Recipes (Meals and Dressings)

[ultraslacker]

The mods will be compiling all the recipes into this thread. When you submit a recipe, please indicate where you got it. Thanks!

[Ironboy]

I can't remember if I ever posted this on the RR site or not, but here goes anyway.

+++++++++++++a

Chicken and Peaches

3 heaping tbsp. flour
2 tsp. black pepper
2 tsp. salt
1 tsp. cinnamon

2 lb. chicken pieces (I remove the skin, but the choice is yours)
1 tbsp. cooking oil

2 small onions, diced
2 cloves garlic, chopped
1 cup water
2 tbsp. vinegar
1 tsp. orange peel, chopped
1 tsp. fresh ginger, chopped
1 tbsp brown sugar
1 tbsp. raspberry jam (seedless is best)

1.5 cups peaches, sliced (canned is okay, fresh or frozen is better)

Mix the flour, salt, pepper and cinnamon in a bag. Coat the chicken with the mixture by adding several pieces at a time to the bag, closing it, and shaking it vigourously. (Okay, I could have used the term "dredge", but figured some of the new or non-cookers wouldn't know what it meant.)

Brown the chicken over medium heat in the oil in a large pan. Remove the chicken from the pan and set aside on a plate.

Sauté the onions and garlic in the same pan just until the onions are limp. Add the remaining ingredients EXCEPT the peaches, turn up the heat and bring to a boil. Add the chicken, lower the heat again and simmer the mixture uncovered, occasionally turning the chicken pieces and stirring the sauce (to prevent it sticking to the bottom and burning), until the sauce thickens. Add the peaches during the last 5 minutes or so of cooking if using canned, a few minutes earlier for fresh or frozen.


Asparagus goes well with this, as does basmati or wild rice.

[Ironboy]

Apple and Lentil Soup

1 large onion, diced
2 apples, diced
1 tbsp butter
1 tbsp vegetable oil
2 tbsps flour (whole grain) (not cups)
4 cups chicken broth
1 cup dried orange lentils
2 tbsps parsley
salt and pepper

Soak lentils for a minutes and rince, repeat once or twice (this reduces the after effects)

Caramelize onions and apples in oil and butter, add flour
Gradually add broth, bring to a boil
Add lentils
Simmer over low heat for 30 minutes
Add parsley
Salt and pepper to taste.

Enjoy!

Jacc

[Ironboy]

Chicken Vegetable Soup

Ingredients
1 Tbsp olive oil
1 onion, finely diced
1 stick of celery finely chopped (optional) I hate celery and don't add it.
1 garlic clove minced
6 cups chicken broth
1 bell pepper chopped (they say green, I prefer red or orange or yellow)
1 zuchini, sliced and quartered
1 cup, chopped (about 2cm) green string beans
1 can of diced tomatoes
2 cups diced cooked chicken
2 tbsp sugarless pesto
Salt & pepper, to taste.

Instructions
In a large pot, heat oil over medium heat, add onion (and celery)
for 2-3 minutes. Add garlic and cook for 1 additional minute.

Add broth and bring to a boil. Add vegetables and reduce heat to medium, simmer for 15 minutes so vegetables are cooked but crunchy

Add chicken, pesto, salt and pepper, cook for 5 more minutes, to heat up the chicken.

I serve it with diced feta cheese added. It is to die for!!!

Enjoy!

[Ironboy]

Not sure where Jacc's soup recipe was posted, but I am making this tonight & while I had the card out, figured I'd post it.

This is too easy for words (most soups are really very easy - so you "non-cooks" shouldn't be intimidated), but is very yummy on a cool evening!

Corn & Blackbean Soup

1 medium onion - minced
2 cloves garlic - minced
Sweet corn, one can drained, or one and a half cups frozen (depends how much corn you like in the soup really)
1/2 cup of chopped carrots
1 can of black beans, rinsed very well
4c of veg. stock, low sodium
19ounce can of chopped tomato
3tbsp dry basil
1tbsp cumin (the secret ingredient!)
1/4 cup of wild rice

Saute the onion, garlic, corn & carrot in 2 tbsp of butter/becel until soft (about 10 minutes) add all of the other ingredients, bring to a boil and simmer for 35 minutes.

YUMM!

Enjoy! Tracy

[Ironboy]

Here's a good little chili that's easy to make...

Vegetarian Black Bean Chili

1 tbsp vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 large carrot, chopped
1 jalapeno pepper, seeded and minced
1 sweet green pepper, chopped
3 large tomatoes, chopped (3 cups)
2 cans black beans, drained and rinsed
1 tbsp chili powder
1 tsp ground cumin
1 tsp crumbled dried rosemary
1 tsp salt

In large saucepan, heat oil over medium heat; cook garlic, onion, carrot, jalapeno and green pepper, stirring often for 5 minutes or until softened.

Stirl in tomatoes, beans, chili powder, cumin and rosemary; bring to a boil. Reduce heat; simmer for 20 minutes. Season with salt. Makes 4 servings.

Per serving:
Calories: 361
Protein: 19g
Fat: 5g
Carb: 60g

[Ironboy]

Cream of Cauliflower and Cheddar Soup

1 Cauliflower. cut in pieces.
1 tbl spoon Olive oil
1 small onion, diced
1 garlic glove, minced
1 liter Chicken broth (approx.)
1/2 tsp salt
Pinch of black pepper
1 cup half and half cream
1 cup cheddar, diced or shredded (they recommend old, the kids and I prefer mild),

Sautee onion and garlic in Olive oil.
Add broth and Cauliflower,
Bring to boil and let simmer over medium heat for 10 minutes, until Cauliflower is soft.
Blend (I use my Braun Handheld Mixer) until no big chunks left.
Add cream, salt, pepper and cheddar.
Simmer for another 10 minutes.

Then enjoy!

J.

[Ironboy]

Black-Eyed Peas and Kale soup

INGREDIENTS:
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced or crushed
1 bunch kale
1 quart water
1 quart chicken broth (or vegetable stock)
1 (28-ounce) can chopped tomatoes and juice
2.5 cups black-eyed peas canned (or 1.5 cups dried)
1 pound potatoes, cut into 3/4-inch cubes
1 teaspoon dried thyme, or 1 tablespoon fresh (orgeno, basil, or a bit of cumin can be added for variety, depending on your taste)
1 teaspoon kosher salt or to taste
Pinch of black pepper

INSTRUCTIONS:
If using dried black-eyed peas, soak for at least 4 hours before cooking. Rinse, cook for about 30 minutes, and then rinse again to prepare for this recipe.

Heat oil in a large stockpot over medium heat; add the onions and saute until translucent (about 10 minutes); stir in crushed garlic near the end.

Cut the kale into bite-size pieces, discarding the stem. Rinse well and drain.

Add the water, broth, tomatoes and juice to the stockpot. Bring to a simmer. Add kale, potatoes, and spices. After about 30 minutes, add the black-eyed peas (rinsed and drained).

Continue to simmer until the kale, potatoes, and beans are tender, about another 15 minutes.

Season to taste with salt and pepper.

Serve as is, or blend for a smooth consistency. Enjoy!
Serves 6 to 8

Good source of protein and fibre, and low in fat (I don't have exact stats per serving, as I modified a non-vegetarian recipe).

[Ironboy]

I told Kiza and Jo-Jo I'd email them my recipe book, but then I forgot to ask Lisa how to zip it. So I figured I'd cut and paste some of my favourites here for now. This one is dead easy. I use whole wheat pasta, and I'd imagine you can sub in whole wheat flour for the all-purpose as well.


Chicken Piccata

Yield: 4 servings



Ingredients:
4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine, divided
1 teaspoon olive oil
1 1/2 cups dry white wine, divided
2 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup chopped fresh flat-leaf parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)


Instructions:
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Combine flour, salt, and pepper; dredge chicken in flour mixture.
Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm.
Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.


________________________________________
Nutrition Facts
________________________________________
Yield: 4 servings
Facts per Serving
________________________________________

Calories: 389 Fat: 6g Carbohydrates: 48g
Cholesterol: 66mg Sodium: 590mg Protein: 34g
Fiber: 3g % Cal. from Fat: 14% % Cal. from Carbs: 49%
________________________________________

[Ironboy]

Another very easy one. Maybe not as much protein as I'd like...

Shrimp Asopao (Shrimp Stew)

Makes 6 servings


Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
2 1/2 cups chopped, seeded tomatoes
16 large uncooked shrimp, peeled, cleaned, and deveined
1/4 cup recaito (see Note)
5 cups warm chicken stock
3 cups cooked white rice
1 cup cooked asparagus tips
1 cup cooked peas, fresh or frozen
1/2 cup chopped stuffed olives


Instructions:
In a large saucepan over medium-high heat, heat the vegetable oil until hot. Add the onion and sauté until translucent, 3 to 4 minutes.
Add the tomatoes and sauté until softened, 2 to 3 minutes. Add the shrimp and sauté until opaque, about 3 minutes. Stir in the recaito. Add the remaining ingredients, and stir well. Bring the stew almost to a boil, then serve at once.
NOTE: If recaito is not available, combine equal parts of chopped onion, chopped jalapeño peppers, and cilantro, and add a little olive oil.


________________________________________
Nutrition Facts
________________________________________
Makes 6 servings
Facts per Serving
________________________________________

Calories: 254 Fat: 7g Carbohydrates: 34g
Cholesterol: 28mg Sodium: 277mg Protein: 14g
Fiber: 4g % Cal. from Fat: 25% % Cal. from Carbs: 54%
________________________________________

[Ironboy]

Put this in your belly!!! Good to keep for leftovers, and check out the ratio of protein to fat! This is a manly meal. Me man eat meat!

Beef Casserole

Makes 10 servings

Ingredients:
2 tablespoons vegetable oil
1 tablespoon butter
24 baby onions, peeled and trimmed
1/2 cup all-purpose flour
1 tablespoon salt
1 tablespoon freshly ground black pepper
5 pounds beef chuck, trimmed of all fat and cut into 1 1/2- inch cubes
2 tablespoons tomato paste
1 cup dry red wine
2 1/2 cups beef broth or stock
1 teaspoon dried basil
2 teaspoons dried thyme
Peel of 1 orange
3 medium carrots, peeled, cut into 1/4-inch slices
Cooked hot noodles, for serving


Instructions:
In a large saucepan or Dutch oven over medium-high heat, warm the oil with the butter until melted and almost sizzling. Add the onions and sauté, turning frequently, until browned on all sides, about 10 minutes. Remove the onions with tongs or a slotted spoon.
In a large bowl, mix together the flour, salt, and pepper. Add the beef and coat evenly with the seasoned flour.
Working in batches, if necessary, cook the beef in the fat that remains in the pan, stirring frequently, until the beef is browned evenly on all sides, about 5 minutes.
Add the tomato paste and stir to coat the beef. Add the wine, broth, basil, thyme, orange peel, and carrots. Return the onions to the pan. Stir thoroughly and bring the mixture to a simmer. Reduce the heat to medium, cover, and simmer until the beef is tender, about 1 hour.
Taste and adjust the seasonings, if necessary. Remove and discard the orange peel. Serve the stew over the hot noodles.


________________________________________
Nutrition Facts
________________________________________
Makes 10 servings
Facts per Serving
________________________________________

Calories: 440 Fat: 16g Carbohydrates: 13g
Cholesterol: 161mg Sodium: 916mg Protein: 55g
Fiber: 2g % Cal. from Fat: 33% % Cal. from Carbs: 12%
________________________________________

[Ironboy]

Butternut Squash soup
is easy! And delicious.

Cut one really big, or two medium sized squash (the beige ones with orange flesh, that's butternut right?:oops:)

Gut them, Put them in the oven at 350 for 40-50 minutes (or until a fork sinks in without resistance) I sometimes flip them over after 25 minutes.

Scoop out flesh (into a bowl) (which can keep until the following day if you don't have time to make the whole soup that evening)

In a deep pot, with a bit of olive oil, sautee some onions and a bit of garlic. Add squash and enough chicken broth to cover the squash and a bit more (usually 1200-1500ml).

Bring to a boil, simmer over medium heat for 15 minutes.

Blend with a hand mixer.

Add half a cup of half&half cream or coffee cream. stir and warm over medium heat for 5 mintues or so.

Salt and pepper to taste.

It's really nice with diced cheddar or monterey jack cheese in it.

Enjoy fellow soup eaters!

[Ironboy]

Whole Wheat Spaghetti with Toasted Pumpkin Seeds and Cilantro

Serves 4
25 Minutes

Sauce:

2/3 cup olive oil
3 tablespoons water
2 tablespoons freshly squeezed lemon juice
¼ cup pumpkin seeds, toasted in a dry sauté pan for 3 mins
¼ cup pine nuts
3 leaves basil
½ bunch cilantro, stemmed, reserving several leaves for garnish
¼ small jalapeño pepper, seeded and finely minced
2 tablespoons grated Parmesan cheese and 2 tablespoons for sprinkling on top
1 teaspoon ground cumin
Salt and pepper to taste

Pasta:

1 teaspoon salt
8 ounces whole-wheat pasta
1 tablespoon olive oil


1. Place all the sauce ingredients in a blender and process on high until smooth. You may have to add more water to loosen up the sauce.
2. Place a 3-quart saucepan filled with 2/3 with water over high heat and add the 1 teaspoon of salt
3. When boiling, add the pasta, stir, and reduce heat to a low boil for about 6 minutes, until al dente.
4. Pull a piece of pasta out, set on plate, let cool and taste for doneness.
5. Drain pasta and toss with olive oil
6. While still warm toss with sauce, top with cilantro and serve immediately.


1 serving - Calories 748kcal
Carbohydrates 51gr
Protein 19gr
Fat 52gr

From Chis Carmichael's Fitness Cookbook

[Ironboy]

Very easy, vegetarian or not and delish!!

Yummy Mediterranean Salsa Soup

2 cans of stewed tomatoes
1 jar of salsa (I use PC corn and white bean salsa)
2 pkgs frozen chopped spinach
broth ( I use about 2.5 litres for a large batch but you can add less to make it thick like a stew)
garlic and sauted onions - as much as you like
pepper, basil and oregano
optional: cooked ground beef

Brown beef with garlic and onions.
Drain if necessary.
Add spices

In stock pot, add tomatoes, salsa beef mixture and spinach to the broth
Once brought to a boil, reduce temperature and let simmer until flavourful.

Serve with shredded mozarella or crumbled feta cheese.

Enjoy!

[Ironboy]

Grilled Shrimp with Arugula Mushroom Salad



Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: 6 servings
User Rating:


Shrimp:
3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined

Salad:
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.
Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper.
Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.

Recipe courtesy of FoodTV - Everyday Italian

(had this other night, it was great!! ....doug)

[Ironboy]

STRAWBERRY SALAD
with POPPY SEED DRESSING

(Dressing)
2 packets sugar substitute.
3 tbsp low fat mayonnaise
2 tbsp skim milk
Combine sugar sub., mayo, milk, poppy seeds and vinegar in sm. bowl, whisk well.
1 tbsp poppy seeds
1 tbsp white vinegar

1/2 head romaine lettuce
1 cup sliced strawberries
3 tbsp slivered almonds
(toasted) 1 tbsp.

Place lettuce (chopped in small pieces)in lg salad bowl. Add sliced strawberries and toasted almonds and toss lightly. Divide onto individual serving plates and drizzle with dressing.

Makes 6 servings

[Ironboy]

Rumpledoodles

One of the best cookies I have had, the kids love them and can bring them to school as there are no peanuts! From Winnie the Pooh...

Ingredients:

1 cup of Rolled Oats
1 cup of Sugar
1 cup of Flour
1 cup of Cococut
1/2 cup of Raisins (optional)
1 tsp Cinnamon
1 tbsp Baking Soda
1 tsp Salt
2 tbsp Molasses
1/2 cup Butter
2 tbsp Boiling Water

Instructions:

Preheat oven 350
Grease 2-3 cookie sheets
Mix the rolled oats, sugar, flour, coconut, raisins, cinnamon, baking soda, and salt in a large bowl.

Melt butter in sauce pan or in microwave.

Add molasses and water into melted butter.

Pour Butter mixture into Flour mixture.

Stir with a spoon until well mixed.

Drop dough onto the cookie sheet with a teaspoon. Bake for 12-15 minutes (I only bake them for 10 minutes)

Remove from oven and cool or eat warm with your favortie Heffalump!

[Ironboy]

Baba Ganoush
1 medium eggplant
1/4 cup lemon juice (or less)
1/4 cup tahini
1–2 garlic cloves, chopped (or powder to taste)
1 tsp olive oil
salt (optional)
parsley (optional)
Preheat oven to 400. Pierce the eggplant with a fork a few times and bake for about 40 min or until tender and somewhat deflated. Mash, chop, or purée the eggplant depending on how you want it. Then add the other ingredients. Serve at room temperature.

Nutrition Info
Per Serving (4 - 5oz servings): 140 calories (90 from fat), 10g total fat, 1.5g saturated fat, 4g dietary fiber, 4g protein, 11g carbohydrate, 0mg cholesterol, 5mg sodium

[Ironboy]

Brocoli Salad
Confirmed broccoli haters have changed their minds after tasting this salad. It is great for potlucks or buffet meals. Make a day or so before you wish to serve to meld the ingredients. I have used sugar substitutes for the white sugar and also used nonfat or low-fat mayonnaise and it still tastes great!
Original recipe yield: 6 servings.

• Prep Time:15 Minutes
• Cook Time:15 Minutes
• Ready In:30 Minutes

INGREDIENTS:

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tablespoons white wine vinegar
• 2 tablespoons white sugar
• 1 cup mayonnaise
• 1 cup sunflower seeds

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

[Ironboy]

This is fabulous! By my calculations it worked out to roughly 400 calories per big bowl, and it was a very satisfying and filling dinner. It makes about 4 big bowls, or 6 small bowls.

Four Bean Vegetarian Chili

1 onion, chopped
2 Tbsp. corn meal
2 Tbsp. olive oil
1 to 3 Tbsp. chile powder
1 15 oz. can black beans
1 tsp. to 1 Tbsp. ground cumin
1 15 oz. can pinto beans
1 15 oz. can northern beans (I used Romano beans b/c I didn't know what Northern beans were and couldn't find them)
1 15 oz. can kidney beans
2 cups salsa
1 cup water

Optional for garnish:
sour cream
chopped black olives
chopped cilantro


In large saucepan saute onion in olive oil until light brown. Add other ingredients. Stir over medium heat until well blended and hot. Serve immediately. Serves 6 to 8.

[Ironboy]

Here is a yummy Turkey Chili recipe that comes from the Biggest Loser book... fast and easy.

Turkey Chili

3 cups chopped yellow onion
1 pound lean ground turkey
28 ounce can diced tomatoes
15 ounce can pinto beans
15 ounce can black beans
1 c fat free chicken broth
2 tbsp chopped garlic
2 tbsp chili powder
1 tsp oregano
1 tsp cumin
1 tsp dry mustard
1/2 c black olives (I make mine without)
1/2 c chopped green onions or cilantro (I omit the garnish as well)

Spray a large saucepan or Dutch Oven with cooking spray and add the onion, cooking over medium/high heat until soft and just starting to brown. Add the turkey and cook until cooked through. Add everything else and bring to a boil (with the exception of the olives and garnish). Turn down to simmer and cover for 20 minutes. Garnish and your ready to go!

Nutritional Info (per 1 cup)

Calories 164
Protein 14g
Carbs 20g
Fat 4 g (1 g saturated, less than 1 g polyunsaturated, 2 g monounsaturated)
Cholesterol 27 mg
Sodium 131 mg
Fiber 6 g

[Ironboy]

Zesty Crab Salad in Wonton Cups

When I prepared this, I made some changes to the recipe
- added 2 tsp chopped garlic
- reduced olive oil to 1/4c
- omitted ginger root and added freshly ground pepper
- added 1 tsp soy sauce
- added 1/4 cup of thinly sliced red peppers
- garnished with fresh chives

Ingredients:

25 wonton skins
Five 6 oz. cans cooked crab meat, drained
1/3 cup minced red onion
1/2 cup finely chopped cilantro
1/2 cup olive oil
1/4 cup fresh lime juice
4 tsp. fresh orange juice
1 Tbs. seasoned rice wine vinegar
1 tsp. minced ginger root ( I omitted this)
1/2 tsp. salt

Ingredients for Garnish:

1 avocado
25 thin silvers red onion
25 cilantro leaves, rinsed

Preparation:

Use a round cookie cutter to size the wontons to fit into mini muffin pans. Spray pans with non-stick cooking spray. Set wonton skins in cups so that wonton forms a cup.

Bake cups at 350F (175C) for 8 minutes until crisp. Cool completely. (Store unfilled cups covered in plastic wrap at room temperature for up to 3 days.)

In a large bowl mix together crab, onion, and cilantro until thoroughly combined. In another bowl whisk together olive oil, lime juice, orange juice, seasoned rice wine vinegar, minced ginger root, and salt until combined. Pour over crab mixture and toss until thoroughly combined. (Crab mixture may be made one day in advance if covered in airtight container and stored in the refrigerator.)

Just before serving, prep avocado garnish by cutting avocado in half lengthwise and removing the pit. Gently peel away skin and place avocado half flat side down on cutting board. Slice lengthwise to 1/16-inch thickness. Cut slices into 1-inch long wedges.

Spoon 1 tablespoon crab filling in wonton cup. Garnish with avocado wedge, slivered red onion, and cilantro leaf. Serve immediately.

Serves: 25 appetizers

Note: Avocado pulp will brown very quickly when exposed to air. Cut avocado just before assembling hors d'oeuvres. Brush avocado with fresh lemon juice to keep from browning too quickly.

[Ironboy]

This recipe was in the RR magazine - hope it's ok to post it here. I made it last night and it is super yummy!

WINTER SOUP WITH BABY SPINACH AND PARMIGIANO CHEESE



1 tablespoon of olive oil
2 cups of chopped onion
1 cup of chopped celery
4 garlic cloves, minced
4 cups of canned vegetable broth
2 14 ounce cans of mixed beans
2 cans of diced tomatoes
3 cups of diced potatoes
2 cups of sliced baby carrots
1 cup of turnips
1 cup of mushrooms
1 teaspoon of dried oregano
1 teaspoon of crushed red peppers
2 cups of baby spinach
small wedge of finely grated parmigiano
reggiano cheese


Heat oil in large pot over medium heat,
add in onions and celery. saute until onions
are light brown, about 7 minutes. add
garlic, and stir for 1 minute. add broth and
other vegetables but hold the mushrooms
and spinach. bring to a boil. reduce heat,
cover and simmer until turnip is tender,
about 15 minutes. add mushrooms and
spinach and simmer for 5 minutes.
ladle into bowls, sprinkle with cheese and
serve with multigrain bread sliced thick.
optional protein boost: add shrimp or
diced chicken breast.

[Ironboy]

AHHHH.....Yummy!!!!!

“You won’t Be Single for Long” Vodka Cream Pasta


Recipe courtesy of Rachael Ray
Serves 4

INGREDIENTS
· 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
· 1 tablespoon butter
· 2 cloves garlic, minced
· 2 shallots, minced
· 1 cup vodka
· 1 cup chicken stock
· 1 can crushed tomatoes (32 ounces)
· Coarse salt and pepper
· 16 ounces pasta, such as penne rigate
· 1/2 cup heavy cream
· 20 leaves fresh basil, shredded or torn
Serve with:
· Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half; this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

[Ironboy]

Bean and Pasta Soup
Prep time: 20 minutes; Total time: 40 minutes

4 slices bacon - diced
1 medium onion, chopped
2 carrots, chopped
2 garlic cloves, minced
1/2 teaspoon dried rosemary
Coarse salt and ground pepper
1 tablespoon tomato paste ( I just put the whole can in...)
2 cans (15 ounces each) beans, such as navy or cannellini, drained and rinsed (I only had Romano Beans at home)
2 900 ml tetra packs of reduced-sodium chicken broth
1 cup tubetti, ditalini, or other short, tubular pasta
1/4 cup chopped fresh parsley

1. In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
2. Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
3. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
4. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
5. To serve, ladle soup into bowls; sprinkle with parsley.


I served it up with some fresh Italian Bread and thin sliced salami, mortadella & provolone cheese.... YUMMY!