Who would like to share recipes?
Great idea. Perhaps rename it to Recipe Share so people on the home page see it and participate?
Polish Potato Soup
Saute Kielbasa, celery and onion. Add carrots, water, vinegar, thyme, dill weed, teragon, bay lief and bouillon cubes. Simmer 1 1/2 hr. Add Potatoes and tomatoes. Cover and cook 30 more mins. Remove bay leaf. Serve with cheddar cheese. Or leave bay leaf in and whomever gets it gets to do the dishes
That sounds fabulous! I'm definitely looking you up if I pass through Chicago
It was my grandfather's recipe.
MarkEX Community Manager
This sounds delicious. I will have to try it. BTW can I use the search engine to find out to change the "rename of a group"or just start another group?.
Sent you a PM on how to rename this post.
Recipes On The Web
That is a blog not a group.
Oh, sorry that is not a blog, it is a conversation.
If you want it moved over here to Cooking Quitters you can do it yourself via Actions > Move in upper right of this page or I can do it for you.
I will be making this very soon. I will substitute with turkey kielbasa, cauliflower for the potatoes and a reduced fat cheddar cheese Thanks, sounds like a grand recipe for a grand...father.
That sounds wonderful, and I love soups. Trying, for sure. Thanks, Mark!
( served cold but also good heated ) Love this over cottage cheese also Extremely Healthy and best if using fresh veggies from Farmers Market or your own garden.
Chop all of the Veggies into small pieces:
1 bunch fresh cilantro
1 large sweet onion
4-5 large celery stalks
3 large peppers- I use a mix of peppers, whatever I have on hand
3TB minced garlic
2TB EVOO ( extra virgin olive oil)
1/2 cup white vinegar
About 5-6 Roma tomatoes or more ( Roma's are great but you can use any kind)
1/2 tsp red pepper
One large bottle of the V8 Juice
2Tb Worcestershire Sauce
Mix and enjoy
Amish Breakfast Bake
(Family favorite at Holidays when everyones staying with us)
1 lb cooked bacon-drained and chopped to small pieces
1 medium onion. chopped
6 eggs lightly beaten
4 cups frozen hash brown potatoes
2 cups shredded cheddar chesse
1-1/2 cup shredded swiss cheese
1-1/2 cup small curd cottage cheese
Mix everything above tgether
Spread in a 9x13 baking dish that has been sprayed with cooking spray or I use, wipe on EVOO
Bake uncovered at 350 for 35-40 minutes.
Allow to stand 10 minutes before slicing to serve Yum
Great Idea Jackie !
I have to look to see how things were previously set up so that the recipes may be categorized instead of one large continuous blog. Any input to make it better is fine, thanks. Right now I have to run to the store, don't have t
It looks like someone posts a recipe and it just keeps moving. If you want the recipe you just print it out. Oh well. Looks like it was posted as Recipe of the Day. I am such a health nut, I look at recipes and see what I can do to lessen the sugar, salt, and carbs.
Im with you, love to rearrange recipes for better healthier eating. Amish one above not very healthy with all the cheese/bacon...but the gazpacho...awesome! I also use my own tomato juice that I can when I have it...no /sodium/sugar. But V8 not to bad...you can get the low sodium. 'I love this idea to print off recipes... but can't you just copy paste the ones you like as you see them, thats what I will try anyway.
Anyone of you feel free to invite me over and I will let you cook for me. I’ll be your taste tester
Anytime...I love to cook and we love company
Okay!! Your only 2 states away...if I remember correctly? I’ll be there!
Ohio give me till june though. we have my mother in law staying here right now. Happened today..shes very confused nd needs our help. I am serious though, would love to have you come
Well one does have to eat chocolate once in a while, right? The only thing healthful in this is the zucchini. It's extremely light and the orange zest is the clincher to the flavor!
CHOCOLATE ZUCCHINI CAKE A LA JOAN IN WINNIPEG
2½ Cups All-Purp. unsifted Flour ½ Cup unsweetened cocoa powder2½ Teasp. Baking Powder1½ Teasp. Baking Soda2 Cups. Finely grated, unpeeled zucchini (2-9) (after grating, I squeeze out most of the liquid with a spoon until I have 2 cups of just the zucchini.2 Teasp. Cinnamon¾ Cup Cooking Oil1 Cup white sugar1 cup Light Brown sugarGrated Rind of 1 medium orange3 Large Eggs2 Teasp. Vanilla½ Cup Milk1 Cup Chopped Walnuts or Pecans
Generously grease & flour a 10" tube or bundt pan. In a medium bowl, blend together dry ingredients & nuts. In a large bowl with an electric mixer beat sugars gradually into oil. Beat eggs in one at a time. Then stir in vanilla, rind & zucchini. Add dry ingredients to the creamed mixture alternately with the milk. Make three dry and two liquid additions, combining lightly after each. (Main mixing bowl has creamed mixture. Ad 1/3 dry then 1/2 of milk, then another 3rd dry, rest of milk, last 3rd dry.)
Pour batter into pan and bake at 350 for 1 hour. Cool cake in pan 15 minutes. Then remove & cool completely. Dust with icing sugar.
(Note: after grating, I squeeze out most of the liquid until I have 2 cups of just the zucchini.)
A good use for my garden zucchini. Thanks!
Coat a 12-inch sauté pan with cooking spray; set over medium-high heat. Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes; drain and set aside.
Coat a large pot with cooking spray; set over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic; cook, stirring, 1 minute. Add carrots, celery and peppers; cook, stirring occasionally, for 5 minutes. Add chili powder, paprika, cumin, oregano, salt and cayenne; stir for 1 minute.
Stir in broth, tomatoes, both types of beans and turkey; bring to a boil. Reduce heat to low and simmer, uncovered, stirring every 5 minutes, about 35 minutes total.
Serving size: 1 1/2 c
This i will make, yum!
Sounds so good!
It is with litte reduced fat cheese on top and some crackers.
This is such a great idea, Jackie. Thank you for thinking of it. This is a great soup that I often make so that I have something healthy to eat at work. I'm not a big fan of kale, but I really like it in this soup. Cannellini beans are my favorite, and they are great in this. Plus, you can switch things up to meet your tastes. I modified this from a vegetarian recipe in Better Homes & Gardens, and I included the modifications in the recipe.
Kale, Farro, and Cannellini Stew / Soup
2 tbs olive oil
1-2 cups ham, diced (The original vegetarian recipe didn't include; I just like the flavor it adds. I use a small, Black Forest Ham quarter for this.)
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
5 cloves of garlic, diced
5 cups low-sodium chicken broth (Original calls for vegetable broth. I usually use chicken broth, or a combination of chicken and veggie broth.)
Half of a small can of tomato paste (Original calls for 1 can diced tomatoes, but my son hates those, so....)
1 cup farro, rinsed (I use all farro, or, if I'm running low, I'll mix farro and quinoa.)
1 tsp dried oregano
1 bay leaf
salt and pepper, to taste
About half a bunch of parsley, unchopped, stems and all
4 cups slightly packed, chopped kale, ribs removed (Spinach would be a good alternative, I bet.)
15 oz can cannellini beans, drained and rinsed
1 tbs fresh lemon juice
feta cheese, crumbled, for serving (I use feta sometimes, but often will substitute parmesan to suit my daughter's taste.)
Heat oil over medium or medium-high heat. Add ham and sauté for maybe 2 minutes, then add carrots, onion, and 1celery and sauté for maybe another three minutes or so. Add garlic and sauté another 30 seconds or more. I add the oregano salt and pepper, then sauté another minute. Stir in the broth, tomatoes or tomato paste, farro, and bay leaf. Use kitchen twine (or a rubber band) to bind the parsley together, and lay it on top of the soup. Bring to a boil (can raise heat to do this). Reduce heat to medium-low, cover, and cook for 20 minutes. Then, remove parsley, stir in kale and beans, and cook 10-15 minutes longer or until both farro and kale are tender.
Taste test at this point for salt and seasonings, and add more as needed.
Remove bay leaf, stir in lemon juice, and add additional broth or water if you like it a little thinner. (Farro will absorb more liquid as the soup rests.) Top individual servings with parmesan or feta.
I did not think of it. It was already here. I was looking for a place to share recipes. Found this group but not too active. Thought I would throw the idea out. Seems to be working.
Gonna have to try that! BTW a great side dish is spinach and cannellini. Pour some juice from the can and saute a clove of minced garlic in it, then add the rest of the can. Cook the spinach, drain and add it to the cannellini and stir it around. YUM!
That sounds right up my alley. Thanks!
By the way, if anyone has a favorite, baked or sautéed chicken breast recipe, I'm all ears. I like to make several at the beginning of the week, so that I can take some to work to add to my lunch, and then have an easy dinner one night for the family ( usually a chicken-topped salad). But, I've tried so many, and none are as fabulous as I want them to be!
I cook a lot of chicken will look at some of my recipes to share. Thank you for sharing yours.
Love your recipe. I will try this one also. Sounds like a zero point meal excluding ham. Ham does add a little kick. I will use a little ham.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 2-4 (depending on the amount of chard)
The coriander seeds are optional because not everyone has them in their spice rack. But if you do, please use them! Coriander is wonderful with chard.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Im gonna try this. I have never cooked with Chard. Is it a Kale tasting type?
Kale, spinach type.
yeah I know, but I thought it tasted sorta like chard ...dunno why
The stems are a little sweet. Sometimes the leaves can be a bit bitter like beet greens or spinach.
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