We LOVED this soup. Loved it. New favorite and I bet it will taste even better in the winter!!!!!!!!
Enjoy!
Chicken Gnocchi Stew
2 Tbls. Extra Virgin Olive Oil
4 slices bacon, chopped
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, pealed & thinly sliced on a diagonal
1 bay leaf
salt & pepper
1 rotisserie chicken, shredded*
1 quart (32 oz) chicken stock
2 cans stewed tomatoes (2-15 oz. cans or 1-28 oz. can)
1 1/2 lbs. gnocchi (pasta isle or freezer section)
1/4 c. basil leaves, torn
grated parmesan cheese
Heat a large pot over med-low heat with olive oil, about 2 turns of the pan. Add bacon & cook through, until golden & crispy. Remove it to a paper towel-lined plate & reserve.
Turn the heat up to high & add garlic & toast slightly. Add the onion, carrots & bay leaf, cook 3-4 minutes, until the onion starts to get tender. Season the veggies with salt & pepper, add the reserve bacon & shredded rotisserie chicken to the pan. Pour in the chicken stock & stewed tomatoes, & bring up to a bubble.
Once the stew has come up to a boil, add gnocchi & cook according to package (they'll sink-then wait till they stay floating for a few minutes; about 3-4 minutes). Once gnocchi are done, remove pan from the heat, stir in the basil & serve with grated parmesan at the table.
*tip: if rotisserie chicken is still warm/HOT from purchase, place in freezer or fridge while you prepare the rest of your ingredients; then shred without your hands burning!
Original Recipe HERE
Friday, July 10, 2009
Asian Noodle Salad
This was SUPER yummy and a great vegeterain alternative! Warning, it makes a BUNCH so make sure you have a large crowd, or don't put all of the sauce on! Oh and make sure you grab CILANTRO, not parsley. :)
Asian Noodle Salad
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
Original Recipe HERE
Asian Noodle Salad
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.
Original Recipe HERE
Peanut Butter Chocolate Chip Oatmeal Cookies
YUM!!! Have made these twice this week. DELICIOUS!!
COOKIES
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Original Recipe HERE
COOKIES
1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Original Recipe HERE
Sunday, June 14, 2009
Veggie and Cheese Bagel Sandwich
If you've never been to the Pioneer Woman's cooking site you must stop and go NOW. She has some amazing recipes. And if you've never heard of the Pioneer Woman you ABSOLUTELY must go RIGHT now. Stay awhile and explore. She is a talented lady and I'm positive you'll find some inspiration. Go on. Go.Now, if you're still with me I'd like to make sure you try this recipe of the PW's. We had it yesterday and it was wonderful. Fresh, healthy, and perfect for summer! Enjoy!
Wednesday, June 10, 2009
Dill Oyster Crackers
You'll have to guess at some of the measurements. But I don't think you can go wrong! My kids loved making them--and eating them!
Dill Oyster Crackers
1 bag of oyster crackers
1 tbsp dillweed
lemon pepper
garlic powder
3/4 cup oil
Bake at 350° for 5-10 minutes.
Dill Oyster Crackers
1 bag of oyster crackers
1 tbsp dillweed
lemon pepper
garlic powder
3/4 cup oil
Bake at 350° for 5-10 minutes.
Pesto Bowties with Chicken
Got this one off the side of a pasta box ages ago. We had it this week and it won the approval of everyone.
Pesto Bowties with Chicken
6 oz (1/2 pkg) Bowtie pasta
1 pkg (1/2 oz) pesto sauce mix (I use pesto sauce from a jar)
1/2 cup water
1/4 cup olive oil (or less if you used pre-made pesto)
8 oz mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved or quartered
8 oz cooked chicken, shredded or cut in chunks
Cook pasta and drain. In large bowl stir together pesto sauce mix, water, and oil with fork until blended. Add pasta, cheese, tomatoes, and chicken; toss to coat.
Pesto Bowties with Chicken
6 oz (1/2 pkg) Bowtie pasta
1 pkg (1/2 oz) pesto sauce mix (I use pesto sauce from a jar)
1/2 cup water
1/4 cup olive oil (or less if you used pre-made pesto)
8 oz mozzarella cheese, cut into 1/2 inch cubes
1 pint cherry tomatoes, halved or quartered
8 oz cooked chicken, shredded or cut in chunks
Cook pasta and drain. In large bowl stir together pesto sauce mix, water, and oil with fork until blended. Add pasta, cheese, tomatoes, and chicken; toss to coat.
Monday, June 1, 2009
Hamburger Curry (Kima)
This is a recipe that my mom made alot when I was growing up. She had a friend that grew up as an MK in India and taught her how to make "real" curry, but it was a little time consuming, so she came up with this recipe as an easier alternative. You can adjust the curry seasoning to your taste if you like it more or less spicy.
1 lb. ground beef (I usually just use 3/4 of a lb.)
2 potatoes, peeled and diced
8 oz. can tomato sauce + 1 can of water
1 capful Curry Powder
Dash each of Ginger, Turmeric, Cinnamon
Veggies of your choosing - I usually add frozen peas or green beans, also fresh zucchini is really good and it is almost in season around here, or any other veggies (frozen or fresh) that you like.
Pita pockets, rice and plain yogurt
Brown the ground beef in a large skillet with salt, pepper and onion powder (or diced onions, but we don't like those at our house) :)
Drain off extra fat and add the tomato sauce and water, potatoes and other veggies (not the frozen ones yet), curry powder and a dash each of ginger, turmeric and cinnamon.
Simmer until potatoes/veggies are cooked and flavors have melded together.
Add frozen peas or beans or other frozen veggies and heat through.
Serve with pita pockets or rice, or both, and plain yogurt if desired to cut the spiciness. We usually eat it by putting rice in the bottom of the pita pocket and the curry on the top and eating it like a Curry Pocket.
1 lb. ground beef (I usually just use 3/4 of a lb.)
2 potatoes, peeled and diced
8 oz. can tomato sauce + 1 can of water
1 capful Curry Powder
Dash each of Ginger, Turmeric, Cinnamon
Veggies of your choosing - I usually add frozen peas or green beans, also fresh zucchini is really good and it is almost in season around here, or any other veggies (frozen or fresh) that you like.
Pita pockets, rice and plain yogurt
Brown the ground beef in a large skillet with salt, pepper and onion powder (or diced onions, but we don't like those at our house) :)
Drain off extra fat and add the tomato sauce and water, potatoes and other veggies (not the frozen ones yet), curry powder and a dash each of ginger, turmeric and cinnamon.
Simmer until potatoes/veggies are cooked and flavors have melded together.
Add frozen peas or beans or other frozen veggies and heat through.
Serve with pita pockets or rice, or both, and plain yogurt if desired to cut the spiciness. We usually eat it by putting rice in the bottom of the pita pocket and the curry on the top and eating it like a Curry Pocket.
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