My New Kitchen!

Our new home finally closed so that means I have a kitchen again!!!!  Lol, now back to cooking regular meals instead of fast food and easy heat stuff... :)  Got a bunch of new recipes I want to try out too!  So look for something soon :)

36 Summer Meals Fast!

Tired of cooking in a hot kitchen this summer? Well these meals are fast and won't keep you in there long! These recipes aren't formal recipes; they are a general outline and are meant to be tweaked to your taste. With some creative thinking, or maybe a salad or loaf of bread, these meals will be better than any takeout and won't heat up your kitchen. 

1. Make six-minute eggs: simmer gently, run under cold water until cool, then peel. Serve over steamed asparagus.

2. Toss a cup of chopped mixed herbs with a few tablespoons of olive oil in a hot pan. Serve over angel-hair pasta, diluting the sauce if necessary with pasta cooking water.

3. Open a can of white beans and combine with olive oil, salt, small or chopped shrimp, minced garlic and thyme leaves in a pan. Cook, stirring, until the shrimp are done; garnish with more olive oil.

4. Make pesto: put a couple of cups of basil leaves, a garlic clove, salt, pepper and olive oil as necessary in a blender (walnuts and Parmesan are optional). Serve over pasta (dilute with oil or water as necessary) or grilled fish or meat.

5. Pan-grill a skirt steak for three or four minutes a side. Sprinkle with salt and pepper, slice and serve over romaine or any other green salad, drizzled with olive oil and lemon.

6. Call it Panini: Grilled cheese with prosciutto, tomatoes, thyme or basil leaves.

7. Stir-fry a pound or so of ground meat or chopped fish mixed with chopped onions and seasoned with cumin or chili powder. Pile into taco shells or soft tacos, along with tomato, lettuce, canned beans, onion, cilantro and sour cream.

8. While pasta cooks, combine a couple cups chopped tomatoes, a teaspoon or more minced garlic, olive oil and 20 to 30 basil leaves. Toss with pasta, salt, pepper and Parmesan.

9. The New York supper: Bagels, cream cheese, smoked salmon. Serve with tomatoes, watercress or arugula, and sliced red onion or shallot.

10. Dredge thinly sliced chicken breasts in flour or cornmeal; cook about two minutes a side in hot olive oil. Place on bread with lettuce, tomato and mayonnaise.

11. Cut Italian sausage into chunks and brown in a little olive oil; chop onions and bell peppers and add them to the pan. Cook until sausage is browned and peppers and onions tender. Serve in sandwiches.

12. New Joe’s Special, from San Francisco: Brown ground meat with minced garlic and chopped onion. When just about cooked, add chopped spinach and cook, stirring, until wilted. At the last minute, stir in two eggs, along with grated Parmesan and salt and pepper.

13. Quesadilla: Use a combination of cheeses, like Fontana mixed with grated pecorino. Put on half of a large flour tortilla with pickled jalapenos, chopped onion, shallot or scallion, chopped tomatoes and grated radish. Fold tortilla over and brown on both sides in butter or oil, until cheese is melted.

14. Fast chile rellenos: Drain canned whole green chilies. Make a slit in each and insert a piece of cheese. Dredge in flour and fry in a skillet, slit side up, until cheese melts.

15. Cobb-ish salad: Chop bacon and begin to brown it; cut boneless chicken into strips and cook it with bacon. Toss romaine and watercress or arugula with chopped tomatoes, avocado, onion and crumbled blue cheese. Add bacon and chicken. Dress with oil and vinegar.

16. Sauté 10 whole peeled garlic cloves in olive oil. Meanwhile, grate Pecorino, grind lots of black pepper, chop parsley and cook pasta. Toss all together, along with crushed dried chili flakes and salt.

17. Fried rice: Soften vegetables with oil in a skillet. Add cold cooed rice, chopped onion, garlic, ginger, peas and two beaten eggs. Toss until hot and cooked through. Season with soy sauce and sesame oil.

18. Taco salad: Toss together greens, chopped tomato, chopped red onion, sliced avocado, a small can of black beans and kernels from a couple of ears of corn. Toss with crumbled tortilla chips and grated cheese. Dress with olive oil, lime and chopped cilantro leaves.

19. Raita to the rescue: Broil any fish. Serve with a sauce of drained yogurt mixed with chopped cucumber, minced onion and cayenne.

20. Sauté shredded zucchini in olive oil, adding garlic and chopped herbs. Serve over pasta.

21. Not takeout: Stir-fry onions with cut-up broccoli. Add cubed tofu, chicken or shrimp, or sliced beef or pork, along with a tablespoon each minced garlic and ginger. When almost done, add half cup of water, two tablespoons soy sauce and plenty of black pepper. Heat through and serve over fresh Chinese noodles.

22. Put a stick of butter and a handful of pine nuts in a skillet. Cook over medium heat until both are brown. Toss with cooked pasta, grated Parmesan and black pepper.

23. Put a tablespoon of cream and a slice of tomato in each of several small ramekins. Top with an egg, then salt, pepper and grated Parmesan. Bake at 350 degrees until the eggs set. Serve with toast.

24. Brown small pork (or hot dog) chunks in a skillet. Add white beans, garlic, thyme and olive oil. Or add white beans and ketchup.

25. Dip pork cutlets in egg, then dredge heavily in panko; brown quickly on both sides. Serve over lettuce, with fresh lemon, or bottled Japanese curry sauce.

26. Brown bratwursts with cut-up apples. Serve with coleslaw.

27. Peel and thinly slice raw beets; cook in butter until soft. Take out of pan and quickly cook some shrimp in same pan. Deglaze pan with sherry vinegar, adding sauce to beets and shrimp. Garnish with dill.

28. Pasta with fresh tomatoes: Cook chopped fresh tomatoes in butter or oil with garlic until tender, while pasta cooks. Combine and serve with grated Parmesan.

29. Rich vegetable soup: Cook asparagus tips and peeled stalks or most any other green vegetable in chicken stock with a little tarragon until tender; reserve a few tips and purée the rest with a little butter (cream or yogurt, too, if you like) adding enough stock to thin the purée. Garnish with the reserved tips. Serve hot or cold.

30. Near instant mezze: Combine hummus on a plate with yogurt laced with chopped cucumbers and a bit of garlic, plus tomato, feta, white beans with olive oil and pita bread.

31. Liverwurst on good sourdough rye with scallions, tomato and wholegrain mustard.

32. Combine crab meat with mayo, Dijon mustard, chives and tarragon. Serve in a sandwich, with potato chips.

33. Cut the top off four big tomatoes; scoop out the interiors and mix them with toasted stale baguette or pita, olive oil, salt, pepper and herbs (basil, tarragon, and/or parsley). Stuff into tomatoes and serve with salad.

34. Pasta frittata: Turn cooked pasta and a little garlic into an oiled or buttered skillet. Brown, pressing to create a cake. Flip, and then top with three or four beaten eggs and loads of Parmesan. Brown other side and serve.

35. Veggie burger: Drain and pour a 14-ounce can of beans into a food processor with an onion, half a cup rolled oats, a tablespoon chili powder or other spice mix, an egg, salt and pepper. Process until mushy, then shape into burgers, adding a little liquid or oats as necessary. Cook in oil about three minutes a side and serve.

36. So-called Fettuccine Alfredo: Heat several tablespoons of butter and about half a cup of cream in a large skillet just until the cream starts to simmer. Add slightly undercooked fresh pasta to the skillet, along with plenty of grated Parmesan. Cook over low heat, tossing, until pasta is tender and hot.

Coconut Scented Rice with Toasted Almonds & Mint

Looks so yummy, I love coconut rice! Sounds great to have with a nice stir fry of veggies!  Gotta eat it soon :)

1 cup brown rice, rinsed
2 cups organic coconut milk
1/4 cup shredded coconut, optional
1/4 cup almonds chopped finely
3 sprigs of fresh mint, finely chopped

1. Preheat oven to 350 degrees F. Place rice, coconut milk and shredded coconut in a saucepan. Stir briefly.

2. Place saucepan over high heat and bring to a boil. Cover with a tight fitting lid then lower heat to a simmer. Cook rice for about 25 minutes. After that, check the rice periodically to see if it is tender.

3. While the rice is cooking, place the slivered almonds on a sheet pan and bake for 5-7 minutes or until toasty brown and fragrant.

4. When the rice is cooked to your desired tenderness, fluff it with a fork and sprinkle in about 1/2 the almonds. Add the rest of the almonds to the top of the rice, to serve along with the mint.



Recipe and photo found at Energise For Life.

Creamy Broccoli Soup

1 medium head broccoli, cut into florets and steamed just until tender
2 stalks celery, chopped
1/2 small yellow onion, chopped (optional)
1 clove garlic, minced
1″ piece fresh ginger, peeled and chopped
juice of half a lemon
1 tsp dried oregano
1/2 tsp freshly ground black pepper
pinch sea salt
1/2 cup warm water + more till desired consistency
2 tbsp olive oil
half an avocado, diced

garnish
2 tbsp pumpkin seeds
1/4 avocado, diced
pinch cayenne

1. Combine the broccoli, celery, garlic, ginger, onion (if using), lemon juice, oregano, salt, pepper, water and half avocado in a blender and puree until smooth. Add more water as needed until soup reaches desired consistency (I added about 1 1/2 cups total). Drizzle in olive oil and stir until smooth.
Ladle into bowls and sprinkle with pumpkin seeds, avocado, and cayenne. Serve immediately and enjoy!  




Recipe and photo from Cate's World Kitchen.

Raw Zucchini Noodles with Creamy Lemon & Herb Dressing

I am tired of being sick!  I have been dealing with some medical issues for over a year now and I am tired of nothing helping it out.  So, I am going to try to eat more raw food, slowly eliminating meat and sugars.  So you may be seeing a lot more "healthy food" being posted.  Today I found this yummy looking recipe at Love Veggies and Yoga. I am reading the book The PH Miracle and am going to try to change the way I eat.  So, hope you enjoy this recipe and keep checking back for some more great food!

For the Salad:

1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo

2 – 3 tbsp honey

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp basil (fresh or dried)

1/2 tsp dill

1/2 tsp fresh-ground pepper, or to taste

pinch salt, optional

Stir to combine

1. Spiralize the zucchini. Or shave into small ribbons and slice.

2. Add the diced vegetables and protein.

3. Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply microwave the entire plate of food for 30 seconds if you want a “hot meal”.

(Photo from Loves Veggies and Yoga.)

Coming Soon...Stuffed Chili Rellenos

Turkish Delight

Still no kitchen yet...sigh, but hopefully in another week or two (finger's crossed and prayers going up!)  I have read the Narnia Series  many times and have always wanted to make Turkish Delight.  So as soon as I have a place I will be making this for the kids!

Check out the recipe at Sprinkle Bakes.



(Photo from Sprinkle Bakes.)

Soup Cook Off Coming Up...

I can not decide for the life of me which soup I am going to make for our soup cook off. Help!  Which of the three would you make?

Zuppa Toscana

Roasted Hatch Chile & Potato Soup

Chicken Borscht

A Day To Remember...

 
Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation's service.  I thank all who gave their life's for my freedom.  To read more about the origins of Memorial day check out this link here.  My Dad was in the army, my Sister was in the Army National Guard, and I am sure many other relatives were there as well fighting for this great nation.  I also have many friends, Brooke, Jeremiah, Louis, Shane, Brandon, Tori, and many others I am probably forgetting!  Thank you all, I honor and appreciate you!  I know they were fortunate enough to not lose their life's in any war but I appreciate them none the less today...

A Memorial Day Poem
by Michelle Keim

As we stand here looking
At the flags upon these graves
Know these flags represent
A few of the true American brave

They fought for their Country
As man has through all of time
Except that these soldiers lying here
Fought for your country and mine

As we all are gathered here
To pay them our respect
Let's pass this word to others
It's what they would expect

I'm sure that they would do it
If it were me or you
To show we did not die in vein
But for the red, white and blue.

Let's pass on to our children
And to those who never knew
What these soldiers died for
It's the least we can do

Let's not forget their families
Great pain they had to bear
Losing a son, father or husband
They need to know we still care

No matter which war was fought
On the day that they died
I stand here looking at these flags
Filled with American pride.

So as the bugler plays out Taps
With its sweet and eerie sound
Pray for these soldiers lying here
In this sacred, hallowed ground.

Take home with you a sense of pride
You were here Memorial Day.
Celebrating the way Americans should
On this solemnest of days.

The following photos are from soldiers who did make it home, and some who didn't.  Please honor them today.

 

My poor kitchen...for a season.

 

That is really not my kitchen, but that is what it feels like right now!!!  I will post before and after pics later.  My kitchen is getting a make over so I haven't been posting much, last night I lost my sink and my dishwasher so I am doing them in the bathroom sink...fun!  But I know I am going to be happy when things are back in order, when I have walls again, a sink, a dishwasher, and counters!  Oh and my cupboards are gone too...sigh...all of my food is stored down in the basement for now!  I have been cooking, and I guess I could be taking pics of it and posting, but seeing my kitchen kinda dampens that shot... :)  Looking forwards to having my kitchen back soon!  Here are a few of the things I have made...

Honey Sesame Chicken (photo and recipe found at My Kitchen Snippets.)

 

Chicken Enchilada Soup (photo and recipe found at The Family Kitchen.)

Pizza Penne Bake (photo and recipe found at $5 Dinners.)

So please bare with me as we get this done!  Please try some of the above recipes, or all, and let me know what you think! 

Apple & Shallot Stuffed Chicken

 
I had been dying to try this recipe for some time now and I am so  glad I did!  It was so moist and super delicious.  I would highly recommend it to anyone who loves chicken.  It was easy to make and made the house smell lovely. 

1 whole chicken (mine was 3 pounds)
5 shallots
pepper and salt to taste
1 apple
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (your favorite)
1/2 teaspoon Lawry's garlic salt 

1. Preheat your oven to 350° F.  Peel and coarsely chop the shallots. Grate or mince the garlic.  Peel and dice the apple. Mine was a Granny Smith.

2. Heat a tbsp butter or oil and add the shallots.  Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes.  When they are slightly browned it is time to add the apples.  Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.

3. Fill the chicken with the shallots and apples and put a rosemary sprig in there as well for some extra flavor.   Melt remaining butter and add your seasonings and garlic salt.  Brush the chicken with the seasoned butter.

4. Wrap the breast part of the chicken with bacon. This doesn’t just add a tremendous amount of flavor but it also prevents the chicken from drying out.  Cook for 90 minutes or until a meat thermometer inserted reads 180° F. I served this with corn on the cob and mashed potatoes.  Mmm mmm good!

Recipe adapted from Kayotic Kitchen.

Mini Meat Loaf Muffins

I haven't made meat loaf in such a long time I thought I was due for some.  I sure am glad I made it!  My picky eater was done with it before anyone else was and asked for seconds.  That always makes me smile :o)

2 lbs ground beef (I mixed it with ground venison this time)
2 egg
1 cup quick cooking oats
1/2 cup shredded cheese (I usually use cheddar but tried Parmesan this time)
1 teaspoon freshly ground pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Johnny's seasoning salt

Sauce topping
1 cup ketchup
3/4 cup packed brown sugar
1 tablespoon mustard

1. Preheat oven to 350° F.

2. Grease muffin pan well.

3. Mix sauce ingredients and set aside.

4. Combine all ingredients well and divide equally among cups in the muffin pan.  Bake for 35 minutes, drain some of the grease out of the pan, being careful not to dump out your dinner!  Top meatloaves with sauce, cook for another 5 minutes.  Remove and let cool of a few minutes before serving.  Serve with some mashed potatoes, sauteed carrots (or your favorite veggie) and enjoy!




Photo found at Me, Myself & Pie.

Cilantro and Green Chile Potato Salad

 
So this looks absolutely amazing and I plan to make it sometime this week.  I am drooling just thinking about it!  The potatoes are roasted instead of boiled and I know the cilantro and chilies will give it a wonderful kick!!!

1 pound baby Yukon gold (or other baby) potatoes
1/4 cup mayonnaise
Juice of 1/2 a lemon
1 (or 2 or 3) Thai bird chilies, sliced thinly
1/2 cup cilantro, roughly chopped

1. Preheat oven to 400° F.

2. Wash and scrub potatoes.  Prick with the tines of a fork. If there are any potatoes that are especially large, you can slice them in half.  Place them on a baking sheet and bake in a 400° F oven for approximately 35-45 minutes.

3. Remove them from the oven and allow them to cool until they’re just about lukewarm. Slice potatoes in half.

4. Now to the dressing – whisk together mayonnaise and lemon juice. Add the chopped Thai bird chilies, potatoes and cilantro and toss until everything is evenly dispersed and coated with dressing.  Enjoy and let me know how you like it!



Recipe and photo found at Baking Epiphanies.

Rich and Creamy Lasagna

This was so easy to make and my daughter who HATES lasagna actually ate some so I know it was good then.  I have an old story on why I don't make lasagna too often, but we won't get into that!  It will be my secret.  I also made roasted tomatoes, which I can never get enough of, matter fact there are a couple of those left over that I plan to reheat soon under the broiler...mmm I can taste them now...(drool!)

1 package oven ready lasagna noodles
1 (15 oz) container ricotta cheese
1 (8 oz) package cream cheese, softened
2 cups mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, divided
2 eggs slightly beaten1 teaspoon dried basil
1 (24-26 oz) jar of Barilla pasta sauce
1 cup water
1 pound ground beef, cooked and drained of fat

1. Preheat oven to 425° F.

2. In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup parmesan, eggs, cream cheese, and basil.  Mix well.

3. In another bowl, combine the pasta sauce, water, and ground beef.  Mix well.

4. In a 9 X 13 inch pan spread 1 1/2 cups of the meat sauce.  Place 3-4 lasagna noodles (dry since they are oven ready) over the sauce.  Spread 1/2 of the cheese mixture over the lasagna, top with 1/3 of the meat sauce.  Repeat layering once.  Top with remaining lasagna and sauce.  Sprinkle with remaining cheese.  Wrap lightly with a double layer of foul.  Bake for 60 minutes or until the lasagna is for tender.  Let stand 10 minutes sealed in the foil before cutting.  Serve with a nice green salad and a side of your choice and enjoy!

Chicken Rugs

I got this idea after seeing it on Joumana's site Taste Of Beirut.  I didn't have the spices that she used so I kinda Americanized it.  It was fun to make and I will be doing this again.  I am excited to see the many different tastes I can come up with...my husband and children loved this and ate it all, except the spinach, but I gladly finished that off...I guess they don't want muscles like Popeye...

2 boneless chicken breast

1 red pepper, 1 yellow pepper, 1 green pepper

1 teaspoon garlic powder

1/2 teaspoon sea salt

1 teaspoon dill

1 teaspoon freshly ground pepper

olive oil as needed

1. Cut the chicken into thin strips about 1/4 in wide.

2. Combine the chicken strips with some oil, garlic powder, salt, dill, and pepper.  Let it marinate for 15 minutes or longer.

3. Cut the peppers into strips the same width as the chicken, tossing the white parts and the seeds.  Fill a large pot with 4 cups of salted water and bring it to a boil.  Boil the pepper strips for 2 minutes until they become more pliable and drain.

4. Cut a piece of parchment paper and set it on your work surface.  Place two strips of chicken vertically side by side (about 1/2 inch apart) and insert a pepper strip underneath the two strips, continue with another piece of pepper, this time going over the strips of chicken.  Keep going until you have used a few strips of pepper and of the chicken.  Tighten the "rug" and cut the uneven ends if desired.

5. With a pair of scissors, cut a small square around the chicken rug.  Heat some olive oil in a frying pan.  When the oil is hot, flip the piece of paper holding the chicken rug onto the oil.  Remove the paper and let the rug cook for about 3 minutes until the chicken is browned, gently flip the chicken over and brown that side for 3 minutes.  Serve warm with your favorite side dish and enjoy!

Sweet and Smokey Pepper Soup

Peppers, peppers, peppers, what could be better than peppers?  I love them hot and I love them sweet!  I have found some mini sweet bell peppers (and I am going to try and grow them in my garden...we will see if it will work in Montana here...) at Three Bears that are out of this world good!  They can be eaten like candy!  My favorite way to eat them is roasted.  This soup was awesome, very simple to prepare and the taste was mmm mmm good.  

 
6 Tablespoons butter

4 cups chopped red, orange and yellow sweet bell peppers 

(ended up being about 1 1/4 pounds)

1 red onion, chopped

1 stalk celery including leaves, chopped (note: steal some leaves from the other stalks if you’re a celery fan like myself)

4 cups vegetable broth

1/2 cup half-and-half

1 Tablespoon corn starch

1 Tablespoon water

salt and pepper to taste

crème fraiche for garnish (optional)

chopped celery leaves, for garnish (optional)

1. Melt the butter in a large saucepan over medium heat.  Add the onion and celery and cook, stirring occasionally, until the onion is soft.  Add the peppers and cook, stirring occasionally, until the peppers have softened.

2. Add the broth, stir, and simmer for 45-50 minutes. Using an immersion blender, puree the soup.  Whisk in the half-and-half. 

3. Combine the cornstarch with the water to make a slurry, making sure there are no lumps.  Add the cornstarch slurry to the soup, stirring constantly.  Simmer a couple more minutes to thicken.

4. Season with salt and pepper.  Ladle into individual serving bowls and garnish with crème fraiche and celery leaves and serve with some bread and a green salad and enjoy!

Recipe found at Girl Cooks World.

Banana Bread with Coconut & Chocolate

Had a bunch of over ripe bananas and wanted to try something new.  Boy was this good!  Even my daughters who don't like coconut liked this.  Great warm with a little butter spread on it and a tall cold glass of milk...mmmm need I say more?

1 cup mashed bananas
3 /4 cup sugar
1 egg
1 1/4 teaspoon baking soda
1/4 cup grated coconut 
1/4 cup coconut oil

1 1/2 cup all purpose flour

1/4 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon cinnamon powder
1/4 teaspoon salt

1. Whisk the flour with the cocoa, baking powder, cinnamon powder and salt.

2. Beat the egg and sugar together till fluffy and pale lemony in color. Then fold in the mashed bananas and the grated coconut. Sprinkle the baking soda over this mixture and fold it in.

3. Then add the coconut oil in a thin trickle and mix it well into the batter. Finally, fold in the flour in 3 additions.

4. Preheat the oven to 350° F. Pour the batter into a greased medium sized loaf pan and bake for about 45 minutes or until a skewer inserted in the center comes out clean.



Recipe and photo found at Served With Love.

Pork Adobo

 

This was a little salty from the soy sauce, but I was expecting that, but since my family wasn't as crazy about it as I was, next time I will use about 1/4 cup of soy sauce and see what they think then.  I myself loved it!  I have made chicken adobo before but never with pork.  I was not disappointed.  And no matter what my family said, there was nothing left at the end of the meal...

Leftover pork roast, cut into cubes (you can use uncooked pork too)
1/2 cup soy sauce
1/2 cup rice or white vinegar
1 can chicken broth and water enough to cover meat
2-3 cloves garlic, smashed
2 coins ginger (take ginger and cut 2 slices, making "coins")
1 bay leaf
Freshly ground pepper
Ketchup

1. Add everything in a pot except ketchup and bring to simmer.  Cover and cook until pork is tender.

2. Remove pork from liquid and pat dry with paper towels.  Bring remaining liquid to a boil and let it reduce by 1/2.  Brush pork lightly with ketchup.

3. Heat a skillet over medium heat until hot.  Add a little oil.  Pan fry pork until it's browned and a little crispy. The ketchup will help the browning process.

4. Add pork back to the liquid, serve with white rice, and enjoy!



Recipe found at Big, Bold, Beautiful Food.