Rosemary Soup

Okay, I completely made this up this afternoon, but it's the best soup I have ever eaten. These measurements are approximate, as I did not actually measure--sorry!

Here's what I wrote down as estimates:

2 cans chicken broth
3 small potatoes diced to about 3/8 inch (I left the skins on mine for nutrition)
3/4 to 1 cup diced ham (I used turkey ham)
(Get these cooking in a large pot on medium heat while preparing other ingredients)

2 celery stalks, diced (I like mine diced really small)
1/2 cup broccoli stems diced (this is all I had left in my fridge)
2 Tbsp dried onion
2 minced garlic cloves

Let cook on medium-high covered for 10-12 minutes. In the last 5 minutes of cooking, add these:
1/2 tsp dried rosemary (I'm not really sure how much I put in, I just sprinkled it around several times)
1/2 cup milk
1/4 cup sour cream
1/2 cup shredded cheddar cheese
2 Tbsp flour to thicken (I use a fine sifter to sprinkle in while stirring to avoid clumps)

Stir until all melted and smooth. Makes around 8 cups, although I'm not sure how much I had eaten before I measured it into portions for my lunches this week! I had about two bowls and 6 cups left over--so about 8 cups total I'd guess. Enjoy!

Cabbage Delight

This is a recipe I made up. The proportions are estimates--just a warning. :)

1/2 cup chopped onion
1 cup chopped broccoli
1/2 to 1 cup cut up low fat turkey kielbasa (It's about 3-4 inches of sausage. I slice it into 1/4" slices and then quarter cut the slices)
1 1/2 cups coarsely chopped cabbage (about 3 slices off the cabbage about 1/2 inch thick)
1 Tbsp. soy sauce
2 Tbsp. Oil for sautéing

Heat frying pan or wok with oil on med-high heat. Add onions and sauté one minute. Add kielbasa. Stir for one minute. Add broccoli and sauté one minute. Add cabbage. Add soy sauce spreading it over all ingredients. Cook stirring and flipping ingredients until cabbage begins to turn clear. Don't over cook unless you like mushy vegetables. Serve hot. I think it makes about two cups cooked.  Experiment with proportions to your liking.

Baklava

                       

 

1 (16 ounce) package phyllo dough (fillo? I've seen it spelled that way too.)                                                                            

1 pound chopped nuts (I used 1/4 pecans, 1/4 pistachios and 1/2 almonds)                                                  

1 cup butter, melted

1 teaspoon ground cinnamon 

 

Sauce:                                                            

1 cup water                                                    

1 cup white sugar

1 teaspoon vanilla

1/2 cup honey

 

 

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

Chop nuts (a little more course than crumbs) and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. (Mine was pan sized already.) Cover phyllo with a dampened cloth or plastic wrap to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly with a baking brush. Repeat until you have 8 sheets layered at the bottom. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The very op layer should be about 6 - 8 sheets deep for a beautiful "crust" on top.
Using a sharp knife cut into triangle shapes. (Some say cut all the way through, but I have also seen where you cut mostly through the layers before baking so that the sauce doesn't pool at the bottom. Personal choice.)  Bake for about 40-50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Reduce heat to med-low. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

 

 

 

                                                   

                                                   

Three Layer Dessert

1st Layer:
3/4 cup butter
1 1/2 cups flour
1 cup chopped nuts
Mix and press into a 9" X 13" pan. Bake at 350 degrees for 15 minutes. Cool completely.

2nd Layer:
1 cup powdered sugar
8 oz. cream cheese, softened--it's easier to use
1 cup Cool Whip
Blend together and spread evenly over crust.

3rd Layer:
3 cups milk
2 packages pudding (4.5 oz. each, pretty much any flavor)
Beat milk and pudding mix and pour over second layer.
Top with remaining Cool Whip. Chill and serve.

Sour Cream Chicken Enchildas

Okay, so just so you know, there are many variations of this recipe. I think I may have even improved the original recipe my mom gave me (which is hard to do, since she's the most awesome home cook ever!) So please excuse the wide variations in ingredients. Experiment with it; see what's best for you. If you use the maximum of all ingredients, I'd use a 10" X 13" pan because it makes a lot!

1 large can cooked chicken
1 can of cream of chicken soup
1 cup sour cream
1-2 cans diced green chili
1 bunch of green onions (about 7-10 stalks), sliced to small pieces
1 cup of grated cheese, plus more for the top of the enchiladas
garlic powder to taste (about 1/4 tsp.)
garlic salt (about 1/4 tsp.)
About 20 small corn tortillas

Mix all ingredients together except the tortillas. Spray the bottom of a 9" X 12" or 10" X 13" baking dish with oil. Spread some of the mixture to just cover the bottom of the pan. Place a few tablespoons of the mixture in each tortilla, rolling after each tortilla is filled. (The tortillas are easier to roll if they are warm, so I place the stack in the microwave for 20-30 seconds to warm them up.) Place each tortilla with the seam down into the baking dish. (It may also be layered instead of rolled, alternating tortillas with chicken mixture.) Reserve some mixture to spread across the top of the rolled enchiladas to keep them from getting dry while baking. Sprinkle more cheese on top of the enchiladas. Bake in oven at 350 degrees for 30-35 minutes, or until cheese is bubbly and enchiladas are heated through. Makes 6-8 servings, depending on how much people eat!

Chewy Molasses Spice Cookies

2 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 cup sugar + about 1/4-1/2 cup for rolling cookies
3/4 cups butter, softened
1 egg
1/4 cup molasses

Stir together flour, soda, spices and salt in a bowl. In another bowl, beat butter and 1 cup sugar together until fluffy. (Place remaining 1/4-1/2 cup sugar in a small bowl and set aside for rolling dough balls.)  Beat in egg and then molasses. Gradually mix in flour mixture until dough forms. Roll pieces of dough into one inch balls and roll in the small bowl of sugar to coat each ball. Place on cookie sheet lined with parchment paper about 3 inches apart. Bake at 350 degrees for 9-10 minutes. Let cool on cookie sheet for one minute, then transfer to cooling rack. Makes about 4 dozen.

Samosa (an Indian snack)

3 potatoes, peeled and boiled to the consistency of baked potatoes
1 tsp. finely chopped ginger root (I run mine through my garlic press)
1 clove of garlic, crushed (I run it through the garilic press, too!)
1/2 tsp. cumin
1/4 tsp. brown mustard seeds
1-2 Tbsp. finely chopped onion

1 tsp. salt

1/2 tsp. chili powder
2 Tbsp. lemon juice

2 Tbsp. curry powder

1-1 1/2 cups frozen peas, thawed

1 package (25) spring roll wraps (I usually find them frozen, easier a little thawed out first)

oil for frying (canola or corn is what I use)

While the potatoes are boiling, mix the spices and lemon juice in a small bowl.

Mix spice mixture with potatoes using a potato masher. Add the peas.

Cut spring roll wrappers into thirds using a pizza cutter. Keep the spring roll wrappers that you are not currently working with under a damp towel to keep them from drying out. Place about a teaspoon of the potato mixture on the edge of a piece of spring roll wrapper. Fold in triangles like a flag.

Seal the wrapper with a dab of water to make it stick.

Fry in oil set at about medium heat. Flip over when slightly browned. Drain on paper towel to remove excess oil. Makes about 75 samosas.