Wednesday, October 17, 2018

Tuscan Tomato Soup

Tuscan Tomato Soup

3 Tablespoons Olive Oil
2 Large Onions, finely diced
5 Cups diced and seeded Tomatoes
3 Cups Chicken Stock
1-1/4 Cups heavy Whipping Cream
1 Cup Basil Pesto
salt and pepper, to taste
(Add fresh Parmesan cheese when serving)

In a large soup pot, heat oil.  Add onions and cook over moderately low heat until completely translucent.  Add tomatoes, bring mixture to a simmer.  Add chicken stock.  Bring to a simmer and allow to simmer for 15 minutes.  Stir in the cream.  Add pesto.  Place in a food processor or blender (I just use my hand blender right in the pot).  Blend to desired consistency.  Adjust seasoning with salt and pepper.  Add Parmesan cheese on top of individual servings. 
Makes about 8 large servings.

-Kent Andersen, chef/owner Chef's Table Restaurant, Orem

Thursday, January 18, 2018

Healthy pumpkin muffins

We’ve been putting them in muffin tins and cooking for 20 minutes instead. I can make 48 and they are gone in just over a day :) It is from the Cookie and Kate website if you want to print it out. 

Thursday, November 30, 2017

Natalies Granola

https://cookieandkate.com/2015/healthy-granola-recipe/

I don’t add nuts, so when I double it, I do 9 cups of oats. And I leave the raisins out and just add them to mine when I eat it.

INGREDIENTS

  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
  • 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
  • ½ teaspoon cinnamon
  • ½ cup melted coconut oil or olive oil
  • ½ cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • ⅔ cup dried fruit, chopped if large (I used dried cherries)
  • Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes

  • INSTRUCTIONS
  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
  2. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 21 to 23 minutes, stirring halfway. The granola will further crisp up as it cools.
  3. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit (and totally optional chocolate chips). Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
*Coconut oil and honey. I don’t use parchment paper because it sticks to it. I just shovel it around with a spatula a few minutes after it comes out of the oven. 

Monday, May 22, 2017

Cajun Chicken Pasta


About 3/4 package of thin noodles
2 Chicken breasts
2 Tablespoons Butter
3 Cloves of garlic
1 bunch green onions chopped
1 Tablespoon cajun seasoning
1/2 teaspoon pepper
1/4 (or less depends how spicy you want it) cayenne pepper
8 oz heavy cream
1 green bell pepper chopped
1 red bell pepper chopped
1/2 cup parmesan cheese grated

1. Melt butter in a large skillet over medium head. Add chicken and cook 6-8 minutes until slightly brown.
2. Add garlic, onions, peppers, and seasonings
3. Cover and cook for about 5 minutes until peppers are tender. (stir frequently)
4. Stir in cream and let simmer about 2 minutes
5. Add cheese and remove from heat.
6. Once cheese is melted in add the pasta

Saturday, April 22, 2017

Perfect Baked Salmon

1 Salmon fillet (about 2 pounds)
2 tablespoons butter, softened
1/4 C chicken broth or soy sauce and honey
2 tablespoons lemon juice
1/2 teaspoon pepper
1/2 teaspoon dried tarragon, or rosemary, or any spice that is good with fish

Rinse salmon and pat dry.  Place in a greased baking dish.  Brush with butter.  Combine remaining ingredients; pour over salmon.

Bake uncovered, at 425 degrees for 15-20 minutes or until fish flakes easily with fork.  160-165 degrees internal temp.
Yields:  8 servings

Dill Sauce

1/2 C sour cream
2 tablespoons lemon juice
2 teaspoons dill
1/2 teaspoon dry mustard
pinch of sugar

Heat until warm, but do not boil.

Thursday, January 19, 2017

No bake cookies

Boil for one minute:
1 cube butter
2 cups sugar
1/2 cup milk
/4 cup cocoa

Add:
3 cups oatmeal
1/2 c. Crunchy peanut butter
1tsp vanilla

Spread on wax paper or buttered pan and let cool