (I snipped into halves and quarters)
1/2 cup pure maple syrup
1/4 cup frozen orange juice concentrate, thawed
1/4 cup water
2 T butter, melted
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cinnamon
Lightly coat the inside of a 4 qt crockpot with cooking spray. Add carrots. Top with sweet potatoes and dried apricots. In a small bowl stir together maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over potato mixture in cooker. Cover and cook on low heat setting for 8 hours to 9 hours or on high heat setting for 4 to 4 1/2 hours. Serve with a slotted spoon.
Sunday, January 3, 2010
Corny Tomato Dumpling Soup
It has been soooo cold here lately. I think our high today was about 1 or 2 degrees. It's supposed to at least warm up to about 8 degrees tomorrow, but unfortunately the rest of the week doesn't look much better. To help me stay warm here in the middle of this arctic cold, I made this yummy soup tonight. It was really tasty and made enough for me to take for lunch and eat for dinner for almost the rest of the week. Luckily it is really good!
Corny Tomato Dumpling Soup From Taste of Home
1 lb ground beef
3 cups fresh or frozen corn
1 can (28 oz) diced tomatoes, undrained
2 cans (14 oz each) beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and pepper to taste
Corn Dumplings:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 T minced fresh parsley (optional)
In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into the dry ingredients just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Makes about 2 quarts.
Corny Tomato Dumpling Soup From Taste of Home
1 lb ground beef
3 cups fresh or frozen corn
1 can (28 oz) diced tomatoes, undrained
2 cans (14 oz each) beef broth
1 cup chopped onion
1 garlic clove, minced
1 1/2 tsp dried basil
1 1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
salt and pepper to taste
Corn Dumplings:
1 cup flour
1/2 cup cornmeal
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
2/3 cup milk
1 cup fresh or frozen corn
1/2 cup shredded cheddar cheese
1 T minced fresh parsley (optional)
In a large saucepan or Dutch oven over medium heat, cook beef until no longer pink; drain. Stir in corn, tomatoes, broth, onion, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes. For dumplings, combine flour, cornmeal, baking powder and salt in a bowl. In another bowl, beat egg; stir in milk, corn, cheese and parsley. Stir into the dry ingredients just until moistened. Drop by tablespoonfuls onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Makes about 2 quarts.
Sunday, December 20, 2009
Pear Zucchini Bread
Even though it is just me at home for a few months, I still enjoy baking bread for something quick and yummy to eat in the morning while I drink my coffee. I stashed some shredded zucchini in the freezer from my summer harvest and I recently purchased some pears from a high school student in the FFA. I found this recipe and since I had all the ingredients on hand, I decided I should give it a try. These loaves turned out moist and delicious! A tasty change from regular zucchini bread.
Pear Zucchini Bread From Taste of Home's Quick Cooking
2 cups flour
1 cup whole wheat flour
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup vegetable oil (I substituted canola oil)
3 tsp vanilla extract
2 cups finely chopped peeled ripe pears (2-3 medium)
1 cup shredded zucchini
1/2 cup pecans or walnuts
In a large bowl, combine the first 8 ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into 2 greased 9 x5" loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Pear Zucchini Bread From Taste of Home's Quick Cooking
2 cups flour
1 cup whole wheat flour
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup vegetable oil (I substituted canola oil)
3 tsp vanilla extract
2 cups finely chopped peeled ripe pears (2-3 medium)
1 cup shredded zucchini
1/2 cup pecans or walnuts
In a large bowl, combine the first 8 ingredients. In another bowl, beat eggs, oil and vanilla. Add the pears and zucchini. Stir into dry ingredients just until moistened. Fold in nuts. Pour into 2 greased 9 x5" loaf pans. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Thursday, December 17, 2009
Potato Soup
I'm cooking for one right now, for the next few months anyway. I still like to make a good meal, even just for myself. I don't go all out everyday since there are a lot more leftovers feeding just myself, but I do enjoy eating good food and making a yummy meal, even for 1. With the cold weather we've been having, I love a nice hot soup and that's what I made tonight for dinner. This potato soup recipe comes from my Simply in Season book and luckily I still have potatoes and carrots from my garden to include in this delicious soup. I love using the veggies that I grew this summer in the middle of a cold winter!
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Potato Soup From Simply in Season
2 T butter
1/2 cup onion, chopped
3 cups potatoes, diced
2 cups water or vegetable broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup celery, chopped
1/2 cup carrots, diced or shredded
1/8 to 1/4 tsp ground nutmeg, dried majoram, celery salt, dill weed or paprika (I used a mix of a couple of these spices)
2 cups milk
3 T flour
1 cup diced ham, optional
1 cup shredded cheddar cheese, optional
Melt butter in large saucepan. Add onion. Saute until translucent. Add veggies and spices, cover and cook until tender, about 15 minutes. Mix the milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly. Add ham and cheese if desired.
Saturday, November 21, 2009
Butternut Bisque
I was home alone today, except for the 3 dogs and cat. The hubby went hunting and I spent the day baking for Thanksgiving dinner. It was a busy day that went by quickly and I was very happy that I made this soup for dinner tonight. This was so good! I used carrots and squash grown in my garden this summer which made this extra special.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Butternut Bisque From Simply in Season
2 T butter
1 medium onion, chopped
1 cup carrots, diced
3 cups chicken or vegetable broth
2 cups winter squash, cooked
1/2 cup plain yogurt or sour cream
1 cup evaporated milk or additional plain yogurt
2 T maple syrup
Melt butter in large saucepan. Add onion and carrots and saute over medium-low heat for 5 minutes. Add broth, cover and simmer for 10 minutes. Puree in blender or food processor in batches the squash, yogurt, evaporated milk and maple syrup. You could also puree the carrot mixture at this point or just add the squash puree mixture to the carrot mixture for a chunkier soup (I didn't puree the carrot mixture and loved this soup). Cook soup over medium heat until hot. Season to taste with salt, pepper, garlic and onion powder if desired. Garnish with sour cream or plain yogurt.
Thursday, November 19, 2009
Pumpkin Sausage Pasta
I survived the 60 mile walk without any injury and barely any soreness in the days after. Yeah! It was an amazing experience and I look forward to doing it again in the future. For now, I'm back home and trying to get settled back in. We've had a busy week with our car in the shop but I've still managed to make some yummy and not too time consuming meals for dinner. This one would have been pretty quick to make if I used regular canned pumpkin, but off course I usually like to do most from scratch and roasted the pumpkin while cooking the sausage and boiling the pasta. Here's to multitasking! This recipe sounds kind of odd, but it was really good. The hubby even really enjoyed it!
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Pumpkin Sausage Pasta From Simply in Season
1 pound penne pasta (or other chunky pasta)
1 pound bulk sweet sausage
1 medium onion, chopped
4 cloves garlic, minced
1 bay leaf
2 T fresh sage, cut in thin strips
1 cup dry white wine or chicken broth
1 cup chicken broth or vegetable broth
1 cup pumpkin or winter squash, cooked and pureed
1/2 cup evaporated milk
1/8 tsp cinnamon
1/2 tsp ground nutmeg
coarse salt and pepper
Cook pasta, drain and set aside. In large deep frypan coated with cooking spray, brown sausage over medium-high heat. When cooked, remove meat and set aside. Drain fat from frypan and return pan to stove. Add onion and garlic to frypan and saute until soft, 3-5 minutes. Add bay leaf, sage and white wine or broth and cook until half of the liquid evaporates, about 2 minutes. Mix in remaining broth and pumpkin. Continue stirring until sauce starts to bubble. Add sausage and reduce heat. Stir in milk. Add remaining seasonings and simmer 5-10 minutes to thicken. Remove bay leaf. Pour sauce over cooked pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish with freshly grated Parmesan cheese.
Tuesday, November 10, 2009
Bounty Rice
I've been kind of busy around here and am leaving tomorrow night for a 3 day walk in Phoenix, AZ for breast cancer. It's been hectic here, but I've still been doing some cooking and baking. I made this dish for dinner last night to use up some cabbage that I had bought at the farmers market a few weeks ago. Cabbage keeps really well, but I figured it would be best to use it up in a few weeks versus a few months. My husband doesn't really care for cabbage either so I thought I could kind of hide it in this rice casserole. It did turn out really tasty and Ryan did eat the cabbage too!
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Bounty Rice From Simply in Season
1/2 to 1 lb ground beef or sausage
1 cup chopped onion
1 cup chopped green pepper
4 cups canned tomatoes
4 cups shredded cabbage
3 cups cooked rice
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 cup sour cream
1 cup shredded mozzarella cheese
Saute meat, onions and green pepper in large frypan until meat is browned and veggies are soft. Add the next 7 ingredients and mix well. Continue cooking on stovetop 10-15 minutes until cabbage is tender or place in large baking dish. Stir in sour cream. If baking, bake uncovered at 325 degrees for 30-45 minutes until cabbage is tender and then top with cheese. Continue baking until cheese melts. For stovetop, stir in sour cream and top with cheese. Let melt and serve.
Thursday, October 29, 2009
Butternut Squash and Vanilla Risotto
I'm probably one of the only people who likes to watch the Food Network while I am working out at the gym. We don't have this station at home, but I really like to watch any show about food. Surprise, huh?
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Anyway, the other day while I was at the gym, Giada was on and making this risotto. It sounded so good and not too complicated. I grew some butternut squash in the garden this year so I have a few and am always looking for different ways to prepare them. This just sounded like it would be so yummy. It's Italian comfort food and it is good! The only think I had to buy was the vanilla bean which is not cheap, but I only used half and it was worth it.
Butternut Squash and Vanilla Risotto From the Food Network and Giada De Laurentiis
4 cups vegetable broth (I used chicken broth)
1 large vanilla bean
3 cups peeled, cubed butternut squash, about 12 ounces
2 T butter, plus 1 T
3/4 cup chopped onion
1 1/2 cups Arborio rice or medium grain white rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 tsp salt
In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer, reduce heat. Add the squash to the simmering broth and cook until tender, about 5-10 minutes. Using a slotted spoon, remove the squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.
Meanwhile, in a large, heavy saucepan, melt 2 T butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding more broth, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining T butter and salt. Transfer to serving dish, sprinkle with fresh chopped chives if desired. Serve immediately.
Tuesday, October 27, 2009
Cheesy Vegetable and Ham Chowder
Yum! Yum, yum. This soup was really thick and creamy and so good. I cooked up a big ham Sunday night and we still have a good portion left. This soup was such a great way to use up more of the delicious, salty ham leftovers. There were oodles of veggies (many from our garden), creamy cheese base and of course the tasty ham. What a filling, simple soup to enjoy as the weather turns cooler.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Cheesy Vegetable and Ham Chowder From Better Homes and Gardens New Cookbook
2 cups water
2 cups chopped potato
1/2 cup chopped carrot
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups milk
2 1/2 cups shredded cheddar cheese or 10 oz American cheese, torn
1 15-oz can cream-style corn
2 cups cubed cooked ham
In a large saucepan combine water, potato, carrot, celery and onion. Bring to a boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain. Meanwhile, in a medium saucepan melt butter. Stir in flour and 1/4 tsp black pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through but do not boil. If desired, season with additional pepper.
Saturday, October 10, 2009
Mexican Lasagna
Here's a great recipe for a quicker, more zipped up version of lasagna. This turned our really good and gave us plenty of leftovers for lunches throughout the week.
Mexican Lasagna From Weekday Gourmet Meals in Minutes
1 1/2 pounds ground beef (I used 1 pound)
1 pkg Taco Seasoning Mix or use homemade mix here
1 tsp Lawry's seasoned salt
1 cup diced tomatoes, fresh or canned (used up the last of my garden tomatoes)
2 cans (8 oz each) tomato sauce
1 can (4 oz) green chilies
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas (I used 8 flour tortillas)
2 1/2 cups (10 oz) grated Monterey Jack cheese (or cheddar cheese)
*I also added a small summer squash from my garden, just chopped it up and added with the tomatoes.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add Taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chilies; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 9 x13 baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.
Mexican Lasagna From Weekday Gourmet Meals in Minutes
1 1/2 pounds ground beef (I used 1 pound)
1 pkg Taco Seasoning Mix or use homemade mix here
1 tsp Lawry's seasoned salt
1 cup diced tomatoes, fresh or canned (used up the last of my garden tomatoes)
2 cans (8 oz each) tomato sauce
1 can (4 oz) green chilies
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas (I used 8 flour tortillas)
2 1/2 cups (10 oz) grated Monterey Jack cheese (or cheddar cheese)
*I also added a small summer squash from my garden, just chopped it up and added with the tomatoes.
In a large skillet, brown ground beef, stirring until cooked through; drain fat. Add Taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chilies; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 9 x13 baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.
Friday, September 25, 2009
Pumpkin Oat Bran Muffins
I still have last year's pumpkin puree to use up in the freezer. I love pumpkin and the cooler weather gets me excited for fall and leaves changing and the delicious scent of pumpkin pies or muffins cooking in the oven. These muffins are from a Healthy Cooking magazine from Taste of Home and they make a yummy breakfast muffin on these cool mornings. The oat bran and pumpkin bulk up these muffins with 4 g of fiber which makes them pretty filling too!
Pumpkin Oat Bran Muffins From Healthy Cooking
1 1/2 cups oat bran
1/2 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 T canola oil
In a small bowl, combine the first 6 ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray; fill half full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Pumpkin Oat Bran Muffins From Healthy Cooking
1 1/2 cups oat bran
1/2 cup flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp salt
2 egg whites
1 cup canned pumpkin
1/2 cup fat-free milk
2 T canola oil
In a small bowl, combine the first 6 ingredients. In another bowl, whisk the egg whites, pumpkin, milk and oil until well blended. Stir into dry ingredients just until moistened. Coat muffin cups with cooking spray; fill half full. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.
Mom's Frittata
Ryan and I enjoy eating meat, but once or twice a week I do like to try and make a meatless dinner. It's usually cheaper and often healthier too. This week, I found a recipe for a frittata in Woman's day. I had garden veggies to use up and this was a delicous alternative to the usual dinners. I had to cook mine a little longer than suggested, but I wanted to make sure that the egg was fully cooked (I hate runny eggs).
Mom's Frittata From Women's Day
2 cups sliced zucchini
1 cup diced potatoes (preboiled or baked)
1 cup chopped onion
8 large eggs
1 cup shredded mozzarella
1/3 cup frozen peas
1/4 cup grated Parmesan
1/4 tsp each salt and pepper
Marinara sauce, heated and chopped basil, optional
Turn on broiler. Heat a T oil in a 11 to 12" nonstick skillet. Add vegetables; saute 5 minutes or until almost tender. Whisk egg mixture in a medium bowl. Pour into skillet, shaking pan a bit to distribute evenly. Cover and cook (without stirring) about 4 minutes over medium-low heat, until set on bottom and sides (it will still be runny in center). Wrap skillet handle with foil. Broil 2 minutes or until center is firm. Serve out of skillet or loosen edges and invert onto platter.
Mom's Frittata From Women's Day
2 cups sliced zucchini
1 cup diced potatoes (preboiled or baked)
1 cup chopped onion
8 large eggs
1 cup shredded mozzarella
1/3 cup frozen peas
1/4 cup grated Parmesan
1/4 tsp each salt and pepper
Marinara sauce, heated and chopped basil, optional
Turn on broiler. Heat a T oil in a 11 to 12" nonstick skillet. Add vegetables; saute 5 minutes or until almost tender. Whisk egg mixture in a medium bowl. Pour into skillet, shaking pan a bit to distribute evenly. Cover and cook (without stirring) about 4 minutes over medium-low heat, until set on bottom and sides (it will still be runny in center). Wrap skillet handle with foil. Broil 2 minutes or until center is firm. Serve out of skillet or loosen edges and invert onto platter.
Sunday, September 20, 2009
Pork Roast Dijon
My husband and I in our goal to eat more locally produced food, purchased half a pig a few months ago. We picked the meat up from the locker and it turns out that a 1/2 a pig is quite a bit of meat. We have chops, sausage, bacon, hams and roasts filling up our freezer. I figured tonight would be a good time to make one of those good pork roasts.
I found this recipe for pork roast Dijon and we had the best meal. I threw some carrots and potatoes chunked up onto the roaster about halfway through cooking the roast that were cooked nicely and slightly browned by the time the meat was finished. We had a nice side of homemade applesauce as well and it was perfect! A wonderful Sunday meal!
Pork Roast Dijon Modified from Six Ingredients or Less Healthy Cooking
2 1/2 pound pork roast
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 tsp rosemary (I cut 4 fresh sprigs off my rosemary plant and used these instead)
Spray a roast pan with cooking spray. Pat roast dry with a paper towel. Place in roast pan. Spread mustard over top and sprinkle with salt and pepper. Place 2 sprigs over top and 2 sprigs of rosemary on the side of the roast or sprinkle dried rosemary over top. Roast, uncovered, at 375 for 1 1/2 hours or until thermometer reaches 170 degrees. (My roast was frozen slightly so I roasted for about 2 1/2 hours.) Remove from oven. Cover with foil and let stand 15 minutes before slicing.
I found this recipe for pork roast Dijon and we had the best meal. I threw some carrots and potatoes chunked up onto the roaster about halfway through cooking the roast that were cooked nicely and slightly browned by the time the meat was finished. We had a nice side of homemade applesauce as well and it was perfect! A wonderful Sunday meal!
Pork Roast Dijon Modified from Six Ingredients or Less Healthy Cooking
2 1/2 pound pork roast
2 tsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper
1/4 tsp rosemary (I cut 4 fresh sprigs off my rosemary plant and used these instead)
Spray a roast pan with cooking spray. Pat roast dry with a paper towel. Place in roast pan. Spread mustard over top and sprinkle with salt and pepper. Place 2 sprigs over top and 2 sprigs of rosemary on the side of the roast or sprinkle dried rosemary over top. Roast, uncovered, at 375 for 1 1/2 hours or until thermometer reaches 170 degrees. (My roast was frozen slightly so I roasted for about 2 1/2 hours.) Remove from oven. Cover with foil and let stand 15 minutes before slicing.
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