Wednesday, June 21, 2017

ALPHABET SOUP WITH MEATBALLS


~ Dinner at the Zoo

MEATBALLS
1 lb. ground turkey
1 egg, beaten
1 t. Italian seasoning
1 t. kosher salt
1/2 t. pepper
1/2 c. breadcrumbs
1/2 c. parmesan
1 T. water

SOUP
1 T. butter
1 c. carrots, peeled and chopped
1 c. onion, chopped
1 c. celery, chopped
2 c. butternut squash, peeled and chopped
salt & pepper, to taste
15 oz. can diced tomatoes
6 oz. can tomato sauce
6-8 c. chicken stock, divided
7-8 oz. alphabet noodles
1 meatball recipe from above or 1 lb. store-bought meatballs
chopped parsley (optional garnish)

MEATBALLS
Place oven rack 4 inches from the top and preheat broiler. Combine all ingredients and mix until thoroughly combined. Shape into meatballs about one inch in diameter.

Spray a large baking sheet with cooking spray and arrange meatballs in single layer. Broil for 8 minutes or until meatballs are cooked through and starting to brown.

SOUP
Heat large pot over medium heat, then add butter. Once butter has melted, add carrot, onion, celery, and butternut. Season with salt and pepper. Cook 5-7 minutes or until onion is translucent and everything else is just starting to brown.

Add tomatoes, tomato sauce, and 4 cups of chicken stock. Turn heat to high and bring to a boil. Reduce heat to medium and simmer 5-7 minutes or until noodles are tender.

Add meatballs and cook until heated through, about 3 minutes. Add another 2-4 cups of chicken stock until desired consistency is reached. Garnish with parsley, if desired.

Makes three quarts when you use 8 cups of stock.

Notes: We have only made this using make-ahead meatballs, which are often in our freezer. 


Thursday, June 15, 2017

PARMESAN HERB DROP BISCUITS


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 c. flour
1/4 c. parmesan
1/8 t. garlic powder 
1/2 t. oregano
1/2 t. basil
1/2 t. salt
1 t. sugar
1 T. baking powder
8 T. cold butter
1 c. milk

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, combine flour, parmesan, garlic powder, oregano, basil, salt, sugar, and baking powder. Stir until well combined. Use your hands or a pastry cutter to work butter into flour mixture until texture resembles coarse sand.

Starting with 3/4 cup of the milk, stir milk into flour mixture until a wet, soft, sticky dough has formed, adding more milk if needed.

Scoop dough in 1/3 cup portions onto prepared baking sheet and bake 18-20 minutes or until golden brown on top.


Makes 10 biscuits. 


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Tuesday, June 13, 2017

CUMIN LIME SWEET POTATO STICKS


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 lb. sweet potatoes, peeled and cut into 1/2-inch thick sticks
1 T. olive oil
1 1/2 t. cumin
1 t. salt
1/4 bunch cilantro, leaves only, roughly chopped
1 medium lime

Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper. 

Place sweet potato sticks in bowl and toss with oil, cumin, salt,and cilantro until well coated. Spread in a single layer on lined baking sheet. Bake 45 minutes or until sweet potatoes are browning on edges and tender.

Remove baking sheet from oven and squeeze lime juice over sweet potato sticks before serving.

Notes: We lightly coat the baking sheet with cooking spray instead of using parchment paper and use three tablespoons of bottled lime juice instead of a fresh lime.


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Tuesday, June 6, 2017

CUMIN, LIME, & CHICKPEA SALAD



Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 15 oz. cans chickpeas, drained and rinsed
1/2 medium red onion, finely diced
1/2 bunch cilantro, leaves only, roughly chopped
2 cloves garlic, minced
juice of 1 medium lime
2 T. olive oil
1 t. cumin
1/4 t. salt
1/8 t. cayenne

In a large bowl, mix chickpeas, onion, cilantro, garlic, and lime juice. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne. Pour dressing over bean mixture and toss until salad is evenly coated in dressing.

Notes: I use four cups of chickpeas I've previously cooked in the crockpot and frozen instead of canned beans. This is part of a tasty vegetarian meal if you serve it with Mexican layer salad and roasted radishes. If you have leftovers, toss them in a food processor with some salsa to make a Mexican hummus.


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Friday, May 26, 2017

MANDARIN CHICKEN PIZZA


~ Tim Weathersby, my husband

one pizza crust, store-bought or homemade
1 1/2 lb. chicken, diced
1/2 c. Mr. Yoshida's Original Gourmet sauce
4 oz. cream cheese, softened
4 oz. grated mozzarella
11 oz. can mandarins, drained

Preheat oven to 425 degrees. Cook chicken and Yoshida's in skillet over medium-high heat until cooked through. Remove from heat and drain.

Place crust on greased baking sheet or pizza stone. Spread cream cheese over crust, leaving a one inch border around the edge. Sprinkle with mozzarella, cooked chicken, and mandarins.

If crust is uncooked, bake pizza 15-20 minutes. If crust was fully cooked before adding toppings, bake 10-15 minutes.


Wednesday, May 17, 2017

LEMON LENTIL SOUP


Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

4 carrots, peeled and chopped
2 celery stalks, chipped
3/4 t. coriander
4 c. vegetable broth
1 c. red lentils
1/4 c. lemon juice
3 T. raw cashews
1 1/2 c. chopped spinach
2 T. chopped parsley
salt & pepper, to taste

In a medium saucepan coated with cooking spray, saute carrots, celery, and coriander over medium-high heat for five minutes or until tender. Add broth and lentils. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until lentils are tender, but not mushy.

Meanwhile, combine lemon juice and cashews in food processor or blender. When lentils are done, stir in lemon-cashew cream, spinach, and parsley. Stir until thoroughly blended. Season with salt & pepper.

Makes about six cups.

Notes: Cooking spray is not enough to keep my vegetable from burning, so I add just a small drizzle of oil. The lemon flavor isn't very strong, so I may add a little more at the end next time.



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Friday, May 12, 2017

QUINOA WITH CASHEWS


The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

1 c. quinoa
2 T. olive oil
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper, to taste
1/2 c. raw cashews
1 bay leaf
1/2 t. coriander
1/2 t. cumin
1/2 t. ginger
1/4 t. turmeric
1 3/4 c. water
2 T. finely chopped parsley leaves

Soak quinoa in cold water for five minutes. Rinse and set aside to drain.

In a medium saucepan, heat olive oil over medium heat. Add celery, bell pepper, salt, and pepper, and cook for five minutes, stirring occasionally, until vegetables have softened.

Stir in cashews, bay leaf, coriander, cumin, ginger, and turmeric, then cook another two minutes.

Add quinoa and cook, stirring frequently, for two minutes until dry. Add water and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and grains are tender. .

Remove from heat, add parsley, and fluff with a fork before serving.

Makes about 3 1/2 cups.


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