Recipes: Main Dishes & Meals

[Honeylioness]

**Note: this recipe has no set amounts, as it is all proportional so you can make it for one or for 10 people**


Creamy Potato and Leek soup with roasted garlic


Yukon Gold potatoes
1 Large leek
chicken broth (or water and 1 bouillon cube per cup)
Garlic

Remove the green top of the leek. Slice the white stalk lengthwise and wash with cool water to clean. Cut into even slices.

In a large pan heat a bit of olive oil. Add the leeks and with the heat at medium or lower, let them soften and wilt.

Wash the potatoes. I prefer them with the skin, but you may peel them if you wish. Yukon's work the best as they have the creamiest consistency - other varieties can be too "mealy". Cut the potatoes into evenly sized pieces.

Add the potatoes to the pot, then add the broth/water until the potatoes are just covered. Place the lid on the pot and with the heat at medium, simmer until the potatoes are fork tender.

Meanwhile, peel garlic cloves to taste (I use 3-4 per batch of soup). Place them in a small pan with several pats of butter over low heat. Keep an eye on them but they and the butter should toast and become a nutty brown.

When the potatoes are done add the roasted garlic cloves to the pot. You can either use a stick blender or food processor to puree the contents of the pot into a creamy consistency. IF the mix is a bit heavy you can add more chicken broth.

I top mine with either small slices of toasted garlic bread or sautéed shrimp.

Because there is no milk or cream it stores and reheats wonderfully without “breaking” as most dairy based soups will.

[Honeylioness]

SingleMom - Ky
01/22/09 09:53 AM

Yes lasagna in the crockpot … it is amazing. It is a Betty Crocker recipe. Note: although it calls for 5 noodles per layer my crockpot only took 3 per layer.


Ingredients

1 lb Italian sausage or ground beef
Onion
3 15 oz cans of tomato sauce
2 tsp dried basil
½ tsp salt
2 cups shredded mozzarella cheese
1 15 oz container of ricotta cheese
1 cup grated parmesan cheese
15 uncooked lasagna noodles

Directions

1. Cook sausage/beef in 10 inch skillet 6-8 minutes, stirring occasionally, until no longer pink; drain. Stir in tomato sauce, basil and salt.

2. Mix 1 cup of mozzarella, ricotta and Parmesan cheeses together. (Refrigerate remaining mozzarella while lasagna cooks).

3. Sp00n ¼ of the sausage into slow cooker, top with 5 noodles. Spread with ½ of the cheese, top with ¼ sausage and 5 noodles. Spread with remaining ½ of cheese and ¼ sausage, top with last 5 noodles. Top with remaining ¼ of sausage.

4. Cover and cook on LOW 4-6 hours.

5. Sprinkle top with 1 cup of mozzarella, cover and let stand 10 minutes

[Honeylioness]

Mac and Cheese Crescents

Serving Size: 8 portions

1 package macaroni and cheese
8 ounces Velveeta (or whatever other melting cheese you prefer)
8 ounces ham cubes
1 package crescent rolls

Preheat oven to 375 degrees

Prepare your favorite macaroni and cheese, fold in the cubed ham. Extra cheese and allow to cool slightly.

Separate dough into 8 triangles on an ungreased cookie tray

Place two tablespoons of mixture at widest part of triangle and roll up. Place point side down

Bake for 10-14 minutes or until a light golden brown.


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Macaroni and Cheese - from Sisters-3


Cook your noodles. While the noodles are cooking, depending on how many you cook, make a white sauce:

1 cup of milk
1 tablespoon of cornstarch dissolved in the milk
1 tablespoon of butter melted in a pan, add the milk/cornstarch or if you prefer 1 tablespoon of flour browned in the butter and either way whisk in the milk, stirring constantly until it starts to bubble. Turn if off and put about 1 cup of grated cheddar cheese in to melt.

Drain your noodles let cool just a bit then mix together with slightly cooled cheese sauce. Add an egg or 2 depending on how many noodles in and mix well. Dump into a greased pan, sprinkle some bread crumbs and maybe a bit more cheese on top. Bake at 350 degrees for 20-30 minutes.

That is what I used with about 4-6 oz of noodles. If using an entire bag probably double the sauce.

My husband does 95% of the cooking and is a great cook, but I have to say, my macaroni and cheese is better than his! The last time he made it he totally went overboard with a recipe from food network by Giada that called for fontina cheese and it was just way too rich. Hurray for plain old cheddar (way cheaper too!).


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Macaroni and Cheese - from My_Gal


* 2/3rds bag of small shell pasta
* 1 long/large brick of medium cheddar (16 slices 1/4inch thick, 8 slices 1/2-3/4 inch thick)
* handful of saltine crackers
* 1/3C milk
* butter

Cook the pasta

In a deep casserole dish (looks like a 9x9 pan but it's really deep - I don't know 6-9inches deep??)

layer as follows:
pasta
thin cheese (cover surface of pasta)
2-3 saltines crumbled by hand
pasta
thin cheese
2-3 saltines
pasta (should be the last of the pasta)
thick cheese
1-2 saltines crumbled

pat on a few bits of butter (2-4)

pour milk down the side of the casserole

into the oven at 350F for about 40 mins

The cheese in the middle melts down into the pasta, the cheese on top gets bubbly and holds it's shape.

Mmm Mmm good!

[Honeylioness]

PUMPKIN RECIPES

Creamy Pumpkin Soup

Number of Servings: Six

Ingredients:

16 ounces Pumpkin(canned or fresh pureed)
13.75 ounces Chicken Broth
1 Large Onion
2 Carrots(Wheels or Diced)
2 cups half and half or evaporated milk
1/4 cup Sour Cream
1/8 teaspoon Pepper
1 teaspoon Cinnamon
1/2 teaspoon Baking Soda
1/3 teaspoon(or less) Salt
4 teaspoons Artificial Bacon Bits

Preparation Directions:

1. In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.
2. Simmer uncovered for ten to fifteen minutes until carrots are soft.
3. Optional: Put vegetable and broth into a food processor or blender and blend until smooth.
4. Return to pot.
5. Add pumpkin and half and half.
6. Simmer uncovered for 10 minutes.
7. Pour into soup crocks or soup bowls.
8. Top with sour cream and artificial bacon bits.

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Curried Pumpkin Soup

Preparation time: 15 min, cooking time: 30 min

Makes: serves 4 - 6

Ingredients:

1/3 Cup chopped onion
1 tsp. minced garlic
1 tsp. curry powder
2 tbsp butter or margarine
1 cup pureed pumpkin (or about 1/2 can of pumpkin)
1/4 tsp nutmeg
1/8 tsp. sugar
2 cups veggie broth (or can use chicken broth)
1 1/2 cups milk
1 tbsp cornstarch or arrow root or tapioca powder (use as thickening agent)
2 tbsp heavy cream (optional)
chopped chives (as decoration)

Preparation Directions:

1. In large pan cook onion, garlic, and curry in the butter or margarine for a few minutes until onion is tender.
2. Add pumpkin, nutmeg, sugar and the bay leaf.
3. Stir in the broth and bring to a boil.
4. Reduce heat and simmer uncovered for about 15 minutes.
5. Take out the bay leaf.
6. Stir in 1 cup of the mild and cook over low heat for a few minutes.
7. In another bowl, stir together the remaining milk and the cornstarch until dissolved, then add it to the pan.
8. Cook and stir until thickened and bubbly.
9. Cook a couple more minutes.

To serve: Swirl the cream on top, and garnish with chives.

This can also be frozen after it cools. In the freezer it will be good for up to 3 months.

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Pumpkin Stew

Ingredients:

1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt to taste
Pepper to taste

Preparation Directions:

1. Carve a hole in the top of the pumpkin and remove seeds, and stringy insides.
2. Set pumpkin aside.
3. In a dutch oven brown 2 lbs of stew meat in oil.
4. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes.
5. Add salt and pepper to taste.
6. Add 2 - 3 cups of water.
7. Let simmer for 1 hour.
8. Place pumpkin in shallow pan, and place stew inside pumpkin.
9. Brush the outside of the pumpkin with a light coating of oil.
10. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender.
11. Serve while hot.
12. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.

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Pumpkin Tomato Basil Soup


Ingredients:

1 Small Pumpkin
7 Tomatoes, skinned and chopped
4 cups Chicken Broth
8-10 Carrots, peeled and sliced or diced
1 Medium Onion
2-3 cloves Garlic, chopped
1 cup Mushrooms, sliced
2 Tablespoons Basil, chopped
1/2 stick Butter or Margarine
1 Teaspoon Salt
pinch Ground Pepper
1/4 cup Cream
1 Teaspoon sugar


Preparation Directions

1. In a large pot, put Chicken Stock, pumpkin and carrot.
2. Bring to a boil, then reduce to simmer for 1/2 hour.
3. Put butter or margarine in a frying pan and saute onions and mushrooms until browned.
4. Add tomatoes and continue to fry for 5 minutes.
5. Puree all ingredients in a blender. Place pureed soup into the soup pot.
6. Add spices, sugar and cream at this time.
7. Simmer for 10 minutes.
8. Serve with fresh home made croutons.


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Pumpkin Sausage Lasagna

Robust in flavor, this hearty entrée features a saucy secret. With a unique combination of roasted garlic marinara sauce and pumpkin, the goodness of this festive dish wraps itself around layers of noodles and savory cheeses.

Estimated Times
Prep Time: 20 mins Inactive Prep Time: 10 mins standing Cook Time: 50 mins
Serving Per Recipe: 6 to 8 servings
Difficulty: Intermediate


Ingredients

* 1 container (15 ounces) light ricotta cheese
* 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese
* 1 teaspoon Italian seasoning
* 12 ounces sweet or hot light turkey sausage , casings removed
* 3/4 cup LIBBY'S® 100% Pure Pumpkin
* 1/2 cup dry white wine
* 1/2 cup chicken broth
* 1 container (15 ounces) BUITONI Refrigerated Roasted Garlic Marinara Sauce
* 8 no-boil lasagna noodles
* 1 1/2 cups (6 ounces) shredded mozzarella cheese , divided
* 1/3 cup hot water


Directions

*PREHEAT oven to 350° F.

* COMBINE ricotta cheese, Parmesan cheese and seasoning in medium bowl; mix well.

* HEAT large, nonstick skillet over medium-high heat. Add sausage; cook, stirring to break into pieces, until browned. Transfer sausage to paper towel-lined plate to drain.

* ADD pumpkin, wine and broth to skillet; cook over medium heat, stirring frequently, until bubbly. Stir in sauce and sausage; heat through.

* SPREAD 1 cup sauce mixture over bottom of 11 x 7-inch or 13 x 9-inch baking dish. Top with 4 lasagna noodles. Spread 1 cup ricotta mixture over noodles. Sprinkle with 1 cup mozzarella cheese. Spread 1 cup sauce mixture over mozzarella cheese; top with remaining 4 lasagna noodles, remaining ricotta mixture and remaining sauce mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Pour water around edges of lasagna. Cover with foil.

* BAKE for 40 to 45 minutes or until bubbly. Let stand for 10 minutes before serving.

NOTE: Can substitute BUITONI Refrigerated Marinara Sauce. If this is preferred, add 2 cloves finely chopped garlic when cooking sausage.

[Honeylioness]

Sweet and Soup Cabbage Soup
From Bruce Lynn’s Mom

- 1 medium Onion, peeled/diced
- 3 carrots, peeled/diced
- 2 stalks celery chopped
- 1 small green cabbage, shredded or quartered and sliced finely (about 6 cups?)
- 1/4 cup Golden raisins (!)
- 1/4 cup Brown sugar (sweet)
- Juice of 1 Lemon (sour) throw whole lemon into soup
- 1 28 oz can whole tomatoes (you chop them)
- 1 small can tomato paste
- 1 1/2 pounds Brisket, flanken, or short ribs
- 4 cups beef and 4 cups chicken stock or more to cover everything in pot
- Salt and Pepper to taste
- Sour cream for garnish

Flour and sauté meat on high heat to brown it on all sides. Add stock, bring to boil, lower heat to braise meat at low heat. Cook for 40 minutes.

While braising sauté onions, carrots/celery for a few minutes, toss in pot with meat Cook additional 40 minutes or until meat is tender

Add tomatoes, brown sugar, lemon juice and lemons, cabbage, tomato paste and bring to boil. Simmer covered for 1 hour.

Test meat to see if it is falling off bone. If not, simmer another 20 minutes and test again. Repeat until meat if ready to fall from bone if poked with fork. Remove meat from pot, let cool, then remove excess fat and bones. Chop remaining meat into cubes and return to pot. Cook at least one day in advance.

[Honeylioness]

Greek Avgolemono Chicken Soup


Ingredients

* 1 (3 pound) whole chicken
* 1/2 cup uncooked white rice
* salt and freshly ground black pepper to taste
* 3 egg, beaten
* 2 lemons, juiced

Directions

1. Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.

2. When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.

3. Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.

4. You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.



FOOTNOTE

The soup should be filling, salty and slightly sour, so I use 2 juicy lemons although the flavor may be too sour for non-Greeks.

[Honeylioness]

SES_Books - 03/01/10 09:39 PM

Beej--The Corn Dog casserole was a pretty good substitute. My mouth missed the greasy, crunchy outside but the taste was there.

I mixed up 2 of the 8.5 oz boxes of cornbread that you can mix up in a jiffy. Place 1/3 of the batter in a very well greased/buttered 7 x 11 pan and I placed 6 hotdogs (the bun length hotdogs work really well) about 3/4" apart in the batter (you can spread cheese slices or shreds if you wish) then cover with the rest of the batter and bake at 400*. I checked at 20 min. and continued baking until 25 min for a well browned crust. Now comes the hard part--WAIT at least 15 min to allow everything to set up and cool. I sliced between the hotdogs added mustard and scarfed it down. It did feel strange eating a corndog with a fork. The cornbread mix I used is very crumbly, I might try another brand that makes a krusty smoother texture cornbread, or maybe a little more milk and a little more time. It made 3 very generous servings. Or six smaller servings.


ETA--excellent side salad to serve with faux corn dogs is one can drained and rinsed black beans, one can drained nibblets(sweet corn),1 cup diced red onion, one diced avocado and chopped iceberg lettuce and I use a cup of salsa for a dressing. Tastes better than it sounds.

[Honeylioness]

TUNA CASSEROLE VARIATIONS


Option 1

extra wide egg noodles
2 cans Albacore tuna in water, drained
1 can Cream of Celery Soup
1/3 cup mayonnaise
1 cup milk
8 oz. Velveeta cheese
4 oz. jar of chopped pimientos, drained
2 ribs of celery, diced
1 small onion, diced
lemon zest
1/2 cup sliced almonds


Preheat oven to 350°F.

Boil egg noodles according to package directions; drain.

In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.

Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.

Bake for 30 to 40 minutes until almonds are golden.



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Option 2



2 cans tuna (7-1/2 oz cans), drained
1 can cream of mushroom with garlic soup
1 can cream of celery soup
1 cup frozen peas
4 cups noodles, cooked
1/2 tsp salt
pepper to taste
1/2 cup celery (optional)
1/4 cup onion (optional)
1 cup milk
1/2 cup shredded cheese (optional)


Mix the soup, milk, onions, celery, salt pepper. Add tuna and mix. Then add noodles and peas, mix.

Bake at 350°F for 30 minutes.

Sprinkle with shredded cheese (of your choice). Bake another 10 minutes.

Let cool 10-15 minutes and serve


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Option 3


1 (10 oz.) pkg. egg noodles cooked in small amount of salt and water, drained.
2 pkgs. (10 oz. ea.) June peas (or frozen) cooked lightly, drained
1 can (12 oz.) tuna, drained
1 lg. jar chopped pimientos, drained
2 (10 1/2 oz.) cans cream of mushroom soup
1 sm. onion chopped fine
2 c. grated sharp cheese


Reserve small amount of cheese for top of casserole. Combine all other ingredients and pour into oiled casserole dish. Cover and bake at 350 degrees until hot through and cheese bubbles. May be prepared ahead of time. Freezes well. Serves 6 to 8.

[Honeylioness]

Lentils


One of the things I want to start doing is eating more "basic" types of foods. So I have compiled some information and recipes about these items in this thread.


Lentil Selection

Lentils are only available dried. They are not used fresh.

Select lentils that are dry, firm, clean, and unshriveled. The color of lentils you choose will depend on your usage, but in general, the color should be fairly uniform. Canned lentils are also available, but it is just as easy to cook your own.

If your recipe calls for a lentil that will retain its shape when done, common brown lentils are the usual choice. Brown lentils still have their seed coat and have not been split. Most red, yellow, and orange lentils tend to disintegrate with long cooking because the hulls have been removed. Slightly sweet in flavor, these are best reserved for pureed soups or stew thickeners.

Other choices include French lentils which are olive-green and slate-colored. These will cook up the firmest. Persian green lentils will turn brown as they cook and become nice and tender while still retaining their shape. Considered the most flavorful (and most expensive) are the French Puy lentils, which also retain their shape.

You may be able to find lentil flour in some specialty markets. It is used in India to make a fermented dough for breadmaking.


Lentil Storage

Dried lentils have an indefinite shelf-life, yet another reason why our ancestors kept them as a staple food. With age, the color may fade a bit, but the flavor will not noticeably deteriorate. Store lentils in a sealed package or airtight container in a cool, dry place. For best flavor and presentation, use dried lentils within one year.

Cooked lentils may be refrigerated up to one week in a sealed container. Cooked lentils may also be frozen up to six months. However, they may fall apart when reheated if not handled gently.


Lentil Cooking Tips

• Lentils are a natural in soups and stews and also make a great cold salad.

• Lentils need no pre-soaking and cook much more quickly than other dried legumes.

• To cook lentils, simply pick over to remove debris or shriveled lentils, rinse, and drain. Cover with water or broth and boil for 2 to 3 minutes (to aid in digestion). Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour.

• When using a pressure cooker to cook lentils, add a teaspoon of oil to keep the scum from blocking the safety valve.

• Salt added to the cooking water will toughen the beans. Add salt once the lentils are completely cooked.

• Acidic ingredients such as wine or tomatoes can lengthen cooking time. You may wish to add these ingredients after the lentils have become tender.

• Lentils should be liberally seasoned.

• The high protein content in lentils makes them an excellent meat substitute.

• Older lentils will take longer to cook because they have lost more moisture. Do not mix newly-purchased lentils with old ones. They will cook unevenly.

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Lentil and Hazelnut Patties Recipe


Lentils and hazelnuts make an excellent garden burger meat substitute. Walnuts may be substituted fro the hazelnuts, if need be. You may also substitute canned, drained lentils rather than cooking them from scratch if you are short on time. The veggie burgers are good hot or cold.

Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes

Ingredients:

* 3 cups dry lentils
* 1 medium onion, chopped
* 1 cup bread crumbs
* 1 Tablespoon chopped fresh parsley
* 3 eggs
* 1 cup finely chopped roasted hazelnuts or walnuts
* 1/2 teaspoon dried thyme, crushed
* 1 teaspoon dried basil, crushed
* 1-1/2 teaspoon salt
* Pepper to taste
* 1 to 2 Tablespoons vegetable oil

Preparation:
Cook lentils according to package directions; drain and cool.

Combine lentils, onion, bread crumbs, parsley, eggs, and hazelnuts or walnuts. Stir in thyme, basil, salt, and pepper. Mold into 16 burger-sized patties.

In a large frying pan over medium-high heat, heat vegetable oil. Add four patties at a time and brown. For best results, wipe out frying pan and add new oil for each new batch. Remove from heat and drain on paper towels. Transfer onto a serving platter to serve.

Yield: 16 patties



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Lemony Lentil Soup[/u]

Ingredients (use vegan versions):

1 cup green or brown lentils
1 carton (32oz) veggie broth
2 cups water
1 medium yellow onion chopped very fine
1/2 teaspoon oregano
1/2 cup white rice (see note)
1 bay leaf
1/2 teaspoon fresh ground black pepper (or more to taste)
1/2 teaspoon pre-packaged curry powder (or more to taste)
1/2 teaspoon salt (less or more to taste)
2 lemons

Directions:

Rinse lentils in strainer until water runs through clear. Put in a soup pot along with the veggie broth and 2 cups water, bring to a boil. Lower heat to a medium high simmer (steady bubbling, but not boiling). Add bay leaf, oregano, pepper, curry powder, then cover and let cook for 25 minutes.

While the lentils are cooking, chop onion very fine, and saute in olive oil until the onions are soft (about 5-6 minutes).

When the soup has cooked for 25 minutes, add the sauted onion, and the rice. Continue cooking covered for another 20 minutes. Remove bay leaf.

Ladle soup into four bowls, and serve each bowl with half of a lemon and fresh ground pepper to taste. (lemon juice is squeezed over soup according to taste) Excellent with hot vegan bread and argula salad

Notes: This recipe may also be processed in a food mill to produce a creamy texture, or left as is....You may also use brown rice, in which case, add the rice at the same time as the lentils.....

Serves: 4 hearty

Preparation time: 10 min 45 to cook

[Honeylioness]

Barley


What is barley?
Barley is a cereal grain. In botanical terms, barley belongs to the Poacea family, the Triticae tribe and the Hordeum genus. All cultivated barley belongs to the Hordeum vulgare L. genus.

Where is barley grown in the US?
Barley is a short-season, early maturing crop grown commercially in both irrigated and in dry land environments. Because this grain adapts well to different types of environments, it is grown in many regions throughout the United States. In fact 27 states in the US grow barley to some extent. Major producing states, in descending order of production, include North Dakota, Idaho, Montana, Washington, Colorado, Wyoming, Virginia, Minnesota, Maryland, South Dakota, Oregon and Utah.

Nutrition
Barley is an excellent food choice for those concerned about type 2 diabetes or pre-diabetes because the grain contains essential vitamins and minerals and is an excellent source of dietary fiber, particularly beta-glucan soluble fiber.

Regardless of the form of the grain, there is always a ready source of beta-glucan soluble fiber in barley. Unlike many grains which contain fiber only in the outer bran layer, barley contains fiber throughout the entire kernel. So whether it’s whole grain or processed barley products, dietary fiber, including beta-glucan soluble fiber, is available in amounts that have a positive impact on improving blood glucose levels.


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German Beef and Barley Bake


1 pound extra lean ground beef
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 cup pearl barley
4 slices bacon, diced
3 cups tomato juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 to 4 cups sliced green cabbage
2 teaspoons caraway seeds
1 cup shredded Cheddar cheese

In large saucepan over medium heat, sauté ground beef, onions and garlic until beef is browned. Pour off drippings. Add barley and bacon; sauté 2 to 3 minutes. Stir in tomato juice, salt and pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes. Stir in cabbage and caraway seeds. Spoon mixture into 2-quart casserole. Bake in 350° F oven 30 minutes. Sprinkle with cheese and bake 5 minutes longer or until cheese melts. Makes 6 servings.

Per serving: calories 423, protein 32g, fat 18g, carbohydrates 38g, cholesterol 91mg, fiber 4g, sodium 774mg.

NOTE: To save on last-minute kitchen prep, this casserole may be made ahead of time and refrigerated. To reheat, bake at 350° 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through.


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Barley-Stuffed Bells[/u]


1 pound ground beef or turkey
1/4 cup finely chopped onion
3 tablespoons Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked pearl barley, cooking directions below
3 bell peppers, cut in half and seeded
2 jars (26 ounces each) prepared pasta sauce
Additional grated Parmesan cheese, optional

In large bowl, combine ground meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper and cooked barley. Divide meat-barley mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a 9x13-inch baking dish with non-stick cooking spray. Place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Preheat oven to 375° F. Bake peppers for 1 hour and 15 minutes. To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional grated Parmesan cheese over peppers, if desired, and serve. Makes 6 servings.

Per serving: calories 436, protein 23g, carbohydrates 47g, fiber 9g, fat 17g, cholesterol 88mg, sodium 2168mg.

To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.



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Chicken Kabobs with Greek Barley Salad[/b]

Dressing/marinade (makes about 3/4 cup)
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
1/3 cup olive oil
3 cloves garlic, finely chopped
1 tablespoon Dijon style mustard
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper


Salad
3 cups cooked pearl barley, cooking directions follow
1 can (13-3/4 ounces) artichoke hearts, chopped
1 cup pitted kalamata olives
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped parsley


Grilled chicken skewers
16 wooden skewers soaked in water
8 boneless skinless chicken breast halves, cut into 1-1/2-inch cubes

Combine dressing/marinade ingredients in small bowl; set aside. Combine salad ingredients in large bowl. Drizzle 1/2 cup dressing/marinade over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers.

Nutrients per serving: calories 542; protein 58g; carbohydrates 24g; dietary fiber 3g; fat 22g; cholesterol 159mg; sodium 741mg.
(Makes 8 servings)


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Baked Chicken with Apples and Barley[/b]

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup pearl barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
3 tablespoons orange marmalade or apricot jam

Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

Makes 4 servings.

Per serving: 431 calories, 34g protein, 8g fat, 59g carbohydrate, 68mg cholesterol, 9g fiber, 850mg sodium.

[Honeylioness]

Hearty Lentils and Berries

Warm your tummy and tickle your taste buds with this nutritious one-dish meal. Whether you add the browned meat or not, this nutritious dinner pot provides complete protein and is packed with many vitamins, minerals and phytonutrients.
Ingredients:

* 1 1/2 c, green or brown lentils
* 4 c. vegetable or chicken broth
* 4 c. cold water
* 3 tbsp. olive oil
* 4 large carrots, sliced
* 1 large onion, diced
* 3/4 tsp. salt
* 1/4 tsp. ground black pepper
* 3 cloves garlic, minced
* 1 1/2 tsp. ground cumin
* 1 1/2 cups cooked wheat berries
* 8 cups of coarsely chopped Swiss chard, spinach, or kale
* 3 tablespoons lime juice

Directions:

In a large stockpot combine lentils, broth, and water. Bring to a boil over high heat; then reduce heat, cover, and simmer gently until the lentils are tender but not mushy, about 25-30 minutes.

Heat oil in a large skillet over medium heat. Add carrots, onion, salt and pepper. Cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes. Add garlic and cumin and cook, stirring constantly, for 30 seconds more. Remove from heat.
When the lentils are tender, stir cooked wheat berries and chard into the pot. Simmer until the greens have wilted, about 5 minutes. Stir in the carrot mixture and lime juice.

Option: Add browned meat if desired; add with carrots and onions after browning.


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Wheat Berry Pilaf

May 27, 2010 in Wheat Berry Recipes by Webmaster

This is certainly a colorful and tasty way to serve pilaf. You can even mix it with brown rice if you prefer a two-grain version. Add meat and salad and make it the centerpiece of your meal.
Ingredients:

* 2 c. wheat berries
* 5 c. water or chicken broth
* 3 tbsp. extra virgin olive oil
* Salt and pepper to taste
* 1 bay leaf
* ½ tsp. thyme
* 2 tbsp. chopped parsley
* ½ c. chopped onion
* ¼ c. chopped mushrooms
* ¼ c. chopped red pepper
* ¼ c. chopped celery
* ¼ c. diced carrots

Directions:

Bring water or broth to a boil. Add wheat berries and cook for 1 hour to 1 hour 15 minutes. Sauté onion, celery, mushrooms, pepper and carrots in olive oil. Mix vegetables and wheat berries. Add bay leaf, thyme and parsley. Salt and pepper to taste. Simmer for 30 minutes or until berries are tender.

[Honeylioness]

Stuffed Peppers


Ingredients

* 1 pound ground beef
* 1/2 cup uncooked long grain white rice
* 1 cup water
* 6 green bell peppers
* 2 (8 ounce) cans tomato sauce
* 1 tablespoon Worcestershire sauce
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* salt and pepper to taste
* 1 teaspoon Italian seasoning


Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.


Nutritional Information open nutritional information

Amount Per Serving Calories: 248 | Total Fat: 9.4g | Cholesterol: 46mg


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Simple and Easy Stuffed Peppers


Ingredients[/u]

* 1 1/4 pounds ground beef
* 3 cloves garlic, minced
* 1 onion, diced
* 1 (15.5 ounce) can diced tomatoes
* 1 cup shredded Cheddar cheese
* 1 1/2 cups chicken broth
* 6 red bell peppers

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat a large nonstick skillet over medium-high heat. Stir in the ground beef, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.

3. Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground beef mixture and pour in some of the chicken broth. Place into the cups of a muffin tin, and replace the tops.

4. Bake in preheated oven 30 minutes.

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Stuffed peppers with ground beef and rice.

Ingredients:[/u]

* 4 large green bell peppers
* 1/2 pound lean ground beef, ground round
* 1/4 cup finely chopped onion
* 1 cup cooked rice
* 1/2 teaspoon salt
* 1/8 teaspoon paprika
* 1/4 teaspoon celery seeds
* 1/4 teaspoon curry powder
* dash Worcestershire sauce
* 1/4 cup soft bread crumbs

Preparation:

Wash peppers; remove stem ends, seeds, and white membranes. Cook bell peppers in 1 cup of boiling lightly salted water for 4 to 5 minutes. Drain. Brown ground beef with chopped onion, stirring to break up beef. Add rice, salt, paprika, celery seeds, curry powder and Worcestershire sauce; mix well. Fill peppers with meat mixture and top each with crumbs. Bake stuffed peppers at 350° for 30 minutes.

Recipe for stuffed peppers serves 4.


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Dad's Stuffed Bell Peppers Recipe


Ingredients[/u]

* 4 bell peppers, any color
* Salt
* 5 Tbsp extra-virgin olive oil
* 1 medium yellow onion, peeled and chopped
* 1 clove of garlic, peeled and chopped
* 1 lb of lean ground beef
* 1 1/2 cup of cooked rice
* 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first)
* 1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano
* Fresh ground pepper
* 1/2 cup ketchup
* 1/2 tsp of Worcestershire Sauce
* Dash of Tabasco sauce

Method


1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

2. Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

3. Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160°F.

Serves 4-6.

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Stuffed Peppers


Ingredients[/u]

* 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
* 4 medium red bell peppers
* 3/4 pound ground sirloin
* 1 cup chopped onion
* 1/2 cup chopped fresh parsley
* 1 teaspoon paprika
* 1/2 teaspoon salt
* 1/8 teaspoon ground allspice
* 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1/2 cup dry red wine
* Cooking spray

Preparation

Preheat oven to 450°.

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.


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I think the best sides are a green salad and a loaf of nice bread

[Honeylioness]

Baked Pork Chops I


Prep Time: 30 Min
Cook Time: 1 Hr 30 Min
Ready In: 2 Hrs
Original Recipe Yield 6 servings


Ingredients

* 6 pork chops
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* 2 egg, beaten
* 1/4 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 4 tablespoons olive oil
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup milk
* 1/3 cup white wine



Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
4. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

[Honeylioness]

Caramel Apple Pork Chops


Prep Time: 20 Min
Cook Time: 25 Min
Ready In: 45 Min
Original Recipe Yield 4 servings

Ingredients

* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.




*****Comments from Site****
I was nervous after reading some of the reviews, whether or not to bake the chops in the oven or cook them in a pan as the recipe states. After talking to my butcher, I decided to bake them. I first tripled the sauce, and left it to simmer on the stove, covered, for about 30 minutes...I also added about 1 tbsp of cornstarch to the sauce to thicken it. I then poured the sauce over the pork chops in a covered casserole dish and baked it all at 350 degrees for about 30-45 min. It came out wonderful! It was so tender; everyone loved it!

[Honeylioness]

Shared with me from Theda / Rianna


Best Fried Chicken[/u]

2 chickens ( 3lbs each), cut up into pieces
1 quart buttermilk
2 cups flour
...1 Tbsp salt
1 Tbsp pepper
Vegetable oil for frying

Place the chicken in a large bowl and pour the buttermilk over. Cover with plastic wrap and chill overnight. This is important!!! Don't skip or shorten this step! Preheat oven to 350.

Combine the flour, salt and pepper in a bowl. Take the chicken out of the buttermilk and coat each piece in the flour mixture. Pour the oil into a large stockpot to the depth of 1 inch deep and heat to 360. Working in batches, place some of the chicken in the hot oil and fry for 3min on each side until the coating is golden brown. Don't crowd the pieces. Chicken will not be done, it will finish cooking in the oven. Remove chicken from pan and place onto a metal baking rack set on a sheet pan. Fry all the chicken, place all chicken on rack. Bake for 30-40min until done.

(take left over chicken to make the chicken salad recipe that comes later)



King Ranch Chicken

1/4c butter
1 green pepper, chopped
1 onion, chopped
...1 can cream of mushroom
1 can cream of chicken
2 cans rotel tomatoes
3c cooked and diced chicken
12 corn tortillas, torn into bite size pieces
2c grated cheddar cheese


preheat oven to 325

saute pepper and onion in butter until soft. add soups, chicken and rotel, stir well. alternate in a 13x9 pan the chicken mixture, tortillas and cheese. make three layers ending with cheese. bake for 40min.

( This is good if you want left overs, if not you can cut it in half, and save the 1/2 cans of soup for another recipe later, it freezes well))



Best Ever Cheese Enchiladas (a recent favorite of my husband)


12 oz shredded Mexican cheese blend
2.25 oz sliced olives, drained
4 oz diced green chiles
1/3 cup chopped green onions with tops
...16 oz enchilada sauce
6 corn tortillas
(I also added cooked ground beef, can also use chicken, turkey or pork. Another addition was a drained can of kidney beans.)

Pour 1/2 cup of sauce in bottom of 9x13 pan. Mix first four ingredients (and cooked meat and beans). Place 2/3 cup mixture into tortilla; roll up. Place in dish seam side down. Repeat for rest of tortillas. Cover with remaining sauce. Sprinkle with remaining mixture. Bake uncovered at 350 for 20 minutes. (if they look a bit dry, add in the cream of chicken soup left from above recipe)


Teriyaki Burgers

1 1/2lbs hamburger (I use ground chicken or turkey)
3T teriyaki sauce
1T honey
...1t salt
3/4t ground ginger
2 garlic cloves, minced
4 sesame hamburger buns, toasted
lettuce
onion

combine top six ingredients. shape into 4 patties. cook patties in large skillet for 20min over med low heat. turn once. place patties on buns with desired toppings.



Mushroom Chicken


3 Split Chicken Breasts, take skin off , lay single layer in pan
1- 4oz. can mushrooms- drain & SAVE THE JUICE. sprinkle mushrooms over chicken

Mix:
...1 cup sour cream
1 - 10.5 oz can cream of mushroom soup & juice you saved from the mushrooms
Pour this over chicken . bake uncovered @350 degrees for 1 1/2 hours

( Yea you get the idea with the cream of mushroom soup. Can also use cream of Chicken, Cream of Celery, or some of both, See why I said you needed freezer space)



Tomato and Cheese Tortellini Soup


1 tablespoon olive oil
1 onion, chopped
1 to 2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
4 cups chicken broth
1 (9-ounce) package refrigerated cheese tortellini
1 (28-ounce) can crushed tomatoes
1 (5-ounce) package fresh baby spinach, coarsely chopped
Salt to taste
Freshly ground black pepper to taste
1 cup freshly grated Parmesan cheese


Directions

In a large saucepan, heat olive oil over medium heat on stove top. Add onion and sauté for approximately 5 minutes until translucent. Add garlic and chopped herbs; cook for 1 minute.

Add chicken broth and bring to a boil; stir in tortellini. Simmer, uncovered, for 7 to 9 minutes until tortellini is cooked. Stir in crushed tomatoes; simmer for 5 minutes. Add spinach and cook until just wilted. Season with salt and black pepper.

To serve, ladle into bowls and top with generous sprinklings of grated Parmesan.



Chicken and Rice


2 to 3 tablespoons of oil
2 cups white rice
1 fresh tomato
1 8 oz. can tomato sauce
3 cups chicken broth
1 tablespoon chicken bullion


in a large skillet combine rice and oil stir till golden dice tomato and add to mix. Add chicken, tomato sauce, chicken broth, and bullion
bring to a boil, cover, and reduce heat cook on low for 15 min