The Sneaky Zucchini

Hello Frittata!

2011-04-17T07:24:00.000-07:00

It is no huge secret that I am a big fan of brinner, you know breakfast for dinner. And I usually make waffles, pancakes and omelettes when we brinner it up at casa de Penny. However I recently discovered the Frittata and baby I am sold. I love the egg and being the health nut that I am have done some research into it. It's gotten a bad rap for high cholesterol and while it does contain a heft amount of the evil c word, it's the good kind. So if you keep your cholesterol under control normally, eggs are a great way to get ya some. And the other great thing? The recipe is cheap, easy, and healthy! A fantastical trifecta.

So, now onto the frittata. In case you aren't already curious, it's a one pan recipe. So the dishes load? Lovely and light. A frittata is an egg based skillet dish which hails from Italy, the origin of great wine, pasta, pizza, olives and all things truly delicious. I have cooked it two different ways and both turned out great. The first way is to start everything on the stove and then move into the oven. The second is to start on the stove top, crank down your burner heat and let it finish on there. Either way you go you can't go wrong... you know as long as you don't burn it.

I will post on here a recipe for cooking it all on the stove top, and you can google the other method if you really need to turn your oven on. But with the thermostat rising, who wants to?

Ingredients

2 tablespoons olive oil
6 small red potatoes, diced
1 cup torn fresh spinach, or 1/2 cup frozen and cooked
1 diced bell pepper, any color will do
1 teaspoon minced garlic
Some onion, 1/4 to a 1/2 or more, whatever you like.
salt and pepper to taste
6 eggs
1/3 cup milk
1/2 cup shredded cheese

How you make it

Heat olive oil in a medium skillet over medium heat. Add some onions and potatoes and peppers in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until everything looks done.
Meanwhile on your counter In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
You will get a nice eggy crust on it.
While it's cooking may I suggest slicing up some fresh fruit to accompany your frittata.

So there you have it, Fritatta! Fun to eat, funner to say, and the best part of all? No cereal for you the next morning, no sir! Pour a mug of coffee, Nuke yourself some leftovers and start your day off right! And hey, if your kids are skeptical, do what I do. Call it egg pizza and they're sold.

Go, crack you an egg, make a frittata. Change up the ingredients to suit you, add sausage or diced ham, tomatoes, fresh rosemary, green onions, any cheese... the sky is the limit!

Healthier Chicken Pot Pie

2010-11-17T04:44:00.000-08:00

Chicken Pot Pie Rescued!

Ever since I was little I have been a huge fan of chicken pot pie, it doesn't end with chicken pot pie soup. My mom used to serve up the frozen banquet kind to us often and then later in high school my Dad figured started making one from scratch that became an instant family favorite. But one sad day I realized that chicken pot pie, both the home made ones and the banquet ones with the fake cubes of chicken "meat" fall into the naughtier side of the comfort food genre. Thus began my search for the healthier chicken pot pie. I feel like that search ended last week with the discovery and birth of this recipe. This recipe has me completely fooled that it is any healthier at all and the only thing clearly missing here is the bottom crust, and I can do without for the calories it saves. So many calories are to be found in the crust. Random Tip: Not eating your pie crust (which is usually pretty dry anyway) can save you around 100 calories because it's the same crust as on the rest of the pie, just folded and crimped over several times.

I followed this recipe pretty true to form and actually made two of them the night I made it so I could take one uncooked to a family who just had a new baby. My big secret is that I cooked the chicken throughout the day in an herb seasoning blend with chicken broth in the crockpot. So when I was ready to assemble it I had delicious seasoned shredded chicken all ready to go. I was even able to cut back on the chicken and did 16 oz of veggies and only about 3 cups of chicken with no complaints from Kel.

So if you love a chicken pot pie but also love the jeans you are currently wearing or don't and are trying to get into an old pair here is the recipe for you.

As for eating just one cup of it? I probably ate a serving and a half each time with a nice spinach salad to round it out.

Ready? Go!

prep time:15 min

start to finish:1 hr 5 min

makes:8 servings (about 1 cup each)

1	bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
3	tablespoons all-purpose flour
1/2	teaspoon salt
1/4	teaspoon poultry seasoning
1/4	teaspoon pepper
1 1/4	cups fat-free (skim) milk
1/2	cup finely chopped onion
1	can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/4	cup fat-free sour cream
4	boneless skinless chicken breasts (1 1/4 lb), cooked, cut into bite-size pieces (about 4 cups)
1	box Pillsbury® refrigerated pie crusts, softened as directed on box

1.	Cook and drain vegetables as directed on bag.
2.	Heat oven to 375°F. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3.	Stir in soup and sour cream. Add chicken and cooked vegetables; mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole. Unroll pie crust; place over hot filling. Seal edge and flute as desired. Cut slits in several places in crust.
4.	Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 10 minutes before serving.

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol40mg; Sodium 500mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 4g); Protein 18g Percent Daily Value*: Vitamin A 40%; Vitamin C 0%; Calcium 8%; Iron 6%

Scones brought me back to baking.

2010-09-08T10:04:00.000-07:00

So I opened a coffee shop. By which I mean I bought an espresso maker and I borrowed some frappe blenders. So to honor the new cafe I learned to make scones. Scone-ing isn't terribly difficult and it's the most easily versatile baked good I have ever had the pleasure of crafting.

I still don't consider myself a baker and I dare not venture into cookie land or cake ville. But, I am comfortable in muffin and scone town for the time being. That being said here is the recipe that I have been using as well as the accompanying "devonshire cream" recipe that lends itself so yummily as a spread for these tasty triangles.

Both can be played with to suit the flavor combination that you are craving. So far I have made blueberry lemon, strawberry, and cherry chocolate chip.

Happy Sconery

Simple Starter Scone Recipe

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen (YES FROZEN REALLY MATTERS)
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Directions

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. (I use a food processor for this part, using the grating attachment to grate the butter into the dry flour mix)
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Devonshire or Faux clotted cream recipe

I use a food processor to make this but I don't have a mixmaster. Yet. Santa still has yet to come this year and I think he wants to buy me one ;-)

1 (3 ounce) package cream cheese
1 tablespoon white sugar
1 pinch salt
1 cup heavy cream

Directions

In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.

Last night I made this and added a bit of cocoa powder and stirred in some mini choc chips to accompany the cherry chocolate chip scones I made. Good call if I do say so myself.

Soups 13 & 14 - One's Classic and One's Quick n Easy

2010-02-09T16:48:00.001-08:00

Well I am still souping it up in soup land. Soup 13 was a delicious beef barley soup which I wish I could make again because we enjoyed it that much. Soup14 is still warm in my tummy and that was a healthified version of classic chicken stew with chive dumplings. It was an easy soup, and I do love me a quick and dirty, yes tasty soup. Okay enough innuendo. (in your endo) okay, now I am done.

Soup 13- Beef Barley Soup

6 boullion cubes 3 quarts water 1/2 lb stew meat, beef, cut into 1 inch cubes or smaller. 1 large onion, chopped 1/2 teaspoon thyme 1/2 teaspon black pepper salt to taste 1 teaspoon paprika 1 bay leaf 1/2 cup barley 2 cups canned tomatoes, chopped (with juice) 1 cup sliced carrot 1/2 cup chopped celery 1/2 cup frozen peas 1/2 cup green beans 2 potatoes, diced, peeled if you want to 1/4 cup chopped parsley

Directions

1) Put water, bullion cubes, stew meat, onion, thyme, pepper, salt, paprika, bay leaf, and parsley in the pot. Simmer for about an hour and a half, more if you want to

2) add all remaining vegetables and simmer for about 30 minutes longer.

This soup was really tasty, but the name was somewhat misleading. There was beef and barley to be sure, but this recipe calls for more potato than the two title ingredients. I may double the beef and barley next time I whip up a batch, and add a bit more broth to compensate. But don't get me wrong this soup was tasty, and I would make it again.

Soup 14 - healthified chicken stew with chive dumplings

1/4	cup all-purpose flour
1/2	teaspoon dried sage leaves
1/2	teaspoon dried thyme leaves
1/4	teaspoon pepper
1 3/4	cups chicken broth
1 1/2	cups frozen mixed vegetables
1	cup cut-up cooked chicken breast
1	cup Bisquick Heart Smart® mix
2	tablespoons chopped green onions (2 medium)
1/8	teaspoon onion powder
1/3	cup fat-free (skim) milk

1.	In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
2.	In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
3.	Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
High Altitude (3500-6500 ft): No change.

Nutritional Information 1 Serving: Calories 310 (Calories from Fat 40); Total Fat 4 1/2g This recipe was quick and easy and turned out so great. The picture is of my carrying it into the living room to curl up on the couch and eat it with a little glass of milk which watching reruns of friends. It's classic comfort food that is tasty and good for you. I only have one complaint with this recipe. Salt! It is in sad need of salt, Kel and I shared a salt shaker as we ate it so when I make it again, and I will, I will add some salt in as I go. Other than that the flavors were fantastic.

The only real problem I am coming up with is that I want to re-make a lot of these recipes but I can't because I have to make more different types of soup. Now remember the official goal is to make 20 different kinds of soup, but my secret goal is to hit thirty before the first day of spring, which is 1 month and 11 days away. The other big big kicker is that starting next week we are not eating meat. So the remainder of my soups will have to be vegetarian including the broth. So that will be interesting to be sure. I am also going to try to blog about eliminating meat from our diet. In case anyone is interested.

Now for a non-soup recipe because people have asked me for it.

Loaded Potato Salad
(Serves 8+, takes aboout 2 hours because the potatoes need to cool after cooking)
The measurements are a good guess because I just make it by sight and add to it if needed.

3 lbs red skin potatoes
1 cup shredded cheddar cheese (or any yellow cheese blend you like)
2 hard boiled eggs (Diced and cooled)
4 strips of bacon, cooked crisp and crumbled (or Real quality bacon bits work fine too if you're not in the frying mood)
1/4 cup of chives (washed and chopped)
1/2 - 3/4 cup of mayonnaise (light or non fat is fine and use as much or as little as you like)
Salt & Pepper
1 Tbsp Mustard

Wash and dice your potatoes. I don't peel mine, the skin is tasty and the red color really makes it look snazzier. Boil them, and watch them closely. If they go too long they fall apart as you toss the ingredients together. Allow the potatoes to cool for a while in the fridge. You can do your eggs and your bacon as they cool. Add all ingredients in a big bowl and toss and fold together gently with a spoon or large rubber spatula. It's a good idea to let the seasonings marry together and let the potato salad chill in the fridge before serving. I also throw some a bit of cheese, bacon, and chives on the top to make it look extra enticing as if to say: Hey I am no crappy store bought potato salad, I'm yummy, look at the bacon!

The Big Flop- Soup 12 Asian Chicken Soup

2010-02-01T14:51:00.000-08:00

Let me start off by saying that I didn't follow the instructions letter for letter on this soup. I don't think that was the fundamental flaw that leads me to say that this is the worst soup I have made so far. The recipe wanted the broth to be made separately and then poured over the vegetables and rice in individual bowls. I thought that was dumb and took away from the big pot appeal that is soup making. So I made it all together in a pot and for the first night the consistency was fine. The next night I went for the leftovers and wow if the instant rice didn't turn mushy and absorb all the remaining broth. That being said we ate it, added soy sauce and thought of it more as overcooked asian rice bowls. INSTANT RICE IS THE DEVIL FOR SOUP! It has its place but in my delicious soup is not one of them. Also the taste and flavor of the soup was bland. It was pretty on the first night and looked gorgeously exotic. I wanted to photograph it in tiny saki cups with a fortune cookie and chop sticks (chop sticks for that touch of irony... bc eating soup with chopsticks would be the most frustrating thing since WalMart) But the taste and leftover disaster in no way makes up for the presentation factor.

Asian Chicken Soup- #12

2 cups chicken broth 1/4 cup light toasted Asian sesame dressing (by Kraft) 2 cups cooked chicken 2 tsp soy sauce 1 cup cooked rice (don't make the same mistake I did and use instant) 2 cups frozen stir fry veggies (I used snap pea blend) I added a pinch (1/8 to a 1/4 tsp of ground red pepper to give it a kick- and it was still bland!) Cook your rice. Then add broth and seasonings to the pot, add in chicken and simmer until veggies are done. You don't want them mushy, just snap tender like stir fry. This is probably another reason this soup reheated so poorly. Well lesson learned, I think this one could be made well but as I have many more soups to simmer, I shall move on and perhaps attempt another asian soup another day. Right now I am working on Soup 13- Beef Barley, and have groceries for Soup 14- Healthy Chicken and Dumpling Stew.

Soup Soup-a-doop

2010-01-26T06:26:00.000-08:00

I have still been making soup, but I have just been horrible about documenting it. And I must soup it up fast because the spring is rapidly approaching and soon I add another challenge to the mix. We will be going to meat-free in our house for Lent. I tell you this not to brag on a street corner like a pharisee, that's not my style I hope. But because it will drastically change the way I finish out this challenge!

Alright to update you.

Soup 9
Turkey Meatball Marinara with Chickpeas
courtesy of my amazing friend Lisa K

Turkey Meatball & Chickpea Soup Makes 4 Servings

4 cups Meijer reduced sodium chicken broth
1 Jar. Prego marinara pasta sauce
1 (15 oz) can chickpeas, drained and rinsed
crushed red pepper flakes to taste
1 lb. ground turkey
1/2 lb. broccoli, cut into bite size pieces
2 T. grated pecorino romano cheese

Heat a large pot over high heat with chicken broth, marinara sauce, chickpeas and crushed red pepper flakes until mixture comes to a simmer. While mixture comes to a simmer, season ground turkey with salt and pepper flakes. Roll turkey into about 40 meatballs. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning. Ladle into 4 large bowls and top with pecorino.

Calories: 380
Total fat: 15 g
Carbohydrate: 26 g
Cholesterol: 60 mg
Sodium: 420 mg
Protein: 41 g
Fiber: 5 g

I loved this soup and would totally make it again. Kel is sad that he was in Honduras when it happened. I should have frozen some for him but it was just that tasty and how often was I going to cook while he was gone really? I find that I very often double the broth in my soup recipes. This makes them go farther and never seems to leave me any less satisfied.

Soup 10 (baby food soup from William Sonoma) Potato & Butternut Squash Stew

1 cup butternut squash chunks (peeled and seeded
1 cup cooked potatoes
1 cup apple chunks
1 Tbsp Extra Virgin Olive Oil
1 1/2 cups water (or stock)
Nutmeg to taste (add other spices to appeal to a more adult palette.)

Heat oil in saucepan (that you can keep using to save on dishes) Add squash, potatoes and apple and cook for 8-10 minutes until apple turn golden. Add water (or stock) and bring to a boil. Reduce heat to a gentle simmer and maintain this until the items in your pot are nice and soft. Blend or food process ingredients until they are soft.

I hesitated on counting this as a soup, but the cooking process uses the same methods that you would use should you be making a soup for adults. I tried some and the texture and flavors of the ingredients are lovely but I would add a lot more seasonings if cooking it for big people.

Soup 11- Creamy chicken and wild rice

Ingredients

1 - 2 cupss cooked wild rice
2 cooked chicken (shredded or cubed)
4 cups chicken broth
1 Onion
1 TBSP Olive Oil
1 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 cups milk or cream (depending on your caloric needs or desires)

Sautee the onion in extra virgin olive oil. Add in your stock, milk, chicken, rice, celery, mushrooms and salt and pepper. Allow to simmer for a good long while, 20 - 30 minutes and then you are ready to go.

Again I upped the broth in this recipe and I took out the half and half it called for and added skim milk because I'm cool like that. I went with like a Rice-A-Roni rice but I would get the higher quality wild rice in the future and cook it up old school before adding it to the soup.

Alright well I am only 33% of the way through my soup challenge and I need to step it up several notches.

Perhaps this video will inspire all of us. It's pretty much what i have been singing lately as I make my soups.

Soups!

2009-12-10T18:52:00.000-08:00

Soups 7 & 8 are coming soon with pictures.

They were Mexican Chicken and Classic Chicken noodle. And they were good. :-)

Souper Saturday

2009-11-21T16:33:00.000-08:00

# 5 Thanksgiving Soup

I actually designed this recipe from scratch because we did our annual Thanksgiving lunch at UCM and had more leftovers than could be consumed before they spoiled. Or before I told the students that they were no longer in the "leftover safety" range (they think I'm crazy because leftovers are to them good for at least a month).

6 cups of chicken broth (you can use turkey broth if you have it, but chicken makes little difference)
3 cups mashed potatoes
3 cups shredded cooked turkey (light and dark meat mix)
2 cups corn
2 cups cooked cubed sweet potatoes (you made need to make these up depending on what you did for thanksgiving)
2 cups green beans (I just bought a steamable bag of frozen beans, nuked em and tossed em in)
1 T onion powder
Salt and Pepper to Taste
1 cup dried cranberries or craisins
French Fried Onions to garnish

Pour your broth in a large pot and start it heating to a simmer, stir in your mashed potatoes until you have a thicker, potatoey broth texture. Stir in your salt, pepper, and Onion powder. Add in your cranberries so they plump up a bit as it simmers. Add in your turkey and veggies. Simmer for about ten minutes or so. Serve nice and hot with a few french fried onions on top, if desired.

Enjoy a clever way to use most of your leftovers.

# 6 Corn Chowder

This is mostly a barefoot contessa recipe but she loves fat and calories more than I do so I healthified this one a lot but it's still flavorful and very very tasty. I happened to have some leftover smoked ham, but if you wanted to you could just have the deli sell you a few very thick (like 1/4 inch or so) slices of ham lunchmeat and dice it up and use it.

2 cups cooked diced ham, or 8 oz of cooked crumbled bacon (both optional)
3 cups chopped yellow onions (4 large onions)
3 tablespoons butter or margerine
1/4 cup flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 tsp ground turmeric
6 cups chicken stock
3 cups medium-diced potatoes
5 cups corn kernels
1 cup milk
4 oz sharp white cheddar cheese, grated

Directions

In a large stockpot over medium-high heat, heat your butter add the onionsand cook for 10 minutes, until the onions are translucent. Add in 1 cup of chicken stock and allow to get hot.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the rest of the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the milk and cheddar cheese. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with additional salt and pepper if needed.

We made these both today and at first Kel was loving the Thanksgiving Soup, but then he tried to corn chowder and said it may be the best soup yet. So far of all these soups my favorite is the white chicken chili. #3. Which alarmingly I have not posted the recipe for!!! I have it here just a second....

Sorry no picture, but I am sure I will make it soon and I'll catch up a pic then.

It's very simple and all props go to Debbie Whelan for sharing it with Amy who shared it with me.

#3 White Chicken Chili

1 Jar of Great Northern beans or 3-4 cans

2 lbs of chicken breast (shredded)

1 Jar of salsa (about 16oz)

8oz package of pepper jack cheese

2 cans of chicken broth

1 Tablespoon of Cumin

Boil the chicken breast in water until cooked through. Cube or shred up chicken, whichever you prefer. Add all contents together in a Pot or Crock pot. Stir and heat through. For best results let simmer together at least 4 hours. Make sure not to have the simmer heat on the stove too high as you will most definitely burn the cheese and then spend your evening picking out black burned cheese floaties.

The Leanne/Soup Nazi Project

2009-11-14T18:19:00.000-08:00

Well friends. I am setting myself up for a culinary challenge, which I hope will go better than the summer of the skewer, which I think we can all admit fell rather flat. This is the Soup Project and the challenge is that I am going to see how many different soups I can make this Fall09/Winter10. My goal out load is 20 so if I make 20 different kinds I will have reached my goal. Secretly I hope to do 30 though. And for your viewing and perhaps cooking pleasure I want to try to blog my way through the soup project. When asked for his comments on the soup project Kel said: "I'm looking forward to immersing myself in a lot of soup." I assume he meant eating it and not bathing in it. We will assume that anyhow.

Tonight I made soup #4. I have already made Chili, White Chicken Chili, and Chicken Tortilla.

SOUP #4
Chicken Pot Pie Soup

This deliciously hearty and thick soup serves 4 and is perfect for a cool, crisp fall evening. I got the recipe idea from one of my favorite restaurants up North, Zoup! They make this soup and it was always Kel's favorite so I tried to replicate it.

2 cups Cooked Chicken (cubed or shredded- I roasted a chicken and used shredded ck from it)
1/3 Cup Flour
1/4 Cup Sauteed Onion (or you can cook this with your chicken)
2 Tbsp Chicken Bullion (crystals)
4 Cups Milk
3 Tbsp Butter, Margerine, etc.
3 Tbsp Chicken Broth
1 Cup Cooked Peas
2 Cups Potatoes, Cubed, Cooked
1 Cup Cooked Carrots, Sliced, Cooked
1/4 tsp Garlic
1 tsp Salt
1/8 tsp black pepper

Cook all your veggies and chicken and have them prepared, measured, and ready to go. In a small bowl mix together your flour, pepper, garlic, bullion. In a Medium Saucepan/Small Pot Melt your butter and add your stock or broth to it. When it's melted add in the flour/pepper/garlic/bullion mixture very gradually stirring the entire time. I like to use a silicone whisk for this. Gradually start pouring in your milk, stirring the entire time. Bring this mixture to a boil gradually- watching and stirring it the entire time. When it's bubbling start mixing in your chicken, and then each veggie one at a time. At this point it is ready to serve.

I recommend serving it with bread, over corn bread, or if you're feeling crazy you can cook a pie crust and crumble a bit of it over top really sealing the whole "chicken pot pie soup" deal.

I ate mine with some of Libby's wheat bread, toasted.

NOTE- The original recipe called for no broth and 6 Tbsp of butter/margarine. I halved the butter and subbed broth to cut down on a bunch of fat and calories. I used Skim milk as well.

Turkey Chili, Baked Beans, and I profess my romance with autumn.

2009-10-10T13:22:00.001-07:00

Well fall is here and with fall comes my favorite season of eating followed by the holidays. Here's to burning an extra bajillion calories a day to feed Noelle. Makes keeping the pounds off just that much easier. I am swimming in butternut squash and apples over here at casa de Penny, and that makes me just plain happy as a clam. I also have a lovely little bag of pumpkin spice coffee beans in the cupboard and have been stirring cooked apples into my oatmeal in the morning. All good things, wow I love fall. My heart is happy just thinking about it. I'm a nerd for the colors and tastes. So much so that I need to end this paragraph or it will continue for pages.

Alright, I have now made it my goal to make as many different types of soups in fall 2009/winter 2010 as I can. So far I am only two soups in if you count turkey chili, and I do. I made chicken tortilla and turkey chili thus far. My turkey chili is really way too easy to make and barely worth posting but I may as well post it as a recipe. I am also throwing my home made baked beans recipe because I have had a few requests for it as well.

There will be many more soup postings to come as well as some fall flavors, so if you are looking for soup recipes I will try to share what I am experimenting with.

Ridiculously Easy Turkey Chili
1 lb ground turkey breast (Browned with however you like to season it, I do some minced onion)
1 regular black beans
1 regular can red kidney beans
1 large can chili beans (med or mild or spicy, whatever does it for you)
1 large can tomato sauce
1 Tbsp cumin
3 -5 Tbsp Chili Powder (more or less if you want it)
1 green pepper (adds SO much flavor- do it julienne and the pepper haters can pick it out)
Can of diced tomatoes and/or peppers (optional - Kel appreciates as few veggies as possible in his chili)

Brown meat, add all ingredients in pot or crockpot and allow to simmer so the flavors will marry. This is really easy and non fancy.

Now for another bean dish:

My Mom's Baked Beans Recipe

48 oz Great northern Beans (I hydrate and cook up my own- if you do this instead of using canned make sure to retain a portion or all of your cooking liquid or they will be really thick)
14 oz Ketchup
1 1/2 cups brown sugar
2 Tbsp Prepared Mustard
Some sausgage (lil smokies, turkey sausage, hot links- how much or little you desire)
Onion if desired ( I recommend at least some onion powder or dried minced for flavor)

I always make a double batch because it keeps in the fridge for a while and one hydrated cooked bag of beans makes a double batch. (If you are up north just grab a big can of randalls great northern beans in the glass jar because they are just as good, canned are just difft I can't put my finger on why)

Basil & Mozarella stuffed Chicken

2009-08-24T19:19:00.000-07:00

Well this recipe was created just because I had the stuff in house to make it and it all seemed to go together. I had leftover Mozarella from a party, and the basil was given to me by my wonderful neighbor who grows organic produce and had it leftover after Saturday' farmer's market. It's shown here served with fresh bruschetta and roasted asparagus with garlic. There were Crostini and a much fuller ramekin of bruschetta, but they didn't last until the photo was taken :-). Normally I am an asparagus griller in the summer but the over was already on to do the chicken so I went with it.

So here goes.

Basil and Mozarella stuffed chicken
Chiken Breast- As many as you're doing
Basil Leaves- Chopped, I guess about 2 Tbsp per breast (I eyeball it to taste)
Garlic (1 clove per breast, minced and yes I do like my garlic)
Fresh Mozarella (2 thin half moon slices per breast)
Salt and Pepper to Taste

1) Filet open your chicken breast so they have a pocket like a pita. You will need a nice sharp knife for this and go slow, it's better if you don't slice a hole in your chicken.
1.5) Rub a SMALL amount of olive oil or use spray on your breasts to keep em from sticking to your pan. I suppose you could just grease your pan too... either way is fine.
2) Mix your chopped basil and minced garlic together
3) Put 2 half moon slices of mozarella in each breast
4) Stuff in your basil and garlic mixture
5) Pinch closed but don't worry if a little hangs out, it looks better this way.
6) Sprinkle ground pepper and salt on top of the chicken breasts. (I added some garlic and onion salt too but salt and pepper is minimalistic and just fine)

Bake at 350 for a half hour or until chicken is cooked through. If you want to do the roasted asparagus just add it in for the last 17 minutes (20 is too much 15 is a bit on the al dente side)

If you need the bruschetta recipe I can give you that too but it's basically mixing up garlic, basil and seeded tomatoes with some salt and a smidge of pepper. Think of it as Italian Salsa. Serve with Crostini (recipe for which can be found in Mocktail Party Recipe Post)

Just wait until fall when I unveil my apple stuffed chicken breast recipe. I like stuffing chicken breasts. I feel like I'm giving them tasty and flavorful implants :-)

Leanne's super simple waffle recipe

2009-08-21T09:21:00.000-07:00

In my circle I tend to be famous for my waffle recipe, which let me tell you shouldn't be as tasty as it is because there is nothing special about it. I guess the secret must be, yes you really do need to separate the eggs and beat the crap out of those whites.

Light and Fluffy Waffles
2 Cups Milk
2 Cups Flour
1/3 Cup Oil
2 Egg Yolks
1 Tbsp Baking Soda
1/2 tsp Salt
1/2 tsp vanilla (if desired)
2 Egg Whites (stiffly beaten)

Mix all ingredients except whites. Stiffly Beat whites and then fold in. Make in waffle Iron (duh). I usually like to top it with a berry mixture for added health benefits but this is not always feasible in the winter given the jacked up cost of fruit in the chillier months. I have done three berry, bananas and strawberries, blackberries, etc. Whatever strikes you, they're your waffles after all. You can add pecans for extra protein as well (this is what I had the morning of my wedding, ala Grandpa Verkaik). Serve with your favorite breakfast sides, whatever they may be

Above is a picture of what they look like when done, but that may vary given the size and shape of your waffles. Kel is bummed that our waffle iron doesn't have littler squares so I am on the hunt for a smaller square one. May need once given the fact that he doused ours with water this morning instead of simply wiping clean.

Enjoy

Recipes from Mocktini Party

2009-08-11T20:25:00.000-07:00

Well the party for the board last night went so very well that I thought it only fair that I share a few of the recipes we came up with for it as I sit here watching Anchorman because I was in the mood to giggle and we canceled our cable. Anyways.

Key Lime Mocktini
2 parts limeaid
1 part creme de coconut mixed with some half and half
a few drops of vanilla
the juice of one key lime

Serve over ice with a graham cracker rim.

Crostini Trio
(these are painfully easy and fairly impressive but make just enough they don't keep well sadly...)
- French Baguettes
- Olive Oil

First you make the crostini- Preheat the oven to 400 Take Baguettes and slice them somewhat thin, on the bias (which means on an angle, this makes for prettier crostini) drizzle a little olive oil and toast them in the oven. Flip them after about 5 minutes as they toast up. You want them crunchy and a little golden but not so much so. You will want to monitor your first batch and adjust the remaining batches according to your oven. Make them a couple of hours before you need to use them you want them cool to be topped.

Artichoke Crostini
- Cream Cheese
- 1 can artichoke hearts, well drained and chopped, sort of in "ribbons" it seems like to me.
- Freshly diced tomatoes (with most of the seeds removed but don't go nuts over it)

Spread some cream cheese on the crostini, I used philadelphia spinach artichoke flavored at the party. Place a bit of artichoke on top of the cream cheese and then sprinkle a few diced tomatoes on it.

Avocado and Shrimp Crostini
- 2 Avocado
- 1 lime
- salt
- cilantro
- small to medium shrimp

Take your avocado and peel and pit it and put it in a bowl. Squeeze 1/4 to a 1/2 a lime for 1 avocado, a whole lime or so if using 2 or three. Add salt to taste. Spread this mixture over your crostini. Place two shimp on top of the avocado and then top with a sprig of cilantro.

Caprese Crostini
- Pre made pesto ( you can make your own or buy it store bought)
- Fresh Mozarella
- Sliced Roma tomatoes

Slice your roma tomatoes, a bit thick but not obnoxiously so. Cut your Mozarella in slices and then half your slices so they fit on the crostini. Basically cut your mozarella so it fits nicely on the crostini. Spread the pesto on your crostini, place a slice of mozarella on it, and then your tomato. voila. Simple stuff.

Italian Mini Sammies
- Foccacia Bread
- Pesto
-Bacon, cooked
- Sliced Roma Tomatoes
- Quality Turkey lunch meat ( I suppose you could use ham or chicken too)
-Provolone Cheese

Cook Bacon and Butter your foccacia bread. In a hot pan toast it on the stove top. You could probably do this in the oven on a high heat, face up too but then the tops would toast as well as the bottoms of the bread. Either way you want to toast up the bread. Allow it to cool, perhaps you could slice tomatoes at this time. Spread the pesto on both sides of the toasted bread. Place a slice of provolone on the bread. Then place three slices of turkey. Tear each slice of bacon in half and place a bacon half slice on each "quarter" of the sandwich. (You will be cutting the sammie in quarters for serving, or if you want to eat the whole thing then don't) Place a slice of tomato on each quarter of the sandwich. Store them for a few hours or less chilled. Cut them in quarters just before serving.

The Summer of the Salsas

2009-08-09T11:58:00.000-07:00

I have for a long time been saying that I should start a blog about my recipes and what I am cooking, to promote recipe sharing, which i love to do. So here is is, it starts now. I aimed for this summer to be the summer of the skewer, and while a few tasty skewers and kebobs were enjoyed it seems as though this was the summer I discovered to simple but amazingly delicious and well loved salsa recipes. I am fast becoming stereotyped as the queen of salads and dips. Oh well, life goes on for me. So here are my two new favorite salsa recipes, which are both pretty tasty and no surprise, good for you to boot. Additionally I must add that these two fabulous recipes are compliments of two of my favorite aunts. So thanks Aunt Betsy and Aunt Dawn, keep em coming.

Fruit Salsa

2 granny smith apples (diced)
2 ripe kiwi (diced)
1 lb strawberries (diced)
2 Tbsp sugar

Combine all and serve with cinnamon chips, which can be found at any good grocery store but I have found the yummiest come from Target. You can bake your own by putting tortillas in the oven and then brushing them with water and sprinkling with a cinnamon sugar blend. If you want to use your food processor for this make sure you do one fruit at a time of your strawberries will blend first and you will have a smoothie with apple bits in it. No bueno.

Semi-home made (very chunky) salsa

black beans (drained and rinsed)

1 can bi color sweet corn

Avocado (diced)

Large jar of salsa, or several smaller jars (the less salsa the more chunky, but I would used at least 1 large jar)

2 or 3 bell peppers either yellow, red or orange - diced
diced onion optional

Combine all ingredients and if time allows let chill for a couple of hours before serving. Serve with (no surprise) tortilla chips. This recipe keeps quite well for a week or so in the fridge.