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.

Peas with Thyme

Buttery Peas with Thyme

2 tablespoons butter
1/2 cup yellow onion, finely chopped (about 1/2 medium onion)
2 teaspoons sugar
1/4 teaspoon salt
2 medium garlic cloves, finely minced
3 cups frozen peas
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1/4 teaspoon freshly ground black pepper

In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes. Season with black pepper (and additional salt if desired) and serve immediately.

Pasta with mushrooms to go with scallops

2 boxes bow tie pasta
16 oz mushrooms
1 bunch green onion
one red pepper
bunch basil and about the same amount of flat leaf parsley
olive oil
stick butter
4 large cloves garlic
1/2 tsp red pepper flakes or more to taste
3/4 cup dry white wine

Saute garlic in olive oil and butter for 2 minutes. Add red pepper flakes.  Add mushrooms, red pepper, and onions. Cook till mushrooms release juice and are done. Add 1/2 c wine and parsley. Heat one minute.  Cook pasta according to package directions. Drain pasta. Add some olive oil to pasta to coat. Add  chopped basil and vegetable mixture to pasta. After searing scallops in butter and olive oil, deglaze pan with remaining wine and add to pasta.  Serve pasta with scallops

Crescent Veggie Pizza

Easy Crescent Veggie Pizza

Give cold pizza fans a refreshing change with crunchy fresh veggies atop a creamy dill sauced crust.

Prep Time
20 Minutes

Total Time
1:10 Hr:Mins

Makes 32 appetizers

2

cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (8 oz) cream cheese, softened

1/2

cup sour cream

1

teaspoon dried dill weed

1/clove garlic, put through garlic press

1 

cup small fresh broccoli florets

1 shredded carrot

1. Heat oven to 375°F.
2. Unroll both cans of dough; press onto ungreased cookie sheet, to from a rectangle.  
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into squares

Nutrition Information:

1 Serving (1 Appetizer)

• Calories 90
• (Calories from Fat 60),

• Total Fat 6g
• (Saturated Fat 3g,
• Trans Fat 1g),
• Cholesterol 10mg;
• Sodium 135mg;
• Total Carbohydrate 6g
• (Dietary Fiber 0g,
• Sugars 1g),
• Protein 2g;

Percent Daily Value*:Exchanges:Carbohydrate Choices:

• 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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