This is a recipe my husband goes nuts for. It's a little more time consuming than I like for a weekday meal, so I tend to reserve it for the weekends. Double the recipe and freeze into family sized portions for meal(s) later on.
6 chicken breasts, pounded into 1/4 inch thickness;
9 tablespoons flour;
3 teaspoons butter;
3 teaspoons olive oil;
2 cups fresh mushrooms, sliced;
3 cloves garlic, minced;
1 1/2 cups chicken broth;
6 tablespoons lemon juice;
6 tablespoons dry white wine (like a chardonnay);
3 teaspoons parsley
1/2 teaspoon white pepper*
*White pepper is generally what Europeans refer to as regular pepper. Americans tend to refer to black pepper as just pepper.
Place the chicken pieces, one at a time, between two sheets of plastic wrap. Pound.
Melt butter and olive oil in 10 inch skillet.
Dredge the pounded chicken in flour and cook in skillet over medium-high heat for about 2-3 minutes on each side (turning only once) transfer cooked chicken to a plate;
In same skillet, combine mushrooms and garlic and saute over medium-high heat until mushrooms are softened (about 3 minutes).
Sprinkle the left over flour from dredging over mushrooms and garlic and stir quickly to combine.
Stir in remaining ingredients and bring to a boil. Reduce heat to low and let simmer, stirring frequently, until mixture thickens and flavors blended (about 5 minutes);
Return chicken to skillet and cook until heated through (about 5 minutes).
To freeze: Cool. Place in labeled freezer bag. Pour mushroom sauce over chicken. Seal and freeze.
To serve from frozen state: Thaw. Place chicken and mushroom sauce into skillet over medium heat until heated through.
Serve with: Mashed potatoes and peas
Monday, March 31, 2008
Saturday, March 29, 2008
Get the Family Involved
I've just returned from being out of state for 4 days. In a perfect world, the house would have been spotless, and all of the groceries would have been purchased, sorted, and put away. I can hear laughter from around the world.
Today I'm very tired and jet-lagged. My 19 year-old offered to cook dinner tonight. I'm glad, because dinner just wasn't going to happen. It would have been scrounging the freezer for miscellaneous items, and shaking the bread crumbs out of the toaster for tonight's meal.
My point is, the kids learn just from watching you cook over the years, even if they're not actively involved in the cooking process nightly. They will learn how to toss some ingredients together for a meal. My 19 year-old is making Japanese food tonight. Where his passion for the Japanese culture came from is a mystery to both my husband and I. We've given our 19 year-old the nickname "The Caucasian Asian."
After a good night's rest, I'll be able to regroup and get the grocery list and menus for the week plotted. The best thing yet is that we escaped the dreaded drive-thru with their meals of salt and fat.
Today I'm very tired and jet-lagged. My 19 year-old offered to cook dinner tonight. I'm glad, because dinner just wasn't going to happen. It would have been scrounging the freezer for miscellaneous items, and shaking the bread crumbs out of the toaster for tonight's meal.
My point is, the kids learn just from watching you cook over the years, even if they're not actively involved in the cooking process nightly. They will learn how to toss some ingredients together for a meal. My 19 year-old is making Japanese food tonight. Where his passion for the Japanese culture came from is a mystery to both my husband and I. We've given our 19 year-old the nickname "The Caucasian Asian."
After a good night's rest, I'll be able to regroup and get the grocery list and menus for the week plotted. The best thing yet is that we escaped the dreaded drive-thru with their meals of salt and fat.
Tuesday, March 25, 2008
Egg Salad
What would the week after Easter be without egg salad sandwiches? I will make egg salad sandwiches throughout the year because we like them in our house. Again, I wish I could pinpoint an exact unit of measurement when posting recipes, because over the years I've pretty much ditched any formal measuring. When it comes to cooking and adding flavorings, there really is no wrong answer. It all comes down to what your individual palates like. I can only give a general guideline.
Egg Salad:
6-8 hard boiled eggs chopped
about 3/4 cup mayonaise
about 1/2 cup finely chopped onion
about 1/2 cup finely chopped celery
about 1/2 teaspoon tarragon
about 1/2 teaspoon dried parsley
about 2 tablespoons finely chopped pickle
about 2 tablespoons pickle juice
a little squirt of mustard (about a 1/2 teaspoon)
a little dash of Worscheschtire sauce (someday I hope to learn how to spell it correctly)
salt and pepper to taste
The consistency shouldn't be too goupie, nor too runny. If it's too runny, add another couple of eggs. If it's too goupie, add more mayo and pickle juice.
Mix it all together the night before and let the flavors meld overnight.
When ready to use, bring out some sourdough sandwich rolls and slice in half. Scoop out some of the middle excess bread to create a nice nest the egg salad (no pun intended) can sit in. Drizzle a little olive oil on the sourdough and toast in your toaster oven.
When done toasting, spread on the egg salad and top with freshly sliced tomato (if you like tomato) and lettuce. LUNCH!!!!!! YUMMMMMM
Egg Salad:
6-8 hard boiled eggs chopped
about 3/4 cup mayonaise
about 1/2 cup finely chopped onion
about 1/2 cup finely chopped celery
about 1/2 teaspoon tarragon
about 1/2 teaspoon dried parsley
about 2 tablespoons finely chopped pickle
about 2 tablespoons pickle juice
a little squirt of mustard (about a 1/2 teaspoon)
a little dash of Worscheschtire sauce (someday I hope to learn how to spell it correctly)
salt and pepper to taste
The consistency shouldn't be too goupie, nor too runny. If it's too runny, add another couple of eggs. If it's too goupie, add more mayo and pickle juice.
Mix it all together the night before and let the flavors meld overnight.
When ready to use, bring out some sourdough sandwich rolls and slice in half. Scoop out some of the middle excess bread to create a nice nest the egg salad (no pun intended) can sit in. Drizzle a little olive oil on the sourdough and toast in your toaster oven.
When done toasting, spread on the egg salad and top with freshly sliced tomato (if you like tomato) and lettuce. LUNCH!!!!!! YUMMMMMM
Sunday, March 23, 2008
Happy Easter
It seems a bit strange to celebrate St. Patrick's Day and Easter all within the same week. I don't remember Easter falling so early.
The Easter Bunny has arrived at our home complete with loads of brightly colored eggs. At the moment, I'm cooking omelettes for the family along with some pork sausages for breakfast. For Easter dinner I'm going to cook a ham, asparagus, potato salad, and buns. It's nothing exotic by any means. It's rather simple and traditional.
Quite frankly, it's too beautiful outside to stay inside the house cooking. I'm going to go out and enjoy it. We have a new addition to our family -- a yellow lab puppy!!! She's so adorable:)
Tomorrow's cooking blog will address what to do with all the left over ham, and how to use up all those easter eggs.
The Easter Bunny has arrived at our home complete with loads of brightly colored eggs. At the moment, I'm cooking omelettes for the family along with some pork sausages for breakfast. For Easter dinner I'm going to cook a ham, asparagus, potato salad, and buns. It's nothing exotic by any means. It's rather simple and traditional.
Quite frankly, it's too beautiful outside to stay inside the house cooking. I'm going to go out and enjoy it. We have a new addition to our family -- a yellow lab puppy!!! She's so adorable:)
Tomorrow's cooking blog will address what to do with all the left over ham, and how to use up all those easter eggs.
Saturday, March 22, 2008
The Garden
Before I get into the garden, CG asked whether or not I had that sweet potato dish with marshmallow on top. I have. It's a Thanksgiving side dish staple.
It's spring here in Sonoma County, and all the signs of renewed life are all around us. All the trees are in bloom, the days are getting longer, and my roses are showing signs of producing big blooms.
That brings us to the garden. I must mention that the American definition of 'garden' is the place where vegetables are planted. When I visited England, they referred to the garden as inclusive of everything outside of their back door.
My husband's hobby is planting and tending to the garden. Today he is planting seeds. He's planting: spinach, cucumber, green onions, bell peppers, zuchinni, tomatoes, corn, sweet peas, and I forget what else is on his list. He also tends to an herb garden for me that includes: sage, thyme, rosemary, and basil.
When everything comes to season, it's like have an on-demand grocery store in the back yard. Everything is so fresh. There is no comparison to home grown vegetables to the ones you get in the store. My husband does not use any chemicals whatsoever in the garden, so we know the growing conditions are natural.
We make a good team.... He plants and tends to the garden, and I cook everything up. I recommend doing a garden even if you have only a small space. There is something very soothing to the soul about it as well....
It's spring here in Sonoma County, and all the signs of renewed life are all around us. All the trees are in bloom, the days are getting longer, and my roses are showing signs of producing big blooms.
That brings us to the garden. I must mention that the American definition of 'garden' is the place where vegetables are planted. When I visited England, they referred to the garden as inclusive of everything outside of their back door.
My husband's hobby is planting and tending to the garden. Today he is planting seeds. He's planting: spinach, cucumber, green onions, bell peppers, zuchinni, tomatoes, corn, sweet peas, and I forget what else is on his list. He also tends to an herb garden for me that includes: sage, thyme, rosemary, and basil.
When everything comes to season, it's like have an on-demand grocery store in the back yard. Everything is so fresh. There is no comparison to home grown vegetables to the ones you get in the store. My husband does not use any chemicals whatsoever in the garden, so we know the growing conditions are natural.
We make a good team.... He plants and tends to the garden, and I cook everything up. I recommend doing a garden even if you have only a small space. There is something very soothing to the soul about it as well....
Friday, March 21, 2008
Meatloaf
It seems the two readers of this blog enjoy soup recipes, as do I. I love getting ideas from others as well for new ideas to try. So, thank you CG and Anonymous for your input.
One of my two readers requested a meatloaf recipe. I will post one somewhat hesitantly, as the recipes for meatloaf are endless and the variations too many to count. I also hesitate knowing that American ketchup (or catsup) tastes differently than English ketchup. The ketchup topping could be omitted, I suppose, or substituted with a healthy basting of barbecue sauce.
At any rate, here is a basic, basic meatloaf. We enjoy our meatloaf with mashed potatoes and peas. I also have a recipe for a LARGE batch of meatloaf that I mix and then package up into family sized portions and freeze in gallon-sized zip lock bags (takes less room in the freezer) so all I have to do is thaw, plop in a dish, and bake.
Basic Meatloaf: Single Meal
2/3 cup bread crumbs
1 cup milk
1 1/2 pound quality ground beef
2 eggs slightly beaten
1/4 finely chopped onion
1 teaspoon salt
1/2 teaspoon sage
a little pinch of crushed, dried thyme
a little pinch of crushed, dried marjoram
Soak breadcrumbs in milk. Add meat, eggs, onion and seasonings. Place in greased baking dish (I use a bread pan). Bake in moderate oven (350*) for 50-60 minutes.
Add the following ingredients together and pour over meatloaf about 15 minutes prior to meatloaf being done and return to oven to bake off:
3 Tablespoons brown sugar
1/4 cup ketchup
1 teaspoon mustard
When the meatloaf bug strikes our house, like I mentioned above, I have a recipe for a LARGE batch. Play with the seasonings to fit your family's taste buds before delving into producing massive quantities.
While I'm doing the meatloaf manufacturing gig, I will also make a LARGE batch of mashed potatoes at the same time. When the potatoes have cooled, I place them into meal portions in gallon sized zip lock bags (I will double bag them to prevent leaks) and freeze flat like a pancake. Upon thawing, the mashed potatoes will look like a watery mess, but don't worry -- just put them in a microwavable bowl and microwave on high for a few minutes. They fluff right up and taste like fresh.
The more meals I can get out of a single cooking session the better. Cooking is enjoyable, but sometimes our schedules can get harried and having meals ready to pull out of the freezer is a life saver. Another added bonus of ready-to-go-meals: NO POTS TO CLEAN:)
One of my two readers requested a meatloaf recipe. I will post one somewhat hesitantly, as the recipes for meatloaf are endless and the variations too many to count. I also hesitate knowing that American ketchup (or catsup) tastes differently than English ketchup. The ketchup topping could be omitted, I suppose, or substituted with a healthy basting of barbecue sauce.
At any rate, here is a basic, basic meatloaf. We enjoy our meatloaf with mashed potatoes and peas. I also have a recipe for a LARGE batch of meatloaf that I mix and then package up into family sized portions and freeze in gallon-sized zip lock bags (takes less room in the freezer) so all I have to do is thaw, plop in a dish, and bake.
Basic Meatloaf: Single Meal
2/3 cup bread crumbs
1 cup milk
1 1/2 pound quality ground beef
2 eggs slightly beaten
1/4 finely chopped onion
1 teaspoon salt
1/2 teaspoon sage
a little pinch of crushed, dried thyme
a little pinch of crushed, dried marjoram
Soak breadcrumbs in milk. Add meat, eggs, onion and seasonings. Place in greased baking dish (I use a bread pan). Bake in moderate oven (350*) for 50-60 minutes.
Add the following ingredients together and pour over meatloaf about 15 minutes prior to meatloaf being done and return to oven to bake off:
3 Tablespoons brown sugar
1/4 cup ketchup
1 teaspoon mustard
When the meatloaf bug strikes our house, like I mentioned above, I have a recipe for a LARGE batch. Play with the seasonings to fit your family's taste buds before delving into producing massive quantities.
While I'm doing the meatloaf manufacturing gig, I will also make a LARGE batch of mashed potatoes at the same time. When the potatoes have cooled, I place them into meal portions in gallon sized zip lock bags (I will double bag them to prevent leaks) and freeze flat like a pancake. Upon thawing, the mashed potatoes will look like a watery mess, but don't worry -- just put them in a microwavable bowl and microwave on high for a few minutes. They fluff right up and taste like fresh.
The more meals I can get out of a single cooking session the better. Cooking is enjoyable, but sometimes our schedules can get harried and having meals ready to pull out of the freezer is a life saver. Another added bonus of ready-to-go-meals: NO POTS TO CLEAN:)
Tuesday, March 18, 2008
Savory Lentil Soup for my Two Actual Readers
Today I found a comment on my blog from an unidentified person in England. So, now I have *two* actual readers -- and they're both from England. I must apologize for not being very good at describing the differences between American and English ingredients. However, I'm at a disadvantage, because I've only been to England once and some of the food stuffs there were completely new to me. My English friend, CG, makes the best sticky-toffee-pudding with double cream in the entire world:)
Anyway, here is another slow cooker recipe that is easy to toss together, can be assembled as vegetarian and is low in fat.
Savory Lentil and Canadian Bacon Soup
Lentils are ideal for cooking in a slow cooker because they don't require soaking as do most dried beans and peas. They grayish green lentils are most familiar, but look for other colors such as white, yellow and red for something different.
Canadian-style bacon is a closer kin to ham than regular bacon (or what the English people call 'streaky bacon'). Canadian-style bacon is taken from the lean, tender eye of the loin so it is also lower in fat, and it is fully cooked. However, if you have left over ham, go ahead and use 1 1/2 cups instead. If you prefer a vegetarian version, leave the Canadian bacon out. Personally, cook the beans with the bacon and I just let my daughter pick it out.
1 package (16 ounces) dried lentils (2 1/4 cups) dried lentils, sorted and rinsed.
2 cans (14.5 ounces each)ready-to-serve vegetable broth
2 medium carrots, cut into 1/2 inch pieces (one cup)
1 medium potato, peeled and cut into 1/2 inch pieces (one cup)
1 medium onion chopped (about 1/2 cup)
1 medium stalk of celery, chopped (about 1/2 cup)
4 cups water (personally, I use broth instead of water for more flavor)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix everything together in your slow cooker for about 8-9 hours on low. I like to toss together my slow cooker recipies the night before or in the morning. Serve with warmed, crusty french bread and a green salad.
Anyway, here is another slow cooker recipe that is easy to toss together, can be assembled as vegetarian and is low in fat.
Savory Lentil and Canadian Bacon Soup
Lentils are ideal for cooking in a slow cooker because they don't require soaking as do most dried beans and peas. They grayish green lentils are most familiar, but look for other colors such as white, yellow and red for something different.
Canadian-style bacon is a closer kin to ham than regular bacon (or what the English people call 'streaky bacon'). Canadian-style bacon is taken from the lean, tender eye of the loin so it is also lower in fat, and it is fully cooked. However, if you have left over ham, go ahead and use 1 1/2 cups instead. If you prefer a vegetarian version, leave the Canadian bacon out. Personally, cook the beans with the bacon and I just let my daughter pick it out.
1 package (16 ounces) dried lentils (2 1/4 cups) dried lentils, sorted and rinsed.
2 cans (14.5 ounces each)ready-to-serve vegetable broth
2 medium carrots, cut into 1/2 inch pieces (one cup)
1 medium potato, peeled and cut into 1/2 inch pieces (one cup)
1 medium onion chopped (about 1/2 cup)
1 medium stalk of celery, chopped (about 1/2 cup)
4 cups water (personally, I use broth instead of water for more flavor)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix everything together in your slow cooker for about 8-9 hours on low. I like to toss together my slow cooker recipies the night before or in the morning. Serve with warmed, crusty french bread and a green salad.
Monday, March 17, 2008
Desperation Dinner
So I'm not perfect. My best laid plains go haywire sometimes. Things just did not go as planned today. I had to stay at work longer than expected, and my daughter's softball game went into extra innings. When I finally got home, I had to think fast as to what to pull together for dinner.
I had a couple of chicken breasts in the fridge. Quickly scanning the cupboards, I found a package of instant mashed potatoes. I also had some frozen peas in the freezer.
I cut the chicken into bite sized pieces and dipped them in raw egg, and then coated with a bread crumb and corn meal mixture. I wish I could actually point to a recipe, but all I did was crack a couple of eggs into a bowl and lightly beat them. I then dipped the chicken pieces into the egg bath and coated them with a crumb mixture of about 1/4 cup corn meal and 1 cup breadcrumbs.
I then placed the coated chicken pieces into a frying pan with a little bit of olive oil and butter and cooked about 4 minutes on each side.
In the meantime, I prepared the instant mashed potatoes (the ones you can get at Costco are really quite tolerable and are made from real ingredients: I promise). I took some frozen peas and nuked them warm. Presto. Desperation dinner.
Dip the chicken nuggets in bbq sauce, Ranch dressing, or honey mustard. yummmmmm
No, this is not a gourmet, company dinner. However, it fills the bellies without complaints and is quick and easy.
I had a couple of chicken breasts in the fridge. Quickly scanning the cupboards, I found a package of instant mashed potatoes. I also had some frozen peas in the freezer.
I cut the chicken into bite sized pieces and dipped them in raw egg, and then coated with a bread crumb and corn meal mixture. I wish I could actually point to a recipe, but all I did was crack a couple of eggs into a bowl and lightly beat them. I then dipped the chicken pieces into the egg bath and coated them with a crumb mixture of about 1/4 cup corn meal and 1 cup breadcrumbs.
I then placed the coated chicken pieces into a frying pan with a little bit of olive oil and butter and cooked about 4 minutes on each side.
In the meantime, I prepared the instant mashed potatoes (the ones you can get at Costco are really quite tolerable and are made from real ingredients: I promise). I took some frozen peas and nuked them warm. Presto. Desperation dinner.
Dip the chicken nuggets in bbq sauce, Ranch dressing, or honey mustard. yummmmmm
No, this is not a gourmet, company dinner. However, it fills the bellies without complaints and is quick and easy.
Saturday, March 15, 2008
Safeway Delivery
If you have the opportunity to grocery shop online, I highly recommend you do so -- even IF they have a delivery fee. Your time is worth more than whatever the delivery fee may be. Personally, I have never paid a delivery fee because I always get coupons for "free delivery" e-mailed to me from Safeway. I'm sure wherever you live you can get coupons for free delivery. Check out your local online grocers.
It's soooo much easier to shop online for groceries than waste any precious time at the grocery store. You've got better things to do than grocery shop like watching paint dry and grass grow. Another added bonus is that you're not apt to purchase any impulse items because you'll have a list for your items needed for the week. Plus, you won't have any children begging you for that box of Sugar Snaps or other impulse items that zap cash from your wallet.
This is where planning becomes critical. Again, don't try to plan gourmet meals. SIMPLE IS GOOD. Take a look at your calendar for the upcoming week for appointments, sports practices, and nights where you know you just won't feel like doing any cooking for whatever reason. Plan your SIMPLE meals and order online.
After a couple of weeks you'll find a rhythm. Once you're on the online grocery gig, you'll wonder why you ever wasted your weekends doing it.
It's soooo much easier to shop online for groceries than waste any precious time at the grocery store. You've got better things to do than grocery shop like watching paint dry and grass grow. Another added bonus is that you're not apt to purchase any impulse items because you'll have a list for your items needed for the week. Plus, you won't have any children begging you for that box of Sugar Snaps or other impulse items that zap cash from your wallet.
This is where planning becomes critical. Again, don't try to plan gourmet meals. SIMPLE IS GOOD. Take a look at your calendar for the upcoming week for appointments, sports practices, and nights where you know you just won't feel like doing any cooking for whatever reason. Plan your SIMPLE meals and order online.
After a couple of weeks you'll find a rhythm. Once you're on the online grocery gig, you'll wonder why you ever wasted your weekends doing it.
Thursday, March 13, 2008
Hamburgers
Another family favorite is the good ol' hamburger. I like to buy meat in large quantities, then bring it home and separate it into family-sized portions. Here's what I do for hamburgers:
Purchase the largest package of good quality hamburger you can find on sale;
Bring it home and dump it into a large bowl;
add a couple of eggs (to act as a binder);
toss in some seasonings (I like Pappy's seasoning);
Make hamburger patties until you turn blue in the face. *Note: Do not over mix or overwork the meat -- it will make it tough. Freeze the patties separated by waxed paper in gallon sized zip lock bags. I will also toss in the bag some cheese slices as well to freeze with the burgers -- that way you'll know you have cheese on hand to put on top of the burgers and you won't be scrounging about in the frige muttering to yourself, "I could have sworn I had some cheese in here that I could use for the burgers."
Save yourself the time and frustration. Package together everything so all you have to do is grab one thing out of the freezer and be on auto pilot. This goes for buns as well as condiments.
Now.... you have ready made hamburgers at your command that are ready when you are. Just grill and eat.
Purchase the largest package of good quality hamburger you can find on sale;
Bring it home and dump it into a large bowl;
add a couple of eggs (to act as a binder);
toss in some seasonings (I like Pappy's seasoning);
Make hamburger patties until you turn blue in the face. *Note: Do not over mix or overwork the meat -- it will make it tough. Freeze the patties separated by waxed paper in gallon sized zip lock bags. I will also toss in the bag some cheese slices as well to freeze with the burgers -- that way you'll know you have cheese on hand to put on top of the burgers and you won't be scrounging about in the frige muttering to yourself, "I could have sworn I had some cheese in here that I could use for the burgers."
Save yourself the time and frustration. Package together everything so all you have to do is grab one thing out of the freezer and be on auto pilot. This goes for buns as well as condiments.
Now.... you have ready made hamburgers at your command that are ready when you are. Just grill and eat.
Monday, March 10, 2008
Slow Cooker Potato Soup
Here's one of my favorite "go to" meals that is on the lighter side, but still very filling and satisfying. Plus, it's very inexpensive to prepare. Even my picky daughter will eat this.
4 potatoes peeled and cubed (about 1.5 pounds)
28 oz. vegtable or chicken broth
1/4 cup butter
1 large onion chopped
1 carrot cut into small-ish chunks
2 chicken boullion cubes
dash of garlic powder
salt & pepper to taste
1 cup cream or milk* (don't add until blending at the end)
Place above ingredients (but not the milk) in a slow cooker for about 8-10 hours on low. I usually toss this together in the morning prior to leaving the house. OR, you can assemble it the night before.
After mixture has cooked for 8-10 hours, remove lid from slow cooker and using a hand blender (a.k.a. boat motor), blend ingredients together along with mixing in 1 cup of milk until smooth. If you don't have a hand blender, you can use a regular blender by putting small batches of the soup in and blending until smooth. I LOVE my "boat motor" hand blender because I don't have to dirty, dismantle, and then clean another large appliance.
This soup has a rich, creamy texture without a lot of added fats. A lot of times I will add frozen peas at the very end to trick yet more vegtables into the family diet. The frozen peas (don't blend them into mush -- just put them in whole) gives the soup color and texture. If you're not fond of peas, leave them out.
If you're feeling in the mood, you can also add crumbled bacon and a dallop of sour cream for garnish on top at serving time.
Serve with a green salad and warmed, crusty french bread.
4 potatoes peeled and cubed (about 1.5 pounds)
28 oz. vegtable or chicken broth
1/4 cup butter
1 large onion chopped
1 carrot cut into small-ish chunks
2 chicken boullion cubes
dash of garlic powder
salt & pepper to taste
1 cup cream or milk* (don't add until blending at the end)
Place above ingredients (but not the milk) in a slow cooker for about 8-10 hours on low. I usually toss this together in the morning prior to leaving the house. OR, you can assemble it the night before.
After mixture has cooked for 8-10 hours, remove lid from slow cooker and using a hand blender (a.k.a. boat motor), blend ingredients together along with mixing in 1 cup of milk until smooth. If you don't have a hand blender, you can use a regular blender by putting small batches of the soup in and blending until smooth. I LOVE my "boat motor" hand blender because I don't have to dirty, dismantle, and then clean another large appliance.
This soup has a rich, creamy texture without a lot of added fats. A lot of times I will add frozen peas at the very end to trick yet more vegtables into the family diet. The frozen peas (don't blend them into mush -- just put them in whole) gives the soup color and texture. If you're not fond of peas, leave them out.
If you're feeling in the mood, you can also add crumbled bacon and a dallop of sour cream for garnish on top at serving time.
Serve with a green salad and warmed, crusty french bread.
Sunday, March 9, 2008
Homeless Shelter
Sometimes I think that I run a homeless shelter for stray animals and people. What does that have to do with cooking? Everything.
Today I was at the office figuring taxes. I had taken out some T-bone steaks for dinner for my immediate family of four. When I arrived home later than I expected, there were four extra mouths inside my home that were anticipating dinner.
How do I stretch the limited t-bone dinner I had originally planned for four people stretch to eight? Think fast.
I found some marinated chicken thighs in the freezer. I put them in the microwave for a quick defrost, and then sauteed them on the stove top to supplement the t-bone steaks.
I also put some day-old sourdough bread in the oven to warm. It tastes wonderful, and the crust has a nice crunchiness to it while the inside stays warm and chewy. It's a great filler.
I found a box of Kraft macaroni and cheese. It's a pantry item that I don't brag about, but comes in handy when picky kids show up.
With dinner I also served a spinach salad and twice baked potatoes. Between everything that was put out, there was enough to feed everybody. Whew.
Today I was at the office figuring taxes. I had taken out some T-bone steaks for dinner for my immediate family of four. When I arrived home later than I expected, there were four extra mouths inside my home that were anticipating dinner.
How do I stretch the limited t-bone dinner I had originally planned for four people stretch to eight? Think fast.
I found some marinated chicken thighs in the freezer. I put them in the microwave for a quick defrost, and then sauteed them on the stove top to supplement the t-bone steaks.
I also put some day-old sourdough bread in the oven to warm. It tastes wonderful, and the crust has a nice crunchiness to it while the inside stays warm and chewy. It's a great filler.
I found a box of Kraft macaroni and cheese. It's a pantry item that I don't brag about, but comes in handy when picky kids show up.
With dinner I also served a spinach salad and twice baked potatoes. Between everything that was put out, there was enough to feed everybody. Whew.
Saturday, March 8, 2008
Come On Over!
Yesterday the phone rang about 5:30 PM. It was a dear friend of mine. "What are guys doing tomorrow night Do you want to come on over for a barbecue? The S's are free as well, and I thought we all could get together. Come on over!"
Music to my ears. A relaxed atmosphere, good food, and good friends are always welcome in my world.
I offered to bring my famous baked beans as a side dish. This was met with much enthusiasm as the S family loves them. Actually, I stole the recipe from my sister-in-law, so I can't claim any credit. However, I'm still flattered when people specifically request them.
A's Baked Beans:
4 - 16oz cans B&M Beans
1 onion chopped
1/2 pound bacon cut into small pieces
Saute the bacon and onion in a fry pan until *almost* burned.
Open the bean cans and empty into a 9x11 baking dish. Add to beans:
4 tablespoons bbq sauce
2 tsp. Worchestire sauce
2 Tablespoons brown sugar
2 tsp. mustard
When bacon and onion are cooked, add to bean pan mixture. Stir together and bake uncovered in a low oven (about 250*) for about 3 hours.
Amazingly simple, but rave reviews each time.
When we arrived at our friend's home, I was met at the door with M still in her sweats and hoodie. She ran out of time and didn't change into regular clothing or have time to fix herself. S arrived wearing her sheepskin slippers, sweats and hoodie. What a wonderful thing -- all of us can arrive as we are, don't care what the others are wearing, and just sit around, eat, drink, and have some good laughs.
I needed to use one of M's platters for an appetizer I brought, and M pulled it out of her cupboard, blew away the dust that had accumulated on it, and handed it to me with an ear-to-ear grin that only true friends could get away with. I wouldn't have it any other way. M and S are genuine friends, and we are totally comfortable in each others' homes and there is no need to try to put on a show or pretend to be perfect.
Music to my ears. A relaxed atmosphere, good food, and good friends are always welcome in my world.
I offered to bring my famous baked beans as a side dish. This was met with much enthusiasm as the S family loves them. Actually, I stole the recipe from my sister-in-law, so I can't claim any credit. However, I'm still flattered when people specifically request them.
A's Baked Beans:
4 - 16oz cans B&M Beans
1 onion chopped
1/2 pound bacon cut into small pieces
Saute the bacon and onion in a fry pan until *almost* burned.
Open the bean cans and empty into a 9x11 baking dish. Add to beans:
4 tablespoons bbq sauce
2 tsp. Worchestire sauce
2 Tablespoons brown sugar
2 tsp. mustard
When bacon and onion are cooked, add to bean pan mixture. Stir together and bake uncovered in a low oven (about 250*) for about 3 hours.
Amazingly simple, but rave reviews each time.
When we arrived at our friend's home, I was met at the door with M still in her sweats and hoodie. She ran out of time and didn't change into regular clothing or have time to fix herself. S arrived wearing her sheepskin slippers, sweats and hoodie. What a wonderful thing -- all of us can arrive as we are, don't care what the others are wearing, and just sit around, eat, drink, and have some good laughs.
I needed to use one of M's platters for an appetizer I brought, and M pulled it out of her cupboard, blew away the dust that had accumulated on it, and handed it to me with an ear-to-ear grin that only true friends could get away with. I wouldn't have it any other way. M and S are genuine friends, and we are totally comfortable in each others' homes and there is no need to try to put on a show or pretend to be perfect.
Friday, March 7, 2008
Turkey Potato Pie
Again, the lone reader of this blog has requested the recipe for Turkey Potato Pie.
2 teaspoons olive oil
1.5 cups chopped onion
3 garlic cloves (minced)
2 cups left over turkey meat (cubed)
3 tablespoons flour
water
1/3 cup red dry table wine (like a cabernet or merlot)
2 packets beef boulion cube
3 tablespoons fresh parsley, chopped (I often use dried)
leftover mashed potatoes
In large skillet heat oil. Add onion and garlic and cook over high heat, stirring frequently, until onion begins to soften (about 1 minute). Remove from heat.
Stir in turkey pieces. Sprinkle flour over turkey pieces mixture and stir quickly to combine. Return skillet to burner and cook over medium high heat stirring constantly for about one minute.
Add 3/4 cup water, red wine and broth packets. Cook until mixture comes to a boil. Remove from heat. Stir in parsley.
Place turkey mixture into a baking dish. Top with left over mashed potatoes. Cook in a 350* oven uncovered until heated through and potatoes are golden brown.
*note: I often add leftover chopped carrots and peas to the turkey mixture. It's a great way to use up all those leftovers and sneak in veggies.
2 teaspoons olive oil
1.5 cups chopped onion
3 garlic cloves (minced)
2 cups left over turkey meat (cubed)
3 tablespoons flour
water
1/3 cup red dry table wine (like a cabernet or merlot)
2 packets beef boulion cube
3 tablespoons fresh parsley, chopped (I often use dried)
leftover mashed potatoes
In large skillet heat oil. Add onion and garlic and cook over high heat, stirring frequently, until onion begins to soften (about 1 minute). Remove from heat.
Stir in turkey pieces. Sprinkle flour over turkey pieces mixture and stir quickly to combine. Return skillet to burner and cook over medium high heat stirring constantly for about one minute.
Add 3/4 cup water, red wine and broth packets. Cook until mixture comes to a boil. Remove from heat. Stir in parsley.
Place turkey mixture into a baking dish. Top with left over mashed potatoes. Cook in a 350* oven uncovered until heated through and potatoes are golden brown.
*note: I often add leftover chopped carrots and peas to the turkey mixture. It's a great way to use up all those leftovers and sneak in veggies.
Subscribe to:
Posts (Atom)
