THAI PEANUT NOODLES

THAI PEANUT NOODLES
pam@onceamonthmom.com

2 lbs boneless, skinless chicken cut into strips
2T olive oil
16 oz linguine noodles
1 C snow peas or broccoli
1C red bell pepper cut into strips
1C baby carrots or thinly sliced carrots
SAUCE:
1C water
4T olive oil
6T creamy peanut butter
1T Sriracha chili sauce
3T honey
4T soy sauce
3t ground ginger
2t minced garlic
GARNISH:
1C peanuts
1/2 C cilantro, chopped
3 medium limes, wedged

In a large skillet, saute chicken in oil until cooked through.  Add the veggies.  Cook the linguine to al dente in boiling water.Make the peanut sauce by whisking together all sauce ingredients in a bowl.     Add drained noodles to chicken adn veggies.  Mix the sauce with noodles mixture.  Cook about 5 minutes, stirring occasionally. Serve with peanuts, limes, and cilantro for garnish.

FREEZING DIRECTIONS:
Prepare noodles as above.  Do not add garnish.  Allow to cool, then portion into freezer bags or containers.  Seal, label and freeze.  To serve: thaw in fridge.  Reheat in microwave in a covered, microwave safe bowl or on low in a large skillet on stovetop.  Add a little water if noodles seem gummy.  Serve with peanuts, limes and cilantro for garnish.

VEGGIE BEEF HASH

VEGGIE-BEEF HASH
Skillet Meals -- PHILcookbooks.com

4 oz cooked roast beef, trimmed, finely chopped
1 1/2 C finely chopped onion, celery, green pepper, red pepper and/or parsley
1C shredded potatoes
1/2 C shredded carrots
1 egg white or 2T liquid egg white
1/2 t dried rosemary
1/2 t black pepper
1/2 C salsa, optional

1.  Combine beef, veggie blend, potatoes, carrots, egg white, rosemary, and black pepper in large bowl.
2.  Lightly spray large nonstick skillet with cooking spray; heat over medium-high heat.  Add beef mixture; press down firmly to form large cake.  Cook 4 minutes or until lightly browned adn heated through.  Serve with salsa, if desired.

Makes 2 servings

LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.

WHITE QUINOA CABBAGE SOUP

WHITE QUINOA CABBAGE SOUP
Chef Brad
Prep: 5 minutes
Cook: 6 minutes
Yield: 8 servings

3C finely shredded cabbage
1 large yellow onion, minced
1 large carrot, minced
1C white quinoa
2 garlic cloves, minced
1/4 C butter
8C beef broth
1t salt
1t pepper
Cheddar cheese, Parmesan cheese or sour cream for garnish

In pressure cooker saute in butter the cabbage, garlic and onion.  Saute until tender.  Add remaining ingredients and pressure for 6 minutes.  Remove lid and garnish with desired topping.

WHITE BEAN AND GARLIC DIP

WHITE BEAN AND GARLIC DIP

Family Circle Dec. 2013

Makes 3 Cups
Prep time 20 minutes
Slow Cook on High for 2 hours

2 cans (19 oz each) cannellini beans, drained and rinsed
1/2 C chicken broth
4 garlic cloves
2 shallots, sliced
1t chopped rosemary
1C finely diced carrots
Juice of 1 lemon
1 t lemon zest
3/4 t sea salt
1/2 t black pepper
Assorted vegetables and flatbreads

Coat slow cooker with nonstick cooking spray.
Reserve 1 C of the beans.  IN a blender, puree remaining beans, the broth, garlic, shallots and rosemary until smooth.
Transfer bean mixture to slow cooker with reserved beans and carrots.  Cover and cook on HIGH for 2 hours. Stir in lemon juice, zest, salt and pepper.  Serve with vegetables and flatbreads.
Per 1/4 Cup:
79 calories, 0g fat, 4g protein, 15g carbs, 4g fiber, 331mg sodium, 0mg chol

WILD RICE STUFFING

WILD RICE STUFFING

• 1 cup wild rice
• 1 stick (4 oz.) butter
• 1 pound mixed mushrooms, sliced
• Salt and pepper
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 3 ribs celery with leaves, ribs and leaves separated and chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 cup long-grain white rice
• 1/3 cup finely chopped fresh chives

1. In a medium saucepan, bring 4 cups salted water to a boil. Add the wild rice; return to a boil. Reduce the heat, partially cover and simmer until rice is al dente, 30 to 50 minutes, depending on the variety. Drain.
2. In a large skillet, melt 4 tbsp. butter over medium heat. Add the mushrooms; season. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Transfer to a bowl.
3. In the same skillet, melt the remaining 4 tbsp. butter. Add the onion, carrots, celery ribs, garlic and bay leaves; season. Cook, stirring often, until vegetables are soft, 4 to 6 minutes. Add the white rice, wild rice and 1 3/4 cups water. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, about 18 minutes. Discard bay leaves.
4. Stir in the mushrooms, half of the celery leaves and the chives; season. Sprinkle with the remaining celery leaves.

WINTER VEGETABLE AND SPELT SOUP

WINTER VEGETABLE AND SPELT SOUP

1 C spelt
1T olive oil
3 links (3 oz each) sweet Italian sausage, casings removed
2 C peeled and cubed butternut squash (cut into 1" pieces)
1 1/2 C peeled and sliced carrots (cut into 1" pieces)
1 1/2 C peeled and sliced potatoes (cut into 1" pieces)
1 large onion, diced
3 cloves garlic, chopped
1 T chopped fresh thyme
4 C chicken broth
3/4 t salt
3/4 t black pepper

Soak spelt in cold water overnight.  Drain and set aside.
In a large lidded pot, heat loive oil over medium heat.  Add sausage, breaking up with a wooden spoon. Cook 8-10 minutes, until browned.  Stir in butternut squash, carrots, potatoes, onion, garlic and thyme.
Cook 5 minutes, stirring occaisionally.  Add chicken broth,  cup water, adn spelt.
Bring to a boil.  Reduce heat to a simmer and cook covered for 30 minutes or until spelt is tender.  Stir in salt and pepper.

SAUSAGE BEAN AND SPINACH STEW

SAUSAGE, BEAN AND SPINACH STEW

1 lb dried large white beans picked through and rinsed
8 C chicken broth
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
6 cloves of garlic, finely chopped
8 sprigs of thyme
1 bay leaf
1 lb sweet or spicy Italian sausage, casings romoved, shaped into 1/2 inch meatballs
1 bunch spinach, trimmed
Juice of 1/2 lemon
Crusty bread for serving

In a large slow cooker, stir together the beans, chicken broth, onion, carrots celery, garlic, thyme, and bay leaf. Cover and cook on high heat until the beans are nearly tender; about 3 1/2 hours.  
Place the sausage meatballs on top of the beans.  Cover; cookuntil the meatballs are no longer pink in the center; about 25 minutes.
Discard the thyme sprigs and bay leaf.  
Stir in teh spinach then cover and let stand until the spinach wilts, about 10mminutes.
Stir in the lemon juice; season.
Serve with crusty bread.