Coconut Lime Chicken Soup- Ashley

Ingredients

• 3 Tbsp butter
• 1 carrot, shredded
• thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 ounce can unsweetened coconut milk
• 1-1 1/2 pound deli-roasted chicken from the grocery store, shredded
• 1 cup previously cooked long grain rice
• the juice of 1 lime
• 1 Tbsp. soy sauce
• extra cilantro for garnish (optional)
• lime wedges (optional)
Thai Seasoning:
• 1/2 tsp. curry powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. chili powder
• 1/4 tsp. paprika
• 1/4 tsp. salt

Instructions

• Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
• In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
• Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
• If desired, serve topped with extra cilantro and lime wedges.

White Chicken Chili- Mom

Yield:  6 servings

1 lb boneless, skinless chicken breasts, cooked and shredded

1 small onion, diced

1 tbsp olive oil

2 cloves garlic, finely minced

4 cups chicken broth

1 (4 oz) can diced green chilies

1/2 tbsp cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper to taste

1/2 cup cream, milk, or canned milk

1 zucchini diced (or equivalent of celery)

2 (15 oz) cans white beans, drained and rinsed

1 tbsp lime juice

opt. for serving:  chopped fresh cilantro, shredded Monterrey Jack cheese, tortilla chips

Saute onion and zucchini (or celery) in olive oil until tender.  Add garlic and cook 30 seconds.  Add broth, chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste.  Bring mixture just to a boil then reduce heat and simmer 15 min.  Stir in milk or cream and 1 can of beans.  In blender or food processor puree remaining can of beans and 1/2 cup of broth from the soup.  Add to soup and simmer about 15 minutes longer.  Mix in lime juice and serve with cilantro, cheese, and chips, if desired.

Ganache- Bri

8 ounces semisweet chocolate, chopped

3/4 cup heavy whipping cream

2 Tablespoons unsalted butter

Place the chocolate in a heatproof bowl. Put the cream and butter in a small saucepan, and bring just to a boil, over medium heat. Pour the cream over the chocolate and allow to stand for 5 minutes, then stir until smooth.

You can either immediately pour over cake for a glossy chocolate glaze, refrigerate and roll into truffles, or refrigerate and then whip into a light frosting.

Chocolate Torte- Bri

6 large eggs, separated

1 cup unsalted butter, cut into small pieces

9 ounces semisweet chocolate, chopped (or high quality chocolate chips)

1 cup granulated sugar

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees F (177 degrees C) with rack in the center of oven Butter a 9 x 3 inch (23 x 8 cm) springform pan or spray with nonstick cooking spray. Line bottom of pan with parchment paper.

Separate the cold eggs, placing the whites and yolks in separate bowls. Cover both with plastic wrap and bring to room temperature (about 30 mins.). 

Meanwhile, melt the butter and chocolate in a heatproof bowl placed over a saucepan of simmering water. Place egg yolks and 1/2 cup sugar in the bowl of your electric mixer (or use a hand mixer). Beat on medium high speed until thick and lemon-colored, about 3-5 minutes. (Eggs should have tripled in volume, be thick and soft, and when you lift the beater the mixture falls back into the bowl in a slow ribbon.) Beat in the vanilla extract and melted chocolate mixture. 

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat until stiff peaks form. Using a rubber spatula or whisk, fold a small amount of whites into the egg yolk mixture to lighten the batter. Add the remaining egg whites, folding just until incorporated. Do not over mix or batter will deflate. Pour into the pan, smoothing top. 

Bake for about 40-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. (During baking the surface of cake will form a crust which will collapse as it cools.) Remove from oven and place on a wire rack to cool. 

Candis' Amazing Black Beans

Rinse and soak 1 lb (about 2 cups) of dried black beans overnight about 10 hours.  Rinsed again. End up with 6 cups of beans.

Crock Pot

6 cups of beans

3-8oz. cans of tomato sauce

1/3 cup of olive oil

2 cups water

6 minced cloves of garlic

1 minced onion

1 Tbsp. ground cumin

1 Tbsp. Chili powder

1 Tbsp. Salt

Mix in crockpot and set on High for 6 hours.

Great served with rice, quinoa, or just on their own!

Scalloped Potatoes with Ham- Bri

This is a great meal to take to new mothers or families with an ill parent because almost anyone will like it. 

4 cups thinly sliced potatoes
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
dash of cayenne pepper
1 cup grated cheese (I used a mixture of cheddar, pepper jack, & smoked guyere but I'm sure just cheddar would be great)
About 3/4 cup deli ham, cubed ( I just got a couple of extra thick slices of ham from the Macey's deli and cut them up)

1/2 cup grated cheese, to sprinkle on top
paprika

Directions:
1.  In a small sauce pan, melt butter and blend in flour.
2.  Let sit for a minute.
3.  Add all of cold milk, stirring with a whisk.
4.  Season with salt and cayenne.
5.  Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6.  Reduce heat and stir in cheese and ham.
7.  Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8.  Pour half of cheese sauce over potatoes.
9.  Repeat with second layer of potatoes and cheese sauce.
10.  Sprinkle the remaining cheese on top.
11.  Top with some paprika for color.
12.  Bake uncovered for about 45 min to 1 hour at 350°F.

Chicken in Basil Cream- Bri

Makes 4 servings

1/4 cup milk

1/4 cup dried Italian bread crumbs

4 skinless, boneless chicken breasts

3 Tbsp butter

1/2 cup chicken broth

1-4oz bottle pimentos

1 cup whipping cream

1/2 cup grated parmesan cheese

1/4 cup chopped fresh basil

1/8 tsp black pepper

Directions

1.     Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2.     Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3.     Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Blueberry Pie- Candis

3 1/2 cups frozen blueberries (thawed out)
1 cup sugar
1/4 tsp salt
4 Tbsp cornstarch
One double recipe pie crust


Thaw blueberries. Preheat oven to 375 degrees.

For filling, mix together all dry ingredients. Add thawed berries including the juice. Pour into crust and place top crust over berries. Seal edges.

Bake for 45-50 minutes or until crust is golden brown. Cool.

Veggie Pot Pie- Bri

2 tsp olive oil
1 onion, chopped
1 clove garlic, minced
2 large carrots, diced
1 cup broccoli, cut into 1 inch pieces
2 potatoes, peeled and diced
1 cup frozen peas
1 cup frozen corn
3 cups chicken or vegetable broth
1/2 tsp salt
1/4 tsp ground black pepper
2 Tbsp cornstarch
2 Tbsp soy sauce
1 recipe pastry for double-crust pie

Preheat oven to 425 degrees F

Heat oil in a large skillet or saucepan. Cook onions and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots and potatoes. Stir in broccoli and vegetable or chicken broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.  Add corn and peas.

In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

Roll out 1/2 of the dough to line an 11x7 inch baking dish (can be deeper smaller dish). Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal the edges.

Bake in preheated oven for 35 minutes, or until the crust is brown.

Pie Crust-Bri

This pie crust can be made with white or whole wheat flour.  I recommend whole wheat if you are making quiche or pot pie, and you can add some sesame seeds as well.  I am also going to test it with coconut oil, so I'll let you know how it goes!

Makes enough for a top & bottom pie crust.

2 cups flour
3/4 cup cold butter
1/2 tsp salt
1/3 cup milk
1 Tbsp white vinegar

Cut butter into flour by using a food processor by pulsing a couple of times or a pastry cutter.  Mix milk and vinegar together.  Mix milk mixture and salt into flour mixture.  Knead until combined.  There will still be little chunks of butter.

Roll out with a rolling pin and place in pie tin.  

Maple Cinnamon Banana Bread- Bri

This is a recipe of my own creation.  I have only in the last couple of years begun to really enjoy banana bread.  It was always one of those weird halfway desserts to me.  Now that I have worked so hard to bread my sugar addiction, the halfway dessert gray area is where I occasionally satisfy my sweet tooth.

After searching online for a version that suited my needs, to no avail, I created this little monster.  Now I have to be careful not to overdose on this stuff.

4 over-ripe bananas
2 eggs
1/2 cup coconut oil, softened or liquified (could also try substituting applesauce)
1/2 cup pure maple syrup
1/2 cup brown sugar
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
dash nutmeg

Preheat oven to 350 degrees.  Liquify coconut oil by placing container in warm water.  Mash bananas in mixing bowl.  Add egg, maple syrup, brown sugar, and oil.  Mix thoroughly.  Mix in remaining dry ingredients.  Spoon into 9x6 bread pan.  Top with a tablespoon or so of brown sugar.

Bake for approx 45-50 min or until knife inserted comes out moist, but clean.

Lemon Truffle Pie- Candis

1 baked 9" pie shell (can also use pre-made graham cracker crust)
1/2 cup water
2 Tbsp sugar
1 egg
1 Tbsp cornstarch
1 Tbsp sugar
zest from 1/2 lemon
1-1/2 Tbsp lemon juice
1-1/2 tsp butter
1 cup white chocolate chips
1-8oz package cream cheese
1/2 cup whipped cream, sweetened
1 Tbsp sliced almonds, toasted (optional)

Put water & 2 Tbsp sugar in pan to and bring to boil.  In large mixing bowl, mix egg, cornstarch, 1 Tbsp sugar, and lemon zest.  Slowly add hot water to egg mixture while stirring.  Return to pan and heat until thickened, stirring constantly.  Remove from heat and add butter and lemon juice.  Stir until mixed and cool.

Pour two-thirds of filling into bowl.  Add white chocolate to remaining filling in the pan.  Stir until melted (you can hold in bowl of hot water if need be).  Place cream cheese and white chocolate mixture in a mixing bowl and beat until smooth.   Spread into pie crust.  Spread remaining two-thirds lemon mixture on top.  Chill for two hours.

Top with whipped cream and garnish with sliced almonds.

Sausage & Lentil Curry Soup- Mom

I think this soup will forever remind me of bringing Amelia home from the hospital.  Ryan and Candis were kind enough to bring this soup to us and it made life so much easier.  It is hearty, delicious and has great memories associated with it for me.

Sausage & Lentil Curry Soup

4 servings

2 tsp curry powder

1 Tbsp olive oil

1 cup diced carrot

2 tsp minced garlic

1-10 oz pkg sausage (I like hot italian bratwurst with casing removed)  

1-15 oz can lentils (dry works- just cook first)

1-15 oz can chickpeas/garbanzo beans

4 cups broth

2 Tbsp minced cilantro

¼ cup sliced almonds, toasted (optional)

Heat curry in pan till fragrant.  Remove & set aside.  Heat oil in pan and add carrots & garlic.  Turn heat until med-low till carrots are soft.  Add sausage to pan and cook until no longer pink.  Stir in lentils, chickpeas, & broth.  Bring to boil.  Remove from heat and add curry.  

Serve with toasted almonds and cilantro.