Monday, May 21, 2012

Asparagus Goat Cheese Pasta

Serves 4| Hands-On Time: 25m | Total Time: 25m



  1. Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.
  2. Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.
  3. Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
  4. Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.
  5. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
  6. Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.

Mongolian Beef


 1tbsp cornstarch
1 pound beef strips
Olive Oil
3/4 cup reduced-sodium chicken broth
2 tbsp reduced sodium soy sauce
1tbsp hoisin sauce
2 tsp sesame seed oil
2 cups hot cooked rice
5 green onions, cut into 1 inch pieces (optional)

Dredge beef in cornstarch and stir fry in olive oil until browned. Place browned beef into a crock pot. Combine and wisk together the chicken broth, soy sauce, hoisin sauce, and sesame seed oil. Pour on top of the meat in the crock pot. Cook for 4-5 hours on low. Optional - Stir in fresh green onions one hour before meal is done. Serve with vegetables on top of rice.

Broccoli Beer Cheese Soup

Ingredients: 12 servings (3 quarts)
5 celery ribs, finely chopped
3 med carrots, finely chopped
1 small onion, finely chopped
2 tablespoons butter
4 cans (14-1/2 ounces each) chicken broth
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
1 teaspoon salt
1/2 teaspoon peeper
1/2 cup all purpose flour
1/2 cup water
3 cups (12 ounces) shredded cheddar cheese
1 package ( 8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or non alcoholic beer
optional toppings: cooked bacon, chopped green onions, shredded cheddar cheese, sour cream, and salad croutons


in a dutch oven, saute celery, carrots, and onion in butter until almost tender, add broth, broccoli, red pepper, salt and pepper. Combine flour and water until smooth: stir into pan. Bring to a boil. Reduce heat and simmer for 30-40 minutes or until thickened and vegis are tender.

Stir in cheeses and beer; cook until heated through and cheese is melted stirring occasionally (do not boil). Serve desired amount with toppings of your your choice. Cool remaining soup; transfer to freezer containers, and freeze for up to 3 months.



Saturday, October 22, 2011

Pumpkin Chili

Submitted by J.C.

1.5 pounds ground chuck
1 – 15 oz can dark red kidney beans
1 – 15 oz can light red kidney beans
2 – 14 oz cans pumpkin puree
2 – 28 oz cans crushed or diced tomatoes
4 cups beef broth
1 large onion, diced
1 large green pepper, diced
2 cloves garlic, diced
3 teaspoons cumin
1 teaspoon chili powder, or more to suite your tastes
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried cilantro
2 teaspoons dried oregano
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Crock Pot Method
1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours.

Serves 8.

Allergy Friendly Pumpkin Bread

Submitted by J.C.

Yield: 2 Loaves

-2/3 cup dairy-free shortening (Crisco, Earth Balance, or Spectrum Organic)
-2 1/2 cups granulated sugar
-4 Tbsp water
-1 (15-ounce) can pureed pumpkin (not pumpkin pie filling)
-1/4 cup orange juice
-3 cups unbleached all-purpose flour
-2 tsp baking soda
-1 tsp baking powder
-1 tsp ground cinnamon
-1/2 tsp salt
-1/2 tsp nutmeg

Preheat oven to 350 degrees. Spray two 8-inch loaf pans with dairy-free baking spray. In the bowl of a stand mixer fitted with the paddle attachment, cream together shortening and sugar. Add the water, pumpkin, and orange juice, and mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, salt, and nutmeg with a wire whisk. Add this dry mixture to the shortening mixture, and combine thoroughy. Pour into the prepared loaf pans, and bake for 50-60 minutes, or until an inserted cake tester comes out clean. Cool completely before serving.

Freesing Tip: to freeze bread for later, wrap tightly in plastic wrap and then in aluminum foil. Label with name and date, and freeze for up to 2 months.

Chocolate Chip Pumpkin Cookies

-1 cup shortening
-2 cups white sugar
-2 eggs
-2 tsp vanilla
-1 15 oz can pumpkin
-4 cups flour
-1 1/2 tsp baking soda
-1 1/2 tsp baking powder
-1 tsp salt
-1 tsp ground cinnamon
-1 pinch ground nutmeg
-1 cup semisweet chocolate chips

Preheat oven to 375 degrees - grease cookie sheets
In large bowl, cream together shortening and sugar until smooth. Beat in eggs. Stir in vanilla and pumpkin until well blended. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into the pumpkin mixture. Mix in chocolate chips. Drop spoonfuls onto cookie dough and bake 12-15 minutes.

Pumpkin Muffins

-1 box yellow cake mix
-1 15/16 ounce can of pumpkin
-1 tsp ground cinnamon
-1/2 tsp ground cloves
-1/4 tsp ground cloves

Heat oven to 350 degrees.
Mix all inhredients until creamy.
Spoon into muffin cups/tray.
Bake about 22 minutes. Enjoy!