Shrimp and arugula salad

• 4 cups loosely packed baby arugula 
• 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
• 1/2 cup matchstick-cut carrot 
• 3 tablespoons extra-virgin olive oil, divided
• 2 teaspoons minced fresh rosemary 
• 1/2 teaspoon crushed red pepper
• 2 garlic cloves, thinly sliced 
• 16 large peeled and deveined shrimp (about 3/4 pound) 
• 3 tablespoons white balsamic vinegar (used regular, didn't seem to matter)

Preparation

1. 1. Combine the first 3 ingredients in a large bowl.
2. 2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately

Peach Crumble

From Taste of Home

1

• 6 cups sliced peeled ripe peaches (6 peaches)
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon ground cinnamon
• TOPPING:
• 1 cup all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• 1/2 cup butter, melted and cooled
• Vanilla ice cream, optional

Directions

• Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.
• Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.
• Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 237 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 167 mg sodium, 40 g carbohydrate, 2 g fiber, 2 g protein.

Blueberry french toast casserole

French Toast:
12 slices bread, cut into cubes
1 (8-ounce) package low fat cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups 2%  milk

 Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.
Serve with maple syrup
Serves 8.     About  323 Calories per serving before adding syrup

Kielbasa with Cabbage and Mashed Potatoes

yield: Serves 2

Can be prepared in 45 minutes or less.

Ingredients

• 1 tablespoon vegetable oil
• 3/4 pound smoked kielbasa (Polish sausage), cut into 1-inch pieces
• 4 cups chopped cabbage
• 1 onion, sliced thin
• 3/4 pound yellow-fleshed or russet (baking) potatoes
• 1/4 cup milk
• 1 tablespoon  butter, cut into bits

Preparation

In a large heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it brown the kielbasa. Add the cabbage and the onion and cook the mixture, stirring occasionally, until the cabbage is browned. Add  1/2 cups water and simmer the mixture, covered partially, for 15 to 20 minutes, or until the cabbage is tender.

While the mixture is simmering, boil the potatoes, peeled and cut into chunks, covered, for 12 minutes, or until they are very tender. Mash them with a potato masher. Add the milk, the butter, and salt and pepper to taste and stir the potato mixture until the butter is melted. Serve the kielbasa mixture on the mashed potatoes.

Read More http://www.epicurious.com/recipes/food/views/Kielbasa-with-Smothered-Cabbage-and-Mashed-Potatoes-12807#ixzz2VZZPaOXc

Rhubarb-Apple Crisp

15 45 60

Ingredients

• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 cups sliced fresh rhubarb or frozen rhubarb, thawed
• 2 cups sliced peeled apples or sliced strawberries
• 1 cup quick-cooking or old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup butter, melted
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• Vanilla ice cream, optional

Directions

• In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
• In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.

 Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 320 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 124 mg sodium, 52 g carbohydrate, 3 g fiber, 3 g protein.

Scalloped potatoes

5  cups thinly sliced potatoes
4 tablespoons butter
4 tablespoons flour
2 cups milk
1 teaspoons salt
Dash  cayenne pepper
1 cup grated sharp cheddar cheese

one onion chopped
 paprika

Directions:
Lightly grease a casserole dish. In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk.  Season with salt and cayenne.  Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a some of the sliced potatoes in casserole dish. Sprinkle with onion. Keep layering till half of potatoes are used.
 Pour half of cheese sauce over potatoes.
 Repeat with second layer of potatoes and cheese sauce.
 Top with some paprika for color.
  Bake uncovered for about 1 hour or 90 minutes at 350°F.

Serves 8

Lentil Soup

Ingredients for Lentil Soup (adapted from Alton recipe)

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 can chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon  ground coriander
1/2 teaspoon  ground toasted cumin
1/4 teaspoon freshly ground pepper

Dash cardamom

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and cook on low until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, spices and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Per Serving (based on 6 servings): Calories: 372; Total Fat: 8 grams; Saturated Fat: 1 grams; Protein: 24 grams; Total carbohydrates: 55 grams; Sugar: 5 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 762 milligrams

Read more at: http://www.foodnetwork.com/recipes/alton-brown/lentil-soup-recipe/index.html?oc=linkback

Pennsylvania Red cabbage

Heat 2 Tbsp bacon drippings in a skillet
Stir in
1/4 cup brown sugar
1/4 cup vinegar
1/4 cup water
1 tsp salt
dash of pepper

Add 4 cups shredded cabbage (1 head) and
2 cups coarsely grated apple

Cover and cook over low heat till cabbage is cooked. long time, at least an hour. (this is better if you make it early in the day or the day before so flavors have a chance to develop)

Balsamic chicken

• 1/2 cup balsamic vinegar
• 3/4 cup chicken broth
• 3 tablespoons white sugar
• 1-1/2 cloves garlic, minced
• 1-1/2 teaspoons dried Italian herb seasoning
• 6 skinless, boneless chicken breast halves
• 1 tablespoon and 1-1/2 teaspoons olive oil

My folders:

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.

1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Tuscan vegetable bean soup

3 cans cannelloni beans, drained
1 can diced tomatoes
3 stalks celery, diced
1 onion diced ( one onion)
1 cup or more diced carrots (3 carrots)
1 tsp minced garlic
2 small zucchini diced
6 cups veggie or chicken broth (1 box)
salt (1 tsp)  and pepper (1/2 tsp)
1 tsp dried thyme
1/2 tsp dried sage
1 cup or more chopped fresh spinach

You can start with the onions and chop everything else as you go but make sure nothing burns. Saute onion in olive oil in  large soup pot.  Chop and add celery, garlic and carrots.  Add spices and tomato. Add zucchini. and broth. Add 2 cups beans. Mash the third cup before adding to make broth thicker and tastier. Add spinach last.  Simmer 15 min or until veggies are tender.