Chicken, rice, carrots and Meatball Suppa

Fall and winter soups are always on my list of to dos for easy lunch meals.

Served with some added rice or pasta a dish of hearty soup really warms you up on a cold day and if you make a good size pot you'll have it for several lunches. 

You can easily put some in a container and take to work with you.  A few crackers served with the soup or some fresh bread is all we need for lunch at our house.  Soup and sandwich is a great idea too.

Here's the soup recipe.

4 cups chicken broth
2 carrots diced
1 stalk celery diced
1/2 small onion
2 chicken breasts chopped
10 to 12 medium size meatballs (frozen).
1/2 cup rice
1/2 cup chopped spinach(drained)

Place carrots and celery in a slight amount of oil in large dutch oven.  Cook slowly until tender.  Add broth, an onion, chicken, meatballs and rice.  Cook slowly for approximately 1 to 1 1/2 hours.

Note: I made my own chicken soup and meatballs as I usually do and freeze the broth and meatballs for later use in recipes.  You can easily use canned broth and store bought meatballs.  It all depends on time and preparation.

Here's the link to a great pot of healthy chicken soup.

Homemade Chicken Soup

Cranberry Almond Scones (udated version)

Todays orange apricot scones. 10/24/2023

Good Day everyone:  It's a gorgeous day in Pittsburgh and I'm enjoying every second of it.

As I do on a lot of early morning days since I have retired lol I like to bake. Mainly because I have lots of energy, hubby is still asleep or I realize my freezer is almost empty with my stash of breakfast grab n goes.

I'm telling you the absolute truth that these scones take no more than 10 minutes of prep and since I originally posted this recipe have found out (I) don't need to use my processor.  I do everything in my stand mixer and one two three they are ready for the oven and I don't notice any difference as you'll see in my newest photos. These have dried cranberries and frozen blueberries in them.

This one I sprinkled with cinnamon sugar

Note:  A must is allowing your butter to get soft which I do.  Before bed I take my butter out of the refrigerator.  The next thing I do is as soon as I get up in a morning I take my eggs out to allow them some time to get to room temperature.  Then I have my coffee and whatever I decide in the grab n go area to eat.  After I am finished eating I make the scones. Also you can make these in the evening too so they'll be ready for your a.m. quick breakfast.  You do not need to cover them if you do them at night.  Just place a piece of parchment or waxed paper over them until the next day. We like our scones crispy!!!

Follow the steps below as far as ingredients and save yourself some time and make a double batch using your stand or hand held mixer..  I always do.  They freeze so well and the cost of making these beat store prices and they are so much better.  At at least $1.25 or more each at a bakery and that they are handy to store in your freezer is worth the little effort it takes to make them.

So remember to use your mixer and it'll save you a lot of time.  Add the fruit at the end with a large spoon and mix gently to allow a little bit of fruit to be in each scone.  I also top a few with cinnamon sugar for a change.  

Easy Cranberry Drop Scones..We love them and they are so wonderful with a cup of coffee or tea!  Oh yes and they are mighty fine alone...yummy!

2 cups all purpose flour
1/3 cup sugar  plus one tsp..divided
2 tsp. baking powder
1/4 tsp. salt(if using salted butter eliminate)
6 tablespoons cold butter(no substitutes)
1/2 cup fresh or frozen cranberries
1/3 cup dried cranberries
1/2 cup milk
1 large egg beaten..
almonds, pecans and walnuts are a great addition..


**Using an ice cream scooper makes them uniform if you like uniformity.  If not use a larger spoon.

Heat oven to 425 degrees..Grease cookie sheet..Pulse flour, 1/3 cup sugar,baking powder, salt and butter
in food processor until texture of fine meal.  Transfer to large bowl. Add milk- egg mixture to mix.  Stir in fresh and dried cranberries.  Mix  with fork until dry ingredients are evenly moistened.  Bake 12 to 14 minutes or until golden..Transfer to wire rack and cool.  Makes 12 muffins.  I make 9 because mine are a little larger..Great Recipe!!!

No fail recipe and of course you can try blueberries or any other dried fruit!   

2012 Photo

  

Happy Baking!!

Note:  I use all purpose flour in my recipes...Most times Pillsbury Pre Sifted but I have used others with no problem.

I'm making Red Lentil Soup!

It's a brisk October morning and I'm busy in my kitchen.  My head has been spinning since I found RED LENTILS......I have wanted to make this soup for two years.  Yes two years! and I finally found the RED LENTILS.  Even better because they are organic so that makes me even happier.

**I had two recipes to choose from.  Here's number one and it's the one I chose for today.

I added a few square pasta noodles for hubby's soup.  I ate mine without which I preferred.

1 T olive oil
1 large carrot diced
2 large celery stalks diced very small
1 small yellow onion diced(I grate my onion if possible which I did today)
1/4 tsp. salt plus additional if needed
1 cup organic red lentils washed
4 cups water or low sodium broth
Note:  I used 3 cups water and 1 can chicken broth
1 whole bay leave
2 T fresh squeezed lemon juice
Lemon yogurt for garnish optional 

In a medium dutch oven pot place olive oil over medium heat.  Add the carrot, celery, onion and 1/4 tsp. salt.  Stir to combine and cover the pot until veggies start to sweat and are soft . About 5 to 7 minutes or so.  Note: The smaller the pieces the quicker they will cook.  Add the red split lentils, water, bay leaf and broth.  Turn heat to low and let simmer covered until lentils begin to fall apart.  About 20 minutes.

Turn off the heat, stir in lemon juice, add additional salt to taste and serve into bowls.  Garnish with lemon yogurt if you desire.  Refrigerate leftovers for only 5 days.

I would consider this a small recipe so if you are feeding more than a cup per serving I would double recipe. 

From start to finish I'd say this recipe was prepped and ready to eat in 45 minutes.  Enjoy! 

I may add some small pasta to this when I serve it. 

Dice celery smaller than this if possible.  Since the soup is done relatively quick the celery takes a little longer to cook.  You can cook it in the microwave for 4 minutes in some water to soften it if you like and add it too the soup.

Here is the second recipe for Red Split Lentil Soup.  It's a little more involved and has more ingredients but you choose the one you want to make or make the two of them.  I'll try this recipe later on since I do have red lentils left.

2 tablespoons olive oil
1 1/2 cups diced carrots
1 cup diced onion
2 tablespoons tomato paste
3/4 tsp. cumin
3/4 cup red lentils
3 tablespoons uncooked brown rice
6 cups water
1 1/2 tsp. vegetable bouillon
1/2 tsp. coarse salt
1/4 tsp. ground black pepper

Heat oil in large pot over medium heat.  Add carrots and onion, cooking stirring occasionally until onion is softened, about 7 minutes.  Add tomato paste and cumin, stir to combine. 
Add lentils, rice, water, bouillon, salt and pepper: stir to combine.  Bring to a boil.  Reduce hat and simmer 25 minutes or until rice and lentils are tender.  Makes about 6 cups.

Pork chops and scalloped potatoes bake

 Here's a recipe for you to try.  I'm always looking for easy recipes to share with you and this is one I made today.  It required little time to put together and it was easy to bake and serve.

Tender pork chops, thinly sliced potatoes in a light and creamy sauce.  No milk or cream required and the ingredients are those that we have in our pantry most times. Crispy cucumber with vinegar and oil as a side  Enjoy!

Happy Baking and Cooking from my kitchen to yours,

 

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 6 pork rib or loin chops (3/4 inch thick)
• 2 tablespoons canola oil
• Additional salt and pepper, optional
• 6 cups thinly sliced peeled potatoes
• 1 medium onion, sliced
• Paprika and minced fresh parsley, optional
•  
• Note:  I used boneless pork chops and covered with foil for 30 minutes and then removed the foil for the remainder of the cooking time. 
•  

Directions

1. In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside.
2.  Lightly season pork chops with salt and pepper and Cook in a medium pan with a slight amount of oil until browned on each side.
3. In a 13x9 in baking dish layer sliced potatoes and onion. Pour thickened mixture over potatoes.  Add parsley. Top with pork chops and
4. Bake uncovered for approximately 1 hour at 350 degrees. Depending on thickness of pork chops you may have to bake longer.

Cannelloni Video and ingredients

Ingredients for filling:

1/2 lb. ground beef
1/2 lb. ground pork
2/3 cup bread crumbs
1/2 cup Italian cheese or more
salt and pepper
1 egg slightly beaten
1/3 cup chopped spinach
1 pkg. egg roll wraps

Pasta sauce

3 large cans tomato sauce
15 meatballs or country style pork spare ribs
4 T olive oil
2 cloves minced garlic
1 carrot cut in large pieces
1 onion or 1 tsp. onion powder
1/4 tsp. sugar
1/2 tsp. salt

In a large Dutch oven pot place olive oil, add onion and carrot. Saute for a few minutes.  Add garlic. Continue to saute a few minutes more.  Add sugar, salt. tomato sauce and meatballs. Simmer on low to medium approximate 1 1/2 to 2 hours slightly covered. Remove carrot and onion from sauce to serve.  Enjoy!

Check out this video.  I'm making meat filled cannelloni .  No one has to know (but us) that I used store bought won tons.  Super cool!

There are some days I cook or bake several things just because one, I'm in the mood, two, I have just gone to the grocery store and bought items I know will make some easy and delicious meals and three, I'm bored and love baking and cooking so why not?

I'm going to freeze some for later use.