Maybe its because I am inherently lazy but I love soups in the fall and winter. I make huge batches of soup every weekend so I can have soup all week. I make triple batches and freeze one or two only to make them three days later :) Here are just a few of my favorites!
Curried Chicken and Rice Soup
1/4 cup butter, cubed
2 large carrots, finely chopped
2 celery ribs, finely chopped
1 onion, finely chopped
3/4 cup plus 2 Tbsp flour (we use tapioca flour to make this gluten free)
1 tsp curry powder
2 cans evaporated milk
1 cup half and half
5 cups chicken broth
3 cans all white meat chicken (leftover chicken will work too, 3 cups)
2 cups cooked rice (I prefer brown rice)
In large stock pan melt butter. Add carrots, celery and onions, saute for 2 minutes. Sprinkle with flour (2 Tbsp) and stir until blended. Add salt and curry. Gradually add milk and cream. Bring to a boil, cook and stir until thickened (about 2 minutes)
Gradually add broth. Stir in chicken and rice, return to boil. Reduce heat and simmer until vegetables are tender.
Turkey Meatball Soup
1 bag frozen turkey meatballs (I love love love GFSs frozen turkey meatballs!)
3 medium carrots, sliced
3 celery ribs, chopped (same thickness as carrots)
4 cloves garlic, minced
1 Tbsp oil
4 cups chicken broth
1/2 cup cavatapi pasta
1 box (10oz) frozen spinach, thawed and squeezed
In large stock pot, saute carrots, celery and garlic in oil. Add broth, salt and pepper and Italian seasoning. Bring to a boil and then reduce heat, simmer 20 minutes. Stir in past, cook 10-12 minutes. Add in meatballs and spinach. Heat throughout.
Chicken Barley Soup
1 medium onion, chopped
1/3 cup medium pearl barley
4 garlic cloves, minced
2 Tbsp oil
8 cups chicken broth
2 cans white meat chicken (or 2 cups)
1 cup dried lentils, rinsed
1 jar picante sauce
1 can garbanzo beans, rinsed and drained
1/2 cup minced cilantro
1 box frozen spinach, thawed and squeezed
In a large stock pot saute onion, barley and garlic in oil until onion is tender. Add broth, chicken and lentils bring to a boil. Reduce heat and simmer for 10 minutes. Add picante, beans, cilantro and spinach. Simmer 10 minutes longer.
Black Bean Soup
1 1/2 cups dried black beans
3 celery ribs, chopped
3 medium carrots
1 onion, chopped
2 garlic cloves, minced
2 tsp olive oil
6 cups chicken broth
1 tsp oregano
1/2 tsp thyme
1 bay leaf
3 Tbsp lime juice
Place beans in large sauce pan, add water to cover by 2 inches. Bring to a boil. Remove from heat and cover and let stand for 3 hours. Drain and rinse beans.
In large stock pot, saute celery, carrots, onions and garlic in oil until tender. Add beans, broth, and herbs. Bring to boil, reduce heat and cover and simmer 1 hour. Discard bay leaf. Cool slightly.
In a blender, cover and process soup in batches until smooth. Return to pain and heat throughout. Stir in lime juice.
Garnish with sour cream and cilantro.
Sausage Bean Soup
1/2lb Italian turkey sausage, casing removed
2 cups frozen onions and peppers
3 cloves garlic, minced
3 cups chicken broth
1 can pinto beans, drained and rinsed
1 can diced tomatoes
1 cup orzo
1 tsp Italian seasoning
In a large stock pot saute sausage, onions and peppers until meat is no longer pink. Add garlic, cook a minute longer. Stir in remaining ingredients, bring to boil. Reduce heat, cover and simmer for 10 to 15 minutes longer (until pasta is tender)
Butternut Squash with Parmesan Croutons
1 medium sized butternut squash, peeled, seeded and cut into 1 in cubes (I cheat! I buy frozen!)
2 Tbsp oil, divided
1 onion, chopped
3 celery ribs, chopped
2 Tbsp minced sage
4 cups chicken broth
If using non-frozen squash- place squash in baking dish, drizzle with oil. Bake 425 for 30 to 35 minutes until tender.
In a large stock pan, saute onion, celery and sage in oil. Stir in broth, and squash. Bring to a boil, reduce and simmer 15 to 20 minutes. Cool slightly.
In a blender, puree soup in batches until smooth. Return to pan, heat throughout.
Parmesan Croutons
2 Tbsp grated Parm cheese
2 Tbsp olive oil
1 Tbsp minced fresh sage
2 garlic cloves, minced
2 cups cubed French bread
cooking spray
In a small bowl combine cheese, oil, sage and garlic. Add bread cubes and spritz with cooking spray, toss to coat. Place on a baking sheet and bake at 425 for 5 to 8 minutes.
Tuesday, October 20, 2009
Lactose Free!!
Lactose Free Veggie Stuffed Shells
1 pkg jumbo pasta shells
1/2 lb sliced mushrooms
1 onion chopped
1 Tbsp olive oil
4 cloves garlic
1 pkg silken extra firm tofu
3 Tbsp lemon juice
1 pkg frozen chopped spinach
1 can sliced black olives
3 Tbsp minced fresh basil
1 jar meatless pasta sauce
1/4 cup pine nuts
Cook pasta and drain. In large skillet saute mushrooms and onion in oil. Add garlic.
In large bowl mash tofu with lemon juice. Stir in spinach, olives, basil and salt and pepper to taste. Add mushrooms, heat throughout. Spoon into shells
Spread 1 cup of sauce in large baking dish. Arrange stuffed shells over sauce. Top with remaining sauce. Sprinkle with pine nuts. Cover and bake at 375 for 30 minutes. Uncover and bake 5 to 10 minutes longer.
Lactose Free Potato Soup
3 medium onions. chopped
2 celery ribs. chopped
2 Tbsp olive oil
4 cups reduced sodium chicken broth
6 potatoes peeled and cubed
In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes, bring to a boil. Reduce heat, cover and simmer 15 to 25 minutes until potatoes are tender.
Cool slightly, In blender process half of the soup until smooth. Return to pan and heat throughout.
1 pkg jumbo pasta shells
1/2 lb sliced mushrooms
1 onion chopped
1 Tbsp olive oil
4 cloves garlic
1 pkg silken extra firm tofu
3 Tbsp lemon juice
1 pkg frozen chopped spinach
1 can sliced black olives
3 Tbsp minced fresh basil
1 jar meatless pasta sauce
1/4 cup pine nuts
Cook pasta and drain. In large skillet saute mushrooms and onion in oil. Add garlic.
In large bowl mash tofu with lemon juice. Stir in spinach, olives, basil and salt and pepper to taste. Add mushrooms, heat throughout. Spoon into shells
Spread 1 cup of sauce in large baking dish. Arrange stuffed shells over sauce. Top with remaining sauce. Sprinkle with pine nuts. Cover and bake at 375 for 30 minutes. Uncover and bake 5 to 10 minutes longer.
Lactose Free Potato Soup
3 medium onions. chopped
2 celery ribs. chopped
2 Tbsp olive oil
4 cups reduced sodium chicken broth
6 potatoes peeled and cubed
In a large saucepan, saute onions and celery in oil until tender. Add broth and potatoes, bring to a boil. Reduce heat, cover and simmer 15 to 25 minutes until potatoes are tender.
Cool slightly, In blender process half of the soup until smooth. Return to pan and heat throughout.
Wednesday, October 7, 2009
My Favorite Quickies
When we just can't handle another crock pot meal, we resort to 30 minutes or less meals. These meals in particular make awesome lunches throughout the week too!
Ham and Sun-dried Tomato Alfredo
At least once a month I make a Boiled New England Diner of ham, cabbage, potatoes, carrots and onions. I prepare an 6lbs ham so I know I will be able to get at least 2lbs or more of leftover ham for meals like this!
1 box of linguine (cooked till tender)
1/2 cup oil packed sun dried tomatoes
1 jar Alfredo sauce
2 cups cubed fully cooked ham
In a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat and stir in Alfredo sauce. Heat throughout
Stir in linguine and ham and heat throughout again.
Savory Onion Chicken
8 pieces of bone in chicken
2 Tbsp olive oil
1 envelope onion soup mix
1 bottle of beer
1/4 cup of flour
Place chicken in large resealable plastic bag. Add chicken a few pieces at a time and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.
Add soup mix and remaining flour, stirring to loosen bits from pan. Gradually whisk in beer. Bring to boil stirring until thickened. Return chicken to pan, reduce heat, cover and simmer 12 to 15 minutes (until juices run clear)
My Favorite Ham and Broccoli Cheaters Frittata
I think this may be repeated in my blog but its called my favorite for a reason!
9 eggs
1 1/2 cup shredded Swiss cheese
2 cups cubed fully cooked ham
2 cups chopped frozen broccoli
3/4 cup milk
salt, pepper and parsley
3 cans diced potatoes
In 9x13 baking dish spread potatoes along base. In a large bowl whisk together remaining ingredients. Pour over potatoes and bake at 375 degrees for 40 minutes. (Yup I know its more then 30 minutes but TOTALLY WORTH IT)
Onion-Dijon Pork Chops
6 boneless pork chops (5oz each)
1 cup thinly sliced red onion
1/3 cup water
1/3 cup cider vinegar
4 Tbsp brown sugar
3 Tbsp honey Dijon mustard
salt and pepper
Sprinkle pork chops with salt and pepper. In a large skillet cook chops over a medium heat for 4 to 6 minutes or each side. Remove and keep warm.
Add remaining ingredients to skillet, stir up loosened browned bits. Bring to a boil and stir for 2 minutes till thickened. Return chops to pan. Reduce heat, cover and simmer 4 to 5 minutes.
Southwest Beef Pie
2 cups crushed tortilla chips (I like nacho flavored best)
1 1/2 lbs ground beef
1 can (8oz) tomato sauce
1/2 cup water
1 envelope taco seasoning
1 cup shredded Monetery Jack cheese
Place tortilla chips in an ungreased pie plate. Set aside. In a large skillet cook beef over medium heat until no longer brown. Drain. Add tomato sauce, water, taco mix, and some pepper. Bring to a boil.
Spoon half of meat mix over chips. Sprinkle with cheese. Repeat layers. Bake uncovered at 375 degrees for 10 to 15 minutes.
Ham and Sun-dried Tomato Alfredo
At least once a month I make a Boiled New England Diner of ham, cabbage, potatoes, carrots and onions. I prepare an 6lbs ham so I know I will be able to get at least 2lbs or more of leftover ham for meals like this!
1 box of linguine (cooked till tender)
1/2 cup oil packed sun dried tomatoes
1 jar Alfredo sauce
2 cups cubed fully cooked ham
In a large skillet coated with cooking spray, saute tomatoes for 1 minute. Reduce heat and stir in Alfredo sauce. Heat throughout
Stir in linguine and ham and heat throughout again.
Savory Onion Chicken
8 pieces of bone in chicken
2 Tbsp olive oil
1 envelope onion soup mix
1 bottle of beer
1/4 cup of flour
Place chicken in large resealable plastic bag. Add chicken a few pieces at a time and shake to coat. In a large skillet, brown chicken in oil on all sides. Remove and keep warm.
Add soup mix and remaining flour, stirring to loosen bits from pan. Gradually whisk in beer. Bring to boil stirring until thickened. Return chicken to pan, reduce heat, cover and simmer 12 to 15 minutes (until juices run clear)
My Favorite Ham and Broccoli Cheaters Frittata
I think this may be repeated in my blog but its called my favorite for a reason!
9 eggs
1 1/2 cup shredded Swiss cheese
2 cups cubed fully cooked ham
2 cups chopped frozen broccoli
3/4 cup milk
salt, pepper and parsley
3 cans diced potatoes
In 9x13 baking dish spread potatoes along base. In a large bowl whisk together remaining ingredients. Pour over potatoes and bake at 375 degrees for 40 minutes. (Yup I know its more then 30 minutes but TOTALLY WORTH IT)
Onion-Dijon Pork Chops
6 boneless pork chops (5oz each)
1 cup thinly sliced red onion
1/3 cup water
1/3 cup cider vinegar
4 Tbsp brown sugar
3 Tbsp honey Dijon mustard
salt and pepper
Sprinkle pork chops with salt and pepper. In a large skillet cook chops over a medium heat for 4 to 6 minutes or each side. Remove and keep warm.
Add remaining ingredients to skillet, stir up loosened browned bits. Bring to a boil and stir for 2 minutes till thickened. Return chops to pan. Reduce heat, cover and simmer 4 to 5 minutes.
Southwest Beef Pie
2 cups crushed tortilla chips (I like nacho flavored best)
1 1/2 lbs ground beef
1 can (8oz) tomato sauce
1/2 cup water
1 envelope taco seasoning
1 cup shredded Monetery Jack cheese
Place tortilla chips in an ungreased pie plate. Set aside. In a large skillet cook beef over medium heat until no longer brown. Drain. Add tomato sauce, water, taco mix, and some pepper. Bring to a boil.
Spoon half of meat mix over chips. Sprinkle with cheese. Repeat layers. Bake uncovered at 375 degrees for 10 to 15 minutes.
Crock Pot Recipes
Fall has arrived! With fall brings school days, theater rehearsals and more and more cold dreary days. This to me means more crock pot meals. I love my crock pots and my giant roaster in the fall and winter. This is just a small collection of some of my favorite recipes for the crock pot and roaster.
Soy Garlic Chicken
6 pieces of chicken, bone in
1 (8oz) can of tomato sauce (I tend to substitue spaghetti sauce when needed)
1/2 cup soy sauce
1/4 cup brown sugar
4 cloves of garlic, minced
In a small bowl combine tomato sauce, soy sauce, brown sugar and garlic. Whisk well. Pour over chicken in crock pot. Cook on low 4 to 5 hours.
Maple Mustard Chicken
6 pieces of chicken, boneless (I love using thighs for this recipe)
1/2 cup maple syrup
1/3 cup whole grain mustard
2 Tbsp quick cooking tapioca
Hot brown rice
In a small bowl combine maple syrup, mustard and tapioca. Whisk well. Pour over chick in crock pot. Cook on low for 3 to 4 hours. Serve over brown rice.
Apricot Pork Roast
I keep at least 3 or 4 jars of apricot perserves in my pantry during the fall and winter. I use them for everything from this recipe to my grama's drop cookies.
1 (2 to 3lbs) boneless pork loin roast
1 jar (12oz) apricot preserves
1 cup vegetable broth
2 Tbsp cornstarch
1/4 cup cold water
In a small bowl combine preserves and broth. Whisk well. Pour over pork roast. Cover and cook 6 to 7 hours. Remove meat to serving platter. Keep warm. Skim fat from cooking juices. Transfer to a small saucepan. Bring liquid to a boil. COmbine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over pork.
Picante Beef Roast
1 beef bottom round roast (3lbs)
1 jar (16oz) picante sauce
1 can (15oz) tomato sauce
1 envelope taco seasoning
3 Tbsp cornstarch
1/4 cup water
Cut roast in half and place in crock pot. In a large bowl, combine picante sauce, tomato sauce and taco seasoning. Whisk well. Pour over roast. Cook on low 8 to 9 hours. Remove meat to serving platter. Skim fat from cooking juices, transfer 3 cups to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over roast.
BBQ Chicken and Beans
8 pieces of bone in chicken parts
4 cans of chili beans in sauce
4 cans of corn
1 bottle of BBQ sauce
In crock pot pour in beans, then corn. Place chicken over corn and pour entire bottle of BBQ sauce. Cook 4 to 5 hours on low. Serve with Macaroni and Cheese with Salsa.
Macaroni and Cheese with Salsa
1 box elbow macaroni
1 jar cheddar cheese sauce
1 jar mild salsa
Boil macaroni till tender. Drain and stir in jar of cheese sauce and salsa. Serve with BBQ Chicken and Beans.
Roast with Winter Veggies
This is the simplest seasonal recipe in my arsonal. I have made it with beef, pork and whole chickens. My family loves it served with fresh hot rolls!
Any 3lb roast or whole chicken.
6 red potatoes, washed and cut into chunks
4 sweet potatoes, washed and cut into chuncks
2 lbs of carrots, washed, peeled and sliced into chunks
1 large leek, washed and sliced thinly
4 cloves of garlic, minced
5 cups of similar broth
Put all ingedients in the roaster, set roaster to 300 degrees for 5 to 6 hours.
Soy Garlic Chicken
6 pieces of chicken, bone in
1 (8oz) can of tomato sauce (I tend to substitue spaghetti sauce when needed)
1/2 cup soy sauce
1/4 cup brown sugar
4 cloves of garlic, minced
In a small bowl combine tomato sauce, soy sauce, brown sugar and garlic. Whisk well. Pour over chicken in crock pot. Cook on low 4 to 5 hours.
Maple Mustard Chicken
6 pieces of chicken, boneless (I love using thighs for this recipe)
1/2 cup maple syrup
1/3 cup whole grain mustard
2 Tbsp quick cooking tapioca
Hot brown rice
In a small bowl combine maple syrup, mustard and tapioca. Whisk well. Pour over chick in crock pot. Cook on low for 3 to 4 hours. Serve over brown rice.
Apricot Pork Roast
I keep at least 3 or 4 jars of apricot perserves in my pantry during the fall and winter. I use them for everything from this recipe to my grama's drop cookies.
1 (2 to 3lbs) boneless pork loin roast
1 jar (12oz) apricot preserves
1 cup vegetable broth
2 Tbsp cornstarch
1/4 cup cold water
In a small bowl combine preserves and broth. Whisk well. Pour over pork roast. Cover and cook 6 to 7 hours. Remove meat to serving platter. Keep warm. Skim fat from cooking juices. Transfer to a small saucepan. Bring liquid to a boil. COmbine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over pork.
Picante Beef Roast
1 beef bottom round roast (3lbs)
1 jar (16oz) picante sauce
1 can (15oz) tomato sauce
1 envelope taco seasoning
3 Tbsp cornstarch
1/4 cup water
Cut roast in half and place in crock pot. In a large bowl, combine picante sauce, tomato sauce and taco seasoning. Whisk well. Pour over roast. Cook on low 8 to 9 hours. Remove meat to serving platter. Skim fat from cooking juices, transfer 3 cups to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil. Serve over roast.
BBQ Chicken and Beans
8 pieces of bone in chicken parts
4 cans of chili beans in sauce
4 cans of corn
1 bottle of BBQ sauce
In crock pot pour in beans, then corn. Place chicken over corn and pour entire bottle of BBQ sauce. Cook 4 to 5 hours on low. Serve with Macaroni and Cheese with Salsa.
Macaroni and Cheese with Salsa
1 box elbow macaroni
1 jar cheddar cheese sauce
1 jar mild salsa
Boil macaroni till tender. Drain and stir in jar of cheese sauce and salsa. Serve with BBQ Chicken and Beans.
Roast with Winter Veggies
This is the simplest seasonal recipe in my arsonal. I have made it with beef, pork and whole chickens. My family loves it served with fresh hot rolls!
Any 3lb roast or whole chicken.
6 red potatoes, washed and cut into chunks
4 sweet potatoes, washed and cut into chuncks
2 lbs of carrots, washed, peeled and sliced into chunks
1 large leek, washed and sliced thinly
4 cloves of garlic, minced
5 cups of similar broth
Put all ingedients in the roaster, set roaster to 300 degrees for 5 to 6 hours.
Wednesday, May 20, 2009
Quick Gluten Free Recipes
I was asked by a friend to give her some quick and healthy gluten free recipes, so I figured I would share them here.
The first on is Mexican Pizzas. The children that hang out here during school, love these. One of the girls is a vegetarian so I make these both with meat and without for her.
Gluten Free Mexican Pizza
20 to 25 corn tortillas
1 can refried beans
1 can black beans, drained
1 can corn, drained
3 cups frozen peppers and onions
1 can diced tomatoes
1/2 lb ground beef or ground turkey
1/2 of a packet of taco seasoning or 3 Tbs
3 cups shredded Mexican cheese
sour cream and salsa (optional)
In a large bowl combine, black beans, corn, tomatoes, and pepper and onion mix.
In medium size skillet, cook ground meat and add taco seasoning and 1/4 cup of water. Cook till meat is no longer pink in any way.
Using cookie sheets, place tortillas in sheets without over lapping. (I use 4 sheets at a time with 6 tortillas on each.) Spread a thin layer of refried beans on each tortilla. Top each tortilla with bean/corn mixture. If making them with meat, add 2 TBS of meat. Then add a healthy sprinkle of shredded cheese.
Place in oven, preheated to 350 degrees for 8 to 10 minutes.
Serve with salsa only to keep them gluten free as some sour creams contain gluten.
This next recipe is a favorite of the son of the same family. After having ordered pizzas for my family, I had been unexpectedly asked to watch him and his sister. I cant very well feed them pizza so I needed something quick and easy so that they could eat while we ate.
Pizza Fries
1 large bag of frozen french fries
1 jar of pizza sauce
1 10oz bag of HORMEL pepperoni (this is the gluten free pepperoni!)
3 cups frozen peppers and onion
1 bag shredded pizza cheese
Layer fries on a cookie sheet in an even layer. Top with sauce, then pepperoni and frozen vegetables. Cover with shredded cheese and place in preheated oven at 375 degrees for 30 to 45 minutes (till fries are done).
Serve with a tossed salad.
This is our whole families favorite gluten free breakfast for when our friends sleep over. We tend to make it a few times a month for breakfast, lunch and dinner.
Frittata for 10
9 large eggs
2 cans of diced potatoes (we can our own to save time.. they are precooked and much easier!)
3 cups of frozen Normandy mixed vegetables (broc, cauli, carrots, summer squash and zuch)
1/2 cup diced onions (I also use the frozen onions)
2 cups shredded Swiss cheese
1 cup milk
1 Tbs chopped parsley
1 tea garlic salt
salt and pepper to tastes
In a large baking dish, layer drained potatoes evenly.
In a large mixing bowl combine eggs, veggies, onions, milk, cheese and spices. Pour over top of potatoes.
Bake in preheated oven set at 375 degrees for 35 to 45 minutes, until center is set and edges are golden brown.
The first on is Mexican Pizzas. The children that hang out here during school, love these. One of the girls is a vegetarian so I make these both with meat and without for her.
Gluten Free Mexican Pizza
20 to 25 corn tortillas
1 can refried beans
1 can black beans, drained
1 can corn, drained
3 cups frozen peppers and onions
1 can diced tomatoes
1/2 lb ground beef or ground turkey
1/2 of a packet of taco seasoning or 3 Tbs
3 cups shredded Mexican cheese
sour cream and salsa (optional)
In a large bowl combine, black beans, corn, tomatoes, and pepper and onion mix.
In medium size skillet, cook ground meat and add taco seasoning and 1/4 cup of water. Cook till meat is no longer pink in any way.
Using cookie sheets, place tortillas in sheets without over lapping. (I use 4 sheets at a time with 6 tortillas on each.) Spread a thin layer of refried beans on each tortilla. Top each tortilla with bean/corn mixture. If making them with meat, add 2 TBS of meat. Then add a healthy sprinkle of shredded cheese.
Place in oven, preheated to 350 degrees for 8 to 10 minutes.
Serve with salsa only to keep them gluten free as some sour creams contain gluten.
This next recipe is a favorite of the son of the same family. After having ordered pizzas for my family, I had been unexpectedly asked to watch him and his sister. I cant very well feed them pizza so I needed something quick and easy so that they could eat while we ate.
Pizza Fries
1 large bag of frozen french fries
1 jar of pizza sauce
1 10oz bag of HORMEL pepperoni (this is the gluten free pepperoni!)
3 cups frozen peppers and onion
1 bag shredded pizza cheese
Layer fries on a cookie sheet in an even layer. Top with sauce, then pepperoni and frozen vegetables. Cover with shredded cheese and place in preheated oven at 375 degrees for 30 to 45 minutes (till fries are done).
Serve with a tossed salad.
This is our whole families favorite gluten free breakfast for when our friends sleep over. We tend to make it a few times a month for breakfast, lunch and dinner.
Frittata for 10
9 large eggs
2 cans of diced potatoes (we can our own to save time.. they are precooked and much easier!)
3 cups of frozen Normandy mixed vegetables (broc, cauli, carrots, summer squash and zuch)
1/2 cup diced onions (I also use the frozen onions)
2 cups shredded Swiss cheese
1 cup milk
1 Tbs chopped parsley
1 tea garlic salt
salt and pepper to tastes
In a large baking dish, layer drained potatoes evenly.
In a large mixing bowl combine eggs, veggies, onions, milk, cheese and spices. Pour over top of potatoes.
Bake in preheated oven set at 375 degrees for 35 to 45 minutes, until center is set and edges are golden brown.
Tuesday, May 12, 2009
Pot Luck with Friends
Every other month, a group of 40 of us get together at our house and we have a pot luck party. Every few pot lucks we need to have a predominately gluten free menu but for the one coming up this weekend, we aren't focusing on any specific food/allergen issues.
While I am aware that pot luck means everyone makes a dish and shares, those of you who know me, know I tend to go overboard. For every family coming, I make a dish and they bring a dish. So if 10 families come, I make 10 dishes and they bring 10 dishes. We end up eating leftovers the rest of the week, so its all good LOL
This pot lucks menu is:
Deep Fried Turkey by Evie and Ray.
Evie celebrated her birthday at the beginning of the month and I tried deep fried turkey for the first time. I'm officially an addict now and begged them to make another one for the pot luck. My only instructions were to provide a completely thawed 12 lb turkey on the day of the party.
Loaded Mashed Potatoes by Dani
4 heads garlic
10 pounds Idaho potatoes, peeled and quartered
Salt
3 teaspoons freshly ground black pepper
1 cup butter
1 (12-ounce) carton sour cream
1 (16-ounce) block sharp white Cheddar, grated
2 pounds cooked bacon, julienned
2 cups chopped scallions
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese, scallions, and bacon. Add more salt and pepper, if necessary. Serve immediately.
Baked Mac and Cheese by Val and Bob
6 cups elbow macaroni
6 eggs, beaten
6 cups evaporated milk
1 1/2 cup butter, melted
1 1/2 teaspoon cayenne pepper
8 cups grated sharp cheddar
3 cup bread crumbs
3 teaspoon paprika
1 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 2/3 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 6-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. (I did not write this recipe and cannot guarantee the measurements)
Squash Tart by Dani
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
My Pot Luck Cheats-
I must admit, when serving 40 people, I cheat a bit. I love love love Rhodes Rolls from the freezer. I pop the frozen rolls on a cookie sheets, let them rise a bit and pop them in the oven for hot fresh rolls.
I also make meatballs that get kudos for weeks. I buy a large bag of frozen meatballs and a can of Sweet and Savory Sauce from GFS Restaurant Supply Store. I put the meatballs in a large roasting pan (usually disposable) and pour the sauce over them. Bake for 35 minutes at 400 degrees and serve. I hate to admit this but... I have a friend who is a professional caterer. At her birthday party, I brought the cheat meatballs and served them alongside her professional menu. Her husband raved about my meatballs for weeks after hr party.
Veggie platter... simple, easy, and always a favorite. Its hard to mess this up. Cut up 5 different veggies, usually cucumbers, bell peppers, celery, broccoli and cherry tomatoes. In the center of your beautifully placed veggies, you would put a simple veggie dip. I tend to get a tad fancier and use a hollowed out red cabbage as my dip bowl. Inside I make a simple Spinach Veggie Dip.
1 large clove garlic
1/2 cup chopped scallions (white portion only)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Paprika
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, hollow out red cabbage: Just before serving, spoon into hollowed cabbage. Sprinkle lightly with paprika. Serve at center of simple veggie platter.
I will be sure to post more of the wonderful dishes after the party.
While I am aware that pot luck means everyone makes a dish and shares, those of you who know me, know I tend to go overboard. For every family coming, I make a dish and they bring a dish. So if 10 families come, I make 10 dishes and they bring 10 dishes. We end up eating leftovers the rest of the week, so its all good LOL
This pot lucks menu is:
Deep Fried Turkey by Evie and Ray.
Evie celebrated her birthday at the beginning of the month and I tried deep fried turkey for the first time. I'm officially an addict now and begged them to make another one for the pot luck. My only instructions were to provide a completely thawed 12 lb turkey on the day of the party.
Loaded Mashed Potatoes by Dani
4 heads garlic
10 pounds Idaho potatoes, peeled and quartered
Salt
3 teaspoons freshly ground black pepper
1 cup butter
1 (12-ounce) carton sour cream
1 (16-ounce) block sharp white Cheddar, grated
2 pounds cooked bacon, julienned
2 cups chopped scallions
Preheat oven to 350 degrees F.
Cut tops off 2 garlic heads. Wrap in foil and roast for 30 minutes. When cool enough to handle remove the flesh from the garlic heads and set aside.
In a large stockpot, cook potatoes in enough salted water to cover for 10 to 15 minutes or until tender.
Drain and return to stockpot. Beat with an electric mixer until smooth; adding salt, to taste, pepper, butter, garlic and sour cream. With a spatula stir in cheese, scallions, and bacon. Add more salt and pepper, if necessary. Serve immediately.
Baked Mac and Cheese by Val and Bob
6 cups elbow macaroni
6 eggs, beaten
6 cups evaporated milk
1 1/2 cup butter, melted
1 1/2 teaspoon cayenne pepper
8 cups grated sharp cheddar
3 cup bread crumbs
3 teaspoon paprika
1 cup grated Parmesan
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 2/3 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 6-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm. (I did not write this recipe and cannot guarantee the measurements)
Squash Tart by Dani
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional
Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
My Pot Luck Cheats-
I must admit, when serving 40 people, I cheat a bit. I love love love Rhodes Rolls from the freezer. I pop the frozen rolls on a cookie sheets, let them rise a bit and pop them in the oven for hot fresh rolls.
I also make meatballs that get kudos for weeks. I buy a large bag of frozen meatballs and a can of Sweet and Savory Sauce from GFS Restaurant Supply Store. I put the meatballs in a large roasting pan (usually disposable) and pour the sauce over them. Bake for 35 minutes at 400 degrees and serve. I hate to admit this but... I have a friend who is a professional caterer. At her birthday party, I brought the cheat meatballs and served them alongside her professional menu. Her husband raved about my meatballs for weeks after hr party.
Veggie platter... simple, easy, and always a favorite. Its hard to mess this up. Cut up 5 different veggies, usually cucumbers, bell peppers, celery, broccoli and cherry tomatoes. In the center of your beautifully placed veggies, you would put a simple veggie dip. I tend to get a tad fancier and use a hollowed out red cabbage as my dip bowl. Inside I make a simple Spinach Veggie Dip.
1 large clove garlic
1/2 cup chopped scallions (white portion only)
1 (10-ounce) package frozen chopped spinach, thawed and drained well
1 cup sour cream
1/2 to 1 cup mayonnaise
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 dash hot pepper sauce or more to taste
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Paprika
In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, hollow out red cabbage: Just before serving, spoon into hollowed cabbage. Sprinkle lightly with paprika. Serve at center of simple veggie platter.
I will be sure to post more of the wonderful dishes after the party.
Saturday Night Movie Night with Tweens
The first Saturday of each month, my 12 year old hosts a Tween Movie Night in our home. This is usually around 20 to 25 kids between the ages of 9 and 13. I know how ambitious it sounds but honestly, its pretty simple. We pick a movie, set up some seats and pillows on the floor, make some snacks and watch the children pour into the house. At the end of the night, we toss all the dishes in the dishwasher, vacuum and look at all out pictures of the great time had by everyone...
NOT GLUTEN FREE Trail Mix
In a 5 qt bowl, I only make one bowl of this for movie night. Other parents appreciate me not caving in and giving their children, this much sugar LOL
3 bags of extra butter microwave popcorn
3 cups chocolate covered peanuts
3 cups pretzels (I prefer sticks to twists but honestly both work)
Pop popcorn in microwave. Toss all the ingredients in large bowl. Serve while popcorn is still warm.
Lemonade
A friend of mine host Teen Night at her house the same night as Tween Night at mine. Her snacks consist of chips, cookies and juice boxes. Much less work but much less compliments. Here we make our own lemonade knowing that an empty pitcher, meant happy kids.
16 lemons
1cup superfine sugar, plus more to taste
10 cups water
Ice cubes
Wash lemons under warm water. Roll them on the counter top with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves. We usually end up needed more lemon wedges because everyone wants one for their glass.
Lola's Parfaits
30 clear plastic cups from restaurant supply store
3 boxes of chocolate pudding
3 boxes of white chocolate pudding
2 tubs of cool whip
1 package of Oreos, crushed
4 cups of white and milk choc chips, mixed
6 cups of milk
Make both types of pudding in separate bowls according to directions of the packages.
In each clear plastic cup add enough Oreo mix to cover the bottom of the cup, then spoon in white chocolate pudding, more Oreo mix, milk chocolate pudding, sprinkle with chips and top with Cool Whip. Repeat this process 30 times and refrigerate for at least 3 hours before serving.
Needless to say, a little preparation goes a long way into making what most people would assume would be a chaotic night into something simple and fun for everyone.
NOT GLUTEN FREE Trail Mix
In a 5 qt bowl, I only make one bowl of this for movie night. Other parents appreciate me not caving in and giving their children, this much sugar LOL
3 bags of extra butter microwave popcorn
3 cups chocolate covered peanuts
3 cups pretzels (I prefer sticks to twists but honestly both work)
Pop popcorn in microwave. Toss all the ingredients in large bowl. Serve while popcorn is still warm.
Lemonade
A friend of mine host Teen Night at her house the same night as Tween Night at mine. Her snacks consist of chips, cookies and juice boxes. Much less work but much less compliments. Here we make our own lemonade knowing that an empty pitcher, meant happy kids.
16 lemons
1cup superfine sugar, plus more to taste
10 cups water
Ice cubes
Wash lemons under warm water. Roll them on the counter top with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves. We usually end up needed more lemon wedges because everyone wants one for their glass.
Lola's Parfaits
30 clear plastic cups from restaurant supply store
3 boxes of chocolate pudding
3 boxes of white chocolate pudding
2 tubs of cool whip
1 package of Oreos, crushed
4 cups of white and milk choc chips, mixed
6 cups of milk
Make both types of pudding in separate bowls according to directions of the packages.
In each clear plastic cup add enough Oreo mix to cover the bottom of the cup, then spoon in white chocolate pudding, more Oreo mix, milk chocolate pudding, sprinkle with chips and top with Cool Whip. Repeat this process 30 times and refrigerate for at least 3 hours before serving.
Needless to say, a little preparation goes a long way into making what most people would assume would be a chaotic night into something simple and fun for everyone.
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