This is a nutritious easy soup and freezes well. Also, Lentil Soup can be made in a crock pot for a ready to serve work night dinner. You can stir in cooked rice or small pasta when serving to make it a main course. Make it vegetarian , just change the stock to vegetable.
lentil soup
Ingredients;
1 LB dry lentils
32 oz chicken or beef stock
2 cups water
2 bay leaves
1 LRG onion, chopped fine
3 stalks of celery, chopped fine
3 carrots, chopped fine or leave chunky if you like
Salt & pepper to taste
Directions;
Rinse and drain the lentils a few times. Add all other ingredients and simmer covered for two hours or until lentils are soft. If you use a crock pot, leave it on low for 6-8 hours or on high for 3-4 hours.
This veal and peppers dish is great by itself or served on crusty Italian bread. You don’t need to buy expensive veal since it cooks as a stew and will become very tender.
veal and peppers
Ingredients:
2 LBS veal stew meat, cubed
2 TBLS olive oil
3 cloves garlic, sliced
1 LRG onion, sliced thick
3 bell peppers, sliced thick, I use a tri color mix of peppers
2/3 cup dry white wine
dash of red pepper flakes
1 TBLS parsley, minced
Dash of oregano
3 basil leaves, torn
2 cups crushed Italian tomatoes, use a chunky type
**Optional** add a small piece of Parmesan cheese rind
Directions:
In a pan large enough for the veal to be in a single layer heat the oil and add the veal to saute and slightly brown. Add the garlic for a few minutes and then add the wine and scrap all the drippings. At this point you could transfer to a crock pot if you like. Add the balance of ingredients. Cook on a low simmer covered for about 2 hours in the pan or 4 hours in a crock pot or until the veal is fork tender.
Here’s a great tip. Choose a foil pie pan large enough to fit over your pie. Cut the bottom off and place it upside down over the pie. It will leave the top uncovered but cover the crust edges. Remove when the pie is about half way done.
This one pan entree is impressive looking and takes no time at all to make. Chicken with artichokes is tasty and freezes well too.
Chicken with artichokesChicken with artichoke hearts
Ingredients;
6 chicken cutlets, tossed in 4 TBLS flour
3 TBLS unsalted butter
3 TBLS olive oil
2 TBLS shallot, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 box frozen artichoke hearts(buy the canned if you can’t find frozen)
1 TBLS capers
Sprinkle of parsley flakes
Salt & pepper to taste
Directions;
In a large frying pan heat the butter and oil. Add the shallot for 2-3 minutes then add the cutlets. Saute the cutlets a few minutes on each side. Turn the heat up to med-high and add the wine and stock. Simmer 2-3 minutes. Add the balance of ingredients and simmer covered on low for 20 minutes.
Serve with you favorite starch & veggie.
**Change the butter to all olive oil to make this health friendly.
A special breakfast treat for your loved ones. Valentine pancakes is a simple recipe and makes a great addition to a Valentines brunch.
valentine pancakes
Ingredients;
Make my “Buttermilk Pancakes” recipe or buy a mix if you have to.
Buy a few large heart shaped cookie cutters (available at any Target or Walmart)
Heat a griddle to 350.
Spray the form with cooking spray each time you fill it.
Place on the griddle.
Pour about 1/3 up the form with the batter.
Cook a few minutes until it is set and lightly browned.
Flip the heart form then push on the pancake to release. Let it cook a few more minutes on this side.
Serve with your favorite jam, syrup, cut strawberries or any topping you like.
This recipe is for Baked Clams when fresh clams aren’t available. It’s easy and sometimes an introduction to those who don’t want to try a fresh whole clam.
I myself prefer fresh whole clams.
Baked Clams
25 foil clam shells (you can find them in specialty stores or on Amazon)
4 cans (6.5oz each)of chopped or minced clams with the juice
1 1/2 cups Italian flavored bread crumbs
4 TBLS unsalted butter
4 TBLS olive oil
1 TSP garlic powder (not salt)
1/4 cup grated Locatelli or Parmesan cheese
1 TBLS fresh chopped parsley
1/2 TSP dried oregano
1 TBLS lemon juice
dash of red pepper flakes
Mix everything together, the mixture should be wet, add more clam juice if needed. Spoon onto clam shells about a tablespoon size and place on a cookie sheet.
Bake at 350 for 10 minutes or until lightly brown.
