Friday, May 27, 2016

Cabbage Meatball Soup

We have had so much rain, and on top of that my son came home sick today, so what better time for soup than tonight? Yep that's what I made
Try my Cabbage Meatball Soup
this is Delicious and good for you, easy to make
and really warms up the tummy


Ingredients
For meatballs:
1/3 cup fresh bread crumbs
1/4 cup milk
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon italian seasoning
5 tablespoons minced flat-leaf parsley, divided
1 small onion diced
1/2 pound ground pork
1/2 pound ground beef*
2 tablespoons olive oil

For Soup:
1 tablespoon butter
2 medium carrots, sliced into half-moons to make 1 cup
3-4 stalks celery, sliced small
1 small onion, diced
3 cloves garlic minced
2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, rinsed well, and sliced into half-moons
1 small head savoy cabbage (about 1 1/2 lbs.), cored and thinly sliced
7 cups beef broth (or chicken and reduced-sodium if store-bought)


How to make the soup:
Make meatballs: In a medium bowl, stir together bread crumbs and milk. Add 1/2 tsp. each salt and pepper, 1/4 tsp. nutmeg, 1 tbsp. parsley, the pork, and beef. Mix gently but thoroughly with your hands. Scoop mixture (I like to use a melon baller tool, but you can hand make them) and roll into small balls, dipping baller occasionally in water to keep mix from sticking.

Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil and swirl to coat. Brown meatballs, turning once and reducing heat if they start browning too fast, 5 to 8 minutes. Transfer to a plate. Meanwhile, continue with soup.

Melt butter in a large pot over medium heat. Add carrots, celery, onions, garlic and leeks and cook, stirring, until leeks are soft but not browned, Add seasoning you like now and cook 8 to 10 minutes.

Stir in cabbage and remaining 1/4 tsp. each salt and pepper and cook until slightly wilted, 3 to 5 minutes. Add broth, cover, and bring to a simmer over high heat. Reduce heat and simmer until cabbage is quite tender, about 20 minutes.

Ladle into bowls. Gently add your meatballs to soup and top with remaining 1 tbsp. parsley.

*Choose ground beef with at least 20% fat for the juiciest meatballs.

Sunday, May 22, 2016

Fast No Bake Vanilla Cheesecake


This is a sweet treat that's fast and easy to make, you can serve it up tonight

what you need:
1 8 oz package cream cheese, room temperature
1 12 oz tub of Cool Whip
1/3 C. Powdered sugar
1 Tsp vanilla

1 premade 8 inch graham cracker crust (Or homemade)
1 tsp almond extract(optional)
1 can pie filling(your favorite flavor optional)

How to Make it:
Bring cream cheese to room temperature, and then beat until smooth
with hand mixer.
Add 1/3 c. sugar and mix well. If desired, add 1 tsp vanilla extract at the same time.
Add cool whip to this mixture, a little at a time and mix well.
Spoon into pie crust and refrigerate for at least
2-3 hours.
You can garnish with cherry pie filling, if desired. Yum!

For a low fat version, try using Neufatchel Cheese. It's just about the same as
cream cheese, but; with a lower fat content.

Friday, May 20, 2016

Chicken Mushroom Tetrazzini



This is rich with delicious mushrooms and I use half and half in my sauce, makes it much better.

Serves 4-6

what you need:
2 tablespoons olive oil
1 pound chicken breast tenders, thinly sliced on an angle
Salt and pepper
1/2 stick butter
12 ounces cremini mushrooms, thinly sliced
2 shallots, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup dry sherry or dry white wine
2 cups half and half or cream
1/2 cup chicken stock
1 teaspoon dry mustard
A little freshly grated or ground nutmeg
1/2 cup (a couple handfuls) grated Parmigiano-Reggiano
1 pound angel hair pasta or  linguine
1/4 cup tarragon leaves, chopped


Preparation
Bring a large pot of water to a boil for the pasta.
Heat a large, nonstick skillet over medium-high. Add the oil, two turns of the pan.

Add the chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 3 minutes per side; transfer to a plate.

Add the butter to the skillet. When it melts, add the mushrooms and cook, stirring often, until lightly browned, about 2 minutes; season with salt and pepper. Add the shallots and garlic. Cook, stirring often, until the shallots soften, 2-3 minutes. Sprinkle with the flour and stir to combine. Whisk in the sherry and cook, stirring often, until reduced by half, about 1 minute.

Add the milk and stock, and boil, stirring occasionally, until the sauce thickens, about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce; stir in the cheese and season.

Return the chicken to the skillet; reduce the heat to low. Salt the boiling water, add the pasta and cook to almost al dente.
Reserve 1/2 cup of the starchy cooking water, then drain the pasta. Add the peas and tarragon to the sauce and return to a bubble.

Toss in the pasta, adding some of the reserved starchy cooking water to loosen if the sauce is too thick. Serve in shallow bowls.

Wednesday, May 4, 2016

Mushroom Bolognese



This is a quick and easy dish and on the plus side, it's vegetarian for those meatless nights, and oh so good, add another side dish or salad and Enjoy Good Food.

what you need:
1 pound fresh  pasta (any kind you like)
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1 1/2 pounds mixed wild mushrooms (such as button and cremini, chopped fine)
1 small yellow onion (finely diced or grated)
2 cloves garlic (minced)
2-3 tablespoons tomato paste
1 cup whole milk
1 tsp cornstarch to thicken
1/2 cup pasta water (reserved)
kosher salt and freshly ground black pepper (to taste)

how to make it:
Bring a large pot of salted water to a boil. Drop the pasta and cook for 4 minutes.
Heat a large sauté pan over high heat. Add olive oil and thyme leaves. Once hot, add mushrooms, onions and garlic. Season with salt and cook for 3-4 minutes, until browned and softened. Add the tomato paste and cook for one more minute. Add the cornstarch to the milk and stir to mix well, then add milk and pasta water. Bring to a simmer and cook for 1 more minute. Season with salt and pepper.
Drain the pasta and add it to the bolognese. Toss to coat.
Tips:
- Use your favorite mushrooms in the sauce.
- I like to use fettuccine or pappardelle.