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 Noodle Soup (Vegetarian)

Ingredients:

12 Cups Vegetable Broth

¼ Cup Dried Porcini Mushrooms (about 5 or 6 each)

¼ Cup Dried Shitake Mushrooms (about 5 or 6 each)

1 Large Garlic Clove – Peeled, Smashed

4 Cups Boiling Water

6 Lemongrass Stalks (about 4-5 inches long, about ½ inch thick)

4 Green Onions – tops and root trimmed, cut on bias about ½ inch thick

1 Inch Ginger – Peeled and finely diced

1 Pkg 14 oz Dried Asian Noodles

¼ Cup Carrots – Shredded

½ Med. Head Napa Cabbage – Shredded

2 Cups Bean Sprouts

In a bowl add the dried mushrooms, garlic and water.  Cover and let sit about 10 minutes.  In a large pot over med/high heat, add in the vegetable stock, lemongrass, green onions and ginger.  Remove and roughly chop the mushrooms and garlic. Add in the mushrooms, garlic and liquid but be sure not to add in the grit at the bottom of the mushroom liquid.  Bring to a boil and then reduce to a simmer for 45 minutes.

Take out lemongrass and discard.  In a pot of salted water (follow directions on package) cook noodles for about 1 minute then drain.

Add carrots, cabbage and bean sprouts into soup and simmer about 5 minutes.

If you’re making the entire soup for your family then add in noodles to soup and serve.  If portioning out then add noodles per bowl.  Maybe garnish with extra sliced green onions.

Enjoy.

** I didn’t need to add salt or pepper for seasoning but you might.  Try adding Low Sodium Soy Salt instead of salt if you feel the need.

Genovese Meatballs a la Pizzaiola

 

1.25 lb. Ground Turkey

1.25 lb. Ground Beef

8 oz. Crimini Mushrooms

1 Cup Kale – stems removed (or basil or spinach)
1 Med Onion - cut in 1/4

5 Garlic Cloves

¼ Cup Sun dried Tomatoes

1 tbsp Extra Virgin Olive Oil (EVOO)

¼ Cup Grated Parmesan Cheese

½ Cup Shredded Mozzarella Cheese

½ tbsp Pepper

1 ½ tbsp Salt

1 tbsp Tomato Paste

1 Egg – Beaten

¼ - ½ Cup Italian Seasoned Bread Crumbs (+ 2 additional cups)

½ Cup Vegetable Oil

1 Large Garlic Clove – Smashed

4 tbsp Butter

In a food processor add mushrooms, kale, garlic, onion, sun dried tomatoes, EVOO.  Pulse until combined (not looking for a puree but also not looking for large chunks).  In a large bowl add turkey, beef, mushroom mixture, parmesan cheese, mozzarella cheese, pepper, salt, tomato paste and egg.  Mix together.  Add in ¼- ½ cup bread crumbs according to feel.  You don’t want the mixture too wet but you want the meatballs to form and stay together.

Scoop out mixture and roll around in the palm of your hands to form meatballs, about the size of a golf ball.  Place in fridge covered with plastic for about an hour.

In a bowl add the additional 2cups of bread crumbs.  Roll each meatball in the bread crumbs to coat.

In a large pan over med/high heat, add ½ cup vegetable oil and 1 smashed garlic clove.  Once the garlic has browned, remove it and throw it away.  Add in meatballs in batches, browning on each side.  Don’t crowd the pan, you don’t want them to steam.  When each meatball is browned on each side remove and set on a paper towel or draining rack.

When all meatballs are browned place in a dish or pan that can go in the oven.  Put in a 350 degree oven for about 10 minutes to finish cooking.  Let sit about 10 minutes for the juices to redistribute.

Serve by themselves or over pasta or add your favorite marinara for dipping.

Makes about 42 meatballs.

Ground Turkey & Sauteed Vegetable Pot Stickers

1.25 lbs Ground Turkey

2 Leeks – Just the white and light green, rinsed, cut in ¼ inch circles

5 oz. Crimini Mushrooms – Finely Chopped

1 Med. Red Onion – Finely Diced

2 Scallions – Finely Diced (reserve a little of the green for garnish)

1 Cup Kale – Stems removed and finely chopped

1 Carrot – Peeled and Shredded

½ Head Napa Cabbage – Finely Shredded

Extra Virgin Olive Oil (EVOO)

2 tbsp Butter

2 tbsp Balsamic Vinegar

1 tbsp Rice Wine Vinegar

1 ½ tsp Salt

¼ tsp Pepper

2 Egg Whites

¼ tsp Corn Starch

½ tsp Coriander

¼ tsp Ground Ginger (or grate fresh)

1 tsp Dijon Mustard

2 tbsp Soy Sauce (low sodium)

2 packages Won Ton Wrappers

In a large pan over med/high heat add about 3 tbsp EVOO (enough to lightly coat the bottom) add in onions and sautee about 5-7 minutes or until lightly caramelized.  Remove onions and add mushrooms.  Sautee about 5-7 minutes or until caramelized.  Add onions back in and add 1 tbsp balsamic vinegar and rice wine vinegar and cook until liquid is gone (about 2-3 minutes).  Remove from pan.

Add 1 tbsp EVOO and 2 tbsp butter to pan and add in leeks, ½ tsp salt, ¼ tsp pepper.  Sautee on med/low heat about 15 minutes until softened and slightly browned.  Add in kale and cabbage and sautee about 10 minutes.

Add in onions, mushrooms, ginger, 1 tsp salt, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 2 tbsp soy sauce.  Mix well, taste for seasoning, adjust accordingly.  Remove to large bowl and let cool.

Add in ground turkey and mix well.  Cover and put in refridgerator for at least an hour but better overnight to let the flavors develop.

Take the won ton wrappers out of the fridge about 10 minutes before you use them.  Wet all sides and take about 1 tsp  of the mixture and place in the center of the won ton.  Pull diagonal sides up to each other and pinch in the middle to seal.

In a large pan add 3 tbsp EVOO over med/high heat.  Add in pot stickers, cover and let cook about 4-5 minutes.  Remove and place on a paper towel to drain off the excess oil.  Heat oven to 350 and place pot stickers on baking sheet.  Cook about 5-10 minutes, just enough to brown the top of the pot stickers.

Garnish with green scallions and serve with a dipping sauce of your choice (soy sauce and hot mustard?)

Fun Tips: Zesty Chicken Parmesan

Want to make Chicken Parmesan more zesty?  Toss Sundried Tomato & Basil Wheat Thins in the food processor and blitz, instead of bread crumbs.

Perfect Hard Boiled Eggs w/o the Green Circle

Ever wonder how to make the perfect hard boiled egg without the green circle around the center?  Look no further:

Place eggs in a pot and cover with cold water, (enough to cover the eggs by about an inch).  Bring to a boil and cook for 3 minutes.  Remove from heat, cover and let sit 13 minutes.

Peel eggs under cold water and viola, perfect hard boiled eggs w/o the green circle.

UPDATED FACTS:
1) Add 1/2 tsp baking soda and eggs will peel easily w/o breaking the eggs.

2) Flip your eggs over the night before you boil them and the yolk will be centered when you boil it.

3) Older eggs peel easier.

Chicken Vegetable Soup

4 tbsp Extra Virgin Olive Oil (EVOO)

1 Med. Onion – Finely Diced

2 Celery Stalks – Finely Diced

2 Large Carrots – Finely Diced

Green Beans – Large handful, tops and tails removed, chopped about ½ inch

4 Garlic Cloves- Minced

4 oz. Crimini Mushrooms – Finely diced

1 tbsp Salt

¾ tbsp Pepper

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Coriander

4 tbsp Flour

1 Cup White Wine

5 oz. Kale – Stems removed and chopped

4 Cups Low Sodium Chicken Stock

4 Cups Water

2 Boneless, Skinless Chicken Breasts – Small dice

1 Zucchini – Small Dice

1 Cup Frozen Corn

2 tbsp Parmesan Cheese

Over med/high heat, add EVOO, once hot, add in onion, celery, carrots and green beans.  Sautee about 7 minutes.  Add in mushrooms and garlic.  Cook about 5 minutes.  Add salt, pepper, cumin, paprika, coriander and flour.  Mix well and cook about 3 minutes.

Add wine and stir to deglaze the pot, about 2 minutes.  Add kale, chicken stock, water, chicken, zucchini and corn.  Simmer about 20 minutes.  Add parmesan cheese and adjust seasoning to taste.  Serve with a big chunk of crusty bread and enjoy.

Lemon Blueberry Muffins

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
1 cup granulated sugar

1 tbsp Lemon Zest

1 tbsp Lemon Juice
4 tablespoons unsalted butter, melted and cooled slightly
2  6 oz containers of Plain Greek Yogurt
2  6 oz containers of fresh blueberries

1 tbsp Brown Sugar

Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl about 20 seconds. Add the sugar and whisk until thick, about 30 seconds. Add the lemon zest and juice and whisk.  Add the melted butter and whisk. Add the yogurt and whisk to combine.
Add the flour mixture to the yogurt mixture in 3 batches mixing to combine each batch.  Add in the blueberries and fold with a rubber spatula until the berries are evenly distributed. The batter will be very thick (don’t worry). Do not over mix.

Using a large spoon or a ice cream scoop divide the batter into the muffin cups. Lightly sprinkle the muffins with the brown sugar (or you could use sugar in the raw).  Bake until the muffins are light golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.  Immediately remove muffins to a wire rack and cool for at least 5 minutes.

Bean & Bacon Soup w/ Smoked Turkey Sausage

2 lbs Dried Navy Beans

6 Slices Bacon – Crumbled

2 Med. Onions – Finely Diced

2 Large Carrots – Peeled, Finely Diced

2 Celery Stalks – Finely Diced

4 Garlic Cloves – Finely Diced

½ Green Pepper – Finely Diced

2 tbsp Bacon Fat

¾ lb Ground Beef

1 Large Link Turkey Sausage – Cut into medallions and then into ¼

4 tbsp Flour

2 Cups Beef Stock

4 Cups Chicken Stock

1 14 oz can Stewed Diced Tomatoes

½ Cup Ketchup

1 tbsp Salt

1 tbsp Pepper

Prepare the beans according to the package, either overnight or the quick soak method.  In a large pot over low heat, crisp up the bacon and save out 2 tbsp of the bacon fat (save the rest for other recipes).  Remove bacon.  Increase heat to med/high and add in the ground beef and cook until crisp.  Remove beef and all but about 4 tbsp of the fat.  Add in the diced turkey sausage and cook until crisp.  Remove and set aside leaving about 4 tbsp of the fat.

Add in the carrots and celery and cook until softened, about 7-9 minutes.  Add in the garlic and the pepper.  Cook another 3 minutes.  Add in the flour and stir to coat.  Cook about 3 minutes to cook out the raw flour flavor.

Add in the beans, bacon, ground beef, turkey sausage, tomatoes, beef stock, chicken stock, ketchup, salt & pepper.  Bring to a boil and then reduce to a simmer.  Simmer for about 1 hour with a lid slightly cracked, stirring occasionally.  After about an hour do the 5 bean test:  Test 5 beans to see if they are cooked all the way through.  Once all 5 are cooked you know the rest are too.  Adjust seasonings to taste and serve with a big crusty bread.

French Onion Soup

8 Onions – Sliced about ¼ to ½ inch thick

4 oz Crimini Mushrooms – Chopped

4 tbsp Butter

4 tbsp Extra Virgin Olive Oil (EVOO)

5 Cloves of Garlic – Chopped

1 tsp Rosemary – Finely chopped

1 tsp Thyme – Finely chopped

4 tbsp Flour

¼ Cup Marsala Wine

½ Cup Red Wine

1 tsp Salt

1 tsp Pepper

6 Cups Beef Stock

Baguette

1 Garlic Clove

½ lb Smoked Gouda - Shredded

½ lb Smoked Provolone - Shredded

Melt butter and evoo in a pot over low/med heat.  Add onions and stir occasionally w/ lid slightly cracked.  Cook the onions until they are soft and have some color on them.  Usually takes about 30-40 minutes.  Add in mushrooms, rosemary and thyme.  Spoon in the flour and mix thoroughly.  Cook about 2-3 minutes to cook out the raw flour taste.  Add marsala wine (if you don’t have it, just bump up the red wine), red wine, salt and pepper.  Cook until almost all of the alcohol has been evaporated.  Add beef stock and simmer about 30 minutes w/ lid slightly cracked.  Season to taste.

Slice baguette on an angle about 1 inch thick.  Drizzle w/ evoo and place in oven at about 500 degrees for about 5 minutes or until golden.  Remove and scrape the garlic clove over the bread (similar to grating it).

Ladle the soup into oven proof bowls or cups, place a baguette slice on top and then top w/ the shredded cheese.  Place back in oven and cook for another 5 or so minutes or until the cheese is all browned and bubbly.

Fougasse (Bread)

Directions

Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes.

Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour.

Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like.
Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F.

Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving.

Recipe via:  http://www.cookingchanneltv.com/recipes/laura-calder/fougasse-recipe/index.html

Roasted Radishes

Ingredients:
3 Bunches of Radishes - Leaves & Root cut off
4 tbsp Extra Virgin Olive Oil (EVOO)
1 tbsp Coarse Sea Salt
1 tbsp Cracked Black Pepper
1 tbsp Garlic Powder

Mix all ingredients together and place on a baking sheet.  Bake in a 450 degree oven for 1 hour.  Radishes will have a snap to the outer layer and a creamy and peppery inside.

Fun facts:
Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates.

Roast Chicken Corn Chowder

Ingredients:

2 Chicken Breasts – Bone in, skin on

2 lb bag of Frozen Corn

4 cups Low Sodium Chicken Stock

1 Green Pepper – Finely diced

1 Med. Onion – Finely diced

2 Large Carrots – Peeled and finely diced

2 Celery Stalks – Finely diced

4 oz. Crimini Mushrooms – Diced

10 Slices of Bacon

2 Med. Potatoes – Peeled and finely diced

5 Dried Porchini Mushrooms

4 Cups Water

1 Roasted Red Pepper – Finely diced

2 Tbsp Mascarpone Cheese

Salt

Pepper

Garlic Powder

Extra Virgin Olive Oil (EVOO)

Drizzle chicken breasts with EVOO, ¾ tsp salt and ½ tsp pepper, ½ tsp garlic powder.  Bake in 350 degree oven for 40 minutes.  When done, tent with foil and let cool.  Then remove skin and bones and finely shred chicken.

Combine corn, ¼ cup chicken stock, 1 tbsp salt, 1 tbsp pepper and 1 tbsp garlic powder w/ 4 tbsp EVOO.  Mix well to coat and bake in a 350 degree oven for 1 hour, stirring about every 15 minutes.

Line the bottom of the pot you’re going to make the chowder in w/ the bacon strips.  *You’re not actually going to use all 10 strips but you’ll need the bacon fat from all of them and snack on the rest or use them in another recipe.  Turn the stove on low, maybe a notch above the lowest setting.  The goal is to cook the bacon low and slow and extract the fat and eventually crisp up the bacon.  This may take up to an hour depending on your stove.

When the bacon is crisp, remove from pot and leave the bacon fat behind.  You should have about ¼ cup.  Turn the heat up to med/high and add in the onions, carrots, celery, crimini mushrooms.  Cook about 7 minutes or until they have some color on them.

Steep 5 (or so) dried porchini mushrooms in 4 cups of boiling water for 10 minutes.  Remove mushrooms and finely dice.  Add chicken stock, mushroom stock, porchini mushrooms, potatoes, red pepper, roasted corn and chicken to pot.  Simmer 1 hour w/ lid slightly cracked and scrape off excess fat that rises to the surface.

Take 4 cups of chowder and puree.  Add back into pot w/ 4 slices of bacon that’s been finely crumbled and 2 tbsp mascarpone cheese.  Simmer another ½ hour w/ lid cracked.  Season to taste w/ salt and pepper and Enjoy.

Broccoli-Rabe and Ricotta Frittata

Active Time:  10 Minutes Total Time:  35 Minutes Serves 4
Though frittatas are often served cooled as a first course, they make an equally good main dish, either warm or at room temperature. Here ricotta mellows the bite of broccoli rabe. INGREDIENTS For the Rabe: 3/4 pound broccoli rabe, tough stems removed 3/4 teaspoon salt 1/2 teaspoon fresh-ground black pepper 2 tablespoons olive oil 1 clove garlic, minced For the Frittata: 9 eggs 3/4 cup ricotta (about 1/3 pound) 2 tablespoons grated Parmesan cheese
DIRECTIONS FOR THE RABE: Heat the oven to 325 degrees F. In a large pot of boiling, salted water, cook the broccoli rabe until almost tender, about 3 minutes. Drain. Rinse the broccoli rabe with cold water and drain thoroughly. Cut the broccoli rabe into 2-inch lengths and set aside. In a medium cast-iron or ovenproof nonstick frying pan, heat the oil over moderate heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the blanched broccoli rabe and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, for 2 minutes. FOR THE FRITTATA: In a large bowl, beat the eggs with the ricotta and 1/4 teaspoon each of the salt and the pepper. TO ASSEMBLE: Evenly distribute the broccoli rabe in the pan and then add the egg mixture. Cook the frittata, without stirring, until the edges start to set, about 2 minutes. Sprinkle the Parmesan over the top and bake until firm, about 25 minutes. VEGETABLE TIP: Broccoli rabe is, frankly, bitter; usually appealingly so, but sometimes the bitterness can be overwhelming. Blanching the vegetable in boiling salted water for a few minutes before proceeding with the recipe tempers its strength. The trick, used here, can be applied to almost any dish. WINE RECOMMENDATION: Prosecco, a sparkling wine from Italy's Lombardy region, makes an unexpected accompaniment to this frittata. The wine has a crisp and almost neutral taste, making it very versatile with food. Drink it from a tumbler, as the Italians do. * Recipe via:  http://www.Cooking.com

Green Chicken Chili

Ingredients

Tomatillo Salsa:

13-15 Tomatillos – Cut in ½

1 Large Red Onion – Cut into ¼

4 Large Garlic – Peeled

2 Jalapeno Peppers – Cut in ½, seeds removed

4 Anaheim Chili Peppers – Seeds removed, large dice

2 tbsp Balsamic Vinegar

4 tbsp Extra Virgin Olive Oil (EVOO)

½ tsp Salt

½ tsp Pepper

Water – Just enough to coat bottom of dish

Mix all ingredients (minus water) together in large bowl and then transfer to baking dish.  Add enough water to coat the bottom of dish.  Cook in 450 degree oven for approx. 45 minutes or until charred.  Set aside to cool and then puree in a blender or food processor.

Chicken:

3 Chicken Breasts – Bone in, Skin on

1 Lemon – Sliced

½ tsp Pepper

2 tbsp EVOO

1 tbsp Steak Seasoning

Place the sliced lemons under the skin of the chicken breast.  Sprinkle chicken w/ EVOO, pepper and steak seasoning.  Cook in a baking dish in 350 degree oven for 40 minutes.  Set aside to cool.  Once cooled, remove the skin and bones and shred the chicken.  * May want to make more chicken to use in sandwiches, etc.

Soup:

4 Cups Chicken Stock (low sodium)

1 Cup Water

3 Cans White Kidney Beans – Drained and Rinsed

5 oz Kale – Finely chopped (no stems)

Salt

Pepper

In a large pot over medium/high heat combine chicken stock, tomatillo salsa, water.  Bring to a boil then add in chicken, beans and kale.  Reduce to a simmer and cook, covered with lid slightly cracked for 30 minutes.  Salt and Pepper to taste and serve.

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.

Tortellini and Spinach in Garlic Broth Soup

Active Time:  10 Minutes Total Time:  20 Minutes Serves 4
Don't be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment. INGREDIENTS 2 tablespoons olive oil 5 cloves garlic, minced 3 cups water 3 cups canned low-sodium chicken broth or homemade stock 1 1/2 teaspoons salt 1 pound fresh or frozen cheese tortellini (see Variation) 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts) Grated Parmesan cheese, for sprinkling
DIRECTIONS In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain. Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Bacon Braised Green Beans

Ingredients

• Extra-virgin olive oil
• 1/2 pound slab bacon, skin removed and cut into lardons
• 2 garlic cloves, smashed
• Pinch crushed red pepper flakes
• 1/2 pound button mushrooms, stemmed and sliced
• Kosher salt
• 1 pound string beans, stems removed
• 1 cup chicken stock

Directions

Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny. 

Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.

Recipe Source: 
http://www.foodnetwork.com/recipes/anne-burrell/bacon-braised-string-beans-recipe/index.html

Minestrone Soup With Parmigiano-Reggiano

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, chopped
• 2 large stalks celery, chopped
• 4 cloves garlic, chopped
• 2 large carrots, diced
• 1/4 pound thinly sliced pancetta, cut into thin strips
• 1/2 head Savoy cabbage, finely sliced, blanched and drained
• 1/2 bunch Swiss chard, finely sliced
• 1 large waxy potato, cut into 1/2-inch cubes
• 4 cups low-sodium chicken stock
• 3 medium tomatoes, seeded and diced
• 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine)
• 3 cups cannellini beans (canned or cooked dried beans)
• 1 cup spinach, coarsely chopped
• Kosher salt and freshly ground pepper
• Grated Parmigiano-Reggiano cheese, for topping

Directions

Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.

Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.

Per serving: Calories 275; Fat 13 g (Saturated 3 g); Cholesterol 21 mg; Sodium 263 mg; Carbohydrate 28 g; Fiber 7 g; Protein 12 g

*This recipe by:  http://www.foodnetwork.com/recipes/bobby-flay/minestrone-with-parmigiano-reggiano-recipe/index.html

Grilled Steak & Roasted Sweet Potato & Kale Soup

Roasted Veggies

1 Large Sweet Potato – Peeled and ½ inch dice

½ Medium Red Onion – Thinly Sliced

4 Large Cloves of Garlic – Smashed

2 Medium Anaheim Chili Peppers – Seeded and ½ inch dice

3 tbsp Extra Virgin Olive Oil (EVOO)

½ tsp Salt

½ tsp Pepper

½ tsp Crushed Rosemary

Beef Broth

Combine all ingredients in a bowl and mix well to coat everything.  Then put in a baking dish with just enough beef broth to cover the bottom to prevent burning.  Cook in a 425 degree oven for 30 minutes.  Remove and set aside to cool.

Steak

½ tsp Salt

½ tsp Pepper

½ tsp Onion Powder

½ tsp Garlic Powder

1 tsp EVOO

2 tbsp Worcestershire Sauce

1 Steak (I prefer London Broil)

Marinate the steak at least ½ hour but could be marinated over night.  Grill steak about 4 minutes each side and then set aside to allow the juices to redistribute.

Soup

½ Medium Red Onion – Finely Diced

2 Carrots – Peeled, Finely Diced

2 Celery – Finely Diced

1 Cup Crimini Mushrooms – Finely Minced

EVOO

8 Cups Beef Broth

8 Cups Water

5 oz Kale – Stems removed and rough chop

2 Cups Brown Rice – Cooked)

In a large pot, coat the bottom with EVOO and add in mushrooms.  Sautee about 5 minutes then add ¼ cup beef broth and cook about 2 minutes or until the broth is almost evaporated.  Then add in onion, carrots, celery and sautee about 5-7 minutes or until the vegetables start to soften. 

Add beef stock, water and kale and simmer about an hour w/ the lid slightly cracked.  Then add in rice, roasted vegetables and steak that has been sliced into ½ inch cubes.  Simmer another 15 minutes.  Adjust seasonings with salt / pepper if necessary.  Enjoy.

* This is a slightly spicy soup.  To reduce the spice level, only add 1 Anaheim Pepper.

Modern Italian Wedding Soup

Meatballs
Extra Virgin Olive Oil (EVOO)

½ Medium Onion – Finely Chopped

1 Cup Mushrooms – Finely Chopped

2 tbsp Balsamic Vinegar

1.25 lbs Ground Turkey

2 Scallions – Finely Chopped

½ Cup Parsley – Finely Chopped

1 tbsp Dijon Mustard

3 Large Cloves Garlic – Minced

½ tbsp Salt

½ tbsp Pepper

¼ Cup Italian Seasoned Bread Crumbs

1 Egg – Beaten

¼ Cup Parmesan Cheese

In a pan over Med/High heat add about 2 tbsp EVOO and onion.  Sautee about 2 minutes.  Then add mushrooms and sautee 5 minutes.  Add in balsamic and sautee about 1 minute until almost all cooked out.  Turn off heat and set aside.

In a large bowl add turkey, scallions, parsley, mustard, garlic, salt, pepper.  In a separate bowl add egg, bread crumbs and cheese.  Beat until mixed then add into turkey mixture.

Combine everything with a fork until mixed but don’t overwork. 

Preheat oven to 450 degrees.  On a baking sheet (with sides) roll meatballs into about a 1 inch ball.  I got 36 meatballs out of my mixture.  Put in oven and cook for about 20 minutes.  When finished set aside.

Soup

1 tbsp Bacon Fat

1 tbsp EVOO

2 Carrots – Peeled and finely diced

2 Celery – Finely diced

½ Med. Onion – Finely diced

4 Garlic Cloves – Minced

½ tsp salt

½ tsp pepper

½ Cup White Wine

6 Cups Chicken Stock

6 Cups Water

5 oz. Kale – Shredded

½ lb Thin Pasta – Broken into about 1 inch bits

2 eggs – Beaten

½ Cup Parmesan Cheese

In a large pot over med/high heat add bacon fat and EVOO.  Add carrots, celery, onion.  Sautee 5 minutes.  Add salt, pepper, garlic and sautee 5 minutes.  Add wine, sautee 1 minute and then add chicken stock, water and kale.  Simmer about 20 minutes.

In a small bowl add eggs and cheese and beat then add into soup and combine.  Break pasta into soup and simmer about 5 minutes.  Add in meatballs and simmer for 10 minutes.

Adjust seasonings to taste and serve.

Vegetable Beef Barley Soup

½ Cup Uncooked Barley – Makes about 4 cups cooked

2 Celery Stalks – Finely Diced

2 Carrots – Finely Diced

1 Med. Red Onion – Finely Diced

6 Garlic Cloves – Minced

1 Cup Green Beans – Cut about 1 inch long

1 ½ Cubed Beef for Stew

1 tsp Salt

¾ tsp Pepper

½ tsp Garlic Powder

½ tsp Onion Powder

Extra Virgin Olive Oil (EVOO)

2 tbsp Flour

1 Cup Mushrooms – Finely Diced

1 Can Corn – Drained

1 Cup Frozen Peas

6 Cups Beef Stock

In a large ziplock bag, combine beef, salt, pepper, garlic powder and onion powder.  Shake bag until meat is fully coated.  In a large pot over Med/High heat add enough EVOO to coat the bottom and add beef.  May have to do in batched so as to not steam but rather sear the meat on all sides.  Remove meat and set aside.

Add enough EVOO back into the pot to coat the bottom again.  Add in celery, carrots and onion.  Sautee about 5 minutes.  Add in mushrooms and garlic and cook another 5 minutes.  Add the same amounts of salt, pepper, garlic powder and onion powder.

Add in green beans, corn and beef stock.  Bring to a boil and then reduce to a low simmer with lid on but cracked for about 2 hours.  (the goal here is to break down the meat slowly so it falls apart).

While soup is simmering, in a separate pot cook barley in 6 cups of water.  (most directions are ½ cup barley to 6 cups boiling water and cook for about 90 minutes).  I cook mine for only about 1 hour so they don’t turn to mush in the soup.

When soup has been on a low simmer for 2 hours (or until the meat is falling apart), add in barley and peas and simmer for another 15 minutes.  Adjust seasoning to taste if necessary and serve.  Enjoy.

Turkey Meatloaf w/ Feta & Sun-dried Tomatoes

Ingredients

• Vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced, optional
• 2 eggs, at room temperature, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.
In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.
Per Serving: Calories: 329; Fat: 17g (Saturated Fat: 6.5g); Protein: 29g; Carbohydrates: 14g; Sugar: 4g; Fiber 0g; Cholesterol: 213mg; Sodium: 1,257mg

Source:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

Turkey & Pork Sausage Meatballs

Ingredients:

2 Packages Ground Turkey (about 1.25 lbs each)

1 lb Hot Pork Sausage

2 Scallion – Chopped

½ Cup Parsley – Chopped

2 Cloves Garlic – Minced

½ Red Onion – Finely chopped

4 Slices White Bread – Soaked in milk

1 Egg

1 tbsp. Salt

½ tbsp. Pepper

½ tbsp. Garlic Powder

½ tbsp. Onion Powder

Extra Virgin Olive Oil (EVOO)

1 Cup Parmesan Cheese

2 Cups Italian Seasoned Bread Crumbs

In a pan over med/high heat w/ 2 tbsp EVOO sautee garlic and onion until soft, about 10 minutes.  Set aside to cool.

In a large bowl combine turkey, sausage, scallion, parsley, onion/garlic, bread (squeeze the milk out first and crumble), egg, salt, pepper, garlic powder, onion powder and parmesan cheese.  Mix with a fork to combine but not overwork.

In a bowl mix together bread crumbs, about 1 tbsp salt, ½ tbsp pepper, ½ tbsp garlic powder, ½ tbsp onion powder.  Scoop out meatballs in about the size of golf balls.  Roll in bread crumb mixture to coat and then set aside.

In a pan over med/high heat add EVOO to coat bottom.  Once hot, add in meatballs and brown on all sides.  Probably have to do in batches so as not to crowd pan and steam instead of sautee.

Once browned on all sides set aside in a baking dish that can go in the oven.  When all the meatballs are browned, put in a 350 degree oven for about 15 minutes.  Let rest and then serve.  * you could coat the meatballs in sauce before placing in the oven if going to serve w/sauce.

Chick Pea Chicken Noodle Soup

Ingredients:
2 Stalks Celery – Finely diced
2 Carrots – Peeled and Finely diced
1 Onion – Finely diced
2 Leeks – Finely chopped
5 Cloves of Garlic – Smashed and finely chopped
Extra Virgin Olive Oil – (EVOO)
1 tsp. Salt
½ tsp. Pepper
1 tsp Cumin
½ cup White Wine
2 Chicken Breasts – Small dice
4 Cups Chicken Stock
4 Cups Water
1 Can Peeled Diced Tomatoes
¼ Lb. Thin Pasta – Broken
½ Cup Chopped Parsley

In a large pot coated w/ about 4 tbsp of EVOO, over med/high heat add in celery, carrots, onion and leeks. Sautee about 10 minutes. Add in garlic, salt, pepper and cumin. Sautee another 5 minutes. Add in wine and cook until wine is almost completely evaporated, about 5 minutes.

Add in chicken stock and water and bring up to a simmer. Add in diced chicken and tomatoes. Simmer about 5 minutes then add in the pasta and chick peas and cook for another 10 minutes w/ the lid slightly cracked.

Stir in parsley, adjust seasonings accordingly and serve.