This stew has a hearty and rich flavor. It is great for gettin' cozy and warm in the cold winter months. Ok, ok... it's not winter, but maybe you're a polar bear!
15 Bean and Vegetable Stew
1 cup vegetable stock
1 tablespoon dried thyme
1 bay leaf
salt and black pepper
4 cups water
2 medium carrots
2 medium potatoes
1 stalk celery
1 cup canned diced tomatoes, with their juices
1 medium onion
3 cloves garlic
1/2 cup parmesan cheese
4 tablespoons extra-virgin olive oil
1 pound 15 beans (dried) combination
1 tablespoon turmeric powder
Cook beans according to package directions.
In a stock pot, combine carrots, celery, onion, garlic, potatoes, and olive oil. Stir, let cook for 5 minutes, then add vegetable stock. Allow to cook for 7 minutes, then add water, salt, black pepper, and thyme. Add beans. Stir, and add tomatoes and bay leaf. Let the stew boil for 45 minutes on medium to low heat. Once done cooking, take the stock pot off the burner, and add turmeric powder and parmesan cheese. Stir. Remove bay leaf, and let stand for 3 minutes, then the stew is ready to eat!
Serves approximately 4.
Friday, June 30, 2006
Tuesday, June 27, 2006
Cheese Cracker Scrambled Eggs
Eggs are an excellent side dish, main dish, breakfast food, dinner item, or lunch time favorite. My cheese cracker scrambled eggs taste just like a savory cheese cracker, and are also great as a side dish, or just as a quick delicious snack!
Cheese Cracker Scrambled Eggs
12 eggs
1 cup cheddar cheese
salt and black pepper
1 tablespoon turmeric powder
Crack eggs into a large mixing bowl. Add salt, black pepper, and turmeric. Whisk together, and meanwhile, heat large frying pan over medium heat. Add mixture to medium hot frying pan, and top with cheddar cheese. Begin stirring so the cheese mixes well with the eggs. Continue to stir until eggs are cooked to the firmness desired. Serve and enjoy!
Serves approximately 5.
Cheese Cracker Scrambled Eggs
12 eggs
1 cup cheddar cheese
salt and black pepper
1 tablespoon turmeric powder
Crack eggs into a large mixing bowl. Add salt, black pepper, and turmeric. Whisk together, and meanwhile, heat large frying pan over medium heat. Add mixture to medium hot frying pan, and top with cheddar cheese. Begin stirring so the cheese mixes well with the eggs. Continue to stir until eggs are cooked to the firmness desired. Serve and enjoy!
Serves approximately 5.
Seasoned Pan-Seared Pork Chops
These lightly seasoned chops are my Easter dinner favorite, and have a hint of lemon flavors. They are also a great way to entertain guests and family.
Seasoned Pan-Seared Pork Chops
4 10 oz. bone-in pork chops
1 tablespoon dried ground thyme
1 tablespoon extra-virgin olive oil
salt and black pepper
Season both sides of the pork chops with thyme, black pepper, and salt.
In a large oven-safe stainless steel or iron-cast frying pan, add olive oil and heat over medium-low heat. Add chops once the pan and olive oil have heated, and cook for about 25 minutes, or until that side has thoroughly cooked and browned. Turn the chops over, and finish in a 350 degree oven until the chops have been thoroughly cooked, or about 20 minutes. Once out of the oven, let cool for about 3 minutes, and serve.
Serves approximately 4.
Seasoned Pan-Seared Pork Chops
4 10 oz. bone-in pork chops
1 tablespoon dried ground thyme
1 tablespoon extra-virgin olive oil
salt and black pepper
Season both sides of the pork chops with thyme, black pepper, and salt.
In a large oven-safe stainless steel or iron-cast frying pan, add olive oil and heat over medium-low heat. Add chops once the pan and olive oil have heated, and cook for about 25 minutes, or until that side has thoroughly cooked and browned. Turn the chops over, and finish in a 350 degree oven until the chops have been thoroughly cooked, or about 20 minutes. Once out of the oven, let cool for about 3 minutes, and serve.
Serves approximately 4.
Mushroom Ragu Rotini
Mushroom lovers, rejoice! This rich and versatile dish is a delicious accompaniment to meals as a side dish, or may be used as a main dish. With the hearty mushroom flavors and hints of nutty parmesan cheese taste, it's sure to please any mushroom lover!
Mushroom Ragu Rotini
1 12 oz. bag of rotini pasta
1/2 cup heavy cream
4 tablespoons extra-virgin olive oil
3 cloves garlic
1/2 cup flat-leaf Italian parsley
2 cups of mushrooms: combination of white button and portobello
1 tablespoon dried thyme
salt and black pepper to taste
2 tablespoons tomato paste
1/3 cup parmesan cheese
Boil pasta until al dente.
Finely chop parsley.
Saute garlic in olive oil in medium sized pot over high heat until slightly brown. Reduce heat to medium-high, add mushrooms, saute. Add additional olive oil, if necessary. Once water is released, add tomato paste, thyme, salt, and black pepper. Mix, then add heavy cream. Add pasta. Turn off stove, add parmesan cheese, and mix. Top with parsley. Serve immediately.
Serves approximately 5.
Mushroom Ragu Rotini
1 12 oz. bag of rotini pasta
1/2 cup heavy cream
4 tablespoons extra-virgin olive oil
3 cloves garlic
1/2 cup flat-leaf Italian parsley
2 cups of mushrooms: combination of white button and portobello
1 tablespoon dried thyme
salt and black pepper to taste
2 tablespoons tomato paste
1/3 cup parmesan cheese
Boil pasta until al dente.
Finely chop parsley.
Saute garlic in olive oil in medium sized pot over high heat until slightly brown. Reduce heat to medium-high, add mushrooms, saute. Add additional olive oil, if necessary. Once water is released, add tomato paste, thyme, salt, and black pepper. Mix, then add heavy cream. Add pasta. Turn off stove, add parmesan cheese, and mix. Top with parsley. Serve immediately.
Serves approximately 5.
Vegetarian Manicotti
Stuffed pastas are a great main course. I love my vegetarian manicotti because it's a delicious way to enjoy the often high-fat traditional version without losing flavor. The herbs and olive oil add a great wholesome flavor, and the dish fills you up without the extra fat.
Vegetarian Manicotti
1 container low-fat or reduced-fat ricotta cheese (16 oz.)
4 tablespoons extra-virgin olive oil
1 tablespoon dried herbs, combination of basil, thyme, and oregano
1/4 cup flat-leaf Italian parsley
1 cup baby spinach
3/4 cup grated Parmesan cheese
salt and black pepper to taste
1 1/2 cup shredded reduced-fat mozzarella cheese
3 cups marinara sauce
1 egg
manicotti pasta (1 package, or about 12 shells)
Boil the manicotti until slightly underdone (a little less than al dente), or about 5 minutes. It will finish cooking in the oven in the upcoming steps.
Finely chop parsley and spinach. Then mix the ricotta cheese and olive oil with the chopped parsley and spinach in a large mixing bowl. Add parmesan cheese, salt, black pepper, dried herbs, and egg to the mixture.
Coat the bottom of a 12 x 9 glass baking dish with 1 cup of marinara sauce. Stuff the manicotti with the mixture, and arrange in baking dish. Top with remaining marinara sauce, and then mozzarella cheese. Cover dish with aluminum foil. Bake for 45-60 (or until cheese is thoroughly melted) minutes in a 375 degree oven. Allow the dish to cool for 2-3 minutes, then enjoy!
Serves approximately 5.
Vegetarian Manicotti
1 container low-fat or reduced-fat ricotta cheese (16 oz.)
4 tablespoons extra-virgin olive oil
1 tablespoon dried herbs, combination of basil, thyme, and oregano
1/4 cup flat-leaf Italian parsley
1 cup baby spinach
3/4 cup grated Parmesan cheese
salt and black pepper to taste
1 1/2 cup shredded reduced-fat mozzarella cheese
3 cups marinara sauce
1 egg
manicotti pasta (1 package, or about 12 shells)
Boil the manicotti until slightly underdone (a little less than al dente), or about 5 minutes. It will finish cooking in the oven in the upcoming steps.
Finely chop parsley and spinach. Then mix the ricotta cheese and olive oil with the chopped parsley and spinach in a large mixing bowl. Add parmesan cheese, salt, black pepper, dried herbs, and egg to the mixture.
Coat the bottom of a 12 x 9 glass baking dish with 1 cup of marinara sauce. Stuff the manicotti with the mixture, and arrange in baking dish. Top with remaining marinara sauce, and then mozzarella cheese. Cover dish with aluminum foil. Bake for 45-60 (or until cheese is thoroughly melted) minutes in a 375 degree oven. Allow the dish to cool for 2-3 minutes, then enjoy!
Serves approximately 5.
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