Salisbury Steak

Ingredients 

1 can (10.5 oz) French onion soup
1.5 lbs ground beef

1/2 cup breadcrumbs

1 egg

1/8 teaspoon pepper

1 tablespoon flour

1/4 cup ketchup

1 to 3 teaspoon Worcestershire sauce, to taste

1/2 teaspoon ground mustard

1/4 cup water

Instructions

In a large bowl, mix together 1/3 cup soup with ground beef, bread crumbs, egg, and pepper.

Shape into 6 oval patties.

In a large skillet over med-high heat, brown bother sides of the patties.

Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth.

Mix in ketchup, water, Worcestershire and mustard.

Pour over meat in skillet.

Cover, reduce to medium heat and cook for 20 minutes, stirring occasionally.

Makes 6 servings.

Notes:

-       Great served with mashed potatoes and veggies.  Extra sauce is great as a gravy.

-       Watch while cooking so that the sauce doesn’t burn.

Cooking Quinoa in the Microwave

Ingredients 

1 cup uncooked quinoa

2 cups water

Instructions

1. Put the quinoa and water in a 4 c glass measuring cup (or appropriately sized bowl).  Cook for 6 minutes and let sit in microwave for an additional 5-10 minutes to absorb the rest of the liquid.

2. Fluff quinoa and serve as desired.

Vegetarian Quinoa Chili

Ingredients 
1/2 cup quinoa

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce cans) black beans, drained and rinsed

1 (15 ounce can) red kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, greek yogurt, chips, crackers, etc.

Instructions

1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Chili

Ingredients 
1.5-2 lbs ground beef and/or pork

1 small onion, chopped

2 (15 ounce cans) chili beans

2 (15 ounce cans) kidney beans, drained and rinsed

1 (28 ounce can) crushed tomatoes

1 (28 ounce can) tomato puree

2-3 tablespoons chili powder depending on your taste

1 tablespoon ground cumin

1/2 tablespoon garlic powder

Instructions

1. Cook ground beef and onion together.

2. Combine meat, beans and tomatoes in large pot (~5 qt).

3. Season with chili powder, cumin, salt, and black pepper, adjust to taste. Simmer chili on low for about 30 minutes. Serve warm.

Notes:

-       If it’s too thick feel free to add some tomato sauce or juice to thin it to the desired consistency.

-       This freezes well.

-       Instead of simmering for 30 min everything could be transferred to a crock pot and cooked on low during the day.

Ultimate Baked Potato Soup

Ingredients 
8 slices bacon cooked and crumbled (remove for vegetarian)

11 tablespoons butter

2/3 cup all purpose flour

7 cups milk

4-6 potatoes, baked peeled and cubed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Toppings:

4 green onions, chopped plus additional for garnish

2 cups sharp cheddar cheese, shredded plus additional for garnish

1 cup sour cream

Instructions

1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes.

2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup.

3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit.

4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently.

5. Reduce the heat to low, then stir in bacon, salt and pepper.

6. Top as desired.

Makes 4-6 servings.

Notes:

-       Potatoes can be cooked ahead of time and be used from the fridge.

-       Potatoes can be cooked in your favorite method (oven, microwave, pressure cooker, etc)

Vegetable Soup

Ingredients 
2 tablespoons olive oil

1 medium yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

5 cloves garlic, minced

1 red bell pepper, chopped

1 medium zucchini, chopped

6 gold potatoes, chopped (about 2 cups)

6 cups vegetable broth (I usually use homemade but if you buy it by the quart just use 8 cups total)

1 (28 oz) can diced tomatoes (or crushed)

2 bay leaves

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups frozen green beans

1 cup frozen corn

1 cup frozen peas

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.

2. Add the vegetable broth, tomatoes, bay leaves, poultry seasoning, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.

3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.

4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Makes 10 servings.

Notes:

-       Another recipe that freezes great.

Quinoa Black Bean Tacos

Ingredients 
1 cup uncooked quinoa

1 clove garlic, minced

Dash of salt

1/2 Tbsp chili powder

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp smoked paprika

2 cups cooked (or 15 oz can) black beans

Instructions

1. Put the quinoa in a medium pot along with the garlic, salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.

2. Rinse the black beans well in a colander and allow the excess water to drain off.

3. When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.

4. Service with your choice of tortillas and toppings (cheese, sour cream, salsa, avocado, etc)

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This freezes well, just heat up in the microwave.

-       I have used this mixture on nachos before too.

Vegetable Beef Soup

Ingredients 
3-4 lb chuck roast

2 soup bones

1 medium onion

8 c water

1 T beef Better than Boullion or more to taste

1 15oz can diced or crushed tomatoes

1 c diced potatoes

1 c chopped celery

1.5 c diced carrots

1.5 c green beans

1.5 c peas

1/4 c ABC pasta

Instructions

1. Simmer first 5 ingredients in large for 2 hours and then remove chuck roast and soup bone. 

2. Add vegetables and simmer for another hour.  Add pasta when there is about 20 min left.

3. Shred about half of the meat and add back into pot while the vegetables are cooking.  The leftover meat can be used for beef salad, sandwiches or frozen for future use.

4. Best if made the day before serving, place in fridge overnight.  This also allows you to remove any addition fat that will harden on the top.

Notes:

-       If you already have beef broth made you can use that and skip the first step, just add some meat as desired.

-       1.5 c is about equal to a 15 oz can, so you can use canned, fresh or even frozen vegetables easily.

-       Leftovers freeze well, or it can just be made ahead of time and frozen for later.

Creamy Tomato Soup

Ingredients 
2 T olive oil
1 large yellow onion, diced
4 cloves garlic, minced
28 oz can crushed tomatoes
6 oil-packed sun-dried tomatoes, roughly chopped

2 T balsamic vinegar

1/2 t baking soda

1 c half and half

Salt and pepper, to taste

Instructions

1. Heat olive oil in saucepan over med-high heat. 

2. Add onion and sauté, stirring often until just tender. 

3. Add garlic and thyme and sauté an additional 2 minutes.

4. Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar and bring to a simmer, stirring frequently. 

5. Reduce heat to low and stir in baking soda. 

6. Add in half and half, stir well and bring back to a simmer, do not boil.

7. Use an immersion blender to puree the soup in the saucepan.

8. Season with salt and pepper to taste and serve.

Makes 4 servings. Takes about 25 minutes.

Notes:

-       Sometimes this soup turns out really thick, if that happens just add some more half and half or tomato juice to bring it to your desired consistency.

Chicken and Chorizo Soup

Ingredients 
2 chicken breasts

1 t smoked paprika

1 T olive oil

4 oz mild chorizo sausages, sliced

1 onion, diced

2 cloves garlic, minced

1 T parsley

1 15 oz can diced (or crushed) tomatoes

1 15 oz can butter or navy beans

1/4 t thyme

1 bay leaf

Salt and pepper

Instructions

1. Sprinkle the chicken with the smoked paprika, then heat the oil in a dutch oven over med-high heat and brown the meat all over.

2. Lift out the chicken and add the chorizo to the pan.

3. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.

4. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes.

5. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.

6. Serve with warm crusty bread and a salad.

Makes 4 servings.

Spinach & Zucchini Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

2 T olive oil

2 medium zucchini, about 1/4 in cubed

1/2 package frozen spinach, cooked

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

Garlic salt

Instructions

1. Preheat oven to 450.

2. Toss zucchini with olive oil and place on lines baking sheet, sprinkle with garlic salt.  Roast about 10 min in oven.

3. Turn town oven to 400.

4. In a bowl combine spinach, ricotta, eggs, parmesan, garlic powder and 2c mozzarella.

5. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

6. Spread 1/3 of ricotta mixture over noodles and top with 1/2 zucchini, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Follow up with 1 layer with just ricotta mixture and then repeat layer with zucchini. Add one more cheese layer if there is enough remaining.

7. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

8. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.

Meat Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

1 lb ground beef, browned

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

2 T parsley

Instructions

1. Preheat oven to 400.

2. In a bowl combine ricotta, eggs, parmesan, garlic powder, parsley and 2c mozzarella.

3. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

4. Spread 1/3 of ricotta mixture over noodles and top with 1/3 meat, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Repeat for 2 more layers or 3 if you have enough.

5. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

6. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.

Sausage & Apple Pie

Ingredients 

2 pie crusts

1 lb pork breakfast sausage, browned

2 apples, chopped

1/2 c raisins

3 tbsp apple juice

Instructions

1. Place bottom crust in pie pan. Layer half of sausage, apples and raisins. Repeat. Drizzle with apple juice. Top with 2nd crust and slice for air release.

2. Bake at 350 deg for 45 min.

Notes:

-       This freezes well, just freeze a whole cooked pie.  To reheat thaw in fridge overnight and heat in 350 deg oven for 30 min.

-       I often used store bought pie crust but if I am making more than one pie I buy the frozen deep dish pie crusts and use the refrigerated pie crusts for the top of the top.

-       I have used gala, pink lady, jonathan and macintosh apples, so as long as you don’t use a sour apple feel free to use your favorite.

Baked Potato Soup

This recipe is only as good as the potatoes used, so I would recommend organic as we have often had potatoes tasting blah which makes the soup taste the same.

Ingredients 

2-1/2 lbs of red potatoes (cubed)

1 lb bacon (diced)

1/4 bunch of celery (diced)

1 medium yellow onion

4 c chicken broth

4 c milk

1 tsp salt

1 tsp pepper

1-1/2 sticks unsalted butter

1 c flour

1 c whipping cream

1 tsp dried parsley (optional)

Instructions

1. Boil potatoes for 10 minutes.

2. In a separate pan cook bacon about halfway then add celery and onion and cook until celery is soft and bacon is crispy.  Drain grease.

3. In large pot combine bacon mixture with milk, chicken broth, salt and pepper.  Heat until very hot. Do not boil

4. In a separate pan melt butter and mix with flour to make a roux.  Let bubble and stir constantly for 1 min.

5. Slowly add the roux to the large pot stirring constantly until it has thickened.

6. Add potatoes, cream and parsley to pot.

Serving suggestion: top with shredded cheese, fried bacon pieces and/or sour cream.

Serves 6 people.