Baked Chicken and Rice

6-8 desired style of chicken

Mix:
3/4 cup Parmesan cheese w/Romano
2 can cream mushroom soup
1 can cream chicken soup
1 TBSP garlic
1 TBSP onion flake or 1 onion
1/2 tsp Parsley

1/2 Cooked Rice

Place half cooked rice on bottom of baking dish for desired thickness. Place uncooked chicken on top. Pour over sauce.

Bake 350 for 1 hour.

Turkish Hummus

1 can garbanzo beans drained
1 cup Tahini
4 lemons juiced
1/2 cup olive oil
3 garlic cloves minced
Salt/Pepper to taste

Blend above ingredients till smooth and creamy.  Garnish with fresh chopped parsley and drizzled olive oil.  Sprinkle with Ground Red Chili Pepper. 

Meatball Soup

*Meat

2 lbs beef
1 tsp Parsley
1/2 tsp pepper
1 tsp salt
3 garlic
1 tsp sage
Make into BASEBALL SIZED balls and place on a cookie sheet, bake in oven. 375 for 30 min.

* Soup

8 cups beef broth

6 cups water

Big carrots

Big sweet potato chunks

Big cut up cabbage purple and green  

2  yellow onion

Bring to boil then simmer for 30 min.  Add meat balls and simmer for 15 min. 

Authentic Irish Stew

4+ cups beef broth or chicken broth
2 tsp marjoram
2 tsp parsley
1 1 /2 tsp salt
1 tsp garlic powder (or 2 cloves fresh)
3/4 tsp pepper
1 pkg lamb bits
Leeks
Carrots (big pieces)
Green beans
Potatoes
Bag of kale

Stir all together and cook on low 3 hours.  Crockpot.

PINTO!

Sort, rinse and soak desired amount of pinto beans in a very large pot covered with water 4-5" above beans overnight. 

When you are ready to cook (plan on about 3 hours) Drain water and refill with fresh water 2" above beans.  Cover and bring to boil.  Lover heat to LOW and cook covered 3 hours or until beans are tender.

Add 1 large can green chilies.  (or fresh chilies cut with seeds removed)

Add 1 lb COOKED ground beef seasoned with:
1 tsp garlic salt (3 cloves minced)
1 tsp salt
1/2 tsp. Pepper 
1 tsp parsley

Serve with cubed cheddar cheese on top (optional), tortillas or rolls.

Kimono Chicken - crock pot

8+ Organic, boneless/skinless chicken thighs  (or bone and skin on, up to you)
1 cup of soy sauce
1/2 cup of rice vinegar (I also added 1/2 cup white wine)
4 cloves of garlic crushed and minced
4-6 green onions chopped
5 Tbsp of brown sugar
1/2 tsp of fresh ground pepper
2 tbsp of parsley (fresh chopped if available)
Brown Rice

Directions:  Place your chicken thighs in a deep pan that also has a lid. Over medium heat pour in the soy sauce, and rice vinegar and then add the brown sugar, garlic, 2-3 chopped green onion, parsley and pepper.  Toss the chicken pieces around a little bit so that they are coated with the liquid.  Cover and allow the chicken to cook for about 45 minutes or until they are done.  As this is cooking you will notice that the liquid will start to caramelize nicely on the skin and in the pan.  If you notice that the liquid is cooking much faster than the chicken just lower your heat setting.  Do not cook this any higher than a medium temperature.  It should caramelize and not burn.  When the chicken is done remove, add a little extra chopped scallions and parsley to the top and serve. This recipe makes extra sauce to pour over the rice. 

Nutty Eggplant Pasta

When I first tasted this dish, I closed my eyes and pictured myself in the snowy mountains, warm and cozy by a fire in a cabin.  The cinnamon and cocoa add an amazing aroma, adding the walnuts to this delicious combo of seasonings bring it to an Earthy and natural flavor.  The eggplant gives it a slight kick, while the ricotta and romano keeps this dish a mild, yet savory essence.

Begin with boiling water to cook desired pasta style for this dish. 

3 white eggplant cut into large pieces
3 purple eggplant (hanzel and gretel)
1 large onion chopped

Spread over bottom of large deep baking dish.  Sprinkle cinnamon and cocoa over the top of veggies.  Drizzle with olive oil.

Bake 425 about 15 min.

While roasting do the following:

2 cups raw walnuts (chop large pieces).  Sprinkle over veggies and continue to bake another 10 min. 

In a large bowl mix together:

A handful of fresh italian parsley (chop)
1 cup grated pecorino romano
1 tub of whole milk ricotta cheese

Add this mixture to the cooked pasta.  By now the eggplant mixture should be roasted.  Add eggplant to pasta and cheese. 

Mix and Match Squash with Rice

1 onion chopped
1/4 c. butter
1 cup chicken broth
1 cup rice
2 tsp salt
2 yellow squash sliced
2 zucchini sliced
2 TBSP Lemon juice
1 green bell pepper chopped
1 TBSP chopped parsley
1 1/2 cups water


You can add chicken as well!!!

In a large high edge skillet cook onion in 2 TBSP butter.  Add the water and chicken broth to skillet then rice and 1 tsp salt.  Bring to boil.  Cover and cook over low heat until liquid is absorbed.  About 25 min.  Add squash and zucchini, bell peppers and remaining 1 tsp salt.  Cook until squash is tender.  About 5 min.  Add remaining butter and lemon juice.  Stir.  Sprinkle with parsley.  Serves 4-6.   

Side note.  The lemon really changes the flavor of this meal.  So be prepared.  The first bite is different but then you'll go... Mmmmmm that was so good! Have NOT tried this with brown rice.  I would use white rice until I have tried it with brown.  I KNOW it's good with white. :D

Bean soup!

In a big pot COOK 1 pound ground beef, adding seasoning as you wish (onions, salt, pepper, fresh basil and Parsley, fresh garlic)

ADD: (I use organic) JUICE AND ALL
1 can White Beans
1 can Black Beans
1 can Pinto Beans
1 can Kidney Beans
1 can Sweet Corn
1 can diced tomatoes/6+ fresh tomatoes diced

While you are heating that up, dice some CHEDDAR CHEESE to put on the top. Optional.

FROM SCRATCH:

Soak over night 1 cup of each bean rinse and drain then add water to cover the beans about 2" above them and cook till tender. Add the rest of the ingredients. You may need to add more water as the beans cook but when they are done you will want some water left in, just enough to cover the top of the beans for the soup part.  So you may need to take some water out after cooking them, then add your other ingredients.

Fresh Salsa

2 cucumbers diced

4-5 tomato

1 red bell pepper diced

1 orange bell pepper diced

1 yellow bell pepper diced

1 green bell pepper diced

1 small onion diced VERY SMALL

4 cloves of garlic minced/chopped up good

2-3 small limes juiced

1/4 cup fresh parsley chopped

1/4 cup fresh cilantro chopped

3/4 tsp. dry dill

3/4 tsp. salt

1 can black beans drained and rinsed

1 can garbanzo beans drained and rinsed

1 can corn drained (or I used 2 cups of my cannery corn soaked and drained YUM!)

Cook 1lb Ground Beef and drain.  Cool and add to salsa.

avocado (on the side because they turn brown)