I know I never really post anything here. I blame it on feeling a little lacking in culinary knowledge in comparison. I'm ashamed to say, I make almost nothing from scratch. But I gain so much from lurking here. And because of that I have a request... I don't know if I need to go through Farmwife for this or if it is kosher for me to just throw it out there like I am here (just let me know Farmy, if I'm going about it all wrong) But I'd like to post a new challenge or topic...
We just bought a freezer. And I am on the hunt for good freezable meals, snacks and tips. I figure this will come in handy in about a month or two when I become a new mom with very little time on my hands.
I'll start things off tonight when I get home with one of my favorites that I've found so far for Freezable Cheese & Potato soup.
Wednesday, May 28, 2008
Hummus
I've never tried hummus before tonight. After going through recipe books I found a recipe for hummus wraps..This one happens to be from Weight Watchers. The family thought it was great for their first time trying (except Pixie and Dragonboy who've had it before store bought)
1 15 oz can of chick peas/garbonzo beans
1 T of Olive oil
2 T of Fresh Squeezed Lemon Juice
1/4 t of ground cumin
1/4 t of salt
2 cloves of garlic
Blend above ingredients in blender or food processor. Serve with baked pita shells or tortillas, or spread on a wrap.
Not sure what to label this under so feel free to put one on FarmWife
1 15 oz can of chick peas/garbonzo beans
1 T of Olive oil
2 T of Fresh Squeezed Lemon Juice
1/4 t of ground cumin
1/4 t of salt
2 cloves of garlic
Blend above ingredients in blender or food processor. Serve with baked pita shells or tortillas, or spread on a wrap.
Not sure what to label this under so feel free to put one on FarmWife
Monday, May 5, 2008
Tomato Sauce
This is at FarmWife's request, due to her newly turned over garden plot.
This is actually my mom's recipe, so I take no credit except for sharing it with you all.
Ingredients:
Enough fresh tomatoes to fill your biggest pot.
1 onion (optional)
1 bell pepper (optional)
Directions:
rinse tomatoes, remove any "greens" from the tomato, and cut the larger ones into quarters.
Throw into your pot. If you wish, you can "pre-flavor" the sauce by adding a quartered, peeled onion, and/or a seeded and quartered bell pepper (I prefer green as it is milder than the rest). Put lid on pot, and put on stove on lowest heat setting possible. Check after an hour or so, stirring to insure that no tomatoes get overcooked. After your mixture has settled about halfway, remove from stove. Using a slotted spoon, remove all pieces of onion and pepper. Ladle out tomatoes into a food mill, or your Kitchen-Aid hopper to mill the tomatoes. The end result should be to mash/liquify the flesh of the tomatoes and remove the skins and seeds. You should end up with a warm, watery mixture that is red, and smells like tomatoes. Once you've done this with all the tomatoes, dispose of the skins and seeds (we compost ours), and onion and pepper pieces. Return the tomato juice to the pot, bring to a boil, turn down to a low simmer and cook down about halfway, stirring every so often. (I watched the first batch like a hawk, afraid it would burn or stick, or boil over) Once the tomato sauce is cooked down halfway, cool it, fill a gallon freezer bag not quite full, seal (remember to get as much air as possible out). I mark the bags with the date and whether the sauce is plain or flavored, lay it on a cookie sheet, so it is flat, and freeze it. Once it is frozen, you can then stack them like paper, or stand them up like books in your freezer. You can also can this using either a hot method in jars, OR cold into those nifty plastic containers you can get now and freeze that way. I freeze it, as its easier for me to do with our lifestyle.
Once you're ready to use the sauce, you have several options. As it is, you can use it as a base for soups and stews. You can also add the following things and make marinara to use for pasta dishes:
Marinara sauce:
Tomato Sauce
Tomato Paste (4 oz can per 24 oz of sauce)
Salt
Pepper
Oregano
Parsley
Garlic (fresh - minced, or powdered)
Onion powder
Basil
EVOO
Herbs, with the exception of the onion, can be either fresh or dried, your choice. I dry my own herbs, and use the dried for this type of thing.
In a large stock pot, heat about 1 TBSP of EVOO, add tomato paste (yes, I use canned from the store), garlic and "brown" the paste. It doesn't actually change colors, you just want to mix it with the oil and garlic, and heat it through to release and blend the flavors.
Add the sauce, and the other seasonings to taste (each batch is a little different). I start with about 1/4 tsp of pepper, 1 tsp of salt (but I use the well in my cupped hand to measure, not spoons - sorry!). Crush the dried herbs in the palm of your hand and sprinkle into the sauce. Depending on how "spicy" your family likes things (I call it flavorful, or savory...), add more oregano, basil, and onion. Salt and pepper are also flexible...its really an art, not a science for me.
Stir well to blend everything together, and bring to a boil over medium heat stirring occasionally. Turn the heat to the lowest possible setting you can, and cook down by half, stirring often to avoid sticking. You can cook this to your desired thickness, as each family likes things a little different. We always had it on the runnier side, as that is a traditional marinara thickness. It is thick enough to stick to your pasta, but not so thick that you feel like you're eating a stew, or paste on your pasta.
Once the sauce is made, you can either use it, or divide and freeze it for future use. I make a triple batch and freeze up the marinara for later on down the road. It definitely tastes better a few days after its been made as the flavors blend even more.
Feel free to send me your questions on this one.
kris zeh gmail dot com
This is actually my mom's recipe, so I take no credit except for sharing it with you all.
Ingredients:
Enough fresh tomatoes to fill your biggest pot.
1 onion (optional)
1 bell pepper (optional)
Directions:
rinse tomatoes, remove any "greens" from the tomato, and cut the larger ones into quarters.
Throw into your pot. If you wish, you can "pre-flavor" the sauce by adding a quartered, peeled onion, and/or a seeded and quartered bell pepper (I prefer green as it is milder than the rest). Put lid on pot, and put on stove on lowest heat setting possible. Check after an hour or so, stirring to insure that no tomatoes get overcooked. After your mixture has settled about halfway, remove from stove. Using a slotted spoon, remove all pieces of onion and pepper. Ladle out tomatoes into a food mill, or your Kitchen-Aid hopper to mill the tomatoes. The end result should be to mash/liquify the flesh of the tomatoes and remove the skins and seeds. You should end up with a warm, watery mixture that is red, and smells like tomatoes. Once you've done this with all the tomatoes, dispose of the skins and seeds (we compost ours), and onion and pepper pieces. Return the tomato juice to the pot, bring to a boil, turn down to a low simmer and cook down about halfway, stirring every so often. (I watched the first batch like a hawk, afraid it would burn or stick, or boil over) Once the tomato sauce is cooked down halfway, cool it, fill a gallon freezer bag not quite full, seal (remember to get as much air as possible out). I mark the bags with the date and whether the sauce is plain or flavored, lay it on a cookie sheet, so it is flat, and freeze it. Once it is frozen, you can then stack them like paper, or stand them up like books in your freezer. You can also can this using either a hot method in jars, OR cold into those nifty plastic containers you can get now and freeze that way. I freeze it, as its easier for me to do with our lifestyle.
Once you're ready to use the sauce, you have several options. As it is, you can use it as a base for soups and stews. You can also add the following things and make marinara to use for pasta dishes:
Marinara sauce:
Tomato Sauce
Tomato Paste (4 oz can per 24 oz of sauce)
Salt
Pepper
Oregano
Parsley
Garlic (fresh - minced, or powdered)
Onion powder
Basil
EVOO
Herbs, with the exception of the onion, can be either fresh or dried, your choice. I dry my own herbs, and use the dried for this type of thing.
In a large stock pot, heat about 1 TBSP of EVOO, add tomato paste (yes, I use canned from the store), garlic and "brown" the paste. It doesn't actually change colors, you just want to mix it with the oil and garlic, and heat it through to release and blend the flavors.
Add the sauce, and the other seasonings to taste (each batch is a little different). I start with about 1/4 tsp of pepper, 1 tsp of salt (but I use the well in my cupped hand to measure, not spoons - sorry!). Crush the dried herbs in the palm of your hand and sprinkle into the sauce. Depending on how "spicy" your family likes things (I call it flavorful, or savory...), add more oregano, basil, and onion. Salt and pepper are also flexible...its really an art, not a science for me.
Stir well to blend everything together, and bring to a boil over medium heat stirring occasionally. Turn the heat to the lowest possible setting you can, and cook down by half, stirring often to avoid sticking. You can cook this to your desired thickness, as each family likes things a little different. We always had it on the runnier side, as that is a traditional marinara thickness. It is thick enough to stick to your pasta, but not so thick that you feel like you're eating a stew, or paste on your pasta.
Once the sauce is made, you can either use it, or divide and freeze it for future use. I make a triple batch and freeze up the marinara for later on down the road. It definitely tastes better a few days after its been made as the flavors blend even more.
Feel free to send me your questions on this one.
kris zeh gmail dot com
Tuesday, April 29, 2008
Time Savers
Hi -
I have found, for myself, that if I spend one day a month, or the afternoon after a shopping trip to our Costco, or Sam's Club, that I can get lots of things pre-done, making cooking easier down the road.
For instance - I buy only blocks of cheese, no pre-shredded stuff, and the bags of boneless skinless thighs, and breasts, and then a bag of chicken legs. I also by the massive packages of ground beef/turkey.
Once I'm home, I shred the cheese in the food processor (I actually use my attachment for my Kitchen-Aid mixer), measure out 2 C portions, put it into zip-top freezer bags and date the outside. That way, I can freeze 10 pounds of cheese, but always have it ready to go for casseroles, tacos, or whatever I might need.
I separate the ground meat into 1 - 2 pound portions, and freeze that in bags also. It keeps longer in a freezer bag than in the thin plastic and foam from the grocery, and we can't get a side of beef, pre-wrapped real easily or cheap around here. I tend to brown about half of the meat, and leave the other half uncooked for meatloaf or meatballs.
The chicken (or turkey) parts, I throw into my largest stock pot with an entire onion cut into quarters, some salt, pepper, and enough water to cover the meat. I cook it on low for about 3 hours. Once it has cooled down, I skim anything off the top, shred the meat, and measure it into bags in 1 - 2 pound options (usually about 4 - 6 cups). This way I get a mix of light and dark meat, which makes for good flavor in soups and casseroles. I also save a ton of money not buying the canned stuff.
Each bag gets dated and used in the order that I bought it.
You can season any of the meat ahead of time as well, so if you know you like tacos, you can brown, season and freeze several pounds of meat, so when you want tacos, you just defrost the meat, and warm it through...great for those busy days, or days when things seem to go awry.
I have found, for myself, that if I spend one day a month, or the afternoon after a shopping trip to our Costco, or Sam's Club, that I can get lots of things pre-done, making cooking easier down the road.
For instance - I buy only blocks of cheese, no pre-shredded stuff, and the bags of boneless skinless thighs, and breasts, and then a bag of chicken legs. I also by the massive packages of ground beef/turkey.
Once I'm home, I shred the cheese in the food processor (I actually use my attachment for my Kitchen-Aid mixer), measure out 2 C portions, put it into zip-top freezer bags and date the outside. That way, I can freeze 10 pounds of cheese, but always have it ready to go for casseroles, tacos, or whatever I might need.
I separate the ground meat into 1 - 2 pound portions, and freeze that in bags also. It keeps longer in a freezer bag than in the thin plastic and foam from the grocery, and we can't get a side of beef, pre-wrapped real easily or cheap around here. I tend to brown about half of the meat, and leave the other half uncooked for meatloaf or meatballs.
The chicken (or turkey) parts, I throw into my largest stock pot with an entire onion cut into quarters, some salt, pepper, and enough water to cover the meat. I cook it on low for about 3 hours. Once it has cooled down, I skim anything off the top, shred the meat, and measure it into bags in 1 - 2 pound options (usually about 4 - 6 cups). This way I get a mix of light and dark meat, which makes for good flavor in soups and casseroles. I also save a ton of money not buying the canned stuff.
Each bag gets dated and used in the order that I bought it.
You can season any of the meat ahead of time as well, so if you know you like tacos, you can brown, season and freeze several pounds of meat, so when you want tacos, you just defrost the meat, and warm it through...great for those busy days, or days when things seem to go awry.
Mexican Chicken Bake
This is a yummy casserole that is easy, and uses stuff I mostly keep on hand. It can be spiced up or down depending on your tastes.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 can Cream of Mushroom soup
1 can diced tomatoes with green chiles (this is where you get your spice)
2 C Cooked chicken shredded or chopped
10 6-in corn torillas (soft, and you can use flour, but the corn gives it a more robust flavor)
2 C Shredded Monterey Jack Cheese (you can use cheddar, a blend, whatever is your favorite)
1 C sour cream (I substitute plain fat-free yogurt for a healthier option)
1 Tbsp milk
1 small jalpeno, chopped (I use a 4 ounce can of diced chile, or just leave it off)
1/4 C fresh parsley, chopped (I don't use this at all)
Directions:
Preheat your oven to 325 F.
Melt butter in a large skillet, add pepper and onion. Cook until tender, about 5 minutes. Stir in the soup, undrained tomatoes, and chicken. Stir well, and let simmer to blend flavors while you tear the tortillas into bite-sized pieces.
Spray a large casserole with cooking spray. Layer tortillas, chicken mixture, and cheese (Depending on the size of your dish, you may have up to 3 layers).
Mix sour cream, milk and jalapeno, and spread over top of casserole.
Bake until bubbly, around 40 minutes. Sprinkle with parsley and serve immediately.
This dish is yummy, and tastes really good topped with some shredded lettuce, tomatoes, olives, a little more cheese, OR just as it is. I usually serve salad with this but its filling in its own right.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
1/4 C butter
1 onion, chopped
1 bell pepper, chopped
1 can Cream of Mushroom soup
1 can diced tomatoes with green chiles (this is where you get your spice)
2 C Cooked chicken shredded or chopped
10 6-in corn torillas (soft, and you can use flour, but the corn gives it a more robust flavor)
2 C Shredded Monterey Jack Cheese (you can use cheddar, a blend, whatever is your favorite)
1 C sour cream (I substitute plain fat-free yogurt for a healthier option)
1 Tbsp milk
1 small jalpeno, chopped (I use a 4 ounce can of diced chile, or just leave it off)
1/4 C fresh parsley, chopped (I don't use this at all)
Directions:
Preheat your oven to 325 F.
Melt butter in a large skillet, add pepper and onion. Cook until tender, about 5 minutes. Stir in the soup, undrained tomatoes, and chicken. Stir well, and let simmer to blend flavors while you tear the tortillas into bite-sized pieces.
Spray a large casserole with cooking spray. Layer tortillas, chicken mixture, and cheese (Depending on the size of your dish, you may have up to 3 layers).
Mix sour cream, milk and jalapeno, and spread over top of casserole.
Bake until bubbly, around 40 minutes. Sprinkle with parsley and serve immediately.
This dish is yummy, and tastes really good topped with some shredded lettuce, tomatoes, olives, a little more cheese, OR just as it is. I usually serve salad with this but its filling in its own right.
Saturday, April 26, 2008
Blue Cheese Burgers
1 lb of extra lean ground beef
1/4 c bread crumbs
2 oz crumbled low sodium blue cheese
1/4 t pepper
pinch of salt
Mix ingredients together and form 4-6 patties. Broil, Foreman Grill, or BBQ. Garnish with Lettuce, Tomato and a whole wheat or multi-grain bun.
1/4 c bread crumbs
2 oz crumbled low sodium blue cheese
1/4 t pepper
pinch of salt
Mix ingredients together and form 4-6 patties. Broil, Foreman Grill, or BBQ. Garnish with Lettuce, Tomato and a whole wheat or multi-grain bun.
Monday, April 21, 2008
Picadillo
This is one of my favorite recipes. It came from a cookbook published by a fantastic restaurant in Buffalo Gap, TX: http://www.periniranch.com/. Some of my favorite recipes come from their cookbook. I highly recommend it. I have made my own ranch dressing from scratch, fantastic chicken fried steak, incredible cream gravy, and many, many more things from this book. It's the most-used and most-loved cookbook in my house. The following recipe is one I modified:
It is fantastic stuff! I make a big batch and then we have it in regular tacos, put it in our Queso, and wrap it up with eggs and cheese in a tortilla for a great breakfast taco...
Here's my modified version:
2 pounds lean ground beef
1 white onion, chopped
3 cloves garlic, pressed
Brown these together in a large frying pan on medium-low heat, then add:
1/2 cup chopped celery
1/2 cup sliced carrots
1 bell or sweet pepper, chopped
Stir those around, then add:
1 cup beef broth with 2 Tbsp flour mixed in
If the broth doesn't cover the meat mixture, add more until it just barely covers.
Cover and simmer on low for 10 minutes, then add:
1 white potato, peeled and cut into a 1/2 inch dice
2 whole jalapenos for flavor
Cover and simmer for another 10 - 15 minutes.*
*I typically remove the lid and let the liquid simmer off and evaporate for another 20 minutes or so.
Mmmmm!
It is fantastic stuff! I make a big batch and then we have it in regular tacos, put it in our Queso, and wrap it up with eggs and cheese in a tortilla for a great breakfast taco...
Here's my modified version:
2 pounds lean ground beef
1 white onion, chopped
3 cloves garlic, pressed
Brown these together in a large frying pan on medium-low heat, then add:
1/2 cup chopped celery
1/2 cup sliced carrots
1 bell or sweet pepper, chopped
Stir those around, then add:
1 cup beef broth with 2 Tbsp flour mixed in
If the broth doesn't cover the meat mixture, add more until it just barely covers.
Cover and simmer on low for 10 minutes, then add:
1 white potato, peeled and cut into a 1/2 inch dice
2 whole jalapenos for flavor
Cover and simmer for another 10 - 15 minutes.*
*I typically remove the lid and let the liquid simmer off and evaporate for another 20 minutes or so.
Mmmmm!
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