German Vegetable Soup

October 2, 2013 Leave a Comment
German Vegetable Soup

German Vegetable Soup

 

My sister-in-law gave me this recipe – it’s a nice thick soup.  It does call for quite a few ingredients, but that is worth it!

        Gundrun Braker                                                 Burnett, Wisconsin

 

German Vegetable Soup Recipe

German Vegetable Soup

1 ½ lbs. ground beef

2 medium onions, diced

2 Tbsp. beef bouillon granules

1 cup water

Salt and pepper to taste

1 bay leaf

1 can (46 oz.) tomato or vegetable juice

3 celery ribs, diced

6 medium carrots, sliced

3 medium potatoes, peeled and diced

3 cups shredded cabbage

1 small green pepper, chopped

1 can (15 ¼ oz.) whole kernel corn drained

1 can (8 ½ oz.) peas, drained

1 can (8 oz.) cut green beans, drained

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain.

Dissolve bouillon in water; add to the beef mixture.  Add the salt, pepper, garlic, bay leaf, tomato juice, celery, carrots, potatoes, cabbage and green pepper.

Simmer, uncovered, for 25 minutes or until vegetables are tender.

(Recipe for German Vegetable Soup came from tasteofhome.com)

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Chicken with Artichokes and Olives

October 1, 2013 Leave a Comment
Chicken with Artichokes and Olives

Chicken with Artichokes and Olives

This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Chicken with Artichokes and Olives Recipe

Chicken with Artichokes and Olives

2 cups sliced fresh mushroom

14 ½ oz. can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

½ cup chopped onion (1 medium)

¼ cup dry white wine or reduced-sodium chicken broth

1  2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained

2 to 3 tsp. curry powder

1 tsp. dried thyme, crushed

¼ tsp. black pepper

1   8 or 9 oz. package frozen artichoke hearts

2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs

3 Tbsp. cornstarch

3 Tbsp. cold water

In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper.  Add artichoke hearts.  Place chicken on top; spoon some of the tomato mixture over the chicken.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours.  Using a slotted spoon, transfer chicken and artichokes to a serving bowl.  Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting.  In a small bowl combine cornstarch and water.  Stir into mixture in cooker.  Cover and cook about 15 minutes more or until thicken.  Spoon tomato mixture over chicken and artichokes.               8 servings

 

(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)

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Vegetable Lasagna

September 30, 2013 Leave a Comment
Vegetable Lasagna

Vegetable Lasagna

 

I cooked up this fresh tasting lasagna for vegetarian customers at a local grocery store, where I work part-time.

            Sam Hunsaker                                                                  Lawrence, Kansas

 

Vegetable Lasagna Recipe

Vegetable Lasagna

5 plum tomatoes, chopped

1 ½ cups sliced fresh mushrooms

1 medium sweet red pepper, julienned

1 small yellow summer squash, cut into ¼ inch slices

1 small zucchini, cut into ¼ inch slices

1 medium carrot, shredded

1 small onion, chopped

3 garlic cloves, minced

¼ cup olive oil

1 can (12 oz.) tomato paste

1 cup vegetable broth

2 Tbsp. brown sugar

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. salt

½ tsp. dried thyme

¼ tsp. pepper

1 egg

1 cup (8 oz.) ricotta cheese

6 lasagna noodles, cooked and drained

1 cup (4 oz.) shredded part-skim mozzarella cheese

¼ cup shredded Parmesan cheese

2 Tbsp. grated Romano cheese

2 tsp. Italian seasoning

In a large saucepan, sauté the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender.  Stir in the tomato paste, broth, brown sugar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.

In a large bowl, combine the egg and ricotta cheese.  Spread 1 cup vegetable mixture in a greased 8 inch square baking dish.  Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1 ½ cups vegetable mixture and two more noodles.  Top with remaining ricotta mixture, noodles and vegetable mixture.

Sprinkle with cheese and Italian seasoning.  Bake, uncovered, at 350 F. for 30-35 minutes or until bubbly and the cheese is melted.  Let stand 5 minutes before cutting.          4-6 servings

 

(Recipe for Vegetable Lasagna came from tasteofhome.com)

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Couscous Meatball Soup

September 29, 2013 Leave a Comment
Couscous Meatball Soup

Couscous Meatball Soup

 

This soup is easy, healthy, full of flavor and great for a cold day.  It’s perfect with fresh crusty bread.

           Jonathan Pace                                                  San Francisco, California

 

Couscous Meatball Soup Recipe

Couscous Meatball Soup

1 lb. 90% Lean Ground Beef

2 tsp. dried basil

2 tsp. dried oregano

½ tsp. salt

1 large onion, finely chopped

2 tsp. canola oil

8 cups collard greens (or spinach)

8 cups chopped fresh kale

2 cartons (32 oz. each) vegetable stock

1 Tbsp. white wine vinegar

½ tsp. crushed red pepper flakes

¼ tsp. pepper

1 package (8.8 oz.) Israeli couscous

In a small bowl, combine the beef, basil, oregano and salt.  Shape into ½ inch balls.  In a large nonstick skillet coated with cooking spray, brown meatballs; drain.  Remove meatballs and set aside.

In the same skillet, brown onion in oil.  Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Return to a boil.  Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once.            10 servings

 

(Recipe for Couscous Meatball Soup came from tasteofhome.com)

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Orzo Salad

September 28, 2013 Leave a Comment
Orzo Salad

Orzo Salad

 

Orzo pasta makes for a nice change in this pretty pasta salad from Joy Henkle.

 

Orzo Salad Recipe

 

Orzo Salad

1 ½ cups uncooked orzo pasta (3 cups cooked)

1 cup frozen or fresh peas

¾ feta cheese

½ cup fresh parsley

3/4 cup chopped cherry tomatoes

1 can (2.5) sliced ripe olives

½ cup chopped cashews (optional)

5 Tbsp. white balsamic vinegar

4 Tbsp. olive (Joy uses extra virgin)

1-2 Tbsp. BUTTERMILK RANCH DRESSING, ITALIAN VINEGAR & OIL OR GREEK SEASONING*

(*PENZEYS SPICES)

Cook the pasta in boiling water until al dente (4-6 minutes), drain and let cool.  Add the peas, feta cheese, parsley, tomatoes, olives and cashews.  In a separate bowl, whisk together the vinegar, olive oil and DRESSING MIX of choice and pour over the pasta mixture.                   12 serving

 

(Recipe for Orzo Salad came from Penzeys Spices, September, 2013)

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Lemony Chicken Noodle Soup

September 26, 2013 Leave a Comment
Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup

This isn’t Grandma’s Chicken soup, but it is comforting.  The lemon juice gives this easy soup enough zip to make it interesting.

             Bill Hillbrich                                                       St. Cloud, Minnesota

 

Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup

1 small onion, chopped

2 Tbsp. olive oil

1 Tbsp. butter

¼ lb. boneless skinless chicken breast, cubed

1 garlic clove, minced

2 cans (14 ½ oz. each chicken soup

1 medium carrot, cut into ¼ inch slices

¼ cup fresh or frozen peas

½ tsp. dried basil

2 cups uncooked medium egg noodles

1-2 Tbsp. lemon juice

 

In a small saucepan, sauté onion in oil and butter until tender.  Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the broth, carrot, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.           2 servings

 

(Recipe for Lemony Chicken Noodles Soup came from tasteofhome.com)

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Spicy Beef with Shrimp & Bok Choy

September 25, 2013 Leave a Comment
Spicy Beef with Shrimp & Bok Choy

Spicy Beef with Shrimp & Bok Choy

 

Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.  Make it a meal:  Rice noodles or brown basmati rice will make you feel like you’re eating in your favorite Chinese restaurant.

Spicy Beef with Shrimp & Bok Choy Recipe 

 

Spicy Beef with Shrimp & Bok Choy

¼ sup Shao Hsing rice wine

1 ½ Tbsp. oyster-flavored sauce

2 tsp. cornstarch

4 tsp. canola, divided

¾ lb. sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

¼ – ½ tsp. crushed red pepper

10-12 raw shrimp (21-25 per pound), peeled, deveined and chopped

1 lb. bok choy, preferably baby bok choy , trimmed and sliced into 1 inch pieces

 

Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.  Add beef and crushed red pepper to taste; cook, stirring until beef begins to brown. 1 to 2 minutes.  Add shrimp and continue to cook, stirring until shrimp is opaque and pink, 1 to 2 minutes.  Transfer the beef, shrimp and any juices to a plate.

Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.  Add bok choy and cook, stirring until it begins to wilt, 2 to 4 minutes.  Stir in the cornstarch mixture.   Return the beef-shrimp mixture to the pan and cook, stirring until heated through and the sauce has thickened slightly, about 1 minute.      4 servings

(Recipe for Spicy Beef with Shrimp & Bok Choy came from Diabetic Connect by Eating Well, September, 2013)

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Eggplant& Zucchini Rollatini

September 23, 2013 Leave a Comment
Eggplant & Zucchini Rollatini

Eggplant & Zucchini Rollatini

 

Someone at the table is bound to praise your rollatini dish, and then ask what the heck it is.  Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked.

               Andrea Rivers                                                    Westbury, New York

 

Eggplant& Zucchini Rollatini Recipe

Eggplant & Zucchini Relating

1 large eggplant

½ tsp. salt

Sauce:  1/3 cup chopped onion

3 garlic cloves, minced

1 Tbsp. olive oil

2 cans (28 oz. each) crushed tomatoes

¼ cup dry red wine or vegetable broth

1 Tbsp. sugar

2 tsp. each dried oregano and dried basil

1 tsp. salt

¼ tsp. pepper

Relating:  4 cups (16 oz.) shredded part-skim mozzarella cheese

1 package (8 oz.) cream cheese, softened and cubed

1 large zucchini, thinly sliced

2 Tbsp. plus ½ cup olive oil, divided

2 eggs lightly beaten

1 cup dry bread crumbs

½ cup grated Parmesan cheese

Peel and slice eggplant lengthwise into sixteen 1/8 inch thick slices.  Place in a colander over a plate; sprinkle with salt and toss.  Let stand for 3 minutes.  Rinse and drain.

In a large saucepan, sauté onion and garlic in oil until tender.  Add the remaining sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.

Preheat oven to 350 F.  In a large bowl, combine mozzarella and cream cheese mix well.  In a large skillet, sauté zucchini in 2 tablespoons oil until tender; remove and set aside.

Place eggs and bread crumbs in separate shallow bowls.  Dip eggplant in eggs, then bread crumbs.  Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown.  Drain on paper towels.

Scoop 1 cup sauce into an ungreased 13×9 inch baking dish.  Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture.  Roll up and place seam side down in baking dish.  Top with remaining sauce.  Cover and bake 30-35 minutes or until bubbly.  Sprinkle with Parmesan cheese.

8 servings                                                                                                                            

(Recipe for Eggplant & Zucchini Rollatini came from tasteofhome.com)

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Thai Pumpkin Soup

September 20, 2013 Leave a Comment
Thai Pumpkin Soup

Thai Pumpkin Soup

While wanting to create a hearty, flavorful soup, and found myself with lots of pumpkin.  “I chose this combination of ingredients because this is the flavor profile I love.  As a professional chef, she enjoys researching and developing recipes and fusing culinary traditions.

               Stacy Desrosiers                                               Mays Landing, New Jersey

 

Thai Pumpkin Soup Recipe 

Thai Pumpkin Soup

1 (15 oz.) can pure pumpkin

1 (14.5 oz.) can lower-sodium chicken broth

1 (13.6 oz.) can light coconut milk

2 Tbsp. pumpkin butter or apple butter

1 ½ Tbsp. Thai red curry paste or to taste

1 Tbsp. peanut butter

1 tsp. ground ginger

1 tsp. garlic powder

1 ½ Tbsp. Asian fish sauce

1 tsp. sugar

¼ tsp. salt

1/8 tsp. pepper

4 oz. rice noodles, preferably medium width

1 ½ cups shredded cooked chicken breast

¼ cup chopped fresh cilantro

Whisk pumpkin, broth, coconut milk, pumpkin butter, curry paste, peanut butter, ginger and garlic powder in a large saucepan.  Bring to a boil medium-high heat.  Reduce heat to medium-low to low; simmer 10 minutes, stirring occasionally.  Stir in fish sauce, sugar, salt and pepper.

Meanwhile, cook rice noodles according to package directions; drain.

To serve, ladle soup into bowls; mound noodles in center.  Top with chicken; sprinkle with cilantro.

4 servings

(Recipe for Thai Pumpkin Soup was in Cooking Club Magazine, Fall 2012 issue)

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Caribbean Baked Chicken with Mango

September 19, 2013 Leave a Comment
Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)

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