(Mostly) Meatless Monday: Recipes/Batch Cooking

(Mostly) Meatless Monday/Batch Cooking/Recipes Included 🙂

Today I’m making two big batches of soup. We’ll have some for supper, then the rest will be frozen in individual servings for later. I love soup any time of year. Tonight I’m making White Bean, Kale, & Carrot and Veggie Corn Chowder. I’ll also make a pan of cornbread because…well…cornbread!

Here’s the recipe for the White Bean, Kale, & Carrot soup.

Ingredients

1 tablespoon olive oil
2 teaspoons garlic minced
1 small onion diced
4 cups kale chopped
2 large carrots peeled and sliced
4 cups broth chicken or vegetable (I use veggie broth)
2 15 oz. cans white beans undrained
2 teaspooons Italian seasoning
Salt and pepper to taste

Directions

In a stock/soup pot, heat olive oil over medium heat.
Add garlic and onion; saute until soft.
Stir in broth, carrots, beans, seasonings, garlic and onion.
Bring to a boil, then reduce heat and cook until carrots are almost tender, stirring occasionally.
Add kale; cover and simmer for about 15 minutes or until kale is done, stirring occasionally.

Here’s the recipe for Veggie Corn Chowder (from 100 Days of Read Food)

100 Days Veggie Corn Chowder
Source: www.100daysofrealfood.com
Prep 15 min
Cook 15 min
Total 30 min
Serving: 6

Ingredients

3 tablespoons butter
2 tablespoons Whole-wheat flour
1 medium onion, diced
3 large carrots, peeled and diced
3 large celery stalks, diced
3 cups corn kernels fresh or frozen (no need to defrost)
1 teaspoon salt
cayenne pepper to taste
2 cups chicken stock
2 cups milk

Directions

1. In a large soup pot over medium heat, melt the butter. Whisk in the flour and keep whisking until the mixture darkens but does not burn, 4-5 minutes.
2. Add the onion, carrots, and celery and stir occasionally until the veggies begin to soften, 5-6 minutes.
3. Add the corn, salt, and pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)
4. Pour in the chicken stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.
5. Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by sticking a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

And finally, here’s the cornbread recipe. I could just eat the whole pan right out of the oven. I heat one greased iron skillet in the oven while it’s preheating and use another iron skillet to prepare the cornbread in. Cornbread batter poured into an already hot iron skillet has the perfectly crunchy crust.

Grandmother’s Buttermilk Cornbread
Source: allrecipes.com
Prep 15 min
Cook 40 min
Total 55 min
Serving: 9

Ingredients

1⁄2 cup butter
2⁄3 cup white sugar
2 eggs
1 cup buttermilk
1⁄2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1⁄2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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Hello! What’s up? Plus…Slow Cooker Pork Tenderloin/Chops

Howdy!

Long time, no post…I know. I wax experiencing technical difficulties. I think I have it figured out now.

Today, I have two Crock Pots going using the recipe below. I have a tenderloin in one and chops in the other. One is for us and one is to share.

Here’s the recipe:

FYI:  I LOVE my Crock-Pot Slow Cookers! 

  • 3-4 pounds pork tenderloin
  • 1⁄2 medium onion thinly sliced
  • 1 tablespoon canola oil
  • 1 teaspoon lemon juice
  • 2-3 cloves garlic
  • 1⁄4 cup soy sauce
  • 3⁄4 teaspoon ground ginger
  • 1⁄4 cup white wine
  • 1⁄4 cup honey
  • 1 tablespoon brown sugar
  • 1⁄4 cup water

Pour water into bottom of slow cooker. Place tenderloin in cooker; lay sliced onions on top. Mix together remaining ingredients in bowl and pour over meat. Cook on low for 7-8 hours.
To be served tonight with mashed potatoes, sautéed zucchini and yellow squash, and yeast rolls. 
The house is smelling good!

I also got my sheets washed and out on the clothesline this morning. I love the smell of freshly air-dried sheets! ❤️ Unfortunately, they didn’t get completely dry before the thunder started, but hopefully they were out there long enough to get the good smell!


And right now, I’m doing some front porch sittin’ while it’s not quite as hot as it has been this week. 


(Pardon those knees!)

But my time is about up because I’ve got to get the rest of supper cooked so it can be delivered.

Y’all have a great evening! 

Lynne 

Meal Plan 7/16-7/22/16

Meal Planning – Done! (for this week anyway)

I took an hour or so this afternoon to work on my meal plan for the coming week (Saturday – Friday), making use of what I have on hand as much as possible. My pantry and freezer are pretty full!

For breakfasts next week, I’ll be making the Pioneer Woman’s Breakfast Burritos; 100 Days of Real Food’s Breakfast Casserole Bites; and a batch of Amazing Muffin Cups. These are easy to make ahead and then just pop in the microwave or toaster oven to reheat in the morning. Alternating between those will be Peanut Butter & Banana, Peaches & Cream Oatmeal, and PB&J smoothies.

Lunches generally consist of leftovers and I’ll make a batch of some kind of soup (this week it’s Chicken Tortilla along with some Cheese & Chile Corn Muffins) that I can heat up as needed.

Suppers this week are:

Saturday: Grilled Burgers, Potato Salad, Slow Cooker Baked Beans

Sunday: Broccoli Cheese Soup, Sweet Cornbread

Monday: Broccoli & Mushroom Quiche, Skillet/Fried Corn, Roasted Carrots

Tuesday: Smothered Enchiladas (for Hubby), Cabbage Enchiladas (for me), Easy Black Beans & Rice

Wednesday: Grilled Teriyaki Pork Tenderloin, Mashed Potatoes, Stewed Summer Squash and Zucchini, Biscuits (if I’m feeling so inclined)

Thursday: Leftover Buffet

Friday: Homemade Pizzas (Chicken & Spinach w/Alfredo Sauce, Beef & Mushroom, Cheese)

We’ll see how much prep work I get done tomorrow. Hopefully, I can make the pie crust for the quiche and the pizza crusts for Friday since those freeze well. I’ll get the breakfast items made and my lunch soup of the week. I’ll post pictures and recipes as I make them.

Wish me luck! Happy cooking!

Lynne

Dinner’s going in the Crock Pot! (Recipe included.)

Good morning! 
This is going in the Crock-Pot Slow Cooker this morning…my daughter’s favorite and her choice for today. Will serve with a side of green beans and some biscuits with herbed butter. It’s going to smell good in here when I walk I from work this afternoon. 🙂
Herbed Chicken & Vegetables
Ingredients
1 1⁄2 pounds boneless, skinless chicken breasts
1⁄4 cup all-purpose flour
1 teaspoon dried basil leaves
1⁄2 teaspoon dried oregano
1⁄4 teaspoon dried marjoram
1⁄4 teaspoon black pepper
1⁄2 teaspoon paprika
1⁄4 cup olive oil or other oil for frying
1 cup white cooking wine or chicken broth
1 can chicken broth
8 medium carrots cut into chunks
1 medium onion cut into chunks
5 medium potatoes cut into chunks (or small red potatoes)
1 tablespoon corn starch
1 tablespoon cold water
Directions
Mix together the flour and all the spices; coat chicken breasts in flour mixture. Heat oil in a nonstick Dutch oven (or skillet if you’re going to use the slow cooker) over medium high heat. Cook chicken in oil about 15 minutes, or until lightly brown on all sides; remove chicken and drain on paper towel.
Stir wine, chicken broth, and vegetables into Dutch oven; add chicken. Heat to boiling; reduce heat. Cover and simmer 35-40 minutes or until juice of chicken runs clear (is no longer pink). (However, the longer it cooks, the better and more tender it is.) Remove chicken and vegetables and keep warm.**
Mix cornstarch with cold water; whisk into liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over chicken and vegetables.
**Optional: Place chicken in slow cooker; cover with vegetables and pour wine and chicken broth over the top. Cook on low 6-8 hours. This is my preference. I then just add the cornstarch/water mix about 15 minutes before time to serve and it will usually thicken up just fine. 🙂

Happy Saturday!

Hi, all!

Well, I started a blog post this morning and saved it, but it has disappeared so I’m starting over. 🙂

Hope you all had a great week! HOT. That’s how this week has been. And that’s an epic understatement but it’s all I’ve got. Like…seriously HOT. Picking peas in the early morning before it gets really hot (no such thing as cool right now, but we compare “hot” to “really hot” around here) makes you hot. But fresh peas with cornbread were so worth it.

We bought a bushel of Silver Queen corn (my favorite) and I put up ten quarts of cream corn in the freezer. I just shucked my second bushel and will be putting that up shortly. Of course, we also had fresh corn for dinner the other night along with those  peas and our first fried green tomatoes and fried squash of the summer. Hubby brought home a beauty of a watermelon while ago. I can wait to take a bite of that sweet summertime treat!

I have my brother’s three kiddos this weekend (ages 7, 5, and 2) so today has not been a usual Saturday for me. Right now we are “resting” and I’m having a cup of coffee and hoping to finish this post! We’ve been to the library and the playground, watched the Disney Channel and “The Little Mermaid” (the second, not the first). We’ve eaten, snacked, and eaten some more. 🙂

Thankfully, dinner is in the crock pot (French dip sandwiches are on the menu tonight) so that’s a plus. I don’t know how people live without crock pots. I really don’t. Doesn’t heat the kitchen up (since we’ve already established that it’s HOT here). Everything goes in the pot in the morning and by some miracle of electrical appliance science, dinner is ready just in time.

I have completely forgotten what I wrote this morning so I don’t know if this covers it or not. Maybe it does. If not, maybe it will come to me. Between the heat, three kids (and sorry!) PMS, my brain is barely functional right now. 🙂

Y’all enjoy your weekend! Stay cool and hydrated! I’m dreaming about that cool watermelon.

Lynne

Sweet Summertime

Sweet summer time…lemonade and sweet tea, days without schedules, afternoon thunder showers, the smell of freshly cut grass. And fresh veggies!

I picked peas yesterday. And a couple of green tomatoes to fry up.

Put up ten quarts of Silver Queen corn today. Going to use the strawberries I got a few weeks ago and froze to make jam. Hoping to go blueberry picking and put some of those in the freezer as well.

When I was shelling peas yesterday, I expected to here the music from

“The Young and the Restless” playing as we often shelled peas or snapped beans while my Nanny’s stories were on.

Next up…canning green beans if I can get enough of them. 
Now I can hardly wait for my first taste of an icy cold watermelon. Not those ones in the grocery store in December. I’m talking about the ones you buy from a man out of the back of a pickup truck on the side of the road. I can taste it now.
What takes you back to summers when you were a kid? Is it a smell? A taste? An activity? Share if you will.

Lynne