February RSVP

Meal exchange this month will be Wednesday feb 27th at 6:30. It is late due to Ash Wednesday and mid winter break.

RSVP here!

Broccoli cheddar soup

Frozen mamas: just thaw and reheat

Ingredients
1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning
Preparation Instructions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)
Enjoy!

Shepherd's Pie

Ingredients:
Meatballs
Corn
Peas
Mashed Potatoes
Worcestershire Sauce
Ketchup
Cheese

Directions:
Mix the meat and vegetables together with the Worcestershire sauce and ketchup. Layer the mashed potatoes on top. Sprinkle cheese over it all. Bake at 375 degrees for 30 minutes covered with aluminum foil, then remove cover and bake another 10-15 minutes until golden brown and hot.

Frozen Mamas:
Defrost (or not). If cooking from frozen just bake it longer. Bake at 375 degrees for 30 minutes covered with aluminum foil, then remove cover and bake another 10-15 minutes until golden brown and hot.

Old Spaghetti Factory's Spaghetti with Burnt Butter Recipe

Ingredients:
1 cup butter
1 cup mizithra cheese-Substituted Parmesan Cheese
pasta of choice
Pine Nuts

Directions:

There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested

Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).

Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.

Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.

Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.

Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.

The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.(We found that was way too much butter, so we poured a couple of big spoonfuls, and topped with cheese).


 I found this on the internet, and Ian and I have since added grape tomatoes and pine nuts! Yummy! Its delicious by itself but use your imagination if you want to add to it! Enjoy!

Curry Fritters and Sesame Noodles

Curry Fritters
2/3 cup panko (Japanese breadcrumbs)
1/4 cup diagonally sliced green onions
1 pound ground turkey breast (works well with ground beef too)
2 tablespoons canola mayonnaise
1 tablespoons red curry paste
1 tablespoon dark sesame oil
1 tablespoon lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste)
3/8 teaspoon kosher salt
2 cloves minced garlic
1 large egg
2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Based on Cooking Light 2012 recipe of the year  http://www.myrecipes.com/recipe/green-curry-fritters-50400000123578/ .  Original recipe calls for much more sambal oelek, green instead of red curry paste and ginger instead of garlic.

SesameNoodles
2 tablespoons peanut butter
1/4 cup soy sauce
Pinch cayenne pepper
2 tablespoons vegetable oil
2 teaspoon toasted sesame oil
1 pkg spaghetti, cooked to al dente, drained and cooled
1 tablespoon sesame seeds

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame.  Can also garnish with  scallion and chopped peanuts.

based on a Rachel Ray recipe http://www.foodnetwork.com/recipes/rachael-ray/sesame-noodles-recipe/index.html

FROZEN MAMAS
Bag 1 - curry fritters and sesame noodle sauce
Bag 2 - spaghetti noodles and sesame seeds

Thaw fritters and noodle sauce. Pan fry fritters as directed above.  Boil spaghetti noodles then toss with sauce and sprinkle with sesame seeds.  Sesame noodles can be served hot or cold. 

Crockpot Potato Soup

Ingredients:
5 large baking potatoes, peel and cut into 1/2-inch dice
3/4 large yellow onion, chopped
32 oz. chicken broth
1/6 cup margarine
1 1/2 teaspoon salt (to taste)
3/4 teaspoon white pepper
1 cup half-and-half plus 1/4 cup fat-free half-and-half
1 1/2 cup cheddar cheese, shredded
1/2 cup bacon, cooked and crumbled
Directions:
1. Combine first six ingredients in a slow cooker.
2. Cover and cook on HIGH for 4 hours or LOW for 8 hours,until potatoes are tender.
3. Remove 1 1/2  cups of mixture and mash potatoes; return to cooker.
4. Add Half and Half and cheese; mix well.
5. Heat thoroughly.
6. To serve: Top with dollop of sour cream, sprinkles of cooked bacon and more cheese, if desired.

Read more at: http://www.food.com/recipe/low-fat-loaded-baked-potato-soup-283271?oc=linkback
Frozen Mamas:
1. Cook potato/soup portion for 4 hours on high or 8 hours on low.
2. Mash potatoes if you'd like a smoother consistency.
3. Add half-and-half and 1 cup of cheese - HEAT THOROUGHLY (could take 1/2 hour or longer)
4. Serve with rest of shredded cheese and bacon (both provided) and chives and sour cream.

I added another half of the recipe from the original on food.com to make sure there would be enough per family.  I also made the recipe with full flavor (fat) ingredients, except for 1/4 cup of fat-free half-and-half.  We had this Christmas Eve and everyone loved it, just make sure it's heated all the way before serving.

January RSVP

Exchange is jan 16th at 6:30 at church! We are making a meal for Janet and family. RSVP here!