Homemade Tomato Soup

I got this from the food network's website. I made it today for my allergic kid's lunch. The recipe below is doubled. Yields 8 servings.

INGREDIENTS

2 (14-ounce) can chopped tomatoes
1 and 1/2 cup extra virgin olive oil (I only used about 1/2 cup)
Salt and freshly ground black pepper
2 stalks celery, diced
2 small carrots, diced
2 yellow onions, diced
4 cloves garlic, minced
2 cups chicken broth
2 bay leaves
4 tablespoons butter (or margarine-for the allergic kid)
1/2 cup chopped fresh basil leaves (I didn't have this and didn't add it--and it was still delicious. I can't wait till I do have some though!)
1 cup heavy cream, optional (I used whole milk for me and goat milk for the allergic kid, but actually, it tastes fantastic without any milk or cream!)

DIRECTIONS

1. Preheat oven to 450 degrees F.
2. Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
3. Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth. (I dumped mine in my blender, I don't have an immersion blender.)

Beef Taquitos

I got this from Family Fun Magazine. As soon as my oldest had a bite he said, "These are delicious!!! I want them for breakfast, lunch AND dinner!" So, folks, if you're looking for a kid-friendly recipe...this is it. For my allergic-kid, I left out the cheese in his Taquitos and served his with soy sour cream. I did change the recipe slightly using corn tortillas in place of the flour tortillas and Pam instead of vegetable oil.

INGREDIENTS:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
20 corn tortillas
1/2 cup shredded Cheddar or Monterey Jack
Sour cream

DIRECTIONS:

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2-3 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Spray the taquitos lightly with Pam, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.
   

Sweet-n-Spicy Slow Cooker Chicken

My sister recommended this recipe. She found it on My Kitchen Cafe who found it on Prudence Pennywise! Wherever you find the recipe, it's delicious! We had this for dinner tonight, and the hubby said it's a definite do-over. We served it in flour tortillas with shredded cheddar cheese, iceberg lettuce, chopped tomatoes, and sour cream. We also had some seasoned black beans and sweet rice on the side. Delicious!

INGREDIENTS:


1 lb. boneless, skinless chicken breasts

1 (14 ounce) can petite diced tomatoes, undrained

1/3 cup brown sugar

1/4 to 1/2 teaspoon crushed red pepper flakes


DIRECTIONS:

1. Coat inside of crock pot with no stick cooking spray.
   
2. Place all ingredients in crock pot.
   
3. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork.
   
4. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
   
5. Serve in tacos.

Cheree's Beef Stew

INGREDIENTS:

1/4 cup flour
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper

1-2 lbs beef stew meat, cut into 3/4 inch cubes
2 tablespoons olive oil

1 medium onion, chopped
6 cloves garlic, minced
4-5 medium potatoes, peeled and cut into 3/4 inch cubes
5 medium carrots, sliced
1, 14 ounce can petite diced tomatoes
1 small can tomato sauce
2 cups beef broth or 2 cups water and 2 beef bullion cubes
1/4 teaspoon dried rosemary


DIRECTIONS:

1. Place flour, garlic powder, thyme, basil, salt and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, brown meat, half at a time in hot oil; drain fat.
   
2. In a 5 quart crockery cooker layer meat, onion, potatoes, and carrots. Add garlic, tomato sauce, diced tomatoes, beef broth, and rosemary.
3. Cover and cook on low-heat setting for 10-12 hours or on high heat setting for 5-6 hours or until meat and vegetables are tender.
   

Beef and Potato Burritos

This is adapted from Martha Stewart's Every Day Food magazine. Basically I've eliminated the jalapeno. My husband can't tolerate the heat. You can find the original recipe here.

Serves 4
INGREDIENTS:
1 large baking potato (You can also use dehydrated potatoes here. Just rehydrate beforehand and follow the same instructions)
2 tablespoons vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

DIRECTIONS:

1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
2. Add beef and onion; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
4. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

No-Bake Cookies

This is one of my favorite recipes from my childhood. I have vivid memories of looking in the cake tupperware container that my Mother hid in the pantry on top of the griddle and sneaking a few out. I'd pop one in my mouth all at once to make sure I didn't leave any crumbs on the floor :-)

INGREDIENTS:
2 cups sugar
1/2 cup milk (I use goat milk for my allergic kid)
1/2 cup shortening (preferably Crisco Butter Flavored)
3 tablespoons cocoa
1/2 teaspoon salt

3 cups oats
1/2 cup nuts, chopped (I eliminate this for my allergic kid, but walnuts or pecans are delicious in these)
1 cup coconut
1 teaspoon vanilla

DIRECTIONS:

1. In a large pot, on medium-high, mix together sugar, milk, shortening, cocoa and salt.
2. Bring to a full boil.
3. Remove from heat.
4. Mix remaining ingredients in with a wooden spoon or rubber spatula.
5. Using a medium cookie scoop, drop onto wax paper and cool.

Jody's Cut-Out Cookies

1/2 cup butter, room temperature
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
1 tablespoon milk

Mix these ingredients together. Then stir in:

1 and 3/4 cup flour
1/4 teaspoon baking powder

Cook in a preheated 350 degree oven 8-9 and 1/2 minutes. If the cookie is golden on the edges, it's overdone.

Taco Soup

Cook: 2-4 hours Makes: 4-6 servings

INGREDIENTS:

1 lb. cooked ground beef
2 cans diced tomatoes
1 16 oz. dark kidney beans
1 and 1/2 cup frozen corn
2 small cans tomato sauce
1 package of taco seasoning or 3 tablespoons
1/4 cup minced onion

DIRECTIONS:

1. Mix all ingredients and cook in a crock pot for 1-2 hours on high or 3-4 hours on low.
2. Serve with Fritos, cheese, and sour cream.

Susie's Cut-Out Cookies

INGREDIENTS:

2 cups sugar
2 eggs
4 1/2 cup flour
1 1/2 teaspoon salt
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 cup butter flavor shortening, melted
1 cup sour cream

DIRECTIONS:

1. In a large bowl cream together eggs and sugar.
2. In a separate bowl mix dry ingredients.
3. Alternately add dry mix, sour cream, and shortening to the creamed sugar and eggs; mix well.
4. It will look greasy, but that is okay. Cover and refrigerate overnight. Roll out the dough till its 1/2 inch thick. Cut with cookie cutters and bake in a preheated 375 degree oven for 10-12 minutes.
5. Cool completely and frost with cream cheese frosting.
   

Cheree's Eggless Cut-Out Cookies

Note: This was adapted from Jody's Cut-Out Cookies

DO NOT DOUBLE THE RECIPE!! The water/oil/baking powder egg replacement will not work very well when doubling. These cookies will turn out flat if you double it.

INGREDIENTS:

1/2 cup butter OR margarine, room temperature
3/4 cup sugar
preferred egg substitute (see red text below)

The ingredients below are basically your "egg": 

1/4 cup unsweetened applesauce, chilled (this is my preferred method, it comes out crispy on the outside and chewy on the inside) 

OR 

1 1/2 tablespoon water, 1 1/2 tablespoon oil; 1 teaspoon baking powder all mixed together 

OR 

equivalent of 1 egg of Ener-G egg replacer)

3/4 teaspoon vanilla
1 tablespoon milk (goat milk can be used here for those allergic to cow's milk)

1 3/4 cup flour
1/4 teaspoon baking powder

DIRECTIONS:

1. Cream together margarine and sugar. Stir in additional wet ingredients. Add dry ingredients; mix well.
2. Preheat oven to 350.
3. Roll out dough on heavily floured board 1/4 inch thick. Cut out with cookie cutters. Place one inch apart on ungreased cookie sheet.
4. Bake 10-15 minutes for cookies that measure 3" in diameter (if your cut out is smaller, lower the cooking time as you see fit). If the cookie is golden brown on the edges, it's overdone.

Yields 12, 3-inch size cut out cookies.

Soft Ginger Cookies

INGREDIENTS:

1 1/2 cups shortening
2 cups sugar
2 eggs OR 4 tablespoons vegetable oil, 4 tablespoons water, and 2 teaspoons baking powder, mixed together
3 tablespoons molasses
3 1/2 - 4 cups flour (if using an egg substitute, use less flour)
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon ginger
2 teaspoons cinnamon

DIRECTIONS:

1. Cream sugar, shortening and molasses together.
2. Add eggs OR vegetable oil, water, baking powder mixture. Blend well.
3. Add remaining ingredients. Mix well.
4. Form dough into 1-inch diameter balls using a cookie scoop. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated 375 degree oven for 6-9 minutes. Do not overcook.
   

Shredded Pork Tacos

Makes 10-12 servings

INGREDIENTS:

2, 14.5 oz. can mexican stewed tomatoes processed or blended
1 large white or yellow onion, chopped

6 cloves garlic, minced

1/2 teas. dried thyme

1/4 teas. driend oregano

2 bay leaves

coarse salt and pepper

3 lb. boneless pork shoulder picnic roast, string and timer removed, cut in half

DIRECTIONS:

1. Generously salt and pepper pork.
   
2. Place everything in a crock-pot and cook on low for 8-9 hours.
3. Shred with a fork.
4. Add a cup of water if needed and cook an additional 1-2 hours on low.
5. Serve with warm white corn tortillas, shredded cheese, sliced radishes, sliced avocado, cilantro, sour cream, lime wedges, and shredded romaine lettuce.

NOTE: Goes great with Corn and Black Bean Salsa!

Creamy Vegetable Soup

Makes 8 servings

INGREDIENTS:

1 large carrot
4 large potatoes
1-2 medium onions
2 tablesppon butter or margarine
6 cloves garlic, minced
2 bay leaves
1/4 teaspoon thyme
5 cups chicken broth
4 cups millk (cow or goat)
1/4 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS:

1. Peel the carrot, potatoes, an onion and chop them into small cubes.
2. Melt butter or margarine in a heavy saucepan over low heat.
3. Saute carrots, onions, potatoes, garlic, bay leaf, and thyme in the butter for 1 minute.
4. Stir in 1 cup chicken broth and cook, covered, until liquid has mostly evaporated, about 15 minutes.
5. Stir in remaining 4 cups chicken broth and milk.
   
6. Cook uncovered over medium heat, stirring occasionally, until vegetables are tender, about 30 minutes.
7. Stir in salt and pepper.

Note: Because of the large quantity of potatoes in this soup, it's hearty enough to be a main dish. I serve this with some homemade bread and a salad.

Waikiki Meat on Rice by Esther Dick

INGREDIENTS:
Meat:

1 lb ground beef
2/3 C crushed saltine cracker crumbs
1/3 C minced onion
1 and 1/2 tsp salt
1/2 tsp ginger
1/4 C milk (may use cow, goat, soy or rice)

Sauce:

4 tbsp cornstarch
1 C brown sugar
1 can pineapple chunks, drained with juice reserved
add water if too thick
2/3 cup vinegar
2 tbsp soy sauce

DIRECTIONS:

1. In a large bowl, combine ground beef, cracker crumbs, onion, milk, ginger and salt.
2. Brown meat mixture.
3. In a small saucepan, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the pineapple chunks and add the meat mixture. Heat through.
4. Serve over rice.

Apricot Chicken by Kip Clark

Bake: 1-1/2 hours Oven: 350ºF Makes: 4-6 servings

INGREDIENTS:
1 package dry onion soup mix
1 bottle red salad dressing
1 small bottle apricot jam (approximately 2 cups)
4-6 chicken breasts

NOTE: Currently, Lipton Onion Soup Mix is processed in a plant that also processes milk and egg products. To make sure this didn't interfere with my little guy's allergy, I substituted 1/4 cup dried chopped onion, 1/2 teaspoon onion powder, and 1 cup of chicken broth. Usually you could use 2 Tablespoons of beef bouillon, but since this was a chicken dish and I was making a sauce, I opted for the chicken broth.

DIRECTIONS:

1. Mix first three ingredients in a blender and pour over chicken pieces in a shallow pan (9X13).
2. Bake uncovered at 350ºF for 1 and 1/2 hours.
3. Serve over rice if desired. (I like to cook my rice in chicken broth for more flavor in dishes like these.)
   

Chicken Fajitas by Elicia Gray

Cook: 8-10 minutes Makes: 6-8 servings

INGREDIENTS:
1 lb. chicken breasts, sliced thin
1 onion, sliced thin
2 bell peppers, sliced thin
6 garlic cloves, minced
4 tablespoons olive oil
4 limes squeezed for juice
1/4 cup lemon juice
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

1. Place all ingredients in a gallon plastic sealed bag.
2. Marinate for at least 1/2 hour.
3. Place chicken mixture in a large skillet over medium-high heat and cook till chicken juices run clear.
4. Serve with warm flour tortillas, lettuce, cheese, sour cream, tomatoes and guacamole.

Chicken Tortilla Soup

The photo does not include tortilla chips, avocado, cheese, or sour cream. I took it after we ate and didn't want to garnish the soup so I could have left overs :-).

INGREDIENTS:

2 boneless, skinless chicken breasts or 2 cups cooked chicken
1 cup cooked rice
1 can black beans, rinsed and drained
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
8 cups chicken broth
2 cups frozen corn or 1 can of corn, drained (I prefer frozen corn)
1/4 tsp. chili powder
2 Tbsp. lemon juice (or the juice of 1 lime)
4 Tbsp. lime juice (or the juice of 2 limes)
1 1/2 c. salsa
1 c. tortilla chips
1 c. shredded cheddar cheese (do not garnish with cheese to make milk-free)
1 avacado, cubed
cilantro

DIRECTIONS:

1. In large pot boil chicken for about 25 minutes or until cooked through.
2. Remove chicken, cool, and shred.
3. In a large skillet cook onion, garlic in the oil and add cumin.
4. Cook until onions become clear.
5. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture.
6. Add shredded chicken, beans, corn, chili powder, lemon juice, lime juice and salsa to the broth and bring to a boil.
7. Reduce heat and simmer 30-40 min.
8. Add rice.
9. Top with corn chips, cheese, avacado, cilantro, and a little sour cream.

Chicken Coconut Curry

INGREDIENTS:

1 pound boneless skinless chicken breasts, cut into 1/2-inch chunks or strips (about 2 large breasts)
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 potatoes, cut into chunks
1-2 (14 ounce) can coconut milk (2 cans if you like it more saucy)
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (5 tbsp. if you add more coconut milk)
Jasmine rice (cooked)

DIRECTIONS:

1. Season chicken pieces with salt and pepper.
   
2. Heat oil and curry powder in a large skillet over medium-high heat for five minutes.
   
3. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear.
   
4. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
   
5. Add potatoes, then add coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
   
6. Cover and simmer, stirring occasionally, for about 50-60 minutes or until sauce thickens (if you like your curry thicker, just add some cornstarch dissolved in a little bit of water).
   
7. Serve with Jasmine rice and garnish with cilantro.
   

Teriyaki Chicken by Michelle Tolson

Bake: 2 hours
Oven: 300ºF
Makes: 6-8 servings

Teriyaki Sauce:
¾ cup soy sauce
1 cup brown sugar
1/3 cup rice vinegar
1 cup pineapple juice
1 tsp. ginger
½ tsp. garlic powder

Chicken:
3 lbs. chicken boneless, skinless, thighs

DIRECTIONS:

1. Whisk together ingredients for Teriyaki Sauce
2. Place chicken in a 9 X 13 inch pan
3. Pour teriyaki sauce over chicken
4. Bake for 2 hours, uncovered at 300º, basting chicken every 20 minutes
5. Serve over rice

NOTE: A nice compliment to this meal is Mandarin Chicken Salad (but make it without the chicken).

French Muffins by Angela Daley

Bake: 25 minutes
Oven: 350ºF
Cool: 10 minutes
Makes: 12 servings

Muffin Mix:
1 ½ cup whole wheat flour (can use all white)
1 cup white flour
2 ½ teaspoon Baking Powder
½ teaspoon Salt
1/3 cup Sugar
½ cup Butter, melted (for allergies, use dairy-free margarine)
1 cup milk (I've used goat milk as a substitute for my allergic kid :-)
2 Eggs (I've used Ener-G Egg Replacer as a substitute)

Topping:
½ cup butter, melted in a bowl (again, you may use dairy-free margarine)
2 tablespoons sugar
1 teaspoon cinnamon

DIRECTIONS:

1. Spray muffin pan with Pam.
2. Mix dry ingredients together, except 2 T sugar & 1 t Cinnamon.
   
3. Mix wet ingredients together.
   
4. Combine the dry and wet ingredients and fold together just until moistened.
5. Using a large ice cream scoop divide batter into pan
6. Bake convbake 350ºF X 25 minutes
7. Put 1/2 cup melted butter into a serving dish
8. Mix 2 T sugar and 1 teaspoon cinnamon in another serving dish.
9. Dip in melted butter, then sugar/cinnamon and enjoy!