Sunday, March 16, 2008

Potato Ravioli

Let me tell you a story...

Several years ago, my Mom was at a deli in a grocery store. She saw this, and couldn't identify it based on the menu board. And the only thing on the menu board that she could not match with a dish was Potato Ravioli. Potatoes? Yes. Ravioli? No. But she recreated it at home, and a Carr Family staple was born. Who knows what it is really called, but it is SO good.1 tbsp olive oil
1 clove garlic, minced
3 red potatoes, chunked
1 onion, sliced
3 bell peppers (I use one each red, green, and yellow) sliced
1/2 head of cabbage, sliced
1 pkg turkey smoked sausage, halved lengthwise and sliced
1 cup chicken broth

Heat olive oil and garlic. Add potatoes and let cook 5 minutes, stirring frequently. Add the rest of the ingredients. Cover and let cook 20 minutes, stirring often.

Saturday, March 1, 2008


1/2 cup sliced almonds
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/4 cup feta cheese

1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 zucchini, chopped
2 yellow squash, chopped
3 roma tomatoes, chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 tbsp balsamic vinegar

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce...add shrimp to the ratatoiulle and eat with whole wheat noodles!)

Sunday, February 3, 2008

Mom's Chicken and Rice Soup

½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons chicken fat, or butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
2 cups frozen white or yellow corn, thawed
2 cups sliced mushrooms
1 medium jalapeno pepper
1 gallon (16 cups) homemade or canned chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¼ teaspoon cayenne
1½ pounds chicken breasts, cooked and diced
3 cups cooked wild rice
1 cup heavy whipping cream
Slivered almonds, toasted

Heat butter in a skillet set over medium heat until hot. Stir in flour. Cook over low heat 2 minutes, or until mixture becomes a paste, stirring constantly — do not brown.

Heat chicken fat or butter in a large sauté pan set over medium heat until hot. Add celery, carrot, onion, green pepper and red pepper. Increase heat to medium-high; cook until onion is tender. Stir in corn, mushrooms and jalapeno.

Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently. Remove from heat.

Bring broth to boil in an 8-quart stock pot. Stir in butter and flour mixture. Simmer until thickened, whisking to prevent lumps. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally.

Add chicken, rice and whipping cream. Cook just until heated through.

Black- and Blue-Berry Cobbler

3/4 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 1/2 c. blueberries
1 c. black berries

3 tbsp. shortening
1 c. all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Heat oven to 400 degrees. Mix sugar, cornstarch, and 1/2 cup water in 2-quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole, keep fruit mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25 to 30 minutes.

Tuesday, January 29, 2008

Balsamic Salad with Figs and Goat Cheese

It's not real pretty, but it sure was yummy!


2 bags mixed salad greens, cut small (I used scissors)
12 dried figs, quartered
2 tbsp golden raisins

Add all ingredients to a large bowl and toss.

Hot Candied Walnuts:

½ cup shelled walnuts
4 tbsp sugar
1/8 tsp cayenne pepper
sprinkle salt

In a large saute pan on medium heat, place all ingredients. Keep the pan moving until the sugar melts and the ingredients are all melted together. (Be very cautious, can burn easily). Pour mixture onto a greased sheet pan. Leave out to cool. When cool, chop into small pieces and add to salad.

Simple Balsamic Viniagrette:

1/4 cup balsamic vinegar (or half balsamic/half red wine vinegar)

2 teaspoons dark brown sugar, optional*

1 tbsp chopped garlic

1 tbsp chopped shallots

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2-3 tablespoons olive oil

Combine all ingredients and blend with a whisk. Add to salad immediately before serving.

Breaded Goat Cheese:

1 pkg log-style goat cheese
¼ cup pecan panka (just a combo of bread crumbs, pecans, and spices. Mine came from Whole Foods)

Cut cheese into slices (based on number servings in package. Makes for easier figuring.) Roll cheese in pecan panka. Heat 1 tablespoon olive oil in a nonstick pan on medium heat. Place the crusted cheese in the pan. Heat for 45 seconds, turn with a spatula, and heat for another 45 seconds.

Serve cheese beside salad.

Kent's Shrimp Scampi

1 lb. shrimp, peeled and deveined
2 tsp Italian seasoning
2 tsp olive oil
1/4 cup unsalted butter
1 1/2 tbsp minced garlic
1/2 cup dry white wine
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb cooked linguine
3-4 tbsp fresh chopped parsley

Place the olive oil and 2 tbsp of butter in a large skillet over high heat. Add shrimp and spread them evenly in skillet. Add Italian seasoning. Cook for 2 minutes and flip over. Add garlic and cook for 30 seconds. Add the wine, lemon juice, and remaining butter to the skillet and cook for 2 minutes. Season with salt and pepper and add the pasta, tossing to coat well. Remove from heat and stir in parsley. Serve immediately.

Sunday, January 27, 2008

Sausage and Pepper Quiche

1 tbsp olive oil
1 onion, chopped
1 jar roasted red bell peppers (in water), chopped
12 oz. jalepeno chicken sausage links, chopped
8 eggs
4 cups 2% shredded cheddar cheese
2 cups 2% cottage cheese

Brown onion and peppers in pan until soft. Reserve in bowl. Brown chicken until heated through and add to bowl.

Scramble eggs. Add cottage and cheddar cheese and mix well. Add onions, peppers, and sausage.

Spray 2 9 inch round pans with cooking spray. Put half of the egg mixture in each pan. Bake at 350 for 45 minutes. Let rest 10 minutes before slicing.