Category Archives: Menus

Complete Menu planned

Stuffed Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce

Salmon Shells in Lemon Sauce with Cheese on top.

 

Stuffed Salmon Shells

The large pasta shells were stuffed with canned salmon, a blend of vegetables topped with creamy lemon sauce and shredded mild cheddar cheese before putting into the oven. The lemon sauce adds a slight tart flavor to the stuffed salmon shells.

Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce and Cheese

 

Salmon Shells in Lemon Sauce

Large pasta shells are stuffed with salmon patty mixture and topped with a creamy lemon sauce with shredded mild cheddar cheese on top.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Seafood
Cuisine: American
Servings: 5
Author: Julia Ann

Ingredients

  • STUFFING

Instructions

  • Preheat oven 350 F. Grease a 9 x 13 oven proof casserole dish.
  • Cook 10 large pasta shells as instructions on the package. Rinse in water and set aside.
  • Add the drained, rinsed salmon into a large bowl.
  • Add the stuffing ingredients and blend well.
  • Fill each shell with the salmon mixture.
  • Set shells into the greased casserole.
  • MAKE THE LEMON SAUCE
  • Melt butter in a saucepan that will hold 2 cups.
  • Blend in the flour with a whisk until thickened.
  • Gradually whisk in the chicken broth and cream or evaporated milk.
  • Using a whisk, stir constantly while cooking to a smooth and medium thick sauce.
  • Remove from heat.
  • Add the lemon juice and nutmeg, blend.
  • Pour the sauce over the stuffed salmon shells.
  • Sprinkle the shredded cheddar cheese on top.
  • Bake 350 F for 20 minutes, until browned and bubbly.
  • Let cool for 5 minutes before serving

Notes

The sauce is adapted from Claiborne, Craig, The New York Times Menu Cook Book, 1966. p.134........Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

The evolution of Stuffed Salmon Shells in Lemon Sauce

I am sure we all have a menu to resort to at the end of  pay period. Mine was making tuna casserole, using noodles, peas and a can of tuna, maybe with a can of mushroom soup. After about 3 months of that recipe, my husband informed me he did not like tuna.  So I switched to salmon patties for awhile. Well,  50 year later, tried salmon patties again.  After a couple of meals, decided best to look for another recipe to use canned salmon.  It was the development of Stuffed Salmon Shells in Lemon Sauce with cheese.

Stuffed Salmon Shells in Lemon Sauce

Stuffed Salmon Shells in Lemon Sauce

MENU SUGGESTIONS:

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipeso for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Snow Days  are good days for hearty soups to warm you

such as  White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach  Vegetable Soup  is a good  to have on hand in the freezer or a full pint jar setting in the refrigerator with soup ready to heat for a lunch.

I like to have soup available for quick lunches, so when I make soup, I make 8 cups from the recipe.  It is usually very thick with vegetables or the main ingredients. Because it is extra thick, I will add extra 99% fat free natural chicken broth when I reheat 2 cups of White Bean-Spinach Vegetable Soup.

Home cooked White/Navy Beans

Home cooked White/Navy Beans

Preserving the extra soup

The pictures of the white beans illustrate my home cook and canning. After the kettle of soup has cooked, I put the White Bean-Spinach Vegetable Soup into clean pint jars, seal, let cool to room temperature and set the jars in my refrigerator.  It helps to have an extra refrigerator on hand. These jars of soups are usually used in 2 weeks or less. If frozen in freezer bags or plastic freezer containers,  the soups could be kept longer.

Benefits of eating White Bean-Spinach Vegetable Soup

The choice of vegetables can vary with your likes or preferences.  This is an excellent way to meet the dietary requirements of 5-13 servings of vegetables and fruits each day.  Although fruit does not go in the soup, you have snacks and dessert with your meal.  The beans provide fiber and protein, carrots provide vitamin A, peppers contain vitamin C, potatoes are high in potassium and spinach if rich in folate.

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

White Bean-Spinach Vegetable Soup

Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Servings: 8 servings
Author: Julia Ann

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup yellow onion small chop
  • 3 garlic cloves minced
  • 1/4 cup red bell pepper small chop
  • 1/4 cup celery 1/2 inch slices
  • 1/4 cup carrot 1/2 inch slicesl
  • 1-2 cups cooked white potato chopped 1/2 inch
  • 2 cups cooked white navy beans drained or 16 ounce can of white beans, drained
  • 14 ounce can of diced tomatoes with juice
  • 1 teaspoon fresh ginger minced or grated
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • 2/3 cups of water or more for thinner soup
  • 1 1/2 cup frozen spinach
  • salt and pepper to taste

Instructions

  • Prepare the white/navy beans or use canned beans.
  • Cook the white potato, chop
  • Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  • Heat oil in large Dutch Oven or kettle.
  • Add onion, garlic, celery, and carrots.
  • Cook until onion in tender.
  • Pour in the beans.
  • Add tomatoes and juice.
  • Add potatoes.
  • Add ginger and seasonings.
  • Pour in broth and water.
  • Add the frozen spinach.
  • Bring to a boil; reduce heat and simmer.
  • Cook until thoroughly heated.

Notes

Recipe inspired from Hoosier Farmer, January-February 1998. Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery.  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

White Bean-Spinach Vegetable Soup Menu Suggestions

Mixer Whole Wheat Bread

Crock Pot Applesauce

Plain Crock Pot Honey Crisp Applesauce

Plain Crock Pot Honey Crisp Applesauce

  

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes, for your cooking experience. ©2007-20178 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Chicken Schnitzel

Chicken Schnitzel

Chicken Schnitzel:  A fresh change from comfort foods.

Chicken Schnitzel

Chicken Schnitzel

We have been having  soups, creamy casseroles, breads and desserts to comfort us in the cold of winter.  I decided we needed something crispy and fried.  Fried food is a rarity at our house, we bake, broil, steam, lightly saute or braise.   I remembered Chicken Schnitzel.

Chicken Schnitzel

Chicken Schnitzel

 It tasted so good, crispy, tender pieces of breasts of chicken with a crispy coating.  It was a nice change.

We look for comfort in foods, in the cold weather we look for comfortable clothes by wearing layers of  tee shirts, sweatshirts, big sweaters, and warm pants.    

 

Related imageThen comes spring and the unveiling!  Will that be a shock to you?  Have you found all your comfort foods around your middle? Are your scales a forbidden place to step?  Does it sound like a  lead into for a low calorie meal?  It wasn’t that at all. Really just changed the flavor of comfort foods to foods cooked in olive oil.  

 

 

Frying Chicken Schnitzel

Frying Chicken Schnitzel

I cut the chicken breasts into thin layers, 1/4 to 1/2 inch thick.  I did not flatten the pieces, as in true schnitzel. I mixed an egg with 1 tablespoon water and prepared a pan of flour, cayenne pepper and   a seasoning blend and black pepper.  I dipped the chicken cutlets in the flour, then into the egg mixture and again into the seasoned flour.  When the oil was hot in the skillet, I added the chicken cutlets to brown under a reduced heat, until crispy on both sides, about 4-6 minutes each sides to 170 F.  This recipe was inspired by Winemonger.com.

Roasted Mixed Vegetables

Roasted Mixed Vegetables

The side dish was roasted mixed vegetables, coated with olive oil, dried Italian Seasonings and black pepper.  The vegetables are those on hand, this time we had potato, zucchini, onion, garlic, carrots, celery, cabbage and cauliflower.  These were roasted at 525 F to tender and somewhat browned, 20-25 minutes.  They were a nice balance with the Chicken Schnitzel.

We still had some sweet, warm, creamy, comfort food:  Creamy Rice Pudding.  This is a favorite recipe adapted from Chef Ron Lock’s Creamy Rice Pudding. I used long grain white rice, 1 cup vanilla soy milk, 1/2 cup Carnation Milk and 1/2 cup water. 

Creamy Rice Pudding

Creamy Rice Pudding

Chicken Schnitzel

Fried crispy chicken cutlets with a thick crust over the tender white chicken breasts.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Entree
Cuisine: American
Servings: 4 pieces
Author: Julia Ann

Ingredients

  • 2 boneless chicken breasts
  • 1 egg beaten
  • 1 tablespoon water
  • 1/8 teaspoon cayenne pepper to taste
  • 1 teaspoon Flavour-Enhancer Spice Blend
  • 1/2 cup Flour
  • 1/4 teaspoon Ground black pepper
  • 4-5 tablespoons olive oil or less if desired

Instructions

  • Cut chicken breasts in half, lengthwise or about 1/4 to 1/2 inch to get about 4 cutlets
  • Mix the egg and water.
  • Lightly season the chicken cutlets with cayenne and Flavour-Enhancer Spice Blend.
  • Mix the measured amount of seasonings in the flour.
  • Roll the chicken cutlets in the seasoned flour.
  • Dip in the egg to coat on both sides.
  • Again dip in the seasoned flour, set aside while seasoning the rest of chicken.
  • Heat the olive oil, hot, in a heavy skillet, the oil will sizzle when chicken is added.
  • Place the chicken cutlets in the skillet to brown about 4 minutes.
  • Sprinkle more black pepper is desired.
  • Turn the pieces over to brown the other side for about 4-6 minutes.
  • The temperature of the chicken should be 170 F when done.
  • Lay the crispy chicken cutlets on a meat platter lined with toweling to drain excess oil.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®l bring you great recipes for your cooking experience...©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Red Lentils-Sausage Stew

Slow Cooker Red Lentils-Sausage Stew

Happy New Year 2016!

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

In the Italian tradition, lentils-sausage stew was our New Year’s food for luck. It seems across the continents good luck is thought to be prosperity,  good health, happiness, success and longevity. We aren’t Italian, we  wanted to try another tradition to celebrate the New Year’s.  It would be interesting to prepare the New Year’s evening menu recipes from around the world which are noted to be Lucky New Year’s Food. 

Here is my suggestion for your 2017 New Year’s Menu celebration.

Italy:  Cotechino con Lenticcjie, pork and lentils
American South: Black-eyes peas, Hoppin’ John, cooked greens
Japan:  Toshikoshi Soba, long buckwheat noodles
Ireland  Buttered Bread Sandwiches
Spain:  12 grapes  referring to Champagne
Berlin:  Berliner Pfannkuchen, jelly doughnuts
Greece: Vasilopita, a New Year’s Cake with a coin hidden in it.                                                                        The person getting the coin will have good luck all year.

Slow Cooker Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Red Lentils-Sausage Stew

Slow Cookers or Crock-Pot cooking are  great for winter hearty stews, soups or casseroles. Red Lentils-Sausage Stew is a good example of easy meal preparation.  We had a romaine tossed salad, crusty garlic bread, Cinnamon Apple Sauce and Brown Sugar Marble Pound Cake om/crock-for desert. No Champagne, however, we did have some Soft White Wine by Oliver’s Winery.  It was a quiet and satisfying New Year’s Eve. Looking forward to 2016 offerings. 

 

Slow Cooker Red Lentils-Sausage Stew

A slow cooker makes a hearty stew of red lentils, sausage and vegetables. A winter time comfort food to enjoy with crusty bread.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Entree
Cuisine: Italian
Servings: 8 cups
Author: Julia Ann

Ingredients

  • 1/2 sausage remove casing and crumble, or crumble whole sausage
  • 1 cup red lentils rinse
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 1/2 cup carrots coarsely chopped
  • 1/2 cup celery coarsely chopped
  • 1 medium potato chopped in 1/2 inch cubes
  • 14.5 oz tomatoes and juice
  • 1 cup frozen cut spinach
  • 1 cup chicken broth
  • 2 cups water
  • 1/2 teaspoon cayenne
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Instructions

  • Layer all the vegetables on the bottom of the slow cooker.
  • Add the crumbled sausage.
  • Pour in the broth and water.
  • Add the seasonings and stir into the broth.
  • Cover, cook on high for 3 hours.

Notes

3 links of bratwursts were used in this recipe; other sausages links or ground sausage could also be used. 

 

Wishing you many blessings during 2016:  healthy lives, friends, safety and joys in abundance.

Netta Belle's Choice cookbookinabox

 

 

cookbookinabox Christmas Holiday Newsletter

Wishing you all the peace and joy  of this beautiful season.

Christmas Greetings

Christmas Greetings from cookbookinabox

We thank all who have reviewed our recipes and blog during the year.  It has been a delight to put each newsletter together and a challenge as to what will be the next recipe and topic.

,Time out for a vacation week.

Amtrak Train

Amtrak Texas Eagle

My apologizes for not have anything out the last 2 weeks.  We went on a week vacation to Texas; it was a good train trip from Chicago to Mineola, Texas and back home.  The fun event when traveling by train is meeting different dinner companions assigned to sit with you at each meal.  It is like opening a Christmas present to discover new and interesting  people to become part of your  world.

Lunch Amtrak Style

Lunch Amtrak Style

I, the cook and designer of this blog fell down and fractured my sternum.  Other than “OUCH!!” get up and  keep going, there was not much else to do.  After getting home, some resting,  there was some teaching cookbookinabox partner, husband, how to cook for us. He did a fantastic Slow Cooker  Beef Pot Roast with Vegetables.  I did get an orange jello salad together.  There isn’t much to prepare on celery and carrots and Cinnamon Apple Sauce for dessert.

 

 

A time for Birthday Celebration too.

Birthday Celebration for my husband rated his favorite Netta Belle’s Choice ®Chocolate Cake. No candles, didn’t want to set off the fire alarms.

That went pretty well, so the next day I made the Butternut Squash, Chicken and Pecan Tart. I can’t even use my own recipes without making some changes; I used ham cubes instead of chicken and a Honey Crisp apple.  I baked the squash first, but did not bake it long enough, so baking the tart took much longer to get the squash tender. 

Menu ideas for the Holidays ahead.

Now I am thinking what to have for the holidays of Christmas and New Years.  It has been a tradition to have Potato and Crab Meat Soup on Christmas eve and fruit salad and crusty French Bread.

One of our favorite Christmas menus have been: Cornish Hens, risotto, Brussels Sprouts with Sesame Seeds, Cranberry Orange Salad, Hot Dinner Rolls, American Apple Pie with Vanilla Ice Cream.  We like a nice white wine with dinner and a nibble of Skillet Chocolate Fudge.  A few  years ago we had pan fried lamb chops with herb pan sauce, acorn squash filled with butter and brown sugar, Stir-Fried Cauliflower, cranberry, apple, cherry jello salad, Sweet Whole Wheat Bread and pumpkin pie. Check out the Holiday Menu 104 for another celebratory suggestion.

Christmas Trees a cookbookinabox tradition

A Christmas tree is a tradition for cookbookinabox

What traditions have you started with your Christmas meals and festivities?  Starting out as a new couple, usually it is bringing traditions from each extended family and the desire to make your own traditions.  Then the children come and soon you have many ideas you want to carry over each year:  food, decorations, family dinners, friends visiting and the joy and excitement of the Christmas, Hanukkah or your special holiday celebrations.

Wishing you and your loved ones many moments to warm your heart and home through the holidays.  Blessings into the New Year, 2016.

 

Netta Belle's Choice cookbookinaboxcookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.