Tag Archives: dinner

Herbed Chicken Parmesan

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , , ,

Sometimes I am in the mood for a comforting meal that’s filling and delicious, but don’t have a lot of time to prepare it.  I’m sure you have the same experience on many occasions. Well, I am alway on the look-out for easy to prepare, quick meals, and when I find ones that look interesting, I dog-ear the page, or tear out the clipping.  The problem with me is that I can’t remember where I saw it , or where I put the clipping.  I just remember enough to purchase the necessary ingredients,  and then go “where did I see  that recipe? or,” where did I put that clipping?”  I am developing a better system of recipe organization,  but that story will wait for another time!  This recipe meets all my requirements:  quick, easy, well-balanced, not very fancy, but just plain good.

Chicken Parmesan

Chicken Parmesan

For the pasta, I recommend Orzo, because it cooks quickly; and tastes good with some sauce over it.  To round out the meal add a vegetable like broccoli, which  also cooks quickly, and  looks great on the plate with the white pasta and red sauce.  A side salad would go well with this meal, but not really necessary.   I would, however, have a great white wine with it , like a Chardonnay!

Total time to prepare:  about 30 minutes.   Yield:  4 servings

  • 1/3 cup grated Parmesan cheese, divided
  • 1/4 cup dry breadcrumbs
  • 1 tablespoon minced parsley
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt, divided
  • 1 egg, lightly beaten
  • 1 pound chicken breast tenders
  • 1 tablespoon butter
  • 1 1/2 cups bottled tomato-basil pasta sauce, or better yet, your own homemade tomato sauce.
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon black pepper
  • 1/3 cup shredded provolone cheese
  1. Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.
  2. Place egg in another shallow dish.  Dip each chicken tender in egg, then dredge in bread-crumb mixture.
  3. Melt butter in a large non-stick skillet over medium-high heat.  Add chicken;  cook 3 minutes on each side or until done.  Set aside in the pan.
  4. Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl.  Cover with plastic wrap;  vent.  Microwave sauce mixture at HIGH for 2 minutes or until thoroughly heated.
  5. Preheat broiler.
  6. Pour the sauce over the chicken in the pan.  Sprinkle  evenly with the remaining Parmesan and all of the provolone cheese.  Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
Chicken Parmesan with Orzo and Broccoli

Chicken Parmesan with Orzo and Broccoli

Source:  slightly adapted from Cooking Light Magazine

Old Time Beef Stew

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
Old Time Beef Stew

Old Time Beef Stew

“The weather outside is frightful, and my kitchen is so delightful, and since I’ve no place to go,  let it snow, let it snow, let it snow.”  Well. it’s not actually snowing YET, but the weather forecast is for a winter mixture of sleet, rain and some snow.  A really good day to stay inside where it’s warm and do some baking, and  I am also making a good old fashioned beef stew.  I just love beef stew.

Preparing beef stew takes a few minutes to prep the meat and vegetables, brown the meat and get it all simmering, but once that’s done you can pretty much forget about it for 2-3 hours while you do other things.  It’s probably a good idea to give it a stir now and then to make sure it’s not sticking on the bottom,  but that’s about it until dinner time when you sit down to a hot bowl of brown beefy deliciousness.  So good on a cold winter’s day!IMG_2153

OLD TIME BEEF STEW

SERVINGS:   6 – 8

INGREDIENTS

  • 1 1/2 to 2 pounds beef stew meat, cut  into 1 1/2 inch cubes
  • 2 Tablespoons fat  ( I like to use half butter and half olive oil )
  • 1 large onion, sliced
  • 1 large rib or 2 medium ribs celery, sliced
  • 1 clove garlic, minced
  • 4 cups liquid (this may be water, beef broth, bouillon, or part red wine)
  • 1 Tablespoon lemon juice
  • 1 Tablespoon salt, or to taste.  You may need less if there is salt in the liquid you use.
  • 1 teaspoon Worcestershire sauce
  •  1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika,
  • 1 – 2 bay leaves
  • dash allspice or cloves
  • 3 large carrots, peeled and sliced
  • 3 medium – large all purpose potatoes (not baking potatoes)
  • optional:  1 cup cut green beans, 1 cup small white onions

DIRECTIONS

1.  Thoroughly brown meat on all sides in hot fat.  Much of the deep beefy flavor you want in stew comes from properly browning the meat, right at the beginning.  I always dredge my meat in flour to which I have added a little salt and pepper and some paprika.  Then in a large deep pot, melt some butter with some olive oil, and begin to brown the meat in small batches so the pan is not crowded.  Putting in too many pieces of meat causes it to steam and not get nice and brown.

Browning the meat well is the first step in building deep beefy flavor .

Browning the meat well is the first step in building deep beefy flavor .

Once all the meat has been browned, set it aside on a platter or bowl, and add the sliced onions to any drippings left in the pan.  If need be, add a little more butter and oil,  as the onions become fragrant add in the sliced celery, and when both the onions and celery begin to soften add the garlic and sauté just until it gives off its fragrance.

Sauteing the onions, celery and garlic.

Sauteing the onions, celery and garlic.

2.  Return the beef to the pot, and add the 4 cups of liquid, and all the rest of the seasonings (through allspice or cloves).  Bring to a boil and then reduce heat to simmer.  Cover and cook slowly for about 2 hours, stirring occasionally to prevent sticking.

Add liquid and seasonings.

Add liquid and seasonings.

3.  Add cut up carrots and potatoes and continue cooking for another 20 – 30 minutes until tender.  Add optional vegetables at this time and cook another 10 – 15 minutes to thoroughly warm them.

Add in carrots and potatoes and cook till tender.

Add in carrots and potatoes and cook till tender.

4.  Thicken stew with the following:  1/4 cup water mixed with 1/2 cup flour, or  1/4 cup cornstarch.  Add in small amounts stirring all the while until stew reaches desired level of thickness.

5.  Bring to the table and serve family-style with a good crusty bread or rolls for soaking up all the gravy.

Comforting beef stew, so good on a cold day.

Comforting beef stew, so good on a cold day.

Note:   I have tried cooking this recipe in a crock-pot, but was not satisfied with the end result.  I thought the flavors became too dilute, and the meat was stringy, rather than tender.

SOURCE:    Adapted from Better Homes and Gardens New Cookbook

Shrimp Scampi with Linguine

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,

IMG_1773

Shrimp Scampi over linguine is one of those meals that is quick and easy to put together and most everyone likes it.  I’ve eaten it in restaurants many times and sometimes it is well seasoned and balanced but I’ve also had it when the philosophy  of the restaurant seemed to be ” the more garlic there is, the better”.   WRONG!   This dish is not about how much garlic you throw on some shrimp and linguine and then serve it swimming in clam broth.  It is about the blending of flavors that include shrimp, cooked just until pink, with a light touch of garlic, lemon juice, butter, olive oil, and parsley.  Serve over linguine with a good quality Parmesan cheese grated over the top and you have a dish that tells you it’s right after the first bite, when you sigh and say, Ahhhh, good.

IMG_1771

This is actually a quick pantry meal, if you keep frozen shrimp in the freezer.  In addition to the shrimp you will need a package of linguine or thin spaghetti, a lemon, butter, olive oil, 2-3 cloves of garlic, and fresh flat leaf parsley.

SHRIMP SCAMPI WITH LINGUINE

EVERYDAY ITALIAN, Giada DiLaurentis

A few simple ingredients is all you need.

A few simple ingredients is all you need.

4-6 servings

INGREDIENTS

  • 1 pound linguine
  • 1 pound medium – large shrimp, peeled and deveined
  • 4 Tablespoons Olive oil,
  • 6 Tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • pepper to taste
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 1/4 cup chopped parsley
  • Parmesan cheese to grate at the table

DIRECTIONS

1.  For the pasta, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta, reserving 1 cup of the pasta cooking water.

2.  Meanwhile, in a large heavy skillet, warm the olive oil with the butter over medium heat.  Add the minced garlic and cook for 2 minutes.

Saute garlic in butter and olive oil.

Saute garlic in butter and olive oil.

Add the shrimp and cook until pink, about 5 minutes.

Add the shrimp and cook until they are just pink.

Add the shrimp and cook until they are just pink.

Add the salt and pepper, lemon juice, lemon zest, and parsley.  Toss to combine.

Add salt and pepper, lemon juice and parsley.

Add salt and pepper, lemon juice and parsley.

Turn off the heat and add the drained linguine, plus some pasta water; enough to make a loose consistency, but not too juicy.

Add drained pasta and toss to coat.

Add drained pasta and toss to coat.

3.  Toss again to coat the pasta with the sauce.  Serve immediately, with parmesan cheese to grate onto each serving at the table.

Serve with grated Parmesan cheese over the top.

Serve with grated Parmesan cheese over the top.

 

 

 

 

 

Chicken Pot Pie

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , ,
Chicken Pot Pie

Chicken Pot Pie

Remember Swanson Chicken Pot Pies, or Beef Pot Pies?  A quick one-dish meal.  The idea was a good one but I’m not sure how good they were for you what with the saturated fats used in the crust, high sodium content, and the thickening used in the gravy.  This recipe for chicken pot pie is not like that.  This is a new and improved version of that classic dish.

It makes use of leftover chicken (or turkey), a simple gravy, and lots of vegetables, baked in a casserole with a single top crust that can be a refrigerated pie dough, or a sheet of puff pastry.  It is quite thick and very filling.  It can be served with some cranberry sauce on the side and a mixed green salad for a complete meal that is conservative on calories (around 400 / serving), and low in carbohydrates, fat and sodium.   Not bad for such delicious comfort food!

CHICKEN POT PIE

SERVINGS:  about 6

INGREDIENTS

  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • pepper to taste
  • 4 cups cooked chicken ( or turkey) cut into bite-sized pieces
  • 4 medium sized carrots, cut into 1-inch pieces, cooked until crisp tender, and drained
  • 3 cups frozen pearl onions ( half a 16-ounce bag), not thawed
  • 8 ounces small whole mushrooms, or medium-sized ones quartered
  • 1/2 cup frozen peas
  • Egg glaze:  1 egg lightly beaten with 1 Tablespoon water
  • 1 refrigerated pie crust, or 1 sheet (half a 17 1/2 ounce package) frozen puff pastry, thawed according to package directions

DIRECTIONS

1.  Peel and cut up carrots.  Bring to a boil and simmer over medium heat until crisp tender.  Drain.

2.  Preheat oven to 400 degrees.  Have ready a 2 quart souffle dish or deep casserole.  Spray lightly with non-stick spray.

3.  Melt butter in a 3-quart saucepan over low heat.  Add flour and stir until smooth and frothy.  Let mixture bubble about 3 minutes and stir often to prevent from browning.  Gradually stir in broth and increase heat to medium.  Simmer stirring constantly, until mixture thickens.  Stir in poultry seasoning, pepper sauce, salt and pepper.

4.  Add cup up chicken, carrots, onions, mushrooms, and peas.  Cook, stirring occasionally, 5 minutes until heated through.  Transfer to prepared dish.

Add chicken and vegetables to the gravy.

Add chicken and vegetables to the gravy.

5.  Roll out the pie dough or puff pastry to a size big enough to cover the top of casserole, with a slight overhang.  Cut vents in the dough.  Use some of the egg glaze to brush the top edge of the casserole.  Lay the dough on top of the casserole, pressing onto the egg wash.  Flute the edges as desired.  Brush the pastry all over with the egg glaze.

Lay on pastry top and brush with egg glaze.

Lay on pastry top and brush with egg glaze.

6.  Place casserole on a baking sheet and bake 25 – 30 minutes until pastry is golden.  If using refrigerated pie dough, it may take 40 – 45 minutes baking time.

Bake till crust is golden.

Bake till crust is golden.

Serve with cranberry sauce on the side.

Serve with cranberry sauce on the side.

SOURCE:  A Carolyn Original

Lobster Mac and Cheese

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,

Lobster Mac and Cheese

Several weeks ago we had dinner out and one of the side dishes offered was Lobster Mac and Cheese.  My husband chose this option as part of his dinner and when it arrived it looked soooo good.  On tasting it he said it was the best he had ever had, so of course I had to try my hand at making it.  What could be so difficult about adding some lobster to basic mac and cheese?

Well, before I got around to trying it out a new issue of Food Network Magazine arrived, and in it was a recipe for Lobster Mac and Cheese by Ina Garten from her newest cookbook Barefoot Contessa, Foolproof.  So there was no need for me to develop a recipe when I now had one from a well-known celebrity chef.

With some minor modifications, and making only half the recipe,  I made it last week and my husband said it was the best he has ever eaten.  ( He always knows just the right thing to say!)  Without his having said that, I would have said the same thing:  it is THE BEST I have ever made.  Not only does the addition of lobster elevate it above the ordinary, but the cheeses used made a velvety smooth sauce. I used Panko crumbs and butter for the topping instead of white bread crumbs, and they browned up nicely for a crunchy topping. Served with a hearty mixed greens and vegetables salad,  it was a most satisfying meal.

LOBSTER MAC AND CHEESE

SERVES:   6 – 8

INGREDIENTS

  • 1 pound cavatappi or elbow macaroni
  • 1 quart whole milk
  • 8 Tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups grated Gruyere cheese ( 12 ounces )  I used Gouda cheese.
  • 2 cups grated extra-sharp cheddar ( 8 ounces )
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 pounds lobster meat, 1/2 inch dice
  • 1 1/2 cups fresh white bread crumbs ( 5 slices, crusts removed)

DIRECTIONS

1.  Preheat oven to 375 degrees.  Grease a large baking dish, or several individual gratin dishes.

2.  Bring a large pot of salted water to a boil.  Add the pasta and cook al dente according to the directions on the package .  Drain well.

3.  Heat the milk in a small saucepan, but don’t allow it to boil.  In a large saucepan, melt 6 Tablespoons of the butter and add the flour.  Cook over low heat for 2 minutes, until thickened and smooth.  Remove from heat, add the cheeses, 1 Tablespoon salt, the pepper and nutmeg and stir until the cheese melts.

The rich cheesy sauce.

4.  Stir in the cooked pasta and fold in the lobster.

Fold in the lobster!

Pile the mixture into the prepared baking dish, or dishes.

5.  Melt the remaining 2 Tablespoons of butter;  combine with the bread crumbs and sprinkle on top.  Bake for 30 – 35 minutes, until the sauce is bubbly and the pasta is browned on top.

Now that’s Comfort Food!

SOURCE:  slightly adapted from  Ina Garten, via Food Network Magazine

Lemony Pasta with Goat Cheese and Spinach

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , ,

Lemony Pasta with Goat Cheese and Spinach. 

 

During this time of year as the number of activities and parties increase all tempting us with special foods to eat, I try to lighten up what I prepare for our everyday meals.  My rational is that if we eat light but healthy meals at home then it’s OK to have some treats when we go out.  I’m not sure how that all adds up, but it works for me.

The recipe I’m offering today is one that is very quick to make with just a few ingredients.  It could stand alone with only the addition of a salad to make it a complete meal.  Although the main ingredient is pasta it is kept light with a sauce  that incorporates  goat cheese for creaminess, and also includes spinach and lots of parsley.  The addition of lemon jest and juice provides the brightness that makes the flavors pop.

LEMONY PASTA WITH GOAT CHEESE AND SPINACH

EVERYDAY FOODS

Only a few ingredients needed.

SERVES:   4

Ingredients

  •  3/4 pound spaghetti
  • 4 ounces fresh goat cheese
  • 10 ounces baby spinach
  • 2 cups fresh parsley, chopped
  • 1 Tablespoon grated lemon zest
  • 1 Tablespoon fresh lemon juice
  • 1/4 cup walnuts, chopped and toasted

Directions

1.  Bring a large pot of salted water to boiling.  Add pasta and cook according package directions for al dente.  Remove and save 2 cups of pasta cooking water.  Drain the pasta.

2.  In the pot, stir together 1 cup of pasta water and the goat cheese over medium heat to melt the cheese.  Add pasta, spinach and parsley, lemon zest and lemon juice.

Cook pasta, then mix everything together in the same pot.

Stir to coat with the sauce.  Add more pasta water as needed to  create a sauce that coats the pasta.  Season with salt and pepper.  Sprinkle with walnuts to serve.

Lemony Pasta with Spinach served with crispy breaded shrimp.

Pork Chops with Roasted Apples and Onions

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,

Pork Chops with Roasted Apples and Onions

I’m always looking for different ways to prepare pork chops.   We eat pork fairly often, not just chops, but other cuts as well.  It’s high in protein and low in carbohydrates; and depending on the cut can also be pretty low in fat.  So pork is on our menu on a regular basis, but I get bored with preparing foods the same way too often, thus the need for variety.  When this recipe turned up in the Cooking Light Magazine, Sept. 2012. I clipped it immediately because of the pairing of pork with apples ( a natural) and onions.  It seemed like just the right thing for a fall dinner.

The timing was right this past weekend, and as a break from turkey, I prepared the pork chops recipe.  Along with it I served baked sweet potatoes and sautéed brussels sprouts.  WOW!  This meal was a winner that I’m sure I’ll be making again.  Any green vegetable would go well with it, making a very colorful presentation on the plate.   Additionally a nice glass of Chardonnay didn’t hurt either.  😀

PORK CHOPS WITH ROASTED APPLES AND ONIONS

SERVINGS:   4

  •  2  1/2 teaspoons vegetable oil
  • 1 1/2 cup frozen pearl onion, thawed
  • 2 cups apple wedges (The recipe specified Gala apples, but I used Empire.  Any firm apple that holds its shape will do.)
  • 1 Tablespoon butter, divided
  • 2 teaspoons fresh thyme leaves, or 1 teaspoon dried
  • 1/2 teaspoon Kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4  center-cut pork loin chops, about 1/2 inch thick
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 teaspoon flour
  • 1 teaspoon cider vinegar

1.  Preheat oven to 400 degrees.

2.   Heat a large ovenproof skillet over medium-high heat.  Add 1 teaspoon oil to the pan; swirl to coat.  Pat onions dry with a paper towel.  Add onions to pan;  cook 2 minutes or until lightly browned, stirring once. Add apple to the pan; place in the oven.

Bake at 400 degrees for 10 minutes till apples and onions are tender.  Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3.  Heat a large skillet over medium-high heat.  Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.  Add remaining oil to pan; swirl to coat.  Add pork to pan;

Cook 3 minutes on each side or until desired degree of doneness.  Remove pork from pan; keep warm.

4.  Combine broth and flour in a small bowl, stirring with a whisk.  Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits.  Cook 1 minute to reduce to approximately 1/4 cup.  Stir in vinegar and remaining 1 teaspoon butter.  Serve sauce with pork and apple mixture.

Pork chops with sauce.

Roasted Apples and Onions

Pork Chops with Roasted Apples and onions, served with baked sweet potato and Brussels sprouts.

SOURCE:   Cooking Light, September, 2012

Turkey Frame Soup

Posted by deliciousonadollar in Carolyn's Originals, Soups and tagged with , , ,

Black Friday!    A day when millions of people hit the stores to start their Holiday shopping, and what am I doing?   Making soup.  It’s my ritual.  The evening before, after everyone has eaten their fill, I put  the leftover food, and what’s left of  Mr. Turkey into the fridge because I don’t want to do anything else that’s food related.

Friday morning after a leisurely start with my coffee,  I remove all the remaining large pieces of meat from the turkey frame, break the frame apart and put it all into a large soup kettle with a few vegetables to season it and start making the stock for the soup.

The beginning of a delicious turkey soup.

A long slow simmer turns all that goodness into a tasty broth, the basis for the soup.  I really miss the soup when we have TG dinner elsewhere and I don’t have a turkey frame to work with.  Once the stock is made, you can freeze or refrigerate it until you are ready to make the soup.  The recipe that follows is one I developed quite a few years ago, and I make it pretty much the same way every time, but you can improvise in your choice of vegetables and the type of pasta or noodles you add.  I am liberal with my use of seasonings, and this is a full, hearty and very satisfying soup.

TURKEY FRAME SOUP

YIELD:   about 10 servings

MAKING THE STOCK:

  • 1 meaty turkey frame.  Leave generous amounts of meat attached to the bones.  This is what goes into the soup.

    A meaty turkey frame, ready to make stock.

  • 3 quarts of water (12 cups)
  • 1 or 2 onions quartered, no need to peel
  • 1 large carrot, peeled and cut into chunks
  • 1 large rib celery, cut into chunks
  • 2 teaspoons salt
  • several sprigs parsley

1.  Break turkey frame apart or cut with kitchen shears; place in a large soup kettle with the water, onion, vegetables, salt and parsley.  Bring to a boil; reduce heat, cover and simmer for 1 1/2 – 2 hours.

2.  Remove the frame; when cool enough to handle, cut off meat and coarsely chop.  Discard bones.  Strain broth; discard solids.  Return broth to soup kettle to continue making the soup or package in freezer containers to freeze for later use.  I usually make the broth in the morning and after straining I refrigerate it to solidify the fat and then skim if off before continuing to make the soup.

MAKING THE SOUP:

  • 1  (14 1/2 ounce) can diced tomatoes
  • 1 Tablespoon instant chicken bouillon granules
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 4 cups assorted fresh vegetables:  any combination  of sliced celery, chopped onion, sliced carrots, sliced mushrooms, green peas, or cut green beans)
  • 1 1/2 cups uncooked noodles ie, medium egg noodles, small shell pasta, or elbows.

Rich turkey stock, the basis for a good soup.

1.  Return the broth to the large soup kettle and heat over medium heat.  Stir in undrained tomatoes, bouillon granules, oregano, thyme, and pepper.  Stir in fresh vegetables.

2.  Bring to boiling;  reduce heat, cover and simmer for 45 minutes.  Stir in uncooked noodles and cut up turkey.  Simmer uncovered, 8 – 10 minutes till noodles are done.  Taste and adjust seasoning with salt and pepper as needed.

Turkey Frame Soup, thick and hearty.

SOURCE:   A Carolyn Original

Making a Classic Calzone

Posted by deliciousonadollar in Bread, Rolls, Main Dish, Quick Meals and tagged with , , ,

By the time most Fridays roll around, I want an easy meal that I can get on the table quickly, and often times that’s when I make a pizza. Luckily Mr. D. and I love pizza, and we are both pretty adventuresome when it comes to food.  So I have made pizzas with many different toppings;  some traditional and others non-traditional or down-right unusual;  like clean-out-the-fridge-and-use-up-the-leftovers-pizza. Don’t worry, I won’t be posting that one!

My first attempt at making a calzone. Not the traditional shape, but it sure tasted good.

What I want to tell you about today, is how I made a calzone.  It’s sort of like a pizza with the filling wrapped inside the dough.  And just like pizza, you can make any kind of filling you like.  For this one, my first attempt, I used the classic filling of marinara sauce, sliced genoa salami, pepperoni, and mozzarella cheese.  It was bigger than I thought it would be, and I needed a second pair of hands to help me get it onto the baking sheet once it was made.  The smell of it baking was heavenly, and I couldn’t wait to eat it.  I was not disappointed in the least.  With more practice rolling and shaping the dough my future calzones will most likely look more like a calzone should i.e. a half moon shape, but as I frequently say, ” Pretty doesn’t taste any better”, and we both enjoyed it very much.

CLASSIC CALZONE

SERVINGS    4

This is what you need to have ready:

  • olive oil for brushing
  • all-purpose flour for your work surface
  • 1 pound of pizza dough, thawed if frozen
  • 1/3 cup marinara sauce
  • 1/4 pound thinly sliced genoa salami
  • a few slices of pepperoni
  • 6 ounces fresh mozzarella, thinly sliced
  • kosher salt

1.  Preheat oven to 425 degrees.  Brush a rimmed baking sheet with oil, or line with parchment paper.

2.  On a lightly floured work surface, roll dough into a 16 inch circle.  If the dough is “fighting” you, let it rest periodically, then roll some more.  I found it a little difficult to get any where near a perfect circle.

3.  Spread the marinara on the bottom half of the dough, leaving a 1-inch border.  Cover the marinara with slices of salami, then pepperoni and finally the mozzarella cheese.  (So sorry, in my enthusiasm for getting it all rolled up, I forgot to get a photo of it at this stage.)

4.  Fold the top half over the bottom half, pinch the edges together and roll up, pinching to seal as you go.  Brush off any excess flour.

Filled and ready for the oven.

5.  Carefully transfer to baking sheet.  Lightly brush with oil, and sprinkle with Kosher salt.  Bake until golden brown 22 – 25 minutes.

Serve with additional marinara sauce.

Cut into serving size slices and serve with additional marinara sauce to spoon on or dip into.   MMMMMM, good.

SOURCE:  Everyday Food

Southwestern Lentil Soup

Posted by deliciousonadollar in Main Dish, Soups and tagged with , , , , , , , , ,

Southwestern Lentil Soup

I love soups.  I love to make them and eat them.  In fact I have gained quite a reputation for the variety of soups I make; hot or cold you can always eat soup.  No matter what time of year it is there’s always a great soup to make.  Starting in the Fall I think of hearty soups that include meat and lots of vegetables.  Of course some soups are purely vegetable based, made smooth and creamy by pureeing.

The soup I made a few days ago  is one I’ve made several times before and both Mr. D. and I like it very much. It’s sort of a cross between a soup and chili. A beef and vegetable soup made doubly nutritious by the addition of lentils, and Southwestern seasonings to give it some zip.  You might want to try this instead of chili for your next football party.  Add a pan of spicy corn bread to go with it and you’ve got a terrific meal.  (My recipe for corn bread will be featured in tomorrow’s post).  This could easily be a vegetarian or vegan soup by omitting the beef, and perhaps adding some mushrooms for that meaty umami flavor.

SOUTHWESTERN LENTIL SOUP

YIELD:  6 – 8 servings

  • 1 cup lentils
  • 1 pound ground beef
  • 3 Tablespoons vegetable oil
  • 1 medium onion, diced
  • 1 cup carrots, peeled and cut into coins
  • 1 ( 14.5 ounce) can diced tomatoes with juice
  •  1 ( 4 ounce ) can diced greens chiles
  • 1  8 ounce can tomato sauce
  • 6  1/2 cups water
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 1/2 teaspoon southwestern seasoning ( This can be a combination of chili, cumin, coriander, garlic, etc.)  I use Penzey’s Arizona Dreaming.

1.  Rinse lentils, drain and set aside.

2.  Brown the ground beef in a hot skillet or soup pot.  Drain away the fat and set the meat aside.

Brown the ground beef well.

3.  Heat the oil in the same pan.  Add the onion and carrots, sauté until slightly softened. (My method of choice is to first brown the meat and then saute the vegetables in a skillet, and when each is done I add it to a large soup kettle.  Then I proceed to step  #4.)

Lightly saute onions and carrots.

4.  Add the lentils, beef, tomatoes, green chiles, tomato sauce, water, salt, pepper, and other seasonings to the soup kettle.

Add in all the other ingredients.

5.  Bring to a boil, reduce heat and cover.  Simmer for about an hour until lentils are tender.  Stir occasionally to prevent lentils from sticking.

Is it soup yet?

You can really amp up the spiciness factor to whatever level you like by adding some cayenne pepper or chipotle pepper to the soup, or serve with some hot sauce on the table for those who like it a little hotter.

Soup served with Pumpkin Spice Corn Bread.

SOURCE:   Penzey’s Spices