Beef Stew

1-2 # left over roast beef cut into bite size pieces

1 C dry red wine

2 Tb minced garlic

2-4 med. carrots chopped

1 1/2 C (1 lg) chopped onion

1 1/2 C chopped celery

1/2 C chopped green pepper

1 teas thyme

1/2 teas pepper

1/2 teas marjoram

1-2 C diced potato or turnip

1 can diced tomatoes

1 C chopped kale optional

1 teas browning sauce

1 bay leaf

32 oz. beef broth

(any left over gravy you may have)

Throw it all in a pot and simmer until veggies are soft, use flour or brown gravy mix as needed to thicken.  Dumplings are good too with this.....

Minestrone Soup-Easy

I need to take my own photo next time :)

• 3 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can white beans, drained
• 1 carrots, peeled and chopped
• 1 celery stalk, chopped
• 1/2 C chopped cabbage
• 1/4 C parsley
• 1 cup onion, chopped
• 1 teas chopped garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 2 bay leaves
• 1/2 teas black pepper
  
• 2 cups cooked small shell pasta
• 1 medium zucchini, chopped
• 4 tablespoons grated Parmesan or Romano cheese
• Basil sprigs, garnish, optional

Directions

In a slow cooker or soup pot, combine first group of ingredients. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or simmer in pot for a while until veggies are soft.

Thirty minutes before the soup is done cooking, add zucchini. Cover and simmer 30 more minutes. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls  with pasta and sprinkle parmesan cheese over top. Garnish with basil, if desired.

I made this recipe 4X and froze the soup without the pasta....mmmmm

original:  http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_34496_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

Curry Pork Noodles

This was a gift for Christmas:  Dinner and a Movie.  All the food ingredients in a bowl with a DVD - fantastic, yummy creative idea!  Thanks Craig and Connie!

7.5 oz. Udon Noodles

2 Tb cornstarch

1 can coconut milk (2C)

1 Tb oil

1/2 C chopped onion

2 sweet red pepper, chopped

6 garlic cloves, minced (2 teaspoon minced garlic from jar)

4 tsp minced fresh ginger

4 green onions, chopped

2 tsp curry powder

1/2 tsp salt

1 - 1 1/2 pound pork tenderloin, cut into bite size pieces (or chicken)

1 Tbs lime juice (optional)

1 Tbs chopped fresh parsley for garnish (optional)

1.  Boil 6 C water, add Udon noodles and boil for 5 minutes.  Drain, rinse and keep warm.

2. In small bowl, stir together cornstarch and coconut milk, set aside.

3.  Heat oil on medium in wok (I don't have a wok, so I used a large fry pan).  Add onion; saute' 2 minutes.  Mix in red pepper, garlic, ginger, green onions, curry and salt, cook 2 minutes.  Toss in pork; cook 5-8 minutes, or until pork isn't pink inside.

4.  Create a well in center of pan.  Add milk mixture and lime juice.  Heat 30 seconds or until it starts to thicken;  mix into the rest of the ingredients.  Cook 1 minute.  Serve over noodles.  Sprinkle with parsley.

To make spicy, add 1/2 teas red pepper flakes to step #3

This goes fast, so if you have everything cut before you begin, it makes it easier...yumm!  

Enough for 2 really hungry or 4 normal people.

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.