a little of each

A family's cookbook

Cream of Tomato Soup May 16, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:33 am
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From America’s Test Kitchen Family Cookbook

4 Tbl unsalted butter
2  cans (28 oz) each diced tomatoes, drained with 3 cups of the juice reserved
1 onion finely chopped
2  Tbl light brown sugar
1 Tbl tomato paste
2 Tbl all-purpose flour
1 3/4 cups  low sodium chicken broth
1/2 cup heavy cream
Salt & pepper to taste
Cayenne pepper to taste

1. Melt the butter in a large Dutch oven over medium-high heat. Add the drained tomatoes, onion, brown sugar and tomato paste. Cook, stirring occasionally, until the onion is softened and the tomatoes begin to caramelize, about 15 minutes.

2. Stir in the flour and cook for 1 minute. Slowly stir in the broth and the reserved tomato juice, scraping up any browned bits. Bring to a simmer, cover, and cook for 10 minutes. Puree the soup in batches in a blender  (or food processor) until smooth.

3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer, then remove from the heat. Season with salt, pepper, and cayenne to taste and drizzle with a little balsamic glaze before serving.


Chicken Divan

Filed under: Main Dishes — alittlemoreofeach @ 9:31 am
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From Parade Magazine, August 5, 2012

1 bunch broccoli, trimmed and cup into 4-inch-long spears
1/2 stick unsalted butter, diced
5 Tbl all-purpose flour
2 cups chicken broth
1/2 cup heavy cream, well chilled
3 Tbl medium-dry sherry
Fresh lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese
2 whole boneless, skinless chicken breasts, cooked and sliced thin


1. In a large saucepan of boiling, salted water cook broccoli for 6-8 minutes or until tender. Drain and set aside, covered.

2. In a heavy saucepan, melt butter over low heat. Add the flour and cook, stirring for 3 minutes. Add the broth and bring mixture to a boil. Cook on low, stirring, for 10 minutes or until thick.

3. In a mixing bowl, beat cream with an electric mixer until stiff peaks form, then add to flour mixture, along with the sherry and lemon juice to taste. Season with salt and pepper.

4. Arrange broccoli on a flameproof platter. Top with half the sauce. Stir 1/4 cup of Parmesan into the other half of the sauce. Arrange chicken on broccoli, pour remaining sauce over top, and sprinkle mixture with remaining 1/4 cup Parmesan.

5. Broil, about 6 inches from the heat, for about 1 minute or until sauce is golden and bubbling.


Green Beans with Warm Mustard Vinaigrette

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:29 am
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2 pounds fresh green beans, ends trimmed
2 shallots, minced
2 Tbl Dijon mustard
2 Tbl balsamic vinegar
1/2 cup olive oil
1/4 cup Fresh dill, chopped
salt & pepper



1. Heat a large pot of water to boiling. Add the green beans and cook until crisp tender, 2 to 4 minutes. Drain well.

2. While the beans are cooking, place the shallots, mustard, vinegar, oil, salt & pepper in a small saucepan. Heat, whisking constantly, just until mixture is hot to touch.

3. Toss the hot green beans with the dressing to coat. Quickly add the dill and toss to combine. Serve at once.


Grilled Chicken Breasts with Lemon and Rosemary

Filed under: Main Dishes — alittlemoreofeach @ 9:28 am
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4 boneless skinless chicken breasts
1/2 cup fresh lemon juice
1/2 cup fruity olive oil
2 large cloves garlic, minced
3 Tbl fresh rosemary, coarsely chopped
Salt & pepper to taste


1. Arrange chicken breasts in a single layer in a shallow glass or ceramic pan. Whisk the lemon juice, olive oil, garlic, and rosemary together in a small bowl and pour over chicken breasts. Let marinate in the refrigerator, turning once or twice, at least 4 hours.

2. Grill the chicken breasts 5 to 6 inches above the hot coals 4 to 6 minutes per side, brushing with any marinade remaining in the dish. Serve at once.


Sunday Gravy May 15, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 2:15 pm
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4 Tablespoons Vegetable oil
1 Large onion, diced
2 Tablespoons fresh basil chopped & divided
5 garlic cloves, crushed
1 Tablespoon fresh oregano, chopped or 4 tsp. dried oregano
3 28 oz. cans plum tomatoes
3 28 oz. cans crushed tomatoes
3 1/2 cups water
6 tsp sugar
1 tsp salt
1 lb sweet Italian sausage links
1 lb uncooked meatballs


1. Heat oil in a large stockpot for 30 seconds. Add onion and saute for 3 minutes, Add 1 Tbl. basil, garlic, and oregano. Saute for 1 minute.

2. Add tomatoes, water, sugar and salt. Bring the sauce to a boil, reduce heat to a simmer, and add sausage and meatballs if desired.

3. Simmer for 3 to 4 hours, stirring occasionally to make sure nothing sticks to the pot. Remove the meats to a platter. Stir in remaining  basil. Taste and add salt if needed.

4. Serve over pasta, adding meats and topping with Parmesan cheese, if  desired.


Lemony Seafood Risotto April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:43 pm
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2 tsp olive oil

¼ cup finely chopped shallots or green onions

2 cloves garlic, minced

1 cup uncooked short-grain white rice

½ cup dry white wine or chicken broth

2 (14 oz) cans chicken broth

2 tsp olive oil

½ lb bay scallops

½ lb uncooked medium shrimp

1 tsp grated lemon peel

2 Tbl fresh parsley, chopped



Heat two tsp olive oil in skillet over medium-high heat. Cook shallots and garlic in oil, stirring frequently, until shallots are tender-crisp; reduce heat to medium. Stir in rice. Cook, stirring frequently, until rice begins to brown. Stir in wine. Cook until liquid is absorbed. Pour ½ cup of broth over rice mixture. Cook uncovered, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding ½ cup of broth at a time, stirring occasionally until rice is tender and creamy. Meanwhile, heat two tsp. oil in skillet on medium heat. Cook scallops and shrimp in oil for four to five minutes, until shrimp are pink and firm. Remove from skillet and gently stir into rice mixture with the lemon peel. Sprinkle with parsley.


Swordfish with White Beans

Filed under: Main Dishes — alittlemoreofeach @ 8:37 pm
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1 lb swordfish steaks

2 Tbl lemon juice

2 tsp fresh rosemary, chopped

¼ tsp salt

1 clove garlic, chopped

1 cup chicken broth

1 large tomato, chopped

1 medium onion, chopped

2 (16 oz) cans cannelloni beans

2 Tbl fresh parsley, chopped



Mix fish, lemon juice, rosemary, salt and garlic in a medium glass or plastic bowl.  Cover and refrigerate for 30 minutes.  Cook remaining ingredients except parsley in a large sauté pan over medium-high heat for 15 minutes, stirring occasionally.  Stir in fish mixture.  Cover and cook over medium heat for 10-12 minutes or until fish flakes.  Stir in parsley.


Tilapia with Lemon Butter Sauce

Filed under: Main Dishes — alittlemoreofeach @ 8:36 pm
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From Publix’s Apron Meals. Serves four.


The Angel Hair Fresca makes a wonderful side dish with the tilapia.



4 tsp flour, divided

1 tsp seasoned salt

5 sprigs fresh Italian parsley, coarsely chopped

1 lemon, juiced

1 ½ lbs tilapia fillets

3 Tbl butter, divided

¼ cup white wine



Place 3 tsp flour and seasoned salt in a zip-top bag; shake to mix and set aside. Chop (rinsed) parsley coarsely, leaves only, and measure (2 Tbl). Preheat large sauté pan on medium-high heat for 2-3 minutes. Add fish to zip-top bag; seal tightly and shake to coat. Place 1 Tbl of butter in pan and swirl to coat. Add fish and cook 3 minutes. Flip tilapia over and cook another 3 minutes until fish is golden and flakes easily. Place fish on serving plates. Place remaining 1 Tbl butter and 1 tsp of flour, wine and juice form 1 lemon in sauté pan. Heat 1-2 minutes until thickened, stirring occasionally. Stir parsley into butter sauce and serve over fish.


Grouper Pepin

Filed under: Main Dishes — alittlemoreofeach @ 8:34 pm
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From Margaret Ann’s



1 lb grouper

2 lemons

1 egg, slightly beaten

1 cup fresh breadcrumbs or panko

1 cup flour

2 Tbl butter

2 Tbl olive oil

1 grated hard-boiled egg



About one hour before serving, squeeze the juice of one lemon over the grouper. Cover and refrigerate. Beat the egg in a flat bowl. Put breadcrumbs on a plate. Season the flour with salt and pepper and put on another plate. Season grouper with salt and pepper. Heat the butter and olive oil in a large skillet. Dip the grouper in the flour, then in the egg and lastly in the breadcrumbs. Pat them to cover. Sauté the grouper until golden brown. Serve with additional lemon juice and the egg if you desire.


Easy Baked Mediterranean Fish with Couscous

Filed under: Main Dishes — alittlemoreofeach @ 8:33 pm
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From Margaret Ann’s



1 (14.5 oz) can diced tomatoes

4 pitted black olives, minced

2 Tbl capers, drained

2 Tbl vermouth or dry white wine

2 tsp olive oil

1 cup uncooked couscous

½ cup chicken broth

1 lb red snapper, grouper or tilapia fillets

1 lb asparagus, trimmed



Preheat oven to 450. Spray a 17×15 foil oven bag with nonstick cooking spray. Mix couscous and broth together and place in center of bag. Mix first five ingredients together and place half of tomato mixture on top of couscous. Next, add the fish, followed by the remaining tomato mixture. Place the asparagus alongside the fish. Fold in the sides of the foil. Bake for 30 to 35 minutes or until fish flakes.