Tag Archives: vegetables

Breads, Recipe, Soup

Chicken Vegetable Soup & Cheesy Garlic Biscuits

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Perfect for a cool (or cold) evening’s dinner. Fresh vegetables, dark meat chicken, stock, and Cheesy Garlic Biscuits (instead of crackers) make this a satisfying meal for any member of your family!

Chicken Vegetable Soup

2 quarts chicken stock
4 boneless, skinless chicken thighs
2 large carrots, cut into coins
3 ribs of celery, cut into 1/4″ inch pieces
2 medium onions, diced
2 cloves garlic, minced
2 medium potatoes, peeled, diced
2 tbsp olive oil
2 tbsp Italian seasoning
salt and pepper to taste

In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces.

In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.

Serves: 8.                        

Cheesy Garlic Biscuits

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup skim milk
1/3 cup mayonnaise
1 tbsp sugar
1 cup Mozzarella/Cheddar/Monterey Jack cheese blend, shredded
1 tsp garlic powder
3 tbsp melted butter

Preheat oven to 450F.

In a mixing bowl, place flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and beat on high speed until batter is smooth. It should not be pourable thin — it should be spoonable. Using a rubber spatula, fold in 3/4 cup cheese shreds.

Lightly grease 12 muffin tins (you may also use the liners if desired, or a silicon muffin pan). Spoon enough batter to fill each tin no more than 1/2 way (they WILL expand as they bake).

In a small bowl, combine melted butter and garlic powder. Using a brush, lightly paint the top of each biscuit with mixture. Then, using the reserved cheese, sprinkle the top of each biscuit.

Place on rack in the middle of the oven and bake for 15-18 minutes, or until golden brown. Allow to cool slightly on a wire rack before removing from pan. Serve warm with soups, roasts, stews, or broiled meats.

Makes 12 biscuits.

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Main Course, Recipe

Slow Cooker Corned Beef

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Slow Cooker Corned Beef

2-3 lb whole corned beef
2 lb white potatoes, peeled, cubed
1 lb carrots, peeled, cubed
1 lb turnips, peeled, cubed
1 tsp cracked black pepper
1 1/2 cp water

This recipe is very simple:

Trim the fat from your corned beef (if desired). In a large slow cooker, add your vegetables, then your corned beef. Add water, then sprinkle with cracked black pepper. Cook on low for 7-8 hours. Remove corned beef and allow to rest for 10 minutes before slicing.  Serve with cornbread and veggies. Happy St. Patrick’s Day!

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Recipe, Veggies

Gorgonzola Asparagus Bake

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Gorgonzola Asparagus Bake

2 pounds young asparagus (the more narrow, the more tender)
3 tbsp chopped chives
2 cloves garlic, minced
4 ounces Gorgonzola cheese, crumbled
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 ounces unsalted butter, melted
5 eggs (or 10 ounces egg substitute)
1 cup milk
1 tsp cracked black pepper
1 pinch Kosher salt

Preheat oven to 350 F. Trim asparagus of any tough, woody ends to their stems, and then steam just until tender. Sift flour, baking soda and 1/2 teaspoon salt together, then add chives, minced garlic, Gorgonzola, butter, eggs, milk, Kosher salt and pepper in a bowl and mix to combine.

Place asparagus in a greased 9 x 9 inch cake pan. Pour egg mixture over and bake for 30 to 40 minutes or until golden brown. May be served warm, room temperature or cold.

Serves: 4-6.

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Recipe, Soup

Chili Con Carne

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Chili Con Carne

1 lb 93% lean ground beef (or ground turkey breast or ground chicken breast)
14 oz dark red kidney beans (drained and rinsed)
28 ounces diced tomatoes (or 2 14 oz cans of petite diced Italian tomatoes)
16 oz water
1 small can tomato paste
1 large onion, minced
4 cloves garlic, minced
4 tbsp chili powder
1/8 – 1/4 tsp cayenne pepper (depending on your tolerance for heat)
4 ounces of grated cheese (Reduced fat Cheddar or Mozzarella are popular)

In a large soup pot over medium heat, brown meat of choice along with onion, garlic and chili powder.

Spoon off any excess fat (there should only be a minimal amount of this), and then add the rest of the ingredients except cheese. Cover and bring up to a simmer, leaving the lid slightly askew so that the pot does not boil over. Allow to simmer for 30-60 minutes. (N.B. The chili flavour actually is better if you can make this they day before and refrigerate over night.)

This recipe may be modified with the addition of other vegetables as desired; diced carrots are nice, as are sliced, sautéed mushrooms, diced green peppers, or even jalapeños.

Serve with crackers, over mashed potatoes, in a hollowed out bread bowl, or as a filling to baked potatoes. Top with 1 oz grated cheese.

Serves 4.

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Main Course, Recipe, Seafood/Fish

Oriental Glazed Scallops and Zesty Veggie Rice

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Oriental Glazed Scallops

1/2 cup Apricot preserves (sorry, best not to use sugar free here)
3 tbsp low sodium soy sauce
2 tsp Sesame Oil
1 tsp white vinegar
1 lb sea scallops

Turn the broiler on to high, and place oven rack where pan will come no closer than 2″ from heat. Prepare a baking sheet by lining with foil (this greatly assists in clean up!)

Combine preserves, soy sauce, sesame oil, and vinegar together in a medium bowl, then add scallops and toss to coat. Place scallops in a single layer and pour some of the glaze of them. Discard remaining glaze. Broil until scallops are browned and firm (depending on the power of your broiler, this may take anywhere from 8-15 minutes). Be sure to pay attention to them so they don’t overcook and become rubbery. Place 4 ounces of scallops on a plate and garnish with lime and scallions if desired.

Zesty Veggie Rice

2 cups low sodium chicken broth
1 tbsp butter
1/2 tsp salt
1 cup white rice
1 cup chopped tomatoes (if you use canned, drain most of the liquid away to keep your rice fluffy)
1 medium green pepper, diced

In a medium saucepan, combine chicken broth, butter and salt and bring to a boil;. Reduce heat, stir in rice. Cover and allow to simmer for about five minutes. Add tomatoes and green pepper, and continue to simmer for about another 15 minutes, or until rice is done to your liking. Remove from heat, allow to stand for another 5 minutes, then fluff with a fork.

Serves 4.

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Main Course, Recipe

Hearty Macaroni & Cheese with Ham (and Spinach Salad)

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Hearty Macaroni & Cheese with Ham

2 tbsp butter
2 tbsp all purpose flour
2 tbsp Dijon mustard
2 cups skim milk
16 ounces medium shell pasta
1/2 lb ham (any type except country), finely diced
2 1/2 cups mixed reduced fat (partially skim) cheddar and mozzarella cheeses
1/2 cup plain or Italian bread crumbs (you can also make your own!)

Cook pasta just shy of al dente (between 1 and 2 minutes shorter than the package recommends). Drain and set to the side.

In a large cooker, make a roux by melting butter and adding in flour. Whisk together until foamy, about 2 minutes. Reduce heat to low, add Dijon mustard, stirring together continuously. (Note: the roux will “seize” up — this is okay!) Add skim milk and whisk continuously until roux relaxes and combines together. Continue stirring until thickened. Add ham and cheese and stir until cheese is completely melted. Remove from heat, and stir in pasta. Once pasta is completely coated, turn out into a 9×13×2 baking dish. Top with breadcrumbs. Bake for 25-30 minutes, or until bubbly and the breadcrumbs are lightly brown. (Serves 6 as a main course, more as an appetizer.)

Spinach Salad with Raspberry Walnut Vinaigrette

The Raspberry Vinaigrette and dried cranberries cut through the pungency of the onion for a sweet and tangy taste.

This is just a starting point. Go crazy with the veggies!

12 ounces of spinach, cleaned and dried.
3 large carrots, cut into coins
4 ounces of radishes, sliced
1 medium white (or red) onion, cut into half and then into strips
2 ounces dried cranberries

Using four salad bowls, layer 3 ounces of spinach, 1 ounce of radishes, 1/2 ounce of dried cranberries, carrots and onions to taste. If using other veggies, pile them on as well! Top with Raspberry Walnut Vinaigrette.

Raspberry Walnut Vinaigrette

1/2 cup raspberry vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 tbsp freshly squeezed lemon juice
2 tsp dried tarragon, crushed
1 cup water
2 tbsp walnut oil

Combine the vinegar and salt until salt is thoroughly dissolved. Add all other ingredients and mix well. Refrigerate in a tightly covered container. Shake well before using.

Yield: 2 cups. (Serving size: approximately 2 tbs

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