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Garden Fresh Pasta Dinner

I had friends over on Sunday and by request, made a garden fresh entrée. The advantage with this type of dinner is, it is quick and easy to prepare while guests are there. We had pleasant conversation as I put it together, which from start to finish was less than 20 minutes.

I apologize in advance, I have no photos of the final dish because I was having such a good time I completely forgot to even get my camera out.

Garden Fresh Pasta

  • 4 tomatoes
  • about 4 basil leaves (or 1/2 tsp dry)

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  • 12 oz linguine
  • 2 tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 green pepper (or red or orange as desired), chopped into large pieces
  • 2 zucchini, cubed
  • 1 large eggplant, cubed
  • 2 cloves garlic, crushed
  • 4 tomatoes (I used a variety from my garden and my friends’ garden), chopped into large pieces
  • 1 tbsp chopped fresh basil (or 1 tsp dry)

saucepan, skillet, large pot

Blend 4 tomatoes and 4 basil leaves together until smooth and add to saucepan. Bring to a boil, reduce heat and let simmer while prepping the remainder of the dinner.

In large pot, cook pasta according to package directions, to al dente. Drain, but don’t rinse.

In skillet, heat 1 tbsp of oil, add onions. Saute for a minute and then add peppers. Stir occasionally until they are softened and onions are translucent. Add additional tbsp of oil, once heated, add garlic, zucchini and eggplant. Saute until tender. Finally, add tomatoes and basil, cook for one to two minutes and then add the tomato mixture from the saucepan. Stir together gently and bring to a low boil for about 1 minute. Serve over pasta.

I served it with grated Parmesan, tossed salad and fresh baked bread

Go wild and add whatever fall garden vegetables you have on hand….



 

Mmm… Butterbeans and Cornbread

20160920_1853301600x1200Nothing special about these, I will note that I used the “boil for a minute and let sit, covered, for an hour” method rather than soaking overnight.  It worked fine.  You drain the beans after the hour and then cook to your regular recipe.  These are cooked in chicken stock with carrots, celery, and onions that were sauteed briefly.  I like to add a Creole/Cajun seasoning to mine, and a couple of bay leaves.  These have ham chunks that simmered in stock while the beans soaked to get a head start.20160920_1220001600x1200The cornbread isn’t anything fancy, just the back of the box recipe.

Guinness Lamb Stew

20160829_173927(1600x1200)This recipe was at the top of the first search page, I went pretty much with it as written.  I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer.  We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods.  The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense.  Maybe she was thinking mutton rather than lamb?  I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.

Memorial Weekend Recipes: Grilled Potato Packets

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Grilled potatoes and peppers above can be found here 

These are so easy to make, one of my most requested and clean up is a breeze:

Grilled Potatoes

  • 4 large potatoes
  • 1 medium onion, sliced
  • 1 tsp crushed garlic
  • 1 to 2 tbsp butter
  • parsley or chives
  • salt & pepper

foil

Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil.  Grill, turning halfway through (about 15 minutes each side).  Cook until potatoes are tender and onions crispy.



 

Beef and Barley Vegetable Soup

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JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)

It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.

Beef & Barley Vegetable Soup

  • olive oil
  • 1 lb chuck, cut into small cubes
  • 1/2 small onion, diced
  • 2 tsp crushed garlic
  • 14 oz can diced tomatoes
  • 6 to 8 cups of water
  • 12 oz sliced carrots (frozen ok)
  • 12 oz green beans (frozen ok)
  • 3 stalks of celery, chopped
  • 1/2 cup barley
  • 1/4 tsp cayenne
  • 1/2 tsp ground pepper
  • 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
  • 2 bay leaves (remove before serving)

large saucepan

Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil.  Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender.  Serve with biscuits or cornbread.

**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.

Yum.



 

Dinner Menu: Spring Flavors

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Lots of fresh spring flavors in this dinner menu, which is what I need after a long cold week.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Side Dishes: Antipasto Salad

This is great with Chicken Tortellini Soup or Linguine with Peppers

Antipasto Salad

  • 4 oz can sliced black olives
  • 2 oz jar sliced green olives
  • 4 fresh mushrooms, washed & sliced
  • 4 Roma tomatoes, sliced
  • 8 oz green beans, cooked & cooled
  • 1 green pepper, seeded & sliced
  • 1 banana pepper, seeded & sliced
  • 4 green onions, sliced
  • ½ cup white wine vinegar
  • ½ cup olive oil
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 2 oz grated parmesan or Asiago cheese

serving bowl

Mix vegetables together in serving bowl.  Blend vinegar, oil, basil & garlic then pour over vegetables and toss.  Salt & pepper to taste. Garnish with cheese.



 

 

Sammich Pr0n – Chili Cheese Dogs

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Pressure Cooker Corned Beef

20160317_131753[1] (1600x1060)In a slow cooker it’s an 8 hour project.  It takes several hours to boil one atop the stove.  In my Instapot pressure cooker it took 90 minutes for the meat, and the veggies just a few minutes.  There is additional time involved reaching temperature, and some spent winding down but this corned beef was so good I ran back to Kroger’s for two more that I’ll cook today to chill and slice for sandwiches.