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Ginger, Tomato and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Bowl of Ginger, Tomato, and Lentil Soup

Cooking from scratch can be time consuming, there are just times when short cuts are necessary. Ta Da!! Ginger, Tomato and Lentil Soup.

A can of tomato soup is handy to have on the kitchen shelf for a quick lunch.  I have a husband who prefers a thick soup.  So tomato soup at our house may have various flavors and additions.  Usually I will add angel hair pasta, rice, beans, or left overs of an entree or vegetable.  This time it was a deliberately  planned  new recipe. 

Cooking lentils and onion

Cooking lentils and onion

 

 

 

In the pantry was a bag of red lentils.  So that was the beginning of thickening the soup.  Cooking lentils does not take a long time, about 20 minutes for 1/3 cup of them.  I add finely diced onion and minced garlic.  All into the water to heat and simmer to soft lentils.  Instead of draining the water, most was absorbed into the simmering.

Next I added the can of tomato soup, 1 can of water, maybe a bit more later, the freshly grated ginger, oregano, salt and pepper to cook an additional 15 minutes.

Ginger, Tomato and Lentil Soup

Julia Ann
With the aid of a can of tomato soup for saving time, a savory hearty soup of spicy ginger and lentils and seasoned with onions and garlic make a quick and filling lunch time soup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 3/4 cups

Ingredients
  

  • 2 cups water
  • 1/3 cup red lentils
  • 1/4 cup onion finely chopped
  • 1 teaspoon garlic minced
  • 1 10 3/4 ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger freshly grated
  • 1 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black ground pepper
  • 1/2 cup mild Cheddar cheese shredded or cheese of your choice.

Instructions
 

  • In a medium sauce pan, mix together water, lentils, onion and garlic.
  • Heat to simmer 20 minutes or until lentils are softened.
  • Add can of tomato soup.
  • Add one can of water, more if needed or preferred thinner.
  • Add grated ginger, oregano, salt and pepper.
  • Simmer 15 minutes.
  • Serve into soup bowls topped with the shredded cheese.

Notes

Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesfor 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.
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While the soup was simmering, I fixed a fruit compote of mixed canned and fresh fruit with yogurt on top, decorated with a walnut half.  Supplied some crackers and lemonade.  There was a quick lunch  for 3 or 4 in less than an hour. 

 

Mixed Fruit with Yogurt

Mixed Fruit with Yogurt

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes, ©2007-2020 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.

 

Salmon Shells in Lemon Cream Sauce

Salmon Shells in Lemon Cream Sauce Dinner

Salmon Shells in Lemon Cream Sauce Dinner

This recipe is very similar to a previous recipe posted as Salmon Shells in Lemon Sauce.  The difference is in the stuffing of the pasta shells.  Instead of using the canned salmon, I microwave-steamed the salmon filet, 12 ounces with the skin on.  I removed the skin and fat from the cooked salmon and use a loosely packed 1 cup measure.

Salmon filled pasta shells on a bed of bok choy

Salmon filled pasta shells on a bed of bok choy

Salmon Shells in Lemon Cream Sauce

Julia Ann
Flaky steamed salmon fill large pasta shells, bakes on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal, add the salad.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Entree
Cuisine American
Servings 4 servings

Ingredients
  

  • 10 large pasta shells
  • 12 ounces of steamed salmon or 2- 4 inch x 2 inch frozen salmon steaks 1 cup of cooked flaked salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese

Instructions
 

  • Preheat oven 350 F.
  • Grease 9 x 9 oven proof casserole dish
  • Cook 10 large pasta shells according to instructions on package.
  • Rinse in cold water and set aside.
  • Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  • Drain and remove the skin and fat from the salmon, discard.
  • Measure the flaked salmon, use a loosely packed 1 cup.
  • Put the salmon in large bowl.
  • Add the ginger, garlic, salt, celery, saltines and beaten egg.
  • Blend without shredding the salmon.
  • Stuff into the large pasta shells, set aside.
  • Put 1 cup of diced bok choy on the bottom of the greased casserole.
  • Place the filled pasta shells on top.
  • Set aside while making the lemon sauce.
  • --------------------------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • Melt butter in one-quart sauce pan.
  • Blend in the flour with a whisk until a smooth paste.
  • Gradually add the chicken broth, whisk until smooth.
  • Stir in the cream or undiluted evaporated milk.
  • Stir constantly until the sauce is smooth and thicken.
  • Remove from heat.
  • Blend in the lemon juice and nutmeg.
  • Pour sauce over the stuffed salmon shells.
  • Sprinkle shredded cheese on top.
  • Bake 350 F for 30 minutes, or until browned and bubbly.
  • Let rest 5 minutes before serving.

Notes

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® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
Tried this recipe?Let us know how it was!

 

Salmon Shells in Lemon Cream Sauce

One-dish meal: Salmon Shells in Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce

Salmon Shell with Lemon Cream Sauce dinner

 

Orange Coconut Walnut Bowl

Orange Coconut Walnut Bowl

 

 

 

 

 

 

 

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® cookbookinabox® “Reg. U.S.  Pat.  & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property.”nettabelle’schoice.com and cookbookinabox.com. All reihts reserved.

Sweet Potato – Cranberry Bread

Sweet Potato – Cranberry Bread

Loaf of Sweet Potato - Cranberry Bread

Loaf of Sweet Potato – Cranberry Bread

The Scoop on Sweet Potatoes

Fresh Sweet Potatoes

Fresh Sweet Potatoes

There are many varieties and colors of sweet potatoes.  The orange of the sweet potato provides the vitamin A, beta-carotene. To get the full benefit of beta-carotene, it is important to have some fat with your sweet-potato meals. Boiling or steaming the potatoes enhances the nutritional value.  Additional nutrients include vitamin C, manganese, and potassium.  The heath benefits of sweet potatoes are anti-inflammatory nutrients, antioxidants and blood-sugar regulating nutrients

How-to for Sweet Potato-Cranberry Bread

For years the only way sweet potatoes were eaten at our house was to have plenty of butter and brown sugar.  Now we enjoy them seasoned with olive oil, thyme or oregano and minced ginger, baked at 425 F for 25 minutes or until tender, in a cast iron skillet.  Add these toyour lettuce salad.

 

Sweet Potato - Cranberry Bread

Julia Ann
Enjoy the versatility of sweet potatoes and cranberries in a tea bread full of nutritional benefits for a snack or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Bread
Cuisine American
Servings 30 slices

Ingredients
  

  • 3 cups sugar
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons fresh grated nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans optional

Instructions
 

  • Preheat oven to 350 F.
  • Grease and line the bottoms of 2 - 9 x 5-inch loaf pans with parchment paper.
  • Grease the parchment paper and dust pans with flour.
  • Measure and sift the dry ingredients together into a large bowl.
  • Add the eggs, oil, water and sweet potatoes to the dry ingredients.
  • Beat until smooth.
  • Stir in the cranberries and nuts if used.
  • Pour into the 2 greased and floured loaf pans.
  • Bake at 350 F for 1 hour, or inserted toothpick come out clean.
  • Take bread out of the pans while very warm.
  • Wrap in plastic wrap or foil to cool completely.
  • Can be frozen.

Notes

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® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

 

Slice of Sweet Potato Cranberry Bread

Slice of Sweet Potato Cranberry Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes 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.

 

Roasted Vegetables, Cheese & Crumb Topping

Roasted Vegetables, Cheese, Sausage, Crumb Topped

Roasted Vegetables, Cheese, Sausage, Crumb Topped

The recipe for Roasted Vegetables, Cheese & Crumb Topping is an adaption of a recipe I found on the internet.  Thanks to The Cooking Coach of Amsterdam Private Tasting Tours for sharing her recipe of Roast Vegetable, Ham and Cheese Crumble.

This winter it seems I have been into one dish dinners and of comfort foods for the family.  This is a perfect fit recipe with ample  variety in choice of vegetables, meat or without meat, and cheese.  We all have our favorite fruit crisps or streusels for dessert.  This is a savory crumb topping to be used on other dishes such as chicken pot pie and green bean casserole.

Mixed vegetables to roast

Mixed vegetables to roast

I used the vegetables available in my refrigerator:  leeks, zucchini, yellow onion,  and crimini mushrooms.   Fresh sausage links were cut into bite sizes to dot over the top of the vegetables.

Vegetables, sausage with cheese sauce

Vegetables and sausage topped with cheese sauce.

The cheese sauce was a combination of  mild Colby jack cheese and Asiago Cheese.   The crumb topping was of flour, butter and Asiago cheese.

Before assembling, the sausage was cooked to remove extra fat, and the vegetables roasted at a high temperature to lightly brown and soften the vegetables.  While roasting the vegetables, the crumb topping was made of flour, butter and seasoned with dried thyme, salt and pepper.

Roast Vegetables, Cheese Crumb Topping

Baked Roasted Vegetables, Sausage, Cheese Sauce and Crumb Topping

Roasted Vegetables, Cheese & Crumb Topping

Julia Ann
Savory blend of roasted vegetables with sausage, cheese sauce with a crumb topping of flour and cheese to make a one-dish dinner, just add salad.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Course Entree
Cuisine American
Servings 3 -4

Ingredients
  

  • VEGETABLES
  • 2 tablespoons olive oil
  • 2 leeks cleaned, halved and cut into 3 inch lengths
  • 2 zucchini cut into quarters length ways and cut into 3 inch lengths
  • 1/2 cup yellow onion sliced
  • 2 garlic cloves minced
  • I /2 cup sliced crimini mushrooms
  • 1 fresh sausage link cut into inch pieces
  • 1/4 teaspoon red pepper flakes
  • CHEESE SAUCE
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 cups low-fat milk
  • 6 ounces grated Colby cheese
  • 3 ounces grated Asiago cheese
  • CRUMB TOPPING
  • 1/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1/3 cup unsalted butter
  • 1/3 cup Asiago cheese
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt or to taste

Instructions
 

  • Preheat oven to 400 F.
  • Cover baking tray with aluminum foil, spread out vegetables and drizzle with the olive oil, mix to coat with the oil.
  • Bake for 15-20 minutes, or until browned and partially tender.
  • CHEESE SAUCE
  • Melt the butter in a heavy pan.
  • Add the flour, stir with a whisk, it will be thick.
  • Gradually add milk, whisking to smooth out the lumps.
  • Cook over low heat about 2 minutes, stirring with wooden spoon.
  • Add the cheeses to melt and stir occasionally.
  • CRUMB TOPPING
  • Mix the flours.
  • Grate in the butter or cut with pastry cutter until resembles course cornmeal.
  • Stir in the cheese, thyme leaves black pepper and salt.
  • TO ASSEMBLE:
  • Pour the roasted vegetables into a shallow oven proof dish.
  • Spread the mushrooms and cooked sausage on top of vegetables.
  • Pour the cheese sauce over the vegetables.
  • Sprinkle the crumb topping over all.
  • Add a sprinkling of cheese if desired.
  • Bake 400 F 20 25-minutes until browned and bubbling..

Notes

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® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Now it is your salad choice with the Roasted Vegetables, Sausage, Cheese Crumb.

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® 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.

Sweet Cherry Crisp

Bing cherries make a Sweet Cherry Crisp dessert

Cherry Crisp Dessert

Cherry Crisp Dessert

Remember the children’s song, “Can she bake a cherry pie, Billy Boy, Billy Boy?” Cherry Crisp takes the fuss out of making the pie dough for a quick and easy dessert.  Frozen or fresh bing cherries makes a sweeter pie than the summer pie cherries.

Cherries provide some Vitamin C which is lessen when cooked.  Try adding  fresh cherries in a recipe for salsa to be served on meats and poultry.  Instead of wine use cherry juice.  Dried cherries can be used in place or raisins or cranberries.

Sweet Cherry Crisp

Julia Ann
Sweet fresh or frozen bing cherries makes a Cherry Crisp to enjoy after dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fresh grated nutmeg
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sea salt
  • 2 teaspoons grated lemon zest
  • 24 ounces of thawed pitted bing or sweet cherries
  • 1 tablespoon lemon juice
  • 3/4 cups old-fashioned rolled oats
  • 1/3 cup flour
  • 1/3 cup light brown sugar firmly packed
  • 3 tablespoons cold unsalted butter cut up

Instructions
 

  • Preheat oven to 400 F.
  • Use a 9-inch square baking dish or 9-inch deep pie plate.
  • In a large bowl, whisk together sugar, cornstarch, cinnamon, nutmeg, pepper, 1/4 teaspoon salt and lemon zest.
  • Add cherries and lemon juice, stir to just coat.
  • Pour into the baking dish.
  • In a medium bowl, mix together 1/4 teaspoon salt, oats, flour and brown sugar.
  • Using a pastry blender or two knives, cut the butter into the mixture until it resembles coarse crumbs.
  • Sprinkle the crumbs over the fruit.
  • Bake 25 minutes or until fruit is bubbling hot and the topping is browned and crisp.

Notes

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® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Tried this recipe?Let us know how it was!

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings 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.