As it continues to stay rather cool out it is time for another soupy stew! This is another super simple recipe that is delightfully flavored.
Chicken's Winter Stew
6 skinless chicken thighs (or a whole chicken cut up and skinned or go super simple and chunk up a rotisserie chicken)
Seasoning: salt, pepper, paprika, cumin, garlic
3 potatoes
3 carrots
1/3 pound green beans (if you have on hand)
1/2c corn (fresh off the cob or frozen)
1 bell pepper (if you have on hand)
1 small onion (if you eat onion..lol!)
1 can diced tomatoes (or 1/2 can of tomato paste)
Water or chicken broth
1. Season chicken with the seasonings of your choice. If you don't have much on hand, a simple salt and pepper rub would be fine! Then, in a large stock pot, brown chicken, peppers and onions in a tablespoon of olive oil. Brown both sides of chicken.
2. While chicken is browning, chop up remaining veggies and then add to the pot. Cover with water or broth. Bring to a boil and then reduce heat to a simmer.
3. In a food processor, process one can of tomatoes. Mix into soup. Simmer until veggies are tender. Season soup if needed with additional salt and pepper. Serve warm.
Crockpot: Brown chicken, onion and peppers. Then, add everything into the crock pot at one time. Cook on low for 4-6 hours.
Tuesday, December 21, 2010
Tuesday, December 14, 2010
Spicy Lentil Soup
I made this last night and it was delicious! I served it with the french bread I made earlier in the day. I made a prosciutto panini with provolone and pimentos.
Spicy Lentil Soup
4c beef broth (I made my own but you can use the canned/box stuff)
carrots (or use a can)
1/2c lentils
1/2 can of kidney beans
1/2 can of northern beans (you can use whatever type of beans you have on hand)
1 clove garlic
salt and pepper
1 strings of leeks- chopped
1t cumin
1T red wine vinegar
1 spicy kielbasa- sliced and chopped
1. In a pot, bring broth to a boil. Add carrots, lentils, beans and garlic. Simmer for 45 minutes or until carrots and lentils are tender.
2. Saute kielbasa and leeks in a little Pam. Then, add to the soup along with seasoning and vinegar. Simmer 10 minutes longer. Serve hot!
Spicy Lentil Soup
4c beef broth (I made my own but you can use the canned/box stuff)
carrots (or use a can)
1/2c lentils
1/2 can of kidney beans
1/2 can of northern beans (you can use whatever type of beans you have on hand)
1 clove garlic
salt and pepper
1 strings of leeks- chopped
1t cumin
1T red wine vinegar
1 spicy kielbasa- sliced and chopped
1. In a pot, bring broth to a boil. Add carrots, lentils, beans and garlic. Simmer for 45 minutes or until carrots and lentils are tender.
2. Saute kielbasa and leeks in a little Pam. Then, add to the soup along with seasoning and vinegar. Simmer 10 minutes longer. Serve hot!
Meal Plan Monday
We are going on week 2 of not going shopping for anything other than the staples (milk, cheese, lunchmeat, bread, etc...). I ended up spending about $30 on groceries last week. I will probably spend a bit more this week because I will be stocking up on chicken. Hopefully by then Publix will have some better sales on because it will be time to re-stock the pantry.
Monday: Smoked Sausage and Lentil soup with a Proscuitto and Peppers Sammie
Tuesday: Leftovers
Wednesday: Sweet Potato Gnocchi with Bacon and Peas in a Cream Sauce
Thursday: Fried Pork chops (for hubbie) Stuffed Zucchini (for me)
Friday: Beef Stew
Saturday: Left over soup with a Mozzerella and Red Pepper Roulade
Sunday:Chicken Tacos
Monday: Smoked Sausage and Lentil soup with a Proscuitto and Peppers Sammie
Tuesday: Leftovers
Wednesday: Sweet Potato Gnocchi with Bacon and Peas in a Cream Sauce
Thursday: Fried Pork chops (for hubbie) Stuffed Zucchini (for me)
Friday: Beef Stew
Saturday: Left over soup with a Mozzerella and Red Pepper Roulade
Sunday:Chicken Tacos
Monday, December 13, 2010
Bread Time!
With saving money comes baking, so, a quiet day at home with a sick, screaming 2.5 year old who is trying to out scream his 6wks brother definitely calls for day of bread. French bread that is! It blows my mind that to buy a loaf of bread at the store constitutes me forking over $2+. Thus, let the flour tossing and dough throwing commence while baby wearing!
French Bread
2 1/2 cups flour
1t salt
1T sugar
2 1/4t yeast
1 c warm water
1. Combine all the dry ingredients in your stand mixer, then slowing beat in warm water (water should be a bit warmer than baby's bath water...if it is too hot then you will kill your yeast). Beat in your mixer for 2-3 minutes.
***If you do not have a stand mixer, then follow these directions: Combine dry ingredients with 1 1/2 cup of water. Beat with a hand mixer until combined. Then, continue to stir in the remaining flour until it is too think to stir. Then, dig in with well floured hands (or pam sprayed hands) and mix until combined.
2. Turn dough out on a floured surface and knead for 3-4 minutes. If your arms get tired, then walk away, rest and then come back! You want to knead your bread to ensure it is chewy instead of crumbly. It is better to over knead then under.
3. Turn on your over to 350 degrees for 1 minute exactly...then turn off! Put your dough into a greased bowl and cover with a thin towel. Place your dough bowl in the oven to allow the dough to rise. (MAKE SURE YOUR OVEN IS OFF)
4. Allow dough to rise until it doubles (30min-1 hour). Punch down and turn out onto a floured surface. Roll flat until about the size of a small cookie sheet. Then roll up to form your french loaf. Return to your warm oven to allow to rise. (You can re-heat your oven if needed)
5. Once loaf size has doubled, then remove from oven and preheat to 400 degrees. While oven is heating, brush loaf with an egg white wash (1 egg white and 1T water). Then, using a sharp (this is key) knife carefully slash the top of your loaf diagonally 3-4 times a few inches apart.
6. Return to the oven and bake 15-20 minutes until golden brown.
French Bread
2 1/2 cups flour
1t salt
1T sugar
2 1/4t yeast
1 c warm water
1. Combine all the dry ingredients in your stand mixer, then slowing beat in warm water (water should be a bit warmer than baby's bath water...if it is too hot then you will kill your yeast). Beat in your mixer for 2-3 minutes.
***If you do not have a stand mixer, then follow these directions: Combine dry ingredients with 1 1/2 cup of water. Beat with a hand mixer until combined. Then, continue to stir in the remaining flour until it is too think to stir. Then, dig in with well floured hands (or pam sprayed hands) and mix until combined.
2. Turn dough out on a floured surface and knead for 3-4 minutes. If your arms get tired, then walk away, rest and then come back! You want to knead your bread to ensure it is chewy instead of crumbly. It is better to over knead then under.
3. Turn on your over to 350 degrees for 1 minute exactly...then turn off! Put your dough into a greased bowl and cover with a thin towel. Place your dough bowl in the oven to allow the dough to rise. (MAKE SURE YOUR OVEN IS OFF)
4. Allow dough to rise until it doubles (30min-1 hour). Punch down and turn out onto a floured surface. Roll flat until about the size of a small cookie sheet. Then roll up to form your french loaf. Return to your warm oven to allow to rise. (You can re-heat your oven if needed)
5. Once loaf size has doubled, then remove from oven and preheat to 400 degrees. While oven is heating, brush loaf with an egg white wash (1 egg white and 1T water). Then, using a sharp (this is key) knife carefully slash the top of your loaf diagonally 3-4 times a few inches apart.
6. Return to the oven and bake 15-20 minutes until golden brown.
Saturday, December 11, 2010
Cranberry Mango Chutney
I have 1 mango left from last weeks trip to the farmer's market last weekend and a 1/2 of a bag of cranberries. I need to use them up before they go bad, so, I was trying to figure out what to do with them. Then, I noticed my jar of raspberry chutney was almost gone...cha-ching! Cranberry Mango Chutney!!! I am hoping that I will have enough to make 2 jars. I would love to include a jar in a holiday gift basket I am making for my family. It would make an amazing appetizer!
Cranberry Mango Chutney
1/2 bag of cranberries
1 medium mango, peeled and diced
1/2 c sugar
2 T cider vinegar
1 t pumpkin pie spice
1/4 t salt
1/2 t ginger (optional)
1/8 t crushed red pepper flakes
1T diced Jalapenos (optional)
1. Put everything in a saucepan and bring to a hard boil. Then reduce heat to a simmer for 20-25 minutes. (Wait for cranberries to pop which will allow the sauce to thicken)
2. Pour into sterilized jars and seal.
Curious how to easily sterilize your jars without buying a ton of canning equipment...
1. Wash all the parts in soapy water.
2. In a small pot of water, boil lids. Keep boiling until ready to use.
3. Please jars on a cookie sheet and place in a 225 degree oven for 10 minutes. Then, turn off heat and leave in warm oven until ready to use.
Cranberry Mango Chutney
1/2 bag of cranberries
1 medium mango, peeled and diced
1/2 c sugar
2 T cider vinegar
1 t pumpkin pie spice
1/4 t salt
1/2 t ginger (optional)
1/8 t crushed red pepper flakes
1T diced Jalapenos (optional)
1. Put everything in a saucepan and bring to a hard boil. Then reduce heat to a simmer for 20-25 minutes. (Wait for cranberries to pop which will allow the sauce to thicken)
2. Pour into sterilized jars and seal.
Curious how to easily sterilize your jars without buying a ton of canning equipment...
1. Wash all the parts in soapy water.
2. In a small pot of water, boil lids. Keep boiling until ready to use.
3. Please jars on a cookie sheet and place in a 225 degree oven for 10 minutes. Then, turn off heat and leave in warm oven until ready to use.
Friday, December 10, 2010
Coconut Macaroons
Macaroons are my most favoritest cookies. I never gave them a chance when I was younger because I was not a huge coconut fan, but my mom and uncle horded them whenever they got the chance. Now, I see why! They are so light and absolutely delicious. These cookies are beautiful in their own right! Anyway, this is a really simple go to recipe when you a easy sweet treat. (I have other macaroon recipes, bu this is nice simple one) Plus, as a bonus it makes a lot of cookies and doesn't involve a lot of ingredients. Plus, you can fancy them up by dipping them in chocolate or drizzling chocolate on them.
Coconut Macaroons
2/3c sugar
6T flour
14oz bag of coconut
1/4t salt
4 egg whites
Optional: 1t almond extract or vanilla extract
Combine sugar, flour and coconut. Then, add your egg whites. (Now you can simply combine the egg whites lightly beaten or you can go fancy and beat your whites to form peaks...I do both depending on my mood!).
Bake at 325 degrees for 22 minutes on a greased cookie sheet.
Coconut Macaroons
2/3c sugar
6T flour
14oz bag of coconut
1/4t salt
4 egg whites
Optional: 1t almond extract or vanilla extract
Combine sugar, flour and coconut. Then, add your egg whites. (Now you can simply combine the egg whites lightly beaten or you can go fancy and beat your whites to form peaks...I do both depending on my mood!).
Bake at 325 degrees for 22 minutes on a greased cookie sheet.
Stuffed Pork Loin
Speaking of leftover stuffing, I ran out of time to make my soup today, so, I quickly threw together this delicious pork loin. It used up a managery of items I had left over from my Thanksgiving cooking. (Can you tell I only have pork left in the freeze yet...I can't wait to go to Publix for chicken this weekend!!!)
1 pork loin
1 box stuffing
1/4c dried cranberries, rough chop
(* you can use whatever you have- dried cherries, fresh apples, etc...)
2 T walnuts, chopped (optional)
* toasting your nuts will add another level of flavor, just don't burn
1/4 onion (I sauteed to add flavor)
1. Cook stuffing according to directions. While cooking butterfly your roast. This is a fancy way of saying slice the meat in half without slicing all the way through the meat, You want to be ab;e to open it up like a book. I then pound mine a bit, but that is totally your choice.
2. Once stuffing is complete, stir in the fruit, nuts and onion. Spread onto your opened meat. Then, roll the meat up and secure the seam with toothpicks or a long skewer.
3. Brown your roast in a little butter or olive oil. Then, bake at 350 degrees for 20-30 minutes per pound. (This will cook your roast...we don't serve any pink pork in this family no matter how safe the Food Network insists it is.)
4. Please wait 10 minues before carving up this beauty, otherwise all those wonderful juices in your meat will run right out. No one wants dry pork!
***This can also be done with thick cut (bone -in or -out) porkchops.
1 pork loin
1 box stuffing
1/4c dried cranberries, rough chop
(* you can use whatever you have- dried cherries, fresh apples, etc...)
2 T walnuts, chopped (optional)
* toasting your nuts will add another level of flavor, just don't burn
1/4 onion (I sauteed to add flavor)
1. Cook stuffing according to directions. While cooking butterfly your roast. This is a fancy way of saying slice the meat in half without slicing all the way through the meat, You want to be ab;e to open it up like a book. I then pound mine a bit, but that is totally your choice.
2. Once stuffing is complete, stir in the fruit, nuts and onion. Spread onto your opened meat. Then, roll the meat up and secure the seam with toothpicks or a long skewer.
3. Brown your roast in a little butter or olive oil. Then, bake at 350 degrees for 20-30 minutes per pound. (This will cook your roast...we don't serve any pink pork in this family no matter how safe the Food Network insists it is.)
4. Please wait 10 minues before carving up this beauty, otherwise all those wonderful juices in your meat will run right out. No one wants dry pork!
***This can also be done with thick cut (bone -in or -out) porkchops.
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