3-4 med/large potoates, sliced thin
2-3 leeks, halved washed and sliced like celery
olive oil
salt and pepper
heat oven to 450. on a baking sheet arrange leeks and potatoes sprinkle w/ oil salt and peper and roast until golden brown.
3-4tbsp butter
1/4 c flour
1 tbsp minced garlic, 3 cloves chopped
6 c chix broth
1/4 c white cooking white
1/2-1tsp white peper
1/2 c sour cream
1/4 c shredded parmesan
while potaotes/leeks are roasting melt butter in soup pot. Add garlic and brown until golden. Add flour and white pepper and let cook until flour/butter/garlic/pepper mixture is bubbly. Add the broth slowly stirring it in until it's smooth. Add the leeks/potatoes and mash a bit with the potato masher. Add the wine and sour cream and parm. Bring to a low simmer and allow the flavors to meld a bit. Serve warm with crusty bread and maybe some this sliced onions on top.
Tuesday, May 22, 2012
Thursday, May 10, 2012
Pasta with Canellini Beans
2 cans canellini beans, rinsed and drained
2 8oz cans tomato sauce
2 tbsp wozzy sauce
3/4 red bell pepper chopped
4 cloves garlic, sliced thin
3-4 tbsp olive oil
2-3 stalks celery with leaves, super thinly sliced
1 lb ditalini pasta
3/4 c red cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3/4 tsp basil
1/4 tsp crushed red pepper flakes
Parmesan Cheese
Heat oil over med/high heat. Add sliced garlic and saute until golden (lightly golden). Add red pepper, saute one minutes, add celery saute 2 minutes more, add oregano and canellini beans, saute 5-7 minutes. Add crushed red peper, tomato sauce, basil, wozzy, and wine. salt and pepper to taste. Bring to boil, lower heat cover and simmer 30 minutes. While sauce is simmering heat water for pasta in pot. Cook pasta according to pkg directions or 1 min less. add cooked pasta to simmering sauce, stir. Add 1/2 c parm mix and serve immediately, with added parm if you like!
2 8oz cans tomato sauce
2 tbsp wozzy sauce
3/4 red bell pepper chopped
4 cloves garlic, sliced thin
3-4 tbsp olive oil
2-3 stalks celery with leaves, super thinly sliced
1 lb ditalini pasta
3/4 c red cooking wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
3/4 tsp basil
1/4 tsp crushed red pepper flakes
Parmesan Cheese
Heat oil over med/high heat. Add sliced garlic and saute until golden (lightly golden). Add red pepper, saute one minutes, add celery saute 2 minutes more, add oregano and canellini beans, saute 5-7 minutes. Add crushed red peper, tomato sauce, basil, wozzy, and wine. salt and pepper to taste. Bring to boil, lower heat cover and simmer 30 minutes. While sauce is simmering heat water for pasta in pot. Cook pasta according to pkg directions or 1 min less. add cooked pasta to simmering sauce, stir. Add 1/2 c parm mix and serve immediately, with added parm if you like!
Sunday, April 22, 2012
What we're eating this week!
Mushroom Risotto
New Pasta Sauce Recipe
Chinese Chicken (my version of tke out!)
Baked Chicken with gravy and Mashed Potatoes (simple family fave! easy roasted chicken breast with homemade gravy and mashed taters)
Balsamic/Maple Chicken over mashed potatoes (this is my own made up recipe from a couple of inspirations, recipe will follow later)
Artichoke, Leek, pea risotto
Past with Canellini Beans (recipe will follow when I try it!)
Pasta and peas
Fried Rice
New Pasta Sauce Recipe
Chinese Chicken (my version of tke out!)
Baked Chicken with gravy and Mashed Potatoes (simple family fave! easy roasted chicken breast with homemade gravy and mashed taters)
Balsamic/Maple Chicken over mashed potatoes (this is my own made up recipe from a couple of inspirations, recipe will follow later)
Artichoke, Leek, pea risotto
Past with Canellini Beans (recipe will follow when I try it!)
Pasta and peas
Fried Rice
Monday, February 13, 2012
Weekly Menu
Pork Sandwiches
Risotto
Broccoli Stuffed Potatoes
Curried Sweet Potato Chowder
Chinese Pork (just homemade with veggies, pork sauce and rice)
A Rice Based Dish (undecided yet)
Breakfast Pizza
Pizza Rolls
Vegetable Soup
Risotto
Broccoli Stuffed Potatoes
Curried Sweet Potato Chowder
Chinese Pork (just homemade with veggies, pork sauce and rice)
A Rice Based Dish (undecided yet)
Breakfast Pizza
Pizza Rolls
Vegetable Soup
Monday, January 30, 2012
Friday, January 27, 2012
Chicken and Noodle with Cajun Seasoning
3 skinless, boneless chicken breast halves cut in large chunks
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta
Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.
Original Recipe before I changed it!
2 teaspoons Cajun seasoning (I didn't really measure mine, but I probably used less than this)
1 tablespoon olive oil
1 can cream of chicken soup
1/2 cup white cooking wine or chicken broth/stock
1 can chopped green chiles
1 teaspoon lime juice
1/4 cup pasta water
1/2 box angel hair pasta
Season the chicken with the Creole seasoning.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Add the lime juice over the chicken. Deglaze with the wine. Stir the soup, chiles and remaining Cajun seasoning in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Meanwhile cook a half box of angel hair pasta. When pasta is one minuet from being done from the box directions transfer to the pan of simmering chicken mixture. Add in the pasta water and cook until the mixture is hot and bubbling and thoroughly incorporated. serves 4 generously.
Original Recipe before I changed it!
Friday, January 20, 2012
Easy Bacon and Pasta
2 eggs
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
1 1/4 cup Parmesan cheese, grated
1 box spaghetti, i break mine in half
1 tablespoon olive oil
4 slices bacon
1 tablespoon garlic, minced
Salt and pepper, to taste
1/4 tsp ground chipotle pepper
In a medium-size bowl, beat together eggs and 1 cup cheese. Set aside.
In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving 1 cup cooking water in a measuring cup. While the pasta cooks, heat oil in a large skillet over medium-high heat. Add bacon and cook until crisp, about 5-6 minutes. Add minced garlic and cook 1 minute more. Add drained pasta to the skillet, tossing to coat, I also added 1/2-1 c pasta water and let it simmer away until absorbed. Lower heat to med low. Stir 1/2 cup reserved cooking water into the egg and cheese mixture, stir vigorously til smooth. Pour mixture into skillet, tossing to coat. I added more pasta water at the point and stirred vigorously Season to taste with salt and pepper. Serve hot!!
link to original recipe which I altered somewhat.
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