Tag Archives: olive oil

Recipe Cream Of Stinky Soup

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15

Oops sorry I didn’t post yesterday! Today’s meatless Monday recipe is brought to you by Tuesday.

I know it has a crazy name. You can call it cream of broccoli soup. But don’t you think the name cream of stinky is more fun? This is my daughter’s favorite soup. Enjoy!

 

 

 

What You Need

2 Lbs. fresh broccoli  ( cleaned and cut into pieces)

4 Cups vegetable  broth ( you can use chicken too)

1/2 Cup chopped green onions

1 Tbsp Olive oil

1/4 Cup flour

1 tsp Salt

1/4 tsp Ground nutmeg

½ tsp pepper

1 cup Cream ( half and half)

Food processor ( or blender)

Large saucepan with lid

Non stick fry pan

Small mixing bowl

Whisk

Lets Make It!     Bring broth to a boil in saucepan over medium high heat, add the broccoli. Reduce heat to med low cover and simmer until broccoli is fork tender ( about 10 minutes). Add olive oil to fry pan, add onions and sauté onions until tender and then stir into broth. Remove from heat and let cool about 15 minutes. Puree in small batches in a blender or food processor until smooth. Pour it back into the saucepan don’t heat yet. In a small bowl, combine flour, salt, nutmeg and pepper. Slowly add the cream and whisk constantly to blend. Gradually stir into the puree. Heat uncovered over medium heat until heated through, stirring occasionally to avoid lumps. Garnish with broccoli florets if desired

Serves 4

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Meatless Monday, Rosemary Potatoes

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15

One of the nice things about having a big windowsill in the kitchen is growing fresh herbs. I love cooking with rosemary. These potatoes are a wonderful side dish or lunch too. Enjoy

 

 

 

 

What You Need

2 Lbs potatoes, cleaned and cut into chunks ( your choice of potatoes)

3 Tbsp olive oil

1 Tbsp fresh rosemary (chopped)

1/2 tsp garlic powder (I don’t use fresh garlic for this recipe)

Salt and pepper ( about 1 teaspoon each, but it’s really up to you)

Non Stick cooking spray

Large baking sheet

Mixing bowl

   Before You Start Preheat oven to 425°, spray baking sheet evenly with non stick   cooking spray

  Lets Make It! In a mixing bowl combine olive oil, rosemary, garlic powder, salt and pepper and mix well. Add potatoes and stir to coat. Spread coated potatoes evenly onto baking sheet.  Bake 30 to 35 minutes, turning occasionally until potatoes are fork-tender and golden brown.

Serves 2-4

Just one more quick note: Everyone hasn’t finished the book club book Thin Rich Pretty yet so I will wait another week before we select the new book.

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Meatless Monday Bowtied Spinach

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28

We love pasta!!! I found this recipe in my recipe box. You can go without the bacon/prosciutto in this dish to make it meatless.Enjoy this yummy and eazy peazy recipe for today’s meatless Monday.

 

 

 

 

What You Need

3/4 Cup cashew nuts ( optional)

3/4 Cup raisins ( any or a mixture)

1/2 Cup olive oil ( not extra virgin)

3 Cloves garlic (minced)

1 Handful of baby spinach ( fresh,washed,dried)

1 Lb. Farfalle pasta (bowtie pasta)

1/4 Lb. Bacon (cooked and broken into pieces) Or Prosciutto (  cut into small pieces)this is optional if you are going meatless!

Salt and pepper

Grated Parmesan cheese ( as much as you want)

Large non stick skillet

Slotted spoon

Paper towel ( or tea towel) lined plate

Before You Start: Bring a pot of water to a boil ( according to pasta directions)

 Lets Make It! Drop the raisins carefully into the boiling water, when they’ve plumped up scoop them out with a slotted spoon. Place on a tea towel ( or paper towel) lined plate to drain.  Heat oil in skillet over medium high heat and add garlic, saute’, until soft (do not brown) add spinach and stir, cooking until wilted. Cook pasta according to package directions. When done, drain and place pasta in a large bowl, add the nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese and stir to combine

Serves 4

*Katies Tid Bits-try craisins in this recipe instead of raisins

The latest giveaway, Welcome Autumn

Apple Stuffed Chicken

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32

Sharing a yummy chicken recipe with you today, easy to prepare and delish. Served using the last of our fresh beans too. I think we may only have one more picking until they’re all gone. Sad face.

 

 

 

 

 

What You Need

4 boneless skinless chicken breast halves (about 6 oz each)

1 Fuji apple (peeled, cored and diced)

1/2 Cup cheddar cheese (shredded)

2 Tbsp seasoned dried bread crumbs ( I use the Italian style)

11/2 tsp Fresh thyme (chopped)  plus 3 large sprigs

1 Tbsp lemon juice

1/2 tsp Salt

1/2 tsp Fresh ground pepper

¼ Cup all-purpose flour

2 tsp Olive oil

3/4 Cup apple cider

1/2 Cup chicken broth

2 tsp Dijon mustard

12 Wooden toothpicks

Mixing bowl

Pie plate or shallow dish

Cutting board

Large non stick skillet with lid

Cooking thermometer

Aluminum foil

Whisk

Before You Start: Combine salt and pepper in a small bowl  and mix well. Coat wooden toothpick with nonstick cooking spray ( place on a plate until ready to use) and pour flour into pie plate or shallow dish.

Lets Make It! In a  bowl, combine apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt/pepper mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into the side of the  breast to form a deep horizontal pocket (do not cut through the top, bottom, or backside of breast). Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, poke through top and bottom to hold it closed. Sprinkle the remaining salt/pepper mixture over the breasts. Dredge chicken in flour to lightly coat; tap off excess flour. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3-5 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet. Add thyme sprigs. Bring to a boil, reduce heat to low, cover and simmer 10-15 minutes until chicken is cooked through and apple stuffing registers 165º F on a cooking thermometer. Remove thyme sprigs ( and toss out) and chicken to a serving plate and cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into skillet, bring to a boil on high heat, let cook for about 3-5 minutes until reduced and slightly thickened. Spoon sauce over chicken and serve.

Serves 4

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