Roasted Cauliflower, Garlic and Leek Soup

Roasted Cauliflower, Garlic and Leek Soup

Ingredients:

·       ½ head of cauliflower, cut into small pieces

·       2 tbsp. olive oil

·       Sea salt and black pepper to taste

·       2 cloves minced garlic

·       1/8 cup butter

·       1 stalk celery, diced

·       1 leek, white only, cleaned and diced

·       1/8 cup flour

·       4 cups chicken broth

Directions:

1.    Preheat oven to 400

2.    Pour olive oil in baking sheet and make sure it is all covered

3.    Place cauliflower and garlic on to baking sheet; add salt and pepper

4.    Roast cauliflower and garlic 15 minutes

5.    Turn and roast 10 more minutes

6.    Melt butter in large pot

7.    Add celery and leek to the butter and cook 5 minutes

8.    Stir in flour and cook 2-3 more minutes

9.    Add chicken broth to the pot, add the cauliflower and garlic.

10.                       Simmer about 10 minutes.

11.                       Blend all ingredients until they are liquefied. An immersion blender may work best, but a regular blender on liquefy will work

12.                       Simmer another 5 minutes

13.                       Serve

Makes 2-4 servings dependent on how much you serve.

Oatmeal and Soft-Cooked Egg

Ingredients:

·        ½ cup quick-cooking rolled oats, or oatmeal of your choice

·        Sea salt and black pepper

·        Butter

·        1 large egg

·        3 tbsp. shredded cheese of your choice – cheddar is most likely the best choice – others may be too mild

·        1 tbsp. thinly sliced green onion – dark green parts only

Directions:

1.     Cook oatmeal according to directions

2.     Cook egg in butter to medium – to make sure yolk is still runny

3.     Season egg to taste

4.     Place oatmeal in bowl, cover with cheese then the egg, then the green onion on top

Serve

Double for two, etc.

Chilaquiles and Eggs

Ingredients:

• 2 small tomatoes, diced or chopped
• jalapeno peppers to your taste (I suggest you start small and add more if you like)
• 1 cup organic chicken broth
• 1/4 tsp. sea salt
• 2 garlic cloves, minced
• 1 tbsp. olive oil
• 1/4 cup red onion, diced
• 3 cups tortilla chips (old stale ones work well)
• 4 eggs
• 1 ripe avocado, sliced
• 1/4 cup sour cream
• 1 tbsp. chopped cilantro

Directions:

1. Place tomatoes, jalapenos, salt, broth and garlic in blender
2. Process until totally mixed and smooth (I did this the night before and put it in the refrigerator to save time in the morning)
3. Heat a 12 inch non-stick skillet until hot, add oil and swirl to coat the bottom of the skillet
4. Add onions and cook about 2 minutes
5. Add the tomato mixture to the skillet and simmer uncovered for 10 minutes
6. Add chips to the skillet and make sure all are coated with the tomato mixture.
7. Crack 4 eggs evenly around the skillet.
8. Cover the skillet and cook about 7-8 minutes. Eggs should be set and yellow still a bit runny.
9. Remove skillet from heat and remove each egg with a spatula making sure to get 1/4 of the tomato mixture with it and place 2 on each plate.
10. Arrange avocado slices on top of each egg and top each with a dollop of sour cream.
11. Sprinkle the top of each with cilantro to taste.

Serve immediately.

Serves 2 with only 312 calories.

I took a chance on this one (the picture was nice). I truly did not think I would like it. I was very wrong. It was delicious and Nita agreed. A good Sunday morning breakfast (except I know Faye wouldn't like it :) )

Fried Green Tomatoes

I have tried several times to make fried green tomatoes and many of the recipes were good, but just not good enough. Nita and I both really like the results from this one I made up by merging a few recipes:

Ingredients:

• 4-5 green tomatoes, sliced into 1/4 inch slices and patted dry
• 2 eggs, beaten
• 1/2 cup milk
• 1 cup flour
• 1 cup bread crumbs
• 2 tsp. sea salt
• 1/2 tsp. black pepper
• 1/4 tsp. red cayenne pepper
• canola oil covering large frying pan to at least 1/4 inch deep

Directions:

1. Pre-heat oil in skillet (or deep fryer if you prefer)
2. Whisk eggs and milk together in a bowl
3. Place flour on one plate
4. Place breadcrumbs, salt, and peppers in another plate
5. Dip tomatoes into flour to coat completely
6. Then dip in the egg mixture
7. Then dip into the bread crumbs to coat completely - pat to insure it sticks.
8. Place tomatoes into skillet or fryer and fry over medium high heat until gold brown on both sides. Do not let tomatoes touch each other.
9. Drain finished tomatoes on paper towels.

Dipping Sauce (preferable to make before starting the tomatoes, then store in refrigerator until ready to use):

1. 1/2 cup milk
2. 3/4 cup mayonnaise with olive oil
3. 1/8 cup lime juice
4. dash red cayenne pepper
5. small slices of green onion or chives - your choice
6. sea salt to taste
7. black pepper to taste
8. Mix all ingredients in small bowl and serve with the tomatoes

Avocado and Tomato Grilled Cheese

Avocado and Tomato Grilled Cheese

Ingredients:

• 3 slices white cheddar cheese (can use shredded if you prefer)
• 4 slices bread of your choice - I used French Bread)
• 2 thin slices of tomato (firm is best)
• thin slices of fresh avocado - enough to equal the tomato sizes
• 1/8 tsp. sea salt
• butter

Directions:

1. Butter each side of bread
2. Stack all ingredients on on bread slice, top with other bread slice
3. Best to use a toothpick to insure sandwich stays together
4. Heat over medium heat until bread is golden brown and cheese is melted.

The combination of tomato and avocado makes this very unique.

Makes 2 sandwiches.

Breakfast Polenta/Hash Brown Casserole

Ingredients:

• 1/4 cup red onion, diced small
• 1 1/4 cup potatoes diced small (I used fingerlings; Yukon is also good)
• Sea Salt
• Black Pepper
• 6 eggs, beaten with milk
• butter
• 1/2 cup grated Parmesan Cheese
• 2/3 cup Cheddar Cheese
• 6 slices Polenta (corn meal mush to some)

Directions:

1. Heat butter in two separate skillets
2. Pre-heat oven to 350 degrees
3. Steam the potatoes until soft
4. Dice onion and potatoes (I use the Vidalia Chop Wizard for equal dicing)
5. Saute the onion in one of the skillets
6. Add the potatoes to the onion skillet, and cook over medium heat until potatoes are crisp and onion is translucent.
7. Put Polenta, in 6 equal slices in bottom of glass baking dish
8. Beat eggs with milk, add salt and pepper.
9. Cook beaten eggs in 2nd skillet until set but still wet
10. Pour the potato/onion mixture over the Polenta
11. Spread the cheeses equally over the mixture.
12. Pour the eggs over the entire dish
13. Bake in oven about 15 minutes - until cheese has melted and eggs have finished cooking - should be bubbly.      

Makes 4 servings – I like to have it for breakfast for 2 days.

If you like, add turkey sausage or ground beef.

Simple Turkey Salad

Portions depend on your taste and amount of leftover Thanksgiving turkey

Basic Ingredients:

• Equal amounts of:
• White and Dark meat turkey - diced thick
• Yellow Onion - diced small
• Celery - diced small
• Boiled Egg - diced thick

Additional Ingredients:

• Organic Mayonnaise with Olive Oil
• Sea Salt
• Poultry Seasoning
• Black Pepper 

Directions:

1. Mix all ingredients in a large bowl and serve.

For two of us to eat over 3-4 meals, I used 1/2 an onion, 2 boiled eggs, 3 stalks celery and about as much turkey as would balance with the other ingredients so all were equal. I went light on the seasoning.

Meat Loaf and Gravy

Ingredients:

• 1 lb. ground beef
• 1/2 cup bread crumbs
• 1 egg
• 1 can (10 3/4 oz.) cream of mushroom soup
• 1/4 cup water

Directions:

1. Mix beef, egg and breadcrumbs in large bowl.
2. Divide into 4 equal amounts and mold into a ball or oblong and place in a baking pan.
3. Bake at 350 degrees for 30 minutes.
4. Add mushroom soup and water mixed pouring over each small loaf
5. Bake at 350 degrees for another 30 minutes.

Makes 2 meals for 2 people.

Thanksgiving Leftovers - Potato Cakes

Ingredients:

• 2 tsp. butter
• 2 cups shredded turkey
• 1 egg
• 1/4 tsp. sea salt
• 1/4 tsp. black pepper
• 1/2 cup Cheddar cheese
• 2 cups leftover mashed potatoes

Directions:

1. Mix all ingredients in a bowl so all ingredients are coated with the egg (You can beat the egg first if you choose. I did not)
2. Make 4 equal sized patties from the mixture.
3. Melt butter on non-stick flat surface - skillet or griddle (I prefer the griddle - it is flatter and delivers more even heat)
4. Add patties and cook about 4-5 minutes on each side until golden brown.

Serve with eggs of any style.

Serves 2

Thanksgiving leftover carcass - soup and broth

Ingredients: 

• 3 cans (15.8 ounce) great northern beans
• 4 cloves garlic
• 3 stalks celery – chopped thick
• 1 onion – chopped thick
• 3 cups leftover turkey - mix dark and white meat - diced
• minced parsley
• butter
• 1 1/2 cups breadcrumbs

Directions:

1. Drain the liquid from 2 of the cans of beans and discard
2. Simmer the leftover turkey carcass 2-3 days adding 4 cans of chicken broth.
3. Remove all bones, sift through a colander to be sure. Split the broth in half. Use one half to store in 2 cup containers in the freezer.
4. Put the other half of the broth into a Dutch oven and add the leftover turkey from the carcass.
5. In a large saucepan, melt 1 tsp. butter. Add garlic, celery and onion - saute for 2-3 minutes.
6.  Add the beans. Cover and cook on medium low for 15 minutes.
7. Season to taste, including sea salt and black pepper and parsley if you like.

Total servings = 6.  Since there are only 2 of us, we separated the remaining 4 servings into 2 packets and put them in the freezer for 2 more winter meals.

Egg Muffins

Does anyone know where I got this recipe idea? I tried it this morning and it is very good.

4 eggs
sea salt
black pepper
onion, diced small
green, yellow, orange and red pepper, diced small
grated cheddar cheese

Heat oven to 350 degrees.
Mix all ingredients and pour into a stick-free muffin pan (only fill 2/3 of each muffin slot.)
Bake for 30 minutes

Egg Muffins. Crusty on the outside and very tasty.

Slow Cooker Roast Beef

This 'recipe' is a bit scarce on directions and amounts. The amount of each ingredient varies with the number of servings you want to have.

Ingredients:

Chuck Roast
Fingerling Potatoes (red and white for variety)
Small boiling onions
Carrots - cut into 3-5 inch pieces
Dried onion soup mix
Mushroom soup from a can with no water added
Beef stock or bouillon
Celery cut into 3-4 inch pieces
Garlic to taste
Sea Salt to taste
Lawry's Seasoned Pepper to taste

Put all liquid ingredients into slow cooker and mix well.
Add vegetables, onions, onion soup to bottom of slow cooker, covered by the liquid.
Place the roast on top of the vegetables - frozen or thawed really doesn't matter.
Add garlic, sea salt and pepper to taste.
Cover and put cooker on slow for 10 hours.

This is my own recipe which I fixed for my sisters and brother-in-law. My brother-in-law gave it high praise and ate the vast majority of it over a few days - leftovers over biscuits. Very tender and tasty.

Ground Lamb and Rice

This is my first posting since I was diagnosed with congestive heart failure in February. I am getting my taste buds back and have begun a bit of cooking. As usual, the recipe I started with has been altered.

Ingredients:

• 3/4 - 1 lb. ground lamb
• 1/2 large white onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. olive oil
• 1 tbsp. Lawry's seasoned Pepper
• 1/2 tsp. sea salt
• 2 tsp. tomato paste
• 1/4 cup + 2 tbsp. beef broth
• Organic Long Grain and Wild Rice Blend

Directions:

1. Cook ground lamb in large non-stick skillet, breaking it finely, until browned evenly - drain grease if any (I leave a tad bit)
2. Saute onion in olive oil until translucent - about 5 minutes
3. Add garlic and saute another minute
4. Add salt and pepper
5. Mix lamb and onion mixture in skillet
6. Add tomato paste and beef broth
7. Simmer about 15 minutes or until liquid has evaporated - stir occasionally
8. Cook rice according to package directions
9. Cover cooked rice with meat mixture

Feeds 2 - with maybe some leftover dependent on your appetite

This recipe can be altered by adding your favorite spices. Garam Masala can be used if you like Indian cuisine (we do not). Or try other ethnic spices for variety. We like it the way I have described.

Brussels Sprouts tossed in Butter

OK, all I did to change this recipe from Julia Child was to alter the amounts to fit a serving for two people. Since I am not including any amounts here, you can use the amounts you need.

Ingredients:

• Organic Brussels Sprouts - as many as you need
• Sea Salt
• 4 tb. or more butter
• Black Pepper

Directions:

1. Clean the Brussels sprouts and cut off the withered leaves and root ends
2. Pierce each end with an "X"
3. Bring a kettle of water, enough to cover the sprouts, to a boil adding some salt
4. Cook 4-5 minutes
5. Immediately, or several hours later, melt butter in a frying pan
6. Cut the sprouts in half or quarters
7. Add sprouts to frying pan and toss - do not stir
8. Add salt and pepper to taste

Leek Quiche

Ingredients:

3 tbsp. butter
4 leeks
1 egg and 1 egg yolk
1/2 cup heavy cream
1/2 cup light cream
sea salt
black pepper
1 9" pie crust, partially baked
3/8 cup cheese of your choice

Directions:

1. Preheat oven to 300 degrees
2. Cut off the ends of the leeks and the dark green parts. Slice each leek in half lengthwise and wash carefully watching for bugs.
3. Dice the leeks and saute in butter until soft (not brown)
4. Whip the eggs and cream, add salt and pepper
5. Spoon the leeks into the bottom of the pie crust and pour the egg/cream mixture over the leeks
6. Sprinkle the cheese over the top of the quiche mixture
7. Bake for 35-40 minutes - cheese should be golden

Pastrami and Brussels Sprouts

Ingredients:

• 1/8 lb. pastrami, slice thin
• 2 tbsp. butter
• 1 lb. Brussels Sprouts, halved or quartered dependent on size
• seas salt
• black pepper
• 1/8 cup diced red onion

Directions:

1. Preheat oven to 425
2. Cut pastrami in strips about 1/4 inch wide and 2 inches long
3. Melt butter in skillet and add pastrami
4. Cook about 3-4 minutes
5. Pour skillet ingredients into a oven-safe bowl
6. Add Brussels Sprouts, salt and pepper and mix well
7. Add onion
8. Roast 35 minutes - stir half-way
9. Serve

2-3 servings

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts

Ingredients:

1. 12 oz. Brussels Sprouts, halved (quartered if large)
2. sea salt
3. black pepper
4. 2 tbsp. olive oil
5. lemon juice
6. 1/2 cup water

Directions:

1. place Brussels Sprouts and water in skillet - salt and pepper to taste
2. cover and simmer over medium heat, stir occasionally until water is evaporated - sprouts will be crispy tender
3. Increase heat to medium high and add olive oil
4. continue to cook uncovered until sprouts are golden brown - about 5-7 minutes
5. add lemon juice to taste

Goes well with fish

Slow Cooker Chicken Cacciatore

Ingredients:

1 cup organic chicken broth
1 tsp. garlic powder
1 can tomato sauce
1 cup mushrooms
1 cup chopped onion
2 chicken breasts
hot cooked spaghetti

Directions:

1. stir broth, garlic powder, tomato sauce, mushrooms and onions in slow cooker
2. add the chicken and turn to coat with the mixture
3. cover and cook on low for 8 hours
4. serve over the spaghetti

Spinach and Gruyere Strata for breakfast of brunch

Ingredients:

4 tbsp. butter
4 green onions, sliced thin
wilted organic baby spinach
sea salt
ground pepper
6 oz Gruyere cheese, shredded
4 eggs
1 1/2 cups milk

Directions:

1. melt 2 tbsp. butter in a skillet
2. add green onions and cook until softened
3. add spinach, salt and pepper
4. cook until all is heated
5. butter a glass baking dish
6. spread half of the spinach mixture over the bottom of the baking dish
7. cover with 1/2 of the cheese
8. scramble the eggs with milk, salt and pepper
9. pour the eggs over the top of the strata in the baking dish
10. preheat oven to 325 degrees
11. add rest of the cheese to top of the strata
12. bake about 50-55 minutes - top should be golden brown

Zucchini Chips

Ingredients:

1 large zucchini
2 eggs
1 cup flour
1/2 cup grated Romano cheese
canola oil

Directions:

1. Preheat oven to 450 degrees
2. Slice zucchini into thin slices
3. Whisk 2 eggs in a bowl
4. Coat each slice of zucchini in egg then dredge in the flour to coat
5. Place each slice of zucchini on a baking sheet coated with canola oil
6. Bake for 8-10 minutes
7. Add fresh Romano cheese, then flip each piece of zucchini
8. Bake another 8-10 minutes