Found this on All Recipes http://allrecipes.com/Recipe/Basil-Tomato-Soup/Detail.aspx
but cut it in half and modified it some...
Ingredients
* 1 (28 ounce) can crushed tomatoes
* 8 oz. chicken broth
* 9 fresh basil leaves, minced
* 1/2 teaspoon sugar
* 1/2 cup whipping cream or milk
* 3 TBSP butter or margarine
Directions
1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.
Wednesday, November 4, 2009
Tuesday, September 22, 2009
Leftover steak fideo
Tues, 22Sep09
Leftover ribeye steak, diced
2 Carrots, sliced
2 Celery sticks, sliced
1/4 onion, diced
1 package fideo noodles or broken cappellini noodles
1 T. cumin
1 T. oregano
1 beef bouillon cube (Knorrs)
1 can Chipotle diced tomatoes
1 package taco seasoning
1 can red kidney beans
1 cup frozen corn
4 cups water
1 T. olive oil
Fry onion & celery in olive oil about 5 minutes. Add cumin, oregano, and noodles (dry) and fry another 5 minutes. Put the rest of the ingredients in a pot and bring to a boil. Add fried vegetables and noodles. Cook about 10 minutes until heated through and pasta is done. Season with salt & pepper to taste.
Leftover ribeye steak, diced
2 Carrots, sliced
2 Celery sticks, sliced
1/4 onion, diced
1 package fideo noodles or broken cappellini noodles
1 T. cumin
1 T. oregano
1 beef bouillon cube (Knorrs)
1 can Chipotle diced tomatoes
1 package taco seasoning
1 can red kidney beans
1 cup frozen corn
4 cups water
1 T. olive oil
Fry onion & celery in olive oil about 5 minutes. Add cumin, oregano, and noodles (dry) and fry another 5 minutes. Put the rest of the ingredients in a pot and bring to a boil. Add fried vegetables and noodles. Cook about 10 minutes until heated through and pasta is done. Season with salt & pepper to taste.
Pork or chicken schnitzel
Wed, 16Sep09
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
with Egg noodles & peas & carrots
4 Pork cutlets or thinly sliced chicken breast or thighs
1 cup flour seasoned with Season All
2 eggs, lightly beaten with a tablespoon of water, seasoned with Cavendars
1 cup milk seasoned with Season All or Cavendars
3 cups freshly ground bread crumbs (in food processor) or store bought bread crumbs
1 lemon, cut into wedges
Enough canola oil to fill bottom of fry pan
1 package egg noodles
1 T. parsley
1/3 cup butter + 1 T. for veg.
water to boil egg noodles
1 T. chicken bouillon
Heat oil over medium high heat. Put the flour in a bowl & season it. Beat the eggs with water and seasoning in another bowl. Season milk in another bowl, season bread crumbs in another bowl. Dip cutlets into the milk first, then flour, then egg, then crumbs. Fry cutlets in oil about 4 minutes per side. Place in 275 degree oven to keep warm while frying the rest.
Boil egg noodles per package (I cook with chicken bouillon instead of salt in water) & cook veg per directions. Keep about 1 cup pasta water and add about 1/3 cup butter till melted. Add the noodles back to the butter/water, sprinkle with parsley & serve.
Serve with lemon wedges.
Saturday, April 18, 2009
Lucious Cherry-Chocolate Bread Pudding
I made a Bread Pudding with leftover bread, french and sandwich I had laying around. I take this to work because my family really doesn't care for bread pudding. I remembered seeing a recipe somewhere but almost couldn't place it. After looking through several cookbooks, I suddenly remembered it was on the Lucky Leaf Dark Sweet Cherry Pie Filling can. It is wonderful!!!
Lucious Cherry-Chocolate Bread Pudding
6 c. bread cubes (3/4 inch), toasted at 350 degrees for 15 minutes
3 c. half & half
1/4 cup sugar
1 pkg. (12 oz.) white chocolate chips
4 eggs, beaten
1 can (21 oz.) Lucky Leaf Dark Sweet Cherry Pie Filling
In saucepan, heat half and half and sugar until boiling. Remove from heat, stir in chips until melted. Gradually whisk into eggs. Place bread cubes in 2-quart baking dish coated with non-stick cooking spray. Top with custard mixture. Let stand 10 minutes for bread to absorb custard. Drop pie filling over top. Swirl. Some cherries should be visible on bottom of casserole. Bake at 325 degrees for 40 minutes until puffed and golden. If desired, dust with confectioners' sugar. Servings: 8
Lucious Cherry-Chocolate Bread Pudding
6 c. bread cubes (3/4 inch), toasted at 350 degrees for 15 minutes
3 c. half & half
1/4 cup sugar
1 pkg. (12 oz.) white chocolate chips
4 eggs, beaten
1 can (21 oz.) Lucky Leaf Dark Sweet Cherry Pie Filling
In saucepan, heat half and half and sugar until boiling. Remove from heat, stir in chips until melted. Gradually whisk into eggs. Place bread cubes in 2-quart baking dish coated with non-stick cooking spray. Top with custard mixture. Let stand 10 minutes for bread to absorb custard. Drop pie filling over top. Swirl. Some cherries should be visible on bottom of casserole. Bake at 325 degrees for 40 minutes until puffed and golden. If desired, dust with confectioners' sugar. Servings: 8
Traditional Pasta Sauce
1 can (28 oz.) Central Market Organics San Marzano Tomatoes
3 Tbsp. Central Market Organics Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. basil
Salt and Pepper to taste
Heat oil in large sauce pan along with the garlic, over medium heat. Once the garlic is golden in color add the tomatoes, basil, and season. Using a spoon, mix all the ingredients while breaking up the tomatoes. Cooking time 10-15 minutes. Makes sauce for 1 lb. of pasta.
3 Tbsp. Central Market Organics Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. basil
Salt and Pepper to taste
Heat oil in large sauce pan along with the garlic, over medium heat. Once the garlic is golden in color add the tomatoes, basil, and season. Using a spoon, mix all the ingredients while breaking up the tomatoes. Cooking time 10-15 minutes. Makes sauce for 1 lb. of pasta.
Chicken Stroganoff
5 boneless chicken thighs, diced (or use 3 breasts if you like or mix)
1 TBSP canola oil
3 cups chicken gravy mix (I like Pioneer or McCormicks)
1 medium or large potato, peeled and diced (or don’t peel)
2-3 carrots, diced
1 TBSP flour
1 cup milk
Cavendar’s Greek seasoning (use about 2 tsps)
Heat canola oil in large deep saucepan over medium high heat. Add diced chicken thighs and season with Cavendar’s. Stir the chicken every couple of minutes. Meanwhile, dice the potato and carrots and add to the chicken. Stir fry the veggies and chicken another 5-10 minutes or until the chicken is completely cooked and the veggies start to soften. Sprinkle flour over the chicken and vegetables, stir and cook another minute. Slowly pour in the milk while you are stirring the mix. Prepare the chicken gravy mix according to the package directions. Stir this into the pot, raise the temperature, and bring the whole thing to a boil, stirring pretty often. As soon as it starts to boil, reduce the heat and let it simmer about 5 minutes until the gravy is thick. Serve over rice.
1 TBSP canola oil
3 cups chicken gravy mix (I like Pioneer or McCormicks)
1 medium or large potato, peeled and diced (or don’t peel)
2-3 carrots, diced
1 TBSP flour
1 cup milk
Cavendar’s Greek seasoning (use about 2 tsps)
Heat canola oil in large deep saucepan over medium high heat. Add diced chicken thighs and season with Cavendar’s. Stir the chicken every couple of minutes. Meanwhile, dice the potato and carrots and add to the chicken. Stir fry the veggies and chicken another 5-10 minutes or until the chicken is completely cooked and the veggies start to soften. Sprinkle flour over the chicken and vegetables, stir and cook another minute. Slowly pour in the milk while you are stirring the mix. Prepare the chicken gravy mix according to the package directions. Stir this into the pot, raise the temperature, and bring the whole thing to a boil, stirring pretty often. As soon as it starts to boil, reduce the heat and let it simmer about 5 minutes until the gravy is thick. Serve over rice.
Sunday, February 8, 2009
Spaghetti Frittata
Tonight we had leftover spaghetti, previously mixed with a tomato/meat sauce and frozen (now defrosted), in an egg casserole, also known as a frittata. You can also use leftover spaghetti or make some fresh. We had a salad and garlic bread as sides. Here's how it worked:
Spaghetti Frittata
8 cups or so of spaghetti and sauce
6 eggs
1/4 cup milk
Salt & pepper to taste
3/4 cup Parmesan cheese
Extra marinara sauce (Use traditional pasta sauce recipe in blog if you don't have any)
Preheat the oven to 350 degrees. Warm the spaghetti in a large oven proof frying pan. Whisk the eggs and milk, season with salt and pepper. When spaghetti is warm, spread evenly in the pan and pour the egg mixture over the top. Mix the eggs into the spaghetti so it reaches the bottom of the pan. Let the eggs set for about 10 minutes over medium heat. Sprinkle the Parmesan cheese over the top of the spaghetti mix and place the whole pan in the oven. Bake for 20-25 minutes until completely set. Remove from oven and let it rest 10 minutes. Serve with warm marinara sauce.
I made my own marinara sauce tonight from the back of the HEB Central Market Organic Italian San Marzano Tomatoes can. Here is that recipe:
Traditional Pasta Sauce:
1 can (28 oz.) Central Market Organics San Marzano Tomatoes
3 Tbsp. Central Market Organics Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. basil
Salt and Pepper to taste
Heat oil in large sauce pan along with the garlic, over medium heat. Once the garlic is golden in color add the tomatoes, basil, and season. Using a spoon, mix all the ingredients while breaking up the tomatoes. Cooking time 10-15 minutes. Makes sauce for 1 lb. of pasta.
Spaghetti Frittata
8 cups or so of spaghetti and sauce
6 eggs
1/4 cup milk
Salt & pepper to taste
3/4 cup Parmesan cheese
Extra marinara sauce (Use traditional pasta sauce recipe in blog if you don't have any)
Preheat the oven to 350 degrees. Warm the spaghetti in a large oven proof frying pan. Whisk the eggs and milk, season with salt and pepper. When spaghetti is warm, spread evenly in the pan and pour the egg mixture over the top. Mix the eggs into the spaghetti so it reaches the bottom of the pan. Let the eggs set for about 10 minutes over medium heat. Sprinkle the Parmesan cheese over the top of the spaghetti mix and place the whole pan in the oven. Bake for 20-25 minutes until completely set. Remove from oven and let it rest 10 minutes. Serve with warm marinara sauce.
I made my own marinara sauce tonight from the back of the HEB Central Market Organic Italian San Marzano Tomatoes can. Here is that recipe:
Traditional Pasta Sauce:
1 can (28 oz.) Central Market Organics San Marzano Tomatoes
3 Tbsp. Central Market Organics Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. basil
Salt and Pepper to taste
Heat oil in large sauce pan along with the garlic, over medium heat. Once the garlic is golden in color add the tomatoes, basil, and season. Using a spoon, mix all the ingredients while breaking up the tomatoes. Cooking time 10-15 minutes. Makes sauce for 1 lb. of pasta.
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