These are a few of my regular recipes I have made. I have so many more that I have to type up. A lot of my cooking is without measurement, i.e. winging it, the way cooking should be.
Add some of your favorites!
Broccoli Cheddar with Potato Soup
By Tim Zimmer
Ingredients
5 Tbsp butter
2 Tbsp olive oil
1 large or 2 medium yellow onions, finely chopped (food processor)
1/4c all-purpose flour
1/2 to 1 tsp ground black pepper
64oz (8c) vegetable or low sodium chicken broth or no salt chicken stock
5 large carrots, peeled and finely chopped or sliced into match sticks
2 pounds broccoli florets (3 medium to large heads), medium to finely chopped (food
processor)
3 stalks celery, stripped into 1/4’s and finely chopped
5 medium Yukon Gold potatoes with skins diced
24oz (3c) 1% or skim milk
16oz (2c) shredded cheddar cheese
Loaf of French bread or large baguette (to serve with)
Preparation
In a large pot, melt butter and heat olive oil over medium to high heat. Add onion, and
sauté about 5 minutes, then whisk in flour and let cook 3-4 minutes. Add 1-2 cups broth
and add carrots, potatoes and celery and sauté another 20-25 minutes at medium-high
with lid on stirring regularly and keep adding broth to keep consistency so it does not
burn.
Reduce to medium, medium low and add in milk. Bring to simmer and stir in cheddar
cheese.
Season with salt or pepper if needed.
Works great served with a full loaf of French bread buttered with garlic powder,
wrapped in foil and baked at 400*F 15-20 minutes.
Makes about 4.5 Quarts. Use a 5 quart or larger stock pot.
My Carrot Soup
Ingredients
o 2-3 tablespoons butter
o 5-6 tablespoon extra-virgin olive oil
o 2 medium onion, chopped
o 4 stalk celery, finely chopped
o 4 cloves garlic, finely chopped
o 2 teaspoon thyme
o 2 pounds finely chopped carrots
o 1 medium to large sweet potato finely chopped
o 4 cups reduced-sodium chicken broth
o 1-2 teaspoons Penzey’s Curry
o ½ teaspoon coarse kosher salt
o Freshly ground pepper to taste
Directions
Heat butter and oil in a stock pot over medium/high heat with carrots, sweet potato, onions,
garlic and celery; cook, stirring occasionally, until softened, adding small amounts of chicken
broth to keep fluids in pot. Add salt, pepper, thyme and curry; cook for about 30 minutes. Add
remaining chicken broth, cook another 10 minutes. Turn off burner.
Puree the soup with immersion blender and let cool.
Chicken Tortellini Soup
By Tim Zimmer
Ingredients
2-3 Tbsp olive oil
1 large or 2 medium yellow onions, chopped
3-4 cloves garlic, minced
3 small / 2 medium zucchini, quartered and slant cut
1 pound (16oz) frozen chicken breasts or tenderloins
32 oz (4c) vegetable or low sodium chicken broth or no salt chicken stock
~32 oz (4c) water
14 oz canned diced Italian tomatoes, no salt
16 oz (1 pound) frozen cheese tortellini
1/4 tsp sea salt
1 tbsp crushed fennel seeds
1/4 to 1/2 tsp Hungarian half-sharp paprika
1 tsp garlic powder
1/2 tsp ground black pepper
1 to 1-1/2 tsp Penzey’s Tuscan Sunset (basil, oregano, red bell pepper, garlic, thyme,
fennel, black pepper and anise)
1/2 tsp French thyme
1 tsp dry California sweet basil
20 leaves FRESH basil, coarse cut
Juice of 1 lemon, rolled, then quartered and squeezed through colander into bowl.
Preparation
There are two ways to prep this:
1 – You can use a large skillet and a large stock pot; use the skillet to sautee the
vegetables (olive oil, sea salt, garlic, onion and zuchinni) and use the stock pot to boil
the chicken breasts (water, chicken broth, chicken), then chop up chicken and transfer
the vegetables to the stock pot with the chicken, broth and water.
2 - Fast way is to cook the chicken breasts at the same time as the onion, garlic, zucchini.
Heat oil in large stock pot over medium high heat, add diced onion, garlic, zucchini and
chicken breasts. Saute up until chicken is mostly cooked. Then pull, and coarsely chop
and add back into pot. Then add broth and water.
After you have the chicken cooked and chopped and the sautéed vegetables completed
and all combined in the large stock pot with the water and broth, add your dry spices,
tomatoes, lemon, fresh basil, and frozen tortellini.
Simmer covered, stirring regularly under medium to medium low heat 20-25 minutes.
As you can see, this recipe LOVES the basil, and it is great with a little cayenne pepper or
crushed red pepper or paprika. The anise from the Penzey’s Tuscan Sunset seasoning is
excellent too.
Makes about 5 Quarts. Use a 6 quart or larger stock pot. My original recipe is 12-13 quarts in a
20 quart stockpot and a 6.5 quart skillet.
Chicken Tortilla Soup (version 2, ½ batch)
By Tim Zimmer
Ingredients
3-4 Tbsp olive oil
1/2 tsp sea salt
~48 oz (6 cups) water
1 large or 2 medium yellow onions, chopped
2-3 cloves garlic, minced
3 small / 2 medium zucchini, quartered and slant cut
1 to 1-1/2 pound (16-24oz) frozen chicken breasts or tenderloins
32 oz (4c) vegetable or low sodium chicken broth or no salt chicken stock
2x 14 oz (28oz) cans of creamed corn
14 oz canned diced Italian tomatoes, no salt or stewed tomatoes
6 oz can tomato paste or 15oz tomato sauce
1/4 bunch fresh cilantro, coarse chopped
16 oz canned chili beans with juices, or black beans or garbanzos (optional)
1/2c white rice or quinoa (optional)
1/2 tsp ground black pepper
1 Tbsp ground cumin
2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder
Preparation
There are two ways to prep this:
1 – You can use a large skillet and a large stock pot; use the skillet to sauté the
vegetables (olive oil, sea salt, garlic, onion and zucchini) and use the stock pot to boil the
chicken breasts (water, chicken broth, chicken), then chop up chicken and transfer the
vegetables to the stock pot with the chicken, broth and water.
2 - Fast way is to cook the chicken breasts at the same time as the onion, garlic, and
zucchini. Heat oil in large stock pot over medium high heat, and then add diced onion,
garlic, zucchini and chicken breasts, skip adding salt. Sauté up until chicken is mostly
cooked. Then pull, and coarsely chop and add back into pot. Then add broth and add
about 4 cups of water, with the remaining water used to thin consistency during
cooking.
After you have the chicken cooked and chopped and the sautéed vegetables completed
and all combined in the large stock pot with the water and broth, add your dry spices,
tomatoes, creamed corn, beans, etc. Cook medium high then simmer until thickens up a
bit. You may need to add more water if needed to maintain consistency while stirring
regularly.
Simmer covered, stirring regularly under medium to medium low heat 20-25 minutes.
Add your fresh cilantro and simmer 5 more minutes, stirring regularly.
Optional Garnish: Sour cream, additional cilantro, shredded cheese or green onion.
Makes about 5 Quarts. Use a 6 quart or larger stock pot. My original recipe is 13-14 quarts in a
20 quart stockpot and a 6.5 quart skillet.
Creamy Lemon Parmesan Chicken Piccata
Recipe by Tim Zimmer
Prep Time 10 minutes / Cook Time 35-45 minutes / Total Time 45-55 minutes
Servings – 8 (~5oz/piece + sauce)
INGREDIENTS – For The Chicken:
~2.5# or 4x Large Boneless / Skinless Chicken Breasts; Halved horizontally to make 8 thin pieces
1/2c All Purpose Flour
1/2c Fresh Grated Parmesan Cheese
1/4tsp Sea Salt
1/4tsp - 1/2tsp Fresh Black Pepper
INGREDIENTS – For Cooking Chicken / Sauce Base
3-4Tbsp Extra Virgin Olive Oil
4-5Tbsp Land O Lakes Extra Creamy European Style Super Premium Butter
INGREDIENTS – For The Sauce:
3-4 Large Cloves Garlic; Minced
1/2c Dry Chardonnay / Dry Riesling / Sauvignon Blanc Wine
1/2c Whole Milk (or your choice; just thicken up with corn starch as needed)
1-1/2c Reduced Sodium Chicken Broth, or Vegetable Broth
1/2c Fresh Grated Parmesan Cheese
2-4 Ounces Capers Depending on Taste / Type. (larger type are more flavorful and will require less)
1/2 Bunch Italian Flat Leaf Parsley, Coarsely Chopped
7-14oz No Salt Italian Diced Tomatoes (strain juices, add amount of tomatoes to suit your texture and
consistency)
2x Large Lemons (1x thin sliced for cooking, 1x cut and squeezed through strainer to remove seeds into
bowl)
3-4Tbsp Corn Starch Mixed With ~ 1/4c Cold Water
INSTRUCTIONS:
In a shallow bowl, combine the flour and parmesan cheese. Season the sliced chicken with sea salt and
pepper; dredge the chicken pieces in the flour mixture thoroughly coating both sides, and set aside.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter has melted and pan is
hot. Fry the chicken until golden on each side and cooked through (about 3-4 minutes per side). Transfer
cooked pieces to a covered container to keep warm.
With the remaining pan oil / butter, keep the heat at medium-high and add the garlic and fry until fragrant
(1-2 minutes), stirring regularly to not burn. Add the wine, and milk. Bring sauce to boil. Add chicken
broth, parmesan cheese, capers, parsley and tomatoes and cook covered around 5 minutes. Add sliced
lemons and lemon juice and cook another 5 minutes until the lemon slices are wilted and sauce is boiling.
Add the corn starch/ water mixture and stir in to the sauce, stirring frequently to thicken the mixture
quickly. Once the consistency has thickened, transfer the hot sauce into the chicken container, or place
chicken pieces back into the pan if it is large enough to accommodate all the ingredients. Simmer for 2-3
minutes on medium until everything is thoroughly coated. Remove from heat and serve.
Serve over steamed vegetables, zucchini noodles, cooked pasta, or over garlic parsley mashed Yukon
Gold potatoes. Serve the chicken with sauce, and lemon slices, garnish with fresh parsley or extra capers
if desired.
Orange Ginger Grilled Marinated Chicken
Ingredients
2 pounds boneless skinless chicken
breast
3 Tbsp olive oil
2 tsp grated orange zest
3 Tbsp fresh orange juice
2 tsp teaspoons grated lime zest
1 Tbsp lime juice juice of about 1 lime
1 Tbsp soy sauce
1.5 Tbsp Honey
2 tsp grated fresh ginger
4 garlic cloves minced
2 Tbsp finely chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground black pepper
Pinch cayenne pepper
Add to zip lock, mix up, let sit at least 2 hours, grill at 350-400* 10-20 min turning until cooked.
If you want to baste it while grilling, double recipe and use half for basting, half for marinade.
Pasta with Eggplant and Roasted Red Peppers with Italian Sausage
By Tim Zimmer – 03/20/2020
Ingredients:
1# ground fresh Italian sausage, made into bite-sized meatballs
1x Medium to large eggplant, cut into 1” cubes
1x Medium yellow onion, chopped
5x Cloves of garlic, minced
Olive oil for cooking, ~3Tbsp for vegetables, ~1Tbsp for cooking Sausage
4x Roasted red bell peppers with juices separated, coarsely chopped
(24oz jar or fresh with 1c juices of oil and water from roasting at 400*F approx 30 min/ then cooling and pulling stems, then
refrigerating in oil and water)
1x handful of fresh basil leaves, approximately 30 leaves, coarsely chopped
1x large pinch, ~1bsp, crushed fennel
1x large pinch, ~1.5 TSP, dried basil
½-1 Tsp Kosher sea salt, coarse
2-3Tbsp vintage balsamic vinegar
Dash of black pepper
½ lemon, juiced
12oz Noodles, cooked and added at end to ingredients above.
Preparation:
Heat large sauté pan with olive oil for cooking all the vegetable ingredients first, sauté onion and garlic until clear, then add
eggplant and cook for 5 minutes. Add bell pepper juices reserved (or have around 1 cup of broth or water set aside to add
along the way to keep good consistency and no burning the pan). Add red bell peppers and all dried spices and balsamic
vinegar. Add around ½ of the fresh basil during cooking. Cook covered until eggplant tender on medium, then add the
remaining fresh basil and lemon juice and stir. Remove from heat and remain covered.
In a separate sauté pan, heat olive oil on medium high and place the Italian sausage meatballs on the pan to cook, turning to
brown all sides. About 4 minutes per side, leaving the pan covered while cooking. Remove the fully cooked sausage from
heat, and place on a plate with paper towels and blot dry to remove excess oil. Transfer to sauce above and stir in.
In a separate stockpot, boil water for cooking 12oz of pasta to al dente, then drain, strain, rinse and transfer to large sauté pan
with sauce and Italian sausage. Stir together to coat noodles, and serve with fresh grated parmesan cheese or crushed
peppers.
Serve with side vegetables like sautéed balsamic asparagus or zucchini.
Red Lentil Soup with Lemon
By Tim Zimmer
Ingredients
5-6 tablespoons olive oil
2 large or 4 medium yellow onions, finely chopped (food processor)
4 garlic cloves, minced (food processor)
1 can tomato paste, no salt
3 tsp ground cumin
1-1/2 tsp kosher salt or sea salt
1/4 to 1/2 tsp ground black pepper
2 tsp ground chili powder
If you want a little spice, use 1/2 tsp smoked paprika and 1/2 tsp half sharp paprika
1 to 1-1/2 tsp ground coriander
1 to 1-1/2 tsp curry (I use Penzey’s “the now” curry)
32oz (4c) vegetable or low sodium chicken broth
7c water
10 carrots, peeled and finely chopped (food processor)
Juice of 2 lemons, rolled, then quartered and squeezed through colander into bowl.
3/4 bunch of cilantro (~1c), chopped. You can use less if you want like 1/2 c.
16oz bag red lentils
Preparation
In a large pot, heat olive oil over high heat until hot and shimmering. Add onion and
garlic, and sauté about 5 minutes, then add carrots and sauté another 5-10 minutes at
medium-high with lid on stirring regularly.
Stir in tomato paste and spices and sauté another 5 minutes or so. Add a little broth as
you go so nothing burns and the juices are keeping everything bubbly.
Add broth, water, lentils and cook on medium to medium low holding a good simmer
for 30-35 minutes until lentils are soft.
Burner off, Using an immersion blender, puree the soup.
Stir in lemon juice and cilantro and let sit for 5 minutes, stir again, then serve.
Makes about 4 Quarts. Use a 5 quart or larger stock pot.
Add some of your favorites!
Broccoli Cheddar with Potato Soup
By Tim Zimmer
Ingredients
5 Tbsp butter
2 Tbsp olive oil
1 large or 2 medium yellow onions, finely chopped (food processor)
1/4c all-purpose flour
1/2 to 1 tsp ground black pepper
64oz (8c) vegetable or low sodium chicken broth or no salt chicken stock
5 large carrots, peeled and finely chopped or sliced into match sticks
2 pounds broccoli florets (3 medium to large heads), medium to finely chopped (food
processor)
3 stalks celery, stripped into 1/4’s and finely chopped
5 medium Yukon Gold potatoes with skins diced
24oz (3c) 1% or skim milk
16oz (2c) shredded cheddar cheese
Loaf of French bread or large baguette (to serve with)
Preparation
In a large pot, melt butter and heat olive oil over medium to high heat. Add onion, and
sauté about 5 minutes, then whisk in flour and let cook 3-4 minutes. Add 1-2 cups broth
and add carrots, potatoes and celery and sauté another 20-25 minutes at medium-high
with lid on stirring regularly and keep adding broth to keep consistency so it does not
burn.
Reduce to medium, medium low and add in milk. Bring to simmer and stir in cheddar
cheese.
Season with salt or pepper if needed.
Works great served with a full loaf of French bread buttered with garlic powder,
wrapped in foil and baked at 400*F 15-20 minutes.
Makes about 4.5 Quarts. Use a 5 quart or larger stock pot.
My Carrot Soup
Ingredients
o 2-3 tablespoons butter
o 5-6 tablespoon extra-virgin olive oil
o 2 medium onion, chopped
o 4 stalk celery, finely chopped
o 4 cloves garlic, finely chopped
o 2 teaspoon thyme
o 2 pounds finely chopped carrots
o 1 medium to large sweet potato finely chopped
o 4 cups reduced-sodium chicken broth
o 1-2 teaspoons Penzey’s Curry
o ½ teaspoon coarse kosher salt
o Freshly ground pepper to taste
Directions
Heat butter and oil in a stock pot over medium/high heat with carrots, sweet potato, onions,
garlic and celery; cook, stirring occasionally, until softened, adding small amounts of chicken
broth to keep fluids in pot. Add salt, pepper, thyme and curry; cook for about 30 minutes. Add
remaining chicken broth, cook another 10 minutes. Turn off burner.
Puree the soup with immersion blender and let cool.
Chicken Tortellini Soup
By Tim Zimmer
Ingredients
2-3 Tbsp olive oil
1 large or 2 medium yellow onions, chopped
3-4 cloves garlic, minced
3 small / 2 medium zucchini, quartered and slant cut
1 pound (16oz) frozen chicken breasts or tenderloins
32 oz (4c) vegetable or low sodium chicken broth or no salt chicken stock
~32 oz (4c) water
14 oz canned diced Italian tomatoes, no salt
16 oz (1 pound) frozen cheese tortellini
1/4 tsp sea salt
1 tbsp crushed fennel seeds
1/4 to 1/2 tsp Hungarian half-sharp paprika
1 tsp garlic powder
1/2 tsp ground black pepper
1 to 1-1/2 tsp Penzey’s Tuscan Sunset (basil, oregano, red bell pepper, garlic, thyme,
fennel, black pepper and anise)
1/2 tsp French thyme
1 tsp dry California sweet basil
20 leaves FRESH basil, coarse cut
Juice of 1 lemon, rolled, then quartered and squeezed through colander into bowl.
Preparation
There are two ways to prep this:
1 – You can use a large skillet and a large stock pot; use the skillet to sautee the
vegetables (olive oil, sea salt, garlic, onion and zuchinni) and use the stock pot to boil
the chicken breasts (water, chicken broth, chicken), then chop up chicken and transfer
the vegetables to the stock pot with the chicken, broth and water.
2 - Fast way is to cook the chicken breasts at the same time as the onion, garlic, zucchini.
Heat oil in large stock pot over medium high heat, add diced onion, garlic, zucchini and
chicken breasts. Saute up until chicken is mostly cooked. Then pull, and coarsely chop
and add back into pot. Then add broth and water.
After you have the chicken cooked and chopped and the sautéed vegetables completed
and all combined in the large stock pot with the water and broth, add your dry spices,
tomatoes, lemon, fresh basil, and frozen tortellini.
Simmer covered, stirring regularly under medium to medium low heat 20-25 minutes.
As you can see, this recipe LOVES the basil, and it is great with a little cayenne pepper or
crushed red pepper or paprika. The anise from the Penzey’s Tuscan Sunset seasoning is
excellent too.
Makes about 5 Quarts. Use a 6 quart or larger stock pot. My original recipe is 12-13 quarts in a
20 quart stockpot and a 6.5 quart skillet.
Chicken Tortilla Soup (version 2, ½ batch)
By Tim Zimmer
Ingredients
3-4 Tbsp olive oil
1/2 tsp sea salt
~48 oz (6 cups) water
1 large or 2 medium yellow onions, chopped
2-3 cloves garlic, minced
3 small / 2 medium zucchini, quartered and slant cut
1 to 1-1/2 pound (16-24oz) frozen chicken breasts or tenderloins
32 oz (4c) vegetable or low sodium chicken broth or no salt chicken stock
2x 14 oz (28oz) cans of creamed corn
14 oz canned diced Italian tomatoes, no salt or stewed tomatoes
6 oz can tomato paste or 15oz tomato sauce
1/4 bunch fresh cilantro, coarse chopped
16 oz canned chili beans with juices, or black beans or garbanzos (optional)
1/2c white rice or quinoa (optional)
1/2 tsp ground black pepper
1 Tbsp ground cumin
2 tsp dried oregano
1/2 tsp chili powder
1/2 tsp garlic powder
Preparation
There are two ways to prep this:
1 – You can use a large skillet and a large stock pot; use the skillet to sauté the
vegetables (olive oil, sea salt, garlic, onion and zucchini) and use the stock pot to boil the
chicken breasts (water, chicken broth, chicken), then chop up chicken and transfer the
vegetables to the stock pot with the chicken, broth and water.
2 - Fast way is to cook the chicken breasts at the same time as the onion, garlic, and
zucchini. Heat oil in large stock pot over medium high heat, and then add diced onion,
garlic, zucchini and chicken breasts, skip adding salt. Sauté up until chicken is mostly
cooked. Then pull, and coarsely chop and add back into pot. Then add broth and add
about 4 cups of water, with the remaining water used to thin consistency during
cooking.
After you have the chicken cooked and chopped and the sautéed vegetables completed
and all combined in the large stock pot with the water and broth, add your dry spices,
tomatoes, creamed corn, beans, etc. Cook medium high then simmer until thickens up a
bit. You may need to add more water if needed to maintain consistency while stirring
regularly.
Simmer covered, stirring regularly under medium to medium low heat 20-25 minutes.
Add your fresh cilantro and simmer 5 more minutes, stirring regularly.
Optional Garnish: Sour cream, additional cilantro, shredded cheese or green onion.
Makes about 5 Quarts. Use a 6 quart or larger stock pot. My original recipe is 13-14 quarts in a
20 quart stockpot and a 6.5 quart skillet.
Creamy Lemon Parmesan Chicken Piccata
Recipe by Tim Zimmer
Prep Time 10 minutes / Cook Time 35-45 minutes / Total Time 45-55 minutes
Servings – 8 (~5oz/piece + sauce)
INGREDIENTS – For The Chicken:
~2.5# or 4x Large Boneless / Skinless Chicken Breasts; Halved horizontally to make 8 thin pieces
1/2c All Purpose Flour
1/2c Fresh Grated Parmesan Cheese
1/4tsp Sea Salt
1/4tsp - 1/2tsp Fresh Black Pepper
INGREDIENTS – For Cooking Chicken / Sauce Base
3-4Tbsp Extra Virgin Olive Oil
4-5Tbsp Land O Lakes Extra Creamy European Style Super Premium Butter
INGREDIENTS – For The Sauce:
3-4 Large Cloves Garlic; Minced
1/2c Dry Chardonnay / Dry Riesling / Sauvignon Blanc Wine
1/2c Whole Milk (or your choice; just thicken up with corn starch as needed)
1-1/2c Reduced Sodium Chicken Broth, or Vegetable Broth
1/2c Fresh Grated Parmesan Cheese
2-4 Ounces Capers Depending on Taste / Type. (larger type are more flavorful and will require less)
1/2 Bunch Italian Flat Leaf Parsley, Coarsely Chopped
7-14oz No Salt Italian Diced Tomatoes (strain juices, add amount of tomatoes to suit your texture and
consistency)
2x Large Lemons (1x thin sliced for cooking, 1x cut and squeezed through strainer to remove seeds into
bowl)
3-4Tbsp Corn Starch Mixed With ~ 1/4c Cold Water
INSTRUCTIONS:
In a shallow bowl, combine the flour and parmesan cheese. Season the sliced chicken with sea salt and
pepper; dredge the chicken pieces in the flour mixture thoroughly coating both sides, and set aside.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter has melted and pan is
hot. Fry the chicken until golden on each side and cooked through (about 3-4 minutes per side). Transfer
cooked pieces to a covered container to keep warm.
With the remaining pan oil / butter, keep the heat at medium-high and add the garlic and fry until fragrant
(1-2 minutes), stirring regularly to not burn. Add the wine, and milk. Bring sauce to boil. Add chicken
broth, parmesan cheese, capers, parsley and tomatoes and cook covered around 5 minutes. Add sliced
lemons and lemon juice and cook another 5 minutes until the lemon slices are wilted and sauce is boiling.
Add the corn starch/ water mixture and stir in to the sauce, stirring frequently to thicken the mixture
quickly. Once the consistency has thickened, transfer the hot sauce into the chicken container, or place
chicken pieces back into the pan if it is large enough to accommodate all the ingredients. Simmer for 2-3
minutes on medium until everything is thoroughly coated. Remove from heat and serve.
Serve over steamed vegetables, zucchini noodles, cooked pasta, or over garlic parsley mashed Yukon
Gold potatoes. Serve the chicken with sauce, and lemon slices, garnish with fresh parsley or extra capers
if desired.
Orange Ginger Grilled Marinated Chicken
Ingredients
2 pounds boneless skinless chicken
breast
3 Tbsp olive oil
2 tsp grated orange zest
3 Tbsp fresh orange juice
2 tsp teaspoons grated lime zest
1 Tbsp lime juice juice of about 1 lime
1 Tbsp soy sauce
1.5 Tbsp Honey
2 tsp grated fresh ginger
4 garlic cloves minced
2 Tbsp finely chopped fresh cilantro
½ tsp salt
¼ tsp freshly ground black pepper
Pinch cayenne pepper
Add to zip lock, mix up, let sit at least 2 hours, grill at 350-400* 10-20 min turning until cooked.
If you want to baste it while grilling, double recipe and use half for basting, half for marinade.
Pasta with Eggplant and Roasted Red Peppers with Italian Sausage
By Tim Zimmer – 03/20/2020
Ingredients:
1# ground fresh Italian sausage, made into bite-sized meatballs
1x Medium to large eggplant, cut into 1” cubes
1x Medium yellow onion, chopped
5x Cloves of garlic, minced
Olive oil for cooking, ~3Tbsp for vegetables, ~1Tbsp for cooking Sausage
4x Roasted red bell peppers with juices separated, coarsely chopped
(24oz jar or fresh with 1c juices of oil and water from roasting at 400*F approx 30 min/ then cooling and pulling stems, then
refrigerating in oil and water)
1x handful of fresh basil leaves, approximately 30 leaves, coarsely chopped
1x large pinch, ~1bsp, crushed fennel
1x large pinch, ~1.5 TSP, dried basil
½-1 Tsp Kosher sea salt, coarse
2-3Tbsp vintage balsamic vinegar
Dash of black pepper
½ lemon, juiced
12oz Noodles, cooked and added at end to ingredients above.
Preparation:
Heat large sauté pan with olive oil for cooking all the vegetable ingredients first, sauté onion and garlic until clear, then add
eggplant and cook for 5 minutes. Add bell pepper juices reserved (or have around 1 cup of broth or water set aside to add
along the way to keep good consistency and no burning the pan). Add red bell peppers and all dried spices and balsamic
vinegar. Add around ½ of the fresh basil during cooking. Cook covered until eggplant tender on medium, then add the
remaining fresh basil and lemon juice and stir. Remove from heat and remain covered.
In a separate sauté pan, heat olive oil on medium high and place the Italian sausage meatballs on the pan to cook, turning to
brown all sides. About 4 minutes per side, leaving the pan covered while cooking. Remove the fully cooked sausage from
heat, and place on a plate with paper towels and blot dry to remove excess oil. Transfer to sauce above and stir in.
In a separate stockpot, boil water for cooking 12oz of pasta to al dente, then drain, strain, rinse and transfer to large sauté pan
with sauce and Italian sausage. Stir together to coat noodles, and serve with fresh grated parmesan cheese or crushed
peppers.
Serve with side vegetables like sautéed balsamic asparagus or zucchini.
Red Lentil Soup with Lemon
By Tim Zimmer
Ingredients
5-6 tablespoons olive oil
2 large or 4 medium yellow onions, finely chopped (food processor)
4 garlic cloves, minced (food processor)
1 can tomato paste, no salt
3 tsp ground cumin
1-1/2 tsp kosher salt or sea salt
1/4 to 1/2 tsp ground black pepper
2 tsp ground chili powder
If you want a little spice, use 1/2 tsp smoked paprika and 1/2 tsp half sharp paprika
1 to 1-1/2 tsp ground coriander
1 to 1-1/2 tsp curry (I use Penzey’s “the now” curry)
32oz (4c) vegetable or low sodium chicken broth
7c water
10 carrots, peeled and finely chopped (food processor)
Juice of 2 lemons, rolled, then quartered and squeezed through colander into bowl.
3/4 bunch of cilantro (~1c), chopped. You can use less if you want like 1/2 c.
16oz bag red lentils
Preparation
In a large pot, heat olive oil over high heat until hot and shimmering. Add onion and
garlic, and sauté about 5 minutes, then add carrots and sauté another 5-10 minutes at
medium-high with lid on stirring regularly.
Stir in tomato paste and spices and sauté another 5 minutes or so. Add a little broth as
you go so nothing burns and the juices are keeping everything bubbly.
Add broth, water, lentils and cook on medium to medium low holding a good simmer
for 30-35 minutes until lentils are soft.
Burner off, Using an immersion blender, puree the soup.
Stir in lemon juice and cilantro and let sit for 5 minutes, stir again, then serve.
Makes about 4 Quarts. Use a 5 quart or larger stock pot.
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