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Cheesy Pasta with Sun Dried Tomatoes

February 1, 2010 By The Recipe Mom Leave a Comment
pasta

pastaWhat You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat the inside and lid of a cast iron Dutch oven with cooking spray.
Place the pine nuts onto a cookie sheet in a single layer.
Place them into the oven while it is preheating and toast for 3 minutes.
Be sure to stir the nuts a couple of times so they are completely toasted.
Allow the pine nuts to cool slightly.
Place the pasta into the pan.
Pour the water over the pasta and stir to coat.
Smooth the pasta out over the bottom of the pan.
Spread the onions over the pasta.
Sprinkle in the cheese.
Add the tomatoes and sprinkle with the red pepper flakes and basil.
Pour the vinegar into the pan but do not stir.
Add the pine nuts and the mushrooms.
Stuff enough of the kale leaves into the pan as it will hold yet still being able fit the lid onto the pan.
Cover and bake 45 minutes or until the pasta is cooked the way you like.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Flavorful American Pot Roast

January 30, 2010 By The Recipe Mom 1 Comment
roastveg

roastvegWhat You Need:

3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick

How to Make It:

Preset the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom, sides and lid of a Dutch oven pan.
Spread the onions and potatoes out over the bottom of the pan.
Sprinkle with half of the salt and half of the pepper.
Season the roast with the remaining salt and pepper and place it over the vegetables.
Put the tomato paste into a mixing bowl.
Pour the beef broth and Worcestershire sauce in the bowl and whisk until blended well.
Pour half of the mixture over the meat.
Layer the carrots, then the green beans and then the mushrooms over the top of the meat.
Pour the remaining sauce over the vegetables.
Cover and bake 50 minutes or until the vegetables are tender and the meat is cooked through.

Makes 4 servings

Be sure to choose a good quality roast for a moist, tender and flavorful meal. Be careful not to over cook this dish. Overcooking will cause the roast to become tough. When the aroma of the meal is evident check the dish to see if the meat is done and the vegetables are tender then adjust your cooking time as necessary.

Preparation Time: approximately 15m minutes
Baking Time: approximately 50 minutes
Total Time: 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g

Filed Under: Beef, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Steak with Onion Hash Browns

January 20, 2010 By The Recipe Mom Leave a Comment
steak1

steak1What You Need:

1 (16 oz.) pkg. frozen hash browns
1/2 t of salt
3 C of frozen pearl onions
1 1/2 lbs. boneless steak
4 T of steak sauce
2 C of mushrooms, sliced
2 C whole baby carrots
3 C of frozen cut green beans
2 fresh rosemary sprigs

How to Make It:

Adjust the oven temperature to 450 degrees.
Spray a Dutch oven cast iron pan with cooking spray.
Spread the hash browns over the bottom of the pan.
Sprinkle the salt evenly over the hash browns.
Scatter the onions over the top of the potatoes.
Place the steak over the top of the onions.
Brush the steak sauce evenly over the top of the steak.
Spread the mushrooms over the top of the steak then scatter the carrots over the onions.
Add in the green beans.
Stick the rosemary springs into open crevices.
Cover the pan and bake for 30 minutes or until the steak is cooked the way you like.

Makes 4 servings

This recipe will have your steak medium rare in the middle and well done around the edges. For a steak that is cooked a little more in the middle bake it for 35 minutes for medium and 40 minutes for well done.

Preparation Time: approximately 5 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per serving)
Calories 500; Fat 19g; Carbohydrates 42g; Cholesterol 102 mg; Sodium 365 mg; Protein 37g; Fiber 11g

Filed Under: Beef, Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Hash Brown Chicken and Vegetables

January 15, 2010 By The Recipe Mom Leave a Comment
chixpeascarrots

chixpeascarrotsWhat You Need:

1 (16 oz.) bag of frozen hash browns
2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
1 (12 oz.) bag of frozen peas and carrots
1 (6 oz.) can of sliced mushrooms, drained well

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Spray a cast iron Dutch oven well with a non stick cooking spray.
Scatter the frozen hash browns over the bottom of the pan.
Sprinkle the chicken breasts with the salt and pepper.
Place the chicken over the top of the hash browns.
Spread the frozen peas and carrots over the top of the chicken.
Scatter the mushrooms over the top of the vegetables.
Cover and bake 40 minutes or until the chicken is no longer pink.

Makes 4 servings

Add a few halved garlic cloves underneath and around the chicken before adding the peas and carrots to give this dish a distinctive flavor. Rub the chicken pieces with Italian dressing instead of sprinkling with the salt and pepper to give this dish an Italian flair.

Preparation Time: approximately 10 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 440; Fat 4g; Carbohydrates 47g; Cholesterol 75 mg; Sodium 33 mg; Protein 41g; Fiber 15g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Old Bay White Fish Chowder

January 14, 2010 By The Recipe Mom Leave a Comment
uchowder

uchowderWhat You Need:

4 red potatoes, halved and sliced
1/2 t salt
1/4 t of pepper
1 1/2 lbs. cod fillets
14 oz. of fresh clams, shelled
6 mushrooms, sliced thin
4 T of milk
2 t of Old Bay seasoning
8 collard green leaves, coarsely chopped

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Use a non stick cooking spray and lightly spray the inside and lid of a cast iron Dutch oven pan.
Spread the potatoes over the bottom of the pan and sprinkle evenly with the salt and pepper.
Lay the cod fillets over the potatoes.
Drain the clams, reserving the juice, and place them over the top of the cod fillets.
Add the milk to the reserved clam juice and stir until blended together.
Whisk in the Old Bay seasoning.
Pour the mixture over the top of the fish in the pan.
Pack the collard greens into the pan being sure you can still place the lid over the pan tightly.
Cover and bake 35 minutes or until the fish flakes easily with a fork.

Makes 4 servings

Any type of white fish including tilapia or flounder tastes great in this chowder. You can also use shrimp or crab instead of the clams. For a heartier dish add a can of whole kernel corn. If you would like your chowder a little thicker use heavy cream or almond milk instead of regular milk.

Preparation Time: approximately 10 minutes
Baking Time: approximately 35 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 255; Fat 3g; Carbohydrates 18g; Cholesterol 77 mg; Sodium 155 mg; Protein 37g; Fiber 2g

Filed Under: Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , ,

Perfect Pepperoni Pizza Poppers

December 15, 2009 By The Recipe Mom Leave a Comment
nibblers

nibblersWhat You Need:

2 (5 oz.) pkg. sliced pepperoni
1 (4 oz.) pkg. mozzarella cheese, shredded
2 (8 oz.) cans refrigerated crescent rolls

How to Make It:

Allow the oven to preheat to 375 degrees.
Place 48 pieces of pepperoni to the side.
Remove the crescent rolls, unroll and separate into 8 sections.
Lay 3 pieces of pepperoni onto each triangle.
Spread cheese over the top of each popper.
Roll the dough beginning at the short end rolling to the opposite point.
Press the dough together lightly with your fingertips to seal.
Lay the poppers on an ungreased cookie sheet with the point down.
Bake 12 minutes or until golden brown and the cheese has melted.

Makes 16 poppers

Serve these poppers with a little pizza sauce as a dip. These poppers can be filled with a few extras such as mushrooms, onions, green peppers or even chopped olives. Mix them up by filling half with pepperoni and half with cooked sausage.

Preparation Time: approximately 25 minutes
Baking Time: approximately 12 minutes
Total Time: approximately 37 minutes

Nutritional Information per popper: (approximate values)
Calories 240; fat 15 g; sodium 895 mg; carbohydrates 20 g; sugar 7 g;
protein 8 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipe Cards Tagged With: , , , , , , , , , , , , , ,

Chicken Rice and Carrot Soup

November 5, 2009 By The Recipe Mom Leave a Comment
soup_stock

soup_stockWhat You Need:

1 lb. chicken thighs, boneless and skinless
2 C of chicken broth
1/2 C of wild rice
3 garlic cloves, minced
2 C carrots, shredded
2 T of dry vegetable broth mix
4 shitake mushrooms, chopped
4 C of water

How to Make It:

Layer the chicken into the bottom of the pressure cooker.
Pour the broth over the top of the chicken.
Add the rice, garlic and the carrots.
Sprinkle in the vegetable broth mix.
Add the mushrooms then pour the water of the top.
Cook on high pressure for 20 minutes then allow the pressure to drop on its own.

When you’re under the weather nothing tastes as good as a cup of hot chicken soup. The soup is easy to fix and takes very little time to cook.

Makes 4 servings

Filed Under: Pressure Cooking, Recipe Cards, Soups and Salads Tagged With: , , , , , , , ,

Pressure Cook Old Favorites

October 31, 2009 By The Recipe Mom Leave a Comment
potato_salad

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Kielbasa and Mushroom Stew

October 26, 2009 By The Recipe Mom Leave a Comment
kielbasa

kielbasaWhat You Need:

3/4 oz. dried shitake mushrooms
6 C of beef broth
3/4 C of shallots, sliced
1 1/2 lb. white potatoes, chopped
1/2 lb. fully cooked Kielbasa, sliced
1 C lentils, rinsed and drained
1 t dried thyme

How to Make It:

Place the mushrooms into a bowl and pour the broth over the mushrooms.
Let the mushrooms soak in the broth while preparing the remaining ingredients.
Spray the cooker with a non stick cooking spray.
Place the shallots in the prepared cooker and cook on high for 3 minutes or until golden brown.
Add the potatoes, Kielbasa and lentils to the cooker.
Pour the soaked mushrooms and the broth into the cooker.
Sprinkle the thyme over the top.
Place the cooker on medium heat and bring to high temperature.
Cook for 20 minutes then allow the pressure to release on its own.

Shitake mushrooms can be purchased either dried or fresh in most grocery stores. They have a strong garlic flavor so they work well in soups and stews. They have a great nutritional value. Regular mushrooms can be used.

Makes 8 servings

Filed Under: Dinner Ideas, Pork, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,

Chili Pepper Mushroom Millet

October 24, 2009 By The Recipe Mom Leave a Comment
chili-peppers

chili-peppersWhat You Need:

10 button mushrooms, cut in half
2 T of mild chili pepper, chopped
2 T shallots, chopped
2 C of chicken broth
1 C of millet grain
3 Roma tomatoes, chopped
1 C cilantro, chopped
1/2 t of salt

How to Make It:

Spray the cooker lightly with a non stick cooking spray.
In the sprayed cooker place the mushrooms, chili peppers and shallots.
Brown the ingredients 5 minutes on medium heat.
When the ingredients are browned pour the chicken broth over the top.
Stir in the millet and bring the cooker to high pressure.
Cook for 10 minutes.
Release the pressure for 10 minutes on its own.
The tomatoes and cilantro are stirred in.
Sprinkle with the salt and stir to combine.

This goes great with any type meat and is quite a colorful dish. Millet is a soft grain that can be found in most grocery stores.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , ,
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