Creamy Vegetable Pasta

1 lb. Penne Pasta (you can use whatever pasta you like)
1 Red Pepper - Seeded & Diced
1 Bunch Broccoli - Chopped (you can peel the stalks and chop them up and use)
1/2 Onion - Sliced
2 Garlic Cloves - Smashed
1 Carrot - Thinly sliced
3 Handfulls Spinach
2 Chicken Breasts - Cooked - Diced (optional)

4 tbsp - Butter
4 tbsp Flour
1 Cup Milk
1/4 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1/2 Cup White Cheddar Cheese
1/2 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Salt

In a large pot of boiling water add a handful of salt and add the pasta.  Cook 7-10 minutes or until al dente. (about a minute shy of being fully cooked.  You're going to finish it in the sauce).

While the pasta is cooking, in a large pan over med/high heat, melt the butter.  Add the flour and whisk to combine.  Add in the milk and keep whisking.  Add in the cheeses, nutmeg, cayenne and salt.

In the pan w/ the cheese sauce add the onion, garlic and spinach.

In the last 2 minutes of the pasta cooking in the water, add in the red pepper, broccoli, carrots.
Drain the pasta/veggies.  Add to the cheese sauce.  Add the chicken (optional).

Stir to combine and taste to adjust seasonings.  Enjoy.

#foodie #cheftainment #tasty #foodnetwork #yummy #FamilySuperFood #pasta #chicken

Broccoli Cheddar Soup

2 tbsp EOO
1/2 Onion - Diced
1 Carrot - Diced
1 Cup Mushrooms - Diced
2 Garlic Cloves - Minced
2 Bunches of Broccoli (stalks & tops) - Chopped
2 Cups Kale - Chopped
1/4 Cup White Wine
1 Qt. Chicken Stock or Vegetable Stock
Salt
Pepper
1/4 tbsp Cumin
1/2 tsp Smoked Paprika
1 Cup Cheddar Cheese

In a large pot over med/high heat, add the EVOO.  Add in the onion and carrot and a pinch of salt.  Cook about 5 minutes then add in the mushrooms and another pinch of salt and cook another 5 minutes.  You may add in a little bit of water if necessary to keep from sticking to the bottom.

Add the garlic and cook about 3 minutes.  Add the broccoli and kale and another pinch of salt and pepper.  Cook down about 15 minutes or until everything starts to break down.

Add in the cumin and paprika.  Cook about 2 minutes and then add in the wine.  Cook about 5 minutes and then add in the chicken or vegetable stock.

Bring to a boil and then reduce to simmer for about 15 minutes.

Using a blender or an immersion blender, puree the mixture.  Add in the cheddar cheese and whisk until melted and combined.  Taste for seasoning.

I served my soup topped w/ homemade garlic parmesan croutons and diced red pepper.  May also add a dollop of sour cream if desired.  Enjoy.

Spicy Sausage & Lentil Soup 2

11 oz Hot Linguica Sausage - Diced
1/2 Large Onion - Diced
4 Carrots - Diced
1 Large Jalapeño - Seeded & Diced
3 Garlic Cloves - Smashed & Chopped
1/2 tsp Coriander
1 tsp Cumin
2 tsp Salt
2 tbsp Dijon Mustard
3 tbsp BBQ Sauce
2 tbsp Tomato Paste
3 1/2 Cups Lentils
1 Cup Red Wine
1 10 1/2 oz Can French Onion Soup - Hot
7 Cups Beef Stock (low sodium) - 4 cups + 3 cups separate - Hot
4 Cups Water - Hot

Over Med / Low heat in a Dutch Oven or large pot add the sausage and render the fat, stirring every few minutes to brown sausage on all sides.  It takes a while but you need to do it low and slow about 30 minutes.  Take sausage out with a slotted spoon, leaving the rendered fat behind.  Increase heat to med / high.  Add in the onions and sautee about 5 minutes.  Add in the carrots and sautee another 5 minutes.

Add jalapeño, garlic, coriander, cumin, salt, dijon mustard, bbq sauce & tomato paste and cook about 5 minutes.  Add in the lentils and cook about 5 minutes, stirring occasionally.

Add in red wine and cook about 5 minutes to cook out the raw wine taste.  Add mushroom soup, 4 cups beef stock & water.  Simmer 35 minutes covered w/ lid slightly ajar.  Add in remaining 3 cups of beef stock and cook about 10 minutes.  Adjust seasoning accordingly & Enjoy.

Zucchini Carrot Fritters

3 Med / Large Zucchini - Shredded
2 Carrots - Shredded
1/2 Large Onion - Shredded
3 Garlic Cloves - Smashed & Finely Diced
2 Eggs - Beaten
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Cumin
1 tsp Coriander
1/4 tsp Cayenne Pepper
1 Cup Bisquick
3/4 Cup Parmesan Cheese - Shredded
Canola Oil
Butter

Put the zucchini in a kitchen towel and squeeze until all the liquid comes out.  In a large bowl add the zucchini, carrots, onion and garlic.  Mix to combine.  Add the salt, pepper, cumin, coriander, cayenne and mix to combine.  Add in the eggs, biscuit mix and parmesan cheese and mix to combine.

In a non-stick skillet over medium heat add 1 tbsp canola oil and 1 tbsp butter.  Scoop zucchini mixture into pan (about 1/4 cup) and pat down to about 2" circles.  Cook for about 2-3 minutes on each side until golden brown.  I covered the pan to allow the center to cook.

Drain on a paper towel after removing from pan.  As a topping I mixed together sour cream and dill and put a dollop on each one.  Enjoy.

Vegetable Beef Barley Soup

2 Cups Barley – Cooked

2 Tbsp EVOO

½ Pound Beef Chuck – Diced

1 Tsp Salt

½ Tsp Pepper

2 Tbsp Bacon Fat

1 Med. Onion – Diced

3 Carrots – Diced

1 Cup Cremini Mushrooms – Sliced

2 Celery Ribs – Diced

3 Cloves Garlic – Diced

3 Med. Potatoes – Peeled, Diced

1 Cup Green Beans – ½” Cut

¼ Cup Ketchup

½ Tbsp Mustard

½ Cup Marsalla Wine

¼ Tsp Fresh Rosemary – Finely chopped

4 Cups Beef Stock

4 tbsp Flour

Cook barley according to instructions – usually 45 minutes.  Set aside.  In a med-large pot add 2 tbsp EVOO over med-high heat.  Add the beef, salt & pepper and brown on all sides.  Set aside. 

Add bacon fat, onion, carrots, mushrooms.  Cook about 5-7 minutes.  Add in celery, garlic, and potatoes.  Cook another 5 minutes.  Add in green beans, ketchup, mustard.  Cook another 5 minutes.  Add in Marsalla wine to deglaze and cook about 5 minutes. 

Add back in beef, rosemary and beef stock.  Simmer about 2 hours with a lid slightly cracked.  Add in flour to thicken and cook about another 15 minutes.  Adjust seasoning to taste.  Serve with garlic bread to sop up the gravy.

Lentil & Sausage Soup

1 Tbsp EVOO

1 Large Link of Linguica Hot Sausage - Diced

1 Large Onion – Diced

2 Ribs Celery – Diced

1 Large Carrot – Diced

5 Gloves Garlic – Peeled and chopped

2 1/3 Cups Dried Lentils

1 Cup Red Wine

2 1/4 Quarts Water

3 Bay Leaves

1 Tsp Fresh Thyme

1 Can Diced Tomatoes – Drained

1 Tsp Salt

1 Tsp Pepper

In a large pot over med/high heat add EVOO and sausage.  Cook for about 5 minutes to render the fat.  Add in onions and cook 5 minutes, Add celery, garlic and carrots and cook for 3 minutes.  Add in wine and cook for another 2-3 minutes.  Add in dried lentils and cook for about 3 minutes.

Add in water and bring to a boil then reduce to a simmer.  Add in bay leaves, thyme and tomatoes.  Simmer, partially covered for about 30 - 35 minutes.  Take out bay leaves, add salt and pepper and adjust seasoning to taste.  The lentils should have a bit of a bite to them.  If they are mushy, you’ve over cooked them (they’re tricky so just watch the time).

Serve with a nice piece of crusty bread to sop up all the broth.

Chicken & Wild Rice Soup

1 Pkg Chicken Thighs – Bone in, Skin on (about 12 pieces)

Water

2 Tbsp Salt

2 Tbsp Pepper

1 Onion – Chopped

2 Carrots – Chopped

2 Ribs Celery – Chopped

5 Garlic Cloves – Smashed

2 Cups Wild Rice (I used a rice blend)

2 Tbsp Bacon Fat

6 Cups Water - Hot

1 Tsp Pepper

1 Tbsp Roasted Mushroom Spice (I make my own but you can use 1 cup chopped fresh Crimini mushrooms)

Pinch Cayenne

1 Med. Onion – Diced

2 Ribs Celery – Diced

4 Carrots – Peeled /Diced

1 Cup Green Beans – 1/2” cut

1 Cup Potatoes – Peeled / Diced

1 Med. Zucchini – Diced

In a large pot add chicken, salt, pepper, onion, carrots, celery, garlic and cover with water to about 1” from the top.  Bring to a boil and reduce to a simmer and cook about 45 minutes.

In a medium sized pot, add bacon fat and rice.  Stir to coat and cook (constantly stirring) about 4-5 minutes.  Add in water, pepper, mushroom spice (or mushrooms), cayenne.  Reduce to simmer, cover and cook about 45 minutes.

Once cooked, remove chicken from pot and let cool.  Remove bones and skin and shred chicken.  Strain broth and skim fat.  To the broth, add in chicken, onion, celery, carrots, green beans, potatoes, zucchini.  Bring to a boil and reduce to a simmer for about 30 minutes.  Add in rice and adjust seasonings accordingly.

Beef Stew

2 1/2lbs cubed beef

½ cup flour

1 tsp salt

1 tsp pepper

8 tbsp EVOO (4 tbsp into 2 batches)

2 tbsp EVOO

1 Medium Onion – Diced

3 Large Carrots – Diced

3 Ribs Celery – Diced

1 Cup Sliced Crimini Mushrooms

5 Cloves of Garlic – Minced

2 Med. Potatoes- Peeled & Diced

1 Cup Red Wine

¼ Cup Worcestershire Sauce

3 tbsp Grain Mustard

1 cup Green Beans – ½” dice

1 cup Frozen Peas

1 Cup Frozen Corn

4 Cups Beef Broth

1 Cup Water

In a large bowl cover the beef in flour, salt, pepper. Shake off the excess. In a large pot over med/high heat add 4 tbsp EVOO. Add the beef in 2 batches and brown on all sides and then set aside.

Add in another 2 tbsp EVOO and onions.  Cook for 2 minutes then add in carrots, celery, mushrooms, garlic, potatoes and cook for 5 minutes.  Add in red wine, Worcestershire sauce and mustard and cook for 5 minutes

Add in green beans. Cook for about 5 minutes then add in peas and corn.  Cook for 2 minutes then add in beef broth and water.

Simmer for about 20 minutes, adjust seasonings and then serve.

Roasted Carrot & Cauliflower Ginger Soup 2

Ingredients:

7 Carrots - Peeled – Cut into 1 inch pieces

1 Whole Cauliflower - Cut into florets

1 Med. Onion – But into 4 pieces

5 Garlic Cloves – Smashed & Peeled
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Salt
1 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tbsp Grated Ginger
1 tbsp Curry Powder
5 Cups Veggie Stock

Preheat oven to 450 degrees.  In a sheet pan add carrots, cauliflower, onion & garlic.  Coat in the EVOO, 1 tbsp salt, 1 tbsp pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 1 hour, flipping over 1/2 way through.

In a large pot heat veggie stock to a simmer.  Add in vegetables, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit (if necessary).  Taste to adjust seasoning.  Simmer about 10 minutes and serve. * I garnished my soup w/ fried kale.

Ginger Turkey & Pork Pot Stickers

EVOO (Extra Virgin Olive Oil)

8 oz. Sliced Crimini Mushrooms

1 Medium Onion – Small Dice

8 Scallions - Roots/Tops cut off – Diced

2 Cups Napa Cabbage – Shredded & Diced

1 Jalapeno – Seeded & Small Dice

1 Serrano Chili – Seeded & Small Dice

1 Grilled Zucchini – Small Dice (doesn’t have to be grilled, that’s just what I had)

1 Carrot – Peeled & Small Dice

10 oz. Ground Turkey

10 oz. Ground Pork

4 Roasted Garlic Cloves – Smashed into a paste (can be raw, not roasted if needed)

1 tbsp Corn Starch

2 tbsp Brown Sugar

1 tbsp Grated Fresh Ginger

1 tbsp Rice Wine Vinegar

2 tbsp Low Sodium Soy Sauce

1 tsp Toasted Sesame Oil

1 Package Won Ton Wrappers

2 Cups (approx) Chicken Stock

In a large pan, over med/high heat, add about 2 tbsp EVOO. Once heated, add the mushrooms.  Brown on both sides (about 10 minutes) then add in the onion and sautee another 10 minutes.

In a large bowl add the (cooled) mushroom/onion mixture, scallions, cabbage, jalapeno, Serrano chili, zucchini, carrot, turkey, pork & garlic.

In a small bowl combine the corn starch, brown sugar, ginger, rice wine vinegar, soy sauce and sesame oil.  Stir to combine.

Add the liquid mixture to the large bowl and mix to combine.

Wet the edges of the won tons with water.  Add about 1 tsp of the filling.  Pull opposite corners together in the middle and pinch down the sides to secure the filling inside doesn’t spill out.

In a large shallow pan w/ lid, add about 1 cup of chicken stock and bring to a simmer. Add in the pot stickers (in batches) and cover.  Simmer about 5 minutes.  Take out and place on paper towel to drain the water.  Add more chicken stock for other batches.

In a large pan over med/high heat, add about 2 tbsp EVOO. Add in the pot stickers and cook to brown the bottom.  Enjoy!

Roasted Carrot & Cauliflower Ginger Soup

Ingredients:
7 Carrots - Peeled - Split in half
1 Whole Cauliflower - Cut into florets
4 tbsp Extra Virgin Olive Oil (EVOO)
1 1/2 tbsp Salt
1/2 tbsp Pepper
1/2 tbsp Onion Powder
1/2tbsp Garlic Powder
1 tsp Grated Ginger
1/2 tbsp Curry Powder
5 Cups Chicken (or Veggie) Stock
1 Cup Water

Preheat oven to 450 degrees.  In a sheet pan lined w/ foil add the carrots and cauliflower.  Coat in the EVOO, 1/2 tbsp salt, pepper, onion powder, garlic powder.  Mix together and spread out on an even layer.  Cook for 45 minutes, flipping over 1/2 way through.

In a large pot heat up chicken or veggie stock to a simmer.  Add in carrots, cauliflower, curry & ginger.  Simmer 10 minutes.  With an immersion blender (or blender or food processor) blend soup till smooth.  Add about 1 cup of water to thin out the soup a bit.  Taste to adjust seasoning.  I had to add in 1 tbsp of salt but yours may differ.  Simmer about 10 minutes and serve.

Refrigerator Chicken Soup

This is a quick cheat for a delicious hearty slow cooked dinner.  The title comes from cleaning out your refrigerator of leftover foods and putting them in a pot of chicken stock and turning it into a soup.

I had onions, celery, carrots, mushrooms, garlic, green pepper, broccolini, corn, tiny cheese ravioli, tiny pasta shells and a chicken breast.  Sautee the veggies, add spices, add chicken stock and pasta.  Simmer 10 minutes and serve.

But really you can use whatever leftovers you have add chicken stock and turn it into a soup.

Chinese Chicken Salad Egg Rolls

2 Grilled Boneless Skinless Chicken Breasts (EVOO, salt, pepper) – small dice

2 tbsp Balsamic Vinegar

2 Grilled Zucchini – Sliced in ½ w/ EVOO to grill then small dice

6 Radishes – Tails/Tips removed – small dice

½ Red Pepper – cut into thin strips then small dice

5 oz. Crimini Mushrooms – small dice

1 tbsp EVOO

2 tsp Red Wine Vinegar

1 Jalapeno – finely diced

1 cup Bean Sprouts

1 cup Carrots – shredded

3 Scallions- cut on angle about ¼ inch thick – reserve 3^rd scallion to the side for garnish

½ head Napa Cabbage – shredded

1 tsp Salt

½ tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Celery Salt

1 tsp Mustard Powder

1 Package Egg Roll Wraps

2 cups Vegetable Oil

Drizzle the chicken breasts with EVOO, salt & pepper and grill.  Set aside to cool about 10-15 minutes.  Cut the chicken into a small dice, place in bowl w/ 2 tbsp Balsamic Vinegar and stir to coat/marinate.

Cut zucchini in ½ and drizzle with EVOO.  Grill just a few minutes, just to develop grill marks but still crunchy.  Usually about 4-5 minutes.  Then cut into strips and dice.

In a sautee pan over med/high heat, add 1 tbsp EVOO.  When oil is hot add mushrooms.  Sautee about 7 minutes or until browned.  Add 2 tsp red wine vinegar and stir.  Turn off heat but leave on burner and let liquid cook out.

In a large bowl combine chicken, zucchini, radishes, red pepper, mushrooms, jalapeno, bean sprouts, carrots, scallions, cabbage, salt, pepper, garlic powder, onion powder, celery salt, mustard powder.  Stir well to combine all the spices.  Taste a bite or 2 and adjust seasonings accordingly.

Take the egg roll wraps and blot all edges w/ water about 1 inch deep.  Place about 2 or 3 tbsp (1/4 cup) of the mixture in the lower 1/3 of the wrap.  Roll forward to cover, flip the sides in and continue to roll to the end (like a burrito).  Place on a tray seam side down.  When finished rolling egg rolls cover w/ plastic wrap and place in the refrigerator for about ½ hour.

In a pan w/ high sides, heat 2 cups vegetable oil over high heat but don’t let boil or burn.  Carefully drop a small piece of a diced vegetable into the oil and if it bubbles and starts to fry the oil is ready (sorry don’t know the temp).  Gently place the egg rolls in the oil, seam side down and fry on each side until golden brown.  Do not crowd the pan.  Once golden brown on each side, remove and set on a try lined with paper towels to drain excess oil.

This recipe made about 21 egg rolls.  If you’d like to serve with a dipping sauce, mix 1 cup low sodium soy sauce, 2 tbsp Dijon mustard and 1 tsp grated ginger.  Garnish with reserved scallions.

* Picture shown is a variation of  this recipe.

Chinese Chicken Salad Soup

Ingredients

2 Medium Carrots – Peeled, roughly chopped

1 Celery Stalk – Roughly chopped

½ Medium Red Onion – Roughly Chopped

2 Large Garlic Cloves

Pulse in a food processor until basically a rough puree.  Set aside.

2 Large Garlic Cloves – Finely diced

3 Scallions – Chopped

1 Jalapeno – Seeded, finely diced

½ Medium Red Onion – Thinly sliced

¼ Head of Red Cabbage – Thinly sliced

2 Handfulls Snow Peas – Top vein sliced off

1 Cup Shredded Carrots

1 Small Savoy Cabbage – Shredded

2 Roasted Chicken Breasts – Shredded

½ lb Angel Hair Pasta – Broken into 3rds.

1 Can Sliced Water Chestnuts

1 tbsp Grated Ginger

1 Handful Bean Sprouts

8 Cups Chicken Stock

8 Cups Water

¼ Cup Low Sodium Soy Sauce

½ Cup Water

1 Tbsp Dijon Mustard

¼ Cup Balsamic Vinegar

Chow Mein Noodles

Salt

Pepper

Extra Virgin Olive Oil (EVOO)

In a medium / high heat pot add enough EVOO to coat the bottom and add the pureed veggies.  Sautee about 5-7 minutes until softened.  Add ½ tsp salt and ½ tsp pepper.  Cook 2 minutes.

Add red cabbage and stir to coat with the puree.  Cover w/ lid cracked and cook 10 minutes.  Add garlic, scallions, jalapeno, onion and cook 5 minutes covered with lid cracked.

Add ginger, ½ cup chicken stock.  Cook 5 minutes covered with lid cracked.

Add 8 cups chicken stock, 8 cups water, carrots, snow peas.  Simmer 1 hour covered with lid cracked.

Add chicken, Savoy cabbage, bean sprouts and water chestnuts.  Cook 5 minutes.

In a bowl combine soy sauce ½ cup water, honey, mustard and balsamic vinegar.  Mix well and then add to soup.

Add angel hair pasta and cook 8 minutes.  Season with salt and pepper to taste and serve w/ chow mein noodles on top.