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Sunday, August 31, 2008

Spicy vegetable soup with ground turkey for crock pot




We enjoyed this for a spicier version of vegetable soup.....nice for rainy fall days. Nice and spicy especially the longer it cooks.


1 pound of turkey breakfast sausage
1/2 of a package of celery hearts, chopped (divided into 2 piles making each 1/4 of a package)
1 really large onion , chopped
2 tsp of minced garlic

Brown the above 4 ingredients (using only 1 of the piles of celery) until the sausage is done

Meanwhile parboil the following ingredients for 10 to 12 minutes:4-5 good sized red potatoes (with skin left on, chopped ) AND most of a small package of mini carrots (partly chopped and partly whole), the second pile of celery

While all of this is cooking place the following in the crock pot:

1/2 to 2/3 of a Jar of Paul Newman's tomato and basil pasta sauce

1 can Delmonte Zesty mild green chilies diced tomatoes

2 small (5 oz each) cans of low sodium V8

1 can white corn , drained

1 cup or so of frozen baby peas

salt and pepper.

Add all of the browned meat mixture, and vegetable potato mixture to the contents in the crock pot. Add some of the water from the cooked vegetables until the right consistency and flavor is produced. Cook on high one hour and on low for as long as you like, but not more than 5 hours.








Tuesday, August 26, 2008

Shepherd Pie


As a kid, Shepherd Pie was one of my favorite comfort foods. Since it is a really rainy and tornado warning day I decided to make this. You can use hamburger meat instead of turkey.
1 and 1/4 pounds of ground turkey meat (I used the one with about 8 grams of fat for 4 oz)
1 onion chopped
1 Tab Worcestershire sauce
1 and 1/2 tsp minced garlic (fresh)
ground black pepper
2 Tab of red bell pepper (or more)
1 cup of frozen peas
salt
1/3 cup water
1-2 tsp of cornstarch
1 small jar of mushrooms
1 can white corn, drained (or you could use small chopped carrots)
2 -3 Tab. butter
2 Tab Parmesan cheese
6-8 small to medium potatoes
fresh chives
milk for the mashed potatoes
Brown the turkey, onion , garlic, red bell pepper, with the Worcestershire sauce and fresh ground black pepper. When done, drain off the water/fat. Add the peas and mushrooms--cooking until warmed through. Add the 1/3 cup of fresh water and sprinkle the cornstarch over the meat--mix thoroughly.
While turkey stuff is cooking, cook the potatoes. When done, mash the potatoes using milk, salt,
pepper, Parmesan cheese, chives , and butter.
In a casserole dish place the meat combo first. Then on top of this place the drained corn. After this spread the mashed potatoes over all. Using a fork make groves in the potato topping--or you can dollop it---it makes it brown nicely. Bake at 350 for 30 to 45 minutes or until nicely browned and piping hot.
Ps--cheddar cheese sprinkled on top or mixed in the potatoes is always good too.

Saturday, August 23, 2008

Crock pot Spaghetti -sausage and vegie style

This is my easy method for the crock

2 Jars of Paul Newman's Tomato and Basil Pasta Sauce
1 can of Delmonte Diced Tomatoes with Basil, Garlic and Oregano
1 can of Delmonte Stewed Tomatoes Italian Recipe with Basil, Garlic, Oregano -
1/2 of a very large green Pepper (chopped)
1 Large onion (chopped)
1 zucchini squash (chopped)
1 package (5 or 6 links) of sweet Italian turkey sausage
1 or 2 tsp fresh minced garlic
fresh oregano
fresh basil
ground black pepper

Place all tomato products in crock on low.( Chopping up the stewed tomatoes. )In frying pan saute the sausage (removed from casing), green pepper, onion, squash, and garlic. When done, drain and add to the tomato products. Add ground pepper, oregano, and fresh basil (as much as you desire). Cook on low between 3-6 hours depending on how much time you desire.

Dupin Carolina Magnolia

We really enjoyed this. "Magnolia is a medium smooth and fruity white wine with a fresh crisp finish. Made from selected mid'harvest Muscadine grapes. Magnolia's very name evokes the magic of the South. Great with salads, desserts or anytime. Served Chilled. " From Duplin Wine Cellars in Rose Hill, NC.

Whole wheat Bread



4 & 1/2 tsp active dry yeast
1/2 cup warm water (105-115)
1/4 cup brown sugar ( or 1/3 cup honey)
2 tsp salt
1/4 cup vegetable oil
1 & 3/4 cups warm water
3 cups whole wheat flour (like Hodgson's whole wheat)
3 cups unbleached all purpose flour (actually we also like King Aurthor's White Whole Wheat)


Dissolve yeast in 1/2 cup warm water in large bowl. Stir in sugar (and let sit for 5 minutes or until foamy : then add salt, oil, and the rest of the warm water. Add the whole wheat flour. Beat until smooth. Stir in the rest of the flour. Turn onto a wooden board and knead until smooth and elastic (about 6-10 minutes). Place in greased bowl; turn greased side up and cover with damp towel. Let rise in warm place until double--45 min to 1 hour.


Punch down ; divide in 1/2; using rolling pin roll into rectangles about 18 inches by 9 inches. Roll dough up and pinch ends. Place in two 9 by 5 inch glass bread pans (I prefer glass because you can see how brown the sides are getting). Let rise until double--between 35-min to an hour depending on how warm it is.


Heat oven to 375. Bake in center of oven for 15 minutes and then loosely cover with foil. Bake an additional 15 to 25 minutes until sides are brown and sounds hollow when tapped. Remove from pans and place on cooling rack.

Tuesday, August 19, 2008

Salmon vegetable quiche


7 1/2 oz can of Redsockeye Salmon deboned

2 cups of raw eggplant

1 cup raw zucchini

1 cup fresh tomatoes

3/4 cup onions (uncooked)

1/2 cup red bell pepper (uncooked)

2 garlic cloves

1 cup mozzarella

1/4 cup Parmesan cheese

1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)salt and pepper (as much as you want of the salt and pepper)


4 eggs

3/4 cup of half and half


.Spray 10 inch deep pie plate or quiche pan with Pam. Place salmon on bottom of pie plate. Mix all of the rest of the ingredients except for the eggs and cream in a large bowl (the veggies go in raw) and place in the pie plate.


Next mix the eggs and the half and half and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done. Ps. This is crustless since I am gluten free--

Friday, August 8, 2008

Strawberry wonder or Stawberry trifle

This was a most wonderful creamy dessert. It is similar to a strawberry cake we used to eat in OK. It is actually supposed to be in a 13 by 9 inch dish. I made 3 smaller ones. (Since I am gluten free I made one without the vanilla wafers. This is better than shortcake ;-). It would be great in a trifle dish. (serves around 24!!) (actually I ate it before the red part had-- a chance to jell and I think I like it better before it jelled! so I may try it without the strawberry jello--just using the strawberries without it--I will eat more tonight and make a decision) This is from The Blue Willow Inn Bible of Southern Cooking . It has over 600 recipes--buy the book!!!

2 pints (which is 4 cups) of frozen sweetened strawberries

1 (6oz) package strawberry gelatin (possibly omit this! okay--I made it a second time--I like it with just a bit of gelatin--not the whole amount)

3 cups cold milk

1 (5.1-ounce) box INSTANT vanilla pudding (this is the large box)

1 (cup sour cream)

1 (12 oz) container whipped topping

1 large box vanilla wafers

In a saucepan on medium heat cook the strawberries and gelatin until the gelatin dissoves. Set this aside to cool. In a small bowl combine the milk and instant pudding. Stir until well mixed. Stir in the sour cream. Stir in the whipped topping. In a 9 by 13 inch pan layer the vanilla wafers, pudding mix, and strawberry mixture. Repeat until the ingredients are used. Chill before surving. Serves bout 24!!!
ps--for me I made some of this without the wafers--no gluten

Creamy corn and cheese casserole

I got this recipe from a fellow blogger and I love it!! It is very creamy. ...Of course I again forgot to take a picture until we had removed 4 servings!!
1 stick butter (or 1/2 stick + 1/4c olive oil)
5 c fresh yellow corn (about 8 ears), silks removed and cut from cob (can substitute frozen corn)
1 c chopped (sweet) onion
6 large eggs
1 c milk
1 c half-and-half
1/2 c yellow cornmeal
1 c ricotta cheese
1 T sugar
1 t salt (I used a little bit less)
3/4 t freshly ground black pepper
1 c (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
Preheat the oven to 375 degrees F. Grease the inside of a shallow 8 to 10-cup baking dish.Melt the butter (or butter/oil combination) in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.
Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar
.Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake the pudding for 45-60 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm, with fresh chopped basil on top.Freezes well...good when re-heated.

Saturday, August 2, 2008

Vegetable Sausage Quiche

This quiche is the best quiche I have ever tasted--it is full of flavor. It would look better, but I forgot to add one of the main ingredients and had to dump it out mix it up and dump it back in!! Mine is crust less since I have to be gluten free. (but it is less calories without the crust, too!) For the recipe with the crust go to Honeycomb cottage here: http://wordgirlshoneycomb.blogspot.com/2008/07/new-take-on-old-dish-and-new-do.html 3/4 pound of cooked Italian Turkey sausage (remove casings before cooking)
2 cups of raw eggplant
1 cup raw zucchini
1 cup fresh tomatoes
3/4 cup onions (uncooked)
1/2 cup red bell pepper (uncooked)
2 garlic cloves
1 cup mozzarella
1/4 cup Parmesan cheese
1/2 tsp each of Rosemary, thyme, basil ,tarragon.(I did use fresh rosemary and fresh basil so used more of these--I think fresh is more full of flavor)
salt and pepper (as much as you want of the salt and pepper)

4 eggs (ORIGINAL CALLED FOR 3)
3/4 cup of 1/2 and 1/2 (the original recipe calls for 1/3 cup heavy cream see other website)

Saute the sausage and drain.
Spray 10 inch deep pie plate with Pam.
Mix all the ingredients ( except the eggs and cream) with the sausage in a large bowl (the veggies go in raw). Place in the pie plate.

Next mix the eggs and 1/2 and 1/2 and pour into and over the stuff in the pie plate. Cook at 325 for 45-65 minutes--till done (ie knife inserted comes out fairly clean and veggies look nice and done.

Ps. We got carried away with all of the fresh stuff we had on hand. We served this with watermelon salad--see post below. And with the gourmet tomato salad with zucchini added--see here http://nannykimsrecipes.blogspot.com/2008/07/gourmet-garden-tomato-salad-from.html ( several posts down). And with garlic roasted potatoes.

Watermelon Salad


This was a really unique salad---we enjoyed it very much for something different and it was full of flavor. It does not taste like watermelon!! I found this in The Blue Willow Inn Bible of Southern Cooking. You need to get this book for over 600 different recipes used in the South!
1 medium Vidalia onion
4 cups cubed and seeded watermelon
2 tablespoons minced fresh basil
1/4 cup balsamic vinegar
salt and pepper
Peel, quarter, and thinly slice the onion. In large bowl combine onion, watermelon, and basil . Drizzle with the vinegar. Toss gently. Add the salt and pepper to taste. Refrigerate for up to 1 hour. Serve with a slotted spoon. Serves 4-6.

Friday, August 1, 2008

crock pot greek chicken





This was a different but good dish. We served it on rice. You could also serve it on mashed potatoes . I think next time I will omit the red wine vinegar--if you like tartness you can add it. This dish had an interesting flavor because of the Greek seasoning. My store didn't have it so I used the one below from a cooking website.


1 14 1/2 oz can of chopped tomatoes
1 tsp of classico sundried tomato pesto (pictured above) --OPTIONAL
1/8 tsp of garlic powder
1 zucchini squash
1/2 cup chopped onion
1 Tab of Greek seasoning (recipe below)
1 Tab of red wine vinegar (I think I will omit next time).
1 or 2 pounds of boneless, skinless chicken thighs

Ingredients for 1/4 cup of Greek seasoning. The recipe above only uses 1 Tab. of this:

1tsp salt
2 tsp dried oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp black pepper
1 tsp parsley flakes
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp cornstarch
(can add 1 tsp beef bullion granules)--I didn't use this last item

Place chicken in crock pot. Saute onions and squash lightly and add to the pot. Mix the tomatoes, pesto, garlic powder, Greek seasoning (1 tab only), red wine vinegar. Cook on high for 2 hours and then low for another 1 or 2 hours. (mine looked done after 2 hours on high, but we put it on low for 2 more hours--great)

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