Recipes

[Britbrit13]

I don't remember where this come from, but I thought it was good!!

NEXT ingredient frozen hash-browns!!

Chicken with Lentils

6 chicken thighs- bone in or boneless

garlic powder to taste or garlic cloves if you prefer

salt and pepper to taste

1 onion, diced

½- 3/4 cup of white wine

1 cup diced carrots

¾ cup lentils

1 pint of chicken stock

fresh sage chopped, to taste

curry powder to taste

couple splashes of balsamic vinegar

squeeze of fresh lemon juice

grated Parmesan cheese

Soak lentils about an hour then drain. Season chicken with salt, pepper and garlic powder. In large skillet, saute onion in oil, then add chicken and brown. Deglaze pan with wine. Add carrots, lentils, stock, sage and curry powder. Bring to boil then lower heat to simmer. Cover and simmer for about 45 minutes. Remove lid and let it cook about 10 minutes more.

Squeeze lemon juice over all then add balsamic vinegar. Stir.

Serve over rice and top with Parmesan cheese.

I also served sauteed mushrooms with chopped sage.

[Britbrit13]

Hash brown casserole, Next ingredient left over ham!!

• 2 lbs frozen hash browns
• 1/2 cup butter, melted
• 1 (10 1/4 ounce) cans cream of chicken soup
• 1 pint sour cream
• 1/2 cup onion, peeled and chopped
• 2 cups cheddar cheese, grated and I always use more..
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 350°F and spray an 9/13 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top

[Zhills]

Navy Bean Soup

Ingredients:

•1 pound navy beans

•2 quarts boiling water

•2 ham hocks or a meaty ham bone

•1/4 cup chopped onion

• 1/2 cup chopped celery

• chopped ham or ham from the meaty bone

•salt and pepper to taste

Preparation:

Wash beans; place in a large bowl and add boiling water. Let beans soak for a few hours. Simmer ham bone or hocks with the beans until beans are tender. Remove bones and chop ham. Add chopped onions and celery. Add water to make about 1 gallon. Add ham meat, salt, and pepper to taste. Cook about 30 minutes longer. Navy bean soup recipe serves 12 or more.

Next ingredient: Fresh tomatoes

[house_cat]

Here's the link with the photo.

Stuffed Tomatoes - Sunny Anderson

Ingredients

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil
Directions

Preheat oven to 400 degrees F.

Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

Next ingredient: chocolate morsels

[SydneyH]

Chocolate Chip Skillet Cookie

6 T butter

1 c flour

1 egg

1/2 c sugar

1/3 c brown sugar

1/2 t baking soda

1/2 t salt

1 t vanilla extract

1 c chocolate chips

Preheat oven to 350, mix all ingredients except chips until moist. Stir in chips, add mixture to an oiled 10 inch cast iron skillet and bake for 30 minutes.

Next ingredient: Farro

[SydneyH]

On 6/20/2014 house_cat said:

Sabatini, I have the same problem with buttermilk. Someone on the boards here recommended this product and I now keep it on hand. It works beautifully.

It's a powder that you mix with water. I used it for making scones this week and I couldn't tell the difference.

Next ingredient: corn tortillas

I always keep this product in my pantry, I try to buy the larger box when I can find it.......

[house_cat]

Well, as usual, I learned something here. I had never heard of farro. Thanks for adding to my food-cabulary.

[SydneyH]

On 6/29/2014 house_cat said:

Well, as usual, I learned something here. I had never heard of farro. Thanks for adding to my food-cabulary.

Hey, where's my recipe? Lol.

http://earthlychoice.com/farro.html

[house_cat]

On 6/29/2014 SydneyH said:

On 6/29/2014 house_cat said:

Well, as usual, I learned something here. I had never heard of farro. Thanks for adding to my food-cabulary.

Hey, where's my recipe? Lol.

http://earthlychoice.com/farro.html

I'm sorry, Sydney. I haven't had time to research this. Maybe someone will come up with something soon.

Next ingredient is still: farro

[Zhills]

Farro

First, check the box to see whether your farro is whole, semi-pearled, or pearled. You have a few options to choose from, and the type you have affects the cooking time.
•Whole farro still has an outer layer of bran, and it needs to be soaked in water or broth for 24 hours before cooking. It will take longer to cook than semi-pearled or pearled farro, approximately 40 to 50 minutes, but it has the full measure of nutrients and flavor.
•Semi-pearled farro already has some of the bran layer removed, so you can cook it straight out of the box or soak it first if you prefer. It still contains a good amount of nutrients and flavor, and it cooks in about 20 to 25 minutes.
•Pearled farro has all of the bran layer removed. It doesn't need to be soaked and cooks in about 15 minutes, but it has fewer nutrients and definitely less flavor than whole or semi-pearled farro.

Simplest Way to Cook

Cooking this grain on the stove top is perhaps the simplest way to cook it, regardless of which type of farro you plan to use.
1.Combine 3 parts water or broth to 1 part farro in a saucepan.
2.Bring the contents of the pan to a boil.
3.Reduce to a simmer, and continue cooking while stirring occasionally until the grain is tender and nearly all of the liquid is absorbed.

Farro cooking tips

• 500 grams (1.1 lb.) of farro is about 2 3¾ cups; each cup yields about 2 cups cooked.
• Before cooking, sort through farro and discard debris, then rinse and drain the grain.
• Use 1 part farro to 3 parts seasoned liquid, such as chicken broth.
• As it cooks, the mixture foams, so 1 cup farro needs at least a 4- to 5-quart pan.
• Simmer farro, covered, until tender to bite, about 25 minutes.
• If you want a creamy texture, let stand off the heat for about 10 minutes.
• If cooking farro ahead of time, drain while still hot; save liquid to add when reheating or ? since the grain makes a good salad ? to use as part of a dressing. Let farro cool, then cover and chill up to 2 days. Reheat in a microwave oven or use cold.

This is my recipe...I use rice in mine

Unstuffed Cabbage Roll
Ingredients:

1 lb lean ground turkey (I used 90/10)
1 tbs extra virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
Salt/pepper
1/2 tsp nutmeg
1 small head of cabbage, chopped
2 14.5-oz cans diced tomatoes
1 8-oz can tomato sauce
1 c fat-free, low-sodium chicken broth
1 c barley, farro, or brown rice or white rice

Preparation:
In a large skillet, heat the olive oil over medium heat. Add the ground turkey and onion, and cook, stirring, until the turkey is broken up and is no longer pink, and the onion is tender. Add the garlic, and continue cooking for 1 minute, stirring constantly. Add the salt/pepper and nutmeg, and stir well.

Add the chopped cabbage, tomatoes, tomato sauce, broth, and grain of choice. Bring to a boil. Cover and simmer for 20-30 minutes or until the cabbage is tender.

Next ingredient: Cabbage