I’ve been a real slacker cook lately.  I mean, it WAS my birthday after all. But I’m back in the kitchen and, as per Nate’s request, I’ve been trying new recipes more often lately.  The latest experiment – Curried Squash and Chicken Soup, a recipe from my good friend Natalee.

It was quite yummy and healthy to boot.  And SO EASY.  The only trick is finding the curry paste, which is usually at Asian markets.  But seriously, even on a terrible, horrible, no good, very bad day, this soup added no extra stress whatsoever.

A few quick notes. Nate commented it would be good on rice if it was a little thicker.  I may try that – I’ll either cut the water or add a little cornstarch at the end.

And, believe it or not, I have lemongrass growing in my flower garden!  So, I threw a few whole blades of grass into the crockpot and pulled them before serving.  It gave the soup such a great, fresh flavor!

Without further ado, the recipe!

Featured Recipe: Curried Squash & Chicken Soup

 

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From Eating Well via my friend Natalee Maynes

Author: Jane Maynard

Recipe type: Main Dish, Poultry

Serves: 2-3

Ingredients

• 1 10-ounce package frozen pureed winter squash
• ½ cup coconut milk
• ½ cup water
• 8 ounces boneless, skinless chicken breast, thinly sliced (can be added to soup raw) (Jane note: I just threw big hunks of raw chicken in that I cut with kitchen scissors, then broke it up with a fork at the end)
• 1 6-ounce bag baby spinach (Jane note – I would chop up the spinach a bit before throwing it in for better texture in the soup)
• 2 kaffir lime leaves (or 2 T lime juice)
• 2 teaspoons brown sugar
• ½-1 teaspoon Thai red curry paste
• ¼ teaspoon salt

Instructions

1. Natalee’s favorite way to do this is in the crockpot because it allows all of the yummy Thai flavors to come out. Just throw it all in and cook on high for two or three hours–yummy! A great addition to this (but tricky to find anywhere except an Asian market) is LEMONGRASS!!! It is divine and makes it even that much better.

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Today’s featured recipe is one of my favorite pasta dishes ever. It was No. 3 on the menu at American Grill, a restaurant in SLC, UT that has been out of business for some time now (sadly). Our family always just calls it No. 3 or Green Noodles, and we all love it. You’re gonna love it to.

PS to you parents out there…Cate, my 3-yr-old who has been quite picky about food lately, ate two servings of this tonight!!

Featured Recipe: No. 3 (aka Green Noodles)

 

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Author: Jane Maynard

Recipe type: Main Dish, Pasta

Ingredients

• Spinach Fettuccine, 8 or 9 oz package
• 1 boneless/skinless chicken breast, cubed
• ~3/4 of a package of mushrooms, chopped
• ~2.5 ounces prosciutto, chopped
• Knorr Garlic & Herb sauce mix OR Cream + Basil Pesto
• Feta cheese

Instructions

1. Saute chicken & mushrooms in a bit of olive oil until chicken is cooked through and mushrooms have released all their fluid and it has cooked off.
2. Cook fettuccine as directed on the package (I use fresh pasta). Drain and set aside.
3. Pour about 1 pint of cream over the chicken and mushrooms and add basil pesto, about 1 small container. Alternatively, you can use the Knorr Garlic & Herb sauce mix - just follow the directions on the back but use about ⅓ more milk (so 2 cups instead of 1½ cups, for example).
4. Let simmer until sauce thickens. Add the cooked fettuccine, stir well to coat, then add the prosciutto and feta cheese.
5. Bon appetit!

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Today’s featured recipe is EASY and DELICIOUS. That’s about all I have to say about it.

Featured Recipe: Easy Apricot Chicken

 

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Author: Jane Maynard

Recipe type: Main Dish, Poultry

Ingredients

• 4 – 8 boneless skinless chicken breasts
• 1 8-oz bottle of Russian salad dressing
• 1 Cup Apricot Preserves/Jam
• 1 Package Lipton Onion Soup Mix

Instructions

1. If your chicken breasts are frozen, no need to defrost – just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
2. Bake in a 350 degree oven for ~1.5 hours. (You can cook it for a shorter time if the chicken isn’t frozen)
3. Eat with rice.

Notes

Jane Notes:
- I rarely cook 4-8 chicken breasts at once”¦but this makes enough sauce for that much chicken. I just do 2 breasts and have lots of leftover sauce.
- I mix the onion soup, russian dressing and apricot preserves with a spoon in the casserole dish and then add the chicken.
- I don’t use the entire onion soup mix packet – I like about ½ – ¾ of the packet. Just a personal preference.
- You can just add half the apricot preserves if you have an 18 oz jar. Half the jar is about 1 cup, and you won’t have to wash a measuring cup. One of the reasons I love this recipe is because there are no dishes to wash except the dish it cooks in!!

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Last night we were spoiled big time. Our good friend Brittany brought us dinner because we had a baby…8 weeks ago. She felt bad that she didn’t get dinner to us sooner, but that’s silly. It was AWESOME getting dinner now. What a treat, and still a huge help. Just because Anna isn’t a few days old doesn’t mean we’re not tired or in need of a yummy meal. 🙂

ANYWAY, Brit made us the BEST stuffed shells I’ve ever had. You all really must try them! (recipe is at the end of this post.) Brit also brought blueberries & whipped cream for dessert. She added a bit of hazelnut syrup to the cream in addition to sugar and vanilla. It was AWESOME. Good tip, Brit!

BIG THANKS to Brittany and all of our friends who have brought meals over since Anna was born. I can’t tell you how GRATEFUL we are and how great all your food was!!!

I also need to share another Brittany creation with you today. We went to her house for the Super Bowl, where we had lots of fun (despite the game) and lots of great food. What I really wanted to share with you was Brittany’s table runner: real grass! That’s right, in honor of the Super Bowl, she actually bought sod and put it on her table. It was an adorable and affordable idea for a Super Bowl party. I forgot my camera, but Brit let me borrow hers to grab a couple shots…much to everyone else’s annoyance. “Hold on! You can’t eat yet! I need to take tons of pictures of the food that’s quickly growing cold!” Yup, I think everyone was wishing Brittany didn’t have a camera for me to use. 🙂 Oh, and that’s my guacamole and chex mix!

Featured Recipe: Stuffed Shells

 

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Author: Jane Maynard

Recipe type: Main Dish

Notes

SHELLS:
- 1 pound jumbo shells(about 20) (cook to package directions)

- Olive oil
- ½ pound pancetta, ¾”³ pieces

Cook..and add to”¦

- 2 pounds spinach-washed and drained
- 15 ounces whole milk ricotta
- 1 cup asiago
- ½ teaspoon pepper
- ¼ teaspoon fresh nutmeg

Put a large spoonful of mix in each shell..

SAUCE:
- 1 tablespoon butter
- 1 clove minced garlic

Cook one minute in saucepan..or until fragrant..Then add”¦
- 1 cup cream

Turn to low”¦
- 2 cups asiago cheese (1/2 c. at a time)
- ¼ cup fresh parsley
- ¼ teaspoon pepper

Top shells with some asiago and cook 25 minutes @ 350. Drizzle some sauce on shells before cooking and more when its done!! Fits in two 8×8 pans.

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It’s been cloudy and gloomy here in San Diego the last few days, so I think we’re due for some comfort food. Last time I made Beef Stew, Cate GOBBLED it up! Hopefully other toddlers out there will follow suit…always nice to find something they’ll eat!

This recipe is from my mom, who is notorious for giving non-recipe-recipes, where you have to guess amounts, etc. Despite the lack of direction, it IS easy to make. Let me know if you have questions! Note: I put the carrots and celery in before the potatoes so the potatoes don’t get too mushy, but some people don’t mind it and like how the potatoes thicken the stew.

Featured Recipe: Beef Stew

 

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Hearty beef stew! Yum!

Author: Jane Maynard

Recipe type: Main Dish, Meat

Ingredients

• beef stew meat / round steak (appx amount: 1½ lb)
• butter/olive oil
• onion (I chop ½ of an onion)
• beef broth (appx 4 Cups; mom uses beef concentrate and water, I have bouillon)
• celery
• carrots
• potatoes
• flour/water thickening
• salt & pepper to taste

Instructions

1. Brown the meat and onions. Add broth to cover meat and simmer for a few hours. Add vegetables. When they’re not quite done, add thickening. Season.

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Since posting this recipe I here, I have since written a post about it with more detailed directions. Click here for the updated post and recipe!