For those who know college aged kids or just like to eat like one (that would be me!), then these 2 recipes are for you.
The college student staples include mac and cheese and Ramen noodles. Here's a couple of recipes to make these 2 things go further.
Mac and cheese
Make the mac and cheese according to the box. For the last 2 min of boiling the noodles, add any frozen veggies (I like peas, corn, or mixed vegetables). Drain, and make according to the box. Once you mix it altogether, add one can of tuna, mix in some dry dill or savory and add extra cheese (cheddar, mexican, mozzarella, etc.). This will make a complete meal and will increase the servings.
Ramen noodles
Boil 1 1/2 cups of water with soy sauce (I just add some--about 1/2 cup or so). Add flavoring mix. While it is boiling, crack an egg into it and mix with a fork. Turn down the heat or it will boil over. Add frozen veggies (same as above) and once it starts to boil again, put in the noodles and cook about 5 min.
Need a side salad to take to work? Try Ramen salad.
Important: Only use Chicken Ramen (I've tried the others and ewww!)
One package of cole slaw mix (just the salad stuff--you can find it in the produce section--it's cabbage and carrots that have been shredded)
4 green onions
sliced almonds
olive oil
vinegar
sugar
salt and pepper
In a bowl, whisk together the flavoring packet, 1 teaspoon of salt, 1 teaspoon of pepper, 2 tablespoons of sugar, 3 tablespoons of vinegar (I use red wine vinegar), and 1/2 cup of olive oil. You may need to adjust the vinegar. I start with 3 tablespoons, but then taste it and usually add a little more. Set aside.
Mix the cole slaw mix, with the green onions (cut into 1/4 in pieces), and almonds. Break up the noodles from the Ramen (yes, DO NOT cook them--use raw). Mix in the salad stuff.
Pour wet ingredients over the salad and mix thoroughly.
This is great in the summer (no mayo) and always gets rave reviews at potlucks.
Friday, November 7, 2008
Thursday, November 6, 2008
My momma's pot roast
I had a friend who had never heard of pot roast. Huh? I had to explain that it is also called bottom roast, butt roast, several names.
You can make this in a crock pot, but I think it just tastes better in the oven. So, some day when you're going to be home for over 3 hours straight, try this.
You need:
1 beef pot roast--whatever you want to call it or is on sale
carrots
potatoes
cabbage
onion
salt and pepper
flour
brown gravy mix (optional)
Do this:
I found the easiest way to do this is to use a gallon size baggie. Put your roast in the baggie and add about a cup of flour with salt and pepper (I use about 1 large pinch of salt and I use fresh ground pepper--about 1 teaspoon). Close the baggie, then manipulate it to cover the roast. If you need, add more flour. You want the roast completely covered in flour.
Line a roasting pan with foil (for easy cleanup) and place the roast in the bottom. You can put some of the flour from the bag over the roast and around the roast (I wouldn't put more than a cup total). Put in about 1/2 cup of water. Cover the roast and bake 1 1/2 hrs at 350 degrees.
After that time, check the roast. I'll use a fork and check the meat. It shouldn't be completely done, but the fork should go in partially. I then placed quartered onion, potatoes, carrots and cabbage around the roast. Keep uncovered and add more water if necessary.
If you want to use the gravy mix, then sprinkle the dry gravy mix over the roast (you can also use it instead of the flour in the baggie) and pour 1/2-1 cup water over it. Then place the veggies around the roast.
Cook another 1-1 1/2 hrs. I will check the roast on occasion to make sure that there is sufficient water in the pan (helps make gravy and keep veggies moist) and I will even baste the veggies with the gravy in the bottom.
If you're afraid that the veggies will dry out, then cover the whole thing for the last bit, but take off the covering for the last 1/2 hr. You want the top of the roast to be roasted a little--add yummy flavor.
You'll need some good rolls to sop up the gravy. Oh, yummy in my tummy!
You can make this in a crock pot, but I think it just tastes better in the oven. So, some day when you're going to be home for over 3 hours straight, try this.
You need:
1 beef pot roast--whatever you want to call it or is on sale
carrots
potatoes
cabbage
onion
salt and pepper
flour
brown gravy mix (optional)
Do this:
I found the easiest way to do this is to use a gallon size baggie. Put your roast in the baggie and add about a cup of flour with salt and pepper (I use about 1 large pinch of salt and I use fresh ground pepper--about 1 teaspoon). Close the baggie, then manipulate it to cover the roast. If you need, add more flour. You want the roast completely covered in flour.
Line a roasting pan with foil (for easy cleanup) and place the roast in the bottom. You can put some of the flour from the bag over the roast and around the roast (I wouldn't put more than a cup total). Put in about 1/2 cup of water. Cover the roast and bake 1 1/2 hrs at 350 degrees.
After that time, check the roast. I'll use a fork and check the meat. It shouldn't be completely done, but the fork should go in partially. I then placed quartered onion, potatoes, carrots and cabbage around the roast. Keep uncovered and add more water if necessary.
If you want to use the gravy mix, then sprinkle the dry gravy mix over the roast (you can also use it instead of the flour in the baggie) and pour 1/2-1 cup water over it. Then place the veggies around the roast.
Cook another 1-1 1/2 hrs. I will check the roast on occasion to make sure that there is sufficient water in the pan (helps make gravy and keep veggies moist) and I will even baste the veggies with the gravy in the bottom.
If you're afraid that the veggies will dry out, then cover the whole thing for the last bit, but take off the covering for the last 1/2 hr. You want the top of the roast to be roasted a little--add yummy flavor.
You'll need some good rolls to sop up the gravy. Oh, yummy in my tummy!
Wednesday, November 5, 2008
I get some money!
Hey, I choose to be positive about our election and the president-elect.
Now, my government is going to give me, the middle class, money. I probably won't get any raises because they are going to take it away from my company, but hey, money in my pocket.
We will have world peace because president-elect Obama will sit down unconditionally with our enemies.
I'll have free health care that our government will pay for. Again, I won't have to pay for it because it'll come from the evil big corporations (who pay my salary).
I'll have more freedom to hate on America because our president-elect seems to enjoy the company of people like that.
The newspapers will print nothing but glowing, wonderful news from now on....because president-elect Obama is the messiah.
And the best news of all? None of these things will take much time at all because our Congress will be behind the president-elect every step of the way--they come from the same side of the party!
Yahoo!
Now, my government is going to give me, the middle class, money. I probably won't get any raises because they are going to take it away from my company, but hey, money in my pocket.
We will have world peace because president-elect Obama will sit down unconditionally with our enemies.
I'll have free health care that our government will pay for. Again, I won't have to pay for it because it'll come from the evil big corporations (who pay my salary).
I'll have more freedom to hate on America because our president-elect seems to enjoy the company of people like that.
The newspapers will print nothing but glowing, wonderful news from now on....because president-elect Obama is the messiah.
And the best news of all? None of these things will take much time at all because our Congress will be behind the president-elect every step of the way--they come from the same side of the party!
Yahoo!
The best marinara sauce
So, I love watching the Food Network. Because I watch it so much, I've gotten a few tips and ideas for cooking. One of the best is kosher salt. For anyone who has no clue that salt does come in something other than a shaker, then read this.
All the fancy cooks use kosher salt. I, honestly, thought it had something to do with Jewish custom. I suppose I thought it had been prayed over or something. Well, I found out that there are various salts. And kosher is fabulous! I found it on the bottom shelf of my local grocery store--you know where all the spices and salt are found. It comes in a box and the grains are too large to put in a salt shaker. I have my baby bowl (the bowl my mom used to feed me as a baby) and put it in there. I just use my fingers to pinch some and put in whatever.
It's not as salty as table salt and adds flavor without it being salty. The only thing that it doesn't taste good with is popcorn--the salt is too large.
Once I began using kosher salt, I made up with marinara sauce after watching a lot of Emeril, Rachel Ray, Paula, Giada, etc.
You need:
Stewed tomatoes
Crushed tomatoes
herbs such as oregano, thyme, savory, basil, rosemary, parsley
red pepper flakes
salt and pepper
onions
garlic
Do this:
Dice onion and garlic (I use 1 whole onion and about 4-5 cloves of garlic--not that jar stuff--eww) and saute about 5 minutes in extra virgin olive oil. I typically will saute the onion first until it is translucent and then add the garlic for about a minute. I tend to burn garlic and if you do burn it--then toss everything and start over. Seriously, burned garlic is just horrible.
After I add the garlic, I add either one can of stewed/diced tomatoes and 1 can of crushed tomatoes or 2 cans of crushed tomatoes. I always use crushed tomatoes because I like the texture better.
I then add the herbs. I use whatever I have that sounds like it would be good in Italian food. They have one called Italian seasoning that contains several different herbs. I use that along with my list above. How much to add is a guess. I would start with 1/2 teaspoon each and then add more as you like. I adore thyme and savory, so I tend to add more of these. I may also sometimes use paprika and cayenne. Chili powder is yummy too--add about 1 teaspoon so it's not too chili tasting. Be careful with the red pepper flakes--these are HOT! I typically use my hand to measure (yeah, I'm a Rachel Ray fan) and I use about 1-2 shakes for the red pepper flakes.
Once you add the herbs (salt and pepper to taste), then let it simmer about 10-15 min. This is great for spaghetti, lasagna, pasta. Cook penne pasta or any large pasta with browned Italian sausage and this sauce--yummy!
I will often make a meat sauce. Once I cook the onion and garlic, I add ground beef or ground turkey (if you use turkey, add one can of beef broth and cook down prior to adding tomatoes--this makes it taste meatier). After it browns, I add the rest of the ingredients.
Try making this meat sauce and making an Italian sandwich. Take Italian bread, slice it lengthwise, scoop out some of the bread, put the prepared meat sauce in the middle, add cheese (mozzarella or provolone) and then toast in the oven, 350 degrees until the cheese melts and starts to turn brown.
You can make this sauce and freeze it for later as well.
All the fancy cooks use kosher salt. I, honestly, thought it had something to do with Jewish custom. I suppose I thought it had been prayed over or something. Well, I found out that there are various salts. And kosher is fabulous! I found it on the bottom shelf of my local grocery store--you know where all the spices and salt are found. It comes in a box and the grains are too large to put in a salt shaker. I have my baby bowl (the bowl my mom used to feed me as a baby) and put it in there. I just use my fingers to pinch some and put in whatever.
It's not as salty as table salt and adds flavor without it being salty. The only thing that it doesn't taste good with is popcorn--the salt is too large.
Once I began using kosher salt, I made up with marinara sauce after watching a lot of Emeril, Rachel Ray, Paula, Giada, etc.
You need:
Stewed tomatoes
Crushed tomatoes
herbs such as oregano, thyme, savory, basil, rosemary, parsley
red pepper flakes
salt and pepper
onions
garlic
Do this:
Dice onion and garlic (I use 1 whole onion and about 4-5 cloves of garlic--not that jar stuff--eww) and saute about 5 minutes in extra virgin olive oil. I typically will saute the onion first until it is translucent and then add the garlic for about a minute. I tend to burn garlic and if you do burn it--then toss everything and start over. Seriously, burned garlic is just horrible.
After I add the garlic, I add either one can of stewed/diced tomatoes and 1 can of crushed tomatoes or 2 cans of crushed tomatoes. I always use crushed tomatoes because I like the texture better.
I then add the herbs. I use whatever I have that sounds like it would be good in Italian food. They have one called Italian seasoning that contains several different herbs. I use that along with my list above. How much to add is a guess. I would start with 1/2 teaspoon each and then add more as you like. I adore thyme and savory, so I tend to add more of these. I may also sometimes use paprika and cayenne. Chili powder is yummy too--add about 1 teaspoon so it's not too chili tasting. Be careful with the red pepper flakes--these are HOT! I typically use my hand to measure (yeah, I'm a Rachel Ray fan) and I use about 1-2 shakes for the red pepper flakes.
Once you add the herbs (salt and pepper to taste), then let it simmer about 10-15 min. This is great for spaghetti, lasagna, pasta. Cook penne pasta or any large pasta with browned Italian sausage and this sauce--yummy!
I will often make a meat sauce. Once I cook the onion and garlic, I add ground beef or ground turkey (if you use turkey, add one can of beef broth and cook down prior to adding tomatoes--this makes it taste meatier). After it browns, I add the rest of the ingredients.
Try making this meat sauce and making an Italian sandwich. Take Italian bread, slice it lengthwise, scoop out some of the bread, put the prepared meat sauce in the middle, add cheese (mozzarella or provolone) and then toast in the oven, 350 degrees until the cheese melts and starts to turn brown.
You can make this sauce and freeze it for later as well.
Tuesday, November 4, 2008
Doing my civic duty
Took me 2 1/2 hours today to vote. Poorly organized, huge turnout. Someone bought donuts and passed them down the line to help with the grumbling (both the stomach grumbling and the verbal grumbling).
I always get a thrill when I vote...even when I'm making uninformed voting choices (do I really care who the coroner is?!?). I have this image of the signers of the Declaration of Independence standing, nodding and smiling as I cast my vote. Thanks for sacrificing and helping to shape a nation which allows me to vote (of course they didn't allow women to vote, but they helped form a nation that did eventually allow me to vote).
I always get a thrill when I vote...even when I'm making uninformed voting choices (do I really care who the coroner is?!?). I have this image of the signers of the Declaration of Independence standing, nodding and smiling as I cast my vote. Thanks for sacrificing and helping to shape a nation which allows me to vote (of course they didn't allow women to vote, but they helped form a nation that did eventually allow me to vote).
Veggie galore!
I must be hungry. Second recipe this week. Well, let's make this a week of recipes. Today's is sponsored by Weight Watchers. They have a fabulous veggie soup (0-1 points for anyone who does WW) that is simple and very tasty. If you want to add more veggies to your diet or wish to lose weight, then make this soup and eat a bowl before lunch or dinner. It's healthier than a salad--that salad dressing can be a killer.
Ingredients:
Basically, whatever veggies you want. I suggest for the minimum you have:
onion
garlic
carrots
celery
cabbage
green beans
6 cups of chicken or veggie broth
1 teaspoon of basil leaves
1 teaspoon of oregano
1 tablespoon tomato paste
salt and pepper to taste
Start off using either cooking spray or olive oil (1 tablespoon) and saute minced garlic (I LOVE garlic so I use about 3-4 cloves) and diced onion (I use about 1/2 of an onion) in a big pot. Cook for about 2 minutes, then add diced carrots (I use about 1/2 small bag of baby carrots or 3-4 large carrots) and diced celery (about 3-4 ribs). Cook about 5 min. Now add broth and rest of veggies. I made some this week and used asparagus, zucchini, yellow squash, corn, cabbage, green beans. Add the rest of ingredients. Taste and adjust your salt as necessary.
Side story: I bought tons of veggies and while ringing them up, the kid at the register didn't know half of them. "Uh, ma'am, what's this?" It's green cabbage, it's zucchini, it's squash. Finally, his manager came over (he was new and needed some help) and after hearing him ask what the various items were said, "Son, you need to eat more veggies at home."
You only need to cook the soup as long as you wish the veggies to be soft. I like my veggies with some bite to them, so I cook everything about a total of 20-30 min tops. I also add some veggies towards the last 5-10 minutes: squash, zucchini, asparagus. These will get very squishy if you add them too soon.
Healthy eating!
Ingredients:
Basically, whatever veggies you want. I suggest for the minimum you have:
onion
garlic
carrots
celery
cabbage
green beans
6 cups of chicken or veggie broth
1 teaspoon of basil leaves
1 teaspoon of oregano
1 tablespoon tomato paste
salt and pepper to taste
Start off using either cooking spray or olive oil (1 tablespoon) and saute minced garlic (I LOVE garlic so I use about 3-4 cloves) and diced onion (I use about 1/2 of an onion) in a big pot. Cook for about 2 minutes, then add diced carrots (I use about 1/2 small bag of baby carrots or 3-4 large carrots) and diced celery (about 3-4 ribs). Cook about 5 min. Now add broth and rest of veggies. I made some this week and used asparagus, zucchini, yellow squash, corn, cabbage, green beans. Add the rest of ingredients. Taste and adjust your salt as necessary.
Side story: I bought tons of veggies and while ringing them up, the kid at the register didn't know half of them. "Uh, ma'am, what's this?" It's green cabbage, it's zucchini, it's squash. Finally, his manager came over (he was new and needed some help) and after hearing him ask what the various items were said, "Son, you need to eat more veggies at home."
You only need to cook the soup as long as you wish the veggies to be soft. I like my veggies with some bite to them, so I cook everything about a total of 20-30 min tops. I also add some veggies towards the last 5-10 minutes: squash, zucchini, asparagus. These will get very squishy if you add them too soon.
Healthy eating!
Monday, November 3, 2008
Gotta try this
I finally splurged and bought a cast iron casserole pot thingy. I was so excited that I decided to go ahead and make one of my favorite Autumn dishes--clam chowder. I got this recipe from Rachel Ray, but I've doctored it a little. This is just a basis, so change it as you want.
Ingredients:
4 small cans of chopped clams with the juice
3 ribs of celery, diced
4 slices of bacon, cut into 1/2 in pieces
1 small onion or 1/2 of regular size (I can never find small onions), diced
2 teaspoons thyme leaves
salt and pepper
3 cups of chicken broth
1 pint of half and half, or 2 cups of whole milk, milk, whatever your cow brings you
potato--I am not a huge potato fan, so I only dice one Idaho potato. Dice as much as you want or you can try adding frozen hash browns.
2-3 tablespoons of butter
2-3 tablespoons of flour
dash or 2 of hot sauce
Do this:
Place bacon and butter in a big pot (my new casserole pot thingy came in handy here!). Once the butter melts and the bacon starts to cook, put in onion and celery. Let cook about 5 min or so. Add thyme and hot sauce. I add about 10 shakes or so of the hot sauce--not enough to make my nose run, but enough to smell it cooking. Add the flour. Let cook about 1 minute.
Add the broth slowly as you use your spoon to scrap up any brown stuff on the bottom of the pan. Keep stirring to thoroughly mix flour and broth. Add milk. I do use half and half because the cream helps the chowder get thick and tasty. Add potato. Bring to a boil, then reduce the heat. Add the clams (be sure and add the juice too). Salt and pepper as desired. Be careful the clams will be salty...start small, taste, then add if necessary. Cook about 15 min over medium to medium low heat.
This is fabulous with sourdough bread. You can be really cool and serve it in a bread bowl. Or just eat it without bread. I don't care....I love it with bread, on my head, in a bed, wearing red.....
I've added carrots with the celery (didn't like it as well--carrots are sweet). I've tried doing it low fat--skim milk, margarine, turkey bacon. It's ok, but the real stuff is much better. This last time I added about 1/4 cup of slurry of corn starch and cold water--I like thick clam chowder and I cannot put enough flour in it to thicken it. This helped a lot.
Seriously, folks, if you like clam chowder, then you gotta try making this. I cannot stand the canned stuff after making this. It's so easy and very yummy.
Ingredients:
4 small cans of chopped clams with the juice
3 ribs of celery, diced
4 slices of bacon, cut into 1/2 in pieces
1 small onion or 1/2 of regular size (I can never find small onions), diced
2 teaspoons thyme leaves
salt and pepper
3 cups of chicken broth
1 pint of half and half, or 2 cups of whole milk, milk, whatever your cow brings you
potato--I am not a huge potato fan, so I only dice one Idaho potato. Dice as much as you want or you can try adding frozen hash browns.
2-3 tablespoons of butter
2-3 tablespoons of flour
dash or 2 of hot sauce
Do this:
Place bacon and butter in a big pot (my new casserole pot thingy came in handy here!). Once the butter melts and the bacon starts to cook, put in onion and celery. Let cook about 5 min or so. Add thyme and hot sauce. I add about 10 shakes or so of the hot sauce--not enough to make my nose run, but enough to smell it cooking. Add the flour. Let cook about 1 minute.
Add the broth slowly as you use your spoon to scrap up any brown stuff on the bottom of the pan. Keep stirring to thoroughly mix flour and broth. Add milk. I do use half and half because the cream helps the chowder get thick and tasty. Add potato. Bring to a boil, then reduce the heat. Add the clams (be sure and add the juice too). Salt and pepper as desired. Be careful the clams will be salty...start small, taste, then add if necessary. Cook about 15 min over medium to medium low heat.
This is fabulous with sourdough bread. You can be really cool and serve it in a bread bowl. Or just eat it without bread. I don't care....I love it with bread, on my head, in a bed, wearing red.....
I've added carrots with the celery (didn't like it as well--carrots are sweet). I've tried doing it low fat--skim milk, margarine, turkey bacon. It's ok, but the real stuff is much better. This last time I added about 1/4 cup of slurry of corn starch and cold water--I like thick clam chowder and I cannot put enough flour in it to thicken it. This helped a lot.
Seriously, folks, if you like clam chowder, then you gotta try making this. I cannot stand the canned stuff after making this. It's so easy and very yummy.
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