Thursday, September 30, 2010

Garden Patch Bread

Makes a 2 lb. loaf.

Put in bread machine in following order:
2/3 cup water
2/3 cup coarsely shredded carrot
1/2 cup tomato juice
3 Tbsp. coarsely chopped green bell pepper
3 Tbsp. sliced green onion
4 tsp. butter
4 cups bread flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil, crushed
1 tsp. active dry yeast or bread machine yeast

Corn & Shrimp Chowder with Bacon

Olive Oil
Chopped Onion
Chopped Bell Pepper
Frozen Corn
Potato, peeled and diced
2 cups Chicken Broth
1 cup 1/2 & 1/2
2 Tbsp. Flour
1/2 tsp. Thyme
1/4 tsp. Salt
1/4 tsp. Red Pepper Flakes
1 pound Shrimp
Bacon, crumbled

Heat oil in large sauce pan over medium heat. Add onion and bell pepper; cook and stir 5 minutes. Stir in corn, potato, and broth; bring to boil. Simmer, covered, 20 minutes. Combine 1/2 and 1/2, thyme, flour, salt, and red pepper; stir into corn mixture. Cook and stir 3 minutes. Add shrimp, cook 3 minutes. Serve with crumbled bacon.

Monday, September 27, 2010

Chorizo and potato tacos with black bean salsa

This is from Real Simple October 2010.

1 pound fresh chorizo or Italian sausage, casings removed (Super Saver sells chorizo in 1 lb bags by the deli section)
1 russet potato (8 oz), cut into 1/4-inch pieces (really, four potatoes is better)
1 15oz can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro
2 T fresh lime juice
1 T. olive oil
1/2 t ground cumin
Kosher salt and black pepper
8 hard taco shells, warmed
1 avocado, sliced
1/4 cup sour cream

In a large nonstick skillet, cook the chorizo and potato over medium-high heat, breaking up the chorizo with a spoon, until it is browned and the potatoes are tender, 12 to 15 minutes.

Meanwhile, in a medium bowl, combine the beans, radishes, cilantro, lime juice, oil, cumin, 1/2 t salt, and 1/4 t pepper.

Fill the taco shells with the chorizo mixture, black bean salsa, avocado, and sour cream.

*Honestly, we did not make the salsa. I had a black bean salsa in the pantry to use. We put the chorizo potato filling topped with rinsed black beans, salsa, sour cream and cheddar cheese. They were really good.

Fresh Tomato Sauce and Meatballs / Meatball subs

Spaghetti and Meatballs...yum.

Meatball sub..yum.

This recipe is from the Penzeys Spice catalog. Check out their website for other recipes or to look at a catalog:

Fresh Tomato Sauce:
2 large onions, chopped
2-4 cloves fresh garlic, minced
1/3 cup olive oil
5 cups fresh tomatoes, peeled and chopped (6-8 large tomatoes) [I did not peel them. I didn't even chop them particularly well. They still turned out well.]
1 t. salt
1 t. sugar
1 T Hungarian sweet paprika (I used 2 t. regular paprika)
1 t. California basil
1 Bay Leaf
1-2 T Turkish Oregano
1/4 to 1/2 t penzeys Freshly ground pepper
1/2 to 1 t California Crushed red peppers
2 6oz cans tomato paste

Heat the oil in a Dutch oven or stock pot. Add the onions and garlic and cook until soft. Stir in the tomatoes, salt, sugar and spices. Add the tomato pasta. Heat slowly, stirring often. Bring to a simmer and cook for approximately 30 minutes. Add the cooked meatballs and continue cooking for 15 additional minutes.

1/4 cup fresh bread crumbs
4 cloves garlic, finely minced (1 tsp. minced garlic)
1 egg
1/4-1/2 t. ground nutmeg
1 t. salt
1/2 t freshly ground pepper
1 lb. lean ground beef
1 T. flour for dusting

In a bowl combine the bread crumbs, garlic, egg and seasonings with a fork. Add the meat and mix well. Form into 1 inch meatballs and dust with flour. Heat a non-stick pan over medium-high heat. Add the meatballs and brown on all sides (don't add oil unless you have to to prevent sticking-then use use 1 T. Drain on paper towels. Add the meatballs to Fresh Tomato Sauce. Freeze extra meatballs separately for another time if not serving many people- allow 4-5 meatballs per person.

Serves 6-8 people.

You can also add sliced mushrooms after the first 1/2 hour of cooking the sauce.
This sauce, I think, is best over angel hair pasta.

Monday, September 20, 2010

Chili Chicken Tacos

This recipe is from the October 2008 edition of Everyday Food.

2 lbs boneless, skinless chicken thighs (about 6) - we used leftover cooked chicken from a whole chicken cooked earlier in the week
4 garlic cloves
1/2 cup prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chilies in adobo
1 T chili powder
coarse salt and ground pepper
8 hard corn taco shells
cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

1. In slow cooker, combine chicken, garlic, salsa, chilies, chili powder, 1 t salt, and 1/4 t pepper. Cover; cook on high, 4 hours (or on low, 8 hours.).

2. transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco hells, with toppings, if desired.

Tuesday, September 14, 2010

Pumpkin Chocolate Muffins

This recipe is from the Penzy's spice catalog.

3 cups sugar
1 cup oil (half oil and half applesauce works as well)
4 eggs
2 tsp. pure vanilla extract
3 1/2 cups flour
1 1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground nutmeg
2/3 cup milk (soy milk works great)
1 3/4 cups pumpkin, NOT pie filling (1 15oz can)
1 cup chocolate chips

Preheat oven to 350. Spray muffin tins with a good coating of non-stick cooking spray and set aside. In a mixing bowl, beat together the sugar, oil, eggs and vanilla until thoroughly blended. IN a separate bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg. Gradually add the egg mixture to the flour mixture and blend thoroughly. Add half the milk and half the pumpkin and mix, repeat. Fold in the chocolate chips. spoon the batter into the muffin tins, about 2/3 full. Bake at 350 for 20 minutes until springy and brown or until a cake tester comes out clean.

Yields about 24.

Beef and Bean Chili

This recipe is for 4 meals with 4 servings each, divide accordingly for a single meal.

1/4 cup olive oil
3 large red onions, chopped
4 green bell peppers, chopped
8 cloves garlic, chopped
3 lbs ground beef chuck
1 6oz can tomato paste (use one whole can for a batch)
1 tablespoon cumin (use one tablespoon per batch!!!)
3 tablespoons chili powder
4 28oz cans diced tomatoes
4 15oz cans kidney beans, rinsed
4 oz semisweet chocolate, chopped
Kosher salt and black pepper
1/4 cup red wine vinegar

Divide the oil between 2 large pots and heat over medium heat. Divde the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.

Divide the beef between the pots, in crease heat to medium-high, and cook, breaking it up with a spoon, until it's no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.

Divide the tomatoes (with their juices), beans, and chocolate between the pots. to each pot, add 1 cup water, 1 1/2 t salt, and 1/2 teaspoon pepper and bring to a boil. reduce heat and simmer, stirring occasionally, until slightly thickened,25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.

Dig in!

Freeze the chili in four 2qt or eight 1qt freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.

Serve with...
Sliced avocado and chopped red onion.

HERE is the link for one patch of this recipe on the Real Simple website.

This recipe is approximately $8 for one recipe.

Brownie Cookies

1/2 cup butter
4 (1-oz) unsweetened chocolate baking squares
1 1/2 cups semisweet chocolate morsels (I used ghirardelli)
1 1/2 cups bittersweet chocolate morsels (I used ghirardelli)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups walnuts chopped

Combine butter, unsweetened chocolate, and 1 1⁄2 cups bittersweet chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.

Combine flour, baking powder, and salt; set aside.

Beat eggs, sugar, and vanilla at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in 1 1⁄2 semi-sweet cups chocolate morsels and walnuts.

Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-lined baking sheets.

Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely.

Wednesday, September 8, 2010

Creamy Seafood Casserole

Yet, another Real Simple freezer recipe. Sept 2010 was a great issue.
I thought this recipe needed less parsnip and more ground pepper, but I liked the potato on top. Jessica thought she could live without the potato on top.

This recipe is for four casseroles. Divide it accordingly to make one casserole!

1 1/2 cups olive oil
3 medium onions, chopped
2 pounds medium carrots (about 16) halved lengthwise and thinly sliced
2 pounds medium parsnips (about 16), halved lengthwise and thinly sliced
8 stalks celery, thinly sliced
1/2 cup all-purpose flour
2 cups dry white wine
4 cups heavy cream
Kosher salt and black pepper
1 cup chopped fresh flat-leaf parsley
6 pounds waxy potatoes, peeled and quartered
3 pounds skinless tilapia fillets (about 12), cut into 1-inch pieces
2 pounds peeled and deveined medium shrimp, tails removed
2 cups coarse fresh bread crumbs

(We used the salad chopped for the carrots, parsnips and celery so they were extra thin.)

Divide 1/2 cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.

Divide the cream between the pots; season each with 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetables mixture among four 8-inch square baking dishes and let cool. (We used a regular 9x13 pan.)

Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 1/2 teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mah (adding more cooking water, if necessary) until smooth.

Dividing evenly among the baking dishes, nestle the fish and shrimp in the vegetable mixture. Top with the potato mixture.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup of oil. dividing evenly, sprinkle over the potatoes.

Bake the casserole on a rimmed baking sheet at 375F until golden brown, 20 to 25 minutes.


Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375F until heated through and golden brown, 40 to 45 minutes.

To see this recipe at the Real Simple site:

This meal is approximately $11 a pan.

Wednesday, September 1, 2010

Chicken Enchiladas Verdes

This recipe is for four freezer meals.
Divide accordingly to make one meal.

8 lbs bone-in chicken breasts (about 10)
4 16-ounce jars mild salsa verde
8 cups fresh cilantro sprigs (from 2 bunches)
2 16-ounce containers sour cream (about 4 cups)
2 16-ounce packages frozen corn, thawed
2 pounds Muenster or Monterey Jack cheese, grated (8 cup)
Kosher salt and back pepper
32 6-inch flour tortillas

Place the chicken in a large pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 25 to 35 minutes; remove from pot and let cool. when cool enough to handle, shred the chicken, discarding the skin and bones. divide the chicken meat between 2 large bowls.

meanwhile, in a blender, working in batches, puree the salsa, cilantro, and 2 cups of the sour ceam until smooth; transfer to a medium saucepan as you work. Simmer the sauce until slightly thickened, 15 to 20 minutes; stir in the remaining 2 of sour cream.

To each bowl of chicken, add 1 package of corn, 1 cup of the sauce, 2 cups of the cheese, and 1 teaspoon each salt and pepper and toss to combine.

Spread 1 cup of the remaining sauce in each of the four 9-by-13-inch baking dishes (4 cups total). Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seam-ide down in the dishes (8 rolls per dish). Top each dish of enchilada with 1 cup each of the remaining sauce and cheese.


Bake the enchiladas at 400F until bubbling and beginning to brown, 15 to 20 minutes.

Freeze the unbaked enchiladas, tightly sealed, for up to 3 months. To cook, thaw the enchilada and bake, uncovered, at 400F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.

Serve with...
Cilantro, sour cream, and rice.

This is a Real Simple recipe. Found at

This recipe costs approximately $10 a pan.