Split Pea Soup with Ham Hock

Split Pea Soup with Ham Hock

Ingredients: 

• 16 oz bag of dried split peas
• 1 medium chopped onion
• 1 garlic clove or more if you like more garlic, use 2-3 cloves of garlic
• 8 cups fat-free chicken broth
• 2 tsp of olive oil
• 2 large carrots - chopped
• salt and pepper, to taste
• 1 ham hock

Directions:

Wash peas and drain them. In a pot, saute onions and garlic in about 2 tsp of oil.

Add peas, carrots, ham hock and your chicken stock, then cover the pot and let it come to a boil. Add salt and pepper to taste.

Once it boils you can reduce heat and cook for about two hours (beans should be very soft by then). Make sure to check the water and consistency. You may need to add hot water if it becomes too thick.

Remove ham hock and serve or spoon part of soup into blender to make for a thicker soup.  (I typically blend 1/2 - 3/4 of teh soup b/c we like it thick)


* This soup freezes very well.

Vegetable Lasagna

Vegetable Lasagna 

Ingredients

7 oz lowfat goat cheese
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb lasagna
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan

Preparation

Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.


suggestions

butternut squash
add mushrooms
add eggplant
increase goat cheese by a few ounces for more cheesey lasagna
and add ricotta
prep then freeze before cooking.  remove from freezer and defrost on counter or cook frozen (increase time by 30 mins).

Australia inspired party

Dessert Table

We had a few Aussie inspired desserts... Lamingtons, Anzac biscuits, &, Tim Tams.  We also had vanilla cupcakes w chocolate frosting and vanilla frosting, black and white cookies, macaroons, dark chocolate peanut butter cups, chocolate covered espresso beans, carmel popcorn, and eclairs.

 Cheese Tray

 No one, not a single person, liked the Vegemite

 Australian wine

 Aussie beer bar.

guests rated their favorites

Dinner table.

We served bolognes, chicken marsala, vegetable lasagna, ceasar salad, mixed green salad, & rolls.  We also passed chicken Parmesan bites, stuffed mushrooms, and Australia meat pies.

Quinoa Pizza Bites

Ingredients:
1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping

*add 1/2 teaspoon red pepper flakes for an added kick.


Directions:

Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.

Preheat oven to 350 degrees.

Mix together all ingredients, except pizza sauce, in a medium mixing bowl.

Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.

Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

original recipe from: http://www.fitsugar.com

Spinach, Mushroom, Feta Crustless Quiche

Ingredients:

8oz Fresh mushrooms
1/2 tsp. minced garlic
10oz box frozen spinach
4 large eggs
1 cup milk
2-3 oz feta cheese
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and pepper
 
Directions:

Preheat oven to 350 degrees.

If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain.

Rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine.  Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Bolognese

Ingredients

• 1  tablespoon  olive oil
• 1 large yellow onion, diced
• 3 stalks celery, diced
• 1 carrot, diced
• 4 cloves garlic, minced
• 1/4  pound  pancetta, chopped (Optional)
• 1 1/2  pounds  lean ground beef (Can also use ground turkey)
• 1  cup  dry white wine
• 1  cup  whole milk
• 1 6-ounce can tomato paste
• 1 14 1/2-ounce can diced tomatoes, undrained
• 1/4  teaspoon  red pepper
• 2  tablespoons  chopped fresh oregano, or 1 tablespoon dried
• 1/2  cup  fresh flat-leaf parsley, chopped
• 2 1/2  teaspoons  kosher salt
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  ground nutmeg
• 1/4  cup  grated Parmesan

Directions

1. In a Dutch oven, over medium heat, heat the oil. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan. 

* I always double this and freeze it in large ziplock bags.

Recipe from Real Simple

Chili

Chili is one of my favorite things to make in the fall and winter.  I usually make a huge batch (doubling or tripling the recipe) so that we have a freezer full and can eat it any time.

Ingredients:

1.5 pounds ground beef or ground turkey
1 tbsp olive oil
1 onion finely chopped
1 green pepper finely chopped
2 cans kidney beans, drained & rinsed
1 can black beans, drained & rinsed
4 cloves garlic
2 cans diced tomatoes, undrained
1 can tomato sauce
1 cup water
2 tbsp chili powder
1 tsp crushed basil
1/2 tsp black pepper
2 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1/4 tsp cayenne
1 tsp paprika

Directions:

Brown the ground beef, drain fat, and then transfer to pot. 
Heat olive oil and cook onion, pepper, and garlic until tender then transfer to pot. 
Stir in remaining ingredients and cook on medium -low heat for at least 1 hour.  I like to let it simmer for hours because it will thicken up and become more flavorful. I tend to cook it on low for 2-3 hours.  Or cook in crock pot on low for 6-8 hours.
 

* I recently discovered frozen chopped onion and frozen chopped green pepper.  Makes making chili SO easy and quick.  I really dislike chopping onions, I usually make Paul do it, so my frozen onion discovery has made cooking even more enjoyable.  They seem to work fine in things like soup, meatloaf, etc.

recipe adapted from Better Homes and Garden

Melt Away Cookies

Cookies:

½ lb butter
¾ cup cornstarch
1/3 cup powdered sugar
1 cup flour

Beat butter, add cornstarch, flour and sugar, beat until creamy. Drop by teaspoon fulls onto ungreased cookie sheet. Bake at 350 for 12-14 minutes; frost when cool.

Frosting:

3 oz package cream cheese
1 teaspoon vanilla
1 cup powdered sugar
Cream cheese, add vanilla and powdered sugar, divide in half tint. Yields 40 cookies.

Brown Butter Oatmeal Chocolate Chip Cookies

 Little hands couldn't resist.

Ingredients:

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup loosely packed brown sugar

1 large egg

2  tsp vanilla extract

1 1/4 cup flour

3/4 cup oats (not quick-cook)

1/4 tsp salt

1/2 tsp baking powder

1 1/2 tsp cinnamon

1 cup chocolate chunks

Directions:

In a small sauce pan, heat the butter, whisking constantly until browned.  Remove the saucepan from heat and continue to whisk for an additional 30 seconds.  Set aside and let the butter cool completely.

In a mixing bowl, mix together the flour, baking powder, salt, cinnamon and oats.  Set aside.

Once the butter has cooled, mix it with the two sugars until combined.  Mix in the egg and vanilla.  Add the flour mixture and combine with hands until a dough forms.  Chill in the refrigerator for 30 minutes.

Preheat oven to 375 degrees.  Form dough into 1 1/2 inch balls and place 2 inches apart on a prepared baking sheet.  Bake 10-12 minutes, or until the edges and bottoms are golden brown.

original recipe - http://www.bakedperfection.com/2011/10/pumpkin-snickerdoodles-and-giveaway.html

Pumpkin Snickerdoodle

Ingredients: 

2 3/4 cups all-purpose flour 
2 teaspoons cream of tartar 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon pumpkin pie spice 
1 3/4 cups sugar, divided 
2 sticks unsalted butter, softened 
1 large egg 
3/4 cup pumpkin puree 
2 tablespoons ground cinnamon

Directions:   

Preheat oven to 400 degrees Fahrenheit. 

In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. 

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart 

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Reeses Peanut Butter Cup Cake

I have made this cake a few times and it has been a crowd pleaser every time. 

Ingredients:

chocolate cake (any box or any recipe)
FILLING:
8oz semi-sweet chocolate, roughly chopped
8oz heavy cream
1/2 cup creamy peanut butter
1/2 cup Reese's peanut butter cups, roughly chopped
Heat the cream until it just begins to boil. Pour it over the chocolate in a medium bowl. Whisk until the chocolate melts, then whisk in the peanut butter until it's all incorporated and smooth. Set aside 1/4 of the filling for the first layer of frosting. Cool the other 3/4 completely, then gently stir in the peanut butter cups.
FROSTING:
1/2 cup creamy peanut butter
1/2 cup butter, at room temperature
2 tsp vanilla extract
2 cups powdered sugar
Cream together the butter and peanut butter. Add the vanilla, then the sugar. I beat mine until it was pretty fluffy.

Directions:
Place one 9-inch round on a cake stand or plate. Cover the top in the peanut butter fudge filling. Place the second 9-inch round on top. Using the reserved filling, spread a thin layer on the outside of the cake. Refrigerate until the fudge is set and firm to the touch.
Slather the whole thing in the peanut butter frosting. Decorate with peanut butter cups.

Spring Vegetable Quinoa

This became a summer favorite

Ingredients

2 cups uncooked quinoa
4 cups vegetable broth
4 oz. asparagus, cut into 1-inch pieces
2 tbsp. unsalted butter, plus more for the baking dish
1 small onion, chopped
6 oz. button or cremini mushrooms, sliced
2 cloves garlic, minced
½ tsp. kosher salt
½ tsp. red pepper flakes
1 cup baby spinach leaves, chopped
1 pint grape tomatoes, halved lengthwise
3 oz. shredded Gouda
1 oz. freshly grated Parmesan, divided

Directions

• Preheat the oven to 400˚ F.  Cook the quinoa according to the package directions, replacing the water with vegetable broth for cooking.  Once cooked, set aside.
• Add the asparagus to a small saucepan and cover with water.  Bring to a boil and cook just until crisp-tender, 2-3 minutes.  Drain well and set aside.  Meanwhile, in a large skillet or sauté pan, melt the butter over medium-high heat.  Add the onion to the pan and cook for about 2 minutes.  Mix in the mushrooms and cook until most of the liquid has evaporated, about 5 minutes.  Stir in the garlic, salt, and red pepper flakes and sauté just until fragrant, about 30 seconds.
• In a large bowl, combine the cooked quinoa, blanched asparagus, sautéed veggies, tomatoes and spinach with the shredded Gouda and half of the Parmesan.  Season with additional salt and pepper to taste.  Transfer the mixture to a lightly buttered 9 x 13-inch baking dish and spread in an even layer.   Sprinkle with the remaining Parmesan.  Bake for 15-20 minutes or until lightly browned on top.  Serve warm.

Pumpkin Coffee Cake

This pumpkin coffee cake is to die for!  It is so delicious and I am pretty sure each bite has 900 calories.  Oh well!  Even my kids get super excited when I make it.  I think this may be a new family favorite

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream


Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Tricia's Pulled Pork

This is cooks for a long time but it is simple and makes a lot of food.  I freeze sandwiches for Paul to take to work.  The meat also freezes well and makes for a quick dinner.

I call it "Tricia's" because I got the recipe from my friend Tricia.

 

Ingredients:

4 lbs pork roast (shoulder or butt)
2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

Directions:

Slice one onion and place in crock pot.

Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.

Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.

Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.

Whipped Key Lime Pie

Great Summer Dessert. 

 

Ingredients:

• Graham Cracker Crust
• 14 ounce can sweetened condensed milk
• 1 teaspoon finely shredded Key lime peel or lime peel
• 1/2 cup Key lime juice or lime juice
• 2 cups whipping cream
• Finely shredded Key lime peel or lime peel (optional)
   

Directions:

 

Prepare Graham Cracker Crust. Cover and chill about 1 hour or until firm.

For filling, in a medium bowl combine sweetened condensed milk, the 1 teaspoon lime peel, and lime juice. In another medium bowl beat 1 cup of the cream with an electric mixer on medium speed until soft peaks form (tips curl). Fold whipped cream into lime mixture. Spoon filling evenly into crust-lined pie plate. Cover and freeze for 2 to 4 hours or until firm. Keep remaining cream chilled until ready to serve.

To serve, remove pie from freezer. In a medium bowl beat remaining 1 cup cream on medium speed until soft peaks form (tips curl). Spread whipped cream over filling. If desired, sprinkle with additional lime peel. Makes 8 servings.

 

 

Irna's Orzo

Ingredients: 

1 pound orzo pasta
1/2 cup olive oil + tablespoons
2 cups fresh arugula
3/4 cup crumbled ricotta or feta cheese
1/2 cup dried cranberries (use more for sweeter orzo)
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
teaspoon salt
teaspoon pepper

Directions:

Bring a large pot of salted water to a boil. Add the orzo and cook for about 8 minutes. Don't let the orzo cook too long because it will become mushy and hard to handle. Once the orzo is cooked, drain and spread it out on a cookie sheet. Drizzle with the 3 tablespoons of olive oil (to keep it from sticking) and let cool. Once orzo is cool, put into a large mixing bowl and add the rest of the ingredients. Gently toss to combine and serve.

Sweet and Sour Chicken

 As good as take out...  I love to order Chinese food but there is no where to get good take out around here, no where!  So I have started to make it and it is as good and much healthier.  I serve most of our Chinese food over quinoa to make it a little healthier.  

Ingredients:

Chicken Breading:
   3-5 chicken breast
   salt and pepper
   1 cup cornstarch
   2 eggs, beaten
   1/3 cup canola oil
Sauce:
   3/4 cups sugar
   4 Tablespoons ketchup

   1/2 cup white distilled vinegar

   1 Tablespoon soy sauce
   1 teaspoon garlic salt

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.