Cheesy Broccoli & Potato Soup

This is a very easy soup to make, and it is very yummy. I got it out of Parents Magazine.

2 tsp. olive oil
1/2 onion
1 medium potato, peeled and diced into 1/2-inch pieces
3 cups broccoli chopped
3 cups low-salt vegetable stock (GF)
1 cup reduced-fat Monterey Jack cheese, shredded

1. In a large stockpot, heat oil and saute the onion for 5 to 7 minutes over low to medium heat. Add potatoes, broccoli, and stock; bring to a boil. Reduce to a simmer and cook, covered, for 12 to 15 minutes or until broccoli and potatoes are tender when pierced with a for.
2. Remove the mixture from stove top; allow to cool a bit. Pour the mixture and cheese into a blender; puree. (Or use a handheld blender to do it right in the stockpot.) Serves 4.

I had to use chicken stock because my grocery store did not have vegetable stock. But I don't think you can tell the difference.

The Best Beef Jerky

The recipe that we use for the beef jerky is actually for Korean Short Ribs (Khalbi). For the jerky don’t add any oil.

INGREDIENTS:

1 ½ cup soy sauce

¾ cup sugar

3 Tbsp. oil

4 cloves crushed garlic

½ finger crushed ginger

¼ cup chopped green onions

Mix together and soak meat for 1-2 hours turning meat often (we usually soak jerky at least overnight, the longer the better). For ribs broil or grill meat. For Jerky place on a dehydrator until done.

Lots of different kinds of meat can be used for jerky; the best are lean meat with little or no fat. London broil, brisket, etc.

Chicken Katsu Recipe

From Recipezaar.com:

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

40 min 20 min prep

SERVES 3 -4

• 2 lbs boneless skinless chicken thighs
• 1/2 cup flour
• 3 eggs, beaten
• 1 cup Japanese-style bread crumbs (panko flakes)
• garlic salt
• oil (for frying)

sauce

• 3 tablespoons applesauce
• 2 teaspoons sugar
• 2 tablespoons ketchup
• 1/2 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon cooking sherry
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon garlic powder

1. For the Sauce:.
2. Add sauce ingredients to a bowl one by one, mixing in between.
3. For the Chicken:.
4. Place flour, eggs, and panko in separate bowls.
5. Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
6. Deep fry or pan fry at medium heat until lightly brown.
7. Serve with sauce and hot rice.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Chicken Enchiladas

1 can Cream of Chicken Soup
2/4 chicken breasts, cooked and cubed
1 can enchilada sauce green or red (we like green) (I like the bigger can)
3 - 4 cups cheese grated
1 can green chilies
4 oz. cream cheese (I usually add more)
olives (optional)

Mix cream of chicken soup, chicken, 1/2 can enchilada sauce, half of the cheese, 1/2 of the green chilies, cream cheese cubed, and olives. Pour half of the remaining enchilada sauce on bottom of 9 x 9 pan. Fill tortilla shells with filling, roll closed sealing ends. Roll in sauce on bottom of pan and arrange in pan. Pour remaining enchilada sauce on top, cover with remaining cheese, green chilies and olives.

Cook covered in microwave (vented) for 8 min. on high and let sit in microwave for two minutes or cook in oven on 350 for 30 - 40 minutes.

Okonomiyaki

Here's the YouTube Video of how it's done:



Official Ingredients (If you have a Japanese Store nearby):
(serves 2 people)

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt

200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
2 Eggs
100g Slice Pork (3 1/2 oz)

- Toppings -
Okonomiyaki Sauce
Long Green Onion
Mayonnaise
Dried Bonito Frakes
Aonori (Green Laver)


Kurt's Modified Ingredients (not as tasty, but probably more palatable and definitely easier to find ingredients for):
Serves 2

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
5 oz water
1/4 tsp Baking Powder
A Little Bit of Salt
Chopped 1/2 lb of Chicken, Beef, Seafood or Pork
200g Cabbage & onion (7 oz)
sprinkle in some Panko
2 Eggs
5-6 Slices raw bacon

- Toppings -
Okonomiyaki Sauce
Chopped Green Onion
Mayonnaise

Double Tomato Bruschetta

INGREDIENTS

• 6 Roma tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed or about 2T dried
  
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Shredded Parmesan Cheese
  

DIRECTIONS

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Turkey and Black Bean Chili

From Weight Watchers Pure Comfort cookbook

Hands-On-Prep – 15 min

Cook – 40 min

Serves – 4

2 tsp extra-virgin olive oil

1 onion, chopped

1 green bell pepper, seeded and chopped

4 garlic cloves, minced

¾ pound ground skinless turkey

1 (15 oz.) can black beans, rinsed and drained

1 (14 ½ oz) can diced tomatoes

1 T chili powder

2 tsp ground cumin

1 tsp dried oregano

½ tsp salt

½ cup shredded fat-free sharp cheddar cheese

¼ cup fat-free sour cream

¼ cup sliced scallions

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 30 minutes. Serve with the cheese, sour cream, and scallions.

**The cookbook said it gets better the long it sits (up to 2 days in fridge)