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Bean Soup with Whole Wheat Pasta

June 30, 2010 By The Recipe Mom Leave a Comment
beansoup

What You Need:

2 tbsp extra virgin olive oil, divided
1 1/2 C onion, chopped
1 tbsp garlic, minced and divided
4 1/4 C of water, divided
1 (14 1/2 oz.) can fat free reduced sodium chicken broth
1 C of small whole wheat pasta
1 carrot, cut lengthwise into fourths then sliced
1 (15 oz.) can no salt cannellini beans, rinsed and drained
4 C of broccoli florets
1 zucchini, cut in half lengthwise then sliced
1 C of cut green beans
1 C fresh parsley leaves
2 tbsp Parmesan cheese, grated
2 1/2 C plum tomatoes, chopped

How to Make It:

Place 1 tsp of the oil into a heavy 5 qt. pot.
Place the pot over medium high heat and stir in the onions.
Cover the pan and simmer for 5 minutes, stirring occasionally, or until tender.
Stir in 2 tsp of the minced garlic and cook 30 seconds or until fragrant.
Pour in 4 C of the water and the chicken broth and stir well.
Bring the liquid to a brisk boil then stir in the pasta and carrots and boil for 5 minutes.
Remove 3/4 C of the cannellini beans and set aside.
Place the remaining cannellini beans into the pot.
Stir in the broccoli, zucchini and green beans.
Bring the mixture back to a brisk boil and boil for 5 minutes or until the pasta is tender.
Place the remaining cannellini beans, oil, garlic and water into the blender.
Add the parsley leaves and Parmesan cheese and puree until smooth.
Remove the soup from the heat and stir in the tomatoes and puree mixture.

Makes 4 servings

Because of the pasta this soup is a great source of protein and fiber. Use small pasta such as elbow macaroni to keep this soup light yet healthy. Serve your soup with crusty whole grain bread for a delicious lunch or dinner idea.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 15 minutes 30 seconds
Total Time: approximately 35 minutes 30 seconds

Nutritional Information: (approximate values per serving)
Calories 327; Fat 9g; Saturated Fat 2g; Carbohydrates 51g; Protein 15g; Fiber 11g;
Cholesterol 2mg; Sodium 361mg

Filed Under: Health Concious, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , ,

Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Comforting Chicken Tortilla Soup

June 12, 2010 By The Recipe Mom Leave a Comment
chixtortillasoup

What You Need:

4 corn tortillas cut in half then cut crosswise into narrow strips
2 (14 1/2 oz.) cans of chicken broth
1 zucchini, cut in half lengthwise then slices in 3/4 inch slices
1/2 tsp garlic, minced
1/2 tsp ground cumin
1 C of corn
1 (16 oz.) can red kidney beans, rinsed and drained
1 1/2 C cooked chicken, shredded
1 tomato, cut into chunks
1/2 C cilantro, chopped

How to Make It:

Spray a heavy soup pot well with a non stick cooking spray and place over medium heat.
Place the tortilla strips into the pan and toast for 5 minutes.
Remove the tortillas and place in a bowl.
Add the chicken broth to the pan and stir in the zucchini, garlic and cumin.
Bring the broth to a rapid boil, reduce the heat to low, cover and simmer 3 minutes.
When the zucchini is crisp tender, place the tortillas, corn and beans into the pot.
Cover and simmer 5 minutes or until the tortillas have softened.
Stir in the chicken, tomatoes and cilantro.
Simmer another 15 minutes or until heated through.

Makes 4 servings

Soup is a comfort food but did you know it’s also a very healthy food. Warm comforting soup helps to fight off hunger fills us up and provides us with valuable vitamins and minerals that our bodies need to stay healthy. You can double this recipe so there will always be a hearty bowl of soup available to help fend off a cold or those rainy day blues.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 28 minutes
Total Time: approximately 43 minutes

Nutritional Information: (approximate values per serving)
Calories 309; Fat 6g; Saturated Fat 1g; Carbohydrates 36f; Protein 26g; Fiber 8g; Cholesterol 47mg; Sodium 730mg

Filed Under: Chicken, Dinner Ideas, Health Concious, Kid Friendly, Lunch Ideas, Poultry, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , , , , , , , , , ,

There’s More Than One Way to Grill

May 29, 2010 By The Recipe Mom 1 Comment
charcolgrill

When it comes to summer and backyard parties grilling definitely takes center stage. There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy burger or steak. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight. There are many ways to grill those mouthwatering foods.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world. The old school, always affective method of grilling’ those jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to any backyard event. A few negatives about charcoal are the actual coals take a little while to get to the right temperature. This type of grill can sometimes get messy. If you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

This is another effective method of food preparation. The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with propane is also a little bit cheaper. How can it be cheaper you might ask? It’s because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats.

If you like that charcoal taste then the gas grill may not be your preferred grilling partner. For a gas grill lover just turn that knob and be on your way to a for sure talked about meal.


The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals including those awesome S’mores everyone loves.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but it’s that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

What Can Be Cooked

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. The food options are unlimited and here are just a few ideas:

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill. This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.

The Benefits of Grilling

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

One benefit of grilling is the changing of flavor. Grilling can completely change the flavor depending on which type of grill is used. Charcoal gives you that charred taste while a fire pit grill allows a little well done taste. Smokers are great for that smoky enhancement of foods and propane gives a grilled yet juicy flavor. There are so many options and ways to improve your meal on the grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub.

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

Scrumptious Roasted Garden Vegetables

May 14, 2010 By The Recipe Mom 1 Comment
roAtedvegs

What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Line a large baking pan with aluminum foil.
Set the oven temperature to 425 degrees and preheat.
Place the potatoes in an even layer into the prepared pan.
Scatter the turnips over the potatoes.
Layer the onion wedges over the turnips.
Spread the carrots out over the very top.
Spray the vegetables with a non stick cooking spray.
Roast for 30 minutes or until all the vegetables are fork tender.

Makes 6 servings

Roasted vegetables give your meals an extra kick. Top these veggies with a few pats of butter and sprinkle a little salt and pepper over them if you like. Any favorite garden vegetable can be used in this recipe like zucchini or squash.

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

Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

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

Lemon Garlic Salmon and Vegetables

February 5, 2010 By The Recipe Mom Leave a Comment
salmon

salmonWhat You Need:

4 scallions, chopped
1 1/4 lb. salmon fillet
2 t olive oil
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into sticks
2 celery stalks, sliced
1 cucumber, cut into sticks

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Lightly grease the inside and lid of an oven proof Dutch oven pan.
Spread the scallions over the bottom of the pan.
Drizzle the salmon fillet with the oil and sprinkle it evenly with half of the salt and pepper.
Place the fillet, skin side down, over the scallions.
Layer the garlic, lemon slices and half of the dill sprigs over the salmon.
Spread the potatoes, carrots and celery out evenly in the pan.
Place the cucumber sticks over the top.
Add the remaining dill sprigs and sprinkle with the remaining salt and pepper.
Cover tightly and bake 40 minutes or until the salmon flakes easily with a fork.

Makes 4 servings

If you prefer a richer flavor add 3 or 4 pats of butter to the salmon instead of using the olive oil. Adding the olive oil to the fillet will result in a less flavorful fillet.

Preparation Time: approximately 30 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g; Fiber 6g

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

Pork Meatballs in Tomato Pasta

January 29, 2010 By The Recipe Mom Leave a Comment
meatballs

meatballsWhat You Need:

3 c of rotini pasta
1 t olive oil
2/3 C of water
1 lb. ground pork
1 large egg, lightly beaten
1/2 C of bread crumbs
1/2 t of salt
1/4 t of pepper
2 (12 oz.) jars of marinara sauce, divided
3 carrots, sliced into coins
1 small zucchini, halved lengthwise and cut into slices
1 yellow bell pepper, cored, seeded and cut into strips

How to Make It:

Allow the oven to preheat to 450 degrees.
Spray a cast iron Dutch oven on the bottom and sides with a non stick cooking spray.
Place the pasta into the pan, drizzle with the olive oil and toss to coat well.
Pour the water into the pan.
Crumble the ground pork into a mixing bowl.
Place the egg into the bowl.
Add the bread crumbs, salt and pepper.
Using your hands mix all the ingredients together well.
Form the mixture into even sized meatballs.
Place the meatballs into the pan.
Add one jar of the marinara sauce and stir to coat the meatballs.
Place the zucchini, carrots and bell peppers into the pan.
Add the second jar of sauce over the top of the vegetables and stir to coat.
Cover and bake 45 minutes or until the meatballs are cooked through and the vegetables are fork tender.

Makes 4 servings

If you prefer you may use ground beef, ground turkey or ground chicken to create these tasty meatballs. Any type of pasta may be used in this recipe.

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 724; Fat 28g; Carbohydrates 74g; Cholesterol 206 mg; Sodium 133 mg; Protein 45g; Fiber 8g

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

Dutch Oven Chili Bake

January 28, 2010 By The Recipe Mom Leave a Comment
chili

chiliWhat You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

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

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g

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

Indian Curry Rice and Vegetables

January 26, 2010 By The Recipe Mom 1 Comment
curry

curryWhat You Need:

4 garlic cloves, chopped
1 small onion, halved and sliced
2 jalapeno pepper, stemmed, seeded and chopped
2 C of instant brown rice
2 C + 2 T of vegetable broth
1 t ground cumin
1 t ground turmeric
3 carrots, sliced into coins
2 parsnips, sliced into coins
1 zucchini, halved and cut into 1/2 in. slices
3 C of frozen peas

How to Make It:

Allow the oven to preheat to 450 degrees.
Scatter the garlic over the bottom of a lightly greased cast iron Dutch oven pan.
Stir the onions and jalapenos in with the garlic and spread out into an even layer.
Spread the rice over the top of the vegetables in a smooth layer.
Pour the broth in a mixing bowl and add the cumin and turmeric stirring to blend in well.
Pour 3/4 of the broth mixture over the rice and vegetables, stir to coat well and smooth out in an even layer.
Layer the carrots, then the parsnips and then the zucchini over the top of the coated rice.
Scatter the peas completely over the top of the other vegetables.
Pour the remaining seasoned broth into the pan.
Cover he pan tightly with the lid.
Bake 45 minutes or until the rice and the vegetables are tender.

Makes 4 servings

Mix and match your favorite vegetables into this delicious side dish. White rice may be used in place of the brown rice if you prefer.

Preparation Time: approximately 25 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 567; Fat 1g; Carbohydrates 105g; Cholesterol 0 mg; Sodium 314 mg; Protein 21g; Fiber 20g

Filed Under: Dutch Oven, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,
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