SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA'S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You'll never miss the meat with this hearty veggie lasagna,
it's full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette...

Servings: (4-6)

Prep: 20 Mins.

Bale: 1 hour

INGREDIENTS

White Sauce

1-1/2 cup 2% low-fat small curd cottage cheese

2 tablespoons shredded Parmesan, plus more for topping

1 large egg, beaten

1 garlic clove, minced

1/2 teaspoon dry onion granules

2 tablespoons freshly julienned basil (from my garden)

1 teaspoon dry Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon seasoning salt

1/2 teaspoon freshly ground black pepper

Pasta

10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)

--drain, then pull apart using tongs to cool slightly

Sautéed Vegetable mixture

2 tablespoons Olive Oil

4 mini bell peppers: 2 orange, 2 red, diced (from my garden)

1/4 yellow onion, diced

2 medium zucchini, cut in half lengthwise, then sliced into 1/4" half moons

1/2 teaspoon garlic granules

Pinch of kosher salt

1/4 teaspoon pepper

Shredded Cheese Mixture

2 cups shredded low-fat mozzarella cheese

1 cup shredded Italian blend cheese

Marinara

4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)

METHOD

Preheat oven to 350F. Set aside an 8x8" square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).

In a medium bowl, combine all of the white sauce ingredients; set aside.

Prepare the pasta, as directed above.

In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.

To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.

To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.

Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!

SANDRA'S SAVORY CURRIED PUMPKIN SOUP

OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,

and usually do most days,

so I'll be able to remake this delectable delight quite often...

Prep: 15 Mins.

Cook: 30 Mins.

Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)

1 medium yellow onion, diced

1 cup sliced celery

1 red bell pepper, diced

1 garlic clove, minced

1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)

1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)

1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)

2 teaspoons fireweed honey

1 teaspoon yellow curry powder

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped

--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 

Serve with toasted, warm homemade bread slices. ~ Enjoy!

SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

I created this recipe using what I had on hand today, and I tell you...

this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 

you truly must give this recipe a whirl...

Servings: (4-6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:

1 tablespoon olive oil

1/2 medium white onion, chopped

1/4 red bell pepper, chopped

1 ear of fresh corn, kernels removed, reserving corn cob

1 stalk of celery, finely chopped

1/2 bunch fresh asparagus, cut in half and discard rough end sections;

--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately

1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)

1/2 cup bottled chili sauce

2 cup of cooked, roughly shredded chicken

1 tablespoon of taco seasoning

1/2 teaspoon granulated garlic

2 cups of low-sodium chicken broth

3 cups hot water

Finishing:

Asparagus tips, reserved from above

1 green onion, both white and green parts, sliced

2 tablespoons freshly chopped parsley

1/2 teaspoon lime juice

Pasta par-cooked, reserved from above

--Optional side:

1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:

--2 TB shredded cheddar

--2 TB shredded Mozzarella

--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!

SANDRA'S WHOLESOME PINTO BEAN AND HAM SOUP

The perfect hot bean and vegetable soup
on a snowy Alaska winter night...

Servings: (8 to 10)

Prep: 10 mins. |

Cook: Appx. 2 hrs.

INGREDIENTS

-1 (16 oz. pkg.) dried pinto beans

-6 cups water

-6 cups low-sodium chicken broth

-1 tablespoon cider vinegar

-2 heaping teaspoons brown sugar

-2 cups cooked ham, cubed

--(or 2 *smoked ham hocks, or *ham bone with meat on it, or a ring of smoked sausage)

-1 lg. carrot, scrubbed, and chopped

-2 ribs celery, chopped

-½ onion, diced

-1 russet potato (or sweet potato), peeled and chopped

-1 garlic clove, minced

-1 bay leaf

-1/8 teaspoon each: dried oregano, basil, and thyme

-1/2 teaspoon freshly ground pepper

--(I do not add any salt due to the saltiness of the ham)

-Dash of hot sauce

METHOD

Spread the dried pinto beans out on a baking sheet and pick through them; toss any unwanted matter, then rinse beans in a colander. In a large dutch oven (or heavy-bottom soup pot), bring pinto beans and water to a boil. Cover, and reduce heat to simmer and par cook for 1 hour. 

Drain beans in colander, and return to dutch oven. Add broth, cider vinegar and brown sugar, and bring to a boil. Reduce heat, cover, and simmer for 30 minutes; stirring occasionally. 

Add remaining ingredients, cover, and simmer for 30 additional minutes, until vegetables and beans are tender. 

Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot wheat rolls or crusty slices of French bread. ~ Enjoy!

~~~~~~~~~~~~~~

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the bean cooking process, and remove after 1 hour to pull meat from hocks or bone, cube (when draining beans), and return to pot when adding vegetables.

SANDRA’S ORGANIC FALL HERB GARDEN SALAD with LEMON-HONEY-DIJON VINAIGRETTE

A robustly delicious salad

that perfectly accompanies

any entree...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

Vinaigrette:

1 meyer lemon, juiced

1 teaspoon dijon

2 tablespoons honey

¼ teaspoon kosher salt

Pinch of freshly ground pepper

4 tablespoons light olive oil

Salad:

6 cups mixed herb and salad greens

6 radishes, cut in half and sliced

2 roma tomatoes, each cut into 8 wedges

1 tablespoon julienned red onion

¼ orange bell pepper, chopped

½ cup sliced celery

½ cup shredded mozzarella cheese

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

METHOD

Place all vinaigrette ingredients into all small glass bowl, except olive oil.  Slowly drizzle in olive oil while whisking to emulsify, then let stand for 15 minutes for flavors to meld.

Meanwhile, gently toss salad ingredients in a medium bowl.

To serve, distribute salad ingredients among four salad bowls, then drizzle each with desired amount of vinaigrette. ~ Enjoy!

Tip:  I recently served this delicious salad with Sandra's Awesome Albacore Tuna Noodle Casserole:

Sandra's Awesome
Albacore Tuna Noodle Casserole

SANDRA’S LEBANESE-STYLE QUINOA (“KEEN-WA”) and SPINACH SALAD

A light and delicious Middle Eastern
type of salad that’s quick and easy
to prepare; the quinoa provides a
delicate nutty flavor that’s
rich in fiber, iron,
and 8 essential amino acids...

Servings: (4)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

Quinoa – (Yields 2 cups cooked):

1 cup water

1/2 cup Organic Whole Grain Quinoa

Pinch of kosher salt

Salad and Dressing (together):

1 generous handful fresh cilantro, chopped

½ cup chopped green onions

½ red bell pepper, chopped

2 tablespoons chopped fresh mint

2 garlic clove, grated

2 tablespoons chopped fresh basil

½ cup fresh lemon juice

4 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1/8 teaspoon freshly ground white pepper

½ lb. baby spinach, stems removed

METHOD

Cook the quinoa by bringing 1 cup of water and kosher salt to a boil in a small heavy-bottom saucepan.  Stir in 1/2 cup quinoa and bring back to a boil, cover, and cook over medium heat for 15 minutes.  Remove from heat, fluff with a fork, re-cover, and let stand to finish cooking for 15 minutes.  Let cool to room temperature.

Once quinoa is cooled, toss it together all the ingredients in a medium bowl, except the spinach, cover, and chill for a minimum of 1 hour for flavors to meld. 

Serve by placing baby spinach equally into four serving bowls, and top with chilled salad/dressing, (or family style by tossing the spinach together with the other ingredients beforehand). ~ Enjoy!

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA’S SLOW-COOKER VENISON MEATBALL and VEGETABLE STOUP

Such a delightful aroma waiting for this
meal, but oh so worth it
(Its consistency is a cross between
a soup and stew = Stoup! ;)...
 

Servings: (8 to 10)

Prep: 20 Mins.

Slow-Cooker: 4 Hrs. Total (2 Hrs. on High  +2 Hrs. on Low)

INGREDIENTS (I used all organic vegetables, and Martie's Organic Magic Mexican Seasoning)

Meatballs (can be made ahead of time and stored in freezer or refrigerator):

1 lb. extra-lean venison burger, rolled into 1” meatballs (or moose, buffalo, etc.)

1 egg, slightly beaten

2 tablespoons milk

1/2 cup homemade seasoned breadcrumbs

1 garlic clove, finely minced

3 tablespoons onion, finely minced

½ teaspoon dry mustard

½ teaspoon celery seeds

½ teaspoon Martie’s Magic Mexican Seasoning

Stoup:

4 medium red potatoes, scrubbed and cut into 1” cubes

2 carrots, scrubbed and chopped into ½” slices

3 leaks, cut in half lengthwise, washed, and sliced into 1/2 “ pieces

--(tender white and light green parts only)

2 ribs celery, chopped into ½” slices

¼ cup whole sweet peas, strings removed, and cut in half

1 small zucchini, cut into ½” slices

1 celery root, peeled, and cut into 1” cubes

1 (14.5 oz. can) diced tomatoes, undrained

1 (7 oz. can) tomato sauce

3 cups low-sodium beef broth

2 tablespoons dried minced onion

1 tablespoon worcestershire sauce

2 tablespoons white wine vinegar

1-1/2 teaspoons Martie’s Magic Mexican Seasoning

Garnish:

1 tomato, chopped

1 avocado, chopped

Fresh sprigs of parsley

METHOD

Preheat the oven to 350.  Line a baking sheet with foil, and spray with olive oil, and set aside.

In a medium bowl, mix together the meatball ingredients. Roll into 1” balls (I do so using a small scoop to ensure the meatballs are uniform in size). Place on prepared baking sheet, and par-bake for 15 minutes.

 

Meanwhile, layer the vegetables in a, cold, 5-qt. slow-cooker in order listed.  When the meatballs are par-baked, add them to the slow-cooker.  In a medium bowl, combine the remaining stoup ingredients, and pour over meatball mixture.  

Cover, and cook on high for 2 hours, then reduce to low for 2 hours, or until the vegetables are tender. 

To serve, ladle stoup into bowls, and garnish with fresh tomatoes, avocados, and a sprig of parsley. ~ Enjoy!

SANDRA’S CHEESY-ONION ZUCCHINI STRIPS

A superb and healthy appetizer or side dish...

Serves: (4)

Prep:  5 Mins.

Bake: 10 Mins.

INGREDIENTS

1/2 cup finely crushed French fried onions

2 tablespoons grated Parmesan cheese

1/2 teaspoon fine-grain kosher salt

1/8 teaspoon organic dried basil

1/8 teaspoon organic dried oregano

1/8 teaspoon freshly ground pepper

1/4 teaspoon organic granulated garlic

2 medium organic zucchinis cut lengthwise into quarters, then halved (16 total strips)

Olive oil spray

 

--Prepared recipe of Sandra’s Homemade Ranch Dip

 

METHOD

Pre-heat oven to 375 degrees.  Line a baking sheet with foil, and set aside.

Combine dry ingredients in a small flat-bottom dish. 

Dry off cut zucchini strips with paper towels, and spray with olive oil on all sides. 

Press each strip with crumb mixture on all sides. 

Arranged coated strips on prepared baking sheet.  

Bake for about 10 minutes, until golden brown and crisp. Plate, and serve with ranch dip. ~ Enjoy!

SANDRA’S FRESH DELECTABLE BRUSSELS SPROUTS with CRISPY BACON

Servings: (4)
Prep: 10 Mins. |
Cook: 17 to 20 Mins.

Posted by: Sandra

INGREDIENTS

2 bacon slices, cut into bits --(I used local Jerry’s Meats double-smoked bacon)

¼ red onion, diced

1 garlic clove, minced

1 lb. fresh Brussels sprouts of similar size, trimmed, and halved lengthwise

¼ teaspoon freshly ground pepper

1 cup low-sodium chicken broth

1/4 teaspoon ground dry mustard

METHOD

Brown bacon bits in a medium skillet over medium-high heat. Remove bacon to drain on a paper towel lined plate with a slotted spoon; reserving drippings in skillet.  

Add onion to the skillet and saute, until translucent, about 3 minutes.  

Add garlic and saute 30 seconds longer. 

Add Brussels spouts and toss in drippings to coat. Season with freshly ground pepper. 

Cook Brussels sprouts without disturbing for 2 to 3 minutes to slightly soften and lightly caramelize.

Add broth to deglaze while scraping bottom of skillet, including adding dry mustard seasoning. 

Bring broth just to a boil, cover, reduce heat to medium low, and simmer for 8 minutes, just until sprouts are crisp-tender. Transfer sprouts to a serving dish with a slotted spoon, and top with cooked bacon bits. – Serve immediately ~ Enjoy!

~~~~~~~~~~~~~~~~~~

Factoid: The name is "Brussels sprouts," not "Brussel sprouts" or "Brussel's sprouts" because they are named after the Belgian city of Brussels.

SANDRA’S SPRINGTIME BACON and FRESH VEGETABLE CHOWDER

I came up with this recipe from 
an assortment of fresh vegetables 
and herbs I had on hand, 
as my Full Circle order 
arrived this afternoon; 
hence the need to make room
 in the refrigerator...(This chowder is fab!)

Servings:  (4 to 6)

Prep: 5 Mins. |
Cook 25 Mins.

Posted by Sandra

INGREDIENTS

***First set of ingredients:

4 strips of bacon, cut into ½” slices
3 tablespoons flour
½ teaspoon freshly ground pepper
1 teaspoon old bay seasoning
1 whole bay leaf
1 teaspoon worcestershire sauce
4 cups low-sodium chicken broth
4 russet potatoes, peeled and cut into ½ in cubes
2 garlic cloves, minced
½ onion, chopped
1 carrot, scrubbed and chopped
1 rib celery, chopped
½ red bell pepper, chopped

***Second set of ingredients:

1 small zucchini, chopped
1 cup broccoli florets, cut smaller
3 tablespoons chopped parsley
1 tablespoon chopped cilantro (optional)

***Third set ingredients:

1-1/2 cups 2-percent milk

--Warm and crispy bread (optional)

METHOD

Heat a medium heavy-bottom pot to medium-high heat; add the bacon, and brown, until crisp.  Add the flour, and saute for 1 minute (for the flour flavor to cook out).  Add the seasonings, and chicken broth, while scraping bits from bottom.  Add remaining first set of ingredients, bring to boil, cover, and reduce heat to low to simmer for 15 minutes.

Add the second set of ingredients, stirring to combine, cover, and simmer for 5 minutes.

Add milk, stir for 1 minute, and remove from heat; tossing bay leaf.  Ladle into chowder bowls, along with a side of warm and crispy bread. – Enjoy!

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


And, on 3-19-12 at
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup ]

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.

SANDRA'S BROCCOLI CHEDDAR and SMASHED POTATO BAKE

You definitely can't miss with this side dish...

Servings: (6)
Prep: 15 to 20 Mins. |
Bake: 20 to 25

Posted by Sandra

INGREDIENTS

2 lbs. red potatoes, scrubbed, and cut into 1” cubes
1 tablespoon olive oil
1/2 spanish onion, chopped
2 garlic cloves, minced
3 cups broccoli florets, chopped fairly small
1/2 cup sour cream
1/4 cup milk
4 tablespoons unsalted butter
kosher salt and freshly ground pepper, to taste
1/4 cup panko breadcrumbs
1 cup medium shredded cheddar cheese ~ divided
--Garnish: 1 tablespoon freshly chopped parsley

METHOD

Cook the potatoes in boiling water for 10-15 minutes, until tender.

Meanwhile, heat olive oil over medium heat in a large saute pan, add the onion and saute 5 minutes until translucent, add the garlic and saute for 30 seconds more, and set aside.

Place the florets in a microwave safe bowl with 3 tablespoons of water, cover with a damp paper towel, and cook on high for 5 minutes until tender, drain, and set aside.

In the interim, preheat oven to 375 degrees.

Drain the potatoes, and return to the pot or a large bowl. Mash with the sour cream, butter and milk. Add the onion, garlic, broccoli, and 1/2 cup cheddar cheese, then stir well to combine. Season with salt and pepper, to taste.

Spray a 9”x9” or 10” round baking dish with cooking spray. Place mashed potato mixture in the baking dish, and top with panko crumbs and remaining ½ cup cheddar cheese. Bake at for 20 to 25 minutes, until the crust is lightly golden brown, and sprinkle with fresh parsley. – Enjoy!

SANDRA'S SMOKY KIELBASA and CABBAGE with ROASTED POTATOES

The key for this fabulous dish is to
cut the potatoes small so they
roast must faster...

Servings: (4 to 6)
Prep: 10 Mins. |
Cook/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

***Roasted Potatoes
2 russet potatoes, peeled and cut into ½” cubes
2 tablespoons light olive oil
1/2 teaspoon garlic powder
1/4 red onion, finely chopped
Kosher salt and freshly ground pepper, to taste

***Kielbasa and Cabbage
4 slices smoky bacon, cut into ½” strips
1 lb. smoked kielbasa, cut into ½” rounds on the diagonal
1 spanish onion, chopped
2 garlic cloves, minced
¼ teaspoon crushed red pepper flakes
½ teaspoon dried sweet basil
¼ teaspoon ground thyme
¼ teaspoon ground caraway
¼ teaspoon freshly ground pepper
3 tablespoons red wine vinegar
½ cup good-quality white wine
1 cup low-sodium chicken broth
1 large head of green cabbage, cut into quarters, remove core, and the slice into ½” thin wedges

METHOD

Preheat the oven to 400 degrees. Prepare a baking sheet lined with tin foil and spray with oil. Also, prepare a saucer and a regular plate by lining them both with paper towel, and set aside.

Par-cook the potato cubes in a glass bowl in the microwave covered with a damp paper towel on high for 4 minutes, tossing mid-way through for even cooking. Add the remaining ingredients, toss to combine, and spread evenly in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, while turning mid-way through for even browning.

Meanwhile, in a large skillet, saute the bacon over medium heat until browned and crisp. Remove bacon from pan using a slotted spoon and place on the paper towel lined saucer, reserving drippings in skillet. Add kielbasa rounds and saute until lightly caramelized, and remove to the regular sized paper-towel lined plate, again, reserving drippings. Add the onion, and saute until translucent. Add the garlic, red pepper flakes, basil, thyme, caraway, and ground pepper, and saute for 30 seconds longer.

Deglaze the skillet by adding in the red wine vinegar, white wine, and chicken broth, while scraping bits from the bottom. Add the thin cabbage wedges, cover, bring to boil, and reduce heat to low to simmer for 15 to 20 minutes (depending upon your desired tenderness of cabbage), then return the caramelized kielbasa to the skillet, and stir to combine, cover, and let it simmer for a couple minutes longer to warm through.

Using a slotted spoon, ladle cabbage/kielbasa mixture onto a serving platter, along with the crispy potatoes on the side, sprinkle crumbled crispy bacon over the top, and serve hot. – Enjoy!


~~~~~~~~~~~~~~~


Tip: It’s important to adhere to the recommended sizes for cutting certain ingredients, as this allows this entire entree to cook within a 30-minute timeframe.

SANDRA'S DELIGHTFUL ROASTED FRESH ASPARAGUS SPEARS

The absolute best method in which to
prepare hearty, thicker asparagus spears...

Servings: (2 to 4),
depending upon the size
of the bunch of asparagus)

Prep: 3 Mins. |
Roast: 15 to 20 Mins.,
depending upon your desired crispiness

Posted by Sandra

INGREDIENTS

1 bunch of fresh asparagus, tough ends removed
Olive oil
Pinch of granulated garlic
Pinch of granulated onion
Kosher salt and freshly ground pepper, to taste

METHOD:

Preheat oven to 350 degrees.

Rinse and pat dry the asparagus spears, and remove rough stems from ends of asparagus by bending them to find their natural breaking point. Cut remaining, accordingly.  Place prepped asparagus spears in small ovenproof baking dish and drizzle lightly with olive oil, and sprinkle with granulated garlic, granulated onion, kosher salt and ground pepper, to taste. Toss to coat, and spread out spears evenly into one layer, and roast for 15 to 20 minutes, just until crisp-tender, depending upon thickness. ~ Enjoy!


~~~~~~~~~~~~


Tip:  The higher the temperature of your oven, the less the cooking time, so this recipe is very versatile when roasting fresh asparagus spears at the same time as a main or other side dishes.

SANDRA'S GRILLED FRESH VEGETABLE MEDLEY

I was inspired by my brother 
who barbecued
while visiting me here in Juneau 
when he grilled a similar side dish...

Servings: (2 to 4)
Prep: 5 Mins. |
Grill: 10 to 15 Mins.,
depending desired crispiness

Posted: by Sandra at:

Special Equipment: 
--Grilling Basket
--Charcoal Grill (preferably)


INGREDIENTS

1 red onion, chopped into 1” pieces
1 red bell pepper, chopped into 1” pieces
1 yellow bell pepper, chopped into 1” pieces
1 zucchini, quartered lengthwise, and chopped into 1” pieces
1 cup of crimini mushrooms, quartered lengthwise
--(or button mushrooms)
2 teaspoons olive oil
kosher salt, and ground pepper, to taste
½ cup store-bought yoshida sauce
--(or for Sandra’s recipe, click here: Sandra's Homemade Yoshida Sauce)

METHOD

Set an empty heatproof medium bowl aside with the grilling basket inside of it, including another small bowl with containing just the yoshida sauce with a basting brush, and a set of tongs.

In a large ziploc bag, place all the cut up veggies into it, and drizzle with olive oil. Sprinkle them with kosher salt, and ground pepper, to taste. Toss to coat inside the veggies inside bag, and pour into the grilling basket sitting inside the medium bowl (this is to prevent drips while transporting back and forth to grill).

Place just the grilling basket of seasoned veggies on the grill over indirect heat, and using the pastry brush – dip it in the yoshida sauce and let the sauce drizzle over the veggies, an then give them a gentle toss with tongs. Repeat every 2 minutes, until your desired crisp-tender doneness is achieved; about 10 to 15 minutes. – Enjoy!


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Tip: This sounds like a lot of veggies, but believe me they cook down quite a bit.  I’m sure you’ll love this recipe – it’s one of our “go-to” side dishes for sure. Also, you might wish to incorporate 1” pieces of summer squash, asparagus, green beans, etc. Let your imagination go wild! Further,  feel free to roast them using a baking pan at 400 degrees in the oven for the same amount of time using the same method to drizzle the sauce every couple of minutes.

SANDRA'S KING SALMON VEGGIE KABOBS

A super healthy and quick main dish 
or appetizer
that you'll more than likely be 
preparing over and over again...

Servings: 6

Prep: 10 Mins. |
Poach: 6 to 8 Mins.

Posted: by Sandra at

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper salt
1 red bell pepper, cut into 1” pieces
1 red onion, quartered and cut 1” pieces
1 lb. salmon fillets, skin and bones removed, and cut into 1-1/2” cubes
½ teaspoon paprika
12 (10”) wooden or metal skewers

METHOD

Preheat oven to 275, and place a foil-lined baking sheet in oven to warm.

Fill a large 12” skillet with 1” of water, and place a steamer basket inside skillet. Cover skillet with lid and bring to boil over high heat.

In a small bowl, whisk the lemon juice, olive oil, garlic, parsley, kosher salt, and ground pepper. Thread the red bell pepper, salmon, onion alternately onto wooden skewers, and brush kabobs liberally all over with lemon juice mixture, and the lightly sprinkle them with paprika.

Reduce the heat under skillet to a simmer, and carefully place skewers in streamer basket, cover and steam for 6 to 8 to minutes, until salmon flakes easily with a fork and vegetables are crisp-tender. Remove skewers to the warm baking sheet in oven to keep warm while you finish cooking remaining batches – Enjoy.


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Tips:


I like to serve the poached King Salmon Veggie Kabobs over fluffy brown rice sprinkled with ginger soy sauce.


Any left-overs are wonderful when placed at room temperature over a bed of salad greens drizzled with vinaigrette as well.


I also love to serve these at room temperature as an appetizer = Yummy!

SANDRA'S TANGY TOMATO VINAIGRETTE

I love using this tangy vinaigrette
with many types of salads...

Yields: (1-1/2 cups)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

½ cup mayonnaise
2 plum tomatoes, seeded, juiced (or else dressing will be runny), and chopped
1/8 purple onion, chopped
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon whole parsley leaves
kosher salt and ground pepper to taste

METHOD

Place all the Tomato Vinaigrette ingredients in the pitcher of a blender, and puree until smooth.

Serve by drizzling over salad, as a side sauce for barbecued fish, or as a dip for vegetables and/or torn pieces of sour dough bread – enjoy!

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Tips: The Tomato Vinaigrette can be stored in an airtight covered container in the refrigerator for up to 3 days. If you choose to make the above salad in photo, please be sure to chill your iceberg wedges in the freezer for a few minutes so they are very, very cold when serving (not frozen though) and top with fire-roasted tomato bits, including soft-boiled wedges along side.

SANDRA'S TERRIFIC RAINY DAY CHICKEN and DUMPLINGS

A comfort food that
is guaranteed to warm your soul
on those chilly days...

Servings: (4)
Prep: 15 Mins. |
Cook: 30 to 35 Mins.

Posted by Sandra

***Chicken Soup
2 tablespoons olive oil
4 boneless and skinless, uncooked chicken thighs, cut into bite size pieces
2 ribs of celery with green leafy tops, sliced
4 carrots, peeled and sliced
1 medium onion, diced
2 cloves of garlic, minced
2 (14.5 oz.) cans low-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon dried parsley
1 teaspoon poultry seasoning
¼ teaspoon cayenne pepper
1 teaspoon worcestershire
1 tablespoon white wine vinegar
2 teaspoons chicken bouillon
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground pepper
Water

***Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of kosher salt
Pinch of ground pepper
1/4 cup, plus 2 tablespoons milk
2 tablespoons vegetable oil

METHOD

Heat a dutch oven over medium-high heat, add the chicken pieces and cook saute for 5 minutes. Add the celery, carrots, onion, and garlic, cooking until the onions are translucent. Add the chicken broth (pre-mixed with cornstarch), parsley, poultry seasoning, cayenne pepper, worcestershire sauce, white wine vinegar, chicken bouillon, and kosher salt and ground pepper, including enough water to amply cover chicken and vegetables, about 2 cups. Bring to a boil; reduce heat, cover and simmer for 10 minutes.

Taste for seasonings, adding more kosher salt and pepper, if needed, making sure the soup continues to simmer.

Meanwhile, sift through a sieve into a medium bowl all the dry dumpling ingredients, and add the milk and oil, mixing to form dough. Drop by tablespoonfuls into simmering soup. Cover and continue simmering for 15 to 20 minutes longer to cook dumplings, and serve. – Enjoy!


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Tip:  I store leftover dumplings and soup in separate containers in the refrigerator so the dumplings retain their integrity.