Submitted by Julie Irvine
Serves 1
Ingredients
| 3 baby leeks, sliced |
|
1 tsp olive oil |
| 1½ c. boiling water |
|
1 tbsp chicken stock |
| 1 c. petits pois (peas), frozen |
|
1 tbsp cider vinegar |
| 1 tbsp chives, chopped |
|
salt |
| black pepper |
|
|
Directions
- Place the baby leeks in a small saucepan with the olive oli until the leeks are soft. Add the rest of the ingredients except for the chives, setting them aside.
- Simmer until the peas are cooked through. Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
- Serve with warm bread.
Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock. I prefer to serve with toasted sourdough. A swirl of cream will make this look nicer and taste richer.
Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped |
|
½ c. water |
| 1 tbsp olive oil |
|
1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
|
1 tsp dried thyme |
| ¼ tsp cayenne pepper |
|
2/3 c. kalamata olives, chopped |
| 2 cloves garlic, minced |
|
1/3 c. toasted walnuts, chopped |
| 1 (8 oz.) package cream cheese |
|
Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
Submitted by Cre8ive
Serves 16
Ingredients
| 2/3 c. mild honey |
|
1/3 c. unsweetened cocoa powder |
| ½ c. white whole wheat flour |
|
¼ tsp aluminum free baking powder |
| ¼ tsp baking soda |
|
¼ tsp salt |
| ½ c. unsweetened applesauce |
|
2 tbsp olive oil |
| 1 large egg |
|
¾ tsp pure vanilla extract |
Directions
1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g
Submitted by Marilyn Braunger
Serves 6
Ingredients
| 3 ½ – 4 lb. chicken, cut up |
|
½ c. flour |
| ½ c. olive or cooking oil |
|
1 clove garlic, minced |
| 2 medium onions, finely chopped |
|
1 can tomato paste |
| 1 green pepper, finely diced |
|
2 c. diced tomatoes |
| ¼ lb. mushrooms, sliced |
|
2 tsp. salt |
| ¼ tsp pepper |
|
½ tsp oregano |
Directions
Dredge pieces of chicken with flour. Heat oil in large skillet. - Brown chicken on all sides in oil. Add remaining ingredients.
- Cover; simmer 1 hour or until tender.
- Serve with hot cooked spaghetti & grated Parmesan cheese.
Submitted by M. Bernadette Fawver
Serves 4
Ingredients
| 4 chicken breasts, cubed |
|
1 c. sliced mushrooms |
| 2 tbsp butter |
|
14-16 oz. cubed tomatoes (1 can) |
| 2 tbsp olive oil |
|
2/3 c. dry white wine |
| 1 large onion, finely chopped |
|
4-6 tbsp heavy cream |
| 2 garlic cloves, crushed |
|
2 tsp Italian seasoning |
| 2 bell peppers (red, yellow, or green) cut into 1½” cubes |
|
salt & pepper |
| pasta to serve |
|
|
Directions
- Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over.
- Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften.
- Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning.
- Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.
- Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole.
- Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.
