Try Somethuing Different For A Soup and Sandwich Meal

  

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Cream Of Celery Soup

Ingredients

4 tablespoons unsalted butter

1 large onion finely diced

4 cups very finely chopped celery

2 clove garlic minced

8 cups low-sodium chicken broth or vegetable stock

1/2 cup heavy cream

¼ teaspoon dried thyme

Kosher salt and black pepper to taste

Garnishes: Croutons, celery leaves, bacon bits or cheese

Directions

Melt the butter in a Dutch Oven or a large soup pot over medium heat. Add the onions and celery cooking until really soft; about 7-10 minutes.

Reduce the heat to low and add the garlic and dried thyme. Cook for 1 minute while stirring constantly. Add the chicken broth. Bring to a low boil and then reduce to a simmer.  Simmer for 20-25 minutes.

Using an immersion blender or stand blender puree the soup. Strain the soup through a mesh colander to remove any celery strings.

Turn the heat to as low as it will go and stir in the cream. Season with salt and pepper to taste.  Serve with your choice of garnishes.

Turkey, Apple Grilled Cheese

Yield: Serves 2 servings 

Ingredients

Sauce

1 tablespoon mayonnaise

 ½ tablespoon Dijon mustard

1/2 tablespoon honey

4 slices Jewish Deli rye bread 

8 thin slices creamy Swiss cheese, deli style

Half a small apple, cored, peeled, and sliced thin

4 thin slices of boneless roasted turkey breast

2 tablespoons butter 

Directions

Combine mayonnaise, mustard, and honey in a small bowl. Spread on each side of the bread 

Place two

cheese slice on each side of the bread; top one bread slice with turkey followed by apple slices.

Repeat with the second sandwich. Cover with the remaining bread slices, cheese side down.

Melt butter in a medium skillet.

Add sandwiches to pan. Cook for 2 minutes on each side or until the bread is browned and the cheese melts.

A Simple And Healthy Dinner

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Lipton Onion Soup Turkey Meatloaf

8-10 servings

Ingredients

2 pounds lean ground turkey

1 packet dry onion soup mix

2 eggs (beaten)

1/3 cup ketchup, plus extra for glazing the meat

3/4 cup water

1 1/2 cups breadcrumbs

Directions

Preheat the oven to 350 degrees F.

Oil a 13 x 9 baking pan or roasting pan and set aside.

In a large bowl, combine the eggs, ketchup, water, and soup mix. Mix until combined.

Add the breadcrumbs and ground beef. Mix well.

Form into a loaf in a baking dish and brush the top of the meatloaf with ketchup.

Bake for 1 hour 30 minutes. Serve with Mushroom gravy, it you would like to have a sauce. 

Roasted Carrots and Potatoes

Ingredients

2 tablespoons of olive oil

3 baking potatoes, quartered

6 whale carrots, carrot tops removed/

1 teaspoon granulated garlic

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme/

Directions

Pour the oil into a baking dish. Arrange the potatoes and carrots in the dish and sprinkle with the seasonings. Bake along with the meatloaf for 1 1.2 hours.

Springtime Pasta

 

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Pasta Primavera

Ingredients

¼ cup extra virgin olive oil

4 cloves garlic, chopped

1 large shallot, diced 

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon dried oregano

¼ teaspoon red pepper flakes

8 oz penne pasta

1 cup pasta cooking water 

1 cup grated Parmesan cheese 

Fresh basil for garnish

Vegetables 

About 1 cup of each

Cooked broccoli florets

Cooked green beans, cut into one-inch pieces

Shredded carrots

Small zucchini cut into thin half-moons

Thin bell pepper strips 

Grape tomatoes, halved

Green peas

Directions

Hear the oil in a skillet and add the shallot and garlic. Cook for 2 minutes. Add the zucchini, carrots, and bell peppers. Cook over low heat for 10 minutes.

Add the remaining vegetables and the seasonings.

Cook for 5 minutes. Cover the skillet and keep warm.

Cook the pasta in boiling salted water according to package instructions.

Remove 1 cup of the pasta water and drain the pasta on a colander. 

Transfer the vegetable sauce to the empty pasta pot. Turn the heat to low, return the cooked pasta to the pot, and add the pasta water and cheese, stir well, and adjust the seasoning. Add basil and serve on individual pasta bowls with Italian bread.

Baha California Style Fish Tacos

 

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Tacos

 Serves 2

 Ingredients 

PICKLED ONIONS

½ small red onion, sliced thin

1 small poblano pepper, stemmed and sliced into thin strips 

1/2 cup white wine vinegar

1 tablespoon lime juice

1/2 tablespoon honey

1/2 teaspoon sal

Lime Crema

¼ cup mayonnaise

¼!cup of sour cream

1 tablespoon

lime juice

1 teaspoon honey

¼ teaspoon salt

FISH

1-pound skinless white fish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips

Salt and pepper

¼ cup all-purpose flour

2 tablespoons cornstarch

½ teaspoon baking powder

½ cup beer

¼ cup peanut or vegetable oil

4 (6-inch) crispy taco shells, warmed

Shredded Iceberg lettuce 

Directions

FOR THE PICKLED ONIONS: Combine onion and poblano in a medium bowl. Combine vinegar, lime juice, honey, and salt. Pour the vinegar mixture over the onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

FOR THE Lime Creama Whisk all ingredients together in a bowl. (Sauce can be made and refrigerated up to 2 days in advance.)

FOR THE FISH: 

Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and salt together in a shallow bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to a large skillet and heat over medium. Add fish to the skillet. Fry fish, until golden brown and crispy, about 2 minutes. Turn the fish over and fry for 2 more minutes.

Drain on paper towels.

Place a heaping tablespoon of Crema in each taco shell.

Divide the fish evenly among the taco shells. Top with pickled onions, and lettuce.

Southwestern Black Beans and Cprn

Ingredients

4 ears corn, shucked and kernels removed

1 small red bell pepper, diced

¼ cup chopped red onion

1 large jalapeno pepper, seeded and minced

1 tablespoon lime juice

2 teaspoons chili powder

salt and freshly ground black pepper to taste

1 (15 ounce) can black beans, rinsed and drained

¼ cup chopped cilantro

Directions

Mix corn kernels, bell pepper, onion, jalapeño, lime juice, chili powder, salt, and pepper together in a bowl until well combined.

Heat a large skillet over medium-high heat. Add corn mixture and cook until onion is translucent, 5 to 6 minutes. Stir in black beans and cook until heated through about 2 minutes. Remove from the heat and sprinkle cilantro over top.

Mediterreanean Smoked Salmon Plate For Dinner

  

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Smoked Salmon Plate

2 servings, double the ingredients for 4 servings

Ingredients

2 eggs, hard-boiled

Kosher salt

Red pepper flakes or Aleppo pepper  to taste

6 oz sliced smoked salmon

1 ½ oz Feta cheese, sliced into slabs

½ cup canned chickpeas, drained and rinsed

⅓ of an English cucumber, thinly sliced into rounds

⅓ of a  bell pepper (any color), thinly sliced into t5hin strips

6 grape tomatoes, cut in half

2 radishes, thinly sliced into rounds

¼ cup assorted olives

1 cup cooked green beans

⅓ of a small red onion, thinly sliced 

Your favorite bread for serving 

Lemon Dressing, see the recipe below

Directions

To assemble the smoked salmon plates:

Line two shallow bowls with lettuce leaves. Divide the plate ingredients evenly over the lettuce in each bowl in an attractive arrangement. Drizzle with some of the lemon dressing and serve with your favorite bread.

Make ahead.

Lemon Dressing

 Makes 3/4 c

Ingredients

2 small lemons

3/4 cup extra-virgin olive oil

2 minced garlic cloves

Two 3- to 4-inch sprigs of fresh chives

3 tablespoons finely chopped fresh flat-leaf parsley

Directions

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Baked Cod Recipe with Lemon Garlic Sauce

 { always make extra cod, so I have leftovers to make codfish cakes. A family favorite.

Ingredients

1.5 lb Cod fillet pieces, 4-6 pieces

1/4 cup chopped fresh parsley leaves

Lemon Sauce

5 tablespoons fresh lemon juice

2 tablespoons  extra virgin olive oil

5 tablespoons  melted butter

5 garlic cloves, grated

For Fish Coating

1/3 cup all-purpose flour

1 teaspoon ground coriander

3/4 teaspoon  sweet Spanish paprika

3/4 teaspoon ground cumin

3/4 tsp black pepper

2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

Mix the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.

In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.

Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

Heat 2 tablespoons olive oil in a cast iron skillet or an oven-safe pan over medium-high heat (watch the oil to be sure it is shimmering but not smoking). 

Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.

To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven until the fish flakes easily with a fork ( about 10 minutes, but begin checking earlier). 

Remove from the heat and sprinkle chopped parsley. Serve with roasted potato wedges and a green vegetable.

Salisbury Steak with Mushroom Gravy

 

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2 large servings or 4 medium 

Steak Ingredients

1 lb lean ground beef

1 large onion, diced

½ cup plus 2 tablespoons panko breadcrumbs

1 egg

1 tablespoon  butter

1 tablespoon olive oil

¼ teaspoon garlic powder

¾ teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon smoked paprika

1 tablespoon Dijon mustard

2 tablespoons ketchup

Steak Directions 

Heat a skillet over medium heat and add the butter, oil, and diced onion. Saute until translucent. Reserve half for the gravy.

In a large bowl add all of the remaining steak ingredients and half the sautéed onion. Mix until incorporated. Shape into 2-8 oz patties or 4-4 oz patties.

Using the same skillet, heat the pan and add the steaks. After one side gets brown approximately 5 minutes, turn them over and reduce the heat to low. Cook until the internal steak temp reaches 145 degrees. Remove the steak patties to a plate.

Gravy Ingredients

4 oz baby bella mushrooms, sliced

1 tablespoon olive oil

1 tablespoon butter

1 teaspoon cornstarch + 1 tablespoon water for a slurry

1/4 teaspoon  garlic powder

1¼ cups beef stock

½ tablespoon Dijon mustard

½ teaspoon kosher salt

1/4 teaspoon black pepper

½ teaspoon browning sauce, such as Kitchen Bouquet or Worcestershire sauce as a sub

Reserved onion

Gravy Directions 

Hear the skillet over medium heat and add the olive oil, butter, and mushrooms. Brown the mushrooms, for 8-10 minutes and add the reserved onion, seasonings, beef stock, browning sauce, and Dijon mustard. Mix well and once it comes to a slow boil mix in the slurry (cornstarch and water mixed well). This will thicken the gravy.

Add the steaks and cook over low for 10 minutes.

Serve with mashed potatoes and a green vegetable.