I guess this is my week to make fancy looking food. For example, the salmon I made yesterday was just fried with a lot of things added to the top. Today, I fried some pork chops and did the same thing. Here is the Rachael Ray recipe:
Pork Chops with Balsamic Strawberry Salad and Pine Nut Orzo
I didn't think my husband would like the orzo because of the spices used, but he loved this meal. He just wants me to get meatier pork chops next time, the ones I used were sliced pretty thin.
I served some creamed corn and bread to make up for the lack of meat lol. Hope you enjoy the recipe!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, July 9, 2009
Wednesday, July 8, 2009
Dressy Salmon and Potato Cakes
Last night was the first time I have made anything notable in a while, but here it is!
Well-Dressed Salmon
Crispy Mashed Potato Cakes
This is the best salmon recipe I have maybe ever made! The relish and the dressing really add a ton of flavor to the fish.
The potato cakes I found a little mushy, and I added salt to mine. But my husband loved them.
I would have made a picture, but the batteries in my camera are dead :(
So take it from word of mouth, this is worth trying!
Well-Dressed Salmon
Crispy Mashed Potato Cakes
This is the best salmon recipe I have maybe ever made! The relish and the dressing really add a ton of flavor to the fish.
The potato cakes I found a little mushy, and I added salt to mine. But my husband loved them.
I would have made a picture, but the batteries in my camera are dead :(
So take it from word of mouth, this is worth trying!
Tuesday, May 12, 2009
Catching Up- April Completion of Recipes
Week 4 of April: (back to Rachael Ray!)
Cran-Raisin Barbecue Sauce over Chicken - I subbed some things for the maple syrup so it could have been better
Sloppy Chipotle Joes - AWESOME- we loved these
Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes - this tastes like Authentic German food, Highly recommended from someone with an obsession for their foodstufs
That was it for this week, we ate out a lot and had leftovers.
Cran-Raisin Barbecue Sauce over Chicken - I subbed some things for the maple syrup so it could have been better
Sloppy Chipotle Joes - AWESOME- we loved these
Braised Bockwurst and Warm Vegetable-Hard Cider 'Kraut with German Style Potatoes - this tastes like Authentic German food, Highly recommended from someone with an obsession for their foodstufs
That was it for this week, we ate out a lot and had leftovers.
Thursday, April 9, 2009
Baking- Rhubarb Cake
I am still missing my recipe journal, so I had to look up a recipe to make a Rhubarb Cake. It was hard to find a recipe from scratch, most of them used cake mixes (no!).
I did not have quite enough rhubarb, so I mixed in some strawberries. I did not think the cake was sweet enough, but my husband loved it! He doesn't like sweet stuff, so this was perfect for him.
Do not put this in the refrigerator or the fruit gets soggy and molds. Keep it on the counter.
I did not have quite enough rhubarb, so I mixed in some strawberries. I did not think the cake was sweet enough, but my husband loved it! He doesn't like sweet stuff, so this was perfect for him.
Do not put this in the refrigerator or the fruit gets soggy and molds. Keep it on the counter.
4/6 Cowboy Steak with Chimchurri
I found this recipe on Cafemom, I am copying and pasting so you don't have to join a group to see it.
A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Yield: Serves 3 - 4.
Steak Ingredients:
1.) 1 2-lb "Cowboy Steak" (frenched beef rib steak)
2.) Salt
3.) Pepper
Chimichurri Ingredients:
1.) 1-1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
2.) 4-6 garlic cloves
3.) 3 Tbsps fresh oregano leaves
4.) 3 Tbsp red or white wine vinegar
5.) 3/4 cup olive oil
6.) 1-1/2 teaspoon sea salt
7.) 1/2 teaspoon red pepper flakes
8.) 1/4 teaspoon freshly ground black pepper
Preparation:
1. Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2. Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a. Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b. Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for minutes before serving. Serve steak with remaining chimichurri sauce.
This is a fairly simple recipe. My husband doesn't really love parsely like I do, so I did marinate the steak in the chimchurri. But I did not serve it with the steak. We liked this, but I don't think I marinated it long enough because it was still a bit tough. If I made it again I might use a tad meat tenderizer.
I served this with mashed potatoes and refried beans that I made using leftover kidney beans, black beans, salt and pepper, cumin and coriander. I mashed them in a skillet and heated.
A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Yield: Serves 3 - 4.
Steak Ingredients:
1.) 1 2-lb "Cowboy Steak" (frenched beef rib steak)
2.) Salt
3.) Pepper
Chimichurri Ingredients:
1.) 1-1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
2.) 4-6 garlic cloves
3.) 3 Tbsps fresh oregano leaves
4.) 3 Tbsp red or white wine vinegar
5.) 3/4 cup olive oil
6.) 1-1/2 teaspoon sea salt
7.) 1/2 teaspoon red pepper flakes
8.) 1/4 teaspoon freshly ground black pepper
Preparation:
1. Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2. Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a. Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b. Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for minutes before serving. Serve steak with remaining chimichurri sauce.
This is a fairly simple recipe. My husband doesn't really love parsely like I do, so I did marinate the steak in the chimchurri. But I did not serve it with the steak. We liked this, but I don't think I marinated it long enough because it was still a bit tough. If I made it again I might use a tad meat tenderizer.
I served this with mashed potatoes and refried beans that I made using leftover kidney beans, black beans, salt and pepper, cumin and coriander. I mashed them in a skillet and heated.
4/2 Citrus-Soy Chicken Stir Fry
On the Rachael Ray website you can find this under Citrus-Soy Chicken, Pork or Shrimp Stir Fry.
I used the packaged pre-cooked chicken strips you get in a bag at the grocery. This cut down on the cooking time, and made this recipe super-fast. I had to buy frozen edamame because I could not find fresh, but I just thawed them a little before using.
This is the best stir-fry I have made in years. We both loved it, and I will be making it again!
I used the packaged pre-cooked chicken strips you get in a bag at the grocery. This cut down on the cooking time, and made this recipe super-fast. I had to buy frozen edamame because I could not find fresh, but I just thawed them a little before using.
This is the best stir-fry I have made in years. We both loved it, and I will be making it again!
4/1 Beef n Bean Burrito Burgers
This is from the Rachael Ray magazine:
1 lb. ground beef sirloin
1 15 oz can black beans, rinsed
1/2 c. white or brown rice, cold
1 T. grill seasoning
1 T. ancho chili powder
1-1/2 t. ground cumin
1-1/2 t. ground coriander
1 T. veg oil
1 avocado
1/2 small red onion, finely chopped
1 jalapeno chile or serrano chilies, seeded and finely chopped
1 clove garlic, grated or finely chopped
grated peel and juice of 1 lime
1/2 c. sour cream
4 crusty rolls, split
4 leaves red leaf lettuce
1 tomato, sliced
In largebowl combine thebeef, beans, rice, grill seasoning and spices. Form into 4 patties. In large skillet, heat oil over med-high heat. Add patties and cook, turning once and lowereing the heat slightly for the last few minutes until browned, 12 minutes.
While the burgers cook, in a med bowl mash together avocado, onion , jalapeno, garlic, lime peel and juice. Stir in sour cream.
Layer each roll bottom with lettuce, tomato, beef patty, guac, and roll top.
The first time I made bean burgers was when I was teaching myself to cook. They were HORRIBLE, even my mom's dog would not eat them. So this recipe made me a tad nervous, but it turned out great! Because I seeded the jalapeno, there was no heat to the guac, and it was a nice touch on the burger. Try this!
1 lb. ground beef sirloin
1 15 oz can black beans, rinsed
1/2 c. white or brown rice, cold
1 T. grill seasoning
1 T. ancho chili powder
1-1/2 t. ground cumin
1-1/2 t. ground coriander
1 T. veg oil
1 avocado
1/2 small red onion, finely chopped
1 jalapeno chile or serrano chilies, seeded and finely chopped
1 clove garlic, grated or finely chopped
grated peel and juice of 1 lime
1/2 c. sour cream
4 crusty rolls, split
4 leaves red leaf lettuce
1 tomato, sliced
In largebowl combine thebeef, beans, rice, grill seasoning and spices. Form into 4 patties. In large skillet, heat oil over med-high heat. Add patties and cook, turning once and lowereing the heat slightly for the last few minutes until browned, 12 minutes.
While the burgers cook, in a med bowl mash together avocado, onion , jalapeno, garlic, lime peel and juice. Stir in sour cream.
Layer each roll bottom with lettuce, tomato, beef patty, guac, and roll top.
The first time I made bean burgers was when I was teaching myself to cook. They were HORRIBLE, even my mom's dog would not eat them. So this recipe made me a tad nervous, but it turned out great! Because I seeded the jalapeno, there was no heat to the guac, and it was a nice touch on the burger. Try this!
3/31 Rachael Ray Chili
I decided to try this Rachael Ray magazine recipe:
Texas Turkey Chili
1/4 c. olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 c. tomato paste
1 T. chili powder
3/4 lb ground turkey
salt and pepper
1 14.5 oz can fire roasted crushed tomatoes
1 12 oz bottle beer
1 15.5 oz can kidney beans, rinsed
Heat oil over med-high heat. Set aside 2 T. chopped bell pepper and add the remaining bell pepper and onion to dutch oven, cook until soft about 5 minutes. Stir in tomato paste and chili powder. Add turkey, season with salt and cook, breaking up and stirring to combine, 3-4 minutes.
Pour in crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls with cornbread, top with reserved bell pepper.
OK I know you guys are used to me changing every recipe, but I follwed this one to the letter...and it was very bad. The first thing my husband said was, "this is a woman's chili" then he said, "Rachael does not know her chili." We did not like the raw bell pepper on top at all. So we are not recommending this one.
Texas Turkey Chili
1/4 c. olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 c. tomato paste
1 T. chili powder
3/4 lb ground turkey
salt and pepper
1 14.5 oz can fire roasted crushed tomatoes
1 12 oz bottle beer
1 15.5 oz can kidney beans, rinsed
Heat oil over med-high heat. Set aside 2 T. chopped bell pepper and add the remaining bell pepper and onion to dutch oven, cook until soft about 5 minutes. Stir in tomato paste and chili powder. Add turkey, season with salt and cook, breaking up and stirring to combine, 3-4 minutes.
Pour in crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls with cornbread, top with reserved bell pepper.
OK I know you guys are used to me changing every recipe, but I follwed this one to the letter...and it was very bad. The first thing my husband said was, "this is a woman's chili" then he said, "Rachael does not know her chili." We did not like the raw bell pepper on top at all. So we are not recommending this one.
Monday, March 30, 2009
3/27 An unhealthy? splurge!
I am winding down my Rachael Ray recipes I promise. This time I have chosen something I normally would not cook. I felt like we needed to eat something a little on the wild side, then my husband hurt his leg, and I wanted to make him happy. SO here is:
Cheese-stuffed Hot Dogs with Spicy Onions
4 franks
2 T. grill seasoning (Rachael uses this a lot)
2 thin slices sharp cheaddr cheese, cut into 1/2 in strips
2 T. olive oil
2 small onions, sliced 1/4 inch thick
2 T. brown sugar
1 t. finely chopped chipotle chile in adobo sauce plus 1 t. adobo sauce
salt
2 T. butter, melted
4 hot dog buns
Preheat broiler. Make slit down each frank, being careful not to cut all the way through. Place grill seasoning and franks in plastic bag, shake to coat. Place franks on baking sheet and stuff each with 2-3 strips of cheese.
In large skillet, heat the olive oil over med-low heat. Add the onions and cook, until soft and golden 12-15 minutes. Add brown sugar, chipotle, adobo sauce, and 1/2 t. salt and cook, stirring until sugar dissolves. 2 minutes.
Butter insides of buns and place face up on baking sheet with dranks. Broil until cheese melts and buns are toasted, 3-5 minutes. Serve with caramleized onions on top of hot dog.
Only advice I have here is to broil the buns and hot dogs seperately. My oven burned the first batch of buns cause I either had it too high, or you just can't leave them in as long as the franks.
I added mustard to our dogs, but they can be served without cause they are so good. We also had oven fries.
Cheese-stuffed Hot Dogs with Spicy Onions
4 franks
2 T. grill seasoning (Rachael uses this a lot)
2 thin slices sharp cheaddr cheese, cut into 1/2 in strips
2 T. olive oil
2 small onions, sliced 1/4 inch thick
2 T. brown sugar
1 t. finely chopped chipotle chile in adobo sauce plus 1 t. adobo sauce
salt
2 T. butter, melted
4 hot dog buns
Preheat broiler. Make slit down each frank, being careful not to cut all the way through. Place grill seasoning and franks in plastic bag, shake to coat. Place franks on baking sheet and stuff each with 2-3 strips of cheese.
In large skillet, heat the olive oil over med-low heat. Add the onions and cook, until soft and golden 12-15 minutes. Add brown sugar, chipotle, adobo sauce, and 1/2 t. salt and cook, stirring until sugar dissolves. 2 minutes.
Butter insides of buns and place face up on baking sheet with dranks. Broil until cheese melts and buns are toasted, 3-5 minutes. Serve with caramleized onions on top of hot dog.
Only advice I have here is to broil the buns and hot dogs seperately. My oven burned the first batch of buns cause I either had it too high, or you just can't leave them in as long as the franks.
I added mustard to our dogs, but they can be served without cause they are so good. We also had oven fries.
3/26 Mexican Lasagna
Rachael Ray magazine has turned chiliquiles into something she calls Enchilada Suiza Mexican Lasagna...
2 T. olive oil
2 lb ground chicken or turkey
1 T. ground cumin
1 T. ground coriander
salt and pepper
1 15 oz can hominy, rinsed
1 rec onion, chopped
2 jalapenos, chopped
3 cloves garlic, finely chopped
12 large or 14 small tomatillos, peeled and coarsely chopped
1/3 c. cilantro or flat leaf parsely leaves
2 avocados
grated peel and juice of 2 limes
1 T. honey
1 11 oz package flour tortillas
1/2 lb monterey jack cheese, shredded
1/2 lb Siwss cheese, shredded
1 c. sour cream or creme fraiche
Preheat broiler or oven to 400. In large skillet, heat 1 T. olive oilo over med-high. Add meat, crumbling with cumin and coriander. Season with salt and pepper.Cook 3 minutes, stir in hominy and cook for 3 minutes more.
In large saucepan, heat another T olive oil; add onion, chilies, and garlic, season with salt and pepper. Cook until soft, 5 minutes.
Using food processor, process tomatillos and cilantro until almost smooth then stir into onion mix and simmer for 5 minutes. Rinse out food processor bowl, add avocados lime peel and lime juice; puree and season with salt. Stir the avocado mix into the tomatillo sauce. Stir in the honey.
In dry skillet, cook tortillas until charred. In bowl, combine cheeses. In 9x13 baking dish add sauce, tortillas, meat, cheese, tortillas and so on. End with layer of cheese. Broil about 5 minutes and serve with sour cream or fraiche.
OK this week I left my grocery list at home :( So I ended up getting most of this recipe bought, but not all of it. So here are the changes I had to make:
lemon juice instead of lime and peel
corn tortillas instead of flour, I did not char them and I only used about 6 or 9
10 tomatillos
1 avocado
cheddar cheese instead of monterey jack
Believe it or not, this still turned out fabulous, which just proves you don't always have to have everything to make a recipe work! Try it using the recipe or my changes, either way it is great.
And my toddler liked it too.
2 T. olive oil
2 lb ground chicken or turkey
1 T. ground cumin
1 T. ground coriander
salt and pepper
1 15 oz can hominy, rinsed
1 rec onion, chopped
2 jalapenos, chopped
3 cloves garlic, finely chopped
12 large or 14 small tomatillos, peeled and coarsely chopped
1/3 c. cilantro or flat leaf parsely leaves
2 avocados
grated peel and juice of 2 limes
1 T. honey
1 11 oz package flour tortillas
1/2 lb monterey jack cheese, shredded
1/2 lb Siwss cheese, shredded
1 c. sour cream or creme fraiche
Preheat broiler or oven to 400. In large skillet, heat 1 T. olive oilo over med-high. Add meat, crumbling with cumin and coriander. Season with salt and pepper.Cook 3 minutes, stir in hominy and cook for 3 minutes more.
In large saucepan, heat another T olive oil; add onion, chilies, and garlic, season with salt and pepper. Cook until soft, 5 minutes.
Using food processor, process tomatillos and cilantro until almost smooth then stir into onion mix and simmer for 5 minutes. Rinse out food processor bowl, add avocados lime peel and lime juice; puree and season with salt. Stir the avocado mix into the tomatillo sauce. Stir in the honey.
In dry skillet, cook tortillas until charred. In bowl, combine cheeses. In 9x13 baking dish add sauce, tortillas, meat, cheese, tortillas and so on. End with layer of cheese. Broil about 5 minutes and serve with sour cream or fraiche.
OK this week I left my grocery list at home :( So I ended up getting most of this recipe bought, but not all of it. So here are the changes I had to make:
lemon juice instead of lime and peel
corn tortillas instead of flour, I did not char them and I only used about 6 or 9
10 tomatillos
1 avocado
cheddar cheese instead of monterey jack
Believe it or not, this still turned out fabulous, which just proves you don't always have to have everything to make a recipe work! Try it using the recipe or my changes, either way it is great.
And my toddler liked it too.
Thursday, March 26, 2009
3/25 Total rework of Rachael Ray Recipe- Try mine!
I found a recipe for spaghetti and meatballs in the Rachael Ray March magazine, but then when I read it it called for it to be slow cooked for SIX HOURS! I dread bringing out the slow cooker for anything besides chili and pot roast, and there was no way I was going to use it for cooking some simple meatballs. I am not going to post the original recipe to avoid confusion, but they were using ground turkey and loads of paprika with some veggies, fire-roasted tomatoes, and a jar of roasted red peppers.
I was out of red peppers, and it is hard to find jarred ones at the stores I go to. I also used ground beef because we are cooking a lot of ground turkey later this week. So here is the revised recipe:
Meatballs in Paprika Tomato Sauce Jennifer Style
Oilve oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finelyh chopped
1 14.5 oz can diced tomatoes
1-/2-1 c. spaghetti sauce of your choice
1 T. or more paprika (taste test)
salt and pepper
1/2 c. unseasoned breadcrumbs
1 egg, beaten
1-1/2 lb ground beef
1. In large skillet, heat the olive oil over medium heat. Add onions, celery and garlic and cook, stirring often until soft, 7 minutes. Transfer 1-1/2 c. of the onion mix to a large bowl, let cool. Reserve skillet.
2. Add tomatoes and spaghetti sauce to skillet. Stir in paprika and season with salt and pepper.
3. Meanwhile mix breadcrumbs, egg, 1/2 t. salt, 1/4 t. pepper into remaining onion mix. Mix in meat. Form 1-1/2 inch meatballs. Add meatballs to skillet and cover.
4. Sauce will cook down, add more spaghetti sauce and paprika if needed. Flip Meatballs once and cook until done. Serve over spaghetti noodles.
We loved this!
I was out of red peppers, and it is hard to find jarred ones at the stores I go to. I also used ground beef because we are cooking a lot of ground turkey later this week. So here is the revised recipe:
Meatballs in Paprika Tomato Sauce Jennifer Style
Oilve oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finelyh chopped
1 14.5 oz can diced tomatoes
1-/2-1 c. spaghetti sauce of your choice
1 T. or more paprika (taste test)
salt and pepper
1/2 c. unseasoned breadcrumbs
1 egg, beaten
1-1/2 lb ground beef
1. In large skillet, heat the olive oil over medium heat. Add onions, celery and garlic and cook, stirring often until soft, 7 minutes. Transfer 1-1/2 c. of the onion mix to a large bowl, let cool. Reserve skillet.
2. Add tomatoes and spaghetti sauce to skillet. Stir in paprika and season with salt and pepper.
3. Meanwhile mix breadcrumbs, egg, 1/2 t. salt, 1/4 t. pepper into remaining onion mix. Mix in meat. Form 1-1/2 inch meatballs. Add meatballs to skillet and cover.
4. Sauce will cook down, add more spaghetti sauce and paprika if needed. Flip Meatballs once and cook until done. Serve over spaghetti noodles.
We loved this!
Wednesday, March 4, 2009
3/4/09 Turkey Burgers
I couldn't find my prized turkey burger recipe, so I tried this one instead:
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1097062
I halved the recipe. Not as good as my original recipe though. :(
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1097062
I halved the recipe. Not as good as my original recipe though. :(
Tuesday, March 3, 2009
3/3/09 Chicken and Dumplings
An old recipe handed down through the generations is called an herloim recipe. The Atlanta Journal-Constitution has been collecting and publishing these old recipes every week. I decided today to cook a comfort meal of chicken and dumplings, the first time I have ever attempted to make them. The recipe is here:
I served this with mashed sweet potatoes flavored with honey and cinnamon. I was going to serve peaches as well for dessert, but we were too full to eat any! This is also a family friendly meal, my son is 15 months and ate at least half a Denby bowl of it.
Eric gave this "two big thumbs up." I gave it an ok because I thought it was a little bland. I would make it again, though, perhaps with some herbs de provence or something to give it more flavor.
Share an heirloom recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project ,click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@gmail.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Monday, March 2, 2009
3/2/09 Cobb Salad Triple-Decker Sandwich
Sorry it has been a few days since I have really "cooked" anything. I had some things going on, so we have been warming up things and eating them.
It snowed quite a bit yesterday, and my son is in daycare today. So I wanted to fix something sort of easy that my husband would love. I really wanted to make a soup or vegetable stew, but then I remembered I had some avocados I bought the other day. Avocados are great eating, but have a extremely low life expectancy. Unless there is some way of keeping them around longer, if there is please share it with me!
I used this recipe on the Rachael Ray website (of course):
This sandwich layers things my husband loves such as avocados, tomato, and blue cheese. The recipe is so easy...the only thing I would change is instead of pouring the dressing on top, just put it on the sandwich. It makes it easier to eat, and the sandwich will look more appealing imo. My husband also said to use less blue cheese than called for.
I served with home fries in olive oil, herbs and salt.
So 2 thumbs up for this one.
Wednesday, February 25, 2009
2/25/09 Baked Fish and Chips
This recipe is the Fish N Chips in the February Rachael Ray magazine...NOT the one on her website....it is on page 72. For now, I am not going to type in the recipe, I am hoping they will add it to the website after this week so I can put the link here... if you are dying to try it leave a comment and I will get it to you somehow.
I couldn't get my sweet potatoes to look long and slender like in the magazine picture, but they still tasted good. I left out all parsely in this recipe, and it still tasted great!
This is a baked Fish n Chips instead of deep fried, and it cuts about 1000 calories or more out of it. How is that for healthy!
My husband hasn't come home yet, but I know he will like this. So this recipe gets 2 thumbs up!
2/24/09 Spinach and Goat Cheese Pie
This is a recipe we have already eaten before, I am making it again. It is from THE GREENS cookbook:
1 recipe Tart Dough (or prepared tart crust)
1 bunch spinach
2 bunches scallions
3 T. butter
1-2 cloves garlic, finely chopped
1 T. fresh marjoram or 1/2 t. dried
1 T. parsley, chopped
salt
pepper
2 whole eggs
2 egg yolks
5 oz goat cheese
1 c. milk
1 c. heavy cream
nutmeg
Remove stems from spinach and cut leaves into large pieces. Wash thoroughly in large bowl of water, using 2 chages of water if really dirty.
Trim the roots and most of the greens off the scallions, and thinly slice them. Melt the butter in a wide skillet, add scallions, garlic, marjoram, parsely and cook over med heat about 1 min. Gradually begin to add the spinach, handfuls at a time, as much as the pan will comfortably take. Let each batch of spinach begin to soften and wilt before adding the next. Season with salt and freshly ground black pepper, and set aside.
Beat the eggs and yolks with half the cheese until they are fairly smooth. Then add the milk and cream, a scraping of nutmeg. 1/2 t. salt, and some milled black pepper.
(Prebake the tart dough as directions direct)
Preheat the oven to 375. Lay the spinach over the bottom of the partially baked crust and crumble the remaining cheese on top. Add the custard, then bake the pie until set and lightly browned, about 35-45 minutes. Let it rest 5 minutes before serving.
What can I say about this recipe- it is great! and healthy! I would serve it more as a breakfast or side instead of a main course though, not filling enough by itself to be a meal really. (yes, I would totally ruin a vegetarian item by pairing it with a bacon double-cheeseburger ha ha ha)
So...yes, we like it!
1 recipe Tart Dough (or prepared tart crust)
1 bunch spinach
2 bunches scallions
3 T. butter
1-2 cloves garlic, finely chopped
1 T. fresh marjoram or 1/2 t. dried
1 T. parsley, chopped
salt
pepper
2 whole eggs
2 egg yolks
5 oz goat cheese
1 c. milk
1 c. heavy cream
nutmeg
Remove stems from spinach and cut leaves into large pieces. Wash thoroughly in large bowl of water, using 2 chages of water if really dirty.
Trim the roots and most of the greens off the scallions, and thinly slice them. Melt the butter in a wide skillet, add scallions, garlic, marjoram, parsely and cook over med heat about 1 min. Gradually begin to add the spinach, handfuls at a time, as much as the pan will comfortably take. Let each batch of spinach begin to soften and wilt before adding the next. Season with salt and freshly ground black pepper, and set aside.
Beat the eggs and yolks with half the cheese until they are fairly smooth. Then add the milk and cream, a scraping of nutmeg. 1/2 t. salt, and some milled black pepper.
(Prebake the tart dough as directions direct)
Preheat the oven to 375. Lay the spinach over the bottom of the partially baked crust and crumble the remaining cheese on top. Add the custard, then bake the pie until set and lightly browned, about 35-45 minutes. Let it rest 5 minutes before serving.
What can I say about this recipe- it is great! and healthy! I would serve it more as a breakfast or side instead of a main course though, not filling enough by itself to be a meal really. (yes, I would totally ruin a vegetarian item by pairing it with a bacon double-cheeseburger ha ha ha)
So...yes, we like it!
2/23/09- Greek Baked Pasta
When it is time for something different, I grab a food magazine. So here is one from FOOD AND WINE... called Greek Baked Pasta. The recipe can be found at:
http://www.foodandwine.com/recipes/greek-baked-pasta
I learned three things (again) making this:
1) don't skimp on things like marinara sauce when it makes up 50% or more of the recipe
2) don't get the husband to buy said marinara sauce, he will always buy the cheapest
3) don't get husband to go to store for a few extra items when he has his mind on "more important things"
I know this is kind of a blog about cooking cheaper, but come on. You want that sauce in your baked pasta to taste good right? My husband bought Kroger brand sauce, and I have to diss Kroger this time...sorry your sauce did not taste good.
And I will admit, my husband bought buffalo meat instead of lamb because Kroger was not selling any ground lamb that day. People, ground buffalo is nothing more than expensive ground beef. So if you can't get the lamb, first of all I wouldn't cook this recipe (unless you want to improvise with more spices). But if you do, use the ground beef! It is $3-4 cheaper!
Therefore this recipe was ok, but we gave it two thumbs down. Feel free to try it anyways with a mid-high range priced sauce and the right kind of meat because it would probably make a HUGE amount of difference.
http://www.foodandwine.com/recipes/greek-baked-pasta
I learned three things (again) making this:
1) don't skimp on things like marinara sauce when it makes up 50% or more of the recipe
2) don't get the husband to buy said marinara sauce, he will always buy the cheapest
3) don't get husband to go to store for a few extra items when he has his mind on "more important things"
I know this is kind of a blog about cooking cheaper, but come on. You want that sauce in your baked pasta to taste good right? My husband bought Kroger brand sauce, and I have to diss Kroger this time...sorry your sauce did not taste good.
And I will admit, my husband bought buffalo meat instead of lamb because Kroger was not selling any ground lamb that day. People, ground buffalo is nothing more than expensive ground beef. So if you can't get the lamb, first of all I wouldn't cook this recipe (unless you want to improvise with more spices). But if you do, use the ground beef! It is $3-4 cheaper!
Therefore this recipe was ok, but we gave it two thumbs down. Feel free to try it anyways with a mid-high range priced sauce and the right kind of meat because it would probably make a HUGE amount of difference.
Monday, February 23, 2009
2/22- $10 Rachael Ray- why it didn't work
I am not the type that usually likes recipes with fewer than 6 or 7 ingredients. But since I am on a budget and eating vegetarian lately, I thought I would try Rachael Ray's Baked Nestled Eggs recipe found on page 61 in the February Everyday with Rachael Ray magazine.
I am not going to post the recipe here, but it is basically red bell peppers stuffed with rice, onion, fennel, butternut squash, and cream with an egg on top. Baked.
Here are the reasons why we didn't like this recipe:
1) afterwards we were still hungry and went to Arby's- we don't know if we want to continue eating vegetarian or not since this always happens
2) the rice was not cooked evenly, or some of it was crispy for some reason
3) had to bake longer than recommended to get the egg to set
So this recipe got 2 thumbs down from 2 adults.
I am not going to post the recipe here, but it is basically red bell peppers stuffed with rice, onion, fennel, butternut squash, and cream with an egg on top. Baked.
Here are the reasons why we didn't like this recipe:
1) afterwards we were still hungry and went to Arby's- we don't know if we want to continue eating vegetarian or not since this always happens
2) the rice was not cooked evenly, or some of it was crispy for some reason
3) had to bake longer than recommended to get the egg to set
So this recipe got 2 thumbs down from 2 adults.
Thursday, February 19, 2009
2/18/09 Vegetarian Rachael Ray
I wasn't sure how much Rachael Ray knew abuot vegetarian since most days she is whipping up steak or some other meat. Plus, when I first started cooking I had a very bad result in a bean burger recipe, so this recipe for Sloppy Veg-Head Joe made me nervous. But you know me, I decided to try it. Here is the link:
http://www.rachaelray.com/recipe.php?recipe_id=2038
This recipe was SO easy to make, and it made a ton. It most definitely serves four. I used serrano peppers instead of jalapenos thinking it would be mild enough for me to eat, but they were still hot for me.
I did manage to find some fire-roasted tomatoes, but I couldn't tell if they really made a huge difference. Crushed prolly would have been cheaper.
This recipe got 2 huge thumbs from my husband and one from me, so I guess that is 3 thumbs from 2 people lol.
http://www.rachaelray.com/recipe.php?recipe_id=2038
This recipe was SO easy to make, and it made a ton. It most definitely serves four. I used serrano peppers instead of jalapenos thinking it would be mild enough for me to eat, but they were still hot for me.
I did manage to find some fire-roasted tomatoes, but I couldn't tell if they really made a huge difference. Crushed prolly would have been cheaper.
This recipe got 2 huge thumbs from my husband and one from me, so I guess that is 3 thumbs from 2 people lol.
2/18/09 Leftover Indian with Tofu Recipe
I needed something to do with all the leftover Indian vegetables from the past few days. So I found this recipe for Indian tofu at:
http://www.become-vegetarian.com/indian-curry-recipe.html
Basically did everything it says except I leave anything that says "red hot" out of my cooking. Sorry husband!
Two thumbs up from 2 adults.
http://www.become-vegetarian.com/indian-curry-recipe.html
Basically did everything it says except I leave anything that says "red hot" out of my cooking. Sorry husband!
Two thumbs up from 2 adults.
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