Beef Stew Mostocelli

2 T. Vegetable Oil
2 T. Butter
1 - 1 1/2 lbs stew meat
1/2 chopped onion
1 clove garlic
1/4 - 1/2 cup water
3 cups beef broth
8 oz can tomato sauce
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 lb. pasta

Directions:
Heat oil in 5 quart pot. Add meat, onion, garlic and brown. Add water (1/4 - 1/2 cup). Cover and let simmer for 1 hour. Remove meat and shred. Return to pot. Add beef broth and tomato sauce, butter and bring to a boil. Add pasta. Cook pasta less than what the package says by 2-3 minutes. Bring to another boil. Stir occasionally. Cover when comes to boil for approximately 8 minutes. Test pasta. Shut off heat, it will continue to cook while it is hot.

Butternut Squash Soup

Butternut Squash
Onions
3 Tablespoons butter
1 cup Cream or 2 cups Half & Half
1/2 teaspoon ginger
2 dashes of nutmeg
1/2 teaspoon ground sage
Chicken Broth

Directions:
Cut the butternut squash into a few large pieces. Steam them. Once they're steamed, remove the meat from the skin.

Chop the onion, it does not have to be tiny, it will be pureed in the blender later on.

Melt butter in pan, add onions and cook until translucent. Add steamed squash. Let it cook in the pan for 1-2 minutes before you add other liquid.

Add 1 cup cream or two cups of Half & Half. Add ginger, nutmeg and sage. Add chicken broth.

Bring to a boil, then reduce heat. Let simmer for approx. 20 minutes, stirring occasionally.

Puree in blender. Return to pan. Allow to cook for 5-10 minutes more.

Banana Boat After School Snack

1 small banana
1 container low-fat vanilla yogurt
½ cup toasted oat cereal
¼ cup seasonal fresh fruit, cut into small pieces

Directions:
1. Peel the banana and slice it into bite-sized pieces.

2. Wash and cut seasonal fruit such as apples, strawberries, or blueberries into bite-sized pieces, where applicable.

3. Place banana pieces in a small bowl, spoon the yogurt on top of the banana pieces, and sprinkle with cereal and fruit.

Smoothie Favorites

Watermelon Smoothie
2 cups watermelon, seeded chunks
1 cup ice, cracked
1/2 cup yogurt, plain
1 Tbsp. sugar
1/2 tsp. ginger, ground
1/8 tsp. almond extract

Combine all ingredients in blender, blending until smooth.


Creamy Raspberry Smoothie
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 banana, frozen, chunks
1 1/2 cups raspberries, frozen

Blend all ingredients together in blender and serve.


Berry Sweet Morning Smoothie
1 cup frozen berries (blueberries, raspberries, Marion berries, strawberries)
½ cup vanilla frozen yogurt
½ cup raspberry sorbet
2 cups 100% orange juice

Blend all ingredients in a blender until smooth.


Berry Banana Smoothie
1 cup frozen, mixed berries (raspberries, blackberries, blueberries, strawberries)
1 medium banana
2/3 cup unsweetened apple juice

Combine all of the ingredients in a blender. Purée until smooth. You can increase the berries to 1 1/2 cups and use just half a banana for more berry flavor, if desired. When using frozen berries no ice cubes are needed. If you want to use fresh fruit be sure to add two ice cubes to the blender for a thicker consistency.


Jungle Mist Smoothie
1/2 cup vanilla yogurt
1 cup frozen blue berries
1 banana, sliced
1 cup low-fat milk
6 ice cubes

Blend all ingredients in a blender until smooth.

Bruschetta

4 large tomatoes, coarsely chopped
1 sweet onion
1/4 cup olive oil
2 tbsp. chopped fresh oregano
2 tsp. chopped fresh basil
1 tbsp. + 1 tsp. fresh parsley
1 (1 lb.) loaf Italian bread or baquette, cut into 1 inch slices
1/2 cup freshly grated parmesan cheese

Directions:
1. Preheat oven to 400 degrees farenheit
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 - 10 minutes or until bottom if bread is browned. Allow to cool 5 minutes before serving.


Serves 12

Baked Zucchinni

1 1/2 to 2 pounds of zucchini
Salt to taste
1 large onion
1 cup of bread crumbs
1/2 pound of grated cheese (i.e. parmesan, romano or jack)
1 or 2 large eggs
1 cup of milk

You can also add pepper, parsley or garlic salt if you wish.

Directions:
1. Split zucchini (or squash) in half lengthwise.
2. Scoop out contents leaving 1/2 to 1/4 in shell.
3. Cut up or grind contents of scooped zucchini, place in a frying pan with some oil, enough to keep it from sticking.
4. Add onion, cut up finely. Cook 10 to 15 minutes. Cool slightly before adding bread crumbs and part of cheese.
5. Add well beaten eggs and some cheese.
6. Sprinkle remaining cheese on top.
7. Put in a baking dish and bake at 325 degrees. Fill dish about 1/3 of the way up with water. Bake for 30-45 minutes.

For a variation, with a larger squash, add ground beef or sausage to the mixture above. Brown beef or sausage first and then add the rest of the mixture. Be sure to pour off grease before adding mixture.

Orange Chicken Stir Fry

Ingredients:
1 cup orange juice
1 tbs grated orange zest
1/4 cup soy sauce
1 tsp salt
3 cloves garlic, chopped
1 tbs. brown sugar
3 tbs. vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tbs. all-purpose flour
1 cup bean sprouts (optional)
1 (6 ounce) package crispy chow mein noodles

Directions:
1. In a small bowl, combine the orange juice, orange zest, soy sauce, salt, garlic, and brown sugar. Mix well.

2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through, about 7-10 minutes.

3. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute. Serve over hot chow mein noodles.

Makes 4 Servings

Sourdough Starter and Sourdough Pancakes

Sourdough Starter:

Things You'll Need:
glass or ceramic bowl
2 cups flour (white or whole wheat)
2 cup warm water
1/2 tsp active yeast

1. Be sure to start with a clean glass or ceramic bowl. The acidity of the starter will increase as the dough ferments and will discolor any metal, including stainless steel. Use a large bowl to make sure there is room for your starter to expand.

2. Mix the flour, water and yeast together in the bowl until thoroughly combined.

3. Cover the bowl loosely with plastic wrap. Do not cover the bowl with a lid or tight cover. Carbon dioxide gas is a natural byproduct of the fermentation process and will need to vent.

4. Place the bowl in a warm spot in the kitchen. Let the dough ferment for at least two days, stirring once daily. You will notice liquid accumulating on the surface of your sourdough. This is a natural byproduct of the fermentation process and is simply mixed back through the dough.

5. The starter is now ready to use. If your recipe only requires one or two cups of starter, you can use the starter immediately and store the remaining cup for another use. However, if your recipe requires more than two cups you will need to stretch your starter before you bake.

6. To stretch your starter begin the evening before you plan to bake and add enough equal parts flour and warm water to provide starter for your recipe plus one cup to reserve. Mix thoroughly, cover loosely and allow to rest over night. Your dough will not need any yeast as it has been building a yeast colony of its own during the fermentation process.

7. Stir the entire starter before measuring out for your favorite recipe. Be sure to reserve at least one cup to stretch for your next baking session.

8. Store your starter in a glass container loosely covered in the refrigerator. Your starter is a living organism and will thrive if you use it regularly.

9. If you do not use your starter often, it will keep well in the refrigerator with a weekly feeding. To feed the yeast colony and ensure that your starter is active and healthy add one tablespoon flour and one tablespoon warm water. Mix thoroughly and return to the refrigerator. If you are not planning to bake with your starter, do not leave it outside the refrigerator.


Sourdough Pancakes
The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to the fridge.

Then mix the remaining 1½ cups of starter with

1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt
½ teaspoon (generous) of baking soda
2 Tablespoons of milk

Cajon Chicken Pasta

3-4 chicken breasts
2 teaspoons Cajun seasoning
1/2 cup butter
1 red pepper, sliced
1 green onion, sliced
2 cloves garlic
1 lb. penne pasta
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/4 teaspoon basil
1/8 teaspoon lemon pepper
1/4 teaspoon salt
Parmesan Cheese

Directions
Cut chicken into strips or chunks. Put chicken breast in ziploc bag with cajun seasonings. Let sit for about 4 hours. In skillet, saute chicken in 2 tablespoons butter, about 7 minutes or until cooked. Set aside. In same pan, melt 1/4 cut butter, whisk in the flour, then whisk in chicken broth. Add cream, seasonings and garlic. Add chicken to sauce. Heat through. Add cooked pasta.

Sweet and Sour Chicken

1/2 cup flour
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lbs. chicken, cut into bite size pieces

Sauce
1 (13 1/2 oz.) can pineapple chunks
1 cup sugar
1 tbsp cornstarch
3/4 cup cider vinegar
1 tbsp soy sauce
1 chicken bouillon cube
1 large green pepper cut into strips

Directions:
Coat chicken with flour. Heat oil and brown chicken. Sprinkle with salt and pepper. Add cooked chicken to a 9x12 in. baking dish. Set aside.
Drain pineapple and add enough water to drained liquid to make 1 1/4 cups. Mix sauce ingredients and boil for two minutes. Pour this over the chicken. Pour pineapple and green pepper on top of chicken. Bake until tender, about 30-40 minutes at 350 degrees.

Serve with rice.

Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional

1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.