Meatball and Barley Soup

October 18, 2015 Leave a Comment
Meatball and Barley Soup

Meatball and Barley Soup

This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside.  I think that it is time for SOUP.  Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.

 

Meatball and Barley Soup Recipe

 

Meatball and Barley Soup

1 Tbsp. olive oil

2 medium carrots, peeled and diced

2 ribs celery, diced

1 cup diced onion

1 cloves garlic, finely diced

6 cups low-sodium chicken broth

1 ¼ cups barley

1 lb. ground pork

¾ cup shredded Parmesan cheese, plus more for garnish

2 Tbsp. fresh chopped parsley

1 ½ tsp. salt

½ tsp. pepper

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

8 cups roughly chopped escarole (first, wash well)

 

In a large pot, heat oil over medium heat.  Add carrots, celery and onion; cook 10 minutes.  Stir in garlic and cook 2 minutes.  Add broth, 2 cups water and barley.  Bring to a boil.  Reduce heat to medium-low, cover and cook 25 minutes.

Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper.  Roll into 30 meatballs, about 1 tablespoon each.

Drop meatballs into soup.  Stir in beans.  Return to a simmer and cook 5 minutes.  Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper.  Ladle into bowls and garnish with grated Parmesan, if desired.

 

(Recipe for Meatball and Barley Soup, 2015)

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Stuffed Portabella Mushrooms

July 30, 2015 Leave a Comment
Stuffed Portabella Mushrooms

Stuffed Portabella Mushrooms

This recipe, Stuffed Portabella Mushrooms, try this delicious blend and low-carb ingredients make this dish perfect for any occasion.

 

Stuffed Portabella Mushrooms Recipe

 

Stuffed Portabella Mushrooms

4 medium-large portabella mushrooms

½ cup finely chopped yellow onion

1/8 tsp. dried thyme

3 cups chopped fresh spinach

½ tsp. crushed garlic

2 Tbsp. chopped sun-dried tomatoes packed in olive oil, drained

½ cup cooked whole-wheat couscous or brown rice

¼ cup grated Parmesan cheese

Olive oil non-stick cooking spray

 

Preheat oven to 450 F.  Trim the stems from the mushrooms and use a spoon to scrape out the gills, creating a shallow depression in each mushroom.  Set aside.

Coat a large nonstick skillet with non-stick cooking spray and add the onions and thyme.  Place the skillet over medium heat, cover, and cook for several minutes, until the onion are tender.  (Add a little during cooking if the skillet too dry.)  Add spinach and garlic and sauté for a minute or two, until spinach is wiled.  Remove the skillet from the heat and stir in the sun-dried tomatoes, couscous or brown rice and Parmesan cheese.  Place a quarter of the spinach mixture in a depression in each mushroom cap, mounding the top slightly.  Spray top tops lightly with the cooking spray.

Place the stuffed mushrooms on a large baking sheet and bake uncovered at 450 F. for 15 minutes, until the mushrooms are tender and the topping is lightly browned.  Serve hot.          2 servings

 

(Recipe for Stuffed Portabella Mushrooms, Diabetic Connect, 2015)

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Pork and Escarole Soup with Ditalini

April 10, 2015 Leave a Comment

 

Pork and Escarole Soup with Ditalini

Pork and Escarole Soup with Ditalini

I found this recipe for Pork and Escarole Soup with Ditalini, in The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  I hope you enjoy this recipe….

 

Pork and Escarole Soup with Ditalini Recipe

 

Pork and Escarole Soup with Ditalini

2 Tbsp. olive oil

2 cloves garlic, minced

1 ½ cups sliced pork (1/2 inch pieces)

3 cups (tightly packed) thinly sliced escarole

6 cups Kitchen Basic Chicken Broth

½ cup ditalini pasta

1 Tbsp. chopped fresh oregano

½ tsp. dried thyme

3 Tbsp. grated parmesan cheese, plus extra for garnish

Salt and freshly ground black pepper

 

In a soup pot, heat the olive oil on medium-low heat.  Add the garlic and sauté until soft.  Add the pork, increase heat to medium-high heat, and brown quickly.  Reduce heat back to medium-low heat.  Add the escarole and cook until it just begins to wilt.  Add broth, increase heat to high, and bring to a boil.  Reduce to a simmer and add the oregano, thyme, and parmesan; simmer for 5 minutes.  Add salt and pepper to taste.

Cook the pasta until al dente, according to package directions.  Drain and stir it into the soup.  Ladle into warm soup bowl and sprinkle with parmesan.

 

(Recipe for Pork and Escarole Soup with Ditalini, was in The Everything Soup Cookbook, 2002, 2014)

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Calzone Pinwheels

December 27, 2014 Leave a Comment

 

Calzone Pinwheels

Calzone Pinwheels

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

www.tasteofhome.com

 

Once you try these mini-sized calzones, you may never go back to the large ones.  Not only do these pretty bites take advantage of convenient refrigerator crescent rolls, but they can be made ahead and popped in the oven right before company arrives.  No one can eat just one and people love the cheesy, fresh taste!

             Lisa Smith                                                                                           Bryan, Ohio

Calzone Pinwheels Recipe

 

Calzone Pinwheels

½ cup ricotta cheese

1 tsp. Italian seasoning

¼ tsp. salt

½ cup shredded part-skim mozzarella cheese

½ cup diced pepperoni

¼ cup grated Parmesan cheese

¼ cup chopped fresh mushrooms

¼ cup finely chopped green pepper

2 Tbsp. finely chopped onion

1 package (8 oz.) refrigerated crescent rolls

1 jar (14 oz.) pizza sauce, warmed

 

In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.

Spread cheese mixture over each rectangle to within ¼ inch pf edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.

Place cut side down on greased baking sheets.  Bake at 375 F. for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate leftovers.            16 appetizers

 

(Recipe for Calzone Pinwheels was in www.tasteofhome.com, 2014)

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Lemon-Garlic Cream Fettuccine

March 13, 2014 Leave a Comment
Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

 

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

www.tasteofhome.com

 

I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York

 

Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional

 

In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings

 

(Recipe for Lemon-Garlic Cream Fettuccine was on www.tasteofhome.com, 2014)

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Crab-Stuffed Mushrooms with Caramelized Onions

March 2, 2014 Leave a Comment

 

Crab-Stuffed Mushrooms with Caramelized Onions

Crab-Stuffed Mushrooms with Caramelized Onions

This recipe for Crab-Stuffed Mushrooms with Caramelized Onions was in the Sunday paper. Hope all of you enjoy it!

           Margaret Heinemann                                                   New Hyde Park, New York

                                       

Crab-Stuffed Mushrooms with Caramelized Onions Recipe

Crab-Stuffed Mushrooms with Caramelized Onions

6 Tbsp. butter

2 medium onions, finely chopped

¼ tsp. sugar

1 Lb. large white mushrooms

3 garlic cloves, minced

8 oz. lump crabmeat

1 to 1 ½ plain bread crumbs

½ cup grated Parmesan cheese

2 eggs

1 tsp. lemon zest

2 tsp. fresh lemon juice

¼ cup chopped fresh parsley

¼ tsp. salt or more to taste

½ tsp. black pepper

Olive oil

Lemon wedges

Melt 3 tablespoons of butter in a large skillet over medium-low heat.  Add the onion and sauté until softened.  Add a ¼ teaspoon of sugar to onions and cook, stirring often, until caramelized.

Wash mushrooms and trim away the hard ends of the stems.  Carefully take the rest of the stems off and chop them finely.

Add the mushrooms stems and minced garlic to caramelized onions and sauté until tender.

In a large bowl, combine the onion mixture, crabmeat, bread crumbs, cheese, eggs, lemon zest and juice, parsley, salt and pepper.  Melt remaining three tablespoons of butter and add to the mix.

Place mushrooms caps into well-greased baking dish.  Fill the caps with the mixture, pressing down to fill each one generously.

Drizzle a bit of olive oil on top of the mushrooms before baking to help brown them.  Bake until browned on top and hot throughout, 35 to 45 minutes.  Serve hot, garnished with lemon wedges.

12 to 24 serve as appetizer / 6 to 8 serve as main course

Tips:  To caramelize the onions, cook them low and slow.  And don’t add the garlic until the onions are just about done, or it will get bitter.  You can stuff the mushrooms in advance and refrigerate them for a day or two.  Don’t ship the olive oil at the end.  It will help brown the mushrooms and keep the filling moist.

 

(Recipe for the Crab-Stuffed Mushrooms with Caramelized Onions was in Sunday, Newsday, January, 2014)

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Butternut Soup with Parmesan Croutons

February 8, 2014 Leave a Comment
Butternut Soup with Parmesan Croutons

Butternut Soup with Parmesan Croutons

 

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

 

Roasting creates a rich, caramelized flavor, but you can cook the squash cubes directly in the broth if you’re short on time.  They should pierce easily with a fork when they’re done.

          Jen Lehner                                                                           Seattle, Washington

 

Butternut Soup with Parmesan Croutons Recipe

Butternut Soup with Parmesan Croutons

1 medium butternut squash (about 3 lbs.), peeled, seeded and cut into 1 inch cubes

2 Tbsp. California Olive Ranch Olive Oil, divided

¼ tsp. pepper

1 large onion, chopped

3 celery ribs, chopped

2 Tbsp. minced fresh sage or 2 tsp. rubbed sage

3 cans (14 ½ oz. each) reduced-sodium chicken broth

Croutons:   2 Tbsp. grated Parmesan cheese

2 Tbsp. California Olive Ranch Olive Oil

1 Tbsp. minced fresh sage or 1 tsp. rubbed sage

2 garlic cloves, minced

2 cups cubed French bread (1/2 inch cubes)

Cooking spray

Additional grated Parmesan cheese, optional

Place squash in a 15×10 inch baking pan lightly coated with cooking spray.  Drizzle with 1 tablespoon oil; sprinkle with pepper.  Toss to coat.  Bake, uncovered, at 425 F. for 30-35 minutes or until tender, stirring every 15 minutes.  Set aside.

In a Dutch oven, sauté the onion, celery and sage in remaining oil until tender.  Stir in broth and squash.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.  Cool slightly.

In a blender, puree soup in batches until smooth.  Return to the pan; heat through.

For croutons, in a small bowl, combine the cheese, oil, sage and garlic.  Add bread cubes and spritz with cooking spray; toss to coat.  Place on a baking sheet coated with cooking spray.

Bake at 425 F. for 5-8 minutes or until golden brown, stirring occasionally.  Sprinkle each serving of soup of soup with croutons and additional cheese if desired.           8 servings (2 quarts)

 

(Recipe for Butternut Soup with Parmesan Croutons was on www.tasteofhome.com, 2013)

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Artichoke Dip

January 30, 2014 Leave a Comment
Artichoke Dip

Artichoke Dip

Get ready for the Super Bowl with the Seahawks vs. Broncos on Sunday, February 2, 2014.  You can serve these classic dips with cut-up vegetables or low-salt chips.  Your household of hungry football fans will scarf them up.  All three dips, artichoke, black bean-chipotle and baked onion are included. This dip is delicious unbaked.  Crabmeat and cooked chopped spinach may be stirred into either version. Artichoke Dip Recipe

Artichoke Dip

2 (14 oz.) cans artichoke hearts, drained

1 cup mayonnaise

1 cup sour cream

1 cup grated Parmesan cheese

Mince the artichokes in a food processor; add mayonnaise, sour cream and Parmesan cheese. If desired, coat a small baking dish with cooking spray, fill with dip and bake in a preheated 350 F. oven 20 to 25 minutes, or until lightly browned.           12 – 16 servings

This will take about 15 minutes to make and may be made a day ahead.   Black Bean-Chipotle Dip

Black Bean-Chipotle Dip

½ cup coarsely chopped red onion

½ cup cilantro

1 Tbsp. (or to taste) minced chipotle in adobo sauce

2 (15.5 oz. each) cans black beans, drained and rinsed, divided

¼ cup extra-virgin olive oil

2 Tbsp. fresh lime juice

1 tsp. ground cumin

½ tsp. dried oregano

Chop onion and cilantro together in food processor to 1/8 inch pieces; add chipotle, and mince. Add half the beans, the olive oil, lime juice, cumin and oregano, and pulse the machine to thoroughly combine. Transfer the beans to the bowl; stir in the remaining whole beans and mash lightly with a fork, if desired. 12 to 14 servings

Baked Onion Dip

Baked Onion Dip

1 Tbsp. canola oil

4 cups chopped onions

1 tsp. sugar

4 oz. Neufchatel cheese (low-fat cream cheese)

1/3 cup light mayonnaise

½ cup reduced-fat sour cream

¼ plus 1 Tbsp. grated Parmesan, divided

¼ tsp. Worcestershire sauce

Preheat the oven to 350 F.  Coat a 1 quart baking dish with cooking spray. Heat canola oil in large in a nonstick skillet over medium high heat.  Add onions and cook, stirring occasionally, until somewhat softened, about 4 minutes.  Sprinkle with sugar; reduce the heat to medium and cook, stirring occasionally, until the onions are soft and deeply golden, about 15 minutes.  Remove from heat and allow to cool. Combine the Neufchatel, mayonnaise, sour cream, ¼ cup of the Parmesan and Worcestershire sauce in a bowl; stir in the onions and transfer to the prepared baking dish.  Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake until mixture is golden on top and bubbling, about 20 minutes.  Serve warm.          12 servings   (Recipe for Artichoke Dip, Black Bean-Chipotle Dip, and Baked Onion Dip came from the Newsday, January 30, 2014)

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Italian Garlic Parmesan Breadsticks

January 13, 2014 Leave a Comment
Italian Garlic Parmesan Breadsticks

Italian Garlic Parmesan Breadsticks

 

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

www.tasteofhome.com

 

I found this recipe in a farm newspaper many years ago.  It is one of my family’s favorite appetizers especially before Italian dishes.

         Loretta Fisher                                                                    Abbottstown, Pennsylvania

 

Italian Garlic Parmesan Breadsticks Recipe

 

Italian Garlic Parmesan Breadsticks

3 tsp. active dry yeast

1 ½ cups warm water (110 F. to 115 F.)

4 Tbsp. canola oil, divided

1 Tbsp. sugar

¼ tsp. salt

4 cups flour

½ cup butter, melted

3 Tbsp. grated Parmesan cheese

2 Tbsp. dried parsley flakes

1 ½ tsp. garlic powder

 

In a large bowl, dissolve yeast in warm water.  Add 1 tablespoon oil, sugar, salt, and 3 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky).  Cover and let rest for 10 minutes.

On a lightly floured surface, roll dough into a 15 inch square.  Cut in half lengthwise; cut each half widthwise into 1 inch strips.

In a shallow bowl, combine the butter, cheese, parsley, garlic powder and remaining oil.  Dip each strip into butter mixture, then twist two to three times.

Place 1 inch apart on greased baking sheets.  Bake at 350 F. for 18-21 minutes or until golden brown.  Serve warm.                  2 ½ dozen

 

(Recipe for Italian Garlic Parmesan Breadsticks was on www.tasteofhome.com, 2013)

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Mashed Potatoes with Garlic-Olive Oil

November 15, 2013 Leave a Comment

 

Mashed Potatoes with Garlic-Olive Oil

Mashed Potatoes with Garlic-Olive Oil

Garlic mashed potatoes are high on our love list.  To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes.

                Emory Doty                                                                        Jasper, Georgia

 

Mashed Potatoes with Garlic-Olive Oil Recipe

 

Mashed Potatoes with Garlic-Olive Oil

4 lbs. red potatoes, quartered

½ cup olive oil

2 garlic cloves

2/3 cup heavy whipping cream

¼ cup butter, softened

2 tsp. salt

½ tsp. pepper

2/3 to ¾ cup whole milk

3 green onions, chopped

¾ cup grated Parmesan cheese, optional

 

Place potatoes in a Dutch oven; add water to cover.  Bring to a boil.  Reduce heat; cook, uncovered, for 15-20 minutes or until tender.  Meanwhile, place oil and garlic in a small food processor; process until blender.

Drain potatoes; return to pan.  Mash potatoes, gradually adding cream, butter, salt, pepper and enough milk to reach desired consistency.  Stir in green onions.  Serve with garlic olive oil and, if desired cheese.

12 servings (3/4 cup each)

 

(Recipe for Mashed Potatoes with Garlic-Olive Oil came from Taste of Home (tasteofhome.com)

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