SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD

A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...

Servings: (4)

Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed

7 cups low-sodium chicken broth

1 small yellow onion, chopped

1 red bell pepper, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon Poultry Seasoning Blend
1 whole bay leaf

Freshly ground pepper, to taste

8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly

1 Generous handful fresh parsley, roughly chopped

--1 recipe of Sandra's Mexican-Style Premium Cornbread:

Sandra's Mexican-Style
Premium Cornbread Recipe

METHOD

In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

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Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ 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.

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

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


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Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

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 HEALTHY ROASTED ROOT VEGETABLES

A healthy and flavorful side dish 
addition to most any entree...

Servings: (4)
Prep: 10 mins. |
Cook: 30 to 40 mins.

Posted by Sandra

Please do not cut root vegetables any smaller than size noted, as they tend to shrink while roasting. Also, don’t skimp on the olive oil because you’ll end up with dried out root vegetables otherwise.

INGREDIENTS

2 carrots, peeled, and cut into 1-1/4” cubes
2 russet potatoes, peeled, and cut into 1-1/4” cubes
1 sweet potato, peeled, and cut into 1-1/4” cubes

Vegetables prepped for roasting

1 small butternut squash, peeled and seeded, and cut into 1-1/4” cubes
1 purple onion, peeled, and cut into 1-1/4” pieces
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons fresh Italian flat-leaf parsley, chopped

METHOD

Preheat the oven to 425 degrees. Line a baking sheet with foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large Ziploc bag, mixing to coat, and place on prepared baking sheet in a single layer (see photograph of prepped vegetables). Roast for 30 to 40 minutes, until slightly caramelized and tender when poked with a paring knife – (be sure to turn vegetables midway through cooking process for even cooking).

Remove from oven, sprinkle with freshly chopped parsley, and serve immediately – Enjoy!


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Tip: You can also grill these vegetables in a heatproof grilling basked (the type that has holes in it) for the same amount of cooking time.

SANDRA'S VEGGIE and MUSHROOM BROWN RICE PILAF

A spectacular and healthy side dish
for any seafood or meat dish...

Servings: (4)
Prep: 5 Mins. |
Steam: 25 to 30 Mins.

Posted by Sandra

INGREDIENTS:

¼ cup chopped red pepper
¼ cup chopped red onion
4 crimini mushroom, chopped
2 teaspoons unsalted butter
2 teaspoons olive oil
2 cups chicken stock
1 cup raw brown rice
Freshly ground pepper, to taste
1 tablespoon fresh parsley, chopped (or 2 teaspoons dried)

METHOD:

In a heavy-bottomed saucepan, melt the butter with olive oil over medium-high heat. Reduce head to medium and add red pepper, onion, and mushrooms and saute, just until tender. Stir in the rice and saute for 2 minutes to provide a nutty flavor, add the broth, and season with pepper, to taste. Increase to medium-high heat to bring to a boil, and then reduce heat, cover, and simmer for 20 to 25 minutes, until liquid is absorbed and rice is tender. Add fresh parsley, fluff the rice with a fork, and serve – Enjoy!

SANDRA'S NUTTY VEGGIE ORZO PILAF

 A very nice addition to most
many main dishes, and you can
change up the ingredients in many ways...

Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.

Posted by Sandra

INGREDIENTS:

2 tablespoons unsalted butter
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tablespoons olive oil
2 green onions, chopped
4 crimini mushrooms, sliced
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

METHOD:

Melt 2 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add broth, bring to a boil, reduce heat to low, cover, and simmer pasta until done, about 7 to 10 minutes. (Don’t overcook the orzo ;-)

Meanwhile, heat the olive oil sauté pan, and add green onions and mushrooms and cook until tender. Add toasted pine nuts, and the salt and pepper, to taste.

Once orzo is al dente, add the veggie and nut mixture, stirring to combine, and then add the freshly chopped parsley. Serve, and enjoy!

SANDRA'S (3) VEGGIE "Salad Bar" HEALTHIER OPTIONS

These are my suggestions for healthier choices
when you visit the salad bar
and decide to have a veggie salad...

Posted by Sandra

TURKEY SALAD:

·Mixed dark greens
·Tomato slices
·Cooked turkey or chicken slices
·Crimini mushrooms slices
·Sunflower seeds
·Kidney beans (or any type of prepared beans, i.e., green beans, wax, beans, etc.)
---Along with vinaigrette

BABY SPINACH SALAD:

·Fresh baby or regular sized spinach
·Hard boiled egg slices
·Olive slices
· Mozzarella cheese, grated 
·Tomato slices
·Garbanzo beans (or other beans, including marinaded ones)
·Bell pepper slices (red/yellow/green)
·Optional: red onions slices, sliced crimini mushrooms, and sliced or cubed avocado.
---Along with vinaigrette

SALAD NICOISE:

·Dark salad greens
·Cooked turkey or chicken slices or cubes
·Tomato slices
·Calamata olives
·Red onion slices
·Cucumbers slices
---Along with vinaigrette


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Tip:  Please feel free to 'print' this out to take along when you visit the salad bar, or upload my mobile app for when you are there or at the market shopping.