Warm Blueberry Sauce for Pancakes

ngredients

• 2 1/2 cups fresh or individually frozen blueberries (not in juice)
• 1/3 cup sugar (can use Splenda for a sugar-free version)
• 1/2 cup orange juice

• 1 tablespoon cornstarch
• 2 teaspoons lemon juice

Instructions

1. Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
   
2. While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.
   
3. Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
   
4. Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
   

The Olive Garden Minestrone Soup

3 Tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable stock
2 15 oz. cans red kidney beans, drained
2 15 oz. cans white beans or great Norther beans, drained
1 14 oz. can diced tomatoes
1/2 cup Julienned carrots
2 T. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dreid thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta
(also used a pound of dried multi bean dried mix and fresh herbs instead of canned beans and dried herbs)
1.  Heat two tablespoons olive oil over medium high heat in a large saucepan or stock pot until onions begin to turn translucent.

2.  Add stock to pot, plus drained beans,tomatoes, carrot, spices, an hot water.  Bring soup to a boil, then reduce heat and simmer for 20 minutes.

3.  Add spinachleaves and pasta and cook for an additional 20 minutes or until desired soupy thickness

www.topsecretrecipes.com
Makes about eight 1 1/2 cup servings.

Spicy Herb Roasted Nuts from Sunset magazine November 1997

1 1/2 cups almonds
1 1/2 cups walnut halves
1 cup hazlenuts
1 cup pecan halves
1/2 cup maple syrup
1/8 tsp. cayenne
1 1/2 teaspoons chopped fresh oregano leaves
1 1/2 teaspoons chopped fresh sage leaves
1 1/2 teaspoons chopped fresh thyme leaves
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons chopped fresh savory leaves
1 1/2 teaspoons chopped fresh marjoram leaves
3 Tablespoons olive oil
About 1 teaspoon kosher salt

1.  Mix almonds, walnuts, hazelnuts, pecans, maple syrup, cayenne, oregano, sage, thyme, rosemary, savory, marjoram, and oil in a 10-by15 inch rimmed pan.  Sprinkle nuts with 1 tsp. salt.

2.  Bake in a 300º degree oven, stirring occasionally, until all liquid evaporates and nuts are golden under the skin (break open to test), about 45 minutes.

3.  Let cool.  Taste and add more salt if desired.

Makes 5 cups

Peanut Butter Pretzel candies

1 cup chunky peanut butter...3 T. butter...1 cup powdered sugar...1 cup crushed thin pretzel sticks, 1 cup choc chips, 2 T. vegetable oil

In a 1 quart glass measure combine peanut butter, and butter Microwave 30 - 40 seconds.  Stir with a fork until well-blended then stir in pretzels until well-blended.  Using scoop, shape into balls

Place onto wax paper and refrigerate 1 hour.  To dip candies, melt chocolate and dip into chocolate,  place onto  wax paper, refrigerate until set

Fudge

1 stick margarine, 1 pkg. choc chips...melt over low heat....with hand mixer add 2 cups powdered sugar, 1 egg, 1 tsp. vanilla and 1 cup chopped nuts...beat and pour into wax paper lined pan

Chicken Kabobs and Nectarine Salsa

Ingredients

• 1 tablespoon brown sugar $
• 1 tablespoon olive oil $
• 1 tablespoon fresh lime juice $
• 2 teaspoons chili powder
• 1 teaspoon bottled minced garlic
• 1/2 teaspoon kosher salt $
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper $
• 1 1/2 pounds skinless, boneless chicken breast halves, cut into 24 (2-inch) pieces $
• 1 large red onion, cut into 32 (2-inch) pieces $
• Cooking spray $
• 2 cups diced nectarine (about 3)
• 1/2 cup diced red bell pepper $
• 1/4 cup thinly sliced red onion $
• 2 tablespoons fresh cilantro leaves $
• 1 1/2 tablespoons fresh lime juice $
• 2 teaspoons minced seeded jalapeño pepper
• 1/4 teaspoon kosher salt $
• 1/2 cup diced peeled avocado $

Preparation

• 1. Preheat broiler. Combine first 9 ingredients in a shallow dish; let stand 15 minutes.
• 2. Thread 4 onion pieces and 3 chicken pieces alternately onto each of 8 (12-inch) skewers. Place skewers on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally.
• 3. Combine nectarines and next 6 ingredients (through 1/4 teaspoon salt) in a bowl. Gently stir in avocado.

Jennifer Martinkus, Cooking Light
JULY 2011

Sesame Noodles

Ingredients

1 (16 oz) pkg spaghetti
1 cup fresh orange juice
1/4 cup seasoned rice vinegar
1/4 cup soy sauce
1/4 cup creamy peanut butter
1 Tablespoon Asian sesame oil
1 Tablespoon grated, peeled fresh ginger
2 tsp. sugar
1/4 tsp. crushed red pepper
1 bag (10 oz) shredded carrots (3 1/2 cups)
3 Kirby cucumbers (4 oz. each) not peeled, cut into matchstick strips
3 green onions, thinly sliced
2 Tablespoons sesame seeds, toasted (optional)

Directions
Cook pasta
Meanwhile in medium bowl with wire whisk or fork, mix orange juice - crushed red pepper until blended.
Place carrots in colander, drain pasta over carrots in large serving bowl.  Toss pasta mixture, cucumbers and 2/3 onions with sauce in bowl.  Sprinkle with remaining green onions and sesame seeds if you like.

Vegetarian Lentil Stew

My youngest, recently had a challenge issued in her class.  She was to go an entire week with no meat, no dairy, water or 100% fruit juice only.  We started to look for some more recipes since we've been doing more fish and chicken lately and not strictly vegetarian.  Same with dairy.
  Here is a yummy and filling stew

2 tsp. olive oil
2 tsp. grated & peeled fresh ginger
2 cloves garlic, crushed
2 tsp. curry powder
1 16 oz, pkg. cut up peeled butternut squash
1 large apple not peeled, cut into 1-inch pieces
1 can (19 oz) ready to serve lentil soup
1/4 tsp. salt
1 cup water
1 bag (10 oz) prewashed spinach
Directions
In a saucepan heat oil over medium heat.  Add ginger, garlic and curry powder and cook stirring 30 seconds.  Add squash, apple, soup, salt and water;  cover and heat to boiling over high heat.  Reduce heat to medium cover and cook stirring occasionally, until squash is just tender.  about 5 min. longer.




In batches gently stir in as many spinach leaves as possible.  Reduce heat to low; cover ans simmer 5 min.  Serve

Granola Cookies

Ingredients:

• 1-1/2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 1 egg
• 2 tablespoons milk
• 1-1/2 cups granola
• 1 cup raisins or other dried fruits such as cranberries, blueberries, chopped dates

Preparation:

Preheat oven to 350 degrees F. Lightly grease baking baking sheet. In a small bowl with a wire whisk, combine flour, baking soda and salt. Set aside. Cream butter and sugar. Add egg and completely combine. Add milk and combine. Mix in flour mixture. Stir in granola and dried fruit. Drop by heaping teaspoonsful, 2 inches apart onto prepared baking sheet. Bake for 11-14 minutes. Makes apprx. 1-1/2 to 2 dozen.

Haystack No Bake Cookies

This is one of the first recipes I ever made.  I was 12 years old, in my grandmother's kitchen and had just finished setting them out on her kitchen table when the neighbor boy and his mom rode up on snow mobiles.  While his mom and my grandma were visiting, he laid under the kitchen table and kept reaching up to eat the cookies I had just baked.  I was really mad, but couldn't say anything, of course.  I lost the recipe and was delighted this past Winter when I asked a fellow teacher if she had the recipe.  I described it to her and she did!  I was thrilled.  I have made them several times since then, but I'm afraid I might misplace it again, so I decided to post it here for safe keeping
Ingredients
3 cups quick oats
1 cup shredded coconut
6 Tablespoons cocoa (I tried it with Hershey cocoa and it did not appeal, so the next time I used hot chocolate mix...much more to my liking)
1/2 tsp salt
Mix well and set aside
 Combine in a saucepan & boil 1 minute
2 cups sugar
1/2 cup butter
1/2 cup milk
1 tsp. vanilla
Pour over dry ingredients and mix well.  Drop by spoonfuls onto wax paper.  Cool and serve.






. 

Sweet Corn Quesadillas

Ingredients:

• 3 cups fresh corn
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped scallion
• 2 tbsp. chopped cilantro
• 2 tbsp. lime juice
• 1/4 tsp. chile powder
• Salt
• 4 large flour tortillas
• 2 cups shredded monterey jack
• Lime wedges

Directions:

1. Combine all up to tortillas. For each quesadilla, place a tortilla in skillet over medium heat and spread 1/2 cup cheese and 1/2 cup corn relish over half; melt cheese; fold over. Cut into wedges; serve with lime.

Asian Meatballs with Spicy Lime Dipping Sauce

Ingredients:

• 4 scallions, green and white parts, coarsely chopped
• One 2-inch piece of fresh ginger, peeled and grated or finely chopped
• 1/4 red bell pepper, coarsely chopped
• 1 serrano or jalapeno chile pepper, seeded and finely chopped
• 2 garlic cloves, crushed
• 3 tablespoons plus 1/3 cup dark soy sauce, such as tamari
• 2 to 3 tablespoons cilantro leaves (a handful)
• Zest and juice of 2 limes
• 1 pound ground sirloin
• 3 to 4 tablespoons vegetable oil
• 1 teaspoon dark sesame oil
• 1 tablespoon honey 

• Directions:

  1. In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.
  2. Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.
  3. While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey.
  4. Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.
   

Fresh Tomato, Basil, and Garlic Sauce over Angel Hair Pasta

Ingredients

• 2 pounds ripe tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1 tablespoon fresh thyme leaves
• 1 oregano sprig
• Pinch chili flakes
• 1 teaspoon sugar
• 1 pound dried angel hair pasta
• 1/4 cup grated Parmesan, plus more for garnish
• 1/4 cup chiffonade basil, plus whole sprigs for garnish

  Directions

  Bring a large pot of water to a boil and prepare an ice water bath. Cut a small "x" on the bottom of each tomato. In batches, place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside. (You can also use whole peeled canned tomatoes. Simply drain them, seed, and roughly chop).
  Heat a large saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the onions and garlic and saute for 2 minutes. Add the thyme leaves, oregano sprig, and chili flakes and saute until the garlic begins to turn golden brown. Add the tomatoes and the sugar and stir well. Lower the heat and cook slowly until the mixture is fairly dry, about 15 minutes.
  Cook the angel hair pasta in boiling, salted water until al dente. Drain the pasta and add it to the sauce. Add the Parmesan and basil and toss well. Place in a large pasta bowl and garnish with Parmesan and basil sprigs.
  

Peanut Butter Cheesecake Pizza

Ingredients

• 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
• 1 package (8 ounces) cream cheese, softened
• 2 eggs
• 1/2 cup sugar
• 1 cup peanut butter chips
• 1 cup chopped unsalted peanuts
• 1 cup milk chocolate chips
• 1 teaspoon shortening

Directions

• Press dough onto an ungreased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown.
• In a small bowl, beat cream cheese until fluffy. Add eggs and sugar; beat until combined. Spread over crust. Sprinkle with peanut butter chips and peanuts.
• Bake for 15-18 minutes or until center is set. Cool for 15 minutes. Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over pizza. Refrigerate leftovers. Yield: 16 slices.

Spanish Rice

• Prep time: 5 minutes
• Cook time: 25 minutes

Ingredients

• 2 tablespoons olive oil (can use up to 1/4 cup)
• 1 onion, chopped fine
• 1 garlic clove, minced
• 2 cups of medium or long-grain white rice
• 3 cups* chicken stock (or vegetable stock if vegetarian)
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of oregano
• 1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Method

1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Yield: Serves 4 to 6.

CHINESE LEMON CHICKEN

CHINESE LEMON CHICKEN

Printed from COOKS.COM

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2 boneless chicken breast
1 egg
Salt and pepper
1/4 c. flour
1/4 c. cornstarch
Peanut oil
Lemon sauce

Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.

LEMON SAUCE:

1 c. sugar
2/3 c. water
2 tbsp. cornstarch
Zest from 1 lemon
Juice from same lemon
1/4 tsp. ginger
1/4 tsp. garlic powder
Dash white pepper
1/8 tsp. turmeric powder
Dash salt
1 tbsp. butter

In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.

Sour Cream Lemon Cake

I received 12 lemons at church this Sunday and decided to find some good recipes to cook.  We had lemon, garlic, basil marinated grilled chicken last night, Chinese Lemon Chicken tonight with this cake and fresh lemonade.  I still have 3 lemons left.  I shall see what the future of those lemons holds. 

Ingredients
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of one large lemon
1 cup sour cream

Lemon Glaze:
1/4 cup melted butter
2 Tablespoons fresh lemon juice
2 cups sifted confectioners' sugar

Directions
Preheat oven to 325 degrees.  Generously spray cake pan.
Into a bowl sift together flour, baking powder and salt; set aside




In a mixing bowl cream, 1 cup butter and sugar, beat at high speed until mixture is very light and fluffy, about 5 minutes.  Beat in eggs, one at at a time, beating well after each addition and scraping down side of bowl frequently.  Blend in lemon zest.  Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions.  Pour batter into prepared cake pan.  Bake for 55 to 65 minutes, or until a cake tester interted near the center comes out clean.  While it cools, combine the lemon glaze ingredients in a bowl, blending until smooth.  Drizzle evenly over cake.

Fresh Lemondade

1 cup fresh squeezed lemon juice
1 cup Splenda
4 cups water
1 cup frozen raspberries

Yummy!

Chipotle Turkey Meatball Soup

I got creative tonight and it worked, so I thought I had better blog about it.  I don't have any specific measurements here, just kind of winged it. 
First I made the meatballs..with ground turkey, an egg, rice, garlic & onion powder and chipotle  (about 3 tsp. of each if I had to guess at measurement)...I baked them at 350 for 30 minutes and they were perfect, not too dry...just right.

Then I put three large cans of chicken broth into a stock pot (had to skim some off, so it was a little more than I needed)...added 3 chopped carrots, a stalk of celery, a red bell pepper, 3 green onions and 3 ears of grilled corn cut from the cob.  Put the cooked meatballs in and boiled away.  Oh yea, I also added some onion powder, chipotle powder, dash of celery salt and garlic powder, salt and pepper.

It is almost done and is quite a flavorful broth.  Can't wait to eat it.

Lemon Stir Fry Sauce

This one was just shared with me by my sister who also made stir-fry tonight.

It's 1/4 cup lemon juice with lemonzest , 1/4 cup chicken stock, 1 tbl spoon soy sauce, 2 tbl spoon sugar

Brown Garlic Stir-Fry sauce

I found this recipe on All Recipes and loved it.  My more particular daughter said it is the first one she has really liked.  :)

 

Ingredients:

Servings:

4

• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/3 cup rice wine
• 3 1/2 tablespoons sugar
• 1 tablespoon sesame oil
• 1/4 teaspoon white pepper
• 2 tablespoons cooking oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons cornstarch
• 1/4 cup water

Directions:

Prep Time: 15 mins
Total Time: 20 mins

1. 1 In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. 2 Dissolve the cornstarch in 1/4 cup water.
3. 3 Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. 4 Add the soy sauce mixture; bring to a boil.
5. 5 Reduce heat to medium and cook for 1 minute.
6. 6 Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

Quiche

I discovered the simplicity of quiche today.  Basically 5 eggs. 3 cups of any kind of cheese or a mixture, 1/4 tsp salt, 1/8 tsp. pepper together.  Then saute onion and spinach and any other veggies you want to add in olive oil or butter.  Stir veggies into cheese and egg mixture.  Spray a pie tin and pour into the pie tin and bake for 30 min. at 350 degrees.  Let stand for 10 before serving.  If you want to bake it in a pie crust, put the pie crust down first.  Haven't tried that way yet.

Twice Baked Potatoes

Twice Baked Potatoes Recipe

from Simply Recipes

Ingredients

• 4 large russet potatoes, about a pound each
• Olive oil
• 1/2 cup sour cream
• 1/2 cup milk
• 2 Tbsp butter, softened
• 1 Tbsp cream

Cheddar and bacon version

• 1 cup grated cheddar cheese
• 4 strips bacon
• 1/4 cup chopped green onion

Blue cheese and chives version

• 1 cup crumbled blue cheese
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt

Method

1 Bake the potatoes. Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don't explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed.
If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren't nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes.
2 If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.


3 Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato "canoe", leaving about 1/4 inch of potato on the skin.
Alternatively you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats.
4 Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Note, do not over-beat potatoes, they can turn glue-y.

5 Mix in the extras with the potatoes. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings.
6 Heat oven to 350°F. Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.
Serves 4 to 6.

Red Beans and Rice

Red Beans and Rice recipe from my sister, Allison

For seasoning:

1 tablespoon oregano
1 tablespoon cumin
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons kosher salt

Mix together.

For beans:

1 package dry red beans
water to cover
4 tablespoons dehydrated onions
1 lb. cooked italian sausage *smoked turkey sausage was yummy and I only used 1/2 lb. OR you could omit completely for a meatless meal
24 oz. tomato sauce

Directions:

The night before, put your beans, water, onions and 2 tablespoons seasoning in the crockpot. Cover and let sit all night.
In the morning, add 1 more tablespoon seasoning, stir and turn on high to cook.
Cook at least 6 hours or until beans are done.
Add tomato sauce and sausage. Cook at least another hour. Serve over rice

Black Eyed Peas

Ingredients:

1 pound dry black-eyed peas 2 cups chopped cooked ham (eliminate for vegetarian dish) salt and pepper to taste

1 pinch garlic powder 2 onions, diced 1 (14.5 ounce) can whole tomatoes

Directions:

1.

Place black-eyed peas in 8 quart pot. Add enough water to fill pot 3/4 full. Stir in ham and diced onions, and season with salt, pepper, and garlic powder. Place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. Add tomatoes to pot. Bring all ingredients to boil. Cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Split Pea Soup

Ingredients:

2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone (may eliminate for vegetarian) 2 onions, thinly sliced 1/2 teaspoon salt

1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced

Directions:

1.	In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2.	Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3.	Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender

Herb Stuffed Trout

HERB STUFFED TROUT

Printed from COOKS.COM

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Read more about it at www.cooks.com/rec/view/0,161,144181-245197,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

1 sm. onion, finely chopped
5 tbsp. butter
1 clove garlic, minced (optional)
1 1/2 c. soft bread crumbs
1/4 c. minced parsley
2 tbsp. lemon juice
1 tsp. herbs (rosemary, sweet marjoram)
1 whole trout (10 to 12 oz. each)
Salt and pepper
1/4 tsp. paprika
Parsley sprigs for garnish
Lemon wedges

Saute onion in 4 tablespoons of butter in medium skillet over medium heat until soft, about 3 minutes. Add bread crumbs, minced parsley, 1 tablespoon of lemon juice, and the herbs; toss to mix well. Sprinkle trout inside and out with salt and pepper; brush with 1 tablespoon lemon juice. Spoon bread crumb mixture into body cavities, divided evenly.Place trout in single layer on greased shallow baking dish. Melt remaining 1 tablespoon butter; drizzle over trout. Cover dish loosely with aluminum foil. Bake in a preheated oven (400 degrees) for 8 minutes. Remove foil; continue baking just until trout are opaque in center, about 7 minutes longer. Remove trout to platter; sprinkle with paprika. Garnish with parsley sprigs; serve with lemon wedges.

New Year

It's a new year, 2011 to be exact and after a few months of vegetarian cooking for Tatyana, I was at a loss for new ideas.  The Internet is a great resource, but can become overwhelming to a new cook.  I rediscovered the joy of cookbooks.  Betty Crocker's Easy Everyday Vegetarian.  I checked it out from the library.  The key words besides Vegetarian were Easy and Everyday.  It has to be easy to be sustainable for me.  :)  Another frustration with the internet is that sometimes the ingredients are not readily available in the middle of the high desert of California and if there are too many steps, my mind wanders after a full day of teaching.  I found several recipes to post here and I will try them and see if they are ones that will become new favorites. 

Italian "Veggie Burger" Bake

Ingredients
1 cup uncooked orzo or rosamarina pasta (6 oz.)
4 frozen soy-protein burgers
3 cups frozen bell pepper and onion stir-fry (from 1 lb. bag)
1 can diced tomatoes with basil, garlic, and oregano, undrained
1 container (7-8 oz.) plain hummus (3/4 cup)
1 cup crumbled tomato-basil feta cheese (4 oz.)
1/3 cup pitted Kalamata olives, coarsely chopped


Directions
Heat over to 350 degrees F.  Spray 8 inch square glass baking dish with cooking spray.  Cook and drain pasta.
On a large microwaveable plate, microwave burgers uncovered on High 2-3 minutes, turning once, until thawed.
Spray 12-inch skillet with cooking spray; heat over medium-high heat until hot.  Add pepper and onion stir-fry; cook 2-3 minutes, stirring frequently, until crisp-tender.  Stir in diced tomatoes.  Cook 4-6 minutes, stirring frequently, until slightly thickened.  Remove from heat.
In medium bowl, stir pasta and hummus until coated.  In baking dish, layer half each of the pasta mixture, vegetable mixture and cheese; top with burgers.  Repeat with remaining pasta mixture, vegetable mixture and cheese.  Sprinkle olives evenly over top.  Cover tightly with foil.  Bake 35 min..  Uncover and bake 5-10 min loner or until heated through.  Let stand 5 min. before serving.

Winter Vegetable Stew

Ingredients
1 can (28 oz) Italian-style peeled whole tomatoes
4 medium red potatoes; cut into 1/2 inch pieces
4 medium stalks of celery, cut into 1/2 inch pieces
3 medium carrots, cut into 1/2 inch pieces
2 medium leeks, cut into 1/2 inch pieces
1 can (14 oz)  vegetable broth
1/2 tsp salt
1/2 tsp. dried thyme leaves
1/2 tsp. dried rosemary leaves
3 T. cornstarch
3 T. cold water

Directions
Drain tomatoes, reserving liquid.  Cut up tomatoes.  In 4-5 quart slow cooker, mix tomatoes, tomato liquid and remaining ingredients except cornstarch and water.
Cover; cook on Low heat setting 8- 10 hours.
In a small bowl, mix cornstarch and water; gradually stir into stew until blended.  Increase heat setting to High.  Cover; cook about 20 minutes, stirring occasionally until thickened.

Tex-Mex Pinto Beans

Ingredients
1 pound dried pinto beans (2 cups) sorted, rinsed
1 large onion, chopped
2 cloves garlic, finely chopped
6 1/2 cups water
1 T. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper 

Directions
In a 3-4 quart slow cooker, mix all ingredients.  Cover; cook on High heat setting 7-9 hours.

Serve with cornbread and coleslaw

Cuban Black Beans and Rice

Ingredients
1 lb. dried black beans
1 large onion, chopped
1 large bell pepper, chopped
5 cloves garlic, finely chopped
2 dried bay leaves
1 can diced tomatoes, undrained
5 cups water
2 T. olive oil
4 tsp. ground cumin
2 tsp. finely chopped jalapeno chili
1 tsp. salt
3 cups cooked rice


Directions
In a 3-4 quart slow cooker, mix all ingredients except rice.  Cover; cook on High heat setting 6-8 hours.  Remove bay leaves. Serve beans over rice.

Veggie-burger with Vegetable Sauce

Cook Boca burger according to direction and serve over Chinese noodles with this Vegetable sauce.

Ingredients
1 cup frozen mixed vegetables
1/2 cup water
2 T. stir-fry sauce

Directions
Mix vegetables, water and stir-fry sauce; heat to boiling.
Reduce heat to medium; add patties.  Cover; cook 5 minutes until patties are hot and vegetables are crisp-tender.  Serve sauce and patties over noodles.

Lemon Pepper Pasta and Asparagus

Ingredients
2 cups bow tie pasta
1/4 cup olive oil
1 medium red bell pepper, chopped
1 pound asparagus cut into 1-inch pieces
1 tsp. grated lemon peel
1/2 tsp. salt
1/2 tsp. ground pepper
3 T. lemon juice
1 can navy beans, drained and rinsed
Fresh ground black pepper

Directions
Cook and drain pasta
Heat oil over medium-high heat in a skillet.  Stir-fry bell pepper, asparagus, lemon peel, salt and pepper until vegetables are crisp.
Stir in lemon juice and navy beans.  Cook until beans are hot.  Add pasta and toss with vegetable mixture.  Sprinkle with pepper.

PAD thai

Ingredients
4 cups water
1 pkg. (6-8 oz.) linguine-style stir-fry rice noodles (rice stick noodles)
1/3 cup fresh lime juice
1/3 cup water
3 Tablespoons packed brown sugar
6 Tablespoons soy sauce
1 Tablespoon rice vinegar
3/4 tsp. ground red pepper (cayenne)
3 Tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped or 1/4 cup finely chopped onion
2 eggs, beaten
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced
1/4 cup firmly packed fresh cilantro leaves

Directions
Heat water to boiling and remove from heat.  Add noodles.  Soak noodles 3 to 5 minutes or until noodles are soft but firm.  Drain and rinse with cold water.
In a small bowl, mix lime juice, 1/3 cup water, brown sugar, soy sauce,  vinegar, red pepper, and 1 T. of the oil.  Set aside.
Heat remaining oil in a skillet or wok.  Add garlic and shallots, cook about 30 seconds, stirring occasionally until they begin to brown.  Stir in beaten eggs, cooking and stirring gently about 2 minutes or until scrambled but still moist.
Stir in noodles and lime juice mixture.  Increase heat to high; cook about 1 min.  tossing constantly with 2 wooden spoons, until sauce begins to thicken.  Add remaining ingredients except cilantro; cook 2 to 3 minutes, tossing until noodles are tender.  Place on serving platter.  Sprinkle with cilantro.  If desired, garnish with additional chopped dry-roasted peanuts and green onions.

Vegetarian Italian Skillet Supper

Ingredients
1 can (14 oz.) vegetable broth
1 1/4 cups uncooked rosamarina or orzo pasta (8 oz)
1 can (15 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 oz.) black beans, drained, rinsed
2 cups frozen broccoli, carrots, and cauliflower
1//2 cup shredded Parmesan cheese

Directions
Heat broth to boiling in a large skillet.
Stir in pasta; return to boiling.  Reduce heat to low; cover and simmer 10 - 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans and vegetables.  Cover; cook over medium heat 5-10 minutes, stirring occasionally, until vegetables are tender.
Sprinkle with cheese.

Garbanzo Beans with Raisins

Ingredients
1 1/3 cups uncooked rice
2 2/3 cups water
1 Tablespoon peanut or vegetable oil
1 large onion, sliced
1 medium onion, chopped
1 clove garlic, finely chopped
1 cup diced acorn or butternut squash
1/4 cup raisins
1 cup vegetable broth
1 tsp. ground turmeric
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 can (15 - 16 oz.) garbanzo beans, drained, rinsed

Directions
Cook rice.
Meanwhile in a 3-quart saucepan, heat oil over medium heat.  Add sliced and chopped onions and garlic; cook about 7 minutes, stirring occasionally until onions are tender.
Stir in remaining ingredients except garbanzo beans
Heat to boiling.  Reduce heat; cover and simmer about 8 minutes, stirring occasionally until squash is tender.  Stir in beans, heat thoroughly.  Serve over rice.

Indian Lentils and Rice

Ingredients
4 medium green onions, chopped
1 Tablespoon finely chopped gingeroot
1/8 tsp. crushed red pepper
2 cloves garlic, finely chopped
3 cans (14 oz.) vegetable broth
1 1/2 cups dried lentils (12 oz.)
1 tsp. ground turmeric
1/2 tsp. salt
1 cup uncooked rice
2 cups water
1 large tomato, chopped
1/4 cup shredded coconut
2 Tablespoons chopped fresh mint (or 2 tsp. dried)
1 1/2 cups plain yogurt

Directions
Spray 3-quart saucepan with cooking spray.   Add onions, gingeroot, red pepper and garlic; cook over medium heat 3 to 5 minutes, stirring occasionally until onions are tender.
Stir in 5 cups of the broth, teh lentils, turmeric, and salt.  heat to boiling.  Reduce heat to low; cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
Meanwhile, cook rice in water as directed on package.
Stir in tomato, coconut and mint.  Serve over rice with yogurt.

Vegetable Paella

Ingredients
1 cup uncooked rice
2 3/4 cup water
1 pound asparagus cut into 2-inch pieces
2 cups fresh broccoli florets
2 tsp. olive oil
1 medium red bell pepper, chopped
2 small zucchini, chopped
1 medium onion, chopped
3/4 tsp. salt
1/2 tsp. saffron threads or 1/4 tsp. ground turmeric
2 large tomatoes, seeded and chopped
2 cans garbanzo beans, drained, rinsed
1 box (10 oz.) frozen peas, thawed, drained
Lettuce leaves in desired

Directions
Cook rice and keep it warm.
Heat 1 inch of water to boiling.  Add asparagus, and broccoli, return to a boil for about 4 minutes or until crisp-tender.  drain
In a skillet, heal oil over medium-high heat.  Add asparagus, broccoli, bell pepper, zucchini, onion, salt and turmeric.  Cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients except lettuce leaves.  Serve on platter or individual serving plates lined with lettuce if desired.

Potato Soup

Ingredients:
3 1/2 cups peeled, diced potatoes
1/3 cup diced celery
1/3 cup chopped green onion
3/4 cup chopped ham (optional)
3 1/4 cup water
2 Tablespoons chicken or vegetable bouillon granules
1/2 tsp sea salt
1 tsp. black pepper
5 Tablespoons butter
5 Tablespoons Wondra flour
2 cups non-fat milk

Directions:
1.  Combine the potatoes, celery, onion, ham and water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 -15 minutes.  Stir in the bouillon, salt and pepper.
2.  In a saucepan, melt butter over medium-low heat, whisk flour into milk until dissolved then slowly pour into butter.  Continue stirring over medium-low heat until thick.  4 to 5 minutes.
3.  Stir the milk mixture into the stockpot, and cook soup until heated through.  Serve immediately.