So a new year is coming up, and I'm hoping to start integrating some new recipes into the menu list. I am also working on making (and backing up) new menus. Awesome news: my sister-in-law got me a new cook book. I'm hoping to have a little time over the holidays to sort through this cookbook and a couple of other ones I've not done a lot of exploring through.
So, hopefully there will be more postings soon.
:)
Sunday, December 26, 2010
Friday, November 12, 2010
Tragedy
So, I'm not the most spontaneous person in the world. In fact, I struggle with spontaneity - particularly when it comes to food. I have a plan. I have a menu for the next two months. Then I know I have what I need. I don't have to wonder what to do at the last minute. Fewer surprises, happier me.
Well... I had a menu for the next two months and now it's gone and corrupted itself. I knew I should've backed that sucker up. Gr. Argh. Blah.
I will try and recall what few meals I've made over the last month that were interesting and worth trying. We haven't had a lot of variety. This is mostly because I've been home alone a lot and really, why cook for just one?
Well... I had a menu for the next two months and now it's gone and corrupted itself. I knew I should've backed that sucker up. Gr. Argh. Blah.
I will try and recall what few meals I've made over the last month that were interesting and worth trying. We haven't had a lot of variety. This is mostly because I've been home alone a lot and really, why cook for just one?
Wednesday, October 6, 2010
Penne with Braised Squash and Greens
Had this last night, and it was quite good. I couldn't find any smoked tofu and didn't get any other kind - which was a bad choice. I think this recipe would've been great with it. Also, I couldn't find Swiss Chard so I subbed in spinach instead - which was quite tasty.
For this recipe, you either need tofu of some kind (try a more firm tofu, soft tofu will be useless and just become a pasty coating from my experience) or some chicken or something. You could probably bolster up the butternut amount some to help if you don't have tofu, but really, this would be way good with it.
A note to those having to sub chard with spinach (or kale). First, spinach is not quite as thick so it takes less time to cook. Second, when I put my 3/4 bunch of spinach in I thought, "Holy cow, that's a ton! It'll drown out everything else." How silly of me. I should've remember that spinach cooks down... way down. Go with a full bunch. If you love spinach, try a bunch and a half. It adds a great taste.
Lactose Intolerant and Japan: I think you can leave out the Parmesan and still be happy. I will tell you that I noticed the cheese taste and it was a great flavor in the mix. However, I think it will still be good even without it.
Japan eaters will you let me know if butternut squash can be located over there? I never tried to look for it, so I have no idea if it's available or not. If not, let me know and I will remove this label. Thanks.
Penne with Braised Squash and Greens
2 teaspoon(s) extra-virgin olive oil
4 ounce(s) cubed smoked tofu
1 medium onion, chopped
3 clove(s) garlic, minced
crushed red pepper, to taste
1 1/2 cup(s) vegetable broth
1 pound(s) butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 bunch(es) Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounce(s) whole-wheat penne, rigatoni or fusilli
1/2 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate.
3. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
4. Add garlic and crushed red pepper; cook, stirring, for 30 seconds.
5. Return the tofu to the pan, add broth and squash; bring to a simmer. Cover and cook for 10 minutes.
6. Start cooking the pasta until just tender, according to package directions. Drain and return to the pot.
7. Add chard to squash mixture and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
8. Add the squash mixture, Parmesan, salt and pepper to the pot of drained noodles. Toss to coat.
For this recipe, you either need tofu of some kind (try a more firm tofu, soft tofu will be useless and just become a pasty coating from my experience) or some chicken or something. You could probably bolster up the butternut amount some to help if you don't have tofu, but really, this would be way good with it.
A note to those having to sub chard with spinach (or kale). First, spinach is not quite as thick so it takes less time to cook. Second, when I put my 3/4 bunch of spinach in I thought, "Holy cow, that's a ton! It'll drown out everything else." How silly of me. I should've remember that spinach cooks down... way down. Go with a full bunch. If you love spinach, try a bunch and a half. It adds a great taste.
Lactose Intolerant and Japan: I think you can leave out the Parmesan and still be happy. I will tell you that I noticed the cheese taste and it was a great flavor in the mix. However, I think it will still be good even without it.
Japan eaters will you let me know if butternut squash can be located over there? I never tried to look for it, so I have no idea if it's available or not. If not, let me know and I will remove this label. Thanks.
Penne with Braised Squash and Greens
2 teaspoon(s) extra-virgin olive oil
4 ounce(s) cubed smoked tofu
1 medium onion, chopped
3 clove(s) garlic, minced
crushed red pepper, to taste
1 1/2 cup(s) vegetable broth
1 pound(s) butternut squash, peeled and cut into 3/4-inch cubes (3 cups)
1 bunch(es) Swiss chard, stems removed, leaves cut into 1-inch pieces
8 ounce(s) whole-wheat penne, rigatoni or fusilli
1/2 cup(s) freshly grated Parmesan cheese
1/4 teaspoon(s) salt, or to taste
Freshly ground pepper, to taste
Directions:
1. Put a large pot of water on to boil for cooking pasta.
2. Heat oil in a large nonstick skillet over medium heat. Add tofu and cook, stirring, until lightly browned, 3 to 5 minutes. Transfer to a plate.
3. Add onion to the pan; cook, stirring often, until softened and golden, 2 to 3 minutes.
4. Add garlic and crushed red pepper; cook, stirring, for 30 seconds.
5. Return the tofu to the pan, add broth and squash; bring to a simmer. Cover and cook for 10 minutes.
6. Start cooking the pasta until just tender, according to package directions. Drain and return to the pot.
7. Add chard to squash mixture and stir to immerse. Cover and cook until the squash and chard are tender, about 5 minutes.
8. Add the squash mixture, Parmesan, salt and pepper to the pot of drained noodles. Toss to coat.
Sunday, October 3, 2010
Award Winning Soft Chocolate Chip Cookies
You can actually google this name and probably find the site that has this recipe. I got this from a sister-in-law who got it from a sister-in-law. They are delicious. The one down side is that the dough isn't as good raw. For some people, that may be a plus.
Award Winning Soft Chocolate Chip Cookies
2 1/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Baking Powder
1 c. Butter, softened
3/4 c. Packed brown sugar
1/4 c. white sugar
3 oz package instant, sugar-free, fat-free vanilla pudding mix
2 eggs
1 tsp. vanilla extract
1 1/2 c. Chocolate chips (or a variety of flavors)
Directions:
1. Preheat oven to 350F.
2. Cream together butter, brown sugar, and white sugar.
3. Blend in pudding mix.
4. Stir in eggs and vanilla.
5. Blend in flour, baking soda, salt, and baking powder.*
6. Stir in chocolate chips.
7. Drop small, rounded spoonfuls of dough onto ungreased cookie sheet.
8. Bake for 9 minutes in oven.
*Technically, one is suppose to sift these four ingredients together in a separate bowl and then add in. I don't do this, and I'm not sure why I should as it still turns out well. Therefore, I don't do the extra step with the extra dish.
Award Winning Soft Chocolate Chip Cookies
2 1/4 c. All purpose flour
1 tsp. Baking soda
1/2 tsp. Salt
1 tsp. Baking Powder
1 c. Butter, softened
3/4 c. Packed brown sugar
1/4 c. white sugar
3 oz package instant, sugar-free, fat-free vanilla pudding mix
2 eggs
1 tsp. vanilla extract
1 1/2 c. Chocolate chips (or a variety of flavors)
Directions:
1. Preheat oven to 350F.
2. Cream together butter, brown sugar, and white sugar.
3. Blend in pudding mix.
4. Stir in eggs and vanilla.
5. Blend in flour, baking soda, salt, and baking powder.*
6. Stir in chocolate chips.
7. Drop small, rounded spoonfuls of dough onto ungreased cookie sheet.
8. Bake for 9 minutes in oven.
*Technically, one is suppose to sift these four ingredients together in a separate bowl and then add in. I don't do this, and I'm not sure why I should as it still turns out well. Therefore, I don't do the extra step with the extra dish.
Salsa
This is an excellent recipe. Very tasty and fresh. Salsa from the store has become rather pale in comparison to the salsa made from our garden. Thank you to my friend for sharing this wonderful recipe (and your backyard!) with me . All of the comments in this recipe are from her as she explained what to do. She's amazing at eyeballing and improvising food. Her big thing with the salsa was variety.
You can add cumin to this. My friend and I were visiting one of her friends who had done this. It was described as having a bit of a smokey flavor. I didn't love it as much as this recipe, but it wasn't bad either. So, if you have a thing for cumin, you might want to try adding it in.
For my Japan friends: If you don't have banana peppers, don't worry. Just use some shishitos. Jalapenos were harder to find if I remember, so research some hot Japanese or chinese peppers. You could probably use shishitos in lieu of jalapenos, but then you won't have any kick whatsoever. I believe the name of the store I got my bottled jalapenos at was Pu-ro. They have some really good prices there and I think that's where I got my cheap shredded mozarella. Good memories.
Anyway, if you can find a fresh, hot version of an Asian pepper, that'll probably be best. Also, I can't for the life of me remember if cilantro is available to you. If it is, you can make this without too much trouble. If not, then please post and let me know so I remove the tag. Thanks.
Salsa o' Doom
* If you decide you want it hotter, keep the seeds.
** Japan friends, use yellow. They're sweeter, and I noticed my Japan green bell peppers were different from the States.
You can add cumin to this. My friend and I were visiting one of her friends who had done this. It was described as having a bit of a smokey flavor. I didn't love it as much as this recipe, but it wasn't bad either. So, if you have a thing for cumin, you might want to try adding it in.
For my Japan friends: If you don't have banana peppers, don't worry. Just use some shishitos. Jalapenos were harder to find if I remember, so research some hot Japanese or chinese peppers. You could probably use shishitos in lieu of jalapenos, but then you won't have any kick whatsoever. I believe the name of the store I got my bottled jalapenos at was Pu-ro. They have some really good prices there and I think that's where I got my cheap shredded mozarella. Good memories.
Anyway, if you can find a fresh, hot version of an Asian pepper, that'll probably be best. Also, I can't for the life of me remember if cilantro is available to you. If it is, you can make this without too much trouble. If not, then please post and let me know so I remove the tag. Thanks.
Salsa o' Doom
8 tomatoes (I used a combination of Beefsteak, Roma, and Celebrities I believe, but any will do)
6 jalapenos. Half with the seeds, half without*
1 banana pepper (no seeds)
1 bell pepper (no seeds) (I used green but I prefer yellow for the color)**
1 medium onion
2 cloves garlic
2 tablespoons chopped cilantro
Juice from 2 limes
Salt to taste (this baby is loaded with sodium)
Directions:
1. Dice 5 tomatoes.
2. Dice the onion and cilantro.
3. Everything else including 3 tomatoes were chopped in my mini food processor but can be hand chopped.
4. Mix all ingredients and add salt to taste.
1. Dice 5 tomatoes.
2. Dice the onion and cilantro.
3. Everything else including 3 tomatoes were chopped in my mini food processor but can be hand chopped.
4. Mix all ingredients and add salt to taste.
* If you decide you want it hotter, keep the seeds.
** Japan friends, use yellow. They're sweeter, and I noticed my Japan green bell peppers were different from the States.
Eggplant Sandwiches
This is a great recipe! The sad thing is that I've waited so long to write about it that the tweaks I wanted to make have escaped me. I'll probably have to send out an update when we make this again.
What I do remember:
1. Even doubling this recipe, there wasn't enough for six people. So I'm guessing without extras to really buff this up, you're looking at an involved appetizer or feeding just two, maybe three people. With sides, you could maybe bump that up to three or four depending on how bulky your sides are.
2. The bread crumb coating mixture - 1:2. It worked for two batches without doubling. If you make one batch, I would recommend halving the recipe for this.
3. The egg dip - 1:1. Double the amount if you double the recipe.
4. Cheese Mixture - 1:1. As I recall, you have to double it if you double the recipe.
5. Pomegranate Molasses. There is a substitute for it at the bottom. Also, I served it on the side so people could choose whether they wanted it or not.
Eggplant Sandwiches
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1 egg
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses*
Directions:
1. Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
2. In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
3. Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
4. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
5. Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
6. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
*Pomegrante molasses substitute: 3 Tbsp lemon juice, 1 Tbsp mild molasses, and 1 tsp honey
What I do remember:
1. Even doubling this recipe, there wasn't enough for six people. So I'm guessing without extras to really buff this up, you're looking at an involved appetizer or feeding just two, maybe three people. With sides, you could maybe bump that up to three or four depending on how bulky your sides are.
2. The bread crumb coating mixture - 1:2. It worked for two batches without doubling. If you make one batch, I would recommend halving the recipe for this.
3. The egg dip - 1:1. Double the amount if you double the recipe.
4. Cheese Mixture - 1:1. As I recall, you have to double it if you double the recipe.
5. Pomegranate Molasses. There is a substitute for it at the bottom. Also, I served it on the side so people could choose whether they wanted it or not.
Eggplant Sandwiches
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
1 egg
1/4 cup water
1 large long eggplant, cut crosswise into 1/3 inch thick slices
1/2 cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
1/2 cup pomegranate molasses*
Directions:
1. Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil.
2. In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets.
3. Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on.
4. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper.
5. Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets.
6. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.
*Pomegrante molasses substitute: 3 Tbsp lemon juice, 1 Tbsp mild molasses, and 1 tsp honey
Eggplant Curry
Oishi desu!
I got this recipe from a wonderful friend in Japan. What I'm relaying is totally from memory as I can't locate the recipe she wrote for us. It's sad because she has beautiful writing and her pictures are great! It's probably the reason I can remember anything. If it doesn't taste great, you'll probably have to blame it on my faulty memory. I still look for that recipe from time to time.
The key to this is getting a hold of Japanese curry. I don't have a recipe for making it from scratch. When we learned our Japanese recipes, curry was so cheap to get no one bothered to give us recipes for making it. If you go to buy some, I would recommend House brand and then S&B, but that's just me.
The packages we have are two parts of four to six squares each. We use half of one of these packages. If you get a small package with only four or six squares, use the whole thing for this recipe. For the friends with a double package like ours, remember to cut the water in half.
Eggplant Curry
150 grams of hamburger (1/3 lb)
3 - 4 cloves of garlic, minced*
3 medium onions
3-4 eggplants, chopped**
Japanese curry
1 square from a Hershey bar**
Directions:
1. However you make rice, work on getting that set up.
2. Cook the hamburger. Drain off the fat. Keep off to the side.
3. Cook the onions and garlic.
4. Add the amount of water specified by the curry. Then put in the eggplant and cook until barely softened.
5. Add the hamburger and curry. Stir and heat until simmering. When the eggplant is soft and the curry dissolved, add the chocolate.
6. Remove from heat and serve over rice.
* We tend to like a lot of garlic, so we go with 4 - 6 minced cloves.
** Yes, it really is that little, but it makes all the difference in the world, so don't forget it. just one little part of a full bar.
I got this recipe from a wonderful friend in Japan. What I'm relaying is totally from memory as I can't locate the recipe she wrote for us. It's sad because she has beautiful writing and her pictures are great! It's probably the reason I can remember anything. If it doesn't taste great, you'll probably have to blame it on my faulty memory. I still look for that recipe from time to time.
The key to this is getting a hold of Japanese curry. I don't have a recipe for making it from scratch. When we learned our Japanese recipes, curry was so cheap to get no one bothered to give us recipes for making it. If you go to buy some, I would recommend House brand and then S&B, but that's just me.
The packages we have are two parts of four to six squares each. We use half of one of these packages. If you get a small package with only four or six squares, use the whole thing for this recipe. For the friends with a double package like ours, remember to cut the water in half.
Eggplant Curry
150 grams of hamburger (1/3 lb)
3 - 4 cloves of garlic, minced*
3 medium onions
3-4 eggplants, chopped**
Japanese curry
1 square from a Hershey bar**
Directions:
1. However you make rice, work on getting that set up.
2. Cook the hamburger. Drain off the fat. Keep off to the side.
3. Cook the onions and garlic.
4. Add the amount of water specified by the curry. Then put in the eggplant and cook until barely softened.
5. Add the hamburger and curry. Stir and heat until simmering. When the eggplant is soft and the curry dissolved, add the chocolate.
6. Remove from heat and serve over rice.
* We tend to like a lot of garlic, so we go with 4 - 6 minced cloves.
** Yes, it really is that little, but it makes all the difference in the world, so don't forget it. just one little part of a full bar.
Angel Lush
My first dessert but hopefully it won't be the last! Good and simple recipe if you like angel food cake.
Angel Lush
1 can (20oz) crushed pineapple, undrained
1 pkg (3.4 oz) of vanilla flavored, instant pudding
1 cup thawed cool whip
1 pkg (10oz) round angel food cake, cut into 3 layers
Seasonal Berries
Directions:
1. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Angel Lush
1 can (20oz) crushed pineapple, undrained
1 pkg (3.4 oz) of vanilla flavored, instant pudding
1 cup thawed cool whip
1 pkg (10oz) round angel food cake, cut into 3 layers
Seasonal Berries
Directions:
1. Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
2. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
3. Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Asian Pork Wraps
Very tasty. It's been a long time since we ate this, but I do remember we enjoyed it. This is saying something as my spouse is not a fan of pork. Also, it makes a lot of food. I would imagine this would be quite good with the Lime Cilantro rice.
It should be pretty easy for those that are in Japan to utilize this recipe, assuming you can discern the labels in the stores. I might recommend trying to mix this with rice in lieu of tortillas. My other suggestion is to make them.
Asian Pork Wraps
Meat:
2.5 - 3 lbs boneless pork loin roast
2/3 c. hoisin sauce
2 tsp. Minced garlic
1 tsp. Ground ginger
½ tsp. Chinese five spice powder
Wrap:
10 – 16 tortillas
Sliced green onion
Mandarin oranges
Toasted, slivered almonds
Shredded Lettuce
1. Grease crock pot.
2. Place roast in 3.5 – 5 quart slow cooker.
3. Mix remaining ingredients in a bowl and spread over top.
4. Cover and cook on low heat 6 – 8 hours.
5. Shred roast with two forks.
6. Serve on warm whole tortillas with sliced green onion, mandarin oranges, toasted slivered almonds, and shredded lettuce.
It should be pretty easy for those that are in Japan to utilize this recipe, assuming you can discern the labels in the stores. I might recommend trying to mix this with rice in lieu of tortillas. My other suggestion is to make them.
Asian Pork Wraps
Meat:
2.5 - 3 lbs boneless pork loin roast
2/3 c. hoisin sauce
2 tsp. Minced garlic
1 tsp. Ground ginger
½ tsp. Chinese five spice powder
Wrap:
10 – 16 tortillas
Sliced green onion
Mandarin oranges
Toasted, slivered almonds
Shredded Lettuce
1. Grease crock pot.
2. Place roast in 3.5 – 5 quart slow cooker.
3. Mix remaining ingredients in a bowl and spread over top.
4. Cover and cook on low heat 6 – 8 hours.
5. Shred roast with two forks.
6. Serve on warm whole tortillas with sliced green onion, mandarin oranges, toasted slivered almonds, and shredded lettuce.
Penne with Roasted Asparagus and Balsamic Butter
I found this recipe on this website. It is so good! Absolutely love and enjoy this recipe. I recommend upping the amount of asparagus (because it tastes so good) to 1.5 - 2 lbs, but if you don't, it's still wonderful.
One thing. When I got to the step to reduce the vinegar I was so mad and thought, "You should've had me doing this at the beginning, it'll take so long to reduce it by that much!" Vinegar, for those that did not know, will reduce quickly. You can do it earlier, but it shouldn't slow you down too much in the order they direct.
This recipe fed three adults without sides and we all felt full. With sides, this should feed four to six people.
One last note. For my lactose intolerant friends, just remove the cheese. It's not a fundamental taste of the overall food. Leaving it out won't change it too much. Also, I'm guessing you probably have a substitute for butter/margarine. If not, then look for margarine labelled "pareve".
Penne with Roasted Asparagus and Balsamic Butter
1 pound asparagus*
1 tablespoon olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1/2 cup(s) plus 2 tablespoons balsamic vinegar
1/2 teaspoon(s) brown sugar
1 pound(s) penne
1/4 pound(s) butter, cut into pieces
1/3 cup(s) grated Parmesan cheese, plus more for serving
Directions
1. Pre-heat the oven to 400° F and start your penne water boiling.
2. Snap the tough ends off the asparagus and discard them.** Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper.*** Roast until tender, about 10 minutes.
3. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
4. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt.
Serve with additional Parmesan.
Variations:
Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes.
Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
Penne with Roasted Asparagus, Balsamic Butter, and Chicken: Just cut up some chicken (1 - 2 breasts) and cook it in salt, pepper, and a bit of olive oil. Blends very nicely.
* I love asparagus. I'd recommend upping the amount to 1.5 - 2 lbs.
**To snap off the hard ends, just break it where it naturally tends to break. Really, I looked it up in a couple of places. I tried it and it worked beautifully.
*** I put it into a bowl, tossed it around, then put it on a baking sheet. Worked quite nicely.
One thing. When I got to the step to reduce the vinegar I was so mad and thought, "You should've had me doing this at the beginning, it'll take so long to reduce it by that much!" Vinegar, for those that did not know, will reduce quickly. You can do it earlier, but it shouldn't slow you down too much in the order they direct.
This recipe fed three adults without sides and we all felt full. With sides, this should feed four to six people.
One last note. For my lactose intolerant friends, just remove the cheese. It's not a fundamental taste of the overall food. Leaving it out won't change it too much. Also, I'm guessing you probably have a substitute for butter/margarine. If not, then look for margarine labelled "pareve".
Penne with Roasted Asparagus and Balsamic Butter
1 pound asparagus*
1 tablespoon olive oil
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
1/2 cup(s) plus 2 tablespoons balsamic vinegar
1/2 teaspoon(s) brown sugar
1 pound(s) penne
1/4 pound(s) butter, cut into pieces
1/3 cup(s) grated Parmesan cheese, plus more for serving
Directions
1. Pre-heat the oven to 400° F and start your penne water boiling.
2. Snap the tough ends off the asparagus and discard them.** Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper.*** Roast until tender, about 10 minutes.
3. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.
4. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt.
Serve with additional Parmesan.
Variations:
Penne with Roasted Broccoli and Balsamic Butter: When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes.
Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
Penne with Roasted Asparagus, Balsamic Butter, and Chicken: Just cut up some chicken (1 - 2 breasts) and cook it in salt, pepper, and a bit of olive oil. Blends very nicely.
* I love asparagus. I'd recommend upping the amount to 1.5 - 2 lbs.
**To snap off the hard ends, just break it where it naturally tends to break. Really, I looked it up in a couple of places. I tried it and it worked beautifully.
*** I put it into a bowl, tossed it around, then put it on a baking sheet. Worked quite nicely.
Creamy Italian Chicken
Good recipe. Very easy and tasty. If you like strong seasoning, you may want to go with two packages of Italian dressing and maybe avoid the generic (they always seem a bit weaker when I use 'em in recipes, but they are SO much cheaper!).
We did the initial cook at 5 hours, I have no idea if you could leave it for 7 or 8, but I see no reason that you couldn't. I would recommend maybe an extra 2 - 4 tablespoons of water if you decide to work it that way. If your chicken is frozen, you might not need to do that as the melting ice will add to the overall water content.
Creamy Italian Chicken
4 Chicken Breasts (See the * below)
1 package of Italian seasoning**
1/4 cup water
1 package of reduced fat cream cheese
1 can cream of chicken soup
1 4 oz can of mushrooms (drained)
Directions:
1. Put the chicken breasts into the slow cooker.
2. Mix the Italian dressing seasoning and water together and pour over chicken.
3. Cook on low for 3 hours (you could go for longer if you need to.)
4. Mix cream cheese and soup together and stir in mushrooms. Pour over chicken.
5. Cook on low for 1 more hour.*
6. Serve over rice or noodles.
* We shredded the chicken into the mix after the final hour. The chicken goes farther and really, you could probably get away with 2 or 3 chicken breasts. Makes it a bit cheaper.
** I assumed it meant a package of Italian dressing. It could be the mysterious measurement "package" such as is used for yeast, but I went with Italian dressing mix.
We did the initial cook at 5 hours, I have no idea if you could leave it for 7 or 8, but I see no reason that you couldn't. I would recommend maybe an extra 2 - 4 tablespoons of water if you decide to work it that way. If your chicken is frozen, you might not need to do that as the melting ice will add to the overall water content.
Creamy Italian Chicken
4 Chicken Breasts (See the * below)
1 package of Italian seasoning**
1/4 cup water
1 package of reduced fat cream cheese
1 can cream of chicken soup
1 4 oz can of mushrooms (drained)
Directions:
1. Put the chicken breasts into the slow cooker.
2. Mix the Italian dressing seasoning and water together and pour over chicken.
3. Cook on low for 3 hours (you could go for longer if you need to.)
4. Mix cream cheese and soup together and stir in mushrooms. Pour over chicken.
5. Cook on low for 1 more hour.*
6. Serve over rice or noodles.
* We shredded the chicken into the mix after the final hour. The chicken goes farther and really, you could probably get away with 2 or 3 chicken breasts. Makes it a bit cheaper.
** I assumed it meant a package of Italian dressing. It could be the mysterious measurement "package" such as is used for yeast, but I went with Italian dressing mix.
Fancy Mac 'n' Cheese
I got the recipe from this site. It's a good recipe. It takes a bit of time, and I tend to make 1.5 times the requirements on this to feed four to five people, without sides. A normal recipe would probably be around two to four without sides. With sides, it would probably go much, much farther.
Keep in mind, this is rich and full of calories - lots and lots of cream. Also, use the salt - it makes all the difference. Because of the time to make it, I plan it for less busy days. I have adjusted the steps for this recipe. It assumes that you note the pasta should be cooked and the bacon also. Given that when I go in I just start looking at directions and somewhere at the last minute realize, "Oh right! The noodles!" I decided to add those steps into the directions.
According to the site:
- Prep Time: 20 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 45 - 50 minutes
2 whole shallots, peeled*
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
PREPARATION
1. Preheat oven to 350 degrees F. Boil water for pasta (if you've not cooked it yet). Cook the bacon and reserve a tablespoon of fat. About the time the bacon finishes, be sure to drop your pasta into the hopefully boiling water.
2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast in oven 20 to 30 minutes or until tender. Remove from foil and chop.
3. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. (Don't forget your noodles.)
4. When cream mixture is reduced, stir in cheeses until melted, creamy, and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9" by 13" casserole dish.
5. In a small bowl, mix together diced bacon, breadcrumbs, butter, and parsley. Top mac n' cheese with breadcrumb mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
*How to count shallots. Some say by the clove, some by the head. This recipe is probably leaning toward the clove. For you who are good at estimates, shallots taste a lot like onions, but are a bit weaker. So, use what you feel wouldn't overpower the taste. Again, I tend to lean toward a clove count, not a head count for this recipe.
Keep in mind, this is rich and full of calories - lots and lots of cream. Also, use the salt - it makes all the difference. Because of the time to make it, I plan it for less busy days. I have adjusted the steps for this recipe. It assumes that you note the pasta should be cooked and the bacon also. Given that when I go in I just start looking at directions and somewhere at the last minute realize, "Oh right! The noodles!" I decided to add those steps into the directions.
According to the site:
- Prep Time: 20 minutes
- Inactive Prep Time: 1 hour
- Cook Time: 45 - 50 minutes
Mac Daddy Mac 'n Cheese, Guy Fieri's
2 whole shallots, peeled*
3 cloves garlic
1 teaspoon olive oil
3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
2 tablespoons flour
4 cups heavy cream
1 teaspoon chopped fresh thyme
1 cup shredded pepper jack cheese
2 cups shredded cheddar cheese
Salt and freshly ground black pepper
1 pound penne pasta, cooked
1/2 cup panko breadcrumbs
2 tablespoons melted butter
2 tablespoons chopped fresh parsley
PREPARATION
1. Preheat oven to 350 degrees F. Boil water for pasta (if you've not cooked it yet). Cook the bacon and reserve a tablespoon of fat. About the time the bacon finishes, be sure to drop your pasta into the hopefully boiling water.
2. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast in oven 20 to 30 minutes or until tender. Remove from foil and chop.
3. In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. (Don't forget your noodles.)
4. When cream mixture is reduced, stir in cheeses until melted, creamy, and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9" by 13" casserole dish.
5. In a small bowl, mix together diced bacon, breadcrumbs, butter, and parsley. Top mac n' cheese with breadcrumb mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
*How to count shallots. Some say by the clove, some by the head. This recipe is probably leaning toward the clove. For you who are good at estimates, shallots taste a lot like onions, but are a bit weaker. So, use what you feel wouldn't overpower the taste. Again, I tend to lean toward a clove count, not a head count for this recipe.
Tuesday, August 31, 2010
Infallible Rice
So a while back we had terrible stomach issues. I called my mother for suggestions on what we could eat that wouldn't make our innards feel like we'd swallowed nails. This was the rice she suggested and we love it! Very simple, very tasty. It's an excellent side whether your stomach is unhappy or not.
Infallible Rice
*I medium onion, minced
2 T butter
1 c long grain white rice, **uncooked
2 c chicken broth
Saute onion in butter. Combine with rice and hot broth. Bring to boil. Put in casserole dish, cover with foil, and bake at 325 for 20 minutes.
Variation: Add peas - as many as you'd like. We did about a cup.
*For IBS, you might want to use onion powder instead of the onions.
**We used left over rice and just warmed it up in the chicken broth - which I believe I reduced to about 1.75 or 1.5 cups of water with two bullion cubes. The rice became very soft and a little pasty, but it was still very tasty.
Infallible Rice
*I medium onion, minced
2 T butter
1 c long grain white rice, **uncooked
2 c chicken broth
Saute onion in butter. Combine with rice and hot broth. Bring to boil. Put in casserole dish, cover with foil, and bake at 325 for 20 minutes.
Variation: Add peas - as many as you'd like. We did about a cup.
*For IBS, you might want to use onion powder instead of the onions.
**We used left over rice and just warmed it up in the chicken broth - which I believe I reduced to about 1.75 or 1.5 cups of water with two bullion cubes. The rice became very soft and a little pasty, but it was still very tasty.
Lime Cilantro Rice
This is a great side dish. It goes very nicely with the Pork Roast that makes Sweet Pork Burritos. I forget how easy it is to find cilantro in Japan. If it's difficult, let me know and I'll remove the "Japan Friendly" label.
Lime Cilantro Rice
4 cups water
2 cups white rice (not instant)
4 T. lime juice
4 t chicken bouillon (or 4-5 bouillon cubes)
1/2 onion
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
1/2 t. cumin
Directions:
In a blender, combine onion, garlic, cilantro and green chiles. In a large pot, bring water, lime juice, bouillon, salt, butter and cumin to a boil. Sir in rice and blended cilantro mixture. Simmer covered for 30 minutes.
Goes well with green sauce and sweet pork burritos.
Lime Cilantro Rice
4 cups water
2 cups white rice (not instant)
4 T. lime juice
4 t chicken bouillon (or 4-5 bouillon cubes)
1/2 onion
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
1/2 t. cumin
Directions:
In a blender, combine onion, garlic, cilantro and green chiles. In a large pot, bring water, lime juice, bouillon, salt, butter and cumin to a boil. Sir in rice and blended cilantro mixture. Simmer covered for 30 minutes.
Goes well with green sauce and sweet pork burritos.
Pork Roast (for Sweet Pork Burritos)
The meal I tend to eat is the Sweet Pork Burritos and Lime Cilantro Rice. I've posted them as two separate dishes, but they are quite tasty together. Thanks to my sister-in-law for this wonderful recipe. I shared it with friends and they loved it. Even my spouse, who dislikes pork, enjoyed its flavor.
*Pork Roast (for Sweet Pork Burritos)
1 3lb. pork roast (trimmed of fat as much as possible)
2 cups salsa
2 cups brown sugar
Combine above ingredients in crock pot; cook for 8-10 hours on low or 6-8 hours on high. Remove roast and shred with a fork. Return shredded pork to the crock pot and stir together with the liquid in the crock pot. Let it simmer in the liquid for more intense flavor.
Goes well with Green Sauce and Lime Cilantro Rice (side).
Additional Toppings/Sides:
Rice, prepared any way you choose
Tortillas, soft (small tortillas are easier to assemble/hold)
Cheddar cheese, grated
Black beans
Tomatoes, diced
Lettuce, chopped (I use cabbage instead to add extra 'crunch' / better flavor)
Lime/Lemon to squeeze over the top
To Serve Burritos:
Top warmed tortillas with pork, cheese, green sauce and any other fillings you like. Roll up and enjoy!
*This recipe can be served over salad, too. Omit the tortillas, put pork over lettuce and drizzle sauce over the top.
*Pork Roast (for Sweet Pork Burritos)
1 3lb. pork roast (trimmed of fat as much as possible)
2 cups salsa
2 cups brown sugar
Combine above ingredients in crock pot; cook for 8-10 hours on low or 6-8 hours on high. Remove roast and shred with a fork. Return shredded pork to the crock pot and stir together with the liquid in the crock pot. Let it simmer in the liquid for more intense flavor.
Goes well with Green Sauce and Lime Cilantro Rice (side).
Additional Toppings/Sides:
Rice, prepared any way you choose
Tortillas, soft (small tortillas are easier to assemble/hold)
Cheddar cheese, grated
Black beans
Tomatoes, diced
Lettuce, chopped (I use cabbage instead to add extra 'crunch' / better flavor)
Lime/Lemon to squeeze over the top
To Serve Burritos:
Top warmed tortillas with pork, cheese, green sauce and any other fillings you like. Roll up and enjoy!
*This recipe can be served over salad, too. Omit the tortillas, put pork over lettuce and drizzle sauce over the top.
Tuesday, June 29, 2010
Penne Tricolore - Vegetarian or Not
I saw this and was worried by the lemon. However, it was delightful. For my lactose intolerant friends, leave out the cheese. One way we made this go a bit farther was adding chicken. I will place my chicken "recipe" at the very bottom after the notes for you who would like to add it in.
Penne Tricolore
(Optional: 1 - 2 chicken breasts cubed)
3/4 pound(s) penne rigate
*1 small zucchini, seeded and cut into 2-inch-long matchstick strips
*1 small summer squash, seeded and cut into 2-inch-long matchstick strips
2 carrots, peeled and cut into 2-inch-long matchstick strips
1/2 cup(s) Kalamata or other black olives, pitted
1/2 cup(s) chopped fresh basil
1/4 cup(s) grated Parmesan cheese, plus more for serving
1/4 cup(s) olive oil
Grated zest from 1 lemon
1 1/2 tablespoon(s) lemon juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
Directions
1. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
2. In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
*Notes: Seeding Zucchini and Summer Squash: Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.
Chicken:
1-2 chicken breasts, cubed
1-2 Tbsp. olive oil
Lemon Pepper
Directions:
1. Put olive oil into skillet and warm up.
2. Place chicken into skillet and add Lemon Pepper to taste. By taste, this does not mean that I'm encouraging you to lick raw chicken. I use a lot of lemon pepper, but I didn't measure it. I covered the pieces thoroughly. If you like a lot of seasoning, put a lot. If you don't, don't.
Penne Tricolore
(Optional: 1 - 2 chicken breasts cubed)
3/4 pound(s) penne rigate
*1 small zucchini, seeded and cut into 2-inch-long matchstick strips
*1 small summer squash, seeded and cut into 2-inch-long matchstick strips
2 carrots, peeled and cut into 2-inch-long matchstick strips
1/2 cup(s) Kalamata or other black olives, pitted
1/2 cup(s) chopped fresh basil
1/4 cup(s) grated Parmesan cheese, plus more for serving
1/4 cup(s) olive oil
Grated zest from 1 lemon
1 1/2 tablespoon(s) lemon juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
Directions
1. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes. Add the zucchini, summer squash, and carrots and bring back to a boil. Cook until the vegetables and penne are just done, about 2 minutes longer. Reserve 1/2 cup of the pasta water. Drain the penne and vegetables.
2. In a large bowl, toss the pasta, vegetables, 6 tablespoons of the reserved pasta water, olives, basil, Parmesan, oil, lemon zest, lemon juice, salt, and pepper. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
*Notes: Seeding Zucchini and Summer Squash: Because the zucchini and summer squash are boiled in this recipe, it's a good idea to seed them first. Otherwise, the pulpy seeds get water-logged. To remove them, cut the zucchini or squash into quarters lengthwise. Then simply cut off the seeds.
Chicken:
1-2 chicken breasts, cubed
1-2 Tbsp. olive oil
Lemon Pepper
Directions:
1. Put olive oil into skillet and warm up.
2. Place chicken into skillet and add Lemon Pepper to taste. By taste, this does not mean that I'm encouraging you to lick raw chicken. I use a lot of lemon pepper, but I didn't measure it. I covered the pieces thoroughly. If you like a lot of seasoning, put a lot. If you don't, don't.
Easy Blueberry Crisp
Easy Blueberry Crisp
2 cans (21oz each) blueberry pie filling
2.5 granola cereal
1.5 tsp cinnamon
1/3 c. sugar
1/3 c. butter or margarine, melted
Directions:
1. Grease 3 to 4.5 quart crock pot.
2. Pour in pie filling.
3. Sprinkle remaining ingredients over the pie filling in the order listed above.
4. Cover and cook on low heat 3 hours
Makes 7-9 servings.
2 cans (21oz each) blueberry pie filling
2.5 granola cereal
1.5 tsp cinnamon
1/3 c. sugar
1/3 c. butter or margarine, melted
Directions:
1. Grease 3 to 4.5 quart crock pot.
2. Pour in pie filling.
3. Sprinkle remaining ingredients over the pie filling in the order listed above.
4. Cover and cook on low heat 3 hours
Makes 7-9 servings.
Easy Chicken and Cheese Enchiladas
Very good, very easy! Tomatoes not necessary.
Easy Chicken and Cheese Enchiladas
1 can (10.5 oz) Cream of Chicken Soup
½ c. sour cream
1 c. Salsa (recipe recommended Pace Picante Sauce)
2 tsp. chili powder
2 c. chopped, cooked chicken
½ c. shredded Monterey Jack cheese
6 flour tortillas
1 small tomato, chopped
1 green onion, sliced
Directions:
1.Stir soup, sour cream, salsa, and chili powder in medium bowl.
2.Stir 1 c. of above mixture, chicken and cheese in large bowl.
3.Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in a 2 qt. shallow baking dish. Pour remaining mixture from step 1 one over filled tortillas. Cover baking dish.
4.Bake at 350 F for 40 min or until enchiladas are hot and bubbling. Top with tomato and onion.
Easy Chicken and Cheese Enchiladas
1 can (10.5 oz) Cream of Chicken Soup
½ c. sour cream
1 c. Salsa (recipe recommended Pace Picante Sauce)
2 tsp. chili powder
2 c. chopped, cooked chicken
½ c. shredded Monterey Jack cheese
6 flour tortillas
1 small tomato, chopped
1 green onion, sliced
Directions:
1.Stir soup, sour cream, salsa, and chili powder in medium bowl.
2.Stir 1 c. of above mixture, chicken and cheese in large bowl.
3.Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in a 2 qt. shallow baking dish. Pour remaining mixture from step 1 one over filled tortillas. Cover baking dish.
4.Bake at 350 F for 40 min or until enchiladas are hot and bubbling. Top with tomato and onion.
Eggplant Rollatine
This is a good, though involved meal. I have a picture below! I would recommend halving this recipe. Unless you decide you want two pans of this. We had left overs and really only used about one eggplant and about 3/5 of the stuffing. So if you hold back a touch on the stuffing you can do a full pan with a half recipe. I don't have a picture of a completely full pan, sorry.
Eggplant Rollatine
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3.Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4.In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5.Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6.Bake in preheated oven for 30 minutes.
Eggplant Rollatine
4 eggs, lightly beaten
2 tablespoons garlic powder, divided
2 cups grated Parmesan cheese, divided
1 tablespoon Italian seasoning
salt and pepper to taste
1 cup all-purpose flour
1 cup vegetable oil for frying
2 large eggplant, peeled and sliced
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese, divided
1 tablespoon dried parsley
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (28 ounce) jar tomato pasta sauce, divided
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a shallow mixing bowl combine 3 eggs, 1 tablespoon garlic powder, 1 cup Parmesan cheese, Italian seasoning, salt and pepper. In a separate, shallow dish or plate, pour the flour.
3.Heat oil in a large, deep skillet. Dredge eggplant slices in flour, then in egg mixture and fry slices 2 or 3 at a time in hot oil. Place fried slices on a paper towel lined plate to drain.
4.In a large bowl combine ricotta, 1/2 cup mozzarella, remaining 1 cup Parmesan, remaining 1 tablespoon garlic powder, 1 egg, parsley and spinach; mix well.
5.Spread about 1/3 of the pasta sauce in the bottom of a 9x13 inch baking dish. Place about 2 tablespoons of spinach mixture in the center of each eggplant slice and roll securely; place in prepared pan. Pour remaining pasta sauce over eggplant rolls and top with remaining 1/2 cup mozzarella cheese.
6.Bake in preheated oven for 30 minutes.
Friday, May 21, 2010
Jambalaya
For those that have the book, this recipe comes from America's Test Kitchen page 221-224. I love this book and recommend it again. It's for those that hate guess work, love to know the reasons why, and enjoy complicated, but delicious, food.
My caveat to everything is this: I've never had Louisiana Jambalaya. Therefore, my judgment on this is based on the fact that it tasted really good and was better than a box.
I will note that I couldn't find andouille sasuage, so I used chorizo. A friend told me that our equivalent to andouille is hot link sausage (John Morrell sells it). So, there's a hint. However, I did find that chorizo worked well. For this meal, I didn't add more cayenne because one of our dinner party didn't care for super spicy. In other situations, I would take the book's recommendation and increase the amount of cayenne.
Also, to all those seafood haters. First, I used 1/3 lb of shrimp for the one person in the group that like shrimp. That didn't add a seafood taste. Second, I was nervous to add the cup of clam juice. I despise seafood. However, friends counseled me that the clam juice doesn't make the food fishy. Based on their opinion, I added it. So you know, they are correct. This meal is not fishy. If you use shrimp for someone in your group that likes it - just pick 'em out and give 'em to that person. The meal is great, spicy, and seafood-less in taste. I highly recommend it.
Jambalaya (Serves four)
1 medium onion, trimmed and quartered lengthwise
1 medium celery rib, cut crosswise to quarters
1 medium red bell pepper, cored, seeded and quartered lengthwise
5 medium garlic cloves, peeled
2 tsp vegetable oil
4 bone-in, skin-on chicken thighs
8 oz andouille sausage, halved lengthwise and cut into 1/4 inch pieces*
1.5 c. long grain, white rice
1 tsp salt
1/2 tsp minced fresh thyme leaves
1/4 tsp cayenne pepper (increase amount for chorizo or linguica sausage)
1 (14.5 oz) can diced tomatoes, drained, 1/4 cup juice reserved
1 c. bottled clam juice (really, it won't make it taste like the ocean)
1.5 c. low-sodium chicken broth
2 large bay leaves
1 lb large, raw shrimp, peeled (and deveined if desired)
2 Tbsp minced fresh parsley leaves
Directions:
1. In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six, 1 second pulses. Do not overprocess; the vegetables should not be pureed.
2. Heat the oil in a large, heavy-bottomed Dutch oven (we used a big pot) over medium-high heat until shimmering but not smoking. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
4. Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about four minutes.
5. Add the rice, salt, thyme, and cayenne; cook stirring frequently, until the rice is coated with fat, about 1 minute.
6. Add the tomatoes, reserved tomato juice, clam juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
7. Remove and discard the skin from the chicken; place the chicken, skinned-side down, on the rice. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir once keeping the chicken on top, skinned-side down. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more; transfer the chicken to a clean plate and set aside.
8. Scatter the shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about five minutes more.
9. While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves. Off the heat, stir in the parsley and shredded chicken. Serve immediately.
Suggestion: Corn bread and pears.
Notes:
- Andouille substitutes: tasso, chorizo, or linguica. Avoid ground and go for encased.
- Use the thighs as suggested. They have more fat and more taste. Chicken breast won't accomplish the same thing.
- To make things go faster, while things are cooking, you can group the next ingredients. For example while the chicken and andouille were doing their thing, my friend minced the vegetables and I put the rice, salt, thyme, and cayenne in a bowl. This helped to keep things moving.
My caveat to everything is this: I've never had Louisiana Jambalaya. Therefore, my judgment on this is based on the fact that it tasted really good and was better than a box.
I will note that I couldn't find andouille sasuage, so I used chorizo. A friend told me that our equivalent to andouille is hot link sausage (John Morrell sells it). So, there's a hint. However, I did find that chorizo worked well. For this meal, I didn't add more cayenne because one of our dinner party didn't care for super spicy. In other situations, I would take the book's recommendation and increase the amount of cayenne.
Also, to all those seafood haters. First, I used 1/3 lb of shrimp for the one person in the group that like shrimp. That didn't add a seafood taste. Second, I was nervous to add the cup of clam juice. I despise seafood. However, friends counseled me that the clam juice doesn't make the food fishy. Based on their opinion, I added it. So you know, they are correct. This meal is not fishy. If you use shrimp for someone in your group that likes it - just pick 'em out and give 'em to that person. The meal is great, spicy, and seafood-less in taste. I highly recommend it.
Jambalaya (Serves four)
1 medium onion, trimmed and quartered lengthwise
1 medium celery rib, cut crosswise to quarters
1 medium red bell pepper, cored, seeded and quartered lengthwise
5 medium garlic cloves, peeled
2 tsp vegetable oil
4 bone-in, skin-on chicken thighs
8 oz andouille sausage, halved lengthwise and cut into 1/4 inch pieces*
1.5 c. long grain, white rice
1 tsp salt
1/2 tsp minced fresh thyme leaves
1/4 tsp cayenne pepper (increase amount for chorizo or linguica sausage)
1 (14.5 oz) can diced tomatoes, drained, 1/4 cup juice reserved
1 c. bottled clam juice (really, it won't make it taste like the ocean)
1.5 c. low-sodium chicken broth
2 large bay leaves
1 lb large, raw shrimp, peeled (and deveined if desired)
2 Tbsp minced fresh parsley leaves
Directions:
1. In a food processor, pulse the onion, celery, bell pepper, and garlic until chopped fine, about six, 1 second pulses. Do not overprocess; the vegetables should not be pureed.
2. Heat the oil in a large, heavy-bottomed Dutch oven (we used a big pot) over medium-high heat until shimmering but not smoking. Add the chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn the chicken and cook until golden brown on the second side, about 3 minutes longer. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium and add the andouille; cook, stirring frequently, until browned, about 3 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate and set aside.
4. Reduce the heat to medium-low, add the chopped vegetables, and cook, stirring occasionally and scraping the bottom of the pot with a wooden spoon, until the vegetables have softened, about four minutes.
5. Add the rice, salt, thyme, and cayenne; cook stirring frequently, until the rice is coated with fat, about 1 minute.
6. Add the tomatoes, reserved tomato juice, clam juice, broth, bay leaves, and browned sausage to the pot; stir to combine.
7. Remove and discard the skin from the chicken; place the chicken, skinned-side down, on the rice. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Stir once keeping the chicken on top, skinned-side down. Replace the cover and continue to simmer until the chicken is no longer pink when cut into with a paring knife, about 10 minutes more; transfer the chicken to a clean plate and set aside.
8. Scatter the shrimp over the rice, cover, and continue to cook until the rice is fully tender and the shrimp are opaque and cooked through, about five minutes more.
9. While the shrimp are cooking, shred the chicken with your fingers into thin strands. When the shrimp are cooked, discard the bay leaves. Off the heat, stir in the parsley and shredded chicken. Serve immediately.
Suggestion: Corn bread and pears.
Notes:
- Andouille substitutes: tasso, chorizo, or linguica. Avoid ground and go for encased.
- Use the thighs as suggested. They have more fat and more taste. Chicken breast won't accomplish the same thing.
- To make things go faster, while things are cooking, you can group the next ingredients. For example while the chicken and andouille were doing their thing, my friend minced the vegetables and I put the rice, salt, thyme, and cayenne in a bowl. This helped to keep things moving.
Chicken Cordon Bleu - Crock Pot
The amusing part of this meal is that I couldn't find my meat tenderizing, flattening, thingamajig. I swear I have one, but I have no idea where. So, I used a hammer. Hammers, in case you were wondering, are very effective at flattening muscle tissue. This was pretty good. Not the epitome of Chicken Cordon Bleu, but good nevertheless.
Chicken Cordon Bleu
4 to 6 slices ham (bologna thick or slightly thinner)
4 – 6 slices mozzarella cheese
4 to 6 boneless, skinless chicken breasts, flattened to ½ inch thickness
1 can (10.75 oz) cream of chicken soup
½ c. milk
½ c. Italian seasoned bread crumbs
Directions:
1. Grease your slow cooker.
2. Roll ham and cheese inside flattened chicken breast. Secure with a toothpick. Place chicken rolls in 2.5 – 3.5 quart slow cooker.
3. Mix soup with milk and pour over chicken. Sprinkle with bread crumbs. Cover and cook on low heat 6 – 8 hours. Makes 4 – 6 servings.
Suggestion: Serve with steamed vegetables and wild rice pilaf.
Chicken Cordon Bleu
4 to 6 slices ham (bologna thick or slightly thinner)
4 – 6 slices mozzarella cheese
4 to 6 boneless, skinless chicken breasts, flattened to ½ inch thickness
1 can (10.75 oz) cream of chicken soup
½ c. milk
½ c. Italian seasoned bread crumbs
Directions:
1. Grease your slow cooker.
2. Roll ham and cheese inside flattened chicken breast. Secure with a toothpick. Place chicken rolls in 2.5 – 3.5 quart slow cooker.
3. Mix soup with milk and pour over chicken. Sprinkle with bread crumbs. Cover and cook on low heat 6 – 8 hours. Makes 4 – 6 servings.
Suggestion: Serve with steamed vegetables and wild rice pilaf.
Cheesy Chicken and Rice Casserole - Variation 3
So we have a base recipe with three variations. The first one was the one with Jalapeno cheese sauce. This is the third. I'll have to do the second one at some point to see if it's worth posting. :) We really enjoyed this!
Cheesy Chicken and Rice Casserole Variation 3
4 skinless, boneless chicken breast halves - cut into bite size pieces
2 cups cooked white rice
1 can condensed cream of chicken soup
1 can cheese soup
1 c. chopped onion
2 c. frozen broccoli
3 cups shredded Cheddar cheese (1/2 in mix, 1/2 in topping)
4 slices soft white bread, cubed
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: stir fry with garlic and pepper.
3. In a 9x13 inch baking dish, combine chicken, onion, broccoli, 1.5 c shredded cheese, rice and soup and mix well. Top with 1.5 c cheese, then with bread cubes and some melted butter.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Cheesy Chicken and Rice Casserole Variation 3
4 skinless, boneless chicken breast halves - cut into bite size pieces
2 cups cooked white rice
1 can condensed cream of chicken soup
1 can cheese soup
1 c. chopped onion
2 c. frozen broccoli
3 cups shredded Cheddar cheese (1/2 in mix, 1/2 in topping)
4 slices soft white bread, cubed
salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: stir fry with garlic and pepper.
3. In a 9x13 inch baking dish, combine chicken, onion, broccoli, 1.5 c shredded cheese, rice and soup and mix well. Top with 1.5 c cheese, then with bread cubes and some melted butter.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
Sunday, May 9, 2010
Falafel and Cucumber Sauce - Vegetarian
This is a very yummy meal. I didn't have any big sides (bread and cheese and pineapple). Fruit goes really well with this meal. We had four people and it wasn't enough. Each falafel has around a 3.5 - 4" diameter. I would say people need 3 - 4 each. The sauce is great, too!
Lactose Intolerant: No sauce and you can work it out. I have no idea if they have subs for yogurt and mayo but if so, give that a go!
Falafel and Cucumber Sauce (for two to three people)
Falafel
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender*, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth.** Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
*I couldn't get the chickpeas to mash to save my life. So, I pulled out my little food processor and did a couple of pulses inside that. They chopped up nicely and in small bits - not a smooth paste. This worked quite well.
**I got this to work, eventually. The problem is that in a blender, the blades are so fast they throw everything around and then there's nothing to puree into smoothness. So I added the olive oil to it and continually fed it back down into the blades. Then I just left it to go for about 10 minutes and it eventually worked itself into a nice, smooth blend.
Lactose Intolerant: No sauce and you can work it out. I have no idea if they have subs for yogurt and mayo but if so, give that a go!
Falafel and Cucumber Sauce (for two to three people)
Falafel
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
Cucumber Sauce
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
Directions
1. In a large bowl mash chickpeas until thick and pasty; don't use a blender*, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth.** Stir into mashed chickpeas.
2. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
3. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
4. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
*I couldn't get the chickpeas to mash to save my life. So, I pulled out my little food processor and did a couple of pulses inside that. They chopped up nicely and in small bits - not a smooth paste. This worked quite well.
**I got this to work, eventually. The problem is that in a blender, the blades are so fast they throw everything around and then there's nothing to puree into smoothness. So I added the olive oil to it and continually fed it back down into the blades. Then I just left it to go for about 10 minutes and it eventually worked itself into a nice, smooth blend.
Butter Chickpea Curry - Vegetarian
Butter Chickpea Curry
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions:
1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained
Directions:
1. Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2. Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
Tuesday, April 6, 2010
Sweet and Sour Meatballs - Crock Pot
Okay, so this was hard for me to taste, but my spouse said it was great! This can also work as an appetizer. I will advise that you go for the lower end of cooking time. I like firmer meatballs and we went a little over time. Though still good, the meatballs were a little too soft. Also, when we made this, I halved it and did not have crushed pineapple, so I used slices and asked my spouse to cut them up into bits.
Sweet and Sour Meatballs
40 frozen meatballs
1 can (14oz) crushed pineapple, w/ juice
1 c. brown sugar
3 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp water
1. Place frozen meatballs in greased 3.5 - 4 quart slow cooker.
2. In a saucepan, combine pineapple w/ juice, brown sugar, and soy sauce. Bring mixture to a boil, stirring frequently.
3. In a small bowl, mix cornstarch and water together, then add to simmer sauce to thicken.
4. Pour sauce over meatballs, cover and cook on low heat 3 - 4 hours. Makes 10 - 15 servings
Meatballs can be served on a platter with toothpicks as appetizers or over hot cooked white rice garnished with chow mein noodles as a main dish.
Sweet and Sour Meatballs
40 frozen meatballs
1 can (14oz) crushed pineapple, w/ juice
1 c. brown sugar
3 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp water
1. Place frozen meatballs in greased 3.5 - 4 quart slow cooker.
2. In a saucepan, combine pineapple w/ juice, brown sugar, and soy sauce. Bring mixture to a boil, stirring frequently.
3. In a small bowl, mix cornstarch and water together, then add to simmer sauce to thicken.
4. Pour sauce over meatballs, cover and cook on low heat 3 - 4 hours. Makes 10 - 15 servings
Meatballs can be served on a platter with toothpicks as appetizers or over hot cooked white rice garnished with chow mein noodles as a main dish.
Beef Fajitas - Crock Pot
Okay, so this and the next post are based on mostly my spouse's preferences. I was not functioning in the olfactory region very well at the time.
What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.
Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.
Beef Fajitas
1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)
Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)
Directions:
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.
Makes 6 servings.
What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.
Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.
Beef Fajitas
1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)
Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)
Directions:
1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.
2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)
3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.
4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.
Makes 6 servings.
Wednesday, March 24, 2010
Latkas - Vegetarian
These are good. There's nothing shocking about them, but at the same time, they really are tasty. If fried foods don't work well with you, this isn't the meal for you. It can take a little time (unless you have a food processor - if you do, power to you). However, it is worth the time.
Latkas
4 large potatoes
1 medium onion
1 large egg
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. all-purpose flour
1/2 tsp. baking powder
vegetable oil (for frying - not deep frying, but definitely a good layer to fry with)
Directions:
1. Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible. *
2. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
3. Heat oil in a deep, heavy skillet.
4. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.
6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
8. Serve hot with applesauce, or sour cream, or sugar.
*Cheesecloth is a great way to help squeeze out the moisture as you can ring it out.
Found at: http://judaism.about.com/od/chanukahrecipes/r/latkas.htm
Latkas
4 large potatoes
1 medium onion
1 large egg
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. all-purpose flour
1/2 tsp. baking powder
vegetable oil (for frying - not deep frying, but definitely a good layer to fry with)
Directions:
1. Grate potatoes and onion. Transfer to colander and squeeze mixture to press out as much liquid as possible. *
2. In a large bowl, mix egg, salt, pepper, flour and baking powder. Add potato and onions, and mix well.
3. Heat oil in a deep, heavy skillet.
4. Drop about 2 tablespoons of potato mixture into the pan for each pancake. Flatten with back of spoon so each pancake is about 2 1/2 to 3 inches in diameter.
5. Fry over medium heat for about 4 to 5 minutes on each side, or until golden brown and crisp. Turn carefully with 2 spatulas so oil does not splatter.
6. Drain on paper towels.
7. Before frying each new batch, stir potato mixture. If all the oil is absorbed, add a little more to the pan.
8. Serve hot with applesauce, or sour cream, or sugar.
*Cheesecloth is a great way to help squeeze out the moisture as you can ring it out.
Found at: http://judaism.about.com/od/chanukahrecipes/r/latkas.htm
Wednesday, March 17, 2010
Quick Lunch Idea
So, as a side note, you can use Pitas to make mini-pizzas.
Pita Pizza
Pizza sauce
Cheese
Toppings
Pitas
Directions:
1. Warm up toaster oven or oven to 400 F.
2. Prepare pita like you would pizza dough.
3. Place in oven 6 - 10 minutes.
Pita Pizza
Pizza sauce
Cheese
Toppings
Pitas
Directions:
1. Warm up toaster oven or oven to 400 F.
2. Prepare pita like you would pizza dough.
3. Place in oven 6 - 10 minutes.
Meatball Subs - Crock Pot
I know, it's so simple, why would I post on this idea. Because, sometimes we all just want a recipe and this is a good and tasty one.
Lactose Intolerant: Just leave off the cheese.
Hot Meatball Subs
25 - 28 frozen meatballs (about 18oz)*
1 jar (26 oz) chuncky garden-style spaghetti sauce
1/2 tsp minced garlic
1/2 c. onion, chopped
Montery Jack or Mozzarella cheese, sliced
Hoagie Buns
Directions:
Combine meatballs, spaghetti sauce, onions, and garlic. Cook on low heat 4 - 6 hours. Place meatballs and desired amount of sauce on bun. Lay cheese slices on top of meat. Makes 6 - 8 servings.
*So I hate how hard it is to eat meatball subs. The meatballs are so big! So, I thawed mine, cut them in half and found it much easier to stuff my mouth with that.
Lactose Intolerant: Just leave off the cheese.
Hot Meatball Subs
25 - 28 frozen meatballs (about 18oz)*
1 jar (26 oz) chuncky garden-style spaghetti sauce
1/2 tsp minced garlic
1/2 c. onion, chopped
Montery Jack or Mozzarella cheese, sliced
Hoagie Buns
Directions:
Combine meatballs, spaghetti sauce, onions, and garlic. Cook on low heat 4 - 6 hours. Place meatballs and desired amount of sauce on bun. Lay cheese slices on top of meat. Makes 6 - 8 servings.
*So I hate how hard it is to eat meatball subs. The meatballs are so big! So, I thawed mine, cut them in half and found it much easier to stuff my mouth with that.
Eggplant Pepper Sandwiches - Vegetarian
Okay, this has a really good taste. Two things. One, the baguette taste is wonderful but it does make it chewy. French bread might work in lieu of it, but the taste will be different and possibly not quite as good. Second, it's messy - contents will squish out as you eat from time to time. Despite this, it has a good and unusual taste!
Increasing the size
I doubled the recipe to feed four. I would suggest 1.5 times the recipe to feed four. The recipe as it stands would probably work at 3/4 size for feeding two on one baguette with a fruit salad or the like on the side. A full recipe, if you get a large eggplant, will probably be too large to fill just one baguette.
Eggplant and Pepper Sandwiches (prep 15, cook 10, ready 25)
• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste*
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)**
• 1/4 cup grated Parmesan cheese***
Directions:
1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
* I didn't use salt. The olive spread and goat cheese have quite a bit of salt already. I left it out on the peppers and eggplant allowing people to add salt later if they wanted.
** Tapenade comes in many flavors apparently. What I found is pretty close if it's not the real thing and it is a caper and olive spread that I found at Smiths next to the olives. The brand is Peloponnese. So, hopefully that will help in your search.
*** Since this is already a messy meal. I sliced my parmesian cheese and that made it less messy.
Increasing the size
I doubled the recipe to feed four. I would suggest 1.5 times the recipe to feed four. The recipe as it stands would probably work at 3/4 size for feeding two on one baguette with a fruit salad or the like on the side. A full recipe, if you get a large eggplant, will probably be too large to fill just one baguette.
Eggplant and Pepper Sandwiches (prep 15, cook 10, ready 25)
• 1 eggplant, seeded and cut lengthwise into 1/4 inch slices
• 1 red bell pepper, sliced into thin strips
• salt and pepper to taste*
• 1 French baguette
• 2 ounces soft goat cheese
• 1/4 cup tapenade (olive spread)**
• 1/4 cup grated Parmesan cheese***
Directions:
1. Preheat the oven broiler.
2. Place the eggplant and red bell pepper on a medium baking sheet, and season with salt and pepper. Broil 5 to 10 minutes, until tender and slightly browned.
3. Cut baguette in half lengthwise. Spread bottom half with goat cheese, followed by tapenade. Layer with eggplant and red pepper, then sprinkle with Parmesan cheese. Cover with top half of baguette. Cut into 4 pieces. Serve hot or cold.
* I didn't use salt. The olive spread and goat cheese have quite a bit of salt already. I left it out on the peppers and eggplant allowing people to add salt later if they wanted.
** Tapenade comes in many flavors apparently. What I found is pretty close if it's not the real thing and it is a caper and olive spread that I found at Smiths next to the olives. The brand is Peloponnese. So, hopefully that will help in your search.
*** Since this is already a messy meal. I sliced my parmesian cheese and that made it less messy.
Chicken Quesadillas - Crock Pot - Sort of
Okay, previously I left a little blip about quesadillas and how everyone probably didn't need instruction, but due to some half requests and curiosities, I'm going to send a little more explanation. This recipe is part Crock Pot!
Chicken Quesadillas (Makes five thoroughly chicken filled, circular quesadillas)
1.5 lbs of chicken (two chicken breasts)
4 Tbsp taco seasoning
4 green chilis (Anaheim peppers), chopped into large pieces
3 jalapenos, chopped (optional)
1/2 of an onion, chopped (optional)
Cheese (whatever kind you like - we go with cheddar or pepperjack usually)
Favorite quesadilla toppings (sour cream, guacamole, etc.)
Directions:
1. Cover the bottom of your crock pot with a thin layer of water (should barely cover the bottom). Place chicken into crock pot. (Add a little more if you do more than 1.5 of chicken.)
2. Cover chicken with 4 Tbsp of taco seasoning and turn the crock pot on to low. Cook for six hours. If you want to go longer, add about a tablespoon or two of water to make sure it doesn't dry out while your gone.
3. Cook up green chilis and onions to soften them.
4. Shred chicken (this should be VERY easy).
5. Place tortilla onto warm skillet, layer with cheese, green chilis, jalapenos, onions, and chicken. Let it warm until the bottom layer of cheese melts and the tortilla is browning.
6. Sprinkle a small amount of cheese on top of chicken. Place second tortilla on top. Flip and cook until the tortillas begins to develop brown spots.
7. Remove, cover with salsa, sour cream, or whatever other toppings you enjoy.
Chicken Quesadillas (Makes five thoroughly chicken filled, circular quesadillas)
1.5 lbs of chicken (two chicken breasts)
4 Tbsp taco seasoning
4 green chilis (Anaheim peppers), chopped into large pieces
3 jalapenos, chopped (optional)
1/2 of an onion, chopped (optional)
Cheese (whatever kind you like - we go with cheddar or pepperjack usually)
Favorite quesadilla toppings (sour cream, guacamole, etc.)
Directions:
1. Cover the bottom of your crock pot with a thin layer of water (should barely cover the bottom). Place chicken into crock pot. (Add a little more if you do more than 1.5 of chicken.)
2. Cover chicken with 4 Tbsp of taco seasoning and turn the crock pot on to low. Cook for six hours. If you want to go longer, add about a tablespoon or two of water to make sure it doesn't dry out while your gone.
3. Cook up green chilis and onions to soften them.
4. Shred chicken (this should be VERY easy).
5. Place tortilla onto warm skillet, layer with cheese, green chilis, jalapenos, onions, and chicken. Let it warm until the bottom layer of cheese melts and the tortilla is browning.
6. Sprinkle a small amount of cheese on top of chicken. Place second tortilla on top. Flip and cook until the tortillas begins to develop brown spots.
7. Remove, cover with salsa, sour cream, or whatever other toppings you enjoy.
Sunday, March 7, 2010
Recipe Request
Hello! I'm going to start experimenting with spaghetti sauce recipes. If you think you have a great one, would you send it my way? I'll probably be starting with my big recipe book and working my way down until I find two or three that just seem to work.
Thanks!
Thanks!
Thursday, March 4, 2010
Family Favorite Casserole - Crock Pot
Okay, I didn't name it! It's the name it came with. On our list, this ranks as "eh, pretty good, nothing special." It tastes alright, though I highly recommend adding pepper!
Now, I do want to add something on my explanation for this meal. We used cream of celery, which if I had to guess is probably not high on the list of "strong flavored condensed soup." The recipe originally called for cream of mushroom. I made the switch because my spouse doesn't like mushrooms. Using cream of mushroom may give the recipe more kick. So, I suggest throwing in some pepper and see how it goes with cream of mushroom - if you like mushrooms. If not, it's still pretty good with cream of celery, but it won't leave your taste buds reeling in sensory overload. Make sense?
Family Favorite Casserole
1 lb ground beef, browned and drained
1 medium onion, chopped
1.5 c. diced potatoes
1.5 c. baby carrots, cut in thirds
1/2 tsp salt
1 can cream of mushroom soup*
1/2 c. milk
1.5 cups small shell pasta, cooked
2 c. grated cheddar cheese
**pepper
Directions:
Combine all ingredients except milk, shells, and cheese in greased 3.5 - 5 quart slow cooker. Stir to combine. Cover and cook on low heat 6 - 10 hours or on high 3 - 4 hours. Stir in milk and cooked shells during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.
Serving suggestion: Serve with buttery steamed asparagus.
* Or cream of celery
** We added it after the fact and to our personal tastes, so before or after, whatever you like.
Now, I do want to add something on my explanation for this meal. We used cream of celery, which if I had to guess is probably not high on the list of "strong flavored condensed soup." The recipe originally called for cream of mushroom. I made the switch because my spouse doesn't like mushrooms. Using cream of mushroom may give the recipe more kick. So, I suggest throwing in some pepper and see how it goes with cream of mushroom - if you like mushrooms. If not, it's still pretty good with cream of celery, but it won't leave your taste buds reeling in sensory overload. Make sense?
Family Favorite Casserole
1 lb ground beef, browned and drained
1 medium onion, chopped
1.5 c. diced potatoes
1.5 c. baby carrots, cut in thirds
1/2 tsp salt
1 can cream of mushroom soup*
1/2 c. milk
1.5 cups small shell pasta, cooked
2 c. grated cheddar cheese
**pepper
Directions:
Combine all ingredients except milk, shells, and cheese in greased 3.5 - 5 quart slow cooker. Stir to combine. Cover and cook on low heat 6 - 10 hours or on high 3 - 4 hours. Stir in milk and cooked shells during the last 30 minutes of cooking if on low heat or the last 15 minutes if on high heat. Sprinkle grated cheese over top. Makes 6 - 8 servings.
Serving suggestion: Serve with buttery steamed asparagus.
* Or cream of celery
** We added it after the fact and to our personal tastes, so before or after, whatever you like.
Tuesday, March 2, 2010
Tonight
Tonight will be burritos for us until I can get a firm food schedule set up. Hopefully I'll have some new recipes posted soon!
Pierogi - Vegetarian
Okay, so this isn't a recipe for making the actual pierogies, though I am tempted to seek out a recipe for making them from scratch. If I find one, I'll let you know.
Last night we bought potato and cheese pierogies from Walmart ($3.88/bag in our area). We also had rolls with them. I think it would stretch even farther with a salad, broccoli and cheese, or something like that. Three quarters of a bag with bread satisfied us, but left us hungry about 2 hours later. So a full bag or 3/4 of a bag coupled with bread and one or two more sides should work quite nicely.
Pierogies w/ Onions:
1 - 1.5 Tbsp butter
1 - 1.5 onions, sliced
1 bag of pierogies
Start boiling the water. Put butter and onions into a skillet and fry up the onions until they are soft - I don't recommend letting them brown just yet. Boil the pierogies. Drain and transfer the pierogies to the skillet of onions and start frying everything. Brown up the onions and pierogies together.
Eat.
Last night we bought potato and cheese pierogies from Walmart ($3.88/bag in our area). We also had rolls with them. I think it would stretch even farther with a salad, broccoli and cheese, or something like that. Three quarters of a bag with bread satisfied us, but left us hungry about 2 hours later. So a full bag or 3/4 of a bag coupled with bread and one or two more sides should work quite nicely.
Pierogies w/ Onions:
1 - 1.5 Tbsp butter
1 - 1.5 onions, sliced
1 bag of pierogies
Start boiling the water. Put butter and onions into a skillet and fry up the onions until they are soft - I don't recommend letting them brown just yet. Boil the pierogies. Drain and transfer the pierogies to the skillet of onions and start frying everything. Brown up the onions and pierogies together.
Eat.
Sunday, February 21, 2010
Heads Up
Meals this week will probably not be new. I don't expect to be super motivated. This sinus crap seems to be revisting... :: sighs :: Oh well. In the meantime, I'll do some more searching for new recipes so that I can have something to show and some good things to share. :)
Chicken Alfredo Lasagna - Crock Pot
Of the recipes I tried, this was the one that actually ended up tasting really, really good. At first we were concerned it wouldn't completely feed us, but this is a filling recipe. As a side note, we use 1 jar Great Value Alfredo and 1 jar of Classico Alfredo. I imagine any good Alfredo would work (including homemade). I would say you could feed 4 - 6 adults on this especially if you have salad or bread along with it. For whatever reason, I really enjoyed this meal, much more than I thought I would. I'm betting spinach could be added in to this as well for variation.
Chicken Alfredo Lasagna
12 lasagna noodles, uncooked
2 jars (16 oz each) Alfredo sauce
1/3 c. water
1.5 c. chicken, cooked and diced*
1 carton (10 - 15 oz) ricotta or cottage cheese
2 c. grated mozzarella cheese
Directions:
1. Grease 6 - 7 quart slow cooker.
2. Break noodles to fit in bottom of slow cooker.
3. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer.
4. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella.
5. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4 - 5 hours. Do not cook more than 5 hours.**
Variation: Add a small can (2.25 oz) of sliced olives between layers.
* We cooked the chicken using about a tablespoon of olive oil, 2 - 3 tsp of Italian seasoning, and about 1 tablespoon of garlic.
** If you cook it for longer it becomes discolored and looses some texture quality.
Chicken Alfredo Lasagna
12 lasagna noodles, uncooked
2 jars (16 oz each) Alfredo sauce
1/3 c. water
1.5 c. chicken, cooked and diced*
1 carton (10 - 15 oz) ricotta or cottage cheese
2 c. grated mozzarella cheese
Directions:
1. Grease 6 - 7 quart slow cooker.
2. Break noodles to fit in bottom of slow cooker.
3. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer.
4. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella.
5. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4 - 5 hours. Do not cook more than 5 hours.**
Variation: Add a small can (2.25 oz) of sliced olives between layers.
* We cooked the chicken using about a tablespoon of olive oil, 2 - 3 tsp of Italian seasoning, and about 1 tablespoon of garlic.
** If you cook it for longer it becomes discolored and looses some texture quality.
Wednesday, February 17, 2010
Quick Comment
Okay, so we are through the illness stage and the "I'm behind in scheduling my meals!" stage (more or less). As restitution for having been terrible about posting new recipes over the last little bit, I have deliberately scheduled three new crock pot meals. Tonight we will be doing Chicken Alfredo Lasagna. I'll let you all know how that goes. On Thursday it will be "Cheesy Chicken" and then after that something called "Family Favorite Casserole."
My parental just sent me a link to more slow cooker recipes, so I'm going to start digging around there too to see if something catches my eye.
My parental just sent me a link to more slow cooker recipes, so I'm going to start digging around there too to see if something catches my eye.
Tuesday, February 16, 2010
Baked Cavatelli
This is quite good and through my sniffles, I enjoyed it a lot! We used three hot Italian sausage links for this, so a bit more than the recipe required. It filled a 9x9 casserole dish to the brim. Really, it's more or less glorified spaghetti using a different kind of noodle, but again, we enjoyed it!
Baked Cavatelli (Prep: 25mins, Bake: 30mins)
(Makes: 9x9 casserole dish worth)
7 oz of dried Cavatelli or Wagon Wheel Macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions:
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375 F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
Ways to add variety:
Place fresh spinach in colander for pasta draining. Drain past over spinach to cook it.
Baked Cavatelli (Prep: 25mins, Bake: 30mins)
(Makes: 9x9 casserole dish worth)
7 oz of dried Cavatelli or Wagon Wheel Macaroni
12 ounces uncooked Italian sausage links, sliced 1/2 inch thick, or lean ground beef
3/4 cup chopped onion (1 medium)
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1/4 teaspoon black pepper
Directions:
1. Cook pasta according to package directions. Drain; set aside.
2. In a large skillet cook the sausage, onion, and garlic until sausage is brown; remove from skillet. Drain.
3. In a large bowl stir together pasta sauce, 3/4 cup of the mozzarella cheese, and the pepper. Add the cooked pasta and the drained sausage mixture. Stir gently to combine. Spoon the mixture into a 2-quart casserole.
4. Bake, covered, in a 375 F oven for 25 to 30 minutes or until nearly heated through. Uncover; sprinkle with the remaining 1/4 cup mozzarella cheese. Bake about 5 minutes more or until cheese is melted.
Ways to add variety:
Place fresh spinach in colander for pasta draining. Drain past over spinach to cook it.
Friday, February 12, 2010
Spicy Potato Soup - Crock Pot
Hello! Sorry to be so long in the writing. We ate this on Wednesday, and yesterday was pizza 'cause I was feeling lazy and sick.
The deal with this meal is that I was sick when we made it so I couldn't taste a thing. This makes it difficult for me to do a full analysis on what it tasted like. However, my spouse had some input:
"It's incredibly simple and that's the best thing about it. It's more bland, but with pepper and salt, that improves the taste. I also think that this soup could use some peas."
So, there you have it. I will put the recipe below. I personally added a ton of hot sauce 'cause I like spicy and that's about the only thing I might've been able to register. :) We did add salt and pepper to our bowls individually. I'm guessing if peas were to be added, it needs to be near the end so they don't go mushy. Also, add another potato if you want something with a bit more substance... there's a lot of broth otherwise (I'm someone who likes stew-y-er soups). Last thing, we used ground beef.
Spicy Potato Soup
1 lb. ground beef or sausage, browned and drained
4 potatoes, peeled and cubed
1 small onion, chopped
5 to 6 cups water
3 cans (8 oz each) tomato sauce
1/2 tsp salt
1 tsp black pepper
1 tsp hot pepper sauce
Directions:
Combine all ingredients in greased 4.5 - 6 quart slow cooker. Cover and cook on low heat 7 - 9* hours or on high heat 3 - 4 hours. Makes 10 - 12 servings.
Variation: Omit black pepper and hot pepper sauce and replace with 1 teaspoon Italian seasoning for a milder soup.
* To get the potatoes cooked, you're going to go for 8 - 9 hours. You might be able put the crock pot on high for the first or last hour to get them softer faster. Just a suggestion.
The deal with this meal is that I was sick when we made it so I couldn't taste a thing. This makes it difficult for me to do a full analysis on what it tasted like. However, my spouse had some input:
"It's incredibly simple and that's the best thing about it. It's more bland, but with pepper and salt, that improves the taste. I also think that this soup could use some peas."
So, there you have it. I will put the recipe below. I personally added a ton of hot sauce 'cause I like spicy and that's about the only thing I might've been able to register. :) We did add salt and pepper to our bowls individually. I'm guessing if peas were to be added, it needs to be near the end so they don't go mushy. Also, add another potato if you want something with a bit more substance... there's a lot of broth otherwise (I'm someone who likes stew-y-er soups). Last thing, we used ground beef.
Spicy Potato Soup
1 lb. ground beef or sausage, browned and drained
4 potatoes, peeled and cubed
1 small onion, chopped
5 to 6 cups water
3 cans (8 oz each) tomato sauce
1/2 tsp salt
1 tsp black pepper
1 tsp hot pepper sauce
Directions:
Combine all ingredients in greased 4.5 - 6 quart slow cooker. Cover and cook on low heat 7 - 9* hours or on high heat 3 - 4 hours. Makes 10 - 12 servings.
Variation: Omit black pepper and hot pepper sauce and replace with 1 teaspoon Italian seasoning for a milder soup.
* To get the potatoes cooked, you're going to go for 8 - 9 hours. You might be able put the crock pot on high for the first or last hour to get them softer faster. Just a suggestion.
Sunday, February 7, 2010
Nothing New Yet
Hello! So currently my spouse is under the weather. I was going to revamp my menu to have some new meals - particularly crock pot - but with sickness in the house, I'm going with tried and true.
Our first new meal will be on Wednesday and will be crock pot. So check on Thursday and it should be posted (assuming it was tasty)!
Our first new meal will be on Wednesday and will be crock pot. So check on Thursday and it should be posted (assuming it was tasty)!
Thursday, February 4, 2010
Update
Thus far, I've not made anything new. I was suppose to make a Baked Cavatelli meal, but that didn't happen. I'm pretty sure I made pizza instead. Saturday was Greek Pitas night and then Sunday was eating with friends/relatives. Monday was Beef Stroganoff. Tonight will be Fried Rice. Tomorrow I will be making Lasagna 'cause we're taking some to a friend.
Hmmm... I'm noticing too many repeat meals. I'll work on that. I'll try to get something new up in the next day or two! In the mean time, "Cloudy with a Chance of Meatballs" is great! If you've not watched it, take the time. It's quite funny.
Hmmm... I'm noticing too many repeat meals. I'll work on that. I'll try to get something new up in the next day or two! In the mean time, "Cloudy with a Chance of Meatballs" is great! If you've not watched it, take the time. It's quite funny.
Friday, January 29, 2010
Mexican Style Pasta Bake - Vegetarian
We had this yesterday and it was great. If you enjoy cheese, go for it. I've actually altered the original recipe because I wanted to try a different cheese type and I added more than they did 'cause cheese is so good.
Mexican Style Pasta Bake (35min prep, 20 min bake)
(Makes 6 servings)
12oz dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
1 cup Mexican four cheese blend
1-1/2 cups shredded Monterey Jack cheese
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder
Directions
1. For individual servings (21 - 16 oz casserole dishes): preheat oven to 350 degree F. For a 3 quart dish (approx. 9x13) preheat to 400 F. Butter whatever you're putting it in; set aside. Cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Mexican cheese blend and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layers: half of the pasta mixture, then all of the salsa, and lastly the remaining pasta mixture in the prepared dish(es). Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges (it is the same for either dish size) and heated through. Let stand 5 minutes before serving. Makes 6 servings.
Mexican Style Pasta Bake (35min prep, 20 min bake)
(Makes 6 servings)
12oz dried bow tie pasta (about 5 cups)
1/2 cup chopped onion
1/2 cup chopped red sweet pepper
3 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried cilantro, crushed
1/2 teaspoon ground cumin
3 cups milk
1 cup Mexican four cheese blend
1-1/2 cups shredded Monterey Jack cheese
1 cup bottled salsa
2/3 cup halved pitted green and/or ripe olives
Chili powder
Directions
1. For individual servings (21 - 16 oz casserole dishes): preheat oven to 350 degree F. For a 3 quart dish (approx. 9x13) preheat to 400 F. Butter whatever you're putting it in; set aside. Cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in Mexican cheese blend and 1 cup of the Monterey Jack cheese; stir until cheese is melted. Pour over drained pasta; stir to combine.
2. Layers: half of the pasta mixture, then all of the salsa, and lastly the remaining pasta mixture in the prepared dish(es). Sprinkle with remaining 1/2 cup Monterey Jack cheese and olives. Sprinkle lightly with chili powder. Bake, uncovered, 15 to 20 minutes or until bubbly around edges (it is the same for either dish size) and heated through. Let stand 5 minutes before serving. Makes 6 servings.
Easy Bean Soup - Crock Pot
So, we ate this on Tuesday and it was pretty darn good. It's not my favorite soup, but it is easy and our friends also enjoyed it. For us, we might make it occasionally, but as my spouse says, "It's not our favorite."
Easy Bean Soup
1 can (15.5 oz) Cannellini beans (white kidney beans), drained
1 can (16 oz) pinto or red beans, drained
1 can (15 oz) black beans, drained
2 cans (10 oz each) diced tomatoes with green chilis w/ liquid*
1/2 onion, chopped
1 can (14 oz) chicken broth**
Combine all ingredients in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 6 - 8 hours or on high heat for 3 - 4 hours. Makes 6 - 8 servings.
* For a milder soup, just use diced Italian tomatoes. If you want a stronger soup or you don't have diced tomatoes with green chilis, use diced tomatoes and dice up 2 - 3 green chilis to give it more umph.
** Use vegetable broth and voila - vegetarian!
Easy Bean Soup
1 can (15.5 oz) Cannellini beans (white kidney beans), drained
1 can (16 oz) pinto or red beans, drained
1 can (15 oz) black beans, drained
2 cans (10 oz each) diced tomatoes with green chilis w/ liquid*
1/2 onion, chopped
1 can (14 oz) chicken broth**
Combine all ingredients in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 6 - 8 hours or on high heat for 3 - 4 hours. Makes 6 - 8 servings.
* For a milder soup, just use diced Italian tomatoes. If you want a stronger soup or you don't have diced tomatoes with green chilis, use diced tomatoes and dice up 2 - 3 green chilis to give it more umph.
** Use vegetable broth and voila - vegetarian!
Monday, January 25, 2010
Pizza and a Movie
We ate pizza tonight that was quite yummy. We also went to see Avatar and it was great! I really enjoyed it.
The dough we used is found in America's Test Kitchen The New Best Recipe on page 663. It has lovely illustrations. I apologize because I can't put down all the wonderful tidbits that this book discusses about making dough. I would recommend this book - particularly for those that enjoy very good food and exact measurements.
Pizza Dough (makes three medium pizza crusts)
1/2 c. warm water (about 110 F)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 c. water, at room temperature
2 T extra-virgin olive oil
4 c. (22 oz) bread flour, plus more for dusting work surface and hands*
1 1/2 tsp salt
Olive oil or nonstick cooking spray for oiling the bowl
Directions:
1. Measure the warm water into a 2 - cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells (this is called activating), about 5 minutes. Add the room temperature water and oil and stir to combine.
2.
a. Eleven cup food processor method: Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tub. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough in a deep oiled bowl and cover with plastic wrap.
b. Kneading by hand: Combine salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and kneed until smooth and elastic, 7 to 8 minutes, using as little dusting flour as possible while kneading. For the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.
c. Standing mixer: Place the flour and alt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.
3. Let dough rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate; it now ready to use.
I use this and cook it at 450 F with toppings for 11 - 12 minutes - or when it looks browned.
* We used all purpose flour. The key is to add 1 T of gluten for every 1 to 2 cups of all purpose flour you use. We added 2 T and 1 tsp of gluten and the crust did alright. I'm sure bread flour would work better, but this substitution still makes a good bread.
The dough we used is found in America's Test Kitchen The New Best Recipe on page 663. It has lovely illustrations. I apologize because I can't put down all the wonderful tidbits that this book discusses about making dough. I would recommend this book - particularly for those that enjoy very good food and exact measurements.
Pizza Dough (makes three medium pizza crusts)
1/2 c. warm water (about 110 F)
1 envelope (2 1/4 tsp) instant yeast
1 1/4 c. water, at room temperature
2 T extra-virgin olive oil
4 c. (22 oz) bread flour, plus more for dusting work surface and hands*
1 1/2 tsp salt
Olive oil or nonstick cooking spray for oiling the bowl
Directions:
1. Measure the warm water into a 2 - cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells (this is called activating), about 5 minutes. Add the room temperature water and oil and stir to combine.
2.
a. Eleven cup food processor method: Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tub. If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough in a deep oiled bowl and cover with plastic wrap.
b. Kneading by hand: Combine salt and half the flour in a deep bowl. Add the liquid ingredients and use a wooden spoon to combine. Add the remaining flour, stirring until a cohesive mass forms. Turn the dough onto a lightly floured work surface and kneed until smooth and elastic, 7 to 8 minutes, using as little dusting flour as possible while kneading. For the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.
c. Standing mixer: Place the flour and alt in the bowl of a standing mixer fitted with the paddle. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap, and proceed with the recipe.
3. Let dough rise until doubled in size, 1 1/2 to 2 hours. Press the dough to deflate; it now ready to use.
I use this and cook it at 450 F with toppings for 11 - 12 minutes - or when it looks browned.
* We used all purpose flour. The key is to add 1 T of gluten for every 1 to 2 cups of all purpose flour you use. We added 2 T and 1 tsp of gluten and the crust did alright. I'm sure bread flour would work better, but this substitution still makes a good bread.
Sunday, January 24, 2010
Saturday, January 23, 2010
Cream of Chicken Soup
Cream of Chicken Soup
(makes 8 oz*)
1 c. Magic Mix (or one recipe of white sauce)
3/4 c. Chicken broth (from can or bullion)
1 tsp. Dry Parsley
Dash of onion salt
Directions: Mix with whisk over medium heat; stir constantly. Bring to a boil. Remove from heat.
Original website.
* A can of Campbell's Cream of Chicken is 10.75 oz. I have successfully doubled this recipe without any problems.
(makes 8 oz*)
1 c. Magic Mix (or one recipe of white sauce)
3/4 c. Chicken broth (from can or bullion)
1 tsp. Dry Parsley
Dash of onion salt
Directions: Mix with whisk over medium heat; stir constantly. Bring to a boil. Remove from heat.
Original website.
* A can of Campbell's Cream of Chicken is 10.75 oz. I have successfully doubled this recipe without any problems.
Magic Mix
The site I got this from has some nice pictures to go with the directions. I placed the link below.
Magic Mix
(use in any recipe calling for cream sauce or white sauce)
2 1/3 c. Powdered milk
1 c. All-purpose flour
1 c. Margarine or Butter (do not use spread!)
Directions:
Use a mixer with the whip attachment. Start at a slow speed (to prevent the powder from going everywhere) and increase the speed as you go. Mix until it looks like cornmeal. Keep it tightly sealed and stored in the fridge. (Makes around 5 cups).
Original website .
Magic Mix
(use in any recipe calling for cream sauce or white sauce)
2 1/3 c. Powdered milk
1 c. All-purpose flour
1 c. Margarine or Butter (do not use spread!)
Directions:
Use a mixer with the whip attachment. Start at a slow speed (to prevent the powder from going everywhere) and increase the speed as you go. Mix until it looks like cornmeal. Keep it tightly sealed and stored in the fridge. (Makes around 5 cups).
Original website .
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