The ButchFemmePlanet Kitchen

[Mrs. Strutt]

So much is sounding so yummy. But I am watching my diet so I will have to save anything with heavy calories for a free day.

My favorite training recipe...tastes good and is good for you:

"Everything but the Kitchen Sink" Vegetable Soup

1 medium onion, medium chopped
1 cup mushrooms, medium chopped
1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
1 red bell pepper, chopped medium
1 T. tomato paste

Preheat oven to 450F. Toss veggies with paste. Bake until veggies are well browned, about 40-45 minutes.

In a large soup pot, combine browned veggies with nine cups low-sodium chicken broth and:

2 medium leeks, cleaned with green parts chopped (slice white parts thinly crosswise and reserved)
10 sprigs fresh parsley leaves
4 sprigs fresh thyme
2 bay leaves
1/2 cup sliced mushrooms

Cover and bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, for 30 minutes. Remove garlic head and squeeze paste into a bowl and mash until a fine paste forms. Strain stock through a fine mesh strainer.

In now-empty pot, put:

2 cups diced fresh tomatoes
White parts of leeks
Strained broth
Garlic paste
1 cup fresh green beans
1 cup sliced summer squash

Bring to simmer over medium-high heat, then reduce heat to medium-low and simmer, partially covered, until vegetables are almost tender when poked, about 15-20 minutes. Stir in:

4 heaping cups baby spinach, washed, stemmed, and leaves cut into chiffonade

and heat just until wilted, about 3-5 minutes. Stir in:

2 T. fresh minced parsley leaves
Salt and freshly ground black pepper to taste

Serve.

[Blade]

2 lbs Beef stew meat
2 c. sliced mushrooms
1 can cream of mushroom soup
1 envelopt dry onion soup mix
1 c 7-up or other lemon lime carbonated drink

Put meat and mushrooms in crock pot
combine mushroom soup soup mix and soda and pour over meat

cover and cok on low 8 hrs serve over rice
YUMMY

[iamkeri1]

One of our daughter's favorites has always been thin sliced onions and cucumbers tossed with pepper and cider vinegar.

One night a few years ago, there were not enough onions and cucumber, so I threw a few other veggies - cabbage in about inch square pieces, chunked up roma tomatoes, sliced carrots and cauliflower flowerettes ... Daughter loved, it. I now use up any veggie that is needing to get eaten - haven't found one yet that was yucky. (green beans, zuccini, summer squash, chinese pea pods, corn cut off the cob, artichoke hearts, asparagus, etc) The liquid has also evolved. Now sometmes I use Italian salad dressing (my favorite is Kraft House Italian. Or I make a vinegrette with one part oil (of your choice) and two parts cider or balsamic vinegar, shaken up with basil, oregano garlic powder, parmesan cheese, paprika for color, pepper and minced onion. Easy, yummy and healthy.
Smooches,
Keri

[SassyLeo]

I learned from my momma how to find things in the fridge and make something off the fly. This is how I cook most of the time. Also, I try to eat pretty healthy. I eat low sugar and try to eat whole grains as much as possible.

I make food on Sundays for the rest of the weeks' lunches. Today I made a veggie pasta thing

• Cooked and cooled whole grain pasta of your choice (I like Penne or Rotini brown rice pasta)
• Garbanzo beans
• Sliced/chopped carrots
• Sliced celery
• Sliced cucumber
• Fresh spinach leaves
• White Albacore tuna
• Crumbled bacon
• Roasted pepitas
• A bit of seasoned rice vinegar
• And enough of the magic ingredient to moisten everything. The most delicious mayo/spread/dip substitute...lower in fat and has a great taste!
  
  

Mix all together and chill.

I put some in small containers to bring for lunch. Just grab and go

[BestButchBoy]

These brownies will make your socks go up and down! Trust me on this!

Brownies
From the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso
Yield 28 large bars
Introduction

Dark, fudgy, and wonderful — what could be better?
Ingredients
1 cup (2 sticks) unsalted butter, plus extra for greasing the pan
¾ cup unbleached, all-purpose flour, plus extra for flouring the pan
4 oz. unsweetened chocolate
4 eggs
1½ cups sugar
1 tsp. vanilla extract
⅔ cup shelled walnuts, coarsely chopped
Steps

1. Preheat oven to 350 degrees F. Grease and flour a 9 x 13-inch baking pan.
2. Melt the butter and chocolate in the top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
3. Meanwhile, beat the eggs and sugar until thick and lemon-colored; add the vanilla. Fold the chocolate mixture into the eggs and sugar. Mix thoroughly.
4. Sift the flour and fold gently into the batter, mixing just until blended. Fold in the walnuts.
5. Pour into the prepared pan. Bake until the center is just set, 25 minutes. Do not overbake.
6. Allow the brownies to cool in the pan for 30 minutes before cutting into large bars.

This content is from the book The Silver Palate Cookbook by Sheila Lukins, Michael McLaughlin, and Julee Rosso.