(recipe adapted from "meatball soup", Desperately Delicious by Jessica Seinfeld.
2 1/2 c whole wheat pasta (I used the bowtie pasta, but any would work)
2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2 x 1 litre jars homemade canned tomatoes (or 2 x 28oz store bought cans)
1/2 c butternut squash puree
6 c chicken stock
6 slices whole wheat bread, cut into small cubes
2 eggs, slightly beaten
1/2 c butternut squash puree
1/2 c skim milk
1/2 tsp pepper
1/2 tsp paprika
2 tsp salt
1 lb lean ground turkey
1 c frozen grean beans
Cook pasta until slightly underdone (it will finish cooking as it sits in the soup). Drain. Set aside.
Heat olive oil in large pot. Saute onion until soft. Add garlic during last minute of cooking.
Puree the tomatoes and butternut squash together in the blender in 2 batches. Add to the onion and garlic mixture. Add 1 tsp salt to the pot. Add the broth, reduce heat to low and simmer for about 15 min.
Meanwhile, put bread into large bowl. Add the egg, puree, milk, salt, pepper and paprika. Mix it around well until all the bread is coated with the mixture. Let it sit until the bread softens. Then, take a fork and mash up the mixture well to ensure that all of the bread chunks are broken up. Add the turkey and mix well with your hands. Form into miniature (1/2 - 1" or so) meatballs. Add the meatballs to the soup pot as you go.
Turn the heat down to low and simmer, covered until the meatballs are cooked through. Should take about 20 minutes or so. Stir in the pasta and green beans.
Makes enough for 1 supper, 1 set of lunches and 2 litres to freeze.
Tuesday, November 20, 2007
Thursday, October 25, 2007
MEG RYAN'S CRANBERRY ALMOND BREAD
2&1/2 cups all-purpose flour
1&1/2 teaspoons baking powder
1&1/2 teaspoons baking soda
1/2 teaspoon salt
1&1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream
Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.
Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.
Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.
Serves 12.
**Drizzle with your choice of icing if you would like.
1&1/2 teaspoons baking powder
1&1/2 teaspoons baking soda
1/2 teaspoon salt
1&1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 tablespoon almond extract
1 (16 ounce) can whole cranberry sauce
3/4 cup sour cream
Heat oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.
Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.
Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.
Serves 12.
**Drizzle with your choice of icing if you would like.
Saturday, October 20, 2007
Pasta e Garbanzo Fagioli
1 box whole wheat spaghettini
1 jar pasta sauce*
2 tbsp olive oil
1/2 red pepper, chopped
1/2 onion, chopped
2 stalks celery, sliced
1 can chickpeas (garbonzo beans)
1/2 c 3 cheese blend, shredded (or any cheese you like)
Cook pasta. Drain. Saute pepper, onion and celery in oil until soft. Add pasta sauce into pan. Heat through. Add chickpeas. Either add the cheese into the sauce to melt or sprinkle on top of mixed pasta. Your choice. Add sauce to pasta. Supper is served!
Husband's comments: Supper was very tasty
*I like the PC mini chefs sauce because it has pureed broccoli and carrots hidden inside!
1 jar pasta sauce*
2 tbsp olive oil
1/2 red pepper, chopped
1/2 onion, chopped
2 stalks celery, sliced
1 can chickpeas (garbonzo beans)
1/2 c 3 cheese blend, shredded (or any cheese you like)
Cook pasta. Drain. Saute pepper, onion and celery in oil until soft. Add pasta sauce into pan. Heat through. Add chickpeas. Either add the cheese into the sauce to melt or sprinkle on top of mixed pasta. Your choice. Add sauce to pasta. Supper is served!
Husband's comments: Supper was very tasty
*I like the PC mini chefs sauce because it has pureed broccoli and carrots hidden inside!
Thursday, October 18, 2007
Erin's Easy Shrimp Linguine
This is a super quick and easy weeknight recipe. However, you need to stay at the stove to stir the sauce, so wait until your husband is home so that you don't have to run after the baby!
1 box whole wheat linguine
2 tbsp margarine
2 tbsp flour
3 cups skim milk
1/2 c light parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 frozen shrimp ring (cooked)and thawed
1/2 c frozen peas
Cook pasta according to directions. Drain and put back into pot. In a small saucepan, melt margarine. Add flour, cooking for 30 sec or so. Add milk, stirring to dissolve the flour mixture. Keep stirring over medium heat until it coats the back of a wooden spoon. Add in the parmesan cheese, salt, pepper and garlic powder. Stir to combine. Add the sauce, shrimp and peas to the hot pasta (this will heat up the shrimp and cook the peas). Makes 4 servings
1 box whole wheat linguine
2 tbsp margarine
2 tbsp flour
3 cups skim milk
1/2 c light parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 frozen shrimp ring (cooked)and thawed
1/2 c frozen peas
Cook pasta according to directions. Drain and put back into pot. In a small saucepan, melt margarine. Add flour, cooking for 30 sec or so. Add milk, stirring to dissolve the flour mixture. Keep stirring over medium heat until it coats the back of a wooden spoon. Add in the parmesan cheese, salt, pepper and garlic powder. Stir to combine. Add the sauce, shrimp and peas to the hot pasta (this will heat up the shrimp and cook the peas). Makes 4 servings
Wednesday, October 17, 2007
3 layer Dip
In a lasagne pan or something like that, layer the following:
Layer 1: 1 can of refried beans
Layer 2: 2 ripe avacados mashed. Mix with 1tsp lemon juice & a touch of salt & pepper.
Layer 3: 1/2 Cup Mayo, 1 Cup Sour Cream, 1 package (or a bit less) of taco seasoning
Top it all off with grated cheese, chopped tomatoes & chopped green onions.
Serve cold with Nacho Chips & a Corona.
Enjoy!
Recipe courtesy Shelley C.
Layer 1: 1 can of refried beans
Layer 2: 2 ripe avacados mashed. Mix with 1tsp lemon juice & a touch of salt & pepper.
Layer 3: 1/2 Cup Mayo, 1 Cup Sour Cream, 1 package (or a bit less) of taco seasoning
Top it all off with grated cheese, chopped tomatoes & chopped green onions.
Serve cold with Nacho Chips & a Corona.
Enjoy!
Recipe courtesy Shelley C.
Apricot Nut Bread
1 cup All Purpose Flour
1 cup Whole Wheat Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 cup mashed banana
1/4 cup milk
3/4 cup chopped, dried apricots
1/2 cup coarsely chopped pecans
Combine first 5 ingredients and set aside. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine banana & milk, add to creamed mixture alternating with dry ingredients. Fold in apricots and pecans. Pour batter into a greased and floured 8 1/2 X 4 1/2 X 3" loaf pan. Bake at 350 degrees for 1 hour or until done. - Makes 1 loaf
Great for gift giving at Christmas!
Recipe courtesy Merry K.
1 cup Whole Wheat Flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
2 eggs
1 cup mashed banana
1/4 cup milk
3/4 cup chopped, dried apricots
1/2 cup coarsely chopped pecans
Combine first 5 ingredients and set aside. Cream butter, gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Combine banana & milk, add to creamed mixture alternating with dry ingredients. Fold in apricots and pecans. Pour batter into a greased and floured 8 1/2 X 4 1/2 X 3" loaf pan. Bake at 350 degrees for 1 hour or until done. - Makes 1 loaf
Great for gift giving at Christmas!
Recipe courtesy Merry K.
Tuesday, October 16, 2007
Erin's Home Fries
6-8 potatoes (brown seem to work best)
olive oil
season salt
Leave peel on or peel as desired
chop into 1" cubes
boil until just barely fork tender
drain well and put into bowl.
Toss with olive oil to coat (probably 2-3 tbsp)
add season salt to taste
Spread evenly on baking sheet lined with foil and sprayed with Pam. (this is important or they will stick, even though they're coated with oil)
Bake at 500F for about 15-20 min or until golden brown and crunchy.
May want to stir with spatula once or twice while cooking.
Taste just like they serve in the restaurants
olive oil
season salt
Leave peel on or peel as desired
chop into 1" cubes
boil until just barely fork tender
drain well and put into bowl.
Toss with olive oil to coat (probably 2-3 tbsp)
add season salt to taste
Spread evenly on baking sheet lined with foil and sprayed with Pam. (this is important or they will stick, even though they're coated with oil)
Bake at 500F for about 15-20 min or until golden brown and crunchy.
May want to stir with spatula once or twice while cooking.
Taste just like they serve in the restaurants
Garlic Spaghetti Squash
This one is made up but yummy!
1/2 tsp garlic bread powder seasoning (we buy a brand from Costco), but even garlic salt would probably work
2 tbsp margarine
1/2 spaghetti squash
Scrape out seeds of squash
Cook, cut side down, in microwave 8-10 min until soft
scoop out flesh
while hot, mix in margarine and seasoning
enjoy!
1/2 tsp garlic bread powder seasoning (we buy a brand from Costco), but even garlic salt would probably work
2 tbsp margarine
1/2 spaghetti squash
Scrape out seeds of squash
Cook, cut side down, in microwave 8-10 min until soft
scoop out flesh
while hot, mix in margarine and seasoning
enjoy!
Pumpkin Marble Cheesecake
Crust
2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 tablespoons of butter melted
Filling
3 packages (8oz) of Cream cheese softened
1 cup of sugar divided
1 tsp of vanilla
3 eggs
1 cup of canned pumpkin
1 tsp of cinnamon
1/4 tsp of nutmeg
Dash of cloves
Crust
Mix crumbs, pecans and butter; press into bottom and 2 inches up side of 9 inch spring form pan.
Filling
Mix cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 and 1/2 cups of batter. Add remaining 1/4 cup of sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife for marble effect
Bake at 325 for 55 minutes or until center is almost set if using silver form spring pan. Bake at 300 for 55 minutes or until center is almost set if using a dark nonstick spring form pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Recipe Courtesy Angela B.
2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 tablespoons of butter melted
Filling
3 packages (8oz) of Cream cheese softened
1 cup of sugar divided
1 tsp of vanilla
3 eggs
1 cup of canned pumpkin
1 tsp of cinnamon
1/4 tsp of nutmeg
Dash of cloves
Crust
Mix crumbs, pecans and butter; press into bottom and 2 inches up side of 9 inch spring form pan.
Filling
Mix cream cheese, 3/4 cup of the sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1 and 1/2 cups of batter. Add remaining 1/4 cup of sugar, pumpkin and spices to remaining batter; mix well. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of plain batter. Repeat layers. Cut through batter with knife for marble effect
Bake at 325 for 55 minutes or until center is almost set if using silver form spring pan. Bake at 300 for 55 minutes or until center is almost set if using a dark nonstick spring form pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Recipe Courtesy Angela B.
FLAKEY APPLES & CREAM
4 cups Granny Smith apples, peeled and sliced
1/2 cup graham cracker crumbs, crushed
1 1/2 teaspoons grated lemon peel
1 teaspoon cinnamon
3/4 cup sugar
16 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 package phyllo dough
1/2 cup melted butter
Combine apples, graham cracker crumbs, cinnamon and 3/4 cup sugar. Set aside. Beat cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Unwrap phyllo dough and place on waxed paper. Cover with a slightly damp dish towel.
Working quickly, brush the top piece of phyllo with melted butter. Lift off three layers of dough and line a 9-inch springform pan. Brush the next layer with butter and lift off three more layers. Add these to the pan running the opposite direction of the first three layers. Repeat this process two more times.
Pour the apple mixture into the bottom of the phyllo-lined pan. Cut two 9-inch circles of dough from the remaining phyllo.
Place the circles on top of the apple mixture. Pour in the cream cheese mixture. Fold the edges of the dough over top of the filling. Trim away excess dough.
Bake at 350 degrees 35-40 minutes or until golden brown. Meanwhile, garnish with phyllo roses made by cutting remaining dough into thirds lengthwise. Brush the strips with melted butter and roll up in a rose design. Arrange the roses on top during the last 20 minutes of baking time. Cool dessert and remove sides of pan. Dust with sifted powdered sugar. Serves 12.
— Renae Woods, Ogden, grand prize, 1995 Mrs. Fields Calendar Favorites
Submitted courtesy Shannon D.
1/2 cup graham cracker crumbs, crushed
1 1/2 teaspoons grated lemon peel
1 teaspoon cinnamon
3/4 cup sugar
16 ounces cream cheese, softened
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 package phyllo dough
1/2 cup melted butter
Combine apples, graham cracker crumbs, cinnamon and 3/4 cup sugar. Set aside. Beat cream cheese, eggs, 1/2 cup sugar and vanilla until creamy. Unwrap phyllo dough and place on waxed paper. Cover with a slightly damp dish towel.
Working quickly, brush the top piece of phyllo with melted butter. Lift off three layers of dough and line a 9-inch springform pan. Brush the next layer with butter and lift off three more layers. Add these to the pan running the opposite direction of the first three layers. Repeat this process two more times.
Pour the apple mixture into the bottom of the phyllo-lined pan. Cut two 9-inch circles of dough from the remaining phyllo.
Place the circles on top of the apple mixture. Pour in the cream cheese mixture. Fold the edges of the dough over top of the filling. Trim away excess dough.
Bake at 350 degrees 35-40 minutes or until golden brown. Meanwhile, garnish with phyllo roses made by cutting remaining dough into thirds lengthwise. Brush the strips with melted butter and roll up in a rose design. Arrange the roses on top during the last 20 minutes of baking time. Cool dessert and remove sides of pan. Dust with sifted powdered sugar. Serves 12.
— Renae Woods, Ogden, grand prize, 1995 Mrs. Fields Calendar Favorites
Submitted courtesy Shannon D.
Barley Squash Risotto (yes, it's actually good)
2 ½ c chicken broth
2 c water
2 tbsp olive oil
½ onion, chopped finely
2 c cubed butternut squash
¾ c pot barley
Bring broth/water to boil and keep simmering on stove. Heat oil, sauté onion until soft. Add barley & squash and sauté for a few minutes until barley starts to turn slightly brown. Then add a ladel full of stock to the pot. Stir continuously. Keep adding stock when the liquid evaporates and keep stirring constantly until all of the stock is used, liquid is evaporated and risotto is creamy. B/c the liquid condenses, I found it quite salty, so you shouldn’t need to add any extra salt, but I added a bit of pepper at the end.
Recipe from "company's coming whole grain recipes", courtesy of Erin
2 c water
2 tbsp olive oil
½ onion, chopped finely
2 c cubed butternut squash
¾ c pot barley
Bring broth/water to boil and keep simmering on stove. Heat oil, sauté onion until soft. Add barley & squash and sauté for a few minutes until barley starts to turn slightly brown. Then add a ladel full of stock to the pot. Stir continuously. Keep adding stock when the liquid evaporates and keep stirring constantly until all of the stock is used, liquid is evaporated and risotto is creamy. B/c the liquid condenses, I found it quite salty, so you shouldn’t need to add any extra salt, but I added a bit of pepper at the end.
Recipe from "company's coming whole grain recipes", courtesy of Erin
Creamy Squash Soup
Creamy Squash Soup
2 tbsp veg oil
1 large onion, chopped
4 c coarsely chopped butternut squash
4 c chicken broth
½ tsp ea salt and pepper
½ c whipping cream or 10%
Saute onion until soft. Add squash, stirring for 5 min. Add broth and bring to boil. Rduce heat, cover and simmer until squash is tender. Puree in food processor, blender or with immersion blender. Add salt and pepper and cream. Heat through.
Recipe from "Dieticians cook great food", courtesy of Erin
2 tbsp veg oil
1 large onion, chopped
4 c coarsely chopped butternut squash
4 c chicken broth
½ tsp ea salt and pepper
½ c whipping cream or 10%
Saute onion until soft. Add squash, stirring for 5 min. Add broth and bring to boil. Rduce heat, cover and simmer until squash is tender. Puree in food processor, blender or with immersion blender. Add salt and pepper and cream. Heat through.
Recipe from "Dieticians cook great food", courtesy of Erin
There are so many great recipes out there!
I don't know about you, but I love trying new recipes.
Since becoming a mom, I especially love trying new recipes IF I know that someone else has actually made it and it is
1) easy
2) doesn't take up my whole afternoon to make, and
3) actually tastes good.
So, I started this blog to post some of my favourites and also for you to send me your favourites. I welcome anyone who wants to, to send in a recipe and check back for new ones often!
If you try a recipe and have a comment, please feel free to leave one.
I look forward to seeing and trying all of your recipes soon!!!
Since becoming a mom, I especially love trying new recipes IF I know that someone else has actually made it and it is
1) easy
2) doesn't take up my whole afternoon to make, and
3) actually tastes good.
So, I started this blog to post some of my favourites and also for you to send me your favourites. I welcome anyone who wants to, to send in a recipe and check back for new ones often!
If you try a recipe and have a comment, please feel free to leave one.
I look forward to seeing and trying all of your recipes soon!!!
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