Recipes Nov 9 - 30

Nov 9 - Soup & Grilled cheese. Do you really need a recipe?

Nov 10 - Slow Cooker Spiced Chicken Stew with Carrots

You'll Need:

2 lbs carrots, peeled and cut into 1 1/2 inch lengths

8 skinless chicken thighs (2.5 lbs)

1 garlic clove, thinly sliced

1 cinnamon stick

1/2 tsp ground cumin

Coarse salt and ground pepper

1/4 c golden raisins

1/2 c cilantro leaves

1/2 c sliced almonds, if desired

Couscous or rice, for serving

Directions:

1. Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon, cumin, 1 tsp salt, and 1/4 tsp pepper; add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours), adding raisins 15 minutes before cooking is done.

2. Using a slotted spoon, transfer chicken and carrots to a dish (remove cinnamon stick); top with cilantro and almonds. Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous or rice, if desired.

Nov 11 - French Toast

Nov 12 - Stew

Nov 13 - Italian Chicken & Couscous

You'll Need:

1 tbsp olive oil

2 cloves garlic, finely chopped

1 can (14.5 oz) stewed tomatoes, drained and 1/2 c liquid reserved

1 lb boneless, skinless chicken breast halves, cut into 1/2 inch strips

1 medium onion, thinly sliced & separated into rings

1 1/2 tsp chopped fresh or 1/2 tsp dried oregano leaves

1/8 tsp pepper

1 1/2 c chicken broth

1 medium zucchini, cut lengthwise in half, then cut into 1/4 inch slices

1/2 pkg (10 oz size) couscous (3/4 c)

Directions:

1. Heat oil in 10-inch skillet over medium heat. Cook garlic in oil 1 minute, stirring frequently.

2. Stir in reserved tomato liquid, chicken, onion, oregano and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until chicken is no longer pink in center.

3. Stir in broth; heat to boiling. Stir in zucchini, couscous, and tomatoes, breaking up tomatoes with a fork or snipping with kitchen scissors; remove from heat. Cover and let stand about 5 minutes or until couscous is tender and liquid is absorbed.

Nov 14 - Roast Chicken

Roast a whole chicken like you would a turkey. Make all the fixins' - stuffing, green beans, mashed potatoes, etc to get your stomach in shape for Thanksgiving.

Nov 15 - Leftovers

Nov 16 - Cran-Chicken Enchiladas

You'll Need:

2 c shredded cooked chicken

1 can (16 oz) whole cranberry sauce

1 can (15 oz) black beans, rinsed and drained

1 1/2 c salsa

1 c shredded cheese

1/2 c sour cream

3 green onions, sliced

1/4 c snipped cilantro

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper

8 7 to 8 inch tortillas

1 tsp hot pepper sauce

Directions:

1. Preheat oven to 350˚F. Lightly coat a 3 quart baking dish with cooking spray; set aside. For filling, in a large bowl, stir together turkey, half the cranberry sauce, black beans, 1/2 c salsa, 3/4 c cheese, sour cream, green onions, cilantro, cumin, salt and pepper. Spoon about 2/3 c filling on each tortilla. Roll up tortillas around filling. Place seam side down.

2. For sauce, in bowl, stir together remaining cranberry sauce, remaining salsa, and hot sauce. Spoon over filled tortillas. Cover with foil. Bake for 45 minutes. Uncover and top with remaining cheese. Bake 5 to 10 minutes until cheese is melted.

Nov 17 - Sauteed Chicken with Tomato Relish & Spinach

You'll Need:

1 can (14.5 oz) diced tomatoes in juice, drained

1/2 c chopped fresh parsley

2 tbsp olive oil

2 tbsp fresh lemon juice

1 tbsp jarred capers, drained

Coarse salt and ground pepper

4 boneless, skinless chicken breast halves

2 packages (10 oz each) frozen leaf spinach, thawed and squeezed dry

Directions:

1. In a bowl, stir together tomatoes, parsley, 1 tbsp oil, lemon juice and capers. Season tomato relish with salt and pepper.

2. Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, slit in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4 inch thick.

3. In a large nonstick skillet, heat 1 tbsp oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.

4. To skillet, add spinach; season with salt and pepper. Cook, stirring, until heat through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.

Nov 18 - Easy Vegetable Chowder

You'll Need:

1 tbsp butter

1/2 c chopped onion

1 (10 3/4 oz) can condensed cream of potato soup

2 c milk

1/4 tsp dried thyme leaves

1 (1 lb) package of frozen potatoes, sweet peas and carrots or other frozen vegetable combination

Directions:

1. Melt butter in a large saucepan over medium heat. Add onion; cook and stir 2 to 3 minutes or until crisp-tender.

2. Stir in soup, milk, and thyme. Cook until very hot. DO NOT BOIL. Add vegetables; cook 12 to 14 minutes or until vegetables are crisp-tender, stirring occasionally. If desired, add salt and pepper to taste.

Nov 19 - Leftovers

Nov 20 - Fusilli with tomatoes and mozzerella

You'll Need:

8 oz fusilli pasta

2 c small broccoli florets

2 tbsp each olive oil and rice vinegar

6 sun dried tomatoes - chopped

1 clove garlic, minced

1/2 tsp each salt and pepper

8 oz each red and yellow tomatoes, diced

8 oz mozzarella cheese, diced

1/2 c pitted kalamata olives, coarsely chopped

1 c basil leaves, stacked and cut in narrow strips

Serve with: grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions, stirring in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain.

2. Meanwhile, whisk oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella cheese, olives and cooled pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature.

Nov 21 -

Nov 22 - Penne with sausage and peppers

You'll Need:

1 lb penne pasta

12 oz fresh sweet or hot Italian pork sausages, removed from casing

1 tbsp olive oil

3 peppers, thinly sliced

1 medium onion, thinly sliced

2 tsp minced garlic

1 can (28 oz) crushed tomatoes with basil

1/2 tsp each salt and freshly ground pepper

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs.

2. Meanwhile, cook sausage in a large nonstick skillet over medium heat 5 minutes, or until browned, breaking up chunks with a wooden spoon. Remove to a plate.

3. Add oil, peppers and onion to skillet. Cook, stirring occasionally, 5 minutes, or until lightly browned. Push vegetables aside, add garlic and saute 1 minute until fragrant. Add sausage, tomatoes, salt and pepper; stir to combine all. Bring to a boil, reduce heat, cover and simmer 10 minutes to blend flavors.

4. Drain pasta, transfer to a large serving bowl and add sauce. Toss to mix and coat.

Nov 24 - Chicken Rice Soup

You'll Need:

2 14 oz cans reduced-sodium chicken broth

1/2 tsp dried thyme or basil, crushed

4 cloves garlic, minced

2 14.5 oz cans petit diced tomatoes, undrained

1 9 oz package frozen, chopped cooked chicken breast

1 8.8 oz pouch cooked long grain & wild rice

1 c chopped zucchini

1/4 tsp ground black pepper

Directions:

In a 4-quart Dutch oven combine chicken broth, thyme, and garlic; bring to a boil. Stir in undrained tomatoes, chicken, rice, zucchini, and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 minutes.

Nov 25 - Italian Beef Hoagies

You'll Need:

1 lb ground beef

1 medium onion

1 garlic clove, pressed

1 green pepper, sliced

1 red pepper, sliced

1/4 c water

2 tbsp red wine vinegar

1 pkt (1 oz) onion soup mix

1 tbsp Italian seasoning mix

6 hoagie rolls

1 c (4 oz) shredded Provolone cheese

Directions:

1. Chop onions. Place onions, beef and pressed garlic in skillet. Cook over medium-high heat 15-18 minutes or until beef is no longer pink, breaking into crumbles.

2. Add peppers, water, red wine vinegar, onion soup mix and Italian seasoning. Bring to a simmer over medium heat.

3. Sprinkle with shredded Provolone cheese. Cover and simmer 1-2 minutes or until cheese is melted.

4. Spoon into 6 warm hoagie rolls.

Nov 26 - Thanksgiving

Nov 27 - Bow-ties with spinach and cherry tomatoes

You'll Need:

12 oz bow-tie (farfelle) pasta

4 tbsp extra-virgin olive oil

1 tbsp minced garlic

1 bag (10 oz) fresh spinach, tough stems removed, leaves torn bit-size

1/2 tsp each salt and pepper

1 pt cherry tomatoes, halved or quartered if large

1/2 c pine nuts or silvered almonds, toasted

3/4 c shredded Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directions.

2. Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add half the garlic; saute 1 minute, or until golden. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted. Remove to a plate.

3. Add remaining 3 tbsp oil and remaining garlic to skillet. Saute until garlic is golden. Add tomatoes and remaining 1/4 tsp each salt and pepper. Cook 1 minute, or until tomatoes start to release their juices. Set aside.

4. Drain pasta in a colander and rinse under running cold water until cool, then drain well.

5. Put all ingredients in a large bowl. Toss gently to mix. Serve at room temperature.

Nov 28 - Braised brisket with cranberries

You'll Need:

3 lbs beef brisket, fat trimmed to a 1/4 inch layer

Coarse salt and pepper

3 tbsp all purpose flour

1 can (14.5 oz) reduced-sodium chicken broth

1 c dry red wine, such as Cabernet Sauvignon

1 bay leaf

2 tbsp unsulfured molasses

1 bag (12 oz) cranberries

1 bag (1 lb) frozen pearl onions

Directions:

1. Preheat oven to 350˚F, with rack in lowest position. Season brisket with salt and pepper. Heat a 5-quart Dutch oven or heavy pot over medium-high. Add brisket, fat side down. Cook until browned, 8 to 10 minutes, rotating once. Transfer brisket to plate (reserve pot)

2. Add flour to pot, and cook, stirring 30 seconds. Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups waters; bring to a boil. Return brisket to pot, and cover. Transfer to oven; bake 3 hours.

3. Stir in onions; cover, and return pot to oven. Cook 30 minutes more. Stir in remaining cranberries; return pot to oven. Cover, uncovered, until brisket is fork-tender, 30 minutes more. Discard bay leaf before serving.

Nov 29 - Leftovers

Nov 30 - Pasta and sauce or Leftovers