Category Archives: Recipes

The first day of spring has arrived but here in Vermont we can expect cool weather to continue for another month or so. There is still time to enjoy a bowl of hearty black bean and sausage soup. The combination of sweet Italian turkey sausage, jalapeño peppers and fresh cilantro gives this black bean and sausage soup a distinctive flavor. If you have any leftovers they are easily reheated in the microwave or can be frozen for later use. Serve along with a leafy green salad and a loaf of bread and your have a meal!Black Bean soup

 

Black Bean and Sausage Soup

 

Ingredients:

 

½ pound sweet Italian turkey sausage

1 tsp olive oil

1 onion, chopped

2 garlic cloves, chopped

2 jalapeño peppers, seeded and minced

3 (15.5 oz) cans of black beans, rinsed and drained

4 cups chicken broth, preferably homemade

½ cup chopped fresh cilantro

 

Directions:

 

Spray a large nonstick saucepan with nonstick spray and set over medium low heat. Add the sausage and cook until browned on all sides, about 15 minutes. Transfer the sausage to a plate and when cool enough to handle, cut into ½ inch slices.

 

Heat the oil over medium heat in the same saucepan then add the onion, garlic and jalapeños. Cook, stirring until tender, about 8 minutes. Stir in the beans and broth and bring to a boil. Reduce the heat and simmer, covered, until the flavors have blended, about 8 minutes.

 

Transfer 2 cups of the bean mixture to a blender or food processor and puree. Stir the puree and the sausage into the soup. Simmer, uncovered, until the soup is heated through, about 5 minutes. Remove form the heat, stir in the cilantro  or sprinkle on top and serve.Black Bean and Sausage SoupIf you have an emersion blender that could also be used to puree the soup.Black Bean and Sausage Soup

 

 

This spicy orange beef can actually be served two ways For an Asian meal serve the spicy orange beef over rice and garnish with fresh orange slices. For more of a western meal serve the spicy orange beef in warmed flour tortillas. Either way it’s delicious. Serve it over rice for dinner and enjoy the leftovers the next day in a flour tortilla.Spicy Orange Beef

 

Spicy Orange Beef with Vegetables

 

Ingredients:

 

¾ pound beef top round, cut into thin strips

2 Tbsp cornstarch (divided)

2 tsp grated orange rind

½ cup beef broth

¼ cup ornge juice (from an orange)

2 Tbsp soy sauce

1 Tbsp sugar

1 ½ tsp chili garlic sauce

4 tsp oil

1 Tbsp minced fresh ginger

¼ pound green beans, halved crosswise

1 red pepper, seeded and cut into strips

1 carrot, cut into matchstick thin strips

 

Directions:

 

Combine the beef, 1 TBSP of the cornstarch and the orange rind in a medium bowl. Toss well to coat the beef and set aside. Combine the remaining 1 TBSP cornstarch, the broth, the orange juice, soy sauce, sugar and chili garlic sauce in a small bowl and set aside.

 

Heat your wok over high heat until a drop of water sizzles. Swirl 2 tsp of oil in the wok and then add the beef. Stir fry until cooked through, about 2-3 minutes and transfer to a bowl. Swirl the remaining 2 tsp oil in the wok and add the ginger. Stir fry just until fragrant or about 10 seconds. Add the green beans, bell pepper and carrot. Stir-fry until crisp tender about 2-3 minutes. Add the broth mixture and cook, stirring constantly until the mixture boils and thickens. Add the beef and cook until hot, about one more minutes.Spicy Orange Beef Serve hot over rice.Spicy Orange Beef Enjoy the leftover the next day by serving them in a warm flour tortilla

I love meat loaf and make several different kinds from healthy versions made only with ground turkey, quinoa and zucchini to more indulgent recipes with a nice sauce on the top or even topped with bacon. The Market Street Meat Loaf is from one of my favorite cookbooks called The New Basics Cookbook written by Julee Rosso & Sheila Lukins.Meatloaf

 

This meat loaf has an assortment of chopped vegetables added as well as some spices that you might not normally put in your meatloaf. The original recipe calls for cooking the meat loaf in a baking dish, which is then placed in a larger pan, and boiling water is poured into the larger pan before baking. I’m sure that’s a wonderful way to cook it but the several times I have made the meat loaf I have either cooked it in my normal meat loaf pan or made an oval and placed it on a pan and cooked it free form. Both ways have come out perfectly.

 

Not only it this meatloaf delicious when warm but it makes wonderful meat loaf sandwiches especially with my homemade bread! There is a bit of chopping involved in this recipe but it is more than worth it! Meat Loaf

 

Market Street Meat Loaf

 

Ingredients:

 

3 Tbsp butter

¾ cup chopped onion

¾ cup chopped scallions

½ cup chopped carrot

¼ cup chopped celery

¼ cup chopped red pepper

¼ cup chopped green pepper

2 tsp minced garlic

Salt, to taste

1 tsp ground black pepper

½ tsp ground white pepper

¼ tsp cayenne pepper

1 tsp cumin

½ tsp nutmeg

3 eggs, well beaten

½ cup ketchup

½ cup half and half

2 pounds lean ground beef chuck

12 oz sausage meat (not fennel flavored)

¾ cup fresh breadcrumbs

 

Directions:

 

meatloafPreheat oven to 375.

Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery, peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about ten minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour.

 

Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a bowl, and beat well. Add the ketchup and half and half. Blend thoroughly.

 

Add the chuck, sausage, and breadcrumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with you hands, kneading for five minutes.

 

With damp hand, form the mixture into an oval approximately 17 x 4 x 1, resembling a long loaf of bread.

 

Place the meatloaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35-40 minutes. Remove the baking dish front the water bath, and let the meat loaf sit for 20 minutes before slicing and serving.meat loaf

 

Makes 8-10 portions.meat loaf

 

Note: As I mentioned above I have cooked the meat loaf both times without using the water bath.

 

 

Monday Muffins: Banana Chocolate Chip Mini MuffinsBanana Mini Muffins

 

I love banana mini muffins especially with the addition of mini chocolate chips.  Mini muffins satisfy your desire to enjoy a morsel of goodness, but you don’t have to feel guilty that you enjoyed an entire muffin! These mini muffins are delicious and low fat which sounds like a win-win to me! Perfect for snacking or packing in lunch boxes. Plus like many of the other Monday Muffins I have shared, they freeze well. The next time you have an abundance of bananas on hand mix up a batch of these healthy mini muffins! Banana Mini Muffins

 

Banana Chocolate Chip Mini Muffins

 

Ingredients:

 

1 cup light vanilla yogurt
½ cup fat-free milk
½ cup uncooked quick oats
½ tsp vanilla
1 large egg, beaten
1 large banana, mashed
¼ cup brown sugar
1 ¼ cup flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ cup mini chocolate chips

 

Preheat your oven to 375.

 

Combine yogurt, milk, oats, vanilla and egg. Set aside for five minutes to allow the oats to soften then stir in the banana.banana muffins

In a separate bowl combine brown sugar, flour, baking soda, baking powder and salt. Combine the two mixtures to moisten. Dough will be very thick. Stir in the chocolate chips.

Prepare your mini muffin tins by spraying with cooking spray. Spoon batter into the tins and bake until golden brown, about 15-18 minutes. Banana Mini Muffins Enjoy right away or let cool and freeze to enjoy later.Banana Mini Muffins

I don’t know how the weather is where you live but we’re still getting cold weather here in Vermont. Recently I shared a wonderful recipe for pork, bean and kale soup. This recipe is a chowder. Sometimes you find a chowder recipe that is just so comforting you find yourself making it several times during the cold months. This shrimp and corn chowder is one of those recipes. The addition of the fennel gives it a slightly peppery taste but isn’t strong. Next time you’re in for some colder weather mix up a batch of this delicious shrimp and corn chowder. You probably have everything you might need on hand, use frozen corn and frozen shrimp that you might have in your freezer and you’ll be enjoying a nice bowl of this chowder in no time!Shrimp and corn chowder

 

Shrimp and Corn Chowder

 

Ingredients:

 

2 Tsp butter

2 leeks, chopped

1 fennel bulb, chopped

½ tsp salt

¼ tsp pepper

2 Tbsp flour

1 8oz bottle of clam juice

3 cups milk

1 pound of potatoes, peeled and cut into small pieces

¾ pound shrimp, peeled and deveined

1 – 10oz package of frozen corn

 

Toppings:

 

2 Tbsp parsley chopped

2 Tbsp fresh lemon juice

 

Directions:

 

Heat the butter in a large saucepan over medium heat. Add the leeks, fennel, salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 4-5 minutes. Stir in the flour.

 

Add the clam juice, milk, potatoes and bring to a boil. Reduce heat and simmer for 12 minutes. Stir occasionally. Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3-5 minutes.Shrimp and corn chowder

 

Stir in the parsley and lemon juice and serve with bread or corn muffins.Shrimp and corn chowder This shrimp and corn chowder makes 4-6 servings depending on how generous you are.Shrimp and corn chowder

popoversI love popovers. They are a little time consuming, but once you’ve mixed the batter you pop them in the oven and wait. Waiting for the popovers to come out of the oven is the hardest part! The batter can even be made ahead of time and stored in the refrigerator, if you want. Popovers are best right from the oven. Serve with butter, jams, or other sweet or savory spreads. I have two popover pans, which make the most perfect popovers every time. One pan makes 12 mini popovers while the other pan makes 6 large popovers. Depending on how many people we have for dinner dictates which pan I will use.popovers

 

Popovers

 

Ingredients:

 

1 popover pan

1 1.4 cup flour

¼ tsp salt

3 large eggs

1 ¼ cup milk

2 Tbsp butter cut into either 6 or 12 pieces, depending on what size popover pan you are using

1 Tbsp butter, melted

 

Directions:

 

Oil or spray (with nonstick oil) popover pan. Preheat your oven to 400 and set the rack in the middle of the oven. Preheat the popover pan for about 2 minutes.

 

Blend the flour, salt, eggs, milk and melted butter until the mixture has the consistency of heavy cream. This can be done in a food processor, a blender an electric mixer or by hand. Batter should be at room temperature.

 

Place 1 small piece of butter in each cup and place back in the oven until the butter is bubbling, about one minute. Fill each cup half full with batter and bake for 20 minutes. Reduce the oven to 300 degrees and continue to bake for 20 minutes. Serve immediately.popovers

 

Popovers are not hard to make and my family considers them a real treat. They are best eaten warm. Leftovers probably won’t be a problem as I’m sure your family will eat them right up!popovers

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