March 21, 2014
Apple Rice And Lentil Skillet
Florence
Course Side
Cuisine American
- 2 cup uncooked lentils
- 4 cups water
- 1/2 cup fresh butter
- 2 carrots coarse grated
- 2 onions finely diced
- 2 garlic cloves finely minced
- 6 teaspoon flour
- 2 cups unsweetened applesauce
- 1 tsp curry powder
- 2 cups water
- 1/4 cup fresh squeezed lemon juice
- 2 cups cooked rice
Put lentils in saucepan with the 4 cups water, bring to a boil, turn heat to low and simmer gently for 30 minutes. Drain excess water; set aside.
In large skillet, melt the butter over medium-low heat. When melted, add the carrots and onions and cook just until vegetables are slightly softened, then add the garlic and cook 1 minute longer.
Add the flour, applesauce, curry powder, and 2 cups water to the skillet, stir, turn heat to low, cover skillet and simmer gently for 20 minutes, stirring occasionally.
Remove from heat and add the lemon juice, cooked lentils and cooked rice, stir gently, then serve immediately.
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March 7, 2014
Chicken Bowls
Florence
Course Entree
Cuisine American
- 1 whole chicken
- 2 celery stalks chopped
- 1 medium onion chopped
- 1 Tbsp parsley
- 1 bay leaf
- 2 tsp salt
- 8 Cups water
- 1 10 oz pkg frozen baby carrots, partially thawed
- 1 10 oz pkg frozen peas, partially thawed
- 1 6 oz can mushrooms, drained
- 1 Cup light cream
- 1/4 tsp nutmeg
- 1/4 tsp celery salt
- 1/8 tsp pepper
- 1/2 Cup all purpose flour
- 1 pkg 2 included refrigerated pie crust
- 4 foil pans 5X1 in
Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
Wrap in freezer paper.
Freeze for up to 3 months.
To bake preheat oven to 450 degrees.
Unwrap each bowl and place on a cookie sheet.
Cut a slit in the top of each to vent the steam.
Bake 40 minutes or until crust is golden brown.
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January 24, 2010
Summer Vegetable Casserole
Florence
Prep Time 25 minutes mins
Cook Time 25 minutes mins
Total Time 50 minutes mins
Course Vegetables
Cuisine American
- 1 1/2 cups green beans -- sliced in 2"pieces
- 1 1/4 cups medium bow tie pasta -- about 3 ounces
- 1 medium yellow summer squash -- cut 1 1/2cups
- 1 cup sliced mushrooms
- 1 medium onion -- chopped
- 3/4 teaspoon dried basil -- crushed
- 1 teaspoon dried oregano -- crushed
- 1 tablespoon margarine or butter
- 1 tablespoon all purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup milk
- 1/4 cup shredded process swiss cheese
- 3 teaspoons dijon mustard
- 3 plum tomatoes -- diagonally sliced about 1 cup
- 1/2 cup soft bread crumbs
- 2 tablespoons grated Parmesan cheese
In a saucepan cook green beans, covered, in salted boiling water for approximately 5 minutes.
Add pasta.
Return to boiling and boil cook 5 minutes more or till vegetables and pasta are tender.
Drain.
Set aside.
Cook mushrooms, onion, basil, and oregano in hot butter till tender.
Stir in flour, salt, and pepper.
Add milk.
Cook and stir till bubbly
Stir in Swiss cheese, and mustard.
Cook for about 1 minute more.
Gently toss cheese sauce with pasta vegetable mixture.
Add tomatoes; toss gently.
Sprinkle with bread crumbs and Parmesan cheese
Bake in a 400°F oven 20-25 minutes or till hot
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January 5, 2010
Pureed Vegetables
Florence
Course Drinks
Cuisine American
- 1 potato -- cooked and chopped
- 1 carrot -- chopped
- 1/2 zucchini -- chopped
- 1/2 celery stalk -- chopped
- 1 small onion
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