2 tsp butter
3/4 cup chopped onion
2 tsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
2 cups cooked long-grain rice
3/4 cup (3 oz) crumbled feta cheese
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
2 large eggs, lightly beaten
Olive-oil flavored cooking spray
2 Tbsp grated Parmesan cheese
1. Preheat oven to 400.
2. Melt butter in a large saucepan over medium heat. Add onion, and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer; cook 1 minute or until slightly thick, stirring constantly.
3. Remove saucepan from heat; stir in cooked rice, feta cheese, and spinach. Add eggs, stirring until well-blended.
4. Pour spinach mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake at 400 for 35 minutes or until golden.
Source: The Complete Cooking Light Cookbook
Sunday, October 23, 2011
Quebec Split Pea Soup
1 lb (2 1/2 cups) yellow split peas
3 8-oz smoked ham hocks or 1 1/2 lb total if the ham hocks are larger
8 cups chicken broth (don't use canned broth because its saltiness combined with that of the ham hocks will make the soup too salty)
2 Tbsp butter
2 medium onions, peeled, finely chopped or 2 large leeks, halved, washed, and finely sliced
3 medium carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
4 garlic cloves, chopped
4 Tbsp chopped fresh marjoram or 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
Salt
Pepper
1. Rinse the peas in a colander and drain.
2. Put the ham hocks in a pot with enough water to cover and bring to a simmer over high heat. Drain in a colander and rinse the ham hocks with cold water. (This is to eliminate some of their salt.)
3. Combine ham hocks with the chicken broth and peas and simmer gently for 2 hours, in a pot with the cover ajar, adding water from time to time to make up for evaporation of the broth.
4. Take the ham hocks out of the broth, peel away the meat, and chop it coarsely. Put the meat in the soup and discard any bones and sinew.
5. Cook the vegetables in a heavy-bottomed pot in butter, over medium heat, until all the onions turn translucent and all the vegetables have completely softened, about 15 minutes. Stir the vegetables into the soup.
6. Stir the herbs into the soup and season to taste with salt and pepper. Thin the soup, if necessary, with more broth or water.
Source: Splendid Soups, by James Peterson
Try #1
I don't remember when I made this... anyway, it was good, but I'm not sure I'd go to the extra work next time for a split pea soup. My normal recipe is just fine, and I usually don't bother with ham hocks (which, in my opinion, was a wasted purchase - didn't add all that much to the soup). I prefer just adding diced ham.
3 8-oz smoked ham hocks or 1 1/2 lb total if the ham hocks are larger
8 cups chicken broth (don't use canned broth because its saltiness combined with that of the ham hocks will make the soup too salty)
2 Tbsp butter
2 medium onions, peeled, finely chopped or 2 large leeks, halved, washed, and finely sliced
3 medium carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
4 garlic cloves, chopped
4 Tbsp chopped fresh marjoram or 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
Salt
Pepper
1. Rinse the peas in a colander and drain.
2. Put the ham hocks in a pot with enough water to cover and bring to a simmer over high heat. Drain in a colander and rinse the ham hocks with cold water. (This is to eliminate some of their salt.)
3. Combine ham hocks with the chicken broth and peas and simmer gently for 2 hours, in a pot with the cover ajar, adding water from time to time to make up for evaporation of the broth.
4. Take the ham hocks out of the broth, peel away the meat, and chop it coarsely. Put the meat in the soup and discard any bones and sinew.
5. Cook the vegetables in a heavy-bottomed pot in butter, over medium heat, until all the onions turn translucent and all the vegetables have completely softened, about 15 minutes. Stir the vegetables into the soup.
6. Stir the herbs into the soup and season to taste with salt and pepper. Thin the soup, if necessary, with more broth or water.
Source: Splendid Soups, by James Peterson
Try #1
I don't remember when I made this... anyway, it was good, but I'm not sure I'd go to the extra work next time for a split pea soup. My normal recipe is just fine, and I usually don't bother with ham hocks (which, in my opinion, was a wasted purchase - didn't add all that much to the soup). I prefer just adding diced ham.
Saturday, October 22, 2011
Angela's Quiche
8 slices bacon
4 ounces cheese, grated (monteray jack or colby jack are my favs)
2 Tbsp butter, melted
4 eggs, beaten
1/2 onion, finely chopped
1 tsp salt
1/2 cup flour
1 1/4 cups milk
1. Cook bacon until crispy. Crumble and set aside, leaving grease in pan. Cook onions 2-3 minutes in grease from bacon. Drain and set aside.
2. Preheat oven to 350. Lightly grease a 9-inch pie plate. Line bottom of plate with cheese and crumbled bacon.
3. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth. Pour into pie plate.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Source: Let's Eat!
4 ounces cheese, grated (monteray jack or colby jack are my favs)
2 Tbsp butter, melted
4 eggs, beaten
1/2 onion, finely chopped
1 tsp salt
1/2 cup flour
1 1/4 cups milk
1. Cook bacon until crispy. Crumble and set aside, leaving grease in pan. Cook onions 2-3 minutes in grease from bacon. Drain and set aside.
2. Preheat oven to 350. Lightly grease a 9-inch pie plate. Line bottom of plate with cheese and crumbled bacon.
3. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth. Pour into pie plate.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.
Source: Let's Eat!
Veggies and Cheese Pasta Bake
4 cups chicken broth
1/2 cup water
2 Tbsp butter
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 pound pasta
2-3 chicken breasts, cut into small chunks
1/4 cup parmesan cheese
1 cup Monteray Jack cheese, cut into small cubes
Veggies - I just used what I had on hand:
2 cups broccoli, cut into small chunks
1/2 yellow squash, sliced into thin bite bits
I think mushrooms, and/or zucchini would work well also.
1. Fill bottom of 9x13 pyrex dish with pasta. Evenly scatter chicken bites, vegetables, and cheese cubes on top. Sprinkle with parmesan cheese.
2. In a medium sized saucepan, bring chicken broth, water, butter, garlic, salt, and pepper to a boil. Once boiling, remove from heat and carefully pour into prepared pyrex.
3. Bake, uncovered, in preheated oven at 400 for 40 minutes, or until most of liquid is absorbed and chicken is cooked through.
Source: Let's Eat!
1/2 cup water
2 Tbsp butter
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 pound pasta
2-3 chicken breasts, cut into small chunks
1/4 cup parmesan cheese
1 cup Monteray Jack cheese, cut into small cubes
Veggies - I just used what I had on hand:
2 cups broccoli, cut into small chunks
1/2 yellow squash, sliced into thin bite bits
I think mushrooms, and/or zucchini would work well also.
1. Fill bottom of 9x13 pyrex dish with pasta. Evenly scatter chicken bites, vegetables, and cheese cubes on top. Sprinkle with parmesan cheese.
2. In a medium sized saucepan, bring chicken broth, water, butter, garlic, salt, and pepper to a boil. Once boiling, remove from heat and carefully pour into prepared pyrex.
3. Bake, uncovered, in preheated oven at 400 for 40 minutes, or until most of liquid is absorbed and chicken is cooked through.
Source: Let's Eat!
Chicken Mole with Green Beans
1 lb green beans, trimmed
Cooking spray
2 tsp olive oil
1 cup finely chopped onion
1 Tbsp chili powder
2 1/2 tsp minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4 cup low-sodium chicken broth
1. Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Place chicken and beans in an 11x7-inch baking dish coated with cooking spray, and cover with plastic wrap. Microwave on high 12 minutes or until chicken is done, turning after 6 minutes.
2. While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and next 7 ingredients; cook 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture.
Source: Cooking Light: Annual Recipes 2002
Try #1 - October 25, 2011
This was just ok. I've only had mole a few times, but the times I've had it, I definitely prefer a creamy sauce. Also, I'm pretty sure that mole takes hours, not minutes, to cook. But I thought it would be fun to try a fast recipe. It wasn't terrible, I just think I will search for a better recipe. I didn't nuke the chicken - I cooked it most of the way through in the skillet and then transferred it to the oven for the last bit. It came out very tender. I served it with corn tortillas.
Tuesday, October 11, 2011
Broccoli Soup
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt (I used 1/2 tsp)
Freshly ground black pepper
3 Tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used milk)
1/2 cup cheddar cheese, shredded
1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
2. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
3. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.
Source: Adapted from Food Network
Try #1 - October 11, 2011
This was yummy! We've made broccoli soup often in the past, but I never get it quite the way I like it, so instead of just making it up, I thought I'd search for a recipe. This one is perfect! Easy to make, fast, simple ingredients. I used milk instead of cream - the soup is rich enough as it is with the butter, so I think cream would have been too much. The original recipe doesn't call for cheese, but we like a little cheddar in our broccoli soup, so I added that. I didn't bother to blend it, which was fine because we like chunky soups anyway. This will be my new go-to broccoli soup recipe!
Try #?? - March 2014
I've made this 3 times in the past month... glad I rediscovered it! I started adding in some frozen summer squash we've had in the freezer, and it was a great way to use it up! I did puree the soup with this addition, since I don't love the consistency of the squash. But it was yummy, and the kids liked it too!
Tuesday, October 4, 2011
Italian Vegetable (Ed Fretwell) Soup
1 lb white beans, such as cannellini or marrow beans
2 large garlic cloves, peeled and smashed under the side of a knife
3 fresh sage leaves
10 cups water
4 Tbsp olive oil
2 medium yellow onions, finely chopped
4 stalks celery, finely chopped
8 medium carrots, sliced into thin rounds
2 medium zucchini, trimmed, halved lengthwise, and sliced into 1/4-inch-think half-moons
4 cups vegetable or chicken broth
3/4 lb Swiss chard (about 1 small bunch), stalks discarded and leaves coarsely chopped
3/4 lb green cabbage (about 1/2 of a medium head), trimmed and coarsely chopped
One 28-ounce can whole peeled tomatoes, drained and chopped
1 Tbsp salt
Best-quality olive oil, for serving
Finely grated Parmigiano-Reggiano for serving (optional)
1. Put the beans in a medium bowl, and cover them with cool water by at least 1 inch. Set aside at room temperature, uncovered, for 6 hours or overnight.
2. Drain the beans, and put them in a Dutch oven or other (approximately 5-quart) pot. Add the garlic, sage leaves, and 10 cups cold water. The beans should be covered by at least 1 inch. Place the pot over high heat, and bring it to a boil. Boil for 5 minutes, then reduce to a simmer and cook, uncovered, stirring occasionally, for about 1 hour. Skim away any brownish foam that rises to the surface.
3. While the beans cook, start the rest of the soup. In a large (8-quart or more) soup pot, warm the olive oil over medium heat. Add the onions, celery, and carrots and cook, stirring frequently, for 10 to 15 minutes. Add the zucchini and broth, increase the heat to medium-high, and bring to a simmer. Then add the Swiss chard, cabbage, and tomatoes, cover the pot, and simmer gently, adjusting the heat as necessary, for 1 hour.
4. After 1 hour, add the cooked beans and their cooking water, discarding the sage leaves. Add the salt and stir well. Simmer for another 30 minutes to 1 hour, stirring frequently, until the beans and vegetables are very tender and the broth has taken on a creamy pale orange hue. Taste, and add salt as needed.
5. Serve with a hearty glug of good olive oil over the top of each bowl and a dusting of Parmigiano-Reggiano, if you like.
Note: Refrigerated, this soup will keep for up to a week, and it gets better with each passing day. It also freezes nicely.
Source: "A Homemade Life," Molly Wizenberg
Try #1 - October 3, 2011
Yum! This recipe makes a TON... it was to the brim of our 8-quart pot. Makes great leftovers. This was a bit time consuming, with all the vegetable chopping, and it takes a good 3 hours to cook. So this soup is probably best to make on a weekend. But a good choice for serving a large group of people!
2 large garlic cloves, peeled and smashed under the side of a knife
3 fresh sage leaves
10 cups water
4 Tbsp olive oil
2 medium yellow onions, finely chopped
4 stalks celery, finely chopped
8 medium carrots, sliced into thin rounds
2 medium zucchini, trimmed, halved lengthwise, and sliced into 1/4-inch-think half-moons
4 cups vegetable or chicken broth
3/4 lb Swiss chard (about 1 small bunch), stalks discarded and leaves coarsely chopped
3/4 lb green cabbage (about 1/2 of a medium head), trimmed and coarsely chopped
One 28-ounce can whole peeled tomatoes, drained and chopped
1 Tbsp salt
Best-quality olive oil, for serving
Finely grated Parmigiano-Reggiano for serving (optional)
1. Put the beans in a medium bowl, and cover them with cool water by at least 1 inch. Set aside at room temperature, uncovered, for 6 hours or overnight.
2. Drain the beans, and put them in a Dutch oven or other (approximately 5-quart) pot. Add the garlic, sage leaves, and 10 cups cold water. The beans should be covered by at least 1 inch. Place the pot over high heat, and bring it to a boil. Boil for 5 minutes, then reduce to a simmer and cook, uncovered, stirring occasionally, for about 1 hour. Skim away any brownish foam that rises to the surface.
3. While the beans cook, start the rest of the soup. In a large (8-quart or more) soup pot, warm the olive oil over medium heat. Add the onions, celery, and carrots and cook, stirring frequently, for 10 to 15 minutes. Add the zucchini and broth, increase the heat to medium-high, and bring to a simmer. Then add the Swiss chard, cabbage, and tomatoes, cover the pot, and simmer gently, adjusting the heat as necessary, for 1 hour.
4. After 1 hour, add the cooked beans and their cooking water, discarding the sage leaves. Add the salt and stir well. Simmer for another 30 minutes to 1 hour, stirring frequently, until the beans and vegetables are very tender and the broth has taken on a creamy pale orange hue. Taste, and add salt as needed.
5. Serve with a hearty glug of good olive oil over the top of each bowl and a dusting of Parmigiano-Reggiano, if you like.
Note: Refrigerated, this soup will keep for up to a week, and it gets better with each passing day. It also freezes nicely.
Source: "A Homemade Life," Molly Wizenberg
Try #1 - October 3, 2011
Yum! This recipe makes a TON... it was to the brim of our 8-quart pot. Makes great leftovers. This was a bit time consuming, with all the vegetable chopping, and it takes a good 3 hours to cook. So this soup is probably best to make on a weekend. But a good choice for serving a large group of people!
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