Chicken, Kale & Bean Stew

Serves 6-8

3 boneless, skinless chicken breasts
5 medium mixed potatoes; diced (I used red)
1 teaspoon fresh thyme ( I used dried)

1 Tablespoon minced garlic
4 tablespoons olive oil
salt
black pepper

2 tablespoons olive oil
2 medium onions; chopped (I didn't have any, used 2/3 C dried onion)
2 carrots; peeled and diced
6 cups chicken stock
1 teas. dried thyme
2 tablespoons Parmesan cheese; finely grated
5 cups chopped kale
15-ounce can cannellini beans; drained
15-ounce can black beans; drained
salt and pepper to taste

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan (I used same pan), toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender.  This made the chicken very tender.  Many times, sauteing chicken for soup, I get a tough meat.  When the chicken is cool enough to handle, shred the meat (I chopped). Cover and set aside.

While the chicken and potatoes are cooking, warm the olive oil in a large pot over medium heat. Add the onion and garlic and sauté, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened (I needed to add stock to cook). Add in the remainder of ingredients and simmer, until the kale is tender and the beans are hot.

I had chicken and kale in my refrigerator that was screaming use it or loose it, did a Google search and found this recipe:  http://www.thekitchn.com/thekitchn/healthy/recipe-chicken-soup-with-kale-and-cannellini-beans-131067  The above recipe is with a couple of my changes.

Eggs for 12 (or Spinach, Sausage Cheese Casserole)

Shown above assembled, ready for refrigerator and ready for baking tomorrow while I enjoy my coffee and the good smells!

About 12 slices of bread cubed (enough to create a good layer on bottom of 12' X 13" pan
1 stick of butter melted and drizzled over bread

Layer the next four ingredients over the bread and butter

1/2 pound ground sausage, crumbled, browned and drained
(I never measured the veggies, but here is an estimate for quantity to layer)
1/2 C green or colored peppers chopped
1/2 C onions chopped
1 C chopped fresh spinach
(Optional-Rubbed Sage sprinkled)


You can be creative with these layers, such as ham instead of sausage, different veggies, or add some mushrooms....whatever.

Blend together the next 3 items.  I just stirred them once and a clump of soup was mistaken as raw egg - that would be nasty.
12 eggs (or 2 cartons of egg beaters)
1 can cream of mushroom soup
1/2 C milk


Pour the egg mixture over all the veggies and meat.

Sprinkle with about 1/2 C Swiss Cheese (or whatever cheese you want)

Cover with tin foil and refrigerate over night.  Bake in the morning at 350 degrees for about 1 1/2 to 2 hours, let set for 10 minutes.

I like to uncover the dish after 1 hour and 15 minutes of cooking.  When a knife comes out clean, except for cheese, it will be done.  This is fabulous for those mornings with company or to take to a brunch.

Chicken with Tomatillo Sauce

Serves 4 to 6

INGREDIENTS

4 chicken leg quarters, or 4 drumsticks and 4 thighs
1/2 tsp salt, more or less to taste
1/4 tsp black pepper
1/4 cup oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp brown sugar
1-3 chipotle chile in adobo sauce, plus more sauce if desired
Up to 2 cups chicken broth, or water if needed, but makes cooking sauce down take longer

TO PREPARE

Sprinkle the chicken pieces with salt and pepper.

In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don't try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish.

Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the brown sugar, the chipotles and their sauce and stir well. We can eat it with 3 peppers chopped, but it is my limit of heat.  The can of "chipotle chile in adobo sauce" holds many chilies, they last a long time in the refrigerator, do not use the whole can.  You definitely need this item without substitution, the smokey flavor from the sauce makes the dish.  Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked. You may need to remove chicken so it is not overcooked, while cooking down the sauce to be thick.  Cooking down could take a while.

Idea to serve with: rice, black beans and grilled veggies. Turn on Jimmy Buffet Pandora and crack open a Coronna garnished with lime.....mmmmm


from: http://patismexicantable.com/2011/04/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce.html

Zucchini Pie - Mock Apple Pie

Ingredients

• 1 Pilsbury crust pie
• 2 large zucchini (4 C slices, no peel or seeds)
• 2 tablespoons lemon juice
• 1 pinch salt
• 1 1/4 cups packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 1 pinch ground nutmeg
• 3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Grilled Stuffed Portobello Mushroom Caps

Ingredients

• 2/3 cup chopped tomato (I used grape tomatoes)
• 1/4 cup (1 ounce) shredded fresh parmigiana cheese
• 1 teaspoon olive oil
• 1 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary or basil or more to taste
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon crushed garlic
• 
  
• 4 (5-inch) portobello mushroom caps
• 
  
• 2 tablespoons lemon juice
• 2 teaspoons soy sauce
• 1 teaspoon olive oil
• *******************************************
• 
  
• Combine the tomato, cheese, 1 teaspoon oil, rosemary or basil, pepper, and garlic in a small bowl.

• Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
• Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.

Stuffed Pepper Soup

Ingredients

·         1 pound ground chuck (or ground turkey)

·         1 green bell pepper, chopped

·         1 cup finely diced onion

·         2 tsp. minced garlic

·         2 (14 ounce) cans diced tomatoes

·         1 (15 ounce) can tomato sauce

·         1 (14 ounce) can chicken broth

·         1 (14 ounce) can beef broth (opt. if needed)

·         1 teaspoon dried thyme

·         1 teaspoon crushed red pepper or cayenne

·         1 teaspoon dried oregano

·         1 teaspoon basil

·         salt and pepper to taste

·         1 cup cooked white rice (great way to use up that rice left over from Chinese Food)

Directions

1.     In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

2.     Add minced garlic, tomatoes, tomato sauce, broth, seasonings, & salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

3.    Add rice.  Heat soup through and serve. Add beef broth if needed to liquefy soup.  Top with some cheddar cheese if you wish.

Zuppa Tuscanna (Like Olive Garden)

½ pound of bacon fried crisp and crumbled

6 Italian sausages (I use hot – remove skin)

3 diced onions (about 3 C)

2 Tb Olive Oil

6 teas minced garlic
8 C Water

2 Tb chicken base

4 lg. potatoes, cubed

2 C chopped kale

1 C heavy whipping cream

Add red pepper flakes, salt and pepper as desired (I didn't add these as the meat and chicken base was plenty spicy and salty)

In a soup pot fry the bacon (I cut up the bacon with scissors before frying to save on crumbling the hot bacon), add the chunks of sausage, stir and fry until brown.  Drain the oil.  Add olive oil if needed.  Throw in diced onions.  Stir all this until onions are tender and meat is cooked thoroughly.   Use a little bit of oil to sauté these if you are not using the bacon drippings.    Add water, garlic, chicken base (GFS sells a nice base) and potatoes.  Simmer until potatoes are soft.  Add whipping cream, kale and seasoning as desired, simmer and serve.

Makes lots, 8 - 10 bowls I figure.

No Bake Cookies with High Protein Option

2 C Sugar
1/4 C Cocoa
1/2 C Butter (1stick)
1/2 C Milk (whole or evaporated works best)

Mix in large sauce pan until comes to rolling boil for a minute or two.  Then add the remaining ingredients, stirring quickly.  Spoon onto wax paper.

1 teaspoon Vanilla
1/2 C Peanut Butter
3 C Oatmeal (I prefer Old Fashioned Oats)
      
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or instead of 3 C Oatmeal


1 C Oatmeal
1 C TVP (Textured Vegatable Protein - Soy)
1/3 C Dried Cherries
1/3 C Nuts
1/3 C Coconut
This adds protein and a fun variety to the cookie

Broccoli Soup

2 Tb Butter
1/4 teaspoon Pepper
2 cans Chicken Broth
1 ½ pounds Broccoli (frozen or fresh)

¾ C diced Celery

½ C diced Onion

1 teaspoon minced Garlic optional
Salt as desired

(Optional Creamy, but not as healthy – you can add 1/2 C heavy whipping cream or 4 oz. cream cheese just before serving, heat through though, picture shown has Velveeta and some 1/2 and 1/2)

In a soup pan, melt 2 Tb butter (or use 2 Tb Olive Oil) add the broth and pepper, stir again until smooth.  The veggies can be added.  Cover and simmer until veggies are soft.  Then smash or blend in food processor ( I like to leave some broccoli chunky).  Add creamy stuff here if you want and heat through until the right consistency.

Simplified Strawberry Cheesecake Parfaits

Ready to Assemble for tomorrow's picnic.  I'll try to remember to take a picture of the finished product before it's gone ?!?!?

Food Processor makes this a simple dessert.

*2 C Vanilla Wafer Crumbs – 1 box of cookies makes about 4 C crumbs with blade– set aside in bowl

*4 C Fresh Sliced Strawberries (or any berry) using slicer in food processor, set aside in a bowl (add sugar optional) Two quarts seems to work as long as you don't eat too many while cleaning.

*2 C Cottage Cheese
  2- 8 oz. Cream Cheese
  1 C Sugar

Place cottage cheese, cream cheese and sugar in food processor with blade, and whip until creamy, may need to scrape side.  Set aside in a bowl.

*Whipped Cream

I go in the order above and don’t have to clean the food processor in between steps.  Once you have your layers, you can store until just before you want to serve.  Layer the cookies, berries, cream and whip cream as you wish and enjoy.  This can be assembled an hour or two before hand, but the cookie can get a bit soggy if you do it the day before.  Looks nice in parfait glasses or a large clear bowl for a large group.

Adapted from Cooking Light Five Star Recipes – I took a lot out to keep it simple and it is a family favorite.

Gazpacho-Summery Liquid Salad

Enough for 12-15 people

3 large English cucumbers or zucchini diced small

1 green pepper finely diced

1 red or any color pepper finely diced

1 lg red or white onion or sweet white diced

½ C or so of Fresh Parsley

½ C or so of Fresh Basil

2 T minced Garlic

3-14.5 oz. cans of diced tomatoes (I replaced one can of diced with Rotel tomatoes with chilies)

1 C Italian dressing (I used Zesty Wish Bone)

1 liter (33.8 oz) Bold & Spicy Bloody Mary Mix (non-alcoholic) – could use V8 or tomato juice if you want

1 teaspoon pepper

Optional fresh cilantro (and Tabasco sauce if you don't use Rotel) to taste.

Mix it all up.  Use an immersion blender if you want it to be a thicker consistency; chill for several hours if you can, it tastes better as it sits.

Taste of Summer.

Spicy Pork Tenderloin with Ginger Maple Sauce

• 
• 
  
• Ingredients

• 2 teaspoons chili powder
• 1 1/4 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 
  
• 1 1/2 pounds pork tenderloin, trimmed
• 
  
• Cooking spray
• 
  
• 2 tablespoons butter
• 1 cup chopped onion
• 2 tablespoons bottled ground fresh ginger
• 1 cup chicken broth
• 1/2 cup maple syrup

Preparation

• Preheat oven to 375°.
• Combine first 4 ingredients in a small bowl; rub pork with spice mixture. Refrigerate 30 minutes.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook 6 minutes; brown on all sides. Place on a broiler pan coated with cooking spray. Bake at 375° for 30 minutes or until thermometer registers 155°. Let stand 10 minutes before slicing.
• While pork bakes, melt the butter in a medium saucepan over medium-high heat. Add the onion, and cook 10 minutes or until golden brown, stirring frequently. Add ginger, and cook 4 minutes. Stir in broth and syrup, scraping pan to loosen browned bits. Bring broth mixture to a boil; cook until reduced to 3/4 cup (about 10 minutes). Cut pork into 1/4-inch-thick slices; serve with sauce.
• I often make twice the sauce because I don't want to be short.  It will go in the freezer for next time also.  You can make the sauce ahead of time, mix up the spices and set aside in a sandwich bag, then the day you cook it is a snap!

Cooking Light 
NOVEMBER 2001

Grilled Flank Steak with Chimichurri

This recipe shown with the roasted potatoes and a portabella mushroom, brushed with balsamic vinegar and olive oil, grilled, then topped with tomato, basil, garlic and cheese, melted on the grill.

Steak recipe based on a recipe from:  www.carascravings.blogspot.com  1 1/4 lb flank steak 1 tbsp packed brown sugar 2 tsp paprika 1 tsp cumin salt & pepper **** 1 cup fresh parsley leaves 1/4 cup fresh mint leaves 1/4 cup chopped onion 1/4 cup chicken broth 3 tablespoons red wine vinegar 2 tablespoons fresh oregano leaves ( used 2 teaspoon dried) 1 tbsp olive oil salt & pepper 1/2 teaspoon cayenne (or less if you wish) 1 tablespoon crushed garlic Slice some lines across the grain of the flank steak to score it. Combine the first group of items. Rub all over both sides of the steak. Let stand at room temperature for at least 40 minutes before grilling. Preheat grill to medium high heat. Cook the steak for about 6-8 minutes on each side for medium-rare to medium. Combine the remaining ingredients in a blender or food processor and process until smooth, scraping down the sides if necessary. Remove the steak from the grill, cover with foil and let rest 5-10 minutes before slicing. Serve the sliced steak with the chimichurri sauce.

Boiled Dinner - Comfort Food

This isn't really a recipe, just something that is wonderful to throw in a pot on a Sunday afternoon that could be easy to forget about.

1 Small Ham - I prefer smoked, boneless, fully cooked, but it doesn't matter

4 peeled potatoes

6 peeled carrots

1 whole onion

1/2 cubbed rutabaga or turnip if you wish

1/2 head cabbage quartered
3 bay leaves
1/2 teaspoon pepper
enough water to cover all that in a large pot

Simmer all in a pot for 2 or 3 hours..the meat must be hot all the way through and the veggies cooked...you may want to add some veggies as you would want them done- example, the cabbage could be added in the last 1/2 hour or so.  When done, slice the ham, serve the veggies....one pot meals, ya gotta love.

Butternut Squash Curry Sage Soup

3 cups butternut squash mashed
3 1/2 cups chicken broth (I used turkey broth)

1 cup sweet onions, chopped 

1 Tb minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander

1 teaspoon curry powder
2-3 fresh sage leaves, minced
sea salt to taste

1/4 cup heavy cream, plus more for garnish....I only had condensed milk available

Optional Garnish:  olive oil, sea salt, squash seeds (I used sunflower seeds) ground cumin, ground coriander, 9-10 whole fresh sage leaves and cream

1. If you have to start with whole butternut squash, preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.
2. Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.
3. To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.
4. To a large pot, placed over medium heat, add a tablespoon of olive oil. Add the chopped onion and cook until translucent, about 3-5 minutes. Add the spices: ground cumin, coriander, curry powder, minced sage leaves and minced garlic. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the broth. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. Use immersion blender or in batches, carefully transfer the soup to a blender and pulse until very smooth. Transfer the soup back to the pot and salt to taste.  Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.

Yield: 4 servings

based on:  http://www.pbs.org/food/fresh-tastes/curry-sage-butternut-squash-soup/