Posted by nicki on Dec 4, 2025 in
Uncategorized Ingredients 1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking. In a large saucepan over medium heat, warm the chicken stock. In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table. Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta
Inspired by Jamie Oliver
Posted by nicki on Dec 19, 2024 in
Uncategorized ingredients
directions
- Dissolve gelatin flavors separately, using 1 C boiling water for each.
- Stir marshmallows into lemon gelatin; set aside.
- Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
- Chill until set, but not firm.
- Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
- Add cream cheese to lemon/marshmallow mixture; beat until blended.
- Chill until slightly thickened.
- Then blend in mayonnaise, whipped cream& crushed pineapple.
- Chill until very thick; spoon gently over lime gelatin.
- Chill until set, but not firm.
- Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
- Chill until firm.
- To serve, cut into squares.
- *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
Posted by nicki on Apr 13, 2023 in
Uncategorized Ingredients list for the Chicken Casserole
Directions
1. To make the spinach chicken casserole recipe: Preheat your oven to 400°F (200°C). In a small bowl, combine Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
2. Rub the chicken breasts with the sun-dried tomato oil, then season with the spice mixture on all sides. Arrange chicken breasts in a shallow baking dish.
3. In a saute pan or skillet, wilt spinach with a small knob of butter and crushed chili pepper flakes. Drain well and set aside.
4. Spread cream cheese on top of the chicken, then top with chopped sun-dried tomato. Add wilted spinach on top, then sprinkle with shredded Mozzarella.
5. Bake in the oven for 20 – 30 minutes, until chicken is cooked through (internal temperature should reach 165°F – 74°C). Cooking time will vary depending on the thickness of your chicken breasts. Garnish with fresh chopped parsley and serve the spinach chicken casserole immediately. Enjoy!
Posted by nicki on Oct 19, 2021 in
Uncategorized Ingredients
2 pounds beef stew meat, (cut into bite-sized pieces)
1 tsp Salt
1 tsp pepper
1 medium onion, finely chopped
2 celery ribs, sliced
2-3 cloves of garlic, minced
6oz can tomato paste
32oz beef broth
2 Tablespoons Worcestershire sauce
2 cups baby carrots carrots
4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
1 tablespoon dried parsley
1 teaspoon oregano
1 cups frozen peas
1 cup frozen corn
1/4 cup flour
1/4 cup water
Directions:
1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combined. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.
Tags: Tested and approved by Nicki
Posted by jaynem on Mar 13, 2021 in
Uncategorized
- 1 onion, sliced
- 4 portions of cod ( appx 1 pound)
- 2 cloves garlic, minced
- 2 T curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- salt to taste
- 12.5 oz can diced fire roasted tomatoes
- Chicken broth
- 1 can coconut milk
saute onions until translucent. Add the minced garlic and cook for just a few minutes Add appx 1/3 cup chicken broth to deglaze pan. Add coconut milk, tomatoes and spices. Add the cod portions and bring to simmer. Reduce heat to low, cover and continue to simmer/ poach the fish for apex 20 minutes until fully cooked. Serve atop cauliflower rice.
Posted by Bob on Nov 28, 2020 in
Breads,
Pastry 
How do you improve croissants? Just add chocolate!
Read more…
Posted by Bob on Nov 28, 2020 in
Breads,
Pastry
CROISSANTS
HOW TO MAKE CROISSANTS WORTHY OF INSTAGRAM STARDOM!
A two day process!!
Read more…
Posted by nicki on Aug 22, 2020 in
Uncategorized
If you don’t have buttermilk or sour cream, feel free to substitute with plain yogurt.
- Prep time: 10 minutes
- Yield: Makes 3 to 4 servings
Ingredients
- 2 large cucumbers (about 1 1/2 pounds total)
- 2 tablespoons chopped onion (white, red, or green)
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 2 tablespoon fresh dill, chopped
- 1/2 teaspoon salt
- Pinch black pepper
Method
1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill.
2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed.
At this point you can make ahead and chill.
3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.
from Simply Recipes ~ https://www.simplyrecipes.com/recipes/cucumber_soup/
Posted by jaynem on Aug 16, 2020 in
Uncategorized INGREDIENTS:
- 1 lb. ground beef
- 1 chopped onion (or equivalent)
- 3 cloves garlic (grated)
- 1/2 tsp smoked paprika
- salt & pepper to taste
- 1 qt chicken stock
- 1 T. Beef Better than Boullion
- 2 medium carrots (diced)
- 2 cans sliced mushrooms
- 2 cups cubed zucchini
- 2 cups chopped kale
- 1 T tomato paste
- 2 cups of uncooked penne pasta
- 4 oz cream cheese
- 1/4 cup sour cream
Brown beef and onions in dutch oven on medium high heat. Add garlic, carrots and mushrooms. Cook for about 3-4 minutes until carrots are just starting to soften. Add paprika, salt, pepper. Add chicken stock and Better than Boullion. Bring to simmer. Add tomato paste, zucchini and penne pasta. Simmer with lid on until pasta is al dente. Add chopped kale until softened. Add cream cheese, simmer until softened enough to stir into sauce. Stir in sour cream.
Serve with grated Parmesan.
Posted by jaynem on May 27, 2020 in
Breads,
Uncategorized I Love Cooking Ireland – YouTube Baking Sourdough Masterclass: https://youtu.be/2FVfJTGpXnU
Ingredients:
- 800g Bread Flour
- 460g Water (leukwarm)
- 10g Salt
- 320g Sourdough Starter
Knead together. Continue kneading until elasticity is developed (window pane test). Leave in greased bowl to proof (apps 3 hours).
Divide in 2, shape each into boule and put into floured banettons. Put banettons in plastic bags to proof apps 3 & 1/2 hours (or overnight in refrigerator).
Preheat oven to 230 C (446F). Preheat a baking sheet below the rack that you will be baking the bread (for adding water to steam the loaves). Turn boules out onto a parchment lined baking sheet. Score the top with a sharp knife to allow for controlled expansion during baking. Add boiling hot water to the steamer baking sheet in the oven. The water will boil off, creating steam to keep the crust soft and allow it to continue to expand during the initial part of baking. Bake bread for 30-35 minutes.
