Veggie and Barley Soup

This was a great crockpot meal from this week. It is a hearty vegetarian soup. If you want a sweeter soup, try sweet potatoes instead of white potatoes. It makes a big pot of soup, but makes great leftovers!

Ingredients:
• 1 cup medium pearl barley
• 1 bay leaf
• 9-oz. pkg. baby carrots
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 2 potatoes, peeled and chopped
• 2 cups frozen corn
• 2 cups frozen green beans
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 (14 oz). cans vegetable broth
• 4 cups water
• 14-oz. can diced tomatoes with herbs, undrained

Preparation:
Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servings

Lazy Lasagna

This recipe is one we tried at the last cooking class. The girls loved it! It was super easy, and meatless. It will be put into the rotation at the Gordon house. It would also be a great freezer meal.

INGREDIENTS:
1 package of frozen spinach
1 small onion, chopped
1 (28 ounce) jar spaghetti sauce
3 lbs of cheese ravioli
4 cups of mozzarella


Ready In: 1 Hour 20 Minutes Servings: 8
DIRECTIONS: 1.Preheat oven to 375 degrees F (190 degrees C).

2.Brown the onion in a skillet. Pour in spaghetti sauce and simmer 5 minutes.

3.In a 9x13 inch baking dish, spread enough sauce to cover bottom and put a layer of ravioli down end to end.

4.Spread a layer of sauce, spinach, and cheese just like you would with regular lasagna. Keep layering and finish with sauce on top.

5.Bake uncovered in a preheated oven for 1 hour. Let sit for 5 minutes before serving.

Roasted Parsnips and Sweet Potatoes

This was my Thanksgiving sweet potato side this year. The taste of the roasted potatoes gave a nice contrast to the other sides more traditional to Thanksgiving. It would be a great side dish to pork tenderloin or grilled chicken.

Ingredients
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 pounds parsnips, peeled and cut into 1-inch chunks
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley


Directions
Preheat oven to 400°F. In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper and then transfer to a large roasting pan. Roast, stirring occasionally, until tender and golden brown, about 1 hour; discard bay leaf. Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced and thickened, 7 to 8 minutes. Stir in pecans and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve. Add salt as needed.

Foil Wrapped Veggies

• 1 large sweet potato, thinly sliced
• 1 Vidalia onion, sliced 1/4 inch thick
• 1/2 pound fresh green beans, cut into 1 inch pieces
• 1/2 teaspoon of Mrs. Dash seasoning
• Dash of salt
• Dash of olive oil

Directions
1. Preheat grill for high heat.
2. In a large bowl, combine the sweet potato, Vidalia onions, green beans, and seasoning. Stir in 2 tablespoons olive oil, salt, and pepper to coat.
3. Using 2 to 3 layers of foil, create desired number of foil packets. Brush inside surfaces of packets liberally with remaining olive oil. Distribute vegetable mixture evenly among the packets. Seal tightly.
4. Place packets on the preheated grill. Cook 30 minutes, turning once, or until potatoes are tender.
OR
Place in the oven at 425 degrees for 45 minutes, or until potatoes are tender.

Home Made Soup Mix

I love soups in the winter time. I find comfort and ease in cooking and eating them. This recipe I found this summer. I really like it. I really like the idea of the homemade soup mixes because I know what is going in to the mix. If you look at store bought soup mixes, they are filled with sodium and preservatives. This- you mix, you store, you serve. The other reason I like it is because it is ready to go at a moment's notice.

For this recipe you can purchase 1 bag of split peas, 1 bag of barley, 1 bag of lentils, and 1 bag of rice. One bag of ech can be purchased for less than $1.50 each. One bag can make four mixes. You make the mix listed below, and then you have four to pull out as needed.


1/2 cup split green peas
1/2 cup barley
1/2 cup lentils
1/2 cup raw rice
2 tbsp. parsley
2 tbsp. onion flakes
2 tsp. salt
1/2 tsp. lemon pepper
2 tbsp. beef bouillon
1/4 cup noodles

Mix all of the ingredients into a quart size bag. Keep dry until ready to use.

Day of cooking:

Empty contents of bag into a large pot, then add:
3 quarts water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage
2 cups of tomatoes

Simmer until vegetables are tender, 30 to 45 minutes.

Vegetarian Korma

We love Indian food, and I love trying new vegetarian meals. This one fit the bill for both. The whole family really enjoyed it. Using the curry powder is cheating a bit, but it made it a quick meal. I left out the cashews for our house, but I would recommend adding them for the crunch. This will be added to our Indian and vegetarian recipes.

Ingredients
1 1/2 tablespoons vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (8 ounce) can tomato sauce
2 teaspoons salt
1 1/2 tablespoons curry powder
1 cup frozen green peas
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 can of Lite Coconut Milk
1 bunch fresh cilantro for garnish

Directions
1. Boil potatoes and carrots in water until tender.
2. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
3. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.
Serve over rice and a side of bread.

Yard Salad

This recipe came from a friend. It looks delicious. I am going to try it with grilled chicken. It looks like a great summer treat!

Yard Salad from Netta Schultheis

1/2 English cucumber
1 cup of grape or cherry tomatoes
1 red or yellow bell pepper (I actually used 1/2 red and 1/2 yellow for more COLOR!)
1/2 red onion, peeled
6 ribs of celery (especially the leafy tops)
1 1/2 cups frozen white corn kernels, defrosted and drained
1 1/2 cups black beans, rinsed and drained
1 tbsp. Red Wine Vinegar
1 small lemon, juiced
1 tsp. Hot Sauce (I used Tapatio) If you want more spice, you can always add it to your dressing after you taste it.
1/2 cup V-8 juice
1 sprinkle garlic salt
1/4 tsp. paprika
1/4 cup Olive oil
1 avocado sliced

1. Cut the cucumber, tomatoes, pepper, red onion and celery into bite sized chunks and toss into a big mixing bowl. Add your drained corn and black beans to the bowl.
2. In a small bowl, combine vinegar, hot sauce, V-8, garlic salt and paprika. Whisk around and slowly add the olive oil.
3. Pour the dressing over your salad and toss.
4. Serve with a few slices of avocado on top (You don’t want to toss your avo with the salad b/c then it will get all mooshy and you know how I feel about mooshy!)

LO MEIN NOODLES

1/2 lb. flat noodles
2 tbsp. butter
1 c. scallion, chopped
1 tbsp. oil (sesame preferred)
Soy sauce
Pepper
Garlic powder
Cook and drain noodles. Saute scallion for a few minutes. Add noodles and seasonings to skillet. Toss. Add soy sauce. Sprinkle with sesame seeds.


Add vegetables: carrots, cabbage, water chestnuts, bean sprouts or a can of Asian vegetables from the store in a pinch

Add tofu, chicken, pork, or beef

Bean and Cheese Burritos- Meatless Monday Meal

A quick meal that can be a life saver on those busy nights. Ingredients are simple and easy to keep on hand. Kids love these burritos.


Ingredients
◦7 flour tortillas, 10-inch (25cm) diameter
◦Filling:
3 1/2 cups fat-free refried beans, (two 16-ounce cans)
◦1/2 cup green chiles, canned, chopped (one 4-ounce can)
◦1/2 tsp cumin
◦1/2 tsp garlic powder
◦8 oz reduced fat cheddar cheese*, shredded

Directions
◦Preheat over to 400°F (205°C).
◦Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl.
◦Grate cheese.
◦Assemble burrito by spooning approximately 1/2 cup (130g) bean filling into the center of each tortilla and top with about one Tbsp of cheddar cheese. Fold in ends and then sides. Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray.
◦Bake for 20–25 minutes until golden brown.
◦Serve with a dab of light sour cream and salsa.

Cinco de Mayo Slaw

Happy 5th of May, everyone. This is from my friend Kaye. I have to say this slaw recipe looks good for any time of year. Have a great one!

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tsp. sea salt
2 Tbsp. or more fresh squeezed lime juice
2 tsp. honey
2 green onions, chopped with tops
3 Tbsp. or more chopped cilantro
pinch of cayenne
* add more sea salt and white pepper if desired.

Combine all ingredients well. Serve immediately

Vegetarian Lentil Soup- Meatless Monday

From: http://vegetarian.about.com/od/soupsstewsandchili/r/lentilsoup.htm

Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of spices to perk up the soup. Enjoy this traditional and warming dish! You may also want to try this crockpot lentil soup recipe.

Ingredients:
•1 tsp vegetable oil
•1 onion, diced
•1 carrot sliced
•4 cups vegetable broth
•1 cup dry lentils
•1/4 tsp pepper
•1/4 tsp dried thyme
•2 bay leaves
•dash salt
•1 tbsp lemon juice

Preparation:
In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.
Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.

Goldenrod Eggs with White Sauce

Okay, it is another boiled egg recipe. I remember my mom making this as a kid- but we called it "Stuff." I remember not knowing what to call it- so it was "Stuff." I made it last night, but could work on my white sauce. I know that is a practiced skill. So, if you have any hard boiled eggs left- enjoy this tasty, easy recipe.

Goldenrod Eggs

• 6 hard-boiled eggs
• 4 pieces of toast
• 1 1/2 cups of white sauce

Chop egg whites into the white sauce. Serve over toast. Sprinkle yolks on top.

White Sauce

• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of milk
• dash of pepper
• salt to taste

Melt butter in to pan. Add pepper and flour; blend together. Slowly add in milk, whisking in as you add. Cook until thick and smooth. Salt to taste.

Deviled Eggs

Right now we have eggs in the fridge. . . hard-boiled of course. So, I will be looking at ways to use them, without eating just plain eggs. Tonight we had a few deviled eggs with our dinner. My mom also shared with me that this was one of her favorite dishes to take to potlucks when they first got married. People love deviled eggs, and they are cheap to make!

12 hard boiled eggs, peeled and halved, yolks in a separate bowl
1/4 cup light mayo
salt to taste
pepper to taste

Mix the yolks and mayo in a bowl. Mix until creamy. Add salt and pepper to taste. Put mixture in a sandwich bag. Cut the corner off of the bag and use the bag to pipe the mixture into the egg white halves. Sprinkle with paprika if desired.

Garbanzo Bean and Pasta Soup- Meatless Monday

I am preparing for meatless Monday again. This week we are having a soup with garbanzo beans. The beans are something a bit different, but have a great taste and provide a lot of protien. If you go to find them in the store- they are called garbanzo beans or chickpeas. It is the same ingedient used to make hummas (one of my personal favorites). If you buy them canned you will want two cans. One thing to think about- canned beans contain much higher levels of sodium than dried beans, but when you forget to soak the beans the night before, the cans can be a lifesaver. Anyway, have a good week. ksg

INGREDIENTS
1 4 cup box of vegetable broth
1 28 oz. can of diced tomatoes
1 onion, diced
2 cloves of garlic, minced
1 teaspoon of Italian seasoning
1 bag of garbanzo beans (soaked overnight)
1 cup of small shell pasta
Salt and Pepper to Taste


DIRECTIONS
Mix all ingredients, except pasta, in the crockpot. Turn on low for 6 to 8 hours. 45 minutes prior to serving, stir in pasta. Serve with cheese on top and a side of bread.

Quesadillas

We have done Meatless Mondays pretty smoothly. This week I made a quick quesadilla and served it with beans and rice. The girls got plain cheese quesadillas, but I made the adult ones with veggies, too. It was exactly what the girls order when we eat Mexican food, so they lapped it up. Clay would have rather had chicken, but was okay with the veggies only option. This is a recipe that can be different every time you make it, and you can have it on the table in a short amount of time.

Basic Ingredients:

• 2 cups of quesadilla cheese (it will make about 5)
• 1 package of 10 inch tortillas (1 for each person)

Optional Ingredients:

• Sauteed onion
• Sauteed green pepper
• Sauteed mushrooms
• Black beans
• Diced tomatoes
• Pico di Gallo

Dipping Sauces

• Guacamole
• Sour Cream
• Salsa
• Pico di Gallo

Heat 12-inch non-stick skillet or flat griddle over medium heat. Coat with vegetable oil spray. Cook quesadillas, 1 at a time, 3 minutes or until golden, turning halfway during cooking. Cut into wedges to serve.

**I have found I have to watch the temperature- if they start getting too brown, turn down the heat.

Crunchy Granola

I can't believe I made this recipe this weekend, but it will become a staple item now. I don't know what possessed me to make it. I saw this, it looked good, so I made it. Clay also told me a few weeks ago he likes the granola on top of the yogurt at McDonald's. I know this is much healthier than that! :) So, here it is:



Ingredients:

• 4 cups of old fashioned oats


• 1 cup nuts, toasted and chopped (optional)


• 1/4 cup packed light brown sugar


• 1/2 teaspoon ground cinnamon


• 1/4 teaspoon of salt


• 1/2 cup butter


• 1/4 cup honey


• 1 teaspoon of vanilla extract


• 1 cup of chopped dried fruit (I tried raisins and apricots this time)

Directions:

1. Preheat oven to 300 degrees F


2. Line a rimed baking sheet with foil and grease generously with oil or spray.


3. Mix all dry ingredients together in a bowl


4. In a small saucepan over low heat, melt the butter and honey, stirring to combine. Add the vanilla and stir.


5. Pour the honey butter over the oat mixture and stir to combine. Turn the mixture into the prepared pan and spread over an even layer.


6. Bake for 15 minutes, remove from the oven and stir. Return the granola to the over and bake for 10-15 minutes more, checking to make sure it doesn't burn


7. Cool in the pan on a cooling rack, the transfer to an airtight contain.

Vegetable fettuccine with butternut squash and white wine sauce

This was a great experiment one night. It does take a bit of prep work, but I did it on a work night. Very tasty and healthy, too!

Vegetable fettuccine with butternut squash and white wine sauce
By Curtis Stone
Serves 4

INGREDIENTS

For the sauce
• 1 tablespoon olive oil
• 1/2 onion, roughly diced
• 1 clove garlic, chopped rough
• 2 cups diced butternut squash, skin removed
• 1/2 cup white wine
• 1 1/2 cups chicken stock
For the pasta
• 1 pound fettuccine noodles
• 1 tablespoon olive oil
• 1/2 onion, julienned
• 1 leek, white part only, cut in half lengthwise and cut across into thin ribbons
• 1 clove garlic, chopped fine
• 1 small fennel bulb, julienned
• 1 cup snow peas, ends trimmed and cut in half diagonally
• 1/2 cup white wine
• 4 tablespoons whole butter, small diced
• 1 small block of Parmesan Reggiano, for grating
• 1/4 cup chopped chives

DIRECTIONS
Heat a large saute pan over medium-high heat.

Add the oil and sweat the onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.

Add the white wine to the pan and allow to reduce by half, then add the chicken stock.

Bring to a simmer, then reduce heat to low and cover with a lid.

Simmer gently for 20 minutes or until the squash has become soft.

Remove the pan from the heat and puree the squash with the cooking liquid in a blender until smooth. If the puree is too thick, thin out with a little water.

Strain the puree through a fine-mesh strainer, season to taste with salt and pepper and reserve.

While the squash is cooking, bring a large pot of salted water to the boil.

Once the puree is made, add the pasta to the water and cook for 8 to 10 minutes or until al dente.

While the pasta is cooking, heat a large saute pan over medium heat.

Add the oil to the pan and sweat the onions and leek for 2 minutes, stirring often.

Add the garlic and fennel to the pan and continue cooking for an additional 3 minutes.

Add the snow peas and the wine and allow the wine to reduce by half, then add the sauce to the pan and mix well.

Strain the pasta into a colander set in the sink, then add the drained pasta to the pan of vegetables and sauce.

Add the butter and, using a pair of tongs, toss well to mix and season to taste with salt and pepper.

Using a two-pronged meat carving fork, swirl a quarter of the pasta onto the fork and mound the pasta onto the center of a warm pasta bowl in a spiral shape, then repeat with remaining pasta and bowls.

Spoon the remaining vegetables from the pan evenly over the pasta in the 4 serving bowls.

Using a vegetable peeler, shave some Parmesan onto each bowl of pasta and garnish with the fresh chives.



- Posted using BlogPress from my iPhone

Cabbage Soup

Shredded Cabbage Soup
I have soany new recipes to post! I have gotten way behind! So, here is the first of many. This is Monday's meatless selection. If you want to, you can use the No Beef flavoring.

Ingredients:

2 medium onions, thinly sliced
3 tablespoon butter
2 cans (10 1/2 oz each) condensed beef broth
1 small head green cabbage, coarsely shredded
2 carrots, sliced
2 medium potatoes, peeled & cubed
1 stalk celery (including leaves), sliced
2 tomatoes, chopped
1/2 to 1 teaspoon dried dill weed
1 tsp salt
Pinch of freshly ground pepper
Preparation:

Cook and stir onions in Dutch oven until tender. Add beef broth, cabbage, carrots, potatoes, celery and tomatoes. Add enough water to thoroughly cover all ingredients by 1 inch. Bring to a boil, then reduce heat and add seasonings. Simmer for 2 hours.


- Posted using BlogPress from my iPhone

Fried Rice with Egg - Meatless Monday

Last week I made fried rice with egg drop soup for Meatless Monday. It was a meal that will definitely be repeated. I was not thrilled with the egg drop soup, so I am going to wait on that recipe. However, after cooking both of them I realized what I waste of money it is to purchase it. It is super cheap to make at home. A bag of rice is $2.00, a bag of frozen peas $1.00, eggs $2.00 a dozen, chicken broth $2.00 for four cups and all of the proper seasoning. So, for $7.00 we had a great meal with leftovers. Can't beat that! Here is the recipe:

• 1 cup of fresh frozen peas, defrosted
• 3 T of peanut oil
• 1 medium onion, roughly chopped
• 1 T of minced garlic
• 1 T of minced ginger (I omitted this one)
• 3 to 4 cups of cooked rice
• 2 eggs, lightly beaten
• 1/4 cup of cooking sherry or white wine
• 2 T of soy sauce
• 1 T of sesame oil
• Salt and pepper to taste
• 1/4 cup of mince scallion (optional)

1. Put 1 tablespoon of the oil in a wok or large skillet over high heat. A minute later, add the onion and cook, stirring occasionally, until they soften and begin to brown, five to ten minutes later. Lower the heat if needed. Using a slotted spoon, take the onions out and transfer them into a bowl.

2. Add the peas to the skillet for a minute or two, or until hot. Add them to the bowl.

3. Put the remaining oil in the skillet, followed by the garlic and ginger. About 15 seconds later, begin to add the rice, a bit at at time, breaking up any clumps and tossing it with the oil. When all the rice is added, make a well in its center and add the eggs. They will begin to cook into the middle. Keep them moving and incorporate them into the rice.

4. Return the onion and the peas to the rice. Add the wine and cook, stirring for about a minute. Add the soy sauce and sesame oil, then taste and add salt and pepper.

5. Turn off the heat, stir in the scallion, and serve.

Red Beans and Rice- Meatless Monday

Okay, tonight we had meatless red beans and rice. I knew this could be done, but I was a little hesitant because I love the sausage I usually add to it. Everyone really enjoyed it except the youngest child, but she was being extra stubborn tonight. I don't know that she really ever took a bite. However, it was good with the other two, it passed the Clay and Hannah test. I am taking it for lunch tomorrow- so 3 out 4 isn't too bad. :)

• 1 pound red kidney beans, dry
• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 ribs celery, chopped
• As much garlic as you like, minced
• Creole Seasoning Blend
• 1 can of diced tomatoes
• Salt to taste
• 4 or 5 cups of water (enough to cover the beans)
• 2 No Chick'n Bouillon Cubes

1. Soak the beans overnight, if possible. The next day, drain and put fresh water over them.
2. In a pan saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
3. Add all ingredients to the crockpot: beans, tomatoes, sauteed veggies, bouillon cubes, water, seasoning
4. You will have to play with seasoning- it is REALLY bland without enough salt, but tasting is the only way to get it right.
5. Cook on low 6 to 8 hours

Serve generous ladles-ful over hot white rice, with a side of bread. Enjoy!