Tag Archives: easy

Roasted Potatoes and Tomatoes with Kalamata and Rosemary

10 Oct

As part of my end of the season bounty, I have a big pile of slowly ripening cherry tomatoes.  At the peak of the cherry tomato season, we’d easily polish off a bowl in an afternoon just as a wander-by snack.  They were delicious eaten that way, but now that it’s the end of the season, they are a little more sour and less popular.  And at this stage, the time between “almost ripe” and “super ripe” is pretty short.  So, to boost the sweetness and encourage consumption, I decided to roast the tomatoes with a few of our favorite things and serve it up as a side.  And. It. Was. Awesome.

Unless you are my son, who says that the smell of rosemary can ruin a life.  And of course, he is wrong.

This dish could not be easier.  Cut up a bunch of stuff, throw it in a covered casserole, put it in the oven, stir and serve.  It would be excellent served with pork, chicken, turkey, or wild game.  It is very versatile and packed with flavor.  If you were cooking for a crowd, it would be easy to double – just increase the cooking time until the potatoes are tender.  So easy, so delicious.  You should make some.

Roasted Potatoes and Tomatoes with Kalamata and Rosemary
Serves: 6

 

1 lb. red potatoes, cut into big chunks
½ lb. cherry tomatoes, halved
1 shallot, minced
1 clove garlic, minced
2 T. olive oil
1 t. rosemary, minced
Kosher salt and Freshly ground black pepper
½ c. kalamata olives, halved

 

Preheat oven to 350° F.

In a casserole dish combine potatoes through rosemary and season with salt and pepper.  Cover and bake for 50 minutes.  Remove from oven, stir in kalamata olives and set aside for 5-10 minutes.  Season with salt and pepper if needed, and serve.

 

Estimated Calories:  123 cal/serving

Print it:  Roasted Potatoes and Tomatoes with Kalamata and Rosemary

 

Creamy Chicken Soup

8 Mar

Earlier this week I spotted a recipe for Creamy Roast Chicken and Rice Soup at Fuss Free Cooking that sounded really good.  I LOVE creamy soups, but rarely make them because they can be a bit heavy and sometimes lose a little in the non-dairy translation.  This recipe, however, was ALREADY non-dairy and did not require any substitutes.  The trick here is genius – instead of adding cream or non-dairy cream, cook rice until it is mushy and then puree it to make a creamy base.  I loved the idea, but have to admit, that I doubted that it would work OR taste good.  I WAS WRONG.

I modified the recipe from the original to make a stock, added the meat that was used in the process, threw in some vegetables, and finished the soup in the crockpot.  As far as crockpot recipes go, this is a speedy one, which makes it perfect for those days when you have a little time but not the entire day for your meal to cook on the countertop.  This soup is very tasty, and as an added bonus, SUPER low in calories.  This recipe makes approximately 9 c. of soup, and each serving is only 157 calories.  Compare that to a regular cream of chicken soup which comes in around 240 cal for the same amount, and what you have is not only a tasty meal but a calorie saving jackpot.

This recipe was popular at our house, and I’d highly recommend it.

Creamy Chicken Soup
Serving size: 1 c.
Serves: 9

1 T. olive oil
3 chicken thighs, bone in, skin on
1/2 c. carrots
1 stalk celery, leaves included, coarsely chopped
1/2 onion, quartered
7 c. water
1 c. uncooked jasmati rice
1-1/2 c. carrots, chopped
1 c. frozen corn
Salt and pepper
In a large pot, heat olive oil over medium high heat. Add chicken and cook on each side for 3-4 minutes, or until browned. Add carrots, celery, and onion and stir, then cook for 2-3 minutes. Add water and bring to a boil. Reduce heat to low and cook for 1 hour. Remove chicken and set aside to cool slightly. Strain stock and discard solids. When chicken has cooled, remove meat and chop into bite sized bits, discard skin and bones.

Add stock and uncooked rice to a crockpot. Cook on low for one hour. When rice is cooked, puree with a hand blender. Add reserved chicken, carrots, and corn. Cook for at least one hour on low, adding water if it gets too thick.

Estimated calories: 157 cal/serving

Print it: Creamy Chicken Soup

Italian Meatball Soup

23 Nov

Next week, when you’re so sick of turkey and turkey related goods, this is the meal to make.  It is easy, delicious, and light, all of which will be totally welcome.

Making this soup is super easy and most of the cooking is done in the crock pot.  Dice up a few things, open a can, toss in the rest and let it cook for 6-8 hours if you can wait that long.  It is hard, because this recipe will make your house smell like heaven (if heaven smells like Italy, which some might argue would be just).

Before you get started, there is one thing about this recipe that is very different from those that I usually make.  Most of the time, I am fully in favor of substituting ingredients based on what is on hand.  This recipe is the exception – there is one ingredient that you CANNOT DO WITHOUT.  Penzey’s Sandwich Sprinkle.

Never heard of it?  Neither had I, until this summer when I was at a Penzey’s store with my cousins Julia and Jenine.  They told me about how much they loved the Sandwich Sprinkle.   “It makes any sandwich awesome,” they said.  “You can put it on anything and the kids will eat it,” they told me.  They are trustworthy gals, so I picked one up.  To be very honest, I expected to like it fine but thought it was unlikely to be THAT remarkable.   And seriously, not only were they right, but I do not think that they did it justice.  I put it on sandwiches, use it to make croutons, mix it with cream cheese for my bagel, add it to soup, you could even SHAKE IT ON YOUR TONGUE AND BE HAPPY.  It is that delicious, and you should order one today.  Get a good-sized one, you won’t be sorry.

Italian Meatball Soup

Serves: 8
Serving size: 1 c.

1 lb. cooked meatballs, halved or quartered
4 c. beef broth
28 oz. can diced tomatoes
1 c. carrots, diced
1 c. potato, peeled and cubed
2 T. onion, diced
1 t. Penzey’s Sandwich Sprinkle
1/2 t. Penzey’s Tuscan Sunset (Italian Herb Blend)

Add all ingredients to a crock pot and cook on low for 6-8 hours.

Estimated Calories:  170 cal/serving

Print it: Italian Meatball Soup

Notes:
– If you’d like, you can add some shredded parmesan to the soup, like I did in the picture.  I thought it was good, but liked it just fine without it so I skipped it every other time I had the soup.  If you add parmesan, 1 T. of shredded parmesan adds 21 cal/serving
– I used Penzey’s Tuscan Sunset herb blend, but if you don’t have that, you could try another Italian herb blend.  It is pretty good though, so if you’re ordering some Sandwich Sprinkle anyway you might want to give it a try.
– For the meatball recipe, I used a modified version of the kind made at Buca (this recipe, but without the romano cheese and panko instead of the Italian breadcrumbs).  However, you could use any recipe you like, frozen meatballs, seasoned or plain.  Just make sure they are cooked before you throw them into the pot.