Garden Vegetable Soup (sans garden)

I love the fresh tasting, tomato based garden vegetable soup, but never manage to garden well.  Longing for a bit of sun, I thought I'd try this from frozen and canned ingredients.  It still had the bright, fresh taste that I was looking for!

1 can crushed tomatoes
1 onion
2 tbs garlic
1 bag frozen peas
1 can chicken broth
1 c diced carrots
2 c water
2 tbs thyme
2 bay leaves
1 c parmesan

Saute the onions and garlic lightly (~4 minutes) over medium heat.  Add the rest of the ingredients and simmer at least 20 minutes.  Remove bay leaves before serving.  Puree slightly with a stick blender if you'd like a thicker, more velvety soup.  Great with a slick of turkey and a bowl full of green beans.

Cheddar Dijon Pork

2 pork chops, cut into bite sized pieces
1 onion, diced
2 tbs garlic
1 tbs thyme
1 tbs dill
1/2 c Greek yogurt
1/2 c shredded cheddar
heaping spoonful Dijon mustard

Cook the onions and pork in the spices.  In the last few minutes, add the rest of the ingredients.

Would also be really good with chicken.

Lemon Tapenade Chicken

Most if this week's recipes come from a Canadian Living cookbook that DH picked up for me while he was in Toronto.  This recipe can also be found here, on their website.

1 onions, chopped
2-3 chicken breasts
1 tbs garlic powder, cumin, pepper, dried oregano, ground cumin
2 bay leaves
1 can chicken stock
Juice of 1 lemon (~2 tbs)
I packet Equal (or sugar)
1 tbs tomato paste
1/2 c pitted olives or 1/3 c tapenade

Brown onions and chicken in olive oil, adding garlic, cumin, bay leaves, and pepper.  Cook about 15 minutes.  Add chicken broth, lemon juice, tomato paste, and sugar.  Cook another 15 minutes.  Add olives and heat through.  Served with green beans and quinoa.

This was a great, tasty chicken and onions dinner.  We enjoyed it on a January weeknight while watching the first half of Star Wars with the kids.

Chipotle Chili

2 cups cooked ground beef
1/2 c cooked onions
2 cans beans - I usually have at least one of black beans, then whatever else is on hand.
1 large can crushed tomatoes
1 can tomato paste
1 can corn - you can also use frozen, but I've had great luck with the crispiness of the canned
1 can chicken broth
1 can olives
1-2 canned chipotle, diced
Salt and pepper, to taste

If you don't have cooked beef and onions on hand, you can brown them first in a stock pot.  Then add the rest of the ingredients.  Drain and rinse the beans well before adding them.  This can decrease their famous, gastroenterological side effect.  Also, I often let the kids practice cutting up olives with butter knives.  Whole olives are rather conspicuous in the chili, and the kids love to help.

If you've got with the stock pot, just heat through and simmer until you're ready to eat.  I often stick mine in the slow cooker on low for 5-8 hours.  Then toss together a quick lettuce and Ranch dressing salad... and dinner is ready!

California Salad

Turkey Cubes or leftover chicken
Crumbled Goat cheese
Dried blueberries (or cranberries)
Pecans
Honey Mustard Dressing
2 c shredded lettuce

Occasionally, while shopping, my kids have meltdowns.  Even if you don't have kids of your own, you've probably seen it.  Laying in the cart, crying, or screaming, sometimes laying on the floor in that completely unselfconscious way.  Often, this is because they're hungry or tired.  I often try to carry the spare granola bar, or bag of nuts.  But sometimes we visit the Target Cafe.  And, I was surprised when I found a salad that I loved!  I was starting to look for excuses to eat there.  Then, I wised up and realized that I could make it in about 5 minutes at home.

Bacon Turkey Salad

Turkey Cubes
Crumbled turkey bacon
Grated cheddar
Diced tomatoes (or cherry tomatoes to save the cutting)
Ranch dressing
2 c shredded lettuce

Quick Taco Salad

Leftover taco filling
Tomatoes
Grated cheddar
1/2 c salsa + 1/2 c sour cream (or ranch dressing)
2 c shredded lettuce

Quick Greek Salad

Feta
Leftover chicken or turkey
Tomatoes
Pecans
Parmesan Garlic Dressing
2 cups shredded lettuce
pitted Greek olives

Quick Cobb Salad

1 boiled egg
Crumbled turkey bacon
tomato
Blue Cheese
Vinaigrette - usually Newman's Parmesan Garlic, but whatever is handy

2 c lettuce

First Fondue

2 c shredded cheddar
1/4 c sparkling apple cider
1/2 tsp nutmeg

Put in the Little Dipper slow cooker for ~30 minutes.  Served with grapes, apples, sausages, and sourdough bread.  Yummy!

Cinnamon Butter

One stick of butter, room temperature
1 tsp sugar or Equal
2 tbs cinnamon

Mix well with a fork.  You can roll this in plastic wrap, to give it a stick shape.  I prefer to just scrape it into a wide mouth jar and use liberally on toast.