Ham Vegetable Soup -- Slow Cooker

 

Ham Vegetable Soup (Slow Cooker)

1 ham bone with meat

3 15 oz. bags frozen mixed vegetables (I used less)

1 bay leaf

2 tsp freshly ground pepper

14.5 oz. can diced tomatoes

1 1/2 Cups tomato Juice (I used V-8 juice)

6 oz. can tomato paste

1 Cup chicken broth

Enough water to cover top of Veg's. 

Put. ham in slow cooker, add veg's, bay leaf, pepper & diced tomatoes.  Stir in tomato juice, tomato paste, broth.  Stir to combine thoroughly.  Top with enough water to cover vegetables.  Cook 8 hours on low.

Remove meat, and cut away meat, putting it back into the soup.  

Freezes for 3 months.   

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed sundried tomatoes

 

Pasta Sauce with Chicken Sausage, Pine Nuts, oil packed Sun-dried Tomatoes

Lightly brown slices of chicken sausage (or cook completely if uncooked) in olive oil.  Add slices of oil packed sun-dried tomatoes, pine nuts, garlic and more oil from the tomatoes.  Cook a few minutes.  Take off heat, stir in sliced fresh basil.

Stir in a little pastta cooking water.  Serve over pasta.  Serve with parmesan.   

Chicken Provençal

 

Chicken Provençal

Slow Cooker Revolution Cookbook

3 onions, minced

12 garlic cloves, minced

2 TBS EVOO

2 TBS tomato paste

2 tsp minced fresh oregano or 1/2 tsp dried

1 (28 oz) can or boxes of crushed tomatoes 

1/2 C dry white wine

2 bay leaves

12 bone-in chicken thighs, skin removed

Salt & pepper

1/2 C pitted calamara olives (get from salad bar at market, and remove pits), chopped coarsely

1/4 C minced fresh parsley

Lemon wedges, for serving

Microwave onions, garlic, oil, tomato paste and oregano in owl, stirring occasionally, until onions are softened, about 5 minutes.  Transfer to slow cooker.

Stir tomatoes, wine, and bay leaves into slow cooker.  Season chicken with salt and pepper and nestle into slow cooker.  Cover and cook for 4-6 hours on low.

Transfer chicken to serving platter.  Let braising liquid settle for 5 minutes, remove fat using spoon.  Discard bay leave.  Stir in olives and parsley and season with salt & pepper

Roasted Pork and Tomatoes

Pork Tenderloin with Honey-Roaster Cherry Tomatoes

2 pints cherry tomatoes

1 TBS Italian Seasoning

2 TBS olive oil

3 TbS honey

1 pork tenderloin

Preheat oven to 425. Add tomatoes to parchment lined 18X13" baking sheet.  In small bowl combine Italian seasoning, oil, honey.  Season with salt and pepper.  Heat slightly in microwave to thin honey (10 seconds).  Drizzle half over tomatoes.  Place tenderloin in center.  Drizzle remaining over it.  Roast for 35 minutes.  Let pork rest for 10 minutes. 

Salmon Bowl

 

Salmon Bowl

Keep cooked rice available in the fridge.

Serve with steamed veg's.

Marinade:

12 oz. Salmon fillets

2 TbS soy sauce

2 tsp honey

1 tsp rice vinegar

1 garlic clove grated

Small cube fresh ginger grated

Bowl:

1 C cooked white rice

1 med. cucumber

1 med. carrot

1/2 C frozen edamame beans, thawed

1/2 avocado

Green onions

Optional garnish: spicy mayo, sriracha oil, sesame seeds, or green onions.

Slice salmon into large cubes (1"). Remove skin and any bones.   Mix marinade together and add salmon.

(You can make a double batch of the marinade and keep it on the side to use as a sauce when serving.

Marinate for 10 minutes up to 2 hours in fridge.

Slice the cucumber, shred carrot, dicing avocado into cubes. For the edamame place them in a colander and run under cold water to defrost.

Air Fryer:  Preheat to 390.  Air fry in single layer for 5-8 min, flipping halfway and brushing leftover marinade.  

Put rice, veggies, avocado and salmon, drizzle remaining marinade over top.

Garnish with spicy mayo, sriracha aioli, sesame seeds, or green onions.   

Sat Fat:  3 g.

Roasted Carrots with Herby Vinaigrette

Roasted Carrots with Herby Vinaigrette

Serves 4

1 shallot, thinly sliced

5 Tablespoons white wine vinegar, divided

2 lb. carrots

8 Tablespoons olive oil, divided

1/2 cup chopped fresh dill, plus more for garnish

1/2 cup chopped fresh cilantro, plus more for garnish

1/4 cup crumbled feta

Preheat oven to 400.  To a small bowl, add shallots and 3 Tablespoons vinegar.  Stir and set aside until ready to serve.

Peel and trim ends of carrots.  Slice into 2" pieces on a bias.  Place carrots on parchment-lined baking sheet and drizzle with 2 Tablespoons oil.  Season with salt and pepper and toss to coat.  Roast until tender 25-30 minutes (I had to roast an additional 15 minutes for a total of 45, tossed twice).

Meanwhile, to a medium bowl, add remaining 2 Tablespoons vinegar, remaining 6 Tablespoons oil, dill and cilantro.  Season and set aside until ready to serve.

Place carrots on a platter and drizzle vinaigrette over the top.  Toss to coat.  Strain shallots from vinegar and sprinkle over carrots.  Garnish with feta, dill and cilantro

Thai Noodle and Vegetable Salad

 Thai Noodle and Vegetable Salad

8 ounces dried rice noodles (rice vermicelli) soaked in warm water for 20 minutes, drained

1 teaspoon Asian sesame oil

1/2 cup fresh bean sprouts

1/2 cucumber, cut lengthwise in half, seeded, and cut into 2-inch julienne

1 carrot, cut into 2-inch long julienne

1/4 cup chopped green onions

1/4 cup chopped fresh coriander (cilantro) or mint

1 to 3 red chillies, seeded and minced, or 1/2 to 1 teaspoon red pepper flakes

1 clove garlic minced

2 tablespoons rice vinegar

3 tablespoons fresh lime juice

2 tablespooons fish sauce, or to taste (optional)

2 tablespoons sugar

2 to 3 tablespoons chopped unsalted dry-roasted peanuts

Bring water to al boil.  Add noodles and stir to separate.  When the water returns to a boil, cook until tender to the bite, 1 to 2 minutes.  Drain.  Toss with the sesame oil.

Toss the bean spouts, cucumber, carrot, green onion, and half the fresh coriander into the noodles.  Combine the chilies, garlic, vinegar, lime juice, fish sauce, and sugar in a bowl.  Add to the vegetables and toss to combine.  Garnish with the remaining coriander.  Sprinkle peanuts over the top.  Serve.

4 servings

~Pacific Light Cooking, Ruth Law~

Japanese Smoked Salmon Salad

 Japanese Smoked Salmon Salad

4 servings

1/4 red onion, thinly sliced 

1/3 pound thinly sliced smoked salmon, cut into 1 1/2" pieces

2 stalks celery, thinly sliced on the diagonal 

1/2 English or hothouse cucumber, cut in half lengthwise and thinly sliced on the diagonal 

2 leaves romaine or other lettuce, torn into bite-size pieces

Dressing

1 tablespoon canola oil

1 1/2 tablespoons rice vinegar

2 teaspoons low-sodium soy sauce

Salt and pepper, to taste

Rinse the red onion under cold water.  Drain well.  Combine the salmon, celery, cucumber, onion and romaine in a serving bowl.  Cover and chill.

Combine the dressing ingredients in a small bowl.  Drizzle over the salad

~Pacific Light Cooking, Ruth Law ~.

Air Fryer Greek Chicken

I marinated these  overnight.  I use Recipe Teacher for my Air Fryer Chicken Quarters and  Air Fryer Bone-in Pork Chops. I also buy a crystalized lemon product, called True Lemon.  So I always have lemon juice on hand.  You get 32 packets, and each packet is the juice of a quarter of a lemon.  Mix with water.  

Air Fryer Greek Chicken

4 Chicken thighs, bone-in

Juice of 1 Lemon

1 1/2 Tablespoons oregano

1 1/2 Tablespoons garlic

1 tsp. seasoned salt

1 tsp fresh coarse ground pepper

1 Tablespoon white wine vinegar

1 1/2 Tablespoons olive oil

Mix oil, white wine vinegar, lemon juice, oregano, salt, pepper and garlic.  Add chicken to marinade for at least 30 minutes.  2 hours is better.  Overnight is best!

Preheat air fryer to 380 for 5 minutes.

Skin side down 18-20 minutes (18 for smaller; 20 for larger). Flip halfway.

~recipeteacher.com 

Turkey or Chicken Casserole with Vegetables

 I bought a whole chicken (5.8 lbs.),  and put it in my slow cooker.  No water.  No spices.  Cooked it on low for about 7 hrs.  I then deboned it and removed the skin.  [the trick here is to do it almost as soon as you take it out of the slowcooker.  It's hot but much easier then if you let it cool.]. I cut up the chicken in cubes, per the recipe.  I also doubled this recipe.  I was able to get 4 meals out of it, and with the leftover chicken, I filled a "souper cube" to freeze and I'll use that to make this recipe again.

Turkey or Chicken Casserole with Vegetables

2 cups cooked meat

2 tablespoons  olive oil

1/2 cup diced celery

1/3 cup onion sliced thinly

1/3 cup green pepper sliced thinly

3 tablespoons flour

1 1/2 cups chicken broth

2 egg yolks, slightly beaten

3 tablespoons white wine

Cut meat into cubes. 

Heat oil, sauté vegetables until tender.

Sprinkle flour over veg's, slowly cook for 5 minutes 

Stir in broth a small amount at a time to make a roux.

Remove from heat (important)...

Stir in the yolks and meat.  Stir in the wine.

Season to taste.

~Joy of Cooking 

Link to Souper Cube post:   https://blueskyahead.blogspot.com/2024/07/super-cube-trays-for-easy-meal-prep.html

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