Cheeseburger Soup and Cheddar Chive Beer Bread

Yesterday was the first official "snow day" of the year. The family needed something warm and satisfying after a day in the snow. This soup is wonderful - and tastes even better as leftovers. Enjoy it with your favorite bread or try my version of beer bread.


Enjoy!


Cheeseburger Soup

Serves 8

1 pound lean ground beef
3/4 cup vidalia onion -- chopped
1 cup carrot -- chopped
1 cup celery -- chopped
1 teaspoon dried basil
1 teaspoon dried parsley
6 Tablespoons butter
8 cups chicken broth
2 pounds potatoes -- peeled and diced
1/2 cup flour
2 cups shredded Cheddar cheese
1 can fat free evaporated milk
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices bacon -- cooked and crumbled
scallions or chives

Cook ground beef in a large stock pot over med-high heat about 3 minutes. Add onions, carrots, celery, basil and parsley. Saute 5-7 minutes or until vegetables are softened. Drain well.

Stir in chicken broth and potatoes. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

Melt butter in a small nonstick skillet over medium heat. Stir in flour, and cook 2-3 mins. Whisk flour mixture into broth, bring to a boil. Reduce heat and simmer 6 mins. or until thickened.

Whisk in cheese, milk, salt and pepper until thoroughly combined. Serve in soup bowls and top with crumbled bacon, scallions, or chives.



Cheddar Chive Beer Bread



1 loaf

3 cups flour
2 Tablespoons baking powder
1/2 cup sugar
1 bottle beer
3/4 cup shredded Cheddar cheese
2 Tablespoons chives -- chopped


Stir together first 4 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.

Bake at 350° for 45 minutes, until lightly browned.


NOTE: You can omit the cheese and beer for a plain beer bread.

Low Fat Chocolate Bundt Cake

Just in time for the holidays! This cake is moist, decadent, and the best part low fat. It is simple to make, but looks impressive for company. You can make it a day or two ahead and glaze at the last minute. You can top it with chopped nuts, toasted coconut, sprinkles - choose your favorite.

Enjoy!


Low Fat Chocolate Bundt Cake


2 large eggs
2 large egg white
2 cups all purpose flour
1 cup unsweetened cocoa powder (I prefer Ghirardelli brand cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup low fat buttermilk
1 cup unsweetened applesauce
1/3 cup canola oil
2 1/4 cups sugar

Glaze
2 Tablespoons chopped hazelnuts or almonds
3 ounces bittersweet chocolate -- coarsely chopped
3 Tablespoons milk

Directions:
Cake directions: Preheat oven to 325 degrees F. Lightly oil a 12-cup Bundt pan or coat it with nonstick spray. Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.

Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside. In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside.

Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes. With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.

Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan. Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.

Glaze and glazing: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325 degrees F oven for 5 to 7 minutes, or until fragrant. Let cool. In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.

Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

Pumpkin Pancakes!!!

These pancakes are absolutely amazing! If you love pumpkin bread you will adore these. They are everything a Sunday morning breakfast should be - warm, inviting, and oh so delicious. They are even good for you - thanks to the whopping amount of pumpkin and flax seed.

Pumpkin Pancakes

Serves 6

• 1 cup all-purpose flour
• 1 cup white whole wheat flour
  
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg*
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• Pure maple syrup
• Walnuts (optional)
  

* I substituted 1 Tablespoon ground flax seed + 3 Tablespoons water for the egg.

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with pure maple syrup and walnuts.
   

Crockpot Turkey Meatball Stroganoff

I discovered this recipe when I was searching for something quick and easy to do with the BJ's sized package of ground turkey in my freezer. I combined a few different recipes to create this one. It is so simple and the kids love anything that involves meatballs and noodles.


Enjoy!

Turkey Meatball Stroganoff
3 pounds ground turkey
1 medium onion -- chopped fine
2 cloves garlic -- minced
1 teaspoon salt
1 teaspoon pepper
1 cup Italian bread crumbs
1 egg

2 Tablespoons ground flax seed
1/3 cup water
3 cans Healthy Request cream of mushroom soup
1/2 pound mushrooms -- sliced thin
1/2 cup sherry or white wine
2 cups beef stock
2 teaspoons Worcestershire sauce
1 cup low fat sour cream
3 Tablespoons flour
½ cup water
1 package egg noodles

In a bowl stir together well turkey, 4 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg, flax and water and form into meatballs about 1 inch in diameter.

Preheat the oven to 450 degrees. Place the meatballs onto a foil lined baking sheet, sprayed with cooking spray. Bake for 15 minutes or until lightly browned.

Meanwhile, place the cream of mushroom soup, mushrooms, wine, beef stock, remaining onion, and Worcestershire sauce in the Crockpot. Stir to combine. Add the cooked meatballs to the Crockpot. Cook on high for 4-6 hours or low for 8 hours.
In a small bowl, combine the sour cream, flour, and ½ cup of water. If you have been cooking on low, increase the Crockpot to high. Add the sour cream mixture, stir, and cook an additional 20-30 minutes, or until sauce thickens.


Serve over egg noodles and top with freshly ground pepper and chopped parsley.

Crockpot Chicken Curry

All I can say is... YUMMY! I am always trying to come up with new recipes for the crockpot. For those of you who don't have one or don't use the one you have - embrace the crockpot. It is one of my most valuable appliances in the kitchen. Prep time is quick and you can look forward to a fast dinner that tastes amazing. Best part - you didn't spend all day cooking, but your kitchen sure smells like you did. This recipe even got two thumbs up from the kids.

I am enjoying the leftovers for lunch while I am typing up this post. It is a great way to warm up on a cold fall day.

Enjoy!!!

Crockpot Chicken Curry

Serves 8-10

4 tablespoons flour
3 tablespoons curry powder
1 1/2 teaspoons cumin -- 1/2" cubes
1 teaspoon salt
2 pounds boneless skinless chicken breast
1 large white potato -- peeled and chopped
1 large sweet potato -- peeled and chopped
1 1/2 cups carrot -- sliced 1/4-inch thick
1 1/2 cups apple -- peeled and chopped
1 small vidalia onion -- chopped
2 cloves garlic -- minced
1 jalapeno chile peppers -- seeded and minced
1 teaspoon chicken bouillon granules
1 1/2 cups water
13 1/2 ounces unsweetened coconut milk
Hot cooked rice - I used Jasmine, but Brown Basmati would also be great.
Raisins
Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.

2. In a slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

NOTE: You can substitute 1.5 cups chicken stock for the water and bouillon granules.

Vegetarian Stir Frys

(Pictured Above: Sesame Crusted Tofu with Stir Fried Vegetables)

Last winter we decided to start eating more vegetarian meals. I made it my goal to learn how to cook tofu (the thought of it scared me a bit at first). Thanks to my long time vegetarian sister, I learned how to make it and really enjoy it. The real key to cooking tofu is to make sure to drain it properly ahead of time. This way it won't turn out to be a mushy mess. I like to remove the extra firm tofu from its package, place it on a paper towel lined plate, cover it with another paper towel and another plate. By weighing it down, you get all the liquid out of it. Let it sit like this for 15-20 minutes.

One of my absolute favorite vegetarian dinners is Chili Glazed Tofu and Rice. It is simple, a little bit spicy, and a little bit sweet.

Enjoy!


Chili Glazed Tofu and Rice

4 Servings


4 servings brown basmati rice -- cooked
1 Tablespoon oil
2 Tablespoons sugar
4 Tablespoons rice wine vinegar
4 Tablespoons tamari soy sauce
1 teaspoon ginger -- minced
1 teaspoon hot chili sauce (such as KA-ME)
3 cloves garlic -- minced
1 Pound extra firm tofu -- drained and cubed
1 teaspoon salt -- divided
1/4 teaspoon black pepper
1 cup preshredded carrot
1 red pepper -- diced
1 teaspoon sesame oil
2 scallions -- green part only
1/4 cup peanuts

Cook rice according to directions. I used brown basmati, but you can use basmati, jasmine, whatever you have on hand.

While rice cooks, heat oil in a large skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, garlic, and chili sauce in a small bowl. Sprinkle cubed tofu with 1/2 tsp salt and the pepper. Add tofu to the pan, cook 2-3 minutes on each side or until browned. Add peppers and saute 3 minutes. Add carrots and peanuts and saute 2-3 add'l minutes. Pour sauce over mixture, warm for 20 seconds stirring constantly. Remove from heat and combine with the rice, add'l salt and sesame oil. Garnish with scallions.

Chef's notes: I did not have hot chili sauce on hand, so I substituted a mixture of 1/2 tsp red pepper flakes and 1 tsp oil. You can also use red chili paste.


Here's another favorite of mine...

Blackened Tofu with Dirty Rice and Beans


1 package extra firm tofu -- peeled
3 Tablespoons Cajun seasoning
olive oil
1 small vidalia onion -- finely minced
1 small green pepper -- finely minced
3 ribs celery -- finely minced
2 cups brown basmati rice -- cooked
1/2 cup vegetable broth
1/2 lemon -- juiced
2 Tablespoons chives -- chopped
1 can kidney beans -- drained and rinsed

Drain the tofu between two paper towels for 20-30 minutes. Slice into small cubes. Spread out on the cutting board. Sprinkle with the cajun seasoning, making sure to coat all sides.

Heat oil in a large pan. Add tofu, in one even layer. Cook 5-7 minutes until crispy and brown. Flip and cook and additional 5 minutes. Remove and set aside. Add more oil and saute the trinity of pepper, onion, and celery. When they begin to brown add rice and saute. Add more spice blend then add stock. Add the beans. Cook several minutes until heated through. Top with the tofu, lemon juice, and chives.

** Note - you can substitute one pound of raw shrimp, defrosted and peeled, for the tofu.

Parmesan Roasted Chickpeas and Linguini

At the request of Chef Laura I am posting this recipe. It is not so much a recipe, as something I threw together for lunch. Some days I pick through what is in my pantry and fridge and see what I can make of it. This was a particularly tasty concoction. My children LOVE roasted chickpeas. They eat them on their own, hot out of the oven. (Yes I am fortunate to have children who love beans.) They make a wonderful snack. If you have fresh herbs on hand, feel free to toss some on. You can also substitute your favorite pasta for the linguini. Again, its what I had leftover from Sunday's dinner.

Parmesan Roasted Chickpeas and Matchstick Carrots with Whole Wheat Linguini

Serves 4


2 cans chickpeas -- rinsed and drained
2 cups matchstick carrots
1 package fresh whole wheat linguini -- cooked
4 Tablespoons olive oil -- divided
1/4 cup shredded parmesan cheese
Cooking spray
kosher salt and fresh cracked pepper -- to taste
garlic powder -- to taste

Cook linguini according to package directions. Drain and toss with 2 Tablespoons of the olive oil.

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and spray lightly with cooking spray.

Place the chickpeas and carrots in the center of the sheet. Drizzle with remaining 2 Tablespoons of olive oil, sprinkle with salt, pepper, and garlic powder. Spread evenly across the sheet.

Roast for 20 minutes until chickpeas and carrots are slightly browned. Sprinkle with the parmesan cheese and bake an additional 5 minutes.

Serve over the linguini.

Streuseled Sweet Potato Casserole

The crisp Fall air in New England is just beckoning me to make some of my families favorite Fall foods. This dish makes me long for Thanksgiving Day. My son was looking for the Turkey the night I made it. I lightened up the original version with a bit less syrup and milk instead of half and half. You will never notice the difference.

Enjoy!!!

Streuseled Sweet Potato Casserole

3 pounds sweet potato -- peeled and cubed
1/4 cup milk
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/3 teaspoon salt
1 eggs -- lightly beaten
1/4 cup flour
1/4 cup brown sugar
1/8 cup butter -- chilled and cut into small pieces
1/4 cup chopped pecans
cinnamon
nutmeg

Preparation

Preheat oven to 375°.

Place potatos in a large pot, and cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine the milk and next 4 ingredients (milk through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth - or mash with a masher. Spoon potato mixture into a 13 x 9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add chilled butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375° for 15 minutes. Uncover and bake an additional 25 minutes or until the topping is browned and the potatoes are thoroughly heated.

Morning Glory Muffins

Just in time for back to school. These muffins are incredibly delicious and packed with healthy goodness. What could be better than a school time snack packed with carrots, raisins, apples, coconut and even your Omega 3's (thanks to some ground flax seed). I substituted mashed bananas for oil and ground flax seed for some of the eggs of this original recipe. You could also add 1/2 cup of chopped walnuts or almonds.


Morning Glory Muffins


2 cups white whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup flaked coconut
1 apple -- peeled, cored, and shredded
1 egg
2 Tablespoons ground flax seed
6 Tablespoons water
1/2 cup mashed banana
1/2 cup applesauce
2 teaspoons vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Or spray 24 mini muffin cups with cooking spray.

2 In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, coconut, and apple.

3 In a separate bowl, beat together eggs, ground flax seed, water, mashed bananas and
vanilla.
Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.

4 Bake in preheated oven for 20 minutes (12 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.

Fall is almost here... Pumpkin Bread is in the Air

I LOVE Fall and all the delicious foods that come with it. One of my favorite is pumpkin bread. I adapted this recipe a few years ago to make it into a healthy snack. You can make it into loaves, muffins, or a great school time snack - mini muffins.



Whole Wheat Pumpkin Bread

1 1/4 cups sugar
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
16 ounces canned pumpkin -- unsweetened
1 1/4 cups all purpose flour
1 1/2 cups King Arthur White Whole Wheat Flour
1/4 cup ground flax seed
1 teaspoon ground clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Pure cane sugar -- for topping

Preheat oven to 350 degrees.

In a medium bowl combine all the dry ingredients.

Beat sugar and oil in a large bowl until light and fluffy - about 1-2 minutes. Mix in eggs and pumpkin. Stir in the dry ingredients in 2 additions.

Pour into 2 loaf pans sprayed with cooking spray and bake for about 1 hour or until toothpick inserted into center come out clean.

Alternatives: Fill muffin tins 2/3 full and bake for 18-20 minutes. Fill mini muffin tins with 1 Tablespoon of batter and bake for 12-13 minutes or until lightly browned and baked through in the center.

Top with a sprinkle of pure cane sugar, if desired.

Yield: 2 loaves, or 2 dozen muffins, or 4 dozen mini-muffins.

Herb Panko Parmesan Crusted Cod with Roasted Tomato and Pepper Linguine

I made this for dinner last night and it tasted amazing. It was really easy, fast, and healthy! I love when a meal has all three of those attributes. I apologize for not having a picture as my family was too hungry to wait for me to take out the camera. This meal looks like it took a long time and would be great to serve for company. I served the cod atop the linguine and vegetables. It looked beautiful (You'll just have to trust me on this one). You could also subsitute salmon for the cod and it would be equally as tasty.

ENJOY!!!


Herb Panko Parmesan Encrusted Cod

Serves 4

1 1/2 pounds cod fillet -- cut into 4 pieces
2 Tablespoons dijon mustard
1/2 cup Italian Seasoned Panko Breadcrumbs (I use Progresso)
1/2 cup Plain Panko Breadcrumbs
1/4 cup Shredded Parmesan cheese
Freshly ground pepper
Cooking Spray

Preheat oven to 450 degrees.

Line a rimmed baking sheet with foil. Spray with cooking spray.

In a small bowl, combine the breadcrumbs and Parmesan cheese.

Place cod fillets on the prepared baking sheet.

Sprinkle with freshly ground pepper and spread each with a thin layer of mustard.

Top each fillet with the crumbs and press down lightly so they stick.

Spray each fillet lightly with cooking spray.

Bake for 12-15 minutes or until the topping in lightly browned and the fish flakes easily.



Roasted Tomato and Pepper Linguine

Serves 4

1/2 pound linguine or taglietelle -- use fresh or dried
6 roma tomatos -- chopped
1 orange or yellow bell pepper -- chopped
4 cloves garlic -- minced
2 Tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper -- to taste
1/2 cup fresh basil -- chopped
Shredded parmesan cheese

Cook pasta according to package directions and drain.

Preheat oven to 450 degrees.

Place tomatoes, pepper, and garlic in a small square or round baking pan. Toss with the olive oil, salt and pepper.

Cover with foil.

Bake for 25-30 minutes or until softened.

Top pasta with the roasted vegetables and top with basil and parmesan cheese.

Light Summer Dinner

In an effort to use up items from the pantry I created this delicious and light summer meal. The kids gobbled up the chickpeas faster than I could get them off the pan. Even if your kids give a thumbs down to zucchini, try the zucchini sticks. My daughter, who can't stand the vegetable unless it is in the form of zucchini bread, adored these.


Baked Zucchini Sticks

2 large zucchini
2 eggs - lightly beaten
1/2 cup Italian Seasoned Breadcrumbs
1/2 cup Panko Breadcrumbs
1/2 cup parmesan cheese
Dash of garlic powder
Dash of dried basil
Kosher salt and fresh cracked pepper to taste
Cooking spray
Your favorite Pasta Sauce (for dipping)

Preheat oven to 450 degrees. Line a baking sheet with tinfoil or wax paper - spray with cooking spray. Cut the zucchini into half lengthwise then into thick spears. Combine the bread crumbs, Parmesan cheese and seasonings then mix thoroughly. Dip the spears into egg then bread crumbs and Parmesan mixture, making sure to coat evenly. Place on baking sheet and spray the top of each spear with cooking spray. Bake for 15-17 minutes or until golden brown and soft on the inside. Serve with marinara sauce or your favorite salad dressing. Enjoy!

Roasted Chickpeas

1 - 15 ounce can of chickpeas (rinsed and drained)
Garlic Powder
Kosher Salt
Freshly Ground Pepper
Cooking Spray

Preheat Oven to 450 degrees. Line a rimmed baking sheet with foil. Spray lightly with cooking spray. Spread the chickpeas on the pan. Lightly spray with cooking spray. Sprinkle with garlic powder, salt and pepper. Bake for 10-12 minutes or until lightly browned. Serve warm or at room temperature.

Easy Beef and Broccoli Stir Fry

In an effort to clean out my pantry and freezer I decided to make Beef and Broccoli Stir Fry. I adapted this recipe from one I found on Recipezaar. When they say easy, they were not kidding. I threw this together in no time. I served it over a mix of brown basmati and jasmine rice.

The Best Easy Beef and Broccoli Stir-fry

25 min total time | 15 min prep

SERVES 4

• 3 tablespoons cornstarch, divided
• 1/2 cup water, plus
• 2 tablespoons water, divided
• 1/2 teaspoon garlic powder
• 1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips or stir fry beef
• 2 tablespoons vegetable oil or light olive oil, divided
• 4 cups broccoli florets
• 1 small onion, cut into thin slices
• 1/2 cup edamame - found in the freezer section
• 1/3 cup sliced almonds
  
• 1/3 cup reduced sodium tamari sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4. Stir-fry broccoli, onion, edamame, and almonds in remaining oil for 4-5 minutes.
5. Return beef to pan.
6. Combine tamari sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7. Cook and stir for 2 minutes.
8. Serve over rice.