Monday, December 2, 2013
Mediterranean Lentil and Sausage Soup
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Last year, I scored a neat cookbook, The Ultimate Soup Bible at my favorite thrift store, The Salvation Army. It probably wouldn't have been a book I would have splurged on, given it's hefty price tag and actual weight for that matter. I am the ultimate soup lover and for $8 that seemed like a book purchase I had to make.
This recipe was one I flagged as interesting. I immediately lighten it up a bit, removed the bread portion and added some carrots and celery. It was delicious and hearty. It is a wonderful cold weather soup and I will make it again very soon. The only mistake I made was not doubling the recipe right off the bat. I like to make my soups in a large pot and freeze a couple portions at one time. My thinking is, if you are going to the trouble, you might as well make it count.
I used regular brown lentil beans found at any grocery store.
Mediterranean Lentil and Sausage Soup
Ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup frozen miropaux mix, onions, celery, carrots
2 cloves garlic, minced
2 cups lentils
2 cans chopped tomatoes (14 oz)
6 cups chicken broth
2 pounds Italian Sausage, turkey is fine
4-8 tablespoons prepared pesto
Directions:
1. Heat oil in large stock pot and brown sausage over medium heat for about 5-7 minutes. Once brown add vegetables and cook until soft. Add garlic and cook until fragrant.
2. Add lentils, tomatoes and broth and bring to a boil. Reduce heat to medium low and cook until lentils are soft, about 30 minutes.
3. Remove sausage links and slice into rounds. Before adding sausage back, remove about 2 cups of lentils and puree with emulsion blender. Pour back into pot.
4. Add sausage back to pot and cook for about 5-15 minutes more until soup is nice and thick.
5. Top with prepared pesto and swirl. Can add additional pesto to servings if desired.
Monday, November 25, 2013
The Ultimate Green Bean Casserole with cheese and bacon!
2 (14oz) bags of frozen green beans
1 can cream of mushroom soup or Cream of Mushroom, below
1 large onion chopped
black pepper to taste
1/2 cup sharp cheddar cheese, divided
2. Meanwhile, cook 8 to 10 slices of bacon in microwave and drain on paper towel.
3. Once green beans are tender crisp, remove cooked bacon and add cut up garlic cheese, stir until melted. (Only takes a minute.). Add cut up, cooked bacon to beans and 1/4 cup of the cheese and fold in cream of mushroom soup.
4. Top with more bacon and cheese.
1/4 cup finely diced sweet onions
1-2 garlic cloves, minced
3 tablespoons butter
1 cup gluten-free chicken broth
1 cup whole milk
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
2. Gradually stir in gluten-free chicken broth and stir to blend. Add 1/2 cup milk and continue to cook over medium heat.
Monday, November 18, 2013
Chicken and Sausage Gumbo, Authentic Cajun style (Gluten Free)
Once your roux is brown add your onions, celery and bell pepper.
You'll notice that the photo below has carrots. Yeah, I grabbed the wrong bag of frozen Miropaux blend. I love that my Gerbes/Kroger carries these but they really messed up when the labeled both of these mixes Miropaux. They are, however, a great time saver and I've never been able to tell a difference in the end product if they are to be sauteed or cooked down in some fashion.
Once the onions, celery and bell pepper have softened add the garlic. Cook until aromatic. Don't let them burn.
Add in 2 cups of water or homemade chicken stock. Once this is nice and smooth add the rest of the water and your meats back into the pot.
Add your seasonings and cook for at least 30 minutes, certainly you can cook for an hour if you have it. I cooked for 30 minutes and then started to cook my rice, which was done in 20 minutes. It looked pretty darn good at that point and we ate it!!
You'll notice my gumbo does not have okra. I thicken with Gumbo File instead of okra. I do not like okra and think it's kind of gross and slimy in a gumbo. In my opinion, a gumbo with okra is indicative of a Creole approach and I am Cajun. Two totally different birds. Trust me.
1 pound andouille sausage, cut into 1/4-inch-thick slices
2 pounds boneless, skinless chicken thighs
1/2 cup vegetable oil
1/2 cup gluten free flour blend, or all purpose flour
1 medium onion, chopped
1/2 green bell pepper, chopped
2 celery ribs, sliced
6 cups hot water
3-5 garlic cloves, minced
2 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon Kitchen Bouquet
2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
1/2 to 1 teaspoon hot sauce
4 green onions, sliced
1 teaspoon parsley
a good shake of Filé powder, about a teaspoon
Hot cooked rice
Optional: chopped green onions
1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Move to large bowl and reserve drippings in cast iron pot.
2. Cook chicken in reserved drippings in cast iron pot over medium heat 5 minutes or until browned. Move to same large bowl you used for the sausage, reserving drippings in Dutch oven. Set chicken aside.
3. Add 1/2 cup oil to the pot along with the gluten free flour blend and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is a light chocolate color, or darker than peanut butter.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Cook garlic until it becomes fragrant. Be sure not to let it burn. Gradually add 2 cups hot water, whisk or stir vigorously until smooth. Add rest of water and bring mixture to a boil; add chicken, sausage, and seasonings. Cook over medium heat, stirring occasionally, for at least 30 minutes.
5. Remove chicken thighs with slotted spoon and chop as necessary.
6. If desired, stir in green onions and parsley; cook for 15 more minutes.
7. Remove and discard bay leaves. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice.
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Monday, November 4, 2013
Chicken Chili
3 cups cooked or grilled chicken diced
2 cups chopped onions
1 1/2 cups frozen corn
3 cloves garlic, minced
1 cup roasted salsa verde, green salsa
juice of lime
2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon chili powder
salt and pepper to taste
4 cans white beans, drained & rinsed
2 can black beans, drained & rinsed
4-6 cups chicken broth
1/4 cup chopped cilantro, plus more
hot sauce (optional)
1-2 tsp of Arizona Dreaming Seasoning, Penzey's
Ms. Dash Southwest Chipolte seasoning
tortilla chips
2. Chop onions or use frozen chopped onions, saute in heavy pan, until soft. Add garlic, saute a few minutes. Add dry spices, stirring until distributed evenly.
3. Add Salsa Verde. Add chicken broth, white beans, corn and lime juice. Add hot sauce if desired. I use a few dashes of cayenne.
7. Serve with your favorite cheese, Colby Jack, Monterrey Jack or Pepper Jack cheese, lime wedges, cilantro and tortilla chips.
Monday, October 28, 2013
Chicken Tortilla Soup
I prefer to my grill my chicken. It's quick, easy and adds lots of flavor. In the winter, I love using a grill pan with press. (I happen to use the Pampered Chef one, that I think very highly of.) The result is terrific chicken with grilled goodness in 10 minutes.
If roasting tomatoes and onions, saute garlic in pot and then add rest of ingredients. If not, start by sauteing onion mix and then add garlic.
After the garlic is sauteed, add rest of ingredients except tortillas. Cook for about 10-20 minutes.
Lastly, reduce heat to low and add strips of tortillas to soup. Once the tortillas are dissolved and soup thickens, serve with cheese and tortilla chips.
1 pound skinless, boneless chicken breast strips
Ms. Dash Southwest Chipolte seasoning
Lime juice
1/2 cup chopped onion, frozen is fine if not roasting with tomatoes
1 cup of 3 pepper onion mix, includes: green, red and yellow bell peppers and onions cut in strips (I buy this frozen.)
6 cups fat-free chicken broth
2 cans (15 ounces) black beans, drained and rinsed
2 cups frozen corn
2 cans (14 ounces) organic fire roasted tomatoes or roast your own, about 2 cups of tomatoes
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
6-8 corn tortillas (6-inch), cut into strips
1. Prepare chicken strips by marinating them in chipolte seasoning mix, cumin and salt and lime juice. All just kind of sprinkled on top. After 30 minutes of marinating, broil or grill strips until done. Cool and shred or chop into small pieces.
5. Add 6-8 tortillas cut into strips and cook on low for an additional 10-15 minutes or until tortillas dissolve and soup thickens.
6. Add cilantro, serve with tortilla chips and top with Monterrey or Pepper Jack cheese.
2. Saute onions and onion mix in stock pot coated with Olive Oil. Cook for 5 minutes and add garlic. Cook for 5 minutes more.
3. Add broth and corn and bring to a boil.
4. Puree one can of roasted tomatoes and add with rest of ingredients except tortillas. Simmer for 10-20 minutes.
5. Add 6-8 tortillas cut into strips and cook on low for an additional 10-15 minutes or until tortillas dissolve and soup thickens.
6. Stir in fresh cilantro, serve with tortilla chips and top with Monterrey or Pepper Jack cheese.
Monday, October 21, 2013
Salsa Verde Mexican Pizza
Monday, October 14, 2013
Roasted Rubbed Chicken
3 tsp. salt
2 tsp. paprika
3 dashes cayenne pepper
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. garlic powder
1 tsp. black pepper
1 large roasting chicken
1. In a small bowl, thoroughly combine all the spices.
1. In a small bowl, thoroughly combine all the spices.
2. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.
3. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook, put the bird into the crock-pot and do not add any liquid. As the cooking process goes on it will produce it's own juices.
4. Cook on low 8 - 10 hours and it will be falling off the bone tender.
Sunday, October 6, 2013
Mexican Meatball Stew
The gluten free version below the original. You'll notice I upped the meat weight in the gluten free version. The men in my family always want a bowl full of meatballs so often just the stew was left at the end. Not that you can't eat it without the meatballs, but I always seem to miss them. ;)
Mexican Meatball Stew
Ingredients:
1 1/2 lbs. ground turkey or chuck
1 egg
Salt
1/2 cup bread crumbs
1/2 tsp ground cumin
1/4 tsp pepper
1 (10 oz) can mild green chili enchilada sauce
1 cup seasoning mix of onions, bell peppers and celery
1/3 cup flour
3 cups water or chicken broth
1 cup frozen corn
1 (14 oz) can of petite diced tomatoes
1 tbs chili powder
1 (15oz) can of kidney beans, rinsed and drained
1 (15 oz) can of garbanzo beans, rinsed and drained
1 tsp dried whole oregano
a few dashes of cilantro, if desired
Directions:
1. Combine meat, crumbs, egg and 3 tablespoons of enchilada sauce, cumin and pepper. Add more egg or milk as needed to make the right consistency. Cook 5 minutes at 70% power in microwave, toss around and cook for another 4 minutes or until done. Microwave ovens vary so don't over cook them. Remember they will go into the pot for a while so they can finish cooking there as well.
2. While meatballs are cooking, in a dutch oven, saute the onion mix until tender. Combine flour and chicken broth and stir well. Cook over medium heat until thickened and bubbly.
3. Add meatballs, remaining enchilada sauce and rest of the ingredients. Bring to boil; cover and reduce heat. Simmer for at least 30 minutes.
4. Serve with shredded cheddar cheese and sour cream if you like.
Yield about 7 1/2 cups
Mexican Meatball Stew Gluten Free Version
Ingredients:
2 lbs ground turkey or beef 90/10
2 eggs
1/2 cup almond meal
1/2 tsp ground cumin
1/4 tsp pepper
1/2 tsp salt
1 (10 oz) can mild green chili enchilada sauce
1 cup seasoning mix of onions, bell peppers and celery
3 tablespoons cornstarch
3 cups water or chicken broth
1 1/2 cup frozen corn
1 (14 oz) can of petite diced tomatoes
1 tbs chili powder
1 (15oz) can of kidney beans, rinsed and drained
1 (15 oz) can of garbanzo beans, rinsed and drained
1 tsp dried whole oregano
1/2 Southwest seasoning, like Arizona Dreaming from Penzey's
3 tablespoons chili verde salsa
a few dashes of cilantro, if desired
Directions:
1. Combine meat, almond meal, eggs and 1/4 cup of enchilada sauce, cumin, salt and pepper. Cook 5 minutes at 70% power in microwave, toss around and cook for another 4 minutes or until done. Microwave ovens vary so don't over cook them. Remember they will go into the pot for a while so they can finish cooking there as well.
2. While meatballs are cooking, in a dutch oven, saute the onion mix until tender. Add chicken broth, reserving about 1/4 cup to make a slurry with the broth and stir well. Cook over medium heat until thickened and bubbly.
3. Add meatballs, remaining enchilada sauce and rest of the ingredients. Bring just to a boil; reduce heat and cover. Simmer for at least 30 minutes.
4. Serve with shredded cheddar cheese and sour cream if you like.
Monday, September 23, 2013
Rustic Tomato Florentine Soup
2. Carefully pour in white wine, simmer until almost completely evaporated. Pour in the cans of tomatoes with their juices, or 1 can and sliced grape tomatoes. Add tomato juice, basil and bay leaves. Increase heat to medium-high and bring soup to a boil for 1 minute. Then, reduce heat and simmer soup for 10 minutes until vegetables are tender crisp.
Monday, September 16, 2013
100% Corn Cornbread
1 cup cornmeal, coarsely ground (corn grits or polenta)
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1 cup buttermilk (or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk)
1/2 teaspoon baking soda
2 eggs
1/2 cup butter, melted
2. Preheat oven to 425°F.
3. Combine the dry ingredients (except the soda).
4. Stir the baking soda into the buttermilk and add that to the dry ingredients.
5. Add eggs and melted butter. Stir together and pour into a muffin pan or 9x9 pan.
6. Bake for 15-20 minutes.
Notes: I like to use the Pampered Chef square pan to get the crunchy edges. I think that's the best part. :)
Monday, September 2, 2013
French Dip Sandwiches
1/3 cup soy sauce
1 bay leaf
3 peppercorns
1 tsp dried rosemary or 3 or 4 sprigs if fresh
1 tsp dried thyme or 3 or 4 sprigs if fresh
2 cloves garlic, minced or 1 tsp garlic powder
1 tsp onion powder
1 tsp original Ms Dash
Beef broth to cover roast
1. Remove and discard all visible fat. Place in crock pot.
2. Add other ingredients and cover with beef broth.
3. Cook in low for 10 hours or 3 hours on high, until easily shredded. After shredding, return to pot for another 15-30 minutes.
Monday, August 26, 2013
Homestyle Chicken Cordon Blue with Spicy Cajun Sauce
During a recent menu planning session, my husband suggested a dish with ham, cheese and chicken breasts.
"Hmm", I said, "You mean Chicken Cordon Blue?"
"Yeah, that." he said.
This request, while sounding delicious, presented a few obstacles for me. To start with I am gluten intolerant, so the bread crumbs were out. And I wasn't really into the time consuming task of rolling up and securing the precarious meat bundle with toothpicks. Not my idea of a week night dinner.
After some brainstorming for a tasty crumb topping, I opted to make it a little more home-style with potato chips. In past attempts to use potato chips as a breading, I knew I wanted the chips to be a little finer than just crushing in a zip lock bag, so I used a food chopper.
For the chicken breasts, I was happy to just keep them flat. To get them nice and thin I pounded them with a meat tenderizer and made them a cut them in half diagonally.
After dipping the bottom of the chicken into the chips, I placed them into the greased pan. Topped with ham and cheese, being careful to overlap each generously.
Then, I gave each piece with a good coating of potato chips.
I must admit I was a little concerned about skipping the dredging into egg step, but this totally worked. The little bit of moisture on the chicken kept the chips on and were nice and crunchy on top. The cheese also became a nice "glue" for the topping.
Since I was going all casual on the dish I skipped the Hollandaise and made a tangy, slightly spicy Cajun Sauce. I used some Cajun seasoning from Phil Robertson. Yep, the Duck Dynasty patriarch has a Cajun seasoning! It's not too spicy, just a nice flavor.
Next time, I would probably add some additional red pepper. Whatever version of spice mix you use, just go slow to be sure it doesn't get to hot or too salty. They vary quite a bit in both areas.
Homestyle Chicken Cordon Blue with Spicy Cajun Sauce
Ingredients
For the Chicken
3-4 chicken breasts
10-12 slices of smoked deli ham
8 slices of havarti cheese
1 1/4 cup homestyle kettle potato chips, reduced fat
For Spicy Cajun Sauce
2 tablespoons butter
1 cup milk
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1/2 cup Parmesan Cheese
1/2 teaspoon Cajun Spice seasoning
Directions
1. Preheat oven to 375 degrees. Grease a 9x13 inch baking dish with cooking spray.
2. Finely crush potato chips and transfer to a shallow dish.
3. Rinse chicken breast and pound out thin with a meat tenderizer. Cut larger breasts in half diagonally and season with Cajun seasoning.
4. Dip chicken breasts into chips and place into pan.
5. Top each piece of chicken with ham to cover generously, followed by havarti cheese and crushed chips.
6. Bake for 25-30 minutes.
7. While the chicken cooks, prepare sauce. Heat butter and milk in small saucepan on medium heat. Once hot and just bubbling, add a slurry of cornstarch and enough water to liquify. Add to pan and whisk until thick and smooth.
8. Lower heat of saucepan to the lowest setting and add Dijon mustard and Parmesan cheese. Whisk to smooth and finish with Cajun seasoning.
Note: You will want to watch the heat on the Cajun seasoning. Start with 1/4 teaspoon and add from there.
Handy Hummus
1 19oz can chickpeas, drained and rinsed, reserve some liquid
2 tablespoons tahini
1-2 tablespoon olive oil
1/8 cup rice vinegar, or lemon juice
1 pinch dried lemon peel
1/4 tsp garlic powder
1/2 tsp cumin
salt and pepper to taste
Directions
1. Place chickpeas in processor and coarsely puree.
Sharing Here: /Totally Tasty Tuesday @ Mandy's Recipe Box / Tuesday Talent Show @ Chef in Training / Party Time @ the 36th Avenue / Two Girls and a Party @ Life with the Crust off / Party Junk @ Funky Junk Interiors / Pin ME Party @ Diana Rambles / Share it @ Winthrop Chronicles / /Strut your Stuff@ Six Sisters Stuff / Weekly Creative Party @The Creative Girl
Monday, August 19, 2013
Pulled Pork Chili
It's even better if you start with my Mom's Pulled Pork recipe.
The inspiration for this recipe comes from Heather Christo. Her Pork Chili Verde recipe was decidedly more green. I use about the same proportions of salsa verde, but my pulled pork has a decidedly red rub. The end result is something more like chili with a kick of green. I also like to use my favorite bean, the black bean. It's still fresh and light enough to eat anytime of the year.
Pulled Pork Chili
2 tablespoons vegetable oil
1/2 yellow onion, diced
3 cups pulled pork
1 cup salsa verde
1 cans white beans
2 cans black beans
3 1/2 cups chicken stock
1 1/2 teaspoons cumin
1 teaspoons chili powder
Kosher Salt
Garnish with Green Onions and Cilantro
Good sprinkle of Arizona dreaming from Penzey's or other Mexican seasoning
Dash of chipotle powder
Directions:
1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
2. Add the pulled pork to the onion and cook about 5 minutes.
3. Add the salsa verde to the pork and onions and simmer together.
4. Rinse and drain the white & black beans. Add the beans to the chili.
5. Add the cumin, chili powder and seasonings to the pot.
6. Add the chicken stock, put a lid on the chili and simmer for an 30 minutes to an hour.
7. Season to taste with kosher salt, if necessary. Because my pork was well seasoned I didn't need to add extra salt.
8. Garnish with green onions and cilantro and serve immediately.
9. Top with Colby jack or Monterrey Jack cheese and serve with tortilla chips, if desired.
Italian Trio Pasta
The cream sauce is easy to make and is naturally gluten free.
1 8oz light (Neufchatel) cream cheese
1 c grated Parmesan, or 1/2 Parmesan and 1/2 Romano, if you have it
1 1/2 cup Half and Half, fat free versions work or evaporated skim milk
2 cloves garlic
1 pkg turkey italian sausage
1 lb chicken breast
1/4 cup chopped pancetta or 6 slices of bacon
10 oz of pasta or gluten free pasta
3/4 frozen peas (optional-sometimes I add them sometimes not)
1. Cook sausage according to directions. Cook chicken seasoned with salt, dried basil and oregano in a grill pan or in the microwave on 60% power until done. Chop both and set aside.
2. If using bacon, cook as desired. Reserve some grease to heat the garlic in a large non-stick skillet. If using pancetta, cook until brown and then add garlic to the heavy skillet until aromatic. Either way don't let the garlic burn.
4. Add milk and cream cheese to the bacon/pancetta garlic, cook over medium heat, mixing well. (May need to whisk.) Add Parmesan and Romano cheese once the mixture is creamy. Finish with a few sprigs of flat leaf parsley, basil and fresh black pepper.
5. Add chopped meats to skillet and cook on low until pasta is ready and drained.
6. Add a ladle of sauce to the bottom of a large pasta bowl, add prepared pasta, top with rest of sauce. Toss and serve with extra cheese if desired.
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