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Ingredients:

2lbs boneless skinless chicken thighs cut into one inch cubes
2 TBS olive oil
2 TBS butter
4 carrots, diced
4 celery stalks, diced
1 yellow onion, diced
16 oz mushrooms
4 cups chicken stock
1/4 cup flour
1/2 cup Half and Half
Thyme
Parsley

Instructions:

  1.  Heat oil in stock pot over medium heat.  Season chicken thighs with salt and pepper and cook until golden, 2-3 minutes.  Remove from pot and set aside.
  2. Heat butter in same pot, add the carrots, celery, onion and mushrooms.  Cook until tender, 3-4 minutes.  Add thyme and parsley (wing it) and cook one more minute.
  3. Add flour and stir until flour begins to brown
  4. Add chicken stock, whisk continuously until soup begins to thicken.  Season with salt and pepper to taste.
  5. Add half and half and cook until heated through, do not boil.
  6. Serve

 

  • 2 small garlic cloves, minced
  • 1 teaspoon anchovy paste
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup mayonnaise
  • 1/2 cup Olive Oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, olive oil, Parmigiano-Reggiano, salt and pepper and whisk until well combined. The dressing will keep well in the fridge for about a week.

 

 

Each Sunday, we pre-make a set of lunches for the week and store them in gladlocks. Below are the bowls we’ve made so far. All of them have kept well throughout the week. We layer the ingredients to keep anything from getting smushy, and keep the dressings or any particularly-wet ingredients in a separate container. I always put the quinoa at the bottom because it won’t get soggy, and stuff the spinach/lettuce/kale at the top to fill whatever space is left. I haven’t included quantities because a) we don’t measure and b) it’s really up to your own preference!

Greek Salads
a. Quinoa (approx. ½ cup prepared per salad), after cooling
b. Sliced English cucumbers
c. Cherry tomatoes sliced in half
d. Diced red onion
e. Banana peppers
f. *beets
g. *olives
h. Feta cheese
i. Spinach
j. Dressing: Pink Greek: https://letsgettogetherandeat.wordpress.com/2016/08/25/pink-greek-salad-dressing/

Olympic Salads
a. Red Quinoa
b. Sliced red onion
c. Sliced avocado
d. Grilled chicken
e. Spinach
f. ½ orange, diced (in a separate container)
g. Dressing: Avocado dressing https://letsgettogetherandeat.wordpress.com/2016/08/24/olympic-salad/

3. Burrito Bowls
a. Quinoa
b. Black beans
c. Corn
d. Diced tomato
e. Jalapeno
f. Avocado
g. Grilled chicken
h. Dressing: Salsa

4. Shrimp Fajita with Roasted Veggies
a. Quinoa
b. Shrimp, oven-roasted with olive oil and seafood blackening rub
c. Red, yellow, orange peppers, onions and garlic oven-roasted with olive oil, Cajun seasoning, garlic salt, shallot pepper
d. Sliced avocado
e. Red cabbage/jalapeno slaw (dressing = mayo, lime juice, garlic, jalapenos, a little sugar)

5. Michigan bowl
a. Quinoa
b. ½ apple chopped, soaked in water with 1-2 tbs lemon first (prevents browning)
c. Toasted walnuts
d. Craisins
e. Crumbled goat cheese or bleu cheese
f. Spinach
g. Dressing: Homemade balsamic vinaigrette http://allrecipes.com/recipe/218337/our-favorite-balsamic-vinaigrette/

6. Kale Veggie Bowls
a. Quinoa
b. Chopped colored peppers
c. Chopped cucumber
d. Cherry tomatos sliced in half
e. Kale, pulled off stems and chopped
f. Dressing: Jalapeno vinaigrette: http://barefeetinthekitchen.com/jalapeno-vinaigrette-recipe/

7. Taco Salad
a. Ground beef, prepared as for tacos
b. Sliced tomatos
c. Diced Onion
d. Corn
e. Black beans
f. Jalapenos
g. Lettuce
h. Queso fresco (or cheese of your choosing) crumbled on top
i. Dressing: Salsa mixed with a little bit of ranch

2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
Creamy Parmesan Garlic Sauce:
¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Recipe by The Recipe Critic

Ingredients

2 pounds boneless, skinless chicken breasts
5 tablespoons olive oil
2 cups chopped onions
4 cloves garlic, minced
1 tablespoon cumin
1/4 teaspoon cayenne pepper, or to taste
1 teaspoon oregano
1 teaspoon salt, or to taste
2 jalapeno peppers, seeded and minced (fresh or canned)
2 cups canned chicken broth
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
2 cups shredded white cheddar cheese
For garnish: Sour cream, salsa and cilantro

Instructions

Wash and trim the chicken breasts. Cut, crosswise into small strips. Heat 3 tablespoons of the olive oil in a heavy pot. Sauté the chicken, stirring over high heat just until cooked through, about 5 minutes.
Remove with a slotted spoon to a side dish.
Add the remaining oil to the pot and sauté the onions, garlic, cumin, and cayenne, stirring for 5 minutes. Stir in the oregano, salt, jalapeno peppers, chicken broth, and Randall Beans. Bring to a boil and cook for 15 minutes. Stir in the cheese, stirring until melted. Return chicken to the pot and cook for 5 minutes.
Serve topped with a dollop each of sour cream and salsa and a sprinkling of chopped cilantro.

2016 Recap

Shopping Ingredients:

4 tubs (3 lbs each) of sour cream
16ish lbs of flour (bought 25lb bag)
3 sticks butter
12 eggs
Vegetable Oil
Salt

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Other needs:
Freezer Ziplocks
Freezer Paper
Sharpie
Wine
Mixer
Dough hook

Recipe:

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream

Fillings:

Potato:
15lbs potatos
24oz shredded cheddar

Mushroom:
2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

Cheese
1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

11 batches of dough —
19 dozen potato and cheese
1.5 dozen potato/gouda
2 dozen farmer’s cheese
2 dozen mushroom

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 4:30.

Notes:
Dough needs to be rolled thinner than you think.
We had 1/2 dough leftover, could have used more fillings.

My dad commented that this should really be called mushroom stew.  It is based on the belief that there is no such thing as “too much mushrooms” in soup (whereas not enough mushrooms = big problem!).  You don’t have to put this much in … but you should. It makes a BIG pot of soup! Plenty for lunch leftovers.

1 bag dried porcinis (usually hanging above the regular mushrooms in the grocery store)
16oz small white mushrooms
16oz shitake mushrooms
16oz large white mushrooms (stuffing kind)
3 large portabellos
1 onion
2 carrots
2 leeks (white and green parts)
2 tbs olive oil
1 stick of butter, in quarters
Thyme (fresh or dry)
Parsley (fresh or dry)
1.5 cups dry white wine
½ cup flour
1 cup heavy cream
1 cup half-and-half
 
Put the package of dried porcinis in a bowl with 1 cup white wine and let it soak.
 
Scrape the dark stuff out of the portabellos and get rid of it.  Scoop the stems out of the large white mushrooms and the portabellos and chop them up (save the actual mushroom part for later).  Put 2 tbs olive oil and 2 tbs butter in the bottom of a big giant soup pot (the one all the soup is eventually going to end up in), and saute one chopped onion, both carrots and the mushroom stems for 10-15 minutes, until everything is soft.  Add 6 cups of water, thyme (a generous pinch of dry, or a sprig of fresh), kosher salt (two pinches?) and pepper (about this much).  Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.  After 30 minutes, put a lid on and continue to simmer until you are ready to add the rest of the ingredients.  (Because it is not technically “vegetable soup”, the original recipe states to strain everything out and just reserve the liquid but that’s silly.  Don’t do that.)

Meanwhile, in a large, deep frying pan, heat up another 2tbs of butter and put in your chopped leeks.  Be patient until they start to brown!  You can be chopping ALL THOSE MUSHROOMS while this is going on.  Once the leeks start browning, add about 2/3-3/4 of the chopped mushrooms (basically whatever will fit in the pan) and continue cooking until they are soft and the water has dried up (seasoning with salt, thyme and parsley as you go) then scoop all of that into your simmering vegetable broth.  Start over with the last 2 tbs of butter and the rest of the mushrooms (including the ones you rehydrated in the wine, after chopping).  Once the mushrooms begin to brown, sprinkle in ½ cup flour, mixing as you go to keep from burning.  It will make thick sticky glue.  Then slowly begin to add the remaining half cup of white wine, stirring consistently to avoid clumps.  When this is done, add the mixture to the soup pot, add salt and pepper to taste and bring to a boil, reduce heat and simmer for 15 minutes.  Then add one cup of cream and one cup of half-and-half.  Heat through but do not boil once the cream is in.

Serve with mom’s homemade bread!