from the Gooseberry Family Favorites Cookbook
1 green pepper, chopped
1 onion, chopped
1/2 c. green onions, chopped
1/2 c. celery, chopped
2 T. fresh parsley, chopped
3 slices bacon, crisply cooked and crumbled, drippings reserved
1/2 lb Polish sausage, sliced (I used smoked sausage)
1 (15 oz) cans kidney beans, drained and rinsed
1 c. chicken broth
6 oz can tomato paste
2 oz jar chopped pimentos, drained
2 T. ketchup
1 t. chili powder
1 1/2 t. Worcestershire sauce
3 c. cooked rice
Saute green pepper, onions, celery, and parsley in reserved bacon drippings in a skillet over medium heat until tender.
Stir in bacon, sausage, and next 7 ingredients. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Serve over cooked rice. Serves 4.
This was INCREDIBLY flavorful! Everyone liked it! We also decided it would be really good with chicken if you aren't in the mood for sausage.
Tuesday, October 27, 2009
Cuban Black Beans
from the Gooseberry Patch Family Favorites Cookbook
1 onion, chopped
1 small green pepper, chopped
3 cloves garlic, pressed (I used the chopped kind in a jar)
2 T. olive oil
3 (15 oz) can black beans
1/4 cup water or chicken broth
1 T. white vinegar
1/2 t. salt
1/4 t. pepper
garnishes: chopped green onions, chopped tomato, sour cream
Saute onion, green pepper, and garlic in hot oil in a Dutch oven until tender. Add undrained beans and next 4 ingredients and bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle with green onions and tomato and top with sour cream. Makes 5 1/2 cups.
(I actually sauteed the onion, green pepper, and garlic and then put everything in the crock pot on low for a few hours)
1 onion, chopped
1 small green pepper, chopped
3 cloves garlic, pressed (I used the chopped kind in a jar)
2 T. olive oil
3 (15 oz) can black beans
1/4 cup water or chicken broth
1 T. white vinegar
1/2 t. salt
1/4 t. pepper
garnishes: chopped green onions, chopped tomato, sour cream
Saute onion, green pepper, and garlic in hot oil in a Dutch oven until tender. Add undrained beans and next 4 ingredients and bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle with green onions and tomato and top with sour cream. Makes 5 1/2 cups.
(I actually sauteed the onion, green pepper, and garlic and then put everything in the crock pot on low for a few hours)
Chicken Chimmies
from the Gooseberry Patch Family Favorites Cookbook
2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper, and garlic to taste
1 T. butter
10 (8 inch) flour tortillas
8 oz pkg shredded Monterey Jack cheese
6 green onions, diced
1 T. vegetable oil
Toppings: sour cream, salsa, guacamole, lettuce
(I cooked my chicken in the crockpot with some cumin and garlic and then skipped the first step)
Sprinkle chicken with salt, pepper, and garlic. Heat butter in a large skillet over medium heat; add chicken and saute about 3 minutes.
Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito style. Heat oil in large skillet over medium-high heat. Add rolled up tortillas and saute until golden. Serve with your choice of toppings. Serves 6-8.
We're having it with Cuban Black Beans
2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper, and garlic to taste
1 T. butter
10 (8 inch) flour tortillas
8 oz pkg shredded Monterey Jack cheese
6 green onions, diced
1 T. vegetable oil
Toppings: sour cream, salsa, guacamole, lettuce
(I cooked my chicken in the crockpot with some cumin and garlic and then skipped the first step)
Sprinkle chicken with salt, pepper, and garlic. Heat butter in a large skillet over medium heat; add chicken and saute about 3 minutes.
Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito style. Heat oil in large skillet over medium-high heat. Add rolled up tortillas and saute until golden. Serve with your choice of toppings. Serves 6-8.
We're having it with Cuban Black Beans
Tuesday, October 20, 2009
Mom's Sicilian Pot Roast
Another one from the Gooseberry Patch Family Favorites:
4 lb rolled rump beef roast
2 T. garlic flavored olive oil (i used regular olive oil)
2 (28 oz) cans whole tomatoes
2 (8 oz) cans Italian tomato sauce
1/2 c. water
1 T. garlic, minced
1 t. dried oregano
1 t. dried basil
1 t. dried parsley
1 1/2 t. salt
1/2 t. pepper
hot cooked rotini pasta
I didn't follow the instructions in the book. I just put it all in the crockpot on low right away Sunday morning (around 5) and we ate it after church (around 1). Really, I could have not added the water b/c we had to ladle out some liquid before we could slice the roast. And a little more time would have been fine- maybe even better. It was a DELICIOUS change from the usual way I prepare a roast! And I had originally planned on having company for this meal so we put enough meat and juice in the freezer that I think I'll add some sauce to and serve over spaghetti next week.
4 lb rolled rump beef roast
2 T. garlic flavored olive oil (i used regular olive oil)
2 (28 oz) cans whole tomatoes
2 (8 oz) cans Italian tomato sauce
1/2 c. water
1 T. garlic, minced
1 t. dried oregano
1 t. dried basil
1 t. dried parsley
1 1/2 t. salt
1/2 t. pepper
hot cooked rotini pasta
I didn't follow the instructions in the book. I just put it all in the crockpot on low right away Sunday morning (around 5) and we ate it after church (around 1). Really, I could have not added the water b/c we had to ladle out some liquid before we could slice the roast. And a little more time would have been fine- maybe even better. It was a DELICIOUS change from the usual way I prepare a roast! And I had originally planned on having company for this meal so we put enough meat and juice in the freezer that I think I'll add some sauce to and serve over spaghetti next week.
Mexican Lasagna
This recipe is from one of my new favorite cookbooks which I found at the library and must buy!
It's the Gooseberry Patch Family Favorite Recipes book.
1/2 lb ground mild pork sausage
1/2 lb ground beef
1 jalapeno pepper, seeded and finely chopped (I used 1/2 b/c of the kids)
2/3 c. canned diced tomatoes with green chiles (I used the whole can)
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
can of cream of celery soup (thinking about omitting this next time??)
can of cream of mushroom soup (wondering if you can replace cream soups with something more healthy??)
10 oz can of enchilada sauce
18 (6 inch) tortillas
2 c. shredded cheddar (I used about 1/2 of that)
1 c. shredded monterey jack cheese
1 tomato, seeded and diced
4 green onions, chopped
1/4 c. fresh cilantro, chopped
optional: 1 avocado, chopped
Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in jalapeno and next 5 ingred. Cook until thoroughly heated.
Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
Spoon 1/3 of the sauce into bootom of a lightly greased 13 by 9 baking dish, top with 6 tortillas. Spoon 1/2 of meat mixture and 1/3 of sauce over tortillas. Sprinkle with 1/2 of the cheddar cheese. Top with 6 tortillas, repeat layers, ending with tortillas. Sprinkle with monterey jack cheese and next 3 ingred. Bake at 350 for 30 minutes. Top with avocado if desired. Serves 6 to 8.
It's the Gooseberry Patch Family Favorite Recipes book.
1/2 lb ground mild pork sausage
1/2 lb ground beef
1 jalapeno pepper, seeded and finely chopped (I used 1/2 b/c of the kids)
2/3 c. canned diced tomatoes with green chiles (I used the whole can)
1 t. garlic powder
1 t. ground cumin
1/2 t. salt
1/2 t. pepper
can of cream of celery soup (thinking about omitting this next time??)
can of cream of mushroom soup (wondering if you can replace cream soups with something more healthy??)
10 oz can of enchilada sauce
18 (6 inch) tortillas
2 c. shredded cheddar (I used about 1/2 of that)
1 c. shredded monterey jack cheese
1 tomato, seeded and diced
4 green onions, chopped
1/4 c. fresh cilantro, chopped
optional: 1 avocado, chopped
Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in jalapeno and next 5 ingred. Cook until thoroughly heated.
Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
Spoon 1/3 of the sauce into bootom of a lightly greased 13 by 9 baking dish, top with 6 tortillas. Spoon 1/2 of meat mixture and 1/3 of sauce over tortillas. Sprinkle with 1/2 of the cheddar cheese. Top with 6 tortillas, repeat layers, ending with tortillas. Sprinkle with monterey jack cheese and next 3 ingred. Bake at 350 for 30 minutes. Top with avocado if desired. Serves 6 to 8.
Wednesday, October 7, 2009
Thai Wraps
1 pound romaine lettuce, Swiss chard, or fresh spinach, separated into individual leaves (I just used iceburg)
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
1 rib celery
1/2 cup minced fresh vegetable of choice (tomato, cucumber, etc)- I used tomato
1 Tbsp olive oil (if you're using ground turkey)
2 lbs lean ground beef or 1 lb ground beef, 1 lb ground turkey
1/4 cup fish sauce or soy sauce
1 or 2 cups leftover cooked rice (optional)
salt and pepper to taste
1. Wash lettuce or other green leaves, spinning or shaking off as much water as you can. Set aside in a bowl lined with paper towel. Cut any heavy stems from spinach.
2. Shred carrots. Chop onion and garlic, slice celery, and mince any other veggie you desire. You can also add leftover scrambled eggs to this recipe.
3. Heat a large skillet over med-high heat, add beef and cook until browned. If using turkey, add oil before adding turkey.
4. Once meat is cooked through, remove it from the pan. Add veggies to skillet and cook over med-high heat until soft (5-7 min), stirring a few times.
5. Return meat to pan and mix with veggies. Add fish or soy sauce. Add rice if using. Add salt and pepper. Cook over med-high heat for a few more minutes, stirring until all ingredients are mixed. Serve by wrapping leaves of lettuce or other greens around several Tbsp of the meat mixture.
This was a huge hit at our house. I used rice, but didn't mix it in because some of the kids don't like rice and some love it. This was just enough food for one meal with everybody having seconds (and a couple had thirds!!).
2 carrots, peeled
1 onion, peeled
3 cloves garlic, peeled
1 rib celery
1/2 cup minced fresh vegetable of choice (tomato, cucumber, etc)- I used tomato
1 Tbsp olive oil (if you're using ground turkey)
2 lbs lean ground beef or 1 lb ground beef, 1 lb ground turkey
1/4 cup fish sauce or soy sauce
1 or 2 cups leftover cooked rice (optional)
salt and pepper to taste
1. Wash lettuce or other green leaves, spinning or shaking off as much water as you can. Set aside in a bowl lined with paper towel. Cut any heavy stems from spinach.
2. Shred carrots. Chop onion and garlic, slice celery, and mince any other veggie you desire. You can also add leftover scrambled eggs to this recipe.
3. Heat a large skillet over med-high heat, add beef and cook until browned. If using turkey, add oil before adding turkey.
4. Once meat is cooked through, remove it from the pan. Add veggies to skillet and cook over med-high heat until soft (5-7 min), stirring a few times.
5. Return meat to pan and mix with veggies. Add fish or soy sauce. Add rice if using. Add salt and pepper. Cook over med-high heat for a few more minutes, stirring until all ingredients are mixed. Serve by wrapping leaves of lettuce or other greens around several Tbsp of the meat mixture.
This was a huge hit at our house. I used rice, but didn't mix it in because some of the kids don't like rice and some love it. This was just enough food for one meal with everybody having seconds (and a couple had thirds!!).
Steak Soup
First of all, not sure why this is called Steak Soup, but whatever.
I am really bad at letting the kids cook with me. I feel like we have very limited usable counter space and I like to just do it myself, BUT I am really working on that because I know it's good for them to learn their way around the kitchen and they really enjoy cooking. It's getting easier to let them help as they get older too.
We do "helper weeks" at our house because it's the best way for me to keep track of who gets to be my kitchen helper. This week Peter is my helper so I let him look through some cookbooks to choose something to make and this soup from Fix it and Forget it was his choice-
2 lbs ground chuck, drained and browned
5 cups of water (I used beef broth and eliminated the boullion below)
1 lg onion, chopped
4 ribs celery, chopped
3 carrots, sliced
2 14 1/2 oz can diced tomatoes
10 oz bag frozen mixed veggies
5 Tbsp beef boullion granules (or 5 cubes)
1/2 tsp pepper
1/2 cup melted butter
1/2 cup flour
2 tsp salt
1. Combine chuck, water, onion, celery, carrots, tomatoes, mixed veggies, beef granules, and pepper in slow cooker.
2. Cover. Cook on low 8-10 hours or High 4-6 hours.
3. One hour before serving, turn to High. Make a paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until well blended. Add salt.
4. Cover. Continue cooking on High until thickened.
I just realized that I forgot to do step #3- oops. Oh well, ours was actually healthier then!
I am really bad at letting the kids cook with me. I feel like we have very limited usable counter space and I like to just do it myself, BUT I am really working on that because I know it's good for them to learn their way around the kitchen and they really enjoy cooking. It's getting easier to let them help as they get older too.
We do "helper weeks" at our house because it's the best way for me to keep track of who gets to be my kitchen helper. This week Peter is my helper so I let him look through some cookbooks to choose something to make and this soup from Fix it and Forget it was his choice-
2 lbs ground chuck, drained and browned
5 cups of water (I used beef broth and eliminated the boullion below)
1 lg onion, chopped
4 ribs celery, chopped
3 carrots, sliced
2 14 1/2 oz can diced tomatoes
10 oz bag frozen mixed veggies
5 Tbsp beef boullion granules (or 5 cubes)
1/2 tsp pepper
1/2 cup melted butter
1/2 cup flour
2 tsp salt
1. Combine chuck, water, onion, celery, carrots, tomatoes, mixed veggies, beef granules, and pepper in slow cooker.
2. Cover. Cook on low 8-10 hours or High 4-6 hours.
3. One hour before serving, turn to High. Make a paste of melted butter and flour. Stir until smooth. Pour into slow cooker and stir until well blended. Add salt.
4. Cover. Continue cooking on High until thickened.
I just realized that I forgot to do step #3- oops. Oh well, ours was actually healthier then!
Wednesday, July 1, 2009
Cottage Pie
I guess this is sort of like Shepherd's Pie, but a little different. It's from Bob Greene's The Best Life Diet Cookbook. And no, we're not on a diet, but it has some healthy recipes that I want to incorporate into our sometimes too "dutch" diet (cream soups, butter, etc).
potatoes-
2 med potatoes (skin on)
2 tsp olive oil
1/4 tsp salt
beef mixture-
vegetable or cooking spray
2 large carrots, peeled and finely chopped
1 onion, chopped
1 pound (95% lean) ground beef
4 cups spinach, well washed
1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until tender (about 20 min)
2. Drain the potatoes well. Add the oil and salt and mash until smooth.
-while the potatoes are cooking, prepare the beef mixture-
3. Preheat oven to 375. Heat a heavy bottomed skillet over medium heat.
4. Lightly coat the skillet with cooking spray. Add the carrots and onion and cook until slightly browned, about 4 min, stirring often.
5. Add the beef and cook until browned.
6. Turn off the heat and stir the spinach into the beef mixture.
7. In a 9 inch pan, place the beef mixture and cover with the mashed potatoes.
8. Bake in the oven for 10 minutes.
9. After baking the pies, turn the oven to broil until the tops of the potatoes are browned, about 5 min. Serve.
potatoes-
2 med potatoes (skin on)
2 tsp olive oil
1/4 tsp salt
beef mixture-
vegetable or cooking spray
2 large carrots, peeled and finely chopped
1 onion, chopped
1 pound (95% lean) ground beef
4 cups spinach, well washed
1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until tender (about 20 min)
2. Drain the potatoes well. Add the oil and salt and mash until smooth.
-while the potatoes are cooking, prepare the beef mixture-
3. Preheat oven to 375. Heat a heavy bottomed skillet over medium heat.
4. Lightly coat the skillet with cooking spray. Add the carrots and onion and cook until slightly browned, about 4 min, stirring often.
5. Add the beef and cook until browned.
6. Turn off the heat and stir the spinach into the beef mixture.
7. In a 9 inch pan, place the beef mixture and cover with the mashed potatoes.
8. Bake in the oven for 10 minutes.
9. After baking the pies, turn the oven to broil until the tops of the potatoes are browned, about 5 min. Serve.
Friday, June 12, 2009
New Plan
Well, every once in a while someone mentions this blog and I just feel GUILTY at how I sort of let it go. It was just too overwhelming to try to post every night's dinner. Especially when it was cereal or spaghetti or baked potatoes- AGAIN. So instead of posting every supper I think I'll just try to post 2-3 decent recipes a week. I just got a new cookbook so maybe it will get more interesting soon!
Wednesday, March 11, 2009
Baked Potatoes
Okay, the oven is fixed so I really have no excuse for the lack of blog posts! Just distracted by life, I guess.
Tonight it's baked potatoes in the crock pot. Topping options will be diced ham, cheese, diced tomatoes, sour cream, butter, and broccoli.
I'm really going to try to work out a new weekly meal schedule soon. Really.
Tonight it's baked potatoes in the crock pot. Topping options will be diced ham, cheese, diced tomatoes, sour cream, butter, and broccoli.
I'm really going to try to work out a new weekly meal schedule soon. Really.
Wednesday, March 4, 2009
Your guess is as good as mine
Well, it's 4:30 and I don't know what we're having for dinner. Peter and Kate have Taekwondo from 6-6:45 which makes it kind of tricky. I was going to make chili, but I really want Trader Joe's cornbread with it and my oven is broken so that's out. And since Pete won't be home for dinner and it will be late and I'll be trying to get children bathed and in bed on time I just can't decide what to have! Maybe oatmeal? Scrambled eggs? Cereal?
Smoked Sausage
Glorified hot dogs, really. Last night we had turkey smoked sausage, boiled potatoes, corn, green beans and applesauce. It was a hit with my pickiest eater- why do I not make it more often? I think I will now!
Monday, March 2, 2009
Pitas
Saturday I got to go to Trader Joe's (a store I LOVE and try not to be bitter about the fact that it's an hour away) and I got some pita bread just because it looked good and it was cheap there. I cut some chicken and some steak in strips and put the steak in soy sauce and the chicken in italian dressing to marinate for awhile. I'm just going to cook it on the stove and we'll put it in the pitas with some good salad mix. I might make some rice to eat with it too- not sure what I'm going for here, but rice just sounds good- and could go inside the pitas as well. If I had planned ahead I would have bought some red and yellow peppers to go with it.
Friday, February 27, 2009
I'll be back soon
I know I've been completely lazy about this blog. We had company and we've been sick again so those are my excuses. I am really going to try to start posting recipes again soon!
Thursday, February 12, 2009
Beef stir fry
Tonight I used basically the same recipe that I posted for the slow cooker pepper steak except I left out the peppers and onions. We are going to have stir fry with it. I'll cook up some jasmin rice which I buy in bulk from Sam's Club. My friend, Julia, introduced me to it and it is WONDERFUL! I've never been very good at cooking rice (it always stuck) so I mostly used Minute Rice. Jasmin rice is very forgiving though so it's harder to mess up. I did use it in soup once though and I found that it sort of falls apart. Anyway, we'll have the beef over some rice and I'm just going to cook some frozen stir fry veggies. I'd rather eat fresh, but this way is less work and easier on my diseased hands.
Eggs etc
Last night I sliced up the leftover baked potatoes and fried them up. We also had scrambled eggs, sausage, and cinnamon rolls. The cinnamon rolls were cute little ones made with crescent roll dough and Pampered Chef's sweet cinnamon sprinkle. The recipe is on the bottle.
Wednesday, February 11, 2009
Spaghetti
Last night I was planning on making fish. I have only cooked fish a couple of times since I've been married for a few reasons. One, I'm not sure where to buy it. Two, I'm afraid of overcooking. And three, my family is picky. Well, I had a not so good grocery shopping experience on Monday night and didn't buy any fish. So yesterday I didn't know what to make. When in doubt there's always spaghetti! It was a little more interesting because I had gotten a really yummy loaf of french bread and a jar of basil pesto. I opened a can of diced tomatoes and ate bread with pesto and tomatoes and olive oil. None of my picky children ate that except for Ella who pointed to the tomatoes and begged for "apple!"
Monday, February 9, 2009
Loaded baked potatoes
This is a fairly cheap and really easy meal that you can kind of change up.
I put the potatoes in the crock pot all day on low. Tonight we'll top ours with broccoli, sour cream, cheese, and bacon.
Here are some other topping ideas:
diced ham
salsa
chili
okay, that's all I've got. Tell me your favorite baked potato toppings!
I put the potatoes in the crock pot all day on low. Tonight we'll top ours with broccoli, sour cream, cheese, and bacon.
Here are some other topping ideas:
diced ham
salsa
chili
okay, that's all I've got. Tell me your favorite baked potato toppings!
Tortellini Soup
This is what we had for lunch yesterday instead of canned tomato soup-
1 pound ground turkey or sirloin
1 (28 oz) can pureed tomatoes
1 (11 1/2 oz ) can french onion soup
1 (9oz) pkg fresh cheese tortellini
1 (9oz) pkg frozen green beans
1 tsp dried basil
3 1/2 cups water
1 medium zucchini sliced into 1/4 inch rounds
In a large pot, brown the meat. Add tomatoes, onion soup, green beans, tortellini, basil, and water. Heat to boiling, reduce heat, cover, and cook for 10 minutes. Stir occassionally. Cook uncovered 5 minutes, add zucchini, cook 5 minutes more.
Here's how I changed it- I added a can (11 1/2 oz) of beef broth and a can of water. Also, I didn't cook the tortellini as long as the recipe said (the package said it only needed 5 minutes) because I was afraid it would be mushy and fall apart.
1 pound ground turkey or sirloin
1 (28 oz) can pureed tomatoes
1 (11 1/2 oz ) can french onion soup
1 (9oz) pkg fresh cheese tortellini
1 (9oz) pkg frozen green beans
1 tsp dried basil
3 1/2 cups water
1 medium zucchini sliced into 1/4 inch rounds
In a large pot, brown the meat. Add tomatoes, onion soup, green beans, tortellini, basil, and water. Heat to boiling, reduce heat, cover, and cook for 10 minutes. Stir occassionally. Cook uncovered 5 minutes, add zucchini, cook 5 minutes more.
Here's how I changed it- I added a can (11 1/2 oz) of beef broth and a can of water. Also, I didn't cook the tortellini as long as the recipe said (the package said it only needed 5 minutes) because I was afraid it would be mushy and fall apart.
Friday, February 6, 2009
Chicken Souffle
This is a super easy casserole that I haven't made in awhile. I'm hoping the kids love it like they used to!
4-6 chicken breasts, cooked and cut up
2 cans of chicken noodle soup
2 cans of cream of chicken soup
2 eggs, slightly beaten
8 slices of bread
2 sticks margarine or butter
mix soups and eggs. pour over chicken in 9 by 13. cut bread into cubes. melt margarine or butter and mix with bread. pour over soup and chicken. bake for 45 min at 350 degrees.
here's how i change it a little: i like to add some veggies like peas and carrots or a can of mixed veggies. also, i never use that much chicken. i could use 3 or 4 chicken breasts and it would be plenty. and you could really get by with half the butter or margarine.
4-6 chicken breasts, cooked and cut up
2 cans of chicken noodle soup
2 cans of cream of chicken soup
2 eggs, slightly beaten
8 slices of bread
2 sticks margarine or butter
mix soups and eggs. pour over chicken in 9 by 13. cut bread into cubes. melt margarine or butter and mix with bread. pour over soup and chicken. bake for 45 min at 350 degrees.
here's how i change it a little: i like to add some veggies like peas and carrots or a can of mixed veggies. also, i never use that much chicken. i could use 3 or 4 chicken breasts and it would be plenty. and you could really get by with half the butter or margarine.
Cookie dough brownies
1- 9 by 13 brownie mix (prepare according to box)
cream: 1 stick butter
1/4 cup sugar
1/2 cup brown sugar
add: 2 Tbsp milk
1 teaspoon vanilla
1 cup flour
-Mix all of that together and add 1/2 cup mini chocolate chips. Spread over cooled brownies
topping: 1 cup chocolate chips
5 Tbsp butter
-melt in microwave and spread over cookie dough and store in fridge
cream: 1 stick butter
1/4 cup sugar
1/2 cup brown sugar
add: 2 Tbsp milk
1 teaspoon vanilla
1 cup flour
-Mix all of that together and add 1/2 cup mini chocolate chips. Spread over cooled brownies
topping: 1 cup chocolate chips
5 Tbsp butter
-melt in microwave and spread over cookie dough and store in fridge
Slow Cooked Pepper Steak - Fix- It and Forget- It
Sorry, I've been a slacker about posting this week. Two nights ago we went out and last night we had this. I was a little worried after I did the first step that this was going to be tough, but it was SOOOO delicious.
1 1/2 - 2 lbs beef round steak, cut into strips
2 Tbsp oil
1/4 cup soy sauce
1 garlic clove, minced
1 cup chopped onions
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
2 large green peppers, cut into strips
4 tomatoes cut into eighths or 16 oz can diced tomatoes
1/2 cup cold water
1 Tbsp corn starch
1. Brown beef in oil in saucepan. Transfer to slow cooker.
2. Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour over meat.
3. Cover. Cook on Low 5-6 hours.
4. Add green peppers and tomatoes. Cook 1 hour longer.
5. Combine water and corn starch to make a paste. Stir into slow cooker. Cook on High unil thickened, about 10 mins.
6. Serve over rice or noodles
1 1/2 - 2 lbs beef round steak, cut into strips
2 Tbsp oil
1/4 cup soy sauce
1 garlic clove, minced
1 cup chopped onions
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
2 large green peppers, cut into strips
4 tomatoes cut into eighths or 16 oz can diced tomatoes
1/2 cup cold water
1 Tbsp corn starch
1. Brown beef in oil in saucepan. Transfer to slow cooker.
2. Combine soy sauce, garlic, onions, sugar, salt, pepper, and ginger. Pour over meat.
3. Cover. Cook on Low 5-6 hours.
4. Add green peppers and tomatoes. Cook 1 hour longer.
5. Combine water and corn starch to make a paste. Stir into slow cooker. Cook on High unil thickened, about 10 mins.
6. Serve over rice or noodles
Tuesday, February 3, 2009
Spaghetti
same pasta
same sauce
added 1 lb of browned italian sausage
cooked spinach on the side
I mixed my spinach in with my pasta. Each of the kids had to eat about a tablespoon of spinach- some mixed, some didn't. I would have loved a little plop of ricotta cheese in mine, but that's out (it seems that dairy makes my eczema worse so I'm trying to cut back).
The best part? Dessert. I'll post the recipe for Cookie Dough Brownies later this week.
same sauce
added 1 lb of browned italian sausage
cooked spinach on the side
I mixed my spinach in with my pasta. Each of the kids had to eat about a tablespoon of spinach- some mixed, some didn't. I would have loved a little plop of ricotta cheese in mine, but that's out (it seems that dairy makes my eczema worse so I'm trying to cut back).
The best part? Dessert. I'll post the recipe for Cookie Dough Brownies later this week.
Monday, February 2, 2009
Porcupine Meatballs- my Grandma's recipe
This is a childhood favorite that my mom and my grandma both made. I've made it a couple of times, but the meatballs have always fallen apart. Well, I asked my grandma about it and the problem is that my recipe says to stir them often. She said do not stir them- I always kind of wondered about that!
1 lb ground beef
1/4 cup uncooked long grain rice
1 slightly beaten egg
1 Tbsp parsley
2 Tbsp finely chopped onion
1/2 tsp salt
dash pepper
1 can tomato soup (divided)
1/2 cup water
1 tsp worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt, pepper, 1/4 can tomato soup and mix together. Shape into 20 small balls and place in skillet. In separate bowl mix remaining ingredients. Pour over meatballs. Bring to a boil. Reduce heat. Cover and simmer 40 minutes.
This is a great comfort food meal with some mashed potatoes and green beans!
1 lb ground beef
1/4 cup uncooked long grain rice
1 slightly beaten egg
1 Tbsp parsley
2 Tbsp finely chopped onion
1/2 tsp salt
dash pepper
1 can tomato soup (divided)
1/2 cup water
1 tsp worcestershire sauce
Combine meat, rice, egg, parsley, onion, salt, pepper, 1/4 can tomato soup and mix together. Shape into 20 small balls and place in skillet. In separate bowl mix remaining ingredients. Pour over meatballs. Bring to a boil. Reduce heat. Cover and simmer 40 minutes.
This is a great comfort food meal with some mashed potatoes and green beans!
Saturday, January 31, 2009
Monster Pancakes
Not sure where I came up with this name, but it works. Atleast it did until a certain little girl figured out what makes them blue! I "hide" fruits and veggies quite often in our food. Honestly I don't understand how anyone can NOT love blueberry pancakes, but some kids just have a texture issue. So one day in an attempt to get Kate to like them, I decided to mash the berries in my food processor first. It also helps with the problem I was having with the pancakes not cooking evenly due to the large berries. Since they were blue I called them monster pancakes- you know, because monsters are blue! We'll have some scrambled eggs and turkey bacon with it. Oh, and no I don't have a special pancake batter recipe. It's called Bisquick. Healthy, I know. Leftover pancakes are always great with peanut butter on them- don't knock it till you try
Friday, January 30, 2009
Pizza
real pizza
not frozen
jealous?
you should be- we live in Chicagoland after all!
now I bet you're just dying to know if we'll still have our Saturday night frozen pizza. Guess you'll just have to wait and see!
not frozen
jealous?
you should be- we live in Chicagoland after all!
now I bet you're just dying to know if we'll still have our Saturday night frozen pizza. Guess you'll just have to wait and see!
Thursday, January 29, 2009
Italian Beef- Fix- It and Forget-It
This is called Carol's Italian Beef and if you have the cookbook it's on page 129.
3-4 lb lean rump roast
2 tsp salt, divided
4 garlic cloves
2 tsp Romano or Parmesan cheese, divided
12 oz can beef broth
1 tsp dried oregano
1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp salt, 1 garlic clove, and 1/2 tsp cheese.
2. Pour broth over meat. Sprinkle with oregano.
3. Cook on low 10-12 hours or high 4-6 hours.
4. Remove meat and slice or shred. Serve on buns with meat juices on the side.
I think this is the most flavorful italian beef I've ever had. I don't exactly measure the ingredients- just make some slits and stuff them full of that good stuff. Last time I doubled it and cooked it over night. Then I had a lot for the freezer which is what we had tonight. We like to have peppers on ours- like pepperoncini's or banana pepper rings.
3-4 lb lean rump roast
2 tsp salt, divided
4 garlic cloves
2 tsp Romano or Parmesan cheese, divided
12 oz can beef broth
1 tsp dried oregano
1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with 1/2 tsp salt, 1 garlic clove, and 1/2 tsp cheese.
2. Pour broth over meat. Sprinkle with oregano.
3. Cook on low 10-12 hours or high 4-6 hours.
4. Remove meat and slice or shred. Serve on buns with meat juices on the side.
I think this is the most flavorful italian beef I've ever had. I don't exactly measure the ingredients- just make some slits and stuff them full of that good stuff. Last time I doubled it and cooked it over night. Then I had a lot for the freezer which is what we had tonight. We like to have peppers on ours- like pepperoncini's or banana pepper rings.
Wednesday, January 28, 2009
Thai experiment- my sister's "recipe"
I've only had Thai food a couple of times and it was wonderful! I feel sort of like a slacker for attempting to make Thai from a box, but my sister showed me this product and it looks like it's worth a try!
I'm using Thai Pavilion brand Pad Thai, but I know there are different brands. And the directions are on the box so I don't really feel the need to type them when you'll have to buy the stuff if you're going to make it and then you can read your own box. Supposedly the prep time is 10-15 minutes, but I tend to think that's a lie. I'm going to add chicken- the box says to use chicken, beef, shrimp, pork, or tofu. And you'll also need bean sprouts (I bought the canned kind- are you surprised? I didn't think so), water chestnuts (which as a child I called water crescents)- again from a can. And scallions, which I am skipping, oil, and egg.
I'll try to let you know how it goes!
I'm using Thai Pavilion brand Pad Thai, but I know there are different brands. And the directions are on the box so I don't really feel the need to type them when you'll have to buy the stuff if you're going to make it and then you can read your own box. Supposedly the prep time is 10-15 minutes, but I tend to think that's a lie. I'm going to add chicken- the box says to use chicken, beef, shrimp, pork, or tofu. And you'll also need bean sprouts (I bought the canned kind- are you surprised? I didn't think so), water chestnuts (which as a child I called water crescents)- again from a can. And scallions, which I am skipping, oil, and egg.
I'll try to let you know how it goes!
Spaghetti
I know some of you were concerned that we didn't eat last night- we did. I had "girls night out" with some friends. The family, however had Kate's favorite meal. She could probably eat a whole package of spaghetti if I let her! And our version is no frills-
boxed whole wheat pasta
canned spaghetti sauce
bagged salad
bread- either the frozen kind you pop in the oven or a nice loaf of french bread (when I'm feeling ambitious I'll mix up some minced garlic with some olive oil and parmesan cheese, spread it on the bread, wrap in foil, and warm it in the oven)
I don't think this really needs any explaining! Most people have their own idea of what spaghetti should be like and this is ours. Once in awhile I'll add some frozen meatballs or some browned italian sausage, but my kids and my husband actually prefer boring chunkless sauce from a jar- yes, even over HOMEMADE sauce. Go figure. I won't complain though because it's cheap and easy.
We are big fans of olive oil around here and I always like to add some to the pasta right after I drain it. I think some people even put the oil right in the cooking water which keeps the pasta from sticking.
boxed whole wheat pasta
canned spaghetti sauce
bagged salad
bread- either the frozen kind you pop in the oven or a nice loaf of french bread (when I'm feeling ambitious I'll mix up some minced garlic with some olive oil and parmesan cheese, spread it on the bread, wrap in foil, and warm it in the oven)
I don't think this really needs any explaining! Most people have their own idea of what spaghetti should be like and this is ours. Once in awhile I'll add some frozen meatballs or some browned italian sausage, but my kids and my husband actually prefer boring chunkless sauce from a jar- yes, even over HOMEMADE sauce. Go figure. I won't complain though because it's cheap and easy.
We are big fans of olive oil around here and I always like to add some to the pasta right after I drain it. I think some people even put the oil right in the cooking water which keeps the pasta from sticking.
Monday, January 26, 2009
Chalupa- Fix-It and Forget-It Cookbook
3 lb pork roast
1 lb dry pinto beans
2 garlic cloves, minced (I used the jar kind)
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1 Tbsp salt
4-oz can chopped green chilies
water
1. Cover beans with water and soak overnight in slow cooker
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of slow cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High for 1 hour, and then on Low for 6 hours. Remove meat and shred with 2 forks. Return meat to slow cooker.
4. Cook on High for 1 more hour
5. Serve over a bed of lettuce. Top with grated cheese and chopped tomatoes and onions.
I was going to make this a long time ago. Then when I got to the store and realized how much a pork roast costs, I changed my mind. Months later I noticed the recipe again and it sounded really yummy so I decided to just do it anyway. Trust me- it is SO worth it!! This is such a delicious meal and it makes A LOT. So tonight we're having some of the frozen leftovers.
I served it with corn tortillas. And of course my favorite bagged shredded lettuce. We had it for dinner one night and I had enough left to freeze 3 containers- one large and 2 small. The large one will be for our dinner tonight. I gave one of the small ones to my mom for a meal for her and my dad and I still have the other small one.
1 lb dry pinto beans
2 garlic cloves, minced (I used the jar kind)
1 Tbsp ground cumin
1 Tbsp dried oregano
2 Tbsp chili powder
1 Tbsp salt
4-oz can chopped green chilies
water
1. Cover beans with water and soak overnight in slow cooker
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of slow cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients.
3. Cook on High for 1 hour, and then on Low for 6 hours. Remove meat and shred with 2 forks. Return meat to slow cooker.
4. Cook on High for 1 more hour
5. Serve over a bed of lettuce. Top with grated cheese and chopped tomatoes and onions.
I was going to make this a long time ago. Then when I got to the store and realized how much a pork roast costs, I changed my mind. Months later I noticed the recipe again and it sounded really yummy so I decided to just do it anyway. Trust me- it is SO worth it!! This is such a delicious meal and it makes A LOT. So tonight we're having some of the frozen leftovers.
I served it with corn tortillas. And of course my favorite bagged shredded lettuce. We had it for dinner one night and I had enough left to freeze 3 containers- one large and 2 small. The large one will be for our dinner tonight. I gave one of the small ones to my mom for a meal for her and my dad and I still have the other small one.
Sunday, January 25, 2009
Cereal
Please tell me I'm not the only one!!
Sunday meals at our house are quite a bit different than when I was growing up. I remember my mom always cooking a big dinner. Well, my husband grew up having soup for lunch- canned soup. When we got married he let me know that he would much rather do the soup thing. This way we can all have some down time rather than making a big meat and potatoes meal and then have me spending forever cleaning up the mess.
Typically we have cinnamon rolls (from a can) for Sunday breakfast. Once in awhile I do a homemade coffee cake or muffins or something like that.
Then for lunch we have Campbell's tomato soup and grilled cheese. I probably do a bigger meal, like a roast and veggies in the crock pot about once a month. However in the summer it's a little different. We like to grill and eat outside. We can't do that very often at supper time because Pete gets home between 6 and 6:30. He's the "griller" so that would make supper too late. So we love to take advantage of the time we have together on the weekends to grill.
Supper on Sunday nights is very random and unplanned. We get home late from church and just want to hurry and get the kids in bed. So it's usually cereal or scrambled eggs or peanut butter and jelly or nachos or whatever leftovers we can quickly warm up.
I'm counting on SOMEBODY to admit that you feed your family cereal for supper sometimes!!
Sunday meals at our house are quite a bit different than when I was growing up. I remember my mom always cooking a big dinner. Well, my husband grew up having soup for lunch- canned soup. When we got married he let me know that he would much rather do the soup thing. This way we can all have some down time rather than making a big meat and potatoes meal and then have me spending forever cleaning up the mess.
Typically we have cinnamon rolls (from a can) for Sunday breakfast. Once in awhile I do a homemade coffee cake or muffins or something like that.
Then for lunch we have Campbell's tomato soup and grilled cheese. I probably do a bigger meal, like a roast and veggies in the crock pot about once a month. However in the summer it's a little different. We like to grill and eat outside. We can't do that very often at supper time because Pete gets home between 6 and 6:30. He's the "griller" so that would make supper too late. So we love to take advantage of the time we have together on the weekends to grill.
Supper on Sunday nights is very random and unplanned. We get home late from church and just want to hurry and get the kids in bed. So it's usually cereal or scrambled eggs or peanut butter and jelly or nachos or whatever leftovers we can quickly warm up.
I'm counting on SOMEBODY to admit that you feed your family cereal for supper sometimes!!
Saturday, January 24, 2009
Frozen Pizza
After the title, some of you are wondering why I'm even bothering to post because this meal is a no brainer- most people I know have a frozen pizza night. Well I'm posting for two reasons. One, because I'm going to try my best to be committed to posting EVERY supper for awhile for my own benefit- I'd like to see what I feed my family over a longish period of time. Two, because it gives me an opportunity to mention something I love- a meal rotation. I have found that it simplifies life TREMENDOUSLY to have certain nights that are always the same. It may sound boring, but it makes the planning process so much easier! Saturday night is frozen pizza night because I want the focus on the evening to be making sure we are prepared for Sunday. As many of you know, getting everyone bathed, nails clipped, diaper bags packed, clothes ready- not to mention the home calm and hearts prepared- for Sabbath rest and worship is a HUGE task. I don't want to make it harder by cooking and having a big clean up as well. So frozen pizza on paper plates it is! For a long time this is what our rotation looked like:
Monday- something super easy like hot dogs or chicken patty sandwiches
Tuesday- something new
Wednesday- spaghetti
Thursday- breakfast
Friday- something new
Saturday- frozen pizza
Sunday- soup
Now I've kind of gotten away from that, but I'd like to come up with a schedule again. The "something new" nights were the times when I'd search my cookbooks and try different things. I used to plan for two weeks of meals at a time. Pete would go to Sam's and Walmart every other week and then we'd shop at the grocery store in town in between. Recently we decided that because our family has grown and we go through everything faster, it is better if he goes every week. It's kind of a bummer because then he's never home for dinner on Monday nights, but since he's going often, he's in and out really quickly. For those of you who wonder why he goes and not me (because that's a woman's job, right?), it's because we live in a small town and those two stores are on his way home. He commutes 45 minutes each way and it just makes more sense for him to handle it. I'm thankful that he's willing because all those bulk packages of diapers and paper towels and ketchup get really heavy!
So, enough about our grocery schedule and back to meal planning! As I said, I need to work on a new rotation, but haven't quite decided what I want to include. I'd like to have a stir fry night, but Pete would prefer that to be an every other week thing. I also need to try harder to have crock pot meals on Thursdays because Peter has piano at 4 and by the time I get home, the baby needs to nurse and everyone is crabby and ready for dinner. So, I'm interested to know, do any of you have a meal rotation and if so, what is it? I'll probably stick with breakfast and frozen pizza and pasta. Other than that I need to think about it. So I'd love to get ideas from you as well!
Monday- something super easy like hot dogs or chicken patty sandwiches
Tuesday- something new
Wednesday- spaghetti
Thursday- breakfast
Friday- something new
Saturday- frozen pizza
Sunday- soup
Now I've kind of gotten away from that, but I'd like to come up with a schedule again. The "something new" nights were the times when I'd search my cookbooks and try different things. I used to plan for two weeks of meals at a time. Pete would go to Sam's and Walmart every other week and then we'd shop at the grocery store in town in between. Recently we decided that because our family has grown and we go through everything faster, it is better if he goes every week. It's kind of a bummer because then he's never home for dinner on Monday nights, but since he's going often, he's in and out really quickly. For those of you who wonder why he goes and not me (because that's a woman's job, right?), it's because we live in a small town and those two stores are on his way home. He commutes 45 minutes each way and it just makes more sense for him to handle it. I'm thankful that he's willing because all those bulk packages of diapers and paper towels and ketchup get really heavy!
So, enough about our grocery schedule and back to meal planning! As I said, I need to work on a new rotation, but haven't quite decided what I want to include. I'd like to have a stir fry night, but Pete would prefer that to be an every other week thing. I also need to try harder to have crock pot meals on Thursdays because Peter has piano at 4 and by the time I get home, the baby needs to nurse and everyone is crabby and ready for dinner. So, I'm interested to know, do any of you have a meal rotation and if so, what is it? I'll probably stick with breakfast and frozen pizza and pasta. Other than that I need to think about it. So I'd love to get ideas from you as well!
Friday, January 23, 2009
Creamy Chicken, Bacon, and Tomato Pasta- Kraft.com
3 cup whole wheat farfalle (bow-tie) pasta
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 can (14 1/2 ounces) italian style diced tomatoes undrained
4 oz Neufchatel cheese, cubed
1/2 cup water
1/4 tsp pepper
3 Tbsp grated parmesan cheese
Cook pasta as directed.
Meanwhile, cook chicken in large skillet on medium heat 5 or 6 minutes or until done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water, and pepper. Mix well. Cook 3 minutes or until cheese is melted and mixture is well blended, stirring frequently.
Drain pasta, place in serving bowl. Add sauce, mix lightly, sprinkle with parmesan and serve.
The recipe says it serves 4 so I might double it and have leftovers.
Along with it, we're having asparagus and yummy, crusty bread.
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
3 slices bacon, cooked, crumbled
1 can (14 1/2 ounces) italian style diced tomatoes undrained
4 oz Neufchatel cheese, cubed
1/2 cup water
1/4 tsp pepper
3 Tbsp grated parmesan cheese
Cook pasta as directed.
Meanwhile, cook chicken in large skillet on medium heat 5 or 6 minutes or until done, stirring occasionally. Add bacon, tomatoes, Neufchatel cheese, water, and pepper. Mix well. Cook 3 minutes or until cheese is melted and mixture is well blended, stirring frequently.
Drain pasta, place in serving bowl. Add sauce, mix lightly, sprinkle with parmesan and serve.
The recipe says it serves 4 so I might double it and have leftovers.
Along with it, we're having asparagus and yummy, crusty bread.
Thursday, January 22, 2009
Breakfast
Scrambled Eggs
Sausage a la Aldi
Hash Browns a la Aldi
Grits (the instant variety)
We have breakfast for supper about once a week. I'm pretty sure this meal needs no more explaining. If, however, you aren't sure how to scramble eggs, leave me a comment and I'll help you out!
Sausage a la Aldi
Hash Browns a la Aldi
Grits (the instant variety)
We have breakfast for supper about once a week. I'm pretty sure this meal needs no more explaining. If, however, you aren't sure how to scramble eggs, leave me a comment and I'll help you out!
Wednesday, January 21, 2009
Chicken and corn quesadillas- my own
1 can of chicken (aprox 10 ounces)
1 can of corn
1 can of green chiles (chopped)
1 can of white beans
dash of cumin- or two or three
about a Tbsp of mayo
shredded cheddar or mexican blend cheese
16 Corn and/or flour tortillas (the small ones)
This is a great way to hide some beans from my kids- stick them in a food processor and make them creamy by adding the mayo (you could use a little bit of milk, but I'm trying to reduce dairy). Also add the cumin to give it a little smokiness. Using this bean mixture helps to make the quesadillas creamy without using a ton of cheese. You can also add a can of diced tomatoes if you want.
Mix everything together (well, not the tortillas obviously!). Butter one side of each tortilla. Put half of the tortillas butter side down on a large griddle, cover with the mixture, and top with a tortilla (buttered side up). I'm pretty sure that was totally not necessary to explain, but just in case, there you have it. Cook until they're a little brown and crispy then try to flip them without losing all the filling and cook to brown and crispy on the other side. Cut in slices like a pizza and top with salsa or taco sauce, sour cream, and my favorite- shredded lettuce. I'm talking about the finely shredded lettuce you buy that way- I love it!
What I'd do differently next time:
Use less beans. For two reasons. One being that we had chili the night before- YIKES. And also because the filling mixture was kind of messy and not quite cheesy enough. The kids all loved it, but if Pete had been home for dinner I'm sure he'd agree that half the beans would have been better.
1 can of corn
1 can of green chiles (chopped)
1 can of white beans
dash of cumin- or two or three
about a Tbsp of mayo
shredded cheddar or mexican blend cheese
16 Corn and/or flour tortillas (the small ones)
This is a great way to hide some beans from my kids- stick them in a food processor and make them creamy by adding the mayo (you could use a little bit of milk, but I'm trying to reduce dairy). Also add the cumin to give it a little smokiness. Using this bean mixture helps to make the quesadillas creamy without using a ton of cheese. You can also add a can of diced tomatoes if you want.
Mix everything together (well, not the tortillas obviously!). Butter one side of each tortilla. Put half of the tortillas butter side down on a large griddle, cover with the mixture, and top with a tortilla (buttered side up). I'm pretty sure that was totally not necessary to explain, but just in case, there you have it. Cook until they're a little brown and crispy then try to flip them without losing all the filling and cook to brown and crispy on the other side. Cut in slices like a pizza and top with salsa or taco sauce, sour cream, and my favorite- shredded lettuce. I'm talking about the finely shredded lettuce you buy that way- I love it!
What I'd do differently next time:
Use less beans. For two reasons. One being that we had chili the night before- YIKES. And also because the filling mixture was kind of messy and not quite cheesy enough. The kids all loved it, but if Pete had been home for dinner I'm sure he'd agree that half the beans would have been better.
Tuesday, January 20, 2009
Chili- my own
This is a winter staple for sure. I'd serve it once a week, but I've been told that's too often. We probably eat it twice a month in the winter though. The great thing about chili is it's hard to mess it up. I KNOW there are fancier recipes out there, but I love the simplicity of this one!
1 pound of ground beef
1 tsp of minced garlic (from a jar)
cumin
chili powder
salt
pepper
1 can black beans
1 can kidney beans
1/2 jar salsa
1 can tomato soup
1 can water
I brown the beef in a large pot, along with the garlic and the seasonings (I don't measure, I just eye them). Drain the grease. Then open those cans and throw everything in! Sometimes I put it all in the crock pot. Other times I put it all together and we eat when it's heated through. Our favorite side is corn bread (especially from Trader Joe's when we can get our hands on some), but we also like to eat it with baked potatoes and some broccoli. This recipe makes enough for my family with a little bit leftover, but my kids don't eat huge bowls. We also like to top it with sour cream and cheese- pepper jack is great for those who like some extra kick!
1 pound of ground beef
1 tsp of minced garlic (from a jar)
cumin
chili powder
salt
pepper
1 can black beans
1 can kidney beans
1/2 jar salsa
1 can tomato soup
1 can water
I brown the beef in a large pot, along with the garlic and the seasonings (I don't measure, I just eye them). Drain the grease. Then open those cans and throw everything in! Sometimes I put it all in the crock pot. Other times I put it all together and we eat when it's heated through. Our favorite side is corn bread (especially from Trader Joe's when we can get our hands on some), but we also like to eat it with baked potatoes and some broccoli. This recipe makes enough for my family with a little bit leftover, but my kids don't eat huge bowls. We also like to top it with sour cream and cheese- pepper jack is great for those who like some extra kick!
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