Favorite Winter Squash Soup

This one goes out to the lovely Tina P., with offices in Minneapolis and Eden Prairie, who loves her soups.

Start simmering:
2 c. chicken broth
Healthy dash of cinnamon
Healthier dash of garlic powder
2 -12 oz. packages frozen winter squash (yep, just drop it in frozen)
1 1/2 c. apple sauce (optional, but tasty)
Generous salt and pepper

When all blended, whisk in 7 oz. container creme fraiche (yes, the whole container)

Bring to temp, serve. Makes 6 one-cup servings. Freezes beautifully.

ShortCutCook Firecracker Chicken

Here's a quick one for the grill, when everyone's tired of fried chicken, sesame chicken, garlic chicken, lemon chicken, etc etc etc. Plenty spicy, so adjust the peppers if you like milder sauces.

In food processor/blender/hand mixer, combine:
2 T. canned/jarred or fresh slices jalapeno peppers
3 T. your favorite salsa
1 t. minced garlic
2 T. jalapeno jelly (we use mild)
2 T. orange marmalade or apricot preserves
1 t. salt
1 t. chili flakes

Marinate whatever chicken pieces your family likes, at least two hours. Drain and toss marinade. Grill over medium heat.

Best-Ever Peanut Satay

This marinade/sauce is GREAT with chicken or beef. Use half for an overnight marinade, reserve out the other half, warm it up a bit and use as a dipping sauce.

Prep time: 5 minutes
Cook time: Marinade overnight
Serves: 4 servings (l lb. of chicken or beef)

Mix together:
3 T peanut butter (either smooth or chunky)
1/4 c. very hot water

Add:
1/3 c. soy sauce
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 T. lime juice

Cut meat either into bite-sized cubes, or long strips. Add in plastic bag to marinade overnight, if you've got the time - a couple of hours works almost as well.

To cook: Load the cubes or strips onto wooden skewers that you've soaked for 30 minutes in warm water. Cook on grill or stovetop, 7 minutes per side, medium heat.

Karen's Italian Sausage and Tortellini Soup

My pal Karen in New Canaan, CT is the best cook I know. She says this soup is great, especially on a cold winter night. It looks impressive, and yet doesn't take much time at all. Put a pot on the stove and go clean a closet. Or something.

Prep time: 15 minutes
Cook time: 45 minutes, total
Serves 12

1 lb. Italian sausage
1 c. chopped onion (frozen, good shortcut)
2 cloves garlic, minced (in the jar, already done!)
3 - 133/4 oz. cans beef broth
1/2 c. red wine
1 - 28 oz. can crushed tomatoes
1 - 28 oz. can peeled tomatoes, cut up
1 - 15 oz. can tomato sauce
1 c. sliced carrots
1/2 t. dried basil
1/2 t. dried oregano
1 T. parsely flakes
1 c. sliced zucchini
9 oz. package of fresh, cheese-filled tortellini
1 med. green pepper, chopped
Parmesan cheese

Remove casings from sausage, brown over medium heat. Remove from pan, add in onion and garlic for 10 minutes. Add back in the cooked sausage, remaining ingredients except tortellini and green pepper. Bring to a boil, reduce heat and simmer, covered, about 30 minutes. Stir in tortellini and green pepper. Cover and simmer 20-25 minutes until the pasta is tender. Sprinkle with Parmesan cheese.

Lemon Soup with Herbs

This great Greek soup is ready in minutes, seriously! Add shredded chicken to make more substantial.

Makes 6 starter-sized bowls of soup or 3-4 larger ones.
10 minutes total time

6 c. well-seasoned chicken broth
2 eggs, whisked
4 T. lemon juice
1 T. chopped fresh parsley
1 T. chopped fresh dill

Bring chicken broth to a simmer.

In a small bowl, whisk the eggs until foamy, add lemon juice, and then one "ladelful" of the hot broth. Whisk together until smooth, add all back into soup pot, whisk again to completely blend. Add in chopped herbs. Soup should be creamy and smooth.

Garnish with lemon slices, if you're feeling fancy.

Minnesota Meatloaf

Ah, yes, back just in time for below zero temps and ice storms, it's Minnesota Meatloaf! Quickly comes together in one bowl, bakes for just under an hour and has lots of nice crusty crunch. More of a different technique than anything else - if you have a fav family recipe, by all means use it, just follow these baking instructions.

1 lb. ground chuck
1 small onion, chopped
1 egg
1/2 c. wheat germ
2 T. catsup
1/2 c. shredded Parmesan cheese
Healthy dash garlic powder
1 tsp. each, salt and pepper

Preheat oven to 350 degrees.

Thoroughly but lightly, gently, mix all together in bowl. Then mound in center of a foil-covered baking sheet (No, not using your loaf pan...). Gently spread out, flattening, so it looks like a flat football. Center should be a couple of inches high, max.

Bake, uncovered 30 minutes. Dial oven up to 425 degrees, spread on 2 T. of BBQ sauce or catsup. Back in for 20-25 minutes until topping starts to brown. Let sit 15 minutes before slicing.

Bonus: Best leftover sandwiches ever!

Jenny's Snowflake Cocktails

Just in time for the winter weather, a nummy change from the usual suspects - guaranteed to take the chill off a below-zero evening!

Girl Scout Cookie
2 oz. Kahlua
1 oz. creme de menthe
1 oz. half-and-half
Shake with ice, pour over ice. Mint leaf is nice touch.

Toasted Almond
3/4 oz. Amaretto
3/4 oz. Kahlua
3/4 oz. cream
Shake with ice, serve.

Burnt Toast Almond
1/2 o. Vodka
1/2 oz. Amaretto
1/2 oz. Kahlua
1/2 oz. cream
Shake with ice, serve.

Andes Candies
1 oz. Vodka
1/2 oz. Kahlua
1/2 oz. Rumple Minze
Milk
Mix liquor, pur over ice, add milk to fill glass

Kahlua Egg Nog
4 oz. Egg Nog
1 oz. Kahlua
Mix together, dust nutmeg on top.

Smith & Kearns
2 oz. Light cream
1 oz. Kahlua
1 oz. soda water
Pur Kahlua and cream in ice-filled glass, stir, add soda water, stir again.

Cookie Cheaters

This one goes out to Kealie, who swears she can't bake ANYTHING! Perfect for a quick - slightly different - coupleadozen cookies.

Prep time: 5 minutes
Bake time: See package

Cranberry Oatmeals
1 package oatmeal cookie mix
1/2 c. dried craisins

Mix together and bake according to directions on package. Super quick.


Snickerdoodles
1 package sugar cookie mix

Prepare according to package directions. BUT - form into ball, roll each in 1/4 c. sugar + 1 tsp. cinnamon. Bake according to directions.

Mole Chili

Perfect for a chilly (get it?) winter night - this chili comes together in a matter of minutes. Deep, dark brown and thick enough to stand a spoon upright.

Prep time: 10 minutes
Cook time: 5 additional minutes on simmer
Servings: 4 bowls

Brown: 1 lb ground beef + 1/4 c. chopped onion

Stir in:
2 cans diced tomatoes (drained)
1 can chili (or black or navy or kidney) beans (drained)
1/4 c. ketchup
1 T. garlic powder
2 tsp black pepper
2 tsp salt
1 T. chili powder

... and the magic ingredient...
1 T. unsweetened cocoa powder.

Tuck into a bowl of THAT on a rainy/snowy night!

Mushroom Pasta

This is one speedy recipe, yet tastes divine... a super combo for any short-cut cook! And with all the holiday parties approaching... something different to bring!

Serves: 6-8 as a side
Prep time: 5 minutes
Cook time: 15 minutes total

Cook 1 lb box of medium-sized pasta (penne, ziti are great)

Meanwhile, cook an entire 12 oz. package of microwave bacon (saving yourself an icky greasy pan to clean later!)(Or brown up about 12 slices if you like messes. Drain well.)

When pasta is done, drain, return to pasta pot and stir in:
2 - 8 oz. cartons of sliced mushrooms (can mix types)
1 c. chopped green onions (abut 6-7)
2 - 16 oz. jars Alfredo sauce
Generous dash of:
cayenne pepper
salt
garlic powder
1 c. grated Parmesan cheese
and at the very end, the crumbled bacon.

Serve now or store covered in refrig to reheat nicely.

Judy's Spicy Noodles

Another lifesaver from Guest ShortCutCook Judy A. -- helping out as I take a few to get through minor surgery. Very minor surgery, unless it's on YOU, of course!

1 lb linguini
1/2 cup chinese sesame oil
1/2 cup soy sauce (use lite if you prefer)
2 Tablespoons hot chili oil
2 tsp minced garlic
salt and pepper to taste
toasted sesame seeds (if you have the time and energy)

Prepare linguini according to packaged directions. Combine the remainder of the ingredients and toss with the cooked linguini. Serve hot or cold. Even kids love this one.

Buffalo Chicken Pasta

Another way to get that hot/cool, ying/yang taste of Buffalo Chicken Wings... This pasta has plenty of kick - if you wish, tone it down a bit by using less cayenne.

Prep / Cooking time: 15 minutes
Servings: 6 servings

Cook 1 lb. box pasta (penne works well) according to package directions.

Meanwhile, melt together:
1/2 stick butter
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt

Turn off heat.

When pasta is almost done, wisk in:
1/2 c. prepared ranch dressing

Drain pasta, pour sauce over, stir in:
1 lb cooked chicken, sliced, diced or cubed
12 scallions/green onions, chopped
4 oz. package blue cheese crumble

Greek Chicken and Potatoes

Here's another one-pot-wonder-meal from Guest Chef Judy A. in the Twin Cities. Ahhh, the aroma of the Greek Islands floating through my kitchen...

Greek Chicken and Potatoes

6 split chicken breasts, skin-on, bone-in
3 large russet potatoes, cut into large wedges
2 large onions, cut into large wedges
3 to 4 Tablespoons olive oil
salt and pepper to taste
4 Tablespoons oregano

Place chicken, potatoes, and onions in a roasting pan. Drizzle all with olive oil. Salt and pepper to taste. Then generously sprinkle oregano over all. Bake at 425 degrees for one hour to one hour and fifteen minutes.

Gettin' Saucy #1: Basil Rosa Sauce

Yes, yes, store-bought treats are your friends! These are in the refrigerated section of your store... just waiting for you on your next busy day!

3 - 4 ounces Basil Pesto (about half of a standard 7 oz. container)
3 - 4 ounces Light Alfredo Sauce (ditto above)
12 - ounce size container Marinara (or any tomato-based sauce)

Combine all, heat through, don't boil. Great on pasta or fish. Finish with a little freshly-grated Parm, if you wish.

Gettin' Saucy #2: Blue Steak Sauce

OK, it's not really blue, but this idea sends plain ole blue cheese into a nummy steak topper. And if a little spills over to mashed potatoes, it's your day!

In a small saucepan combine:
1/2 c. half-and-half or cream
4 oz. package of blue cheese crumbles

Let s-l-o-w-l-y melt together, stirring often. It takes about 10 minutes. Serves 6 generously.

French Butternut Squash Soup

Fool your foodie friends into thinking this soup is European, exotic and elegant. It's fast, tastes good and... it's actually good for you! (Well, the creme fraiche aside, that is...)

Prep time: 5 minutes
Cook time: 5 minutes
Servings: 4 bowls

Thaw one 12 oz box of cooked butternut (winter) squash, either in microwave or saucepan, on low

Stir in 1/2 c. creme fraiche,
1 c. apple juice or cider
2 dashes cinnamon
Salt and pepper to taste.

Simmer a minute or so, serve piping hot. Voila!

Lazy Day Lasagna

Prep time: 15 minutes
Cook time: 60 minutes
Servings: 6-8, depending on appetite

This white lasagna is a little different than the usual suspects... and with a couple of short cuts, easier than most. Fits perfectly in an 8"x8" pan. Freezes beautifully.

Good idea: Assemble day ahead, refrigerate, pop in oven for baking the next day. (This dish is headed out both through cyberspace and in person to Lizz, new mom to Baby Sam.)

Mix together:
1 jar light Alfredo Sauce
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1 Tbsp. Italian seasoning

Get out:
2 c. baby spinach, no need to chop (get the pre-washed kind, duh!)
2 thinly sliced Roma tomatoes
1 package oven ready lasagna noodles (the no-precook kind)
2 c. shredded (or diced) cooked chicken, can now find frozen cooked strips
2 c. shredded mozarella cheese (divided)

Spray pan with cooking spray... or else.

Assembly:
One ladle of sauce in bottom of pan,
Layer of noodles, break to fit, can overlap
Ladel of sauce,
Layer of noodles,
Lay in tomato slices,
Cover with baby spinach,
Ladel of sauce,
1 c. of the shredded mozarella,
Last layer of noodles,
Ladel of sauce,
Remaining 1 c. of shredded mozarella.

Cover with foil, bake about an hour at 375 degrees, pull the foil off the last 10 minutes to brown. Let stand 10 minutes to firm up before slicing.

Breakfast-For-Dinner, Takes 1 through 4!

Breakfast-For-Dinner, Take 1: Above-and-Beyond French Toast
Or lunch, brunch, or breakfast, for that matter!

Remember wheat germ? Yeah, they still make the stuff and it’s not only crunchy and tasty, it is so good for you!

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4 (two slices each)

8 slices cinnamon swirl bread (day old ((or more!)) is best)

Beat together:
4 eggs
¼ tsp salt
½ tsp. cinnamon (yes, I know, the bread already has some…)
2 T. wheat germ

Pour egg mixture into a rimmed baking sheet. Put bread slices into mixture, turn once, let soak 10 minutes.

Melt 1 T. butter in large non-stick skillet or griddle. Cook over medium heat, until lightly brown on each side. Serve with maple syrup, warmed in the micro, of course.
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Breakfast-For-Dinner, Take 2: Eggy Casserole

This casserole can easily be assembled the night before, refrigerated and popped in the oven for baking. (For those of us who like to sleep in when we can!) It’s also easy to double or triple for a crowd.

Prep time: 10 minutes
Cook time: 1 hour
Servings: 6 servings

8 ounces pre-cooked breakfast sausage
6 eggs
½ can cream of mushroom soup
½ soup can milk
16 ounces frozen potatoes (rounds, tater tots or hash browns)
1- 4 ounce can mushrooms
½ c. shredded cheese, plus a little more to sprinkle on top

Mix all together. Pour into well-greased baking dish. Bake in a preheated oven (350 degrees) 50-60 minutes until done. Sprinkle extra cheese on top for an additional five minutes of baking.
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Breakfast-For-Dinner, Take 3: Hash Brown Skillet

Not even almost low-fat, this is a once-in-awhile easy, tasty skillet supper.

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4 servings

1T. olive oil to grease skillet

Brown 12 ounces frozen hash browns (with or without peppers, your choice)
When potatoes are almost crispy, add 1/2 c. chopped frozen onions to the pan.

As soon as onions are soft, add 4 beaten eggs and turn heat down to low.
Stir gently until eggs are cooked.
Sprinkle on 1/2 c. of your fav shredded cheese and stir once more.

A bit of chopped parsley or slivered chives is a pretty, but very optional, touch.
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Breakfast-For-Dinner, Take 4: Burritos Eggscetera
(Sorry about the title...)

Prep time: 10 minutes
Cook time: 5 minutes
Servings: 4

Whip up 8 eggs, salt and pepper to taste - be generous, eggs can be boring. Spray a micro-wave safe bowl with cooking spray so clean-up isn't too bad. Microwave, stirring frequently, 3-4 minutes until eggs are soft set.
Stir in 1/2 c. shredded cheese (will melt upon standing) and 1 c. diced ham (or cooked sausage)(or bacon).
Warm four large flour tortillas 1 minute in microwave. Fill each tortilla with 1/4 of eggscetera (ok, last time...) mixture. Fold up, seam-side down. Top with sour cream and salsa.

Peanut Shrimp Stir-Fry

If this takes you longer than 10 minutes, TOTAL, you're just not paying attention and shouldn't be around a hot stove.

Also great with leftover chicken or pork.

Prep time: 2 minutes
Cook time: 8 minutes
Servings: 4

Heat 1 tsp. oil in large skillet on medium heat.
Toss in:
12 oz. cooked, shelled, deveined shrimp
16 oz. bag of coleslaw mix
2 C. matchstick carrots
2 C. shredded purple cabbage

Stir-fry until everything just starts to soften.
Stir in:
1 C. peanut salad dressing, heat through. If you have peanuts on hand, chop some and scatter on top. Ditto with green onions/scallions.

Done! And only one pan to clean!!!

Unbelievably, Ridiculously, Miraculously Simple Tortilla Soup

(And hey - it even tastes great!)
This one is for daughter Amanda, who oh, SO loves soup.

Prep time: 6 minutes
Cook time: 15 minutes
Servings: 8 cups of soup


8 c. good quality chicken broth
4 c. shredded/diced cooked chicken
16 oz. salsa, the specialty kind with black beans and corn
5 or 6 fresh small corn tortillas, cut into thin strips
1/2 t. dried cilantro
1/2 t. garlic powder

Mix.
Simmer.
DONE!

(Told ya it was easy...!)