Food to Keep You Warm

Now that the weather is changing (at least it is in Pennsylvania), I enjoy making food that is warm and comforting. The first things that come to mind for me are soups and stews.

Soups and stews are convenient and wonderful for a number of reasons. First of all, they are one pot dinners. I don't have to make anything to go with them (usually) and there is minimal cleanup. Second of all, I can easily double a recipe and freeze the leftovers for another week. Soups with a cream base don't freeze well, but almost all other soups do. Third of all, they are often very well balanced and healthy meals. There's usually at least one veggie involved and, many times, the other ingredients aren't very high in fat. Finally, they make a great lunch the next day as they reheat beautifully.

I have plenty of soup and stew recipes that I've made over the past few years. Here are some new ones I've tried in the last couple of weeks.

Shrimp and Chorizo Stew
~This is absolutely filling and delicious~

• 1/4 cup extra-virgin olive oil
• 1 large Spanish onion
• 4 cloves garlic, smashed
• 4 oz. Spanish chorizo, casings removed, sliced
• 2 tsp smoked paprika (hot or sweet)
• Kosher salt
• 1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can
• 2 bay leaves
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1 lb russet potatoes, peeled and cut into 1 inch chunks
• 1 bunch kale, stems removed and leaves roughly chopped
• 1 lb medium shrimp, peeled and deveined

1. Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes.
2. Add the chorizo, paprika, and 1 tsp salt and cook until the oil turns deep red, about 2 minutes.
3. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
4. Add the potatoes, 2 cups water, the tomato juice, and 2 tsp salt. Bring to a boil, then reduce heat, cover and simmer until the potatoes are almost tender, about 15 minutes.
5. Add the kale and cook until the potatoes and kale are tender, about 10 minutes more. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves and ladle the stew into bowls.

Recipe from the October 2010 edition of Food Network Magazine

This next recipe seemed like one I wouldn't like at first glance. I don't mind coconut, but I don't love it. Once I read through the recipe, I realized that it was made with coconut milk which is a bit more subtle than coconut flakes. I also have an on again/off again kind of relationship with carrots. Sometimes they work for me and sometimes I find them disgusting. I decided to throw caution to the wind and just try this recipe. I liked it a lot, but I don't think I would have liked it as much without bread to balance out the strong flavors. I heated up some Naan bread that I bought frozen at Trader Joe's. Yum!!

Coconut Shrimp Soup
~This Thai recipe is packed with flavor~

• 1 tbsp vegetable oil
• 1 tbsp grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 tsp red pepper flakes
• 1 lb carrots (6 to 9 medium), peeled, halved lengthwise, and thinly sliced
• 1 can (13.5 oz) coconut milk
• 1 tbsp cornstarch
• 4 oz angel hair pasta
• 1 1/2 lbs large shrimp, peeled, deveined, and tails removed
• 1/4 cup fresh lime juice
• Coarse salt (Kosher)
• 4 scallions, thinly sliced

1. Heat the oil in a large (3 quart) saucepan over medium-low heat (I used a Dutch oven). Add the ginger, garlic, and the pepper flakes; cook, stirring, until fragrant (about 1 minute).
2. Add the carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tbsp water until smooth; add to the pot. Bring to a boil.
3. Break the pasta in half; add to the pot. Return to a boil, reduce the heat to medium, and simmer until the pasta is al dente and the carrots are just tender (about 3 or 4 minutes).
4. Add the shrimp; stir until opaque, about 1 minute. Remove the pot from the heat and stir in the lime juice; season with salt. Ladle into serving bowls, and garnish with the scallions. Serve immediately.

Recipe from Great Food Fast by Everday Food (A Martha Stewart Living publication)

We all know how much I love Pam Anderson (no, not that Pamela Anderson). My parents gave me one of her cookbooks for my birthday. It's called The Perfect Recipe for Losing Weight & Eating Great. I'm really enjoying it because she gives great tips for eating healthy without sacrificing flavor. I needed a quick recipe that used most pantry ingredients last week and I knew Pam would have one for me. This soup was fast, easy, and delicious served with tortilla chips for dipping.

Creamy Chili-Corn Soup with Chicken and Black Beans
~Using a rotisserie chicken makes this even faster~

• 2 tsp vegetable or olive oil
• 4 large garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 2 cans (14.5 oz) creamed corn
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (14.5 oz) chicken broth
• 1 can (14.5 oz) black beans, drained
• 1 can (4 oz) diced green chiles
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh cilantro leaves (I hate cilantro, so I used Italian parsley)
• Salt and pepper

1. In a Dutch oven or soup kettle, heat oil and garlic over medium-high heat until garlic starts to sizzle. Add chili powder and cumin and saute until fragrant, about 30 seconds.
2. Add corn, tomatoes, broth, beans, chiles, and chicken. Bring to ta boil, reduce heat to low, and simmer, partially covered, to blend flavors, about 5 minutes.
3. Stir in cilantro, add salt and pepper to taste, and serve.

Yes, it's really that simple. It's also only 377 calories per 2-cup serving.

I will certainly continue to try new recipes for soups and stews throughout these cold months. When I come across some good ones, I'll do my best to share them!

Last Minute Meals

Balancing all of my various obligations and activities has been a challenge these past several months. I find that I don't always have time to do the things I love (like blogging). But I never stop cooking; And that's not just because we need to eat to survive. I have to cook. It inspires me and gives me the lift I need during my most hectic weeks.

I've still been planning out my meals as often as possible because I truly believe that cooking with a plan is the most time efficient and cost effective way to cook. However, I've needed to learn how to come up with last minute meals when planning is just not an option.

I'm pretty much obsessed with the book How to Cook Without a Book by Pam Anderson. I've almost read it cover to cover and completely love how confident it's made me to improvise more while I cook.


I feel as though I have a decent sense of what flavors go well together and how to pair certain foods together. However, I'm always insecure about the proportions of ingredients and feel overly dependent on recipes because I don't know how much I need of this and that. This book gives basic rules of thumb for the amounts of ingredients in certain kinds of recipes.

For example, although there are literally countless ways to make soup, Pam gives a basic recipe that you can use with whatever you have on hand. She always starts with an onion and then adds 1 lb of vegetables, 1 lb of meat, 1 lb of starch, a quart of broth, and some herbs, spices, or flavorings. Then she gives all sorts of suggestions for vegetables, meats, and flavorings that go well together. My favorite has been Sausage Soup with Mushroom, Zucchini, and Chickpeas. She has all of these somewhat awkward, but helpful, little rhymes to help you remember the formulas (i.e."Saute an onion, then add vegetables, starch, and meat. Cook it in a quart of broth for a meal that can't be beat")

She uses this same philosophy for all sorts of others things including Asian cuisine, sauteed meat with pan sauces, and salads. The book is so fascinating and my husband absolutely loves every single thing I've tried.



I've been able to make a last minute stop at the store and grab the meats and vegetables that are on sale, knowing that I can use her formulas to turn them into meals. It's also been a great way for me to use up what's in my vegetable drawer. Her Lo Mein, Pad Thai, and Fried Rice recipes work so well with tons of different combinations of vegetables. All I have to do is use what I have left and then add some chicken or thaw some shrimp from the freezer. We've pretty much stopped ordering Chinese take-out because we love these recipes so much and they are SO easy.

I still enjoy searching for new and exciting recipes to try. I just love finding a recipe that challenges me to cook with new techniques and ingredients. I don't even mind when they take a long time if I'm having a calm evening. But when the work day ends and I've got to meet with my partner for my grad class, stop at the library to renew my books, pick up my prescription at the store, and then throw some dinner together before grading a huge stack of papers...it's nice to know that I have some delicious last minute meal ideas up my sleeve!

Chicken Three Ways

When money is tight, I try to be creative with one cheap ingredient. This week chicken was on sale at Giant. I got one value pack for the week and got one to stick in the freezer for another week to come. I picked up a few odds and ends and walked out with enough food to make three good meals and part of a fourth.

This week is also a busy one. I've got plans Tuesday night, grad class Wednesday night, and Bible study Thursday night. I felt that it was appropriate to bring out an appliance with which I have a love-hate relationship....my slow cooker (a.k.a Crock Pot).




I know that there are countless people out there who are absolutely in love with their slow cookers. I want to be...but I've had some unfortunate experiences with mine. First of all, I don't eat beef. Many slow cooker recipes center around beef because it's the type of meat that is really good when cooked for a long time. Second of all, I've tried several chicken recipes that have resulted in overcooked dry chicken. Third of all, I've tried a couple breakfast recipes that involved eggs...which I'm quite certain should not be slow cooked (at least the ones that I made!). Finally, I am out of the house for a loooong time on most days. The 6-8 hour recipes usually end up overcooked by the time I get home. A recipe that would work for me would need to cook at least 8 hours (more like 10 on most days) and still be edible.

Here's where the love part comes in...I've found some slow cooker recipes that actually work for me!! So I pulled out two of them and got to plannin'.

On Sunday, I went to the store and made Bang Bang Chicken for dinner. I took all of 10 minutes to prep my ingredients needed for Chicken Tortilla Soup on Monday. Since all my recipes for the week required the chicken to be cut into small pieces, I went ahead and cut up the whole value pack and sectioned the appropriate portion for each recipe into plastic bags. I also grabbed a package of hot Italian turkey sausage that I had stashed in the freezer (from a buy one, get one free week at Giant) and stuck it in the fridge to thaw.

On Monday, I dumped all my prepped ingredients into my slow cooker in the morning and came home to a house smelling of delicious Chicken Tortilla soup.

On Monday night, I prepped my ingredients for Tuesday...which, again, took about 10 minutes. It's really easy when you make little meal kits like this:


On Tuesday, I'll dump all my prepped ingredients into my slow cooker in the morning and come home to Spanish Chicken and rice.

On Wednesday, I'll come home from grad class and eat left-overs.

On Thursday, I'll throw together a quick Sausage Soup with Mushrooms, Zucchini, and Chickpeas.

Here's how the magic happens:

Bang Bang Chicken over Rice
~This authentic Chinese recipe is simple and delicious~

• 1 chicken breast, cut into strips or 1 inch pieces (I used about 1 1/2 chicken breasts)
• 1 garlic clove, minced
• 2 tsp grated ginger root
• 1 scallion, chopped into 1 inch pieces
• 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp peanut butter
• 1 tbsp red wine vinegar
• 2 cups broccoli florets
• 1 cucumber sliced
• Prepared rice
  

1. Heat a wok or frying pan for a good 3-4 minutes while you prep your ingredients.
2. Add 1-2 tbsp oil (I used peanut) to the hot pan and then stir-fry the chicken, garlic, ginger, and scallion until the chicken is cooked through. This took me only a few minutes.
3. Add the water, soy sauce, peanut butter, and vinegar to the pan (stirring to coat the chicken with the liquid) and simmer 5 minutes.
4. Finally, add the broccoli and cucumber and cook until the vegetables are tender (about 7 minutes). During this time, the liquid added in step 3 will reduce and make a nice saucy coating on the chicken and vegetables.
5. Serve over rice.

The above recipe was taken from a book called Extending the Table. My husband bought it for me from 10,000 Villages (a really awesome free-trade store). It has authentic recipes from all over the world and tons of other interesting cultural information. It's definitely the kind of cookbook that you can actually read (alright, fine...I've been known to curl up with a good cookbook at bed time...even when it's just recipes).

Chicken Tortilla Soup
~This soup smells so wonderful when you walk in the door~

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 cup chopped onion
• 2 tablespoons ground cumin
  
• 1 tablespoon chili powder
• 2 teaspoons dried minced garlic
  
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 can (28 oz) diced tomatoes, undrained
• 1 carton (32 oz) chicken broth (4 cups)
• 4 corn tortillas (6 inch) cut into one inch pieces
  
• 1/2 cup chopped fresh cilantro (I used Italian parsley because I detest cilantro)
  

Possible garnishes:

• Shredded Cheddar cheese
• Sour Cream
• Tortilla chips on top
• Chopped scallions
  

1. Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker, mix all soup ingredients except cilantro (or parsley).
2. Cover; cook on Low heat setting 6 to 8 hours (I cooked it 8-10 hours)
3. Stir in cilantro (or parsley). Increase heat setting to High. Cover; cook 15 minutes longer.
4. Garnish each serving with cheese and sour cream (and tortilla chips).

My sister in law gave me this recipe which she got from a Pillsbury Slow Cooker recipe book ( ya know, the kind you see in the aisle of the grocery store). It turns out so well...the chicken is moist and the tortillas dissolve a bit into the soup making it creamy and thick.

Spanish Chicken

~Haven't tried this yet, but it looks like a winner~Recipe courtesy of the Pillsbury website

• 1 3/4 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 1 lb Italian turkey sausage links, cut into 1 inch pieces
• 1 large red bell pepper, chopped
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1/2 to 1 tsp crushed red pepper flakes
• 1 (28 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 1 cup uncooked rice (or 2 cups cooked)
• 2 cups water
• 1 can (14 oz.) quartered artichoke hearts, drained
• 1 can (3.8 oz) sliced ripe olives, drained (we skipped these...don't like olives)

1. Spray slow cooker with cooking spray. In cooker, mix chicken, sausage, bell pepper, onion, garlic, oregano, pepper flakes, tomatoes and tomato paste.
2. Cover; cook on low heat setting 6-8 hours (mine will cook a bit more than 8 hours)
3. About 25 minutes before serving, cook rice in 2 cups water as directed on package (or use left over rice). Just before serving, stir artichoke hearts and olives into chicken mixture.
   
4. Cover; cook until hot. Serve chicken mixture with rice.

This recipe was also taken from the Pillsbury recipe book. I think it has all the componants of a yummy sounding meal. I actually made a double batch of rice on Sunday (when I made the Bang Bang Chicken) so that I wouldn't have to cook rice again for this meal.

Sausage Soup with Mushrooms, Zucchini, and Chickpeas
~Very simple, very delicious, and freezes beautifully~

• 2 tbsp vegetable or olive oil
• 1 medium onoin, choped
• 1/2 lb sliced mushrooms
• 1 medium (8 oz) zucchini cut into a medium dice
  
• 1 lb mild or hot Italian sausage (or you can use already cooked andouille sausage for an even easier soup!)
• 2 (16 oz) cans chickpeas, drained and rinsed
• 1 cup canned crushed tomatoes (can be optional...but I put it in)
• 32 oz low sodium chicken broth
• 1 tsp ground cumin
• Salt and pepper to taste

1. Heat oil in a Dutch oven or soup kettle. Add the onions and mushrooms and saute to soften slightly (about 2 minutes). Add the zucchini, sausage, chickpeas, tomatoes, chicken broth, and cumin.
2. Partially cover and simmer until vegetables are tender and flavors have blended (about 20 minutes). Season with salt and pepper to taste and then serve.
   

This simple recipe is from a cookbook called How to Cook Without a Book by Pam Anderson. It's literally rocking my cooking world and I can't wait to post more about her awesome way of cooking.

So there you have it...several meals made from an eight dollar package of chicken, some items from my pantry and freezer, and some fresh produce.

Cheddar is Better

I love cheese. I especially love some good sharp cheddar cheese. I used to only like mild cheeses...I didn't know what I was missing. Sharp cheeses have so much flavor and can enhance recipes in ways you wouldn't expect.

A couple weeks ago, we made recipes out of Cabot Vermont Cheddar Cheese in cooking class. Art wanted to test some of the Cabot recipes before using them in a future class. Here's a couple that I just loved. The recipes and pictures are straight from the Cabot website.

Creamy Cheddar Spread
~Wonderful with pears and apples~

• 8 ounces Cabot Extra Sharp Cheddar*, grated (about 2 cups)
• 1/4 cup Cabot Sour Cream (could substitute Greek yogurt)
  
• 2 tablespoons Cabot Salted Butter, cut into small pieces
• 2 tablespoons white wine or apple juice
• Large pinch ground mace or nutmeg
• Pinch ground red pepper (cayenne)

1. In food processor, combine all ingredients; process until smooth. (Alternatively, use electric mixer to blend ingredients; spread will have coarser texture.) Serve with whole-grain crackers, rounds of French bread or slices of fresh apple and pear.

*Try Cabot Garlic & Herb Cheddar a tasty variation.

Broccoli-Cheddar Soup
~One of my favorite comfort foods!~

• 2 tablespoons Cabot Salted Butter
• 2 cups peeled and diced boiling potatoes (about 2 medium)
• 1/2 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can chicken broth (about 2 cups)
• 2 cups milk
• 3 cups broccoli (chopped florets and thinly sliced stems)
• 8 ounces Cabot Sharp or Extra Sharp Cheddar, grated (about 2 cups)
• 1 teaspoon fresh lemon juice
• Salt and ground black pepper to taste

1. In large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes.
2. Add flour and cook, stirring, for 2 minutes longer.
3. Gradually stir in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
4. Remove from heat and stir in cheese. Add lemon juice and season with salt and pepper.

Winter Squash Gratin
~This has a really nice and unusual flavor~

• 1 1/2 cups Cabot Sharp Cheddar*, grated (about 6 ounces)
• 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread)
• 2 tablespoons Cabot Salted Butter
• 2 cups chopped onions
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves, crumbled
• 1/4 teaspoon ground black pepper
• 2 pounds dry-fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded
• 3/4-1 cup chicken broth

1. Preheat oven to 375°F. Combine cheese and bread crumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved bread crumb mixture. Bake until topping is golden, about 20 minutes longer.

*Or use Cabot Garlic & Herb Cheddar.

Cranberry Apple Cheese Strudel
~This was my absolute favorite recipe of the day~

• 6 cups sliced tart apples
• 1 can whole berry cranberry sauce
• 3/4 cup ground almonds or filberts (hazelnuts)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon grated lemon zest
• 1 cup trans-fat-free margarine, melted
• 1 cup fine dry breadcrumbs
• 1/2 (16-ounce) package frozen fillo dough, thawed
• 8 ounces Cabot 75% Reduced Fat Cheddar, very thinly sliced

1. Preheat oven to 400°F. Lightly grease baking sheet and set aside.
2. In large bowl, combine apples, cranberry sauce, almonds or filberts, sugar, cinnamon and lemon zest; set aside.
3. In medium skillet over medium heat, combine 1/4 cup of melted margarine and breadcrumbs; cook, stirring, until breadcrumbs are lightly browned; transfer to plate to cool.
4. To make first strudel, place sheet of fillo on kitchen towel and brush with some of remaining melted margarine. Top with 4 more sheets of fillo, brushing each with more margarine.
5. Sprinkle 6 tablespoons of breadcrumbs evenly over layered fillo. Top with one-fourth of cheese slices.
6. Top cheese with 5 more layers of margarine-brushed fillo.
7. Two inches in from short edge of fillo, spoon half of apple mixture in 3-inch-wide strip. Top with another one-fourth of cheese slices.
8. Using towel to help, roll fillo tightly up around filling (jelly-roll style), brushing exposed bare surface of dough with additional margarine as you roll.
9. Use towel again to transfer strudel to prepared baking sheet. Brush top of strudel with more margarine and sprinkle with 2 more tablespoons breadcrumbs.
10. Repeat entire procedure to make second strudel. Transfer seam-side-down to prepared baking sheet and bake for 20 to 25 minutes, or until nicely browned. Serve warm.

I'm excited to try these recipes out at home and I think I'll search the website for even more recipes...because I'm pretty much obsessed with cheese.

Who Knew?

Here is a picture of some lentils:


Dictionary.com says that a lentil is:

1. A leguminous plant native to southwest Asia, having flat pods containing lens-shaped, edible seeds.
2. The round, flattened seed of this plant.

The reason I looked it up is because I've never eaten lentils before and assumed they were some sort of bean, but wasn't sure.

Whenever I heard of anything with lentils in it, I thought, "Um...no thanks". The word "lentil" doesn't sound good. It sounds like something not edible to me...like some sort of utensil used in urgent situations. I imagine someone saying, "Go get me the lentil...quick!"

Anyway, I saw a Barefoot Contessa episode recently (Ina Garten's show on the Food Network) and she was making Lentil Vegetable Soup. She was oh-ing and ah-ing about how awesome it was. I figured that I would try it since lentils are supposed to be super nutritious and the ingredients are not expensive (so I wouldn't feel bad if I hated it).

My husband and I were in awe of how flavorful and awesome this soup was! The recipe yields a whole bunch and we've been eating it for days because we love it so much. I will be making large quantities of this soup and freezing it. Because I like to freeze things. Make this soup...it's delicious and not hard to make and good for you!

Lentil Vegetable Soup
~I Love it!~

• 1 pound lentils (they are by the dried beans)
• 4 cups chopped yellow onions (3 large onions)
• 4 cups chopped leeks, white part only (2 leeks)
• 1 tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried (I used dried)
• 1 teaspoon ground cumin
• 3 cups medium-diced celery (8 stalks)
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar (I used red wine vinegar)
• Freshly grated Parmesan cheese (I forgot this and it still tasted awesome)

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot on medium heat (I used an enameled dutch oven), saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes.
3. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.
4. Check the seasonings. Add the red wine/vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Lentils....who knew?

BRAT

I had a great plan this week. I needed quick and easy meals because I had something to do after work each day. I had chicken from all the sales to use. I had turkey and shrimp in the freezer. I was good to go. I even had a banana chocolate chip bread in the freezer to thaw and munch on throughout the week.

Plan:

Sunday: Tortilla Pie
Monday: Chicken Enchiladas
Tuesday: Turkey Chili (from the freezer)
Wednesday: Parma Rosa Shrimp
Thursday: Leftovers or Tacos
Friday: Spice Rubbed Turkey Breast

On Sunday afternoon, I made the tortilla pie and put it aside to heat up for dinner. Then I made a double batch of chicken enchiladas. I froze 4 of them for another week and put 4 in the fridge for Monday's dinner. Then I made a huge batch of chicken gumbo...because, well, I got a little excited with all the chicken sales and bought quite a bit. Plus, gumbo would be perfect to grab from the freezer during a busy week.

Fast forward to Tuesday night. I am in class and I get a text from my husband saying that he's quite sick and needs to go to the ER. He's OK now, but needless to say...we weren't eating chili that night. In fact, I believe I ate fruit snacks and potato chips for dinner.

Due to his illness, Sonny is on the BRAT diet for a few days (Banana, Rice, Applesauce, Toast). Lucky for him, I've had an infatuation with homemade applesauce recently and had plenty in the fridge.

So I decided to skip the Parma Rosa Shrimp (so simple...will post on it when I make it) and eat leftovers on Wednesday instead. I'm going to use the chili I thawed for my lunch on Thursday and Friday. I'm going to cook the turkey I thawed to make taco meat and then stick it in the fridge until Saturday (when Sonny will likely be OK to eat it). I'm still going to make the spice rubbed turkey breast even if Sonny's not ready to eat it...because I love it.

Ready for the recipes? I thought you might be.

Tortilla Pie*
~We find this hearty enough to stand alone without side dishes~

4 flour tortillas ( 10 inch)
Olive Oil
1 medium onion, chopped
1 1/2 tsp ground cumin
1/4 tsp red pepper flakes
salt and pepper (I use Kosher salt)
2 tbsp tomato paste
1 lb ground beef sirloin (I use ground turkey)
3 garlic cloves, minced
1 package (10 oz) frozen corn kernels
3 cups loose baby spinach (about 5 oz) torn into pieces
2 cups Monterery Jack cheese
cilantro and sour cream to garnish

1. Preheat oven to 400 degrees. Use a paring knife to cut the tortillas to fit a 9-inch springform pan (use the removable bottom as a guide). Oil the bottom and sides of pan. Put tortillas aside.
2. In a large skillet, heat oil over medium. Add onion, cumin, and red pepper flakes. Season with salt and pepper. Cook until onion has softened, about 3-5 minutes.
3. Stir in tomato paste. Raise heat to medium high and add beef (or turkey) and garlic. Cook, breaking up meat, until no longer pink - 4-6 minutes.
4. Add corn and spinach, stir until spinach as wilted, about 2 minutes.
5. Place on tortilla in the prepared pan, top with 1.5 cups meat mixture, then with 1/2 cup cheese. Repeat with two more layers.
6. Top with last tortilla and a sprinkle of cheese. Bake until top is lightly browned, 15-20 minutes. Run a knife along the edge of the pan and then take the sides off. Cut like a pie and serve.

*Sometimes I make the meat mixture ahead of time, put it in a plastic bag in the fridge and then assemble the pie before dinner to bake. It's also great as leftovers.

Recipe taken from Everyday Food Magazine

Chicken Enchiladas
~Make these ahead and refrigerate/freeze for a great meal on a busy night~

Olive Oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 lbs boneless, skinless chicken breasts, cut into 1/2 inch strips
15 oz. can refried beans
4 oz. can diced green chiles, drained if necessary (typically found near taco fixings)
1/4 cup salsa
Chopped fresh cilantro (or, if you hate cilantro like I do, you can use Italian parsley)
4 (8 inch) flour tortillas (sometimes I use the bigger ones instead)
1 1/2 cups shredded Mexican cheese blend (or any kind of cheese that excites you)

1. Preheat oven to 400 degrees.
2. Heat oil in large skillet over medium heat. Add the onion and garlic and cook until softened, about 2 minutes.
3. Add the chicken and cook, stirring a few times, until golden brown on all sides (about 5 minutes).
4. Stir in the refried beans, chiles, and salsa and simmer for 3 minutes to heat through. Remove from heat and stir in cilantro (or parsley).
5. Arrange tortillas on a flat surface and top each one with an equal amount of the chicken mixture. Roll up the tortillas and place side by side in a shallow baking dish.
   
6. Top them with cheese and bake for 15 to 20 minutes until golden and gooey.

Recipe taken from Robin Miller's Quick Fix Meals

Chicken Gumbo
~You probably have many of these herbs and spices in your pantry~

Olive oil
1 cup chopped onion
2 stalks celery, chopped
1 medium green bell pepper, seeded and chopped
1 1/4 lbs boneless, skinless chicken breasts, cut into 2 inch pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
2 bay leaves
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp cayenne
1/4 black pepper
1 (10 oz) package frozen sliced okra, thawed
2 links andouille sausage or any seasoned cooked sausage, diced
4 cups reduced sodium chicken broth
2 cups tomato juice

1. Heat the oil in a large saucepan over medium high heat. Add the onions, celery, and bell pepper and cook, stirring, until softened (about 3 minutes).
2. Add the chicken and cook until browned on all sides, about 5 minutes.
   
3. Add the thyme, oregano, salt, bay leaves, onion powder, garlic powder, mustard, cayenne, and black pepper. Stir to coat.
4. Cook for a minute until spices are fragrant. Add okra, sausage, broth, and tomato juice and bring to a simmer.
   
5. Reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Remove the bay leaves before serving. Refrigerate for up to 3 days or freeze.
   

Recipe taken from Robin Miller's Robin to the Rescue

Spice Rubbed Turkey Breast*

1 tbsp olive oil
1 small boneless, skinless turkey breast half (about 2 pounds)
¼ tsp ground cinnamon (or more)
¾ tsp ground cumin (or more)
Course salt and pepper
½ cup plain low-fat yogurt
2 tbsp fresh lime juice

1. Preheat oven to 475 degrees. Place turkey on a large rimmed baking sheet.
2. Rub turkey with oil and then sprinkle with the cinnamon and cumin. Season with salt and pepper.
3. Roast until instant read thermometer inserted in thickest part of turkey registers 165 degrees (30 to 35 minutes). If you don’t have a thermometer, just poke a knife into the turkey and see if the juices run clear.
4. Let turkey rest 10 minutes (covered with foil to let the juices go back into the meat).
5. In a small bowl, mix yogurt, lime juice, and a little bit of cumin. Season with salt and pepper. Serve turkey with the sauce.**

*You can easily serve this with roasted vegetables. Just toss the vegetables (carrots, potatoes, zucchini, onions…whatever you like) with some olive oil and minced garlic. Place the turkey breast in the middle of the vegetables and toss them halfway through the cooking process.
**I've actually forgotten to make the sauce before and the turkey is just fine without it. It's a nice thing to serve it with, though.

Recipe taken from Jan/Feb 2009 edition of Everyday Food Magazine

Cold Day = Hot Soup

Here's the thing about soup. It's not hard to make at all and it freezes beautifully. If you devote an afternoon to make several different types of soup, you can have dinner or lunch in the freezer whenever you need it.

On January 2nd, I did some things around the house while making three different kinds of soups. I doubled each recipe and froze portion sizes in Ziploc bags which I lay flat in the freezer (saves on space). I also put portion sizes in small containers and froze them and gave them to my Dad to eat for lunch.

They thaw easily in the fridge or you can set the bag or container in some warm water for a bit. Then heat up in the microwave or in a saucepan on the stove. All these recipes are taken directly from Robin Miller's Quick Fix Meals.

Roasted Vegetable Soup over Brown Rice
~This is a hearty soup that can be served as a main dish or on the side~

2 medium zucchini, cut into 1 inch pieces
1 large red bell pepper, seeded and chopped
2 medium carrots, cut diagonally into 1/2 inch thick slices
1 bunch of asparagus, bottoms snapped off and stalks cut into 1 inch pieces
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
4 cups reduced sodium chicken broth (can use vegetable broth)
1 (28 oz.) can diced tomatoes
1 tsp dried thyme
2 bay leaves
Brown Rice (whatever kind you like)

1. Preheat oven to 450 degrees.
2. In a large bowl, combine the zucchini, bell pepper, carrots, and asparagus. Toss the vegetables with olive oil, salt, and pepper. Put the vegetables on a baking sheet that either has a Silpat on it or has been been sprayed with cooking spray.
3. Roast in the oven until vegetables are tender, about 20 minutes.
4. In a large pot, combine the broth, tomatoes, thyme, and bay leaves and bring to a boil.
5. Stir in the roasted vegetables, reduce the heat to medium, and simmer for 5 minutes. Remove the bay leaves.
   
6. Cook the rice according to its directions.
7. Freeze rice and soup separately. Serve soup spooned over the rice.

Minestrone Soup with Pasta, Beans, and Vegetables
~This is very filling and can serve as a main dish or on the side~

6 cups reduced sodium vegetable or chicken broth
1 (28 oz.) can diced tomatoes
2 cups elbow macaroni
1 (15 oz.) can white (cannelloni or navy) beans
4 cups chopped vegetables (any combination from the frozen food department)
1 tsp dried oregano
1 tsp dried thyme
2 bay leaves
Salt and Pepper
1/4 cup grated Parmesan or Romano cheese

1. In a large stockpot, combine the broth and tomatoes, set over high heat, and bring to a boil.
2. Add the macaroni, beans, vegetables, oregano, thyme, and bay leaves.
3. Cook until the macaroni is tender, stirring frequently, 6 to 8 minutes.
4. Remove the bay leaves and season to taste with salt and pepper.
   
5. Serve with Parmesan sprinkled over the top.

Creamy Roasted Red Pepper Soup with Crumbled Feta
~This soup is best as a side dish (great with a grilled cheese sandwich)~

2 (16 oz.) jars roasted red peppers, drained
1 tbsp olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 cup sliced mushrooms
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
6 cups reduced sodium vegetable or chicken broth
1/2 cup low-fat milk
1/4 cup chopped fresh basil
Salt and Cayenne Pepper
1/4 cup crumbled feta cheese

1. Place the red peppers in a blender or food processor and process until smooth. Set aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 1 minutes.
3. Add the mushrooms and cook until softened and their liquid is released, about 3 minutes.
4. Stir in the thyme, oregano, and bay leaves. Add the red pepper puree and broth and bring to a boil.
   
5. Reduce the heat to medium, partially cover the pan, and simmer for 5 minutes.
6. Add the milk and simmer for 1 minute to heat through.
7. Remove from heat, remove the bay leaves, and stir in the basil. Season to taste with salt and cayenne.
8. Serve the soup topped with crumbled feta.