12/8/13
Tuscan Kale Soup
1 small bunch Tuscan kale
1 large can white beans
1 large onion, diced
1 tablespoon olive oil
2 carrots, peeled and diced
6 garlic cloves, crushed
Salt and pepper
64 ounces chicken soup
1 cup grated Parmesan cheese
Sauté onions in oil. Add carrots and continue to sauté until onions are browned.
Remove stems from kale. Chop kale.
Add all other ingredients and bring to a boil. Simmer for 20-30 minutes.
After plating soup, sprinkle a generous amount of Parmesan cheese on top.
11/9/13
Bok Choy with Mixed mushrooms Soup
6 cups chicken broth
1 teaspoon freshly grated ginger
1 teaspoon soy sauce
Dash pepper
6 ounces enoki mushrooms
6 ounces oyster mushrooms
3 heads baby bok choy, sliced
Heat broth. Add ginger, soy sauce and pepper. Clean and separate mushrooms. Add bok choy and mushrooms to broth. Simmer until bok choy is crisp, but tender.
10/19/13
Spanakopita Chicken Meatballs with Tzadiki from the Cookbook Junkie via Rachel Ray
Spanakopita Chicken Meatballs with Spicy Cucumber Yogurt Sauce
Rachael Ray’s Book of 10 Copyright 2009
2 10-ounce boxes frozen chopped spinach, defrosted
¾ cup crumbled feta cheese I used a 4 oz container of feta
1 pound ground chicken
1 small onion, finely chopped
3 garlic cloves, finely chopped DIVIDED
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning
Extra virgin olive oil, for liberal drizzling I left this out and coated them with cooking spray
1 ½ cups Greek-style plain yogurt
1/3 seedless cucumber, peeled and chopped
3 tablespoons chopped fresh dill I used dried dill
½ tablespoon ground cumin I omitted this
½ tablespoon ground coriander
Juice of ½ lemon
Salt
Preheat the oven to 400 degrees F.
Wring out the spinach completely dry. Separate the spinach as you add it to the mixing bowl. Add the feta, chicken, onion, two thirds of the chopped garlic, the grill seasoning and a liberal drizzle of olive oil to the bowl. Mix the meat with the veggies and feta and form 18 1 ½-inch meatballs. Place the meatballs on a rimmed non-stick baking sheet and bake them for 10 to 12 minutes until they are golden and the juices run clear.
While the meatballs bake, place the yogurt, remaining chopped garlic, the cucumbers, dill, cumin, coriander, lemon juice and a little salt in a food processor and process until smooth. Adjust the seasonings and transfer sauce to a serving bowl. Serve the meatballs with a bowl of the sauce and toothpicks for dipping.
9/22/13
Fruited Chickpeas
1 tablespoon olive oil
1 medium onion, chopped
1 can plum tomatoes in sauce, chopped
1 cup pitted dates, cut into small pieces
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon cloves
2 19ounce cans of chickpeas, drained and rinsed
Salt and pepper
Heat olive oil in a pan and sauté onions until softened and browned.
Add canned tomatoes and continue cooking for 2 to 3 minutes.
Add dates, cumin, cloves, salt, pepper and cinammon. Stir well and cook for another minute or two. Add chickpeas. Cook for another ten minutes.
9/18/13
Asparagus quiche
Quiche
2 cans crescent rolls
Dijon mustard
1 1/2 cups heavy cream
4 eggs
6oz. Gruyere cheese, grated
1 onion, sliced and sautéed
5 small portabella mushrooms, sliced, sautéed and drained
1 bunch asparagus
Salt and pepper
Using a 9 inch pie plate, arrange crescent rolls with triangle points in center.
Paint with 1 tablespoon mustard.
Use fingers to pinch pieces together and form crust.
Sauté onion and mushrooms. Keeping 6 asparagus whole, cut rest of bunch into small pieces. Sautée.
Beat together until blended eggs, cream, salt and pepper.
Pour into pie crust. Distribute grated cheese evenly and do the same with vegetables.
Bake in 350 degree oven for 30-40 minutes
or until browned.
2 cans crescent rolls
Dijon mustard
1 1/2 cups heavy cream
4 eggs
6oz. Gruyere cheese, grated
1 onion, sliced and sautéed
5 small portabella mushrooms, sliced, sautéed and drained
1 bunch asparagus
Salt and pepper
Using a 9 inch pie plate, arrange crescent rolls with triangle points in center.
Paint with 1 tablespoon mustard.
Use fingers to pinch pieces together and form crust.
Sauté onion and mushrooms. Keeping 6 asparagus whole, cut rest of bunch into small pieces. Sautée.
Beat together until blended eggs, cream, salt and pepper.
Pour into pie crust. Distribute grated cheese evenly and do the same with vegetables.
Bake in 350 degree oven for 30-40 minutes
or until browned.
4/13/13
Baked French Toast
1 challah, sliced in 1/2 inch slices
4 cups milk
5 eggs
2-3 tablespoons Cointreau
1/4 cup sugar
Pinch salt
Butter a 9x13 oven proof casserole.
Layer challah in two layers and pack tightly. You can add sliced almonds and dried fruits, or fresh sliced fruit at this time.
Whisk together, milk, eggs, sugar, salt and Cointreau.
Pour over bread and refrigerate overnight.
Before baking, sprinkle top with sugar.
Bake in a preheated 425 degree oven for 20-3o minutes until puffed and golden.
4 cups milk
5 eggs
2-3 tablespoons Cointreau
1/4 cup sugar
Pinch salt
Butter a 9x13 oven proof casserole.
Layer challah in two layers and pack tightly. You can add sliced almonds and dried fruits, or fresh sliced fruit at this time.
Whisk together, milk, eggs, sugar, salt and Cointreau.
Pour over bread and refrigerate overnight.
Before baking, sprinkle top with sugar.
Bake in a preheated 425 degree oven for 20-3o minutes until puffed and golden.
9/6/12
Fusion Chicken
2lbs. chicken thighs or legs
1/4 cup soy sauce
3 tblspns. Brown sugar
1/2 tablespoon minced ginger
1minced garlic clove
1 small onion, sliced
1 red pepper sliced
1/2 can black beans, rinsed and drained
3 bananas, peeled and sliced
Olive oil
Mix soy sauce,sugar,ginger and garlic together. Marinate chicken for at least 2 hours.
Put some olive oil in a fry pan and sauté onions and peppers on high heat briefly.
Place banana on oiled baking sheet and bake in 375 degree oven until caramelized.
Place chicken on a baking sheet and
Bake until browned.
Put cooked chicken on a large serving platter. Scatter beans, peppers, onions and bananas between and on top of chicken.
Serve with brown rice. Use remaining half can of beans mixed in with the rice.
1/4 cup soy sauce
3 tblspns. Brown sugar
1/2 tablespoon minced ginger
1minced garlic clove
1 small onion, sliced
1 red pepper sliced
1/2 can black beans, rinsed and drained
3 bananas, peeled and sliced
Olive oil
Mix soy sauce,sugar,ginger and garlic together. Marinate chicken for at least 2 hours.
Put some olive oil in a fry pan and sauté onions and peppers on high heat briefly.
Place banana on oiled baking sheet and bake in 375 degree oven until caramelized.
Place chicken on a baking sheet and
Bake until browned.
Put cooked chicken on a large serving platter. Scatter beans, peppers, onions and bananas between and on top of chicken.
Serve with brown rice. Use remaining half can of beans mixed in with the rice.
8/22/12
7/23/12
Quinoa Salad
1 cup quinoa
2 cups chicken broth
1/2 cup finely diced carrots
1/2 cup chopped onion
1 cup chopped cucumber
1/2 cup chopped cilantro
1/2 cup chopped sautéed mushrooms
2 tablespoons balsamic vinegar
Juice of one lemon
2 tablespoons olive oil
2 teaspoons agave nectar
Salt and pepper to taste
Boil quinoa in chicken broth for 15 minutes or until tender. Drain. Combine all chopped vegetables. Combine lemon juice, balsamic vinegar, olive oil, agave nectar, salt and pepper. Pour over quinoa and vegetables.
2 cups chicken broth
1/2 cup finely diced carrots
1/2 cup chopped onion
1 cup chopped cucumber
1/2 cup chopped cilantro
1/2 cup chopped sautéed mushrooms
2 tablespoons balsamic vinegar
Juice of one lemon
2 tablespoons olive oil
2 teaspoons agave nectar
Salt and pepper to taste
Boil quinoa in chicken broth for 15 minutes or until tender. Drain. Combine all chopped vegetables. Combine lemon juice, balsamic vinegar, olive oil, agave nectar, salt and pepper. Pour over quinoa and vegetables.
7/19/12
7/6/12
Pennie's Shrimp Salsa
1 pound shrimp, cooked and cut into small pieces
8 ounces frozen corn kernels, defrosted
1 cucumber, diced
2 small tomatoes, diced
Chopped cilantro, to taste
1/2 small purple onion, diced
Juice of 2 lemons 1/2 jalapeño pepper, diced
Salt and pepper, to taste
Combine all ingredients and serve chilled.
8 ounces frozen corn kernels, defrosted
1 cucumber, diced
2 small tomatoes, diced
Chopped cilantro, to taste
1/2 small purple onion, diced
Juice of 2 lemons 1/2 jalapeño pepper, diced
Salt and pepper, to taste
Combine all ingredients and serve chilled.
6/21/12
My Carolina Kitchen: Lentil Salad – Delicious and Easy for Busy Days
My Carolina Kitchen: Lentil Salad – Delicious and Easy for Busy Days: A lentil salad is one of those year-around meals that I rely on for a delicious dinner when I’m tired from a busy day and want somethin...
6/2/12
5/29/12
5/25/12
5/24/12
5/18/12
5/6/12
Spaghetti Squash
1 large spaghetti squash
1 cup grated parmesan cheese
Preheat oven to 375 degrees. Cut spaghetti squash in half, lengthwise. Place on a baking sheet.
Bake for one hour. Remove seeds. Shred pulp of squash into spaghetti-like strands.
In a casserole dish, layer spaghetti squash and parmesan cheese. Reheat in oven, if necessary.
5/2/12
4/26/12
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