1 sirloin steak, grilled to your preference. We grilled ours on our indoor grill for about 7 minutes.
1/2 c. each of the following vegetables, chopped:
zucchini, red pepper, broccoli, carrot, onion
Brown vegetables, then add some fresh grated ginger and approximately 3 – 4 T. each soy sauce, orange juice and hoisin sauce. Simmer for a few minutes. Cut up steak and toss with vegetables. Serve with rice. Serves two. (Note: Any combination of vegetables can be used.)
My husband, after 15 years of marriage, and many, many bowls of soup served for dinner, announced last week at a potluck that he isn’t a big soup fan. I was a bit gobsmacked. My girlfriend replied that “women like soup” and I think it’s true. There’s something comforting about soup. I’m not fond of the cream-of-something canned soups however. Here’s a quick Cream of Mushroom soup. Add some crusty rolls and salad-in-a-bag and you’re good to go.
Adapted from: http://dinnerwithjulie.com/2008/02/11/day-42-creamy-mushroom-soup/
1 small package sliced fresh mushrooms
1 – 2 T. oil
1 onion, chopped
1 tsp. garlic powder
1 T. each dried rosemary and cilantro
1 T. flour
3 c. chicken or vegetable stock
Splash of red wine
1/2 c. whipping cream, sour cream or half and half
Brown mushrooms and onions until moisture evaporates and mushrooms turn golden. Add flour, cook two minutes. Add spices, stock and wine and simmer on low 15 minutes. Remove from heat and stir in cream (I used sour cream.) Serves 4 – 6
1 lb. ground beef
3 small ham slices, chopped
1 medium onion, chopped
1/4 c. green pepper, chopped
1, 14 oz. can diced tomatoes
1 c. rice
2 c. water
1/2 c. chili sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper
Brown beef, onion and pepper in skillet. Add cooked ham, tomatoes, rice, chili sauce, salt, pepper and Worcestershire sauce. Bring to a boil, reduce heat, simmer 25-30 minutes until liquid is absorbed and rice is tender. 6 servings Time saving tip: Buy frozen diced onions.
We’ve been on a bit of a lentil kick here at Chronic in the Kitchen. Lentils are great meal extenders and a good substitute for beans (which my husband doesn’t care for) in chili’s and stews. They are high in fiber and protein and a package of dry lentils is relatively inexpensive to buy.
2 chicken breasts, cooked and chopped
1 c. dry lentils
1 28 oz. can tomatoes
1 can green chilies
1 each onion and pepper, chopped
1 T. dried cilantro
2 – 3 T. Club House Tex Mex Seasoning
Tip: Buy pre-cooked chicken breasts (or use leftover chicken or turkey) and pre-chopped onions and peppers
Cook the chicken breasts in advance – I did it in the oven at 350 for 30 minutes. While that is cooking, cut the vegetables (if not using pre-chopped ones) and brown them a bit. Add the lentils, chilies, tomatoes and spices and cook until the lentils are tender, about 30 minutes.
When the chicken breasts are cooled, cut them into chunks and add to the chili. Heat through. Serves about 6.
Nourishing Ham and Lentil Soup
You can relax while this is cooking. The preparation time is minimal.
8 cups stock (I used ham stock I’d previously cooked with a ham bone)
1/4 c. pot barley
1/4 c. dried red lentils
1/2 c. dried green lentils
1/2 c. brown rice
1 T. Italian seasoning
2 Bay leaves
1 onion, chopped
2 celery stalks, diced
3 carrots
1/4 c. small pasta such as Orzo
1 1 /2 c. cooked ham, chopped
salt and pepper
Heat stock to boiling. Meanwhile, rinse barley, lentils and rice. Add to the hot stock along with the Italian seasoning and bay leaves. Cook for 30 minutes on simmer. Add onion, carrots, celery and pasta. Cook for about 20 minutes more until vegetables are tender. Add ham and cook a few minutes more, just long enough to heat the ham. Serves 8.
This was last night’s supper.
Vegetarian Sloppy Joe
1 c. green lentils
water to cover
1 28 oz can diced tomatoes
1 c. frozen corn
1 small onion, chopped
1 – 2 T. Club House Tex-Mex Seasoning
1 tsp. cumin
1 tsp Italian herb mix
Rinse lentils and place in medium sized pot. Cover with water. Cook over medium heat until tender, about 30 minutes. Drain off any water left. Return lentils to pot. Add balance of ingredients, mix well, lower heat and cook on low for an additional 10 minutes. Serve over toasted buns for a vegetarian sloppy joe. Makes lots.
I am breaking the 30 minute stove-to-table “rule” with this recipe but it is truly yummy and healthy.
For the soup:
7 c. chicken broth
1 med. yellow onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
½ bell pepper, seeded and diced
1 potato, peeled and diced
¼ c tomato paste
1 bay leaf
2 tsp dried garlic powder
1 T. each dried cilantro and oregano
salt and white ground pepper to taste
1 zucchini diced
2 medium tomatoes, diced [Chronic in the Kitchen time saving substitution: use a 14 oz. can of diced tomatoes instead]
2 medium boneless, skinless chicken breasts, poached and shredded [Chronic in the Kitchen time saving substitution: 2 barbequed chicken breasts from your local deli, skinned and shredded]
for presentation:
Baked Tortilla Chips
1 ½ c. shredded Jack cheese (use low fat if watching fat)
8 – 10 slices avocado, optional
In large pot combine chicken broth through to oregano. Add salt and pepper to taste and bring to a boil; simmer 25 minutes covered. Add zucchini, tomatoes and shredded chicken breast pieces and continue to simmer about 10 minutes. Remove from heat. To serve, place tortilla chips, crushed a bit smaller if necessary, into individual bowls, cover with shredded cheese and ladle in soup. Top with sliced of avocado. 8 – 10 servings
This is done in the slow cooker
2 lbs. beef stew
1 red pepper
1 onion
2 tomatoes
1 1/2 c. light coconut milk
1 c. chili sauce
1/4 c. natural peanut butter
juice of 1 lime
1 T. dried cilantro
1 T. dried basil
1 tsp tumeric
1 tsp. curry powder
1 tsp. dried mint
1 tsp garlic
dash of dried red chili pepper
1 T. brown sugar
Cut onion, peppers and tomatoes into chunks. Place in slow cooker. Add stewing beef. Combine sauce ingredients in a microwave-safe dish. Stir to combine and microwave for about a minute. Pour over beef-vegetable mixture. Cook in the slow cooker on low 8 hours. Serve with rice. makes lots.
I came up with this to use the leftover cooked brown rice I had in the fridge.
1 can salmon, drained, bones and yucky skin picked out
1 cup cooked brown rice
handful or two of fresh spinach, roughly torn
Combine in a bowl or plate. Add a splash or two each of olive oil and balsamic vinegar. Microwave for two to three minutes, until spinach is wilted and everything is heated through. Add a little bit more oil and vinegar or a splash of salad dressing if it is still a bit dry. Serves one.
Fish is pretty quick for a chronic chick.
2 medium sized halibut fillets (I used the individually wrapped, flash frozen, wild Alaskan halibut fillets from Costco), thawed
2 T. Old Bay Seasoning
Rub the Old Bay Seasoning into the halibut fillets with your hand, coating both sides. Drizzle about 1 – 2 T. oil in a cast iron (or other) skillet and heat on medium. Add fillets and cook approximately 8 minutes per side. Serves 2. I served this with rice cooked in the rice cooker and some sauteed fresh peppers.
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