Chicken Soup with Spinach and Orzo

Needed to use some spinach that Cheryl brought me so decided to try a recipe I found on the internet. Didn't have all the ingredients it called for so improvised and this is what I came up with. It turned out very good.

Chicken Soup with Spinach and Orzo

2 chicken thighs, skinned and fat removed
1/2 onion, diced
2 TB butter or oil (I used oil)
3 C water
1 stalk celery, diced
2 medium carrots, diced
1 bay leaf
1/4 tsp thyme
1 can chicken broth
1/4 C orzo
1/2 bunch of spinach chopped
1 TB dill

Saute onion in oil or butter in bottom of pressure cooker till soft. Add water, celery, carrots, chicken, bay leaf and thyme. Cover and bring up to pressure and cook 12-15 minutes. Cool cooker quickly under cold water. Remove lid, add chicken broth and bring back to a boil. Add orzo and cook to al dente. Add spinach and cook till wilted. Add dill. Remove bay leaf and serve.

Banana Cream Pie

I am no seasonded pie maker by any means. I think this is maybe the 4th pie I have ever made in my life, but my husband loves pie so I decided to give it another try. I found this recipe on cooksrecipes.com and like that it had cream cheese in it (cause seriously anything you can add cream cheese to is better right.) Needless to say it was a huge hit at our house and surprisingly easier than I thought so I may be becoming a regular pie maker.

1 (9 inch) baked pie crust

8 TBSP (4 0z) cream cheese, softened

1 1/2 Cups cold milk plus 2 TBSP

1 (3.4 oz) package of instant vanilla pudding and pie filling

2 bananas

2 Cups whipping cream

1/4 Cup powdered sugar

1 tsp vanilla extract

With an electric mixer beat the cream sheese until light and fluffy, 1 to 2 minutes. Add 2 TBSP milk and mix until the cream cheese is creamy and lump free. Add the remaining milk; mix well. Add the pudding mix and beat on the lowest speed for 2 minutes.

Meanwhile, slice the bananas and place in a single layer on the bottom of the cooled pastry shell. Pour the pudding mixture over the bananas. Refrigerate 1 hr.

Beat the cream together with the powdered sugar and vanilla until stiff peaks form. Pipe or spread over top the pie. Refrigerate at least 1 more hour and serve. ( I was lazy and used whipped cream in a can,which Kate put on which is why it is so beautiful, since we weren't going to eat the whole pie at once and I didn't want the cream to separate and get my pie all soggy.)

Split Pea Soup w/ Barley & Ham

Last Sunday we had a big family gathering for Ava's Blessing. We served ham, and went a little overboard and had almost an entire ham left over. So I have been thinking of ways to use it up. I remembered seeing this recipe at Melskitchencafe so I thought I would give it a try. I love barley in soups. I love the texture it gives to this soup. I think split pea soup is one of those foods you either like it or you don't, there isn't really an in between. This recipe is good but if you don't appreciate a good split pea soup this recipe is not for you, because it still tastes like split pea soup. I love that it is so simple to prepare too. Not a the most beautiful soup to photograph.

Split Pea Soup w/Barley and Ham (Slow Cooker)

1 c dry split green peas

1/2 c pearl barley (not quick-cooking barley)

2 c chopped ham

3/4 c chopped carrots

3/4 c chopped yellow onion

3/4 c chopped celery

5 c water

2 chicken bouillon cubes

1 tsp salt

1/2 tsp black pepper

1 bay leaf

In a medium bowl combine water, bouillon, and spices.

In a slow cooker layer peas, barley, ham, carrots, onion, and celery. Do not mix. Pour in the water/spice mixture and add the bay leaf to the cooker. Don't stir. Put the lid on the cooker and cook on high for four hours or low for eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. This soup thickens upon sitting or refrigerating so just add milk, water, or chicken broth to thin to desired consistency before reserving.

Pasta with Spinach or Broccoli and Mushrooms

This is a recipe I got from attending BYU Education week probably 30 years ago. It was an Italian cooking class and I learned a lot while there. Very simple as are most pasta dishes, but very good.
I have only made it with spinach but I love broccoli so am sure that would be delicious as well.

Pasta with Spinach or Broccoli and Mushrooms

1/2 lb. pasta
4 C spinach or broccoli cooked and chopped
1/2 lb. mushrooms sliced
2-3 TBS lemon juice
1 clove garlic finely chopped
1 C heavy cream or 1/2 C cream and 1/2 C chicken stock
1/3 C Parmesan cheese
4 TB butter

Add lemon juice to sliced mushrooms. Melt butter in skillet and add garlic and cook one minute. Add mushrooms and cook a few minutes. Add cream (or cream and broth) and bring to a boil. Season with salt and pepper. Add drained pasta, spinach and cheese. Mix and serve.