Corn Chowder

Cook 1 c. carrots, 1 c. potatoes, and 1/2 c. celery in about 1 c. water. Add 2 cans corn and one can of cream of mushroom or cream of chicken soup and 2 cups milk. Cook 6 strips of bacon and drain and then cook one chopped onion in the same pan. Cut up bacon and add the onions and bacon to the soup. Add cooked wheat berries. Salt and pepper and simmer. Do not boil.

Ingredients:
carrots
potatoes
celery
2 cans corn
1 can cream of chicken or mushroom soup
milk
bacon
wheat berries

Bean and Vegetable Burritos

1 Tbsp olive oil
1 med onion, chopped
1 jalapeno pepper, seeded, minced
1 Tbsp chili pepper
1 15oz can black beans, rinsed
1 green bell pepper, chopped
3/4 cup shredded cheese
sour cream, optional
3 cloves garlic, minced
2 tsp dried oregano leaves, crushed
1 tsp cumin
1 16oz can yams drained, diced
1 15oz can corn rinsed
2 Tbsp lime juice
6-8 tortillas
salsa, optional
Preheat oven to 350. Heat oil over medium high heat in large saucepan. Add onion and cook 10 min, stir often. Add jalapeno pepper, chili powder, garlic, oregano and cumin; stir 1 min. Add Tbsp water and stir, remove from heat. Stir in yam, beans, corn, pepper, and lime juice. Spoon 2 Tbsp of cheese in center of tortilla, top with filling. Fold tortilla. Place seam side down, cover with foil and bake 30 min or until heated through. Serve with sour cream and salsa.
Serves 6-8

Apples and Onions for pork chops or potatoes

Cut up one or more apples into bite-sized chunks. Cut up half an onion per apple (or less). Saute in pan and sprinkle with cinnamon and cloves.

Cook pork chops or potatoes and sprinkle with rosemary and thyme. Serve cooked apples and onions on top.

I served the apples and onions on top of pork chops and mashed potatoes so I know whichever one you want to use tastes good.

Asparagus Bread Pudding

I used broccoli instead of asparagus because it was cheaper and it was good too. I served this with pork chops the first time I made it, but it is versatile. Here is the link: http://www.101cookbooks.com/archives/001571.html

This website is cool for different and delicious ideas. The only problem is that sometimes Heidi uses unique spices and ingredients that I don't have.

Almost Vegan! Salmon Bisque

Hey sisters/mom, this is a delicious (seriously) dairy free bisque for salmon or clams. Garth and I love it. The recipe is at Dr. Mirkin's website. You most likely have everything you need already, except for salmon (convenient for Alaskans). Give this a shot, it is very good and healthy. P.S. if you don't have a hand blender, there's an extra one from my wedding at mom's house, or you can just grate the onion and potatoes instead of chopping, it turns out almost the same. (I forgot to take a picture until I was almost done eating-oops.)

Chicken with Pistachio-Parsley Pesto

1 (1-pound) box fusilli 1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed 1 pound cubed chicken 1 packed cup fresh parsley leaves 2 tablespoons roasted pistachio nuts 3 cloves garlic, peeled Salt and ground black pepper Cook fusilli according to package directions. Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately over fusili noodles.

Taco Soup

1 can diced or stewed tomatoes
1 can tomato sauce
1 can corn
1 can kidney beans
1 can black beans
1 package taco seasoning
wheat berries

Simmer and enjoy - serve with a dallop of sour cream and tortilla chips.

Herb Crusted Tomatoes

5 beefsteak tomatoes
1 cup chopped flat-leaf parsley leaves
3/4 cup Italian-style bread crumbs
1 cup grated provolone
1 Tbsp minced garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon butter, softened
2 tablespoons extra-virgin olive oil
Preheat the oven to 375 degrees F.

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, garlic, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

If this isn't filling enough you can add some flavored rice to go along with it (I like Rice A Roni) or you can serve this as a side dish along with seasoned, baked chicken. Buy a packet of dry Italian dressing. Mix with just enough olive oil to spread over boneless skinless chicken breasts. Bake at 375 for about 45 min. or until chicken is done. For easy clean up, cover your cookie sheet in tin foil before placing chicken on it.

Whole Wheat Pasta with Cauliflower Sauce

1 pound whole-wheat penne rigate
Salt
1/4 cup extra-virgin olive oil
3 cloves garlic, cracked from skin and sliced
1 red onion, finely chopped
1 head cauliflower, stem removed and chopped
1 cup chicken stock
4 sprigs fresh rosemary, leaves stripped and finely chopped
3/4 cup grated Romano, 3 generous handfuls
Salt and black pepper
Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Sweet and Sour Chicken or Pork

Buy a packet of sweet and sour sauce mix in the oriental section of
the grocery store and follow all the directions.

Shopping List (of things you might not have)

1 1/2 lb. pork or chicken
green pepper
onion
2 carrots
ketchup

Butternut squash soup

3 lbs butternut squash, peeled, seeded and cut in large dice
4 qts chicken or vegetable stock
8 oz onion, small dice
1 Tbs minced garlic
2 oz butter
1/2 tsp ginger
1/2 tsp allspice
1 dash salt and pepper
1 cup heavy cream

Directions:

Sweat onion in butter in heavy stockpot or roundeau until transparent. Add stock and cubed squash. Add seasonings. Simmer until tender. Puree by adding small amounts at a time in a blender or using an immersion blender. Finish with heavy cream. Adjust seasonings if needed. Garnish with toasted almonds or pumpkin seeds.