The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘leafy greens’ Category

107. holiday tortellini soup

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Recipe source: Taste of Home

Mmmmm … This is a delicious soup recipe, and it’s super easy to throw together. I made this last year on Christmas Eve, and BP requested it again.

It tastes wonderful on a cold December evening. With pasta, cheese, tomatoes and bacon, you really can’t go wrong.

soup

holiday tortellini soup

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Written by louise914

December 7, 2010 at 6:46 pm

103. go green chicken sammies

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Recipe source: Rachael Ray magazine

When God created the avocado, He knew what He was doing. It is the perfect texture and has just the right flavor to make any meal better.

BP requested these yummy sandwiches, which I had made once before a couple of years ago.

These sandwiches are fresh tasting with a little bit of a kick from the jalapenos, red onion and pepper jack cheese. Definitely a good, fresh meal to enjoy prior to three days of Thanksgiving lunches and suppers coming up this week!

chicken sandwich

go green chicken sammy

Written by louise914

November 23, 2010 at 10:11 pm

60. Asian lettuce wraps

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Recipe source: Allrecipes.com

Last weekend, BP and I went to P.F. Chang’s restaurant with our friends, JW and RW. I had been craving Chang’s chicken lettuce wraps, and since then, I’ve still been craving them. (Maybe the baby likes Asian food?)

When I came across this recipe online, I knew I needed to try it. And, as a double bonus, it served as a great way to eat up the abundance of leafy greens growing in our garden.

These lettuce wraps were definitely worth trying. Although Chang’s still wins with theirs, this is a fantastic alternative to making my own at home. BP and I both agreed on that point.

I did make this recipe with beef, like it calls for. However, I may try using chicken next time – and there will be a next time for sure.

lettuce wraps

Asian lettuce wraps

Written by louise914

May 23, 2010 at 7:00 pm

49. gemelli with sausage, Swiss chard and pine nuts

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Recipe source: MarthaStewart.com

I know it sounds a little funny, but this was unexpectedly very good. Even BP agreed – but only after he told me he was not expecting a meal that tasted good (before he tasted it). Ha!

The combination of the Italian sausage with the pasta and Parmesan is, obviously, a no-brainer. But it’s the addition of the raisins, pine nuts and chard that made this dish really worth the time.

pasta

gemelli with sausage, Swiss chard and pine nuts

Written by louise914

April 15, 2010 at 5:28 pm