ForeverEating

by C. Gilpin

4 Hands-full of Green Lentils 

1 Onion chopped

Olive Oil                                                                 

1 Carrot chopped                                                                        

3 Garlic cloves chopped

1 Potato  chopped                                                                   

2 Bay leaves

1 Tomato                                                                   

1 Small spoon of paprika powder

2 Pieces of Spanish Chorizo

Salt 

-Pour lentils in pot (2 hands-full per person)

-Cover lentils with water and heat at low temperature

-Add to lentils: 1 tomato, 1 onion, chopped potato, chopped carrot, chopped garlic, 2 bay leaves, small spoon of paprika.

-Pour approximately 50ml of olive oil

-Cover everything with water and add 2 pieces of chorizo

-Cook until all ingredients are soft, taste and add salt as desired

-Maintain everything covered with water but not too much, only to avoid lentils from burning and sticking

-Once everything is soft, leave to settle and remove onion and tomato

-Serve.

Birthright” Lentil Stew......Genesis 25:34

by D. Zecchini

1-lb. lentils                                                         

2 large carrots chopped                                 

1 chopped onion                                                

4-5 celery stalks chopped small                 

1 large potato chopped                                  

2 garlic clove chopped                                 

2 tbsp locatelli cheese                                  

2 tbsp olive oil

1 tbsp salt

1/2 tsp pepper

Dash of oregano

Dash of parsley

1 can tomato sauce

2- 49 oz cans of chicken broth

Soak 1-lb. lentils in very warm water for one hour.  Rinse twice and strain.  In a pot add all the above ingredients. Bring to boil, then simmer for at least 2 hours.  Spinach, noodles or thin spaghetti may be cooked separately then added when stew is finished.  Add water if needed.

Cream of Mushroom Soup

by L. Donahue

Small package (8-10 oz) mushrooms with stems chopped
1/4 cup butter or margarine
1 small chopped onion
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt  

1 cup chicken broth
1 (12-ounce) can Evaporated Milk

 Melt  butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Add chopped mushrooms and cook with a lid on pot for an additional 5 minutes until the mushrooms release their liquid. Remove from heat. Slowly stir in flour until smooth and seasoning salt; return to heat.  Slowly addevaporated milk and chicken broth. Cook over medium heat, stirring constantly, until mixture starts to boil.  Makes 4 servings.

Pioneer's  Chicken Soup

by A. Matthews……….. Makes for a healthy Pioneer

64 oz chicken broth 

2 cubes beef bouillon

1 lb chicken thighs                                    

1 red pepper diced                                   

1 cup diced celery                                      

1 green pepper                                               

2 medium chopped onions  

lots of minced garlic                                                                      

(I usually use at least 10 cloves or one full bulb)

3 seeded & chopped jalapeno peppers

1 lb mushrooms sliced

1/2 to 3/4 cup orzo pasta

1 head of escarole chopped                      

Add all ingredients together except orzo and escarole.  Cook for 1 hour.  Add orzo and escarole and cook for an additional half hour. 

Creamy Potato Soup

by K. Lubniewski

6 tbsp butter                                                                     

1 large onion chopped                                                 

1 cup chopped celery (including some leaves)     

4 cups peeled, diced thin-skinned potatoes           

4 cups  chicken, or  vegetable stock or broth                       

3 tbsp cornstarch

4 cups milk                                                                        

1/4 cup finely chopped parsley

1/4 cup water

1/3 tsp  pepper

1/2 tsp salt

In a large pot melt  butter  over medium heat.  Add onions and celery and cook, stirring occasionally until soft (about 15 minutes.).  Add potatoes, parsley, salt, pepper and stock.

Bring to boil over high heat; reduce heat, cover and simmer until potatoes are tender (about 30 minutes).

Stir in milk and heat covered until steaming (do not boil).  Stir together cornstarch and water and add to soup.  Continue cooking and stirring until soup boils and thickens.  Season to taste with more salt & pepper.  Just before serving pour soup into tureen and sprinkle with parsley.  Makes 6 to 8 servings.

Italian Vegetable Stew

by M. Carroll

1 tbsp olive oil

1 cup chopped onion

1 cup chopped green pepper

4 garlic cloves, minced

1 cup thinly sliced zucchini

1 tsp dried Italian seasoning

1/4  to  1/2 tsp crushed red pepper

1 (14.5-ounce) can diced tomatoes, undrained

1 (10.5-ounce) can low salt chicken broth

1 (8-ounce) package presliced mushrooms

1 (8-ounce) can no-salt kidney beans

1 (8-ounce) can no-salt-added tomato sauce

1 (16-ounce) can kidney beans, drained

1 (14.5-ounce) can Italian-cut green beans, drained

1/4 cup chopped fresh parsley

3/4 cup (3 ounces) preshredded part-skim mozzarella cheese

Fresh thyme sprigs (optional) 

Heat oil in a large Dutch oven or pot, over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Add zucchini and next 6 ingredients (zucchini through tomato sauce); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add kidney beans, green beans, and parsley; simmer, uncovered, 5 minutes or until thoroughly heated. Ladle into 6 bowls; sprinkle with cheese. Garnish with fresh thyme, if desired.

Yield: 6 servings (serving size: 1/3 cup stew and 2 tbsp cheese)

Minestrone

by M. Cousins

1/3 cup olive oil
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1 bay leaf
Sprig of thyme
4 cups beef stock or chicken stock
1- 16 oz can of Italian chopped tomatoes and their juice
Salt and pepper to taste
2 cups diced potatoes
2 cups zucchini, diced
2 cups shredded cabbage

1 can white navy beans

1 cup small pasta shells or any small pasta (orzo)

Parmesan cheese-optional

In a large pot heat olive oil, add onions and cook until golden, about 5 to 7 minutes. Then add celery and carrots and cook over low heat, stirring occasionally, for 5 minutes. Add bay leaf, thyme and toss for 1 minute. Then add the stock, plum tomatoes and their juice, and salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add potatoes, zucchini, beans, cabbage ( if more liquid is needed add water to at least cover all vegetables) and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered for about 10 minutes. Season to taste with salt and pepper. Sprinkle individually with Parmesan cheese.

French  Onion Soup

by K. Lubniewski

4 tbsp butter

1 tbsp olive oil

6 large onions, thinly sliced

French bread, 6 slices 1/2 inch thick, toasted lightly then buttered lightly.

6 cups beef stock or beef broth

salt & pepper to taste

1/3 cup port wine

1/2 cup diced mozzarella cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

In a large pot melt  butter and oil over medium heat.  Add onions and cook, stirring occasionally until soft and carmel-colored but not brown (about 45 minutes.)  Meanwhile, prepare toasted French bread and set aside.  Add stock to onions and bring to boil over high heat; reduce heat, cover and simmer for 30 minutes.  Season to taste with salt and pepper; stir in port wine.

Pour soup into ovenproof soup bowls.  Evenly add the 1/2 cup diced mozzarella cheese and top each serving with a piece of toast, buttered side up.  Sprinkle equally with the 1/2 cup shredded mozzarella cheese and then with the parmesan cheese.

Place soup bowls on a rimmed baking sheet and bake in a 425 oven for 10 minutes; then broil cheese until lightly brown (2 minutes).  Serve at once.  Makes 6 servings.

Butternut Bisque

by K. Doxtader

2- 2 ½  pounds butternut squash 

2 tbsp butter                      

2 potatoes peeled and cubed                            

5-6 cups chicken or vegetable stock                  

1 stalk celery, chopped

1 onion, chopped                                             

2 carrots, sliced 

sour cream or yogurt, if desired, as garnish

1½ tsp curry powder

pinch each of nutmeg and ginger

Peel, seed and cube squash.  Set aside.  Melt butter in a large soup pot, add carrot, onion, and celery, sauté until soft.  Stir in squash and potatoes; add stock.  Bring to boil, reduce heat and simmer, partially covered, for 40 minutes.  Add curry powder, nutmeg and ginger.

Puree in batches.  Return to pot, thin with stock if necessary.  Add salt and pepper to taste.  Serve hot, garnished with a dollop of sour cream or yogurt, if desired.

Curried Pumpkin Soup

 by S. Cyr

1 small onion, chopped                                   

1 tsp cooking oil                                                  

2 cups chicken broth                                      

1 ½ cups cooked or canned pumpkin 

1 tbsp lemon juice

1 tsp curry powder

1 tsp sugar

½ tsp salt, optional

Dash pepper     

½ cup half-and-half cream or evaporated milk

Chopped fresh parsley, optional 

In a saucepan over medium heat, sauté the onion in oil until tender.  Add broth, pumpkin, lemon juice, curry powder, sugar, salt, if desired and pepper; bring to a boil.  reduce heat; cover and simmer for 15 minutes.  Stir in cream; heat through.  Garnish with parsley if desired.  Yield: 4 servings

Diabetic exchange:  One 1-cup serving (prepared with low sodium broth and evaporated skim milk and without salt) equals ½ starch, ½ fat; also, 67 calories, 60 mg sodium, 3 mg cholesterol, 11 gm carbohydrate, 3 gm protein, 2 gm fat. 

Curried Chicken and Rice Soup

by S. Cyr

2 large carrots, diced                                    

2 celery ribs, diced                                          

1 small onion, chopped                                   

¾ cup butter or margarine                         

¾ cup all-purpose flour(I used brown rice flour) 

1 tsp seasoned salt                              

½ to 1 teaspoon curry powder (I used 1  tsp.)               

3 cans evaporated milk

4 cups chicken broth

2 to 3 cups cubed cooked chicken

2 cups cooked long grain rice

In a large saucepan, sauté carrots, celery and onion in butter for 2 minutes.  Stir in flour, seasoned salt and curry until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Gradually add broth.  Stir in chicken and rice.  Return to a boil.  Reduce heat; simmer, uncovered, for 10 minutes or until vegetables are tender.  Ready in 30 minutes or less. Yield 10-12 servings

Sausage and Bean Soup

by K. Doxtader

1 tbsp olive oil

1 cup onion, chopped

1 bulb fennel, chopped 

1 tsp dried sage

½ tsp fennel seeds                                           

1 lb precooked turkey or chicken sausage, cut in ½” slices

4 cups chicken broth or stock

2 cans white northern (cannelloni beans), drained and rinsed

Heat oil medium heat.  Add onion, fennel, sage and fennel seeds.  Cook, stirring frequently, until soft.  Add sausage; cook 5-ish minutes, stirring frequently.  Pour in stock and beans.  Simmer to blend flavors, at least 5 minutes, however the longer the better and eating it the next day is even better. 

Hearty Bean Soup
by M. Minner

This soup is sooooo easy and takes only a few minutes to throw together. The longest time is washing the spinach, unless you buy it packaged:

1 to 2 thinly sliced onions

2 large minced garlic cloves

2-4 tbsp olive oil

large can of chicken broth (3-4 lbs.) or several cans of the smaller size

2 cans of kidney beans (or other beans, depending of what you have)

1  can of corn

10 oz. bag of spinach torn, or same amount from a bunch of spinach that needs to be washed and stems removed

grated parmesan or Romano cheese, or you could use feta cheese crumbled in (I tried it because I had some left over and needed to use it---delicious)

Sauté onion and garlic in olive oil until fragrant. Add broth. Stir in kidney beans, corn and generous pinch of pepper. When hot, add spinach. Stir in grated cheese or feta. It is delicious. Serve with the bread of your choice and a salad. The recipe did say to drain and rinse the beans with cold water unless otherwise noted. I did it one time, but forgot the other time. It still tasted good. I added the can of corn on my own. It really adds to the flavor.

Publisher’s Penny-Wise Poultry

Or How To Get 3 Meals From One Chicken

                                                by C. Leone

1. Take a whole chicken (3-5lbs). Season with garlic powder, tarragon, lemon juice and bake in 350 oven 20 minutes per pound. Serve with vegetable and rice.

2. Remove remaining chicken and reserve for chicken salad or any casserole calling for one or more cups cooked chicken.

3. The remaining carcass can be used to make a chicken stock for soup. Put in a large Ziploc overnight. The next day put carcass in a large enough pot, cover with cold water. Add one each of whole onion, celery, carrot, and garlic clove and simmer 1-2 hours. Pour soup through a strainer (an important step when using a cooked carcass for stock), into a container or another pot. Now you have a great chicken stock. Proceed with any soup recipe. Or freeze for later use.

Note: Steps 2 and 3 can be used with a store bought rotisserie chicken as well.

Peanut Soup

by M. Cousins

I had this soup once in Virginia.  Its delicious.

1 medium onion (chopped)                       

2 stalks celery (chopped)                         

1/4 cup butter                                                   

3 tbsp flour  

2 qt. chicken broth

 2 cups smooth peanut butter                                                     

1  3/4 cup light cream

chopped peanuts

Sauté onions and celery in butter until soft, not brown.  Stir in flour until well blended.  Add chicken broth, stirring constantly, bring to boil.  Remove from heat, cool slightly and blend in blender.  Return to pot; add peanut butter and cream, stirring to blend thoroughly.  Return to low heat.  Serve hot or cold.  Garnish with chopped peanuts.

“Quick-Build” Tortellini Salad

    by M. Cousins

I made this Tortellini salad for the friends when our Kingdom Hall was being built.

1   red &yellow bell pepper

2 stalks of celery

1   cucumber seeded

1/2 cup black olives & 1/2 cup green olives

1 small jar marinated artichoke hearts, chopped, add liquid to dressing

1 cup zesty Italian dressing (I also add some balsamic vinegar)

1 cooked package of tortellini (garlic & herb tastes best although any flavor will do)

Chop all vegetables, add to cooked tortellini, toss with dressing.  Refrigerate for at least 2 hours to let all flavors blend.  (You could also add sun dried tomatoes, onions, green pepper, mushrooms, or any other vegetable to add color and flavor.)

Cold Pasta Salad

 by E. Piotrkowski

1 lb. Linguini (break in half)

2 small tomatoes, chopped

1 small purple onion, chopped

½ cup celery, sliced

¼ cup Durkee salad seasoning with cheese

1 small bottle kraft zesty italian dressing

Cook linguini.  Rinse with cold water.  Combine with other ingredients.  Chill thoroughly before serving (about 2 hours)

Rotini Salad

by D. Ghattas

10 oz uncooked rotini pasta

2 to 3 stalks broccoli                                      

1 (16 oz) can small pitted olives, drained  

10 to 12 cherry tomatoes, cut in half

½   medium-size red onion, thinly sliced

½   cup Italian salad dressing

1 to 2 tbsp grated Parmesan cheese

Freshly ground black pepper to taste

Cook rotini, drain, rinse with cold water, then drain again thoroughly.  Allow to cool.  Meanwhile, remove the flowerets from the broccoli.  Peel the stalks and cut into chunks. Cook the broccoli in boiling salted water just until bright green and still crunchy.  Drain, rinse with cold water, then drain again thoroughly.  Combine the broccoli, rotini, olives, tomatoes, onions and salad dressing in a large bowl.  Add the cheese and season with pepper.  Cover and refrigerate until chilled.

Spinach Salad with Dressing

by S. Wieland

2 tbsp  sugar

2-3 slices of cooked bacon

1/4 cup ketchup

2 tbsp  Worcestershire sauce

small red onion

1 cup oil

1/4 cup red wine vinegar

1 or 2 packages of spinach (rinsed well)

Blend everything together except spinach, chill for 1 hr.  Pour dressing on spinach, toss and serve. 

Mandarin Salad

by P. LaMontain

This is our favorite.

1/2 cup sliced almonds                                                                   

3 tbsp sugar

In a small pan place sugar and almonds.  Stir over medium heat until almonds are coated.  Cool, put in dish or baggie.

1 head of lettuce - any kind                         

1 cup chopped celery     

2 whole green onions chopped                  

1 (11 oz) can mandarin oranges drained.

Dressing (make ahead of time)

1/2 tsp salt, dash of pepper, 1/4 cup vegetable oil, 1 tbsp parsley, 2 tbsp sugar, 2 tbsp vinegar .

Toss all ingredients together just before serving.

 Dirty Salad

 by C. Biba

Mix Together and then roast 15 minutes at 300 degrees on cookie sheet:

3 tbsp unsalted butter, melted                                   

1/4 tsp pepper

1 tsp salt                                                                              

3 dashes tabasco sauce

1 tsp cinnamon                                                                  

6 oz pecans, very slightly chopped

Wisk Together:

2 tbsp sherry wine vinegar

1 tbsp and 1tsp prepared mustard

1/4 cup olive oil

Toss Together:

1 head Boston lettuce

1 head red leaf lettuce

1 red delicious apple, finely chopped, (sprinkle with lemon juice to keep color if you like)

1/2 lb feta cheese, crumbled well

Mix All Together And Enjoy!

(double dressing amount if you like)

Oriental Chicken Salad- Dressing & Marinade

by F. Thompson

2 cloves garlic, minced
2 tbsp. oil
2 tsp. shoyu tsp.

2 sesame oil
2 tbsp. sesame seeds, roasted
2 tbsp. sugar
2 tbsp. seasoned gourmet rice wine vinegar
2 tbsp. ginger, grated

 Combine all ingredients and mix well, Drizzle over salad just before serving. This is also a good marinade to pour over skinned chicken the night before grilling it.

For the salad, prepare a green salad, with shredded cooked chicken. Sprinkle top with dry chow mein noodles

mcousins@forevereating.com