This works well as a side or a nice, fresh main course.
Grilled Vegetable Salad
- 1 large red onion, quartered
- 4 red potatoes, quartered
- 8 oz baby carrots
- 2 tbsp olive oil
- 2 tsp rosemary, crushed
- 1 tsp sage, crushed
- 1 tsp crushed garlic
- ½ tsp salt
- ¼ tsp pepper
- 8 oz bag spinach leaves or spring greens
- 2 tbsp lemon juice
- 1 tbsp melted butter
serving bowl, large bowl, grilling basket or foil
Mix oil and spices, toss with onion, potatoes and carrots in a large bowl, until well coated. Place in a grilling basket or wrap in foil and grill for 20 minutes, stirring or turning frequently. Mix together lemon & butter. In serving bowl, add greens, grilled vegetables and toss with lemon butter
French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:
- 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
- 1/4 of a small onion, chopped
- 24 oz diced tomatoes (fresh or canned)
- 2 cups loosely packed baby spinach, cleaned
- 8 oz sliced carrots (I use frozen)
- 1 cup green beans
- 1 cup water, more as needed
- 2 tsp crushed garlic
- 1 tsp dried basil, crushed
- 1 tsp dried oregano, crushed
- 1/4 tsp red pepper flakes (opt)
- salt and pepper to taste
- Grated Parmesan for garnish
- spinach chiffonade for garnish
In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*. Add to beef mixture, along with vegetables and spices. Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes. Serve with Parmesan and spinach chiffonade. Makes 4 generous servings.
*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup. You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.
Not much to this one, I opened two cans of cannellini beans and a can of San Marzano tomatoes and dumped them into a pot in which I had browned some Italian sausages and sweated a diced onion in a little olive oil. I removed the sausages after they had cooked in the sauce for a while and sliced them, in the photo they have just been returned to the pot.
I was pretty sure there was an actual recipe for this dish. A search for white beans + tomatoes + sausage + recipe found several. I noted that this recipe called for sage as a seasoning so I added some rubbed sage. I already had bay leaves and some marjoram and dried basil and the garlic in mine.
They are predicting a quick hitting snow storm for tonight and tomorrow with some locations having blizzard-like conditions. Seemed like a good time to make a batch of soup.
Because I have a vita-mix, most of the soups I make start with a thick vegetable broth. It gives a great depth of flavor. It’s also chocked full of nutrients and anyone who knows me well, knows I don’t eat enough vegetables, so I do what I can to up my daily veggies. But you may not want to go to that trouble, so you can substitute 4 cups of chicken broth for the vegetable broth in the recipe below.
Cream of Chicken Soup
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 1/4 tsp basil
- 2 stalks celery (with leaves), rough chopped
- 2 medium carrots, rough chopped (or frozen sliced)
- 1 cup cut green beans (I use frozen)
- 4 cups of water
- 2 skinless chicken breasts (bone-in or boneless, doesn’t matter it will be shredded)
- 1/4 cup butter
- 1/2 sweet onion, chopped
- 1 clove garlic, crushed
- 1/4 cup flour
- 2 cups milk
- 1 cup diced carrots
- 1 celery stalk, chopped
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped Italian parsley
small saucepan, dutch oven or large saucepan, blender
Stock: In the blender, add rough chopped carrots, celery and green beans, spices, 2 cups of water and blend until smooth. Add to dutch oven or saucepan.
Add chicken breasts and 2 additional cups of water to the saucepan. Bring to a low boil, stirring constantly, reduce heat to medium and cover. Cook for 15-20 minutes until the chicken is cooked through. Remove the chicken to a plate to cool. Add diced carrots, celery, salt and pepper to the liquid and cover. Cook until vegetables are tender crisp.
While the chicken is cooking, melt butter in the saucepan, add onions and garlic, and sauté until the onions are translucent. Whisk in flour and cook about 2 minutes or more. Turn the heat up to medium-high, slowly stir in milk and bring to a low boil, whisking until thickened. Reduce heat to low. Cover and let simmer, stirring occasionally.
While the vegetables are cooking, shred the chicken. The easiest way to do this is to use two forks and pull across the grain of the meat in different directions. You can then use your fingers to break apart any large pieces.
Once the vegetables are tender crisp, whisk in the white sauce and then stir in the chicken. Cook an additional 10 minutes. Serve with parsley garnish.
Makes about 6 cups.
Scrolling through my recipes looking for ones I pulled together by rummaging around the pantry, freezer and refrigerator and came up with this one. Quick, easy and versatile.
- 9 oz pkg. fresh linguine pasta
- 4 Roma tomatoes
- 1 green or red pepper
- 4 green onions
- ½ tbsp crushed garlic
- 2 tsp dried basil
- ½ cup olive oil
- Optional: ¼ lb sliced pepperoni or ¼ lb cubed turkey
saucepan, large skillet
Fill saucepan with water and bring to a boil.
Chop tomatoes, pepper and green onions (use greens and whites). Heat oil in skillet, add onions, garlic and pepper, sauté until onions are golden, careful not to let garlic burn. Add pepperoni and turkey. Let simmer on medium to low medium heat.
Add pasta to water while ingredients simmer in skillet. Cook according to pkg. instructions.
Once pasta is al dente, add tomatoes to skillet, sauté 1-2 minutes. Using a slotted spoon or pasta spoon, transfer pasta to skillet, letting most of the water drain before transferring. There should be just enough water on the pasta to create a nice sauce. If it seems too dry, add a few spoonfuls of the pasta water. Stir and serve with grated Parmesan.
That beef roast we used to make the veggie beef soup yesterday was plenty big to allow for leftovers. Chili sounded good, what with the nighttime temps dipping into the 40s. I almost brought out the meat grinder for the beef but decided against it in favor of a knife. I left it in the freezer for a tad too long so it was more frozen than firm but my knife is sharp and I am able to bring a lot of weight to bear. It ended up in a 1/4 inch dice – almost a mince. I added the same amount of pork sausage, ending with 2 pounds or so in total. I wanted to try a marinade so I put the meat into a stainless bowl and drizzled in rice vinegar and soy sauce, sprinkled on garlic powder, onion powder, and various chili powders, grated in half a big onion, diced and added the remainder, several minced garlic cloves, a couple cups of chopped peppers (green bell, poblano, jalapeno), salt, pepper, dry mustard, brown sugar, and maybe a few things more, I’m sure I’m forgetting something but this is most of it and should suffice. I sealed that all into a plastic container and left it in the fridge overnight.
Cooking it down today was by far the easiest part. Cook the meat and marinade in small batches and dump those into a bigger pot. I like my Dutch oven for that. Once you have the big pot going add your favorite beans and canned tomatoes – I like the tomato bits with green chilies. I also stir in tomato paste or sauce, depending on how liquid it is, and bring out my secret weapon – anchovy paste. A tablespoon will do and it adds a nice “something” I’d have trouble describing. We’ve borrowed a word from the Japanese that covers it: umami. Let it simmer for a couple of hours on the stove top, or in a 325 oven. Add water as needed.