1 Tbsp olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 tsp dried thyme
salt to taste
1 Tbsp tomato paste
2 cups water
10 ounces spinach
1 can navy beans, drained and rinsed
1 Tbsp red-wine vinegar, optional
pepper
1. In a large nonstick skillet or heavy pan, heat oil over medium heat. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste, and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook (covered) until heated through. Stir in 1 tablespoon red-wine vinegar if desired. Season with salt and pepper, and toss to combine.
Source: Let's Eat!
Try #1 - January 5, 2012
I was a fan of this soup, Nathan not so much. He liked the flavor but didn't like the texture of the spinach and mushrooms - thought they were both slimy. The spinach is my fault - I used frozen baby spinach (as in, spinach normally used for salads), which I knew was not the best choice but was all I had. I would have to disagree on the slimy mushrooms - I thought they were fine, and I'm not usually a mushroom fan. I would make this soup again, but use fresh spinach next time. I also used a mix of kidney/pinto beans I had frozen - I'm sure any bean would be fine. This also didn't make a ton, so I would consider doubling the recipe if I wanted to be assured of leftovers.
Wednesday, December 28, 2011
Tuesday, December 27, 2011
Egyptian Rice and Lentils (Kusherie)
2 Tbsp oil
1 1/4 cup lentils
4 cups boiling water or stock, divided
1 tsp salt
dash of pepper
1 1/2 cup rice
Sauce:
3/4 cup tomato paste
3 cups tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 Tbsp sugar
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper or crushed chilis to taste
Browned onions:
2 Tbsp oil
3 onions, sliced
4 garlic cloves, minced
1. Heat oil in heavy saucepan or covered skillet. Add lentils. Brown lentils over medium heat 5 minutes, stirring often.
2. (*WARNING! Cover skillet most of the way with lid before adding water - my lentils popped like popcorn all over the place when I added the water!) Add 3 cups boiling water or stock, 1 tsp salt, and dash of pepper. Cook uncovered 10 minutes over medium heat.
3. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.
4. In a saucepan, heat tomato paste, tomato juice, green pepper, celery leaves, sugar, 1/2 tsp salt, cumin, and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
5. In small skillet, heat 2 Tbsp oil. Saute onions and garlic over medium heat until brown.
6. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Serve with plain yogurt, if desired.
Source: More-with-Less
Try #1 - December 27, 2011
The family loved this, husband and kids included!
Sunday, November 27, 2011
Turkey and Wild Rice Soup
Turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves
1. Put your turkey carcass into a crockpot, and cover with 8 cups of water. You may add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
2. Cover and cook on low overnight (about 10 hours). In the morning, strain the broth with a colander. Pick off the meat, and add it to the broth.
3. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
4. Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
5. Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness.
Source: A Year of Slow Cooking
Try #1 - December 2011
This was pretty good, although I didn't have time to quite cook it completely before serving, so the vegetables were hard and the rice not finished. It was definitely better after the full cooking time. It also made a lot, so we had plenty of leftovers. I might make this again, although I prefer this turkey noodle soup.
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves
1. Put your turkey carcass into a crockpot, and cover with 8 cups of water. You may add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
2. Cover and cook on low overnight (about 10 hours). In the morning, strain the broth with a colander. Pick off the meat, and add it to the broth.
3. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
4. Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
5. Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness.
Source: A Year of Slow Cooking
Try #1 - December 2011
This was pretty good, although I didn't have time to quite cook it completely before serving, so the vegetables were hard and the rice not finished. It was definitely better after the full cooking time. It also made a lot, so we had plenty of leftovers. I might make this again, although I prefer this turkey noodle soup.
Sunday, October 23, 2011
Spinach, Rice, and Feta Pie
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
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
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!
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