Miso-Honey Salmon Salad

Salmon

Honey

Mustard

Soy Sauce

Spring Salad Mix

Balsamic Vinegar

Olive Oil

Fresh ground pepper

Tomatensuppe

  Tomatensuppe

Feinschmeckerart mit Ingwer, Möhren und Sahne

30 Min. , simpel, 430 kcal
Zutaten für 4 Portionen
2 kg Tomate(n) frische
1 Dose Tomate(n), geschälte (400 ml) optional
2 Tasse/n Wasser
6 m.-große Möhre(n)
2m.-große Zwiebel(n)
3 EL Butter
5 Zehe/n bis zu 8
50 g Ingwer
200 ml Sahne
1 EL Tomatenmark (bis zu 1 Dose)
2 EL Zucker
Salz und Pfeffer oder gekörnte Brühe
Petersilie, fein gehackt
Thymian, fein gehackt
Basilikum, fein gehackt
Servieren mit Eminem Mozarella ball swimming und Einem Basil leaf

Nährwerte pro Portion. kcal 430
Eiweiß 10,30 g
Fett 23,53 g
Kohlenhydr. 42,00 g
Zubereitung - Arbeitszeit ca. 30 Minuten
Koch-/Backzeit ca. 40 Minuten
Gesamtzeit ca. 1 Stunde 10 Minuten
Die Zwiebeln und den Knoblauch schälen, würfeln und in der Butter glasig anschwitzen. Die frisch gewürfelten Tomaten und Möhren sowie den gewürfelten Ingwer dazugeben und mit zwei Tassen Wasser aufkochen.

Zucker, Tomatenmark und die Dose Schältomaten jetzt dazugeben und alles 30 Minuten kochen lassen. Dabei häufig durchrühren. Mit Salz und Pfeffer oder Brühe abschmecken.

Den Topf vom Herd nehmen und mit einem Mixstab die Suppe pürieren. Danach die Sahne unterrühren.

Zum Anrichten die Suppe mit etwas frischer Sahne und den fein gehackten Kräutern garnieren. Dazu Toastbrot oder Ciabatta reichen.

Rouladin ala Martin "Made it up"

• 10 large pieces of beef rouladin
• 5 large carrots
• 1 onion
• 6 green onions
• 4 garlic toes
• 1 full bottle stoneground mustard
• 10 strips thin sliced bacon
• 900 gram sauerkraut (large bag)
• 1 T. Paprika powder, spicy from Chinese Market
• 1 T. Ground Cumin
• 1 large can tomato paste (340 g)
• 1 cube beef broth
• 1 carton sour cream 
• dash of red wine
• fresh ground pepper to taste
• Toothpicks for securing

Potato Side Dish

• 4 large potatoes
• 50 g. butter
• 240 ml heavy cream

Vegetable Side Dish

• 2 packs of microwave Brussel sprouts

1. Use a meat mallet to pound out rouladin meat until as thin as it can be.
2. Wash and chop carrots to slice for both broth and filling. For the filling, slice carrots lengthwise, using thin tip end to cut into strips roughly about 4-5 per tip to the length of the meat. Chop remaining carrots on the diagonal thin like pennies, set aside in a bowl for the sauce. 
3. Dice onions, spring onions, and garlic finely. 
4. Separate bacon slices. Trim fat off the bacon and cube for broth. Use the bacon slices for rouladin. 
5. Mix cumin and paprika powder in small bowl. 
6. Spread each beef slice with mustard (about 1 heaping tablespoon). 
7. Sprinkle beef slice with a teaspoon of spice mix. 
8. Layer with 4-5 small carrot strips, bacon strip, & 2 T. of sauerkraut (not too much so that it can still be rolled up)
9. Roll up from short end, carefully fold open sides & secure with tooth picks.
10. Brown rouladin in a deep pot, with bacon fat, cubed. When glazed, add onions and stir for about 2 minutes then add green onions, & carrots, & garlic. Brown for 5-7 minutes, until onions are soft and translucent. 
11. Remove veggies leaving grease in pan, placing veggies on the side. 
12. Add 60 g. butter into pot and melt. 
13. Fry beef on all sides, cover and set aside.
14. Mix 2 cups of broth and add in vegetables
15. Place rouladin back into pot making sure broth covers all beef.
16. Cover and simmer for about 45 minutes. 
17. Mix sauerkraut and spice mix in small sauce pan and boil on low for 30 minutes. 
18. Peel and boil potatoes until soft about 20 minutes. 
19. Mash together butter and potatoes with cream and pepper to taste. 
20. Meanwhile place Brussel sprouts in the microwave according to directions. 
21. Place rouladin in to a warming dish. 
22. Blend vegetables into broth with hand mixer. 
23. Add tomato paste & bring to a boil 
24. Blend in sour cream & bring to a low boil. 
25. To serve rouladin, slice with a sharp knife diagonally. 
26. Serve with vegetables, mashed potatoes and sauce for gravy, if desired. 

Tiramisu

 

Banana Curry in a Hurry

 Cut vegetables small:

1 bunch broccoli

1 bunch cauliflower

3 large carrots

1 leek (optional)

Fry in bacon fat:

1 small onion

2 garlic toes

mix under to stir for 5 minutes

Add: 

2 bananas (brown) mushed

Add curry mix

paprika powder

Garam Marsalla

Gently stir in 1 large container of sour cream

Cover with lid and boil for 30 minutes stirring occasionally. 

Roasted Turkey and Wild Rice Soup

1 6 oz. box Uncle Ben's wild rice mix

1 1/2 cups red onion chopped

1 cup carrot chopped

1 8 oz. package mushrooms sliced

1 cup celery chopped

2 garlic cloves chopped 

1 T. Olive oil

1/4 c. Flour

1/4 t. Dried Thyme

1/2 t. Dried tarragon

2 cups water 

2 cans chicken broth 

2 T. Dry sherry 

1 can evaporated milk 

3 cups shredded roasted turkey

Prepare rice according to package directions; set aside. 

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, garlic, and mushrooms, sauté for 6 minutes or until onion is tender. Stir the flour, tarragon, and thyme into the onion mixture and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, chicken broth, and evaporated milk; bring mixture to a boil. Reduce heat, simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated throughly. 

From Williams Family cookbook. 

Clinton Street Bakery Pancakes

Today I found the link for the recipe to the best pancakes in the world! In my opinion anyways. 

http://verilymag.com/2014/03/recipe-clinton-st-baking-companys-famous-pancakes-for-two

Yum! 

Pineapple Fried Rice

Ingredients

3 T. Soy sauce 

1 T. Sesame oil

1/2 t. Ginger powder

1/2 t. pepper

2 T. Olive oil

2 cloves garlic, minced

1/2 c. Frozen edamame (shelled)

2 c. Diced fresh pineapple

1 portobello mushroom, diced

2 green onions, sliced 

3 cups cooked white rice

Salt to taste

Instructions

In a small bowl whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. 

Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, pineapple, mushrooms, edamame and green onion to the skillet, and cook, stirring often, about 3 to 4 minutes.

Stir in soy sauce mixture. Cook, stirring constantly, adding rice until heated through, about two minutes.

Serve immediately.

Bowties with Sausage Tomatoes and Cream

Ingredients:

2 Tbsp Olive Oil

1 lb sweet Italian sausage in casings

1/2 tsp crushed red pepper

1/2 cup diced onion

3 cloves garlic, minced

1 28oz can Italian diced tomatoes (or 2 15 oz cans)

1 1/2 cups whipping cream

1/2 tsp salt

3/4 lbs bowtie pasta (I usually round up and do a full pound)

3 Tbsp fresh minced basil

garnishes: parmesan cheese and 1/4 cup chopped fresh parsley

Heat oil in large skillet over medium heat. Remove casing from sausage. Crumble and cook in oil with crushed pepper until sausage is no longer pink (7min). Add onion and garlic and cook another 5-7 minutes until tender. Drain tomatoes, chop coarsely and stir into sausage along with cream, salt and basil. Simmer until mixture thickens slightly (4 min).

--In separate pot of boiling salted water, cook pasta al dente. (do this while preparing sausage mixture) Drain pasta and add to simmering sauce. Garnish with Parmesan and parsley. 

Serves 6 main dish servings.

Cranberry Jello Salad

6 oz. package raspberry jello

2 C. Boiling water

1 package frozen strawberries

1 med. can crushed pineapple

2 chopped bananas

3 apples, chopped and peeled

2 c. Pomegranate seeds

Layer:

1/2 jello with 

1 pint sour cream

3 oz. cool whip

3 oz. cream cheese - blend all three together and spread on top

Top with other 1/2 jello. Refrigerate overnight. 

Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually didn't pour over the bread.  It worked out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.)   Cut butter into pieces and dot over the top. Cover. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

Marinated Flank Steak

Ingredients

1 1/2 pound flank steak

Marinade:
1/4 cup soy sauce
3 T. Honey
2 T. vinegar
1 1/2 t. garlic powder
1 t. ground ginger
1/2 cup vegetable oil
3 green onions, sliced

Vegetable side dish:
1 large bunch of fresh broccoli
butter
salt and pepper

Green salad:
1 head lettuce
3-4 green onions
1 navel orange
salad dressing

1 loaf french bread



1. For flank steak marinade, mix ingredients, whisking until slightly thickened.
2. Place flank steak in a 9X13-inch pan and puncture 5 or 6 times with the tines of a fork to allow marinade to permeate the steak. Pour half of the marinade on the meat, flip to the other side, and repeat. Cover the steak and refrigerate all day or overnight.
3. Turn oven to broil.
4. For vegetable; wash and trim broccoli. Cut into serving size spears and place in a microwave-proof dish.
5. For flank steak; remove steak from marinade and place on a rimmed cookie sheet or broiler pan. Place in oven on the middle rack, and broil each side for approxiamately 6 minutes.
6. For green salad; wash and dry lettuce, then chop and place in a salad bowl. Remove skin from orange and slice sections into small pieces. Slice green onions, including tops, and add to bowl.
7. For vegetable, place broccoli in the microwave when it's time to flip the flank steak, and cook on high for 7 to 8 minutes.
8. To complete green salad, add dressing and toss lightly. Serve on individual plates.
9. remove steak from oven and place on a cutting board to slice.
10 Heat french bread by lowering oven heat to 350 degrees. Place bread on a cookie sheet, and put in oven when it has cooled down.
11. Serve flank steak by slicing very thinly on the diagonal across the grain. Meat should be slightly pink in the center.
12. Complete vegetable, remove broccoli from microwave. Season with a small amount of butter and salt and pepper.
13. Remove french bread and slice.

Week 1: Herbed Chicken in Tomato Sauce

Herbed Chicken in Tomato Sauce

with Caesar's Pasta and Fresh Zucchini

Ingredients

8 boneless, skinless chicken breasts

4 T. butter

8-10 fresh mushrooms

2 cloves garlic

1 8-oz. can tomato sauce

1/2 t. each basil and oregano

1/4 c. light sour cream

Caesar's Pasta

2 9-oz. packages fresh angel hair pasta

3 T. light sour cream

3 T. Caesar salad dressing

Vegetable Side Dish

4 zucchini

butter

salt and pepper

1. Preheat oven to 375 degrees. Fill a large pot with water and begin to heat for pasta.

2. For chicken entree: arrange 8 individual breasts in a 9 X 13-inch glass baking dish. Melt 3 T. butter and drizzle over chicken. Bake uncovered, for 10 minutes. Remove from oven and set aside.

3. For vegetable, trim ends off of zucchini and cut in 1/4" slices. Place slices in a small microwavable baking dish.

4. Slice mushrooms and remove skin from garlic.

5. In a saute pan, melt 1 T. butter over medium heat. Add minced garlic and sliced mushrooms and cook for only 3 minutes, stirring occasionally. Add tomato sauce, basil, and oregano and simmer for another 3 to 4 minutes. Remove from heat and add light sour cream.

6. For pasta, mix light sour cream and Caesar salad dressing in a small bowl. Set aside.

7. Drain liquid from chicken breasts and spoon tomato-mushroom sauce on top. Return chicken breasts to oven, reduce heat to 350 and bake for 15 minutes or until done.

8. Place zucchini in microwave and cook on high for 7 minutes.

9. Place fresh pasta in boiling water and cook for 1 to 2 minutes or until done. Remove pasta from heat and drain in a colander. Toss with sauce mixture.

10. Remove zucchini and season to taste with butter, salt and pepper. 

11. Remove chicken breasts from oven and serve immediately. Makes 4 servings. 

Protein.............25%

Carbohydrate...40%

Fat...................35%



Week 1: Chicken Pasta Italiano

Chicken Pasta Italiano

4 boneless, skinless chicken breasts
1/2 lb. lean bacon
4 lg. tomatoes
8 cloves of garlic
1/4 c. chicken broth
2 T. sherry
1 1/2 T. EACH Basil, Oregano, Thyme & Marjoram
1/8 T. Crushed Red pepper
2 9 oz. packages fresh spaghetti
1/2 c. grated Parmesan cheese

1 lg. bunch grapes
8-12 bread sticks

1. For chicken entree: prepare ingredients * cut chicken into this slices, then into 1" pieces. * Cut tomatoes in half and squeeze to remove seeds; chop into small chunks. * Trim ends and skin from garlic.

2. For fruit: wash grapes and separate into clusters, place in a serving dish.

3. For pasta: fill a large pot with water and salt and begin to heat.

4. In a wide frying pan, cook bacon over high heat until crisp. Lift out, drain and crumble, then set aside. Keep the drippings. Press garlic into the pan with the bacon drippings and add the chicken. Cook stirring for about 4 minutes, or until chicken is no longer pink. remove chicken pieces from the pan with a slotted spoon and set aside with the bacon.

5. Add tomatoes, chicken broth, sherry, basil, oregano, thyme, marjoram and red pepper to pan, cook for 3 to 4 minutes.
7. Place fresh spaghetti in boiling water and cook about 2 minutes until done.

8. Meanwhile, return chicken to tomato mixture, lower heat, and stir until heated through.

9. Remove pasta from heat and drain in colander. Spoon chicken tomato sauce over individual servings of spaghetti, sprinkle with Parmesan cheese and top with crumbled bacon. Serve immediately. Makes 4 servings.

Table Talk!

Scan the newspaper or the Internet for articles that interest you. What is the pulse of public opinion in your family about some of the more pressing issues of the day? Find out by having your own "op-ed" session. Skim the editorial page of your newspaper for subject matter (recycling, energy, conservation, teacher's pay, etc.) and bring some of the most interesting topics to the table. Take turns offering a commentary on the subject. Remember to begin with a headline that summarizes the piece. Then read the newspaper out loud, so people can compare their ideas with those of the pundits.

Week 1 Shopping List

I checked this book out from the library a few years ago and have been loving these ideas and recipes ever since. For each week, there are five dinner ideas, a shopping list and the recipes to go along with them. It makes, "What's for dinner?" an easy question to answer.

Week 1 shopping list:

1 1/2 lb. flank steak
1/2 lb. bacon
16 boneless, skinless chicken breasts
1 lb. cooked baby shrimp

Parmesan cheese
butter
eggs
milk
1 pint light sour cream
1 package bread sticks
2 9 oz. packages fresh spaghetti
linguini
anger hair pasta
Caesar salad dressing
1 8 oz. can tomato sauce
1 16 oz. can corn
1 141/2 oz. can tomato pieces
2 14 1/2 oz. can chicken broth

2 cloves garlic
1 lg. onion
2 heads lettuce, romaine
4 large tomatoes
1 bunch green onions
1 lg. bunch broccoli
1 green pepper
8-10 mushrooms
4 zucchini
1/2 lb. snow peas
1 lg. bunch grapes
3 oranges
1 sm. bunch bananas
1 apple

french bread

check pantry for:
basil
chicken bouillon
crushed red pepper
garlic powder
ground ginger
honey
marjoram
olive oil
oregano
rice
salad dressing
salt
sherry
thyme
vegetable oil
vinegar

Week 1 Menu

Week 1 Menu

Chicken Pasta Italiano

w/ Bread Sticks & Grape Clusters

*

Marinated Flank Steak

w/ Fresh Broccoli, Green Salad & French Bread 



*

Herbed Chicken in Tomato Sauce

w/ Caesar's Pasta & Fresh Linguini and Green Salad

*

Stir Fried Shrimp with Linguini

and Green Salad

*

Baseball Casserole

& Fruit Salad

Protein Cookie Recipe

Protein Cookie Recipe
(Makes about 3 doz.)

2 1/2 C Rolled Oats (I used quick)
1/4 C Toasted Pumpkin Seeds
1/2 Cup Raw Pumpkin Seeds
1/2 C Raisins (I used yellow)
1/4 C Very finely chopped Almonds
2 Tbs sunflower seeds (I used raw unsalted)
1 tsp Cinnamon
1/2 C. Almond Butter or Peanut Butter (Natural is more Healthy :)
1/3 C. plus 1 Tbs Honey
2 Tbs Molasses (Original recipe called for Barley Malt Syrup)
1 tsp Vanilla

*Grind 1/2 C of the Oats and the Toasted pumpkin seeds in a food processor until powdery (kinda flour like). SET ASIDE

*In a large bowl hand mix and combine remaining oats and other dry ingredients (pumpkin seeds, raisins, almonds, sunflower seeds and cinnamon.

*Mix in Peanut Butter, Honey, Molasses, and vanilla until a soft dough forms.

*Get a little bowl of water to wet your palms as you roll each cookie in a ball. about 1" in diameter. The water helps it all come together.

*Then roll it in the oats & sunflower mixture.

*I store them in a ziplock in the fridge.

**Note: If your kids don't like raisins you can do chocolate chips or leave the raisins out.

Heart-y Salad: Hearts of Romaine, Palm and Artichoke

1 heart romaine lettuce, shredded

1 c. fresh flat-leaf parsley leaves (half a bundle)

1 can (14 ounces) hearts of palm, drained

1/4 pound prosciutto di parma

1 can (15 ounces) quartered artichoke hearts in water, drained

1/4 pound wedge Pecurino Romano cheese

Balsamic Vinegar, for drizzling

Extra-Virgin olive oil, for drizzling

salt and freshly ground pepper, to taste

Place romaine on a platter and toss with parsley. Wrap hearts of palm in prosciutto and cut into bite-size pieces on an angle. Arrange palm and artichoke hearts over the romaine greens. Shave cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle with vinegar and olive oil; season with salt and pepper. :)

Creamy Chicken and Mushroom {Crock} Potpie

8 oz. cremini mushrooms, stems trimmed and halved

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 c. flour

2 sprigs fresh thyme

1 bay leaf

1/2 c. water

1 1/2 pounds boneless, skinless chicken thighs (about 8)

Kosher salt and black pepper

1 sheet puff pastry (half a 17.3-ounce package), thawed

1 c. frozen peas

1 c. frozen green beans

1/3 c. heavy cream

• In a 4 to 6 quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and 1/2 c. water. Place the chicken on top; season with 1 t. salt and 1/4 t. pepper.
• Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours. 
• 30 minutes before serving, heat oven to 425. Using a large glass, cut the pastry into 4 circles. Place on a baking sheet and bake until golden, 8 to 10 minutes. 
• Ten minutes before serving, add the peas, green beans, cream, and 1/2 t. salt to the chicken mixture and stir to combine. Cover and cook on high until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the pastry rounds.  

Texas Tortilla Soup

1-2 chicken breasts
16 oz. chicken broth
2 T. Oil
1/3 onion
1 garlic clove
1/2 green pepper
1 sm. can of green chilies
1 can Mexican style stewed tomatoes
1 T. Chili powder
2 dashes cayenne pepper

Toppings:

Shredded cheddar cheese
Sour cream
Sliced avocado
Tortilla chips
Fresh tomatoes
Salsa

Boil chicken in broth and cut up in chunks (save broth). In separate pan, sauté onion and green pepper until tender...add minced garlic. Blend tomatoes and juice, vegetables, and green chili and juice in blender. Add to chicken and broth. Add seasonings and simmer. Prepare toppings and serve.