Turkey Vegtable Barley Soup

Ingredients:

1 turkey carcass leftovers/bones, cooked
56 oz low-sodium chicken broth
1 onion, chopped
4 stalks celery, sliced
4 carrots, sliced
4 cloves garlic, crushed
2 cups chopped cooked turkey meat
1 (16 ounce) package frozen okra
1 cup uncooked barley (not QUICK barley)
salt and pepper to taste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon paprika

Technique

Place the turkey carcass in a large stockpot. Pour the chicken broth over the turkey add in the onion, celery, and garlic. Bring to a boil over medium heat, cover, and simmer for 1 hour.
Remove the carcass and bones from the stock and set aside to cool.
Remove as much cooked turkey meat from the carcass as possible and add the meat to the stock. Stir in the chopped turkey meat, frozen okra salt, pepper, oregano, basil and paprika. Bring the soup to a boil, cover, and simmer until the barley is tender, 40-60 minutes.  Buon appetito!

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Strawberry Pie

Ingredients:
1 (9 inch) pie crust, baked
1 quart fresh strawberries
1 cup white sugar
3 tablespoons cornstarch
3/4 cup water


Technique:
Set aside 4-5 berries for decoration on top. Mash remaining berries (by hand, it's yummier that way!) and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture in pastry shell, add strawberries on top. Chill for several hours before serving. Serve with homemade vanilla ice cream! Buon appetito!

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Pear Tart

 Ingrediants

Crust:

Store bought pie crusts.

Filling:

3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon

Glaze:

1 teaspoon honey



Technique
Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the brown sugar and cinnamon and toss until the pears are evenly coated. Spread the crust over the tart pan and press into place.  Spread the pears in a circular pattern across the entire tart pan.

Preheat the oven at 425.  Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.

When the tart is done remove it from the oven and brush the honey all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.  Buon appetito!



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Chicken and Roast Veggie Stew over Polenta

From Whole Foods...it was delicious!!

Ingredients for Roasted Vegatables

3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
3 tablespoons  Olive Oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage leaves

Technique

Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

Chicken and Roast Veggie Stew over Polenta

This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.

Ingredients

1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups sage-roasted vegetables, large pieces chopped
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese

Technique

In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan. Buon appetito!



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Shrimp Fried Rice

This is one of everyone's favorites!  Mine too because it takes minutes to prepare!


Ingredients
2 cups rice (cooked)
½ lbs shrimp (uncooked)
4 eggs
4 green onions (chopped)
3 tbs Olive or Sesame oil
1 tsp salt
1 tbs soy sauce

Technique
Saute the onions in oil, add shrimp and cook for two minutes, add salt. Beat eggs and add to shrimp, cook for one minute. Slide everything over to one side of the pan add some more oil to the empty side and add rice. Add salt and soy sauce until you have the taste you prefer. Buon appetito!


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Kielbasa Stir Fry

Ingredients

1/2 onion, sliced
1 zucchini, chopped
2 green peppers, chopped
1 precooked kielbasa, sliced
olive oil

Technique

Coat the bottom of a large saute pan with olive oil, add in all ingredients and saute until veggies are softened. Serve over rice or pasta. Buon appetito!

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Sesame Noodles

My kids loved this easy veggie meal and it only took about 20 minutes start to finish!












Ingredients
1 (8oz) package whole wheat spaghetti
1/4 cup soy sauce or tamari
2 tablespoons smooth almond butter or peanut butter
1 tablespoon lemon juice, or more to taste
1 tablespoon brown rice vinegar or apple cider vinegar
1 tablespoon toasted sesame oil or olive oil
1 cup shredded red cabbage
1 1/2 cups shredded carrots
1/2 cup thinly sliced green onions
1 tablespoon toasted sesame seeds


Technique
Cook pasta until al dente. Drain pasta thoroughly.

In a large bowl, whisk together soy sauce, almond butter, vinegar, lemon juice, and oil. Add pasta, cabbage, carrots and green onions. Toss to coat noodles thoroughly with sauce. Sprinkle with sesame seeds and serve.

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