Creamy Tomato Soup

INGREDIENTS

4    tablespoons butter

3    tablespoons all-purpose flour
1    cup low fat (2%) milk
1    ounce cream cheese
1    pinch salt
1    small can (8 ounces) tomato sauce
8    ounces water or light white table wine

METHOD

Melt the butter in a large skillet over medium heat. Slowly sprinkle the flour into the skillet and mix thoroughly forming a roux. Gradually pour the milk into the skillet and mix it into the roux.

Add thin slices of the cream cheese to the sauce and stir until the cream cheese is completely absorbed. Add the tomato sauce and water/wine and mix thoroughly. (See Note) Cook the soup for 4 to 5 minutes or until it thickens. It will provide 2 to 4 servings.

NOTE: If the cream cheese is not thoroughly mixed in it can cause small lumps in the final product. If this is not desired, pour the soup into a blender or food processor and pulse for a few seconds before continueing to cook and thicken.

Creamed Spinach

Accompanying my dinner Christmas Eve was a side dish of creamed spinach. It was delicious and the experience was like finding a long lost friend. Since we were dining out, I couldn’t ask the chef for the recipe but was determined to find one. It has taken quite a while, but here it is.

INGREDIENTS

1    bag (10 ounces) fresh spinach or baby spinach
4    tablespoons butter
½   cup finely chopped white onion
3    tablespoons all-purpose flour
1    cup low fat (2%) milk
¼   teaspoon ground nutmeg
1    ounce cream cheese

1    pinch salt

METHOD

Being sort of fussy, I like to remove the heavy stems from the spinach before continuing, but it isn’t completely necessary. Roughly chop the spinach and place into a steamer. Steam for 5 minutes and remove from the heat. Set aside.

Melt the butter in a large skillet over medium heat and add the chopped onions. Cook for 7 to 8 minutes until they are very soft but do not caramelize. Slowly sprinkle the flour into the skillet and mix thoroughly forming a roux. Gradually pour the milk into the skillet and mix it into the roux.

Add the nutmeg and thin slices of the cream cheese to the sauce and stir until the cream cheese is completely absorbed and the sauce has thickened, about 3 to 5 minutes. Add the spinach and mix thoroughly before serving.

Based upon recipes from Ruth’s  Chris Steakhouse via Food.com, Real Simple Magazine and many more from the internet.

Mixed Berry Dutch Baby

INGREDIENTS

3    large eggs

1    teaspoon grated orange rind

1     pinch salt

½    cup granulated sugar

1    tablespoon baking powder

1    cup all-purpose flour

1    cup low fat milk 

4    tablespoons butter  

1    cup blueberries

1    cup raspberries

METHOD

Preheat the oven to 450 F and preheat a 10 inch cast iron skillet on top of the stove.

In a large bowl, beat the eggs, orange rind, salt and sugar until well beaten. Slowly add the baking powder and flour, stirring to combine. Then slowly add the milk and stir that in until the batter is well combined. Remove the frying pan from the heat using a pot holder and pour the batter into the pan. Add the fruit, carefully spreading them evenly in the batter Bake for 18 to 20 minutes or until lightly browned.

Remove carefully from the oven – the handle is very hot – and place onto a wire rack to cool .before serving.

Based on a recipe in Food and Wine magazine.

Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.

Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.

Cannellini with Sausage

INGREDIENTS

1          tablespoon olive oil

2          Italian sausages, sliced (about 1 ½ cups)*

1          medium white onion, chopped (1 cup)

3          cloves garlic, minced

1          can (15 ounces) diced  tomatoes

1          teaspoon dried thyme

1          teaspoon dried basil

1          cup beef broth

1          can Cannellini beans (15 ounces)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Sauté the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomatoes, thyme, basil, and beef broth.

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS
Use ½ pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 4 cups of water in a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Drain and add at the same place in the recipe along with 1 cup of water, but extend final cooking time until beans are tender, 45 to 50 minutes or longer. Check fluid level occasionally and add ½ cup of water if needed.

SLOW COOKER RECIPE
Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the internet.

*NOTE: You can use almost any style of sausage for this recipe.

Tuna Polenta

INGREDIENTS

2    cups boiling water

½   cup Polenta

1    tablespoon butter

1    tablespoon grated Parmesan cheese

2    tablespoons olive oil

1    cup chopped white onion

1    cup chopped red bell pepper

1    cup chopped celery

4    cloves garlic, minced

1    can (15 ounces) tomato sauce

1    teaspoon dried sage

1    teaspoon dried oregano

2    cans (5 to 7 ounce) tuna in water

2    tablespoons grated Parmesan  cheese

METHOD

Grease the sides and bottom of a 8 inch square glass baking dish. Slowly pour the polenta into the boiling water, stirring the whole time. Continue to stir and boil the polenta until it becomes very thick – about 6 to 8 minutes. Remove from the heat and add the butter and Parmesan cheese, stirring them in until the butter is completely melted and incorporated. Pour the polenta into the prepared baking dish and smooth the top with a spatula. Set aside to cool.

Preheat the oven to 350F degrees. Pour the olive oil in to a large sauce pan over medium-high heat and swirl to coat. Add the onions, bell peppers, celery and garlic. Stir and cook for 5 minutes until the vegetables are softened and add the tomato sauce, sage and oregano. Continue to cook at a simmer for 5 minutes, stirring occasionally. Drain the tuna and flake it into the tomato sauce. Stir to m ix and remove from the heat.

Invert the baking dish over a cutting board and remove the polenta. Place half of the tuna tomato sauce into the baking dish, place the polenta on top of the sauce. Add the remaining sauce on top of the polenta, sprinkle with the Parmesan cheese and bake for 20 minutes. Remove from the loven and allow to cool for 5 minutes before serving.

Based on recIpes from General Mills and AllRecipes

Simple Miso Soup

INGREDIENTS

3    cups boiling water

1    package Dashi broth mix teabag

½   sheet Kombu seaweed

2    baby Bok Choy

1    tablespoon white Miso

1    tablespoon chopped green onion tops (optional)

METHOD
Place the Dashi tea bag into the boiling water and allow it to simmer for 5 to 6 minutes. Remove and discard the Dashi tea bag. Cut the Kombu seaweed into several strips and place into the Dashi broth. Continue to simmer for 5 minutes and discard the Kombu.

Cut the ends off of the Bok Choy, discarding them. Slice the Bok Choy into 1 inch slices cross-wise and place into the Dashi broth. Simmer for 4 to 5 minutes. Pour a small amount of the broth into a small bowl and, using a small strainer, mix the Miso into this broth. Remove the soup from the heat and pour the Miso mix back into the soup, mixing well. Serve immediately topped with green onion tops.

Horseradish Potato Salad

INGREDIEN

3    pounds white or red skinned potatoes

½   cup chopped red onion

1    tablespoon white wine vinegar

¼   cup Greek-style yogurt

¼   cup mayonnaise

2    tablespoons dried dill

1    tablespoon Dijon style mustard

2    tablespoons horseradish sauce

½   teaspoon salt

METHOD

If using white potatoes, peel them. If using red potatoes, wash them. Cut potatoes into ½ inch cubes and place into a large bowl. In a medium bowl, add the vinegar, yogurt, mayonnaise, dill, mustard, horseradish sauce and salt. Mix them thoroughly and pour over the potatoes, stirring to thoroughly coat the potatoes. Refrigerate for at least 30 minutes before serving.

Based on a recipe from Smitten Kitchen.

NOTE: The cook felt this could use a bit of crunchy and would add ½ cup of chopped celery the next time.

Pork Fillets with Beans

INGREDIENTS

2    tablespoons olive oil

8    pork fillets ½ inch thick*

1    medium white onion, chopped (1 cup+)

4    cloves garlic, mince

1    can (15 ounces) diced tomatoes with juice 

½   teaspoon ground dried rosemary

½   teaspoon ground fennel seeds

½   teaspoon dried sage

1    pinch crushed red pepper flakes

1    can (15 ounces) cannellini beans, rinsed, drained

METHOD
Add the olive oil to a large skillet or Dutch oven over medium-high heat and swirl to coat. When heated, add the fillets and  brown on both sides, about 4 to 5 minutes per batch. Remove the fillets and set aside. Add the onions and cook for 4 to 5 minutes until they become translucent. Add the garlic and cook for 1 minute, stirring. .

Add the tomatoes, rosemary, fennel, sage and pepper flakes, stirring to combine. Cook for 4 to 5 minutes and add the beans, mixing them in, and  cook for 3 to 4 minutes. Add the pork fillets to the skillet, working them into the beans and sauce so the are covered. Cook this for 8 to10 minutes to thoroughly cook the pork, turning over once.

Remove from the heat and serve each guest with two fillets and a scoop of the bean mixture.

*NOTE: Have your butcher cut these for you from a pork loin roast or do it yourself by partially freezing the pork roast first.

Based on a recipe in Cooking Light magazine.