Tuesday, February 8, 2011

Week 6

Alfredo tossed w/Linguine
Chicken, Broccoli, and Bell Pepper Alfredo, serves 4
2 boneless skinless chicken breasts or other chicken parts to equal the same amount
1 small/med bunch broccoli, chopped into florets and stalks peeled and chopped
1 red bell pepper, coarsely chopped
2-3 cloves garlic, minced
S & P to taste
EVOO for sauteeing chicken
1 tsp lemon juice (optional)
pasta of choice

3 Tbs real butter (preferably from grass-fed cows or organic)
3 Tbs all-purpose flour
1 1/2 cups whole milk
5 oz freshly grated parmesan cheese
1/2 tsp salt
1/2 tsp mustard powder
1/8 tsp sweet paprika

Cook pasta according to package, being sure not to over cook. During the last 5 mins of cooking, add the broccoli. Drain pasta and broccoli and keep warm.

Meanwhile, season chicken w/S & P and saute in EVOO and lemon juice until done but don't overcook. Remove chicken, chop into bite-sized chunks and set aside. In same skillet, saute the bell pepper and garlic to desired tenderness (I like my peppers still firm) and set aside.

Meanwhile, make sauce: melt butter in med saucepan. Whisk in flour until smooth and then gradually whisk in milk until hot and smooth. Reduce heat to low and add cheese, stirring. Mix in salt, mustard powder and paprika.

Mix everything together, top with additional cracked pepper and grated parmesan and enjoy. Edit to add: this one is definitely another keeper! The whole family enjoyed it, including both kids :)

Buffalo Vegetable Soup, serves 4-6
(Adapted from a recipe by Vitamin Cottage Natural Grocers; seems easy enough to do in a slow-cooker, too, if you wanted to - I would just brown the meat and then throw everything in the cooker)
2 Tbs olive oil
1 lb ground bison (I'm sure you could use ground grass-fed beef, too)
5 carrots, peeled and sliced
5 celery stalks, sliced
1 med onion, diced
1 Tbs black pepper
2 tsp salt
1 tsp paprika
1 tsp turmeric
1 tsp cardamom
2 cups homemade bison (or beef) stock
2 cups water
1 14-oz can crushed tomatoes
2 cups chopped spinach

Heat half the oil in heavy stock pot over med-high heat. Add ground bison and brown. When mostly browned, add remaining oil and carrot, celery and onion. Saute until veggies are starting to soften. Add seasonings, stir and saute a minute or two longer. Add stock, water and tomatoes, bring to boil, reduce heat to low, cover and simmer for 30 mins. Add spinach and cook until just wilted. Season to taste. Serve with a side salad and a hearty, crusty homemade bread if desired.

Now that I've made this, I must say that it is so, so delicious! The mix of spices and seasonings is different and really good. I did have to add more water towards the end because a lot had evaporated out. I presume this would not be needed if you made this in a slow cooker. Definitely make this one!!

Lasagna (Vegetarian, frozen from the last time I made lasagna, you can find the recipe in Week 2)

Red Beans and Rice (serves 4, adapted from The All New Good Housekeeping Cookbook)
1 Tbs grapeseed or olive oil
2 stalks celery with leaves, diced
1 med red onion, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1 bay leaf
1 1/2 cups dried red kidney beans, soaked overnight
1 cup chicken stock + enough water to cover beans
6 oz Canadian bacon, cut into strips (be sure to use Canadian bacon, which is similar to ham, and preferably a natural, nitrate-free version. Alternatively, you can use ham hocks or shanks and boil them w/the beans then shave off the meat at the end)
5 Tbs chopped fresh parsley, some reserved for garnishing at the end
1 tsp Worcestershire sauce
1/4 tsp to 1 tsp hot pepper sauce (I usually do 1/4 in the pot so it's not too spicy for the kids and then add more to mine when I serve it)
S & P to taste
cooked brown rice for serving

In 4-qt or larger saucepan, heat oil over med heat. Add celery, onion, garlic, thyme, and bay leaf. Cook, stirring occasionally, about 5 mins. Stir in beans, add stock and enough water to cover beans completely. Bring to a boil, cover and simmer until beans are tender, probably about an hour. Once beans are tender, stir in Canadian bacon, most of the parsley, Worcestershire, and hot pepper sauce. Heat through and discard bay leaf. Serve over hot rice in shallow bowls and sprinkle with remaining parsley.

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