April 2004

The following 4 recipes are from another awesome Personal Chef friend of mine.
The Original Wandering Gourmet
Personal Chef Ken DePault
586-212-1599
ken@personalchefmi.com 
www.PersonalchefMI.com 

Vegetable and Tortellini Soup (10 minutes to make- feeds a family of four for $5) 6 cups vegetable or chicken stock (regular or low sodium) 1 bag frozen vegetables (carrot, corn, peas) or whatever you want 1 package cheese or spinach tortellini 4 ounces (1/2 package) frozen chopped spinach ½ tsp basil ½ tsp thyme Parmesan cheese Mix water and soup in a 3-quart sauce pan. Heat to boiling, stirring occasionally; reduce heat to low. Stir in tortellini and spinach. Simmer uncovered for 5 minutes; stirring occasionally, until tortellini is tender. Sprinkle each serving with cheese. Alpine Veggie Soup 1 cup chopped celery 1 cup chopped onion 2 cloves garlic 1 tsp butter (or fat free spray) 6 cups vegetable or chicken stock (regular or low sodium) 1 cup chopped carrots 2 cups chopped potatoes ¾ tsp dill 2 Tbsp fresh parsley In a large saucepan, sauté celery, carrots, potatoes, onions, butter, and 1 Tbsp water. Add broth and bring to a boil. Simmer 20 minutes or until tender. Add salt, pepper, dill weed and parsley; simmer a few more minutes.  Baked Cod 1 pound cod or similar fish ½ cup plain bread crumbs ½ tsp each- garlic powder, onion powder, dill, tarragon, paprika, and salt ¼ tsp white pepper 2 lemons olive oil water Coat fish with fresh lemon juice reserving one half of lemon for slices. Mix bread crumbs with all spices and spread bread crumbs over fish. Place in roasting pan, drizzle with olive oil, and add a bit (4-5 Tbsp) water and the lemon slices to the bottom of the pan. Cook for about 10 minutes until flaky. Dill Veggie Dipping Sauce ½ cup sour cream (you choose the fat level) ¼ cup mayonnaise (you choose the fat level) 2 Tbsp chopped fresh dill 1 tsp onion powder 1 tsp garlic powder 1 tsp lemon juice salt and pepper to taste In a small mixing bowl, combine sour cream, mayo, dill, lemon juice, salt and pepper. Cover and refrigerate 1-2 hours before serving.

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Copyright © 2004 - Lisa Merrill