Easy Mulligatawny soup...YUMMO!!!

·    
3 T olive oil
...1 t fresh grated ginger root
1 t garlic crushed
1 t ground cumin
1 t coriander
1 1/2 t curry powder
1/8 -1/4 t cayenne pepper( depending how hot you like it)
7 oz. cut up chicken- dice
1 cup rice (recipe calls for red split lentils..but i use rice)
4 cups chicken stock
1 t salt, or to taste
about 1 T fresh lemon juice
1 T finely chopped cilantro

Heat oil in pan over med heat. Add ginger and garlic stir for 10 seconds. Add the cumin, coriander, curry powder and cayenne and stir. Add diced chicken, and stir for a bit.

Add the rice (or split lentils), chicken stock and salt and bring to a boil. Partly cover the pan, reduce heat to low and simmer for 45 minutes until rice (or lentils) is very soft.

Add the lemon juice and fresh cilantro and serve. serves 4-6.

really easy and DELISH! TRY IY! :)

Beef Stew with Beer & Paprika

Prep Time: 10 Minutes  |  Cook Time: 2 Hours 30 Minutes  |  Difficulty: Easy  |  Servings: 6

Ingredients

• 3 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 2 pounds Stew Meat
• 1 whole Medium Onion, Diced
• 3 cloves Garlic, Minced
• 1 can Beer, 12 Ounce Can
• 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
• 2 cups Water (additional, If Needed)
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Tomato Paste
• 1/2 teaspoon Paprika
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1-1/2 teaspoon Sugar
• 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
• 4 whole New Potatoes, Quartered
• Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/ 

Baked Zucchini Fries

Baked Zucchini Fries
Recipe adapted by Our Best Bites from Aggie’s Kitchen

About 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs
Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
Combine bread crumbs and Parmesan cheese. Set aside.
Whisk 2 eggs together in a shallow pie plate and set aside.
Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini).
Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel.
Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 tablespoons of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated.
Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.
Weight Watchers Points:
2 (for 8 servings) or 3 (for 6 servings)

http://www.ourbestbites.com/2011/01/baked-zucchini-fries/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%253A+ourbestbites%252FdjLu+%2528Our+Best+Bites%2529&utm_content=Google+Reader 

Bacon Cheeseburger Buns

 Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 2/3 cup warm water (110° to 115°)
• 2/3 cup warm milk (110° to 115°)
• 1/4 cup sugar
• 1/4 cup shortening
• 2 eggs
• 2 teaspoons salt
• 4-1/2 to 5 cups all-purpose flour
• FILLING:
• 1 pound sliced bacon, diced
• 2 pounds ground beef
• 1 small onion, chopped
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 pound process cheese (Velveeta), cubed
• 3 to 4 tablespoons butter, melted
• Ketchup or barbecue sauce, optional

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.
• Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
• Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Nutritional Facts 1 sandwich equals 310 calories, 17 g fat (7 g saturated fat), 68 mg cholesterol, 720 mg sodium, 22 g carbohydrate, 1 g fiber, 16 g protein. 

http://www.tasteofhome.com/Recipes/Bacon-Cheeseburger-Buns

Caldo Verde (Portuguese Kale Soup)

My Great Grandmother (Nana) used to make this for me as a kid.  My variation was using chicken stock, adding a couple of bay leaves and the one thing my Nana always used when cooking was “Grandma’s Spanish Seasoning” which is now called Chili Powder on the bottle.  The apple cider vinegar is the one staple in a lot of Portuguese cooking.  I didn’t mash the potatoes I left them as chunks.  Salt & pepper to your liking…I like the salt & pepper. 

Caldo Verde (Portuguese Green Soup)

Makes about 2½ quarts
1/4 cup extra-virgin olive oil
1/2 pound chourico, linguica, or dry-cured chorizo sausage, sliced 1/4 inch thick
2 medium onions, chopped
Salt
3 cloves garlic, minced
2 quarts homemade or packaged low-sodium chicken broth, or water
2 pounds Yukon Gold or red potatoes (about 4 medium), peeled and sliced about 3/8 inch thick
1 bunch (about ¾ pound) kale or collard greens
Pepper
2 teaspoons cider vinegar, or more to taste

In a large Dutch oven over medium heat, heat the olive oil until it ripples. Add the sausage and cook, stirring frequently, until it browns lightly, about 4 minutes. With a slotted spoon, remove the sausage to a paper towel-lined plate to drain, and set aside. Pour all but about 1 tablespoon of the oil into a small bowl, and set aside.

Return the pot to medium heat, add the onions and a pinch of salt, and cook, stirring frequently, until onions are softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the broth or water and potatoes, increase the heat to high, and bring to a strong simmer. Cover and cook vigorously until the potatoes are soft around the edges but still firm in the center, about 7 minutes. (If you prefer a thicker broth, mash about half of the potatoes against the side of the pot.) Adjust the heat to medium-low and simmer for 2 minutes longer.

Meanwhile, cut out and discard the tough center stems of the kale or collard leaves. Following the directions in Kitchen Aide, chiffonade the greens (you should have about 8 cups). Add the greens and cooked sausage, stir to mix, and simmer just until the greens are tender and bright green, about 4½ minutes. Add 1½ teaspoons salt, pepper to taste, and 2 teaspoons of vinegar, and stir to mix. Taste the soup and adjust the seasoning with salt, pepper, or vinegar, if necessary, and serve at once, drizzling each portion with some of the reserved oil.

Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

Dijon Chicken Linguine with Chanterelle Mushrooms and Toasted Almonds

(Pictured with button mushrooms)

Serves 4

350 gram package fresh linguine, cooked
4 boneless skinless chicken breasts
1 cup chanterelle mushrooms
3 tablespoons olive oil
4 cloves minced garlic
Salt and pepper to season
1/2 cup toasted slivered almonds

Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

4 oz white wine

Simmer until volume is reduced by half. Then add:

2 cups whipping cream
3 tbsp Dijon mustard
Salt and pepper to season.

Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

 

http://rockrecipes.blogspot.com/2007/10/dijon-chicken-linguine-with-chanterelle.html 

Overnight Blueberry French Toast

 NOTE:  Was really excited about an overnight recipe that we could just pop in the oven on a Sunday morning.  For those that know me, I'm not a huge fan of eggs and this recipe had too much egg flavor to me.  If I were to make it again I would add cinnamon, vanilla & orange juice to the egg mixture.  Maybe even a bit more syrup.

 

French Toast:

• 12 slices bread, cut into cubes (french or Texas toast work well.  I prefer Texas Toast.)
• 1 (8-ounce) package cream cheese, cut in cubes
• 1 cup blueberries (fresh or frozen)
• 12 large eggs
• 1/3 cup maple syrup
• 2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 Tablespoons cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 Tablespoon butter

1.  Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
3. Top with remaining bread cubes.
4. Mix together eggs, milk, and syrup.
5. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
6. Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce. Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

http://realmomkitchen.com/1688/overnight-blueberry-french-toast-with-blueberry-syrup/

Easy Slow-Cooker Jambalaya

Servings:8 Servings

Prep Time:20 minutes

Cook Time:5 hours

Nutritional Info

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 1 pound smoked sausage, cut into 2-inch slices
• 1 large onion, chopped
• 1 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 (28 oz.) can diced tomatoes with juice
• 3 cloves garlic, chopped
• 2 cups chicken broth
• 1 tablespoon Cajun or Creole spice mix
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pound extralarge shrimp, peeled and deveined
• 1 3/4 cups long-grain rice
• Parsley, optional

Amount Per Serving

• sodium:621 mg
• fiber:2 g
• calories:457
• cholesterol:216 mg
• protein:43 g
• saturated fat:7 g
• fat:22 g
• carbohydrate:19 g

directions

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

http://www.americanfamily.com/recipes/easy-slow-cooker-jambalaya/43136/RL 

Mediterranean Chicken & Pasta (My kids love it!)

Makes: 4 servings
Prep: 5 minutes
Cook: 15 minutes

1 6 oz.jar marinated artichoke hearts
1 tablespoon olive oil
12 oz. skinless, boneless chicken breast, cut into bite-size pieces
3 garlic cloves, thinly sliced
¼ cup chicken broth
¼ cup dry white wine
1 teaspoon dried oregano, crushed
1 7 oz. jar roasted red peppers, drained and cut into strips
¼ cup pitted kalamata olives
3 cups hot cooked campanelle or penne pasta
¼ cup crumbled feta cheese (optional)

1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers, and olives.
3. To serve, spoon chicken mixture over pasta. Sprinkle with feta cheese, if desired.

(I prefer to coarsely chop artichokes, peppers and olives in Cuisinart.)

Fitness Magazine July/August 2009

French Onion Soup (low sodium)

Ingredients

• 2 teaspoons olive oil $
• 4 cups thinly vertically sliced Walla Walla or other sweet onion $
• 4 cups thinly vertically sliced red onion $
• 1/2 teaspoon sugar $
• 1/2 teaspoon freshly ground black pepper $
• 1/4 teaspoon salt $
• 1/4 cup dry white wine $
• 8 cups less-sodium beef broth
• 1/4 teaspoon chopped fresh thyme
• 8 (1-ounce) slices French bread, cut into 1-inch cubes
• 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace) $

Preparation

1. Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
2. Preheat broiler.
3. Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
4. Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.

Cooking Light
JANUARY 2005 

http://www.myrecipes.com/recipe/french-onion-soup-10000001011280/ 

NOTE:  I personally would like a bit more flavor with seasoning and salt, but my husband liked it fixed per the recipe.  Enjoy!

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 cup fresh grated Parmesan cheese
6 cloves roasted garlic (directions are below)
1- 1 1/2 Cups warm skim milk (any milk will do, I used skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.
Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.
Roasted Garlic
Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.

The author suggests doubling the gravy mix.  I'll let you know how that works.

http://realmomkitchen.com/287/ranch-house-crock-pot-pork-chops-with-parmesan-mashed-potatoes/