Yesterday my spouse saw this on the back of a Bisquick box and wanted to try it. Though very simple, it was pretty good. I thought I'd share it as something quick and easy. Keep in mind, we finished it entirely - just the two of us.
1 lb lean ground beef
1 lg onion, chopped (approx 1 c.)
1/2 tsp. salt
2 cup shredded cheese (8 oz)
1/2 c. Original Bisquick Mix
1 c. Milk
2 eggs.
Directions:
1. Preheat oven to 400 F.
2. Spray 9 inch glass pie plate (we used a 9x9 casserole dish) w/ cooking spray. Cook beaf and onion over medium heat. Cook thoroughly and drain. Stir in salt. Spread in pie plate and sprinkle with 1 cup cheese (4 oz).
3. Stir all remaining ingredients (including the remaining cup of cheese) in bowl with wire whisk or fork until blended. Pour on top of meat mixture in pie pan.
4. Bake for about 25 mins.
Makes 6 servings (unless you're only eating that and you've not eaten much all day in which case I maintain that it will serve two adults). At a high altitude, cook for 30 - 35 mins.
Thursday, December 31, 2009
Wednesday, December 30, 2009
Brief Break
No, I'm not already giving up. It's just that I've not been at home using new recipes. Over the last few days and in the next one or two, I won't be cooking anything new, so I probably won't be posting a new recipe until the second or third of January.
As a side note, a friend is really excited about the blog, but asked that I send a reminder email from time to time. So, I've made a note to send out an email every ten new recipes or so. It will list the new recipes posted and the blog address. Hopefully that will be useful to others.
As a side note, we just watched "Julie and Julia." It was great! We really, really enjoyed it. It does have a touch of cursing and marital intimacy (pre and post, not during). It was a fun movie and made me want to eat and cook!
Hope you all have had a great holiday!
As a side note, a friend is really excited about the blog, but asked that I send a reminder email from time to time. So, I've made a note to send out an email every ten new recipes or so. It will list the new recipes posted and the blog address. Hopefully that will be useful to others.
As a side note, we just watched "Julie and Julia." It was great! We really, really enjoyed it. It does have a touch of cursing and marital intimacy (pre and post, not during). It was a fun movie and made me want to eat and cook!
Hope you all have had a great holiday!
Saturday, December 26, 2009
Spicy Rice Casserole - Crock Pot
We really enjoyed this recipe. My spouse doesn't like sausage very much, so we went with ground hot Italian sausage as opposed to pork sausage. Also, cook it on the lower end of the recipe. The rice was just a little too mushy, but again, the taste was great!
Spicy Rice Casserole
4 c. boiling water
4 beef bouillon cubes
24 oz pork sausage*
1 tsp garlic powder
2 tsp ground cumin
4 med. onions, chopped
4 med. green peppers, chopped
1 can (4oz) chopped jalapenos, drained
2 pkgs (6.25 oz each) long grain converted and wild rice mix, with seasoning packets
Pour hot water into greased 6 – 7 quart slow cooker already set on high heat. Stir in bouillon cubes. Brown sausage, garlic powder, and cumin in skillet. Drain. Add onions and green peppers, sauté until vegetables are tender (5 – 7 minutes). Transfer to slow cooker. Stir in jalapeno peppers, rice, and seasoning packets. Cover and cook on low heat 4 – 5 hours**. Do not overcook. Makes 8 – 10 servings.
Serve with warm cheese bread.
* We used ground, hot Italian sausage.
** Go with the shorter time.
Spicy Rice Casserole
4 c. boiling water
4 beef bouillon cubes
24 oz pork sausage*
1 tsp garlic powder
2 tsp ground cumin
4 med. onions, chopped
4 med. green peppers, chopped
1 can (4oz) chopped jalapenos, drained
2 pkgs (6.25 oz each) long grain converted and wild rice mix, with seasoning packets
Pour hot water into greased 6 – 7 quart slow cooker already set on high heat. Stir in bouillon cubes. Brown sausage, garlic powder, and cumin in skillet. Drain. Add onions and green peppers, sauté until vegetables are tender (5 – 7 minutes). Transfer to slow cooker. Stir in jalapeno peppers, rice, and seasoning packets. Cover and cook on low heat 4 – 5 hours**. Do not overcook. Makes 8 – 10 servings.
Serve with warm cheese bread.
* We used ground, hot Italian sausage.
** Go with the shorter time.
Potato Soup
This is my sister's massive recipe for potato soup. We really enjoyed it, but it takes a bit of effort to thicken sometimes.
Potato Soup
12 cups water
12 chicken bullion cubes
6-7 cups small potatoes (red w/ skin)
1 lg onion chopped and sauteed
1 can corn (drained)
1-2 cups peas (thawed)
3 cups shredded cheese
1 pound bacon - fry and then cook onions in bacon grease*
1/2 cup cream
Directions:
Cook the bacon, set aside. Fry onions in grease. Add to the chicken broth. Add potatoes to pot. Boil until the potatoes are soft. Add the corn. Add the peas. Use the flour to thicken the soup. Then add the cheese and cream. Eat!
*I don't use a pound, but let's be honest, it's probably even better tasting if you do.
Potato Soup
12 cups water
12 chicken bullion cubes
6-7 cups small potatoes (red w/ skin)
1 lg onion chopped and sauteed
1 can corn (drained)
1-2 cups peas (thawed)
3 cups shredded cheese
1 pound bacon - fry and then cook onions in bacon grease*
1/2 cup cream
Directions:
Cook the bacon, set aside. Fry onions in grease. Add to the chicken broth. Add potatoes to pot. Boil until the potatoes are soft. Add the corn. Add the peas. Use the flour to thicken the soup. Then add the cheese and cream. Eat!
*I don't use a pound, but let's be honest, it's probably even better tasting if you do.
Udon Soup
This recipe was started by a wonderful friend. I have since changed it - rather a lot. This is because I'm not a fish fan; my spouse doesn't like mushrooms; and we decided to take daikon out (I think this was to emphasize the udon - which is amazing in Japan).
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
I'll be honest, the udon we've found so far is no comparison to Japan and so if you want, add the same amount of daikon as you do carrot.
Also, this is an approximation of ingredients that I toss in together. It's a "to taste" kind of recipe.
Udon Soup
1 chicken breast (keep any skin it came with)
Approx. 3 T of dry chicken bullion (it's probably 3 chicken bullion cubes)
Approx 2 T soy sauce
3 garlic cloves minced/diced/pressed
1 pkg of udon (Japanese noodle)
¾ - 1 bunch of green onions
1 carrot
Directions:
1. Either have two pots going or get the udon cooked first. Note that sometimes it is wrapped with paper and you don’t want it to go in too.
2. To feed 3-4 people go with 6 c of water in a pot. Add enough chicken bullion to compliment that amount (I think it’s about 3 – 3.5 T of the chicken bullion powder sold in Japan - 2 chicken bullion cubes). You will add around 2 T soy sauce, ½ a handful of green onions, ¼ handful of carrots, and 1 minced garlic clove. If the breast came with skin, toss it in to the water too.
3. While the water is working on boiling, cut the chicken into 3 or 4 large pieces. Put about 1 c of water in a skillet, add ¼ handful of green onions, 1-2 tsp of chicken bullion powder (1 chicken bullion cube), a tsp of soy sauce, a pinch or two of shredded carrot, 1-2 pinches of garlic clove and the chicken pieces. Cook the chicken. Feel free to cut it down as you go.
4. Remove the chicken when cooked. Let the pieces cool and shred it. Add chicken and remaining contents of skillet to the soup pot.
5. Let it cook a bit and toss in the cooked udon for the last minute or two.
Creamy Mushroom Turkey- Crock Pot
Very good recipe. If you don't want turkey, try it with chicken.
Creamy Mushroom Turkey
3 – 4 pounds turkey breast
2 cans (10.5 oz/each) cream of mushroom soup
1 can (4oz) mushrooms, drained
1 envelope dry onion soup mix
1 c. sour cream
Place turkey breast in greased 4.5 – 6 quart slow cooker. In a bowl mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8 – 10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10 – 12 servings.
Serve over steamed brown rice with a side salad of iceberg lettuce, cauliflower, and radishes.
*1/2 cup fresh sliced mushrooms can be substituted.
Creamy Mushroom Turkey
3 – 4 pounds turkey breast
2 cans (10.5 oz/each) cream of mushroom soup
1 can (4oz) mushrooms, drained
1 envelope dry onion soup mix
1 c. sour cream
Place turkey breast in greased 4.5 – 6 quart slow cooker. In a bowl mix remaining ingredients, except sour cream, and spoon over turkey. Cover and cook on low heat 8 – 10 hours. Internal temperature of turkey will be 190 degrees when done. An hour before serving, break turkey breast into large chunks with two forks. Stir in sour cream. Cover and cook for remaining hour. Makes 10 – 12 servings.
Serve over steamed brown rice with a side salad of iceberg lettuce, cauliflower, and radishes.
*1/2 cup fresh sliced mushrooms can be substituted.
Asparagus Soup - Vegetarian
We really enjoy this soup. It serves the two of us with a side of rolls. I would suggest doubling it if your family is bigger than two. Also, the original recipe cooks the asparagus whole. I don't. This is because the first time I made the soup, it was stringy with asparagus fibers. The next time, I cut them, cook them well and ran the blender while I did other steps of the soup. The soup was delicious and smooth.
Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions:
Cut asparagus into approx. 1" long pieces. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish (optional). Place remaining vegetable mixture in an electric blender and puree until smooth (do this for quite a long time).
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Asparagus Soup
1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions:
Cut asparagus into approx. 1" long pieces. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish (optional). Place remaining vegetable mixture in an electric blender and puree until smooth (do this for quite a long time).
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
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