Veggie Quinoa Soup

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Recipe from Oh She Glows

Loved this soup!  J had his usual complaint about the lack of meat, but again, it didn't stop him from taking seconds or leftovers in his lunch. :)

The curry, cinnamon and nutmeg really work well together in this soup.  This was my first time cooking with quinoa and I discovered that I like it.  I'll definitely use it more often now.

Because J doesn't like his soup to be too soupy, I did add more quinoa and veggies than the recipe calls for, but I'm just going to put the original amounts, because I'm not really sure how much extra I actually added.  Oh, I also did 6 bouillon cubes, because it said on the package 1 cube per cup of water.

Ingredients:
1 large carrot, peeled and chopped
1/2 c quinoa
1 T EVOO
1 medium onion, chopped
1 medium zucchini, chopped
3 cloves garlic, minced
6 beef bouillon cubes
6 c hot water
15 our can diced tomatoes
15 ou can black beans, drained and rinsed
1 t curry powder
Pinch of cinnamon
Pinch of nutmeg
2 c baby spinach, roughly chopped
1/2 t kosher salt
Pepper, to taste

Directions:
Heat oil in a large soup pot. Add onion and saute over medium heat until translucent. Add the carrots, zucchini and garlic and continue to saute for 5-7 minutes.

Add the water and bouillon cubes and bring to a boil. Mix in the quinoa, tomatoes, spices, salt and pepper.  Boil and then simmer for about 15-20 minutes.

Add the spinach, stir well and then cover. Simmer on low for 15-35 minutes. The longer you simmer, the better the flavors will combine.  Adjust seasonings as needed, and serve!

Herbed Dinner Rolls

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Recipe from Pink Parsley

First of all - the yeast worked for me!! :)  No bread machine help required. 

Second - these rolls were really good.  The dough is pretty wet and sticky, which is probably why it's easiest to put into muffin tins.  But I only have one muffin tin, which isn't enough, so I decided to roll the dough into 12 balls and make rolls in a pie pan.  Just use lots of flour to prevent massive sticking. :)  I just used thyme and parsley, the fresh herbs I had on hand.  You can definitely use whatever sounds good to you.

Ingredients:
4 eggs
2 t kosher salt
4 1/2 t instant yeast
1/3 c sugar
1 c warm milk (105-110 degrees)
8 T butter, melted
4 c bread flour
1/2 c fresh minced herbs (I used thyme and parsley)
1 egg and 1 T milk for egg wash

Directions:
Combine eggs and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium-high speed until pale yellow and fluffy, about 5 minutes.

Switch to the dough hook, and add the yeast, sugar, milk, butter and flour and mix to form a dough.  Mix in the herbs at low speed until just combined. Cover with plastic wrap, and place bowl in a warm placed until doubled in size, about 2 hours.

Generously butter pie pan.

Punch dough down and pour onto floured work surface.  Split dough into 12 balls and place them in the pie pan, 9 around the edge and 3 in the middle.  Cover with a clean kitchen towel and allow to rise another 45 minutes, until puffy.

Preheat oven to 350 and whisk together the egg and milk.  Once dough has risen, brush with egg mixture.  Bake for 20-25 minutes until golden brown and toothpick inserted into the center comes out clean.  Let cool slightly then remove from pie pan to serve.

Beef Stew

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Recipe from Joelen's Culinary Adventures

This may be the best beef stew I've ever made.  I don't know what it is about it, but it was really delicious!  And it smelled so good as it was cooking.  I actually made this a day ahead of time so all I had to do was reheat.  It does thicken up quite a lot, and I ended up adding in a bit more broth. J would've been fine without it, but I like it a bit soupier for dipping bread.

Ingredients:
5 lb boneless beef chuck roast, cubed
Salt & pepper, to taste
3 T vegetable oil
4 onions, minced (about 4 cups)
3 cloves garlic, minced
6 ou tomato paste
1/4 c AP flour
2 c red wine
2 c chicken or beef broth
3 T soy
1 lb carrots, peeled and sliced
1 c button mushrooms, halved
1 1/2 t fresh thyme
2 bay leaves
2 c frozen peas

Directions:
Adjust oven rack to lower-middle position and preheat to 300 degrees. Season meat w/ salt and pepper to taste. Heat 1 T vegetable oil in Dutch oven until just starting to smoke.  Brown half of the beef in the pot, about 8 minutes.  Set aside and brown 2nd half of beef.

Reduce heat to medium and return first batch of beef to pot. Add onion and stir to combine, scraping up any browned bits, and cook until onion is tender. Add garlic and tomato paste and cook about 30 seconds. Add flour and stir until no dry flour is visible, about 30 seconds.

Slowly add wine and scraped up any browned bits.  Turn heat up to high and allow wine to simmer until thickened and reduced, about 2 minutes.  Stir in broth, bay, thyme and soy.  Cover and place in preheated oven for 1 1/2 hours.

Remove from oven and discard bay leaves. Mix in carrots, cover and return to oven for about 45 minutes. 

Remove from oven and add the mushrooms.  Cook over medium heat, uncovered, about 15 minutes, until meat is tender.  Stir in peas and allow to warm through.  Check seasoning and serve.

Chicken Paprikash

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Recipe from elly says opa!

We loved this dish.  This is the first time I've used smoked paprika, and I can definitely taste the difference.  I loved the smoky quality it gave.  I would absolutely make this again.

I served it over egg noodles.

Ingredients:
3-4 boneless, skinless chicken thighs
1/2 c flour, for dredging
1 T olive oil
1 small onion, diced
1 clove garlic, minced
1/2 c diced bell pepper
1 bay leaf
1 ou white wine
1 c chicken broth
1/2 c crushed tomatoes
1/2 T smoked paprika
1/4 c sour cream
1 scallion, sliced
Salt and pepper, to taste
Egg noodles, cooked

Directions:
Season chicken with salt and pepper and lightly dredge in flour.  Heat the olive oil over medium heat. Once hot, add chicken to the saute pan and brown on all sides. Remove and set aside.

Add onion, bell pepper, bay and garlic, sauteing until tender.  Deglaze with wine, scraping off the browned bits and cook wine off. Add chicken broth, tomatoes, paprika, salt and pepper and bring to a boil.

Meanwhile, cut chicken into bite-sized pieces, then add to boiling sauce (as well as any accumulated juices). Cover and simmer for 30 minutes, then remove lid and simmer for an additional 10 minutes to thicken sauce. Remove from heat and whisk in the sour cream.  Adjust seasoning, if necessary, then serve over egg noodles and garnish with scallions.

Meal Planning

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Sunday: Taco Soup
Monday: Chicken & Rice
Tuesday: Pasta
Wednesday: Creamy Tomato Basil & Sausage Soup
Thursday: Breakfast for Dinner
Friday: Christmas Eve at my sister's house - I'm making Braised Red Cabbage and Gobs
Saturday: Christmas!!  I'm making Asiago and Herb Bread

Slow Cooker Corn & Crab Chowder

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Recipe from Cinnamon 'En' Spice

J and I thought this recipe was good, but not great.  I just think it needed something... maybe a bit more spice to it.  I think I say that everytime I think a recipe needs something. :) 


Ingredients:
2 cans chicken broth
1/2 lb potatoes, peeled and diced
1 c carrots, sliced
1 medium sized onion, chopped
2 ribs celery, sliced
1/2 t fresh thyme
1/4 t old bay seasoning
1 package frozen corn
1 sweet red pepper, seeded and diced
12 ou evaporated skim milk
1/4 t salt
2 T cornstarch
8 ou claw crab meat

Directions:
Combine chicken broth, potatoes, carrots, onion, celery, thyme and old bay in a slow cooker. Cover and cook on high for 4 or low for 6 hours.

Mix together pepper, milk, corn, cornstarch and salt and stir into slow cooking, cooking on low for another hour.  Stir in crab meat until warm, then serve.

Chicken Scampi

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Recipe from Joelen's Culinary Adventures

J loves scampi, and we are both big fans of garlic.  This recipe seemed pretty easy, and it came together in under 25 minutes.  We both thought it was really good, though I overdid it on the noodles.  I always do - I have a horrible eye for knowing how many to make.

Ingredients:
3 T butter
2 T olive oil
5 garlic cloves, minced
2 large boneless, skinless chicken breasts, cut into bite-sized pieces
1 t garlic powder
1 t onion powder
Salt & pepper to taste
1/2 c white wine
2 T lemon juice
1 1/2 t Italian seasoning
1 T fresh parsley, minced
3 medium bell peppers (red, green, yellow), seeded and sliced thin
1 medium red onion, sliced

Directions:
In a large skillet, heat butter and olive oil over medium high heat until butter is melted.  Add garlic and saute until fragrant.  Add the chicken along with garlic powder, onion powder, salt and pepper and brown on all sides.

Deglaze by adding wine, lemon juice, Italian seasoning and parsley to the skillet, stirring to pick up any browned bits on the bottom of the skillet.  Lower the heat and allow the chicken to simmer about 10 minutes.

Add peppers and onions and cook until tender - 7-10 minutes.  Serve over pasta, rice or potatoes.

Slow Cooker Beef Stroganoff

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Recipe from Cooking Light

This was really good and not too heavy.  It uses flour and sour cream to create the thick sauce to keep it healthy.

Ingredients:
1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Directions:
Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth.  Add broth mixture to slow cooker and stir well.  Cover and cook on low for 7-8 hours. 

Turn off and remove lid.  Let stand for 10 minutes.  Mix in the sour cream and serve over egg noodles.

Spicy Tomato and White Bean Soup

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Recipe from Cooking Light

I paired this soup with grilled cheese sandwiches.  This recipe took maybe 20 minutes to come together.  It was a great weeknight meal for a cold day.

Ingredients:
14 ou chicken broth, divided
2 t chili powder
1 t ground cumin
1 can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T fresh lime juice
1 T olive oil
1/2 t salt

Directions:
Combine 1 c broth, chili powder, cumin and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano and onion in the food processor and pulse until vegetables are chopped, then add to the Dutch oven.

Add tomatoes and cilantro to the food process and process until coarsely chopped, then add to pan.  Bring to a boil, cover and reduce heat for about 5 minutes. Remove from heat and stir in juice, olive oil and salt.

Quick Tomato and Sausage Stew

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Recipe from Healthy Food

This was a really good stew, and very easy to throw together.

Ingredients:
1 T olive oil
1 onion, sliced
2 cloves garlic, minced
4-5 Italian sausages, sliced
14 ou diced tomatoes
1 c water
1 t ground cumin
1 t chili flakes
14 ou chick peas, drained and rinsed
1 c frozen peas
Parsley for garnish, if desired

Directions:
Heat oil in a large pan, add garlic, onion and sausage and cook until sausage is browned.

Stir in tomatoes, water, cumin and chili and cook for about 10-15 minutes over medium heat.  Mix in chick peas and peas until heated through.  Serve sprinkled with fresh parsley.

Braised White Beans w/ Potatoes and Veggies

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Recipe from The Way the Cookie Crumbles

This was a really great, not-too-heavy meal for a cold day.  J's only problem with it, as usual, was the lack of meat.  But he went back for seconds, so I guess it wasn't that big of a problem! :)

Ingredients:
2 T olive oil
4 cloves garlic, minced
1/4 t crushed red pepper flakes
14 ou diced tomatoes
1/4 c water
1 medium potato, cut into 1/4-inch dice
1 small-medium zucchini, diced
1-2 carrots, diced
14 ou small white beans (I used Great Northern), drained and rinsed
1/4 t dried rosemary
1/4 t salt

Directions:
Place oil, garlic and red pepper in a large, high-sided skillet.  Cook over medium heat about 30 seconds to one minute.  Add the tomatoes, water and potato, and cover.  Simmer for about 15 minutes, until potatoes are almost cooked through.

Mix in the zucchini, carrots, beans, rosemary and salt.  Cover again and cook about 10 minutes, stirring often, until potatoes and zucchini are tender. 

Check the consistency of the sauce.  It should be thick and soupy.  Add water if needed, or boil uncovered to thicken.

Onion Egg Bread

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Recipe from Bread Machine Recipes

J and I both really liked the flavor of this bread.  I will definitely make it again!

Ingredients:
2 1/4 t yeast
3 c bread flour
3 T dehydrated onion flakes
1 1/2 t poppy seeds
1 t salt
1 T sugar
4 T powdered milk
2 T butter
1 c water
1 large egg
1 t lemon juice

Directions:
Place all ingredients in your bread machine and set to Basic, medium setting and hit start.

Meal Planning

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Sunday: Shell Casserole 
Monday: Bacon Parmesan Pasta
Tuesday: Chicken and Rice
Wednesday: Stuffed cabbage
Thursday: Leftovers
Friday: Out to dinner
Saturday: Christmas with the in-laws - ham, beer can chicken, mashed potato casserole, green beans, some type of bread and probably a few apps that I have to figure out.

Meal Planning

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Sunday: Beef Stew and Herbed Dinner Rolls
Monday: Pasta
Tuesday: Vietnamese Style Caramel Chicken and Steamed Broccoli
Wednesday: Leftover Stew
Thursday: Quinoa Veggie Soup
Friday: Chicken and Rice
Saturday: Leftovers