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Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

Roasted Red Peppers and Tomato Soup

 

2 red bell peppers roasted
2 tablespoons extra virgin olive oil
1 medium onion, chopped
½ cup diced carrot
½ cup diced celery
Salt to taste
4 large garlic cloves, sliced thinly 
1 28-ounce can chopped tomatoes with juice
¼ cup tomato paste
2 sprigs fresh basil (additional leaves for garnish if desired)
Pinch of cinnamon
½ teaspoon sugar (optional)
1 ½ quarts vegetable or chicken stock
¼ cup uncooked white rice
Freshly ground pepper

 

 

 

Roast the peppers. Pre-heat oven to 450 degrees.  Cut peppers in half and remove seeds and stems.  Place cut side down on parchment paper lined baking sheet and roast for 25 minutes.   Remove peppers from sheet and place in bowl. Cover with plate and allow to cool.  When cool, remove peels and dice.  Set aside. 

 

Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is translucent, about 3 minutes, and add the carrot and celery and a generous pinch of salt. Cook, stirring often, until the vegetables are tender and fragrant, about 5 more minutes. Stir in the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes with their liquid, the tomato paste, basil sprigs, cinnamon, sugar if using, and salt to taste. Cook over medium heat, stirring occasionally, until the tomatoes have cooked down slightly and smell fragrant, about 10 minutes.

 

Add the diced roasted peppers, the stock, rice, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes, stirring from time to time. Season with freshly ground pepper, taste and adjust salt. Remove the basil sprigs.

 

Using a hand blender, purée the soup, or, use a blender and purée in batches, being careful to pull a dish towel down over the top and not to cover tightly with the blender lid, then return to the pot and heat through. Taste and adjust seasonings. 

 

Garnish bowls of soup with grated Parmesan or whole basil leaves

 

next ingredient:  any kind of cereal (like corn flakes)

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Esteemed Contributor
Posts: 7,264
Registered: ‎03-26-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

Note to Sassy7356......Taco Soup was very good!!  Thanks for the recipe!

 

Meat Loaf Miniatures

 

1 cup ketchup

3 to 4 tablespoons brown sugar

1 teaspoon ground mustard

2 eggs, beaten

4 teaspoons Worcestershire sauce

3 cups CRISPIX CEREAL, crushed

3 teaspoons onion powder

1/2 to 1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

3 lbs. lean ground beef

 

Combine the ketchup, brown sugar and mustard.  Remove 1/2 cup for topping; set aside.  Add the eggs, Worcestershire sauce, CEREAL and seasonings to remaining ketchup mixture.  Let stand for 5 minutes.  Crumble beef over cereal mixture and mix well.

 

Press meat mixture into 18 muffin cups (about 1/3 cup each).  Bake at 375 degrees for 18-20 minutes.  Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and meat thermometer reads 160 degrees.

 

These can be frozen for up to 3 months.  Recipe found in Taste of Home Freezer Pleasers Cookbook.

 

NEXT INGREDIENT ..... SPAGHETTI SAUCE

Honored Contributor
Posts: 20,446
Registered: ‎11-09-2013

Re: FEBRUARY RECIPE EXCHANGE GAME

Hugs and Cookies Meatballs 

 

Preheat oven to 375 F

 

Ingredients:

1 1/2 pounds ground been

1 C bread crumbs

1 C parmesan cheese

2 eggs

salt to taste

1 T milk

 

Mix the above and form into meatballs (@ 27).  Pan fry to brown them.

 

48 oz spaghetti sauce

mozzarella cheese

 

Pour some spaghetti sauce in bottom of pan.  

Lay meatballs on top.

Cover with remaining sauce.

Bake covered 30 minutes or until cooked through and hot.

 

Uncover and dress the top with lots of cheese.

 

Broil for a few minutes until melted and bubbly.

 

Serve with pasta and use extra spaghetti sauce.

 

 

Next ingredient:  black olives

 

"It's not how much we give, but how much love we put into giving." Mother Teresa
Esteemed Contributor
Posts: 7,283
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME

 

CAULIFLOWER WITH OLIVES

INGREDIENTS
Makes 6 Servings


1 medium head cauliflower (about 2 pounds), trimmed, halved lengthwise, cored, and cut into bite-sized or smaller florets


3 tablespoons extra virgin olive oil


Maldon or other flaky sea salt and coarsely ground black pepper
½ cup pitted Kalamata olives

 


3 tablespoons salt-packed capers, rinsed


1 ½ teaspoons hot red pepper flakes (optional)


3 tablespoons lemon agrumato oil, or 3 tablespoons extra virgin

olive oil plus ½ teaspoon grated lemon zest


DIRECTIONS
Preheat the broiler. Toss the cauliflower with the olive oil in a large bowl and season with salt and pepper. Spread out in a single layer on a large baking sheet (set the bowl aside) and broil 4 inches from the heat source, stirring occasionally, for 15 to 17 minutes, or until lightly charred in spots and just tender.

Return the cauliflower to the bowl, add the olives, capers, red pepper flakes, if using, and lemon oil, and toss to mix well. Taste and season with more salt and/or pepper if necessary. Serve, or let stand at room temperature for up to 1 hour to bring out the flavors. (The cauliflower can be refrigerated for up to 3 days; bring to room temperature before serving.)

 

NEXT INGREDIENT: WATERCRESS

Valued Contributor
Posts: 932
Registered: ‎11-01-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Watercress Soup

 

An easy meal with a crusty French baguette and butter or maybe an assortment of favorite cheeses from your fridge. 

 

3 tablespoons butter
1 medium onion, peeled and diced
salt and freshly ground black pepper
6 cups chicken stock or water
1 pound potatoes peeled and diced
8 ounces (9 cups) watercress leaves and tender stems
1 cup fresh or frozen peas

 


Clean the watercress well in a couple of changes of cold water to make sure there’s no grit. You can use all the leaves and tender stems, but any stems that feel especially tough and woody, don’t use. Dry in salad spinner or roll up in clean kitchen towels to dry. 

Set aside. 

 

 In a Dutch oven or soup pot, melt the butter. Add the onion, season with salt and pepper, and cook over medium heat, stirring frequently until the onion is translucent, about 5 to 6 minutes. Add the chicken stock (or water) and diced potato and cook, partially covered, until the potato cubes are tender, about 10 minutes. When poked with a paring knife, the knife should meet no resistance.


 Turn off the heat and add the watercress and peas, stirring a few times to wilt the cress.

 

 Puree the soup using an immersion blender, or wait until the soup is lukewarm and puree until smooth in a blender. (Pureeing hot soup in a traditional blender will cause it to overflow, so wait until the soup is tepid.)

 

Once the soup is pureed, rewarm the soup in the pot, season with salt and pepper. 

 

Serve in bowls garnished with pumpkin seeds, chives, dollop of yogurt or a swirl of cream

 

Storage: The soup will keep for up to three or four days in the refrigerator. It can be frozen for up to two months.

 

Next ingredient:  tarragon 

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Esteemed Contributor
Posts: 5,276
Registered: ‎11-15-2011

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Chicken Salad with Walnuts and Tarragon Mayo

Ingredients:

  1. 4 skinless, boneless chicken breast halves (1 1/2 pounds)
  2. 1 bay leaf
  3. 1/3 cup walnuts pieces (toasted)
  4. 1/2 cup mayonnaise
  5. 1 tablespoon Dijon mustard
  6. 1 tablespoon finely chopped tarragon
  7. 1 tablespoon snipped chives OR green onions
  8. 1 tablespoon fresh lemon juice
  9. Kosher salt and freshly ground pepper
  10. 4 celery ribs with leaves from the light green inner heart, finely chopped
  1. Preheat the oven to 350°. In a medium saucepan, cover the chicken breasts with water. Add the bay leaf and bring to a simmer. Reduce the heat to low and poach the chicken until white throughout, about 10 minutes. Discard the bay leaf. Transfer the chicken to a work surface and let cool slightly, then cut into 1/2-inch dice.
  2. Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until golden brown. Let the walnuts cool, then coarsely chop them.
  3. In a large bowl, whisk the mayonnaise with the mustard, tarragon, chives and lemon juice. Add the chicken, walnuts and celery, season with salt and pepper and toss to coat thoroughly.

Make Ahead: The chicken salad can be assembled and refrigerated overnight. Add the toasted walnuts just before serving. Serve With Whole-grain bread or mixed greens.

 

This works with leftover rotisserie chicken.

 

Next ingredient:  Corn

 

Honored Contributor
Posts: 8,340
Registered: ‎03-09-2010

Re: FEBRUARY RECIPE EXCHANGE GAME

MEXICAN STREET CORN SALAD

 
 
 
 
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
 
This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Author: Live Eat Learn
Cuisine: Gluten-Free, Vegetarian
Serves: 6 to 8
INGREDIENTS
Dressing
  • ½ cup (80 g) plain nonfat yogurt*
  • 1 Tbsp (15 mL) lime juice
  • 1 tsp (5 mL) honey
  • ½ tsp paprika
  • ¼ tsp cumin
Salad
  • Splash of oil
  • 4 ears of corn (about 3 cups, 285 g of kernels), shucked and kernels removed
  • 1 clove garlic, minced
  • 2 Tbsp (30 mL) lime juice
  • ¼ tsp salt
  • 1 cup (200 g) canned black beans, drained and rinsed
  • 1 red bell pepper, seeded and chopped
  • ½ cup (35 g) chopped red onion
  • ½ cup packed fresh cilantro, chopped
  • ½ cup (88 g) cotija or feta cheese, crumbled
 
INSTRUCTIONS
 
  1. Mix all dressing ingredients and set aside.
  2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
  3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!
 
NOTES
*If using Greek yogurt, add a dash of milk to thin it out.
**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.
 
I haven't tried this recipe, but I'll be adding it to our menu for later this week. I plan to use frozen corn, thawed, drained and prepared as in these directions.
 
Next ingredient: leftover roast beef
~ house cat ~
~ leaving los angeles ~
Honored Contributor
Posts: 20,446
Registered: ‎11-09-2013

Re: FEBRUARY RECIPE EXCHANGE GAME

[ Edited ]

Leftover Roast Beef

 

Thinly slice leftover roast beef and put in greased pan in a single layer.

Pour beef gravy over the top (hopefully, there is some leftover as well).

Cover and put in 325 F preheated oven for about an hour.

Remove and take a can of biscuits.

Quarter each biscuit and toss in melted butter.

Lay on top of roast beef and gravy mixture.

Bake uncovered until biscuits become a golden brown.

 

 

Next ingredient:  marshmallows

 

 

"It's not how much we give, but how much love we put into giving." Mother Teresa
Esteemed Contributor
Posts: 7,283
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME

@house_cat  I've tried this recipe and it's delicious!  I hope you'll enjoy it.  Smiley Happy

Esteemed Contributor
Posts: 7,283
Registered: ‎05-15-2016

Re: FEBRUARY RECIPE EXCHANGE GAME

This is a great way to use peaches in the summer and super easy!


Molasses cookies with Marshmallows and peaches

INGREDIENTS

2 marshmallows
2 chewy molasses cookies
1/4 peach, thinly sliced
pinch salt

 

DIRECTIONS

Heat broiler. Place the marshmallows on a foil-lined baking sheet and broil, turning once, until golden brown, 1 minute.
Top one of the cookies with the marshmallows, peach slices, and salt. Sandwich with the second cookie.

 

Make as many as you like

from this basic recipe 

 

NEXT INGREDIENT: WAFFLES