Chicken and Broccoli Rabe Soup

                              

Broccoli Rabe

Grapeseed Oil

Chicken

Garlic

Onion

Pepper

Sea Salt

Vegetable Broth

In this recipe, there are no measurements because you should put as much
or as little of whatever you like in it.  Making it with lots of love in your
heart, mind and spirit will make it taste great regardless.  

My grandmother usually cooked without measuring unless she used her 

hands and she was an excellent cook.  

I like to cook with the minimum amount of work and tools to keep the
kitchen neat and easy to clean so we will add enough canola oil to coat
the bottom of a stock pan.  Add diced onions and sliced garlic to sauté.
Now add diced chicken, salt, and pepper and cook until almost done but
brown on the outside.  Then add the broccoli rabe and mix it with the
other ingredients.  Cook for about 5 minutes and then add the entire
container of vegetable broth and simmer for about 15-20 minutes or
until the broccoli rabe is tender.

In this soup, you’ll notice that the bitter taste of the broccoli rabe will
mellow out.  In a pinch, you can use frozen onions, broccoli rabe and
other vegetables if you wish.  You can also use canned chicken but
keep in mind that there is quite a bit of sodium in canned meats
so you should diminish the salt used to season the soup.

Optional add ons: cubed potatoes, rice, dash of curry powder, 

sprinkling of drunken goat cheese.

Keep in mind that freshest is the best.  You should get a minimum of 4 servings.

Yummy Kim Chi Meatloaf

2 lbs. Ground Meat
1 pkg. Margaret's Artisan Roasted Garlic & Chives Flatbread
1 cup Baby Spinach
1/2 cup Cheese Garlic Croutons
1 Egg
1/2 cup Korean Kim Chi Marinade by Cindy's Kitchen
1 Small Red Onion-Chopped
1 tsp Mrs. Dash
1/2 tsp Nature's Seasoning

Crush flatbread & croutons.  Mix dry ingredients well.
Season meat with Mrs. Dash and Nature's Season.
Mix flatbread & croutons into meat.  Mix in onions
and egg.  Add baby spinach and place in a loaf pan.
Cook at 325 degrees for about an hour or until desired
wellness.  Once meatloaf is cooked, pour Kim Chi
marinade over top and return to over for 10-15 minutes.

Remove from oven and let cool for a few minutes before
serving.  Tastes great with whipped mash potatoes & salad.

Red's Chunky Chilli

As little girl, my father held many jobs and one of them was as a chef.
I remember the times he would take me with him because I was never
hungry and I was blessed to eat whatever I desired.

My father has always had the knack to just throw some stuff together
and it turns out like a gourmet meal.  Family and friends often fight to
get their share of the meal.  This chili is inspired by his skills. Thanks Dad!

2 Pounds Ground Beef
2 Large Tomatoes
1 Large Onion
3 Cloves Garlic
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Bag Frozen Corn
2 Cans Beans-Kidney, Black or Navy
2 Can crushed tomatoes
1 Teaspoon Chili seasoning
1/2 Teaspoon Fresh Ground Pepper
Shredded Cheese
2 Cups Cooked Basmati Rice


Cook ground meat with 1/2 of the onions and all of the garlic.
Add the pepper and chili seasoning.  Add the crushed tomatoes,
beans & simmer.  Cook the rice in a separate pot according to
package instructions.  Once the chili has simmered for about 30-45
minutes.  Add the frozen corn and the rest of the vegetables, cover
and cook for at least 10-15 minutes.

Place a scoop of rice in the bowl, add the chunky chili and top with
grated cheese of your choice.  Try something different like raw goat
cheese in various flavors or sour cream and chives to top it off.

You can also substitute the ground beef with ground chicken, turkey
veal, lamb, venison or even meat free crumbles. Add hot peppers to
make it spicy.

Kaya's Hot Cocoa

1 Tablespoon of cocoa
2 Tablespoons of vegan sugar
8 ounces milk
1 drop of vanilla extract

Mix cocoa and sugar in coffee/tea cup.
Heat milk and vanilla.  Pour a couple of
teaspoons of heated milk in the cocoa and
stir until it forms a paste/sauce.  Add the
rest of the milk and serve while warm.

Sprinkle cocoa on top of whipped cream or
marshmallows for a garnished treat.

Damon's Onion Soup

1 Large Red Onion
1 Large Spanish Onion
1 Large White Onion
2 Bunches of Shallots
5-6 Garlic Cloves
2 Tablespoons of Oil-Hemp, Safflower, Olive etc.
Broth-Vegetable or Chicken
Fresh Gourmet Cheese & Garlic Croutons
Drunken Goat Cheese
Salt
Pepper

In small stock pot, chop all onions and saute in the oil.
Pour Broth over sauteed onions.  Add salt and pepper
to preferred taste.  Simmer for 30 minutes or in crock
pot for a few hours.

When Ready to serve, add soup to oven proof bowl
or ramkin.  Add Croutons and top with grated cheese.
.

Mamie's Spaghetti-like Pasta Salad

Spaghetti salad is easy and quickly made.  I tend to
use veggies that resemble the colors of the theme or
occasion.  You can get creative and add different types
of dressing, diced chicken and celery, tuna and/or salmon,
shrimp, crab meat, etc.  Feta cheese instead of parmesan
can also be used.  The choice is yours and tastes best
when it reflects your mood and the next day as the seasonings
soak into the pasta and vegetables.  Vegetarians tell me they
feel loved when I save the day and bring this dish minus the
cheese at a crowd of meat eaters. 

1 16 oz. box - Pasta
1 16 oz. bottle Kraft Tuscan Italian Dressing
1 English Cucumber~Peeled and cut in quarters
1 Sweet Yellow Pepper
2-3 Tomatoes or 1 pack of Cherry Tomatoes
Parmesan Cheese
Sea Salt
Pepper
Hot Pepper Flakes (optional)

Cook pasta according to package instructions.
While pasta is cooking, peel the cucumber and
cut in half lengthwise twice and cut diagonally
to make large bite size chunks.  Dice yellow pepper
and tomatoes, if using cherry tomatoes, slice in half.
 
Once pasta is cooked, rinsed and drained, pour in
large mixing bowl or catering pan and toss with some
olive oil.  Season pasta with salt and pepper then add
salad dressing and chopped vegetable and mix.

Parmesan cheese and hot pepper sprinkles can been
sprinkled on top or can be added by each individual person
to be considerate of vegetarian quests.

C's Panfried Catfish

Fish is the best choice when eating fleshy protein.
Sea foods contain omega oils and other nutrients
that are not present in red meats and poultry.
Several batches/bags of fish can be cooked and
stored in airtight containers or storage bags and
frozen to be eaten at a later time.  The olive oil is
an excellent fat source and reduces dry skin.  My
grandmother would use olive oil in her hair and on
her skin, she always had soft and silky skin.

1 bag - Catfish fillet
1/3 c. - Organic Flour
1/3 c. -  Organic Cornmeal
3/4 c. - Olive Oil
Salt - Sea Salt or Lawry's Seasoning
White Pepper
Black Pepper

Heat olive oil in skillet on medium, preferably in cast iron or
copper pan.  Mix flour and cornmeal together and place in a
container or zip loc bag.  Lightly season fish on one
side with salt or seasoning and peppers.  Coat fish in powder
mixture and place in hot oil.  Cook for at least 4-6 minutes on
each side.  Flip over and cook an additional 2-4 minute if you
like your fish fried hard.  Remove from skillet and place on a
plate with paper towels to drain excess olive oil.

Serve with steamed vegetables and your choice of starch such
as pasta, baked potato or fried corn.