Morrocan Spiced lentil soup

 Ingredients  3 stalks of celery  medium Spanish onion  2 medium carrots  3-5 tbls of olive oil  0.5 tsp of ground tumeric  tsp of cumin  red chili flakes  bunch of cilantro  15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)  can of chickpeas  cup of green lentils (I could only find red)  tsp of ground pepper  salt to taste  7 cups of chicken stock (6-8 depending on your stovetop temperature)

Ingredients

3 stalks of celery

medium Spanish onion

2 medium carrots

3-5 tbls of olive oil

0.5 tsp of ground tumeric

tsp of cumin

red chili flakes

bunch of cilantro

15 oz can of crushed tomatoes (I used diced tomatoes with Italian Seasoning)

can of chickpeas

cup of green lentils (I could only find red)

tsp of ground pepper

salt to taste

7 cups of chicken stock (6-8 depending on your stovetop temperature)

 add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.    When cooked, add the tomatoes and chicken stock

add the oil to the medium skillet and wen hot, add the diced carrots, celery and onions. Cook until aromatic and soft.

When cooked, add the tomatoes and chicken stock

 Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.  Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)

Add the spices, and cook for 15-22 minutes. Then add the chickpeas and the lentils. The lentils absorb liquid so it might be necessary to add more liquid to the skillet.

Serve hot (I added the welcome addition of grated cheese on top of the hot soup and it was awesome…If the soup goes mor-rockin, they’ll come a-knockin’)

Beef and Barley stoup....

 LB - 1.25 lb of cubed stew beef  3 carrots (peeled and diced)  medium Spanish onion )diced)  3 stalks of celery (diced)  2 cloves of garlic  6 cups of beef broth/stock (I used Goya beef bouillon and water)  2 bay leaves  cup of quick cook barley (Quaker Oats brand)  ground pepper    Plan of Attack  Add the oil to your medium stockpot and then add the beef, cook until browned and coked through.  Remove the beef and set aside.  Add the carrots, onions and celery to the stockpot. Cook throughly.

LB - 1.25 lb of cubed stew beef

3 carrots (peeled and diced)

medium Spanish onion )diced)

3 stalks of celery (diced)

2 cloves of garlic

6 cups of beef broth/stock (I used Goya beef bouillon and water)

2 bay leaves

cup of quick cook barley (Quaker Oats brand)

ground pepper

Plan of Attack

Add the oil to your medium stockpot and then add the beef, cook until browned and coked through.

Remove the beef and set aside.

Add the carrots, onions and celery to the stockpot. Cook throughly.

 Add the beef broth and cook thoroughly. Add the beef back in and then add the bay leaves. Cook until beef is very tender.

Add the beef broth and cook thoroughly. Add the beef back in and then add the bay leaves. Cook until beef is very tender.

 When the beef is tender and the soup has integrated, add the quick barley and cook for 9-13 minutes more. Remove from heat and the barley will absorb more liquid after cooked, even after removed form the heat. You might have to add more liquid to the soup to have a worthy based soup.  If I was in a joke making mood, I would say this shtoup is so good, it might get ya schlepped, but I am not in a joking mood and mine did not get me shtupped….actually, I feel like recently I have been made to look very shtupid…

When the beef is tender and the soup has integrated, add the quick barley and cook for 9-13 minutes more. Remove from heat and the barley will absorb more liquid after cooked, even after removed form the heat. You might have to add more liquid to the soup to have a worthy based soup.

If I was in a joke making mood, I would say this shtoup is so good, it might get ya schlepped, but I am not in a joking mood and mine did not get me shtupped….actually, I feel like recently I have been made to look very shtupid…

Sausage and Sweet Potato savory sweet rad-violi

 Filling ingredients  Meat filling  0.25 lb of ground beef  2 sausage (I added chorizo) links, casing removed  0.25 lb ground pork  medium shallot  3 sprigs of Rosemary  5-6 loves of garlic  Sweet potato filling  2 medium sweet potatoes  tbls of butter  tsp of cumin  tsp of brown sugar  tsp of nutmeg  salt and pepper (to taste)  Ravioli Dough  (prepared according to earlier instructions on this site for radvili    This recipe is for overstuffed, filled to the brim with harvest-ness ravioli    Prepare the filling  Prepare the ravioli dough and put it aside, to set for about an hour.  Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat.  Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers.  While the meat cooks, prep the sweet potato filling.  Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them).  Put them in your medium saucepan of boiling salted water until cooked.   When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside.  Flour your workspace ( I didn’t and I paid for it!)  Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli.  Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara.

Filling ingredients

Meat filling

0.25 lb of ground beef

2 sausage (I added chorizo) links, casing removed

0.25 lb ground pork

medium shallot

3 sprigs of Rosemary

5-6 loves of garlic

Sweet potato filling

2 medium sweet potatoes

tbls of butter

tsp of cumin

tsp of brown sugar

tsp of nutmeg

salt and pepper (to taste)

Ravioli Dough

(prepared according to earlier instructions on this site for radvili

This recipe is for overstuffed, filled to the brim with harvest-ness ravioli

Prepare the filling

Prepare the ravioli dough and put it aside, to set for about an hour.

Add olive oil to your medium skillet and when hot add diced shallots and diced garlic. Cook until aromatic and then add the pork, beef and sausage, mashing the entire time to integrate all the meat. Cook on medium heat until everything is cooked. Misway between cooked and raw, add the rosemary crushed between your fingers.

While the meat cooks, prep the sweet potato filling.

Peel and cube the sweet potatoes (I left the skins on, but honestly, trust and believe I should have take the time to peel them). Put them in your medium saucepan of boiling salted water until cooked.

When cooked through, add the butter, brown sugar, cumin, nutmeg and salt and pepper, and mash with your masher or, if you’re feeling very angry, your fist. I was feeling angry, but I am my own version of a real lady so I refrained from punching the sweet potatoes. Mix everything together. Mix the meat and sweet potato filling to incorporate everything, and put aside.

Flour your workspace ( I didn’t and I paid for it!)

Run the ravioli dough through on your manual pasta maker 7 (2 times), 6 (3 times), 5 (3 times), 3 (5 times) and 2 (3-5 times), to create two ribbons of ravioli dough, each of approximately the same length. Spoon 6 mounds of filling on to the ravioli dough and place the other ribbon of ravioli filling on top, and then cut into size massive, feast sized ravioli. Using your fork, press the sides, so they are established ravioli.

Heat your stockpot with an appropriate amount of salted water and when boiling, add the ravioli, individually. When they rise to the top, they’re completely cooked and serve either with sage butter, rosemary butter, basil butter, or as I did, with marinara.

Leek, carrot, and potato frittata

   Ingredients  8 eggs  2-3 tbls of olive oil  leek  2-3 carrots  medium spanish onion  5-6 cloves of garlic  2 tbls of butter  medium potato  3 tbls of ground pepper  0.25 cup of milk

Ingredients

8 eggs

2-3 tbls of olive oil

leek

2-3 carrots

medium spanish onion

5-6 cloves of garlic

2 tbls of butter

medium potato

3 tbls of ground pepper

0.25 cup of milk

 Slice the potatoes into thin coils horizontally

Slice the potatoes into thin coils horizontally

 Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

Add salt to 3 cups of water in your medium saucepan and bring to a boil. Add the potato

 Clean and dice/coin the carrots, garlic cloves and leek.

Clean and dice/coin the carrots, garlic cloves and leek.

 Add the olive oil and garlic to your medium skillet

Add the olive oil and garlic to your medium skillet

 Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

Add the carrots and leeks to the hot skillet- I also added a tbls of butter the second time I made this recipe, and I used Rosemary infused olive pil instead of traditional olive oil.

 Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

Preheat the oven to 325 degrees. Drain the potatoes when they’re cooked through and put aside. Whisk the eggs and 0.25 cup of milk, add salt and pepper and then pour with your measured hand, into the cast iron skillet. Use a stove safe spoon to thoroughly mix ingredients. When cooked on the bottom, add the potato slices to the top of the skillet and cover in shredded cheese ( I used shredded cheddar)

 Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.

Put the entire frittata in the oven and cook until completely set. Take the skillet out and turn off the oven. Season the top with ground pepper and powdered garlic, and season with salt on top individually.

Jambalaya

MMMmmm….

 Ingredients  3 sausage links (I used chorizo)  2 boneless skinless chicken breasts  lb of medium shrimp, deveined, defrosted and with tails removed  2 stalks of celebry  medium green bell pepper  medium yellow onion  2-3 tbls of olive oil  2 tbls of cajun/creole seasoing  bay leaf  tsp of cayenne  medium jalapeno pepper (seeded and cored)  Cup (or so) of rice  2 14 oz cans of crushed tomatoes  2 cups of chicken broth  ground pepper  3-5 cloves of garlic  powdered garlic    Plan of Attack

Ingredients

3 sausage links (I used chorizo)

2 boneless skinless chicken breasts

lb of medium shrimp, deveined, defrosted and with tails removed

2 stalks of celebry

medium green bell pepper

medium yellow onion

2-3 tbls of olive oil

2 tbls of cajun/creole seasoing

bay leaf

tsp of cayenne

medium jalapeno pepper (seeded and cored)

Cup (or so) of rice

2 14 oz cans of crushed tomatoes

2 cups of chicken broth

ground pepper

3-5 cloves of garlic

powdered garlic

Plan of Attack

 Coin your sausage and clean the chicken breasts of fat and sinew. Slice the chicken into medium same sized pieces. Pour a teaspoon of oil into your medium skillet and when hot, add the sausage and chicken, stirring frequently and cook until both are cooked thoroughly.

Coin your sausage and clean the chicken breasts of fat and sinew. Slice the chicken into medium same sized pieces. Pour a teaspoon of oil into your medium skillet and when hot, add the sausage and chicken, stirring frequently and cook until both are cooked thoroughly.

 While the chicken and sausage are cooking, dice the onions, garlic, jalapeno, celery and green bell pepper.

While the chicken and sausage are cooking, dice the onions, garlic, jalapeno, celery and green bell pepper.

 Pictured above- Chicken and sausage cooked through

Pictured above- Chicken and sausage cooked through

 Remove the chicken and sausage (once cooked) from the skillet with your slotted spoon. Put them aside in your mixing bowl. Add the onions, garlic, green bell pepper, jalapeno and celery into the pan with the drippings and cook until aromatic and the onions are clear.  Add the tomatoes, chicken stock, spices and shrimp to the skillet, mixing throughly. Cook the shrimp until they are visibly done.  While the tomato mixture is cooking, cook your rice in a medium saucepan according to package directions (This is an adjustment from my recipe, but it is what I wished I did)

Remove the chicken and sausage (once cooked) from the skillet with your slotted spoon. Put them aside in your mixing bowl. Add the onions, garlic, green bell pepper, jalapeno and celery into the pan with the drippings and cook until aromatic and the onions are clear.

Add the tomatoes, chicken stock, spices and shrimp to the skillet, mixing throughly. Cook the shrimp until they are visibly done.

While the tomato mixture is cooking, cook your rice in a medium saucepan according to package directions (This is an adjustment from my recipe, but it is what I wished I did)

 When the shrimp have cooked, under medium low heat, add the chicken and sausage to the mixture. Keep on low to integrate all the seasonings and add the rice when it is cooked. Stir and serve hot.    My Comments: I have adjusted to accommodate my rice suggestion. I ended up adding a scattering of sugar to cut the heat a little bit and adding a little bit of water midway though the cooking but I also think adding the water wouldn’t have necessary, if I had cooked the rice in its own pot. It was very good and this recipe makes a serious amount of jambalaya…  I brought some to my nieces and my Fiona said “I like Jambalaya” and my niece Tierney said “I don’t like shrimp” - I replied the shrimp are little and you won’t even know they’re in there.” This being said, next time I might opt for the next size up of shrimp so they don’t cook down too much.

When the shrimp have cooked, under medium low heat, add the chicken and sausage to the mixture. Keep on low to integrate all the seasonings and add the rice when it is cooked. Stir and serve hot.

My Comments: I have adjusted to accommodate my rice suggestion. I ended up adding a scattering of sugar to cut the heat a little bit and adding a little bit of water midway though the cooking but I also think adding the water wouldn’t have necessary, if I had cooked the rice in its own pot. It was very good and this recipe makes a serious amount of jambalaya…

I brought some to my nieces and my Fiona said “I like Jambalaya” and my niece Tierney said “I don’t like shrimp” - I replied the shrimp are little and you won’t even know they’re in there.” This being said, next time I might opt for the next size up of shrimp so they don’t cook down too much.

Coconut Macaroons

 The original recipe called for 14 oz of coconut and 14 oz of sweetened condensed milk, but I am on a budget so I used 7 oz of coconut and adjusted the recipe accordingly…  Ingredients  7 oz of shredded coconut  7 oz of Eagle Brand sweetened condensed milk  tsp of vanilla  tsp of salt ( or so)  2 medium eg whites (room temperature)    Plan of Attack

The original recipe called for 14 oz of coconut and 14 oz of sweetened condensed milk, but I am on a budget so I used 7 oz of coconut and adjusted the recipe accordingly…

Ingredients

7 oz of shredded coconut

7 oz of Eagle Brand sweetened condensed milk

tsp of vanilla

tsp of salt ( or so)

2 medium eg whites (room temperature)

Plan of Attack

 Preheat the oven to 325 degrees  Combine the milk, vanilla and coconut in your medium mixing bowl. Integrate completely.

Preheat the oven to 325 degrees

Combine the milk, vanilla and coconut in your medium mixing bowl. Integrate completely.

 Add the egg white of 2 medium eggs and turn on your mixer on high and whip until medium peaks form.

Add the egg white of 2 medium eggs and turn on your mixer on high and whip until medium peaks form.

 Fold the eg whites into the coconut mixture. Mix the ingredients throughly and then place even handed spoon sized amounts on parchment covered baking sheets and cook for 20-25 minutes, checking regularly.  My oven runs hot and I overcooked 6 of my cookies and 6 are as they should be…Bummer…

Fold the eg whites into the coconut mixture. Mix the ingredients throughly and then place even handed spoon sized amounts on parchment covered baking sheets and cook for 20-25 minutes, checking regularly.

My oven runs hot and I overcooked 6 of my cookies and 6 are as they should be…Bummer…

Quick Greek orzo salad

 Ingredients  boneless skinless chicken breast (poached in chicken stock)  3 tbls of diced roasted red pepper (I used B&G variety)  0.5 cup of medium pitted black olives  medium crown of broccoli, cut into bite sized pieces and cooked  3 healthy tbls of crumbled feta  tsp of balsamic vinegar  cup of orso pasta  packet of Goya chicken seasoning  powdered garlic  ground pepper    Plant of Attack  Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente.  While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl.  Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold.

Ingredients

boneless skinless chicken breast (poached in chicken stock)

3 tbls of diced roasted red pepper (I used B&G variety)

0.5 cup of medium pitted black olives

medium crown of broccoli, cut into bite sized pieces and cooked

3 healthy tbls of crumbled feta

tsp of balsamic vinegar

cup of orso pasta

packet of Goya chicken seasoning

powdered garlic

ground pepper

Plant of Attack

Add 5-6 cups of water into your saucepan and then add the chicken bouillon. Turn on over medium heat and when at a rolling boil add the uncooked orzo. Cook until al dente.

While the pasta cooks shred or cut the chicken into medium bite sized pieces. Slice the olives into three coins per olive, and combine the roasted red pepper, olives, cooked broccoli, and chicken into your medium mixing bowl.

Drain the cooked seasoned orzo and then add it, still hot, to the other ingredients. Then add the crumbled feta and the balsamic vinegar. Mix throughly, season with garlic and ground pepper, and enjoy hot or cold.

Healthy chili (I managed to squeeze in some flavanoids)

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Ingredients

0.8 oz of ground beef

0.8 oz of ground pork

medium Spanish onion

3-5 garlic cloves (I added six but I am, some might say, a little bit garlic mad)

2 packets of Sazon with Tomato and Cilantro

0.5 cup of chicken stock (I had just made some, complete with flavanoids, so I used some of my broth after I realized in needed some more liquid, before my stock went into the freezer)2 tbs of ground cumin

tsp of ground red pepper

2-3 medium carrrots

0.5 medium sweet potato

tsp of powdered garlic

tsp of brown sugar

Sea Salt (To taste)

ground pepper

sm can of tomato paste

2-3 tbls of olive oil

Plan of Attack

Clean and dice the onions and garlic. Pour apx a tsp of olive oil into the bottom of your big skillet. When the oil is hot, add the onions and garlic.

Cook the onions and garlic until aromatic and then add the ground meat, mixing so the pork and beef integrated.

While the meat is cooking, clean and thinly coin your carrots. Add the carrots to mixture to cook.

When meat is reasonably cooked, add the spices, and tomato paste This is where I should have added the chicken stock, but I added mine a the end. Cook until the tinny tomato paste taste (say it 5 times fast - tinny tomato paste taste, tinny tomato paste taste, tinny tomato paste taste) is cooked into tomato subtlety.

Cut your sweet potato down the middle and cook until it is moderately done. When it has cooled, cut your sweet potato into sm pieces and add to the mixture. *The potatoes absorb moisture, so if you add the whole potato add more chicken stock.

*My comments: in general very good, but I think I should have added some more spicy hotness, more chicken stock and perhaps some canned or raw tomaotes. If I added the tomatoes raw, I would have added them directly to the onions and garlic, after they had become aromatic, before I added the meat, because I abhor raw tomato taste…I know I am ridiculous, considering how passionate I am about my tomato garden…

Cumin Salmon over kale salad

 Ingredients  medium portion size salmon  tbls of cumin  tsp of olive oil  tsp of powdered garlic  tsp of ground pepper  tsp of sea salt  tsp of diced cilantro  Salad  2 cups of kale (roughly chopped)  roasted red bell pepper  3 tsp of salted pepitas  gorgonzola cheese crumbles  dressing of your choice                                                               Plan of Attack  Preheat the oven to 390 degrees  Pour olive oil onto your medium baking sheet and cover both sides with olive oil  Season both sides of the salmon with cumin, powdered garlic, ground pepper and sea salt so it is completely covered. Cover with Cilantro pieces.  Cook the salmon until it flakes easily with your fork.  While the salmon cools, set your salad- Arrange the kale, pipits, posted red pepper (cut into bite sized pieces) and gorgonzola cheese so it is pretty (and evenly covered).  When the salmon is cool, place the salmon steak on top of the salad and serve, with your chosen dressing.

Ingredients

medium portion size salmon

tbls of cumin

tsp of olive oil

tsp of powdered garlic

tsp of ground pepper

tsp of sea salt

tsp of diced cilantro

Salad

2 cups of kale (roughly chopped)

roasted red bell pepper

3 tsp of salted pepitas

gorgonzola cheese crumbles

dressing of your choice

Plan of Attack

Preheat the oven to 390 degrees

Pour olive oil onto your medium baking sheet and cover both sides with olive oil

Season both sides of the salmon with cumin, powdered garlic, ground pepper and sea salt so it is completely covered. Cover with Cilantro pieces.

Cook the salmon until it flakes easily with your fork.

While the salmon cools, set your salad- Arrange the kale, pipits, posted red pepper (cut into bite sized pieces) and gorgonzola cheese so it is pretty (and evenly covered).

When the salmon is cool, place the salmon steak on top of the salad and serve, with your chosen dressing.

Italian Wedding Soup

 Ingredients  MEatballs  0.80 oz of ground pork  0.80 ox of ground beef  Italian seasoning  5 slices of Asiago bread  an egg  powdered garlic    Soup  9 cups of chicken stock  5-6 cloves of garlic  medium yellow onion  3 medium carrots  2-3 medium stalks of celery  cup of kale (finely chopped)  2 bay leaves  powdered garlic  ground pepper  sea salt  cup of orzo pasta

Ingredients

MEatballs

0.80 oz of ground pork

0.80 ox of ground beef

Italian seasoning

5 slices of Asiago bread

an egg

powdered garlic

Soup

9 cups of chicken stock

5-6 cloves of garlic

medium yellow onion

3 medium carrots

2-3 medium stalks of celery

cup of kale (finely chopped)

2 bay leaves

powdered garlic

ground pepper

sea salt

cup of orzo pasta

 Dice your onions and garlic  Our 3 tbs of oil into the bottom of your medium stockpot  Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.  Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.  Cook on medium low heat and start on your meat balls.

Dice your onions and garlic

Our 3 tbs of oil into the bottom of your medium stockpot

Cook the Garlic and onions until aromatic. While the onions and garlic are cooking, clean and coin the carrots and slice the celery into bite sized pieces.

Add the chicken stock, carrots, celery, bay leaves, and spices into the pot with the onions and garlic.

Cook on medium low heat and start on your meat balls.

 ut the Asiago bread into your food processor and process until the consistency of bread crumbs

ut the Asiago bread into your food processor and process until the consistency of bread crumbs

 Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.  Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

Add a cup of the Asiago bread crumbs, the beef, pork and egg into your mixing bowl.

Knead with your hands until everything is combined and then season with Italian seasoning and garlic.

 Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

Using your hands, make tiny meatballs, using apx tsp of meat for each meatball. Set out a baking sheet to place the meatballs in an organized fashion.

 Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.  Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

Take your biggest frying pan (yup we’re making meatballs, so it is not a skillet but a legit frying pan today), and pour a tsp of olive oil into the pan, taking care to move it around so the whole bottom is covered.

Heat the frying pan until it is hot and place the meatballs individually (I made 30) into the pan and keep turning to brown on both sides.

 Five minutes after adding the meatballs, add the orzo and kale.  My comments:  I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.  As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!  I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!

Five minutes after adding the meatballs, add the orzo and kale.

My comments:

I did not have bread crumbs or Parmesan cheese, which is wha the original recipe I found called for adding to the meatballs, but I did have Asiago cheese. The result was very good, but I would also try with the traditional recipe in the future. I would also say I would add the spices before mixing the meat with my hands in the meatballs, so everything would be more integrated, if making again. The recipe would be improved with the spices of raw oregano and basil, and in the future I would add these. I didn’t add basil because I was possibly thinking of sending some over to be enjoyed by my parents, and my Mamma is particularly not into strong basil flavor.

As a whole the recipe was very successful, and I totally intend on making again! Warms ya up on these cold nights!

I have been trying to make a soup every week and I find I am enjoying mastering these recipes which I only have in the past had access to at a store, restaurant or bastardized through a can!

Black bean and sweet potato soup

 ingredients  2 cans of black beans  medium red bell pepper  medium yellow onion  3-6 cloves of garlic  can of tomatoes with chilis (rotten)  medium sweet potato  2 medium carrots  2 cups of chicken broth  packet of Goya sazon with cilantro and tomatoes  tsp of cumin  tsp of powdered garlic  salt and pepper to taste  medium sweet potato  bay leaf  *You could also as an add-in, add celery or even summer squash  tsp of cayenne powder    Plan of Attack  pour 3 tbs of olive oil into your stockpot and then add diced onions and garlic  Cook until aromatic and add all the other ingredients  While the ingredients integrate, cook your sweet potato to medium cooked and the core raw and then chop into bite sized pieces. Add the semi cooked sweet potato to the soup and cook until all the vegetables are cooked through. Season to taste with pepper, salt (if necessary) and powdered garlic. I served with grated cheese on top, similarly to the tortilla soup and it was also so awesome!  This is awesome, and even better as leftovers. The sweet potato a

ingredients

2 cans of black beans

medium red bell pepper

medium yellow onion

3-6 cloves of garlic

can of tomatoes with chilis (rotten)

medium sweet potato

2 medium carrots

2 cups of chicken broth

packet of Goya sazon with cilantro and tomatoes

tsp of cumin

tsp of powdered garlic

salt and pepper to taste

medium sweet potato

bay leaf

*You could also as an add-in, add celery or even summer squash

tsp of cayenne powder

Plan of Attack

pour 3 tbs of olive oil into your stockpot and then add diced onions and garlic

Cook until aromatic and add all the other ingredients

While the ingredients integrate, cook your sweet potato to medium cooked and the core raw and then chop into bite sized pieces. Add the semi cooked sweet potato to the soup and cook until all the vegetables are cooked through. Season to taste with pepper, salt (if necessary) and powdered garlic. I served with grated cheese on top, similarly to the tortilla soup and it was also so awesome!

This is awesome, and even better as leftovers. The sweet potato a

Fish over Canellinni beans

 Ingredients  2 whitefish fillets  2 cans of white kidney (cannelloni beans)  2 sprigs of rosemary  medium shallot  3-5 clove sof garlic  5-5 tbs of olive oil  salt and pepper  powdered garlic  cup of green olives

Ingredients

2 whitefish fillets

2 cans of white kidney (cannelloni beans)

2 sprigs of rosemary

medium shallot

3-5 clove sof garlic

5-5 tbs of olive oil

salt and pepper

powdered garlic

cup of green olives

 Preheat the oven to 325 degree  Mix the coined olives, shallots (with some reserved) and the beans and pour over the bottom of the pan. Pour in 0.25 cup of water

Preheat the oven to 325 degree

Mix the coined olives, shallots (with some reserved) and the beans and pour over the bottom of the pan. Pour in 0.25 cup of water

 Slt and pepper your fish and cover with rosemary, shallots, and diced garlic. Drizzle with olive oil and cover thinly sliced lemons

Slt and pepper your fish and cover with rosemary, shallots, and diced garlic. Drizzle with olive oil and cover thinly sliced lemons

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 Cook until the fish flakes with a knife and serve hot, wearing a smile

Cook until the fish flakes with a knife and serve hot, wearing a smile

Chicken Tortilla Soup from cbear soup master flash

  Ingredients   5-6 cups of chicken stock (I made my own arm a cleaned rotisserie chicken plus Goya chicken seasoning)  can of diced Italian style tomatoes  can of cooked corn  medium shallot  3 cloves of garlic  cup of cilantro  can of black beans  5 oz of diced green Chile peppers  crushed red pepper (tsp)  cumin (tsp)  2-3 tsp of olive oil  Plan of Attack  Add the olive oil to the bottom of your stockpot and then add the onions and garlic to cook until aromatic  Add the tomatoes and cook for 3-5 minutes  Add the chicken stock, spices, beans, corn, peppers, and cilantro. Cook throughly and then when your soup is cooked and integrated add the shredded chicken.  Serve hot garnished with shredded cheese, crushed tortilla chips and raw cilantro.  Ay Carumba, so good. I would add more cilantro and more spice, when making again.

Ingredients

5-6 cups of chicken stock (I made my own arm a cleaned rotisserie chicken plus Goya chicken seasoning)

can of diced Italian style tomatoes

can of cooked corn

medium shallot

3 cloves of garlic

cup of cilantro

can of black beans

5 oz of diced green Chile peppers

crushed red pepper (tsp)

cumin (tsp)

2-3 tsp of olive oil

Plan of Attack

Add the olive oil to the bottom of your stockpot and then add the onions and garlic to cook until aromatic

Add the tomatoes and cook for 3-5 minutes

Add the chicken stock, spices, beans, corn, peppers, and cilantro. Cook throughly and then when your soup is cooked and integrated add the shredded chicken.

Serve hot garnished with shredded cheese, crushed tortilla chips and raw cilantro.

Ay Carumba, so good. I would add more cilantro and more spice, when making again.

Chicken a la septiembre Salad

                                                                    Ingredients  sm shallot  shredded medium chicken breast (I used rotisserie chicken)  0.5 medium apple  2 tsp of Gorgonzola cheese crumbles  3 tbls of pepitos (pumpkin seeds)  3 tsp of light mayonnaise  ground pepper to taste  Bread (I used an egg bagel for more substantiality but you can use whatever you have around…an baguette might work well as well)                                                                Plan of Attack  Mix all the ingredients together throughly and pepper according to your taste. Salad should make two hearty sandwiches.

Ingredients

sm shallot

shredded medium chicken breast (I used rotisserie chicken)

0.5 medium apple

2 tsp of Gorgonzola cheese crumbles

3 tbls of pepitos (pumpkin seeds)

3 tsp of light mayonnaise

ground pepper to taste

Bread (I used an egg bagel for more substantiality but you can use whatever you have around…an baguette might work well as well)

Plan of Attack

Mix all the ingredients together throughly and pepper according to your taste. Salad should make two hearty sandwiches.

Sunflower pesto pasta with garbanzo beans

                                                                 Ingredients  Sunflower pesto (recipe listed in earlier posts)  2 cups of medium shells  parmesan cheese for serving  sunflower seed (0.25 cup)  garbanzo beans (canned is ok, but drained and rinsed)                                                                Plan of Attack  Cook your pasta in salted water until ardent. Drain and set aside.  Add apx a cup fo your sunflower pesto to the past and mix throughly. Add the chickpeas and sunflower seeds, stirring to coat throughly. Grate parmesan on to p of the still pasta and serve wearing your heart on your sleeve…because sometimes it makes sense to accessorize wearing your soul.  *Serving suggestion: I made a saute of chicken sausage, onions, red pepper, garlic and yellow spinach, for some color and for something light.

Ingredients

Sunflower pesto (recipe listed in earlier posts)

2 cups of medium shells

parmesan cheese for serving

sunflower seed (0.25 cup)

garbanzo beans (canned is ok, but drained and rinsed)

Plan of Attack

Cook your pasta in salted water until ardent. Drain and set aside.

Add apx a cup fo your sunflower pesto to the past and mix throughly. Add the chickpeas and sunflower seeds, stirring to coat throughly. Grate parmesan on to p of the still pasta and serve wearing your heart on your sleeve…because sometimes it makes sense to accessorize wearing your soul.

*Serving suggestion: I made a saute of chicken sausage, onions, red pepper, garlic and yellow spinach, for some color and for something light.

Thai Basil Pesto

                                                               Ingredients  tsp of salt (or so)  tsp of ground pepper)  cup of Thai basil leaves  tbls of red pepper flakes  2-3 medium cloves of garlic (5-6 sm cloves)  3 tbs of olive oil  tbls of honey (or your preferred sweetening syrup)  tsp (or so) of soy sauce  tbls of rice wine vinegar    Dice your Thai basil leaves and garlic cloves. Combine all the ingredients thoroughly - you could use your food processor, but I didn’t.

Ingredients

tsp of salt (or so)

tsp of ground pepper)

cup of Thai basil leaves

tbls of red pepper flakes

2-3 medium cloves of garlic (5-6 sm cloves)

3 tbs of olive oil

tbls of honey (or your preferred sweetening syrup)

tsp (or so) of soy sauce

tbls of rice wine vinegar

Dice your Thai basil leaves and garlic cloves. Combine all the ingredients thoroughly - you could use your food processor, but I didn’t.

 Serving/use suggestion: I sautéed chicken and broccoli with this pesto and then added rice noodles, which I allowed to cook in the medium skillet with the chicken and broccoli. *Optional: I added 2 tbls of sweet Thai chili sauce.

Serving/use suggestion: I sautéed chicken and broccoli with this pesto and then added rice noodles, which I allowed to cook in the medium skillet with the chicken and broccoli. *Optional: I added 2 tbls of sweet Thai chili sauce.

Tortilla encrusted Tilapia

 Ingredients  2 sm-medium individual Tilapia fillet  medium lime  cup of tortilla chips  cayenne powder (tbs)  salt and pepper  medium egg                                                          Jalapeno Aioli (Spicy flavorful tartar sauce)  medium jalapeño pepper, seeded and cored  handful of cilantro  mayonaise (0.5 cup)  2-3 garlic cloves, cleaned, peeled and diced  lime juice (generous) from a medium lime                                                 Plan of Attack  Preheat the oven to 370-390 Degrees  Season the fish with lime juice, salt and pepper on both sides  In a baggie, add the tortilla chips and cayenne pepper. Crush with your hand  Mix your e.g. in a medium bowl and coat the fish fillets with egg and then cover them, on both sides, with the tortilla chip mixture  Cook for 13-15 minutes or until fish flakes with your knife

Ingredients

2 sm-medium individual Tilapia fillet

medium lime

cup of tortilla chips

cayenne powder (tbs)

salt and pepper

medium egg

Jalapeno Aioli (Spicy flavorful tartar sauce)

medium jalapeño pepper, seeded and cored

handful of cilantro

mayonaise (0.5 cup)

2-3 garlic cloves, cleaned, peeled and diced

lime juice (generous) from a medium lime

Plan of Attack

Preheat the oven to 370-390 Degrees

Season the fish with lime juice, salt and pepper on both sides

In a baggie, add the tortilla chips and cayenne pepper. Crush with your hand

Mix your e.g. in a medium bowl and coat the fish fillets with egg and then cover them, on both sides, with the tortilla chip mixture

Cook for 13-15 minutes or until fish flakes with your knife

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 For the Jalapeño aioli, place your mayonnaise base, diced jalapeños, diced garlic, chopped cilantro and lime juice. Mix throughly

For the Jalapeño aioli, place your mayonnaise base, diced jalapeños, diced garlic, chopped cilantro and lime juice. Mix throughly

 Serve fish with a side of the jalapeño aioli  *I would have made more aioli, if I knew how awesome it would be and how the fish would soak it up! Perfect compliment!

Serve fish with a side of the jalapeño aioli

*I would have made more aioli, if I knew how awesome it would be and how the fish would soak it up! Perfect compliment!

Matzo Ball Soup Mexicana

                                                                         Ingredients                                                                               Soup  medium roasted chicken  3 medium carrots  2 stalks of celery  medium leek  medium Spanish onion  salt  pepper  0.5 cup of cilantro and parsley  2-3 packets of Goya chicken seasoning  horseradish cheddar (for garnish)  ripe avocado (for serving)  Bay leaf  jalapeno pepper  3 garlic cloves, diced                                                                    For Matzo Balls  5 eggs  1.5 cup of matzo meal  cilantro  parsley  grated medium onion  salt and pepper  tsp of baking powder  tsp of baking soda  japan pepper, cleaned, deseeded, cored and diced

Ingredients

Soup

medium roasted chicken

3 medium carrots

2 stalks of celery

medium leek

medium Spanish onion

salt

pepper

0.5 cup of cilantro and parsley

2-3 packets of Goya chicken seasoning

horseradish cheddar (for garnish)

ripe avocado (for serving)

Bay leaf

jalapeno pepper

3 garlic cloves, diced

For Matzo Balls

5 eggs

1.5 cup of matzo meal

cilantro

parsley

grated medium onion

salt and pepper

tsp of baking powder

tsp of baking soda

japan pepper, cleaned, deseeded, cored and diced

 Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

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 While the chicken cooks dice your herbs and your vegetables.  Cilantro and parsley (Above)  Carrot Coins (left

While the chicken cooks dice your herbs and your vegetables.

Cilantro and parsley (Above)

Carrot Coins (left

 Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.  Set aside

Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.

Set aside

 To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together.  Sigh  if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together. Sigh if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

 Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.  *I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.

*I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

 Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

 Pictured above is what the soup looked like sans fan

Pictured above is what the soup looked like sans fan

 In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

 Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

 Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

 Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

 Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

 Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.  Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…  *I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!

Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.

Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…

*I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!

Spicy and savory sweet potato fries

                                                                    Ingredients  medium sweet potato per guest  cumin (tsp)  cayenne  salt   pepper  olive oil                                                                       Plan of Attack  Preheat the oven to 370-390 (depending on your oven's temperature settings)  Clean, scrub and thinly slice each sweet potato (I don't have a mandolin, but a mandolin would be helpful with this)  Toss the fries with olive oil to coat and flavor with cumin, cayenne, salt and pepper. Evenly spread on a sheet pan and put in the oven until the edges are crispy.  *If you are not scared of the skunk in your garden, go get the rosemary and dice the rosemary sprig from your garden and sprinkle generously diced rosemary over your fries. I am scared of the skunk who visits my garden because he's an asshole, so I went without *Sigh* What more can he take from me?

                                                                   Ingredients

medium sweet potato per guest

cumin (tsp)

cayenne

salt 

pepper

olive oil

                                                                     Plan of Attack

Preheat the oven to 370-390 (depending on your oven's temperature settings)

Clean, scrub and thinly slice each sweet potato (I don't have a mandolin, but a mandolin would be helpful with this)

Toss the fries with olive oil to coat and flavor with cumin, cayenne, salt and pepper. Evenly spread on a sheet pan and put in the oven until the edges are crispy.

*If you are not scared of the skunk in your garden, go get the rosemary and dice the rosemary sprig from your garden and sprinkle generously diced rosemary over your fries. I am scared of the skunk who visits my garden because he's an asshole, so I went without *Sigh* What more can he take from me?

Salmon and Broccoli Pasta

 Ingredients  salmon fillet  sm-medium tomato  2-3 garlic cloves  head of broccoli  2 tbs of butter or margarine  2 cups of penne pasta  salt and pepper (to taste)                                                                  Plan of Attack  Preheat the oven to 350 degrees  season the salmon with salt, pepper and garlic. Coat the salmon with olive oil and then place on the pan. Place the salmon in the oven and cook until thoroughly cooked.   Add the butter to your medium skillet and clean and dice the garlic cloves. Cook until aromatic and then ad the tomato, diced in sm pieces.   Cut the broccoli into bite sized pieces and then add into the skillet. Cook until broccoli is done, adding olive oil and/or butter as needed.  As the broccoli cooks, bring water to boil in your saucepan and when boiling, add the pasta. Cook until al dente.  Add the drained pasta to the mediums skillet and mix to coat pasta. Flake the salmon and add the fish to the medium skillet. Serve hot and smiling.

Ingredients

salmon fillet

sm-medium tomato

2-3 garlic cloves

head of broccoli

2 tbs of butter or margarine

2 cups of penne pasta

salt and pepper (to taste)

                                                                Plan of Attack

Preheat the oven to 350 degrees

season the salmon with salt, pepper and garlic. Coat the salmon with olive oil and then place on the pan. Place the salmon in the oven and cook until thoroughly cooked. 

Add the butter to your medium skillet and clean and dice the garlic cloves. Cook until aromatic and then ad the tomato, diced in sm pieces. 

Cut the broccoli into bite sized pieces and then add into the skillet. Cook until broccoli is done, adding olive oil and/or butter as needed.

As the broccoli cooks, bring water to boil in your saucepan and when boiling, add the pasta. Cook until al dente.

Add the drained pasta to the mediums skillet and mix to coat pasta. Flake the salmon and add the fish to the medium skillet. Serve hot and smiling.