Thursday, September 17, 2009

FIESTA APPETIZER

I always quadruple this - it is really good leftover - if we ever have any leftover. :)

Fiesta Appetizer

1 can (15 oz) refried beans
1 envelope taco seasoning
3 medium ripe avocados, halved, seeded and peeled
1 Tbsp lemon juice
1/4 cup sour cream
1 can (2-1/4 oz) sliced ripe olives, drained
1 can (4 oz) chopped green chilies, drained
2 medium tomatoes, chopped
6 green onions, sliced
1 cup (4 oz) shredded cheese

Tortilla chips

Combine beans and taco seasoning; spread onto a round 12-in serving platter. Mash avocados with lemon juice; spread over beans. Top with sour cream. Sprinkle with olives, chilies, tomatoes, onions and cheese. Serve with tortilla chips.

Yield: 8-10 servings.

MEAL PLANNING VIDEO 9-17-09

Meal Planning video here


(Thanks balancingbeauty)

Friday, September 4, 2009

Common Measures of Food

Can sizes and measures:

Size
No. 2 equals 2 ½ cups and is 5 servings
No. 2 ½ equals 3 ½ cups and is 7 servings
No. 5 (juices) equals 6 cups and is 12-14 servings
No. 10 equals 12-13 cups and is 24-26 servings

Sunday, August 23, 2009

Italian Macaroni and Cheese

Giada’s Italian Macaroni and Cheese

This is a wonderful recipe - and passes the husband test.

It is called Macaroni and Cheese but is noodle dish.

Ingredients:
Butter, for greasing dish
12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 teaspoons all-purpose flour
1/2 teaspoon salt , plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional (I never use ham)
2 tablespoons finely chopped fresh Italian parsley leaves

Directions:
Preheat the oven to 450 degrees F.

Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.

Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Banana Nut Bread

Banana Bread
From Better Homes & Gardens

A few years ago my daughters put together a cookbook for me and this recipe was in it.

This is a really good recipe and passes the husband test. I usually double the recipe and make two loaves.

1 ½ Cup Flour (I use half wheat flour and half white)
1 ½ tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Ground Cinnamon
1/8 tsp Salt
1 Egg
1 Cup Mashed Bananas (3 medium)
¾ Cup Sugar
¼ Cup Oil
1 tsp Shredded Lemon Peel (Optional)
½ Cup Chopped Walnuts or Pecans (I prefer Walnuts)

Grease the bottom and ½ inch up the sides of an 8x4x2 inch loaf pan. Set aside. In medium mixing bowl combine flour, baking powder, baking soda, cinnamon and salt. Make well in the center of dry mixture: set aside.

In another bowl combine egg, bananas, sugar, cooking oil and, if desired, lemon peel. Add egg mixture all at once to dry mixture in the center of well. Stir just until moistened. Batter should be lumpy. Fold in nuts.

Spoon batter into the prepared pan and bake at 350 degrees for 50-55 minutes or until toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack.

Makes 1 Loaf.

Friday, August 14, 2009

SUBSTITUTES

Here are more substitutes found in Shameless Shortcuts. See previous posts for more substitutes.

When you need:

1 cup butter
Use - 1 cup margarine or 7/8 cup shortening and 1/2 tsp salt

1 cup buttermilk
Use - 1 cup plain yogurt or 1 cup whole milk and 1 Tbsp lemon juice

1 cup heavy cream
Use - 3/4 cup milk and 1/3 cup butter or margaine

1 cup light cream
Use - 3/4 cup milk and 3 Tbsp butter or margarine (for cooking and baking) or 1 cup evaporated milk

1 cup mayonnaise
Use - 1 cup sour cream, or 1 cup cottage cheese pureed in a blender

1 cup sour cream
Use - 1 cup yogurt or 3/4 cup milk, 3/4 tsp lemon juice, and 1/2 cup butter

1 cup plain yogurt
Use - 1 cup buttermilk, 1 cup sour cream, or 1 cup cottage cheese blended until smooth

BAKING INGREDIENT EXCHANGE

Here are some more shortcuts from Shameless Shortcuts.

These are great substitues.

If you need:

1 tsp baking powder
Use - 1/3 tsp baking soda and 5/8 tsp cream of tartar

1 cup brown sugar
Use - 1 cup sugar plus 1 tsp molasses

1 ounce semisweet chocolate chips
Use - 1 square sweet cooking chocolate, chopped

6 ounces semisweet chocolate chips, melted
Use - 2 squares unswetened chocolate, 2 Tbsp shortening and 1/2 cup sugar

1 2/3 ounces semisweet baking chocolate
Use - 1 square unsweetened chocolate and 4 tsp sugar

1 square unsweetened chocolate
Use - 3 Tbsp cocoa and 1 Tbsp butter or margarine

1 Cup all-purpose flour, sifted
Use - 1 Cup plus 2 Tbsp cake flour

1 Cup cake flour, sifted
Use - 1 Cup minus 2 Tbsp all-purpose flour

1 Cup self-rising flour
Use - 1 cup minus 2 tsp all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt

SHORTCUTS - FOOD CONVERSIONS

Here are some great conversions I came across in Shamless Shortcuts I bought in my favorite bookstore for $5.98 last night.

I thought you all might like to use this as well - any shortcuts are welcomed so if you would like to share with the rest of us go ahead and post it.

3 medium apples = 3 1/2 cups sliced apples
1 pound hard cheese = 4 cups grated cheese
15 graham crackers = 1 cup graham cracker crumbs
1 cup heavy cream = 2 cups whipped cream
1 medium lemon or lime = approximately 3 Tbsp juice
3 medium potatoes = 2 cups mashed potatoes
1 pound uncooked spaghetti = 7 cups cooked spaghetti

Tuesday, July 28, 2009

KAREN'S SOUTHWESTERN SALAD

This is a recipe I came up with a couple of years ago and has become a family favorite.

Very easy.

Iceberg Lettuce - cut in lengths
Canned Corn, Drained
Canned Black Beans, Rinsed and Drained
Shredded Cheese
Ranch Dressing, thinned with Milk
Fresh Tomatoes, Diced

Make a bed of lettuce. Layer corn, black beans, cheese in that order. Add tomatoes to the thinned dressing and pour over the top of salad.

HEARTY CHICKEN & NOODLE CASSEROLE

This is so easy to make - I usually double the recipe and then divide it so I have one for the freezer.

Prep: 10 min
Bake: 25 min
Makes: 4 servings

1 can (10 ¾ oz) Cream of Mushroom Soup
½ Cup milk
Black pepper
¼ Cup Parmesan Cheese
1 Cup frozen mixed vegetables - canned vegetables work fine also
2 Cups cubed cooked chicken - I have also used canned chicken
2 Cups medium egg noodles, cooked and drained
½ Cup shredded Cheddar cheese

1. Stir soup, milk, black pepper, grated Parmesan, vegetables, chicken and noodles in 1 ½ quart casserole.
2. Bake at 40 degrees for 25 min. or until hot. Stir.
3. Top with the Cheddar cheese.

SLOW COOKER LASAGNA

- This recipe feeds 16 - I have never made the full recipe - but I have included what I cut it down to and how many it will feed.

Again, my family loves this.

4 pounds ground chuck
4 (28oz.) jar spaghetti sauce
32 lasagna noodles
3 (15oz.) cottage cheese
4 t. dried Italian seasoning
11/3 cups water
4 (4oz.) cans of mushrooms
6 cups shredded part-skim mozzarella cheese

Add Parmesan cheese (per Karen)

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meat and water in bowl. Layer thinly in bottom of lightly greased 5-quart electric slow cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese & mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover & cook on high setting for 1 hour; reduce heat & cook on low setting for 5 hours. Can do ahead and store in fridge!! Yields 16 Servings (one FULL 5 quart Crock Pot!!!)


¼ Recipe

1 lb ground chuck (whatever)
1 - 28 oz spaghetti sauce
8 lasagna noodles
Approx - 11 oz cottage cheese (whatever works)
1 tsp dried Italian seasoning
1/3 c water
1 - 4 oz can of mushrooms
1 ½ cups shredded part-skim Mozzarella cheese

Feeds 3 adults and 6 children ages 3 – 11

BROWN BAG BURRITOS - FREEZER FOOD

Brown Bag Burritos

The first time I made these I followed the recipe exactly and my family, (picky husband included) loved them. The next time I made them I put a can of Mexican style chili beans with them and made about half a dozen small bean only burritos. Then I added two large cans of chicken to the remainder. Again, my family loved them. Right now I am making a third batch and added not only the Chili beans but a can of green chilies as well to give them a little more BAM.

One other thing, I use the package Taco seasoning in place of the chili powder and garlic powder and salt.

· 2 lb. ground beef
· 2 cans refried beans
· 1 1/3 c. enchilada sauce
· 1/2 c. water
· 1/3 c. minced onion (I use dried)
· 1 Tbsp. chili powder
· 1 Tbsp. garlic powder
· 1 tsp. salt
· 1 tsp. dried oregano
· 3 c. shredded cheese (cheddar, Mexican blend, whatever)
· 20 flour tortillas (burrito-size) (I also use the medium size tortillas as well)

Brown ground beef; drain. Add remaining ingredients (except tortillas). Bring to a boil. Reduce heat; cover and simmer for 20 minutes.Heat 3-4 tortillas at a time. Spoon 1/4 c. beef mixture down the side of each tortilla.

Roll up. Wrap each burrito in a paper towel, then wrap in foil. (Because the foil doesn’t really touch the food, it is super easy to save and reuse!)Refrigerate or freeze.

I like to pack them in the tortilla ziplock bag. I can usually fit 10 per bag.

When ready to eat, remove foil and microwave for about a minute. The larger the burrito the longer it will have to be nuked. Test your microwave to see what the best time is for you. The paper towel keeps the burritos moist. If you don’t use a microwave, skip the paper towel and just wrap in foil. Then heat burritos in the oven with foil. For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream. If you’re eating on the run, though, just grab and go!

Like I said - my picky husband likes these -