Your Choice Vegetable Soup
Creamy Tomato Soup & Maple Beer Bread
Tangy Dried Tomatoes
Slow Cooker Short Ribs
Wanda's Chicken Soup
Cauliflower Crust Pizza
Apricot Chicken
Za'atar Challah
Coconut Chicken
Apple Cobbler
Tomato and Cucumber Salad
Carrot and Toasted Almond Rice
Blueberry Muffins
Bolognese Sauce
Marcus Samuelsson's Swedish Meatballs
Your Choice Vegetable Soup
Creamy Tomato Soup & Maple Beer BreadCreamy Tomato Soup with Maple Beer BreadRainy, cold nights call for hot soup with a hearty side. This soup and bread can be made at the same time, in about 1 hour. Minimal ingredients and prep, but a massive addition to your dinner time routine. Prepare the bread first, and then make the soup while it is baking.For the bread:3 cups of of all-purpose flour2 tablespoons of sugar1 tablespoon of baking powder1 tablespoon of salt2 tablespoons of pure maple syrup1 12-ounce bottle of hard cider (I like the Woodpecker brand)1/2 cup of butter1. Melt the butter in a small pan on the stove. Once melted, remove from heat and set aside.2. Preheat oven to 350 degrees and grease a loaf pan.3. In a medium bowl, mix together the flour, sugar, baking powder and salt.4. Mix in the hard cider and maple syrup until the dough comes together. It should be sticky and clumpy looking.5. Pour half of the butter into the loaf pan. Then add the bread batter. The batter will seem small in the large loaf pan, but don’t worry, it will rise and spread as it bakes. Add the rest of the butter on top of the batter, and use a pastry brush to evenly coat it.6. Place in the oven and bake for about 50 minutes until the top is golden brown.For the soup:2 28 ounce cans of whole peeled tomatoes1 small onion2 tablespoons of butter4 cups of chicken stock1/2 cup of heavy creamkosher salt / pepper1. Roughly chop up the onion and place it in a pot with the melted butter. Season with salt and pepper and cook for about 5 minutes.2. Add the two cans of tomatoes and the chicken stock. Using a wooden spoon, break up the large pieces of tomatoes. 3. Add three tablespoons of kosher salt, and bring to a boil. 4. Turn down heat and allow soup to simmer for 30 minutes. At this point you can taste the broth to see if you need more salt.5. Turn off the heat, and use an immersion blender to puree the soup. Once smooth, add the heavy cream and blend again. You can also do this in a food processor if you do not have an immersion blender handy. 6. Season soup again with salt and pepper to your desired taste and serve.I like to serve the soup and beer bread with a simple salad of red leaf lettuce, avocado and cucumber.
Tangy Dried TomatoesTangy Dried Tomatoes This is my favorite way to eat a tomato. They come out of the oven super concentrated with flavor, and are the perfect addition to salads, sandwiches, eggs, and pretty much anything you would want a tomato with. This recipe gives the dullest tomato a tangy and salty taste. I specifically like to add this to a salad of butter lettuce, cucumber, and roasted corn or in an egg sandwich. YUM!4 plum tomatoes5 sprigs of fresh thymebalsamic vinegarolive oilsalt / pepper1. Preheat oven to 400 degrees and prepare a baking sheet with a piece of parchment paper.2. Cut tomatoes into thin slices. One average size plum tomato should yield about 8 slices.3. Line the slices on the parchment paper and brush with olive oil. Drizzle on the balsamic vinegar, and sprinkle with salt and pepper.4. Remove thyme leaves from their stems and sprinkle over the tomatoes.5. Bake for 45 minutes. Tomatoes should have a dry look to them, with charred edges. You can enjoy these immediately or refrigerate for later use.
Slow Cooker Short RibsSlow Cooker Short RibsThis dish will pack a major punch at your dinner table. Prep time is about 15 minutes and then you’re basically done until it’s time to eat. Give yourself about 9-10 hours of cook time for the most tender results. 1/3 cup flour1 teaspoon salt1/4 teaspoon pepper2 1/2 - 3 pounds of beef short ribs (with or without bone, but I prefer with the bone)1/4 cup of butter or margarine1 cup beef stock3/4 cup of red wine vinegar3/4 cup brown sugar1/4 cup chili sauce2 tablespoons ketchup2 tablespoons Worcestershire sauce1 tablespoon garlic salt1 teaspoon of chili powder1. Put flour, salt and pepper in a bag.2. Add ribs and shake to coat.3. Brown ribs in butter (or margarine) in a large skillet.4. Move ribs from the skillet into slow cooker.5. In the same skillet, combine remaining ingredients.6. Bring to a boil while stirring.7. Pour over ribs.8. Cover and cook on low for 9 hours.Serve with polenta or creamy potatoes.
Wanda's Chicken SoupWanda's Chicken SoupMy mother-in-law taught me to make this soup, and my husband claims it is the best chicken soup he has ever tasted. It is perfect for a holiday, cool weather, or for soothing the soul. 6 chicken legs3 turkey wings3 beef marrow bones (or soup bones)3 carrots (peeled)2 large parsnip (peeled)1 medium onion4 celery stalks 1 large green zucchini1 bunch of Italian parsleyOsem Consomme Soup Mixsalt / pepper1. Rinse chicken, turkey and beef bones and place at the bottom of a large soup pot.2. Roughly chop carrots, parsnip, celery, zucchini, and onion (pieces should be on the larger side). Add to the pot.3. Rinse parsley and add to the pot.4. Fill pot with enough water to cover all of ingredients plus two inches.5. Add four heaping tablespoons of the consomme mix, cover tightly and bring to boil.6. Once the soup is boiling, bring the temperature down and simmer for 1 hour. 7. Remove chicken, turkey, carrots and parsnip from the soup and set aside. 8. Place a pasta strainer in a second large pot, and pour the entire contents of the soup through the strainer. Discard what is left in the strainer and bring the chicken soup back to a simmer on the stove. Add salt and pepper to taste.9. Debone chicken and turkey, and slice carrots and parsnip into bite size pieces. Place in the refrigerator.10. Remove soup from the stove and allow to cool for 1-2 hours. 11. Refrigerate soup overnight.12. Once removed from the refrigerator, immediately skim the fat that has congealed at the top of the pot. Reheat and serve as you wish with chicken, turkey, carrots and parsnip. Noodles are always a good choice as well.If you find yourself with a lot of leftover chicken and turkey, you can whip up a delicious chicken salad with celery, cranberries, mayo and some curry powder!
Cauliflower Crust PizzaCauliflower Crust PizzaDelicious, gluten free, zero carbs, and my kids love it, so it’s basically the best pizza ever. But don’t get me wrong, this is not supposed to taste like a flour based pizza crust. It is, however, the perfect pizza replacement for when you are trying to eat lighter, or get your kids to eat more veggies. I highly recommend using a pizza stone to get the crispest crust possible.1 small head of cauliflower4 tablespoons parmesan cheese1 1/2 teaspoons salt1 teaspoon pepper1 1/2 teaspsoons garlic salt1 teaspoon crushed red pepper Flakes1 egg1. Place pizza stone in the oven on the middle rack and preheat to 400 degrees.2. Roughly chop up cauliflower, and place into a food processor. Pulse until cauliflower has the consistency of snow.3. Place cauliflower into a microwave safe bowl, and microwave it for about 1 minute. Allow it to cool for a minute or two and place all of it onto a clean towel.4. It’s important to remove all of the water from the cauliflower, so twist the towel and ring out as much liquid as possible.5. Place cauliflower back into the bowl and mix in the dry ingredients. When fully incorporated, add in the egg and mix together with your hands to bring the dough together into a ball.6. Spray a sheet of parchment paper with olive oil and place onto a large cutting board. Put the dough on the paper, and gently flatten it out into a round shape. You will want it to be as thin as possible without it breaking apart. 7. Transfer the dough with the parchment paper to the hot pizza stone in the oven, and bake for about 20 - 25 minutes or until the crust starts to brown.8. Remove the stone from the oven, and gently try and pull the parchment paper out from underneath the crust. Add your sauce and toppings and place back in the oven until cheese is bubbling, about another 15 minutes.9. Remove pizza from oven and allow it to cool for a few minutes, otherwise the crust can crumble apart.Enjoy!To reheat leftovers, place the pizza stone back in the oven and heat to 400 degrees again. Place pizza on top, and bake until heated through.
Apricot ChickenApricot ChickenEasiest chicken in my repertoire. Make the marinade for this in the morning in under 5 minutes and cook when you get home. The dish comes out super tender with a sweet flavor.12-18 chicken legs and thighs (mixed)1 jar apricot jam, 13 oz (plum jam works great too)1/2 cup olive oil1/2 cup white wine vinegar5 garlic cloves15-20 sage leavesSalt and pepper1. In a medium bowl, whisk together jam, olive oil and vinegar.2. Thoroughly clean chicken pieces, pat dry, and season with salt and pepper. 3. Place pieces in your preferred baking dish, and pour jam mixture over the chicken so that all pieces are coated.4. Disperse garlic and sage over the chicken. Refrigerate for at least 6 hours.5. Set a rack in the middle of the oven and preheat to 400 degrees. Roast chicken for 20-30 minutes until skin begins to darken and crisp. Flip each piece of chicken over, and continue roasting for another 20 minutes. Flip chicken once more, and cook for another 15 minutes.6. Serve immediately.
Za'atar ChallahZa’atar ChallahI believe the best bread comes from the precise measurements of dry ingredients by using a scale.7 grams active dry yeast (about 1 packages)1/2 tablespoon (7 grams) granulated sugar7 ounces lukewarm water1/4 cup olive or vegetable oil, plus more for greasing the bowl3 large eggs1/4 cup (50 grams) granulated sugar1/2 tablespoon (7 grams) fine sea salt4 cups (500 grams) King Arthur bread flourThese measurements are small enough to make this in a stand mixer. 1. In a bowl, dissolve yeast and sugar in water and let it sit for 5 minutes.2. Beat in the eggs and oil.3. Pour liquid ingredients into the bowl of a stand-mixer. Turn mixer, fitted with the dough hook, on to a low level (level 2) and slowly add in flour and salt.4. Mix until all ingredients are incorporated or about 2 minutes. Pull dough off of hook, and allow dough to rest for 10 minutes.5. After resting, kneed dough with the hook for another two minutes.6. Remove dough from the hook and the mixing bowl, and slide into a clean, greased bowl. Cover with plastic wrap and let the dough rise for 1 hour. (At this point, dough can be refrigerated for 24 hours. When you are ready to use the dough, bring it back to room temperature, and then allow it to rise for one hour).7. Once dough has risen, remove it from the bowl and place it on a floured work surface. Cut the dough into 6 even pieces. At this point, you can create one large challah with six braids, or two smaller ones with three braids.8. To make a 6-braid challah, take the dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move second strand from the right over to the far left. Start over with the outside right strand. Continue this until all strands are braided. For a straight loaf, tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Place braided loaf (or loaves) on a baking sheet lined with parchment paper with at least 2 inches in between.9. Let the dough rise for another (or at this point you can freeze the dough).10. When ready for baking, preheat oven to 400 degrees. Brush the loaf with an egg wash, and sprinkle generously with za’atar.11. Place in the heated oven for 30-40 minutes or until a thermometer placed in the center of the bread reads 200 degrees.12. Remove loaf and place on a cooling rack.
Coconut Chicken
Apple Cobbler
Tomato and Cucumber Salad
Carrot and Toasted Almond Rice
Blueberry Muffins
Bolognese Sauce
Marcus Samuelsson's Swedish Meatballs
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