Salisbury Steak

Ingredients:

• 1 (10.5 ounce) can condensed French onion soup
• 1 1/2 pounds ground beef
• 1/2 cup dry bread crumbs
• 1 egg
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon all-purpose flour
• 1/4 cup ketchup
• 1/4 cup water
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon mustard powder

Directions:

1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown broth sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally. 

*I added a whole onion sliced thinly and 8 ounces of sliced button mushrooms during the time it simmered for 20 minutes.

~Recipe by Kelly Berenger from AllRecipes.com

Moussaka

 

Ingredients:

Vegetables:

• 3 medium or 2 large red potatoes
• Kosher salt
• 1 medium eggplant
• 2 tablespoons olive oil
• 1/4 teaspoon freshly ground black pepper

Meat sauce:

• 1 onion, chopped
• Kosher salt
• 1 tablespoon olive oil
• 8 ounces ground beef
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 cloves garlic, minced
• 1/2 cup red wine
• one 8-ounce can tomato sauce

Bechamel:

• 5 tablespoons butter
• 5 tablespoons flour
• 4 cups milk, heated to very warm in microwave
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly grounded black pepper
• 1/8 teaspoon ground nutmeg
• Vegetable oil, for greasing
• 3/4 cup grated Parmesan

Directions:

1. For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly.
2. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Remove the sauce from the heat and set aside.
3. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking  to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside.
4. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the parmesan. Place the eggplant on top of the potatoes. Sprinkle with 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes.

~Recipe from Melissa d'Arabian on Foodnetwork.com

Baked Cavatelli

Ingredients:

• 1 lb pasta (short variety)
• 12 oz uncooked sausage, sliced 1/2" thick
• 3/4 chopped onion
• 2 cloves garlic, minced
• 26 oz jar pasta sauce
• 1 cup mozzarella, grated
• salt & pepper

Directions:

1. Cook pasta to box directions.
2. Saute sausage, onion and garlic.
3. In a large bowl stir sauce, 3/4 cup cheese, pepper.
4. Combine pasta, sausage and sauce mixture in oven safe pan or casserole dish.
5. Bake, covered, in 375°F oven for 25-30 minutes.
6. Sprinkle remaining cheese, bake 5 minutes more.

Easy Angel Food Cake Dessert

 

Ingredients:

• 20-22 ounce can pie filling fruit
• 1 box Angel Food cake (dry)
• Can whip cream

Directions:

1. In a large bowl combine contents of Angel food cake with the entire can of pie filling. 
2. Place in an ungreased 9x13 pan at 350°F for 28-30 minutes.
3. Serve with whip cream as topping 

*I find it easier and less messy to fold the dry angel food cake into the pie filling in increments. If making the day ahead you'll want to cover the cake with whip cream the day you serve it, as the cake will deflate and not look as pretty.

~Recipe via Kelli

Sweet Potato Fries

Ingredients:

• sweet potatoes
• olive oil
• thyme
• salt & pepper

Directions:

1. Preheat oven to 425°F.
2. Cut sweet potato into 1 inch steak fries.
3. Toss in olive oil, thyme, salt & pepper.
4. Place on baking sheet.
5. Bake for 8-10 minutes, then flip and bake for another 6-8 minutes. 
6. Serve with honey mustard or plain.

*Place foil or silicon mat on baking sheet for easy cleanup.

Recipe via Stephanie M.

Irish Potato Soup

Ingredients:

• 1 stick (1/2 cup) unsalted butter
• 1 cup thinly sliced onions
• 1 cup thinly sliced leeks
• 4 cups peeled, sliced potatoes
• 6 cups chicken stock
• 1 teaspoon salt
• Freshly ground black pepper
• One half cup freshly grated Cheddar cheese
• 4 slices crisp-cooked bacon, drained and crumbled bacon
• one half cup chopped fresh chives

Directions:

1. Melt the butter in a large heavy pot over low heat. Add the onions and leeks and stir to cover them with butter. Cover the pot and cook slowly to allow the vegetables to "sweet" ~about 20 minutes.
2. Add the potatoes, stir them into the butter, cover the pot, and cook over low heat another 15 minutes.
3.  Stir in the stock, salt, and pepper. Increase the heat to medium-high and bring the soup to a bubble. Reduce the heat and simmer until the potatoes are tender, 20 to 30 minutes.
4. In a food processor or blender, puree the soup in batches and return it to the pot. Heat thoroughly.

*You can add more potato to make the soup thicker. You can also get creative and add carrots, broccoli or other veggies to increase nutritional value. I use vegetable stock instead of the chicken broth. Serve with crackers or bread and cheese and a salad.

~Recipe from Stephanie M.

Tortellini Florentine Soup

Serves: 6-8

Ingredients:

• 6-8 cups vegetable broth
• 1 bag frozen cheese tortellini
• 1 Jar of pasta sauce (either full jar or about 3/4 of jar)
• 1 box/bag of fresh spinach
• shredded Parmesean (optional for serving)

Directions:

1. Bring broth to a boil
2. Add tortellini and cook until al dente. 
3. Lower heat to a simmer. Add the pasta sauce and stir in spinach
4. Simmer everything together until the spinach is good and wilted.
5. Serve with shredded Parmesean cheese on top.

~Recipe via Stephanie

Fancy rice & beans

Ingredients:

• 1 cup rice
• 1 sweet potato
• 1/2 can black beans or kidney beans
• large handful spinach
• 1/4 cup cheddar cheese, grated
• salt & pepper
• garlic powder
• Salsa for serving

Directions:

1. Cook rice.
2. Either bake or boil sweet potato.
3. Once rice and potatoes are cooked mix them together.
4. Add black or kidney beans, finely chopped spinach (to mask it for the littles) and cheese to taste.
5. Season with salt, pepper and garlic powder.
6. Serve with salsa on top.

~Recipe via Stephanie

Falafel with Tahini & Tzatziki Sauces

 

Ingredients:

• 2 cups roughly chopped white onion
• 6 garlic cloves
• 2 cups cooked chickpeas, drained
• 1 cup lightly packed parsley leaves
• 1 cup lightly packed cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon chili powder
• 2 teaspoons cumin
• 2 teaspoons baking powder
• 1/2 cup all-purpose flour
• Canola oil, for sauteing
• Pita bread, for serving

Tahini Sauce:

• 1 1/4 cups plain yogurt (full fat or non-fat)
• 1/4 cup tahini (sesame paste) 
• 2 Tablespoons fresh lemon juice

Tzatziki Sauce:

• 1 (8 ounce) container plain yogurt
• 1 cucumber, peeled, seeded and diced
• 1 tablespoon olive oil
• 1/2 lemon, juiced
• salt & pepper, to taste 
• 1 Tablespoon fresh dill, chopped
• 1 clove garlic, minced

Directions:

1. Add the onion and garlic to the bowl of a food processor and pulse just until they are finely minced. Remove the mixture and set it aside.
2. Add the chickpeas, parlsey, cilantro, salt, chili powder, and cumin to the bowl of the food processor and pulse until they are roughly blended but not pureed.
3. Return the onion mixture to the food processor, along with the baking powder and just enough flour so that when you pulse the processor, the mixture begins to form a small ball and is not sticky. (Note: Start by adding 1/4 cup of flour, and then the remaining 1/4 cup. You can add more if the mixture is still too wet.)
4. Transfer the falafel mixture to a bowl, cover it with plastic wrap and refrigerate it for 1 hour.
5. While the falafel mixture is chilling, prepare the tahini sauce and tzatziki sauce 
• Tahini Sauce: whisking together the yogurt, tahini and lemon juice. Season it with salt and pepper, cover it and place it in the fridge.
• Tzatziki Sauce: stir together the yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic until well-combined. Cover it and place in the fridge.
6. Once the falafel mixture has chilled, use a small ice cream scoop or spoon to form the mixture into balls. (Note: you can also add additional flour at this point, if the mixture is too wet to scoop.)
7. Set a large saute pan over medium heat and add a liberal amount of caonla oil so that the pan is well-coated. Let the pan pre-heat for 3 minutes then add the falafel one by one, browning them on the first side for 3 minutes, then flipping them once and browning the second side until the mixture is cooked throughout.
8. Transfer the falafel to a paper towel-lined cooling rack and immediately season them with salt. Repeat this process until you have cooked all of the falafel.
9. Place three or four inside a halved, warmed pita and drizzle with either the prepared tahini or tzatziki sauces.

*Tahini can be found in Asian aisle or next to peanut butter, it's cheaper in the nut butter aisle. It will be labeled as sesame paste or sesame butter.

Recipe for falafel and tahini sauce from justataste.com and Tzaziki sauce recipe from allrecipes.com/

Sweet Potato Hash

Ingredients:

• sweet potato
• olive oil
• dried dill
• dried basil
• garlic powder
• white pepper
• eggs

Directions:

1. Grate sweet potato
2. Heat olive oil in frying pan over medium heat. 
3. Put grated sweet potato in heated frying pan and mix in dried dill, dried basil, garlic powder and white pepper to taste.
4. Cover pan for about 10 minutes, stirring occasionally, until potatoes are cooked (taste them and they should be soft and tasty). 
5. Once potatoes are cooked, add as many eggs as you'd like and mix all together for a different kind of hash. 

*I usually use about 4 eggs per half of a sweet potato.

~Recipe via Stephanie

Easy Waffles

Ingredients:

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

~Recipe from allrecipes.com

Stir Fried Rice (or Rice Noodles)

Ingredients:

• 1/2 cup rice or rice noodles
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1/2 head broccoli, chopped
• 1 red bell pepper, chopped
• 1 portabello mushroom, chopped
• 1 bunch swiss chard, chopped
• 1 bunch bok choy, chopped
• 1 onion, chopped
• 2 eggs, beaten
• olive oil
• soy sauce

Directions:

1. Cook rice or rice noodles as package suggests and set aside.
2. Steam celery, carrots and broccoli to soften a bit (celery & carrots = 5-7 minutes, broccoli = 3-5 minutes).
3. Heat olive oil in pan over medium high heat.
4. Add onions and cook until translucent
5. Add all of the veggies. Stir everything together, adding more oil if needed. 
6. Add garlic powder, ginger powder, crushed black pepper and soy sauce
7. Cook for about 7-10 minutes or until it is all cooked to your preference.
8. Add the rice or rice noodles and mix together well.
9. Push mixture to one half of the pan and crack eggs into the other half. Scramble the eggs until they are pretty much cooked, then introduce both sides of the pan together, mixing the eggs with the rice/veggie mixture.

*These are just a few veggie options, you can add any veggies you like! You can use peanut, sesame or coconut oil in place of the olive oil. And you can replace the soy sauce with liquid aminos, it taste the same and has a lot less sodium (as well as being gluten free). 

**Tip- Day old rice works really well in this recipe, as it doesn't stick together as much.

Recipe via Stephanie

Creamy Chicken Curry with Potatoes & Split Peas

Ingredients:

• 2 Tablespoons olive oil
• 1 large onion, chopped
• 1 inch piece fresh ginger, grated
• 4 cloves garlic, sliced
• 1 teaspoon cumin seeds
• salt and pepper
• 2 rounded tablespoons curry powder
• 4 cups chicken stock
• 2 large starchy potatoes (russet), peeled and cut into 1 1/2- to 2 inch chunks
• 1 cup yellow split peas
• 8 boneless, skinless chicken thighs
• 1 lime, halved
• 1 cup whole-milk Greek yogurt
• Chopped fresh cilantro, for serving

Directions:

1. In a Dutch oven, heat the olive oil over medium-high heat. Add the onion, ginger, garlic, cumin seeds, and salt and pepper. Sweat the onion a few minutes.
2. Add the curry powder and stir for 1 or 2 minutes. 
3. Add the stock and bring to a boil, then reduce the heat to a simmer.
4. Add the potatoes, split peas, and chicken. Cover and simmer until the chicken is cooked through and the peas are tender, 1 to 1 1/4 hours.
5. Pull the chick out of the pan. Shred the meat with 2 forks and add it back to the curry.
6. Squeeze in the lime juice and stir in the yogurt. Adjust the seasonings. Serve sprinkled with cilantro.

*I served the curry with rice. I used lentils instead of yellow split peas, I just happened to already have them in the house.

~Recipe from Rachael Ray via 1 Grocery Bag 3 Meals

Easy Beignets/ Elephant Ears

 

Ingredients:

• Vegetable oil for frying
• Rhodes frozen white bread
• Confectioner's sugar (powdered sugar)
• Cinnamon
• Sugar

Directions:

• Defrost a loaf of the Rhodes white bread. (I used the defrost option on my microwave)
• On medium heat, place one inch of vegetable oil in a walled pan. I pan fry, as opposed to deep frying. Let the oil get to temperature (~350°F). You'll know it's ready when placing the end of a wooden spoon into the oil and bubbles form around the spoon.
• Tear off pieces of the defrosted loaf and make whatever shape you'd like. This is where you can either get Beignets or elephant ears depending on the thickness you make them. Place a few in the heated oil. Bubbles should form around them. If the bubbles are very rapid the heat may be too high and you'll need to turn it down a bit. Alternatively, if it isn't bubbling very much around it you'll need to turn the temperature up. If the temperature is too low, the beignet or elephant ear will absorb too much oil and it will taste greasy.
• Flip as necessary to cook on both sides. The thicker you make them, the greater the chances that the inside will not be cooked through completely, making the inside softer and doughy.
• Immediately after removing from oil, shake in a paper bag or container filled with a few tablespoons of powdered sugar or cinnamon sugar mixture.

*I used one loaf to make the amount of beignets in the picture. The dough expands when you cook it, I had shaped the beignets I made into slightly elongated walnuts.

Recipe from Mikaila