Green Pea and Asparagus Soup with Poached Eggs and Toast

Well, I didn’t make the toast, but I did serve it with hot rolls! This soup was good, but I didn’t love it. I didn’t eat the leftovers, let me put it that way. I can just never get chunky soups to totally blend smoothly in my blender! I used the immersion blender and that wasn’t working, so I switched to my blender. Not much better. The flavor was good, and it was really good if you got a spoonful of egg, too!

rating: 7

Green Pea and Asparagus Soup with Poached Eggs and Toast
(Cooking Light, April 2015)

serves 4

1 1/2 teaspoons unsalted butter
2 leeks, white part only, trimmed and thinly sliced
4 cups unsalted chicken stock (I used vegetarian “chicken” stock)
1 teaspoon chopped fresh thyme (I used dried thyme)
5/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups frozen green peas
1 pound fresh asparagus, trimmed and coarsely chopped
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon white vinegar
4 large eggs
2 teaspoons extra-virgin olive oil
4 (1/2-ounce) pieces crusty multigrain bread, toasted

1. Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 1/2 tablespoons parsley in a blender. Remove center piece of lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid. Blend until smooth.

2. While soup simmers, add water to a skillet, filling two-thirds full; bring to a boil. Reduce heat; stir in vinegar. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes. Remove eggs with a slotted spoon; place on a paper towel-lined plate.

3. Divide soup among 4 bowls. Place 1 egg in each bowl; drizzle evenly with oil. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve with toast.

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“Chicken” Enchiladas and Enchilada Sauce

Here’s some MORE enchiladas for you! I made my own enchilada sauce! And it was good! For this recipe, I used Quorn Naked Cutlets in place of the chicken. I pan-fried them in some cooking spray until they were lightly brown, then let them cool. Then I just diced them up and proceeded with the recipe. I left out the green chilies, since I didn’t want any HINT of spiciness in the dish. I also put about 3/4 of the amount of chili powder called for in the sauce. These ended up being REALLY good! I added some sliced avocado to mine at the end, and that creaminess really complimented it.

rating: 9

Chicken Enchiladas and Enchilada Sauce


3 C shredded rotisserie chicken – I used Quorn Naked Cutlets
3 C shredded cheddar cheese or a combination of cheddar and jack cheese
2-­3 C enchilada sauce (canned or homemade)
1 can chopped green chiles, drained- I omitted
⅓ C chopped fresh cilantro
12 soft corn tortillas

Enchilada Sauce:
1 Tbsp olive oil
½ onion, minced
3 Tbsp chili powder
3 garlic cloves, minced
2 tsp cumin
2 tsp sugar
2 ­ 8 oz. cans tomato sauce
½ C water
salt and pepper


1. Preheat oven to 400 degrees.
2. Combine the chicken with 2 cups of the cheese and 1 cup of the enchilada sauce, chilies and cilantro.
3. Add salt and pepper to taste.
4. Soften the tortillas in the microwave by placing them on a paper towel covered plate and then plastic wrap on
5. Microwave on high for 1 ­ ½ minutes, depending on how many tortillas you are softening at once.
6. Spray a 9 x 13 pan with cooking spray.
7. Fill each tortilla with about ¼­1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
8. Pour 1 cup of enchilada sauce over the top and the remaining cheese.
9. Cover with foil and bake for 20­-25 minutes or until heated through.
10. Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to brown. May serve with
additional sauce if desired.
Enchilada Sauce
1. Heat oil in skillet.
2. Add in onion and salt and cook until onions are softened. About 5 minutes.
3. Stir in the chili powder, garlic, cumin and sugar.
4. Cook for another 10 minutes or until it smells really good.
5. Add in tomato sauce and water. Bring to a simmer and cook until slightly thickened. About 5 minutes.
6. Season to taste with salt and pepper.


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Slow-Cooker Bean and Spinach Enchiladas

So husband does not care for corn tortillas. I used flour tortillas in place of corn tortillas in this dish to make him happy. BIG mistake. They get really gummy! They tasted okay, but the texture was off. I would make this again and use corn tortillas (he will have to suffer through it).

rating: 7

Slow-Cooker Bean and Spinach Enchiladas

serves 4

1 15.5-ounce can black beans, rinsed
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
1 cup frozen corn
1/2 teaspoon ground cumin
8 ounces sharp Cheddar, grated (2 cups)
kosher salt and black pepper
2 16-ounce jars salsa (3 1/2 cups)
8 6-inch corn tortillas, warmed


In a medium bowl, mash half the beans. Add the spinach, corn, cumin, 1 cup of the Cheddar, the remaining beans, ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine.
Spread 1 jar of the salsa in the bottom of a 4- to 6-quart slow cooker. Dividing evenly, roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in a single layer in the slow cooker. Top with the remaining salsa and Cheddar.
Cover and cook until heated through, on low for 2½ to 3 hours.


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Amish Egg Noodles

I got the widest egg noodles I could find, and they still weren’t as wide as the ones in the picture I saw of this recipe. Anywho, this recipe was a hit with my family! I thought they were kind of bland and average, but my 8 year old loved them, and husband could not get enough of them! He kept saying “So simple, but so good!”  I didn’t use the bouillon cube, and I used vegetarian “chicken” broth. Easy side dish!

rating: 7 for me, 10 for my husband!

Amish Egg Noodles
serves 6
time need: 45 min.


6 tablespoons butter, divided (I used vegan butter)
28 ounces chicken broth (I used vegetarian “chicken” broth)
1 chicken bouillon cube
12 ounces extra wide egg noodles
1 tsp. parsley flakes
salt and pepper, to taste


In a large pan, brown two tablespoons of butter over medium heat.
Pour the chicken stock and bouillon cube into the pan and bring to a boil.
Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat. Let the noodles set for 30 minutes, stirring every 10 minutes or so. If you notice a lot of liquid left in the pot, test a noodle to be certain they are done to your liking. If they’re not quite done, return to the heat until the liquid has evaporated and the noodles are done. If the noodles are done to your liking, just drain the liquid away.
Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. (Be wary of adding too much salt as the stock and bouillon tends to be salty on it’s own.)
Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

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Product review: Trader Joe’s Meatless Meatballs

Do you have a Trader Joe’s near you? The closest one to me is about an hour away. It’s always so crowded there, and I never know what to get. But a couple of weeks ago we were in the area and stopped by. I saw these in the freezer section. I was inspired by the packaging, so I made sliders! I baked these in the oven for about 10 minutes. I toasted my slider bun, warmed up some pasta sauce and got out the pesto. I thought I was going to have one “meatball” per bun, but they were a little small, so I used two per bun. These were really good! I would totally buy these again.

rating: 9


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Cinnamon Bun Ice Cream

I think if I could have gotten the cream to reach “stiff peak” status, this would have worked for me! I beat that cream FOREVER, and it just wouldn’t get to where it needed to be. It did start to change a little, so I decided to just use it (it was thick, but not stiff peaks). It froze okay, though, but the condensed milk mixture kind of sank to the bottom of the container, so there were a couple of “layers”. But, this was good! It did taste like cinnamon buns! My 4 year old loved this.

rating: 7

Cinnamon Bun Ice Cream


2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
½ tsp ground cinnamon
½ teaspoon vanilla extract


Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.
Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

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Creamy Tomato One-Pot Pasta

I thought this recipe was a little strange, putting the pasta in the water before it boiled, but it turned out to be really good! I prefer this one pot pasta recipe, but this one was still good. I forgot to add the Parmesan cheese at the end (I was rushing to get it on the table because Liam had soccer practice). I think next time I would use spaghetti instead of the fettuccine.

rating: 8

Creamy Tomato One-Pot Pasta

time needed: 25 min.
serves 6


12-ounces whole grain fettuccine or linguine
2 cups water
2 cups vegetable broth
1 large onion, sliced
½-cup fresh basil leaves
3 garlic cloves, minced
salt and fresh ground pepper, to taste
3-ounces ⅓ Less-Fat Cream Cheese
1-1/2 cups tomato/pasta sauce
¼-cup grated parmesan cheese, or to taste


In a stockpot, combine pasta, water, vegetable broth, onions, basil leaves, garlic, salt and pepper.
Cover, cook over medium-high heat and bring to a boil.
Remove cover and continue to cook for 10 to 12 minutes, or until pasta is cooked and almost all liquid is absorbed; stirring occasionally.
Remove from heat and stir in cream cheese and tomato sauce; mix until combined.
Stir in grated parmesan cheese; taste for seasonings and adjust accordingly.
Serve immediately.

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