Ingredient: Carrots

Meatless Minestrone for Mondays and Beyond

Meatless Minestrone for Mondays and Beyond
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Servings
4
Servings
4
Meatless Minestrone for Mondays and Beyond
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat a large soup pot over medium high heat. Add the tablespoon of olive oil and swirl to coat the bottom of the pan. Add the onions and carrots and a pinch of salt. Cook for several minutes until the vegetables begin to soften.
  2. Add the garlic, red pepper flakes and the bay leaves to the pot and cook another minute or two, stirring frequently.
  3. Pour in the can of tomatoes, juice and all and the vegetable stock. Bring up to a boil over high heat. Reduce the heat to a simmer and cook covered for 20 minutes or so, stirring occasionally. At this point you can cool the stock and refrigerate until the next day. You can also complete the recipe at this time if you want.
  4. Coat a non-stick pan with olive oil cooking spray and heat over medium heat. Add the artichoke hearts and cook for 5 - 6 minutes or so turning once until lightly browned on both sides. Remove from pan and set aside.
  5. Repeat the above process with the zucchini slices.
  6. When you are ready to complete cooking the soup, (re)heat the stock to a simmer. Add the chickpeas ans pasta and cook for 5 minutes, stirring it once or twice.
  7. Add the green beans and cook for 4 minutes or until they are the amount of tender crisp you like.
  8. Add the browned artichokes and zucchini and simmer everything gently until it is all heated through. This should only take a couple of minutes. Taste and add salt and pepper as needed.
  9. Ladle into four soup bowls and top each with two of the toasted bead slices (recipe follows) and a drizzle of olive oil.
Cheese Toasts
  1. Heat oven to 375 degrees. Lightly coat the bread slices on both sides with olive oil cooking spray and place them on a foil lined baking sheet. Toast for 8 minutes, turning once. Top with the cheese and return to the oven set on broil and cook until the cheese is melted and slightly brown.
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Grilled Vegetable Ribbon and Chicken Pizza

Grilled Vegetable Ribbon and Chicken Pizza
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A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Grilled Vegetable Ribbon and Chicken Pizza
Print Recipe
A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
  2. Using a vegetable peeler, make long, thin strips from the zucchini, summer squash, and carrot. Set Aside
  3. Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
  4. Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
  5. Cut the chicken thighs into small bite size pieces. Sprinkle with the Backyard Brick Oven Seasoning. (I like this seasoning blend, but use what you love.)
  6. Heat a large fry pan over medium heat. Add one teaspoon of the olive oil and the chicken bits. Cook stirring often until the chicken is cooked through and browned. Remove from pan and allow to drain on paper towels. Leave the drippings in the pan.
  7. Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
  8. Add the garlic, zucchini, and squash to the pan and cook for another three or four minutes. The veggies should be lightly browned and soft.
  9. Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
  10. Carefully transfer the pizzas to the grill. Cook 7-9 minutes until the cheese has melted slightly and everything is golden. (Keep them moving to avoid burning.) Remove from grill and serve.
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Asian Chicken Salad

Chinese chicken salad has become a classic in all of its incarnations.  Recipes have included Ramen noodles, cole slaw mix, and crispy fried chicken. This doesn’t have any of those. It was inspired by a recipe in Fine Cooking Magazine, but I took it in quite a different direction. And I made it lighter and a little healthier to boot.

This recipe starts with red cabbage, broccoli (not pictured), red peppers, and carrots along with green onions.

DIGITAL CAMERAThe veggies are shredded or thinly sliced and combined with a peanut butter infused dressing. The P.B. providing the only extra fat in this recipe by the way. DIGITAL CAMERAGrilled chicken tenders provide the protein and almonds and crisp rice noodles adorn it all.DIGITAL CAMERAThis recipe takes a bit of time, but it is worth it. The dressing and chicken can be prepared ahead which can save some time on the day you prepare the salad. The ginger gives this dish a bit of a zing, but you could also add some chili action if you like heat with your zing. You know the drill…make it your own. Seasoning the vegetables and letting them drain is key to the recipe in my opinion, so don’t skip that step.  

Asian Chicken Salad
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Servings
2
Servings
2
Asian Chicken Salad
Print Recipe
Servings
2
Servings
2
Ingredients
Dressing
Salad
Servings:
Instructions
  1. Dressing: Combine all of the dressing ingredients in the bowl of a processor. Process until almost smooth. cover and refrigerate until you are ready to assemble the salad.
  2. Chicken: Place the tenders in a zip top bag. Add enough Asian dressing or Teriyaki Sauce to lightly coat the chicken. Marinate in the refrigerator at least 4 hours and up to 24 hours. Grill or broil . Thinly slice.
  3. Combine the cabbage, broccoli, red peppers, carrots, and green onions in a large bowl. Add the vinegar, salt, and sugar (or stevia). Toss to coat. Transfer to a colander placed over a bowl and allow to sit for 30 minutes, stirring and pressing occasionally.
  4. Squeeze most of the liquid out of the vegetables and place in a large bowl. Add the chicken and toss to combine. Add the dressing and toss to combine everything.
  5. Divide mixture between 2 plates. Top with almonds and crispy rice noodles and serve.
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Italian Beef Stew

DIGITAL CAMERABeef Stew warms the heart and fills the stomach. It’s a comfort food that that can even be romantic when shared with the one you love. This takes a bit of time, but it is worth every minute and step.

 

Italian Beef Stew
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An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Italian Beef Stew
Print Recipe
An Italian-ized version of classic Beef Stew. Make it your own with wine, vegetable, and aromatics choices.
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
  2. Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
  3. Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
  4. Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
  5. Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
  6. Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
  7. Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
  8. Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
  9. Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
  10. Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
  11. Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
  12. This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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Cream of Chicken and Wild Rice Soup

Cream of Chicken and Wild Rice Soup
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A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Cream of Chicken and Wild Rice Soup
Print Recipe
A classic comfort soup. Forget about getting it at a restaurant..A little time and a few ingredients and you've got rich and creamy love in a bowl.
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Heat the olive oil in a large soup pot. Add the carrots, celery, onions, and garlic and sweat until the vegetables begin to soften about 5 minutes or so.
  2. Add the stock, water and the rice part of the rice mix to the pot. Bring to a full boil. Cover, remove from heat and let sit while you prepare the rest of the soup
  3. In a medium saucepan, melt the butter. Add the seasoning packet of the rice mix and stir to blend completely. Slowly add the flour (about 1/4 cup at a time), stirring to blend each addition. Once all the flour is blended in, cook the roux over medium heat for 1-2 minutes stirring frequently.
  4. Slowly add the milk/cream mixture to the roux. Continue to stir so that the mixture remains smooth. Cook and stir the cream mixture for 5 minutes or so. It should be very thick. Remove from the heat and keep warm.
  5. Return the pot with the stock and rice to the heat and add the chicken. Heat to just below boiling. Add the cream mixture in three parts, stirring well after each addition. Continue to cook, stirring frequently until the mixture is thickened. This may take 10 minutes or so.
  6. Check the soup for needing salt and/or pepper. If it seems too thick, add a little more milk. If it seems a little thin, add some instant mashed potato flakes.
  7. Ladle into soup bowls and enjoy.
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