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.
Friday, January 29, 2010
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 .
Background on Two Recipes
Over the holidays, my sister-in-law saved one of our meals by telling us about something called Magic Mix. There is a blog this sister follows that helps people plan and rotate their food storage. I haven't done a lot of delving into this site yet. I want to, but time wise, I haven't gotten it done.
What I will tell you is that it looks like a great site and what I've seen and gotten thus far is good stuff.
So the next two things I list: Magic Mix and Cream of Chicken Soup are from the aforementioned site. If you don't have the stuff to make the Magic Mix, use the White Sauce recipe in lieu of it and I believe it should work out anyway.
We used both of these recipes for making Chicken Chalupas and my spouse loved it. In fact, it was liked more than when I use Campbell's.
What I will tell you is that it looks like a great site and what I've seen and gotten thus far is good stuff.
So the next two things I list: Magic Mix and Cream of Chicken Soup are from the aforementioned site. If you don't have the stuff to make the Magic Mix, use the White Sauce recipe in lieu of it and I believe it should work out anyway.
We used both of these recipes for making Chicken Chalupas and my spouse loved it. In fact, it was liked more than when I use Campbell's.
White Sauce
This is how to make a basic starting white sauce. I'll reference it from time to time, so I thought I'd post it so that others are familiar with how to make one. Sometimes we assume the knowledge of others and it's not fair. So here is me trying to not assume.
White sauce*
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
Directions:
Melt butter over low heat. Turn off heat and mix with flour into a nice paste. Put it back on a medium heat and start adding milk slowly, stirring constantly. When it thickens, start adding whatever you were intending to add whether it be cheese, chicken broth, etc.
*For an instant white sauce mix, go here .
White sauce*
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
Directions:
Melt butter over low heat. Turn off heat and mix with flour into a nice paste. Put it back on a medium heat and start adding milk slowly, stirring constantly. When it thickens, start adding whatever you were intending to add whether it be cheese, chicken broth, etc.
*For an instant white sauce mix, go here .
Stuffed Pasta Shells - Crock Pot
Okay, so I debated on whether to post this recipe. It's good, but it's nothing truly great. However, I think it holds potential. This is a "needs work" recipe.
I confess; it may not be the meal's fault. I didn't ask my spouse to doctor up the generic spaghetti sauce I got for this (it was on sale, I couldn't pass it up).
Our assessments are as follows:
1. It needs a good, strong spaghetti sauce. If the spaghetti sauce is mediocre, the meal will be as well.
2. More cheese. I might suggest more Mozzarella in the shells or possibly some Parmesan put into the shells too.
3. More garlic. (But, doesn't everything needs more garlic?)
4. Possibly adding some zucchini or yellow squash might help to enrich the flavor.
If you are interested in a good base to start a Stuffed Pasta Shell recipe, here it is. It needs more punch to it than this recipe gives. If you have a great spaghetti sauce - you're probably half way there. After that, just do some "to taste" work.
If anyone decides to try this meal, please share with me any positive results you have. I would love to know!
Stuffed Pasta Shells
1/2 lb ground beef, browned and drained
1/2 c. onion, chopped
1 c. grated mozzarella cheese
1/4 c. Seasoned bread crumbs
1 tsp. minced garlic
1.5 tsp. dried parsley
1 egg, beaten
18 jumbo pasta shells, partially cooked*
2 jars (15.5 oz each) spaghetti sauce
1/2 c. grated Parmesan cheese
Directions:
Combine beef, onion, mozzarella, bread crumbs, garlic, parsley, and egg. Stuff partially cooked pasta shells with spoonful of meat mixture. Pour one jar of spaghetti sauce in greased 4 1/2 to 6 quart slow cooker. Place stuffed shells on top of sauce. Pour remaining sauce evening over pasta. Sprinkle with Parmesan cheese. Cover and cook on low heat 4 - 5 hours. Do not overcook. Makes 4 - 6 servings.
* Only cook jumbo shells 7 minutes in boiling water. They will become mushy if overcooked.
I confess; it may not be the meal's fault. I didn't ask my spouse to doctor up the generic spaghetti sauce I got for this (it was on sale, I couldn't pass it up).
Our assessments are as follows:
1. It needs a good, strong spaghetti sauce. If the spaghetti sauce is mediocre, the meal will be as well.
2. More cheese. I might suggest more Mozzarella in the shells or possibly some Parmesan put into the shells too.
3. More garlic. (But, doesn't everything needs more garlic?)
4. Possibly adding some zucchini or yellow squash might help to enrich the flavor.
If you are interested in a good base to start a Stuffed Pasta Shell recipe, here it is. It needs more punch to it than this recipe gives. If you have a great spaghetti sauce - you're probably half way there. After that, just do some "to taste" work.
If anyone decides to try this meal, please share with me any positive results you have. I would love to know!
Stuffed Pasta Shells
1/2 lb ground beef, browned and drained
1/2 c. onion, chopped
1 c. grated mozzarella cheese
1/4 c. Seasoned bread crumbs
1 tsp. minced garlic
1.5 tsp. dried parsley
1 egg, beaten
18 jumbo pasta shells, partially cooked*
2 jars (15.5 oz each) spaghetti sauce
1/2 c. grated Parmesan cheese
Directions:
Combine beef, onion, mozzarella, bread crumbs, garlic, parsley, and egg. Stuff partially cooked pasta shells with spoonful of meat mixture. Pour one jar of spaghetti sauce in greased 4 1/2 to 6 quart slow cooker. Place stuffed shells on top of sauce. Pour remaining sauce evening over pasta. Sprinkle with Parmesan cheese. Cover and cook on low heat 4 - 5 hours. Do not overcook. Makes 4 - 6 servings.
* Only cook jumbo shells 7 minutes in boiling water. They will become mushy if overcooked.
Monday, January 18, 2010
Update
Well, we enjoyed our weekend quite a bit. We had Broccoli Chicken Alfredo Saturday night and then some Quesadillas on Sunday night (using the Taco Seasoning Recipe with shredded chicken, green chilis, and onion works very nicely). Tonight we're eating with friends, so I won't have any new recipes to report just yet.
Hope you all have a wonderful Martin Luther King day!
Hope you all have a wonderful Martin Luther King day!
Thursday, January 14, 2010
Cheesy Chicken and Rice Casserole Variation 1
We really liked this, as did our friend who stopped by and ate with us!
Cheesy Chicken and Rice Casserole
4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups precooked rice - cook
1 can cream of chicken soup
1 can PepperJack cheese soup*
4 oz green chile peppers (or two or three green chilies [Anaheim])
small amount of milk**
3 cups shredded Cheddar cheese
1 cup shredded pepper jack cheese
Crumbled ritz crackers (one package in a box)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
3. In a 9x13 inch baking dish, combine chicken, rice, green chilies, soups, milk, and 1 cup cheddar and mix well. Top with remaining cheese, then with ritz.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
*Okay, I couldn't find pepper jack cheese soup. If you can, good on ya. If you can't, I suggest the following:
Make a white sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
Melt butter over low heat. Turn off heat and mix with flour into a nice paste. Put it back on a medium heat and start adding milk slowly, stirring constantly. When it thickens, start adding pepper jack cheese. It's about 2 inches of a block, but go until it tastes like a good pepper jack sauce.
**If you use a can of pepper jack soup, add the milk. If you have to make the sauce, don't.
Cheesy Chicken and Rice Casserole
4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups precooked rice - cook
1 can cream of chicken soup
1 can PepperJack cheese soup*
4 oz green chile peppers (or two or three green chilies [Anaheim])
small amount of milk**
3 cups shredded Cheddar cheese
1 cup shredded pepper jack cheese
Crumbled ritz crackers (one package in a box)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.
3. In a 9x13 inch baking dish, combine chicken, rice, green chilies, soups, milk, and 1 cup cheddar and mix well. Top with remaining cheese, then with ritz.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.
*Okay, I couldn't find pepper jack cheese soup. If you can, good on ya. If you can't, I suggest the following:
Make a white sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
Melt butter over low heat. Turn off heat and mix with flour into a nice paste. Put it back on a medium heat and start adding milk slowly, stirring constantly. When it thickens, start adding pepper jack cheese. It's about 2 inches of a block, but go until it tastes like a good pepper jack sauce.
**If you use a can of pepper jack soup, add the milk. If you have to make the sauce, don't.
Update
Well, Tuesday's food was a no go. I used a new recipe for Spinach and Cheese Rolls and there just wasn't anything interesting about it. It was probably more work than the outcome was worth and frankly, the results were not as the recipe predicted. So, I'm not going to post this recipe.
Wednesday we got enticed by a pizza sale at Costco and ate that. So tonight I will make a new meal and will post on it's success - or lack thereof.
Wednesday we got enticed by a pizza sale at Costco and ate that. So tonight I will make a new meal and will post on it's success - or lack thereof.
Sausage Potato Casserole
Originally, this meal didn't include peas, but we added 'em 'cause we enjoyed it.
Sausage Potato Casserole
½ lb of smoked sausage (you know the stuff that is sold in a horseshoe shape)
5-7 potatoes cubed
1-2 cups peas
1-2 cups of cheese
1 can cream of mushroom
¾ can of milk (use the cream of mushroom can)
Directions:
Cube the kielbasa (around half the horseshoe, but you can use less and freeze the left over)
Cube the potatoes and then put them in a microwave safe container. Add a bit of water and cook them up to 8 minutes in microwave.*
Mix: potatoes, kielbasa, peas (frozen or barely thawed), cheese, cream of mushroom and milk.
Dump it into a 9x13ish pan (if your potatoes are smaller, it could fit in a smaller pan).
Cook at 400-425 for one hour
*Softening up the potatoes is vital or else you're going to have to cook this thing forever!
Sausage Potato Casserole
½ lb of smoked sausage (you know the stuff that is sold in a horseshoe shape)
5-7 potatoes cubed
1-2 cups peas
1-2 cups of cheese
1 can cream of mushroom
¾ can of milk (use the cream of mushroom can)
Directions:
Cube the kielbasa (around half the horseshoe, but you can use less and freeze the left over)
Cube the potatoes and then put them in a microwave safe container. Add a bit of water and cook them up to 8 minutes in microwave.*
Mix: potatoes, kielbasa, peas (frozen or barely thawed), cheese, cream of mushroom and milk.
Dump it into a 9x13ish pan (if your potatoes are smaller, it could fit in a smaller pan).
Cook at 400-425 for one hour
*Softening up the potatoes is vital or else you're going to have to cook this thing forever!
Sunday, January 10, 2010
White Chili - Vegetarian Potential?
Okay, we just ate a white chili recipe that is great! I'll star the parts I think you might be able to switch out if vegetarian is your preference. Having not tried it myself, I have no idea if it will work. Should anyone try it, please let me know how it goes!
White Chili (ingredients and directions together)
1 lg. onion, chopped
5 cans (15 - 16 oz) Great Northern Bean, drained
3 cans chicken broth *
- Mix and simmer about 10 minutes
3 c. cubed and cooked chicken **
- Add and simmer for 20 more minutes
1 can diced green chilis (2 - 3 fresh)
2 tsp oregano
4 tsp cumin
6 - 8 garlic cloves, minced
1 tsp or less cayenne pepper (this is the heat factor)
- Simmer 30 minutes
- Before serving add: 1 c. sour cream
3 c. grated Monterey Jack
- Let cheese melt and serve
Freezes well.
* I'm guessing this could be subbed out with vegetable broth.
** I'm guessing momen tofu (more firm tofu) would work in lieu of chicken. I'm just guessing on this, but I think it could work. The tofu has to be drained and you may want to add it a little later. However, if it should liquefy, then you have a really healthy, tasty broth with your beans.
White Chili (ingredients and directions together)
1 lg. onion, chopped
5 cans (15 - 16 oz) Great Northern Bean, drained
3 cans chicken broth *
- Mix and simmer about 10 minutes
3 c. cubed and cooked chicken **
- Add and simmer for 20 more minutes
1 can diced green chilis (2 - 3 fresh)
2 tsp oregano
4 tsp cumin
6 - 8 garlic cloves, minced
1 tsp or less cayenne pepper (this is the heat factor)
- Simmer 30 minutes
- Before serving add: 1 c. sour cream
3 c. grated Monterey Jack
- Let cheese melt and serve
Freezes well.
* I'm guessing this could be subbed out with vegetable broth.
** I'm guessing momen tofu (more firm tofu) would work in lieu of chicken. I'm just guessing on this, but I think it could work. The tofu has to be drained and you may want to add it a little later. However, if it should liquefy, then you have a really healthy, tasty broth with your beans.
Gordon's Goulash
To the best of my knowledge, this is a family recipe. I don't think anyone will be offended by my sharing this, and it really is quite tasty. If I understand correctly, this was invented by my paternal grandmother.
Gordon's Goulash
Base:
1 lb of hamburger
1 medium onion, chopped
1 medium - large green pepper, chopped.
12 oz rotini noodles, cooked
Sauce
1 can tomato paste (12 0z size)
1/3 c. ketchup
1/3 - 1/2 c. Spicy BBQ sauce*
1 - 2 T. worechestershire sauce
1/4 tsp. pepper
1/2 tsp. salt
1/2 T. sugar
Directions:
Fry the hamburger and onion. During the last few minutes, add the green pepper so that it remains a little crisp. Drain and set aside.
Mix the sauce to taste. (Used 1/3 c plus 1 T of BBQ sauce and almost 2 T. worechestershire sauce).
Add ground beef and heat through. Stir into cooked rotini noodles. Serve.
To double, you have to add another can of tomato paste or it won't taste right.
* The recommended BBQ brand is Open Pit Original BBQ Sauce. If you can't find it, go with something tangy or spicy.
Gordon's Goulash
Base:
1 lb of hamburger
1 medium onion, chopped
1 medium - large green pepper, chopped.
12 oz rotini noodles, cooked
Sauce
1 can tomato paste (12 0z size)
1/3 c. ketchup
1/3 - 1/2 c. Spicy BBQ sauce*
1 - 2 T. worechestershire sauce
1/4 tsp. pepper
1/2 tsp. salt
1/2 T. sugar
Directions:
Fry the hamburger and onion. During the last few minutes, add the green pepper so that it remains a little crisp. Drain and set aside.
Mix the sauce to taste. (Used 1/3 c plus 1 T of BBQ sauce and almost 2 T. worechestershire sauce).
Add ground beef and heat through. Stir into cooked rotini noodles. Serve.
To double, you have to add another can of tomato paste or it won't taste right.
* The recommended BBQ brand is Open Pit Original BBQ Sauce. If you can't find it, go with something tangy or spicy.
Twice Baked Potatoes - Vegetarian
For those of you who have the America's Test Kitchen, Best Recipe Book, you can find this recipe on page 183. It is excellent.
Twice Baked Potatoes (makes eight halves)
4 medium russet potatoes (7 - 8 oz each), scrubbed, dried, and rubbed lightly with vegetable oil
4 oz sharp cheddar cheese, shredded (about 1 cup)
1/2 c. sour cream
1/2 c. buttermilk *
2 Tbsp unsalted butter, softened
3 medium scallions (green onions), sliced thin
1/2 tsp salt
Ground black pepper
Directions:
Place the oven rack to the upper-middle position and preheat the oven to 400 F. Bake the potatoes on a foil lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the potato, about an hour. Let the potatoes cook slightly, about 10 minutes.
Cut the potatoes in half lengthwise (be careful, they may still be hot!). Using a spoon (we use fruit spoons because they're sharp), scoop out the guts leaving 1/8 - 1/4 inch of potato edging the skin (makes a nice little bowl). Put the potato shells back on the baking sheet and put them back in the oven for around 10 minutes so they are dry and a little crisp.
While the shells are cooking mash the insides until smooth. Now mix the other ingredients with the mashed insides.
Take the shells out and set the oven to broil. Fill the shells with the potato mixture, mounding it slightly at the center. Put the filled shells back into the oven. Broil until spotty brown and crisp, about 10 to 15 minutes.
Let them cool a little and then eat!
* If you don't have buttermilk, you can fake it. Add 1 Tbsp of vinegar (or lemon juice) to one cup of milk to create one cup of butter milk. Let it sit for a few minutes. For this recipe, add 1.5 tsp of vinegar to a 1/2 cup of milk.
Twice Baked Potatoes (makes eight halves)
4 medium russet potatoes (7 - 8 oz each), scrubbed, dried, and rubbed lightly with vegetable oil
4 oz sharp cheddar cheese, shredded (about 1 cup)
1/2 c. sour cream
1/2 c. buttermilk *
2 Tbsp unsalted butter, softened
3 medium scallions (green onions), sliced thin
1/2 tsp salt
Ground black pepper
Directions:
Place the oven rack to the upper-middle position and preheat the oven to 400 F. Bake the potatoes on a foil lined baking sheet until the skin is crisp and deep brown and a skewer easily pierces the potato, about an hour. Let the potatoes cook slightly, about 10 minutes.
Cut the potatoes in half lengthwise (be careful, they may still be hot!). Using a spoon (we use fruit spoons because they're sharp), scoop out the guts leaving 1/8 - 1/4 inch of potato edging the skin (makes a nice little bowl). Put the potato shells back on the baking sheet and put them back in the oven for around 10 minutes so they are dry and a little crisp.
While the shells are cooking mash the insides until smooth. Now mix the other ingredients with the mashed insides.
Take the shells out and set the oven to broil. Fill the shells with the potato mixture, mounding it slightly at the center. Put the filled shells back into the oven. Broil until spotty brown and crisp, about 10 to 15 minutes.
Let them cool a little and then eat!
* If you don't have buttermilk, you can fake it. Add 1 Tbsp of vinegar (or lemon juice) to one cup of milk to create one cup of butter milk. Let it sit for a few minutes. For this recipe, add 1.5 tsp of vinegar to a 1/2 cup of milk.
Pasta Salad - Vegetarian
So I'm still working on getting use to the idea of posting daily - though sometimes I don't post because I've not cooked something new. Then I think, "Well, I could at least say that."
This pasta salad was given to me in vegetarian form. However, pasta salads can be toyed with so if someone would like to add some cooked chicken to it, I'm sure that would be wonderfully delicious too.
This was given to me by a friend and it makes a large amount. I would plan to share with others or expect to eat a lot of it throughout the week.
Lactose Intolerant: Though yummy, I think you can leave off the cheese and still have something enjoyable.
Pasta Salad (ingredients and directions are together)
Vinaigrette:
1 c olive oil
4 T Balsamic vinegar
2 T dried basil
1 t fresh oregano
1 t salt
3 minced garlic cloves
Put all ingredients in blender and pulse on high.
Marinade overnight:
Vinaigrette
1 lb cooked pasta (shell or spiral)*
2 T parsley
3 cloves garlic (chopped)
Add diced tomatoes, cucumbers, artichoke hearts (optional), and 1/2 lb grated cheese (mozzarella). ** Serve cold.
* I couldn't figure out how much dry I needed to make a pound cooked. I found something that said four cups of elbow macaroni made a pound cooked. I used this with my shells. It made a whole lot of pasta salad and I think spread the vinaigrette, which is quite tasty, too thin. I would recommend 3 cups of dry, small shells or spirals.
** Here is where you can be a little creative. Cold, cooked chicken might go well here. Because our family doesn't like tomatoes, we used green olives and it complimented the overall taste. The artichoke hearts are excellent as well, so I recommend them along with the cucumbers and cheese.
This pasta salad was given to me in vegetarian form. However, pasta salads can be toyed with so if someone would like to add some cooked chicken to it, I'm sure that would be wonderfully delicious too.
This was given to me by a friend and it makes a large amount. I would plan to share with others or expect to eat a lot of it throughout the week.
Lactose Intolerant: Though yummy, I think you can leave off the cheese and still have something enjoyable.
Pasta Salad (ingredients and directions are together)
Vinaigrette:
1 c olive oil
4 T Balsamic vinegar
2 T dried basil
1 t fresh oregano
1 t salt
3 minced garlic cloves
Put all ingredients in blender and pulse on high.
Marinade overnight:
Vinaigrette
1 lb cooked pasta (shell or spiral)*
2 T parsley
3 cloves garlic (chopped)
Add diced tomatoes, cucumbers, artichoke hearts (optional), and 1/2 lb grated cheese (mozzarella). ** Serve cold.
* I couldn't figure out how much dry I needed to make a pound cooked. I found something that said four cups of elbow macaroni made a pound cooked. I used this with my shells. It made a whole lot of pasta salad and I think spread the vinaigrette, which is quite tasty, too thin. I would recommend 3 cups of dry, small shells or spirals.
** Here is where you can be a little creative. Cold, cooked chicken might go well here. Because our family doesn't like tomatoes, we used green olives and it complimented the overall taste. The artichoke hearts are excellent as well, so I recommend them along with the cucumbers and cheese.
Tuesday, January 5, 2010
Greek Pita Sandwiches - Crock Pot
I'm not sure how I forgot to post this one. We had this with friends and everyone enjoyed it. Our pitas did not cut in half, but we rolled 'em like a taco and that worked.
Also, over the Christmas holiday I had the pleasure of meeting my mother-in-law's neighbor who is Greek. I learned from her that often pitas in the States are more Arabic in style. So she showed us how to make them more soft and Greek-like.
To soften up and improve the taste of pitas, spritz both sides with water and put 'em back in the bag. As you are ready to cook, put a little bit of olive oil in a pan and then gently cook both sides. The pitas come out warm and soft.
Greek Pita Sandwiches
2 to 4 boneless, skinless chicken breasts*
1 medium sweet onion
½ tsp minced garlic
1.5 tsp lemon pepper seasoning
½ tsp dried oregano
¼ tsp allspice
½ c. sour cream**
Pita bread, cut in half
Toppings: (all are optional)
Roma Tomatoes
Cucumber slices
Green Olives
Feta Cheese
Salad Greens
Place chicken in greased 2.5 – 3.5 quart slow cooker. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat 6 – 8 hours. Break chicken apart with two forks and stir in sour cream. Spoon into warm pita bread halves. Add toppings. Makes 6 – 8 servings.
* I would estimate 1/person, and then add another one just for safety. If you are going over four, increase the seasonings to match the increase.
** Originally this recipe called for plain yogurt. However, in talking with my mother-in-law's neighbor, sour cream is more true to Greek yogurt than our yogurt. I forgot her comment about the authenticity of Greek yogurt from the store, but I can tell you it's quite expensive, so sour cream is probably a happy medium.
Also, over the Christmas holiday I had the pleasure of meeting my mother-in-law's neighbor who is Greek. I learned from her that often pitas in the States are more Arabic in style. So she showed us how to make them more soft and Greek-like.
To soften up and improve the taste of pitas, spritz both sides with water and put 'em back in the bag. As you are ready to cook, put a little bit of olive oil in a pan and then gently cook both sides. The pitas come out warm and soft.
Greek Pita Sandwiches
2 to 4 boneless, skinless chicken breasts*
1 medium sweet onion
½ tsp minced garlic
1.5 tsp lemon pepper seasoning
½ tsp dried oregano
¼ tsp allspice
½ c. sour cream**
Pita bread, cut in half
Toppings: (all are optional)
Roma Tomatoes
Cucumber slices
Green Olives
Feta Cheese
Salad Greens
Place chicken in greased 2.5 – 3.5 quart slow cooker. Lay onion over chicken and sprinkle with seasonings. Cover and cook on low heat 6 – 8 hours. Break chicken apart with two forks and stir in sour cream. Spoon into warm pita bread halves. Add toppings. Makes 6 – 8 servings.
* I would estimate 1/person, and then add another one just for safety. If you are going over four, increase the seasonings to match the increase.
** Originally this recipe called for plain yogurt. However, in talking with my mother-in-law's neighbor, sour cream is more true to Greek yogurt than our yogurt. I forgot her comment about the authenticity of Greek yogurt from the store, but I can tell you it's quite expensive, so sour cream is probably a happy medium.
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