Just the thing to make the week before Christmas, when A is visiting her BFF (who just had her wisdom teeth out), MK has a cold, K and B are playing on the Wii and chillin, and Dad is working. Easy, satisfying, and cheap!
Potato Soup
6 to 8 russet potatoes
2 large carrots
1 14.5 ounce can chicken stock. low sodium
water
whole milk or evaporated milk
bay leaf
thyme
salt and pepper
Peel the potatoes and scrape the carrots. Chop into small pieces, add to large pot along with chicken stock and water to cover. Put the lid on it and bring to a boil. Add seasonings, look in your spices and see what else would be good - a little onion powder, garlic powder, tarragon. Wait to add salt at the very end, it is easy to over salt. Cook until the veggies are soft. Mash the veggies against the side of the pot with a big spoon, or lightly smash with a potato masher. Add some milk to make it creamy. If you have small amounts of shredded cheese in the fridge, add that too. Taste for seasonings, put out the crackers, serve the soup in mugs, and have Christmas cookies for dessert. Life is good.
Tuesday, December 21, 2010
Tuesday, December 7, 2010
Baked Ziti
This is so easy, its almost not worth writing down. I had never had baked ziti before I met your dad. It never caught my eye at an Italian restaurant, and nobody I knew made it. Now I consider it a comfort food. So here is your dad's version of baked ziti - meatless and cheesy.
Baked Ziti
1 pound box of ziti
1 large jar of spaghetti sauce
1 15 ounce container of Pollyo low-fat ricotta cheese
1 pound block of Pollyo mozzarella cheese
dried oregano and basil
Put on a large pot of water to boil. Add 1/2 teaspoon or so of salt to the water. When water boils, add pasta and stir. While waiting for water to boil, and pasta to cook, shred mozzarella cheese, unload dishwasher, set table. When pasta is done, drain and return to pot. Add ricotta cheese (Dad uses half, I use all), spaghetti sauce, and a good sprinkle of oregano and basil. Spray a large, flat casserole with cooking spray, add noodle mixture. Bake at 350 degrees for about 25 minutes, long enough for the casserole to start bubbling around the edges. Add the mozzarella cheese (all or part, your choice) and cook until the cheese is melty and gooey. While the ziti is in the oven, wash the pot, make a simple salad, slice some bread, and put a trivet or wooden cutting board on the table. Take the ziti from the oven, set it on the table, and you have a lovely dinner and an almost clean kitchen.
Baked Ziti
1 pound box of ziti
1 large jar of spaghetti sauce
1 15 ounce container of Pollyo low-fat ricotta cheese
1 pound block of Pollyo mozzarella cheese
dried oregano and basil
Put on a large pot of water to boil. Add 1/2 teaspoon or so of salt to the water. When water boils, add pasta and stir. While waiting for water to boil, and pasta to cook, shred mozzarella cheese, unload dishwasher, set table. When pasta is done, drain and return to pot. Add ricotta cheese (Dad uses half, I use all), spaghetti sauce, and a good sprinkle of oregano and basil. Spray a large, flat casserole with cooking spray, add noodle mixture. Bake at 350 degrees for about 25 minutes, long enough for the casserole to start bubbling around the edges. Add the mozzarella cheese (all or part, your choice) and cook until the cheese is melty and gooey. While the ziti is in the oven, wash the pot, make a simple salad, slice some bread, and put a trivet or wooden cutting board on the table. Take the ziti from the oven, set it on the table, and you have a lovely dinner and an almost clean kitchen.
Friday, December 3, 2010
Easy Friday Night Supper
This meal is proof that everybody can cook at least one supper, nothing fancy, but really good.
Baked Chicken
Buy split chicken breasts, with bones and skin attached! Place in large baking dish, skin side up. Sprinkle with Montreal Chicken Seasoning. Put in oven set at 350 degrees. Bake for one hour, add an additional 15 minutes if chicken breasts are really large. Done!
Baked Vegetables
Wash 3 medium zucchini, and two fist-sized tomatoes. Peel a large sweet onion. Spray a casserole pan with cooking spray. Slice all the vegetables into 1/4" slices. Layer half the zucchini in the casserole dish. Sprinkle with a little salt and pepper. Layer half the onions on top of the zucchini. Repeat the layers of zucchini, salt and pepper, and onions. Top with the slices of tomato. Put in the oven at 350 degrees along side the chicken. Bake for 45 minutes. Sprinkle with shredded cheese, Parmesan, cheddar, blends, whatever you have on hand. Bake for 5 more minutes, or until cheese is melted.
Serve with a nice loaf of bread and some butter. If you want, bake some sweet potatoes or russet potatoes to serve instead of bread. Set the table, pour the ice tea, and gather around the table for a lovely, easy, home cooked dinner.
Baked Chicken
Buy split chicken breasts, with bones and skin attached! Place in large baking dish, skin side up. Sprinkle with Montreal Chicken Seasoning. Put in oven set at 350 degrees. Bake for one hour, add an additional 15 minutes if chicken breasts are really large. Done!
Baked Vegetables
Wash 3 medium zucchini, and two fist-sized tomatoes. Peel a large sweet onion. Spray a casserole pan with cooking spray. Slice all the vegetables into 1/4" slices. Layer half the zucchini in the casserole dish. Sprinkle with a little salt and pepper. Layer half the onions on top of the zucchini. Repeat the layers of zucchini, salt and pepper, and onions. Top with the slices of tomato. Put in the oven at 350 degrees along side the chicken. Bake for 45 minutes. Sprinkle with shredded cheese, Parmesan, cheddar, blends, whatever you have on hand. Bake for 5 more minutes, or until cheese is melted.
Serve with a nice loaf of bread and some butter. If you want, bake some sweet potatoes or russet potatoes to serve instead of bread. Set the table, pour the ice tea, and gather around the table for a lovely, easy, home cooked dinner.
Monday, November 15, 2010
Chicken and Wild Rice Casserole
We had this for dinner tonight, it is a family favorite. My sister (Aunt Didi) sent me a recipe for this years ago, and, of course, I tweaked it to make it work for us. So, here goes my version....
Chicken and Wild Rice Casserole
2 pounds boneless, skinless chicken breasts
1 box wild rice mix
1 cup white rice
1 can whole berry cranberry sauce
2 tablespoons butter
1 tablespoon Worcestershire sauce
3 cups water
Preheat oven to 350 degrees. Spray large casserole dish with cooking spray. Mix wild rice and white rice in casserole dish. Sprinkle with seasonings from rice mix. Cut chicken breasts in half through the plane (long way). Put the chicken on top of the seasonings, then turn the chicken over so seasoning side is up. Pour water and Worcestershire sauce around edge of casserole. Dot butter around casserole on top of rice. Spread cranberry sauce on top of chicken. Bake for 45 to 50 minutes uncovered. Serve with salad or green beans for a super easy meal. If you don't need to feed 6 hungry people, make this with 1 pound of chicken, don't use the white rice, and reduce the Worcestershire sauce and water by half. The cranberry sauce is so good on the chicken that you will want to use all of it!
Chicken and Wild Rice Casserole
2 pounds boneless, skinless chicken breasts
1 box wild rice mix
1 cup white rice
1 can whole berry cranberry sauce
2 tablespoons butter
1 tablespoon Worcestershire sauce
3 cups water
Preheat oven to 350 degrees. Spray large casserole dish with cooking spray. Mix wild rice and white rice in casserole dish. Sprinkle with seasonings from rice mix. Cut chicken breasts in half through the plane (long way). Put the chicken on top of the seasonings, then turn the chicken over so seasoning side is up. Pour water and Worcestershire sauce around edge of casserole. Dot butter around casserole on top of rice. Spread cranberry sauce on top of chicken. Bake for 45 to 50 minutes uncovered. Serve with salad or green beans for a super easy meal. If you don't need to feed 6 hungry people, make this with 1 pound of chicken, don't use the white rice, and reduce the Worcestershire sauce and water by half. The cranberry sauce is so good on the chicken that you will want to use all of it!
Monday, November 8, 2010
Something new to me...Roasted Asparagus
I have never cooked asparagus in the oven before, but tonight I decided to try it and it was really good! And of course, super easy!
Roasted Asparagus
Preheat oven to 350 degrees. Wash 2 small bunches of asparagus. Snap off ends (at wherever they want to snap). Put in large flat pan. Toss asparagus with 3 tablespoons olive oil and sprinkle with a little salt. Put pan in oven and roast for 15 - 20 minutes. Sprinkle with Parmesan cheese. Yum!
Roasted Asparagus
Preheat oven to 350 degrees. Wash 2 small bunches of asparagus. Snap off ends (at wherever they want to snap). Put in large flat pan. Toss asparagus with 3 tablespoons olive oil and sprinkle with a little salt. Put pan in oven and roast for 15 - 20 minutes. Sprinkle with Parmesan cheese. Yum!
Saturday, November 6, 2010
Apple Bundt Cake with Butter Pecan Glaze
Okay, this cake is perfect for fall, and the glaze is yummy! This recipe is cobbled together from a couple so no credits to any....
Apple Bundt Cake with Butter Pecan Glaze
2 tablespoons sugar
1 teaspoon cinnamon
2 cups peeled, diced apples
2 tablespoons sugar
1 teaspoon cinnamon
2 and 1/2 cups self-rising flour
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup apple juice or apple cider
2 teaspoons vanilla
4 eggs
Preheat oven to 350 degrees. Grease your Bundt pan by rubbing a knob of butter all over the inside, including the center post. Combine two tablespoons sugar and one teaspoon cinnamon in a small bowl, then sprinkle all around the inside of the Bundt pan. (Roll the pan to cover all the surfaces.) Peel and dice the apples, toss with the other two tablespoons sugar,one teaspoon cinnamon, and 1/4 cup of flour. In a large mixing bowl, combine the sugar, oil, applesauce, apple juice, vanilla, and eggs. Beat until smooth, add the remaining flour (2 and 1/4 cups). Stir in the apples by hand. Pour batter into the pan, bake at 350 degrees for 50 to 60 minutes, cake will be dark and firm. Let cake cool for 10 minutes, then put on large plate.
While cake is cooking, make the glaze.
1/4 cup butter
1/2 cup pecans, roughly chopped (yes, pecans, you are after all southerners)
3/4 cup firmly packed brown sugar
1/4 cup heavy cream (yes, heavy cream, you are after all my children)
1/4 cup corn syrup
1/2 teaspoon vanilla
Melt butter in medium saucepan. Add pecans, brown sugar, heavy cream, and corn syrup. Bring to a rolling boil (this is a boil that cannot be stirred down), boil for two minutes, stirring constantly. Remove from heat, let cool until thickened. Add in vanilla, spoon over warm cake. If you did not put the cake on a large plate, you may end up with glaze all over your kitchen counter. Ask me how I know. Make a pot of coffee, I will be right over.
Apple Bundt Cake with Butter Pecan Glaze
2 tablespoons sugar
1 teaspoon cinnamon
2 cups peeled, diced apples
2 tablespoons sugar
1 teaspoon cinnamon
2 and 1/2 cups self-rising flour
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup apple juice or apple cider
2 teaspoons vanilla
4 eggs
Preheat oven to 350 degrees. Grease your Bundt pan by rubbing a knob of butter all over the inside, including the center post. Combine two tablespoons sugar and one teaspoon cinnamon in a small bowl, then sprinkle all around the inside of the Bundt pan. (Roll the pan to cover all the surfaces.) Peel and dice the apples, toss with the other two tablespoons sugar,one teaspoon cinnamon, and 1/4 cup of flour. In a large mixing bowl, combine the sugar, oil, applesauce, apple juice, vanilla, and eggs. Beat until smooth, add the remaining flour (2 and 1/4 cups). Stir in the apples by hand. Pour batter into the pan, bake at 350 degrees for 50 to 60 minutes, cake will be dark and firm. Let cake cool for 10 minutes, then put on large plate.
While cake is cooking, make the glaze.
1/4 cup butter
1/2 cup pecans, roughly chopped (yes, pecans, you are after all southerners)
3/4 cup firmly packed brown sugar
1/4 cup heavy cream (yes, heavy cream, you are after all my children)
1/4 cup corn syrup
1/2 teaspoon vanilla
Melt butter in medium saucepan. Add pecans, brown sugar, heavy cream, and corn syrup. Bring to a rolling boil (this is a boil that cannot be stirred down), boil for two minutes, stirring constantly. Remove from heat, let cool until thickened. Add in vanilla, spoon over warm cake. If you did not put the cake on a large plate, you may end up with glaze all over your kitchen counter. Ask me how I know. Make a pot of coffee, I will be right over.
Wednesday, November 3, 2010
Aunt Lauren's Minestrone Soup
I love this soup, I love it especially when Aunt Lauren makes it, hers is always better than mine!
Aunt Lauren's Minestrone Soup
1 pound ground beef
3 cloves garlic
2 onions
5 carrots, scraped
3 stalks celery, washed
5 to 6 potatoes, peeled
1 32 ounce carton low sodium beef broth
1 28 ounce can crushed tomatoes
1 cup rice
1 bay leaf
1 tsp thyme
black pepper
salt to taste (don't add any salt until right before serving, you may not need much)
Brown the hamburger meat in a frying pan. Drain, and add to soup pot. While meat is browning, chop veggies into bite size pieces. Add to soup pot, along with beef broth, tomatoes, and seasonings. Cook, covered, until potatoes are just about done, then add rice. Serve with Parmesan cheese, crackers, or homemade cornbread if you really want your family to love you. Makes great leftovers. You can add pasta instead of rice if you want, and/or a can of drained, rinsed kidney beans. This soup is no work at all if you have MK around to prep all the veggies!
Aunt Lauren's Minestrone Soup
1 pound ground beef
3 cloves garlic
2 onions
5 carrots, scraped
3 stalks celery, washed
5 to 6 potatoes, peeled
1 32 ounce carton low sodium beef broth
1 28 ounce can crushed tomatoes
1 cup rice
1 bay leaf
1 tsp thyme
black pepper
salt to taste (don't add any salt until right before serving, you may not need much)
Brown the hamburger meat in a frying pan. Drain, and add to soup pot. While meat is browning, chop veggies into bite size pieces. Add to soup pot, along with beef broth, tomatoes, and seasonings. Cook, covered, until potatoes are just about done, then add rice. Serve with Parmesan cheese, crackers, or homemade cornbread if you really want your family to love you. Makes great leftovers. You can add pasta instead of rice if you want, and/or a can of drained, rinsed kidney beans. This soup is no work at all if you have MK around to prep all the veggies!
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