Cabbage Soup

This was my “use up those veggies in the fridge” soup.  It came out really good and I have made it again with leftover shredded slaw mix.

 

Cabbage Soup

Makes about 4 servings

 

1 tablespoon olive oil

1/2 cup chopped onion

2 cloves garlic, minced

4 cups broth

2 bouillon cubes, optional

Salt and pepper, to taste

4 cups cabbage, chopped

1 cup carrot, shredded

14.5 ounce can diced tomatoes

1/2 teaspoon Oregano

1/2 teaspoon Basil

Chili powder to taste

1 tablespoon brown sugar, optional

 

In a large stockpot, heat olive oil over medium heat

Stir in onion and garlic; cook until onion is transparent, about 5 minutes

Stir in broth, bouillon and salt and pepper

Bring to boil

Add cabbage and carrots

Simmer about 10 minutes, covered

Add tomatoes, oregano, basil and chili powder

Simmer 20-30 minutes covered, stirring often

Stir in brown sugar and serve

Pan-Seared Mediterranean Chicken

Pan-Seared Mediterranean Chicken

Serves 4

 

1 lemon = 1 tablespoon of zest and 2 tablespoons of juice

1 1/2 cups chicken stock

7 sun-dried tomatoes, cut into thin strips

 

1 tablespoon olive oil

1 1/4 pounds skinless, boneless chicken breast halves

Paprika, salt and pepper to taste

 

1 tablespoon olive oil

1/3 cup minced shallots or sweet onions

2 cloves garlic, minced

 

12 pitted kalamata olives, cut in half

2 tablespoons capers, rinsed and drained

1/3 cup fresh basil leaves, cut into very thin strips

1/4 cup crumbled feta cheese

 

2 cups hot cooked couscous or rice

 

Grate the zest and squeeze the juice from the lemon

Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl

 

Season the chicken with paprika, salt and black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat

Add the chicken and cook for 6 minutes or until well browned

Remove the chicken from the skillet

 

Reduce the heat to medium

Heat the remaining oil in the skillet

Add the shallots or onions and garlic and cook and stir for 1 minute

 

Add the stock mixture to the skillet and heat to a boil

Reduce the heat to low

Cook for 4 minutes, stirring occasionally

 

Return the chicken to the skillet

Cover and cook for 5 minutes or until the chicken is cooked through

 

Sprinkle with the olives, capers, basil and cheese

Serve with the couscous or rice

 

*If you like your sauce thinker, add a mixture of 2 tablespoons cornstarch and 4 tablespoons cold water to the sauce.  Sauce will thicken in a few minutes as you stir.

Tomato, Cucumber and Avocado Salad

It’s the season to start thinking about picnic salads!  This one was also great with a maple balsamic dressing.

 

Tomato, Cucumber and Avocado Salad

Makes 2 servings

 

2 large avocados, peeled, seeded and chopped

1 teaspoon lemon juice

1 cup cherry tomatoes, halved

1 cucumber, peeled, seeded and chopped

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and pepper to taste

Garlic Salt to taste

 

Drizzle lemon juice over chopped avocado

Place avocado, tomatoes and cucumbers in a large bowl

Whist together red wine vinegar, olive oil, salt and pepper

Toss gently to combine

Serve and enjoy!

 

You can also serve this with Maple Balsamic Dressing

Cheesy Italian Grilled Bread

Get this recipe ready for this weekends cook out.  Lots of flavor and so easy to make.  Bake it in the oven or place it on the grill.

 

Cheesy Italian Grilled Bread

 

4 tablespoons butter

1/4 cup onion, minced

2 cloves garlic, minced

1/2 pound cheddar cheese spread

1 loaf sourdough French bread

1/4 cup scallions, chopped

 

 

Preheat oven to 350 degrees

Melt butter in a small saucepan over medium-low heat

Stir onion and garlic in the melted butter until translucent, 5 to 10 minutes

Stir cheese into onion mixture.

Cut bread into slices, leaving them still attached on the bottom of the loaf

Spoon cheese mixture into each slit

Wrap loaf with aluminum foil

Bake in the preheated oven or place on BBQ grill until cheese is melted, about 30 minutes

Sprinkle with scallions and serve