Ten Bean Soup

I must be crazy making a bean soup on such a hot day.  Oh well that’s what central A/C is for.  This is a real comforting soup that would be great all by itself or with some good crusty bread.  I was going to make this in the crock pot but decided to do it on the stove.  I like having more control when cooking beans.

Ingredients:

8 cups water

2 cups beans, dried

1 tbsp. olive oil

1 tomato chopped

½ yellow onion chopped

Mediterranean seasoning to taste

2 smoked ham hocks

½ lb. baby carrots

salt

Directions:

In a large stock pot combine the water and beans.  In a skillet heat the olive oil and add the onion and tomatoes, season with the Mediterranean seasoning to taste.  Cook until the tomatoes begin to breakdown then add to the soup.  Add the ham hocks to the skillet and brown on all sides then transfer to the soup.  Heat the soup at high temperature until it reaches boil.  Turn the heat down to simmer, cover and cook for about ½ hour then add the carrots.  Continue to cook, check the soup often until you get the texture you like.  Season the soup with Mediterranean seasoning and salt to taste.  Remove the ham hocks and take any meat from them.  Chop the meat into small pieces and return the meat to the soup.

Baked Chicken Tenders

Baked Chicken Tenders

I love chicken tenders but don’t love all the oil to fry them with.  I have come up with my version but baked in the oven.  Using paprika and Romano cheese with the bread crumbs really enhances the flavors.  I use an Italian seasoned bread crumbs, if you have home made all the better.

This is a very easy dish to put together and I served them over Turmeric Rice and peas.

Ingredients:

1 lb. chicken tenders

1 cup bread crumbs

1/8 cup Romano cheese, grated

1 tbsp. paprika

Salt and pepper

2 eggs

Directions:

Season the chicken tenders with salt and pepper.   Place the bread crumbs, Romano, pepper, and paprika on a plate and mix well.

Beat the eggs in a bowl.

Place the chicken tenders in the egg, turning to coat all sides.  Remove the tenders allowing the excess egg to drip off.  Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated.  Place the chicken tenders on a baking sheet that has been sprayed with olive oil.  Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.

Lentils with onions and peppers with chicken sausage

Lentils with onions and peppers with chicken sausage

This is a very easy and healthy dish to make.  I added some sliced cucumber with the onions and peppers this time and I was very pleased with the results.  You can use your favorite sausage, I cook mine on the grill.  Enjoy.

Ingredients:

1 cup dried lentils (I used green)

2 cups chicken stock

3 peppers your choice cut in strips

1/2 yellow onion cut thin

1 small cucumber cut in stips

Olive oil

Salt and pepper

2 chicken sausage

Directions:

Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes.  Turn heat to a simmer and cooked covered until the lentils are the soft texture you like.  Mine took about 15 minutes to cook.

In a skillet over medium heat add the oil.  Add the peppers, onion, cucumber and saute until soft.  Season with salt and pepper.

Cook the sausage on the grill until cooked through.

To serve place the lentils in the middle of the plate and top with the vegetables.  I do not season the lentils; I like the earthy flavor.  If you want to season your lentils, do so after cooking.  If you season the lentils while cooking they can become hard.  Serve the sausage sliced into chunks either next to or on top of the lentils.

Tortilla Pizza

Tortilla Pizza

This is a great way to cook on a Friday.  Very easy to prepare and everyone can have it their way.

8 Wheat or flour tortillas

8 tbsp Marinara sauce

Shredded mozzerella cheese

Pepperoni

Sliced onion

Sliced pepper

Any of your favorite pizza toppings

Preheat your oven to 400 degrees.  Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking.  Place the tortillas on the baking sheet.  Place 1 tablespoon of the marinara sauce on each tortilla.  Spread the sauce to the edges.  Put on your topping of choice.  Cover the tortillas with the shredded cheese.    Sprinkle cheese with the chopped oregano and basil.  Cook until the cheese begins to turn brown, about 10 minutes.

Serves 4