April 17, 2014

PEPPERED SALMON WITH SNOW PEAS AND GINGER

THURSDAY

PEPPERED SALMON WITH SNOW PEAS AND GINGER
Prep. time: 10 minutes  Cook time: 30 minutes
Serves 6

1 lb. (500g) snow peas (mangetouts) or sugar snap peas, ends
trimmed
1 Tbs. finely ground Sichuan peppercorns, optional
6 *salmon fillets, each 5-6 ounces (155-185g) skinned
2 tsp. corn oil
1 tsp. Asian sesame oil
salt
freshly ground black pepper, if not using Sichuan peppercorns
6 green (spring) onions, thinly sliced
2 tsp. peeled and grated fresh ginger
1/3 cup (3 fluid ounces /80 ml) dry sherry
3 Tbsp. soy sauce
3 Tbs. unseasoned rice vinegar

1.  Bring a large pot 3/4 full of salted water to a boil.  Add the peas
and simmer until bright green, about 1 minute.  Drain and set aside.

2.  If using the ground Sichuan pepper, sprinkle it on both sides of
each salmon fillet, distributing it evenly.

3.  In a wide, nonstick frying pan large enough to hold the salmon in
a  single layer without crowding, warm the corn oil and sesame oil
over medium-high heat.  Add the salmon fillets and cook until lightly
golden on one side, about 4 minutes.  Turn, season with salt and, if
the Sichuan pepper has been omitted, with black pepper as well. 
Continue to cook until lightly golden on the second side and opaque
throughout when pierced with a knife, about 4 minutes longer. 
Transfer the salmon to a warmed platter or individual plates and
cover loosely with aluminum foil to keep warm.

4.  Place the same pan over medium-high heat.  When it is hot, add
the peas, green onions and ginger and toss and stir constantly until
the green onions soften, about 1 minute.  Add the sherry, soy sauce
and vinegar and bring to a boil.  Boil until the liquid reduces by one-
fourth, 20-30 seconds.

5.  Remove from the heat and pour the vegetables and sauce over


and around the salmon.  Serve immediately.

April 16, 2014

ITALIAN BREAD SALAD

WEDNESDAY

ITALIAN BREAD SALAD
Prep. time: 10 minutes  Cook time: none
Serves 4

8 ounces Italian bread cut into thick squares
Chilled water
2 large ripe tomatoes, peeled and chopped
1 small cucumber, peeled and coarsely diced
1/2 red bell pepper (capsicum), cut into chunks or julienne strips
1/2 green bell pepper (capsicum), cut into chunks or julienne strips
1 red onion, thinly sliced
2 tsp. capers, rinsed and drained
1 Tbsp. finely chopped basil
1 garlic clove, finely chopped
2 Tbs. chopped Italian parsley
5 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. salt
1/3 tsp. freshly ground black pepper
fresh basil, sprigs, for garnish

1.  Place bread in a bowl and pour cold water over it, just enough to
cover.
2.  Place vegetables in a separate bowl.
3.  Whisk together the oil, vinegar, salt and pepper, and pour over
the vegetables.
4.  Squeeze bread dry and crumble into tossed salad.  Toss well,
garnish with the basil and dressing and serve.

April 15, 2014

PEANUT PORK CHOPS

TUESDAY

PEANUT PORK CHOPS
Prep. time: 5 - 10 minutes  Cook time: 45 minutes
Serves 4

1 Tbs. salad oil
4 - 6 loin pork chops, 1 inch thick
1/2 cup chunk-style peanut butter
3 Tbsp. lemon juice
4 1/2 tsp. chile powder
1 clove garlic, minced or pressed
1 1/2 cups regular-strength chicken broth
Chopped green onion






1.  Heat oil in a frying pan over medium heat.  Add chops and brown
on all sides.  Arrange chops in a shallow baking dish.

2.  Discard fat from frying pan and stir in peanut butter, lemon juice,
chile powder, garlic, and broth, scraping up browned bits in pan. 
Pour broth mixture over meat, cover and bake in 350 degree oven for 45 minutes.

3.  Serve with drippings and green onions.


COLD NOODLES
Prep. time: 5 minutes  Cook time: 15 minutes
Serves 4

1 lb. thin egg noodles
3 Tbs. sesame paste, or peanut butter
4 cloves garlic, chopped
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
3 small red chiles, finely chopped
2 tsp. sugar
pinch salt
2 tsp. sesame oil
2 scallions, sliced length-wise
1/4 cup cilantro, chopped

1.  Cook the noodles in boiling salted water.  Rinse under cold water
until cold.  Drain.
2.  Combine all the ingredients, except noodles.  Whisk together well.


3.  Pour over noodles and toss.  Sprinkle with scallions and cilantro.

April 14, 2014

Corn Chowder

MONDAY



CORN CHOWDER
Prep. time: 10 minutes  Cook time: 20 minutes
Serves 4 - 6

1 qt. milk
2 chopped onions
1 can evaporated milk
2 large diced potatoes
1 box frozen corn
1/2 cup green peppers, chopped
1 tsp. salt
1/4 cube butter
1 can creamed corn



1.  Saute onions in butter.
2.  Heat milk slowly.
3.  Cook diced potatoes and peppers in small amount of water until done.  Mash 1/3 of cooked potatoes.
4.  Add fresh or frozen corn, evaporated milk, creamed corn and
potato/pepper mixture.  (Use the water that the potatoes were cooked in.)
5.  Salt and pepper to taste.


MOLASSES BREAD
Prep. time: 5 minutes  Cook time: 1 hour
Makes 1 large loaf

3 cups whole wheat flour
1 cup buttermilk
1 tsp. soda
1 cup raisins
1 cup nuts
1 cup molasses
cream cheese

1.  Mix all ingredients together, except cream cheese, in a large bowl
until well blended.  Pour into well greased pan and bake.
2.  Bake for 1 hour.  Test with toothpick.  Let cool and spread with


cream cheese.

April 13, 2014

Savory Time Weekly Menu

Knowing that Easter is on the way, this week’s menu is meant to be especially easy and quick!  Save all of your energy for the Easter Feast!  And, if you are in that part of the country where blue sky is not the norm, go to the market and buy a big bunch of beautiful flowers to bring the colors, scents and mood of the season inside!

                                                                        

                                                         MONDAY

                                            CORN CHOWDER WITH
                                            WARM MOLASSES BREAD
                                                        Chardonnay


                                                         TUESDAY

                                    PEANUT PORK CHOPS WITH COLD
                                                     SPICY NOODLES                           
                                                           Riesling


                                                      WEDNESDAY

                                                      BREAD SALAD
                                                           Chianti

                                                                               
                                                        THURSDAY

                                        PEPPERED SALMON WITH SNOW
                                                    PEAS AND GINGER
                                                           Semillon


                               

MONDAY



CORN CHOWDER
Prep. time: 10 minutes  Cook time: 20 minutes
Serves 4 - 6

1 qt. milk
2 chopped onions
1 can evaporated milk
2 large diced potatoes
1 box frozen corn
1/2 cup green peppers, chopped
1 tsp. salt
1/4 cube butter
1 can creamed corn



1.  Saute onions in butter.
2.  Heat milk slowly.
3.  Cook diced potatoes and peppers in small amount of water until done.  Mash 1/3 of cooked potatoes.
4.  Add fresh or frozen corn, evaporated milk, creamed corn and
potato/pepper mixture.  (Use the water that the potatoes were cooked in.)
5.  Salt and pepper to taste.


MOLASSES BREAD
Prep. time: 5 minutes  Cook time: 1 hour
Makes 1 large loaf

3 cups whole wheat flour
1 cup buttermilk
1 tsp. soda
1 cup raisins
1 cup nuts
1 cup molasses
cream cheese

1.  Mix all ingredients together, except cream cheese, in a large bowl
until well blended.  Pour into well greased pan and bake.
2.  Bake for 1 hour.  Test with toothpick.  Let cool and spread with
cream cheese.

                               
TUESDAY



PEANUT PORK CHOPS
Prep. time: 5 - 10 minutes  Cook time: 45 minutes
Serves 4

1 Tbs. salad oil
4 - 6 loin pork chops, 1 inch thick
1/2 cup chunk-style peanut butter
3 Tbsp. lemon juice
4 1/2 tsp. chile powder
1 clove garlic, minced or pressed
1 1/2 cups regular-strength chicken broth
Chopped green onion




1.  Heat oil in a frying pan over medium heat.  Add chops and brown
on all sides.  Arrange chops in a shallow baking dish.
2.  Discard fat from frying pan and stir in peanut butter, lemon juice,
chile powder, garlic, and broth, scraping up browned bits in pan. 
Pour broth mixture over meat, cover and bake in 350 degree oven for 45 minutes.
3.  Serve with drippings and green onions.


COLD NOODLES
Prep. time: 5 minutes  Cook time: 15 minutes
Serves 4

1 lb. thin egg noodles
3 Tbs. sesame paste, or peanut butter
4 cloves garlic, chopped
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
3 small red chiles, finely chopped
2 tsp. sugar
pinch salt
2 tsp. sesame oil
2 scallions, sliced length-wise
1/4 cup cilantro, chopped

1.  Cook the noodles in boiling salted water.  Rinse under cold water
until cold.  Drain.
2.  Combine all the ingredients, except noodles.  Whisk together well.
3.  Pour over noodles and toss.  Sprinkle with scallions and cilantro.


WEDNESDAY

ITALIAN BREAD SALAD
Prep. time: 10 minutes  Cook time: none
Serves 4

8 ounces Italian bread cut into thick squares
Chilled water
2 large ripe tomatoes, peeled and chopped
1 small cucumber, peeled and coarsely diced
1/2 red bell pepper (capsicum), cut into chunks or julienne strips
1/2 green bell pepper (capsicum), cut into chunks or julienne strips
1 red onion, thinly sliced
2 tsp. capers, rinsed and drained
1 Tbsp. finely chopped basil
1 garlic clove, finely chopped
2 Tbs. chopped Italian parsley
5 Tbsp. extra-virgin olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. salt
1/3 tsp. freshly ground black pepper
fresh basil, sprigs, for garnish

1.  Place bread in a bowl and pour cold water over it, just enough to
cover.
2.  Place vegetables in a separate bowl.
3.  Whisk together the oil, vinegar, salt and pepper, and pour over
the vegetables.
4.  Squeeze bread dry and crumble into tossed salad.  Toss well,
garnish with the basil and dressing and serve.

                               
THURSDAY

PEPPERED SALMON WITH SNOW PEAS AND GINGER
Prep. time: 10 minutes  Cook time: 30 minutes
Serves 6

1 lb. (500g) snow peas (mangetouts) or sugar snap peas, ends
trimmed
1 Tbs. finely ground Sichuan peppercorns, optional
6 *salmon fillets, each 5-6 ounces (155-185g) skinned
2 tsp. corn oil
1 tsp. Asian sesame oil
salt
freshly ground black pepper, if not using Sichuan peppercorns
6 green (spring) onions, thinly sliced
2 tsp. peeled and grated fresh ginger
1/3 cup (3 fluid ounces /80 ml) dry sherry
3 Tbsp. soy sauce
3 Tbs. unseasoned rice vinegar

1.  Bring a large pot 3/4 full of salted water to a boil.  Add the peas
and simmer until bright green, about 1 minute.  Drain and set aside.
2.  If using the ground Sichuan pepper, sprinkle it on both sides of
each salmon fillet, distributing it evenly.
3.  In a wide, nonstick frying pan large enough to hold the salmon in
a  single layer without crowding, warm the corn oil and sesame oil
over medium-high heat.  Add the salmon fillets and cook until lightly
golden on one side, about 4 minutes.  Turn, season with salt and, if
the Sichuan pepper has been omitted, with black pepper as well. 
Continue to cook until lightly golden on the second side and opaque
throughout when pierced with a knife, about 4 minutes longer. 
Transfer the salmon to a warmed platter or individual plates and
cover loosely with aluminum foil to keep warm.
4.  Place the same pan over medium-high heat.  When it is hot, add
the peas, green onions and ginger and toss and stir constantly until
the green onions soften, about 1 minute.  Add the sherry, soy sauce
and vinegar and bring to a boil.  Boil until the liquid reduces by one-
fourth, 20-30 seconds.
5.  Remove from the heat and pour the vegetables and sauce over
and around the salmon.  Serve immediately.



SHOPPING LIST


MEAT/POULTRY/SEAFOOD

4 - 6 loin pork chops, 1 inch thick
6 salmon fillets

FRUITS AND VEGETABLES
1 bunch basil
2 bunches green onions
scallions
cilantro
Italian parsley
2 heads of garlic
2 large tomatoes
2 onions
2 large potatoes
1 box fresh or frozen corn
1 green pepper
1 red pepper
1 red onion
1 small cucumber
3 small red chiles
1 lb. snow peas or sugar snap peas
2 tsp. fresh ginger
2 lemons


STAPLES
olive oil
1 cup Picante Sauce
1 can creamed corn
3 cups whole wheat flour
1 cup raisins
1 cup molasses
1/2 cup chunk-style peanut butter
1 can chicken broth
1 lb. thin egg noodles
3 Tbsp. sesame paste or peanut butter
soy sauce
rice vinegar
sugar
sesame oil
capers
balsamic vinegar
Sichuan peppercorns
corn oil


CHEESE & DAIRY
1 quart milk
1 can evaporated milk
1 cube butter
1 cup buttermilk
8 ounces cream cheese


NUTS & SPICES
1 cup nuts
salt
soda
chile powder
pepper


BREAD
8 ounces Italian bread


MISCELLANEOUS
1/3 cup dry sherry

April 10, 2014

TUNA TOSTADAS

THURSDAY

TUNA TOSTADAS
Prep. time:  10-15 minutes  Cook time:  1 minute
Serves 4

1-6 1/2 ounce can albacore, packed in spring water
1 medium apple, coarsely chopped
1 medium-size dill pickle, minced
1/4 cup mayonnaise
1 Tbsp. dill pickle juice
1 tsp. Dijon mustard
1/4 tsp. tarragon, crumbled
ground pepper, to taste

1/4 cup vegetable oil
4 large flour tortillas
1 1/3 cup shredded lettuce
2 sliced tomatoes
1 1/2 cups grated cheddar cheese

1.  In a medium bowl, combine tuna, apple and pickle and toss lightly. 
Add mayonnaise, pickle juice, mustard, tarragon and pepper. 
2.  Preheat broiler.  Heat 1/4 cup oil in medium skillet over high heat. 
Fry tortillas one at a time until golden brown, about 1 minute on each
side, adding more oil if necessary. 
3.  Drain on paper towels.  Arrange tortillas on large baking sheet. 
Sprinkle each with lettuce, tomato slices and tuna mixture.  Top with
cheddar.  Place under broiler until cheese melts, about 1 minute. 
4.  Serve!


April 9, 2014

Tortellini with Tomato Sauce

WEDNESDAY

TORTELLINI WITH TOMATO SAUCE
Prep. time:  none  Cook time:  15 minutes
Serves 4

48 tortellini, with a salmon or favorite filling
1/2 cup half & half
2-3 cloves garlic, minced
salt and pepper, to taste
1/2 cup Asiago cheese, grated
2 cups tomato sauce

1.  Fill a large saucepan with salted water, bring to a boil and cook
the tortellini for 5 minutes or until tender.  Drain.
2.  In a saucepan, bring the cream and garlic to a boil, add the
tortellini, salt and pepper to taste and simmer for just a minute.  Stir
in half the Asiago cheese until well blended and the cream has
thickened.
3.  Coat the bottom of a warm serving platter with the hot tomato sauce
and spoon the tortellini in the center.  Sprinkle the rest of the cheese
over the top and season with salt and pepper and serve at once.


BAKED GARLIC
Prep. time:  none  Cook time:  30 minutes
Serves 4

4 heads of large garlic
olive oil
aluminum foil

1.  Place the garlic in the center of a piece of foil.  Drizzle with the
olive oil.  Form a small package, seal the sides and bake for 30
minutes.
2.  Serve with French bread.

FRENCH BREAD

1 Loaf 

April 8, 2014

GREAT GRAPE CAESAR SALAD

TUESDAY

GREAT GRAPE CAESAR SALAD
Prep. time:  10-15 minutes  Cook time:  none
Serves 4

Romaine lettuce, torn in bite-size pieces
1 1/2 cups seedless grapes
1/2 cup shredded Swiss or Jarlsberg cheese
croutons
1/4 cup grated Parmesan cheese
left-over chicken, sliced or shredded
DRESSING:
1/2 cup lemon juice
1/2 tsp. Worcestershire sauce
1 - 2 garlic cloves, crushed
1 Tbsp. salt
1/2 tsp. coarsely ground black pepper
2/3 cup olive oil

1.  Toss greens, grapes, Swiss cheese and croutons in large salad bowl.
2.  To prepare Lemon Dressing combine the lemon juice, Worcestershire
sauce, garlic, salt and pepper.  Beat in the olive oil until well
blended.
3.  Pour dressing over the salad.  Sprinkle with Parmesan cheese and

left-over chicken, toss lightly and serve.

April 7, 2014

ANNE’S CHICKEN

MONDAY

ANNE’S CHICKEN
Prep. time:  5 - 10 minutes  Cook time:  50 minutes
Serves 4

1 large whole *chicken, free-range if available
4 ounces goat cheese
4 - 6 cloves garlic, widely sliced
1 Tbsp. herbs de Provence
salt and pepper
1 Tbsp. olive oil

1.  Cut several small holes in the skin of the chicken and stuff with
the goat cheese.
2.  Stuff slices of garlic all over the chicken.
3.  Rub the skin with the olive oil and sprinkle with salt and pepper
and herbs de Provence.
4.  Bake in 350 degree oven for 1/2 an hour.  Remove from oven and
microwave for 7 minutes.  Return to oven and continue baking for 20 to
30 minutes more.
5.  Serve with steamed artichokes and tossed salad.


STEAMED ARTICHOKES
Prep. time:  none  Cook time:  30 minutes
Serves 4

2 artichokes
1/2 cup mayonnaise
1 Tbsp. Dijon mustard

1.  Cut stems off the artichokes.  Fill a large sauce pan with 1 to 2
inches of water.  Place artichokes in pan.  Cover.  Bring water to a
boil and steam for 30 minutes.

2.  Mix together the mayonnaise and mustard and use this for dipping the
artichoke leaves into.


TOSSED SALAD
Prep. time:  10 minutes  Cook time:  none
Serves 4

Romaine lettuce, washed and torn
1 avocado, sliced
1/2 English cucumber, chopped
2 green onions, thinly sliced
favorite bottled dressing (Caesar dressing is good)

1.  Combine lettuce, avocado, cucumber and green onions in a salad bowl. 
Toss with your favorite dressing.

April 6, 2014

Weekly Menu


It’s hard to believe, but it is Little League season again!  This means many late afternoons at the baseball diamond rooting for your favorite team and visiting with friends, and not a lot of time for cooking dinners much less eating them.  With that in mind, this week’s menu should cater to those needs - except for Monday’s menu, which can be shortened more with the help of a microwave, if needed. Remember...that umpire is always right!?


MONDAY
ANNE’S BAKED CHICKEN
With Steamed Artichokes & Tossed Salad
Sauvignon Blanc

TUESDAY
A GREAT GRAPE CAESAR 
With Leftover Chicken & French Bread
Rose

 WEDNESDAY
 TORTELLINI WITH TOMATO SAUCE
 Served With Leftover French Bread & Baked Garlic
 Chianti

 THURSDAY
TUNA TOSTADAS
Served With Marinated Veggies
Semillon

                                                                     

MONDAY

ANNE’S CHICKEN
Prep. time:  5 - 10 minutes  Cook time:  50 minutes
Serves 4

1 large whole *chicken, free-range if available
4 ounces goat cheese
4 - 6 cloves garlic, widely sliced
1 Tbsp. herbs de Provence
salt and pepper
1 Tbsp. olive oil

1.  Cut several small holes in the skin of the chicken and stuff with
the goat cheese.
2.  Stuff slices of garlic all over the chicken.
3.  Rub the skin with the olive oil and sprinkle with salt and pepper
and herbs de Provence.
4.  Bake in 350 degree oven for 1/2 an hour.  Remove from oven and
microwave for 7 minutes.  Return to oven and continue baking for 20 to
30 minutes more.
5.  Serve with steamed artichokes and tossed salad.


STEAMED ARTICHOKES
Prep. time:  none  Cook time:  30 minutes
Serves 4

2 artichokes
1/2 cup mayonnaise
1 Tbsp. Dijon mustard

1.  Cut stems off the artichokes.  Fill a large sauce pan with 1 to 2
inches of water.  Place artichokes in pan.  Cover.  Bring water to a
boil and steam for 30 minutes.

2.  Mix together the mayonnaise and mustard and use this for dipping the
artichoke leaves into.


TOSSED SALAD
Prep. time:  10 minutes  Cook time:  none
Serves 4

Romaine lettuce, washed and torn
1 avocado, sliced
1/2 English cucumber, chopped
2 green onions, thinly sliced
favorite bottled dressing (Caesar dressing is good)

1.  Combine lettuce, avocado, cucumber and green onions in a salad bowl. 
Toss with your favorite dressing.
               

TUESDAY

GREAT GRAPE CAESAR SALAD
Prep. time:  10-15 minutes  Cook time:  none
Serves 4

Romaine lettuce, torn in bite-size pieces
1 1/2 cups seedless grapes
1/2 cup shredded Swiss or Jarlsberg cheese
croutons
1/4 cup grated Parmesan cheese
left-over chicken, sliced or shredded

DRESSING:
1/2 cup lemon juice
1/2 tsp. Worcestershire sauce
1 - 2 garlic cloves, crushed
1 Tbsp. salt
1/2 tsp. coarsely ground black pepper
2/3 cup olive oil

1.  Toss greens, grapes, Swiss cheese and croutons in large salad bowl.

2.  To prepare Lemon Dressing combine the lemon juice, Worcestershire
sauce, garlic, salt and pepper.  Beat in the olive oil until well blended.

3.  Pour dressing over the salad.  Sprinkle with Parmesan cheese and
left-over chicken, toss lightly and serve.

               

WEDNESDAY

TORTELLINI WITH TOMATO SAUCE
Prep. time:  none  Cook time:  15 minutes
Serves 4

48 tortellini, with a salmon or favorite filling
1/2 cup half & half
2-3 cloves garlic, minced
salt and pepper, to taste
1/2 cup Asiago cheese, grated
2 cups tomato sauce

1.  Fill a large saucepan with salted water, bring to a boil and cook
the tortellini for 5 minutes or until tender.  Drain.

2.  In a saucepan, bring the cream and garlic to a boil, add the
tortellini, salt and pepper to taste and simmer for just a minute.  Stir
in half the Asiago cheese until well blended and the cream has
thickened.

3.  Coat the bottom of a warm serving platter with the hot tomato sauce
and spoon the tortellini in the center.  Sprinkle the rest of the cheese
over the top and season with salt and pepper and serve at once.


BAKED GARLIC
Prep. time:  none  Cook time:  30 minutes
Serves 4

4 heads of large garlic
olive oil
aluminum foil

1.  Place the garlic in the center of a piece of foil.  Drizzle with the
olive oil.  Form a small package, seal the sides and bake for 30
minutes.
2.  Serve with French bread.

FRENCH BREAD
1 Loaf


THURSDAY

TUNA TOSTADAS
Prep. time:  10-15 minutes  Cook time:  1 minute
Serves 4

1-6 1/2 ounce can albacore, packed in spring water
1 medium apple, coarsely chopped
1 medium-size dill pickle, minced
1/4 cup mayonnaise
1 Tbsp. dill pickle juice
1 tsp. Dijon mustard
1/4 tsp. tarragon, crumbled
ground pepper, to taste

1/4 cup vegetable oil
4 large flour tortillas
1 1/3 cup shredded lettuce
2 sliced tomatoes
1 1/2 cups grated cheddar cheese

1.  In a medium bowl, combine tuna, apple and pickle and toss lightly. 
Add mayonnaise, pickle juice, mustard, tarragon and pepper. 

2.  Preheat broiler.  Heat 1/4 cup oil in medium skillet over high heat. 
Fry tortillas one at a time until golden brown, about 1 minute on each
side, adding more oil if necessary. 

3.  Drain on paper towels.  Arrange tortillas on large baking sheet. 
Sprinkle each with lettuce, tomato slices and tuna mixture.  Top with
cheddar.  Place under broiler until cheese melts, about 1 minute. 
4.  Serve!

April 5, 2014

Effortless Cream of Chicken Soup

Even though it is officially Spring, the temperature across the nation is still soup worthy.
This soup you can make with the leftover chicken from Thursday.

Effortless Cream of Chicken Soup


Serves 4

8 ounces of cooked chicken
½ cup chopped celery
4 cups broth
5 cloves garlic
2 T dehydrated minced onion
1 tsp. parsley
1 tsp. dried basil
ground white pepper (to taste)
salt (to taste)

Preheat saucepan over medium high heat.

In food processor, combine all ingredients and pulse until reaches desired consistency.

Pour into saucepan and bring to boil.

Reduce heat to simmer, cover, and heat 20-30 minutes.

TIP: Start out by adding 3 cups of broth to the food processor, and then gradually add more broth until it is the soup consistency you prefer.

April 2, 2014

Risotto with Sun-dried Tomatoes and shaved Parmesan

Wednesday
Risotto with Sun-dried Tomatoes and shaved Parmesan served with Italian Bread and sliced Pears

prep. time and cook time: 1 hour

1 ounce sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 can vegetable broth, 14 1/2-ounces
2 cups water
1 tsp. olive oil
1/2 cup shallots, finely chopped
1 1/2-cups Arborio rice
1 cup dry white wine
3/4 cup grated fresh Parmesan cheese (3 ounces)
1/2 cup fresh basil, thinly sliced
1/8 tsp. pepper
Shaved fresh Parmesan cheese
1 loaf Italian bread
4 ripe Bartlett pears, sliced



1.  Place tomatoes in bowl and add 1/2 cup boiling water. Cover and let stand 30 minutes.
Drain and chop.

2.  Place 2 cups water and broth in a saucepan; simmer (don't boil).

3.  Heat oil in large saucepan over medium heat.  Add shallots and cook
2 minutes.  Stir in rice, cook 5 minutes.  Add wine and cook 1 minute
stirring constantly.  Add broth mixture, 1/2 cup at a time, stirring
often; cook until each portion of liquid is absorbed before adding next (about
25 minutes).  Add tomatoes; cook 2 minutes, stirring constantly.

4.  Remove from heat; stir in cheese, basil and pepper.  Garnish with


shaved Parmesan.  Serve with Italian bread and sliced pears.

Curried Split Pea Soup

Tuesday
Curried Split Pea Soup
served with Focaccia and a Green Salad

prep. time: 15 minutes
cook time: *1 1/2 hours

1 medium onion, coarsely chopped
1 clove garlic, minced
4 strips bacon, cut into 1/2-inch pieces
1 cup dried yellow split peas
5 cups water
1 carrot
2 stalks celery
1 can (about 1 lb.) tomatoes
1 tsp. salt
1 tsp. curry powder
1/4 tsp. pepper
2 Tbsp. chopped parsley
1 loaf focaccia
salad stuff



1. *In a large pot cook onion, garlic, and bacon until bacon is
translucent.  Add split peas and water.  Bring to a boil; cover, reduce
heat and simmer until peas are tender-about 1 hour.

2.  Thinly slice carrot and celery lengthwise; set aside.

3.  In a blender or food processor, puree pea mixture, a portion at a
time, until smooth.  Return to pan and add carrot, celery, tomatoes and their
liquid, salt, curry powder and pepper.  Cover and simmer until carrots
are tender when pierced (about 25 minutes).  Stir in parsley.

4. Prepare focaccia as desired and make salad.  May add a dollop of
crème fraiche or sour cream to soup if desired.

* may do the night before

March 31, 2014

Beef Stroganoff

Monday

Beef Stroganoff
prep. time: 10 minutes
cook time: 10 minutes

3/4 lb. lean boneless beef (chuck, top round or flank) 
pepper
3 Tbsp. butter
1 Tbsp. vegetable oil
1 small onion, finely chopped
1/4 lb. mushrooms, sliced
1 1/2 Tbsp. flour
1/2 cup beef broth
1/2 Tbsp. Dijon mustard
1/8 tsp. nutmeg
1/4 cup whipping cream
salt
chopped parsley
wide egg noodles, cooked and buttered
baby peas


1. Cut beef into thick, slanting slices about 3-inches long.  Sprinkle
generously with pepper and cook in 1 Tbs. butter with oil in a wide
frying pan until browned on all sides (about 2 minutes total).  Remove beef and
set aside.  Reduce heat to medium.

2.  Melt the remaining butter and add the onion and mushrooms and cook
until just soft; stir in flour and cook until bubbly.  Stir in broth and
mustard and cook, stirring, until thickened.  Return meat to pan.  Add
nutmeg and cream and season to taste with salt.  Heat through and serve
over noodles then garnish with parsley.

3. Serve on a platter with baby peas.



March 30, 2014

Savory Time Weekly Menu

"I don't like gourmet food or gourmet cooking; I like good food".- James Beard...We couldn't agree more. And aren't the trees beautiful as they start to fill out?  Enjoy the beginning of this wonderful season.

MONDAY
BEEF STROGANOFF
served with Buttered Noodles and Baby Peas
Merlot

TUESDAY
CURRIED SPLIT PEA SOUP
served with Focaccia and Green Salad
Riesling

WEDNESDAY
RISOTTO with SUN-DRIED TOMATOES AND SHAVED PARMESAN
served with Italian Bread
Sangiovese

THURSDAY
HERB ROASTED CHICKEN
served with GARLIC MASHED POTATOES and Green Beans
Chardonnay


Monday

Beef Stroganoff
prep. time: 10 minutes
cook time: 10 minutes

3/4 lb. lean boneless beef (chuck, top round or flank) 
pepper
3 Tbsp. butter
1 Tbsp. vegetable oil
1 small onion, finely chopped
1/4 lb. mushrooms, sliced
1 1/2 Tbsp. flour
1/2 cup beef broth
1/2 Tbsp. Dijon mustard
1/8 tsp. nutmeg
1/4 cup whipping cream
salt
chopped parsley
wide egg noodles, cooked and buttered
baby peas


1. Cut beef into thick, slanting slices about 3-inches long.  Sprinkle
generously with pepper and cook in 1 Tbs. butter with oil in a wide
frying pan until browned on all sides (about 2 minutes total).  Remove beef and
set aside.  Reduce heat to medium.

2.  Melt the remaining butter and add the onion and mushrooms and cook
until just soft; stir in flour and cook until bubbly.  Stir in broth and
mustard and cook, stirring, until thickened.  Return meat to pan.  Add
nutmeg and cream and season to taste with salt.  Heat through and serve
over noodles then garnish with parsley.

3. Serve on a platter with baby peas.



Tuesday
Curried Split Pea Soup
served with Focaccia and a Green Salad

prep. time: 15 minutes
cook time: *1 1/2 hours

1 medium onion, coarsely chopped
1 clove garlic, minced
4 strips bacon, cut into 1/2-inch pieces
1 cup dried yellow split peas
5 cups water
1 carrot
2 stalks celery
1 can (about 1 lb.) tomatoes
1 tsp. salt
1 tsp. curry powder
1/4 tsp. pepper
2 Tbsp. chopped parsley
1 loaf focaccia
salad stuff



1. *In a large pot cook onion, garlic, and bacon until bacon is
translucent.  Add split peas and water.  Bring to a boil; cover, reduce
heat and simmer until peas are tender-about 1 hour.

2.  Thinly slice carrot and celery lengthwise; set aside.

3.  In a blender or food processor, puree pea mixture, a portion at a
time, until smooth.  Return to pan and add carrot, celery, tomatoes and their
liquid, salt, curry powder and pepper.  Cover and simmer until carrots
are tender when pierced (about 25 minutes).  Stir in parsley.

4. Prepare focaccia as desired and make salad.  May add a dollop of
crème fraiche or sour cream to soup if desired.

* may do the night before


Wednesday
Risotto with Sun-dried Tomatoes and shaved Parmesan served with Italian Bread and sliced Pears

prep. time and cook time: 1 hour

1 ounce sun-dried tomatoes, packed without oil
1/2 cup boiling water
1 can vegetable broth, 14 1/2-ounces
2 cups water
1 tsp. olive oil
1/2 cup shallots, finely chopped
1 1/2-cups Arborio rice
1 cup dry white wine
3/4 cup grated fresh Parmesan cheese (3 ounces)
1/2 cup fresh basil, thinly sliced
1/8 tsp. pepper
Shaved fresh Parmesan cheese
1 loaf Italian bread
4 ripe Bartlett pears, sliced



1.  Place tomatoes in bowl and add 1/2 cup boiling water. Cover and let stand 30 minutes.
Drain and chop.

2.  Place 2 cups water and broth in a saucepan; simmer (don't boil).

3.  Heat oil in large saucepan over medium heat.  Add shallots and cook
2 minutes.  Stir in rice, cook 5 minutes.  Add wine and cook 1 minute
stirring constantly.  Add broth mixture, 1/2 cup at a time, stirring
often; cook until each portion of liquid is absorbed before adding next (about
25 minutes).  Add tomatoes; cook 2 minutes, stirring constantly.

4.  Remove from heat; stir in cheese, basil and pepper.  Garnish with
shaved Parmesan.  Serve with Italian bread and sliced pears.


Thursday
Herb Roasted Chicken with Garlic Mashed Potatoes
and Green Beans

prep. time: 10 minutes
cook time: approx. 1 hour 15 minutes

5-to-6-lb. *roasting chicken
1 Tbsp. olive oil
1 tsp. dried herbs (oregano, thyme or basil)
1/4 tsp. salt
1/4 tsp. pepper







1.  Preheat oven to 450.

2.  Remove the giblets and neck from chicken; discard.  Rinse chicken
under cold water and pat dry. Place chicken, breast side up, on a broiler pan.
Rub oil all over chicken and sprinkle with herbs, salt and pepper.

3.  Bake at 450 for 30 minutes then reduce heat to 400 and continue
baking until thermometer reaches 180, approx. 45 minutes.

Garlic Mashed Potatoes
prep. time: 10 minutes
cook time: 20 minutes

2 lbs. Yukon gold or Finnish potatoes, peeled
6 garlic cloves
1/4 cup milk (may use 1% or skim)
1/2 cup sour cream
1/4 tsp. white pepper
1/2 tsp. salt
1 lb. green beans

1.  Place potatoes and garlic in a saucepan and cover with water.  Bring
to a boil then reduce heat and simmer 15-20 minutes.  Drain and return
potatoes to pan.  Mash to desired consistency.

2.  Meanwhile, heat milk and sour cream in a small saucepan over low
heat until warm, stirring constantly.  Add to potatoes along with salt and
pepper.

3.  Steam or saute green beans until crisp tender.  Serve on a large
platter with chicken and potatoes.



SHOPPING LIST

Meat/Poultry/Seafood
3/4 lb. lean boneless beef
4 strips bacon
5-6 lb. roasting chicken

Fruits/Veggies
1 small onion
1 red onion
1/4 lb. mushrooms
baby peas
2 heads garlic
1 carrots
2 stalks celery
parsley
salad stuff
1/2 cup shallots
basil
4 Bartlett pears
2 lbs. Yukon gold or Finnish potatoes
1 lb. green beans


Nuts/Spices
nutmeg
salt
curry powder
pepper
oregano, thyme or basil
white pepper

Staples
vegetable oil
flour
1/2 cup beef broth
Dijon mustard
wide egg noodles
1 cup dried yellow split peas
1 can (about 16 oz.) tomatoes
1 ounce sun-dried tomatoes
1 can (14 1/2 oz.) vegetable broth
olive oil
Arborio rice

Cheese/Dairy
3 Tbsp. butter
1/4 cup whipping cream
sour cream or creme fraiche
milk
Parmesan cheese (whole, not grated)

Bread
1 loaf focaccia
1 loaf Italian bread

Misc.

1 cup dry white wine