This turned out SO GOOD, I had to write out the recipe before I forgot what I did :)
Please make this, and enjoy.
Ingredients
2 bone-in, skin-on chicken breasts
3 stalks celery, 1 cut into 3 pieces, the other 2 diced
4 carrots, 1 cut into 3 pieces, the other 3 diced
whole peppercorns
2 - 3 bay leaves
1 jar diced pimentos
1 can cream of chicken soup
Knorr chicken bouillon (to taste -- I added about 2 T.)
1 cup frozen peas
2 cups Bisquick
2/3 cup whole milk
1 T. minced parsley
garlic powder (about 1/4 tsp)
Lawry's seasoned salt (about 1/4 tsp)
Simmer chicken, 1 stalk celery, 1 carrot, peppercorns and bay leaves with enough water to cover in a 6 quart pot until done, about an hour or so.
Strain broth, wipe out the pot, and return broth to the pot. Add the diced celery, carrot, cream of chicken soup and bouillon and cook about 15 minutes. Meanwhile, pick apart the chicken into bite-sized pieces.
In a separate bowl, combine the Bisquick, milk, parsley, garlic powder and seasoned salt until a wet dough forms. Drop teaspoons full of the dough into the simmering soup ((they will get bigger, so err on the side of smallness)). Cook 10 minutes. Put the lid on the pot and add the peas and pimentos and cook an additional 10 minutes. Season with salt and pepper and devour.
My 4 year old ate 3 bowls of this tonight. My husband exclaimed "This is REALLY good!" ... I believe I agree.
Buon appetito!
Thursday, November 1, 2012
Thursday, August 9, 2012
Pasta with Chicken in Creamy Mushroom Sauce
Yes. I said pasta. And that is because since June 26th, I've lost 25 lbs following the No S Diet. And can I tell you how much I have enjoyed food again? There's not enough exclamation points in this world.
So last night, I made something I had been envisioning in my head for about a week. I thought "This SHOULD work" ... and it did. And even my kids (one of whom was saying "I no like mushrooms, mommy") ate this down. The non-mushroom eater eating off her brother's plate, in fact.
I told my husband "I gotta write down what I did before I forget". He agreed.
Ingredients
1 lb pasta - shape of your choice (I had a weird shape from Costco, it was good)
1 stick butter
3 chicken breasts (or about 2 lbs chicken, cut into bite-size pieces - I did about 1" cubes)
5 cloves garlic
1 can Cream of Mushroom Soup (I get the one with less sodium, but NOT the one without fat)
1 cup sour cream
1/2 cup chardonnay
1 package sliced mushrooms
2 handfuls grated parmesan (probably about 3/4 cup -- up to you)
Salt/Pepper/No Salt Seasoning/Garlic powder
Start water boiling for pasta as you assemble ingredients and dice chicken.
Heat a large skillet over medium-high heat and add 2 T. butter. Season the chicken with salt/pepper/no salt seasoning/garlic powder and sear in batches in the pan. Hopefully you're not using nonstick so you'll start to develop that brown crust, which makes everything in life so delicious. The chicken shouldn't cook all the way through, you just want to develop flavor.
Remove the chicken, and add the remaining butter and plop the mushrooms in. Season them with pepper and salt and let them hang out a bit while you chop the garlic and throw that in there, too. Mushrooms should cook about 2 minutes or so, until they get super delicious looking/smelling.
Return the chicken to the pan with the mushrooms and add the wine, making sure to scrape up any bits of goodness that were sticking to the pan. Let simmer about 2 minutes to let the alcohol kind of "mellow out", and add the soup and sour cream. Turn the heat to low and just let it simmer a little while -- gently -- while the pasta cooks.
When the pasta is done, add the parmesan to the sauce, put your pasta in the strainer and pour your sauce into the large pan you just used to boil the pasta ((stay with me -- this is awesome, I swear)). Add the drained pasta to the pan you used to cook the sauce, and let it sop up alllllllll the bits o' delicious sauce that clinged to the pan. Pour the pasta into the large pot with the sauce, add more cheese if you like, and more black pepper and serve. If you have some parsley, throw that on top (much to my chagrin, mine was gross) ... some fresh thyme would also be LOVELY here.
**If you're curious about No S, nosdiet.com ... it has changed my life. For reals.
So last night, I made something I had been envisioning in my head for about a week. I thought "This SHOULD work" ... and it did. And even my kids (one of whom was saying "I no like mushrooms, mommy") ate this down. The non-mushroom eater eating off her brother's plate, in fact.
I told my husband "I gotta write down what I did before I forget". He agreed.
Ingredients
1 lb pasta - shape of your choice (I had a weird shape from Costco, it was good)
1 stick butter
3 chicken breasts (or about 2 lbs chicken, cut into bite-size pieces - I did about 1" cubes)
5 cloves garlic
1 can Cream of Mushroom Soup (I get the one with less sodium, but NOT the one without fat)
1 cup sour cream
1/2 cup chardonnay
1 package sliced mushrooms
2 handfuls grated parmesan (probably about 3/4 cup -- up to you)
Salt/Pepper/No Salt Seasoning/Garlic powder
Start water boiling for pasta as you assemble ingredients and dice chicken.
Heat a large skillet over medium-high heat and add 2 T. butter. Season the chicken with salt/pepper/no salt seasoning/garlic powder and sear in batches in the pan. Hopefully you're not using nonstick so you'll start to develop that brown crust, which makes everything in life so delicious. The chicken shouldn't cook all the way through, you just want to develop flavor.
Remove the chicken, and add the remaining butter and plop the mushrooms in. Season them with pepper and salt and let them hang out a bit while you chop the garlic and throw that in there, too. Mushrooms should cook about 2 minutes or so, until they get super delicious looking/smelling.
Return the chicken to the pan with the mushrooms and add the wine, making sure to scrape up any bits of goodness that were sticking to the pan. Let simmer about 2 minutes to let the alcohol kind of "mellow out", and add the soup and sour cream. Turn the heat to low and just let it simmer a little while -- gently -- while the pasta cooks.
When the pasta is done, add the parmesan to the sauce, put your pasta in the strainer and pour your sauce into the large pan you just used to boil the pasta ((stay with me -- this is awesome, I swear)). Add the drained pasta to the pan you used to cook the sauce, and let it sop up alllllllll the bits o' delicious sauce that clinged to the pan. Pour the pasta into the large pot with the sauce, add more cheese if you like, and more black pepper and serve. If you have some parsley, throw that on top (much to my chagrin, mine was gross) ... some fresh thyme would also be LOVELY here.
**If you're curious about No S, nosdiet.com ... it has changed my life. For reals.
Friday, July 13, 2012
Spiced Pork with Bourbon Reduction Sauce
So I have had this recipe in my recipe binder, copied from a Cooking Light page, for years. In fact, I think I copied it off in 2006, highlighted this recipe, and then tucked it away for use "someday".
Someday happened yesterday.
I modified the original recipe a little (lot?) because I have 3 kids and am not about to cook up slices of pork loin at dinner (aka crazy) hour. So, I used a pork sirloin and my crock pot and came up with something delicious.
Spiced Pork with Bourbon Reduction Sauce
original: Cooking Light
modified by: Me
Ingredients
Sauce
1 cup bourbon (Makers Mark around here)
1/2 cup dark brown sugar
1/2 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 T. bottled minced garlic
1 tsp black pepper
Pork
1.5 tsp chili powder
scant 1 tsp cinnamon
heaping 1/4 tsp allspice
1 tsp salt
1 heaping T. Knorr Chicken Bouillon
2 pork sirloins (~2 lbs each)
Combine all the spices for the pork in a small bowl. Rub sirloins all over with the "rub", put in your crock pot (my large one is broken, so I used my 3 qt and they fit stacked on top of each other just fine), and set to low and forget about it for at least 20 hours, up to 24 hours.
About 2 hours before you wish to eat, combine sauce ingredients in small saucepan, bring to a boil, reduce to simmer and let the sauce reduce until you have about 1 cup of sauce (takes about 10 minutes and will smell amazing).
While the sauce is simmering, take the pork out of the crockpot and shred using 2 forks. Return the pork to the crockpot, add the sauce on top and stir with some tongs to combine. Let cook on low until you are ready to eat.
Serve with basmati rice and a vegetable (we had squash) and top generously with Sriracha. The meat would also be delicious with an Asian slaw of cabbage, green onion, cilantro, sesame oil, rice wine vinegar. And I can imagine wrapping it in a tortilla with the rice and a slaw to make an Asian-inspired burrito.
I will be making this again, and again, and again.
Someday happened yesterday.
I modified the original recipe a little (lot?) because I have 3 kids and am not about to cook up slices of pork loin at dinner (aka crazy) hour. So, I used a pork sirloin and my crock pot and came up with something delicious.
Spiced Pork with Bourbon Reduction Sauce
original: Cooking Light
modified by: Me
Ingredients
Sauce
1 cup bourbon (Makers Mark around here)
1/2 cup dark brown sugar
1/2 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 T. bottled minced garlic
1 tsp black pepper
Pork
1.5 tsp chili powder
scant 1 tsp cinnamon
heaping 1/4 tsp allspice
1 tsp salt
1 heaping T. Knorr Chicken Bouillon
2 pork sirloins (~2 lbs each)
Combine all the spices for the pork in a small bowl. Rub sirloins all over with the "rub", put in your crock pot (my large one is broken, so I used my 3 qt and they fit stacked on top of each other just fine), and set to low and forget about it for at least 20 hours, up to 24 hours.
About 2 hours before you wish to eat, combine sauce ingredients in small saucepan, bring to a boil, reduce to simmer and let the sauce reduce until you have about 1 cup of sauce (takes about 10 minutes and will smell amazing).
While the sauce is simmering, take the pork out of the crockpot and shred using 2 forks. Return the pork to the crockpot, add the sauce on top and stir with some tongs to combine. Let cook on low until you are ready to eat.
Serve with basmati rice and a vegetable (we had squash) and top generously with Sriracha. The meat would also be delicious with an Asian slaw of cabbage, green onion, cilantro, sesame oil, rice wine vinegar. And I can imagine wrapping it in a tortilla with the rice and a slaw to make an Asian-inspired burrito.
I will be making this again, and again, and again.
Sunday, March 4, 2012
Bea's Casserole
About 100 years ago, I dated someone whose mom was a great "comfort foods" type of cook. She is the same of the Chili Soup recipe.
Anyway, one time I went to their house (conveniently located 2 blocks from my place) and she had made this casserole known only as "Bea's Casserole" for the great-Aunt/distant cousin/grandmother who came up with the recipe.
I had to have the recipe. I was 22 years old and I was making this casserole at least once a month for myself (it lasted about a week -- and, like many things I enjoy, is an excellent vehicle for hot sauce). This casserole could be to blame for my 15 lb weight gain that year, but it was fun getting there.
I don't make it often and, now that I think of it, I've never made it for Geoff. So it's been at least 7 years since I've made this.
But as I am due to give birth at any time (so they tell me), I need comfort food. And something to cook that's easy and will last awhile. Something I know the kids (and Geoff) will enjoy. Something I know I will want after I have this baby (hoping he comes very, very soon).
So, I'm going to make Bea's Casserole. And I haven't so much as been to the grocery store yet, and I can't wait for dinner.
I'm typing this out the way I received it, which is why the layout might look different from usual. I feel that some recipes, particularly family ones, deserve -- at the very least -- a modicum of respect. Enjoy.
Ingredients
2 12 oz bags of wide noodle pasta (any brand will do)
2 regular size cans cream of mushroom soup
16 oz sour cream (must be whole fat)
2 lbs lean ground beef
1 can sliced water chestnuts
2 boxes sliced fresh mushrooms
1 diced onion
dill (fresh)
parmesan cheese
olive oil
3 T. butter
whole milk or cream
PAM
salt/pepper
1. Boil noodles to al dente, then drain
2. Brown ground beef, then drain
3. Add sour cream, cream of mushroom soup, diced onion, and cooked noodles to ground beef. Season with salt and pepper.
4. Spray (large) baking pan with PAM
5. Add half of casserole to baking pan
6. Sprinkle casserole in pan with dill
7. Layer water chestnuts and mushrooms over casserole in pan
8. Add rest of casserole to baking pan
9. Drizzle with olive oil
10. Dot with chunks of butter
11. Pour milk or cream around edge of casserole (this is optional to add moisture)
12. Top with LOTS of parmesan cheese
13. Bake at 350 for 45 min. to 1 hour, or until golden brown
Anyway, one time I went to their house (conveniently located 2 blocks from my place) and she had made this casserole known only as "Bea's Casserole" for the great-Aunt/distant cousin/grandmother who came up with the recipe.
I had to have the recipe. I was 22 years old and I was making this casserole at least once a month for myself (it lasted about a week -- and, like many things I enjoy, is an excellent vehicle for hot sauce). This casserole could be to blame for my 15 lb weight gain that year, but it was fun getting there.
I don't make it often and, now that I think of it, I've never made it for Geoff. So it's been at least 7 years since I've made this.
But as I am due to give birth at any time (so they tell me), I need comfort food. And something to cook that's easy and will last awhile. Something I know the kids (and Geoff) will enjoy. Something I know I will want after I have this baby (hoping he comes very, very soon).
So, I'm going to make Bea's Casserole. And I haven't so much as been to the grocery store yet, and I can't wait for dinner.
I'm typing this out the way I received it, which is why the layout might look different from usual. I feel that some recipes, particularly family ones, deserve -- at the very least -- a modicum of respect. Enjoy.
Ingredients
2 12 oz bags of wide noodle pasta (any brand will do)
2 regular size cans cream of mushroom soup
16 oz sour cream (must be whole fat)
2 lbs lean ground beef
1 can sliced water chestnuts
2 boxes sliced fresh mushrooms
1 diced onion
dill (fresh)
parmesan cheese
olive oil
3 T. butter
whole milk or cream
PAM
salt/pepper
1. Boil noodles to al dente, then drain
2. Brown ground beef, then drain
3. Add sour cream, cream of mushroom soup, diced onion, and cooked noodles to ground beef. Season with salt and pepper.
4. Spray (large) baking pan with PAM
5. Add half of casserole to baking pan
6. Sprinkle casserole in pan with dill
7. Layer water chestnuts and mushrooms over casserole in pan
8. Add rest of casserole to baking pan
9. Drizzle with olive oil
10. Dot with chunks of butter
11. Pour milk or cream around edge of casserole (this is optional to add moisture)
12. Top with LOTS of parmesan cheese
13. Bake at 350 for 45 min. to 1 hour, or until golden brown
Tuesday, February 21, 2012
Jambalaya (nod to Rachael Ray)
I have to admit ... I took a long time coming around to Rachael Ray. Yes, I loved watching 30 Minute Meals when it came out -- amazed that she could make such awesome food in such a short period of time. But .. I never really took her seriously.
And then I tried her recipe for BLT Frittata. Amazing. And the year I found out about it, I made it all. the. time. I'm telling you -- I probably made it every other week. Lowcarb dieting will do that to a person. But, seriously, make. that. frittata. (Note: I subbed bacon because it's easier to access than pancetta and I'm not picky about such things).
And then I tried Bacon Wrapped Pineapple Shrimp. Again, amazing. Perfect recipe that didn't fail me. The husband approved.
And then my mom told me about her recipe for Jambalaya. I thought "Okay, now we're going too far". This is a serious recipe and I just couldn't take her seriously.
When my mom told me my brother made it and it turned out great, I thought "I have to try this". I have never made another recipe for Jambalaya since.
Granted, I made my own modifications:
1. I use my own ratio of onion/bell pepper/celery/garlic/bay leaves (it's a religion I apply to all Cajun recipes and is easy to remember as it's 1-2-3-4-5 of each item)
and
2. I'm way WAY too lazy to make separate rice, so I add additional chicken broth and cook the rice in with the whole pot so it's a one-pot meal. Yes, it takes longer than 30 minutes that way, but I don't mind since I usually budget an hour to make dinner.
Please make this and please enjoy. I am telling you ... it's absolute perfection.
Ingredients
EVOO/butter (amount to taste - I usually use about 1/4 cup total of the 2. Fat = flavor, folks)
1 lb shrimp, peeled/tail off/deveined
1 lb chicken breasts or thighs, diced
3/4 - 1 lb andouille sausage, cut in half lengthwise, then into 1/4" half-moons
1 onion, diced
2 green bell peppers, diced
3 stalks celery, sliced
4 cloves garlic, minced
5 bay leaves
1 14.5 oz can diced tomatoes
2 14.5 oz (or whatever they are) cans chicken broth
1 tsp cumin
1 heaping tsp chile powder (I use whatever I have in the cupboard, usually California)
1 tsp poultry seasoning
1 tsp Worcestershire (or more)
Cayenne/Hot sauce (to taste)
salt/pepper (to taste)
2 cups uncooked long grain white rice
Green onions, thyme and hot sauce (to serve)
1. Season shrimp with Cajun seasoning of your choice (I alternate between some "Cajun seasoning" mix I bought 100 years ago and plain ol' old bay) and cook in a 6 quart pot until done. Set aside.
2. Heat up some more oil/butter in the same pot and brown chicken (I sometimes also season this with some Old Bay/Emeril/Cajun seasoning first as well) over medium-high heat for about 3 minutes, then add sausage and cook another 2 minutes. Add the veggies + bay leaves and saute for a few minutes until veggies are opaque. Add broth, seasonings, tomatoes and rice. Bring to a boil, reduce to simmer, cover and cook about 20 minutes until rice is done.
3. Stir in cooked shrimps and serve with chopped thyme, green onions and hot sauce.
***Alternatively, you can add the shrimp (raw) to the broth/tomatoes/rice, but it does get over cooked. I have to confess, that hasn't bothered me in the slightest in the past. Everything just tastes so good together I promise you *probably* won't mind.
Enjoy!
And then I tried her recipe for BLT Frittata. Amazing. And the year I found out about it, I made it all. the. time. I'm telling you -- I probably made it every other week. Lowcarb dieting will do that to a person. But, seriously, make. that. frittata. (Note: I subbed bacon because it's easier to access than pancetta and I'm not picky about such things).
And then I tried Bacon Wrapped Pineapple Shrimp. Again, amazing. Perfect recipe that didn't fail me. The husband approved.
And then my mom told me about her recipe for Jambalaya. I thought "Okay, now we're going too far". This is a serious recipe and I just couldn't take her seriously.
When my mom told me my brother made it and it turned out great, I thought "I have to try this". I have never made another recipe for Jambalaya since.
Granted, I made my own modifications:
1. I use my own ratio of onion/bell pepper/celery/garlic/bay leaves (it's a religion I apply to all Cajun recipes and is easy to remember as it's 1-2-3-4-5 of each item)
and
2. I'm way WAY too lazy to make separate rice, so I add additional chicken broth and cook the rice in with the whole pot so it's a one-pot meal. Yes, it takes longer than 30 minutes that way, but I don't mind since I usually budget an hour to make dinner.
Please make this and please enjoy. I am telling you ... it's absolute perfection.
Ingredients
EVOO/butter (amount to taste - I usually use about 1/4 cup total of the 2. Fat = flavor, folks)
1 lb shrimp, peeled/tail off/deveined
1 lb chicken breasts or thighs, diced
3/4 - 1 lb andouille sausage, cut in half lengthwise, then into 1/4" half-moons
1 onion, diced
2 green bell peppers, diced
3 stalks celery, sliced
4 cloves garlic, minced
5 bay leaves
1 14.5 oz can diced tomatoes
2 14.5 oz (or whatever they are) cans chicken broth
1 tsp cumin
1 heaping tsp chile powder (I use whatever I have in the cupboard, usually California)
1 tsp poultry seasoning
1 tsp Worcestershire (or more)
Cayenne/Hot sauce (to taste)
salt/pepper (to taste)
2 cups uncooked long grain white rice
Green onions, thyme and hot sauce (to serve)
1. Season shrimp with Cajun seasoning of your choice (I alternate between some "Cajun seasoning" mix I bought 100 years ago and plain ol' old bay) and cook in a 6 quart pot until done. Set aside.
2. Heat up some more oil/butter in the same pot and brown chicken (I sometimes also season this with some Old Bay/Emeril/Cajun seasoning first as well) over medium-high heat for about 3 minutes, then add sausage and cook another 2 minutes. Add the veggies + bay leaves and saute for a few minutes until veggies are opaque. Add broth, seasonings, tomatoes and rice. Bring to a boil, reduce to simmer, cover and cook about 20 minutes until rice is done.
3. Stir in cooked shrimps and serve with chopped thyme, green onions and hot sauce.
***Alternatively, you can add the shrimp (raw) to the broth/tomatoes/rice, but it does get over cooked. I have to confess, that hasn't bothered me in the slightest in the past. Everything just tastes so good together I promise you *probably* won't mind.
Enjoy!
Friday, February 10, 2012
Sopa de Albondigas
For many years, my mom made her recipe for "albondigas" and it was great. So great, I made it for years. And then my brother found a different recipe that used chorizo. So ... I combined elements from the two recipes to come up with my "Ultimate" sopa de albondigas.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1/4 cup chopped mint
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
Tuesday, February 7, 2012
Chili Soup
Many years ago, I dated someone whose mother made this soup and I immediately needed the recipe. It was just so comforting and so good. I've made it about once or twice a year since (no idea why I don't make it more often -- just one of those things, I guess). His mom was someone who made really delicious "Better Homes and Gardens" type meals. You know the ones: easy, comforting, recognizable. No fancy ingredients. No complicated techniques. Just simple American food cooked well. I loved her cooking.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
Sunday, November 6, 2011
Tamale Pie, the best version ever
Okay so I had a hankering for Tamale pie, and looking back on when I typed this out and emailed it to my friend, I made this pretty much the same night I conceived this baby.
Insert any number of innuendo or jokes here.
In any event, it's really really delicious. In fact, when I did a search of my email to find this recipe, I discovered I was emailing friends about this recipe several days after the fact, telling them how incredibly good it was.
I am really looking forward to making it again this week.
Please enjoy.
Ingredients
1 white onion, chopped
4 - 5 cloves garlic, chopped
2 lbs ground beef
2 T. California chile powder
1 T. Cumin
1 tsp. Oregano
1/2 - 1 tsp Lawry's garlic salt (to taste - I love, so I put more)
black pepper/salt (to taste)
8 oz can tomato sauce
8 oz can El Pato tomato sauce (this is somewhat spicy - just use "plain" tomato sauce if you want less spice)
1 can Mexicorn
1 can diced tomatoes, with juice
1 handful cilantro, chopped roughly
1/2 c. beer (can sub chicken broth/beef broth/etc)
Topping
1 c. cornmeal (I buy yellow bc it's less expensive than white - I'm cheap)
1 can fire-roasted diced chiles (*NOT* jalapenos!)
1/2 c. shredded Pepperjack (or use cheddar to make more mild)
1 can creamed corn (the 15 oz size, or 14.5 or whatever it is)
1 - 2 c. buttermilk (enough to make the topping "pourable" -- I didn't measure)
salt/pepper
Other needs: Fritos, 1 c. shredded cheddar, olives, sour cream
Heat oven to 400.
Saute onion/garlic/meat/spices until meat is browned. Add the tomato sauces, corn, tomatoes, cilantro and beer and let simmer about 15 minutes.
Put Fritos on bottom of a large baking dish (larger than 9 x 13 - like a lasagna/roasting pan - or you can use 2 dishes, a 9x13 and an 8x8).
In a separate bowl, combine the topping ingredients.
Put the cooked meat on top of the Fritos in the baking dish, then cover with the topping, smoothing over the top of the meat. (I added some whole olives on top so each "portion" would get one, but feel free to omit/serve on the side)
Bake for 25 minutes. Remove from oven, cover with 1 c. shredded cheddar (or more, if you like) and return to oven for additional 10 minutes.
Serve/devour with cottage cheese and/or sour cream.
Insert any number of innuendo or jokes here.
In any event, it's really really delicious. In fact, when I did a search of my email to find this recipe, I discovered I was emailing friends about this recipe several days after the fact, telling them how incredibly good it was.
I am really looking forward to making it again this week.
 |
| You'll also need 2 lbs of meat, plus the stuff for the cornmeal topping ... and the Fritos ... but this is *mostly* what you need. |
 |
| Meat, onions, garlic, seasonings all get thrown into the pan |
 |
| Cook until the meat is browned (and smelling deelicious) |
 |
| Add the corn/tomatoes/tomato sauce/beer |
 | |||||
| Simmer for about 15 minutes until it looks really really good, sorta like this. Yes, it'll be soupy - that's fine. |
 |
| Cover the bottom of your baking dish with Fritos. |
 |
| Add the warm meat mixture |
 |
| Corn meal - the yellow. |
  |
| The mixture above is what it looks like BEFORE buttermilk is added. I added 1.5 cups. Stir it all up and then sorta plop it over the top of the meat ... and then ... |
 |
| Smooth it out with the spoon -- it'll smooth over really easily! Put into oven for 25 minutes, then remove and top with more cheese (YAY!) |
 |
| After it's all done .. it'll look like this (and smell even better) |
 |
| OH yeah, baby. |
 |
| Here lies the deliciousness that are the baked up Frito bottom layer. |
Please enjoy.
Ingredients
1 white onion, chopped
4 - 5 cloves garlic, chopped
2 lbs ground beef
2 T. California chile powder
1 T. Cumin
1 tsp. Oregano
1/2 - 1 tsp Lawry's garlic salt (to taste - I love, so I put more)
black pepper/salt (to taste)
8 oz can tomato sauce
8 oz can El Pato tomato sauce (this is somewhat spicy - just use "plain" tomato sauce if you want less spice)
1 can Mexicorn
1 can diced tomatoes, with juice
1 handful cilantro, chopped roughly
1/2 c. beer (can sub chicken broth/beef broth/etc)
Topping
1 c. cornmeal (I buy yellow bc it's less expensive than white - I'm cheap)
1 can fire-roasted diced chiles (*NOT* jalapenos!)
1/2 c. shredded Pepperjack (or use cheddar to make more mild)
1 can creamed corn (the 15 oz size, or 14.5 or whatever it is)
1 - 2 c. buttermilk (enough to make the topping "pourable" -- I didn't measure)
salt/pepper
Other needs: Fritos, 1 c. shredded cheddar, olives, sour cream
Heat oven to 400.
Saute onion/garlic/meat/spices until meat is browned. Add the tomato sauces, corn, tomatoes, cilantro and beer and let simmer about 15 minutes.
Put Fritos on bottom of a large baking dish (larger than 9 x 13 - like a lasagna/roasting pan - or you can use 2 dishes, a 9x13 and an 8x8).
In a separate bowl, combine the topping ingredients.
Put the cooked meat on top of the Fritos in the baking dish, then cover with the topping, smoothing over the top of the meat. (I added some whole olives on top so each "portion" would get one, but feel free to omit/serve on the side)
Bake for 25 minutes. Remove from oven, cover with 1 c. shredded cheddar (or more, if you like) and return to oven for additional 10 minutes.
Serve/devour with cottage cheese and/or sour cream.
Saturday, November 5, 2011
Pumpkin Tortellini soup with Meatballs and Kale
I had a hankering for this combination earlier today, with freezing cold nights (and mornings) finally starting up again, I just wanted all things fall: pumpkin, soup, bread with butter to dip into said soup.
I was imagining a really brothy soup with small meatballs and some nutmeggy pumpkin tortellini.
I googled.
I didn't see anything resembling what I wanted, so I cobbled something together that I feared wasn't going to taste very good, but ended up tasting really really good. My husband even drank his broth. He never drinks his broth.
Tortellini
1 can pumpkin (15 oz)
4 oz honey goat cheese (Trader Joe's - if you can't find, just use regular goat cheese and add more honey)
1 T. honey (maple syrup would also be extra delicious here)
1 T. brown sugar
allspice (pinch)
nutmeg (pinch or so)
white pepper (pinch)
salt (hearty pinch)
1 leaf sage, minced fine
20 wonton wrappers
Mix all the ingredients, except wonton wrappers, then assemble into tortellini (directions are on the package - it's quite simple). Put in fridge on a small plate while you assemble meatballs.
Note: this will use up 1/2 of the pumpkin mixture. If you're ambitious, you can make more and freeze them for next time, but I have 2 young children, so I put my leftovers into the fridge to be dealt with later.
Meatballs (based on Cook's Illustrated's recipe for Swedish Meatballs)
1/2 lb ground beef
1/2 lb ground pork
2 slices white bread, crusts removed, torn into 1/2 - 1" pieces
1/4 cup heavy cream
1 egg
1/2 white onion, grated on small holes of box grater
1/8 tsp. white pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. kosher salt
1 tsp baking powder
Put bread into medium bowl and cover with cream, mashing with a fork to make sure the cream is absorbed. It may be a little soupy. Add egg, white onion, spices and baking powder, and mix with fork to combine. Add the meat -- squeezing the pork with your hands to "mash" it a little before going into the bowl (Cook's Illustrated has you mix it with the mixer to make the pork like a 'paste', and - although I have made them that way before and they are delicious - I wasn't gonna dirty another coupla dishes tonight, and squeezing turned out just fine). Use a very small scoop (2 tsp.) to scoop into about 25 little meatballs, setting aside on a plate.
Note: I made the meat mixture while the aromatics were sauteeing in the pan (next step, below), and then left it alone to add the Bourbon/Broth/etc, and then scooped the meatballs while waiting for the broth to come to a boil.
Soup and assembly
1/4 white onion, chopped
2 shallots, sliced
1 clove garlic, chopped
2 sage leaves, cut into chiffonade
1/4 c. EVOO
4 T. butter
Bourbon (about 1/3 cup and I used Makers Mark)
12 cups chicken stock (2 of the 48 oz Swansons boxes)
salt/pepper
2 - 3 cups chopped kale (I bought a bag at Trader Joe's to make my life easy, and used several good handfuls)
In a 6 quart pot, saute onion/shallots/garlic/sage in evoo and butter over med-low heat until soft and getting caramelly ... deglaze with the bourbon, let reduce about 2 minutes so the alcohol evaporates a little. Add the broth/salt/pepper, bring to a simmer, add the kale. Let the kale simmer over medium heat for about 5 minutes, then carefully add meatballs (they will be soft, but I assure you they will hold their shape), always keeping the broth at a bare simmer. After 8 minutes, add the tortellini and continue simmering for another 2 minutes. Serve immediately with hot sauce and parmesan :D
A FEW NOTES:
A few of the tortellini may fall apart in the soup, but it still tastes good. You can always just use egg noodles and diced pumpkin (sugar pumpkin is good) or butternut squash if you don't want to be fussy about the tortellini. Also? I think a can of rinsed small white beans would be a delicious addition to this soup, as would some toasted sourdough croutons.
Please enjoy, and let me know what you think.
I was imagining a really brothy soup with small meatballs and some nutmeggy pumpkin tortellini.
I googled.
I didn't see anything resembling what I wanted, so I cobbled something together that I feared wasn't going to taste very good, but ended up tasting really really good. My husband even drank his broth. He never drinks his broth.
Tortellini
1 can pumpkin (15 oz)
4 oz honey goat cheese (Trader Joe's - if you can't find, just use regular goat cheese and add more honey)
1 T. honey (maple syrup would also be extra delicious here)
1 T. brown sugar
allspice (pinch)
nutmeg (pinch or so)
white pepper (pinch)
salt (hearty pinch)
1 leaf sage, minced fine
20 wonton wrappers
Mix all the ingredients, except wonton wrappers, then assemble into tortellini (directions are on the package - it's quite simple). Put in fridge on a small plate while you assemble meatballs.
Note: this will use up 1/2 of the pumpkin mixture. If you're ambitious, you can make more and freeze them for next time, but I have 2 young children, so I put my leftovers into the fridge to be dealt with later.
Meatballs (based on Cook's Illustrated's recipe for Swedish Meatballs)
1/2 lb ground beef
1/2 lb ground pork
2 slices white bread, crusts removed, torn into 1/2 - 1" pieces
1/4 cup heavy cream
1 egg
1/2 white onion, grated on small holes of box grater
1/8 tsp. white pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. kosher salt
1 tsp baking powder
Put bread into medium bowl and cover with cream, mashing with a fork to make sure the cream is absorbed. It may be a little soupy. Add egg, white onion, spices and baking powder, and mix with fork to combine. Add the meat -- squeezing the pork with your hands to "mash" it a little before going into the bowl (Cook's Illustrated has you mix it with the mixer to make the pork like a 'paste', and - although I have made them that way before and they are delicious - I wasn't gonna dirty another coupla dishes tonight, and squeezing turned out just fine). Use a very small scoop (2 tsp.) to scoop into about 25 little meatballs, setting aside on a plate.
Note: I made the meat mixture while the aromatics were sauteeing in the pan (next step, below), and then left it alone to add the Bourbon/Broth/etc, and then scooped the meatballs while waiting for the broth to come to a boil.
Soup and assembly
1/4 white onion, chopped
2 shallots, sliced
1 clove garlic, chopped
2 sage leaves, cut into chiffonade
1/4 c. EVOO
4 T. butter
Bourbon (about 1/3 cup and I used Makers Mark)
12 cups chicken stock (2 of the 48 oz Swansons boxes)
salt/pepper
2 - 3 cups chopped kale (I bought a bag at Trader Joe's to make my life easy, and used several good handfuls)
In a 6 quart pot, saute onion/shallots/garlic/sage in evoo and butter over med-low heat until soft and getting caramelly ... deglaze with the bourbon, let reduce about 2 minutes so the alcohol evaporates a little. Add the broth/salt/pepper, bring to a simmer, add the kale. Let the kale simmer over medium heat for about 5 minutes, then carefully add meatballs (they will be soft, but I assure you they will hold their shape), always keeping the broth at a bare simmer. After 8 minutes, add the tortellini and continue simmering for another 2 minutes. Serve immediately with hot sauce and parmesan :D
A FEW NOTES:
A few of the tortellini may fall apart in the soup, but it still tastes good. You can always just use egg noodles and diced pumpkin (sugar pumpkin is good) or butternut squash if you don't want to be fussy about the tortellini. Also? I think a can of rinsed small white beans would be a delicious addition to this soup, as would some toasted sourdough croutons.
Please enjoy, and let me know what you think.
Thursday, July 28, 2011
Chicken Enchilada Casserole
This turned out so delicious, I hope I remember everything I put into it to make it turn out that way. I threw everything together with stuff I had in my pantry and fridge (and freezer) because the idea of dragging 2 kids to the grocery store was a lot less exciting than trying to figure out what I could make with what I had on hand.
So, this was born.
Ingredients
2 boneless/skinless chicken breasts
salt/pepper/bay leaves
3 T. oil
1 T. flour
1 8 oz can tomato sauce
2 cups chicken stock (I used my Better than Bouillon + water)
1/4 cup California chile powder
pinch cumin
pinch oregano
pinch garlic powder
pinch onion powder
salt
1 can Mexicorn
1/2 cup cottage cheese (full fat, please)
handful cilantro
2 green onions, sliced
1/2 cup Feta
2 cups (or so) shredded "Mexican Cheese Blend" (we get ours at Costco)
6 large corn tortillas
radish/black olives/sour cream to garnish
Put the chicken into a pot of water and season with salt/pepper/and a couple of bay leaves. Bring to a boil, reduce to simmer, and let cook until the chicken is done (I cooked mine from frozen, so it was about 20 minutes, but if they're fresh it'll probably be more like 10).
While the chicken is simmering, heat the oil in a skillet over medium-high heat. Add the flour and stir constantly for about a minute. Add the chile powder, and cook for about 10 seconds until it becomes fragrant. Then add the chicken broth, the oregano/garlic powder/onion powder/cumin and tomato sauce. Bring to a simmer and let simmer for about 10 or 15 minutes until the flavors blend and it thickens up slightly.
Preheat the oven to 325.
Remove the chicken to a large bowl and shred using 2 forks. Add the corn, cilantro, green onion, about 1/2 cup of the Mexican cheese, the feta, 1/2 cup cottage cheese, and about 1 or 2 ladles of the sauce to help keep it moist.
Get out your baking dish (I used a 9x11 dish I had and it worked perfectly). Dip 1 corn tortilla into the enchilada sauce, coating it on both sides completely, and place into the bottom of the pan. Repeat, making sure the bottom of the baking dish is mostly covered. Add a layer of the chicken, a few ladles of sauce, and a generous handful of the Mexican cheese. Repeat again, topping the final layer with tortillas and cheese, using the rest of the sauce over the top and around the edges to make sure it's nice and moist and delicious.
Bake for about 20 minutes or so until bubbly. Remove from oven and eat with sour cream, olives and radishes on the side.
So, this was born.
Ingredients
2 boneless/skinless chicken breasts
salt/pepper/bay leaves
3 T. oil
1 T. flour
1 8 oz can tomato sauce
2 cups chicken stock (I used my Better than Bouillon + water)
1/4 cup California chile powder
pinch cumin
pinch oregano
pinch garlic powder
pinch onion powder
salt
1 can Mexicorn
1/2 cup cottage cheese (full fat, please)
handful cilantro
2 green onions, sliced
1/2 cup Feta
2 cups (or so) shredded "Mexican Cheese Blend" (we get ours at Costco)
6 large corn tortillas
radish/black olives/sour cream to garnish
Put the chicken into a pot of water and season with salt/pepper/and a couple of bay leaves. Bring to a boil, reduce to simmer, and let cook until the chicken is done (I cooked mine from frozen, so it was about 20 minutes, but if they're fresh it'll probably be more like 10).
While the chicken is simmering, heat the oil in a skillet over medium-high heat. Add the flour and stir constantly for about a minute. Add the chile powder, and cook for about 10 seconds until it becomes fragrant. Then add the chicken broth, the oregano/garlic powder/onion powder/cumin and tomato sauce. Bring to a simmer and let simmer for about 10 or 15 minutes until the flavors blend and it thickens up slightly.
Preheat the oven to 325.
Remove the chicken to a large bowl and shred using 2 forks. Add the corn, cilantro, green onion, about 1/2 cup of the Mexican cheese, the feta, 1/2 cup cottage cheese, and about 1 or 2 ladles of the sauce to help keep it moist.
Get out your baking dish (I used a 9x11 dish I had and it worked perfectly). Dip 1 corn tortilla into the enchilada sauce, coating it on both sides completely, and place into the bottom of the pan. Repeat, making sure the bottom of the baking dish is mostly covered. Add a layer of the chicken, a few ladles of sauce, and a generous handful of the Mexican cheese. Repeat again, topping the final layer with tortillas and cheese, using the rest of the sauce over the top and around the edges to make sure it's nice and moist and delicious.
Bake for about 20 minutes or so until bubbly. Remove from oven and eat with sour cream, olives and radishes on the side.
Wednesday, July 6, 2011
Italian Meatball Soup (aka Minstrone With Meat)
So I was completely uninspired for dinner today. I wanted comfort food. My muffin tops said: "Make a salad".
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
Thursday, June 30, 2011
Asian Style Cabbge Slaw (for tacos)
Okay so this would be delicious as a side dish to a stir-fry or a barbecue, but it was DELICIOUS as a topper to our Asian style tacos ... delicious.
I improvised a satay-style sauce for this slaw. I think it turned out really great, if I do say so myself.
Ingredients
1 small head green cabbage, shredded as per coleslaw
2 T. peanut butter (creamy is what we have -- use what you have)
1 T. rice wine vinegar
1 T. mirin
1 T. lemon juice
2 T. soy sauce (reduced sodium, if you're into that sorta thing)
Black pepper (about 1/2 tsp)
1 - 2 T. freshly-grated ginger
1 T. brown sugar
1 - 2 T. fresh mint leaves, chopped
cilantro (handful), chopped
2 green onions, sliced
Combine everything except cabbage in a medium bowl using a whisk. The peanut butter might take awhile to fully blend, but it will if you keep at it (if you're whisking for more than a minute, please stop and just go with what you have - I promise it will be okay).
Add the cabbage and toss to combine. Let it set for an hour or more to develop flavors, adding more fresh mint if you happen to have any more. It's delicious with additional mint. Also? Sriracha. Please enjoy -- you will not be disappointed.
If you so desire, you can absolutely use a bag of pre-cut coleslaw mix. I added some shredded carrots on the side with our tacos in order to keep their carrot-y flavor distinct. Please do what you like. My husband does not enjoy green onion (I did not tell them this had green onion and he ate it anyway) so please use the things that you like. My 3 year old helped me make this and kept eating so much I was worried we wouldn't have enough left for tacos. We did.
I improvised a satay-style sauce for this slaw. I think it turned out really great, if I do say so myself.
Ingredients
1 small head green cabbage, shredded as per coleslaw
2 T. peanut butter (creamy is what we have -- use what you have)
1 T. rice wine vinegar
1 T. mirin
1 T. lemon juice
2 T. soy sauce (reduced sodium, if you're into that sorta thing)
Black pepper (about 1/2 tsp)
1 - 2 T. freshly-grated ginger
1 T. brown sugar
1 - 2 T. fresh mint leaves, chopped
cilantro (handful), chopped
2 green onions, sliced
Combine everything except cabbage in a medium bowl using a whisk. The peanut butter might take awhile to fully blend, but it will if you keep at it (if you're whisking for more than a minute, please stop and just go with what you have - I promise it will be okay).
Add the cabbage and toss to combine. Let it set for an hour or more to develop flavors, adding more fresh mint if you happen to have any more. It's delicious with additional mint. Also? Sriracha. Please enjoy -- you will not be disappointed.
If you so desire, you can absolutely use a bag of pre-cut coleslaw mix. I added some shredded carrots on the side with our tacos in order to keep their carrot-y flavor distinct. Please do what you like. My husband does not enjoy green onion (I did not tell them this had green onion and he ate it anyway) so please use the things that you like. My 3 year old helped me make this and kept eating so much I was worried we wouldn't have enough left for tacos. We did.
Asian Style Pork Tacos
Okay so I confess ... I totally got this idea from Duncan of Porter's on the Go. I am in LOVE with his pork char siu tacos.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
After spending yesterday looking up (and drooling over) recipes, I decided to just improvise and come up with something that'd be close and satisfying (without the drive into SLO).
Here's what I did (and, yes, I realize this is somewhat fussy but reducing the sauce is wholly worthwhile for the intense flavor it brings to the meat .. if you are feeling tired, feel free to not do that step, but - I am telling you - you wil be rewarded if you do):
Ingredients
Pork butt (3 lbs or so - yes, mine was smallish - if you want larger, just up the other ingredients a smidge)
1/4 cup soy sauce (reduced sodium if you're into that sorta thing)
1/4 c. hoisin
1 - 2 T. freshly-grated ginger
2 tsp Chinese Five Spice (mine is freshly-grated dry spices, so I use 1 tsp, but if it's already ground you will want to use 2 tsp to get the right potency)
1/4 tsp white pepper
1 tsp sesame oil
2 T. brown sugar
1 T. lemon juice
1 - 2 T. mirin (honestly I don't remember how much I put in -- somewhere around 1 - 2 T will be fine)
1/2 tsp black pepper
1 green onion, sliced
1 tsp garlic powder
Cut the pork into about 4 or 5 pieces, keeping the bone attached to one of the pieces (hello: bones = flavortown). Add the rest of the ingredients to your crock pot and mix to combine. Add the pork, turning to coat, and set on low for about 6 or 7 hours (turning halfway through if you're able. If not? Don't worry about it! It'll still be totally delicious.)
After 6 hours, check to make sure the pork is done by sticking a fork in a piece and turning. If it shreds easily, it's done. If not, let it go a little while longer. (Hint: it should be done after 7 hours at the most).
Here's the fussy part -- using a ladle, remove the liquid (as much as you can) to a 1.5 quart saucepan. Set on high, bring to a boil, reduce heat to simmer and let reduce for about an hour so the flavors intensify and the sauce becomes somewhat thick. (It won't be totally thick because of the pork fat, but -- so help me God -- if you drain that pork fat I will never talk to you again. I am serious.)
When you are ready to serve, shred the pork and put on a corn tortilla, top with a little bit of the sauce, some asian slaw (recipe to follow), shredded carrots, cilantro, green onion, Sriracha, radish and on the side ... please -- I am begging you -- a very cold beer.
Tuesday, June 28, 2011
Succotash, sufferin'
I will admit to having been inspired to make this dish by a (gasp) Woman's Day recipe.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
Certainly if you have some tomatoes lying around, you can add them after everything has cooked down -- just chop up and stir into the warm succotash, letting the heat slightly "wilt" the tomatoes. They will add a great bit of "brightness" to the dish. I am saving my tomato for River Casserole later this week ... so mine went without. You really can't go wrong with this dish.
What? The recipes in that mag -- while simple -- are really quite impressive and delicious. Better than most I've seen on the Internet. Of course, I believe if I told Ruth Reichl the end of Gourmet magazine (moment of silence) would have driven me thus, she might bring it back ... I can dream, no?
In any event, succotash is one of those summertime dishes that just FEEL right ... you've got all this fresh produce and not a lot of desire to be at the stove and -- for me -- it's all the right size (and taste) for small children to devour at dinnertime. Win, win, win.
This is what I did (all chopped vegetables were cut the same size as the lima beans):
3 slices thick bacon, cut into 1/8" slices (omit this or add more - it's your table, not mine)
2 T. butter
1 16 oz bag frozen lima beans, defrosted (yes you can use fresh; however, I am not nearly so fussy)
1 red bell pepper, chopped
1 red onion, chopped
2 - 3 cloves garlic, rough chopped
1 - 2 ears corn, removed from the cob (if you used canned or frozen, you'd be forgiven. I promise.)
1 squash, chopped
Salt/Pepper/Dried basil
Heavy cream and a little water *OR* half and half (about 1/2 cup)
Note: If you have fresh basil, please -- by all means -- use fresh basil. I just didn't have any and I happen to like the unique flavor of dried basil. I am not ashamed.
While the kids are napping, chop the vegetables and set the lima beans out to defrost.
When husband comes home from work, start bacon in a cold pan and turn heat to medium-high. Once bacon has rendered, remove bacon (try not to eat -- you're gonna want to add it back in later) and add the butter to the pan. Once the butter has melted, add all the veggies and herb/salt/pepper ((If using fresh basil - please wait to add at the very end)) to the pan and stir -- lazily (meaning, like, 4 times total) -- for about 6 minutes until veggies start to soften and the onion doesn't look quite so "raw".
This is when you add the cream and water (which is what I had on hand) or some half and half. Stir. Put a lid on the pan, turn the heat to low, and let simmer for about 12 minutes until lima beans are soft, but corn still has "crunch".
Add more salt/pepper/basil to taste (add red pepper flakes, too, if you're into that sort of thing). Add the bacon back in (if there's any left after snacking).
Devour.
 |
| This is the finished product. I used a Mexican "grey" squash I had in the fridge. And only 1 ear of corn. It is very delicious. |
Michelada
It's hot. You're cooking dinner. You desperately need a beer.
All you have is Corona.
Open the Corona. Take a sip. Cut a lime into 4ths and squeeze 1/4 of that lime into your Corona.
Add a couple drops of Maggi seasoning (or Worcestershire). Then add a couple drops of your favorite hot sauce (Bufala is traditional, use what you have and like -- Tapatio would be amazing. I like El Yucateco Chipotle hot sauce.).
Put your thumb over the top of the bottle and flip it upside down and immediately right back up in order to mix. It will foam. Take a drink.
And take another.
Continue making dinner, slowly savoring the cold, salty, spicy, sour beer. Make another if you need one.
These are absolutely perfect for a mild hangover.
All you have is Corona.
Open the Corona. Take a sip. Cut a lime into 4ths and squeeze 1/4 of that lime into your Corona.
Add a couple drops of Maggi seasoning (or Worcestershire). Then add a couple drops of your favorite hot sauce (Bufala is traditional, use what you have and like -- Tapatio would be amazing. I like El Yucateco Chipotle hot sauce.).
Put your thumb over the top of the bottle and flip it upside down and immediately right back up in order to mix. It will foam. Take a drink.
And take another.
Continue making dinner, slowly savoring the cold, salty, spicy, sour beer. Make another if you need one.
These are absolutely perfect for a mild hangover.
Monday, June 27, 2011
Garlicky Summer Squash
We eat a lot of "whatever's on sale" at the grocery store. Lately, that has included summer squash and I am totally okay with that because I love it so much, as does the rest of the family.
This preparation is moderately fussy as far as squash is concerned, but I assure you it's worth it.
Ingredients
2 - 3 Summer squash (zucchini, yellow, Mexican - whatever)
Garlic (loads - 4 - 5 cloves at least, chopped)
Balsalmic vinegar
EVOO
Salt/Pepper
Optional: parmesan cheese
Slice the squash lengthwise into 3 strips (I prefer them simply cut in half it they're smaller) and put into a Ziploc bag. Add the rest of the ingredients (how much balsalmic and evoo? I'd guesstimate about 1/8 cup of each, possibly more). Marinate as long as you have time and then cook on the grill. After cooked, return to the marinade prior to serving.
If your grill isn't going, you can broil in the toaster oven (my favorite appliance in the summertime) for about 8 minutes per side, or until cooked.
It gets even better the day after, having soaked up all that delicious marinade.
(It's also quite delicious chopped up and thrown into scrambled eggs the next morning)
This preparation is moderately fussy as far as squash is concerned, but I assure you it's worth it.
Ingredients
2 - 3 Summer squash (zucchini, yellow, Mexican - whatever)
Garlic (loads - 4 - 5 cloves at least, chopped)
Balsalmic vinegar
EVOO
Salt/Pepper
Optional: parmesan cheese
Slice the squash lengthwise into 3 strips (I prefer them simply cut in half it they're smaller) and put into a Ziploc bag. Add the rest of the ingredients (how much balsalmic and evoo? I'd guesstimate about 1/8 cup of each, possibly more). Marinate as long as you have time and then cook on the grill. After cooked, return to the marinade prior to serving.
If your grill isn't going, you can broil in the toaster oven (my favorite appliance in the summertime) for about 8 minutes per side, or until cooked.
It gets even better the day after, having soaked up all that delicious marinade.
(It's also quite delicious chopped up and thrown into scrambled eggs the next morning)
Microwave Corn on the Cob (yes, really)
Certain members of my family (to whom I have given birth) would eat corn on the cob every meal, and since we can't grill it every day (and we have no working a/c), I had to figure out a way to cook it that didn't require bringing a pot of water to the boil in the middle of the summer.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
I Googled. I tested. And I found a method that works GREAT and the best part is? It's ready (though screaming hot) in 8 minutes.
Ingredients
2 ears of corn (not shucked)
2 paper towels
Water
Run the ears of corn under water, making sure to soak them as much as possible (don't get too neurotic about how much time you're spending on this -- 30 seconds is more than enough time).
Wrap each ear of corn in 1 sheet of paper towel (yes, it should be wet and no, it might not cover it completely and that's okay) and place both on a plate. Microwave on high for 8 minutes.
Let sit in the microwave for a minute or two and then remove.
It will be screaming hot, so use caution, but it will be perfectly steamed.
My 3 year old ate 1.5 ears yesterday. Cold from the fridge. Without so much as a how do you do from any butter, salt or pepper.
We will be eating a lot of corn prepared this way this summer.
The best part? The silk and the husks come off very easily.
River "Casserole"
This dish was a staple of the Johnson family whenever we'd spend our yearly two weeks camping at King's river. The flavors are so simple and just scream summertime for me. I recently served it for my father in law and he ate two helpings, telling me "I used to hate squash, but this is so delicious! What is that on here?" My husband had told me the same thing the week prior.
You MUST serve sourdough with it to sop up the delicious liquor that forms at the bottom of the pan. Drinking it after eating is also highly encouraged.
Ingredients:
2 summer squash, sliced into 1/2" slices (zucchini, yellow, mexican - whatever is on sale)
1/2 white onion, chopped
2 - 3 cloves garlic, chopped (not minced, for fear it may burn)
2 tomatoes, sliced
Dried dill (yes, dried)
Dried basil (yes, dried -- seriously)
Salt/Pepper
EVOO
Set burner to medium-high and add the evoo. Once evoo is hot, add the onion and garlic and let cook in the oil for about a minute (just chop the other veggies while it cooks and that'll be the perfect amount of time).
Then layer into the pan, in this order, the squash, a generous amount of the dried herbs, salt and pepper, then the tomatoes, then more salt and pepper and more dried herbs.
Put on the lid, turn the heat to low, and cook for about 20 minutes until squash is done to desired doneness.
Some members of my family enjoy putting cheese on top of this dish, but I prefer it as is.
You MUST serve sourdough with it to sop up the delicious liquor that forms at the bottom of the pan. Drinking it after eating is also highly encouraged.
Ingredients:
2 summer squash, sliced into 1/2" slices (zucchini, yellow, mexican - whatever is on sale)
1/2 white onion, chopped
2 - 3 cloves garlic, chopped (not minced, for fear it may burn)
2 tomatoes, sliced
Dried dill (yes, dried)
Dried basil (yes, dried -- seriously)
Salt/Pepper
EVOO
Set burner to medium-high and add the evoo. Once evoo is hot, add the onion and garlic and let cook in the oil for about a minute (just chop the other veggies while it cooks and that'll be the perfect amount of time).
Then layer into the pan, in this order, the squash, a generous amount of the dried herbs, salt and pepper, then the tomatoes, then more salt and pepper and more dried herbs.
Put on the lid, turn the heat to low, and cook for about 20 minutes until squash is done to desired doneness.
Some members of my family enjoy putting cheese on top of this dish, but I prefer it as is.
Bone-In, Skin-On Chicken Breasts
While not our "usual" fare, these were on sale for $.99/lb at Albertson's last week so that was our protein for the week.
I prepared them thusly:
2 bone-in, skin-on chicken breasts
3 - 4 cloves garlic, minced
1 - 2 sprigs fresh rosemary, chopped
4 thin slices lemon
2 T. butter
EVOO
Salt/Pepper
Preheat oven to 375 (I use our toaster oven, which requires no preheating).
Combine the garlic, rosemary, evoo, salt and pepper (lemon zest, too, if you are into that sorta thing) and set aside.
Put chicken breasts, skin side up on a pan covered in aluminum foil (easy cleanup) and loosen the skin from the breasts. There's usually one part where it's "easy" to slide a finger between and just kinda gently loosen the rest of the skin -- if it comes completely off, don't worry. Just lay it back on top when you're done!
Smear the garlic/rosemary all over the breast, under the skin and on top of the skin. Add 1 T. of butter between the skin and the breast and 2 slices of lemon under the butter. The butter is going to help that skin get SUPER crispy and delicious and the lemon will penetrate the thick breast meat and get soft after baking.
Put in the oven and forget about them for 45 minutes.
Yes, the garlic on top of the breasts MIGHT get slightly "overdone", but in my house burned garlic is a treat. If you don't like it, don't worry -- take the skin off (and bring it to my house, please, so I can eat it).
I prepared them thusly:
2 bone-in, skin-on chicken breasts
3 - 4 cloves garlic, minced
1 - 2 sprigs fresh rosemary, chopped
4 thin slices lemon
2 T. butter
EVOO
Salt/Pepper
Preheat oven to 375 (I use our toaster oven, which requires no preheating).
Combine the garlic, rosemary, evoo, salt and pepper (lemon zest, too, if you are into that sorta thing) and set aside.
Put chicken breasts, skin side up on a pan covered in aluminum foil (easy cleanup) and loosen the skin from the breasts. There's usually one part where it's "easy" to slide a finger between and just kinda gently loosen the rest of the skin -- if it comes completely off, don't worry. Just lay it back on top when you're done!
Smear the garlic/rosemary all over the breast, under the skin and on top of the skin. Add 1 T. of butter between the skin and the breast and 2 slices of lemon under the butter. The butter is going to help that skin get SUPER crispy and delicious and the lemon will penetrate the thick breast meat and get soft after baking.
Put in the oven and forget about them for 45 minutes.
Yes, the garlic on top of the breasts MIGHT get slightly "overdone", but in my house burned garlic is a treat. If you don't like it, don't worry -- take the skin off (and bring it to my house, please, so I can eat it).
Saturday, November 20, 2010
Meatloaf, green bell pepper/onion/tomato
This meatloaf recipe is printed on a pink 3 x 5 card with the title "Mom W's Meatloaf". Mom W (Winchester) could be my grandma or maybe her mother-in-law, or her mother-in-law's mom. I'm not sure whose it is, honestly, but it's one my mom made a LOT while I was growing up.
And it just so happens to be Paleo (that is, if you're able to eat members of the ol' nightshade family).
The ONLY problem is that it absolutely -- under all circumstances -- MUST be served with mashed potatoes.
I just can't imagine mashed cauliflower being the same with this, but I did make the mashed potatoes with coconut milk and organic butter, so it wasn't *too* horrifically bad for us.
Phoebe and Jack both approved (the latter only got to try the mashed potatoes, but he definitely enjoyed them).
Onto the recipe (this time, with pictures!)
Ingredients
1 lb ground beef (on the recipe card, it's written "hamburger")
1 tsp salt
1 green bell pepper
1 large onion
2 1/2 cups tomatoes
1/4 tsp baking soda
Preheat oven to 400.
Cut onion and green bell pepper into small pieces (not minced). Mix with hamburger meat and salt.
Heat tomatoes to boiling, add baking soda and stir. Mix with hamburger.
Put in 1 1/2 quart baking dish and bake for 1 hour.
Devour.
(I made it with 1.5 lbs ground beef, so I used LOTS more tomato, and also a 2.5 quart baking dish)
When mixing hamburger, you must first find a safe place for your finery.
Neither my mom nor I know why the baking soda is an important step in this recipe, but it's the recipe so we do it -- and watch how it foams up! YAY Science is FUN!
Because it's now hot after you add the tomatoes, you may mix with a wooden spoon.
EMPTY WINE GLASS!? It must wait. First, we check the oven temp.
Okay, we're good ... set timer for 1 hour ...
... and then pour self a reasonably-sized pour of relatively-inexpensive wine in a highly-expensive glass.
Make your your kitchen helpers are up to the task.
(yes, I used that potato masher for my mashed potatoes, after this picture was taken and no, I did not rinse it off first)
Empty wine glass!? No problem! We have more wine and just in time to remove the meatloaf from the oven!!
And this is how we do: (except after this picture was taken, I added about a cup of habanero hot sauce to mine because I like it hot)
That's. What. I'm. Talkin'. 'Bout. Willis.
And it just so happens to be Paleo (that is, if you're able to eat members of the ol' nightshade family).
The ONLY problem is that it absolutely -- under all circumstances -- MUST be served with mashed potatoes.
I just can't imagine mashed cauliflower being the same with this, but I did make the mashed potatoes with coconut milk and organic butter, so it wasn't *too* horrifically bad for us.
Phoebe and Jack both approved (the latter only got to try the mashed potatoes, but he definitely enjoyed them).
Onto the recipe (this time, with pictures!)
Ingredients
1 lb ground beef (on the recipe card, it's written "hamburger")
1 tsp salt
1 green bell pepper
1 large onion
2 1/2 cups tomatoes
1/4 tsp baking soda
Preheat oven to 400.
Cut onion and green bell pepper into small pieces (not minced). Mix with hamburger meat and salt.
Heat tomatoes to boiling, add baking soda and stir. Mix with hamburger.
Put in 1 1/2 quart baking dish and bake for 1 hour.
Devour.
(I made it with 1.5 lbs ground beef, so I used LOTS more tomato, and also a 2.5 quart baking dish)
When mixing hamburger, you must first find a safe place for your finery.
Neither my mom nor I know why the baking soda is an important step in this recipe, but it's the recipe so we do it -- and watch how it foams up! YAY Science is FUN!
Because it's now hot after you add the tomatoes, you may mix with a wooden spoon.
EMPTY WINE GLASS!? It must wait. First, we check the oven temp.
Okay, we're good ... set timer for 1 hour ...
... and then pour self a reasonably-sized pour of relatively-inexpensive wine in a highly-expensive glass.
Make your your kitchen helpers are up to the task.
(yes, I used that potato masher for my mashed potatoes, after this picture was taken and no, I did not rinse it off first)
Empty wine glass!? No problem! We have more wine and just in time to remove the meatloaf from the oven!!
And this is how we do: (except after this picture was taken, I added about a cup of habanero hot sauce to mine because I like it hot)
That's. What. I'm. Talkin'. 'Bout. Willis.
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