Monday, October 27, 2008

Italian Sub Soup (from Rachel Ray)

(Since I am a soup lover I am always looking for new great recipes. This is one from Rachel Ray's " Thirty Minute Meals" and it is one that we all like to have once in awhile, the croutons really make the soup tasty.)

2 T. extra virgin olive oil
1 lb. mild Italian sausage, fried
¼ lb. pepperoni stick, diced
1 ham steak, diced
1 green bell pepper, seeded, quartered and diced
1 15 oz can diced tomatoes
salt and freshly ground pepper
6 c. chicken stock
½ lb. gemelli pasta or other short-cut pasta

In a soup pot preheat to med. heat. Add olive oil to the pan and add the sausage. . Brown the sausage and crumble, drain off excess grease. Then add ham and pepperoni. Cook meats together for two minutes then add peppers and onions and cook for 2-3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.

Croutons

5 c. cubed crusty bread
3 lg. cloves garlic, removed from the skin
½ c. grated Parmigiano-reggiano cheese
1 t. crushed red pepper flakes
½ t. dried oregano

In a large skillet heat ¼ c. of olive oil. Add garlic and cook 1 minute. Add bread to oil, and toss, toast for 5-6 minutes. Season the toasty bread cubes with red pepper flakes, oregano and lots of grated cheese.
Ladle the soup and float several toasty garlic breads cubes in each bowl.

Minestrone


1 med onion, chopped
2 medium carrots, sliced thin
2 stalks celery, chopped
1 red bell pepper, chopped
1 med zucchini, sliced into rounds
2 cloves garlic minced
2 14.5 oz. cans beef broth
1 28 oz. cans crushed tomatoes
2 15.5 oz. cans kidney beans, drained
2 t. dried marjoram
2 t. oregano, dried
2 t. basil, dried
¼ t. ground black pepper
1½ c. cooked rice, optional

Add all ingredients except rice or macaroni in slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Add cooked rice and stir to combine. If using pasta add uncooked during the last half hour of cooking time.

Mushroom Covered Pork Chops "Mushchops"

As a newlywed we were invited to an extended family members home for dinner. This woman made these pork chops that I thought were the best I had ever tasted in my life. It became a regular Sunday staple in our home, you know one of those that you can fix, forget, and then enjoy type of meals. We have lovingly tagged them as "Mushchops." A few years ago I reminded this woman of the pork chops and her husband chidded her for making them for a long time I told her that they were a favorite in our family and she laughed at the nickname.

“Mushchops”

4-5 Pork Chops
2 eggs
1/3 Water
Flour
3-4 4 oz. cans mushrooms, sliced (do not drain)
salt and pepper
olive oil , about 2 T.
Cornflake crumbs

Dredge pork chops in flour, dip in water and egg combination. Roll the chops into the cornflake crumbs. Pour olive oil into a skillet and heat. Brown the pork chops on each side. Place in a 9x13 foil lined pan When all of the chops are in the pan salt and pepper them, pour mushrooms juice and all on top of the meat. Cover with foil and cook in the oven for three hours at 300. (Make sure the two layers of heavy duty foil are closed well to prevent steam from sneaking out. These are very tender and will fall apart easily when removing them from the pan. The foil makes a quick clean up.)

Wednesday, October 22, 2008

Mexican Meatball Stew



Mexican Meatball Stew

1 lb ground chuck, or ground turkey
¼ c. soft bread crumbs
1 egg, lightly beaten
1 4 oz. can chopped green chilies, drained
½ t. ground cumin
¼ t. pepper
Vegetable cooking spray
1/3 c. all purpose flour
2¼ c. water
1 c. frozen whole kernel corn
1 14 oz. can whole tomatoes, untrained and chopped
1 15 oz. can kidney beans, drained
1 T. chili powder
½ t. salt
1 t. beef flavored bouillon granules
1 t. dried whole oregano

Combine ground chuck, breadcrumbs, egg, 3 T. chiles cumin, and pepper in medium bowl; stir well. Shape mixture into meatballs, using about 1 tsp mixture for each meatball. Arrange meatballs on rack of a broiler pan coated with cooking spray, broil 5½ inches from heat 5 minutes; turn meatballs, and broil an additional 4 minutes or until browned. Drain and pat dry with paper towels.
Combine flour and water in a Dutch oven; stir well. Cook over medium heat until thickened and bubbly. Add meatballs, remaining chiles, corn, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Yield 7 cups

Parmesan Chicken-Lauri's version


Chicken Parmesan
4-5 chicken breasts, boned and skinless
2 c. breadcrumbs, plain or Italian
1 c. Parmesan Cheese, from the can
2 eggs
¾ c. water
2-3 T. olive oil
salt
pepper
1 ½ c. egg noodles, cooked
Place chicken into a plastic zipper bag or between two pieces of plastic wrap. Pound chicken to an even thickness, about 1/4 “ thick. Put egg noodles in pot of boiling salted water and cook to al dente. Combine the eggs and the water into a shallow bowl, a pie plate works well. Mix the breadcrumbs and cheese into another shallow bowl. Place the chicken into the water and egg mixture and then into the breadcrumbs and cheese. For a really even crust on the chicken place the meat into the egg mixture again and then into the breadcrumbs once again. In a medium skillet preheat olive oil and place chicken into the pan. Let the chicken cook for about 3 minutes on each side, carefully turn the chicken. Try to turn the chicken only once to keep the crust in tact. Check the chicken to make sure the juices run clear inside. Drain the pasta and place cooked chicken on top, you can serve with a simple marinara sauce. (My is on the side column)

Monday, October 6, 2008

Parmesan Rolls and Bread Sticks


Bread Sticks

1 T. yeast
2 T. sugar
1½ c. warm water
Add:
1 t. salt
3½ c. flour

Mix slightly sticky dough. Let raise once. Roll out, cut, and twist. Put on cookie sheet with 1 cube melted butter. Sprinkle with garlic salt, Parmesan cheese, and sesame seeds. Let rise until double and bake at 400 until golden brown.

Parmesan Rolls

25 frozen roll dough (preferably the Terrels brand a local Utah Company)
1 c. Parmesan cheese (the powdered kind)
4 t. garlic powder
½ c. parsley flakes
1 1/2 c. butter melted

While you are preparing the rolls, preheat oven to 200 degrees. In a bowl mix together Parmesan cheese, garlic powder, and parsley flakes. Roll the frozen dough in the melted butter then the Parmesan mixture. For an even coating place the roll in the butter once again and then again in the Parmesan mixture. Place on greased jellyroll pan. Turn oven off then place rolls in oven. Let rolls rise between 3-4 hours. Remove from oven and preheat to 350. Bake until lightly brown on top 15-20 minutes.
Perfect to serve with the comfort of fall soups. These are like a local restaurant in Utah that are quite famous, they melt in your mouth.

Conference Traditions

Kerry’s Chile Verde

3-4 pounds pork cut into cubes
2 28 oz cans whole tomatoes
2-3 tbsp olive oil
flour
1 lg yellow onion, roughly chopped
1/2-3/4 tsp black pepper
3-4 garlic cloves, minced
3-4 4 oz cans green chilies, chopped
3-4 Serrano chilies (depending on your preference)

Heat olive oil in Dutch oven or heavy pan. Put enough meat in the pan to cover the bottom; brown on all sides. When brown put meat into a strainer and drain over the pan. Repeat the process until the last batch of the meat is in the pan. With the last batch brown meat about half way and then add the onion. Stirring until the onion is transparent. Put all of the meat back into the pan and stir, add the minced garlic and stir again; let cook for two more minutes. Add 2 tbsp flour to the meat and onions, continue to add the flour 2 tbsp at a time until the meat looks dry, stir constantly.
Add tomatoes, black pepper, and green chilies, stir in well. Bring up the remnants from the bottom of the pan to avoid burning, and to keep the flavor. Cook on medium heat until it comes to a boil. Reduce to low heat and simmer for an hour. (This will thicken as it cooks.) Add salt to taste and the Serrano chills to your preference. Cook another hour; stirring often to keep from sticking to the pan.

Serve with warm tortillas, guacamole, sour cream, shredded cheese and refried beans.

Guacamole:
2 ripe avocados, peeled and mashed roughly
¼ small onion, chopped finely
1 T. lime juice, fresh is the best
1 small Roma tomato, diced small
garlic salt, to taste

Blend ingredients and serve with tortilla chips or as a garnish.


Huevos Rancheros

Corn tortillas, 1 each
eggs, 2 each
2/3 cup chili sauce (homemade if you have it)
2 heaping tablespoons salsa
1 heaping teaspoon green chilies
Salt and freshly ground black pepper
grated cheddar cheese
Avocado wedges

Heat chili sauce, salsa, and green chilies in a small skillet until mixture begins to boil. Make small indention in center and crack two eggs into it. Salt and pepper to taste. Cover and cook until eggs are set to the desired stage.

While eggs are cooking, microwave corn tortilla for 15 seconds. Slide eggs and sauce out onto the corn tortilla, top with grated cheese and 3-4 avocado wedges.

The Pantry

The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.

As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.

Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter

Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables

Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes

Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet

Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce

Favorite From the Pantry Recipes



Lauri's Italian Sauce

3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)

Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce

4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

Sour Cream Enchilladas


Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt

Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*

Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas

Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.

*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.

Tips

Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)

When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.

Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.

Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!

Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.

When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.

Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.

If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.

Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,

Applesauce Spice Cake

2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)

Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.

Frosting:

½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk

Soften butter and combine with remaining ingredients, spread on top of cake.

This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.

Zucchini Blues

Took it for granted
When it was planted
That I had just enough

Now during my days
I'm trying new ways
To use up all this stuff

My basement is crammed
It's been jellied and jammed
Make into bread and cake

It's been chopped and sliced
And grated and diced...
There's nothing else to make!

I've baked it and planned it
Boiled and canned it
And frozen all I need

I have had my fill
There's too much... and still
It's growing like a weed.

(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)




Tablescapes
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!