Women's Health Research

Chef John’s American Goulash

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Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 pounds ground beef
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pinch cayenne pepper, or to taste
  • 2 tablespoons paprika
  • 2 teaspoons Italian seasoning
  • 2 bay leaves
  • 1 quart chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (24 ounce) jar marinara sauce
  • 1 cup water
  • 2 tablespoons soy sauce
  • 2 cups elbow macaroni
  • 1/4 cup chopped Italian parsley
  • 1 cup shredded white Cheddar cheese (optional)

 

Directions

  1. Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
  2. Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
  3. Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
  4. Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.

Source : allrecipes.com

 

 

Southwestern Turkey Soup

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Ingredients

  • 1 1/2 cups shredded cooked turkey
  • 4 cups vegetable broth
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 roma (plum) tomatoes, chopped
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • salt and pepper to taste
  • 1 avocado – peeled, pitted and diced
  • 1/2 teaspoon dried cilantro
  • 1 cup shredded Monterey Jack cheese

 

Directions

  1. In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  2. Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Source : allrecipes.com

 

How to Make Tomato Bisque

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Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1 pinch salt
  • 3 cloves garlic, chopped
  • 1 (32 ounce) container chicken broth, or more as needed
  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1/2 teaspoon paprika
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 3 tablespoons uncooked jasmine rice
  • 1 teaspoon white sugar, or to taste
  • 1/2 cup heavy whipping cream
  • salt and freshly ground black pepper to taste
  • 2 tablespoons thinly sliced fresh basil leaves, divided
  • 2 tablespoons heavy whipping cream, divided

 

Directions

  1. Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
  3. Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.

Source : allrecipes.com

 

Ground Beef Vegetable Soup

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Ingredients

  • 2 pounds ground beef
  • 4 carrots, diced
  • 4 celery ribs, chopped
  • 1 onion, chopped
  • 4 potatoes, peeled and cut into 1-inch pieces
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can whole tomatoes, crushed
  • 1 (15 ounce) can peas, undrained
  • 1 (15.25 ounce) can whole kernel corn, drained and rinsed
  • 1 (15 ounce) can green beans, drained and rinsed
  • ground black pepper to taste
  • 1/8 teaspoon ground thyme
  • 1 bay leaf, or more to taste
  • 1/4 cup water, as needed

 

Directions

  1. Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
  3. Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

Source : allrecipes.com

 

No-Noodle Zucchini Lasagna

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Ingredients

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 1 cup tomato paste
  • 1 (16 ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • hot water as needed
  • 1 egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 (16 ounce) package frozen chopped spinach, thawed and drained
  • 1 pound fresh mushrooms, sliced
  • 8 ounces shredded mozzarella cheese
  • 8 ounces grated Parmesan cheese

 

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Source : allrecipes.com

 

Rotisserie Chicken and Stuffing Casserole

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Ingredients

  • cooking spray
  • 1 1/2 cups water
  • 1/4 cup butter
  • 1 (6 ounce) package quick-cooking stuffing mix (such as Stove Top(R)), or more to taste
  • 1 tablespoon butter
  • 1 onion, diced
  • 3 stalks celery, diced, or more to taste
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1/2 (10.5 ounce) can cream of mushroom soup
  • 1 whole cooked rotisserie chicken – skinned, boned, and meat shredded
  • salt and ground black pepper to taste

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
  3. Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
  4. Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
  5. Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
  6. Bake in the preheated oven until lightly browned and bubbling, about 1 hour.

Source : allrecipes.com

 

Quick and Easy Brownies

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Ingredients

  • 1 cup butter, melted
  • 2 cups white sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup walnut halves

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
  2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
  3. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

Source : allrecipes.com

 

Easy Pork Chops for the Slow Cooker

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Ingredients

  • 1 large onion, sliced into rings
  • 10 center-cut boneless pork chops, trimmed
  • 1 (10.75 ounce) can cream of onion soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 5 fluid ounces water
  • 1 (1 ounce) package ranch dressing mix
  • 1 (1 ounce) package dry onion soup mix
  • salt and ground black pepper to taste

Directions

  1. Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops.
  2. Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper.
  3. Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Source : allrecipes.com

World’s Best Honey Garlic Pork Chops

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Ingredients

  • 1/2 cup ketchup
  • 2 2/3 tablespoons honey
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, crushed
  • 6 (4 ounce) (1-inch thick) pork chops

 

Prep : Cook : Ready In :

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
  3. Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Source : allrecipes.com

 

Monterey Chicken

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Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki marinade sauce
  • 1/2 pound bacon
  • 2 tablespoons butter
  • 1 small onion, cut into long slices
  • 1 small green bell pepper, cut into thin strips
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 4 slices mozzarella cheese

 

Directions

  1. To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place chicken in a 9×13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  4. In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
  5. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Source : allrecipes.com

 

Penne with Spicy Vodka Tomato Cream Sauce

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Ingredients

  • 1 pound uncooked penne pasta
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 3/4 teaspoon salt
  • 2 tablespoons vodka
  • 1/2 cup heavy whipping cream
  • 1/4 cup chopped fresh parsley
  • 2 (3.5 ounce) links sweet Italian sausage

 

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
  3. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
  4. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Source : allrecipes.com

 

Chicken Tetrazzini for a Crowd

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Ingredients

  • 1 pound spaghetti, broken into pieces
  • 3 (10.75 ounce) cans condensed cream of mushroom soup
  • 12 ounces shredded Cheddar cheese
  • 6 cups shredded boiled chicken breast meat
  • 1 pound sauteed mushrooms
  • 1 (4 ounce) jar sliced pimento peppers, drained
  • 2 cups reserved chicken broth

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  2. In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it ‘sloppy’ and mix all together.
  3. Pour mixture into a 9×13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.

Source : allrecipes.com

White Cheese Chicken Lasagna

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Ingredients

  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  4. Bake 35 to 40 minutes in the preheated oven.

Source : allrecipes.com

 

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust

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Ingredients

  • 1/4 cup butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 3 carrots, chopped
  • 2/3 cup frozen peas
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • 2/3 cup half-and-half cream
  • salt and ground black pepper to taste
  • 3 cups cooked chicken, cut into bite-size pieces
  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands(R))
  • 1 egg yolk, beaten
  • 1 tablespoon water

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Source : allrecipes.com

 

Simple Garlic Shrimp

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Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • salt to taste
  • 6 cloves garlic, finely minced
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 1 tablespoon caper brine
  • 1 1/2 teaspoons cold butter
  • 1/3 cup chopped Italian flat leaf parsley, divided
  • 1 1/2 tablespoons cold butter
  • water, as needed

 

Directions

  1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
  4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
  6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

Source : allrecipes.com