Monday, 23 October 2017

Homemade Turkey Soup

Prep  30 MIN
Total  2 HR 55 MIN

Servings10



Ingredients

Carcass from cooked 10- to 12-lb turkey
3 quarts (12 cups) water
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning or dried sage leaves
1 dried bay leaf
1/2 cup uncooked pearl barley
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 medium stalks celery, sliced (1 cup)
3 cups cut-up cooked turkey
2 tablespoons chopped fresh parsley, if desired

Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes.

Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.
Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.

Delicious!

Saturday, 21 October 2017

Sweet Potato-Pecan Casserole

Sweet Potato-Pecan Casserole


Total:
1 hr 15 min
Cook:
1 hr 15 min
Yield:
8 servings
Level:
Easy


Ingredients

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

http://www.foodnetwork.com/recipes/ellie-krieger/sweet-potato-pecan-casserole-recipe-1973555

Mustard-Parmesan Whole Roasted Cauliflower



Total:
1 hr 15 min 
Active: 10 min

Yield:
4 servings 

Ingredients

2 large heads cauliflower
1 clove garlic, halved
1/4 cup olive oil
4 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup grated Parmesan
Lemon wedges, for serving

Directions

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.

Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.

Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.

Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.

Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Thursday, 19 October 2017

Brussels Sprouts with Pancetta

I have a daughter-in-law who does not like vegetables.  That same daughter-in-law had 2 servings of this very delicious vegetable dish.

Enjoy!



Total:
30 min Prep:
10 min Cook:
20 min

Yield:
4 servings Level:

Ingredients

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

Directions

Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprouts-with-pancetta-recipe-1941791


Monday, 16 October 2017

Lemon-Maple Squash

One of the new recipes I tried for Thanksgiving.  Not bad at all!



Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:
1 hr Prep:
15 min Cook:
45 min

Yield:
8 servings Level:

Easy

Ingredients



Directions

Slice 4 pounds butternut or calabaza squash into thick wedges and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup, 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch each of salt and pepper; pour over the squash and dot with 4 tablespoons butter. Bake 20 minutes at 350, then flip the squash and bake until caramelized and tender, 25 more minutes, basting halfway through.


Calories: 161; Total Fat: 6 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 29 grams; Sugar: 11 grams; Fiber: 3.5 grams; Cholesterol: 15 milligrams; Sodium: 46 milligrams

Wednesday, 27 September 2017

Sauteed Mushrooms with Shallot

Sautéed Mushrooms with Shallot
Quantity : 4 servings
Preparation : 5 min Cooking : 5 min
60 calories/serving

Ingredients

1 1/2 tbspolive oil23 mL
1shallots, finely chopped40 g
28button (white) mushrooms, cut in quarters400 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Method

  1. Clean the mushrooms and finely chop the shallot.
  2. Heat the oil in a saucepan over medium heat. Add the mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, 3-4 min.
  3. Lower the heat to medium-low, then stir in the shallot and sauté until translucent, 2-3 min. Season with salt and pepper to taste, then serve.

https://www.soscuisine.com/recipe/sauteed-mushrooms-shallot

Spinach a l'etuvee

Spinach à l'étuvée
Quantity : 2 servings
Preparation : 5 min Cooking : 5 min
80 calories/serving

Ingredients

280 gspinach10 cups
1 pinchsalt [optional]0.1 g
1 tbspextra virgin olive oil15 mL
1 tsplemon juice, freshly squeezed1/4 lemon

Before you start

Don't be surprised: the original volume will be considerably reduced after cooking.

Method

  1. Prepare the spinach. Wash and drain rapidly and transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them.
  2. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish.
  3. Transfer the spinach to a colander, press to remove excess water, then put into a salad bowl. Sprinkle with oil and lemon juice. Serve.
https://www.soscuisine.com/recipe/spinach-etuvee

Tuesday, 26 September 2017

Classic and Simple Meat Lasagna


Ingredients

  • 12 whole wheat lasagna noodles
  • 1 pound lean ground beef
  • 2 cloves garlic, chopped
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano, or to taste
  • salt and ground black pepper to taste
1 (16 ounce) package cottage cheese
  • 2 eggs
  • 1/2 cup shredded Parmesan cheese
  • 1 1/2 (25 ounce) jars tomato-basil pasta sauce
  • 2 cups shredded mozzarella cheese

Directions


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
  3. Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
  4. In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
  5. Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
  6. Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

http://allrecipes.com/recipe/218091/classic-and-simple-meat-lasagna/print/?recipeType=Recipe&servings=8&isMetric=false

Easy Cranberry Orange Relish

 Easy Cranberry Orange Relish
  • Prep
  • Ready In

Recipe By:TXGIRLSX3
"A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days."

Ingredients

  • 1 navel orange
  • 1 (12 ounce) package fresh cranberries

  • 1/2 cup white sugar
  • 1/8 teaspoon ground cinnamon

Directions

  1. Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
  2. Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
  3. Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

Chicken Adobo

Chicken
Quantity : 4 servings
Preparation : 15 min Cooking : 30 min
280 calories/serving

Ingredients

8chicken drumsticks900 g
4 clovesgarlic, coarsely chopped
1 tbspcanola oil15 mL
1/3 cupapple cider vinegar85 mL
1/4 cupwater65 mL
1/4 cupsoy sauce, low-sodium65 mL
1/2 tsppeppercorns2 g
2bay leaf0.4 g

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.

Method

  1. Pat the chicken dry. Coarsely chop the garlic.
  2. Heat the oil in a skillet over medium-high heat, until hot but not smoking. Add the chicken drumsticks, without crowding the skillet in order to ease the browning of the meat on each side, about 7-8 min per batch. Transfer the chicken as browned to a plate. If applicable, repeat the operation with the remaining drumsticks.
  3. Pour off all but 1 tablespoon fat from the skillet and cook the garlic 1-2 min in the remaining fat over low heat, with stirring. Add the vinegar, water, soy sauce, peppercorns, and bay leaves. Bring the liquid to a boil, then put the chicken with any accumulated juices back into the skillet, lower the heat and simmer, covered, 15 min.
  4. Remove the lid and cook over moderately low heat, turning the chicken 2 or 3 times, until the sauce is thickened and the chicken is tender, about 15 min (there should be no need to add any salt since the soy sauce is already rather salty). Serve.

Observations

Serve the chicken with its sauce on a bed of rice.

Warm Quinoa and Arugula Salad

Warm Quinoa and Arugula Salad

Quantity : 4 servings
Preparation : 10 min Cooking : 15 min
360 calories/serving

Ingredients

1 2/3 cupquinoa280 g
3 cupswater750 mL
3 tbspextra virgin olive oil45 mL
4 tsplemon1/2 lemon
1 1/3 buncharugula200 g
6 tbspfresh mint, chopped18 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]
120 gfeta cheese, light, cut into small cubes

Before you start

You may serve this salad warm or at room temperature.

Method

  1. Cook the quinoa in the water.
  2. Meanwhile, clean the arugula, chop the mint, then put them in a salad bowl. Pour the oil and lemon juice in a small bowl, add salt and pepper, then beat using a fork until the mixture is well emulsified.
  3. Add the quinoa to the salad bowl. Pour the vinaigrette over the salad then toss well. Add the Feta cheese, adjust the seasoning, then serve.

https://www.soscuisine.com/recipe/warm-quinoa-arugula-salad