Healthy Vegetable Soup

7 cups water

1 large onion chopped

4 carrots sliced

1 small butternut squash cut into cubes

1 cup parsnips

2 cups chopped kale

1 cup chopped parsley

2 cups fresh spinach

4 stalks celery chopped

2 cups chopped cabbage

6 - 1/2 inch slices fresh ginger

6 cloves garlic chopped

1 can (drained) baby peas

1 can (drained) sweet corn

4 chopped roma tomatoes

Sea salt and black pepper to taste

In large soup pan add all ingredients at once and place on a low boil for approximately an hour or until carrots and parsnips are tender. 

Serve! 

Approximately 8 servings.

Creamy Chicken and Noodles with Veggies

2 1/2 lbs boneless chicken, cut into bite size pieces

2 tablespoons olive oil

5 cloves garlic, chopped

1/2 large red onion, chopped

4 cups chicken broth

12 ounces Italian Campanelle noodles

1 large can cream of chicken soup

2 tablespoons sage

Black Pepper to taste

5 heaping tablespoons sour cream

1 bag frozen mixed vegetables

In large skillet heat olive oil over medium heat. Add chicken, onion, garlic and black pepper. Cook until chicken is done stirring occasionally. 

Add chicken broth and bring to a boil. Add noodles and cook for 12 minutes. 

Add cream of chicken soup, sage, sour cream, mixed vegetables and mix together well. (if mixture is too thick add 1/4 cup of water)  Bring to low boil, reduce heat, cover and cook until vegetables are done. 

Serves 6

Shrimp Enchiladas with Jalapeño Cream Sauce

3 lbs small shrimp cooked and chopped into bite size pieces (or 2 lbs cooked chicken, chopped)

2 tablespoons olive oil

4 cloves garlic, minced

1 small onion, diced

2 cups shredded green cabbage

4 carrots peeled and grated

6 cups baby spinach

1/2 teaspoon oregano

1 teaspoon cayenne pepper

24 - 6" tortillas

4 cups shredded cheese (I used a Mexican blend)

In a large skillet heat olive oil. Add garlic and onion and cook over medium heat, stirring occasionally, until onion is translucent, about 5 minutes. Add cabbage, carrot, spinach, oregano and cayenne pepper. Cook until vegetables are tender and spinach is wilted. Add shrimp (or chicken) and gently toss to combine. 

Jalapeño Cream Sauce

4 tablespoons butter

4 tablespoons all purpose flour

3 cups chicken broth

2 cups sour cream

2 jalapeños seeded and minced

1 teaspoon garlic powder

1/2 cup chopped fresh cilantro

Salt and Pepper to taste

Over medium heat melt butter in large sauce pan. Whisk in flour until lightly browned, 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly until blended well. Stir in sour cream. Add jalapeños and garlic powder. Reduce the heat and simmer until the sauce has thickened. Season with salt and pepper. Remove from heat and stir in cilantro.

Preheat oven to 350º.  Grease 2 - 9x13" baking dishes (I used butter). 

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center, sprinkle with cheese. Roll the tortilla and place seam side down into prepared baking dish. Repeat with remaining tortillas. 

Pour the Jalapeño Cream Sauce evenly over the top. Place in oven and bake, covered, until lightly golden and bubbly. About 30 minutes.

Makes 24 enchiladas

Sunday, Eat With A Fork, Beef Stew

3 tbsp olive oil

1 tbsp butter

2 lbs stew beef cut into bite size pieces

1/2 large red onion, chopped

5 large cloves garlic, chopped

10-12 large mushroom caps, chopped

1 - 4 ounce can of tomato paste

6 cups beef broth

2 tbsp Worcestershire

1 bag frozen mixed vegetables

salt and pepper to taste

1 bag wide egg noodles

Heat olive oil in large skillet or large heavy pan, add butter, onion, garlic and beef. Cook over medium heat until the beef is done. Add mushrooms and cook until tender. Add tomato paste and stir until blended. Add salt, pepper, 4 cups of beef broth, and Worcestershire, stir until blended. Bring to low boil, add mixed vegetables and cook over medium heat for 30 minutes. Add the remaining 2 cups of beef broth and noodles, cook for an additional 10 minutes or until noodles are done.

Serves 6

Creamy Spinach & Kielbasa Pasta

Ingredients:

14 oz Polish Kielbasa

1 Tbsp Olive Oil

1 Medium Red Onion

4-5 Cloves Fresh Garlic, Finely Chopped

1 Small Pkg of Sliced Mushrooms

1 28 oz can Diced Tomatoes

3 Cups Chicken Broth

1 Cup Heavy Cream

16 oz Pkg Italian Campanelle Pasta

3 Heaping Tbsp of Sour Cream

3 Cups Fresh Spinach

1 Cup Shredded 3 Cheese Blend (Parmesan, Romano, Asiago) 

Instructions:

Thinly slice the Kielbasa and add it to a large deep skillet with 1 tbsp of olive oil. Saute the sausage over medium heat until it is nicely browned (about 7 minutes). 

Dice the onion and garlic and add it to the skillet. Continue to saute until the onion is just starting to soften (about 4 minutes). Add the mushrooms and sauté an additional 4 minutes. Add the can of diced tomatoes and chicken broth. Stir to combine and dissolve any browned bits of the bottom of the skillet. 

Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Turn the heat up to high. Place a lid on the skillet and allow the mixture to come up to a boil. Remove the lid, lower the heat to medium and let it simmer until the pasta is done (about 10 minutes).  Stir a couple of times to  be sure the pasta is not sticking. 

Add the 3 heaping tbsp of sour cream and stir until blended well. This will make the remaining liquid creamy. 

Stir in the fresh spinach, one cup at a time, until wilted. Keep the heat on medium while adding the spinach so the liquid will continue to simmer and thicken. 

Sprinkle the shredded cheese on top, replace the lid and let it sit about 5 minutes or until the cheese is melted. 

Serves 6

Asian Salmon

6 (4 ounce) salmon filets

3 Teaspoons sesame oil

2 TBSP rice vinegar

2 TBSP soy sauce

3 Teaspoons brown sugar, packed

2 TBSP honey

4 cloves minced garlic

4 TBSP finely minced onion

Ground black pepper to taste

Place salmon pieces in a container skin side down.

Whisk together all other ingredients and pour marinade over the salmon. Cover and refrigerate at least 1/2 hour or up to 2 hours. 

Add a bit of sesame oil to a medium cast iron skillet and heat.  Once hot, place salmon pieces skin side down in skillet, save remaining marinade. Cook for 8 minutes and turn over. Pour remaining marinade over salmon, cover and cook 5 minutes.  Uncover, turn salmon over again and cook until flaky, approximately 3-5 minutes. 

Herb Garlic Crusted Pork Roast

2.25 lb Pork Roast

6 medium cloves garlic, minced

2 slices of Vidalia onion, minced

1 tsp fresh lemon thyme, minced

1 tsp fresh rosemary, minced

fresh ground black pepper to taste

4 tbsp olive oil, divided  

Preheat oven to 375°

In small bowl combine garlic, onion, lemon thyme, rosemary, black pepper and 2 tbsp olive oil.

Add the remaining 2 tbsp olive oil to a cast iron skillet and place roast in the skillet. Rub the herb/garlic mixture over the whole top and sides of the roast.  Bake for 1 hour and 45 minutes. Let stand 10 minutes before slicing.