This is a family favorite. Pressure Cooker Required.
Ingredients:
2 lb. bag of red beans - soaked overnight in 8 C water
Chicken Bouillon (enough for 6 C of water)
1/2 tsp salt
2 bay leaves
4 garlic cloves, pressed
1 onion, diced
3 T Worcestershire
28 oz can of whole tomatoes
Rinse and drain your soaked beans. Pick out any that didn't expand or that are wrinkly. Cover beans with 6 C fresh water in a pressure cooker. Add bouillon, salt, bay leaves, garlic, onion, worcestershire and tomatoes.
Cook beans according to pressure cooker directions. ( I do mine for 12-15 minutes on high pressure) Serve over jasmine rice with thinly sliced and seasoned flank steak. (I use Grillmates Montreal Steak Seasoning)
Dash a little Tabasco on top and you're in heaven.
Wednesday, April 6, 2011
Mandi's Baked Penne
You want to talk about a crowd pleaser? Children and adults love this dish at our house. I feel so hokey for typing that. But it's true!
Ingredients:
1 T olive oil
6 garlic cloves, minced (you may be tempted by this insane number of garlic cloves to think, "why not put in a whole head of garlic?". Don't do it! Keep it at 6. It's just right.)
1/4 tsp red pepper flakes
salt and ground black pepper
28 oz can crushed tomatoes
3 C water
12 oz penne pasta
1/2 C heavy cream
1/2 C freshly grated parmesan
1/4 minced fresh basil
1 C grated mozzarella cheese
Heat oven to 475 degrees.
Combine oil, garlic, pepper flakes and 1/2 tsp salt in a 12 inch ovensafe non-stick skillet. Saute over medium high heat until fragrant, about one minute.
(If, like me, you don't have an oven safe skillet, don't fret. Cook in a regular skillet and then transfer to a 9X13 pan when you're ready to bake.)
Add crushed tomatoes, water, penne, and 1/2 tsp salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer. Cook until zitti is almost tender, 10-15 minutes.
Turn off heat. Add cream, parmesan and basil. Season with salt and pepper if necessary. (I don't usually find it necessary). Sprinkle mozzarella evenly over penne. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes.
I usually adjust this recipe so that I'm using a 1 lb (or 16 oz) box of pasta, by adding an 8 oz can of tomato sauce and adjusting the rest of the ingredients accordingly. I'm too lazy to figure out all the measurements right here though, so you'll have to do your own math.
Ingredients:
1 T olive oil
6 garlic cloves, minced (you may be tempted by this insane number of garlic cloves to think, "why not put in a whole head of garlic?". Don't do it! Keep it at 6. It's just right.)
1/4 tsp red pepper flakes
salt and ground black pepper
28 oz can crushed tomatoes
3 C water
12 oz penne pasta
1/2 C heavy cream
1/2 C freshly grated parmesan
1/4 minced fresh basil
1 C grated mozzarella cheese
Heat oven to 475 degrees.
Combine oil, garlic, pepper flakes and 1/2 tsp salt in a 12 inch ovensafe non-stick skillet. Saute over medium high heat until fragrant, about one minute.
(If, like me, you don't have an oven safe skillet, don't fret. Cook in a regular skillet and then transfer to a 9X13 pan when you're ready to bake.)
Add crushed tomatoes, water, penne, and 1/2 tsp salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer. Cook until zitti is almost tender, 10-15 minutes.
Turn off heat. Add cream, parmesan and basil. Season with salt and pepper if necessary. (I don't usually find it necessary). Sprinkle mozzarella evenly over penne. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes.
I usually adjust this recipe so that I'm using a 1 lb (or 16 oz) box of pasta, by adding an 8 oz can of tomato sauce and adjusting the rest of the ingredients accordingly. I'm too lazy to figure out all the measurements right here though, so you'll have to do your own math.
Mom's Beef Barley Soup
This is a classic favorite and one of the first meals I used to prove that I could cook in college. And I could. I made this, oatmeal bread and pan fried chicken breasts. And the occasional batch of brownies. Thank you Sorella Goebel, (my second mission companion) for showing me a higher way! Poor mom tried but I just wasn't willing to learn.
Ingredients:
1/2 lb beef chuck or round, chopped
2 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
3 carrots, peeled and sliced
3 yukon gold potatoes, diced
8 white button mushrooms, washed and chopped
1/4 C pearl barley
1 pkg lipton beefy onion soup mix
salt and pepper
Saute beef, onion and garlic for five minutes. Add soup mix, barley, and water. Let simmer for at least two hours.
In olive oil in a separate pot, saute chopped vegetables. Add to beef mixture and let simmer about an hour.
"When I make this soup, I do all the chopping first thing in the morning, and let the beef and barley simmer. Then I saute and add the vegetables to let the soup finish in time for lunch. For a really tasty soup, make it one day and serve the next." - Mom
Ingredients:
1/2 lb beef chuck or round, chopped
2 cloves garlic, minced
1 onion, diced
1 stalk celery, diced
3 carrots, peeled and sliced
3 yukon gold potatoes, diced
8 white button mushrooms, washed and chopped
1/4 C pearl barley
1 pkg lipton beefy onion soup mix
salt and pepper
Saute beef, onion and garlic for five minutes. Add soup mix, barley, and water. Let simmer for at least two hours.
In olive oil in a separate pot, saute chopped vegetables. Add to beef mixture and let simmer about an hour.
"When I make this soup, I do all the chopping first thing in the morning, and let the beef and barley simmer. Then I saute and add the vegetables to let the soup finish in time for lunch. For a really tasty soup, make it one day and serve the next." - Mom
Mom's Minestrone Soup
I can never get mine to taste quite as delicious as Mom's, but the fam loves it.
Ingredients:
4 ribs celery, sliced
3 large carots, peeled and sliced
2 large onions, peeled and diced
2 T olive oil
1 tsp. basil
1 T parsley
1 T sugar
1/2 tsp. oregano
1-2 cloves minced garlic
4 C canned whole tomatoes
10 oz can beef consomme (I use beef bouillon)
4 C water
8 oz tomato sauce
1 lb Italian Sausage
10 oz frozen green beans
1 can kidney or red beans
1 C uncooked macaroni
Saute celery, carrots, and onions in olive oil. Add spices and saute until fragrant. Add whole tomatoes, beef consomme, water, and tomato sauce.
In a separate pan, cook Italian sausage, drain well and add to vegetables.
Simmer slowly for five hours. (In truth, I don't always go this long. More like 2 hours. )
Add green beans and kidney beans.
Add 1 C macaroni and simmer until tender.
Serves 12
Ingredients:
4 ribs celery, sliced
3 large carots, peeled and sliced
2 large onions, peeled and diced
2 T olive oil
1 tsp. basil
1 T parsley
1 T sugar
1/2 tsp. oregano
1-2 cloves minced garlic
4 C canned whole tomatoes
10 oz can beef consomme (I use beef bouillon)
4 C water
8 oz tomato sauce
1 lb Italian Sausage
10 oz frozen green beans
1 can kidney or red beans
1 C uncooked macaroni
Saute celery, carrots, and onions in olive oil. Add spices and saute until fragrant. Add whole tomatoes, beef consomme, water, and tomato sauce.
In a separate pan, cook Italian sausage, drain well and add to vegetables.
Simmer slowly for five hours. (In truth, I don't always go this long. More like 2 hours. )
Add green beans and kidney beans.
Add 1 C macaroni and simmer until tender.
Serves 12
Shauna's Black Bean Soup
Pleasantly spiced, filling and nutritious.
Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.
Ingredients:
1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime
Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.
Add black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat and remove bay leaf.
Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.
Serve with toppings.
Enjoy topped with your favorite combination of: shredded cheese, diced avocado, sour cream, minced cilantro, pico di gallo, lime wedges and tortilla chips.
Ingredients:
1 T olive oil
4 large cloves garlic, roughly chopped
2 medium carrots, diced
2 ribs celery, diced
1 small onion, diced
2 cans black beans
1 3/5 oz can diced green chilies
2 cans low sodium beef broth (I use beef bouillon)
1 tsp kosher salt
1/8 tsp black pepper
1/2 tsp chili powder
1/4 tsp cumin
1/2 tsp dry oregano leaves
1 bay leaf
1 lime
Warm a large stock pot over medium high heat. Add olive oil, carrots, celery, onion and garlic. Saute 4-5 minutes.
Add black beans, chilies, and beef broth. Stir to combine and then add salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat and remove bay leaf.
Using an immersion blender, puree soup until completely smooth. Squeeze in juice from one lime and pulse to combine.
Serve with toppings.
Audrey's Corn Chowder
This is a hearty wintertime soup, delicious with white rolls topped with herbed butter. If you are looking to skimp on calories, look elsewhere.
Ingredients:
1 lb Jimmy Dean Lean Pork Sausage
4 C yukon gold potatoes, diced small
1 tsp salt
1/2 tsp marjoram
1/2 tsp pepper
2 C water
1 can creamed corn (or substitute with frozen corn and add a little more milk)
1 can evaporated milk
Chicken Broth
Flour
Brown the sausage in a large stock part and drain on paper towels. In the same pot add the potatoes, salt and water. Boil until the potatoes are tender (less then 10 minutes). Add spices, corn, and evaporated milk and cook over medium heat until thickened. You may need to make a roux out of chicken broth and flour to thicken it. In fact, this will be likely. So be prepared.
You may also want to add a dash of cayenne. So good on a gray, chilly day!
Ingredients:
1 lb Jimmy Dean Lean Pork Sausage
4 C yukon gold potatoes, diced small
1 tsp salt
1/2 tsp marjoram
1/2 tsp pepper
2 C water
1 can creamed corn (or substitute with frozen corn and add a little more milk)
1 can evaporated milk
Chicken Broth
Flour
Brown the sausage in a large stock part and drain on paper towels. In the same pot add the potatoes, salt and water. Boil until the potatoes are tender (less then 10 minutes). Add spices, corn, and evaporated milk and cook over medium heat until thickened. You may need to make a roux out of chicken broth and flour to thicken it. In fact, this will be likely. So be prepared.
You may also want to add a dash of cayenne. So good on a gray, chilly day!
Mom's Roast Butternut Squash Soup
Creamy, comforting and SO good for you. This pairs nicely with artisan bread. I often roast the squash earlier in the day and then let it cool so I can peel the skin easily when it's time to make the soup.
Ingredients:
2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste
Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.
In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.
Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.
Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)
Ingredients:
2 medium butternut squash
1 T olive oil
4 minced garlic cloves
1 diced yellow onion
2 peeled, cored and chopped granny smith apples
Red Pepper
1 tsp thyme
3 maggi chicken bouillon cubes
8 C water
1/2 tsp ground pepper
salt to taste
Cover a large baking sheet with aluminum foil, spray with cooking spray and then lay the squash, sliced in half and flesh down on the baking sheet. Bake at 400 degrees for 40-50 minutes, or until the squash is very fork tender.
In a large soup pot heat the olive oil and saute the onions and apples on medium heat until the onions are clear. Then add the garlic and saute until fragrant.
Peel the skin off the squash and remove any seeds. Add to the soup pot with water, chicken bouillon, thyme, pepper, and a dash of red pepper.
Simmer for 30 minutes. Blend with a hand blender or carefully transfer to an upright blender. Taste and add salt if necessary. If soup is thin (usually a result of too small squash), take a cup of soup out of the pot and whisk with flour to make a roux. When the flour is fully incorporated, add back to the soup. (but it's better if you don't have to do this, so get a good sized squash!)
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