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2 28 oz cans diced tomatoes (one with Basil, Oregano and Garlic)

2 32 oz cartons Organic Chicken broth

1 lb Hot Italian turkey sausage

1 large onion --diced

3 garlic cloves --diced

1 16 oz bag Frozen Italian Cut Green Beans

About 1 8 oz bag of baby carrots sliced

1 1 lb package frozen cheese tortellini

Extra Virgin Olive Oil


Italian Seasoning

dried basil

Garlic powder

Place the onion and garlic in a heated, oiled (with olive oil) cast iron skillet. Let that cook for a minute or two. Remove the sausage from the casings and place the meat in the skillet with the garlic and onion to brown and crumble. In a large stock pot heat the chicken broth and diced tomatoes. Add the frozen Italian cut green beans and sliced carrots and Italian seasoning, basil and garlic powder to taste. Once the carrots are mostly cooked, add sausage and frozen tortellini and cook just until the tortellini is done. (Usually I add about a tablespoon of fennel seed but I forgot to do this and it seemed fine. Also, you can add salt and pepper to taste.)
adelheid_p: (Default)
Today, I cooked some kale loosely following to a recipe on the 16 oz. package of fresh, ready to use (pre-washed and chopped) Glory foods brand kale. The recipe called for the entire bag of kale, 1 15 oz can of diced tomatoes and 2 tablespoons Italian seasoning.
The recipe called for covering the kale with water. Instead, I put about 4 cups of water in the pan with the kale and brought it to a boil and stirred so the kale was wilted down. Then I turned down the heat and simmered the kale for the 10 minutes called for on the package. Instead of draining off half the water as called for in the recipe, I drained off most of it. I added the Italian seasoning and the can of tomatoes, in this case it was Muir Glen brand fire roasted diced tomatoes. In addition, I added about a teaspoon of dried rosemary, dried minced garlic and some garlic powder. Then continued to cook the greens on simmer for about 20 more minutes until tender.

This recipe turned out really well, so well in fact, that I wanted to add some cannellini beans. It turned out that I had about a cup and a half of dried cannellini beans. I found this page which had a recipe for cooking the beans in a pressure cooker without pre-soaking and the flavors used would be very compatible with my kale. So I rinsed the dried cannellini beans and put them in my pressure cooker pot with two inches of water, two tablespoons canola oil, 4 cloves of garlic, two bay leaves and some fresh ground pepper. I did not add the salt as somewhere I had read that it impeded cooking. I brought the mixture to a boil, put on the pressure cooker lid and brought the pressure up to about 15 psi (per my cooker's instructions). I cooked the beans for the 30 minutes and then turned off the heat and let the pressure come down naturally. When I opened the pot and tasted the beans they weren't cooked enough, as I suspected, they had been in the cabinet awhile. I brought the mixture to a boil again and once again put the lid on and brought up the pressure and cooked for 30 minutes more. This time they were more than done and very tasty. I plan to mix them together and take to work as lunches. Yum!
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A friend of mine told me that she had gotten and made a "credible" recipe of Bailey's Irish Cream. When I was next at her house and she had some made, I tasted it and it tasted pretty good so she gave me the recipe. It's almost exactly like this one without the instant espresso added. I went out and purchased the ingredients. I decided to try the fat free condensed milk and used light whipping cream and Nestle's Chocolate Syrup for a slightly healthier version. I did not have a blender so I used my food processor and that was a mistake as there was too much liquid for it to hold as well. In the end, I'm not sure how much I lost but it fit in the bottle that I had planned to use, so I'm not too upset about it. It is in the refrigerator chilling.
adelheid_p: (Default)
I vaguely remembered the recipe from this entry and had decided to make a quicker and smaller version at some point. Well the weather turned much colder today (it was 61 deg F when I left work) so I decided that today was the day for Tortellini Soup!

I chopped two green peppers and sliced some green, yellow, and burgundy string beans from my CSA. I sauteed one chopped onion, two cloves minced garlic and the green pepper for a bit in some basil flavored olive oil then added sliced Trader Joes Spicy Italian chicken sausages (precooked) to the mix and heated them up. (I frantically left to search for the recipe on my LJ and the mixture almost burned except my husband stirred it up for me.) When I couldn't find the recipe, I improvised. I threw in the green beans, then added one 28 oz can of tomatoes and 32 oz carton of Organic Chicken broth and and about a 1/4 teaspoon of anise (oh well, the original recipe said fennel). I brought that to a boil and added Italian seasoning, Penzey's Fox Point seasoning, basil and oregano after about ten minutes, I threw in half a package of frozen cheese tortellini and brought it to a boil again and cooked it for about ten minutes longer. I served it with grated Romano cheese. It was very tasty and, in my opinion, required no more salt added at the table.

ETA: This made a more reasonable portion for us than the original recipe. I had a bowl and about half more, my husband had two helpings and then my daughter had a small bowl. I put away two good sized containers that I hope my husband will consume over the weekend while I am away.
adelheid_p: (Default)
I tasted a small bite last night when I took it out of the oven. I like it with the multi-grain mix even better but I think I'd still want to do about half Bisquick and half of the mix. And the spice mix made it tastier than I remembered with just the oregano. Definitely something I would duplicate and it heats up nicely in the microwave.
adelheid_p: (Default)
Original Recipe from my mother-in-law:
4 c grated zucchini
1 1/2 c. grated sharp cheese
3 eggs beaten
1 t oregano
2 1/4 c. Bisquick
1/3 c. oil
1 onion diced

Mix all ingredients, put in 2 1/2 qt casserole. Bake 350 deg. F for 1 hour.

I had intended to make this recipe pretty close to the original but I had to improvise when I discovered I didn't have enough Bisquick for the recipe. I had about 1 c. of Heart Smart Bisquick so I decided to substitute some multi-grain pancake and waffle mix for the remaining 1 1/4 c. I noted that the biggest difference is that the pancake mix did not have oil included in it's ingredients. I did not think that would be too much of a problem because the zucchini brings moisture to the party (as Alton Brown would say) and I was using some oil in the recipe. If anything, cutting the oil makes it a bit healthier. Also, I decided to use Italian seasoning instead of oregano and while I did dice the one very small onion I had from my CSA, I added about 3/4 tsp of the Fox Point seasoning which also has salt and pepper (so I didn't add any separately).

Other notes: I used New York Sharp Cheddar cheese. I used a food processor to grate both the cheese and the zucchini. I grated the cheese first and then grated the zucchini. The end result is easier clean up for the food processor grating attachment and container.
adelheid_p: (Default)
Today I fixed Tortellini Soup. This was a dish I had over the weekend at a potluck dinner. The recipes for all the very good dishes were exchanged and I decided that because the weather was raining and cold, that soup would be a good idea so I stopped at the store on my way home for the ingredients.

The recipe as written was for:
2 28 oz cans of diced tomatoes or 4 14.5 oz cans of diced tomatoes (the person who sent the recipe likes to used the basil and oregano or garlic spiced tomatoes)
2 cans of chicken broth
1 pound hot Italian turkey sausage
1 12 oz bag of frozen cheese tortellini
garlic and onion powder
1/2 tsp fennel seed
salt and pepper to taste

If the sausage is in casings, remove it from the casings. Brown the sausage in a little olive oil. When the sausage is browned, add the tomatoes, chicken broth, fennel seed, and garlic and onion powder to taste. Simmer for 30 minutes then add the frozen tortellini and cook for 10 more minutes.

My variation was to saute chopped onion and garlic then add the sausage (I used 20 oz of sausage because that's what came in one package of Honeysuckle Hot Italian turkey sausage links. When the sausage was browned I added the two 28 oz cans of diced tomatoes, one 32 oz container of lower sodium and fat free chicken broth, 10 ounces of Italian green beans, 1/2 tsp fennel and a generous portion of Italian Seasoning and cooked it for 30 minutes then I added the frozen tortellini and cooked it for 10 more minutes. I served it with baked refrigerated crescent rolls and grated Romano cheese for topping. It makes enough to serve about 8 adults.
adelheid_p: (Default)
More for [ profile] simbel_myne:
This Pittsburgh Live has a recipe for Chocolate Zucchini Bread which a friend of mine has added to his regular repertoire of zucchini bread baking.

And the Post-Gazette had a recipe here for Pineapple Zucchini Bread that he's made as well.

I figure others would benefit as well.
adelheid_p: (Default)
For [ profile] simbel_myne:
2 1/2 quart casserole dish, 350 degree F oven
4 c. zucchini grated
1 1/2 c. grated sharp cheese (I usually use the sharpest cheddar I can find)
3 eggs beaten
1 t. oregano
2 1/4 c Bisquick (or baking mix of choice)
1/3 c. oil
1 onion diced
salt & pepper to taste
Mix all ingredients and put in casserole dish. Bake at 350 degrees for 1 hour.

Tasty and even the veggie haters will eat it (at least [ profile] dergeis did).
adelheid_p: (Default)
[ profile] dergeis makes this fudge recipe and everyone loves it. I asked him to make it this year for the Parsec party and so I could take some to work. He has the recipe memorized but over the years the size of a "large" Hershey bar has changed. So, we have had to re-interpret the recipe. This year, the largest Hershey bar I could find was 4 1/2 ozs and we weren't sure about how that would translate to the recipe so I bought a six pack of the smaller Hershey bars. When it came time to make the fudge, a search ensued for the recipe. Initially, [ profile] dergeis thought he had it in an old e-mail but a search there didn't turn it up. So I asked him if he wrote it down and he said, if he did, it would be in the recipe box. Sure enough it was the first one under cookies and cakes (I don't think I had a candy division). And, I had thought to write down the size of a large Hershey bar at the time (7 ounces). So, I'm posting to share and also hoping that the electrons never fade:

Fudge to Kill For (he is a Klingon after all)

In a bowl:
1 1/2 large Hershey Bars or whatever translates to 10.5 oz. of Hershey Bars
2 12 ounce packages of semi-sweet chocolate chips
1 small jar Marshmallow Fluff (currently 7 oz.)
1 cup chopped nuts (optional)

Boil for 3 minutes in a pan:
3 cups granulated sugar
3 Tablespoons butter
1 can evaporated milk (not condensed sweetened)

Add boiled mixture to bowl and mix well. Pour/press into a lightly greased (or spray with non-stick spray) 9" x 13" pan and allow to cool. Cut into small pieces (this stuff is rich!). Share and enjoy!

We have tried this recipe with the Hershey's Special Dark bars and it works out fine with them as well. I think we even tried it with Dove dark chocolate bars but I'm not sure.


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December 2012

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