1st batch of recipes comes from:
Yey! I'm so excited to be able to suggest recipes for this month! This is the link to my blog: http://journeysofmangonett.blogspot.com/ Christine (nestie name Ceventa)
My first recipe is courtesy of the fabulous Paula Deen from the food network. Since it's starting to get nice and chilly outside, it's the perfect time of year for those great comfort foods, like chicken pot pie! This recipe is super easy to follow and it's sort of a quick version of the traditional recipe, hence the name "Hurry Up Chicken Pot Pie". Here's the link: http://www.pauladeen.com/recipe_view/289
Hurry Up Chicken Pot Pie
2 cup chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
Salt and pepper, optional
1 1/2 cup instant biscuit mix
1 cup milk
1 stick melted butter
1 cup chicken broth
Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.
Yield: 4-6 servings Prep time: 5 minutes Cook time: 30-45 minutes Ease of Preparation: Easy
For my second recipe, I wanted to choose something that was low in fat since my husband and I recentely started Weight Watchers.
One of my favorite dessert recipes is their Apple Pie, it's part pie and part cobbler, but tastes great.
Here's the recipe: Apple Pie
Serves: 8 Prep Time: 25min Cooking Time: 50min
2 tbsp. reduced calorie margarine
2 tbsp. sugar
5 tbsp. all purpose flour
1/3 cup uncooked old fashioned oats
1/2 tsp ground cinnamon
1 tbsp cornstarch
1/4 cup sugar
4 medium apples, thinly sliced
2 tbsp water
3 tbsp reduced calorie
2 tsp sugar
1 cup all purpose flour
1. Preheat oven to 400 F
2. To make the crust, compine 1 cup of flour and 2 tsp. of sugar in a alrge bowl or food processor. Add 3 tbsp of chilled margarine and process (more mix together with your fingers) until mixture resembles coarse meal. Add cold water, one tbsp at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9 inch pie plate. Pinch the edges to form a decorative rim and set aside.
3. To make filling, combine apples, 1/4 cup sugar, cornstarch, and cinnamon in a large bowl, toss to coat apples. Arrange mixture in prepared pie crust.
4. To make topping, combine oats, 5 tbsp flour, 2 tbsp sugar and melted margarine in a small bowl. Sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45-50 mintues. Allow to cool for 30 min before slicing.
2nd batch of recipes comes from:
I can't believe it's November in a few days! Yikes!
My blog is http://tasteofhomecooking.blogspot.com/
Here's my Food Network recipe:
I know not everyone is a fan of Rachael Ray, but I saw her make thisthe other day and was intrigued since I love, love, love spaghetticarbonara. I think it could be a fun meal, especially with a sidesalad.
2 packages fresh linguini, 9 ounces each
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut as thick as bacon, chopped
3 to 4 cloves garlic, grated or chopped
1/2 to 1 teaspoon crushed red pepper flakes, depending on how spicy you like it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Freshly ground black pepper
4 large eggs
1/2 cup cream
2 cups ricotta cheese
A handful fresh flat-leaf parsley, finely chopped
1 cup shredded provolone or mozzarella cheese
Preheat oven to 425 degrees F.
Heat water for pasta in large pot, salt it and add pasta for 3 minutes.
While water boils, heat a large skillet with extra-virgin olive oil, 3 turns of the pan, over medium-high heat. Add pancetta and brown, 3 to 4 minutes. Add garlic and red pepper flakes.
Drain pasta, add to pan and toss. Stir in Parmigiano-Reggiano and season with salt and pepper. Beat eggs with cream and pour over top of pasta. Let eggs begin to set up, about 1 minute, and pat pasta into even layer to make the pizza pie crust. Place in oven and cook 5 to 6 minutes.
Mix together the ricotta and parsley. Remove pie from oven and smooth the ricotta over the top. Scatter with the provolone or mozzarella and return to oven. Bake 8 minutes more until cheese is melted and golden at edges. Cut into wedges and serve.
My non-Food Network recipe: Now that it's cold in most parts of the country I'm in the mood forsoup. This one looks like a great version and it only has 1/2 a cup ofcream so it it shouldn't be too rich.
Cream of Broccoli Soup
2 pounds broccoli
1/4 cup vegetable or olive oil
1 medium onion, chopped (about 1-1/4 cups)
1 celery stalk, chopped about (1/2 cup)
1 leek, white and light green parts, chopped (about 1-1/4 cups)
1/4 cup all-purpose flour
1-1/2 quarts chicken broth
1/2 cup heavy cream, heated
Fresh lemon juice, to taste
Salt, to taste
Freshly ground black pepper, to taste
Separate the broccoli into stems and florets. Trim away the tough outer parts of the stems. Set aside 1 cup of small florets. Coarsely chop the remaining broccoli florets and stems.
Heat the oil in a soup pot over medium heat. Add the onion, celery, leek and chopped broccoli. Cook, stirring frequently, until the onion is translucent, 6 to 8 minutes.
Add the flour and stir well to combine. Cook, stirring frequently, 4 minutes. Add broth to the pot gradually, whisking to work out any lumps of flour. Bring the soup to a simmer and cook, 45 minutes. Stir frequently and skim as needed.
Strain the solids, reserving the liquid. Puree the solids, adding liquid as necessary to facilitate pureeing. Combine the puree with enough reserved liquid to achieve the consistency of heavy cream. Strain the soup through a fine sieve (optional).
Return the soup to a simmer. Meanwhile, steam or boil the reserved broccoli florets until just tender. Remove the soup from the heat and add heated cream.
Season with lemon juice, salt and pepper. Serve in heated bowls, garnished with florets.
Makes eight servings