Lunch

Crunchy Winter Salad

February 23, 2013

Crunchy Winter Salad

I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts.  Serve as a side dish or a light main course.  Your choice.

 

INGREDIENTS

1 Cup Small Broccoli Florets

1 Cup Small Cauliflower Florets

1/2 Cup Balsamic Vinaigrette

1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange

3 Sliced Carrots

1 Sliced Green Apple

1/2 Cup Roasted Walnuts

1/2 Cup Croutons

1/4 Cup Shredded Parmesan Cheese

1/2 Cup Rinsed & Dried Spinach

 

Put all of the ingredients except for the walnuts into a large size bowl.  Toss well. Cover and chill the salad for 4 hours.  Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4

Farfalle Pasta With Asparagus, Peas & Proscuitto

February 21, 2013

Farfalle Pasta With Asparagus, Peas & Proscuitto

Busy households need good and easy weeknight meals.  Here is a nice pasta dish that is sure to be a big hit. Make sure to use half & half and not fat-free half & half for this dish. 

INGREDIENTS

3 Slices Prosciutto

8 Ounces Farfalle Pasta

1 1/2 Pounds Diced Asparagus

1 Cup Defrosted Frozen Peas

2 Minced Garlic Cloves

2 Tablespoons Butter

1 1/2 Cups Chicken Broth

2 Tablespoons Cornstarch

1/4 Cup Fresh Lemon Juice

1/2 Cup Half & Half

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/8 Teaspoon Ground Cayenne Pepper

 

Preheat your oven to 400º F.  Bake the prosciutto on a parchment paper lined baking sheet for 12 minutes.  Remove from the oven and set aside.  Cook the pasta and during the last 2 minutes of cooking the pasta add the asparagus.  Place the defrosted peas in a colander and drain the pasta and asparagus over the peas. Transfer the pasta, asparagus and peas to a large serving bowl. In a medium size sauté pan add the butter and the minced garlic.  Cook over a medium heat for 1 minute.  Add the chicken broth and cornstarch to the sauté pan.  Whisk into the garlic and butter.  Bring to a boil.  Stir in the salt, pepper and cayenne.  Add the lemon juice and half & half.  Cook for 1 minute.  Cook for 30 seconds more.  Remove from the heat.  Pour the garlic/half & half mixture over the pasta and toss.  Crumble the prosciutto over the top of the pasta dish.  Serve with a salad and Italian bread.  Serves 4

Italian Sausage Soup

February 19, 2013

Italian Sausage Soup

We are so fortunate to have fresh ingredients available to us all year round.  A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.

 

INGREDIENTS

2 Large Diced Onions

4 Diced Celery Stalks

6 Minced Garlic Cloves

2 Pounds Loose Sweet Italian Sausage

3 Tablespoons Olive Oil

3 Chopped Carrots

6 Cups Chicken Stock

1 Cup Red Wine

2 Cups Tomato Sauce

1 Teaspoon Kosher Salt

1 Cup Cooked Kidney Beans

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Chopped Parsley

 

Peel and chop the onion and carrots.  Chop the celery and mince the garlic.  Heat the olive oil in a large size heavy soup pot.  Add the vegetables and garlic.  Cook over a low heat for 10 minutes until the vegetables begin to soften.  Add the sausage and cook for 10 minutes until the sausage is cooked through.  Remove and drain on paper towels.  Place sausage and vegetables back into the pot.  Add the chicken stock, red wine and tomato sauce.  Bring to a boil and then turn down to medium low.  Add the kidney beans, kosher salt and pepper.  Stir occasionally.  Cook for 3 hour.  Remove from the heat and ladle into bowls.  Serve hot.  Serves 4

 

 

 

Lemon Poached Cod

February 16, 2013

Lemon Poached Cod

After living in the Pacific Northwest for so many years I really grew to love cod.  It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.

INGREDIENTS

1 1/2 Pounds Thick Cod Fillets

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Tablespoons Olive Oil

3 Lemons

6 Minced Garlic Cloves

4 Sprigs Fresh Oregano

Cut the cod fillets into 6 four ounce portions.  One hour before cooking season both sides of each cod filet with the kosher salt and pepper.  Refrigerate until you are ready to cook. Preheat your oven to 225º F.  Slice the lemons and mince the garlic.  Put the filets into an ovenproof skillet.  Be careful not to crowd the pan.  Pour the olive oil over the fillets.  Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet.  Turn the heat up to medium and cook for 1 minute.  Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano.  Cover and bake for 30 minutes.  Remove from the oven and let cool for 5 minutes before serving.  Transfer to a serving platter.  Garnish with more oregano and lemon slices if you want.  Serves 6

Chinese Egg Rolls

February 10, 2013

Chinese Egg Rolls

Egg rolls are often used as appetizers or you may use them as a main dish.  The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own. 

INGREDIENTS

Skins

1 Cup Unbleached Flour

2 Cups Water

2 Eggs

1/2 Teaspoon Kosher Salt

In a medium size bowl add the flour.  Gradually add the water and stir.  Beat in the eggs and kosher salt.  Grease a medium size skillet and heat over a low heat.  Beat the batter once more and pour 1 tablespoon of the batter into the skillet.  Let the batter spread over the surface of the pan to form a very thin and flexible pancake.  When it shrinks away from the sides turn and let it set on the other side.  DO NOT let it become brown or crisp.  Remove and repeat until you have cooked all of the batter.  Place in a dish and cover with a damp cloth until you are ready to use. 

 

Filling

3 Tablespoons Vegetable Oil

1/2 Cup Chopped Celery

3/4 Shredded Cabbage

4 Chopped Scallions

1/2 Cup Diced Shrimp

1/2 Cup Diced Cooked Pork

1/2 Cup Chopped Water Chestnuts

1/2 Cup Bean Sprouts

1 Minced Garlic Clove

1/4 Cup Soy Sauce

1 Teaspoon Grated Ginger

1/2 Teaspoon Sugar

In a large skillet or wok heat the oil over a medium high heat for 1 minute.  Add the celery, cabbage and scallions and stir fry for 1 minute.  Add the shrimp and cooked pork and cook for 3 minutes.  Add the water chestnuts, bean sprouts, garlic ginger and sugar.  Cook for 5 minutes.  Remove from the heat and let cool.  Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake.  Fold up like and envelope.  Seal the last flap with a paste made of :

1 Tablespoon Flour

2 Tablespoons Cold Water

Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown.  Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce.  Makes 12 Egg Rolls.

 

 

Sweet & Sour Sauce:

Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups

Bean Soup

February 9, 2013

Bean Soup

We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup.  It’s a welcome bite to have in front of the fire after shoveling the driveway.  Complete the meal with a basket of warm biscuits.

INGREDIENTS

1/4 Cup Olive Oil

3 Minced Garlic Cloves

1 Chopped Onion

1 Diced Zucchini

1 Diced Red Bell Pepper

1 Teaspoon Dried Basil

1/2 Teaspoon Dried Thyme

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

4 Cups Vegetable Stock

2 Cups Chopped Plum Tomatoes With Their Juice

2 1/2 Cups Cooked Cannellini Beans

In a large soup pot heat the olive oil over a medium heat for 1 minute.  Add the garlic and onions.  Cook for 10 minutes until the onions are very tender and are just beginning to brown.  Add the zucchini, red bell peppers, basil, thyme and kosher salt.  Cook for another 5 minutes.  Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer.  Cook for 35 minutes.  Add the cannellini beans and cook over a medium heat for 5 minutes.  Add the pepper and give a good stir.  Ladle into soup bowls and serve with warm biscuits.  Serves 12

Chicken Chili Tacos

February 6, 2013

Chicken Chili Tacos

Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.

INGREDIENTS

2 Pounds Ground Chicken

1 Large Chopped Onion

1 Seeded & Minced Jalapeno

3 Teaspoons Ground Cumin

8 Ounces Tomato Sauce

14 Ounces Diced Tomatoes with Green Chiles

5 Cups Cooked Kidney Beans

2 Cups Chicken Broth

1 Teaspoon Ground Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

12 Medium Size Tortillas

1 Cup Low-Fat Sour Cream

2 Cups Shredded Sharp Cheddar Cheese

2 Cups Guacamole

 

In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6

Chicken Orzo Soup

February 5, 2013

It’s cold outside and everyone I know seems to be fighting some sort of virus.  It’s time for a great chicken soup recipe.  Here it is and let’s all pray for sunny days ahead. 

INGREDIENTS

4 Slices Chopped Bacon

1 Pound Boneless Chicken Thighs

1 Chopped Onion

1/8 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

5 Minced Garlic Cloves

30 Ounces Petite Diced Tomatoes

5 Cups Chicken Broth

1 Cup Uncooked Orzo

15 Ounces Cooked Cannellini Beans

2 Diced Carrots

1/4 Cup Chopped Parsley

1 Tablespoon White Wine

 

In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy.  Remove from the heat and drain onto a paper towel.  Chop the chicken thighs into small pieces and add to the soup pot.  Cook over a medium heat for 5 minutes until they are slightly browned.  Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth.  Bring to a boil and add the uncooked orzo.  Reduce to a simmer and cook for 30 minutes.  Add the cannellini beans, chopped parsley, white wine and bacon.  Cook for another 10 minutes.  Remove from the heat and ladle into bowls and garnish with grated parmesan if you want.  Serves 6

Honey Boo Boo Pork Ribs

February 3, 2013

Honey Boo Boo Pork Ribs

Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!”  I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.

INGREDIENTS

2 Pound Rack of Baby Back Pork Ribs

2 Tablespoons Olive Oil

2 Teaspoons Kosher Salt

2 Teaspoons Freshly Ground Pepper

1 Tablespoon Smoked Paprika

1 Tablespoon Red Pepper Flakes

1/2 Teaspoon Ground Cumin

1 Teaspoon Chili Powder

1 Cup Malt Vinegar

1 Cup Honey

1 Tablespoon Hot Pepper Sauce

Preheat your oven to 350º F.  In a medium size bowl combine all of the ingredients except for the ribs.  Set aside.  In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side.  Remove from the heat.  On the bottom on a glass baking dish smear some of the sauce.  Place the ribs into the baking dish and pour the rest of the sauce over the ribs.  Bake covered for 1 hour.  Remove the lid and bake for 45 more minutes.  Remove from the oven and let cool for 10 minutes.  Transfer to a serving platter and serve warm.  Serves 4

Naughty Naughty Nacho Bake

February 3, 2013

Naughty Naughty Nacho Bake

My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal. 

INGREDIENTS

1 Pound Ground Sirloin

14 1/2 Ounces Undrained Diced Tomatoes

1/4 Cup Water

1 Tablespoon Chili Powder

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

3/4 Cup Sour Cream

7 Cups Tortilla Chips

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Sliced Olives

1 Sliced Scallion

 

Preheat your oven to 350º F.  In a large skillet brown the ground sirloin over a medium heat.  I like to use sirloin because it is a bit leaner.  Remove the meat and drain the fat off and then return to the skillet.  Add the tomatoes, water, chili powder, cumin and kosher salt.  Cook for 15 minutes over a medium-low heat and stir occasionally.  Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips.  Layer with half of the meat mixture, shredded cheese and olives.  Repeat until you have used up all of the ingredients ending with the cheese and olives.  Bake for25 minutes.  Remove from the oven and top with the scallions and remaining sour cream.  Serve warm.  Serves 4

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