Lemon Pepper Chicken
4 chicken breasts, cut into pieces
1 can cream of chicken
3/4 cup milk
3/4 cup water
1/2 tbs lemon pepper seasoning
1/2 to 1 tsp paprika
1/2 tbs minced garlic
Combine all ingredients in the crockpot-cook on low about 6 hours
When finished squeeze the juice of one lemon into the pot
Serve over rice
Whole Wheat Penne with Cauliflower Sauce
Dorothy Winters
Salt
1 lb whole wheat penne rigate
3 T extra virgin olive oil (EVOO)
3 garlic cloves, smashed, skins removed, and thinly sliced
1 medium onion, finely chopped
1 head cauliflower (about 2 lbs), stemmed and chopped
1 cup chicken broth
4 sprigs rosemary, leaves stripped and finely chopped
¾ cup grated Pecorino Romano cheese (a few generous handfuls)
Freshly ground pepper
2 cups arugula or baby spinach, whole or coarsely chopped
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Set aside a ladle of pasta water and drain the pasta.
2. Meanwhile, heat the EVOO, 3 turns of the pan, in a large, deep skillet over medium heat. Add the garlic and cook for 3 minutes, then add the onion and cook for 5 minutes. Add the cauliflower, broth and rosemary, cover and cook for 10 minutes. Mash the cauliflower with the back of a spoon and cook until golden and caramelized, 7 to 8 minutes. Add the reserved ladle of pasta water to the cauliflower sauce. Stir in the pasta, then add the cheese and toss. Season to taste with salt and pepper. Divide the pasta among shallow bowls and top with the arugula.
Lentil Soup
Morgan Somers
1 lb of dried lentils
8-10 cups water
½ of an onion
2 T + 2 t (8 t) chicken bullion (approx. proportional to initial amount of water)
½ - 1 T lemon pepper (or to taste)
Rinse lentils. Put in large pot with about 8 cups of water. Bring to a boil. Meanwhile, dice onion and sauté in a little olive oil until softened. Add to lentils. About halfway through cooking time, add bullion and lemon pepper. I usually cook it for 30-40 minutes until the lentils are soft, but towards the end I add water little by little to keep it from burning and to get the consistency I want. For this batch I used almost 1 T of lemon pepper and the bullion I used is new and more potent than what I usually use—next time I’ll use less than 8 t. Serve with a hearty bread and butter.
3 1/2 cups white wheat flour
1/3 cup gluten flour
1 T. instant yeast
(Mix first three ingre. together)
Add: 2 1/2 cups hot tap water-mix for 1 minute. Let sit for 10 minutes. Add:
1 T. salt
1/3 cup veg. oil
1/3 cup honey
1 T. lemon juice
Mix together
Add: 2 1/2 cups more white wheat flour. Mix until sticky but sides of bowl are clean (5-10 min). Put in 2 1 lb. loaf pans greased. Let rise in oven with light on for 20 min.. Turn heat up to 350. Bake 30-35 min.
Joanna's smoothies
Coming soon
Jennifer's bean pasta
Coming soon
