Colorful, flavorful vegetables and orzo make a great combination for a side dish that is a bit different from the usual pasta side dishes.
3 cups chicken broth
1 cup orzo pasta
1 tbsp olive oil
1 cup diced zucchini
1 cup diced red pepper
⅓ cup diced onion
½ tsp. minced fresh garlic
¼ cup grated Parmesan cheese
1 tbsp chopped fresh basil (optional)
salt and pepper to taste
In a medium-size saucepan, bring the chicken broth to a boil. Add the orzo and simmer for 8 to 10 minutes, or until tender. Drain if necessary.
Meanwhile, in a medium-size skillet, heat the oil over medium heat. Add the zucchini, red pepper, and onion and cook for 5 minutes, stirring often, until the vegetables are softened. Add the garlic and cook for 1 minute more. Remove the skillet from the heat.
In a medium-size bowl, mix the orzo, the vegetable mixture, Parmesan cheese, basil, salt, and pepper. Garnish with fresh basil leaves. Serve warm or at room temperature.
Tuesday, March 31, 2015
Oven-fried Potato Sticks
Potatoes are full of vitamin C and potassium and can be part of a healthy diet. Instead of covering them with cheese, sour cream, butter, etc, try oven frying them with some tasty spices and a coating of oil.
4 medium potatoes
1 tbsp oil
⅛ tsp garlic powder
⅛ tsp onion powder
1½ tsp paprika
¼ tsp salt
¼ tsp black pepper
Wash potatoes well and slice them lengthwise into strips, leaving the skins on. Put all ingredients into a bowl, tossing well to coat the potatoes with the oil and seasonings.
Place potatoes in a shallow baking pan lined with foil. Bake at 425 degrees for about 35 minutes, stirring often, until the potatoes are tender.
4 medium potatoes
1 tbsp oil
⅛ tsp garlic powder
⅛ tsp onion powder
1½ tsp paprika
¼ tsp salt
¼ tsp black pepper
Wash potatoes well and slice them lengthwise into strips, leaving the skins on. Put all ingredients into a bowl, tossing well to coat the potatoes with the oil and seasonings.
Place potatoes in a shallow baking pan lined with foil. Bake at 425 degrees for about 35 minutes, stirring often, until the potatoes are tender.
Tuesday, March 17, 2015
Chocolate-Toffee Cookies
These cookies are a chocolate lovers delight with chocolate chips and chocolate toffee pieces.
2⅓ cups all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
½ cup granulated sugar
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate pieces (Such as Hershey’s Heath Bar Baking Pieces)
Heat oven to 375 degrees. Coat baking sheets with nonstick cooking spray; set aside.
Stir together flour, baking soda and salt in a medium-sized bowl; set aside.
In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla.
On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375 degrees for 12 minutes or until golden. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire wire to cool completely.
2⅓ cups all-purpose flour
¾ tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
½ cup granulated sugar
1 egg
2 tsp vanilla
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate pieces (Such as Hershey’s Heath Bar Baking Pieces)
Heat oven to 375 degrees. Coat baking sheets with nonstick cooking spray; set aside.
Stir together flour, baking soda and salt in a medium-sized bowl; set aside.
In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla.
On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces.
Drop batter by tablespoonfuls onto prepared baking sheets and bake at 375 degrees for 12 minutes or until golden. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire wire to cool completely.
Oatmeal Raisin Cinnamon Chip Cookies
Hershey's Cinnamon Chips are hard to find in the supermarket but can be readily found online through the Hershey Store, Walmart or even Drugstore.com!
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
⅓ cup granulated sugar
2 eggs
1½ tsp. vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
2-½ cups quick- cooking oats
1 pkg. (10 oz.) Hershey’s Cinnamon Chips*
¾ cup raisins
Preheat oven to 350 degrees. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beating well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool I minute; remove from cookie sheet to wire rack. Makes about 4 dozen.
*I use half a package of chips as I find using the entire bag a bit overpowering.
Bar variation: Spread batter into lightly greased 13x9x2-inch pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.
1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
⅓ cup granulated sugar
2 eggs
1½ tsp. vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
2-½ cups quick- cooking oats
1 pkg. (10 oz.) Hershey’s Cinnamon Chips*
¾ cup raisins
Preheat oven to 350 degrees. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beating well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool I minute; remove from cookie sheet to wire rack. Makes about 4 dozen.
*I use half a package of chips as I find using the entire bag a bit overpowering.
Bar variation: Spread batter into lightly greased 13x9x2-inch pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.
Pepper Chicken
A reader submitted this recipe to Family Circle magazine as a family favorite. She revised a classic pepper steak recipe by swapping steak with chicken. Soy sauce and ketchup may sound a bit odd but somehow it works.
2 tbsp vegetable oil
1 pound boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
½ cup ketchup
3 tbsp light soy sauce
⅛ tsp black pepper
2 tbsp all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounces) sliced mushrooms, drained*
Cooked white rice for serving
Heat oil in a large skillet over medium-high heat. Add chicken; cook for 5 minutes stirring occasionally.
In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour.
Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.
Add peppers and mushrooms and simmer, covered for 15 more minutes, stirring occasionally. Serve with rice.
*I don’t include the mushrooms and would use fresh mushrooms if I ever chose to add them.
2 tbsp vegetable oil
1 pound boneless, skinless chicken breasts or tenders, cut into 1-inch pieces
½ cup ketchup
3 tbsp light soy sauce
⅛ tsp black pepper
2 tbsp all-purpose flour
1 large onion, halved and cut into thin slices
2 green peppers, seeded, cored and cut into thin slices
1 can (4 ounces) sliced mushrooms, drained*
Cooked white rice for serving
Heat oil in a large skillet over medium-high heat. Add chicken; cook for 5 minutes stirring occasionally.
In a medium-size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in the flour.
Remove chicken from skillet. Stir in the water-ketchup mixture and bring to a boil; add chicken and the onion. Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.
Add peppers and mushrooms and simmer, covered for 15 more minutes, stirring occasionally. Serve with rice.
*I don’t include the mushrooms and would use fresh mushrooms if I ever chose to add them.
Tuesday, March 3, 2015
Country-Style Potato and Onion Pie
2 tbsp. butter or margarine
1 cup sliced ⅛” new red potatoes
1 medium onion, sliced ⅛”, separated into rings
1 cup shredded Swiss cheese
⅓ cup chopped fresh parsley
⅓ cup milk
8 eggs, slightly beaten or equivalent egg substitute
½ tsp salt
¼ tsp pepper
1 medium ripe tomato, sliced
Heat oven to 400 degrees. In a 10” ovenproof skillet melt butter in oven 3 to 4 minutes. Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Note: I use half the amount of parsley, only 6 eggs and no tomato. However, the tomato makes an even nicer presentation.
1 cup sliced ⅛” new red potatoes
1 medium onion, sliced ⅛”, separated into rings
1 cup shredded Swiss cheese
⅓ cup chopped fresh parsley
⅓ cup milk
8 eggs, slightly beaten or equivalent egg substitute
½ tsp salt
¼ tsp pepper
1 medium ripe tomato, sliced
Heat oven to 400 degrees. In a 10” ovenproof skillet melt butter in oven 3 to 4 minutes. Add potatoes and onion. Bake, stirring once, for 15 to 20 minutes or until vegetables are crisply tender. Meanwhile, in small bowl stir together remaining ingredients except tomato slices. Pour over baked potatoes and onion; arrange tomato slices over eggs. Return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.
Note: I use half the amount of parsley, only 6 eggs and no tomato. However, the tomato makes an even nicer presentation.
Potato Soup
I found this recipe on Saveur.com, a food, drink and travel website. I agree with their comment that it’s “a flavorful and creamy soup with just the right amount of cheese.”
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups chicken stock
8 tbsp butter
¼ cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
salt and pepper
Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season with salt and pepper.
Serves 6-8
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups chicken stock
8 tbsp butter
¼ cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
salt and pepper
Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon for 2 minutes. Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season with salt and pepper.
Serves 6-8
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