Savory - 8/48 - Annette's Sweet Treats

Peanut Ginger Pasta

March 5, 2015 Leave a Comment

Peanut Ginger Pasta

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Ginger, basil, lime and peanut butter make a luscious Thai sauce for linguine and veggies. It’s how I get my family to eat whole wheat pasta.

Allil Binder Spokane, Washington

Peanut Ginger Pasta Recipe

Peanut Ginger Pasta

2 ½ tsp. grated lime peel

¼ cup lime juice

2 Tbsp. reduced-sodium soy sauce

2 tsp. water

1 tsp. sesame oil

1/3 cup creamy peanut butter

2 ½ tsp. minced fresh gingerroot

2 garlic cloves, minced

¼ tsp. salt

¼ tsp. pepper

8 oz. uncooked whole wheat linguine

2 cups small fresh broccoli florets

2 medium carrots, grated

1 medium sweet red pepper, julienned

2 green onions, chopped

2 Tbsp. minced fresh basil

Place the first 10 ingredients on a blender; cover and process until blended. Cook linguine according to package directions, add broccoli during the last 5 minutes; drain.

Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine. 4 servings

(Recipe for Peanut Ginger Pasta was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: broccoli florets, creamy peanut butter, grated lime peel, green onions, lime juice, medium red pepper, reduced-sodium soy sauce, sesame oil, uncooked whole wheat linguine

Chicken and Coconut Soup

March 4, 2015 Leave a Comment

Chicken and Coconut Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes. There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg. I’ve picked out for you to try…

Chicken and Coconut Soup Recipe

Chicken and Coconut Soup

3 lbs. chicken

8 slices galangal (also called Thai ginger)

3 stalks lemongrass

8 chili peppers (red or green)

1 lemon

½ of an egg white

2 tsp. cornstarch

4 cups Kitchen Basic chicken broth

3 cups coconut milk

4 Tbsp. fish sauce (Thai or Vietnamese)

½ tsp. sugar

Salt

1 cup peanut oil

1 tsp. black pepper

Coriander leaves

Cut the chicken into thin strips. Slice the galangal. Slice the bottom 6-8 inches of the lemon grass, on the diagonal. Seed and coarsely chop the chilies. Juice the lemon.

In a bowl, mix together the chicken strips, egg white and cornstarch; refrigerate for 30 minutes.

Pour the chicken broth into a soup pot. Add the galangal, lemongrass and chilies. Bring to a boil, cover, reduce to a simmer; and then cook for 10 minutes. Remove the cover and stir in the coconut milk, fish sauce, sugar and salt to taste; then simmer for 15 minutes.

Meanwhile, using a skillet or wok, heat the peanut oil. Stir in the chicken pieces. Separating them, and cooking just until they turn white. Drain.

Pour the broth into individual bowls. Divide the chicken pieces among them. Sprinkle each bowl with lemon juice, pepper and coriander leaves. 6-8 servings

Buy preskinned chicken breasts; choose white meat over dark for the leanest meat.

(Recipe for Chicken and Coconut Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chicken, chili peppers, coriander leaves, cornstarch, fish sauce, galangal, Kitchen Basic chicken broth, lemongrass, peanut oil

Honey Cashew Chicken

March 3, 2015 Leave a Comment

Honey Cashew Chicken

This recipe, Honey Cashew Chicken, was in the coupon section of Sunday Newspaper. I LOVE Chinese food and this recipe appeared with KIKKOMAN Less Sodium Soy Sauce.

Honey Cashew Chicken Recipe

Honey Cashew Chicken

1 can (20 oz.) pineapple chunks

2 cups Minute Brown Rice, uncooked

2 (6 oz. each) skinless, boneless chicken halves, cut into 1 inch cubes

2 Tbsp. cornstarch

½ tsp. salt

¼ tsp. black pepper

¼ cup honey

2 Tbsp. KIKKOMAN Less Sodium Soy Sauce

1 Tbsp. KIKKOMAN Rice Vinegar

1 to 2 tsp. KIKKOMAN Sriracha Hot Chili Sauce

2 Tbsp. vegetable oil

2 large garlic cloves, minced (about 1 Tbsp.)

1 red bell pepper, sliced

1 cup frozen shelled edamame or peas, thawed

½ cup dry-roasted cashew pieces, unsalted and chopped

Drain pineapple chunks; reserve juice. Combine juice with water to equal1 ¾ cups. Prepare rice according to package directions, using juice mixture. Combine chicken, cornstarch, salt and pepper in a bowl; toss to coat.

Whisk together honey, soy sauce, vinegar and sriracha in a bowl; set aside.

Heat oil in a large skillet over medium-high heat. Add chicken mixture and cook for 4 minutes or until lightly browned. Increase heat to high, add garlic, red pepper, pineapple chunks and peas. Cook for 5 minutes or until vegetable are crisp-tender and chicken is done, stirring frequently; stir in cashews.

Add honey sauce mixture to chicken mixture; toss to coat until heated through. Serve over rice.

4 servings

(Recipe for the Honey Cashew Chicken, was in coupon section of Sunday Newspaper, Friday, February 20, 2015)

Filed Under: Savory Tagged With: boneless skinless chicken breast halves, cornstarch, dry roasted cashew pieces, frozen peas, honey, KIKKOMAN Less Sodium Soy Sauce, KIKKOMAN rice vinegar, KIKKOMAN Sriracha hot chili sauce, minced garlic, Minute brown rice, pineapple chunks, red bell pepper

Winter Country Soup

March 2, 2015 Leave a Comment

Winter Country Soup

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

My soup will warm your family up on the chilliest of winter nights! Featuring smoked sausage, beans and other vegetables, it’s a hearty way to start a meal or a satisfying lunch all by itself!

Winter Country Soup Recipe

Winter Country Soup

1 package (14 oz.) Johnsonville Smoked Sausage, cut into ¼ inch slices

1 large sweet red pepper, cut into ½ inch pieces

8 shallots, chopped

1 Tbsp. butter

8 cups chopped fresh kale

8 cups vegetable broth (Kitchen Basic)

3 cups frozen corn

1 can (15 ½ oz.) great northern beans, rinsed and drained

½ tsp. cayenne pepper

¼ tsp. pepper

¾ cup uncooked orzo pasta

In a Dutch oven, sauté the sausage, red pepper and shallots in butter until vegetables are tender.

Add kale; cover and cook for 2- 3 minutes or until kale is wilted. Stir in the broth, corn, beans, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. 12 servings

(Recipe for Winter Country Soup was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: fresh kale, frozen corn, orzo pasta, smoked sausage, sweet red pepper, vegetable broth

Lime and Chicken Soup

February 28, 2015 Leave a Comment

Lime and Chicken Soup

Lime and Chicken Soup Recipe

Lime and Chicken Soup

3 limes

1 jalapeno chili

1 Tbsp. minced cilantro, plus 6 sprigs

1 tomato

1 red onion

¼ (4 oz.) mild yellow cheese

2 corn tortillas

½ lb. (8 oz.) uncooked chicken breast

5 cups Kitchen Basis chicken broth

1 tsp. oregano

1 tsp. basil

1 bay leaf

Freshly ground black pepper

Salt

Juice 2 of the limes and cut the remaining lime into thin slices. Mince the jalapeno and the cilantro. Chop the tomato and the red onion. Cube the cheese. Cut the tortillas into strips.

Place the chicken in a large saucepan. Cover with water, bring to a boil, and cook for 5 minutes (blanching the chicken). Remove it to a plate and slice it into very, very thin strips or shred it.

In soup pot, combine the broth, lime juice, oregano, basil jalapeno, bay leaf and pepper. Bring to a boil, reduce to a simmer and cook for 10 minutes.

Add the chicken, tomato, red onion, cilantro and salt to taste. Bring chicken to a boil, then reduce to a simmer and cook for 10 minutes. Remove bay leaf.

Garnish with cheese cubes, slices of tortilla and lime and cilantro sprigs. 6 serving

(Recipe for Lime and Chicken Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: chicken breast, cilantro, corn tortillas, jalapeno chili, Kitchen Basic, limes, mild yellow cheese, red onion

White Bean and Ham Soup

February 27, 2015 Leave a Comment

White Bean and Ham Soup

White Bean and Ham Soup Recipe

White Bean and Ham Soup

¼ Lb. (4 oz.) ham

1 large carrot

1 onion

1 medium fennel bulb

6 garlic cloves

1 (14 oz.) can peeled tomatoes

2 Tbsp. chopped sage

2 Tbsp. olive oil

2 (16 oz.) cans cooked cannellini beans, drained and rinsed

4 cups Kitchen Basic chicken broth

Pepper

Salt

Sage leaves

Slice the ham into thin strips, or dice it. Dice the carrot and onion. Chop the fennel and mince the garlic. Chop the canned tomato and the sage.

In a soup pot, heat the oil. Add the carrot, onion, fennel and garlic; sautéing on medium heat for 5 minutes.

Stir in the beans, ham, chicken broth, tomato, sage and pepper. Bring to a boil, reduce to a simmer; and cook for 20 minutes. Salt to taste and garnish with the extra sage leaves, if desired. 6 servings

(Recipe for White Bean and Ham Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: can of peeled tomatoes, carrot, chopped sage, cooked cannellini beans, fennel bulb, fully cooked ham, garlic, Kitchen Basic chicken broth

Chili-Beer Glazed Steaks

February 27, 2015 Leave a Comment

Chili-Beer Glazed Steaks

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Bold ingredients give these tender grilled steaks a taste you won’t soon forget. We loved the slightly sweet and pleasantly smoky glaze. Get ready to make mouths water!

Geordyth Sullivan Miami, Florida

Chili-Beer Glazed Steaks Recipe

Chili-Beer Glazed Steaks

2/3 cup chili sauce

2/3 cup spicy steak sauce

½ cup chopped shallots

½ cup beer or non-alcoholic beer

4 boneless beef top loin steak (2 oz. each)

½ tsp. salt

½ tsp. pepper

In a small saucepan, combine the chili sauce, steak sauce, shallots and beer. Bring to a boil. Reduce heat; simmer, uncovered, for 12 – 15 minutes or until slightly thickened. Set aside ½ cup for serving and keep warm. Sprinkle steaks with salt and pepper.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steaks, covered, over medium heat or boil 4 inch from the heat 4 – 6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium, 160 F.; well-done, 170 F.), basting occasionally with sauce mixture. Serve with reserved sauce. 4 servings

(Recipe for Chili-Beer Glazed Steaks was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: beef top loin steaks, beer, chili sauce, chopped shallots, spicy steak sauce

Rootin’-Tootin’ Cincinnati Chili

February 26, 2015 Leave a Comment

Rootin’-Tootin’ Cincinnati Chili

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Yes, there’s root beer in this spicy chili, and it adds a nice touch of sweetness. Serve over spaghetti and let everyone add their own favorite topping.

Holly Gomez Seabrook, New Hampshire

Rootin’-Tootin’ Cincinnati Chili Recipe

Rootin’-Tootin’ Cincinnati Chili

1 lb. ground beef

1 small onion, chopped

1 small green pepper, chopped

1 garlic clove, minced

1 can (14.5 oz.) fire-roasted diced tomatoes, undrained

1 cup root beer

2 Tbsp. chili powder

2 Tbsp. tomato paste

2 Tbsp. minced chipotle peppers in adobo sauce

1 Tbsp. ground cumin

1 beef bouillon cube

Hot cooked spaghetti

Optional toppings: crushed tortilla chips, chopped green onions, shredded cheddar,

and Parmesan cheese

In a large saucepan, cook beef, onions and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin and bouillon. Bring to a boil.

Reduce heat; cover and simmer for 20-30 minutes to allow flavors to blend. Serve with spaghetti. Garnish with chips, green onion and chesses if desired. 4 servings

(Recipe for Rootin’-Tootin’ Cincinnati Chili was in www.tasteofhome.com, 2015)

Filed Under: Savory Tagged With: beef bouillon, chili powder, chipotle pepper in adobo, chopped green pepper, chopped onion, fire-roasted diced tomatoes, ground beef, root beer

Cheddar Cheese and Ale Soup

February 24, 2015 Leave a Comment

Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup Recipe

Cheddar Cheese and Ale Soup

4 strips bacon

2 Tbsp. butter

½ of a small yellow onion, diced

¼ cup white flour

4 cups Kitchen Basic chicken broth

1 bottle ale

6 oz. cheddar cheese

White pepper

In a saucepan, fry the bacon. Remove with a slotted spoon and allow to drain on paper towels. Discard half of the oil.

Add the butter and the onion to the pan, sautéing over medium heat for 5 minutes. Sprinkle in the flour and, stirring constantly, cook for 3 more minutes.

Add the broth, ale, cheese and pepper, reheating gently but thoroughly. Ladle into bowls and garnish with the crumbled bacon.

(Recipe for Cheddar Cheese and Ale Soup, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: Savory Tagged With: bacon, bottle of ale, Cheddar Cheese, Kitchen Basic chicken broth, small yellow onion

Rich Tomato Bisque

February 19, 2015 Leave a Comment

Rich Tomato Bisque

Rich Tomato Bisque Recipe

Rich Tomato Bisque

4 Tbsp. butter

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can whole tomato, liquid retained

1 (46 oz.) can tomato juice

2 bay leaves

1 (8 oz.) package cream cheese

2 cups half-and-half

Salt and pepper to taste

Melt the butter in a soup pot. Add the onions and garlic and sauté over medium heat until onions are soft. Add the tomatoes and their liquid, the tomato juice and bay leaves; simmer for 20 minutes, stirring constantly, chopping the tomatoes with the side of a spoon.

Remove from heat and let cool slightly. Discard the bay leaves. Puree the solids with some of the liquid in a blender or food processor, along with the cream cheese. Return to the soup pot. Add the half-and-half and salt and pepper to taste. May be served hot or cold. Garnish with your favorite croutons.

8 servings

(Recipe for Rich Tomato Bisque, was in The Everything Soup Cookbook, 2002, 2015)

Filed Under: No-Bake Recipes, Savory Tagged With: chopped onions, cream cheese, half-and-half, tomato juice, whole tomatoes

Peanut Ginger Pasta

Chicken and Coconut Soup

Honey Cashew Chicken

Winter Country Soup

Lime and Chicken Soup

White Bean and Ham Soup

Chili-Beer Glazed Steaks

Rootin’-Tootin’ Cincinnati Chili

Cheddar Cheese and Ale Soup

Rich Tomato Bisque

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