Sausage Cabbage Soup
4, 14.4 oz. cans chicken broth (or equivalent in home made broth*)
4 cups shredded cabbage
2 cups uncooked egg noodles, I use no yolk kind
1 lb. cooked smoked sausage, I use turkey kind1/2 diced onion
1 teaspoon caraway seed
1/4 teaspoon garlic powder
1 cup shredded Swiss cheese (4 oz.)
Cut sausage in half, lengthwise. Cut into 1 inch slices. In a large saucepan, combine first seven ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until cabbage and noodles are tender. Garnish each serving with cheese. Serves 8.
*see CJ's basic recipes
Recipe for the first weekend of March, 2010
Yogurt Waffles
1 1/4 cup flour
1 1/2 teaspoons baking powder 1 teaspoon baking soda
1/4 teaspoon salt
2 cups plain yogurt
1/4 cup butter or margarine, melted
2 eggs
2 tablespoons honey
flavored yogurt and fruit.
In a mixing bowl, combine the flour, baking powder, baking soda and salt. Beat in plain yogurt, butter, eggs and honey. Bake in a preheated waffle iron, according to manufacturer's directions until golden brown. Serve topped with flavored yogurt and fruit. Yields 6 waffles.
Winter (is almost over) Salad
2 cups torn Romaine lettuce1 medium Granny Smith apple, cored and coarsely chopped
2 tablespoons chopped walnuts (toast before chopping for more flavor*)
2 tablespoons dried cranberries
4 teaspoons balsamic vinegar
4 teaspoons extra virgin olive oil
Divide lettuce, apple, walnuts and cranberries between 2 salad plates. Drizzle with 2 teaspoons each of vinegar and oil over top. Serves 2. It is easy to multiply ingredients for more servings.
*see CJ's basic recipes
Recipe for March 2, 2009
Easy Mushroom Soup
1/4 cup diced onion or leek
1 tablespoon butter or margarine 2 tablespoons flour
2 cups diced fresh mushrooms
4 cups chicken broth (canned, home made* or from bouillon)
2 tablespoons each chopped fresh or 1 tablespoon dried: chives and parsley
Heavy or sour cream
In a 4 quart saucepan, saute onion in butter over medium heat until soft, about 5 minutes. Saute mushrooms until they are soft and release their liquid. Remove from heat and stir in flour until smooth. Add broth. Bring to a boil over high heat; lower heat and simmer 20 minutes. Stir in herbs. Garnish with tablespoon of heavy or sour cream floated on top of each serving (if desired) Serves 4 to 6.
*see CJ's basic recipes
Recipe for Last Weekend of February , 2010
Eggs Baked in Chili Cups
1, 15 1/2 oz. can beef chili with or without beans
4 eggs
Salt and pepper
1/2 cup shredded cheese of choice
2 tablespoons minced red or green onion2 tablespoons finely minced fresh cilantro (optional)
Preheat oven to 350ºF. Fill 4, 6 oz. greased ramekins or custard cups evenly with chili. Set cups on baking sheet. Make a depression in center of each with the back of a spoon. Crack an egg into each depression. Sprinkle with salt and pepper if desired. Bake 20 minutes. Sprinkle cheese evenly over top of each egg. Bake 5 minutes longer. Eggs will jiggle but will set under the hot melted cheese. Let stand 1 minute to set up. Serve hot. Garnish with onion and cilantro if desired. Serves 4.
Rippled Coffee Cake
1, 18 1/4 oz. package yellow cake mix 1 cup sour cream
4 eggs
2/3 cup vegetable oil
1 cup packed brown sugar
1 tablespoon ground cinnamon
ICING:
2 cups confectioner's sugar
1/4 cup milk
2 teaspoons vanilla extract
In a mixing bow, combine dry cake mix, sour cream, eggs and oil; beat well. Spread half of the batter into a greased 9X13 inch baking pan. Combine brown sugar and cinnamon; sprinkle over batter. Carefully spread remaining batter on top. Bake at 350ºF for 30-35 minutes or until toothpick inserted near the center comes out clean. Combine confectioner's sugar, milk and vanilla and drizzle over cake. Serves 16.
Tuna Broccoli Bake
1 cup diced onion 1 tablespoon butter or margarine
1 1/2 cups cooked white or brown rice
2, 6 oz. cans tuna, drained
1 eggs
1/2 cup mayonnaise*
1/2 cup grated Parmesan cheese
1, 10 oz. package frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese
In a skillet, saute onion in butter until tender. Remove from heat; stir in tuna and rice. Combine egg and mayonnaise; add to tuna mixture. Spoon half in a greased 2 quart baking dish; top with half of the Parmesan cheese and broccoli. Sprinkle with 1 cup Cheddar cheese. Top with remaining tuna mixture, Parmesan and broccoli. Bake, uncovered, at 350ºF for 30 minutes. Sprinkle with remaining Cheddar. Bake 5 more minutes or until cheese melts. Serves 4.
Wintertime Fruit Salad
1, 3 oz. package lemon flavored gelatin
1 cup boiling water
1 cup whipped salad dressing such as Miracle Whip®
1/2 cup sour cream
********************
2, 3 oz. package orange flavored gelatin
1 1/2 cups boiling water
1 1/2 cups cold water
1 cup coarsely chopped, drained canned apricots
1 3/4 cups (13 1/2 oz. can) pineapple tidbits, drained
Lettuce
Dissolve lemon gelatin in boiling water in a mixing bowl; cool. Combine salad dressing, sour cream and dissolved gelatin. Pour into 2 quart ring mold; chill until firm. Usually takes about 2 to 3 hours in the refrigerator.
Dissolve orange gelatin in boiling water in mixing bowl; add cold water. Chill bowl in refrigerator until slightly thickened; about 1 hour. Fold in apricots and pineapple. Pour over molded lemon layer; chill until firm, again, about 2 to 3 hours. Unmold onto lettuce lined serving plate. Serves 8 to 10.
Great to take to a church or work pot luck.
This side dish is very satisfying when served the day it's made or reheated a day or two later. Individual servings microwave well for reheating.
Cheesy Rice
1/4 cup diced onion
2 cloves garlic, minced
1 tablespoon butter or margarine
3 cups cooked long grain rice
2 cups shredded Cheddar cheese
1 cup minced fresh parsley
1 cup milk
4 eggs, lightly beaten
1/4 teaspoon each salt and ground white pepper
Melt butter in small microwaveable bowl for 10 seconds. Mix in onion and garlic and microwave on high for 30 seconds. Mix with remaining ingredients in a mixing bowl. Pour into a greased 1 quart shallow baking dish. Bake, uncovered, at 350ºF for 40 to 45 minutes or until knife inserted near the center comes out clean. Serves 6 to 8.
It's snowing again in my area. Quick soup recipes like this really fit the bill for after work cooking. It is also even better when made a day ahead and reheated. Keeps well in the refrigerator for 5 days and freezes well.
Easy Sausage Soup
2 medium peeled potatoes, diced2, 11 1/2 oz. cans condensed bean and bacon soup
1, 14 1/2 oz. can diced tomatoes, undrained (I use no salt added)
2 cups water
1 cup thinly sliced carrots
1 cup thinly sliced sliced celery
1 teaspoon chili powder
12 oz. fully cooked smoked sausage, thinly sliced (may use turkey smoked sausage)
Place potatoes in a covered microwavable dish and cook on high 5 minutes or until potatoes are tender. Combine with remaining ingredients in a 3 or 4 quart saucepan. Bring to a boil ; reduce heat to low and simmer 30 minutes. Make about 2 quarts to serve 6 to 8.
Broiled Fish
1 1/2 lb. firm whitefish fillets such as orange roughy or haddock
1 teaspoon garlic powder1/4 cup butter or margarine, melted
1/4 cup lemon juice
1/4 cup soy sauce
Paprika
Plaace the fillets in a shallow dish; sprinkle with garlic powder. Combine butter, lemon juice and soy sauce; pour over fish and turn to coat. Marinate for 10 minutes. Drain and discard marinade. Place fillets on broiler pan. Broil 3 to 4 inches from heat for 10 minutes or until the fish flakes easily with a fork, turning once. Sprinkle with paprika. Serves 4.
Orange Pecan Muffins
1/2 cup butter or margarine softened 1 cup sugar
2 eggs
1 cup plain yogurt
2 cups flour
1 teaspoon baking soda
3/4 cup chopped toasted pecans*
1 teaspoon grated orange peel
TOPPING:
1/4 cup orange juice
1 tablespoon sugar
In a mixing bowl, cream butter and sugar. Beat in eggs and yogurt. Combine flour and baking soda; stir into creamed mixture just until moistened. Fold in pecans and orange peel. Fill paper lined muffin cups 3/4 full. Bake at 375ºF for 18 to 20 minutes or until testing done. Brush orange juice over top of hot muffins; sprinkle with sugar. Cool 5 minutes before removing from pan to wire rack. Yields 12.
*see CJ's basic recipes
Lentil Corn Soup
1 tablespoon vegetable or olive oil
1 large onion, diced1 clove garlic, minced
4 cups beef broth (homemade, canned, boxed or from bouillon cubes)
1, 14.5 oz. can diced tomatoes, undrained
3/4 cup dry brown lentils
1 medium carrot, sliced 1/2 inch thick
1 stalk celery, sliced 1/2 inch thick
3/4 cup diced red bell pepper ( or green)
2 1/2 teaspoons chili powder
1/2 teaspoon cumin
1 bay leaf
1/4 teaspoon ground black pepper
1 cup water
1 1/2 cup frozen corn kernels
In a 4 quart pot, heat oil over medium heat. Cook onion and garlic until soft, about 3 to 4 minutes. Add remaining ingredients except corn. Bring to a boil. Reduce heat, cover and simmer about 1 hour. Stir occasionally. When lentils are tender, add corn. Bring soup to a boil, stirring. Lower heat and simmer an addional 10 minutes.
Serves 5 or 6. Keeps well in refrigerator for 5 days. Freezes well.
Hamburger Rice Casserole
1 lb. ground beef2, 14 oz. can tomatoes
1 cup diced green bell pepper
1/2 cup diced onion
1/2 cup uncooked rice
1/2 cup prepared barbecue sauce
pinch of salt and dash of pepper
8 oz. shredded Cheddar cheese ( or cheese of your choice)
Brown beef in skillet until no longer pink. Drain well. Add tomatoes, green pepper, onion, salt, pepper, rice, and barbecue sauce. Pour into greased 2 quart oven proof casserole dish. Bake at 350ºF for 45 minutes. Top with cheese; return to oven for 5 minutes to melt cheese. Serves 6.
Valentine's dinner for 2, just add chocolate at the end.
Rice for Two
(start this first then go to shrimp preparation while rice steams in pan)
1 tablespoon each minced onion and celery
1 tablespoon butter
1/3 cup uncooked long grain rice
1 1/4 cup chicken broth
2 tablespoon minced fresh or 2 teaspoon dried parsley
Melt butter in 2 quart saucepan. Salute onion and celery until clear. Add rice; cook over medium heat for 2 minutes, stirring constantly. Stir in broth; bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until liquid is absorbed and rice is tender. Serves 2
Shrimp Laura
(named for my niece)
2 tablespoons flour
1/4 teaspoon each: salt, ground black pepper, paprika
pinch of cayenne pepper
3/4 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon minced shallot
1 tablespoon fresh basil, in thin strips or 1 teaspoon dried crushed
Juice and zest of one orange
Combine flour, salt, pepper, paprika and cayenne. Dredge shrimp in flour. Heat oil in a nonstick skillet over medium high heat. Add shrimp and shallot. Cook and stir until shrimp are cooked through, about 5 minutes depending on size of shrimp. They should be pink, opaque and curled. Sprinkle with basil, orange zest and juice. Stir to heat through 30 to 60 seconds. Serves 2.
Salad Dressing for Two
2 tablespoons each olive oil and red wine vinegar
1/2 teaspoon mixed Italian herb seasoning
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash of ground black pepper
Whisk all ingredients together in a small bowl. Toss with 3 to 4 cups torn salad greens. Serve immediately. Serves 2.
Recipe for Friday February 12, 2010
Raisin Pound Cake
1, 18¼ oz. package yellow cake mix 1 cup applesauce
1/2 cup water
1/4 cup vegetable oil
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon each: ground nutmeg and allspice
1/2 cup raisins, I use golden raisins
In a large mixing bowl, combine dry cake mix, applesauce, water, oil, eggs and spices. Beat with electric mixer on medium speed for 2 minutes. stir in raisins. Pour into 2 greased 8X4X2 inch loaf pans. Bake at 350ºF for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes before removing from pans to a wire rack. I usually get at least 8 slices from each loaf. For a tray at a pot luck I usually cut each slice in half.
Creamy Spinach and Mushrooms
1 tablespoon butter or margarine 1/2 cup diced onion
8 oz. fresh mushrooms, sliced
1 tablespoon flour
1, 16 oz. bag frozen chopped spinach
1 cup reduced fat sour cream
Melt butter over medium heat in a 3 quart saucepan. Saute onion about 1 minute. Add mushrooms and saute about 2 minutes. Cover and cook and additional 3 to 5 minutes or until mushrooms are cooked and releasing liquid. Remove from heat. Stir in flour until smooth. Return to medium heat and stir in spinach. Cook and stir about 2 to 3 minutes until spinach is defrosted. Cover, turn heat to low and steam about 10 minutes. Stir 1/2 cup of spinach mixture into sour cream. Stir sour cream mixture into the pan. Continue to stir until heated through, about 3 minutes. Serve immediately. Serves 4 to 6.
Potato and Ham Skillet
8 small red potatoes cut into wedges 1 tablespoon olive or vegetable oil
1, 16 oz. package broccoli cuts, partially thawed
1 cup cubed cooked ham
1/2 teaspoon each: garlic powder, onion powder, ground white pepper
1 tablespoon dried parsley
In a large nonstick skillet, cook potatoes in oil over medium-high heat for 10 minute or until lightly browned. Stir in remaining ingredients. Reduce heat; cover and cook for 25 minutes or until potatoes are tender.
Chicken Spaghetti
(from my cooking for the kid days)
1, 7 oz. package thin spaghetti1 lb. process American cheese, cubed
1, 10 oz. can diced tomatoes and green chilies, undrained
4 cups cubed cooked chicken
Cook spaghetti according to package directions. Meanwhile, in a 3 quart saucepan, combine the cheese and tomatoes; Cook and stir over medium heat until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce. Serves 4.
Tamale Pie
1 lb. ground round or beef
1 large onion, finely chopped
1 large green bell pepper, seeded and diced
1 clove garlic, minced
2, 15 oz. cans tomato sauce
4 cups cooked kidney beans or 2, 16 oz. cans kidney beans drained and rinsed
1 1/2 cups frozen corn kernels
1 tablespoon chili powder, or to taste
1 teaspoon ground cumin.
pinch of salt and dash of pepper
dash of cayenne pepper, optional
12, 6 inch corn tortillas
Preheat oven to 350ºF. Brown beef in skillet and drain on paper towels well. Return to skillet with onion, bell pepper and garlic. Cooking and stirring until vegetables are soft, about 5 minutes. Stir in remaining ingredients except for tortillas. Bring to a boil. Lower heat and simmer 5 minutes.
Line a greased 9X13 inch pan with 6 tortillas, overlapping them to fit.
Spread 1/2 of meat mixture over tortillas. Repeat layers. Bake, uncovered, 45 to 50 minutes or until sauce begins to bubble and flavors are blended. Serves 6 to 8.
First Weekend of February 2010
Stir Fry Cooking Lesson
1 recipe chicken prepared for stir fry* (see CJ's basic recipes)
1 tablespoon peanut oil, divided
1-2 cloves garlic minced
3 green onion, , minced
1 tablespoon grated fresh ginger root, pictured below**
3 cups fresh vegetables, cut to approximately same size and shape***
1 cup shredded cabbage, bok choy or napa, can even use kale
1/4 cup dry sherry or rice wine
1/4 cup water1 tablespoon corn starch
1 tablespoon oyster sauce (optional)
1 tablespoon soy sauce
1 tablespoon toasted sesame oil (optional)
Heat 1 teaspoon peanut oil in large heavy skillet or wok over medium high heat. Stir fry onion, garlic and ginger for 30 seconds. Add chicken and stir fry for about 5 minutes until cooked through and no longer pink. Remove from pan and keep warm. Heat remaining oil in wok. Stir fry fresh vegetable until tender crisp 1 to 3 minutes. Stir in chicken. Spread cabbage over top. Sprinkle with dry sherry. Cover and steam about 2 to 3 minutes until cabbage is tender. Combine water,cornstarch, oyster sauce and soy sauce in a small bowl until smooth. Toss into contents of wok. Stir fry until sauce is thickened and clear. Drizzle with sesame oil to serve if desired. Serve with 3 cups of hot cooked rice. Serves 4 to 6.
*Can prepare 1 lb. of boneless lean beef or pork in same fashion. Just omit egg white.
**A good substitute is minced candied ginger.
***aparagus, broccoli, sugar snap peas, snow peas, carrot, celery, bell pepper, bamboo shoots, water chestnuts, more green onion, alone or in combination
Recipe for Thursday February 4, 2010
Chicken with Caramelized Onions
2 tablespoons salt free seasoning such as Mrs. Dash®
4, 4 to 6 oz. boneless, skinless, chicken breasts
2 teaspoons olive oil
2 teaspoons butter 1/2 cup finely minced onion
1/2 cup dry white wine
1 tablespoon lemon juice
Pound chicken to 1/4 inch thickness. Season all sides with salt free seasoning. Heat oil and butter in a large nonstick skillet over medium high heat. Saute onion for 3 to 5 minute until browned on edges. Remove onion to a bowl. Drain fats back into the pan. Brown chicken breasts about 3 minutes on each side or until juices run clear. Remove to plate and keep warm. Deglaze pan with wine and lemon juices allowing it to simmer about 30 seconds. Return chicken to pan. Top chicken with onions. Cover and heat through. Serve with pan juice. Great over hot cooked rice or couscous. Serves 4.
Roasted Brussels Sprouts
1 lb. fresh Brussels sprouts
2 tablespoons olive oil
1/2 teaspoon each salt and coarsely ground black pepper
Trim a thin slice off of the bottom of each sprout. Cut each in half. Spread on a 15X10 inch shallow baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Roast at 350ºF for 30 minutes, stirring after 15 minutes. Serves 4.
Pineapple Chicken
4, 4 to 6 oz., boneless, skinless chicken breasts
1 tablespoon flour1 tablespoon vegetable oil
2, 8 oz. cans pineapple chunks in juice
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon light soy sauce
1/8 teaspoon cayenne pepper
Hot cooked rice
Pound out chicken breasts to 1/4 inch thickness. Place four in a large resealable plastic bag; add chicken and shake to coat. Heat oil in a skillet over medium heat. Brown chicken in oil for 3 to 5 minutes a side or until juices run clear. Remove from pan and keep warm. drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and juice until smooth. Add to skillet. Stir in honey, soy sauce and pepper. Boil for 30 seconds or until thicken. Add pineapple and chicken to skillet and heat through. Serve over rice. 4 servings.
Herbed Cabbage Soup
1 tablespoon butter or margarine
1/4 cup minced green onions 1 large yellow onion, diced
2 tablespoons flour
4 cups canned or homemade chicken broth*
6 cups finely shredded cabbage, about 3/4 lb.
1 cup peeled cubed potato
1 tablespoon fresh, chopped tarragon or 3/4 teaspoon dried
1/4 teaspoon ground white pepper
1 1/2 cups milk
Salt to taste
Chopped fresh chives for garnish (optional)
Melt butter in a large saucepan over medium heat. Add both onions. Cook and stir until they are soft, about 5 minutes. Stir in flour and and cook, stirring, until smoothly incorporated. Continue cooking and stirring about 30 seconds longer. Gradually stir in stock until thoroughly incorporated. Add cabbage, potato, tarragon and pepper.
Bring to a boil over medium-high heat. Reduce heat, cover and simmer about 15 minutes until potato and cabbage are tender; stir frequently to prevent potato from sticking to pan bottom.
Using a measuring cup, carefully scoop out 2 cups of the mixture and transfer to a blender. Blend until pureed, about 1 minute. Return puree to pot. Add milk. Heat, stirring, about 5 minutes until soup is hot. Salt to taste no more than 1/2 teaspoon at a time. Garnish if desired. Leftovers keep well in the refrigerator for 3 days.
Serves 4 to 5.
Last Weekend of January 2010
Aromatic Vegetables
Add either of these vegetable combinations to your cooking and people will think you've gone to chef school. They really boost flavor. Sauté the vegetables in oil until soft over medium high heat, 3 to 5 minutes. Sprinkle with seasonings. Serve over 4 servings of cooked meat, poultry or fish. Especially good when you have marinated your entree before cooking. Add these vegetables to any 4 serving casserole or stew. Good in any 8 serving soup. Quantities are easily doubled. For an extra flavor boost add 1/2 cup diced fennel bulb to either of the combinations. Fennel is especially good paired with tomatoes.
CONTINENTAL VEGETABLES:
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot1 clove garlic, minced
1 tablespoon olive or vegetable oil
pinch of salt and dash ground black pepper
CREOLE STYLE VEGETABLES:
1/2 cup thinly sliced green onion
1/2 cup thinly sliced celery
1/2 cup diced green bell pepper
1 clove garlic, minced
1 tablespoon olive or vegetable oil
pinch of salt and dash of cayenne pepper
Next Weekend: easy steps to make Asian style dishes at home.
Recipe for Friday January 29, 2010
Quick Lemon Cookies
1, 18 1/4 oz. package lemon cake mix
1 cup crisp rice cereal or the one with the big letter "k" on it1/2 cup melted butter or stick margarine
1 egg beaten
1 teaspoon grated lemon peel, optional
In a large mixing bowl, combine all ingredients until well blended. Doug will be crumbly. Shape into 1 inch balls. Place on ungreased baking sheet 2 inches apart. Bake at 35oF for 10 to 12 minutes or until set. Cool 1 minutes before removing to racks or brown paper sacking to cool completely. These cookies retain a lovely yellow color. Yields about 4 dozen.
Horseradish Sauce for Steamed Vegetables
8 oz. reduced fat sour cream 2 teaspoons prepared horseradish
2 teaspoons Dijon mustard
pinch of salt and dash of ground white pepper
In a small saucepan, combine all ingredients. Cook and stir over medium low heat until heated through. Serve immediately. Sauces 4 to 6 servings of vegetables.
