Creamy Winter Soup

Ingredients:

• 1lb russet potatoes, peeled and cut into cubes
• 1 onion, cut into cubes
• 2  tbsp Butter
• 4 ½ cups Vegetable Stock
• 7oz carrots, peeled and grated or cut into thin strips*
• ¼ cup Whipping Cream
• Salt and Pepper
• Pinch Sugar
• 1-2 tsp Lemon Juice
• Alfalfa Sprouts

Fry potatoes and onions in a pot with the butter. Add the vegetable stock and bring to a boil. Cover and cook over medium heat for 20 minutes.

Cook carrots in boiling water for 3 minutes, drain. Rinse heavily in cold water, drain again.

Puree the potato and onion mixture in a blender, return to heat and add whipping cream. Season with salt, pepper, sugar and lemon. Reheat the carrots in the soup.

Serve sprinkled with alfalfa sprouts.

* I just keep peeling straight through , it gets you even thickness strips.

Day Before Payday Fried Rice

• 3 Tbsp Veg Oil, divided
• 3 Eggs, beaten
• 3 cups Brown Rice, cooked and cooled
• 2 cups Frozen vegetables (I usually use peas and carrots)
• 3 tbsp Soy Sauce

Heat 1 tbsp oil in large skillet over medium and scramble until firm. Set aside.

Put remaining oil in skillet coat all rice on high, stir in vegetables and reduce heat to medium. Cover and steam for 5 minutes.

Stir in eggs and soy sauce. Cook until eggs are heated through.

Shrimp Stuffed Eggplant

Preheat Oven: 350 degrees


Ingredients:

• 2 Eggplants, cut in half lengthwise
• 4 cloves Garlic, minced
• 1 tbsp Olive Oil
• 1 cup Italian Seasoned Bread Crumbs
• 1 lb cooked shrimp (If you use anything bigger than the mini canned shrimp, you're going to want to cut them into manageable pieces)
• 2 Tomatoes, coarsely chopped
• 2 tsp Chives, chopped
• 1/4 cup sliced Black Olives
• grated Swiss Cheese

Directions:

Scoop out Eggplant flesh, leaving 1/2 inch thick shell. Set shells aside on sprayed baking sheet. Chop eggplant flesh and stir into oil in nonstick skillet over medium heat, add garlic. Cover and cook 5-7 minutes.

Stir in Tomatoes, Chives and olives, increase heat to medium-high and simmer 5-7 minutes. Remove from heat, stir in shrimp, breadcrumbs and half the cheese. Spoon filling into eggplant shells and sprinkle with remaining cheese.

Bake 35-40 minutes, or until cheese is brown and bubbly.

Butternut Black Bean Chili

Ingredients:

• 2 Onions, diced
• 2 Red Bell Peppers, diced 
• 5 cloves Garlic, minced 
• 1 Butternut Squash, cubed 
• 2 cans Black Beans, drained and rinsed 
• 1 can diced Tomatoes 
• 2 tbsp Chili Powder 
• 4 tsp Cumin 
• 2 tsp Paprika 
• 4 cups Beef Broth
•  Salt and Pepper to taste

Directions:

Saute the diced onions, garlic, butternut squash, and bell peppers until browned and soft, about 10  minutes. 

Add the rest of the ingredients, and bring to a simmer for 15 minutes. Serve.

Black Bean and Quinoa Stuffed Acorn Squash

Preheat Oven: 350 degrees

Ingredients
 

• 3 medium Acorn Squash, halved and seeded
• 2 tablespoons Brown Sugar
• 1 tablespoon Butter, melted
• 2 tablespoons Olive Oil
• 2 cloves Garlic, chopped
• 2 stalks Celery, chopped
• 2 Carrots, chopped
• 1 can Black Beans, rinsed and drained
• 1 cup uncooked quinoa
• 1 vegetable bouillon cube
• 2 tablespoons ground cumin
• Salt and pepper to taste
• Shredded Cheddar cheese

Directions

Rub flesh of squash with butter and brown sugar (you can put this in a bowl, microwave and brush on too). Arrange cut side down on a baking sheet. Bake 30 minutes, or until tender.
While the squash is baking, heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook five minutes. Mix in the black beans and continue to cook and stir until vegetables are tender.

Boil two cups water, one cup quinoa, and the bouillon cube together. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is fluffy. Season cooked quinoa with cumin, salt, and pepper. Then stir in the veggies and beans.

Stuff each squash halve with about a cup of the quinoa veggie mixture, and sprinkle with  cheddar cheese. Cook another five minutes or until the cheese is melted.

Sauteed Pork with Peaches

Ingredients:

• 2 tsp Olive Oil
• 4 - 4oz Pork Chops
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 tbsp Shallots, thinly sliced
• 1/4 tsp Thyme
• 4 Peaches, cut into wedges
• 1/2 cup Dry White Wine
• 1/2 cup Chicken Broth
• 2 tsp Honey
• 2 tsp Butter

Directions:

Heat Oil in large skillet over medium-high heat, swirling to coat. Season pork chops with salt and pepper, add to pan. Cook three minutes each side and remove from pan - keep warm.

Add shallots, thyme and peaches to the skillet and cook for two minutes. Stir in wine, scraping bottom of pan to loosen browned bits. Bring to a boil. Cook one minute.

Stir in broth and honey and bring to a boil. Cook 2 minutes. Remove from heat, stir in butter until melted. Spoon sauce over pork chops. (I serve over a bed of rice or Israeli couscous)

Rosy Pink Citrus Drink

• 2 cups Cranberry Juice
• 1 cup unsweetened Grapefruit Juice
• 1 cup Orange Juice
• 1/2 cup Sugar
• 1/4 tsp ground Allspice
• Apple Slices & Cinnamon Sticks

In a sauce pan, combine juices, sugar and all spice. Bring to boil.

Serve in mugs, garnishing with apple slices and cinnamon sticks.

Beets with Garlic and Wine

• 1 lb Beets
• 1/2 cup Dry White Wine
• 1/4 cup Water
• 2 tbsp Olive Oil (or Butter)
• 2 cloves Garlic, finely minced
• 1/2 tsp Salt
• 1/2 tsp Black Pepper, freshly ground
• 2 tbsp Crumbled Feta

Peel Beets and cut into bite-sized pieces.

Put all ingredients into sauce pan, cover and simmer until beets are tender.

Crumble feta over top.

Serve any temperature.

Curried Carrot and Turnip Soup with Cilantro Gemolata

Soup:

• 1 tbsp Olive Oil
• 1 small Onion
• 1 large Garlic clove, minced
• 1 Orange or Red Bell Pepper
• 5 Carrots, chopped (large pieces)
• 5 Turnips, chopped (large pieces)
• 3 cups Vegetable Broth
• 1 tbsp Curry Powder
• 1 tsp Salt

Sautee Onion and pepper until soft. Add garlic, heat for one minute.

Add remaining vegetables, broth, curry and salt.

Cover and simmer 10-15 minutes, or until all vegetables are tender.

Allow to cool and blend until smooth.


Gemolata:

• 3 tbsp Cilantro leaves
• 1/2 tsp Lime Zest, finely grated
• 1 tbsp Lime Juice
• 1/2 cup Olive Oil

Blend ingredients in food processor until smooth, adding olive oil as needed. 

Fennel Spinach Pasta

• 1 Fennel bulb, sliced thinly
• 1 medium Onion, sliced thinly
• Thyme (optional)
• 16 oz Pasta
• 1 can (6oz) Tomato Paste
• 3 cloves Garlic, minced
• 1 can (15oz) White Beans
• 4 cups fresh Spinach, rinsed

Bring large pot of salted water to boil. Cook pasta according to package directions to al dente.

In a skillet, caramelize onion and fennel adding thyme if desired, occasionally adding spoonfuls of the pasta water to pan - this will help them to cook faster.

Scrape onions and fennel to side, add tomato paste and let it cook down.

Add garlic and cook 1 minute.

Add 1 cup of pasta water to pan and mix ingredients in pan well, reducing until sauce is thickened.

Add 1/2 cup pasta water, beans and spinach. Immediately add al dente pasta over top. Let spinach wilt for about 1 minute.

Season as necessary.

** If pasta sauce it too thick, add pasta water to thin**

Swiss Chard with Garbanzo Beans

• 2 tbsp Olive Oil
• 1 Shallot, chopped
• 2 Green Onions, chopped
• 1/2 cup Garbanzo Beans
• Salt and Pepper, to taste
• 1 bunch Swiss Chard, rinsed and chopped
• 1 tomato, sliced
• 1/2 Lemon, juiced

Heat olive oil in large skillet. Add shallot and green onions, stirring until soft and fragrant.

Add Garbanzo beans, seasoning with salt and pepper. Heat through.

Place chard in pan and cook until wilted. Add tomato, lemon juice and heat through. Season with salt and pepper.

Turnip & Potato Patties

• 3 large Potatoes, peeled and cubed
• 6 medium Turnips, peeled and cubed
• 2 tbsp Scallions, thinly sliced
• 1 Egg, beaten
• 1/4 cup Flour
• Cooking Oil (Vegetable, Sesame or Grapeseed)
• Salt and Pepper, to taste

Boil turnips and potatoes in salted water until tender. Drain and Mash. Stir in scallions, egg, flour, salt and pepper.

Heat a heavy skillet with a 1/4 inch of oil to medium-high heat. Spoon 1/4 cup mounds (or use an ice cream scoop or meat ball scoop like I do) of batter into the pan. Flatten to 1/2 inch thick patties.

Fry four minutes a side. Drain on paper towel.


We had these with some red cod. It was pretty darn amazing.

Stir Fried Ginger Shrimp with Snow Peas and Mushrooms

Serve this over brown rice for a delish Asian twist. See tips below!

Sauce:

• 1 tsp Corn Starch, dissolved in 1 tbsp water
• 1/2 cup Vegetable Stock
• 3 tbsp Soy Sauce
• 1 tbsp Sherry
• 1 tbsp Sugar
• 1/2 tsp Sesame Oil
• 1/2 tsp Rice Vinegar
• 1/4 tsp Crushed Red Pepper Flakes

Stir Fry:

• 3 tbsp Canola or Vegetable Oil, divided
• 8 oz Mushrooms, Sliced
• 1 lb Raw Shrimp, peeled and De-veined 
• Sea Salt & Pepper
• 1/2 lb Fresh Sugar Snap Peas, ends removed and cut to manageable size
• 1 large Red Pepper, cut into 1/2 inch pieces
• 1 clove Garlic, minced
• 2 tbsp fresh Ginger, finely chopped

In a container with lid, combine all ingredients for sauce. Shake well, set aside.

Add 2 tsp oil to skillet or wok, cook mushrooms over high heat for approximately 6 minutes. Transfer to a large plate and keep warm.

Add 2 tsp oil to skillet and cook shrimp, 2 minutes/side. Seasoning with Salt and Pepper. Transfer to plate with Mushrooms.

Add 1 tbsp oil, cook peas and red peppers for approximately 3 minutes, transfer to plate with mushrooms and shrimp.

Add 2 tsp oil, cook ginger and garlic approximately 1 minute - until fragrant - and then add shrimp and veggies. Shake sauce and add to skillet. Bring to boil. Reduce to simmer, stirring approximately 2 minutes more.

Serve over brown  rice.


Tips: 

This recipe is an adaptation of this: Ginger-Sesame Chicken with Bok Choy. I've made it with the ingredients in that. I've also made it with chicken and broccoli. It's super versatile. So have fun with it!

De-vein and peel your shrimp well ahead of time. It's a long process, don't get hungry waiting for those buggers to get clean!

I prep all of the ingredients and put them in tupper ware by "stage" (Garlic and ginger in one container, peas and peppers in another, etc) 

Colcannon

This is an Irish recipe, Colcannon is Gaelic for "White Headed Cabbage." It's a lot like mashed potatoes with boiled cabbage.

• 8 potatoes
• 2/3 cup boiling Milk
• 6 Scallions, chopped
• 1.5 cups boiled Green Cabbage or Kale, finely chopped
• 2 tbsp Butter
• 1 tbsp fresh Parsley, chopped
• Salt and Pepper to taste

Peel the potatoes. Steep in cold water for 1 hour. Cover with cold salted water and boil until tender.

Drain and dry the pot and return to low heat. Add boiling milk, chopped scallions and beat until fluffy.

Toss cabbage in melted butter, add to potatoes with parsley and fold well. Season generously.

Shrimp with Snow Peas and Orange

• 1 cup Israeli Couscous
• 5tsp Olive Oil, divided
• 1 lb Raw Shrimp, cleaned and devained
• Sea Salt and Black Pepper, to taste
• 2 tbsp Orange Zest
• 3/4 lb Snow Peas

Cook couscous to package directions.

Heat 2 tsp oil in large nonstick skillet over medium-high heat. Season shrimp with salt and pepper. Cook 2-3 minutes a side. Transfer to plate and whipe out pan.

Heat remaining oil. Cook orange zest and snow peas with salt and pepper about 2 minutes. Turn off burner. Add shrimp and mix well.

Serve over couscous.

Mushroom Chowder

1/2 cup Onion, chopped
1/4 cup Butter or Margarine
2 tbsp All-Purpose Flour
1 tsp Salt
1/2 tsp Pepper
3 cups Chicken Broth
1 lb Fresh Mushrooms, sliced
1 cup Celery, chopped
1 cup Potatoes, peeled and diced
1/2 cup Carrots, Chopped
1 can Cream of Mushroom Soup
1/4 cup Parmesan Cheese, grated

In large stock pot, saute onion and butter until tender. Add flour, salt and pepper. Stir until mixture forms a smooth paste. Gradually add broth, stirring constantly.

Bring to boil. Cook and stir for 1 minute. Add the mushrooms, celery potatoes and carrots. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.

Ad cream of mushroom soup and Parmesan. Heat through.

Chili (No Beans)

1 lb Ground Beef
2 Garlic cloves,  minced
1 large Onion,chopped
2 tbsp Chili Powder
1 tsp dried Oregano
1 tsp ground Cumin
1 tsp Hot Sauce
1 28-oz can Crushed Tomatoes
1/4 cup Red Wine Vinegar

Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add onion and garlic. Cook, stirring frequently until beef is evenly browned. Drain off excess grease.

Season with chili powder, oregano, cumin and hot sauce. Stir in tomatoes and vinegar. Bring to boil, then reduce to low, simmering about 1 hour - or longer if you have time. Stir occasionally to prevent burning.

Honey Balsamic Chicken

• 1 1/2 tsp Dried Thyme
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tsp Olive Oil
• 1 lb Chicken Breast
• 2 tbsp Balsamic Vinegar
• 2 tbsp Honey

Combine first three ingredients and sprinkle over both sides of chicken.

Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook 7-8 minutes on each side or until chicken is done.

Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.

Cheesy Ham and Potato Soup

• 3 Potatoes, peeled and cubed
• 1/2 large Onion, finely chopped
• 1/2 lb Mozzarella, shredded
• 1/4 lb Ham, cubed
• ground Black Pepper to taste
• 2 1/2 tbsp All-Purpose Flour
• 1/4 cup milk

Place potatoes, onion and cubed ham in large stock pot. Cover with water. Cook until potatoes are almost tender.

Remove about 1 cup of potatoes  and mash in a bowl. Add some of the liquid from the pan along with the flour til you have a thick paste. Add this back into the pot.

Place the cheese in the pot. Let the soup simmer until the cheese melts and is thick.

Add  black pepper to taste and stir in milk.

Abondigas Soup

• 2 tbsp Olive Oil
• 1 large Onion
• 1 large Garlic Clove, minced
• 3 quarts Chicken Stock (Beef or a mixture of either stock and water can be substituted)
• 1/2 cup Tomato Sauce
• 1/2 lb String Beans, Strings and ends removed and chopped to 1 inch pieces
• 2 large Carrots, peeled and sliced
• 1/3 cup raw White Rice
• 1 lb Ground Beef
• 1/4 cup Fresh Mint leaves, chopped
• 1/4 cup Parsley, chopped
• 1 raw Egg
• 1 1/2 tsp Salt
• 1/4 tsp Black Pepper
• dash Cayenne
• 1/2 cup Peas, fresh or frozen
• 1 tsp Oregano
• Salt and Pepper
• 1/2 cup Fresh Cilantro, Chopped

Heat oil in large pot over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots.

Prepare meatballs by Mixing rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.

Add meatballs to simmering soup one at a time. Cover and simmer for 30 minutes. Add peas five minutes to end of  1/2 hour. Add pinches of  oregano, salt and pepper to taste. (dash of cayenne: optional)

Top with fresh cilantro.