I have been learning a lot of new recipes lately. While I'm at cooking club I thought I'd share some of our "go to" meals with y'all.
This week we're eating:
Steak and Potatoes (no recipe needed there)
Tuna Melts and Sweet Potato Fries (no recipe needed for Tuna Melts)
British PastiesBaked Potato SoupVegetable Soup with Dumplings
Cobb Salad
Chicken Fajitas
Sweet Potato Fries
I just scrub them, slice them into fries, spray them with olive oil spray, salt them and stick them on a pan. About 15 minutes on 400, then take them out and move them around and turn them over some, more salt, and back in the oven for another 15 or until the rest of dinner is done.
They're tasty and easy.
Vegetable Soup with Dumplings
Serves 4
From
Rachael RayINGREDIENTS
• 2 tablespoons extra virgin olive oil (EVOO)
• 4 ribs celery from the heart, chopped
• 2 onions, cut into half-inch dice
• 4 carrots, peeled and cut into half-inch dice
• 1 potato, peeled and diced
• 1 zucchini, diced
• 1 fresh bay leaf
• Salt and pepper
• 2 quarts vegetable or chicken stock (use vegetable stock to keep this dish vegetarian)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 rounded tablespoon Dijon mustard
• 1 box biscuit mix (8 ounces), such as Jiffy brand, prepared according to box directions
• 2 tablespoons flat leaf parsley, finely chopped
• 1 cup frozen peas
• 3-4 tablespoons fresh tarragon leaves, chopped
PREPARATION
Heat a large Dutch oven or heavy soup pot with a lid over medium heat with the EVOO. When the EVOO is hot, add the celery, onions, carrots, potato, zucchini, bay leaf, salt and pepper. Stir and cover, about 8-10 minutes, stirring occasionally. Add the stock, raise the heat to bring to a boil, then reduce the heat to medium-low to keep a rolling simmer.
Melt the butter in the microwave or small pot and combine with the flour and Dijon mustard to make a roux. Whisk the roux into the soup.
Prepare the biscuit mix according to package directions, adding parsley to the dough.
Stir the peas and tarragon into the soup. Use 2 teaspoons to drop small, walnut-sized dumplings into the soup and cover the pot with the lid. Cook for 6 minutes, then uncover and check that the dumplings are firm. Ladle the soup into bowls and serve immediately.
Cobb Salad
I know Cobb salad has a lot of stuff on it but I don't usually put that much. I still call in Cobb, though. Lettuce, hard boiled egg, avocado, olives, bacon, cheese, celery, carrots, mushroom, pickles, and some sort of dressing. Done.
Fajitas
I love fajitas. I skillet cook the chicken in a bit of olive oil. Season it with cumin, ground coriander, and cilantro. Remove it from the pan. Then cook some bell pepper and onions until they're almost cooked through. While the onion and bell pepper are cooking I shred the chicken with a fork and then dump it back in the skillet and get it all heated thoroughly. Served with tortillas, salsa, guacamole, lettuce, cheese, and tomato.
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