Sweet & Savory Tuesday ~~ Lentil Soup w/Parmesan Bread

When the calendar turns to Autumn, it's time to pull out the soup recipes!  Here's one of our family favorites for your enjoyment.

INGREDIENTS:

• 1 lb. ground beef, browned in skillet
• 1 medium onion, chopped
• 1 pint jar diced tomatoes or 1 - 8 oz. can tomato sauce
• 1/2 - 1 cup salsa
• 3 - 4 carrots, sliced or cubed
• 3 - 4 Idaho potatoes, cubed
• 1 - 2 cups lentils, rinsed in colander
• 3 quarts of water - give or take - depending upon how thin or thick you like your soups.  I like them with a lot of broth and my ever lovin' prefers them much thicker, so I strive to find a happy medium.
• 1 - 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• Salt & pepper, optional

DIRECTIONS:

Place all ingredients in soup pan or stock pot on stove and cook 2 - 3 hours or until lentils are tender  ~~~ or ~~~

Place all ingredients in crock pot and cook on high setting for approximately 6 hours.

**** NOTE:  Some people opt to prepare this recipe omitting the ground beef.  It's delicious either way!


PARMESAN BREAD INGREDIENTS:

• 1 1/2 cups Bisquick Baking Mix
• 1 Tbsp. sugar
• 1 Tbsp. dehydrated minced onion
• 1 egg
• 1/4 cup milk
• 1/4 cup apple juice
• 1/2 tsp. leaf oregano 
• 1/4 cup Parmesan Cheese

DIRECTIONS:

• Heat oven to 400 degrees.
• Mix all ingredients except Parmesan cheese to a soft dough.
• Spread dough in a greased round layer pan, 8.5 x 11 inches.
• Sprinkle with Parmesan Cheese.
• Bake 20-25 minutes. 
• Cut into wedges.  
• Serve warm.

Here's to Healthy Eating & Happy Dining!

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Sweet & Savory Tuesday ~~ Blueberry Swirl

I'm showcasing another family favorite of the dessert variety on this Sweet & Savory Tuesday. The reason I typically prepare this one in a 9 x 13 disposable container is that our guests usually eat everything but the container! So, here goes:

STEP ONE:

Blend the following ingredients together, press into a 9 x 13 inch pan, and chill in freezer for one hour or refrigerator for two hours.

• 1 1/4 cups crushed graham crackers
• 1/4 cup granulated sugar
• Mix the graham cracker crumbs and sugar together before adding the melted butter
• 1/3 cup butter, melted

STEP TWO:

Blend the following ingredients together with a mixer, and spread over the graham cracker crust.

• 1 - 8 oz. container Cool Whip or prepared package of Dream Whip
• 1 - 8 oz. pkg. cream cheese, softened to room temperature
• 1 cup powdered (confectioner's) suger

STEP THREE:

Cover with one large can of blueberry pie filling or flavor of your choice.  I have tried the raspberry and cherry pie fillings before, but our family happens to prefer the blueberry the best!

PREPARATION TIPS:

If you prefer to use whole graham crackers or don't happen to have any graham cracker crumbs on hand, lay whole crackers between two sheets of waxed paper.  Use your rolling pin to crush the crackers into crumbs.

HEALTH TIPS:

There have been many articles written about the health benefits of blueberries. Granted, marrying the berries with the remainder of the ingredients in this recipe might negate a few of the benefits.  It's okay to indulge every once in awhile, especially during family celebrations.  Here's one link regarding the benies of blueberries: https://authoritynutrition.com/10-proven-benefits-of-blueberries/

Here's to happy dining & enjoying family favorites!

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Sweet & Savory Thursday ~~ "1/2 & 1/2 Hummus"

INGREDIENTS:

• 1 - 15 oz. can Garbanzo beans, drained
• 1 - 15 oz. can Cannellini beans, drained 
• 1/2 cup lowfat plain yogurt
• 1 tsp. hot sauce (I used Cajun Sunshine)
• 1 Tbsp. lemon juice
• 1/2 tsp. garlic pepper seasoning
• Balsamic vinegar

INSTRUCTIONS:

• Drain and thoroughly rinse beans in colander.
• Place beans in food processor.
• Add yogurt, lemon juice, hot sauce and garlic pepper seasoning.
• Puree until smooth.
• Place in serving dish.

SERVING SUGGESTIONS:

• Drizzle with slight amount of balsamic vinegar.
• Serve with veggies, apple slices, pita bread, flat bread, chips, dill pickles, green olives, or other items of your choice.
• By adding a swirl of balsamic vinegar before serving, it seems to provide a tasty balance.  
• On a personal note, the flavor of this hummus was more enhanced when eating it on apple and veggie slices.
• This is a great dish to serve at the start of an evening with family or friends as the 1/2 and 1/2 hummus seems to disappear much quicker than the normal variety.
• Give it a try, and let me know what you think!

Here's to happy dining & healthy eating!

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Sweet & Savory Monday ~~ El Quicko Crustless Crab Quiche

INGREDIENTS:

• 4 ounces flaked crab meat
• 4 ounces shredded Cheddar cheese
• 1/4 cup chopped green onions
• 4 eggs
• 1 - 4 oz. can diced mild green chilies
• 1 cup evaporated milk
• 1/2 tsp. salt, optional
• 1/2 tsp. powdered mustard
• 1/8 tsp. cayenne pepper
• Dash Hot Hungarian Paprika

INSTRUCTIONS:

• Spray a 9 inch pie plate with cooking spray.
• In medium bowl combine the crab meat, cheese, and onions.
• Press the mixture over the bottom and up sides of sprayed pie plate.
• In a medium bowl, whisk together the eggs, milk, diced green chilies, salt, mustard, and cayenne pepper.
• Pour over crab mixture.
• Sprinkle with Hot Hungarian Paprika.
• Bake at 400 degrees for 30 minutes.
• Remove from oven and let stand for 5-10 minutes before serving.

HELPFUL SUGGESTIONS &/OR SUBSTITUTES:

• You can use either fresh crab meat or imitation crab.
• Egg whites can be substituted for regular eggs.
• Any variety of cheese can be added.
• Shelled and deveined shrimp may be substituted for the crab.
• Evaporated skimmed milk can be used instead of the regular canned milk.
• This is a meal that can be served for breakfast, brunch, lunch or dinner.
• You could use a bottom crust for the recipe if you so desired. Baking time would be increased to approximately one hour at 350 degrees. Insert a knife into center of quiche.  If it comes out clean, the quiche is thoroughly cooked.
• A variety of condiments, garnishes and/or veggies could be served with it.

Here's to healthy eating and happy dining!

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Science With The Grandkiddos

During one of the grandkiddos' recent visits, they made two ice cube trays of citrus slices.  These have been such a nice relief during our recent one hundred degree temperatures.

Depending upon the ages of your grandchildren, you may have to slice the lemon or lime into small wedges for them.

If your grandchildren are old enough, they can read the instructions for themselves:

1. Rinse a lemon or lime, dry with paper towel, and cut into small slices or wedges.

2.  Place one wedge into each compartment of the ice tray.

3.  Place the ice tray in the freezer overnight.  Invert the tray to remove the cubes.  If you only desire to use one or two at a time, they can be removed from the tray by grasping the citrus wedge.

4.  This is a fun way to explain to young children how water can be a liquid and a solid.

5.  Other suggestions for the citrus wedges ~~ place them inside a glass of iced or hot tea or a citrus drink!

Happy Reading & Learning.  Stay cool!

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Sweet & Savory Thursday ~ Fresh Fillet & Fresh Rosemary

INGREDIENTS & DIRECTIONS:

• One large fillet of your choice ( I used Sockeye Salmon)
• Brush 1 Tbsp. of olive oil on top
• Sprinkle with dash of kosher salt, optional
• Sprinkle with freshly ground pepper
• Lay 3 large sprigs of fresh rosemary on top 
• Place pan with one inch of water on bottom rack of oven
• Line baking sheet with foil
• Place seasoned fillet on baking sheet
• Cook at 225 degrees for 1 hour and 20 minutes or until fish flakes easily when using a fork

The oil from the fresh rosemary permeates the fillet which really helps to enhance the flavor.  

Another suggestion is to use fresh dill when cooking your fish in the oven.

If you have other suggestions of cooking methods for fish or enhancing it with herbs, please leave a comment.  We enjoy hearing from our readers.

• Check out the health benefits of eating salmon at http://www.chatelaine.com/health/diet/seven-health-benefits-of-salmon-and-a-vitamin-rich-summer-recipe/

Happy Eating & Herbing!

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Sweet & Savory Tuesday - Presto with the Pesto!

                                                        


INGREDIENTS:

• 3 cups fresh basil leaves
• 3 cloves fresh garlic, finely chopped
• 1/2 cup olive oil
• 3/4 cup Parmesan Cheese
• Dash of kosher salt, optional

DIRECTIONS:

• When selecting fresh basil, make sure to remove any seed pods which have formed in the very top of the plant

• Place basil leaves inside food processor and pulse until coarsely chopped
• Add the garlic, olive oil, and Parmesan Cheese
• Process until smooth

SERVING SUGGESTIONS:

• Prepare noodles (I used spelt noodles, but spinach noodles would be delicious as well), and serve with Pesto

• Pesto is great on pizza crusts, slices of baguette bread or fresh tomatoes, crackers, mixed with sour cream to be used as a veggie dip, and on rolls the herbal river.
• Pesto can be frozen and eaten at a later date.

If you have other serving suggestions, I would like to hear from you!  Please leave a comment.  We enjoy hearing from our blog readers.

Happy Dining & Enjoy the herbs of summer!

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Sweet & Savory Tuesday - Nutritious Breakfast Cookies

INGREDIENTS:

• Shortening
• 1/2 cup butter, softened at room temperature
• 2/3 cup packed brown sugar
• 2 eggs
• 1/2 tsp. vanilla
• 1/2 cup peanut butter (I use crunchy style)
• 1 cup whole wheat flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt, optional
• 1 tsp. cinnamon
• 1 cup rolled oats, non-instant variety
• 1 cup dried fruit such as apricots, bananas, cranberries, etc.
• 1/2 cup chopped pecans

DIRECTIONS:

• Heat oven to 350 degrees.
• Grease cookie sheet with shortening.  (If you're using a stoneware pan, you don't need to grease it.)
• Place butter in large mixing bowl and beat until creamy.
• Add brown sugar and mix until well blended, scraping sides if necessary.
• Add eggs and vanilla.  Mix on medium speed until combined.
• Add the peanut butter and mix until well blended.
• Place the flour, baking powder, baking soda, salt, and cinnamon in a small bowl.  Stir with a wooden spoon or small whisk.
• Stir flour mixture into the egg mixture.
• Stir in oats, fruit, and chopped nuts.
• Drop dough 2 inches apart onto baking sheet.
• Cook for 13-16 minutes or until cookie edges begin to brown. 

HELPFUL HINTS:

• I double the recipe and freeze the extra cookies if I have any left over.
• These are great to eat during your morning commute or pack in your lunch.
• This is a fun recipe to experiment with by adding additional dried fruits, nuts, seeds, etc.
• I especially like the peanut butter addition.
• Other types of flours can be substituted for the whole wheat; however, you would need to experiment as to determine exactly how much to add.

Here's to a Healthy Breakfast which is the most important meal of your day!

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Sweet & Savory Thursday ~~ Bacon Bow Ties

INGREDIENTS:

• 1 pound bacon
• brown sugar

DIRECTIONS:

• Line jelly roll pan or baking pan with aluminum foil.  Place cooling rack on top.  You could also use a broiler pan.
• Tie bacon strips into bow tie shape.
• Cook for one hour at 300 degrees.

                                            

• Turn bow ties over and sprinkle with brown sugar.  
• Bake for another 45 minutes to one hour.
• Make sure to check the centers of the bow ties to see if they are cooked completely.

Happy Reading as you enjoy your bow ties!  Let me know if you can eat just one of these and leave the rest of them on the plate.  :-)  

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