Italian Wedding Soup

Shopping List: 2 lbs. ground chicken, bread crumbs, eggs, Parmesan, celery, carrots, 3 fresh tomatoes or 1 (14 oz.) can diced tomatoes, balsamic vinegar, cooked orzo, fresh spinach

Chicken Meatballs

In a large bowl, combine:
2 lbs. ground chicken
1/2 cup bread crumbs (I used seasoned Panko crumbs)
4 eggs, beaten
2/3 cup fresh grated Parmesan
2 tablespoons parsley
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon black pepper
3/4 teaspoon salt (omit if using seasoned crumbs)

Shape the meat into small meatballs.

In a skillet, heat:
1 tablespoon olive oil.
Brown meatballs on all sides and set aside. They will continue to be cooked through in the soup.

Alternatively, preheat the oven to 350, place the meatballs on a greased foil-lined baking sheet and bake them until the meatballs are cooked through (about 15 to 20 minutes) Add them to the soup just to heat though at the end.

For the Soup

Chop:
1 onion
3 stalks celery
6 carrots
3 tomatoes
(or use one 14.5 ounce can diced tomatoes)
Mince:
3 cloves garlic

In a stock pot, heat:
1 tablespoon olive oil

Saute:
chopped onion for 5 minutes

Add:
minced garlic and saute 2 additional minutes.

Add:
chopped carrots and celery and saute for 2 final minutes.

Add:
64 oz. chicken stock
2 cups water
1 tablespoon parsley
2 teaspoons oregano
1 1/2 teaspoons balsamic vinegar
chopped tomatoes
meatballs
(if they are browned not baked through) (I add about 1 1/2 lbs. worth of meatballs and freeze the rest for the next time. You can add more or less to your taste preference.)

Simmer until the vegetables are tender and the meatballs are no longer pink.

Add:
6 ounces chopped spinach leaves
8-12 ounces small COOKED pasta (orzo, ditalini)

Serve with fresh Parmesan cheese.

This recipe is a variation of one that originated on the blog Good Life Eats.

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Okonomiyaki (Japanese Vegetable Pancake)

The Shopping List: cabbage, quinoa, carrots, zucchini or summer squash, 2 eggs, soy sauce, lime juice, sesame oil

In a large bowl, combine:

2 peeled and grated carrots
2 grated zucchini or summer squash
1/2 finely chopped cabbage (about 4 cups)
1 1/2 cups quinoa
1/2 cup flour

In a small bowl, combine:
2 eggs
1 tablespoon soy sauce
1 cup water

Combine the egg and water mixture with the vegetable mixture. Heat an electric skillet to 350°. Drizzle with olive oil. Shape the veggie mixture into pancakes on the griddle. Fry until each side is golden brown. (approximately 10 minutes for each side.)

Serve with Lime Dipping Sauce. You can also top with crumbled, cooked bacon.

Lime Dipping Sauce

In a small mixing bowl, combine:
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons water
1 chopped scallion

The recipe for okonomiyaki (or Oh No! Me Yucky! as my kids call it, though they happily devour it) is an adaptation of one found on Closet Cooking. The Lime Dipping Sauce recipe was originally found at The Girl Who Ate Everything.

Almond Flour Banana Bread

The shopping list: ripe bananas, almond flour, honey, butter, vanilla, sea salt, eggs, baking soda

Preheat the oven to 350. Grease a 7.5″ x 3.5″ loaf pan.
In a food processor, pulse:
3 bananas (about 1 1/2 cups)
3 eggs
1 tablespoon vanilla
1 tablespoon honey
1/4 cup butter

Add:
2 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda

Pulse until combined. Pour mixture into prepared pan. Bake at 350 for 55-65 minutes.

This recipe is slightly adapted from Elana’s Pantry.

Mr. Snyder’s Chili

The Shopping List: onion, 2 peppers, 1 (28 oz. can tomato sauce), 2 (28 oz. cans) petite diced tomatoes, 2 (40.5 oz.) cans dark red kidney beans, sour cream, corn chips

In a skillet, brown and drain:
1 1/2 lb. ground beef
1 large onion, chopped
2 green peppers

Add:
2 (28 oz.) petite diced tomatoes
1 (28 oz.) can tomato sauce
2 (40.5 oz.) cans dark red kidney beans
1 teaspoon salt
2 tablespoons chili powder
1 bay leaf

Simmer until all vegetables are soft and flavors are blended. Can be served with any or all of the following:
Sour cream
Monterrey Jack
Cheddar cheese
Guacamole
Corn chips
Corn bread

Italian Wedding Soup

The Shopping List: ground chicken, Italian seasonings, fresh Parmesan, Panko crumbs, carrots, celery, garlic, onion, spinach or kale, 64 ounces chicken broth, balsamic vinegar, orzo or other small pasta

Chicken Meatballs

The meatballs can be made on the same day you are making the soup OR you can make them ahead of time and freeze them or keep them in the fridge for a day or two. The meatballs can be browned in the stock pot you will be using for the soup OR you can bake them in the oven.

For oven baking:
Preheat the oven to 350°. Line a baking sheet with tin foil and spray with cooking spray.

In a mixing bowl, combine:
1 lb. ground chicken
1/2 cup Panko crumbs
2 eggs, beaten
1/3 cup fresh grated Parmesan
1 tablespoon dried parsley
1/2 teaspoon each Italian seasonings, garlic powder and black pepper
3/4 teaspoon salt.

Mix and shape into small balls. Either brown the meatballs in the soup stock pot OR place on baking sheet and bake at 350° until they are cooked through about 15-20 minutes.

Chop:
1 onion
6 carrots
3 cloves garlic
3 celery stalks
6 oz. spinach or kale

In the stock pot, saute:
the onion for five minutes
Add:
the garlic for two minutes
Add:
the carrots and celery for two minutes

Add:
1 (14 oz.) can petite diced tomatoes
6 cups chicken broth
2 cups water
1 1/2 teaspoons balsamic vinegar
1 tablespoon dried parsley
2 teaspoons Italian seasoning
8 oz. already cooked orzo
6 oz. fresh spinach or kale, chopped

Simmer about 20 minutes.

Add:
Meatballs

Simmer for 20 additional minutes. Top with freshly grated Parmesan and serve with crusty bread.

Hearty Beef Stew

In a stock pot, heat:
2 tablespoons olive oil until smoky.

Add and brown:
2 lbs. stew meat

Chop:
2 cups carrots
3 celery stalks
1 onion
1 pepper
6 potatoes

Add to stock pot:
Chopped vegetables
1 (14 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
64 oz. beef stock
4 tablespoons paprika
2 bay leaves
1/4 teaspoon allspice
1/2 teaspoon pepper

Simmer about 40 minutes or until vegetables are tender.

Alternative starches: cooked quinoa or barley can be added to the stew toward the end of the cook time in place of the potatoes.

Barley Minestrone Soup

The Shopping List: Ham, Savoy cabbage (the wrinkly cabbage), onions, carrots, celery, chicken broth, garlic, petite diced tomatoes, pearl barley or quinoa, dark red kidney beans, fresh rosemary (optional), fresh grated Parmesan

Cube:
1 cup ham

Chop:
3 cups savoy cabbage
1 onion
2 cup carrots
3 stalks celery
1 teaspoon garlic

In a large stock pot, saute chopped vegetables and ham in:
2 tablespoon olive oil

When the vegetables are partially soft add:
8 cups chicken broth
1 (28 oz.) can petite diced tomatoes
1/2 cup pearl barley or quinoa
2 teaspoons oregano

Simmer about 40 minutes until the barley is soft. Add and heat through:
1 (14 oz.) can kidney beans, rinsed

This recipe is an adaptation from Kaylyn’s Kitchen

Turkey Meatballs with Lime Dipping Sauce

Tags

The Shopping List: Panko crumbs, low sodium soy sauce, sesame oil, lime juice, scallions, ground turkey, fresh ginger

In a large bowl, combine:
2 lbs. ground turkey
1/2 cup Panko crumbs
2 eggs
2 tablespoons ginger, minced
1/2 teaspoon salt
6 scallions, chopped
2 tablespoons low-sodium soy sauce
4 teaspoons sesame oil

Line baking sheet with tin foil. Shape into meatballs about 1 1/2 inches in diameter and place on the baking sheet. Bake at 450° until cooked through. About 15-20 minutes.

The lime dipping sauce can be made ahead of time and stored in the fridge or you can make it while the meatballs are in the oven.

In a small mixing bowl, combine:
1/4 cup low-sodium soy sauce
1 teaspoon sesame oil
2 tablespoons lime juice
2 tablespoons water
1 chopped scallion

Drizzle the baked meatballs with two tablespoons of the dipping sauce. Serve with rice and drizzle another tablespoon of dipping sauce over the individual portions before serving.

This recipe is an adaptation from The Girl Who Ate Everything

Baked Eggs

Tags

The Shopping List: bacon, eggs, heavy cream

To do ahead:
Cook and crumble bacon. I have found the easiest way to prepare the bacon is to line two baking sheets with tin foil, spread an entire package of bacon over the two sheets and bake in the oven at 350° until the bacon is crispy. Drain the bacon on a platter lined with paper towels. Wrap and store the meat in the refrigerator until needed.

Preheat the oven to 350°

Determine the number of eggs you will need for your meal.

Use butter to grease a ramekin or custard cups for each egg you will be baking.
 
Crack:
one egg into each dish.  

Sprinkle the eggs with:
salt and pepper to taste.

Pour:
1 teaspoon heavy cream over each egg

Crumble:
Cooked bacon over each egg

Set the egg-filled ramekins into a baking dish. Fill the baking dish with hot water three quarters of the way up the sides of the ramekins. Bake at 350° for about 18 minutes. Bake longer if you prefer a firmer yolk.

Adapted from The Cafe Sucre Farine

Chipotle Lime Tilapia

Tags

Shopping List: tilapia, chipotle chili powder,  lime, toasted cumin

In a small bowl, combine:
2 tablespoons oil
2 tablespoon lime juice
1 tablespoon chipotle chili powder
1 teaspoon toasted cumin
salt and pepper to taste

Drizzle over:
8 pieces tilapia or other white fish

Marinate for 10 to 20 minutes.

Grill over medium high heat for ten minutes or until fish flakes apart easily and is no longer transluscent. Fish can also be placed on a broiler pan and broiled. Can be served with a side of vegetables and rice or as fish tacos.

Recipe Source: Closet Cooking