Italian Orzo Soup

I'm a believer!  I think most gadgets are a waste of money but I was tempted by this so called Vidalia chopper just because I have been chopping veggies so long and hate that my food processor doesn't do chopping I bought this gadget on a whim to try. I can't believe it actually does what it says so today I decided to try it because I wanted to make the below soup recipe and it required chopped veggies.  I love it.  I did have a coupon and was able to use 20% off so at around $16.00 I think it was worth the price.

I think I may in my spare or free time lol  chop chop chop lots of carrots, celery and onions to have on hand for future use.

Now on to this great soup.

 Since I was chopping I remember having a recipe that called for lots of chopped veggies so I scouted through my emails and found what seemed like something we would enjoy tonight.

It's not summer yet so if you looking for quick, easy and loaded with carrots, celery and onions, spinach and beans too this is going sure please you and the veggie soup lovers in your house.

Delish!

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic, peeled and minced
• 6 cups chicken or vegetable stock ***( I used a combination of broths) Beef, chicken and vegetable
• 1 (14-ounce) can fire-roasted diced tomatoes *** (I used diced tomatoes in sauce 1-14.5 oz can)
• 1 1/2 cups (about 8 ounces)*** orzo pasta, or whole wheat pasta
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 4 cups loosely-packed spinach *** I used freshly chopped spinach about 1/2 cup)
• 1-15.5 oz can cannellini beans drained optional
• salt and black pepper
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  Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, orzo (pasta), thyme, oregano, rosemary and stir to combine. (Everybody Loves Italian)Bring soup to a simmer, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until the pasta is al dente.

  
  

  Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Season with salt and black pepper to taste (if needed). Serve warm.

  
  

  ****Please note I adapted this recipe to my liking using regular orzo pasta, diced tomatoes in sauce, cannellini beans and chopped spinach.
  
  

5/12/15

9/21/15

1/14/16

1/9/17

1/23/17

French Onion Soup

I have wanted to make French onion soup for a very long time. The reason I have waited so long was years and years ago I had a bad experience when hubby and I were out to dinner. Since then I have not ordered or attempted to make some.

On my group page one of my foodies shared an easy recipe for it and that got me tempted.  I looked over the internet and thought before I make her recipe I'll try one from Rachael Ray mainly because the recipe appealed to me.

It seems I always change up a recipe in some way or the other. I'll use an asterisk* to note any changes.

We enjoyed this recipe and I will definitely make it again.  The only thing it's a bit tedious slicing the onions. It's imperative to slice them thin. Watch your fingers!!!

Enjoy!

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 6 medium onions, thinly sliced
• Salt and freshly ground black pepper
• 2 teaspoons fresh thyme, picked and chopped or poultry seasoning* I used dried thyme
• 1 bay leaf, fresh or dried(*small)
• 1/2 cup dry sherry
• 6 cups beef stock
• 4 thick slices crusty bread, toasted
• 2 1/2 cups shredded Gruyere or Swiss cheese ( I used Gruyere but it’s a little pricey) so you may want to try Swiss or even mozzarella).
  
  

Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.

Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.

From my kitchen to yours,

9/2/17

Hearty Lentil Soup!

Hi everyone:

I wanted to show you how adding some small pasta to your lentil Spaetzles soup can really make it all the more satisfying. Add some easy homemade spaetzles or a small amount of tiny pasta. Yummy times 2...

Link to spaetzle recipe:  Spaetzles

Note: the above soup was made with organic green lentils. I try to buy organic whenever it's available at a reasonable price.
I chose to make this soup meatless but if you so desire; add some diced or chopped ham or chicken to it.

Did you know that Lentils are some of the most nutritious, and at the same time economical, foods in the world? and among the winter growing legumes, lentils have the highest concentration of antioxidants.

We are told to keep our cholesterol under control and  lentils are low in fat and high in fiber, they can help get rid of cholesterol and reduce blood cholesterol levels as I have been reading in various health articles. I haven't a clue at how much you must eat to do this but a bowl now and again might be a nice healthy choice.

My hubby, a recent heart surgery patient, is trying really hard to eat more heart healthy foods and that brings me to the lentil soup recipe.

He has agreed to try everything I make regardless of whether he had chose to not indulge before.  I am happy to report he ate a huge bowl and said he enjoyed it!!!

1/2  lb. dry lentils(rinsed thoroughly and remove any lentils or particles that rise to top)
Note:  I rinsed the lentils at least five times
2 T. Olive oil
1/4 cup diced ham or chicken (optional)
1 small onion chopped
1 or 2 stalks celery chopped
1 clove garlic minced(optional)
1 carrot sliced or diced thin
salt and pepper to taste
1 -32 oz. Low sodium chicken or veggie broth
1 cup water

In a large pot, heat oil. Stir in onion, celery,garlic and carrots.  Cook slowly until onion is translucent.  Add lentils and remainder of ingredients.  Reduce heat, cover and simmer until lentils are tender and soup gets thick.  Add a bit more water or broth if necessary. Delicious

From my kitchen to yours,

10-21-12
11/4/16
10/11/17

Filled and Rolled Meatloaf with provolone and sliced tomato!

It was one of those days that I didn't have a clue what to make for dinner.  I did have approximately 1 lb. of ground chuck I had bought yesterday so I kind of figured it was going to be a meatloaf kind of meal.  Not the regular meatloaf but something a little different. Yum! 

Check this out!!!

Happy Cooking!

As I scouted my refrigerator the only things I had that seemed remotely doable were shredded provolone and a nice ripe tomato.  So all in all this combo seemed like it may be something enjoyable and it sure was.  It was so good that we nearly ate the whole loaf. A pound isn't a whole lot for two people though so you may want to double the recipe and make two.  It will be easier to roll if you make two l lb. loafs.

Chive mashed potatoes, Diced cucumber and sliced tomato

Ingredients:
1 lb. ground chuck or lean beef
1 medium onion grated (use onion juice too)  My onion was really juicy
1/2 cup garlic bread crumbs
1 egg beaten
3/4 tsp. salt
1/4 tsp. pepper

In a medium size bowl place meat, onion, bread crumbs, salt, pepper and egg. Mix together, roll into a ball and cover and place in refrigerator for approx. 1 hour.  Meat will roll better when firm.

On a clean surface flatten meat and roll with rolling pin until the size of a large flat round/ oval shape.  I'll show some illustrations.  Place shredded cheese and tomato slices on top (add a little more salt and pepper or Italian seasoning) and roll from widest end to center.

Place in greased bread pan and bake at 350 degrees for approx. 1 hour uncovered or until juices are clear.

From my kitchen to yours,

5/7/13
9/30/16

Chicken Lazone

What's better than chicken and pasta?  Nothing IMO but add a white sauce to compliment  the spinach pasta and you have one great meal.

I adapted this recipe from food.com to our liking and did cut back a bit on the chili powder and onion by 1/2 tsp.  I also served it along side Taglierini Spinach Pasta. 

I'm not one for promoting products but I have been buying Priano pasta products and really like them.  I bought them at Aldi's (one very nice store).

This recipe was easy and delicious and my hubby gave it a thumbs up.  It's a quiet Friday night and today was rainy so I decided to give this recipe a try.  I also made a Ricotta Pie which is fabulous.  I'll be posting that soon.  I know you will enjoy this dish but beware it is loaded with calories and fat but hey once in a while I like to splurge and so should you.  Enjoy!  Diabetics be careful of your portions. 

Chicken Lazone

1/2 tsp salt 1 1/2 tsp chili powder 1 1/2 tsp onion powder 2 tsp garlic powder 1/4 tsp cayenne pepper 2 lb chicken tenders( I used boneless chicken breasts) 1/4 cup butter, divided 2 cups heavy cream Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken. In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.   Pour the cream and remaining butter into the skillet.  Lower heat  simmer until the sauce thickens, about 5-7 minutes.  Serve and chicken and sauce over pasta or mashed potatoes, if desired. From my kitchen to yours, 11/14/14 8/27/15 9/8/16