Irish Herbed Potatoes

IRISH HERBED POTATOES
(luckymommyto2boys ~ Amy ~ Taste of Home)

2-1/2 pounds potatoes, peeled and cut into wedges
1/2 cup butter, melted
1 tablespoon lemon juice
1/4 cup minced fresh parsley
3 tablespoons minced chives
3 tablespoons snipped fresh dill or 3 teaspoons dill weed
1/8 teaspoon salt
1/8 teaspoon pepper 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Transfer to a large serving bowl. 
In a small bowl, combine the remaining ingredients; pour over potatoes and toss to coat. Yield: 8-10 servings. 

*Amy's notes: I used small red potatoes, kept the skin on, and cut them into quarters.

Spinach and Strawberry Salad

Spinach and Strawberry Salad  Amy - amylz
All Recipes

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
NOTES: Be sure to leave the dressing at room temperature.  It changes consistency once refrigerated!

Peanut Butter Granola Bars

I made some for the first time last week, the recipe came from a post here on bbc, can't remember exactly which one though. Anyways, my kids are picky and they loved these. I have made 2 batches, and am making more today. It is 1/2 cup honey, 1/2 a cup brown sugar, heat in a sauce pan until sugar dissolves. Remove from heat and quickly add 1/2 cup peanut butter, blend well. In a mixing bowl, add two cups quick oats, and 2 cups rice krispies. Pour honey mixture in and mix well. Add any add ins, I do chocolate chips and coconut, you can do whatever you like. Press firmly into a 9 x 13 pan (I lined mine with foil and oiled it) and refridgerate until firm. I waited about 2 hours. Cut into 24 bars. My kids couldn't get emough. I had to hide them.

Herbed Polenta Fries

Herbed Polenta "Fries"Gourmet | January 2011

by Lillian Chou

yield:Makes 4 to 6 (side dish) servings

active time:30 min

total time:1 1/2 hr

ingredients

• Olive oil for brushing
• 3 1/4 cups cold water
• 1 cup polenta (not quick-cooking)
• 1 teaspoon chopped sage
• 1 teaspoon chopped rosemary
• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons unsalted butter, cut into bits

preparation

Brush an 8-inch square baking dish with oil.

Combine water, polenta, herbs, and 3/4 teaspoon salt in a heavy medium saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 15 to 20 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill, uncovered, until set, about 45 minutes.

Preheat broiler. Line a baking sheet with foil and brush with oil.

Unmold polenta, then cut into 16 (about 4- by 1-inch) sticks. Brush tops with oil and space evenly on baking sheet. Broil about 4 inches from heat until golden, 15 to 20 minutes.

Cooks note: Polenta can be cooked (but not broiled) 1 day ahead and chilled (covered once cool).

Read More http://www.epicurious.com/recipes/food/printerfriendly/Herbed-Polenta-Fries-357749#ixzz2ZtMMbotR

Tomatoes and Herbs Pasta

Pasta, Tomatoes, Veggie Broth, Olive Oil, and Seasonings (details below)



Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

Lentil Soup with Garbanzo Beans and Garam Masala

jtwinzz · Pass a Note! 
Posted 6 mins ago

Lentil Soup

INGREDIENTS:

·         2 onions, chopped

·         2 cloves garlic, minced

·         1 teaspoon grated fresh ginger

·         6 cups water

·         1 cup red lentils

·         1 (15 ounce) can garbanzo beans, drained

·         1 (19 ounce) can cannellini beans

·         1 (14.5 ounce) can diced tomatoes

·         1/2 cup diced carrots

·         1/2 cup chopped celery

·         1 teaspoon garam masala

·         1 1/2 teaspoons ground cardamom

·         1/2 teaspoon ground cayenne pepper

·         1/2 teaspoon ground cumin

·         1 tablespoon olive oil

DIRECTIONS:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Cabbage Lasagna

CABBAGE LASAGNA
(luckymommyto2boys ~ Amy)

1 head cabbage
1-1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1 cup brown rice
2-1/4 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 cup of rice, 1/3 of spaghetti sauce, and 3/4 cup of cheese.
Repeat layers two more times.
Cook on low for 6-7 hours.
*Make sure to drain and dry all cabbage leaves.