tuscan tomato soup October 29, 2009
Posted by hapafood in vegetables, vegetarian.add a comment
a delicious healthy tomato soup! 
serves 8-10
1/4 c. olive oil
4 tbsp. butter
4 carrots, peeled & finely diced
3 med. onions, finely minced
4 stalks celery, finely diced
3 qts canned tomatoes w/ juice OR 14 large ripe, fresh tomatoes, peeled, seeded, chopped
1/2 c. finely chopped parsley
salt & pepper
6 leaves fresh basil (optional)
- heat oil & butter in heavy kettle.
- cook the carrots, onion, & celery for about 20 min, or until very tender.
- add tomatoes; continue cooking over moderate heat 25-30 min longer.
- stir in parsley & basil, season w/ salt & pepper.
variation this soup can be strained, pureed, & thinned with light cream. stir a teaspoon of pesto into each bowl & top w/ a dallop of sour cream.
carolina pulled pork October 29, 2009
Posted by hapafood in pork.add a comment
my friend made this recipe for me, and my husband loved it!
serves 6
2 onions, quartered
2 tab. brown sugar
1 tab. paprika
2 tsp. salt
1/2 tsp. pepper
1 (4 to 6 pound) boneless pork butt or shoulder roast
3/4 cup cider vinegar
4 tsp. worcestershire sauce
1 1/2 tsp. crushed red pepper flakes
1 1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
hamburger buns or hoagie rolls
- place onions in crock-pot. combine brown sugar, paprika, salt and pepper; rub over roast. place roast over onions.
- combine vinegar, worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. drizzle vinegar mixture over roast (you can keep some out and save it to drizzle over sandwiches if you want).
- cover; cook on low 8-10 hrs. (high 4 to 6 hrs.
- when meat is tender, falling apart, i shred it right in the crock pot. the recipe says the drain the liquid but i just leave it in, i think it makes it more flavorful. sometimes you have to remove any fat that may have been on the roast or any bones.
layered mexican chicken October 29, 2009
Posted by hapafood in chicken, mexican.add a comment
my friend made me this dish for our family a few weeks ago. it was delicious.
serves 8
2 lb. cooked boneless, skinless chicken breast
30 oz. canned black beans, rinsed and drained
3 cups fat-free sour cream
2 cups shredded monterey jack cheese or mexican-style cheese blend
8 oz. chopped green chilies
2 tsp. ground cumin
1/2 tsp. black pepper
12 medium corn tortillas, cut into 2-inch strips
1 cup salsa
- preheat oven to 350-degrees F. coat a lasagna pan with cooking spray.
- cut chicken into 1-inch pieces.
- place chicken in large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin and pepper: mix well and set aside.
- arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. sprinkle with remaining cup of cheese.
- bake until filling is bubbly and cheese is melted, abut 30 minutes. let stand 5 minutes before slicing into 12 pieces. serve with salsa on the side.
