White Bean and Ham Soup

February 27, 2015 Leave a Comment
White Bean and Ham Soup

White Bean and Ham 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…

 

 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)

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Basil, Shrimp and Zucchini Pasta

November 15, 2014 Leave a Comment

 

Basil, Shrimp and Zucchini Pasta

Basil, Shrimp and Zucchini Pasta

This recipe, Basil, Shrimp and Zucchini Pasta is from Diabetic Connect.  This quick-cooking, healthy dinner is a simple combination of zucchini, shrimp and pasta flecked with plenty of fresh basil.  If you have leftover cooked pasta from another meal, use it and skin Step 2.  Since the recipe combines a starch, vegetable and the shrimp, all you need is a fruit or vegetable salad to round out the menu.

                                                           Recipe by:   Nancy Baggett

 

Basil, Shrimp and Zucchini Pasta Recipe

 

Basil, Shrimp and Zucchini Pasta

½ cup chopped fresh basil leaves, divided

1 can (8 oz.) tomato sauce

2 tsp. plus 1 Tbsp. extra-virgin oil, divided

2 cloves garlic, minced

¼ tsp. salt

¼ tsp. freshly ground pepper, or more to taste

Pinch of cayeene pepper, to taste

1 lb. peeled and deveined raw shrimp (31-40 per 1 lb.)

2 cups orecchiette or other small pasta, preferably whole-wheat

2 medium zucchini or summer squash or 1 of each

 

.Combine ¼ cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayeene in a medium bowl.  Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.

Meanwhile, cook past in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions.  Drain.

Quarter squash lengthwise and cut into ¼ inch thick slices.  Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking.  Add the shrimp mixture along with the squash.  Cook, stirring, UNTIL THE SHRIMP ARE PINK AND JUST BARELY COOKED THROUGH, 3 to 4 minutes.  Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes.  Stir in the remaining ¼ cup basil and season with pepper.        4 servings

 

(Recipe for Basil, Shrimp and Zucchini Pasta came from Diabetic Connect, 2014)

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Avgolemeno (Greek Egg-Lemon Soup)

February 24, 2014 Leave a Comment
Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

 

I’m not into many Greek dishes  —  but this soup is the BEST when you have it in a Greek Restaurant .  So I’m hoping that this recipe from Newsday will not let me down!!

 

Avgolemeno (Greek Egg-Lemon Soup)

Avgolemeno (Greek Egg-Lemon Soup)

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

6 cups lower-sodium chicken broth

12 oz. boneless chicken breast, cut into 2 inch pieces

¾ cup orzo

2 large eggs, lightly beaten

1/3 cup fresh lemon juice

1 tsp. cornstarch

½ tsp. salt

¼ cup fresh parsley, chopped

Heat oil in large soup pot over medium-high.  Add onion and garlic and cook 3 minutes until somewhat softened.  Add broth, bring to a boil and immediately reduce to simmer.  Add chicken and simmer 8 to 10 minutes, until cooked through; remove from broth with slotted spoon and transfer to a bowl.

Bring the broth back to a boil and add the orzo; cook 8 to 9 minutes, until barely al dente.

Whisk the egg, lemon juice, cornstarch and salt together.  Slowly pour the mixture into the broth, whisking constantly until mixture thickens, about 2 minutes.  Shred the chicken with a fork and stir it into the soup.  Top each serving with parsley.          4 serving

 

(Recipe for Avgolemeno (Greek Egg-Lemon Soup) came from the Newsday, December 12, 2013)

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Tequila Honey Shrimp

January 16, 2014 Leave a Comment
Tequila Honey Shrimp

Tequila Honey Shrimp

 

This recipe, Tequila Honey Shrimp is from Diabetic Connect.  It’s quick and easy – ONCE you peel and devein the shrimp.

 

Tequila Honey Shrimp Recipe

Tequila Honey Shrimp

 

2 tsp. olive oil

1 tsp. butter

2 cloves garlic, minced

1 ½ lb. medium shrimp; peeled and deveined

2 Tbsp. honey

2 – 3 Tbsp. Tequila

Heat the oil and butter in a skillet over medium-high heat.  Add the garlic and sauté for 30 seconds.  Add the shrimp and sauté for 3-4 minutes or until shrimp turn pink.

Add the honey and tequila and cook for 1-2 minutes.  Serve immediately.

(This can be served on top of a large salad, with English cucumber, carrots and tomatoes; with a dressing of your choice)

 

(Recipe for Tequila Honey Shrimp came from Diabetic Connect, 2014)

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Fantastic Beef Fajitas

May 3, 2013 Leave a Comment
Fantastic Beef Fajitas

Fantastic Beef Fajitas

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

The first time I made these beef fajitas, my family couldn’t get enough.  The next time I had to make a double batch so everyone had enough.  This is a favorite evening meal for me because it fixes up quick.  It would be a good one for entertaining, too—the avocados add a nice dash of color.

                Marla Brenneman                                                                           Goshen, Indiana

               

Fantastic Beef Fajitas Recipe

Fantastic Beef Fajitas

1 lb. beef top sirloin steak or flank steak, trimmed and cut against the grain into ¼ inch strips

Marinade:  3 Tbsp. canola oil

2 Tbsp. lemon juice

1 tsp. dried oregano

1 garlic clove, minced

¼ tsp. salt

¼ tsp. pepper

Fajitas:   ½ medium onion, sliced

1 medium sweet red pepper, sliced into thin strips

2 Tbsp. canola oil, divided

8 flour tortilla shells, warmed

2 avocados, peeled and slice

Salsa

Sour cream

In a large resealable bag, combine marinade ingredients; add beef.  Seal and refrigerate for 3-6 hours or overnight, turning several times.

Discard marinade.  In a skillet, sauté onion and pepper in 1 tablespoon oil until crisp tender; remove from pan.  Add remaining oil and sauté meat until no longer pink, about 4 minutes.  Add vegetables to pan and heat through.

To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream.  Roll tortilla around filling.           4-6 servings

 

(Recipe for Fantastic Beef Fajitas was on www.tasteofhome.com)

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Italian Sausage Pasta with Basil

December 29, 2012 Leave a Comment

 

 

Italian Sausage Pasta with Basil

Italian Sausage Pasta with Basil

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Italian Sausage Pasta with Basil/John Shea/The Greco Family “Cook”Book

Italian Sausage Pasta with Basil

1Lb. hot Italian sausage, casings removed

1 large onion, chopped

2 medium green bell pepper, seeded and chopped

4 cloves garlic, minced

1 (35oz.) can plum tomatoes, with liquid

1 Lb. Vermicelli pasta, dry (not coiled, but straight)

¾ Tbsp. dry basil

1/3 cup parsley (fresh), chopped

¾ cup parmesan cheese, grated

2/3 cup olive oil

 

Crumble the sausage into bite-sized pieces into a wide and deep frying pan.  Cook the sausage over medium heat, stirring often until meat is lightly browned.  Add onion and bell pepper; continue to cook, stirring until onion is soft, but not brown (about 5 minutes).  Spoon off and discard excess fat.

Put tomatoes into a dish and break them up with a fork/spoon into smaller pieces.  Stir the tomatoes, their liquid, and garlic into the pan.  Increase heat to medium-high and bring the mixture to a boil.  Once boiling, reduce the heat and boil gently, uncovered, stirring often, until slightly thickened (about the 10-15 minutes).

Meanwhile, cook the Vermicelli.  While Vermicelli water is boiling or while the pasta is cooking, place a large, oven-proof serving bowl into your oven, set at a low temperature (150 F.) to  get the bowl warm.  Remove the bowl from the oven and combine the basil, parsley, cheese and olive oil in the bowl.  Add the cooked Vermicelli to the bowl and mix it lightly with those ingredients (this will require 2 forks).

Top this mixture with the sausage-tomato sauce from the frying pan and mix well.  Serve with freshly grated Parmesan cheese and Italian bread.               Serves 4-6 

(Recipe for the Italian Sausage Pasta with Basil was in the Greco Family “Cook”Book. John Shea, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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