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What's New...

... and what are your plans for Valentine's Day?!

Topper (Linda)
aka ThyroGeek
February 4, 2011

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This category can get pretty broad. I hope that you're able to get to the areas that are of interest to you...

Topper (Linda)
aka ThyroGeek

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Table of Contents

One Pot Meals

    Pasta Rustica
    Lancashire Hot Pot
    Sausage And Chicken Jambalaya
    Caldo Gallego

Pizza

    Peasant-Style Pizza
   Wild Mushroom Pizza
   Pizza Alfredo
   Smoky Pizza
   Pizza Frittata

Sandwiches

    Grilled Pimento Cheese And Bacon Sandwiches
    Silver Dollar

Soups n Stews

   Oxtail And Barley Soup
    Basic Beef Stew 
    Bacon Potato Soup
    Black-Eyed Peas And Rice Soup
    Mulligatawny Stew
    Irish Stout Beef Stew
    Peppered Bacon, Mushroom, And Lentil Soup
    Olla Podrida

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One Pot Meals

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Pasta Rustica   Serves 6-8

2 Tbsp. Olive oil
1 large Onion, diced
1 tsp. Garlic, minced
2 Carrots, peeled and diced
2 cups Tomatoes, diced
2 Tbsp. Basil, chopped
2 Zucchini, diced
1 cup Chicken broth
2 cups Cannellini beans, cooked
3/4 lb. Penne pasta
1/2 cup Parmesan, grated

Heat the oil in a large soup pot. Add the onion, garlic and carrots. Cook until just soft. Add the tomatoes, basil, zucchini and broth. Cover and simmer for 10 minutes. Add the beans and cook for 5 minutes longer. Cook and drain the pasta. Toss in the cheese. Place in bowls and top with the vegetable sauce.

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Lancashire Hot Pot   Serves 4
This is an adaptation of the classic English casserole.

1 lb. Lamb, cubed (leg or shoulder)
2 tsp. Oil
1 large Onion, sliced
2 large Potatoes, peeled and sliced
1 tsp. Thyme
1 Tbsp. Parsley, chopped
Salt and pepper to taste
1 1/2 cups Chicken broth
2 Tbsp. Butter, melted

Pre-heat the oven to 375. Heat the oil in a heavy skillet. Add the lamb and slowly cook until lightly browned. Drain the fat and reserve the lamb. Lightly butter a two-quart casserole dish (that has a lid). Arrange 1/2 of the potatoes in the dish. Top with the onions, lamb, herbs, and seasonings. Top with the remaining potatoes. Pour the broth over the casserole. Drizzle on 1/2 of the butter. Cover and bake for 1 hour. Remove the lid and drizzle on the remaining butter. Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned). Serve warm.

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Sausage And Chicken Jambalaya   Serves 6

1 pound Chicken, boneless, skinless breasts
1/2 cup Flour
2 Tbsp. Oil
1 medium Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
1 tsp. Thyme
2 Tbsp. Parsley, chopped
1/4 tsp. Cayenne pepper
3/4 lb. Smoked sausage, sliced
1 cup Rice
1 large Tomato, diced
2 1/2 cups Chicken broth

Dice the chicken. Heat the oil in a large skillet (that has a lid). Dredge the chicken in the flour and brown in the oil. Remove the chicken and set aside. Add the onion, bell pepper, and garlic to the oil and cook until just soft. Add the sausage, herbs, and rice. Stir for 1 minute. Return the cooked chicken. Add the tomato and broth. Bring to a boil, reduce the heat, cover, and simmer 30-40 minutes (or until the rice is tender). Serve warm.

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Caldo Gallego
Serve this hearty Spanish-style one-pot dinner on a cold evening.

1 cup Chicken, cooked
1 cup Chorizo (or kielbasa) sausage, sliced
1 cup Ham, diced
1 Onion, diced
1 1/2 tsp. Garlic, minced
2 Potatoes, large dice
1 cup Cabbage, sliced
2 cups Kale, sliced
2 Turnips, peeled and diced
3 cups Chicken broth
Salt and pepper to taste

Add all ingredients to a large soup pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender (about 50-60 minutes). Serve warm with a loaf of hearty bread.

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Pizza

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Peasant-Style Pizza   Serves 4

1 Pizza crust (prepared, mix, frozen, etc.)
6 Roma tomatoes, thinly sliced
2 Tbsp. Olive oil
Salt and pepper to taste
3 Tbsp. Basil, fresh, chopped
1/2 cup Parmesan cheese, shaved or grated

Pre-heat the oven to 400. Brush the crust with olive oil. Add an even layer of tomato slices. Brush them with oil. Season. Place in the oven and bake until the crust begins to brown (12-18 minutes). Garnish with the cheese and basil and serve immediately.

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Wild Mushroom Pizza   Serves 4

3 Tbsp. Olive oil
1/2 tsp. Garlic, minced
3/4 cup Portobello mushrooms, chopped
3/4 cup Shiitake mushrooms, sliced
3/4 cup Porcini mushrooms, sliced
1 Pizza crust (bread machine, refrigerated, etc.)
2 cups Mozzarella, sliced
4 Roma tomatoes, sliced
2 cups Fontina cheese, grated

Heat the oil in a heavy skillet. Add the garlic and mushrooms and cook until just soft. Set aside. Heat the oven to 425. Top the crust with the mozzarella. Top with the tomato slices. Spoon on the mushrooms. Sprinkle on the Fontina. Bake for 20-25 minutes or until the cheese begins to lightly brown.

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Pizza Alfredo   Serves 4

1 Pizza crust (pre-made, bread machine or mix)
6 ounces Mozzarella, grated
1/3 cup Parmesan, grated
1 Tbsp. Olive oil
2 tsp. Garlic, minced
1 cup Ricotta
1 Tbsp. Basil, fresh, chopped

Pre-heat the oven to 425. Heat the oil, add the garlic and remove from the heat. Set aside and allow to cool. Sprinkle the mozzarella and Parmesan on the crust. Bake for 5 minutes. Mix together the ricotta and garlic oil. Spread on the pizza. Bake for an additional 10 minutes (or until starting to brown). Garnish with the fresh basil. Serve warm.

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Smoky Pizza   Serves 4
The flavors of smoked meats and cheeses create a wonderful pizza.

1 Pizza crust
1 1/2 cups Smoked Provolone Cheese, grated
8 Tomato slices
2 Tbsp Basil, fresh, chopped
3/4 cup Smoked ham, diced
1/2 cup Bacon, cooked and diced
1 1/2 cups Smoked mozzarella cheese, grated

Pre-heat the oven to 425. Top the crust with a layer of provolone. Add the tomatoes and basil. Top with the meats. Finish with a layer of mozzarella. Bake for 12-15 minutes or until the cheese is lightly browned.

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Pizza Frittata   Serves 1

3 Eggs
1 tsp. Butter
1 Roma tomato, thinly sliced
1 tsp. Basil, fresh, chopped
2 Tbsp. Italian-style sausage, cooked and crumbled
2 ounces Mozzarella, grated

Pre-heat the broiler. Melt the butter in a small non-stick skillet. Lightly whip the eggs and add to the skillet. Move eggs frequently until firm. Turn omelet over and remove from the heat. Top with the tomatoes, basil, sausage, and cheese. Place under broiler until cheese has melted. Serve warm.

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Sandwiches

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Grilled Pimento Cheese And Bacon Sandwiches   Serves 2
This is a great variation of the classic grilled cheese sandwich. It also goes well with tomato soup.

3/4 cup grated, mild Cheddar cheese
1/3 cup Mayonnaise
1/4 cup diced Pimentos, well drained
6 slices Bacon, cooked
4 pieces White Bread
2 Tbsp. Butter

Mix the cheese, mayonnaise, and pimentos. Divide the mix and spread onto two of the bread slices. Top with the bacon and add the other bread slices. Melt the butter in a large skillet. Add the sandwiches and lightly brown on both sides. Serve warm.

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Silver Dollar   Serves 2

2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 cups Milk
1/2 cup Sharp cheddar cheese, diced
1 1/2 cups Broccoli spears, lightly cooked
2 slices Wheat bread
4 slices Canadian bacon, heated
1/4 lb. Turkey, sliced

Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes. Whisk in the milk and heat. Whisk in the cheese until well blended. Simmer for 20 minutes. Set aside. Top the bread with the bacon, turkey and broccoli. Ladle on the cheese sauce. Serve warm.

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Soups n Stews

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Oxtail And Barley Soup   Serves 4-6

2 lb. Oxtails
1 Tbsp. Olive oil
3 cups Water
3 cups Beef broth
2 Carrots, peeled and diced
2 stalks Celery, diced
1 large Onion diced
2 Tbsp. Parsley, chopped
2/3 cup Barley
Salt and pepper to taste

Heat the oil in a heavy soup pot. Add the oxtails and brown well. Add the remaining ingredients (except barley). Bring to a boil, reduce the heat, and simmer for 2 hours. Remove the oxtails and allow to cool slightly. Remove the meat from the bones and return it to the pot (discard the bones). Add the barley and cook about 30 minutes longer or until the barley is tender.

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Basic Beef Stew   Serves 4-6

1 1/2 lb. Beef chuck roast, medium dice
2 Tbsp. Oil
1/2 cup Flour
Salt and pepper to taste
3 1/2 cups Beef broth
1 medium Onion, diced
3 Carrots, peeled and diced
2 Potatoes, diced
10 ounces Tomatoes, diced

Heat the oil in a heavy pot (that has a lid). Season the flour with salt and pepper. Toss the beef in the flour. Add to the hot oil and cook until well browned (stir frequently). Add the remaining flour and cook for 3 minutes. Add the remaining ingredients. Bring to just under a boil. Reduce heat to a simmer. Cover partially. Simmer until the beef and vegetables are tender (about 1 1/2 – 2 hours).

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Bacon Potato Soup   Serves 4

1/4 lb. Bacon, diced
1/4 cup Celery
3 Leeks
2 Tbsp. Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 tsp. Parsley, chopped

Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed. Add the bacon pieces to a heavy saucepan and cook until brown. Add the celery and leeks. Cook until just soft. Add the flour and cook for 3 minutes. Add the water and milk. Slowly bring to a boil. Reduce the heat, add the potatoes and simmer for 1 hour (or until the vegetables are tender). Check the seasonings. Serve warm, garnished with parsley.

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Easy Bean Soup   Serves 6-8

6 strips Bacon, diced
1 medium Onion, diced
2 stalks Celery, diced
3 cups Great Northern beans, canned
3 cups Chicken broth

Fresh ground Pepper. Brown the diced bacon in a heavy pot. Add the onion and celery. Cook until just soft. Add the beans and broth. Simmer for 20 minutes. Check the seasonings. Serve warm.

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Tuscan-Style Beef Stew   Serves 4

2 1/2 Tbsp. Olive oil
1 1/2 lb. Beef stew meat (cubed)
1 1/2 tsp. Garlic, minced
1/2 cup Carrot, diced
1/2 cup Onion, diced
1/2 cup Celery, diced
1 1/2 cups Red wine
3 1/2 cups Chicken broth
1/2 cup Tomato sauce
2 tsp. Basil
1 1/2 cups Winter squash (acorn, butternut, etc.), peeled and cubed
1 Tbsp. Cracked black pepper

Heat the oil in a Dutch oven. Add the beef and brown. Add the garlic, carrot, onion, and celery. Cook until just soft. Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for one hour. Check the seasonings. Serve warm.

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Greek-Style Beef Stew   Serves 4
This flavorful dish is also known as Stifado.

2 lb. Beef stew meat (cubed)
3 Tbsp. Butter
1 medium Onion, diced
1/4 cup Tomato paste
1 1/2 cups Beef broth
1 1/2 Tbsp. Red wine vinegar
1 tsp. Garlic, minced
1 tsp. Oregano
1 lb. Pearl onions
1/2 cup Walnuts
1/2 cup Feta cheese

Heat the butter in a heavy pot. Add the beef and brown. Add the onion and cook until soft. Add the tomato paste, broth, vinegar, garlic and oregano. Cover and simmer one hour. Add the onions and simmer one more hour. Remove from the heat. Add the walnuts and cheese. Cover and allow to set 10 minutes before serving.

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Black-Eyed Peas And Rice Soup   Serves 4-6

1 Tbsp. Olive oil
1 medium Onion, diced
2 tsp. Garlic, minced
2 stalks Celery, diced
1 medium Green bell pepper, seeded and diced
1 Ham hock (or 1/2 cup diced ham)
1/2 tsp. Thyme
3 cups Chicken broth
3 cups Water
10 ounces Black-eyed peas
Salt and pepper to taste
2 cups Rice, cooked

Heat the oil in a heavy soup pot over medium heat. Add the onion, garlic, celery and bell pepper. Cook until just soft. Add the remaining ingredients (except the rice). Bring to a boil. Reduce the heat and simmer for 1 hour. Place a small amount of cooked rice in individual soup bowls. Cover with the hot soup.

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Mulligatawny Stew
The creative combination of apples, tomatoes and cream give this stew a distinctive taste all its own.

1 1/2 lb. of boneless chicken (cut into small cubes)
2 large onions, diced
3 carrots, diced
2 celery stalks, diced
1 cup of low salt chicken broth
4 cups water
1 cup apple juice
1 can of low salt chicken broth
1 clove of garlic, chopped
1/4 cup of butter
4 Tbsp. of curry
2 dashes of ground cloves
juice of 1 lemon
1 granny smith apple (chopped or diced to desired size)
1 quart of light cream
1 cup of white rice, cooked
1-28 oz can of cut and diced tomatoes

In a large frying pan, saute' the chicken, onions, celery, and carrots in the butter until the chicken is almost done. Add the curry powder and cloves. Stir until coated. Add the 1 cup of broth to chicken mixture. Allow to simmer for a couple minutes. In a dutch oven, combine all ingredients except cream, lemon juice and rice. While that is cooking, cook the rice separately. Drain and set aside. Once the carrots, apples and celery have cooked to desired texture, add the lemon juice and cooked rice. Add cream and stir. Allow to sit for a couple minutes.

Serve with a warm loaf of fresh bread.

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Irish Stout Beef Stew   Serves 4-6

2 lb. Stew meat
3 Tbsp. Flour
Salt and pepper to taste
2 Tbsp. Oil
2 cups Onions, diced
1 1/2 cups Carrots, diced
1 tsp. Garlic, minced
1/2 cup Crushed tomatoes
1 cup Irish stout ale
2 cups Beef broth
1/2 tsp. Thyme

Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread.

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Peppered Bacon, Mushroom, And Lentil Soup   Serves 6-8

1/2 lb. Peppered bacon, cut into 1/2-inch pieces
1 medium Onion, diced
2 stalks Celery, diced
1 1/2 cups Mushrooms, sliced
2 cups Chicken broth
2 cups Water
1/2 pound Lentils
1/2 tsp. Thyme
2 Tbsp. Parsley, chopped
Salt and pepper to taste

Brown the bacon in a large soup pot. Add the celery and onion. Cook until just soft. Add the mushrooms and cook for three minutes longer. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer until the lentils are soft (about 1 1/2 hours). Serve warm

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Olla Podrida   Serves 4-6

2 Tbsp. Olive oil
1 medium Onion, diced
2 stalks Celery, diced
3/4 tsp. Garlic, minced
3/4 cup Rice
1/4 tsp. Saffron
1/2 lb. Smoked sausage, sliced
15 ounce Garbanzo beans (chickpeas), canned, drained
1/2 lb. Chicken, cooked, diced (leftover works well)
15 ounce Black-eyed peas
4 cups Chicken broth
4 cups Water

Heat the oil in a skillet. Add the onion, celery, and garlic. Cook until just soft. Set aside. Add the saffron to 2 cups of water. Add the rice. Bring to a boil in a saucepan. Cover and reduce the heat. Cook for 20 minutes. Set aside. Place the remaining ingredients in a large soup pot. Add the onion mixture. Bring to a boil. Reduce the heat and simmer 30 minutes. Place a small amount of the cooked rice in the bottom of a soup bowl. Top with the hot soup. Serve warm.

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