Soups and Stews

Green Pea Soup with Fresh Herbs

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I was enjoying high tea at a friend’s house, and I was to bring the soup. It was warm day so something spring-like or cold sounded best. Since mushy peas are a classic British side dish, I decided on Green Pea Soup with Fresh Herbs. It was easy to make and quite refreshing. We served it warm with a dallop of the lemon yogurt topping. This would be wonderful for lunch served with a salad or sandwich, or of course, high tea. Cheerio!

Green Pea Soup Recipe with Fresh Herbs

INGREDIENTS:
  • 1 1/2 tablespoons extra virgin olive oil
  • 10 scallions, thinly sliced
  • 1 1/2 tablespoons chopped fresh tarragon, or basil
  • 3 cups fresh or frozen green peas
  • 3 cups vegetable broth
  • 2 tablespoons chopped fresh mint
  • 1 lemon, zested and juice reserved
  • 3/4 to 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons whole yogurt
  • 1/4 teaspoon ground coriander
DIRECTIONS:
  1. Heat the oil in a medium (4 quart) pot over medium heat.
  2. Add scallions and tarragon or basil and cook, stirring occasionally until scallions are soften, 4 minutes.
  3. Add peas, stir for 1 minute. Add vegetable broth and bring mixture to a simmer and cook until peas are tender, 4 to 5 minutes.
  4. Remove soup from heat and, working batches, use a blender to puree the soup with the mint until smooth.
  5. Return the soup to a pot, stir in 2 tablespoons lemon juice and season with salt and pepper.
  6. Keep soup warm until ready to serve.
  7. Combine yogurt, lemon zest coriander and a pinch of salt.
  8. Dollop soup servings with 2 1/4 teaspoons yogurt mixture just before serving.

Recipe from SkinnyTaste

Pastas · Salads

Pesto Zucchini and Corn Orzo Salad

cathysmahaLeave a comment

Pesto Zucchini and Corn Salad was the perfect side dish for a BBQ or served as main dish. I enjoyed left overs with sliced chicken breast on the top. I used orzo instead of the original recipe with quinoa.

Pesto Zucchini and Corn Orzo Salad

INGREDIENTS:
  • 1 cup quinoa, rinsed (I used orzo instead)
  • 1 3/4 cups water or broth
  • 1 tablespoon olive oil
  • 2 cloves garlic, chopped
  • 4 cups zucchini (~2 medium sized zucchini), diced
  • 1 cup corn, fresh or frozen
  • salt and pepper to taste
  • 1 (15 ounce) can of chickpeas, rinsed and drained (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1/4 cup green onions, sliced
  • 1/4 cup pine nuts, toasted
  • 1/2 cup basil pesto (homemade or store bought)
  • 2 tablespoons lemon juice
DIRECTIONS:
  1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered. (or cook orzo according to package instructions).
  2. Meanwhile, heat the oil over medium-high heat, add the garlic, zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
  3. Mix everything and enjoy!
  4. Option: Garnish with grated/shredded parmesan.

Recipe from ClosetCooking

Asian Dishes · Family Favorites

Easy 3-Ingredient Ramen Bowl from Costco

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I love an easy meal and especially an easy ramen bowl. This easy peasy recipe is now one of my all-time favorite meals. The chicken and the sauce are perfect for this dish. I added more vegetables than called for, so you can adjust to your liking. I’d highly recommend!

Easy 3-Ingredient Ramen Bowl from Costco

INGREDIENTS:
  • 2 squares Organic Millet & Brown Rice Ramen Noodles (Lotus Foods–Costco dry food aisle)
  • 1 package (of 2) AmyLu Sesame Ginger Chicken Crumbles (Costco refrigerated section)
  • 2 cups frozen Stir Fry Vegetables (Costco frozen section)
DIRECTIONS:
  1. Heat the chicken crumbles in a large pan. Once heated add the 2 cups of frozen stir fry vegetables.
  2. Cook the ramen noodles as directed. When cooked through, drain the noodles. Add to the pan with the chicken and vegetables.
  3. Add the mandu sauce included with the chicken crumbles. Stir together. Enjoy!

Recipe from Costcofindsnortheast

Cakes

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

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Moist, delicious carrot cake is always a treat and this recipe is amazing. Daughter, Megan, made this for last year’s Easter gathering and it was a hit with everyone. I can attest that it tastes just as good a day or two later.

The Best Carrot Cake (or Cupcakes) with Cream Cheese Frosting

INGREDIENTS:
  • Carrot Cake Cupcakes
    • 3/4 cup canola oil 
    • 1 cup packed brown sugar (190 grams)
    • 1 1/2 teaspoons vanilla
    • 2 eggs
    • 2 medium carrots, peeled, grated, and chopped (180 grams – about 1 1/2 cups)
    • 1 cup + 2 tablespoons flour (160 grams)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger (optional)
    • 3/4 teaspoon salt (I use table salt)
  • Cream Cheese Frosting
    • 5 ounces cream cheese, softened
    • 5 tablespoons butter (I prefer salted butter), softened
    • 2 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
DIRECTIONS:
  1. Prep: Preheat the oven to 350 degrees. Grease a 9×9″ cake pan or muffin tin with nonstick spray. (I like these without paper liners – they get a perfect ridged edge and nice little domed top, plus a chewier edge!) 
  2. Carrots: Grate the carrots, and then roughly chop them into smaller, papery bits. You can also do this in the food processor, but when compared side by side I liked the grated and chopped version better.
  3. Cupcake Batter: Whisk the oil, brown sugar, eggs, and vanilla together until combined. Fold in the carrots. Mix in the dry ingredients until just combined.
  4. Bake: Fill each muffin tin about two thirds of the way full with batter. Bake for 16-17 minutes. Gently press on the centers – if they spring back, they’re done. If not, give them another 2-3 minutes. (Using paper liners will require closer to 19 minutes.)
  5. Cream Cheese Frosting: Using an electric mixer, beat the softened butter and cream cheese together until smooth. Add the powdered sugar and vanilla; mix until smooth. It should be structured enough for piping, but if it’s not, just pop it in the fridge for a moment to solidify.
  6. Frost and Enjoy: Pipe the frosting on top of the cooled cupcakes; serve immediately or store in the fridge. (They’re also great a day later!)

Recipe from PinchofYum

Breakfast · Cakes

Baked Banana Donut Holes (3 Ingredients)

cathysmahaLeave a comment

What to do with leftover bananas? Usually, I make banana bread, but I wanted something different. When I ordered groceries, I thought I ordered 2 bananas not knowing the grocery chain changed the quantity from 2 single bananas to 2 large bunches. Holy moly! I tried this recipe and enjoyed the donut holes. Two of my 5 grandchildren loved them…the other three did not. This would be such an easy recipe for young bakers to try.

Baked Banana Donut Holes (3 Ingredients)

INGREDIENTS:
  • 1 ½ cups Self-Rising Flour (Note 1)
  • ¼ cup Light Olive Oil (Note 2)
  • 1 ⅓ cups Mashed Banana (Note 3)
DIRECTIONS:
  1. Preheat the oven to 350°F (180°C). Oil generously two 12-hole mini muffin pans with cooking oil.
  2. In a mixing bowl, mash the ripe bananas, pack them in a measuring cup to get the exact amount. If you mash too much banana, freeze it, and use it in a smoothie later.
  3. Add olive oil and self-rising flour, and use a rubber spatula to stir and form a sticky banana muffin batter.
  4. Use a small cookie dough scoop to fill each muffin hole up to 3/4 their level.
  5. Bake the donut holes for 20-22 minutes at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean.
  6. In a small bowl, prepare the cinnamon sugar: stir sugar and cinnamon. Set aside.
  7. Flip the pan upside down on a cooling rack and let them cool for a few minutes.
  8. Meanwhile, place the olive oil in a oil spray bottle, (or use a pastry brush).
  9. Spray oil all over the mini muffin, or use a pastry brush to lightly brush each mini muffin and immediately roll it into the cinnamon sugar.
  10. They will look like mini banana muffins coated with cinnamon sugar but taste like donut holes.
  11. Note 1: You can replace the self-rising flour with 1 1/2 cups of all-purpose flour + 3 teaspoons of baking powder. The recipe hasn’t been tested with all-purpose gluten-free flour, I can’t guarantee it delivers a great taste/texture. The recipe won’t work with almond flour or oat flour.
  12. Note 2: Any low-flavor oil works, like canola oil or refined coconut oil.
  13. Note 3: Make sure you use ripe bananas with black spots on their skin for the best sweetness.

Recipe from theconsciousPLANTKITCHEN

Vegetables

Easy Boursin Vegetable Bake

cathysmahaLeave a comment

Roasted vegetables are a favorite of mine and this recipe called for roasting vegetables with Boursin. What isn’t delicious with Boursin cheese? The recipe is so easy and the result is delicious. I especially like the pop of flavor with the roasted tomatoes. This recipe could easily be changed with other vegetables. I will be making this recipe over and over again.

Easy Boursin Vegetable Bake

INGREDIENTS:
  • 1 small head cauliflower, cut into very small florets
  • 1 small onion, sliced thin
  • 7 oz cherry tomatoes
  • 1 large zucchini, cut into thick half moons
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 tsp each salt, garlic powder, onion powder + Italian herb blend
  • black pepper, to taste
  • 5 oz Boursin cheese
DIRECTIONS:
  1. Preheat oven to 425℉.
  2. In the 9×13 inch baking dish, add in the cauliflower florets, onion, tomatoes, zucchini, garlic, olive oil, salt, garlic powder, onion powder, Italian herb blend, pepper and mix together until all is coated. Spread out evenly. Next, add in the Boursin in the middle and drizzle with olive oil. Bake for 35-40 minutes or until golden brown on top and cauliflower is fork tender. Mix it all together and serve immediately.

Recipe from HungryHappens

Casseroles · Fish · Greek

One Pan Mediterranean Shrimp Orzo Bake

cathysmahaLeave a comment

Shrimp Orzo Bake is a delicious dinner, served with a salad. I love the creaminess of the orzo with the spinach, zucchini, and sun dried tomatoes. I like olives but would omit them next time and instead serve them on the side for those that really enjoy good Kalamata olives.

One Pan Mediterranean Shrimp Orzo Bake

INGREDIENTS:
  • 1½ lbs wild shrimp, shelled + deveined
  • 2 tbps olive oil
  • 2 cups orzo pasta, uncooked
  • 1 small zucchini, coarsely grated
  • 5 oz sun dried tomatoes, chopped
  • 1/2 cup Kalamata olives
  • 4 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 1 tsp Italian herb blend
  • 1/2 tsp onion powder
  • salt + pepper, to taste
  • 2 oz baby spinach, rough chop
  • 7 oz feta cheese, crumbled
DIRECTIONS:
  1. Preheat oven to 425℉.
  2. Using a paper towel, blot your shrimp dry. Lightly coat shrimp in 1 tbs olive oil, season with salt, garlic powder, onion powder and Italian herb blend.
  3. In a 9×13 inch baking pan, add in the olive oil, orzo, zucchini, sun dried tomatoes, olives, garlic, broth, Italian herb blend, onion powder, salt, pepper and mix together until combined. Next, cover with parchment paper and aluminum foil and bake for 20 minutes. Then, take it out of the oven, uncover, add in the spinach and feta and mix until incorporated. Top with the shrimp and pop back in the oven for 8-10 minutes uncovered. Stir it all together and serve with fresh lemon juice and basil or parsley.

Recipe from HungryHappens

Poultry

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

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Daughter, Megan, has been raving about these tacos. Megan made hers in the crockpot and did not broil the meat. She also suggested that pineapple or mango salsa on the side would be delicious! Everyone in her family little and big, ate every bite!

Instant Pot Hawaiian Chicken Tacos with Jalapeño Ranch Slaw

INGREDIENTS:
  • Instant Pot Hawaiian Chicken
    • 1.25 lbs. boneless skinless chicken thighs
    • 2 cups fresh pineapple, finely chopped
    • 1 jalapeño, minced (remove ribs and seeds for less heat)
    • half of a red onion, minced
    • 3 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1 tablespoon sriracha
    • 1 tablespoon yellow mustard
    • 1/4 cup water
  • Jalapeño Ranch
    • 1/2 cup mayonnaise
    • 1/4 cup olive oil
    • 1/4 cup water
    • 1 tablespoon white vinegar
    • 1 jalapeño (remove ribs and seeds for less heat)
    • 1 clove garlic
    • 1 teaspoon dried dill (or about 1/4 cup fresh)
    • 1/4 cup fresh parsley
    • 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
    • black pepper to taste
    • 1/2 teaspoon salt
  • Extras:
    • Cabbage for the slaw
    • Tortillas
    • Any extra toppings you like
DIRECTIONS:
  1. Prep: Preheat the oven to 475 degrees (broil setting).
  2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
  3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
  4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
  5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

Recipe from PinchofYum

Soups and Stews · Vegan · Vegetables · Vegetarian

Slow Cooker Sweet Potato Coconut Curry Soup

cathysmahaLeave a comment

Sweet Potato Coconut Curry Soup is high in protein and fiber. It is simple to make and good for a meal on a cold winter’s day. Not everyone loves a vegan recipe like this but it good for a change. I used 1/2 of the recommended curry powder and found it to be just right for my taste. For those that are photo critics, I know the photo looks like butterscotch pudding or…something worse. I never, ever said I was a great food photographer. I’m just logging recipes for myself and my family!

Slow Cooker Sweet Potato Coconut Curry Soup

INGREDIENTS:
  • 2 15 ounce cans light coconut milk
  • 3 garlic cloves – minced
  • 1 medium yellow onion – chopped
  • 1 15 ounce can chickpeas, rinsed and drained
  • 2 medium sweet potatoes – peeled and diced
  • 1 red bell pepper – seeded and diced
  • 2 tablespoons curry powder (I used 1 tablespoon)
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon black pepper
DIRECTIONS:
  1. Put all ingredients in slow cooker. Cook 6-8 hours on low or 3-4 hours on high.
  2. Carefully transfer soup to a high powered blender or food processor (you may have to do this in 2 batches depending on the size of your machine). Process until smooth and serve. Serves 4.
  3. Serve as a soup or serve over quinoa, brown rice, etc. for a meal.

Recipe from VeggieChick

Cookies and Bars

Bailey’s Cookies

cathysmahaLeave a comment

Bailey’s Cookies sounded like an amazing cookie and it was, in fact, very good. However, the Bailey’s Irish Cream was faint and left me wanting a stronger Bailey’s vs. chocolate flavor. However, I served them, ate them, and thought they were good. If I make these again, I definitely would like a stronger Bailey’s flavor. On the other hand, maybe a side of Bailey’s with the cookie would solve the problem. Cheers!

Bailey’s Cookies

INGREDIENTS:
  • 1 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/4 cup Bailey’s Irish Cream
  • 1 tsp. baking soda
  • 1 tsp. cream of tarter
  • 1/4 cup of cocoa powder
  • 2 1/2 cups flour
DIRECTIONS:
  1. Preheat oven to 350 degrees fahrenheit. Prepare baking sheets with silicone sheets, parchment paper, or oil.
  2. Cream together softened butter and both sugars.
  3. Add egg, vanilla and Bailey’s. Mix until well combined.
  4. Add baking soda, cream of tarter, cocoa powder, and flour. Mix until well combined.
  5. Using a small cookie scoop, place 12 scoops on each cookie sheet. Press each down lightly with a fork. Optional: Sprinkle with crystalized sugar or sprinkles if desired.
  6. Bake for 6-7 minutes. Cool before transferring to a cooling rack.

Recipe from Mrs. Brown’s Kitchen