Chicken with Sun-Dried Tomatoes

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
1 can Campbell's Condensed Cream of Mushroom Soup
1/4 cup thinly sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese

1. Heat 2 tbsp oil in skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.

2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 minutes. Stir soup, water, tomatoes, vinegar and basil in skillet.

3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.


Prep: 10 minutes  Cook 20 minutes. Makes 4 servings

Sweet and Salty Pumpkin Seeds

2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon

1. Heat oven to 300 degrees.

2. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 - 60 minutes.

3. Increase oven temperature to 350 degrees. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, about 10 to 15 minutes.

Make ahead tip: The pumpkin seeds can be made and stored at room temperature in an airtight container for up to 3 days in advance.

8 servings

Store Dried Tomatoes in Olive Oil with Basil

http://foyupdate.blogspot.com/2010/08/olive-oil-packed-sun-dried-tomatoes.html


4 cups dried tomatoes (from about 12-16 cups fresh tomatoes)
1/4 - 1/2 cup olive oil 
1 pint canning jar with air tight lid
1/4 cup fresh basil leaves

Step One: 
Sterilize a pint jar by washing with soapy water and then pouring boiling water over the inside and outside of the jar.  Boil the screw band and lid in hot water.  

Step Two:
Once the jar is dry begin placing the dried tomatoes into the bottom.  Use a clean skewer or spoon to pack the tomatoes together.  Then add a couple sprigs of basil.  Continue layering tomatoes and basil until the jar is full.  Then pour olive oil slowly over the top.

Step Three:  
Insert the skewer or the handle of the spoon down along the sides of the jar five to six times to force any air pockets out.  Make sure the oil completely cover the tomatoes.  Seal with the sterilized lid and band and refrigerate up to one month.

The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta.

It's tomato time here on my blog. This month I'll be looking at different ways to preserve and eat tomatoes. Check out my first post where there are lots of inspiring comments for how to enjoy tomatoes. I am also adding links to the tomato posts as they are published so you will be able to find them together. Check it out here: Tomato Recipes and Ideas

Green Beans Stewed with Tomatoes

1 lb green beans
1 tbsp olive oil
1 small red onion, halved lengthwise, thinly sliced
1 tsp dried basil
2 ripe tomatoes, diced
1 tbsp balsamic vinegar
2 tbsp water (approx.)
¼ tsp pepper
Water

1. Trim ends of beans; cut into 1 ½ inch lengths. In a saucepan, cook beans in lightly salted boiling water, for 3 – 4 minutes (start timing when water returns to a boil) or until still crisp. Drain well; reserve.

2. Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened.

3. Stir in tomatoes, vinegar, 2 tbsp water, salt and pepper; cook, stirring often, for 3 minutes or until sauce like.

4. Add beans; cover and simmer for 8-10 minutes, stirring occasionally, until tender. Add more water, if necessary, to keep mixture moist. Serve warm or at room temperature.

To freeze: Cool. Spoon into freezer container; seal, date and label. Freeze for up to 4 months.
To serve: Thaw in refrigerator overnight. Reheat or serve at room temperature.

Serves 4
Tip: For a quick supper, toss vegetable sauce with 8 oz cooked pasta and sprinkle generously with Parmesan cheese. Also substitute other vegetables – such as fennel, asparagus or broccoli –for the beans.

Veggie, Beef and Pasta Bake

1 lb lean round beef
1 cup sliced onions
1 cup diced zucchini
2 tsp minced garlic
1 can (28 oz) stewed or diced tomatoes, with juice
2 tbsp soy sauce
2 cups spiral pasta
1 ½ cups shredded Cheddar cheese

1. In a large non-stick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 – 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into baking dish. Set aside.

2. Meanwhile, drain juice from tomatoes into an 8-cup microwave-safe measuring cup; add water to make 2 cups. Stir in soy sauce and red pepper flakes. Microwave n High for 5 minutes or until very hot. Stir in pasta.

3. Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Bake uncovered for 15-20 minutes or until pasta is tender.

To freeze: Wrap well in plastic wrap, then in foil. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Preheat oven to 350 degrees. Unwrap and bake, uncovered, for 40-45 minutes or until bubbly.


*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Quick Chunky Minestrone

4 slices bacon, diced
2 celery stalks, sliced
1 onion, chopped
1 carrot, sliced
1 clove garlic, minced
1 can tomatoes
4 cups chicken stock
4 oz cut fresh or frozen green beans
1 cup chopped or shredded cooked chicken
¼ cup macaroni or any small pasta
Salt and pepper
After freeing/before serving: ¼ cup freshly grated Parmesan cheese

1. In a large saucepan, cook bacon over medium heat until crisp; remove with a slotted spoon and set aside to drain on paper towels.

2. Pour off all but 1 tbsp drippings from the pan. Add celery, onion, carrot and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes, breaking up with the back of a spoon. Add chicken stock, sage and thyme; bring to a boil. Reduce heat, cover and simmer for 5 minutes.

3. Add chickpeas, beans, chicken and macaroni; cook for 8 – 10 minutes or until the macaroni is tender but firm. Return cooked bacon t the pan. Season with salt and pepper to taste.

4. Serve with Parmesan cheese.

Serve 4



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Ratatouille

8 cups

Serve hot as a vegetable or cold as a salad. It can also be used an appetizer, a pasta sauce, or a companion to a roast.

¼ cup olive oil
1 ½ cups diced onions
2 cloves garlic
1 eggplant, skin on, cut into ½ inch cubes
3 zucchini, skin on, sliced ¼ inch thick
1 red bell pepper, chopped
1 green pepper, chopped
1 tbsp granulated sugar
1 tbsp dried basil
1tsp dried oregano
1 can (28 oz) diced tomatoes
½ cup fresh parsley
Salt and freshly ground black pepper

1. In a large saucepan, heat oil over medium-high heat. Add onions and garlic; cook 5 minutes or until softened.

2. Stir in eggplant, zucchini, peppers, sugar, basil, oregano, tomatoes and juices. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Stir in parsley. Season to taste with salt and pepper.



The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Cornish Pasty

Makes 4 pies

Preheat oven to 425 degrees

Filling
8oz  lean ground beef
1/3 cup grated carrot
1/3 cup chopped potato
1/3 cup chopped onion
¾ cup water
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp freshly ground black pepper

2 9-inch prepared pastry shells, thawed
1 egg
1 tbsp water

1. Filling: In a frying pan, cook beef, carrot, potato, and onion over medium high heat 8 – 10 minutes or until onion is softened and beef is no longer pink. Stir in water, ketchup and Worcestershire. Continue to cook covered 5 – 7 minutes or until potato is tender. Stir in salt and pepper. Cool.

2. Meanwhile, invert each pie shell onto a piece of waxed paper, discarding foil liner. Gently flatten pastry shell and reshape if necessary. Cut each shell in half. Spoon one-quarter of filling onto bottom half of each piece of pastry. Fold pastry in half to enclose filling. Crimp edges together firmly. Transfer to baking sheet. Cut one or two vents in each pie.

3. In small bowl, beat egg with water; brush over pies. Bake in center of oven for 15 – 20 minutes until golden brown.


The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chicken Shepherd’s Pie

Serves 4

1 tsp vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 lb ground chicken
1 tbsp all-purpose flour
1 cup chicken stock
2 cups frozen mixed vegetables
1 tbsp ketchup
1 tbsp Worcestershire sauce
½ tsp dried sage
½ tsp dried thyme
Salt and pepper
4 oz light cream cheese, softened
1 egg
4 cups mashed potatoes

1. In a 10 inch ovenproof skillet, heat oil over medium heat. Add onion and garlic; cook for 3 minutes or until soft. Add chicken; cook, breaking up with the back of a spoon, for 5 – 7 minutes or until no longer pink. Sprinkle with flour; cook, stirring, for 1 minute. Gradually stir in stock; raise heat and cook, stirring, until thickened.

2. Stir in vegetables, ketchup, Worcestershire sauce, sage and thyme; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Season with salt and pepper to taste.

3. Meanwhile, beat cheese and egg into potatoes. Season with salt and pepper to taste. Place pan (covering handle if not oven proof) in the bottom third of the oven and broil for 7-8 minutes or until potatoes are heated through and golden brown.

The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Vegetarian Shepherd’s Pie with Peppered Potato Topping

• Preheat oven to 350 degrees
• 13x9 baking dish


2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onions
¾ cup finely chopped carrots
1 ½ cups prepared tomato pasta sauce
1 cup canned red kidney beans, rinsed and drained
1 cup chickpeas, rinsed and drained
½ cup vegetable stock
1 ½ tsp dried basil
2 bay leaves
4 cups diced potatoes
½ cup milk
1/3 cup sour cream
¼ tsp ground pepper
¾ cup shredded Cheddar cheese
3 tbsp grated Parmesan cheese

1. In a saucepan heat oil over medium-high heat. Add garlic, onions and carrots; cook 4 minutes or until onion is softened. Stir in tomato sauce, kidney beans, chickpeas, stock, basil and bay leaves; reduce heat to medium-low, cover and cook 15 minutes or until vegetables are tender. Remove bay leaves.  Transfer sauce to food processor; pulse on an off just until chunky. Spread over bottom of baking dish.

2. Place potatoes in saucepan; add cold water to cover. Bring to a boil, reduce heat and simmer 10-12 minutes or until tender. Drain; mash with milk, sour cream and pepper. Spoon on top of sauce in baking dish. Sprinkle with cheeses.

3. Bake, uncovered, 20 minutes or until hot.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Pork and Chickpea Casserole

8 oz Italian sausages (sweet or hot)
2 tbsp vegetable oil
1 ½ lbs boneless pork butt cut into 1 inch cubes
1 cup chopped onions
2 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 can (19 oz) chickpeas, rinsed and drained
1 cup water or white wine
½  cup rice (preferably brown)
2 tsp dried basil
1 tsp Worcestershire sauce
Salt and black pepper
½ cup finely chopped fresh parsley

1. In a saucepan arrange sausages in a single layer. Pour in about `/2 inch water and bring to a boil. Reduce heat to a simmer; cook about 10 minutes or until sausages are no longer pink inside. Drain and cool. Cut sausages into 1-inch slices.

2. In a large saucepan, heat oil over medium high heat. In batches, brown pork.

3. Return all pork to saucepan. Stir in onions and garlic; cook for 5 minutes or until onions are softened. Stir in sausages, tomatoes and juices, chickpeas, water, rice, basil and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, for 30 to 35 minutes or until rice and pork are tender. Remove bay leaf. Season to taste with salt and pepper. Stir in parsley.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Pork Apple Curry

¼ vegetable oil
2 cups chopped onion
2 tbsp grated ginger root
1 tbsp curry powder
2 cloves garlic, minced
Pinch cayenne pepper
2 lbs pork butt or boneless lamb cut into 1 inch pieces
3-4 cups tomato juice
2 cups sliced peeled apples
1 cup raisins

1. In a large saucepan, heat oil over medium heat. Add onions, ginger, curry, garlic and cayenne; cook for 10 minutes or until onions are softened.  Stir in pork or lamb; cook for 10-15 minutes or until browned.

2. Stir in 3 cups tomato juice. Bring to a boil. Reduce heat; simmer covered for 30 minutes. Stir in apples and raisins; simmer another 20 minutes or until meat is tender. Add extra tomato juice if sauce becomes too thick.

Coq au vin

3 lbs chicken legs, thighs or drumsticks
1 tbsp vegetable oil
6 slices bacon, chopped
2 cups chopped onions
1 cup chopped carrots
2 cloves garlic, minced
8 oz mushrooms, quartered
3 tbsp all-purpose flour
1 ½ cups basic Chicken Stock
1 cup dry sherry or red wine
½ tsp dried marjoram
½ tsp dried thyme leaves
1 bay leaf
2 cups pearl onions (optional)

After freezing/before serving
½ cup chopped fresh parsley
1 tsp salt
¼ tsp freshly ground black pepper

1. Remove the skin from chicken pieces. If using legs, divide into thighs and drumsticks. 


2. In a large saucepan over medium heat, cook oil, bacon, onions, carrots and garlic for 5 minutes or until onion is softened and bacon browned. With slotted spoon, remove vegetables to bowel, leaving behind as much bacon and fat as possible. Add chicken to pan in batches, turning to brown well on all sides.


3. Stir in mushrooms, cook until liquid is released. Stir in onion mixture. Sprinkle with flour; cook, stirring, until it forms a paste. Gradually whisk in stock and sherry and stock. Cook for 3-4 minutes or until thickened. Stir in marjoram, thyme, bay leaf and pearl onions, if using. Bring to a boil. Reduce heat; simmer, covered, for 45 minutes, stirring occasionally, or until chicken is tender and falling off the bone. Discard bay leaf.


4. Stir in parsley, salt and pepper before serving.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Bittersweet Chocolate Truffles

1 lb imported bittersweet chocolate, chopped
½ cup butter
½ cup whipping cream
¼ cup orange-flavoured liqueur or brandy, or rum, or whisky
Unsweetened cocoa powder

1. In heatproof bowl set over a saucepan of simmering (not boiling) water, melt chocolate with butter. Stir in whipping cream. Set bowl on wire rack to cool.

2. Stir in liqueur. Let stand about 2 hours or until chocolate mixture is thick but not stiff.

3. Sift some cocoa into a small bowl. Take a heaped teaspoonful chocolate mixture and roll into a ball. Roll in cocoa. Repeat with remaining chocolate and cocoa.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Chocolate Truffle Torte

9 inch springform pan lined with parchment paper

1 lb imported bittersweet chocolate, chopped

½ cup butter

1/3 cup Amaretto, Grand Marnier, rum or brandy

1 cup whipping cream

1 cup crumbled Amaretti cookies (about 20 cookies)

¼ cup confectioner’s sugar

1 tbsp Amaretto, Grand Marnier, rum or brandy

1.       In a bowl set over (not in) a saucepan of simmering (not boiling) water, melt chocolate with butter. Remove bowl from saucepan.  Cool to room temperature. Stir in Amaretto.

2.       In a bowl, beat whipping cream until stiff peaks form. Fold into cooled chocolate mixture. Sprinkle amaretti crumbs over bottom of prepared pan.  Pour in chocolate mixture. Cover and refrigerate until firm.

3.       Remove springform side. Slide torte, crumb-side down, onto serving platter. In a bowl, beat whipping cream with confectioner’s sugar, if desired, until stiff peaks form. Beat in Amaretto. Pipe rosettes around base of torte, if desired, or simply serve a dollop of whipped cream on each plate.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Old Fashioned Cheesecake

1 - 8 ounce cream cheese softened
1/2 cup sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla
dash of salt
2 eggs
graham crack crust

Preheat oven to 325 degrees. In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, once at a time, mixing well after each addition.

Place crust on baking sheet. Pour in filling. Bake for 25 - 30 minutes or until inserted knife comes out clean.

Topping:  Combine 1 cup sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over pie. Continue baking 10 minutes; cool. Chill 3 hours. Top with fruit.

*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Turbinado Cheese Cake

2 - 8 ounce packages of cream cheese, softened
3/4 cup Turbinado sugar
2 eggs
2 teaspoons vanilla
1 teaspoon lemon juice
1 Graham cracker pie crust

Preheat oven to 350 degrees. Beat cream cheese, Turbinado sugar, eggs, vanilla and lemon juice together until smooth. Pour into graham cracker crust. Bake for 25 minutes. Cool in refrigerator for 6 hours before serving.

Goat Cheese

Raspberry Cheesecake Pie

Ingredients

• 1 (10 inch) unbaked pastry shell
• 1 cup small curd cottage cheese
• 2 tablespoons milk
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon vanilla extract
• 3 eggs
• 1 1/2 cups fresh raspberries, divided
• 1 cup whipping cream, whipped

Directions

1. Line unpricked pastry shell with a double thickness of aluminum foil. Bake at 450 degrees F for 8 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350 degrees F.
2. In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just until blended. Pour into pastry shell (pie will be full). Sprinkle with 1/2 cup raspberries; gently press into filling with the back of a spoon.
3. Bake at 350 degrees F for 30-35 minutes or until the center is almost set (cover edges loosely with foil if browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.

Raspberry Pie II

Ingredients

• 1 recipe pastry for a 9 inch single crust pie
• 2 1/2 cups raspberries
• 1/2 cup packed brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter
• 1 egg white

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line a 9 inch pie plate with pastry, and brush with egg white. Arrange berries in crust. Combine sugar and cornstarch; sprinkle mixture over the berries. Dot with butter. Cover with upper crust, and seal the edges.
3. Bake for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C), and continue baking for 30 minutes.

Nutritional Information 

Amount Per Serving  Calories: 201 | Total Fat: 9.1g | Cholesterol: 4mg

Maggie's Fresh Raspberry Pie

Ingredients

• 1 (9 inch) unbaked pastry shell
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1/4 cup raspberry flavored gelatin mix
• 2 1/2 cups raspberries
• 1 cup whipped cream

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Line an unpricked pastry shell with a double thickness of heavy-duty aluminum foil.
3. Bake the pastry shell in the preheated oven for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
4. Place the sugar, cornstarch, and water in a saucepan. Cook over medium heat until the sugar and cornstarch dissolve and the mixture thickens, about 10 minutes. Remove from heat and whisk in the raspberry flavored gelatin mix. Refrigerate the filling until slightly cooled, about 15 minutes.
5. Arrange the raspberries evenly in the bottom of the prepared pie crust. Pour the raspberry gelatin mixture over the berries. Chill the pie in the refrigerator until set, 4 to 6 hours. Garnish with whipped cream to serve.

Nutritional Information 

Amount Per Serving  Calories: 283 | Total Fat: 9.3g | Cholesterol: 6mg