Watermelon, Cucumber, & Jicama salad

 
Recipe from Candy Elzey

Candy made this for our book club (11 September 2024)

Blackberry Basil Ricotta Pizza

 

Recipe from Jackie Scott

Mike Scott made this for our book club (11 September 2024). Jackie found the recipe here: https://www.facebook.com/photo/?fbid=122158952336163041&set=a.122142323504163041

Ingredients:

1 pre-made pizza dough or your favorite homemade dough
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1 cup fresh blackberries
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon honey
Salt and pepper, to taste

Optional: balsamic glaze for drizzling

Directions:

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat as well.

Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a pizza peel or an inverted baking sheet lined with parchment paper.

Brush the dough lightly with olive oil. Season with a pinch of salt and pepper.

Spread the ricotta cheese evenly over the dough, leaving a small border around the edges. Sprinkle the mozzarella cheese on top of the ricotta.

Distribute the fresh blackberries and basil over the cheeses.

Drizzle the honey evenly over the toppings.

Carefully transfer the pizza to the preheated pizza stone or baking sheet in the oven. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Remove from the oven and let cool for a few minutes. Optional: Drizzle with balsamic glaze before serving.

Cut into slices and serve immediately. Enjoy the unique combination of sweet blackberries, creamy ricotta, and aromatic basil on a crispy crust.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Black-Eyed Pea Salad

Recipe from Cheryl Noll

Cheryl made this for our book club last night (11 Sep 2024). It was a hit!

Recipe from: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-pea-salad-recipe-1910721

Italian Shrimp Salad

 

Recipe from Jackie Scott

I made this recipe yesterday (Jackie made this back in June) for our book club. 

The recipe is from Skinny Taste: https://www.skinnytaste.com/italian-shrimp-salad/

Monica

6 Servings (about 7 cups)
 
Ingredients
 
1 1/4 lbs cooked (peeled and deveined jumbo (16-20 count) shrimp, tails-off, halved (20 ounces total))
1 cup sliced celery
1 1/3 cups good quality mixed Italian pitted olives (such as Castelvetrano and Kalamata Olives, halved lengthwise)
1/4 cup chopped red onion
5 cloves garlic (minced)
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
juice of 2 small lemons
1/2 teaspoon kosher salt
black pepper (to taste)
 
Instructions
 
Combine all the ingredients in a large bowl and mix.
 
Refrigerate a few hours or overnight to let the flavors meld.

My Notes:

I cut the shrimp into chunks. 

I added some lemon zest. 

I used 4 cloves of garlic (3 would be fine too). 

I let the salad marinade in a zip lock bag for 5 hours.

Charlie Bird's Farro Salad

Recipe from Debbie Zrike

Kathy H made this delicious salad for our May 2024 book club. Debbie provided the recipe, which is titled Harry Bird's Farro salad. See Note below. 

Ingredients:

1 cup pearled farro
I cup fresh apple cider
2 bay leaves
Kosher salt and ground pepper
1/2 cup of good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted salted pistachios
1 cup roughly cut fresh parsley
1 cup roughly cut fresh mint leaves
1 cup cherry or grape tomatoes halved through the stem
1/3 cup radishes thinly sliced (2 to 3)
2 cups baby arugula
1/2 cup shaved parmesan cheese

Directions:

Place the farro, apple cider, bay leaves, 2 t salt, and 2 cups of water in a medium saucepan, bring to a boil, lower heat and simmer uncovered for about 30 minutes until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Meanwhile in a small measuring cut, whisk together the olive oil, lemon juice, 1 t salt, and 1/2 t pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the parmesan cheese.

Note: A quick check on the internet, this is actually called Charlie Bird's Farro Salad. Courtesy Barefoot Contessa (Ina Garten) - Copyright 2018, Cook Like a Pro, Clarkson Potter/Publishers, All Rights Reserved. https://barefootcontessa.com/recipes/charlie-birds-farro-salad

Pam Dunleavy's Chicken Salad

Recipe from Pam Dunleavy

Ingredients:

Costco rotisserie chicken breast meat
Celery
Red delicious apples
Scallions
Dole pineapple chunks
Red grapes
 

I add a little of the canned juice from the pineapple chunks to the chicken after I cut it.
 
Add pasta shells & toss with Hellman’s mayo  :)
 
I don’t measure .. just add as much or little as you like of each.

Lentil Salad

Recipe from Donna Kranchalk Danchisko

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it!

Ingredients
 
1 can lentils
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 garlic clove, minced
5 Tbsp lemon juice
1 tsp olive oil
1 Tsp kosher salt
Freshly ground black pepper, to taste
 
Directions

Combine and serve chilled or at room temperature.

Tuscan Turkey Soup

Recipe from Donna Kranchalk Danchisko

Ingredients
 
2 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
2 garlic cloves, minced
2 (14 1/2 ounce) cans reduced sodium chicken broth
1 (15 ounce) can pumpkin puree
1 (15 ounce) can white beans
2 cups cubed cooked turkey
1/2 tsp salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
 
Directions
 
In a large saucepan, heat oil over medium high heat. Add onion and celery. Cook and
stir until tender. Add garlic and cook one minute longer. Stir in broth, pumpkin, beans,
turkey and seasonings. Bring to a boil. Reduce heat and simmer uncovered until heated
through, stirring occasionally.

Cumin & Thyme Pumpkin Chicken Soup

 

Recipe from Amy Comiskey

This is the recipe that Amy followed: https://newmansown.com/recipes/cumin-thyme-pumpkin-chicken-soup/

Ingredients
 
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
 
Directions

Heat the olive oil in a large pot over medium heat

Add the chicken and cook until browned on all sides.

Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with chopped parsley, if desired.

 

Cozy Autumn Wild Rice Soup

Recipe from Maria Dowd

Maria followed this recipe: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/#tasty-recipes-60115

 
Ingredients:
 
6 cups vegetable stock (or chicken stock)
1 cup uncooked 100% wild rice
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay Seasoning
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt and freshly-cracked black pepper
 
Directions
 
Instant Pot (Pressure Cooker) Method:
 
Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
 
Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove lid and discard the bay leaf.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
 
Serve. Serve warm and enjoy!
 
Stove Top Method:
 
Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
 
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
 
Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
 
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
Serve. Serve warm and enjoy!
 
Notes:
 
Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half.  Or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.
 

 

Instant Pot Split Pea Soup with Ham

Recipe from Monica Pileggi, 7 February 2024 

 
Recipe by: https://www.bowlofdelicious.com/instant-pot-split-pea-soup-ham-bone/

Prep Time 10 minutes mins
Cook Time 15 minutes mins
Time to pressurize and depressurize 25 minutes mins
Total Time 50 minutes mins

Servings: 8 servings

Ingredients

3 tablespoons butter
1 onion diced
2 ribs celery diced
2 carrots diced
1 cooked ham bone, a smoked ham hock, or 6 oz. diced deli ham (Don’t use fresh/uncooked ham)
1 lb. dry split peas sorted through and rinsed
6 cups low sodium chicken stock/broth or veggie stock, water, or a mixture
2 bay leaves
kosher salt and black pepper [don’t add salt if using a broth with salt]
chopped fresh parsley for garnish, optional 

 

Directions:
 
Turn pressure cooker to the "sauté" setting. Melt butter and sauté onion, celery, and carrots for about 5 minutes, until softened.

  

                                  
Add the split peas, chicken stock, ham bone, and the 2 bay leaves.
 
Turn off the "sauté" function.
 
Cover pressure cooker and set to manual, high pressure for 15 minutes.
 
Allow the pressure to naturally release for 10-15 minutes. Then, quick release the pressure valve.
 
If you used a ham bone or hock: remove the it from the soup and remove the ham meat that's still attached to it. Add the ham meat back into the soup.
 
Taste and season with salt and pepper if necessary (see notes). Serve immediately, or store in your refrigerator for up to 1 week or freezer in an airtight container for up to 6 months.
 
My Notes:
 
I used avocado oil instead of butter.
I added 2 cloves of garlic, minced, along with the onions.
I added a pinch of dried thyme.
I did the natural release for 14 minutes before the quick release.
 
This was such an easy soup to make with the instant pot. This recipe is a keeper!

 

Chinese Chicken Noodle Soup with Sesame and Green Onions

Recipe from Candy Elzey

Candy followed this recipe: https://www.epicurious.com/recipes/food/views/chinese-chicken-noodle-soup-with-sesame-and-green-onions-106192 
 
Ingredients:
 
1 pound skinless boneless chicken breast halves, cut crosswise into thin strips
3 tablespoons soy sauce
2 tablespoons dry Sherry
2 tablespoons oriental sesame oil
3 garlic cloves, minced
3 tablespoons tahini (sesame seed paste)*
2 tablespoons minced peeled fresh ginger
1 tablespoon sugar
1 tablespoon seasoned rice vinegar
1 1/2 teaspoons chili-garlic sauce**
4 cups chopped Napa cabbage (from 1 head)
6 green onions, thinly sliced
8 cups canned low-salt chicken broth
1 14-ounce package fresh yakisoba noodles or Chinese pan-fry noodles
1/2 cup chopped fresh cilantro
 
Directions:
 
Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours.
 
Whisk garlic, tahini, ginger, sugar, vinegar, and chili sauce in small bowl.
 
Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.)
 
Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.
 
Sold at Middle Eastern markets, natural foods stores and some supermarkets.
 
** Available at Asian markets, specialty foods stores and some supermarkets.

Lemon Chicken Soup

Recipe from Wendy Robbin

Recipe from https://thecleaneatingcouple.com/instant-pot-healthy-lemon-chicken-soup/

Ingredients
 
1 tablespoon olive oil
1/2 cup celery chopped finely
1 cup onion chopped finely
1 tablespoon garlic minced, about 5 cloves
2 cups carrots sliced in small circles
1/2 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
4 bay leaves
1.5 lb boneless, skinless chicken breasts about 3 chicken breasts
6 cups chicken broth low or no salt (1.5 quarts)
1/2 cup fresh squeezed lemon juice (off to the side)
1 cup dry orzo or other pasta sub zoodles or GF pasta
 
Crockpot Instructions:
 
In a pan, heat olive oil over stovetop. Sauté celery, onion + garlic until fragrant and softened, approximately 5-10 minutes.
 
Add sautéd veggies to the crockpot. Stir in carrots and spices.
 
Place whole chicken breasts on top of vegetables in crockpot. Cover with chicken broth. Do not add lemon juice to the pot.
 
Place the lid on the crockpot and cook on low for 8 hours or high for 4-6 hours
 
While the soup cooks bring a pot of water to a boil and cook your pasta per the directions.
 
Remove bay leaves from the broth and discard. Remove chicken from the pot + shred on a cutting board with forks or in a mixer.
 
Add shredded chicken, lemon juice and cooked pasta or zoodles to the pot. Stir to combine and enjoy!
 
Pro Tip: To avoid soggy pasta/noodles: Add cooked orzo or zucchini noodles to a bowl. Serve soup on top of the zoodles/pasta. This prevents the pasta/noodles from absorbing broth and turning mushy
 
Wendy’s notes:
 
I substituted orzo pasta for 1 cup protein penne pasta. I cooked in crockpot, but can do stove top or instant pot.

Italian Vegetable Soup

Recipe from Pat D'Amato, 7 February 2024

Ingredients:

1 pound bulk Italian sausage
1 medium onion, chopped
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed tomatoes
1 15-oz. can garbanzo beans, drained
1 10-1/2 oz. can condensed beef broth
1-1/2 cups water
2 medium zucchini, sliced
½ teaspoon dried basil leaves

Directions:

 
Brown sausage and drain if necessary.  I added onion to the cooked sausage before adding all other ingredients.
 
Add all other ingredients and bring to a boil.  Reduce heat and simmer for about 10 -15 minutes or until zucchini is tender.
 
May serve with grated parmesan cheese.
 
This soup freezes very well.

Tabbouleh

Recipe from Monica Pileggi

This is from my The Complete Mediterranean Cookbook by America's Test Kitchen cookbook, page 127.

Serves 4

3 tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
1/2 cup medium-grind bulgur
1/2 cup lemon juice (2 lemons)
6 T extra-virgin olive oil
1/8 Teaspoon cayenne pepper
1-1/2 cups minced fresh parsley
1/2 cup fresh mint 
2 scallions, sliced thin
 
Toss tomatoes with 1/4 teaspoon salt in fine-mesh strainer set strainer over bowl and let drain, tossing occasionally for 30 minutes; reserve 2 tablespoons drained tomato juice. 

Toss bulgur with 2 tablespoons lemon juice and reserved tomato juice in a bowl and let sit until grains begin to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice oil, cayenne, and 1/4 teaspoon salt together in a large bowl. Add tomatoes, bulgur, parsley, mint, and scallions and toss gently to combine. 

Cover and let sit at room temperature until flavors have blended and bulgur is tender, about 1 hour. 

Before serving, toss salad to recombine and season with salt and pepper to taste.