Serves 4.
1 pound lean ground beef or
1 package fully cooked ground beef
4 medium green, red or yellow bell peppers
3/4 cup chopped onion
1/4 cup uncooked rice
3 tablespoons catsup, divided
1 teaspoon dried oregano leaves, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed
tomatoes, undrained
Cut tops off bell peppers; remove seeds and membrane. Combine ground beef, onion, rice, 2 Tbsp. catsup, 1/2 tsp. oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount of meat mixture into each bell pepper. Place in 8-inch square baking dish.
Combine tomatoes, remaining catsup and remaining oregano; pour over stuffed peppers. Cover baking dish tightly with foil. Bake in 350 degree F oven for 1 1/2 hours.
TIP: Four large zucchini or yellow squash may be substituted for the bell peppers. (Reduce cooking time by about 15 minutes.)
Good Cooking And Good Food
RECIPES WORLDWIDE
BLOG ARCHIVE
Roasted Scrod With Parsley Potatoes
1-1/2 Pound New potatoes; quartered
24 Ritz Crackers
4 Tablespoon Butter; melted
2 Tablespoon Finely-chopped fresh parsley
4 Scrod fillets -; (6 to 8 oz ea)
Salt; to taste
Freshly-ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Place the potatoes in a saucepan and cover
with water. Season the water with salt. Place the pan over medium heat and
bring to a boil. Reduce the heat and cook the potatoes until fork tender,
about 12 minutes. Drain and set the potatoes aside. Season the scrod with
salt and pepper. In a mixing bowl, using your hands, crush the crackers into
fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place
the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of
each fillet with the crust. Roasted the fillets for 12 minutes. In a saute
pan, melt the remaining butter. Add the potatoes. Season with salt and
pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir
in the parsley. To serve, spoon the potatoes in the center of each plate.
Lay the fish directly on top of the potatoes and serve. This recipe yields 6
servings.
24 Ritz Crackers
4 Tablespoon Butter; melted
2 Tablespoon Finely-chopped fresh parsley
4 Scrod fillets -; (6 to 8 oz ea)
Salt; to taste
Freshly-ground black pepper; to taste
1/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Place the potatoes in a saucepan and cover
with water. Season the water with salt. Place the pan over medium heat and
bring to a boil. Reduce the heat and cook the potatoes until fork tender,
about 12 minutes. Drain and set the potatoes aside. Season the scrod with
salt and pepper. In a mixing bowl, using your hands, crush the crackers into
fine crumbs. Stir in the melted butter and 1 tablespoon of parsley. Place
the scrod on a parchment or waxed paper baking sheet. Sprinkle the top of
each fillet with the crust. Roasted the fillets for 12 minutes. In a saute
pan, melt the remaining butter. Add the potatoes. Season with salt and
pepper. Saute the potatoes for 4 to 6 minutes. Remove from the heat and stir
in the parsley. To serve, spoon the potatoes in the center of each plate.
Lay the fish directly on top of the potatoes and serve. This recipe yields 6
servings.
Chicken Stew with Parsley Dumplings
1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the
oil. Add the onions and carrots and saute for 1 minute. Add the
chicken and cook just until the chicken starts to brown, but is not
cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and
stir to combine. Add the chicken broth and set pan over high heat.
Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking
soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil
and stir with a fork until mixture comes together. Using a large
spoon or a small ice cream scoop, drop 8 golf ball size (mold with
your hands, if necessary) dumplings into simmering liquid. Cover pan
and cook 5 minutes (no peeking!), until dumplings are puffed up and
cooked through.
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil
In a large stock pot or Dutch oven over medium high heat, add the
oil. Add the onions and carrots and saute for 1 minute. Add the
chicken and cook just until the chicken starts to brown, but is not
cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and
stir to combine. Add the chicken broth and set pan over high heat.
Bring to a boil. Let simmer 10 minutes.
Meanwhile, in a medium bowl, combine flour, baking powder, baking
soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil
and stir with a fork until mixture comes together. Using a large
spoon or a small ice cream scoop, drop 8 golf ball size (mold with
your hands, if necessary) dumplings into simmering liquid. Cover pan
and cook 5 minutes (no peeking!), until dumplings are puffed up and
cooked through.
Hot and Spicy Chex Mix
3 cups Corn Chex cereal
3 cups Wheat Chex cereal
3 cups Rice Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
1 cup mixed nuts
1 cup bite-size cheese crackers
1/2 stick margarine
1 1/4 teaspoons seasoned salt
3 cups Wheat Chex cereal
3 cups Rice Chex cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
2 to 3 teaspoons red pepper sauce
1 cup mixed nuts
1 cup bite-size cheese crackers
1/2 stick margarine
1 1/4 teaspoons seasoned salt
Heat oven to 250F. Melt margarine in large roasting pan in oven.
Stir in seasonings. Gradually stir in remaining ingredients until
evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on
paper towels to cool. Store in airtight container.
Stir in seasonings. Gradually stir in remaining ingredients until
evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on
paper towels to cool. Store in airtight container.
Spicy Lemon Pasta
1 pound spaghetti or fettuccine
3 tablespoons olive oil, divided
Zest and juice of 2 lemons
3 garlic cloves, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 1/2 cups frozen peas, thawed
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan (optional)
Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package
directions. Drain and set aside.
Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest,
garlic, and jalapenos and cook until lightly browned, 4 to 5 minutes.
Add the pasta, lemon juice, peas, salt, pepper and remaining 1 tablespoon oil and cook until
heated through, 3 to 4 minutes.
Add the Parmesan, if desired. Toss well, and serve.
3 tablespoons olive oil, divided
Zest and juice of 2 lemons
3 garlic cloves, thinly sliced
2 jalapeno peppers, seeded and thinly sliced
1 1/2 cups frozen peas, thawed
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/3 cup freshly grated Parmesan (optional)
Bring a pot of lightly salted water to a boil. Add the pasta and cook according to the package
directions. Drain and set aside.
Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest,
garlic, and jalapenos and cook until lightly browned, 4 to 5 minutes.
Add the pasta, lemon juice, peas, salt, pepper and remaining 1 tablespoon oil and cook until
heated through, 3 to 4 minutes.
Add the Parmesan, if desired. Toss well, and serve.
Sweet and Spicy London Broil
1 flank steak (about 1 3/4 pound)
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Preheat a broiler to high. Bring the steaks to room temperature
about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder,
and zest in a bowl to make a paste. Rub the spice mixture all over
the steak. Broil until just charred and crispy on top, about 6 minutes
on 1 side. Flip the steak and cook until beginning to char, about
6 minutes more or until rare and temperature registers 115F on an
instant-read thermometer. Place the steak on a cutting board and let
rest, tented with foil for about 10 minutes. Slice across the grain
and serve.
3 tablespoons extra-virgin olive oil
2 tablespoons sweet paprika
2 tablespoon light brown sugar
1 tablespoons kosher salt
2 teaspoons chili powder
1 lime, zested
Preheat a broiler to high. Bring the steaks to room temperature
about 20 minutes before cooking.
Mix the olive oil, paprika, sugar, chili powder, salt, chili powder,
and zest in a bowl to make a paste. Rub the spice mixture all over
the steak. Broil until just charred and crispy on top, about 6 minutes
on 1 side. Flip the steak and cook until beginning to char, about
6 minutes more or until rare and temperature registers 115F on an
instant-read thermometer. Place the steak on a cutting board and let
rest, tented with foil for about 10 minutes. Slice across the grain
and serve.
Fresh Peach Muffins
1 cup peeled, chopped fresh ripe peaches
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon mace
1/4 teaspoon salt
1 large egg, or 1/4 cup egg substitute
1/4 cup canola or corn oil
1 cup fat-free milk
1. Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the
muffin cups with paper liners.
2. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
3. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
4. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour
is moistened.
5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the pan immediately to avoid sticking.
Calories: 154
Protein: 4 g
Sodium: 156 mg
Cholesterol: 18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat
1 teaspoon fresh lemon juice
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon mace
1/4 teaspoon salt
1 large egg, or 1/4 cup egg substitute
1/4 cup canola or corn oil
1 cup fat-free milk
1. Preheat the oven to 400 degrees F. Prepare a 12-cup muffin pan with nonstick pan spray or line the
muffin cups with paper liners.
2. Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
3. In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
4. Beat the egg, oil, and milk together in a small bowl. Add to the dry ingredients and stir until the flour
is moistened.
5. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull.
6. Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the pan immediately to avoid sticking.
Calories: 154
Protein: 4 g
Sodium: 156 mg
Cholesterol: 18 mg
Fat: 5 g
Carbohydrates: 23 g
Exchanges: 1-1/2 Starch, 1 Fat
Blackberry-Peach Crisp
cooking spray
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Heat oven to 375F. Coat four 4-oz ramekins with cooking spray.
Combine berries, peaches, juice and vanilla in a bowl and mix well.
In a separate bowl, combine remaining ingredients with hands until
moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb
mixture evenly over the top of each. Bake 15 to 20 minutes or until
fruit bubbles and top is golden brown.
1 cup fresh blackberries
1 cup fresh peaches, pitted and sliced
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
3 tablespoons whole-wheat flour
3 tablespoons rolled oats
2 tablespoons brown sugar
4 teaspoons canola oil
2 teaspoons honey
1 teaspoon cinnamon
1/8 teaspoon nutmeg
Heat oven to 375F. Coat four 4-oz ramekins with cooking spray.
Combine berries, peaches, juice and vanilla in a bowl and mix well.
In a separate bowl, combine remaining ingredients with hands until
moist and crumbly. Spoon fruit mixture into ramekins; scatter crumb
mixture evenly over the top of each. Bake 15 to 20 minutes or until
fruit bubbles and top is golden brown.
Garlic Ravioli
Filling
12 large garlic cloves, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 pound Ricotta cheese
1/2 cup Parmesan cheese
2 tablespoons chopped chives
1 egg, beaten
Garlic Béchamel Sauce
6 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
For Filling: Sauté garlic, Italian seasoning and pepper in olive oil. Drain. Mix Ricotta and Parmesan to garlic mixture. Add chives and egg. Mix well. Fill wonton wrappers.
For Sauce: Sauté garlic in oil and set aside.
Melt butter over low heat; stir in flour, gradually add milk to thicken. Stir in garlic, salt and pepper. Serve over garlic ravioli. Garnish with fresh parsley.
12 large garlic cloves, chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 cup olive oil
3/4 pound Ricotta cheese
1/2 cup Parmesan cheese
2 tablespoons chopped chives
1 egg, beaten
Garlic Béchamel Sauce
6 cloves garlic, chopped
2 tablespoons olive oil
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
For Filling: Sauté garlic, Italian seasoning and pepper in olive oil. Drain. Mix Ricotta and Parmesan to garlic mixture. Add chives and egg. Mix well. Fill wonton wrappers.
For Sauce: Sauté garlic in oil and set aside.
Melt butter over low heat; stir in flour, gradually add milk to thicken. Stir in garlic, salt and pepper. Serve over garlic ravioli. Garnish with fresh parsley.
Roasted Cauliflower With Lemon, Capers and Olives
1 large head cauliflower, cut into florets the size of a small plum
Kosher salt and ground black pepper
About 2 cups best-quality olive oil, or as needed
Grated zest of 2 lemons
3 cloves garlic, peeled and green germ removed
2 tablespoons fresh thyme leaves
2 tablespoons salt-cured capers, rinsed well and drained
1/4 cup pitted calamata olives
Lemon olive oil or freshly squeezed lemon juice, for sprinkling
1. Heat oven to 375 degrees. Place cauliflower in a large bowl, and season to taste with
salt and pepper. Toss by hand to distribute seasonings. Pour about 1/3 cup olive oil over
the cauliflower and toss to coat. Spread on a baking sheet, and roast until browned and
tender, 30 to 35 minutes, rotating sheet halfway through. Remove from oven and allow
to cool.
2. While cauliflower roasts, in a small saucepan combine lemon zest, garlic, thyme and
1 cup olive oil. Place pan over medium-low heat until bubbles form; do not boil. Cook
until garlic is soft, about 20 minutes, then remove from heat and allow to cool. Pour cooled
mixture in a blender, and blend on lowest speed to purée.
3. In a separate small saucepan, combine capers, olives and 1/2 cup olive oil. Warm over
medium-low heat for 5 minutes.
Kosher salt and ground black pepper
About 2 cups best-quality olive oil, or as needed
Grated zest of 2 lemons
3 cloves garlic, peeled and green germ removed
2 tablespoons fresh thyme leaves
2 tablespoons salt-cured capers, rinsed well and drained
1/4 cup pitted calamata olives
Lemon olive oil or freshly squeezed lemon juice, for sprinkling
1. Heat oven to 375 degrees. Place cauliflower in a large bowl, and season to taste with
salt and pepper. Toss by hand to distribute seasonings. Pour about 1/3 cup olive oil over
the cauliflower and toss to coat. Spread on a baking sheet, and roast until browned and
tender, 30 to 35 minutes, rotating sheet halfway through. Remove from oven and allow
to cool.
2. While cauliflower roasts, in a small saucepan combine lemon zest, garlic, thyme and
1 cup olive oil. Place pan over medium-low heat until bubbles form; do not boil. Cook
until garlic is soft, about 20 minutes, then remove from heat and allow to cool. Pour cooled
mixture in a blender, and blend on lowest speed to purée.
3. In a separate small saucepan, combine capers, olives and 1/2 cup olive oil. Warm over
medium-low heat for 5 minutes.
4. Transfer cauliflower to a large serving bowl. Pour over about half the lemon-garlic oil,
and toss gently to coat. (Reserve remainder for another use.) Spoon over caper-olive oil
mixture and toss once more. Adjust salt and pepper to taste. Just before serving, sprinkle
with lemon olive oil or fresh lemon juice to taste.
and toss gently to coat. (Reserve remainder for another use.) Spoon over caper-olive oil
mixture and toss once more. Adjust salt and pepper to taste. Just before serving, sprinkle
with lemon olive oil or fresh lemon juice to taste.
Hard-Cooked Eggs in Tomato-Onion Sauce
3 tablespoons extra virgin olive oil
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish
1. Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you’re
using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions
are very soft but not brown, 10 to 15 minutes.
2. Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover;
set a timer for 9 minutes.
3. When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and
cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
4. When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool,
then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning,
garnish and serve hot.
Yield: 4 servings.
HARD-COOKED EGGS IN SPICY TOMATO SAUCE: For an Indian flavor, use neutral oil, like grapeseed or corn.
With the onion and garlic, cook a couple of chilies (fresh or dried) and 1 tablespoon minced ginger. When onions are
done, stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon ground
fenugreek and ¼ teaspoon ground cinnamon. Cook, stirring, for a minute before adding tomatoes. Proceed with recipe
and garnish with fresh cilantro.
2 onions, chopped
1 tablespoon minced garlic
3 dried chilies, optional
3 sprigs thyme or rosemary
8 eggs
3 cups chopped tomatoes (canned are fine)
Salt and pepper
Chopped parsley leaves for garnish
1. Put oil in a 10- or 12-inch skillet and turn heat to medium. A minute or 2 later, add onions, garlic, chilies if you’re
using them and herb. Cook, stirring, for a minute or 2, then cover pan and turn heat to medium-low. Cook until onions
are very soft but not brown, 10 to 15 minutes.
2. Meanwhile, put eggs in cold water to cover. Turn heat to medium-high, bring to a boil, then turn off heat and cover;
set a timer for 9 minutes.
3. When onions are done, uncover and turn heat to medium-high. Add tomatoes, a pinch of salt and some pepper, and
cook, stirring occasionally, until mixture bubbles. Cook for about 5 more minutes.
4. When eggs are done, put them in a bowl of ice water, then place under cold running water until they feel cool,
then peel. When tomato sauce is ready, add eggs to it; cook an additional 5 minutes or so. Taste and adjust seasoning,
garnish and serve hot.
Yield: 4 servings.
HARD-COOKED EGGS IN SPICY TOMATO SAUCE: For an Indian flavor, use neutral oil, like grapeseed or corn.
With the onion and garlic, cook a couple of chilies (fresh or dried) and 1 tablespoon minced ginger. When onions are
done, stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, ½ teaspoon ground
fenugreek and ¼ teaspoon ground cinnamon. Cook, stirring, for a minute before adding tomatoes. Proceed with recipe
and garnish with fresh cilantro.
Seafood Tortilla Casserole
2 large cloves garlic, minced
1 medium onion, finely chopped
1 can cream of chicken soup
Big pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 ounce) package frozen spinach, thawed and drained
8 ounces crab meat (not imitation) or precooked,
peeled shrimp, roughly chopped (or a combination)
2 cups shredded Monterey jack cheese
1 cup milk
12 to 14 corn tortillas, quartered
Preheat oven to 350 degrees F.
Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.
Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for another 5 to 10 minutes, until top is browned.
Variation
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.
1 medium onion, finely chopped
1 can cream of chicken soup
Big pinch of ground nutmeg
Freshly ground pepper to taste
1 (10 ounce) package frozen spinach, thawed and drained
8 ounces crab meat (not imitation) or precooked,
peeled shrimp, roughly chopped (or a combination)
2 cups shredded Monterey jack cheese
1 cup milk
12 to 14 corn tortillas, quartered
Preheat oven to 350 degrees F.
Combine garlic, onion and canned soup in a large bowl. Add nutmeg and pepper. Divide mixture in half. Add drained spinach, crab and cheese to half of the soup in the large bowl. Add milk to the other half.
Spread half of the quartered tortillas in the bottom of a greased 13 x 9-inch ovenproof casserole. Spread seafood-spinach mixture evenly over tortilla layer. Top with remaining tortilla quarters. Pour milk-soup mixture evenly over casserole. Bake, covered with foil, for 30 minutes. Remove foil and bake for another 5 to 10 minutes, until top is browned.
Variation
Substitute chicken for seafood and pepper-jack cheese for Monterey jack.
Tortilla Soup
3 Teaspoon Olive oil
4 Corn tortillas, torn into spoon-sized pieces
5 Garlic cloves, minced
1 Large onion, pureed
3 Large, ripe tomatoes, peeled and pureed
¼ Cup Canned tomato puree
¼ Cup Fresh lime juice
1 Teaspoon Chili powder
1 Teaspoon Ground cumin
1 Teaspoon Canned chipotle chiles in adobo sauce
1/2 Cup Fresh cilantro leaves, chopped
8 Cup Chicken stock
Salt and Pepper, to taste
Garnishes:
1 Skinless, boneless chicken breast, cooked and chopped
1 Ripe Haas avocado, peeled, seeded and chopped
1 Cup Shredded cheddar cheese
3 Corn tortillas, cut into strips and fried crisp
The onion and tomato may be pureed together in your blender or food
processor.
Heat the olive oil in a large soup pot. Saut the tortilla pieces with the
garlic until tortillas soften. Add the pureed onion and tomato and bring to
a boil. Add the canned tomato puree, lime juice, chili powder, cumin,
chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again,
then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado,
cheddar cheese and crisp tortilla strips.
4 Corn tortillas, torn into spoon-sized pieces
5 Garlic cloves, minced
1 Large onion, pureed
3 Large, ripe tomatoes, peeled and pureed
¼ Cup Canned tomato puree
¼ Cup Fresh lime juice
1 Teaspoon Chili powder
1 Teaspoon Ground cumin
1 Teaspoon Canned chipotle chiles in adobo sauce
1/2 Cup Fresh cilantro leaves, chopped
8 Cup Chicken stock
Salt and Pepper, to taste
Garnishes:
1 Skinless, boneless chicken breast, cooked and chopped
1 Ripe Haas avocado, peeled, seeded and chopped
1 Cup Shredded cheddar cheese
3 Corn tortillas, cut into strips and fried crisp
The onion and tomato may be pureed together in your blender or food
processor.
Heat the olive oil in a large soup pot. Saut the tortilla pieces with the
garlic until tortillas soften. Add the pureed onion and tomato and bring to
a boil. Add the canned tomato puree, lime juice, chili powder, cumin,
chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again,
then reduce heat, cover and simmer for 30 minutes.
Check seasonings, and add salt and pepper as desired.
Serve hot, and garnish each serving with cooked chicken breast, avocado,
cheddar cheese and crisp tortilla strips.
Chicken Tortilla Pie
1 teaspoon vegetable oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package taco seasoning mix
1 (29 ounce) can tomato sauce
2 1/2 cups cooked, shredded chicken
1 (16 ounce) can refried beans
2 cups grated Cheddar cheese
12 corn tortillas
Heat the oil in a large skillet over medium-high heat. Add the peppers and onions and saute until soft. Add the taco seasoning mix and tomato sauce. Remove one cup of the sauce from the skillet and set aside. Add the shredded chicken and simmer 10 minutes.
Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan.
Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.
Bake in a 350-degree oven for 30 to 40 minutes, until completely heated.
Makes 6 to 8 servings.
NOTE: Once prepared, the Chicken Tortilla Pie can be refrigerated overnight or frozen for up to one month before baking. Allow additional baking time if pie is cold when put into the oven.
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 package taco seasoning mix
1 (29 ounce) can tomato sauce
2 1/2 cups cooked, shredded chicken
1 (16 ounce) can refried beans
2 cups grated Cheddar cheese
12 corn tortillas
Heat the oil in a large skillet over medium-high heat. Add the peppers and onions and saute until soft. Add the taco seasoning mix and tomato sauce. Remove one cup of the sauce from the skillet and set aside. Add the shredded chicken and simmer 10 minutes.
Meanwhile, warm refried beans in a microwave-safe bowl or in a small saucepan.
Spread 1/2 cup of the reserved sauce in the bottom of a pie, spring-form or cake pan. Layer with corn tortillas, about 3 1/2 per layer, tearing them to cover the bottom completely. Top with half the chicken mixture and 1/2 cup grated cheese. Top with more tortillas. Spread refried beans over top and sprinkle with 1/2 grated cheese. Repeat with another layer of the tortillas, and top with the remaining chicken mixture and 1/2 cup grated cheese. Top with one more layer of tortillas, the reserved sauce and another 1/2 cup of cheese.
Bake in a 350-degree oven for 30 to 40 minutes, until completely heated.
Makes 6 to 8 servings.
NOTE: Once prepared, the Chicken Tortilla Pie can be refrigerated overnight or frozen for up to one month before baking. Allow additional baking time if pie is cold when put into the oven.
Cream of Baked Potato Soup
1 tablespoon sweet butter
1/2 cup diced uncooked bacon
1 cup chopped onion
1 4/ cup chopped celery
8 to 10 ounces diced cooked sausage or ham
4 cups chicken broth
5 baking potatoes with skins on, washed and dried
(I have used the red potatoes with great success).
2 whole carrots, peeled
2 cups heavy cream or evaporated milk
1/4 teaspoon dried marjoram
Salt
Freshly ground black pepper
Fresh parsley sprigs or chopped fresh chives for garnishing
(fresh chopped chives gives this soup a wonderful flavor)
Shredded cheddar cheese for topping, optional
Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.
While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.
1/2 cup diced uncooked bacon
1 cup chopped onion
1 4/ cup chopped celery
8 to 10 ounces diced cooked sausage or ham
4 cups chicken broth
5 baking potatoes with skins on, washed and dried
(I have used the red potatoes with great success).
2 whole carrots, peeled
2 cups heavy cream or evaporated milk
1/4 teaspoon dried marjoram
Salt
Freshly ground black pepper
Fresh parsley sprigs or chopped fresh chives for garnishing
(fresh chopped chives gives this soup a wonderful flavor)
Shredded cheddar cheese for topping, optional
Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.
While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.
Creamy Spicy Cauliflower Soup
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
2 cloves garlic, or as much as you like, chopped
2 medium potatoes, unpeeled
1 head cauliflower Salt and pepper
4 ounces canned mild green chiles
1 fresh jalapeño pepper, or to taste
3 to 4 cups chicken broth or water
1 cup grated sharp Cheddar cheese (or cheese you like)
Heat oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion to the pan. Cook about 5 minutes, stirring occasionally.
Add garlic, stir and continue to cook as you chop potatoes in 1-inch chunks and add them to the pan. (You can peel the potatoes if you like, but when they are blended, the skins virtually disappear into tiny specks that don't impair the creaminess of the soup.)
Trim cauliflower into pieces about as big as the potatoes. When the potatoes have cooked 10 minutes, add the cauliflower, lots of salt and pepper and green chiles.
Trim the stem from the jalapeño, mince the pepper and add as much of it as you like.
Add chicken broth or enough water to make 6 cups of liquid. Bring to a boil, lower heat to simmer, cover and cook 15 minutes. Potatoes and cauliflower should be tender.
Remove from heat. Working in several batches, add soup to a large mixing bowl and blend until smooth. Return all blended soup to pan and heat to boiling, adding more liquid (water, broth, milk or cream) if you think it's necessary.
When the soup is hot throughout, remove from heat and stir in the cheese. Alternatively, you can serve the soup with the cheese sprinkled on top. You might like to add more cheese.
Makes 4 to 6 servings.
Variation: For curried cauliflower soup, omit the cheese and add 2 teaspoons of curry powder while cooking the onion. Serve with a dab of chutney and sour cream, if preferred.
1 medium onion, coarsely chopped
2 cloves garlic, or as much as you like, chopped
2 medium potatoes, unpeeled
1 head cauliflower Salt and pepper
4 ounces canned mild green chiles
1 fresh jalapeño pepper, or to taste
3 to 4 cups chicken broth or water
1 cup grated sharp Cheddar cheese (or cheese you like)
Heat oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion to the pan. Cook about 5 minutes, stirring occasionally.
Add garlic, stir and continue to cook as you chop potatoes in 1-inch chunks and add them to the pan. (You can peel the potatoes if you like, but when they are blended, the skins virtually disappear into tiny specks that don't impair the creaminess of the soup.)
Trim cauliflower into pieces about as big as the potatoes. When the potatoes have cooked 10 minutes, add the cauliflower, lots of salt and pepper and green chiles.
Trim the stem from the jalapeño, mince the pepper and add as much of it as you like.
Add chicken broth or enough water to make 6 cups of liquid. Bring to a boil, lower heat to simmer, cover and cook 15 minutes. Potatoes and cauliflower should be tender.
Remove from heat. Working in several batches, add soup to a large mixing bowl and blend until smooth. Return all blended soup to pan and heat to boiling, adding more liquid (water, broth, milk or cream) if you think it's necessary.
When the soup is hot throughout, remove from heat and stir in the cheese. Alternatively, you can serve the soup with the cheese sprinkled on top. You might like to add more cheese.
Makes 4 to 6 servings.
Variation: For curried cauliflower soup, omit the cheese and add 2 teaspoons of curry powder while cooking the onion. Serve with a dab of chutney and sour cream, if preferred.
Red Pepper Soup
8 Large Red or green bell peppers to use as serving containers for the finished soup
2 Tablespoon Olive oil
1 Cup Finely chopped onion
1-1/2 Pound Sweet potatoes; peeled and cut into 1-inch cubes
1-1/2 Pound Red bell peppers; cored, seeded and diced
6 Cup Chicken stock
1/2 Teaspoon Dried thyme
1 Bay leaf
Salt and freshly ground black pepper
1/2 Cup Finely diced yellow or red bell pepper; optional garnish
1/2 Cup Plain low-fat yogurt; optional garnish
TO PREPARE THE BELL PEPPERS: Cut a wafer thin slice off the bottom of each
pepper so it will sit straight on the plate. Slice the tops off each pepper
and scoop out the seeds. Reserve the hollowed out peppers to hold the
finished soup.
TO MAKE THE SOUP: In a 4-quart saucepan over moderate heat, heat the olive
oil. Add the onion, cover and simmer for 3 to 4 minutes or until softened.
Add the sweet potatoes, red bell peppers, chicken stock, thyme and bay leaf
and bring to a boil. Cover and simmer, over medium heat for 25 to 30 minutes
or until the vegetables are tender.
TO FINISH THE SOUP AND SERVE: Strain the solids from the liquid and return
the liquid to the saucepan. Discard the bay leaf. In a food processor or
blender, puree the vegetables until smooth and return them to the liquid in
the saucepan. Bring the soup to a simmer; season with salt and pepper to
taste. Ladle the soup into the hollowed out peppers and garnish with the
diced yellow or red bell peppers and a dollop of yogurt, if desired.
2 Tablespoon Olive oil
1 Cup Finely chopped onion
1-1/2 Pound Sweet potatoes; peeled and cut into 1-inch cubes
1-1/2 Pound Red bell peppers; cored, seeded and diced
6 Cup Chicken stock
1/2 Teaspoon Dried thyme
1 Bay leaf
Salt and freshly ground black pepper
1/2 Cup Finely diced yellow or red bell pepper; optional garnish
1/2 Cup Plain low-fat yogurt; optional garnish
TO PREPARE THE BELL PEPPERS: Cut a wafer thin slice off the bottom of each
pepper so it will sit straight on the plate. Slice the tops off each pepper
and scoop out the seeds. Reserve the hollowed out peppers to hold the
finished soup.
TO MAKE THE SOUP: In a 4-quart saucepan over moderate heat, heat the olive
oil. Add the onion, cover and simmer for 3 to 4 minutes or until softened.
Add the sweet potatoes, red bell peppers, chicken stock, thyme and bay leaf
and bring to a boil. Cover and simmer, over medium heat for 25 to 30 minutes
or until the vegetables are tender.
TO FINISH THE SOUP AND SERVE: Strain the solids from the liquid and return
the liquid to the saucepan. Discard the bay leaf. In a food processor or
blender, puree the vegetables until smooth and return them to the liquid in
the saucepan. Bring the soup to a simmer; season with salt and pepper to
taste. Ladle the soup into the hollowed out peppers and garnish with the
diced yellow or red bell peppers and a dollop of yogurt, if desired.
French Onion Soup
6 tablespoons butter
1 tablespoon olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 lb. gruye re, shredded
Melt 3 tbsp. of the butter and the oil in a large heavy pot over
medium-low heat. Add onions, cover and cook, stirring occasionally,
until soft and translucent, about 20 minutes. Increase heat to
medium-high, uncover, and add the sugar and season to taste with
salt. Saute, stirring often until onions are very soft and a deep
golden brown.
Reduce heat to medium, sprinkle in flour and cook, stirring
constantly, for 2-3 minutes. Add about 2 cups of stock and stir to
blend, then add remaining 6 cups of stock and the wine. Season to
taste with salt and pepper and simmer for about 30 minutes. Adjust
seasoning to taste.
Preheat oven to 425F. Meanwhile, slice the bread into at least
8 thick slices. Butter both sides of the bread with the remaining
3 tbsp. of butter, then toast until golden brown on both sides in
the oven.
Place a slice of toast in each of 8 ovenproof bowls, then fill
bowls with the onion soup. Spread a thick layer of cheese on top
of soup. Set bowls in 2 baking pans, place in the oven and bake
until cheese has browned.
1 tablespoon olive oil
3 lbs. medium yellow onions, peeled and thinly sliced
1 teaspoon sugar
Salt
1 tablespoon flour
8 cups beef stock
2 cups dry white wine
Freshly ground black pepper
1 baguette
1 lb. gruye re, shredded
Melt 3 tbsp. of the butter and the oil in a large heavy pot over
medium-low heat. Add onions, cover and cook, stirring occasionally,
until soft and translucent, about 20 minutes. Increase heat to
medium-high, uncover, and add the sugar and season to taste with
salt. Saute, stirring often until onions are very soft and a deep
golden brown.
Reduce heat to medium, sprinkle in flour and cook, stirring
constantly, for 2-3 minutes. Add about 2 cups of stock and stir to
blend, then add remaining 6 cups of stock and the wine. Season to
taste with salt and pepper and simmer for about 30 minutes. Adjust
seasoning to taste.
Preheat oven to 425F. Meanwhile, slice the bread into at least
8 thick slices. Butter both sides of the bread with the remaining
3 tbsp. of butter, then toast until golden brown on both sides in
the oven.
Place a slice of toast in each of 8 ovenproof bowls, then fill
bowls with the onion soup. Spread a thick layer of cheese on top
of soup. Set bowls in 2 baking pans, place in the oven and bake
until cheese has browned.
Easy Pea Soup
1 tablespoon garlic-infused oil
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese
1. Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated,
then add frozen peas. Stir well with a wooden spoon.
2. Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively
simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until
no longer steaming.
3. Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve
immediately or, if desired, reheat to taste. Yield: 2 to 4 servings.
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese
1. Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated,
then add frozen peas. Stir well with a wooden spoon.
2. Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively
simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until
no longer steaming.
3. Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve
immediately or, if desired, reheat to taste. Yield: 2 to 4 servings.
Cold Cure Soup
3 pounds chicken wings
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
1 3-inch knob of ginger, peeled
1 1/2 teaspoons salt
Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings,
for garnish.
In a large saucepan, combine chicken, carrot, onion, cinnamon,
ginger and salt. Add 3 quarts water, orange zest and juice. Place
over high heat, and bring to a boil, then reduce heat to low. Simmer,
uncovered, until liquid has reduced to about half and chicken flavor
is strong, 1 1/2 to 2 hours.
Pour through a fine mesh strainer into a bowl, and discard solids.
Allow broth to cool, then refrigerate overnight. When ready to serve,
remove layer of solidified fat from surface, and wipe surface of
congealed soup with a paper towel to remove traces of grease. Soup
may be covered and refrigerated for up to three days.
To serve, warm soup, ladle into mugs or bowls, and garnish.
1 carrot, peeled and halved
1 onion, peeled and halved
1 cinnamon stick
1 3-inch knob of ginger, peeled
1 1/2 teaspoons salt
Zest (in strips) and juice of 1 Seville orange (about 1/4 cup)
Chopped cilantro, for garnish
1 small red chili pepper, seeded and cut into fine rings,
for garnish.
In a large saucepan, combine chicken, carrot, onion, cinnamon,
ginger and salt. Add 3 quarts water, orange zest and juice. Place
over high heat, and bring to a boil, then reduce heat to low. Simmer,
uncovered, until liquid has reduced to about half and chicken flavor
is strong, 1 1/2 to 2 hours.
Pour through a fine mesh strainer into a bowl, and discard solids.
Allow broth to cool, then refrigerate overnight. When ready to serve,
remove layer of solidified fat from surface, and wipe surface of
congealed soup with a paper towel to remove traces of grease. Soup
may be covered and refrigerated for up to three days.
To serve, warm soup, ladle into mugs or bowls, and garnish.
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