Recipe: Kale Soup

This is another favorite!

I like to eat mine with 365 Organic Buttered Rounds
(like Ritz, but without the GMOs)
but it’s also good with warm crusty bread!

Recipe: Kale Soup

Ingredients
  • 2 tbsp Olive Oil
  • 3 medium white waxy Potatoes, peeled and diced
  • 2 medium Onions, chopped
  • 4 to 6 cloves Garlic, chopped
  • 2 Bay Leaves, fresh or dried
  • 1 pound Kale, coarsely chopped
  • Salt & Pepper
  • 1 (15-ounce) can Garbanzos (chick peas), drained and rinsed
  • 1 can diced Tomatoes
  • 1 pound diced Chorizo, casing removed
  • 1 quart Chicken Broth
  • Crackers or crusty bread (optional)
Instructions
  1. Heat Oil in a deep pot over medium-high heat.
  2. Add Potatoes and Onions, cover and cook 5 minutes, stirring occasionally.
  3. Add Garlic, Bay Leaves, and Kale to the pot. Cover and wilt greens for 2 minutes. Season with salt and pepper. Add Beans, Tomatoes, Chorizo, and Broth to the pot and bring soup to a full boil.
  4. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  5. Serve soup with crackers or bread

Recipe: Chicken Pot Pie

This is really one of my all-time favorite recipes!

I always make my own cream-of-chicken soup so I included a separate recipe for those of you who want to do that

Recipe: Chicken Pot Pie

Ingredients
  • 1 bag (12 oz) frozen Mixed Vegetables
  • 3 tbsp Flour
  • 1/2 tsp Salt
  • 1/4 tsp Poultry Seasoning
  • 1/4 tsp Pepper
  • 1 1/4 cups Milk
  • 1/2 cup finely chopped Onion
  • 1 can (10 3/4 oz) Cream of Chicken soup
  • 1/4 cup Sour Cream (have also used cream cheese)
  • 4 boneless, skinless Chicken Breasts (1 1/4 lb), cooked, cut into bite-size pieces
  • 1 frozen Pies Crust (top only)
Instructions
  1. Cook and drain vegetables according to package
  2. Pre-heat oven to 375°
  3. In 2-quart saucepan, mix Flour, Salt, Poultry Seasoning, Pepper and Milk with wire whisk until blended.
  4. Stir in onion.
  5. Cook over medium heat 4-6 mins, stirring constantly, until thickened.
  6. Stir in soup and sour cream.
  7. Add chicken and cooked vegetables; mix well.
  8. Cook, stirring frequently, until thoroughly heated.
  9. Pour into ungreased 2-quart round casserole.
  10. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
  11. Bake 35-40 mins or until crust is golden brown and mixture is bubbly.
  12. Let stand 10 minutes before serving.

 

Cream of Chicken Soup

Ingredients
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/2 cup milk
  • 1/2 cup chicken broth
Instructions
  1. Melt butter in saucepan
  2. Sprinkle flour over melted butter
  3. Cook over med heat, stirring constantly for 2-3 minutes
  4. Slowly whisk in milk and broth
  5. Heat thoroughly

 

 

3.1.09

 

Recipe: Apple Blossoms

Recipe: Apple Blossoms

Ingredients
  • 1/4 cup Armagnac, Cognac, Rum
  • 1/4 cup Raisins
  • 1/4 cup + 2 tbsp Butter, divided
  • 5 large tart Apples, peeled & cut into 1/2″ dice
  • 1/2 cup Sugar, divided
  • 18 sheets frozen Phyllo dough, thawed
Instructions
  1. Pour Rum over raisins in bowl – Set aside to plump (15 mins)
  2. Heat 2 tbsp Butter in large skillet over med-high heat
  3. Add apples, saute 5 mins or til beginning to brown
  4. Add raisins and rum, cook for 2 minutes or until alcohol evaporates
  5. Transfer to bowl, still in 1/4 cup sugar
  6. Pre-heat oven to 350°
  7. Melt remaining Butter
  8. Brush 12-cup, 1/2 cup sized muffin pan with melted butter
  9. Unroll Phyllo and keep covered with damp towel to keep moist
  10. Work with one layer at a time, brush with Butter and sprinkle with 1/2 tsp Sugar
  11. Top with another sheet and repeat steps to make 6 layers – do not sprinkle top sheet with sugar
  12. Cut stacks into 4 squares
  13. Press 1 square into a muffin cup letting the edges hang over
  14. Fill with 1/3 cup apple mixture
  15. Brush edges with Butter and fold up to cover filling
  16. Brush top with Butter to glue it together
  17. Repeat to fill all 12 muffin cups
  18. Bake for 20-25 mins or until golden brown
  19. Cool 10 mins in pan then carefully remove from mold and cool on rack – Serve at room temperature

 

Recipe: Chicken n Apples

As promised, here is another apple based recipe!
Recipe: Chicken n Apples

Ingredients
  • 6 skinless Chicken Breasts
  • 1 tbsp Butter
  • 1 cup sliced Onion
  • 1 ½ cup Apple Juice
  • 1 tbsp Olive Oil
  • 2 tbsp Honey
  • 2 cups sliced Apples
  • ½ tsp Salt
Instructions
  1. Preheat oven to 350°
  2. Place Chicken in small pan.
  3. Sauté Onions in oil until tender.
  4. Add Apples and sauté for 1 minute.
  5. Pour over Chicken
  6. Melt Butter in small saucepan.
  7. Combine apple Juice, Honey and Salt; add to butter.
  8. Pour over chicken.
  9. Bake for 45 minutes ∞ Serve over rice

Recipe: Apple Pancake

Tasty Tuesdays in October are going to be dedicated to apple recipes as that’s what’s popping in nature so let’s cook with the seasons!

Today’s recipe is for a wonderfully special breakfast.
I measure out the dry ingredients the night before to simplify the morning work.

Recipe: Apple Pancake

Ingredients
  • 4 tbsp Butter, divided … or more!
  • 4 large Apples, peeled and sliced
  • 3/4 cup Flour
  • 3/4 cup Milk (or half & half or cream!)
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1 tbsp Sugar
  • 4 large Eggs
  • 1/3 cup Sugar … or more!
  • 1 tsp Cinnamon… or more!
Instructions
  1. Pre-heat oven to 400°
  2. Grease two 8″ round cake pans
  3. Place 2 Tbsp Butter in each pan
  4. Put pans in oven ~ bake until butter melts; remove from oven
  5. In a bowl, beat Flour, Baking Powder, Sugar, Salt, Milk and Eggs until smooth
  6. Let stand for 30 minutes
  7. Arrange the Apple slices in the buttered pans
  8. Re-whisk batter and pour over apples, evenly between pans
  9. Mix the Sugar and Cinnamon; sprinkle over each pan
  10. Bake until puffed and golden brown, about 20-25 minutes.[url attid=”1249″ href=”https://lifebyyourownrules.files.wordpress.com/2012/09/dscf4809.jpg”%5D%5Bimg src=”https://lifebyyourownrules.files.wordpress.com/2012/09/dscf4809.jpg?w=300&h=225″ alt=”” title=”dscf4809″ width=”300″ height=”225″ class=”aligncenter size-medium wp-image-1249″][/url]

 

Recipe: Chorizo & Peppers

You can’t beat a sausage and peppers sandwich on a cool fall day!
I also really like to make a batch of this whenever we go camping, just heat and eat!

If you want to make this in the winter when you don’t have any peppers or onions fresh, you can get a bag of 365 Brand frozen peppers and onions and that works great!

Recipe: Chorizo & Peppers

Ingredients
  • 3 large Green peppers (cut into strips)
  • 1 clove Garlic (cut into strips)
  • 2 medium Onions (chopped)
  • 1lb Chorizo sausage (Remove casing, chop into bite-sized disks)
  • 2 cans Tomato paste
  • Sugar, salt and pepper (to taste)
  • Italian seasoning (to taste)
Instructions
  1. Preheat oven to 350°
  2. Place chorizo, vegetables, and tomato paste in a casserole dish
  3. Season to taste
  4. Bake, covered for 1 hour
  5. Serve in hoagie rolls, freeze any leftovers
Notes

These measurements are estimated, I usually chop what I have for veggies and use enough tomato paste to accommodate.

Recipe: Spaghetti Sauce

This time of year I am overrun with Roma tomatoes and with the weather getting chilly I want to eat hearty meals, like pasta and sauce – so what better recipe than spaghetti sauce using all fresh-from-the-garden veggies!  Just about everything in this recipe I get out of the garden – I love it!

Recipe: Spaghetti Sauce

Ingredients
  • 12 Roma Tomatoes
  • 1lb Meat (Hamburger, chorizo, meatballs)
  • 6 Button Mushrooms (Chopped)
  • 2 small Carrots (Finely chopped)
  • 2 small Green Peppers (Finely chopped)
  • 1/2 Jalapeno Pepper (Seeds & viens removed, finely chopped)
  • 1 large Onion (Finely chopped)
  • 5 cloves Garlic (Finely chopped)
  • 3 sprigs Basil (Finely chopped)
  • 2 tablespoons Olive Oil
  • Sugar (To taste (I use about 5-8 tbsps) It reduces the acidity of the tomatoes)
  • 2 Bay Leaves
  • Italian Seasoning or your favorite Italian spices (To taste)
  • Salt & Pepper (To taste)
Instructions
  1. Fill large pot 1/2 way with water – Boil
  2. Wash Roma tomatoes and slice small X’s in the bottom of each
  3. Add to boiling water, boil until skins split ~ Drain and set aside to cool
  4. While tomatoes cook, cook meat (if using )
  5. While meat cooks, chop mushrooms, carrots, green peppers, jalapeno pepper, onions, garlic, and basil
  6. Skin the tomatoes, trim veins and slice into bite-sized pieces ~ Add back to pot
  7. Add sugar to reduce acidity, add fresh basil, bay leaves, and other seasonings
  8. Add meat ~ Simmer on low heat stirring occasionally
  9. In small frying pan, saute garlic and onions in oil until tender
  10. Add carrots, cook for 3-5 minutes
  11. Add peppers and mushrooms, saute until veggies are cooked (3-5 mins)
  12. Add veggies to tomato sauce and simmer on low until all flavors meld (At least 15 minutes, could go for hours)
  13. Serve fresh from stove and freeze leftovers