Sunday, October 14, 2012

Vegetable Noodle Soup

2 tablespoons of extra virgin olive oil
2 medium onions chopped
4 carrots slice 1 inch thick rounds
2 sticks of celery cut 1 inch thick slices
1 small can of peas
1 1/2 quarts of chicken low sodium or you can use homemade stock
1-15 ounce can of diced tomatoes including juice
1 tablespoon of tomato paste
1/2 pound of peeled and cut potatoes about 1/2 inch dice/slice
1/2 pound of washed green beans snapped in half
1/2 teaspoon of salt (optional)
1 cup of egg noodles (use fine ones)
1/3 cup of fresh parsley

In a large saucepan, heat olive oil over medium heat, add the onions, carrots and celery, peas and cook, stir occasionally until the vegetable start to soften cooking for about 15 minutes.  Slowly stir in the chicken broth, diced tomato, tomato paste, potatoes, green beans and salt and parsely.

Bring all ingredients to a slow boil, then reduce heat to low and simmer, cover half way and cook until the vegetables are almost tender about 25 minutes.  Stir in the egg noodles, and keep at a simmer and cook until veggies  and the noodles are tender  cook for 5-10 minutes.

You can also add other veggie that you may like instead of the once above such as cabbage, turnips, peas, Zucchini, squash, corn  Lima beans and sliced bell peppers.

Shepherds Pie

  • 1 1/2 lbs ground round beef
  • 1 medium onion chopped
  • 1-2 cups vegetables see veggies below
  • chopped carrots, corn and peas
  • 1 1/2 - 2 lbs potatoes (4 big potatoes)
  • 1 stick of unsalted butter 
  • 1/2 cup beef broth
  • Salt, pepper, other seasonings of choice

  Peel, wash cut  potatoes in fours, boil about 25 minutes in water

  While the potatoes cook, melt 4 Tablespoons butter in a large skillet

Sauté  chopped onion in butter, until tender and golden, over medium heat, then  add ground beef in with the onions, cooking until the beef is no longer pink in color, now add you salt and pepper, pour 1/2 cup of beef broth.  Cook over low heat for 15 minutes uncovered.  If you feel you need more beef broth, add it to keep moist.  Now mix in all your veggies, carrots, corn and peas, making sure to mix together well and cook for another 10 minutes

Once your potatoes are cooked. mash and add the remaining butter, season to taste as you like with salt and pepper.

Place you beef and veggie mixture into a deep baking dish spreading evenly.  Now spread your mashed potatoes over the top, leaving little mounds or peaks that will become golden brown in color.

Cook at 375 degree oven until you can see bubbling around the edge of baking dish and golden brown for about 30-45 minutes. This serves 4/    Make a salad, and toast some Italian bread go go with it and enjoy!


Carrot Cake

2 cups flour
2 tsp baking powder
2 tsp baking soda
2 1/2 teaspoons of cinnamon
1 teaspoon of salt
2 cups of granulated sugar
1 1/2 cups Crisco vegetable oil
4 medium size eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
1 cup of raisins (optional)

Combine the first five  dry ingredients

In another bowl, mix the sugar, oil, eggs, carrots, and walnuts/raisins well.
Add the flour mixture to the wet mixture and mix really well.

Turn batter into a greased tube pan 9" x 13" pan or 2 loaf pans.

Bake at 350 for about an hour -- stick in a fork or toothpick to check that its cooked.  The pick should come out clean.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnuts optional. Frost cake only after it is cooled  This makes enough frosting for a  9x13 inch cake

8 ounces of cream cheese
4 cups of confectioners sugar
1 teaspoon of vanilla extract
1/2 cup butter, softened
1 cup chopped walnuts (optional)

Slow Cooked Apple Cranberry Cider

4 cinnamon sticks (3 inches) broken up
1 teaspoon of whole cloves
2 quarts of apple cider (Apple juice can be used)
3 cups cranberry juice
3 Tablespoons of brown sugar

Place the cinnamon sticks in a double thick cheesecloth, wrap well and tie with a string. (Make it into a bag)
In a 5 quart slow cooker(crock pot), mix liquids together, the cider, cranberry juice and brown sugar then add you bag of cinnamon.  Cover and cook on high for 2 hours or until the cider reaches a nice hot temperature.  After heated remove the bad of cinnamon.

Italian Shepherd's Pie (In Crock Pot)

1 pound of ground Italian sausage
6 potatoes ( cooked and mashed) you can also use 1pkge of ready made potatoes. 
2 cups of frozen peas, carrots and corn
1 jar of you favorite brown gravy (I like the one with onions)
In a large skillet over medium heat cook Italian sausage till brown, drain the oil from it if any, and then place in slow cooker, added all your veggies and cover over with mashed potatoes then pour the jar of brown gravy over the potatoes. 
Cover and cook in crock pot for 4-6 hours. Makes a serving of 6

Cook potatoes in boiling water once cooked and soft, season then add  6 tablespoons of unsalted butter and mash add no milk.