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Tag Archives: veggies

Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Savory Stuffed Mushrooms :)

Savory Stuffed Mushrooms :)

If you’re looking for a fairly quick, really delicious meal – look no further. This recipe is just plain ‘ole YUM!! This is a combination of several recipes that I’ve tried and combined to come up with just the right flavors for the stuffing for these mushrooms. Serve with a Caesar Salad (or the salad or side of your choice) and you have a meal!

Ingredients

1 TBLS Dijon Mustard

1/2 cup finely shredded Parmesan cheese

6 ounces frozen chopped spinach (if you use fresh, I recommend you chop the fresh spinach into small pieces and then saute it in a couple drops of olive oil, then add to mixture)

1/3 cup low fat cottage cheese or ricotta cheese

2  (8 oz.) pkg. cream cheese

3 cloves fresh garlic (minced)

1/4 cup Italian seasoned breadcrumbs

1/4 cup green onions – chopped

1 tsp oregano

2 tsp ground thyme

40 large fresh baby portabella mushrooms

3/4 tsp olive oil

1/4 – 1/2 tsp cayenne pepper

Optional – 3 oz. baby shrimp – chopped

Instructions

Preheat oven to 400 degrees F.

Remove stems from mushrooms and take a spoon and dig out a little cavity in each mushroom. Finely chop the stems and the scooped out insides.

Place mushroom caps on baking sheet, open cavity up.

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In a skillet, heat the oil and add chopped mushroom stems, garlic, oregano, onions and thyme. Cook over medium heat for 5 minutes, stirring often. Transfer to a mixing bowl.

Squeeze moisture from the spinach and add to cooked mushrooms, along with cottage or ricotta cheese, cream cheese, Parmesan cheese, shrimp (if desired), breadcrumbs, mustard, & cayenne pepper; mix well with a mixer. Top each mushroom generously with filling.

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Sprinkle each filled mushroom with a little shredded Parmesan cheese.

Bake at 400 degrees F. for 20-25 minutes until mushrooms are tender. Serve warm.

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Just a side note: When baked, the mushrooms tend to leak juice, so they end up cooking in that juice. I put mine on a grilling rack and place that rack on a parchment-lined baking sheet. This allows the extra moisture to drip off and the mushrooms aren’t sitting in that moisture during baking. (This was my daughter, Jenny’s idea 🙂 ) . It keeps the mushrooms from becoming soggy.

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I served my mushrooms with sliced tomatoes drizzled with olive oil and sprinkled with feta cheese and salt and pepper…also, a kale and spinach salad drizzled with a little Caesar and Balsamic dressing and fresh pineapple.

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ENJOY!

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Posted by on March 31, 2014 in food, mushrooms, vegetarian, veggies, Yummy

 

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Mushrooms and Fingerlings

I was recently given a cook book from some good friends (Jassie & Daniel). This cookbook is from Williams-Sonoma called Vegetable of the Day. It’s by Kate McMillan and has 365 delicious recipes for cooking vegetables. I wanted to share two of these recipes with you that I made last night…yum, yum, yum!! This recipe was cooked with entirely organic food :).

First recipe will be the Mushrooms recipe…

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Mushrooms with Garlic Butter & Pine Nuts:

1 lb (500 g.) mixed mushrooms (I used Portebella, Porcini, Oyster & Shiitake)

4 TBLS (2 oz./60 g.) unsalted butter at room temperature (I used salted butter)

3 cloves garlic, minced

sea salt & freshly ground pepper

** I added a little thyme and oregano to the mix (sprinkled over the mushrooms before roasting) – I just like these flavors with mushrooms, but this is totally optional and not a part of the recipe.

2 TBLS dry white wine

1/3 (2 oz./60 g.)  – 1/2 cup pine nuts or slivered almonds (I used pine nuts)

1-2 TBLS chopped fresh chives or flat-leaf parsley (your preference)

Preheat the oven to 450 F. (230 C.) Cut the larger mushrooms into pieces so that all mushrooms are close to the same size. Place cut mushrooms in a single layer in a large roasting pan…you can leave the smaller mushrooms whole if you prefer….

Mix together the butter and garlic, season with salt and pepper and dot the butter mixture evenly over the mushrooms. Sprinkle the wine over the mushrooms. I also sprinkled some thyme and oregano over this mixture because I like those flavors with mushrooms.

Roast the mushrooms until they begin to sizzle and brown, about 15 minutes. Take mushrooms out of oven and sprinkle with pine nuts…return to oven and roast another 10-15 minutes or until the mushrooms are cooked.

Transfer mushrooms to a bowl and sprinkle with chives…enjoy!

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The second recipe that I made for this meal is also from the book Vegetable of the Day by Kate McMillan

Roasted Fingerlings with Garlic

1 lb. (500 g.) small fingerling potatoes, halved lengthwise

1/4 cup (2 fl. oz./60 ml) olive oil

Leaves from 4 fresh rosemary springs, minced (I used dried rosemary because I didn’t have a plant…but I’m getting one!)

3 cloves garlic, thinly sliced

Sea salt and freshly ground pepper

Preheat the oven to 400 F. (200 C).

Put the potatoes in a bowl or a plastic bag and add the oil, rosemary, salt & Pepper. Turn the potatoes (or seal and squeeze the bag) until potatoes are coated. Spread the potatoes on a roasting pan and scatter the garlic over the potatoes.

Roast until the potatoes are golden brown and tender …anywhere from 10-20 minutes. Season with salt and serve.

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I hope you enjoy these dishes…they seriously were yum!!

 
 

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Grilled Fish Tacos

Yum Yum Yum is all I can say for these tacos – oh man – the flavor combination is amazing!! No picture – sorry – everyone ate them too fast!! 🙂

Ingredients:

2 limes

6 plum tomatoes

1 small onion

1/3 cup snipped fresh cilantro

1/2 cup mayonnaise

2 TBLS milk (I used Half & Half)

2 garlic cloves (pressed and finely chopped)

1/4 tsp sea salt

2 cups thinly sliced Napa cabbage (green leafy part only)

2 avocados

corn tortillas (I used white corn tortillas)

2 or 3 large tilapia fillets (no skin) – or you can use cod or your favorite fish

1/4 tsp coarsely ground black pepper

Squeeze limes to get 1/4 cup juice

For Sauce:

Combine 2 TBLS lime juice – mayonnaise – milk – and 1 garlic – whisk until smooth

For Salsa:

Dice tomatoes – chop onions – chop 1 garlic clove and combine with remaining lime juice – cilantro and salt – mix well (or you can throw everything in a food processor and chop) *note – I also added one jalepanos pepper (seeded and finely chopped) to my salsa.

Thinly slice cabbage leafs – peel and seed and thinly slice avocado

Cook FIsh:

Season fish with black pepper (and a little taco seasoning if desired) and cook in pan for 5-8 minutes or until flakes easily with a fork turning once- flake fish into bite-sized pieces

Heat tortillas on griddle until warm

Top tortillas with cabbage – fish – sauce – salsa & avocado slices as desired –

YUM!!

NOTE: I also served with a side of mashed beans which I made with one can of black beans and one can of cannellini beans (or northern beans) – cumin – sea salt – pepper – paprika – cayenne pepper – all mashed together  topped with a little shredded cheese 🙂

 

 

 

 
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Posted by on December 31, 2013 in fish, food, Tacos, veggies, Yummy

 

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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Here is a recipe that I found on Deliciously Ella – a blog that has delicious recipes that are gluten, dairy, meat and processed free foods! Hope you Enjoy!

Fresh Spring Rolls with Mango Dipping Sauce

Ingredients to feed 2 people

– 10 rice paper rolls

(For the Dipping Sauce)

– 1 mango

– 1 avocado

– 1/2 small jalapeño pepper

(For the Fillings)

– 1 large carrot

– 1 red pepper

– 1 zucchini

– spinach leaves

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To make the Dipping sauce:

Peel the mango and avocado (remove their stones) and place the flesh into a food processor along with the de-seeded jalapeño pepper. Blend until smooth…pour into a bowl for dipping.

To make the Filling:

Peel the carrots and then chop the carrots, zucchini and pepper into thin julienned strips. I also cut thin strips of mango and included a strip of mango in each roll.

To make the Rolls:

Place one sheet at a time of rice paper into a bowl of warm water for a few seconds (until softened). Then place rice paper on a plate (flattened) and place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mixture onto the spinach and top with the veggie strips. Fold the top and bottom of the rice paper over then roll tightly from the side. Dip your roll in the mango sauce and enjoy!

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Oli doesn’t really like this kind of stuff, so we made him gluten-free rice pasta mac n cheese with strawberries and yogurt!! Then we had to eat the leftover mac n cheese because there was just too much for one little boy ;)! Then of course we had to add sriracha sauce (which is good on everything) and a glass of mango/strawberry wine 🙂

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Personally I do not like the texture of rice paper…it’s gummy and chewy and I’m just not fond of that texture…although it tastes good. So Jenny came up with sautéing the entire finished roll in a little coconut oil…so I did that and it was yummy!! I sautéed my 4 rolls in about a teaspoon of coconut oil until they were crispy brown on the outside, which also stir fry – cooked the veggies inside – and they were sooo yummy that way!! Your choice, but it is an option if you don’t like the texture of rice paper!

Enjoy!!

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Posted by on August 21, 2013 in food, gluten-free, rice paper, vegetarian, veggies

 

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Jenny’s Create a Pasta Dish…

Jenny’s Create a Pasta Dish…

This was a dish that Jenny created one night when we didn’t have much food in the house. She created it using what we had in the cabinet and leftover veggies in the frig. It is one of our favorite dishes.

The really cool thing about this dish is that you can use it as a main course by adding a meat, or you can use it as a side dish by eliminating the meat and cooking the meat on its own.

You can also adapt it to your own taste…and add whatever veggie you want to experiment with.

Well, here’s your ingredients…

or a pasta or your choice…

First Step….

– Boil your pasta to the the softness of your choice…drain.

Second Step…

– Cook your bacon…

Then just start dumping it all together…

While the pasta is still piping HOT (very important), stir in the raw spinach. The heat from the pasta will wilt the spinach perfectly. (However, if you prefer to saute your spinach first – go for it! :))

Heat the jar of rosa alfredo in the microwave before you dump it in

(that will help to wilt the spinach as well)…

Bacon, Bacon, Bacon Baby!! If you don’t like bacon (whoa, is there anyone that doesn’t like Bacon?) … 😉 Then you can pick another meat (Chicken, ham, beef…probably even Tuna, shrimp or crab)…. we LOVE the bacon!!

or you can just skip the meat all together 🙂

Parmesan cheese….yum…mix in..

Here’s the final product….

Oh Yum!!

Now Eat! Enjoy 🙂

Thanks for coming up with this recipe meine kleine Liebchen Jenny), it’s one of our favorites!! I love you! ❤

 
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Posted by on February 7, 2012 in Bacon, Comfort Food, Jenny's dish, Pasta, Yummy

 

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