Sunday, March 1, 2015

Potato Sausage Soup


I try to stay away from processed meats and salt so why use sausage?  I am going to stick to the old adage "All things in moderation and moderation in all things".  We have sausage a few times a year because it is so good but honestly, I usually put it in the freezer and forget about it until I clean the freezer or when I see a really good recipe using sausage.
The idea of potatoes and sausage and of course onions and spinach seemed to be too good a combination so I put it together and we had a hearty soup.
Potato Sausage Soup

Ingredients:

1 tablespoon olive oil
3 sweet sausages, diced
1 onion, chopped
1 teaspoon dried basil
1/8 teaspoon red pepper flakes 
1 teaspoon herbs de provence 
 salt and pepper, to taste
2 cups chicken broth (from the freezer - mine)
3 Idaho potatoes or potato of choice
2 cups baby spinach, rough chopped
1 cup Rice Milk


Method:

Heat oil in a large saucepan.  
Add sausage and cook until browned, about 4 minutes. 
Stir in onion, basil and red pepper flakes. 
Cook until onions are translucent, 3 - 5 minutes.
Season with salt and pepper.
Stir in chicken broth and bring to a boil. 
Add the potatoes and cook for 10 minutes until a fork punctures potato.
Stir in spinach for 2 minutes.
Stir in Rice milk and cook until heated through.

Pepper, Olive, and Mozzarella Salad

I don't make salads enough.  I really do love them but I just don't bother making them.  It is funny how I don't mind chopping and shredding for hot food but I do mind for salads.  I did make this combination and we liked it.  And.......I don't like olives.

Pepper, Olive, and Mozzarella Salad 

Ingredients:

24 Cherry Tomatoes, halved
1/2 Cup Yellow Bell Pepper
1/2 Cup pitted Olives
Mozzarella Balls (I used small chunks instead.)
1 teaspoon dried parsley
2 Tablespoons Olive Oil
1/2 teaspoon RiceVinegar with basil and oregano
Pinch of ground cumin
Salt and fresh ground Pepper to taste

Method:

In a large salad bowl, mix together the tomatoes, bell pepper, olives, mozzarella, and basil. In a separate small bowl, whisk together the olive oil, vinegar, cumin, salt and pepper. Drizzle over salad and enjoy!

Results: I took my first bite and my mouth was filled with pops of flavor. This is delicious. I would make it again, happily and I will eat olives, from now on.


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Friday, February 27, 2015

Baked Rice with Butternut Squash




I was looking for a dish to round out my Shabbos meal on Friday night.  I had made chicken cutlets and a roast in gravy, spinach kugel and roasted potato slices.  We had plenty of food for the main course but it felt wrong since we were having a nice crowd for dinner.  I wanted something to complete the meal and make sure, there was something for every one.  Rice sounded right.


This makes a pretty dish and a neutral one.  While it definitely has flavor, it seems to go with almost any other food.  It served its purpose since it did a disappearing act.

This is a Cooking Light recipe and I have been fortunate with their recipes.  I get their magazine and always find a few new recipes to test.  Many go on the roster for future meals.

Baked Rice with Butternut Squash (adapted from Cooking Light September 2002)

Ingredients:


1 24 ounce bag of frozen butternut squash cubes
2 cups fat-free, less-sodium vegetable broth
1 cup water
1 teaspoon dried rubbed sage
1 teaspoon olive oil
1 cup diced onion
1/2 teaspoon garlic, minced
1 cup uncooked Arborio
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Method:

Preheat oven to 350°.

Place frozen squash on baking sheet for about 10 minutes or until completely defrosted..

Bring broth, water, and sage to a simmer in a medium saucepan (do not boil).

Heat oil in a large ovenproof skillet over medium-high heat.

Add onion; sauté 6 minutes.

Add garlic; sauté 2 minutes. Add rice; sauté 1 minute.

Stir in squash, broth mixture, chopped thyme, salt, and pepper; cook 5 minutes, stirring occasionally.

Place skillet in a 400° oven for 30 minutes.

Stir mixture gently.


Eat and enjoy.

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Wednesday, February 25, 2015

Grilled Tandoori Chicken Breasts - Ellie Krieger




Glennis selected Grilled Tandoori Chicken Breasts from Weeknight Wonders - page 137. I think the world of Glennis. In the short time, I have known her, she has been a positive force and a happy voice within our group. Please explain to me how this lovely woman sent us out to grill in a temperature of only a few degrees.

I do forgive her though since this was a fabulous dish and we both ate every bite and wanted more. I served it with a spicy quinoa dish with red bell pepper. They went well together.

I did have to make a major change since the recipe called for yogurt and as a kosher cook, I don't use dairy and meat together.  Thanks to Tofutti sour cream - I had a good substitute.

This recipe had mostly spices mixed in with the Tofutti sour cream.  It marinated for a short while and then was grilled.  Another easy dish that was not time consuming.

Do check out what the other Ellie cooks have made and if there were any changes.  Eating with Ellie has all of our recipes so far and links to each of the cook's creations.  If you are interested in finding out more about our group and Ellie Krieger, we would love to have you join us.

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Tuesday, February 24, 2015

Pasta with Pumpkin and Sage Butter - WwDH



Pasta with Pumpkin and Sage Butter - Adapted from Donna Hay

This week, our Donna Hay group made a simple pasta dish, selected by Margaret.  I did not have pumpkin but I did have butternut squash which I subbed in.  I also did not have fresh sage but I did have some dried sage to take its place.

I am not sure how I would rate this dish.  We enjoyed it and I would make it again but it would not go on my must haves.  I think, I would have liked another element, caramelized onions of a green vegetable.  

This only had butter, sage, pasta, Parmesan and squash and other than browning the butter and cooking the pasta, it went together with ease and did not take long at all.  I did not have to cook the squash; I bought a bag of frozen cubes and that really made this a snap.

Please go on over to the Wednesday with Donna Hay page and see what everyone else did with this dish and whey they thought of it.

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Chimchurri Spinach Kugel



At first, I was making a plain spinach kugel but when peering in the refrigerator, I saw a little chimchurri dip left.  We do not waste if we can help it so into the kugel, it went.  I have no idea what chimchurri tastes like so it is hard for me to evaluate the dish.  I know, I liked it.

Chimchurri Spinach Kugel

Ingredients:

4 - 6  cups fresh baby spinach
1 teaspoon of olive oil
1 large onion, diced
1/4 cup chimchurri dip (store bought)1 tablespoon flour
2 eggs (I think 3 might have worked better)
1 teaspoon onion powder
salt and pepper to taste
1/4 teaspoon nutmeg

Method:

Saute onion in heated olive oil.  

In a large bowl, place spinach and add cooked onions.

Add chimchurri dip, flour, eggs, nutmeg, onion powder, salt and pepper,

Mix all ingredients together, mixing well.

Bake at 350 degrees for 30 - 45 minutes.  It should be dry when you put a knife into it.

Eat and enjoy.



Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
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       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Monday, February 23, 2015

Potato Soup

Usually when I am looking for a recipe, I check out Epicurious, Allrecipes, Food Network, Eating Well of any of those generalized and wonderful sites.  In reality, it is a lot more fun to check blogs that are new to me.  Not only do I get a new recipe, I get a new blog to view and possibly a new online friend.

This time, I came across, Gimme some Oven , written by an upbeat blogger Ali who wants to make cooking easy, healthy and delicious.  She not only enjoys cooking, she enjoys people and puts the two together.  She sounds delightful and I think you might like to meet her.

Potato Soup

Ingredients:


3 tablespoons butter
1 cup diced  yellow onion
1/4 cup gluten-free flour
2 cups vegetable stock
2 cups milk, warmed
1 1/2 pounds potatoes, peeled  and diced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
salt and pepper to taste
2 handfuls of baby spinach, sliced

1 shredded carrot

Method:

Place butter in a large soup pot .  

Add onion and saute for 5 minutes, stirring occasionally, until soft. 

 Sprinkle the flour on top of the onion, and stir until combined. 

 Saute for an additional minute to cook the flour, stirring occasionally. 

 Then stir in the chicken stock until combined. 

 Stir in the milk and potatoes until combined. Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom does not burn. 

When the potatoes are soft, stir in the cheddar cheese and sour cream, salt and pepper. 

Garnish with sliced baby spinach and shredded carrots.

Eat and enjoy.

Linked to:  See Ya at the Gumbo     Real Food Recipe Round Up      Two Cup Tuesday
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       Fat Tuesday         Simple Supper                  Totally Talented Tuesday          

Sunday, February 22, 2015

Penne with Broccoli and Apples


This is one of those throw it together recipes, using what is found, in the cupboard and refrigerator. As you may have noticed, I make many of these, and usually am pleasantly surprised by the good results.

Penne with Broccoli and Apples

Ingredients:

16 ounce box of gluten-free penne pasta
1 box frozen broccoli, chopped
1 apples, peeled and diced
1 cup shredded or diced Monterey Jack cheese
1/4 cup sliced almonds

Method:

Cook penne according to package directions.

Three minutes before draining, add broccoli to the pot and finish cooking.  You can also cook the broccoli separately or microwave it.

Drain.  Replace in saucepan.

Add the cheese and mix through the penne and broccoli.

Add the apples and almonds and heat for another minute or two.

I didn't add milk but I think a half cup of coconut milk would be a great addition. Add milk after the cheese and mix in. 

Eat and enjoy.


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Friday, February 20, 2015

Peanut Chicken



It is common for me, it bread chicken with different nuts, but not peanuts, which of course, are not really nuts. This was my first attempt and a very successful one at that.


Cooking Light  
I find good recipes in a variety of places and I think, I am the most successful with Cooking Light. Usually, healthy recipes run rampant and they don't lack for taste and appeal. 

I was thinking that I could have mixed the honey and mustard with peanut butter and coated the chicken with that combination and then breaded it in the tortilla crumbs.

The best part of this recipe is that it is baked and there is no grease to contend with.



Peanut Chicken (adapted from Cooking Light)

Ingredients:

2 tablespoons honey
2 tablespoons Dijon mustard
1/3 cup peanuts
1 cup tortilla chips, crushed
4 chicken breast cutlets 
Cooking spray

Method:

Preheat oven to 500°.

Combine honey and mustard in a small bowl; stir well. Place peanuts and tortilla chips in a food processor; pulse until finely chopped.

Brush each cutlet with honey mixture; dredge cutlets in peanut mixture. 

Place cutlets on a baking sheet coated with cooking spray; lightly coat cutlets with cooking spray. 

Bake at 500° for 8 minutes or until done.

Eat and enjoy.

Linked to: 

Thursday, February 19, 2015

Sweet Potatoes and Dried Pears


67
This turned out to be an incredible experiment.  It was one of my last-minute deals when I had to use up some produce, pronto.  I had a few sweet potatoes and no immediate plans for them.  We had come to the point that they were talking to me.
SP (sweet potato):  Why did you buy us?
Me: To eat, of course.
SP: So, why are we sitting in the corner of the hydrator with celery, of all things.  Don't you know, we generally are not friends with celery unless you are making a savory salad and then their crunch makes them endearing.
Me:  Hmmmm, savory salad sounds good but I was thinking hot, a nice hot dish and sweet, not savory.
SP:  That is fine with us.  Just do it.  If you leave us any longer, we are going to get ugly and then you might throw us in the garbage.
Me:  Garbage?  Of course not.  You are the diamonds of the hydrator.  No garbage for you.
SP: Then, it is time to warm us up.  Do you have any idea how cold it is, in here?
Me: Refrigerators are supposed to be cold.
SP:  Then you live in one.  We want out. We want a nice warm oven or stove burner to live in or on.
Me:  I have had enough of your complaining.  You are off to become part of a dish with yummy honey and you had better like it.
SP:  Cheering.
I knew, I wanted something really easy to do with these "fresh" sweet potatoes.  I did my thing and opened up the cabinet and saw honey and there was my recipe.  I also had taken out some dried apricots and pears, a short while before, so I removed the dried pears.  Here, you try it and feel free to talk to your sweet potatoes.

Sweet Potatoes and Dried Pears

Ingredients:
2 - 3 medium large sweet potatoes, cut into slices about 1/2 inch thick
6 dried pear slices
1 tablespoon
2 tablespoons honey

Method:

Preheat oven to 400 degrees F.

In a casserole with about 1/2 inch water, layer sweet potatoes and dried pears.

Drizzle honey over them. I did it by layer.

Bake at 400 degrees for 20 minutes.

Remove from oven and mix so that the top layer is now in the water.

Bake for another 10 - 20 minutes until sweet potatoes are cooked through but not falling apart.

The dried pear goes beautifully with the sweet potatoes but my guess is that almost any dried fruit or fresh fruit would also be delicious.


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