Remix! It's classic Chicken Noodle soup with an update in flavor. The lemon brightens the soup and the cinnamon adds a warmth and depth to the soup. If I guarantee if you try this one, it will become a repeat in your recipe box! To make this soup you will need:
Olive Oil
1 large onion, peeled and diced
2 large celery stalks, sliced (leaves also)
1/2 bag of baby carrots, sliced
Salt
1 tablespoon celery seeds
1 tablespoon minced garlic
dash of crushed red pepper
1 bunch of thyme
2 bay leaves
1 - 1 1/2 pounds boneless skinless chicken breasts
1 32 ounce container of low sodium chicken broth
water
1 lemon
1 teaspoon cinnamon
Dash of nutmeg
Pepper
1 cup orzos
1.) In a large stock pot over medium high heat, add olive oil to coat the bottom of the pan. Add the onion, celery and carrots. Sprinkle with salt and saute until the vegetables start to soften, 8 - 10 minutes.
2.) Add the celery seeds, the garlic, the red pepper, the thyme and the bay leaves. Cook for an additional 2 minutes.
3.) Add the chicken and the entire container of broth. Add enough water that the chicken is covered. Bring to a boil, reduce to simmer and simmer for 45 minutes.
4.) Remove the chicken from the soup and shred it into bite size pieces. Return it to the soup and add 1 cup of water. Cut the lemon in half. Squeeze the juice into the soup and then drop the lemon halves in the soup. Add the cinnamon and the nutmeg, add some pepper. Do a taste test to make sure the soup is seasoned to your liking. Cover and continue to simmer for an additional 45 minutes.
5.) Add in the cup of orzos and cook until the orzos are tender (about 18 minutes).
I have been making this recipe for years. It's a good go to when you get bored with your regular dishes and don't feel like ordering out. It's easy to make and quick enough for a week night. To make this you will need:
1 pound flank steak
Steak Tenderizer
round the pan with vegetable oil
3 green peppers cut in pieces, seeds and stem removed
1 large onion, peeled, halved and cut in slices
8 ounces portabello mushrooms
1 tablespoon minced garlic
1 inch ginger, peeled and then grated
3 cups water
1 tablespoon Vegetable base
2 tablespoons Soy sauce
black pepper
1 tomato cut in half and then moons
2 tablespoons flour
1 tablespoon sugar
2 tablespoons soy sauce
Basmati rice
chow mein noodles
1.) Sprinkle the steak with the tenderizer and let it set aside for about 15 minutes. In large skillet over medium high heat, heat the oil. Once heated add the pepper, onions, mushrooms, ginger and garlic. Allow the vegetables soften and lightly brown.
2.) Cut the steak into strips. Add to the vegetables and brown. Once brown add the water, vegetable base and the soy sauce. Bring to boil, reduce to simmer and let it cook for about 25 minutes.
3.) In the meantime cook the rice to the package directions.
4.) Mix the flour, sugar and soy sauce until smooth. Add this and the tomato to the pepper steak. Stir until you have a thickened gravy. Serve over rice and top with a sprinkle of chow mein noodles.
My Nana's Sauerbraten recipe required major marinating time. This recipe does not require any marinating time and is absolutely fabulous! You do need a crock pot, but that kind of cooking takes away the need for lengthy marinating. This is a definite remix! I did not create this recipe. I made minor changes. Delicious! For this recipe you will need:
1 4 pound London broil, roast, something more flat than round
Salt and pepper
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon pickling spice
1 can low sodium beef broth
1/2 bag of baby carrots
2 celery stalks, cut in 2 inch pieces
8 ounces pearl onions (parboil to peel easier)
12 gingersnap cookies, crumbled in the food chopper
1.) Cover the meat with salt and pepper. In a large skillet over medium high heat, heat the olive oil. Add the beef and brown on all sides. Transfer to your slow cooker.
2.) Whisk in the tomato paste to the skillet and cook for one minute stirring constantly. Add the red wine, the vinegar and the pickling spice. Simmer until it thickens and reduces slightly. Add to the slow cooker with the beef broth, carrots, celery, onions and half of the gingersnaps. Cover and cook on low for 8 hours or on high for 4 hours.
3.) Remove the meat and vegetables. Stir in the remaining crumbled ginger snaps until thickened. Taste for quality control and salt and pepper to taste. Enjoy!
This stuffing is so delicious. And the sauce reduction is fabulous. A really great fall recipe. It's also good enough to serve to company and not that hard to make! For this recipe you will need:
5 tablespoons butter
1 celery stalk, finely diced
1/2 medium onion, finely diced
3/4 cup of dried cranberries
1/4 cup chopped pecans
2 teaspoons fresh sage, chopped
4 slices bread, cubed
1 3/4 cups vegetable stock
7 small red skinned potatoes, peeled and halved
Salt and pepper to taste
4 boneless pork chops, about an 1" thick
1/2 cup apple cider
1/2 cup fat free half n half
1.) Over medium high heat in a large skillet, melt 1 tablespoon of the butter. Add the celery and the onion and cook until slightly softened. Add the cranberries, the pecans and the sage. Cook for 3 minutes. Add the bread cubes and cook for another 3 minutes. Add 1/2 cup of the vegetable stock and stir until the broth is absorbed. Remove from heat and allow to cool slightly (so you can handle it). Season with salt and pepper to taste.
2.) Cut a slit in the middle of each of the pork chops, being careful not to cut all the way through. It should look like a pocket. You can also have your butcher butterfly the chops for you. Fill the pockets with the stuffing. Dividing the stuffing equally between the chops. Season the chops on both sides with salt and pepper. Season the potatoes with salt and pepper.
3.) Over medium high heat, melt 2 tablespoons butter in the large nonstick skillet. First add the potatoes. Allowing them to turn brown on all sides. Add the stuffed chops and brown on each side (it should take about 3-4 minutes per side. Once browned, add the 1 cup stock and reduce the heat to medium low. Allow the chops and potatoes to cook until the chops are done and the potatoes are tender.
4.) Remove the chops and the potatoes, cover to keep warm. Add the final 1/4 cup stock, 1/2 cup apple cider and the 1/2 cup half and half. Simmer, until thickened, about 4 minutes. Add the remaining 2 tablespoons off butter. Season with salt and pepper and serve over the chops and potatoes.
I know it's not St. Patrick's Day, but good food is good food! This is the kind of food that is great for the fall it's also not hard to make. To make this you will need:
For the potatoes: *
1 1/2 pounds yams
1/4 cup fat free half-and-half (Soy Creamer)
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup egg beaters (Skip this totally)
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 cups chopped carrots
2 cloves garlic, minced
1 package ground turkey (Soy crumbles)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
2 cups chicken broth (vegetable broth)
1 tablespoon Worcestershire sauce (use vegan brand)
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
8 ounces mushrooms, rough chopped
1 cup frozen peas
1.) Peel the potatoes, cut them into 1 inch pieces put into a medium saucepan and fill with cold water. Bring to a boil over high heat. Once they start to boil, reduce the heat and simmer until the potatoes are fork tender. Approximately 20 minutes. Drain, return to pan, add the remaining ingredients and mash the potatoes. Put aside.
2.) Heat oven to 400 degrees.
3.) In a large fry pan over medium high heat, add the canola oil. Add the onions and the carrots. Saute for 4 minutes. Add the garlic and stir to combine. Add the ground turkey, salt and pepper breaking up the turkey. Cook until the turkey has browned. Sprinkle with the flour and stir to combine. Add the tomato paste, the chicken broth, the rosemary, the thyme and the mushrooms.
Stir to combine. Let this mixture cook for about 10-12 minutes. Until the sauce is thickened.
4.) Stir in the peas. Spray a casserole dish with Pam and pour in the meat filling. Top with the mashed potatoes.
5.) If your casserole dish is very full, bake the casserole with a baking sheet underneath for any overflow. Bake in the oven for 25 minutes. It will be very hot so allow it to cool for 10 minutes before digging in!
*In a hurry, buy the prepared sweet potatoes at the market!
To adapt this to vegan, substitute the items in the brackets.
Ok, yup, I am into fall foods lately. Had a grill urge that I had to satisfy and truthfully I will grill all winter (As long as I don't have to stand in snow!) Very flavorful way and different way to cook steak! To make this you will need:
1 package of flank steaks
Meat tenderizer
1 tablespoon butter
1/2 medium onion, chopped
1 clove of garlic minced
4 slices of proscuitto, chopped
few slices of roasted red peppers, chopped
3 slices of bread, cubed
Salt and pepper
1 teaspoon of Italian Seasoning mix
1/2 pkg of frozen spinach, thawed and squeezed
Pam
1.) Sprinkle tenderizer on your steaks and allow them time to tenderize. (At least 15 minutes)
2.) In a saute pan over medium heat, saute the onions until translucent. Add the garlic and cook for 2 minutes. Add the proscuitoo, the peppers, the bread and combine. Season with the salt, pepper and Italian Seasoning mix. Add in the well drained spinach. Combine. If the mixture is too dry, add a bit of warm water until you have a stuffing consistency.
3.) Cut the steak in half so that you have 4 steaks. Put stuffing on the steak and spread to about a 1/2 from one end. Roll the steaks and secure with toothpicks or butchers twine.
4.) Spray the steaks with Pam. Grill the steaks over high heat for about 4 minutes on each side. Remove from grill, cover with foil and prepare the marsala gravy (recipe below).
5.) Uncover the steaks and pour the gravy over the top of the steaks and serve.
Marsala Gravy
1/2 cup Marsala wine
1/2 cup water
1 package McCormick brown gravy mix
1 8 ounce package of sliced mushrooms
1.) In a small saucepan over medium heat, combine all ingredients. Stir until combined. Cook until the gravy thickens and the mushroom are soft. This should take less than 8 minutes.
This soup is a family favorite. When my daughter heard I was making it and knowing I was traveling to her house this weekend, she begged me to save her some. I had a hard time saving some because my husband was eating it all!!! To make this soup you will need:
1 package of Long Grain and Wild Rice Mix*
1/2 medium onion, diced
1 tablespoon butter or earth balance
8 ounces button mushrooms roughly chopped
3 ounces dried porchini mushrooms roughly chopped
1 heaping teaspoon of vegetable paste
1 box of vegetable broth
Salt and Pepper
2 cups low fat half and half (or Soy Creamer)
1 tablespoon corn starch
1.) Prepare the package of Long Grain and Wild Rice mix per the instructions on the package. While this is cooking:
2.) In a large pot over medium heat, melt the butter (earth balance) and saute the onions until translucent. Add in the button mushrooms and continue to cook until they are soft. Add the dried porchini mushrooms, the vegetable paste and stir to coat the vegetables. Add the box of broth. Bring to a boil, reduce to a simmer and simmer for about 30 minutes.
3.) With an immersion blender, puree the mixture. You can also do this in your blender. If you do, do not fill up the blender, do it in batches. Please take care when doing either, this is very hot liquid.
4.) Add the first cup of half and half. Add the corn starch to the second cup of half and half and stir until the corn starch is absorbed. Add this to the soup mixture and give the soup a few minutes to slightly thicken.
5.) Add the cooked Long Grain and Wild rice. Stir, serve, and enjoy!
*If going vegan, check the box for ingredients. Normally the store brand is vegan friendly!
Growing up, I used to beg my Mom to buy these Chocolate Cookies. They were one of my favorites. Now, I make them myself. Nothing better than homemade chocolate cookies! And they are super easy! To make these you will need:
1.) Sift together the flour, cocoa powder, baking soda and salt. Mix and set aside.
3.) Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll the dough into 1-inch balls. Dip each ball into sugar and place on prepared baking sheets about 1 1/2 inches apart. Bake until set (about 8 minutes). Cool on baking sheets 5 minutes before transferring to a rack to cool completely.
