Curried Carrot Soup

Its getting to be cold out, so of course we're craving SOUP!

With the gazillion carrots we harvested from our little garden, I decided to look into Carrot Soup recipes....

Here's one I liked and tweeked to fit my family's palate! Hope you think its as scrumptious as we did!!!

Saute

1 large white onion (chopped) and

2 green onion (chopped) in a pot with either

1-2 Tbsp olive oil or butter

Chop up about

4 lbs of carrots (no need to peel them)

Dump the carrots and

4 cans (14 1/2 oz) of chicken broth

into the pot with the onions and bring to a boil

Once boiling, simmer for about 30-45 minutes until carrots are super soft

Once the carrots/onions/broth are all softened

get our your BLENDER or FOOD PROCESSOR

and puree the mix until beautifully smooth

(about 3 cups at a time--don't fill the blender all the way up, as it will spit out the hot hot hot soup and burn you! I promise!)

Pour all of the pureed soup back into the pot and add

1 more can (14 1/2 oz) chicken broth

2-4 Tbsp butter

1/2 tsp curry powder*** (more if you like more spice but start with 1/2 and taste it)

2 tsp salt

1-2 tsp pepper and

2-3 Tbsp lemon juice

Serve with yummy bread and

a Dollop of Sour Cream or Plain Yogurt

YUMMERS!!!

***a variation on this is adding ground ginger instead of curry powder.

If you do this, don't add so much pepper. :)

Also very yummers and not so spicy

aunt jan's White Bean & Chicken Hash

My aunt jan used to make this for us when we'd visit her house way back when we were tiny kids.

What's funny is that her own kids don't remember it, but it's the ONLY meal I remember eating at her house.

Anyway, the other day I just had the biggest craving for it, so I made some phone calls and got the recipe.

We made it last night and it was just as I remembered it:

SCRUMPTIOUS.

aunt jan's

White Bean & Chicken Hash

2 cans of chicken in water undrained

1 can white navy beans undrained

1 tsp chili powder

1/2 tsp pepper

3 Tbsp salsa (or more)

Heat all the ingredients together (with juices from canned ingredients) in a saucepan until boiling.

Let simmer about 10-15 minutes to thicken up

Serve hot with tortilla chips

*You can sprinkle cheese over the top (pepperjack is best) if you want

Super easy, super quick, super delicious.

My hubby fell in love with the meal instantly!

That's always a good sign.

Creamy Chicken Calzone-ish dish

So, this dish is inspired by Tamara who has a meal that includes bread,chicken, cream cheese, and a sauce. But her recipe calls for a few things that hurt my tummy (dang lactose intolerance!), so I made up something that was somewhere in the ballpark of her meal.

(Except it looks and tastes much different.)

So, here it is:

A Creamy Chicken Calzone-ish Dish

Start by making a basic bread dough. I use half white and half wheat flour just so its a little more fibrous and heart healthy.

Cut the dough in half and let one half rise into rolls or bread or whatever you want.

Roll the other half of the dough into a flat, almost cinnamon roll/pizza crust shape. Slice downward diagonal slices coming from both sides leaving about a 6 inch strip of unsliced dough in the middle where your creamy chicken mix will go. You'll be braiding the connected sliced strips over the middle in a minute. Does that make sense?

Next, gather these ingredients and blend them altogether by hand or by mixer

(While the oven is preheating to 350 degrees):

1 big head of broccoli Florettes (chopped up into tiny pieces)

3 medium carrots (grated)

1 bunch green onions (sliced into small pieces)

1-2 cans of shredded chicken (drained) or 1-2 shredded chicken breasts

1 (8 oz) brick of cream cheese (I use Neuftachel cheese since its lower in fat/calories/lactose)

about 1 tsp salt

about 1 tsp pepper

about 1 Tbsp garlic powder

about 3 Tbsp parsley

Spoon the creamy chicken mixture onto your bread dough and fold the sliced parts over the chicken as if you're braiding hair until the whole chicken mixture is covered.

Brush butter over the top, sprinkle salt, pepper, garlic, and parsley over the top of it, and bake in the oven for about 35 minutes or until the top is golden brown.

While it is cooking, make a sauce.

Here's what I did--and it was scrumptious:

In a small sauce pan combine and boil:

2 cubes of chicken bouillon

1 1/2 cups water

Add a rue of 1 Tbsp butter, 1/2 cup cold water + 1/2 cup flour mixed

Add 1 tsp pepper, 1 tsp garlic powder, 1 Tbsp parsley, 1/2 tsp salt, and 1 tsp mustard powder

Bring to a boil and then turn heat to low to thicken sauce

Serve the sauce over the baked chicken-bread thing :)

Yum.

My boys and hubby love love loved it!

Let me know what you think!?

P.S. Don't forget to bake the leftover bread dough...:)

Creamy Chunky Potato Soup

image from www.timeinc.net

6 cups cubed potatoes (leave the skin on...its better for you)

2 cups chopped carrots

2 cups chopped celery

1 large yellow onion chopped

1 bunch green onions (chop whites up through light greens)

3 cups water

2 cubes chicken bouillon

1-2 tsp minced garlic

1-2 tsp salt

1-2 tsp pepper

2 Tbsp butter

3 cups cream or milk

1/4 cup flour

1 1/2 cups chopped ham or bacon

2 1/2 cups shredded medium cheddar cheese

In a large pot combine the water, bouillon, potatoes, carrots, celery, onions, green onions, garlic, salt & pepper, and butter. Bring to a boil.

In another bowl combine flour and cream/milk

Pour flour/milk into boiling pot of veggies. Bring to a boil and then reduce heat to a simmer.

Add ham/bacon and continue to simmer for 30 minutes to an hour. Soup will thicken nicely.

Add the cheese either into the pot or just on top after serving....

Serve in a lovely breadbowl, too, if you can. :)

P.S. Just as I do with most of my recipes here,

I kind of just made this up

so if you try it leave a comment

and let me know if you love it or hate it. :)

Dirty Chicken

Ingredients:

4 to 5 boneless skinless Chicken Breasts, diced into 1 inch cubes
1/4 c. oil
4 tbsp brown sugar
1 1/4 to 1 1/2 tbsp. ground ginger
1/4 c. soy sauce.


Directions:

Marinate 30 min. to 1 hour. Heat frying pan on high. Pour marinated chicken into heated pan. Cooks in 5 to 8 minutes. Serve over rice. Yum Yum.

This is a great last minute kind of recipe. It's good even if you don't marinate it the whole time.

Lemon-Roasted Chicken

Ingredients:
Bone in chicken (I like to use breasts* and legs)
2 cloves garlic, minced
2 lemons, quartered
1 tsp. dried oregano
1 tsp. olive oil

Directions:
1. Preheat oven to 450.

2. In a large bowl, toss together oil, garlic, lemons (squeeze a little of the juice into bowl and put the actual lemon in as well), and oregano. Stir together and add chicken. Mix together until chicken is evenly covered.

3. On a large rimmed baking sheet place the chicken, skin side up and lemons evenly apart. Pour any remaining juice from the bowl over chicken.

4. Cook for 30 -35 minutes, or until juices run clear.

Notes:
This recipe is adapted from the 'everyday food' magazine by Martha Stewart. Love, love, love this magazine. The recipes and ingredients are simple, delicious, and if I can make them anyone can.

*I cut the bone-in chicken breasts in half so that the size of the pieces are a little more equal and will cook more evenly.

Black Eye Pea Salsa

http://i.timeinc.net/recipes/i/recipes/sl/08/02/pea-salsa-sl-1704101-l.jpg

2-3 large tomatoes (about 3 cups)

1 bunch green onions (about 1 cup)

1 bunch cilantro (about 1 1/2 cups)

1 can sweet corn peas (about 1 1/2 cups)

1 can black eye peas (about 1 1/2 cups)

2-3 large avocados (about 3 cups)

1 package Good Seasonings Italian Dressing powder

Tortilla chips (to serve)

Dice/chop tomatoes, green onions, and cilantro fairly small.

Drain corn and black eye peas.

In a large bowl combine diced tomatoes, chopped green onions, cilantro, corn, and peas.

In another small bowl mix the Good Seasonings Italian dressing according to directions on package.

Pour dressing over tomatoe/onions/cilantro/corn/pea mixture.

Just before serving slice and cube avocados and add to mixture.

Serve with tortilla chips.

(For a lower fat version, save the juice from the black eye peas and use it in making the Italian dressing instead of using oil)

--Recipe submitted by Christine Gibb

Myra's Potato Cheese Soup

http://terrifictravelideas.com/convenientideasllc/images/CreamyPotato.jpg

3 cups diced potatoes

1/2 cup diced celery

1/2 cup diced onion

1 1/2 cups water

1 Tbsp chicken-flavored gravy base

(or 2 chicken bouillon cubes)

1/4 tsp salt

2 cups milk

1 cup sour cream (8 oz)

3 Tbsp or more flour (for thickening)

In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.

Add 1 cup milk. Heat thoroughly.

In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.

Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.

Add grated cheese on top and serve hot with bread or crackers.

--Recipe submitted by Mindy Grover

Southwestern Chicken Pasta

http://farm3.static.flickr.com/2055/2526397775_308b60e0f5_o.jpg

1 can Cream of Mushroom soup

1 cup sour cream

1-2 cups salsa depending on taste

2 boneless skinless chicken breasts

1/2-1 cup cheddar cheese (optional)

Mix soup, sour cream, and salsa together

Cut chicken breasts into bite sized pieces and place in crock pot.

Pur sauce over chicken and set crock pot to cook for 2-3 hours (or bake in oven at 375 degrees for 45 minutes)

Serve over pasta or rice (with melted cheese on top if desired)

--Recipe submitted by Tamara Oborn

Easy Parmesan Dinner Rolls

http://www.bookofyum.com/wordpress/wp-content/uploads/2008/02/rolls3.jpg

10 Rhodes Rolls thawed but still cold
1/2 cup butter (melted)
1/2 cup parmesan cheese
1 Tbsp parsley flakes
1 tsp garlic salt

In a shallow baking dish combine parmesan cheese, parsley, and garlic salt.

Coat the Rhodes rolls evenly in melted butter and then roll buttered rolls through dry herb mixture.

Bake at 375 for 10-15 minutes
--Recipe Submitted by Kim Sharpe

Cheese Biscuits

http://www.recipetips.com/images/recipe/bread/cheese_biscuits.jpg

2 1/4 cups Bisquick

2/3 cup milk

3/4 cup shredded cheese

1 tsp parsley flakes

4 Tbsp butter (melted)

1/4 tsp garlic powder

Blend bisquick and milk in mixing bowl and stir in cheese and parsley flakes. For each bisquit, measure 2-3 Tbsp batter and drop on ungreased baking sheet.

Bake for 8-10 minutes.

Stir butter and garlic powder and brush on hot biscuits after pulling them out of the oven.

--Recipe submitted by Kim Rodela

Zucchini Casserole

http://www.cookingwithpauladeen.com/images/recipe/standard/f_fresh_zucchini_casserole.jpg

6 cups diced zucchini

1 (10 3/4 oz) can cream of mushroom soup

1 cup plain yogurt

1 cup chopped onion

1 cup shredded carrots

1 (6 oz) package herb-seasoned dry bread stuffing mix

1/2 cup butter (melted)

In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).

Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.

In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.

Bake at 350 degrees for 20 minutes or until top is golden brown

--Recipe submitted by Camille Kenyon

Easy Noodle Salad

http://showmethecurry.com/wp/vidimages/PastaSalad.jpg

1 package Garden Rotini Pasta

1 can olives

1 cup broccoli florettes

1 cup cherry or chopped tomatoes

1 cup cheese cubes

1/2 cup Italian Dressing

(You can substitute any vegetables in if desired)

--Recipe submitted by Maria Rasmussen

Chicken Fingers

http://www.bettycrocker.com/images/beautyshots/r36496fp.jpg

I'm amazed at the number of friends who only buy frozen pre-made chicken fingers when they're so easy to make!

2/3 c. Bisquick
1/2 c. Parmesan cheese (or any freshly grated cheese of choice)
1/2 tsp. salt or garlic salt
1/2 tsp. paprika

3 chicken breasts (cut in to strips)
1 egg
1 TB butter, melted

Mix first 4 ingredients (dry ones) together and put on a shallow plate.

First dip the chicken in the egg until coated then dip in the dry batter mix.

Put the battered chicken on a cookie sheet and drizzle with the melted butter.

Bake 450'F for 14min.

Spinach and Potato Fritata

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup fresh chopped spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
Salt and Pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)

Place potatoes in a skillet with olive oil over medium heat for about 10 minutes cooking them until tender (but still somewhat firm). Stir in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.

*You can also add bacon, sausage, or any other kind of breakfast meat if you want.