February 9, 2010 at 3:27 pm (butter, carrots, celery, celery leaves, celery seed, cheese, corn, dill weed, eggs, flour, fully cooked ham, ground beef, ground chicken, ground pork, ground turkey, marjoram, milk, nutmeg, onion, paprika, pepper, potatoes, salt, sharp cheddar cheese, soup, stovetop, vegetable stock, yogurt)
Serves 3 – 4.
2 T butter
1/2 C chopped onion
3 C diced potatoes
2 C water or vegetable broth
1/2 t salt
1/4 t pepper
1/4 C chopped celery with leaves, optional
1/2 C diced or shredded carrots, optional
1/8 – 1/4 t ground nutmeg, dried marjoram, ground celery seed, dried dill weed or paprika
3 C milk
3 T flour
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Melt butter in large saucepan. Add onion. Saute until translucent. Add potatoes, water or broth, salt, pepper, celery, carrots and spice. Cover and cook until vegetables are tender, about 15 minutes. For a creamier soup, remove some of the cooked potatoes, puree them and return to the saucepan.
Mix milk and flour together until smooth. Add to soup and cook until thickened, stirring constantly.
Ham or cheese variation: Add 1 C cubed cooked ham or 1 C shredded sharp cheddar cheese
Cheeseburger variation: Add 1/2 lb browned ground meat and 1 C shredded cheese. Right before serving, stir in 1/4 C plain yogurt.
Dumpling variation: Combine 1 large beaten egg, 1/2 C flour and 2 T milk. Drop dough by teaspoons into simmering soup. Simmer 5 more minutes.
Corn variation: Use 1 C potatoes and add 2 C corn.
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August 10, 2009 at 3:21 pm (bacon, canned cannellini beans, grainy mustard, marjoram, medium shrimp, olive oil, pepper, Quick Dishes, Salad, salad greens, salt, stovetop, white wine vinegar)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 ounces bacon
1 pound medium shrimp
Salt and pepper
1/2 teaspoon dried marjoram
3 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 teaspoon grainy mustard
2 cans (15 ounces each) cannellini beans, drained and rinsed
8 ounces salad greens
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1. Cut bacon into 1/2-inch pieces; peel and de-vein shrimp. Cook bacon in a large skillet over medium-high heat until golden. Add shrimp, and season with salt and pepper; cook until opaque, 5 minutes. Transfer to a serving bowl.
2. In a small bowl, whisk together marjoram, oil, vinegar, and mustard; season with salt and pepper.
3. Add cannellini beans and salad greens to shrimp; toss with vinaigrette, as desired.
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July 18, 2009 at 1:10 pm (baby spinach, black pepper, canned diced tomatoes, feta, garlic powder, Greek, greek seasoning, ground beef, ground mustard, lemon pepper seasoning, Main Dish, marjoram, oregano, oven, pitted ripe olives, Quick Dishes, red onion, salt, stovetop, taco shells)
Makes: 12 tacos
Total Time: 30 min
1 lb. ground beef
1 can (14-1/2 oz.) diced tomatoes, undrained
2 teaspoons Greek seasoning*
1/2 teaspoon minced garlic
1/4 teaspoon black pepper
2 cups fresh baby spinach
1 can (2-1/4 oz.) sliced ripe olives, drained
1 package (4-1/2 oz.) taco shells
1/2 cup crumbled feta cheese
1/4 cup chopped red onion
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In a large skillet, brown beef over medium heat; drain. Stir in tomatoes, Greek seasoning, garlic and pepper. Bring to a boil. Reduce heat; simmer for 8 to 10 minutes or until thickened. Add spinach and olives; cook and stir for 2 to 3 minutes or until spinach is wilted.
Meanwhile, place taco shells on a baking sheet. Bake at 300 degrees for 3 to 5 minutes or until heated through.
Spoon about 1/4 cup of beef mixture into each shell. Top with feta cheese and onion.
*For a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt. Makes 1 T.
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July 17, 2009 at 4:44 pm (all-purpose flour, black pepper, boneless skinless chicken breast, chicken broth, dijon mustard, dried thyme, lemons, Main Dish, marjoram, milk, olive oil, stovetop)
Makes: 4 servings
Total Time: 40 min
3 tablespoons unbleached flour
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
4 boneless skinless chicken breast halves (4 oz. each)
2 teaspoons olive oil
1 1/2 cups reduced-sodium chicken broth, divided
2 tablespoons Dijon mustard
1/4 teaspoon grated lemon peel
3 tablespoons skim milk
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In a large resealable plastic bag, combine flour, marjoram, thyme and pepper; set aside 1 tablespoon of the flour mixture. Add chicken to the bag, two pieces at a time, and shake to coat.
In a large skillet, cook chicken in oil over medium heat for 5 to 7 minutes on each side or until juices run clear. Remove and keep warm. Stir 1/2 cup broth into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 6 to 8 minutes or until reduced by half. Stir in remaining broth, mustard and lemon peel.
Place reserved flour mixture in a small bowl; stir in milk until smooth. Stir into broth mixture and bring to a boil. Reduce heat; simmer, uncovered, for 2 to 3 minutes or until thickened. Return chicken to skillet and cook for 5 minutes or until heated through.
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April 25, 2009 at 12:42 pm (blender, Breakfast, butter, cottage cheese, eggs, food processor, Main Dish, marjoram, monterey jack cheese, mushrooms, oven, paprika, scallions, stovetop, swiss cheese, thyme leaves, wheat germ)
A simple butter lettuce salad makes a good accompaniment for a light supper.
5 T butter, divided
1/2 lb mushrooms, coarsely chopped
1/3 C fine dry whole wheat bread crumbs
2 T wheat germ
3/4 C (7 or 8 ) chopped green onions (including tops)
2 C shredded Swiss or jack cheese
1 C cottage cheese
3 eggs
1/4 t thyme leaves
1/4 t marjoram leaves
Paprika
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In a wide frying pan over medium heat, melt 3 T of the butter. Add mushrooms and cook until limp. Remove pan from heat and stir in bread crumbs and wheat germ. Turn into a well-greased 9″ pie pan and press evenly onto bottom and sides.
In the same pan, melt the remaining 2 T butter. Add onions and cook until soft. Spread onions over crust and sprinkle evenly with shredded cheese. In a blender or food processor, whirl cottage cheese, eggs, thyme and marjoram until smooth. Pour into crust and sprinkle with paprika.
Bake in a 350 degree oven for 25 to 30 minutes or until a knife inserted in center comes out clean. Let stand on a wire rack for 10 minutes before serving. Makes 6 servings.
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March 28, 2008 at 1:20 pm (7 ingredients or less, apple cider, Breakfast, cinnamon stick, dessert sauces, marjoram, rosemary, serrano peppers, stovetop, thyme, whole cloves)
Apple Cider Syrup
Use apple cider, not apple juice, when creating this reduction syrup. Start with 3 cups of apple cider, or double it to get a bigger batch.
Cinnamon Apple Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, a stick of cinnamon, and 2 whole cloves to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Apple-and-Herb Syrup: In a small stainless-steel or enamel saucepan bring 3 cups of apple cider, two 2-inch sprigs thyme, one 2-inch sprig rosemary, and one 2-inch sprig marjoram to boiling. Reduce heat, simmer over medium heat 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
Spicy Apple Syrup: In a small stainless steel or enamel saucepan bring 3 cups of apple cider and 1 serrano chile pepper, cut in half, to boiling. Reduce heat; simmer over medium heat for 1 to 1 1/4 hours or until cider thickens and is reduced to 1/3 cup. Strain.
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