Vegetable Soup with Whole Wheat Bread

Vegetable soup is one of my favorites that is as easy as it is tasty.

4 potatoes peeled and chopped
4 large stocks of celery
6 carrots peeled and chopped
2 large parsnips peeled and chopped
1 medium onion minced
1 tablespoon minced garlic
1 cup diced turkey ham (optional)
2 cans chick peas drained and rinsed
1 bag frozen green peas
2 teaspoons cumin
1 1/2 teaspoon chili powder
1 tablespoon dried basil
1 tablespoon dried oregano
1 large bay leaf
Salt and pepper to taste
4 cups chicken broth
6 cups water (or enough to cover all the vegetables)

2 cups all purpose flour
1 cup whole wheat flour
1/4 cup wheat bran
1 1/2 tablespoons dry active yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 cup of very warm water

In the bowl to the stand mixer combine 1 cup of all purpose flour, 1/2 cup water, yeats and sugar. Let this sit for about 5 minutes or until it gets bubbly and doubles in size. Add the rest of the dry ingredients and start to stir with the hook attachment. Slowly add the rest of the water until a soft dough ball forms. This should not be sticky. Let this run for about 5 minutes then kneed by hand for another couple of minutes or until you can touch the dough lightly and it springs back. Coat with olive oil, place back in the bowl, cover with a clean cloth and put in a warm place to rise. Let this rise for at least 20 minutes. Punch the dough down and desperate into two equal portions. Kneed each of them about a minute each. Roll into a loaf, cut slits in the loaves and place on a baking sheet covered with the same towel to rise again. Let this rise for at least 30 minutes. While the bread dough is rising the first time place a large stock pot over medium high heat, drizzle in some olive oil and add the onions, carrots and celery. Salt and pepper to taste and let cook for 5 minutes. Add the garlic and continue to cook. Add the parsnips, potatoes and turkey ham then the spices and herbs. Let this cook for another minute or two then add the liquid. Bring this to a boil then cover and simmer until the vegetables are tender. Add the chick peas and green peas and let simmer for another 10 minutes. Place the risen bread into a 400 degree oven for 5 minutes then turn it down to 375 degrees. Bake for 20-25 minutes or until golden brown and crusty. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken Cheese Steak Hoagies and Sweet Potato Fries

This is a yummy way to spice up some chicken breast that will keep you away from that expensive sandwich shop for good!

5 boneless, skinless chicken breast cut into thin slices
1 green bell pepper cut into strips
1 red bell pepper cut into strips
1 medium onion cut into strips
1 pint white mushrooms cut into thin slices
Juice from half a lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
3-4 tablespoons olive oil
3 cloves garlic sliced


6 whole wheat hot dog or hoagie buns

12 slices provolone cheese

2 sweet potatoes peeled and cut into fries
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon all spice
2 tablespoons olive oil

In a small mixing bowl combine the lemon juice, olive oil and spices add the mixture and the chicken slices into a freezer bag. Coat the chicken evenly with the mixture and place in the refrigerator for at least 30 minutes. Coat the sweet potatoes with the olive oil and spices. Place on a baking sheet in a 400 degree oven until crispy and golden brown. Place a heavy bottom skillet over medium high heat. Add a drizzle of olive oil to the pan and then add in the chicken and vegetables. Sauté until the chicken is cooked through and the vegetables are tender. Cover a baking dish with aluminum foil and place the buns in with the slit side up. Spoon the chicken mixture into the buns and top with two pieces of cheese. Place these in the 400 degree oven until the cheese is golden brown and bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com

Moroccan Style Beef and Sweet Potato Stew with Grilled Cheese Sandwiches

This is my take on a Moroccan stew that will warm you to the soul with tender beef, sweet potatoes, chick peas and spices that will fight off the cold weather blues any day!

2 pounds stewing beef (if you can get some stock bones use some of those also)
1 onion chopped fine
2 cloves garlic minced
2 large sweet potatoes peeled and cubed
6 cups of water
1 bullion cube ( I use a vegetable base bullion cube for my soups)
1 teaspoon cumin, ground corriander, salt, seven spice, Kabsah spice and turmeric
1/2 teaspoon black pepper and all spice
1/4 teaspoon cayenne and Moroccan saffron
2 cans chick peas drained and rinsed
2 tablespoons flour
2 tablespoons olive oil
1/4 cup corn starch and enough water to make a slurry (a solution that looks like milk)

5-6 slices Velveta cheese
10-12 pieces of bread
Melts butter

Coat the beef with the spice mixture and flour by placing the meat in a plastic freezer bag with the spices and flour sealing and shaking. Add the olive oil to the bottom of a large stock pot over medium high heat. Add the beef and brown. Remove from the pot and set aside. Add the onions, garlic and sweet potatoes. Cook until the onions start to turn clear. Salt to taste. Add the water, bullion and beef. Bring to a boil then reduce heat cover and simmer. Let this simmer for 35-40 minutes. Add the slurry and let simmer with the lid off to thicken. While the stew is thickening brush one side of one piece of bread with the melted butter then add the cheese, brush one side of another piece of bread and top with the butter facing out. Place the buttered side of the bread I the counter top grill or a sauté pan over medium heat. Brown on both sides a d serve with the piping hot soup. For more on this recipe or any others please email me at alesia.leach@gmail.com

Tuna with Broccoli and Cauliflower Casserole

This is a combination of tuna noodle casserole, Mac and cheese and broccoli and cauliflower gratin. This is a fun way to get them to eat the green stuff.

1 head cauliflower cut into florets
1 bunch of broccoli cut into florets
1 box whole wheat penne
2 cups all natural sour cream
12 ounces Velveta cubed
2 cans tuna drained
2 cups shredded Colby jack divided
3 cloves garlic grated
2-3 dashes of your favorite hot sauce
Salt and pepper to taste

Place the vegetables to a large pot of boiling salted water. Boil for 5 minutes then remove from the water. Boil the noodles in the same water for 7-8 minutes and drain. While the noodles are boiling place the Velveta, sour cream, tuna and grated garlic, salt and pepper in a medium sauce pot over medium heat. Stir occasionally until Velveta is melted. After the noodles are drained add the vegetables, noodles and sauce to the pot and mix well. (Make sure the water is gone.) add half of the Colby jack and mix to combine. Pour into a 4 quart casserole dish. Place on a baking sheet and bake in a 375 degree oven for 40 minutes or until golden brown and bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com

Curried Chicken Pot Pie

Chicken pot pie is a signature Sunday favorite that brings back delicious childhood memories. This is creamy curry twist on one of my all time favorites.

2 boneless, skinless chicken breast
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon black pepper

4 potatoes peeled and sliced thin
3 carrots peeled and sliced thin
1 large parsnip peeled and sliced in
1 medium turnip peeled, quarter and sliced thin
1 small zucchini sliced thin
2 tablespoons olive oil
2 teaspoons curry powder
Salt and pepper to taste

4 tablespoons butter
1/2 minced onion
2 cloves garlic minced
4 tablespoons butter
1/2 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon black pepper
2 cups milk
Dripping from chicken

2 Pillsbury pie crusts.

1 tablespoon egg beaters for the top of the pie

Mix the salt, pepper and curry powder and coat both sides of the chicken breast pieces with it liberally. Place these in a small baking dish, cover with foil and bake at 350 degrees for 30-35 minutes or until the chicken reaches 165 degrees internally. While the chicken is baking layer the vegetables on a baking dish and coat with olive oil and spices. Place them in the same oven. Once the chicken is done remove it from the oven and let stand for about 5 minutes. Who'd the chicken is resting add the butter to a medium sauce pot. Add the onions and garlic. Let this cook for about 2 minutes. Add the flour, salt, pepper and curry powder. Let this bubble for 1 minute. Whisk in the milk and the drippings from cooking the chicken. (Since these are boneless and skinless this will be all juice and very little fat.) let this bubble until thick like gravy. Chop the chicken into bite size pieces. Stir the chicken and half of the vegetables to the creamy curry sauce. Lay one of the pie crusts in a pie plate pour in the creamy filling top with the second crust and crimp with your fingers to seal the edges. Brush with the egg beaters and customers steam holes. I like to make a smiley face, the kids love this. Place in a 375 degree oven for 20-25 minutes or until it is golden brown. Is the edges start to brown before the top wrap them in foil. For more on this recipe or any others please email me at alesia.leach@gmail.com