I have been beyond horrible about keeping this meal swap blog up to date – but I’m really hoping that 2012 will be the year I get my act in gear. Thanks to Kim + Molly for faithfully forwarding their recipes to me so we have something for the past few months! I can’t even remember what I made in November! Hope to post more recipes from my fellow swappers as we cook into this new year.

Potato Soup

Made by Kara

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham (I omitted it in this one)
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DIRECTIONS
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ravioli with Pesto Cream

Made by Kim and Molly

INGREDIENTS

2 tsp. Olive Oil

8 oz. greenbeans or asparagus cut in 1 to 1 1/2 inch pieces (2-3 cups)

1/2 med yellow pepper cut into 1/2 inch peices (1/2 cup)

3 Roma tomatoes cut into 1/2 inch pieces (1 cup)

1/2 tsp. salt

16 oz. frozen (or thawed) cheese filled ravioli

1/2 cup sour cream

3 Tbsp. Basil Pesto

INSTRUCTIONS

Heat oil in skillet over medium heat.  Cook beans and bell pepper in oil for about 5 minutes, stirring frequently until crisp/ tender.  Stir in tomatoes and salt.  Cook for 2 minutes.

While vegetables are cooking, prepare ravioli as directed on package (add olive oil to water to prevent sticking).  Mix sour cream and pesto in small bown.

Toss hot ravioli with vegetable mlixture and sour cream mixture.  Sprinkle with shredded parmesan for added flavor.  Enjoy!

Bell Pepper and Ricota Calzones

Made by Kim + Molly

INGREDIENTS

2 tsp olive oil

1 medium red bell pepper, diced
1medium green bell pepper, diced
1small onion, diced
1/2 tsp Italian seasoning
1/8 tsp black pepper
1 clove garlic, minced
1-1/4 cups marinara sauce, dived
1/4 cup ricotta cheese
1/4 cup (1 ounce) mozzarella cheese
1 pkg refrigerated pizza crust – 13.8 ounces

DIRECTIONS

Preheat oven to 375. Coat large baking sheet w nonstick cooking spray.

Heat oil in skillet over medium heat. Add bell peppers, onion, Ital. seasoning and black pepper. Cook and stir 8 minutes. Add garlic, cook and stir 1minute. Stir in1/2 cup marinara sauce, cook about 2 minutes. Let cool.

Mix ricotta with mozzarella in small bowl.unroll dough, cut into 6 – 4X4 squares. Pat each square into 5X5 square. Spoon 1/3 cup vegetable mixture onto center of each square; top with cheese mixture. Fold dough over filling to form triangle; fold and pinch edges together to seal. Transfer calzones to prepared baking pan.

Bake 15 to 18 minutes until lightly browned. Cool 5minutes. Serve with remaining marinara sauce.

Velvet Squash Soup

Made by Kim + Molly 

adapted from Harvest Velvet Soup in Byerly’s Cookbook

Note: (One large butternut squash usually will make a double batch.)

INGREDIENTS

4 Cups cubed and peeled Butternut Squash

1 1/2 Cups Vegetable Broth (or Chicken Broth)

1/2 Cup Sliced Green Onion

3 Tablespoons Butter

1 Small Tomato, Chopped

1/2 teaspoon Herb Seasoned Salt

Salt and Pepper to taste

1/8 to 1/4 teaspoon Nutmeg

2 Tablespoons Maple Syrup (Brown Sugar will work in a pinch)

2 teaspoons dijon mustard

1 Cup Half and Half

(Optional: Garnish with shredded carrot and chives)

DIRECTIONS

Combine squash cubes and broth in a soup kettle.  Simmer, covered, until squash is fork tender, about 10 minutes.  Saute green onions in butter until tender, but not brown.  Stir tomato into green onions, set aside.  Transfer cooked squash and broth into food processor or blender.  Puree until smooth.  Add onion and tomato to pureed mixture.  Buzz just until blended with specks of red and green.  Return mixture to kettle.  Season with salt, pepper, nutmeg, maple syrup, and mustard.  Simmer 15 minutes.  Remove from heat.  Stir in half and half.  Garnish with shredded carrots and chives if desired.  Recipe has half and half in it, and should not be brought to a boil if reheated.

Banana Bread

Made by Kim + Molly

INGREDIENTS

3/4 Cup Butter

1 1/2 Cup Sugar

1 1/2 Cup Mashed Bananas

2 Eggs

1 teaspoon Vanilla

2 Cups Flour

1 teaspoon Soda

1 teaspoon Salt

1/2 Cup Sour Milk (Sour Cream works)

Chopped Nuts (Optional)

DIRECTIONS

Cream butter and sugar.  Add bananas, eggs and vanilla.  Beat.  Add flour, salt, soda and sour milk (sour cream).  Beat.  Pour into 2 small loaf pans greased and lined with wax paper (if needed) or 1 large loaf pan.  Bake 2 small loaves at 350 degress for 1 hour or 1 large loaf for a bit longer.

Turkey Kielbasa and Potato Soup: October 2010

Turkey Kielbasa and Potato Soup
made by Jenny, original recipe from allrecipes.com

INGREDIENTS:
4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
3/4 pound kielbasa sausage, sliced into 1
/2 inch pieces
1 (10.75 ounce) can condensed cream
of chicken soup
ground black pepper to taste

DIRECTIONS:
In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water.

Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes.

Stir in kielbasa and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Peanut Noodles with Chicken: October 2010

Peanut Noodles with Chicken
made by Jenny, original recipe from allrecipes.com

INGREDIENTS:
8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
1/4 teaspoon crushed red pepper flakes
Additional veggies as desired

DIRECTIONS:
Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions (and any additional veggies) in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.

Toss noodles with sauce, and serve.

Chicken Spaghetti: October 2010

Chicken Spaghetti
Made by Kate, original recipe by Pioneer Woman

Ingredients
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry’s Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Italian Meatball Soup: October 2010

Italian Meatball Soup
made by Kate, recipe by Pioneer Woman

Ingredients
Meatballs:
¾ pounds Ground Beef
½ cups Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 cloves Garlic
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice

SOUP
3 Tablespoons Olive Oil
7 cups Low Sodium Beef Stock
2 cups Water
½ teaspoons Salt
2 Tablespoons Tomato Paste
¾ cups Onion, Chopped
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not Peel)
½ pounds Cabbage Chopped
Grated Parmesan Cheese To Serve

TIED IN A CHEESECLOTH BUNDLE
4 Tablespoons Fresh Parsley, Minced
2 whole Bay Leaves
1 teaspoon Peppercorns

Preparation Instructions
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.