puree of green things soup with quinoa and pepper relish

Ingredients

• Servings: 6
• for the soup:
• 2/3 cup quinoa
• 1 1/3 cups water
• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 parsnips, peeled and cubed
• 3 stalks celery, chopped
• 2 pounds broccoli florets
• salt to taste
• 1/4 cup water
• 5 green onions, sliced
• 1/2 head romaine lettuce, washed and chopped
• 12 ounces baby spinach leaves
• 4 cloves garlic, minced
• 4 cups chicken broth
• for the garnish:
• 2 red bell peppers, seeded and cut into quarters
• 2 shallots, halved lengthwise
• 2 teaspoons olive oil
• 1 lime, juiced
• ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• bring the quinoa and 1 1/3 cups water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
• meanwhile, heat 2 tablespoons of extra virgin olive oil in a large soup pot over medium heat. stir in the onion, parsnips, and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the broccoli, season with salt, and cook a few minutes until the broccoli darkens and begins to soften. pour in 1/4 cup of water, and continue cooking until the broccoli is just cooked through. once tender, stir in the green onions, lettuce, spinach, garlic, and chicken broth. bring to a boil over high heat, then reduce heat to medium-low, and simmer until all of the vegetables are soft, about 15 minutes.
• while the soup is simmering, prepare the garnish by heating a cast iron grill pan over medium-high heat. toss the bell peppers and shallot halves with 2 teaspoons of olive oil, and sprinkle with salt. place into the hot grill pan, and cook until slightly blackened and tender, turning once. remove from the pan, and chop. stir the chopped pepper mixture together with the lime juice in a small bowl. season to taste with black pepper, and set aside.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• to serve: ladle soup into bowl. top with a small scoop of quinoa and the red pepper relish.

asian-style chicken and vegetables

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves - cut into cubes
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 tablespoon sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup sliced mushrooms
• 1 tablespoon cornstarch
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1/2 cup cubed jicama
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon toasted sesame seeds
• 1 tablespoon chopped toasted peanuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• mix chicken with ground ginger, black pepper, garlic salt, and sesame oil in a bowl; cover and refrigerate for 30 minutes.
• bring a pot of salted water to a boil. cook broccoli, bell pepper, and mushrooms in the boiling water until broccoli is just tender, about 3 minutes; drain.
• whisk cornstarch and 1/2 cup water together in bowl.
• heat vegetable oil in a large skillet or wok over medium-high heat. cook and stir chicken until lightly browned, about 5 minutes.
• stir cooked vegetables, jicama, brown sugar, and honey into chicken. add cornstarch mixture and continue cooking and stirring until chicken is no longer pink in the center, about 5 minutes more.
• sprinkle sesame and peanuts over chicken and vegetables before serving.

Spicy Stuffed Chicken Thighs

Ingredients

• Servings: 5
• 10 boneless, skinless chicken thighs
• 5 hot italian sausage links, casings removed
• 1 green bell pepper, diced
• 1 onion, diced (optional)
• 8 ounces canned diced tomatoes, with juices
• 1 tablespoon italian seasoning
• 1 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven at 350 degrees f (175 degrees c).
• find the places where the thigh bones have been removed from the chicken, and stuff the spaces with sausage. place on a 10x13-inch ungreased baking pan. place bell pepper and onion around the chicken. pour tomatoes and their juices over the chicken, and season with italian seasoning and crushed red pepper flakes.
• bake in preheated oven until chicken is thoroughly cooked, about 45 minutes.

Terri's Veal

Ingredients

• Servings: 4
• 1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
• salt and pepper to taste
• 3/4 cup all-purpose flour for coating
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry
• 1/2 cup chicken stock, divided
• 2 tablespoons butter, softened

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• season veal with salt and pepper to taste; dredge in flour to coat. shake off excess flour. melt 2 tablespoons butter and olive oil over medium heat in a large skillet. when foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. transfer meat to a plate.
• pour most of the fat off from the skillet; add and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
• return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. transfer meat to a platter.
• add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. when sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. stir in 2 tablespoons softened butter and pour sauce over meat.

Garlic Onion Chicken Fajitas With Lime

Ingredients

• Servings: 8
• 1/4 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon dried minced garlic
• 1 teaspoon dried minced onion
• 3/4 teaspoon dried oregano
• 1/2 teaspoon dried cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 pounds boneless chicken breasts, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 onion, thinly sliced
• 8 (8 inch) flour tortillas

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• whisk orange juice, lime juice, olive oil, garlic, dried onion, oregano, cilantro, salt, and black pepper together in a bowl until marinade is smooth. measure out 1/4 cup of the marinade and set aside. pour remaining marinade into a resealable plastic bag, place chicken in the bag, squeeze out excess air, and seal the bag. marinate chicken in the refrigerator for at least 30 minutes.
• remove chicken from marinade and shake off excess; discard remaining marinade.
• cook and stir chicken in a large skillet over medium-high heat until lightly browned and cooked through, 3 to 7 minutes. transfer chicken to a plate. cook and stir pepper and onion in the same skillet with reserved 1/4 cup of marinade until vegetables are tender and liquid is reduced, about 5 minutes. return chicken to skillet; cook and stir until heated through, 2 to 3 minutes.
• spoon chicken mixture into tortillas.

tortas de camaron

Ingredients

• Servings: 6
• 2 dried ancho chilies, stemmed and seeded
• 6 eggs, beaten
• 1/4 cup shrimp powder
• 1 cup vegetable oil for frying
• 1/2 white onion, coarsely chopped
• 2 cloves garlic, minced
• 1 cup water, or more as needed
• 1 1/2 chicken bouillon cubes
• 1 (16 ounce) jar nopales (cactus), drained and rinsed
• 1/2 cup chopped fresh cilantro, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr


• soak ancho chilies in a bowl of warm water until tender, about 20 minutes. drain.
• whisk eggs and shrimp powder together in a bowl.
• heat oil in a skillet over medium heat; pour egg mixture into small 2-inch circles in the hot oil. fry until golden brown, about 3 minutes per side. transfer to a plate. repeat with remaining egg mixture.
• blend ancho chilies, onion, garlic, and water in a blender until smooth. add more water if needed to make a soup consistency. pour chile mixture into a pot over medium heat; add chicken bouillon and egg patties. cook and stir until bouillon is dissolved, about 5 minutes. add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes. garnish with cilantro.

Eve's Chicken Quarters

Ingredients

• Servings: 4
• 4 chicken leg quarters
• 1 (4.5 ounce) package instant long grain and wild rice
• 2 cups water
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 2 cloves garlic, crushed
• 1 tablespoon minced garlic
• 1 cup chopped broccoli

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes.
• meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. mix well.
• remove chicken to a platter and drain oil. spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.