Ann's Angel Food

Summery Lemon Ginger Chicken Soup

2016-09-03T04:30:00.000-07:00

I had a taste for a light summer soup this week. This was the result. YUM.

1 cup cooked chicken, shredded or diced
1 14 1/2 oz can garbanzo beans or 1 1/2 cups home cooked
1 shallot, minced
1 head green onions, trimmed and chopped, with some greens
2" fresh ginger minced
1 zucchini either spiralized into noodles or chopped
1/2 head of kale, stems removed, cut into bite sized pieces
about 1/4 c chopped or shredded carrot
1 1/2 t salt
cracked black pepper
olive oil
about 1/2 cup lemon juice or more if you like
fresh dill - optional

32 oz of chicken or veggie broth
1 can of coconut milk

Heat the olive oil in the bottom of a soup pot. Toss in shallots, green onions, ginger, zucchini, and carrots. Saute till a little soft. Add in the broth and coconut milk.

Bring to a boil. Meanwhile toss in the kale. If you don't like kale, try spinach. Add in the lemon juice. Let boil for about 5 minutes till kale is wilted and flavors mix.

Reduce to a simmer. Add in the garbanzo beans and simmer 10 minutes or so. If you need to add more liquid, go ahead, any kind you like - water, broth, etc.

Season with salt, pepper, and if you like, optionally fresh dill. If you like a more lemony taste add more lemon juice. I had some old preserved lemons to use up so I tossed those in too!

That's it!. This stores extremely well in the fridge in airtight containers (I like old fashioned wide mouth bell jars) and reheats however you like. Healthy, summery yum!

Asian- Inspired Carrot & Cabbage Slaw

2016-05-16T12:10:00.001-07:00

2 cups grated carrots
2 cups grated red cabbage
1 T cumin
1 t coriander
1 cloves garlic minced
1/2” piece ginger minced
1/4 c toasted sesame oil
1/4 c rice vinegar
1/2 c chopped cashews

Mix. Let sit in the fridge for an hour at least before eating. I like this as a summer side dish, but my favorte way to eat it is in big butter lettuce leave wraps, with roast chicken slices, and a tiny dollop of sour cream. Yum!

Peanut Butter Chocolate Banana “Candies”

2016-05-02T17:51:00.001-07:00

Who says healthy can’t taste insanely good :) A bunch of bananas on the edge of being overripe were calling for attention. Inspired by a recipe on pinterest, we came up with this today. Oooh. Oooh. Oooh! YUM!

2 bananas cut into 1/2 to 3/4” slice
1/4 c flaked coconut

For peanut butter topping, MIx thoroughly:
1/4 c peanut butter
1/4 c coconut oil

For chocolate dipping sauce:
3/4 c bittersweet or dark chocolate chips
(I like bittersweet dark chocolate)
1 T coconut oil

First cut bananas into slices. Mix the peanut butter and 1/4 c coconut oil and “frost” each banana slice this mixture. Put on a plate or tray lined with waxed paper and then sprinkle the 1/4 c of flaked coconut. Put in the freezer for at least a half hour till the peanut butter mixture hardens. When the peanut butter is hardened, make the chocolate dipping sauce.

Meanwhile melt the dark chocolate with 1T coconut oil, either over a double boiler on the stovetop, or in a microwave, in 30 second bursts, stirring every 30 seconds or so till its liquified but not too hot.

Dip the banana slices into the chocolate dipping sauce and return to the wax paper lined tray. Put in the freezer or refrigerator depending on whether or not you want them frozen or a little softer.

Enjoy!! They taste like insanly good candy!

Banana slices frosted with coconut oil/peanut butter and dusted with coconut flakes

Ready for the freezer

After being dipped in chocolate!!!

Gluten Free Cauliflower Mac & Cheese with Broccoli & Mushrooms

2016-02-03T17:46:00.001-08:00

I LOVE Mac & Cheese, but haven’t had it in years since my body stopped eating gluten! Truly it was a loss. However, a few days ago when I heard you could make fake mac & cheese with cauliflower I was hopeful… It sounded weird but looked good.

What selaed the deal was a lady in the grocery store who caught me looking at the cauliflower. “Did you know you can make fake mac & cheese with that? Its SO good!” she told me. My eyes must have bugged out. “That’s what I was thinking of doing.” “You have to try it!!!” She convinced me . Me being me, I can’t just follow a recipe, so I made up my own version based on a real one from years past, and with roasted instead of boiled veggies. OMG!!! This recipe is a keeper! INsnaely good and even the cauliflower haters will not suspect! Tastes like creamy good Mac & Cheese with veggies. I’m serious. Make some :)

olive oil
1 head cauliflower chopped into tiny florets
1 bunch broccoli chopped into tiny florets
About ten mushrooms sliced
1 T butter
1 cup chopped cooked ham or better yet canadian bacon

1 cup Greek yogurt
1 cup sour cream
1 cup milk
8 oz grated sharp cheddar

1/3 c ground flaxseed

Toss chopped cauliflower and broccoli in olive oil to coat. Sprinkle lightly with salt. Roast in 450 degree oven for 25 minutes on a baking sheet lined with foil (for easy cleanup). When done they’ll be crisp brown edges to some of the pieces. Remove from oven and dump into a big bowl.

Meanwhile chop ham or canadian bacon into small bits and crisp in olive oil. It’ll start popping like bacon. Add to veggie mix.This step is not required. It just adds a nice texture this way.

In the fat leftover from cooking bacon, add 1 T butter and saute sliced mushrooms. Add to veggie/ham mix.

Mix Greek yogurt, sour cream, milk, and cheese. Fold into veggie mix.

Pour into an 8x8” dish or small casserole dish and bake at 250 for 20 minutes uncovered. Let sit a bit to firm up and enjoy!!!

Double Duty Ginger - Ginger Honey Lemon Tea & Coconut Milk Chai

2015-01-31T10:57:00.001-08:00

I'm working on the next series of "Ann & the Angels" today... which means I must sneak in the kitchen too. I found some ginger in the freezer, which led to two yummy beverages.. both of which are great for digestion, warming you up, and just feeling alive!

Ginger is an easy thing to freeze. Buy it on sale when you can - I got a ton at the 99cent superstore last year when it was $1 for a bagfull. Use a metal spoon to scrape the peel off and chop into 1/2 slices. Freeze in a ziplock bag. When you go to use it, remove what you need and thaw lightly or zap in the microwave 20-30 seconds and it minces SO easily when partially frozen like this. Here are the drinks:

Ginger/Hone/Lemon Tea with a Kick:

12 cups water
6 T chopped ginger
1/2 cup lemon juice
2 T honey
pinch of cayenne pepper

Bring to a boil for a few minutes, reduce to a simmer. Strain into jars, but keep the soggy sweet chopped ginger for the next recipe.

Coconut Milk Chai

(I have all these spices on hand, but if not Sprouts or your local health grocer oftne has them in bulk and you purchase get small quantities).

4 cups coconut milk
leftover ginger from the last recipe
3 star anise or if not that 1/2 t regular anise
1 T or 2 sticks cinnamon
2 cloves
3 peppercorns
5 allspice berries
3 cardamom pods
1 T honey

Bring all to a boil in a pot for a few minutes, then simmer 20 minutes. Strain and enjoy either by itself or with coffee!

Spicy Chipotle Pumpkin Soup

2014-10-25T00:08:00.003-07:00

The Halloween jack o' lanterns get cooked as soon as they show signs of getting soft. And oh the joy of fresh pumpkin! Smoothies, pie, custard, you name it. And this week, Spicy chipotle pumpkin soup! Yum!

3 T butter
olive oil
2 large onions, sliced or chopped
4 cloves garlic, minced

2 t coriander
2T cumin
2 chipotle chiles in adobo chopped fine
2 t salt

8 cups cooked pumpkin puree (I make my own, see below)
8 cups water, chicken broth, or veggie broth, or any mix
1 cup greek yogurt or sour cream

Heat olive oil and 3T butter in a big soup pot. Add onions, coriande, cumin, chipotles, salt and a few grinds of fresh pepper and saute onions till tender - 5-6 minutes. Add garlic and saute at least 1-2 minutes more to soften. Add pumpkin and broth. Bring to a boil stirring constantly then reduce to a simmer and simmer covered for 20-30 minutes. At the last minute stir in the yogurt or sour cream. When done, let cool, and blend it all up in a blender. Reheat, and serve with a dollop of sour cream or yogurt.

If you like it thinner add more broth and water. If you like it spicier add more chipotle at the end, but be careful because they’re strong!!

If you want to make it into spicy pumpkin tortilla soup add shredded chicken, cooked peppers, corn, beans or the like and reheat before serving. Serve with a dollop of sour cream.

** To cook a pumpkin, Preheat the oven to 450 degrees. Cut the stem off. Quarter the rest, and remove seeds. You can save them to toast them later if you like. Put flesh side down in a baking dish or foil lined large cookie tray (it WILL leak so make sure you have sides on whatever you use to prevent your oven from becoming a mess. If quarters are too big, chop them up further till they fit. Bake at 450 for 1 hr. Peel off the skin and puree in the blender when cool enough to work with. A medium size pumpkin gives you 8 cups… between the size of a soccer and a basket ball!

Easy Carrot Ginger Soup w/Xtra Nutrition

2014-09-27T04:30:00.000-07:00

This is a spin on carrot soup with a little extra nutrition snuck in!

3 T butter
3T olive oil

1 medium onion, chopped
3 cloves garlic, minced
about a 4” piece of ginger, peeled and chopped

3lbs carrots, peeled and choped
8 cups broth - chicken or veggie is fine

1 c yogurt (prefer greek)
1 package of tofu - any kind

Heat olive oil and butter in a soup pot. Add onion, garlic, and ginger and stir till tender, about 5-6 minutes. Don’t let the garlic burn.
Add carrots and broth. Bring to a boil for a few minutes then turn down and simmer for about 30 minutes till carrots are tender. Add yogurt and tofu.

Either blend with an immersion blender stuck in the pot (careful not to splatter) or cool and blend in batches in a blender.

Freezes well and keeps well in the fridge. Great served warm with a dollop of sour cream or greek yogurt and a sprinkle of ginger, nutmeg, or cinnamon.

Vegetarian Lentil Chile

2014-09-21T21:35:00.002-07:00

Perfect for that almost autumn feel in the air! This makes a huge batch but it keeps very well in the fridge or freezer.

3T Olive oil + extra
3 T butter
1 1/2 T ground cumin
2 T good chile powder
1 1/2 T smoked paprika
2 t salt
1 medium onion, chopped
6 cloves of garlic
3 bell peppers - 1 each of green, yellow,and red
1 14 1/2 oz can of black beans, drained and rinsed.
1 28 oz can tomato sauce
1 28 oz can chopped tomatoes
8 cups liquid (I use half broth / half water)
bunch of chopped spinach - optional
brick of tofu, any kind, drained - optional
1 cup lentils

Use a large soup pot. Over medium high heat, melt 3T olive oil and 3T butter, dump in the spices - cumin, chile powder, paprika, salt and stir around for a minute to get the flavors started. Add the onions and garlic and stir for about four minutes till tender. Add the peppers and stir for a few more till they are tender too. You might want to add a bit more olive oil so the veggies don't burn. Add the lentils and the liquids and bring to a boil for a few minutes.

Simmer for at least half an hour over low heat until the lentils are cooked. Add the tomato sauce, tomatoes, black beans, and spinach if you are using it. Also if you use the tofu, crumble it up and add that at the last minute. Heat another ten minutes or so and then eat or store in the fridge. You can add a dollop of sour cream, some cheese, onions or whatever you want on top!

Incredible Red Lentil Dahl

2014-01-04T04:30:00.000-08:00

My friends gave this to me so I do not know the source but it is one of my favorite comfort foods and so healthy you can't find a fault with it! Dahl is basically a yummy, creamy, lentil dish with lots of great spices, originating from the Indian culture. This goes great with fresh or sautéed veggies and some healthy rice or grains!

3 T butter or olive oil
2 t cumin
1/8 t cayenne
1/2 t ginger
1 1/2 t coriander
1 t mustard seeds
2 t curry powder
1 1/2 t salt
8 c water
2 c red lentils, dry
1/3 c + 2 T lemon juice
2 t honey

In a large saucepan, heat the butter and add all the spices including the salt. Allow it to simmer briefly. Add the water and bring the mixture to a boil. Meanwhile, wash the lentils and add to boiling water along with the lemon juice and honey. Cook over a low flame for one hour, stirring frequently. Makes 6 cups.

Roasted Brussel Sprouts with Raisins & Pecans

2013-12-02T18:26:00.003-08:00

20 good sized brussel sprouts, cut in half lengthwise
olive oil, salt, and pepper
1 c chopped pecans
2/3 c chopped raisins
1/4 cup butter

Mix raisins and brussel sprouts and toss with olive oil to coat them. Sprinkle with salt and pepper and roast on a cookie tray lined with foil (edges turned up to prevent leaks) or in a roasting pan at 450 degree oven for 20-25 minutes. They will start to smell strongly and turn just a tiny bit brown when done. You can always taste test!!

When the brussel sprouts are finished dump into a bowl. Next heat the butter over medium high in a pan on the stove and toss the pecans in it just for a few minutes till they begin to toast. Watch them and do not burn them. When done, dump the pecan/butter mixture into the brussel sprouts mixture. That's it! They're good right now and can be refrigerated and reheated and are still yummy.

Sugar Free Pumpkin Pie Smoothie

2013-11-20T19:12:00.002-08:00

I'm temporarily off sugar but not to be denied my holiday pleasures, came up with this yummy and just sweet enough holiday smoothie!

1 ripe banana
1 cup mashed pumpkin (fresh or canned)
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground allspice
3 cups coconut milk (almond or regular would works too)
15-20 ice cubes

Blend until smooth then sip and savor the holiday flavor!

If you want to sweeten it up you could add a few dates, or a dash of honey, of whatever sweetener you like!

Yummy Freezable Chicken Tortilla Soup

2013-09-28T17:16:00.000-07:00

This makes a HUGE batch of freezable chicken tortilla soup loaded with good for you veggies and flavors!

3-4 chicken breasts, cooked, and cubed, or 4 c cooked chicken
(If you like, you can cut up a store bought rotisserie chicken instead)
1 large sweet onion, chopped fine
4 cloves garlic, minced
2 jalapenos - discard ribs and sees & chop fine
3 carrots, peeled and chopped
1/4 lb green beans, cut into small bite sized pieces
2 28 oz cans of chopped tomatoes, plus one 14 1/2 oz can
2 14 1/2 oz cans black beans
4 cups broth, any kind
olive oil
coriander, cumin, salt, and pepper (at least 5 T cumin, 2 t coriander)
1 bunch fresh cilantro chopped fine, or 3 T dried (fresh is better)
4 cups corn, fresh or fozen works fine
olive oil

Optional Garnishes:
crushed tortilla chips
avocado slices
sour cream

Use a large soup pot for this. Heat olive oil on bottom of pot ove rmedium high. Dump in onions, garlic, carrots, and jalapeno. Add 1 T cumin and 1 t coriander. Stir for about 5-6 minutes till the veggies are tender. While this is going on, dump the two cans of black beans, liquid and all in a blender and puree. You don't have to do this, but it will make your soup creamier.

Add green beans, tomatoes, chicken, corn, broth, pureed black beans, 3-4 T cumin, 1 t coriander, and 1-2 t salt. Heat to boiling, then reduce heat and simmer for at least 30 minutes. Best if reheated after it has time to sit awhile. Easy to freeze. To thaw, just put the frozen soup in the fridge till liquidy and reheat.

Awesome if served with some crushed tortilla chip, a few slices of avocaodo, and a dallop of sour cream.

Spicy Honey Turmeric Vegetables

2013-09-14T04:00:00.001-07:00

2 c broccoli
1/2 sweet onion
1 portobello mushroom
2 zucchini
2 cloves garlic
olive oil or sesame oil

Sauce:
3 T honey
1 1/2 T turmeric
1 t cardomom powder
1/8 t cayenne
1 c milk or any kind. Coconut milk is really good!

Pour a little oil in a hot pan. Stir fry all veggies together at once till crisp tender. Mix all sauce ingredients then dump in the pan. Heat through. Weird but good!

Barley and Roasted Veggie Salad

2013-08-31T04:00:00.000-07:00

1 cup of barley, cooked according to directions
2 cups broccoli florets, cut into bite sized pieces
2 large portobello mushrooms or 2 cups other mushrooms
cloves from 1/2 head of garlic, peeled
olive oil
2 T dried oregano
1 t salt
pepper
1 1/2 c mixed nuts and seeds - I used 1/2 c each of sunflower seeds, sliced almonds, and chopped hazelnuts

Preheat oven to 500 degrees. Mix broccoli, mushrooms, and garlic cloves and toss with olive oil to coat. Add oregano, salt, and pepper and toss some more to mix well. Spread in a shallow baking tray or roasting pan. Roast for twenty minutes or until broccoli is tender and just starting to brown. Place nuts/seeds on a baking sheet and toast in the oven for three minutes. Watch them carefully or they will burn :) Trust me!

Chop up the roasted garlic cloves. Mix the cooked barley, roasted veggies and garlic, and nuts/seeds all together.

For dressing, mix:
2 T soy sauce
2 T balsamic vinegar or 1 T balsamic and 1 T sherry
1/4 c olive oil

Whisk well and mix in with salad.

Moroccan Inspired Quinoa

2013-07-20T04:30:00.000-07:00

1 cup Quinoa
2 cups water

2 T olive oil
1 c matchstick or grated carrots
1 c onion, chopped fine
3 cloves garlic minced
1 t curry
1/8 t cinnamon

1 c raisins
3/4 c slivered or toasted almonds
2 T good yellow curry powder **
1 t cinnamon

2 cups coconut milk

Cook 1 c quinoa in 2 c water according to package directions, typically by bringing it to a boil and then slowing to a simmer for 20 minutes till done.

In a shallow pan, heat olive oil over medium high heat. Saute carrots, onions, and garlic with 1 t curry powder and 1/8 t cinnamon till tender. Set aside in a big bowl. Add raisins and almonds. When quinoa is done, mix this in too. Next add the remaining 2 T curry powder, and 1 t cinnamon, then 2 cups of coconut milk. Mix well.

It is good if served immediately but even better when it has a chance to sit overnight!

** Any yellow curry powder will do but the Maharajah style curry from The Spice House is insanely good!

Kale Basil Pesto

2013-07-15T20:46:00.001-07:00

2 heads of kale, stripped off stalks and torn
4 c basil packed loosely
1/4 c lemon juide
1 1/2 c olive oil
1 c walnuts
1/2 c pepitas no salt
1/2 c parmesan
3 t salt
5 cloves garlic ( or less if you don't love it as much as me)

I am always trying to find creative ways to enjoy more dark leafy greens. This tastes really good.

Food process all ingredients together and enjoy! You might have to process the kale in batches, but then you can throw it all in together. It makes a little over a quart. YUM. Great on salads, meats, crackers, as a dip, or spooned out of the jar!

Curried Roasted Cauliflower & Chickpea Salad

2013-05-04T04:30:00.000-07:00

I love roasted anything... this is yummy!

1 head of cauliflower cut into small florets
4-5 tomatoes, chopped
2-3 T good curry powder
2 T ground coriander
2 t salt, pinch of pepper
Olive oil
1 28-oz can of garbanzo beans, about 2 cups
2 cups cooked brown rice
4 cups fresh spinache

Heat over to 450 degrees F. Toss cauliflower pieces with chopped tomato, curry powder, coriander, salt and pepper, and enough olive oil to thoroughly coat without getting greasy. Put in an casserole dish or baking dish and roast for about 40-45 minutes until cauliflower is fork tender.

Meanwhile saute spinach in olive oil over medium high heat in pan on the stovetop, till wilted. Set aside.

When cauliflower mixture is done, toss with the garbanzo beans, cooked spinach, and brown rice. Let sit in the fridge over night for the flavors to really marry.

White Bean Salad

2013-04-15T09:56:00.000-07:00

1 can of white beans
1/2 cup cherry or grape tomatoes, chopped
1 cucumber seeded and chopped
1/4 cup feta cheese
1/2 c pitted and chopped kalamata olives

Dressing:
1 T dried Oregano
1 t salt
1/8 t cracked pepper
1/4 c lemon juice - about one big lemon juiced
1/2 c olive oil

Drain beans and rinse. Let dry just a few minutes. Add tomatoes, cucumber, feta, and olives. Combine all dressing ingredients and whisk together before pouring on beans. Let marinate in the fridge overnight. Enjoy by themselves or over a bed of lettuce. If you want serve with chicken or fish as well.

Cheese Blintzes with Strawberry Sauce

2013-03-23T04:30:00.000-07:00

This recipe has been with me for years. I have no idea where it came from, but I do know it is divine! It is a great make ahead and heat dish for Easter Brunch and company.

Crepes:
1 c milk
¼ c cold water
2 large eggs
1 c all-purpose flour
2 T sugar
Pinch salt
3 T unsalted butter, melted

Cheese Filling:
1 ½ c ricotta cheese
4 oz cream cheese, softened
1 large egg
3 T confectioners' sugar
1 T lemon juice

Strawberry Sauce:
1 quart strawberries, sliced
¼ c sugar
¼ c water
1 teaspoon cornstarch

Unsalted butter, melted for making blintzes
Powdered sugar, for dusting

Whisk the milk, water, eggs, flour, sugar, and salt together until the batter is smooth with no lumps. Mix in the melted butter. Refrigerate batter for 1 hour to let it rest.

For the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Refrigerate this as well until you’re ready to assemble the blintzes.

For the sauce: Mix the strawberries, sugar, water, cornstarch, and lemon juice in a small pot over medium heat. Simmer and stir gently until the berries release their natural juices. The consistency should be a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour ¼ c batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned on the first side, then flip it. Cook it on the other side for 30 seconds - 1 minute. Flip onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them warm.

Preheat the oven to 400 degrees F.

Spoon about ¼ c of the cheese filling along the lower third of the crepe. Roll the crepe and place it in a 9x13” baking dish seam side down. Continue until the pan is full.

When you’re done, brush all the crepes with melted butter. Bake for 10-12 minutes to warm up and brown a little on top. Watch carefully. Pour the strawberry sauce on top, dust with powdered sugar, and serve hot.

If you are not going to make them immediately, put them in the fridge, and then thaw to room temperature. Bake them in the 400 degree oven as above, possibly adding a little more time to heat them through.

Spiced Orange Chocolate Smoothie

2013-02-06T13:13:00.000-08:00

This came about when I wanted dessert and had only a bunch of miscellaneous ingredients on hand. So good!

1/2 cup vanilla ice cream
1/3 c coconut milk or milk of your choice
1 large orange, peeled, seeded, and chopped
1 cardamom pod
1/8 t cinnamon
1 oz good dark chocolate broken up

Put in a high speed blender and blend together!

YUM!

Fancy Citrus Celebration Salmon

2013-01-12T04:00:00.000-08:00

This is really good and really easy to make! The recipe is flexible, feel free to modify as you wish. If you don't have wine or champagne, substitute one or the other or broth or any other liquid that you think would add flavor. And if you want to cut it in half that's fine too, just adjust.

1 whole salmon without skin, cut into portions about 4 oz each
3 small or 2 large lemons, cut into thin slices
1 large or 2 small oranges, cut into thin slices

1/2 c sun-dried tomatoes in oil, chopped
3 extra tablespoons of oil from the tomatoes or olive oil
3/4 c champagne
3/4 c white wine
4 cloves garlic, minced
3 T dill

salt and cracked pepper

Grease a 9x13" baking dish with olive oil or cooking spray. Line the bottom with sliced citrus. Its ok if you have a double layer. Salt and pepper the salmon and lay out over the citrus.

Mix the sun-dried tomatoes, oil, wine, champagne, garlic, and dill together. Dump over salmon.

Bake at 375 for 25-27 minutes till salmon just flakes. Great served with Tyler Florence's Ultimate Potato Au Gratin, and steamed asparagus with Crazy Citrus Vinaigrette.

Tyler Florence's Ultimate Potatoes Au Gratin

2013-01-05T04:00:00.000-08:00

Whether you serve this with salmon or that amazing Chicken Madeira below, its a hit. I added a few shredded carrots to the cabbage mix and a layer of cooked mushrooms. Is was delicious and keeps in the fridge for some time after it is cooked. Click here for original recipe.

If you have a mandoline slicer, it makes cutting the potatoes much easier!

Wild Rice, Roasted Veggies, & Leftover Turkey or Vegetarian Soup

2013-01-01T12:52:00.001-08:00

This is a great post-holiday soup. It can be made with chicken, turkey, or you can leave out the meat for a vegetarian version.

2 large or 3 small sweet potatoes, peeled and cubed
1 large, or 2 small sweet onions, peeled and chopped
1 head of garlic, cloves peeled
2-3 carrots peeled and chopped

olive oil
salt, pepper, cumin

3 T fresh chopped rosemary
8 cups chicken or veggie broth
2 cups leftover chicken or turkey (optional)
1 c uncooked wild rice

First roast the veggies. Mix them all by hand with olive oil to coat, sprinkle with salt, pepper, and cumin, and spread them out on a large cookie tray lined with foil. Roast in a 500 degree oven for about 25-30 minutes till tender.

While the veggies are roasting, put a little olive oil in the bottom of a soup pot and dump in the rosemary. Stir to soften about 2 minutes. Next add the uncooked rice and bring to a boil. Turn down to a simmer.

When veggies are cooked, dump them and the chicken into the pot with the now cooked rice. Let it simmer awhile to blend flavors, at least 15-20 minutes. Season with salt, pepper, and any other spices you like to taste! Yum!!

Crazy Creamy Citrus Vinaigrette

2013-01-01T12:43:00.004-08:00

I call this crazy because I kept dumping herbs into it and it tastes good! I use it on salads, sturdy greens like rainbow chard leaves sliced up, and it is really good on asparagus. I imagine it would make a great marinade for chicken too.

6 small or 4 large lemons - this is not an exact science!
Zest w peeler and juice to get 2/3 c juice

2 c olive oil
4 large or 6 small cloves garlic
2 T honey
2 t oregano
1/2 t each thyme,salt,pepper, ginger
2 T apple cider vinegar
1 T mustard seeds
1/2 c orange juice

Dump it all in a blender and process till creamy. Keeps well in the fridge.

Holiday Chicken Madeira

2012-12-29T04:00:00.000-08:00

This was one of my most loved Christmas Eve Dinners. It is quite showy and pretty easy to make. I’m not sure where it came from but it has blessed my life! … Not just for holidays!

CHICKEN & ASPARAGUS:
4 boneless chicken breast
8 asparagus shoots
4 slices mozzarella cheese
1 tablespoon olive oil

SAUCE:
2 T olive oil
1 T butter
2 c fresh sliced mushrooms
2 c beef stock
3 c Madeira wine
A pinch of fresh ground black pepper

Wrap the chicken breasts in saran or plastic wrap and pound with a meat tenderizer or something heaven until ¼-inch thick. Sprinkle each breast with salt and pepper.

Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Saute flattened chicken breasts for 4 to 6 minutes on each side until they are done and browned a little. Remove the chicken from the pan and wrap it up in foil to keep it warm while making the sauce.

Add olive oil and sliced mushrooms to the pan and saute for around 2 minutes.

Addthe beef stock, Madeira wine, butter, and pepper.

Bring the sauce to a boil then reduce the heat and simmer about 20 minutes until it is reduced to about one half of its original volume. When the sauce is done it is thick and brown.

While the sauce is cooking down, bring a pan of water to boil. Add salt to the water and then blanch the asparagus in the boiling water for 3 to 5 minutes. Transfer the asparagus into a bowl of ice water to stop it from cooking any more

Heat the oven to broil. In a baking dish arrange the chicken and then criss-cross 2 asparagus stems over each piece. Next, place a slice of cheese on top. Broil the chicken breasts with asparagus and cheese until the cheese melts.

Transfer chicken to serving plates. Top with 3-4 T sauce on each piece.