Category Archives: Vegetables

Southern Italian Cauliflower Soup

Southern Italian Cauliflower Soup

6 tablespoons pine nuts
1 pound cauliflower florets
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 to 5 garlic cloves, peeled
1/2 cup dry white wine
5 to 6 cups chicken broth
6 tablespoons golden or dark raisins
Salt and freshly ground black pepper
Juice of 1/2 lemon, or to taste
1/2 cup grated Parmesan cheese for serving
Preheat the oven to 375 degrees F. if you don’t have a toaster oven. Spread
the 6 tablespoons pine nuts on a baking tray and toast them for about 5
minutes, until golden. Meanwhile, cut the 1 pound cauliflower florets into
small pieces; chop enough parsley to measure 1/4 cup and reserve. Heat a
soup pot over medium high-heat until hot. Add the 3 tablespoons olive oil
and the 3 or more garlic cloves. When the garlic begins to color, add the
chopped cauliflower and 1/2 cup white wine. Cook for 1 minute and add the 5 cups chicken broth. Add the 6 tablespoons raisins and bring soup to a boil.
Cover the pot, lower the heat to a simmer, and cook until the cauliflower is
tender, about 5 minutes.

Chicken Beer Bake

Chicken Beer Bake

1 whole chicken, cut up (OR) 3 large chicken breasts
3 teas. soy sauce
1 (3 oz.) can sliced mushrooms, drained
1/2 cup beer
2 cans cream of chicken soup

Place chicken in pan. Pour beer over chicken. Mix soy sauce and soup together and pour over chicken. Bake 350 degrees for 60 minutes.

German Style Beef Roast

German Style Beef Roast
1 2 1/2 – 3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
2 cups sliced carrots (2)
2 cups chopped onions (2 large)
1 cup sliced celery (2 stalks)
3/4 cup chopped kosher-style dill pickles
1/2 cup dry red wine or beef broth
1/3 cup German-style mustard
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons all-purpose flour
2 tablespoons dry red wine or beef broth Hot cooked spaetzle or cooked noodles Snipped fresh parsley (optional)

1. Trim fat from meat. If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker. In a large skillet brown the meat on all sides in hot oil. Drain fat.
2. In the cooker, combine the carrots, onions, celery, and pickles. Place the meat on top of vegetables. In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves. Pour over meat and vegetables in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

For gravy:
4. Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat.
Discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.
Makes 8 servings.

Spicy Cajun Gumbo

Spicy Cajun Gumbo

1 pound boneless, skinless chicken cut into strips
3 cups chicken stock
2 cups diced canned tomatoes
2 tablespoons Worcestershire Sauce
1 tsp. Cajun seasoning blend (recipes follows)
1 medium onion, chopped
3 medium carrots, thinly sliced
1/2 each red & green bell peppers, chopped
1 cup corn
2 tsp. minced or pressed garlic
2 tablespoons olive oil
1 pound Louisiana Hot Sausage (or sausage of your choice)
2 tablespoons all purpose flour
8 ounces raw shrimp, peeled and cleaned
salt & pepper to taste
6 cups hot cooked rice

Place chicken, 2 cups stock, tomatoes Worcestershire sauce, and Cajun
Seasoning Blend in a crockpot on high heat. In a medium skillet,
saute onion, carrots, bell peppers corn and garlic in olive oil for
about 10 minutes or until softened. Add to crockpot. In same skillet,
brown sausage on all sides over medium-high heat. Reduce heat, cover
and cook through (about 10 minutes). Slice sausage into 1 inch pieces
and add to crockpot. Pour out all but about 2 tablespoons of the
sausage fat. Add flour to fat and stir constantly over medium-high
heat to create a dark roux. Slowly add remaining 1 cup of broth to
roux and stir until smooth. Mix roux into crockpot, lower heat, cover
and cook for 6-8 hours. About 15 minutes before serving, stir in the
shrimp. Season to taste with salt, and pepper. Serve over rice.

 

Bacon Brown Sugar Brussels Sprouts

Bacon Brown Sugar Brussels Sprouts
4 bacon slices
1 (14-oz.) can chicken broth
1 tablespoon brown sugar
1 teaspoon salt
1 1/2 pounds Brussels sprouts, trimmed and halved
Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately. Makes 6 servings