Quick Shepherdf's Pie

INGREDIENTS

1    pound Yukon Gold potatoes or equivalent

¼   cup low fat (2%) milk

2    tablespoon butter

½   teaspoon salt

2    tablespoons olive oil

1    medium onion, chopped

1    pound ground turkey

2    cups chopped carrots

1    cup thinly sliced celery

1    tablespoon all-purpose flour

1    cup chicken broth

2    teaspoons dried oregano

1    cup corn kernels

1    large tomato, diced to ½ inch

2    cups greens, chopped (Chard, Spinach, Kale)   

METHOD

Peel and cut the potatoes into ½ inch pieces. Place them into a sauce pan of water to cover and bring to a boil. Cook them for about 7 to 8 minutes until softened, drain and return to the sauce pan. Add the milk, butter and salt. Mash the potatoes and then whip them with a whisk until smooth. Set aside.

In a large skillet over medium-high heat, add the olive oil and, when warmed, add the onions. Cook for about 3 to 4 minutes and add the ground turkey. Mash the turkey as it browns to separate it into small chunks, about 3 to 4 minutes.

Add the carrots and celery and cook for 5 to 6 minutes to soften. Add the flour and mix well into the turkey and vegetables. Slowly add the broth, stirring the entire time. Add the oregano, corn, tomatoes and greens. Continue to cook until thickened, about 2 to 3 minutes.

Remove from the heat and dish into individual dishes, topping with a large spoonful of mashed potatoes, and serve immediately.

Modified from a recipe in Cooking Light magazine

Roasted Cauliflower Bisque

INGREDIENTS

1    head cauliflower, cut to small florets

3    tablespoons olive oil

2    teaspoons garlic powder

½   teaspoon ground nutmeg

2    tablespoons butter

1    medium onion, chopped

3    cloves garlic, minced

2    tablespoons all-purpose flour

2    cups chicken broth or dry white table wine

2    cups 2% fat milk

1    tablespoon dry Sherry or equivalent

METHOD

Preheat the oven to 350 F. Place the cauliflower into a large bowl and drizzle the olive oil over the florets, mixing to coat all of them. Sprinkle the garlic powder over the cauliflower, mixing to coat. Sprinkle the nutmeg over the cauliflower. Place the cauliflower on a rommed baking sheet and bake for 8 to 10 minutes until golden brown, checking occasionally to avoid any burning. Remove from the oven – turn it off – and set aside.

In a large sauce pan, melt the butter over medium-high heat and add the onions. Cook until they become translucent and add the garlic. Cook for 1 minute. Gradually add the flour, mixing it with the butter and on ions. Slowly whisk in the broth and milk until the flour is completely absorbed.

Bring to a boil, stirring constantly, until the mixture thickens, 3 to 4 minutes. Reduce the heat to low and mix in the cauliflower and sherry. Working in batches if necessary, place the soup in a food processor or a blender and process to a smooth puree. Return to a clean sauce pan over low heat to re-warm and serve with garnish if desired.

Based on a recipe from All Recipes  magazine

Bean Sausage Kale Stew

INGREDIENTS

3    tablespoons olive oi

3    cloves garlic, minced

1    medium-large white onion, chopped (1 ½ cups)

2    stalks celery, chopped (½ cup)

½   cup peeled and diced carrot

1    cups low salt chicken broth

1   teaspoon dried thyme

1    can (15 ounces) diced tomatoes

1    bunch kale, stemmed, chopped (4 cups)

1    can Cannellini beans, rinsed

½   pound smoked sausage, cut in ½ inch slices (2 sausages)

METHOD

In a large skillet, heat the olive oil over medium heat and add the garlic. Cook for 1 minute, stirring, and add the onions, celery and carrot.. Cook for 5 to 6 minutes and add the broth, thyme, tomatoes, kale and beans.

Cook for 5 to 6 minutes or until the beans soften and the kale is tender. Stir in the sausage and cook for 1 to 2 minutes, remove from the heat and serve.

Based on a recipe from Better Homes and Gardens magazine

Orange Chicken Stir Fry

INGREDIENTS

2    cooked chicken breasts, shredded

      grated rind from 2 oranges

      juice from 2 oranges

2    tablespoons olive oil

1    cup sliced, chopped leeks

1    cup sliced bok choy white parts

1    stalk celery, thinly sliced

1    can (7 ounces) sliced water chestnuts

1    bunch radishes, cleaned, sliced

1    cup sliced mushrooms

1    cup bok choy greens, chopped

1    cup spinach, chopped

4    green onions, thinly sliced

METHOD

Shred the chicken breasts and put into a sealable plastic bag. Grate the rind of the oranges and add to the bag with the chicken, Juice the oranges and add, without seeds, to the chicken. Refrigerate the chicken for 3 to 4 hours or overnight.

Place a large skillet or wok over medium-high heat and add the olive oil. Add the leeks, bok choy stems and celery and cook for 3 to 4 minutes. Add the water chestnuts and cook for 2 minutes. Stir in the chicken and mix well. Add the radishes and mushrooms, cook for 2 minutes.

Add the bok choy greens and spinach and stir fry until well wilted, about 2 to 3 minutes. Remove from the heat, add the green onions, stir to combine and serve by itself or over cooked rice.

My own recipe.

Butter Beans with Salami

INGREDIENTS

1    cup Molinari salami, ground to hamburger status

1    can (15 ounces) diced tomatoes

1    medium carrot, peeled and shredded

1    medium white onion, chopped

2    teaspoons dried marjoram

3    cloves garlic, minced

2    cans (15 ounces) butter beans, drained and rinsed

METHOD

In a large sauce pan, bring all ingredients except the butter beans to a boil, reduce heat to medium-low and simmer for about 12 minutes until the vegetables are soft and tender. Add the butter beans and continue to simmer for another 5 minutes. Serve hot as a side dish.

Adapted from a recipe on the Epicurious website.

Cannellini and Chard Soup

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped

2    teaspoons grated lemon peel

2    teaspoons dried rosemary, powdered

2    cups chicken broth

2    cups dry white table wine

1    medium Yukon Gold potato, peeled, cubed ½ inch*

4    cups chopped Swiss chard, stems removed

2    cans (15 ounces) cannellini beans, rinsed, drained

1    cup cherry tomatoes, halved

METHOD

In a large sauce pan  over  medium-high heat, add the olive oil and swirl to coat. Add the onion and cook for 5 to 6 minutes. Add the lemon peel, rosemary, broth, wine and potatoes (if using.) Cover and cook this soup for 2 minutes if not using the potatoes or 10 minutes if using them.

Add the chard and beans, stirring them in, and cook for 5 minutes. Add the tomato halves and simmer for 5 minutes. Serve immediately.

*NOTE: I originally made this soup with the cubed potatoes as seen in the photo but upon tasting it I saw no reason for them to be there. I will NOT use them the next time – the only add calories.

 Based on a recipe from Cooking Light  magazine

Baked Tomatoes

INGREDIENTS

2    medium tomatoes

½   cup shredded Monterey Jack cheese

2    tablespoons bread crumbs

2    tablespoons butter, melted

2    tablespoons grated Parmesan cheese

METHOD

Grease the bottom of an 8 inch baking dish, Preheat the oven to 325 F. Cut the tomatoes in half across the middle and place the two halves skin side down on the prepared baking dish. Evenly spread the jack cheese on top of the tomatoes.

In a separate bowl, mix the bread crumbs, butter and Parmesan cheese and evenly distribute over the tomatoes, Bake in the oven for 20 minutes or until the tomatoes are soft and the cheese is melted. Remove and serve immediately.

Based on a memory from childhood.

Soft Polenta

INGREDIENTS

2     cups chicken stock

1 ½   cups half-and-half or 2% milk

½   teaspoon freshly grated nutmeg

½   teaspoon salt

1    pinch ground white pepper

6    tablespoons polenta

4    tablespoons semolina

¼   cup grated Fontina, Fontal or Telme cheese

¼   cup Gorgonzola or blue cheese

                                                                                                               Shown with Mushroom Ragout

¼   cup grated Parmesan

METHOD

In a heavy saucepan, combine the stock and half-and-half and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 minutes, stirring often, until the grains are soft. Fold in the Fontina and Gorgonzola cheeses. Pour into a small warm serving dish (or two) and dust with the ground Parmesan. Add braised mushrooms or Mushroom Ragout and serve.

Recipe courtesy of Michael Chiarello and Food Network.com

Mushroom Ragout

INGREDIENTS

1    ounce dry wild mushrooms (about ¼ cup)  

2    Italian, Cajun or other spiced sausages

2    tablespoons olive oil

1    medium white onion, chopped

2    cups fresh mushrooms, sliced, chopped

METHOD

Chop the dry mushrooms and place them into a small sauce pan. Add ½ cup of white or red table wine or water, bring to a boil. Remove from the heat and allow them to steep for 10 to 12 minutes while you prepare the rest of the ingredients.

Remove the skins from the sausages and place the insides into a food processor. Process until the meat is thoroughly separated and set aside.

In a large skillet over medium-high heat, add the olive oiland swirl to coat. Add the onions and cook them for 4 to 5 minutes until they become gtranslucent. Add gthe sausage meat and cook, stirring occasionally, for 3 to 4 minutes. Add both the wild and fresh mushrooms and cook for 3 to 4 minutes or until the fresh mushrooms become tender. Serve as a side dish with beef or as a topping for polenta or wherever you think best.

Inspired by a recipe in Food and Wine  magazine

Sesame Barley with Greens

INGREDIENTS

3    cups water

½   cup uncooked barley

¼   cup rice wine vinegar

1    tablespoon brown sugar

1    tablespoon soy sauce

1    teaspoon dry powder ginger

2    tablespoons sesame oil

1    clove minced garlic

4    cups thinly sliced, chopped Swiss chard*

METHOD

Bring the 3 cups of water to a boil in a medium sauce pan and add the barley. Bring back to a boil, reduce heat to a simmer and cook for 30 minutes or until barley is tender. Drain and place into a large bowl, cool for a few minutes and add the vinegar, sugar, soy sauce, ginger, sesame oil and garlic. Cover and allow it to cool for 10 to 12 minutes and then chill in the refrigerator for 1 hour.  Add the sliced greens to the bowl, mix to combine and serve.

*COOKS NOTE: While I was chopping up the chard, it seemed too tough to go into a salad so I added the barley (after it was cooked and drained) to the greens thus partially wilting them. I then added the dressing and refrigerated the whole thing together. It turned out great.

Based on a recipe from Cooking Light magazine