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Recipe Box – New Favorites

1 April 2015 No Comment

I’ve been making some changes in the kitchen the last few weeks, and I’ve tweaked some of our old favorites and made them new. Small steps, but steps… know what I mean?

Vegetable Cabbage Soup

Ingredients

2 pkgs dry onion soup mix
1 & 1/2 L water
1 1.89 L bottle of Mott’s Low-Sodium Garden Cocktail
1 1.89 L can of Heinz Low-Sodium Tomato Juice
2 lg. cans Hunt’s Low-Sodium Diced Tomatoes
Large bag Dole’s Colorful Coleslaw
1 c frozen peas
2 c frozen mixed vegetables
1/2 pkg. rice & vermicelli mix (aka just the rice & noodles, not the sauce mix)
2 whole star anise
5-8 peppercorns

Directions

Combine the onion soup mix, seasonings, water and Garden Cocktail in a large stock pot. Bring to a boil, then lower temp to simmer for 20 minutes. Next, add the coleslaw mix and frozen vegetables, and return to boil. When the cabbage is almost completely cooked through, add the rice & vermicelli – just sprinkle on top, do not stir it in as it will sink and stick to the bottom unless you stir often. Cover and simmer for 15 minutes, then check the ‘doneness’ of the rice. If it is cooked and there is room in the pot, add the can of tomato juice, and simmer for a further 20 minutes.

Serve with warm crusty rolls and real butter!

Pan-Fried Fresh Water Fish

Ingredients

4 oz fish fillets (we prefer northern pike over others)
2 c flour
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp dill weed
1/2 tsp lemon zest
non-stick spray
1 tbsp butter per pan full

Directions

Rinse fillets, spray a heavy frying pan (cast iron is awesome!), melt butter. Meanwhile, mix the dry ingredients in a flat container or on a plate, and dredge each fillet – both sides – and place in the pan. Fish doesn’t take too long to cook, so just leave them until golden on each side.

Keep warm in the oven at 150* while you cook the remainder of the fillets.

Serve with your favorite side and starch!

Enjoy…

<3 JL

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