1 can of pumpkin
2 large sweet potatos
1 large leek or 2 small ones
4 carrots
1 butternaut squash
1-2 cup of plain yogurt or cream fresh
2 veggi bouillon cubes
your favorite biscuits
The prep time is the pain of this one- but just think how great it is
to get fresh vegetables in your family's diet!
Wash, peel and chop into cubes or rounds- the potato's, carrots and
squash
Dump into a big pot and put just enough water in to cook them- not too
much! ;)
Bring water to a boil to soften potato and carrots and add your
bouillon cubes.
While that is trying to boil, prep your leeks.(if you are not familiar
with leeks, there are youtube videos that show you how to prep them)
Leeks gives the majority of flavor to the soup- its very important to
use them! They are so yummy and good for you. You can find them at
Publix, Kroger Market Place or Wholefoods. Cut into half moons put in
a strainer and wash all the dirt and grit out.
Add to the pot after boil has started. Let it boil for a minute or two.
Now turn your heat to medium-low and add the can of pumpkin and any
seasonings you like and leave it to simmer while you play! (just stir
occasionally)
When its time to eat- throw your biscuits in the oven
While they are baking, dump the pot of soup into your blender and add
the cup of yogurt/cream- you choose how creamy you want your soup, you
can add more if needed after blending. When your finished blending the
pot into a creamy soup- dump it back into the pot to keep warm until
your biscuits are done!
Such a yummy, creamy soup and your family will never know all the
vegetables they are eating! ;)
Love,
Jenny
Saturday, February 19, 2011
Shrimp Tacos and Homemade Guacamole by Susannah Wood
I know not everyone will like this but it's one of our favorite things to fix when the sun in shining and the weather is warm!
Shrimp
Celery (2-3 stalks)
Red onion (half)
Garlic (1-2 cloves)
Lime (juice of 1)
Cilantro
Shredded cabbage or lettuce
Tortillas (we like to try the fancy flavored ones- but no real favorite)
*I dont use a lot of measurements when I cook so use/chop what you think your family will eat. It's not an exact science!
Chop garlic, celery, and onion. Sauté in olive oil. Toss in shrimp. Sauté just until pink all over. They will cook fast. You don't want them over cooked or they will be rubbery. Squeeze in fresh lime juice and sprinkle with chopped cilantro. Serve in heated tortilla with shredded lettuce or cabbage.
We like to eat ours with homemade guacamole and chips. Here is the guacamole recipe:
1 avocado
Chopped onion (quarter)
Chopped garlic (1 clove)
Salt and pepper
Cilantro
Juice of 1/2 lime
Chopped tomato (I quarter cherry tomatoes because they have less juice- use 5-6)
Slice avacado in half length wise. Take out core. A trick is to put a sharp knife in the core like you are going to cut it in half (use force like you are chopping it) The knife should stick in there and you can twist it slightly- the core will just pop out. Score with a knife lengthwise and then horizontally, making squares in the avocado. Spoon out inside. Mix all together but tomatoes. We like ours chunky so we use a fork or knife to mix it up. Keep blending if you like a smoother consistency. Mix in tomatoes last so the color doesn't change. Garnish with cilantro. Serve with chips. Enjoy!
Susannah
Shrimp
Celery (2-3 stalks)
Red onion (half)
Garlic (1-2 cloves)
Lime (juice of 1)
Cilantro
Shredded cabbage or lettuce
Tortillas (we like to try the fancy flavored ones- but no real favorite)
*I dont use a lot of measurements when I cook so use/chop what you think your family will eat. It's not an exact science!
Chop garlic, celery, and onion. Sauté in olive oil. Toss in shrimp. Sauté just until pink all over. They will cook fast. You don't want them over cooked or they will be rubbery. Squeeze in fresh lime juice and sprinkle with chopped cilantro. Serve in heated tortilla with shredded lettuce or cabbage.
We like to eat ours with homemade guacamole and chips. Here is the guacamole recipe:
1 avocado
Chopped onion (quarter)
Chopped garlic (1 clove)
Salt and pepper
Cilantro
Juice of 1/2 lime
Chopped tomato (I quarter cherry tomatoes because they have less juice- use 5-6)
Slice avacado in half length wise. Take out core. A trick is to put a sharp knife in the core like you are going to cut it in half (use force like you are chopping it) The knife should stick in there and you can twist it slightly- the core will just pop out. Score with a knife lengthwise and then horizontally, making squares in the avocado. Spoon out inside. Mix all together but tomatoes. We like ours chunky so we use a fork or knife to mix it up. Keep blending if you like a smoother consistency. Mix in tomatoes last so the color doesn't change. Garnish with cilantro. Serve with chips. Enjoy!
Susannah
Beef Tenderloin by Tanna Hannold
I found this recipe out of a cookbook called the One-Armed Cook. This is one of my families favorite recipes but I only make it for special occasions because the beef tenderloin can be a bit expensive and it makes a lot. The recipe calls for 'dark sesame oil' but I only can find toasted sesame oil. This works very well and smells delicious!
2 cups soy sauce
2/3 cup dark sesame oil or toasted sesame oil
1/4 cup bottled chopped garlic
1 tablespoon ground Ginger
1/2 teaspoon pepper
1 cup red wine
1 (3 1/2 to 5 pound) beef tenderloin, trimmed by butcher
1. In a 2 1/2 gallon resealable plastic bag, combine all the ingredients except for the beef, shaking well to mix.
2. Add the tenderloin; turn to coat with marinade. Refrigerate overnight, turning the bag occasionally.
3. When ready to bake, preheat oven to 425. Snip corner of the bag with scissors and drain marinade into a small saucepan; set aside. Place the tenderloin in a large baking pan.
4. Bake the tenderloin for 20-30 min. until it reaches an internal temperature of 140 degrees on a meat thermometer for rare. I usually cook mine longer because I like mine medium. Remove meat to a serving platter and let it rest for 15 min before carving to allow the juices to be reabsorbed by the meat.
5. Bring marinade to a boil over medium-high heat; reduce the heat to low and simmer for 5 min. Serve with the beef.
Please note:
Try not to cut into the meat while cooking or to check how done it is. If you do this and place it back in the oven it will dry out the meat. Secondly, during the 15 minutes rest time the meat will continue to cook. I have found that my center is more medium-rare and the ends get more done as you move toward the end pieces. Enjoy!
Tanna Hannold
2 cups soy sauce
2/3 cup dark sesame oil or toasted sesame oil
1/4 cup bottled chopped garlic
1 tablespoon ground Ginger
1/2 teaspoon pepper
1 cup red wine
1 (3 1/2 to 5 pound) beef tenderloin, trimmed by butcher
1. In a 2 1/2 gallon resealable plastic bag, combine all the ingredients except for the beef, shaking well to mix.
2. Add the tenderloin; turn to coat with marinade. Refrigerate overnight, turning the bag occasionally.
3. When ready to bake, preheat oven to 425. Snip corner of the bag with scissors and drain marinade into a small saucepan; set aside. Place the tenderloin in a large baking pan.
4. Bake the tenderloin for 20-30 min. until it reaches an internal temperature of 140 degrees on a meat thermometer for rare. I usually cook mine longer because I like mine medium. Remove meat to a serving platter and let it rest for 15 min before carving to allow the juices to be reabsorbed by the meat.
5. Bring marinade to a boil over medium-high heat; reduce the heat to low and simmer for 5 min. Serve with the beef.
Please note:
Try not to cut into the meat while cooking or to check how done it is. If you do this and place it back in the oven it will dry out the meat. Secondly, during the 15 minutes rest time the meat will continue to cook. I have found that my center is more medium-rare and the ends get more done as you move toward the end pieces. Enjoy!
Tanna Hannold
Taco Soup by Stephanie Miller
This is a very easy recipe that my husband really likes (and he is a little picky)! I usually have most of the ingredients on hand. I hope you all enjoy it!
Taco Soup
Ingredients:
1 lb ground beef
3 cans of pinto beans (you can also sub 1 can of Black Beans)
1 can of whole kernal corn
1 can of green beans
1 can of diced tomatoes
1 can of Rotel
1 can of diced green chilis
1 package Ranch Seasoning Mix
1 package Taco Seasoning Mix
1 Beer (this is optional and I do not use it normally) or 2 cups of water
Preparation:
1. Brown gound beef in skillet and then drain the excess fat.
2. Mix together ground beef, beans, corn, green beans, tomatoes, Rotel, diced green chilis, and both packages of seasoning mix.
3. Then add the beer or water and allow to simmer on low for at least an hour, stirring regularly.
You can serve this soup over a baked potato or with chips and salsa. Garnish with cheese and sour cream. I was a little skeptical when I first saw this recipe, but we have really enjoyed it! (Especially on game day!)
Taco Soup
Ingredients:
1 lb ground beef
3 cans of pinto beans (you can also sub 1 can of Black Beans)
1 can of whole kernal corn
1 can of green beans
1 can of diced tomatoes
1 can of Rotel
1 can of diced green chilis
1 package Ranch Seasoning Mix
1 package Taco Seasoning Mix
1 Beer (this is optional and I do not use it normally) or 2 cups of water
Preparation:
1. Brown gound beef in skillet and then drain the excess fat.
2. Mix together ground beef, beans, corn, green beans, tomatoes, Rotel, diced green chilis, and both packages of seasoning mix.
3. Then add the beer or water and allow to simmer on low for at least an hour, stirring regularly.
You can serve this soup over a baked potato or with chips and salsa. Garnish with cheese and sour cream. I was a little skeptical when I first saw this recipe, but we have really enjoyed it! (Especially on game day!)
Thursday, February 10, 2011
Crock Pot Taco Casserole by Kimberly DeLaney
Crock Pot Taco Casserole
1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)
Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.
Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.
We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.
Enjoy!
1 1/2 lbs. ground beef (or chicken or turkey)
1 small onion, chopped
1 garlic clove, minced
1 (1.25 oz.) pkg. Old El Paso Taco Seasoning Mix
1 tsp. salt
1/2 tsp. pepper
9 (5 1/2") corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 oz.) can Old El Paso Enchilada Sauce
6 oz. (1 1/2 cups) finely shredded cheddar cheese
2 (15 oz.) cans pinto, black or kidney beans, drained and rinsed
1 (11 oz.) can Green Giant Mexicorn, drained
1 (4.5 oz.) can Old El Paso Chopped Green Chilies
1 (2 1/4 oz.) can chopped ripe olives
Sour Cream
Green Onion (scallions)
Spray the inside of the crock pot with non-stick spray. IN a large skillet,
brown meat with onion and garlic until cooked. Drain. Stir in taco
seasoning, salt and pepper. Place 3 tortillas in bottom of greased crock
pot. Mix the meat mixture, broth, tomato sauce and enchilada sauce and
place on top of tortillas. Sprinkle with 1/2 cup of the cheese. Layer 3
more tortillas. Top with beans, corn, chilies, 1/2 of the olives and 1/2 of
the cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2
cup of cheese and olives.
Cook on HIGH for 2 - 3 hours or on LOW for 6 - 7 hours. Uncover crock pot
for the last 30 minutes of cooking time. Top individual servings with sour
cream and scallions.
We love to have tortilla chips on the side. and sometimes I serve with a
side of guacamole or avocado slices.
Enjoy!
Greek Pork Loin by Amy McGrady
Greek Pork Loin
Pork Loin
Cavender's Greek Seasoning
Hellman's Mayonaise
Cover pork loin with mayonaise then cover heavily with Cavendar's.
Cook uncovered on 325 for 3 hours. Serve with veggies or on rolls. Delish!
Pork Loin
Cavender's Greek Seasoning
Hellman's Mayonaise
Cover pork loin with mayonaise then cover heavily with Cavendar's.
Cook uncovered on 325 for 3 hours. Serve with veggies or on rolls. Delish!
Cannelloni by Jessi Prestage
This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!
Ingredients
Bechamel sauce
Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese
To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preparation
Prepare the bechamel and set aside (recipe at bottom).
To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.
Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.
Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.
Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.
To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.
Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.
Bechamel Sauce
Makes 4 cups
4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper
Heat the milk in a medium saucepan until small bubbles form around the edges.
Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.
Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.
If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.
***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!
Ingredients
Bechamel sauce
Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese
To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Preparation
Prepare the bechamel and set aside (recipe at bottom).
To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.
Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.
Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.
Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.
To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.
Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.
Bechamel Sauce
Makes 4 cups
4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper
Heat the milk in a medium saucepan until small bubbles form around the edges.
Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.
Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.
If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.
***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!
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