Italian Wedding Soup

I doubled this recipe, and I'm cooking it on high in an 8 qt. slowcooker for 3 1/2 hours.  I'll add the pasta the last 15 minutes.    

I'll store the soup in wide-mouth mason jars, with plastic lids (sold separately, the metal lids rust).  For this recipe,  I'll use my 3 cup jars, it will take up less room in my freezer.  

Italian Wedding Soup

3/4 lbs. ground turkey

1 egg whites

1/8 C seasoned dry bread crumbs

2 cloves garlic, minced, divided

1 1/2 TBS Italian seasoning, divided

Olive Oil cooking spray

2 cans (15 oz) reduced-sodium chicken broth

1 1/2 C water

1 C green beans, diagonally cut into 1/2" pieces

2 medium carrots, sliced 

1 medium onions, coarsely chopped

4 oz. Uncooked thin spaghetti or orecchiette, or shells

1 medium plum tomatoe, coarsely chopped

Salt & Pepper

Mix turkey, egg whites, bread crumbs, half the garlic, and 2 TBS Italian seasoning until blended, shape into 32 meatballs.  Spray large saucepan and heat over medium heat.  Cook the meatballs until browned on all sides. 5-7 minutes.

Add chicken broth, water,  green beans, carrots, onions, remaining garlic and remaining 1 TBS Italian seasoning to saucepan.  Heat o boiling, reduce and simmer, covered until all veg's are almost tender, about 8 minutes.

Heat soup to boiling and add pasta and tomatoes.  Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes.  Season with salt and pepper 

Fried Rice [large batch for freezing]

 Today, I made some bread in my bread machine.  I cooked rice in my rice cooker.  Cooled it in the fridge for most of the morning into the afternoon.  I then made another favorite recipe.  This makes a large amount and I was able to get 6 one cup servings.  With my leftover white rice, I filled two of my Souper Cubes, and I'll use the rice in soups.    Here is the link I posted on the Souper Cubes https://blueskyahead.blogspot.com/2024/07/super-cube-trays-for-easy-meal-prep.html

Fried Rice

1/2 white Onion, diced

1 C  carrots, diced

1 C frozen green peas

1/2 tsp ginger, ground

1/2 tsp garlic powder

4 large eggs

3 C cooked cold rice

5 tablespoons soy sauce

2 tsp olive oil or to taste

Heat oil in wok, cook onion, peas & carrots until tender.  Push aside.  Pour in the beaten eggs, scramble and mix with veg's.  Add cooked rice, mix with vegetables.  Add garlic powder, ginger and soy sauce.

Shrimp Pad Thai

Thai stir fry is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine.^[As Thailand's national dish, it is typically made with rice noodles, shrimp, peanuts, scrambled egg, sugar and bean sprouts. The ingredients are fried in a wok.

~wikipedia 

One of my favorite recipes.  You can replace the shrimp with a different source of protein.  You will need to have all your ingredients measured and ready to go, because this recipe only takes 3-4 minutes to cook.

Shrimp Pad Thai

4 oz. rice noodles

2 tsp olive oil 

8 oz. large shrimp, peed, deveined, patted dry

2 cloves garlic, minced

3 large eggs

1/2 cup bean sprouts 

1/2 cup freshly grated carrots

2 large green onions, finely chopped

1/4 cup peanuts, finely chopped

Lime wedges (opt.)

For the Sauce:

2 Tablespoons fish sauce

1 1/2 Tablespoons rice vinegar, seasoned

1 Tablespoon soy sauce (or coconut amino's, no soy)

2 Tablespoons water

1 Tablespoon honey

Cook rice noodles, drain, rinse in cold water.

In a bowl, whisk the sauce ingredients.

Heat oil in wok.  Add shrimp, cook 2 minutes (or less!), add garlic and noodles, stir to coat.  Move to side.

Add eggs, stir semi-cooked with noodles.  Stir in sauce.

Add sprouts, carrots, green onion, cook 1 minute, until sprouts are crisp.  

Sprinkle with peanuts 

Orecchiette with Salmon, Arugula and Artichokes for 2

My version serves 2.  I replaced the Argula with sun-dried tomatoes.  I also added Feta Cheese at the end.

Orecchiette with Salmon, Arugula and Artichokes

2 svgs

4 oz. Orecchiette

1/8 C EVOO

1/2 large garlic clove, minced

2.5 oz. Baby arugula

1/4 C drained marinated artichokes, quartered 

1/8 C olives, chopped

1 TbS drained capers

1 loose cup Smoked Salmon

Salt

Cook pasta in salted water, drain.  Reserve 1/4 C of cooking water.

In skilled, heat oil, add garlic, cook 30 seconds.  Add pasta, 1/8 C cooking water, stirring for 2 minutes.  Add arugula, artichokes, olives, capers and remaining 1/8 C cooking water.  Simmer, stirring until the pasta is coated, 1 minute.  Stir in Salmon and cook until just heated thru.  

I get my Smoked Salmon fron SeaBear:  https://seabear.com/products/wild-sockeye-salmon-dinner-fillets

Original Recipe:  https://www.foodandwine.com/recipes/orecchiette-salmon-arugula-and-artichokes

Sheet Pan Mediterranean Shrimp

 I chose frozen  Argentinian Shrimp found in my local market.  Make sure it is the 16-20 count.  It took some prep, but after the prep I chose to relax for a few hours, and threw it all together easily.  It serves 4.  I'll use leftovers over pasta.  This recipe was one I will use in my Monthy rotation, it was exceptional in my opinion.

Sheet Pan Mediterranean Shrimp

4 Servings

1 medium lemon zest and 3-4 TBS juice, divided

1 1/2 TBS EVOO

3 cloves garlic, minced (1 TBS)

1 tsp salt

1/4 tsp pepper

1 tsp dried oregano

12-14 oz. quartered artichoke hearts, drained, patted dry

1 pint grape tomatoes left whole

1/4 C kalamata olives, coarsely chopped

1 red onion, cut into 1/2" slices

1 medium zucchini

For the Shrimp:

1 TBS freshly squeezed lemon juice (from lemon above)

1 TBS EVOO

1/4 tsp dried oregano

1/4 tsp crushed red pepper

1/4 tsp salt

1 lb. jumbo raw shrimp (16-20 count)

1/2 C crumbled feta cheese

2 TBS chopped fresh parsley

Preheat Oven to 450.  Line large baking sheet with silicone baking mat

Cook the vegetables:  Zest lemon, add 1 TBS lemon juice, oil, garlic, salt, pepper & oregano.

Add artichokes, tomatoes, olives and onion.

Quarter zucchini and cut into 4 batons.  Since batons 1/2" thick. Add to bowl. Mix.

Transfer veg. Mixture to baking sheet.  Bake until tomatoes begin to soften, about 12 minutes.

In same bowl, combine lemon juice, oil, oregano, red pepper and salt,  Add shrimp,  Toss.

Remove baking sheet from oven, add the shrimp.  Combine.Bake 6-10 minutes, watching the Shrimp.  Don't overcook.

Sprinkle with feta and parsley, squeeze remaining 1-2 TBS lemon juice over top.  Season with Salt and Pepper.  

Serve leftovers over a bed of lettuce for an easy and tasty spin on a Greek salad or toss shrimp and vegetables with hot or cold pasta for either a warm pasta dish or pasta salad

Homey Chicken Stew For 2 (crockpot)

This recipe has been reduced to feed 2.  I recommend a 3 qt. crockpot 

1 lb. boneless, skinless, chicken thighs
salt & pepper
1/16 cup olive oil
1/2 onion, minced

1 1/2 garlic cloves, minced
1/4 TbS tomato paste
1/2 tsp fresh thyme (1/8 tsp dried)
half of 1/6 cup flour

1/8 cup dry white wine
1 cup chicken broth
1 1/2 red potatoes, in 1/2" pieces
1 large carrot, sliced 1/2" thick
1/2 bay leaf
1/4 cup frozen peas
1/2 of 1/8 C minced parsley

Dry chicken.  Season with salt & pepper.  Heat oil, brown chicken in batches lightly.  Transfer to bowl.

Brown onions, garlic, tomato paste & thyme.  Stir in flour, cook 1 more minute.  Slowly whisk in wine.  whisk in 1/4 cup broth.  Transfer to slow cooker.

Microwave potatoes & carrots in covered bowl, stirring halfway, about 5 minutes.  Transfer to slow cooker.  Put in chicken & juices.  Cook on low 4-6 hours.

Transfer chicken to cutting board and shred.  Skim fat from stew.  Add chicken and peas, reheat.  Stir in parsley.

 

Mushroom Risotto

 Mushroom Risotto

In today's recipe I added Peas, Sun-dried Tomatoes and zucchini.  

(Additions to Risotto:  Artichoke Hearts, Chicken breast or thighs, Ham, Peas, Peppers, Spinach, Shrimp or Scallops, Squash, Sun-dried tomatoes.)

3 Tbs olive oil, divided

8 ounces wild mushrooms, sliced

2 Tbs unsalted butter

2 Tbs shallots, chopped

2 cloves garlic, chopped

1 C Carolina Arborio Rice

1/2 cup dry white wine

3 Cups chicken broth, heated

1/4 cup Parmesan Cheese, shredded

In a medium saucepan, heat 1 Tbs olive oil.  Saute mushrooms until tender.  Remove from pan and set aside.

Add remaining olive oil & butter and add shallots & garlic and saute 2 minutes.  Add rice and stir until all grains are coated.  Add wine and stir until totally absorbed.  Add 1 cup of hot broth.  Stir frequently until almost all broth is absorbed.  Continue adding 1 cup of broth and stirring until liquid is absorbed.  Remove from heat and add mushrooms and parmesan cheese.  Can be frozen with seal-a-meal and kept for 3 months.