Tag Archives: garlic

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
 
Prep time
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Total time
 
Heart healthy soups are warming and nutritional addition to winter meals. An excellent way to meet protein, fiber, vitamins and minerals requirements.
Author:
Recipe type: Soup
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup yellow onion, small chop
  • 3 garlic cloves, minced
  • ¼ cup red bell pepper, small chop
  • ¼ cup celery, ½ inch slices
  • ¼ cup carrot, ½ inch slices
  • 1-2 cups cooked white potato, chopped ½ 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
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 cups of chicken broth
  • ⅔ cups of water or more for thinner soup
  • 1½ cup frozen spinach
  • salt and pepper to taste
Instructions
  1. Prepare the white/navy beans or use canned beans.
  2. Cook the white potato, chop
  3. Chop the vegetables, onion garlic, pepper celery, carrot, ginger.
  4. Heat oil in large Dutch Oven or kettle.
  5. Add onion, garlic, celery, and carrots.
  6. Cook until onion in tender.
  7. Pour in the beans.
  8. Add tomatoes and juice.
  9. Add potatoes.
  10. Add ginger and seasonings.
  11. Pour in broth and water.
  12. Add the frozen spinach.
  13. Bring to a boil; reduce heat and simmer.
  14. Cook until thoroughly heated.
Notes
Recipe inspired from Hoosier Farmer, January-February 1998..........................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.©2007-2017 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® Spices,bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.


Chuckwagon Turkey Stew
 
Prep time
Cook time
Total time
 
A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Author:
Recipe type: Stew
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 1 cloves garlic, minced
  • 1-2 tablespoons of jalapeno pepper, diced (more if preferred hotter)
  • 1 tablespoon flour
  • ½-3/4 cup cooked or canned navy beans, drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes, diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • ¼ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • ¼ cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper
Instructions
  1. Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  2. Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  3. Add the browned turkey to the skillet.
  4. Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  5. Add beans, tomatoes and potatoes.
  6. Stir to blend together.
  7. Add the seasonings.
  8. Simmer for 25 minutes.
Notes
This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

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
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Soup
Cuisine: American
Serves: 4¾ cups
Ingredients
  • 2 cups water
  • ⅓ cup red lentils
  • ¼ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 10¾ ounce canned tomato soup
  • 1 can water
  • 1 teaspoon raw ginger, freshly grated
  • 1 teaspoon dried oregano
  • ¼ teaspoon sea salt
  • ½ teaspoon black ground pepper
  • ½ cup mild Cheddar cheese, shredded or cheese of your choice.
Instructions
  1. In a medium sauce pan, mix together water, lentils, onion and garlic.
  2. Heat to simmer 20 minutes or until lentils are softened.
  3. Add can of tomato soup.
  4. Add one can of water, more if needed or preferred thinner.
  5. Add grated ginger, oregano, salt and pepper.
  6. Simmer 15 minutes.
  7. Serve into soup bowls topped with the shredded cheese.
Notes
Jullia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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.

 

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® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Cuisine: American
Serves: 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
  • ½ teaspoon sea salt
  • ¼ cup of steamed finely diced celery
  • ¼ cup finely crushed saltines
  • 1 beaten egg
  • --------------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4tablespoon butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat free chicken broth
  • ½ cup cream or ½ cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon hot pepper sauce
  • 1 cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 350 F.
  2. Grease 9 x 9 oven proof casserole dish
  3. Cook 10 large pasta shells according to instructions on package.
  4. Rinse in cold water and set aside.
  5. Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  6. Drain and remove the skin and fat from the salmon, discard.
  7. Measure the flaked salmon, use a loosely packed 1 cup.
  8. Put the salmon in large bowl.
  9. Add the ginger, garlic, salt, celery, saltines and beaten egg.
  10. Blend without shredding the salmon.
  11. Stuff into the large pasta shells, set aside.
  12. Put 1 cup of diced bok choy on the bottom of the greased casserole.
  13. Place the filled pasta shells on top.
  14. Set aside while making the lemon sauce.
  15. --------------------------------------------------------------------------------------
  16. CREAMY LEMON SAUCE
  17. Melt butter in one-quart sauce pan.
  18. Blend in the flour with a whisk until a smooth paste.
  19. Gradually add the chicken broth, whisk until smooth.
  20. Stir in the cream or undiluted evaporated milk.
  21. Stir constantly until the sauce is smooth and thicken.
  22. Remove from heat.
  23. Blend in the lemon juice and nutmeg.
  24. Pour sauce over the stuffed salmon shells.
  25. Sprinkle shredded cheese on top.
  26. Bake 350 F for 30 minutes, or until browned and bubbly.
  27. Let rest 5 minutes before serving.
Notes
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 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

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® Spices, bring yougreat recipes, outstanding  herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2017 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.comAll rights reserved.

Lemon Bar-B-Que Chicken Breasts

 

Lemon Bar-B-Que Chicken Breasts

Lemon Bar-B-Que Chicken Breasts

There is so much attention to what is healthy and best for us to eat. With vegan and vegetarian recipes available in magazines, on the internet, in old and new cookbooks, one gets to feel guilty to even consider poultry.  Of course, poultry is still recommended as a good choice.  Lemon-Bar-B-Que Chicken is my attempt to slim down a chicken entrée.

Of course the primary ingredient is 2 skinless boneless chicken breasts, cut into 3-4 strips.

2  Skinless,  boneless chicken breasts cut into 3-4 strips.

2 Skinless, boneless chicken breasts cut into 3-4 strips.

Ingredients for the Lemon Bar-B-Que Marinade

Ingredients for the Lemon Bar-B-Que Marinade.

Marinades are to tenderize and flavor the meat.  Use containers of glass, stainless steel or plastic bags to marinate, as most marinades contain some acid such as lemon juice, wine, vinegar or fruit juice.  Refrigerate for at least 1 hour, some recipes will give longer marinating time depending on the cut and size of the meat.  Turn or stir the meat in the process of marinating.  Some recipes do not use the marinade over the meat while cooking.

Combining the marinade ingredients.

Combining the marinade ingredients.                                                                                                                                                       

Adding the marinade to the chicken to refrigerate

Adding the marinade to the chicken to refrigerate.                                     

Netta Belles' Choice Lemon Bar-B-Que Chicken Breasts
 
Prep time
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A tantalizing barbecue chicken without the heavy sweet sauce; lemon zest and juice with the dried crushed red pepper flakes give is a tangy and spicy flavor.
Author:
Recipe type: Poultry
Cuisine: Italian
Serves: 2
Ingredients
  • 2 skinless boneless chicken breasts
  • ¼ cup olive oil
  • 2 teaspoons of lemon zest (grated lemon rind)
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • ½ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • 1 teaspoon Netta Belle's Choice Whole Rosemary
  • ½ teaspoon or to taste Netta Belle's Choice Flavour-Enhancer Spice Blend
  • Fresh parsley or rosemary sprigs to garnish.
Instructions
  1. Cut the chicken breasts into 3-4 strips.
  2. Place in a shallow glass bowl.
  3. Make the marinade also referred to as the barbecue sauce.
  4. Mix the oil, lemon zest, lemon juice and spices in small glass mixing bowl.
  5. Whisk to thoroughly blend.
  6. Pour the marinade over the chicken strips.
  7. Cover bowl and marinate in refrigerator at least 1 to 4 hours.
  8. Preheat the oven broiler or grill.
  9. Place chicken strips on broiler pan which has been covered with aluminum foil.
  10. Broil or grill for 6-8 minutes, until the juices run clear or 170 F
Notes
Recipe inspired by "Italian: The definitive professional guide to Italian ingredients and cooking techniques, including 300 step-by-step recipes" by Carla Capalbo, Kate Whiteman, Jeni Wright and Angela Boggiano, 2003. ---------cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 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.

 

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience

Netta Belle's Choice cookbookinabox©2007-2015 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.

Braised Fennel and Carrots

 Netta Belle’s Choice® Braised Fennel and Carrots

Dish of fennel and braised carrots.

 

 Fennel

Fennel has a flavor of anise, a mild licorice taste.  In many of the grocery stores it is sold as anise. Fennel can be eaten raw in salads with vegetables or fruits, cooked by braising, sauteing, stir-frying, steaming, or roasting.  It is an excellent source of Vitamin C, dietary fiber, potassium, manganese and folate.  The seeds are used in sausage, meat loaf, tomato sauces and bread. The seeds make a nice flavor to a fruit salad with the mild licorice taste.

Carrots

Carrots, a versatile vegetable, are good to snack raw or even in a cake for dessert. Carrots are in salads, side dishes, stews, soups and roasts.  They have a sweet taste, particularly when cooked in any variety of techniques as in Braised Fennel and Carrots.  Vitamin A is the highest nutrient in carrots, along with vitamin K, dietary fiber, vitamin C, potassium, manganese as well as smaller percentages of vitamin B6, B3, B1, B2 and E.


Braised Fennel and Carrots
 
Prep time
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Total time
 
Enjoy the mild anise flavor and herbs of fennel with the sweetness of carrots for a vegetable side dish to serve with roast pork or a tofu entree.
Author:
Recipe type: Vegetable
Cuisine: Italian
Serves: 4
Ingredients
  • 1 fennel bulb, cut into quarters lengthwise
  • 1½ cups carrots cut into quarters lengthwise
  • 3 cloves of garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon sugar
  • 1 teaspoon dried whole thyme leave
  • ½ teaspoon Netta Belle's Choice Flavour-Enhancer Spice Blend
Instructions
  1. Trim fennel bulb, cut off stems, leaves and the bottom.
  2. Wash thoroughly, cut into quarters. Cut out the core or heart of the bulb.
  3. Wash and scrape carrots, cut into 3-inches pieces then quarters.
  4. Mince garlic cloves.
  5. Combine broth, oil, garlic, fennel, carrots into a large saucepan.
  6. Bring vegetables to a boil.
  7. Reduce heat to simmer until vegetables are tender, about 15-20 minutes.
  8. Remove vegetables to a warm bowl, cover and keep warm.
  9. Increase heat on liquid, reduce to ⅓ cup, about 5 minutes.
  10. Mix the wine vinegar, sugar, thyme and Flavour-Enhancer Spice Blend.
  11. Heat through.
  12. Pour the seasoned syrup over the warm vegetables before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 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.

Netta Belle's Choice Flavour Enhancer Spice Blend

Netta Belle’s Choice Flavour Enhancer Spice Blend

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 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.