In its original incarnation this recipe was chopped potatoes with some hot dogs thrown in, but after an inspiring visit to Olive Garden my husband suggested putting in pork sausage instead of hot dogs, and the rest is history... I'm pretty sure that everyone who has tried this soup loves it.
Don't scrimp on the salt. It needs it. Potatoes absorb a lot of salt. Using sausage helps, but you'll still need more.
serves about 6
6 large potatoes, cut into 1/2in cubes (peel them first if you use russets, but you can leave part or all of the skins on if you use reds or golds)
1/2-1 onion, chopped little
1 lb ground pork sausage (actually 3/4 is plenty, but they come in 1lb portions usually...and it works)
salt and pepper
parsley (fresh is good in little sprigs, or use about 1Tbs of dried flakes)
Put the cut up potatoes and onions in a large saucepan, with just enough water to cover them. Boil them until they are soft (adding water as needed).
Meanwhile, cook up the pork sausage. When it is cooked through, set aside on a paper towel to let some of the grease come off (it's good if it's still a bit greasy though).
Return to the potatoes etc and drain off some of the water (leaving just a cup or so in the pan). Put in the sausage. Add milk to cover, and warm it on low or med-low heat but don't allow it to boil (milk gets ikky if it's boiled). Add salt (start with at least 2 tsp) and pepper. Use a potato masher to smash around in there until about half of the potato chunks are pulverized. That will give a nice thick consistency to the soup, while still having good chunks to chew on.
Add parsley.
Serve with a garnish of fresh parsley if you like.
Showing posts with label dinner. Show all posts
Showing posts with label dinner. Show all posts
Taco Cassarole
We had nearly a pound of leftover taco meat (we'd had friends over and mis-estimated how much we would need), and since it was seasoned I couldn't really use it for anything with a different flavor palate... so I invented this. It was a big hit.
Tastes like tacos!!
Makes a 9x13 pan.
about 20-25min prep time + 15-20min of baking time
1 pound or so of ground meat
2ish cups uncooked rice (I did a mix of white and brown, it made about 5c cooked)
1 can tomato sauce
2 cans diced tomatoes (or 1qt home canned)
1/2 onion, chopped small
1 can black beans (or pinto) (or about 1-2 cups cooked dry beans)
chilli powder, cumin, garlic powder salt and pepper or taco seasoning
about 8 oz cheddar cheese, shredded
If you are cooking your own beans instead of using canned, you will need to prepare them ahead of time since they take hours to cook.
Put the dry rice in a pan with the tomatoes and their juice, and add enough water for cooking (I don't measure, I just pour in water about twice as high as the rice, then let it simmer with the lid off and check it every couple of minutes, stir it, and add more water if it ever runs low).
While the rice is cooking, brown the meat with the seasoning. You can add the onions if you like them cooked. Drain off the grease. Set aside.
As the rice is getting nearly done, add the tomato sauce and mix it in.
Put the cooked rice, meat, onions (if they're not with the meat), beans, and half of the cheese into a 9x13 baking dish, and mix them all up. You can add additional seasoning if you like (I put in about 1 Tbs garlic powder, 1 Tbs chili powder, 1 Tbs cumin, and 1/2-3/4 tsp salt and just a little pepper).
Sprinkle the remaining cheese over the top, and bake at 350 until everything is warm and melted--about 15-20 minutes.
Tastes like tacos!!
Makes a 9x13 pan.
about 20-25min prep time + 15-20min of baking time
1 pound or so of ground meat
2ish cups uncooked rice (I did a mix of white and brown, it made about 5c cooked)
1 can tomato sauce
2 cans diced tomatoes (or 1qt home canned)
1/2 onion, chopped small
1 can black beans (or pinto) (or about 1-2 cups cooked dry beans)
chilli powder, cumin, garlic powder salt and pepper or taco seasoning
about 8 oz cheddar cheese, shredded
If you are cooking your own beans instead of using canned, you will need to prepare them ahead of time since they take hours to cook.
Put the dry rice in a pan with the tomatoes and their juice, and add enough water for cooking (I don't measure, I just pour in water about twice as high as the rice, then let it simmer with the lid off and check it every couple of minutes, stir it, and add more water if it ever runs low).
While the rice is cooking, brown the meat with the seasoning. You can add the onions if you like them cooked. Drain off the grease. Set aside.
As the rice is getting nearly done, add the tomato sauce and mix it in.
Put the cooked rice, meat, onions (if they're not with the meat), beans, and half of the cheese into a 9x13 baking dish, and mix them all up. You can add additional seasoning if you like (I put in about 1 Tbs garlic powder, 1 Tbs chili powder, 1 Tbs cumin, and 1/2-3/4 tsp salt and just a little pepper).
Sprinkle the remaining cheese over the top, and bake at 350 until everything is warm and melted--about 15-20 minutes.
Fish (or Chicken) with Veggies & Green Sauce
I couldn't decide what to call this so I enlisted the help of some facebook friends. They suggested "Halibut Fishatore," "Pesce Verde" and, inevitably, we wound up at "Green Fish." Call it what you like, it's yummy!
I had thawed some halibut to make another dish, but when I got ready to begin cooking I realized I had forgotten one of the parts of the recipe (which involved marinating the fish for two hours prior to cooking!). So I had to scrap that recipe and just threw this together on the spot. It may look a little complicated because it has several parts, but really they are all pretty simple. The only thing that's complicated is the sauce (which can burn), but so long as you keep an eye on it and stir it a lot you should be fine.
For those of you who for whom halibut isn't your 'cheap, always-on-hand' meat, you can use tilapia or another white fish, or chicken will also work nicely.
Serves about 6
Prep time--about 30-60 min, depending on whether you use canned/frozen veggies, and whether your meat is thawed.
MEAT
Once the meat is in, start on the veggies.
VEGGIES
SAUCE (this is a homemade version of Costco's spinach-artichoke-parmesan dip, so you could use theirs, just warm it up and thin it with a little milk...but of course homemade always tastes better)
Serve the meat and veggies side by side, with the sauce poured over the top of everything.
It's pretty much awesome. All my kids liked it and the four-year-old asked for thirds.
I had thawed some halibut to make another dish, but when I got ready to begin cooking I realized I had forgotten one of the parts of the recipe (which involved marinating the fish for two hours prior to cooking!). So I had to scrap that recipe and just threw this together on the spot. It may look a little complicated because it has several parts, but really they are all pretty simple. The only thing that's complicated is the sauce (which can burn), but so long as you keep an eye on it and stir it a lot you should be fine.
For those of you who for whom halibut isn't your 'cheap, always-on-hand' meat, you can use tilapia or another white fish, or chicken will also work nicely.
Serves about 6
Prep time--about 30-60 min, depending on whether you use canned/frozen veggies, and whether your meat is thawed.
MEAT
- About 2-3lbs thawed halibut (or chicken breasts/tenders/pieces)
- olive oil
- Salt and pepper
- Breadcrumbs
Once the meat is in, start on the veggies.
VEGGIES
- 2 potatoes, chopped into 1/2in cubes (peel first if they have tough skins)
- 3/4 c peas
- 3/4 c chopped carrots (I used a frozen pea/carrot mix)
- other veggies if you prefer (asparagus, bell peppers, broccoli, etc)
SAUCE (this is a homemade version of Costco's spinach-artichoke-parmesan dip, so you could use theirs, just warm it up and thin it with a little milk...but of course homemade always tastes better)
- 4Tbs butter
- 4Tbs flour
- salt, pepper, garlic powder (I did about 1/2tsp salt and 1 Tbs garlic powder...I don't measure.)
- 1 1/2-2 cups of milk (whole is best of course, or cream would be good...)
- 3/4-1 cup of grated cheese (parmisan is ideal, but I didn't have any so I used monterey jack and it was good)
- 2/3-3/4c chopped spinach (I used frozen)
- 1/2-2/3c chopped artichokes (I used canned)
Serve the meat and veggies side by side, with the sauce poured over the top of everything.
It's pretty much awesome. All my kids liked it and the four-year-old asked for thirds.
Latkes
Latkes are a Hanukkah food (although we make them for most Jewish holidays, simply because I don't know many Jewish recipes). Traditionally they are served with applesauce or sour cream, but my family seems to prefer them with salt, ketchup, or barbecue sauce...oh well, so much for tradition eh?
5 large potatoes (washed and trimmed, but they don't need to be peeled unless you want to)
1 bunch of green onions, chopped (I skip these half the time, just because I forget)
1/4 c flour
3 eggs, beaten
Over the sink, grate the potatoes into a colander. Press out as much of the potato water as possible. Place the grated potatoes in a large bowl and add the remaining ingredients. Stir into a thick 'batter' (it's not really much of a batter, but it will all get sticky and clump together).
Over medium-high heat in a heavy skillet (cast iron is best), heat about 1/4c oil until hot. Drop in scoops of batter and flatten with a pancake flipper. Fry on each side until golden.
Drain latkes on a plate lined with paper towel. Serve warm.
5 large potatoes (washed and trimmed, but they don't need to be peeled unless you want to)
1 bunch of green onions, chopped (I skip these half the time, just because I forget)
1/4 c flour
3 eggs, beaten
Over the sink, grate the potatoes into a colander. Press out as much of the potato water as possible. Place the grated potatoes in a large bowl and add the remaining ingredients. Stir into a thick 'batter' (it's not really much of a batter, but it will all get sticky and clump together).
Over medium-high heat in a heavy skillet (cast iron is best), heat about 1/4c oil until hot. Drop in scoops of batter and flatten with a pancake flipper. Fry on each side until golden.
Drain latkes on a plate lined with paper towel. Serve warm.
Scottish Oatcakes
These are somewhere between a biscuit and a cookie...they're a bit sweet, but definitely have a bready aspect to them. I got the recipe from epicurean.com, where they were recommended to serve with Stovies. I've copied the recipe here just as it is on the site, but added some notes of my own.
1 1/4 cups sugar
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups shortening (I use room-temperature butter or lard. If you do use butter it comes out a little salty, so either use unsalted butter or skip the salt!)
1/2 teaspoon baking soda
1/2 cup boiling water
2 cups bran flakes (I didn't have any, so I left them out...I honestly didn't notice them on the recipe until I had already started mixing ingredients... I'm sure you could do some extra oats, but it also worked fine to just skip this ingredient.)
Directions:
Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.
(I just lightly greased a cookie sheet and smooshed the dough around on it until it was pretty thin. It spread a bit as it cooked and ended up filling the pan, but it had not reached all the corners before I put it in. I baked at 400* for about 10ish min...I didn't set a timer, I just left the oven light on and kept an eye on them as I cooked other things...)
1 1/4 cups sugar
2 cups rolled oats
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups shortening (I use room-temperature butter or lard. If you do use butter it comes out a little salty, so either use unsalted butter or skip the salt!)
1/2 teaspoon baking soda
1/2 cup boiling water
2 cups bran flakes (I didn't have any, so I left them out...I honestly didn't notice them on the recipe until I had already started mixing ingredients... I'm sure you could do some extra oats, but it also worked fine to just skip this ingredient.)
Directions:
Add soda to boiling water and let stand until cool. Mix together flour, baking powder, salt, bran flakes, rolled oats and sugar. Cut in shortening; add water and soda. Roll out thin on a floured board. Bake in hot oven until golden brown.
(I just lightly greased a cookie sheet and smooshed the dough around on it until it was pretty thin. It spread a bit as it cooked and ended up filling the pan, but it had not reached all the corners before I put it in. I baked at 400* for about 10ish min...I didn't set a timer, I just left the oven light on and kept an eye on them as I cooked other things...)
Lebanese Spinach Puffs
I stumbled across a Lebanese cookbook on the "new arrivals" shelf at our library, and as I started flipping through it I realized that all my life I'd been craving Lebanese food, and I'd never even known it! Most of this recipe is just copied straight from that cookbook, however I have added a couple of notes of my own as well.
These are a bit labor-intensive, but they are fun, and they are yummy.
If you're not into spinach, try stuffing them with cheese, sausage or other spiced meat, or a combination.
Preparation time:
Dough--5 min, plus 1 hr 15 min rising
Filling--10 min (do it while the dough is rising)
Putting it together--an hour
Bake time--18-20 min
They are time and labor-intensive, however they keep well in the fridge or freezer, are good cool or cold, and reheat well too.
BASIC DOUGH
1 cup + 1 Tbs lukewarm water
1 1/2 tsp yeast
1/4 tsp sugar
3 cups flour
3/4 tsp salt
3 Tbs olive oil
In a small bowl, dissolve the yeast and sugar in the water. Mix well. Set aside for several minutes, allowing the yeast to proof (foam). Combine the flour and salt in a separate bowl.
Make a well in the center of the flour mixture. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, which it probably will, sprinkle in a little more flour.)
Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl, then set the ball back in. Sprinkle the top of the dough with some more flour. Cover the bowl with a dish and set it aside in a warm place to rise for 1 hour 15 min.
FILLING
2 lbs frozen chopped spinach (thawed, drained, and squeezed dry) (I use 3 10oz boxes, but you can also fill it out with some shredded zucchini or other mild vegetable)
1-1 1/2 cups chopped onion (chopped little)
1 Tbs salt (yes that's a tablespoon)
1/4 tsp ground black pepper
1/3-1/2 c olive oil
1/3-3/4 c lemon juice
1 Tbs lemon zest if available
Squeeze the thawed spinach over a colander with small perforations. It is very important to make sure that all the moisture has been hand-squeezed out of the spinach, otherwise the filling will be wet and the pastries may open while baking.
In a bowl, combine the spinach and onion. Just before you are ready to fill the pastries, add the salt, pepper, olive oil, lemon juice and lemon zest, and mix well. (Mixing the salt with the onions at the last minute prevents the onions from producing additional moisture in the filling.) [The original recipe calls for 1/3 c olive oil and 3/4 c lemon juice, however I find that is a little tangier than I like. So I prefer to make it closer to 1/2c of each. It's still tangy.]
Once the dough has risen, roll out half the dough on a lightly floured surface to a 1/8" thickness. [It will be around 16" across. If you make it thinner/bigger, it still works, however you will end up with more dough than filling...when that happens to me I grab a little cheese or whatever to fill up the leftovers. Also, use as little flour as you can to do the job. If you get too much flour, the dough will not stick closed very well.] Gently hold the rolled-out dough by the edges and lift it about 2 inches off the counter (this will allow any contraction in the dough to occur before cutting). Cut the dough into 3 inch rounds with a cookie cutter; make one cut directly next to another to maximize the number of rounds.
Preheat the oven to 450*F. Foil-line a baking sheet, lightly brush it with olive oil, set it within reach.
Pick up one dough circle at a time and hold it stickier-side up in your hand. Put about 2 Tbs of filling into the middle of the round (this will probably seem like too much filling, but you want it stuffed so they will be plump once they are baked). Use a fork [or one of your fingers] to push the filling inside as you close up the dough. Be sure to keep all the edges free of filling, or they will not stick together. Form a triangle by raising three sides of the dough up and over the filling until they meet in the center. Press them closed.
[this video is made by the guy who wrote the cookbook, showing how he stuffs and closes the puffs]
Pinch each seam closed, securing the filling inside the triangle. Remember to keep the seams free of filling. Repinch the seams so that the pastry will not open while baking. Reshape the pastry into a triangle as needed, and place it on the greased foil-lined baking sheet. Fill and close the remaining dough rounds in the same manner, and place them on the baking sheet about 1/4 inch apart. Repeat with the second half of the dough.
Dip a pastry brush in a few tablespoons of olive oil and generously dab the tops and sides of each triangle puff. Place the tray in the middle rack of the oven and bake for 18-20 minutes.
Traditionally, spinach puffs are served at room temperature. Our family likes them a little warmer than that, but as I said before, they are also pretty good straight from the fridge.
* To prepare ahead, you can keep them in the fridge for a few days, or in the freezer for a few weeks. Freeze uncovered on a baking sheet, then transfer to an air-tight bag or container. Reheat thawed puffs at 350* for 5-7 minutes.
These are a bit labor-intensive, but they are fun, and they are yummy.
If you're not into spinach, try stuffing them with cheese, sausage or other spiced meat, or a combination.
Preparation time:
Dough--5 min, plus 1 hr 15 min rising
Filling--10 min (do it while the dough is rising)
Putting it together--an hour
Bake time--18-20 min
They are time and labor-intensive, however they keep well in the fridge or freezer, are good cool or cold, and reheat well too.
BASIC DOUGH
1 cup + 1 Tbs lukewarm water
1 1/2 tsp yeast
1/4 tsp sugar
3 cups flour
3/4 tsp salt
3 Tbs olive oil
In a small bowl, dissolve the yeast and sugar in the water. Mix well. Set aside for several minutes, allowing the yeast to proof (foam). Combine the flour and salt in a separate bowl.
Make a well in the center of the flour mixture. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, which it probably will, sprinkle in a little more flour.)
Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl, then set the ball back in. Sprinkle the top of the dough with some more flour. Cover the bowl with a dish and set it aside in a warm place to rise for 1 hour 15 min.
FILLING
2 lbs frozen chopped spinach (thawed, drained, and squeezed dry) (I use 3 10oz boxes, but you can also fill it out with some shredded zucchini or other mild vegetable)
1-1 1/2 cups chopped onion (chopped little)
1 Tbs salt (yes that's a tablespoon)
1/4 tsp ground black pepper
1/3-1/2 c olive oil
1/3-3/4 c lemon juice
1 Tbs lemon zest if available
Squeeze the thawed spinach over a colander with small perforations. It is very important to make sure that all the moisture has been hand-squeezed out of the spinach, otherwise the filling will be wet and the pastries may open while baking.
In a bowl, combine the spinach and onion. Just before you are ready to fill the pastries, add the salt, pepper, olive oil, lemon juice and lemon zest, and mix well. (Mixing the salt with the onions at the last minute prevents the onions from producing additional moisture in the filling.) [The original recipe calls for 1/3 c olive oil and 3/4 c lemon juice, however I find that is a little tangier than I like. So I prefer to make it closer to 1/2c of each. It's still tangy.]
Once the dough has risen, roll out half the dough on a lightly floured surface to a 1/8" thickness. [It will be around 16" across. If you make it thinner/bigger, it still works, however you will end up with more dough than filling...when that happens to me I grab a little cheese or whatever to fill up the leftovers. Also, use as little flour as you can to do the job. If you get too much flour, the dough will not stick closed very well.] Gently hold the rolled-out dough by the edges and lift it about 2 inches off the counter (this will allow any contraction in the dough to occur before cutting). Cut the dough into 3 inch rounds with a cookie cutter; make one cut directly next to another to maximize the number of rounds.
Preheat the oven to 450*F. Foil-line a baking sheet, lightly brush it with olive oil, set it within reach.
Pick up one dough circle at a time and hold it stickier-side up in your hand. Put about 2 Tbs of filling into the middle of the round (this will probably seem like too much filling, but you want it stuffed so they will be plump once they are baked). Use a fork [or one of your fingers] to push the filling inside as you close up the dough. Be sure to keep all the edges free of filling, or they will not stick together. Form a triangle by raising three sides of the dough up and over the filling until they meet in the center. Press them closed.
[this video is made by the guy who wrote the cookbook, showing how he stuffs and closes the puffs]
Pinch each seam closed, securing the filling inside the triangle. Remember to keep the seams free of filling. Repinch the seams so that the pastry will not open while baking. Reshape the pastry into a triangle as needed, and place it on the greased foil-lined baking sheet. Fill and close the remaining dough rounds in the same manner, and place them on the baking sheet about 1/4 inch apart. Repeat with the second half of the dough.
Dip a pastry brush in a few tablespoons of olive oil and generously dab the tops and sides of each triangle puff. Place the tray in the middle rack of the oven and bake for 18-20 minutes.
Traditionally, spinach puffs are served at room temperature. Our family likes them a little warmer than that, but as I said before, they are also pretty good straight from the fridge.
* To prepare ahead, you can keep them in the fridge for a few days, or in the freezer for a few weeks. Freeze uncovered on a baking sheet, then transfer to an air-tight bag or container. Reheat thawed puffs at 350* for 5-7 minutes.
Indian-ish Chicken
This isn't a true Indian recipe in that I didn't get it from a cookbook or anything, but it's a combination of traditional Indian spices, even if not traditional cooking methods, so I surmise that it's 'authentic' in that it's the sort of thing an Indian housewife might throw together...
The flour in the coating is merely to spread the spices around evenly. I used rice flour and it was gluten free. ☺
1/4 c butter
Cut up butter into a 9x13inch pan and put it in the oven to melt as the oven preheats to 350* (don't forget to get it out as soon as it's melted!)
Set aside.
COATING (mix in a shallow dish or pie tin)
(all amounts are approximate, I just dump stuff in)
1/2 c flour (or rice flour ☺)
1 Tbs salt
1 tsp pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs turmeric
1 Tbs cumin
1-2 tsp cardamom
1/2 tsp cloves
(1 Tbs cinnamon would also be authentic, but I forgot it, so either way...)
8 chicken pieces (I used thighs because they were on sale, but any pieces would work) I skinned them but left the bones in.
Press each chicken piece into the coating and get it fully covered on both sides. Then lay the pieces in the melted butter in the pan.
Bake for about 20 min, then turn each piece over and bake for another 20 min. (Meanwhile cook the rice and veggies)
RICE
1 chopped onion
3-4 cloves chopped garlic
1 tsp salt
*2 cups white rice
4 cups broth and/or water and/or coconut milk (I used about 2 cups homemade broth then the rest water)
Put a little oil in a pan and saute the rice, onion, salt, and garlic until the onion and rice get glassy. Then add the liquid and let it simmer (without stirring) until all the liquid is absorbed (about 15min for white rice)
*adjust the amount of rice accordingly if you use brown or a white/brown mix
VEGGIES
I just used some frozen peas/carrots/green beans and steamed them, which is very not authentic. If you want something more authentic, try peas, carrots, potatoes, or tomatoes. You can steam them or saute them in a little oil or cook them in with the rice.
Serve everything together in a heap. Or not. However you like it. ☺
The flour in the coating is merely to spread the spices around evenly. I used rice flour and it was gluten free. ☺
1/4 c butter
Cut up butter into a 9x13inch pan and put it in the oven to melt as the oven preheats to 350* (don't forget to get it out as soon as it's melted!)
Set aside.
COATING (mix in a shallow dish or pie tin)
(all amounts are approximate, I just dump stuff in)
1/2 c flour (or rice flour ☺)
1 Tbs salt
1 tsp pepper
1 Tbs onion powder
1 Tbs garlic powder
1 Tbs turmeric
1 Tbs cumin
1-2 tsp cardamom
1/2 tsp cloves
(1 Tbs cinnamon would also be authentic, but I forgot it, so either way...)
8 chicken pieces (I used thighs because they were on sale, but any pieces would work) I skinned them but left the bones in.
Press each chicken piece into the coating and get it fully covered on both sides. Then lay the pieces in the melted butter in the pan.
Bake for about 20 min, then turn each piece over and bake for another 20 min. (Meanwhile cook the rice and veggies)
RICE
1 chopped onion
3-4 cloves chopped garlic
1 tsp salt
*2 cups white rice
4 cups broth and/or water and/or coconut milk (I used about 2 cups homemade broth then the rest water)
Put a little oil in a pan and saute the rice, onion, salt, and garlic until the onion and rice get glassy. Then add the liquid and let it simmer (without stirring) until all the liquid is absorbed (about 15min for white rice)
*adjust the amount of rice accordingly if you use brown or a white/brown mix
VEGGIES
I just used some frozen peas/carrots/green beans and steamed them, which is very not authentic. If you want something more authentic, try peas, carrots, potatoes, or tomatoes. You can steam them or saute them in a little oil or cook them in with the rice.
Serve everything together in a heap. Or not. However you like it. ☺
Hot Mexican Salad
I realized recently that one of my favorite things at a Mexican restaurant is the rice and beans that they serve on the side--especially when they have melted cheese and that little bit of lettuce and tomato and sour cream. So I played around a bit and came up with this. I like the contrast of hot and cold, as well as different textures. Rice + beans makes a complete protein so it is filling as well as delicious. Think of it as being like a taco salad...only without the taco bowl!
We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)
serves 2
*2-3 cups cooked white and/or brown rice (1ish cups dry)
*1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry)
*1 can diced tomatoes OR 1 largeish fresh tomato
*2/3 cup grated cheese
*1- 1 1/2 cups chopped lettuce
Sour cream, ranch, or other creamy dressing
a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.
This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them.
For a la carte serving:
Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls.
For prepared plates:
Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.
If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!
We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)
serves 2
*2-3 cups cooked white and/or brown rice (1ish cups dry)
*1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry)
*1 can diced tomatoes OR 1 largeish fresh tomato
*2/3 cup grated cheese
*1- 1 1/2 cups chopped lettuce
Sour cream, ranch, or other creamy dressing
a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.
This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them.
For a la carte serving:
Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls.
For prepared plates:
Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.
If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!
Salmon Dill Quiche
I looked up several recipes and then sortof adapted this based on what I had on hand. I've never been fond of quiche, or of salmon either for that matter, but this was pretty good! The kids liked it, and my husband had two portions and then ate the leftovers for a bedtime snack. Anything that is worthy to be a bedtime snack is probably pretty good. ☺
I confess I've become a fish snob since living in Alaska, so I wouldn't dream of feeding canned salmon to people (we give it to our dog)...but if it's all you have it will work. I actually used leftover from the patties I'd made earlier in the week.
makes 2 8" quiches, or probably 1 deep dish 9" (I prefer to do two smaller ones so they cook through more easily)
2 pie crusts
6 eggs
1 1/2 c milk
1 1/2-2 c grated cheese (I did half mozzarella and half monterey jack, but swiss would also be good)
1 1/2 c shredded salmon (or about 1 can). You can also use leftover baked/grilled salmon if it's not heavily seasoned, but make sure it's thoroughly de-boned!
2-3 Tbs dill
salt & pepper
Preheat oven to 375. Bake (empty) pie crusts for 5 minutes.
Beat eggs, then add milk, cheese, salmon, and spices and mix well. Pour into slightly cooked crusts, then bake for 45 more minutes (it may need a little longer--test by inserting a knife in the middle of the quiche, when it comes out clean the quiche is done)
I confess I've become a fish snob since living in Alaska, so I wouldn't dream of feeding canned salmon to people (we give it to our dog)...but if it's all you have it will work. I actually used leftover from the patties I'd made earlier in the week.
makes 2 8" quiches, or probably 1 deep dish 9" (I prefer to do two smaller ones so they cook through more easily)2 pie crusts
6 eggs
1 1/2 c milk
1 1/2-2 c grated cheese (I did half mozzarella and half monterey jack, but swiss would also be good)
1 1/2 c shredded salmon (or about 1 can). You can also use leftover baked/grilled salmon if it's not heavily seasoned, but make sure it's thoroughly de-boned!
2-3 Tbs dill
salt & pepper
Preheat oven to 375. Bake (empty) pie crusts for 5 minutes.
Beat eggs, then add milk, cheese, salmon, and spices and mix well. Pour into slightly cooked crusts, then bake for 45 more minutes (it may need a little longer--test by inserting a knife in the middle of the quiche, when it comes out clean the quiche is done)
Salmon Burgers
We have started catching out own salmon this year, but we're still getting the hang of filletting them, so there ends up being lots of little pieces of meat that we trim off the bones after the fillet is off. We didn't want to waste the meat, but at first I wasn't sure what to do with so many tiny pieces (it was from 16 fish so there was a lot!). Finally I hit upon the idea of using it like ground beef--mashing it up, shaping it into patties, and serving it as burgers.
They were awesome! The texture was perfect, but we couldn't really taste the dill I'd seasoned it with, so next time I'll use something a bit stronger.
2 cups salmon bits (fresh & raw is best, leftover would also work I think, or canned...)
1/4-1/3 c bread crumbs or rolled oat or leftover cooked rice
1 egg
seasonings (salt, pepper, garlic or garlic powder, dill, tarragon, etc)
Whir the salmon around in a food processor for a minute, or chop it/flake it into small pieces. Add remaining ingredients and mix well. If it's too sticky, add more bread crumbs, if it's too dry, add another egg or a little milk. It should hold together well--like ground beef does when making regular hamburgers!
Heat a little oil in a pan on medium heat. Pack the salmon mixture into tight balls (I used a scooper like I do with the black bean and rice patties) and then flatten them into a frying pan. Cook for a couple of minutes on each side. Salmon cooks quickly, and changes to a much lighter color when it is done. The outside of each patty will be a little browned and crisp (and hold it together), but the middles will still be soft.
Can be eaten on buns with mayonnaise, lettuce, tomato, pickles and onion...or eat them plain, perhaps with some sour cream, sundried tomatoes, etc...
They were awesome! The texture was perfect, but we couldn't really taste the dill I'd seasoned it with, so next time I'll use something a bit stronger.
2 cups salmon bits (fresh & raw is best, leftover would also work I think, or canned...)1/4-1/3 c bread crumbs or rolled oat or leftover cooked rice
1 egg
seasonings (salt, pepper, garlic or garlic powder, dill, tarragon, etc)
Whir the salmon around in a food processor for a minute, or chop it/flake it into small pieces. Add remaining ingredients and mix well. If it's too sticky, add more bread crumbs, if it's too dry, add another egg or a little milk. It should hold together well--like ground beef does when making regular hamburgers!
Heat a little oil in a pan on medium heat. Pack the salmon mixture into tight balls (I used a scooper like I do with the black bean and rice patties) and then flatten them into a frying pan. Cook for a couple of minutes on each side. Salmon cooks quickly, and changes to a much lighter color when it is done. The outside of each patty will be a little browned and crisp (and hold it together), but the middles will still be soft.
Can be eaten on buns with mayonnaise, lettuce, tomato, pickles and onion...or eat them plain, perhaps with some sour cream, sundried tomatoes, etc...
Halibut with Tarragon-Cream Sauce
This could work with any white fish--halibut is my favorite and is plentiful here, but I know it's very expensive in other places!
Try this with dill instead of tarragon for a different twist.
I served it with couscous & veggies on the side (and kinda mixed them together as I ate). It would also work well with pasta, potatoes, or rice (with veggies).
My kids gobbled this up--and we parents really enjoyed it too.
Serves 4
1 lb halibut, deboned and cut into smallish chunks (bite size more or less)
3 Tbs butter
3 Tbs flour or cornstarch
1-1 1/2 c milk
1/4 c parmesan cheese (this could be omitted, or another cheese could be substituted--I admit I used the cheap powdered type)
1 tsp salt
1/2 tsp pepper
2ish Tbs tarragon
Cut fish and set aside in a 9x9 baking dish.
In a saucepan over medium heat, melt butter and mix well with flour until it becomes smooth and thickens. Slowly add milk, about 1/4c at a time, and mix thoroughly after each addition. Add seasonings. Add cheese if desired. Stir continuously or at least very frequently so that it does not burn. Sauce will thicken as it cooks, so each time it starts to thicken you can add a little milk again until it reaches a nice thick cream sauce (it should be like gravy). Pour sauce over fish, stir to coat each piece of fish, then bake at 350 for about 10-15 minutes (stir once in the middle to make sure that all pieces of fish are cooking evenly).
Try this with dill instead of tarragon for a different twist.
I served it with couscous & veggies on the side (and kinda mixed them together as I ate). It would also work well with pasta, potatoes, or rice (with veggies).
My kids gobbled this up--and we parents really enjoyed it too.
Serves 4
1 lb halibut, deboned and cut into smallish chunks (bite size more or less)
3 Tbs butter
3 Tbs flour or cornstarch
1-1 1/2 c milk
1/4 c parmesan cheese (this could be omitted, or another cheese could be substituted--I admit I used the cheap powdered type)
1 tsp salt
1/2 tsp pepper
2ish Tbs tarragon
Cut fish and set aside in a 9x9 baking dish.
In a saucepan over medium heat, melt butter and mix well with flour until it becomes smooth and thickens. Slowly add milk, about 1/4c at a time, and mix thoroughly after each addition. Add seasonings. Add cheese if desired. Stir continuously or at least very frequently so that it does not burn. Sauce will thicken as it cooks, so each time it starts to thicken you can add a little milk again until it reaches a nice thick cream sauce (it should be like gravy). Pour sauce over fish, stir to coat each piece of fish, then bake at 350 for about 10-15 minutes (stir once in the middle to make sure that all pieces of fish are cooking evenly).
Spinach Stuffed Pork Loin
If you have never made stuffed meat before, I heartily recommend watching this youtube tutorial for how to slice open the meat. It was very helpful for me.
I started with this recipe as a basis, but altered it a lot.
I think this same filling combination would be awesome in a turkey breast, although you'll have to do your own research on how to slice the sucker. ☺
1 pork loin (I don't know how many pounds, but mine was about 12inches long..3ish pounds maybe?)
1 c sour cream
1/2-3/4 c shredded mozzarella cheese
1/2-3/4 (10 oz) package of frozen spinach, thawed (about 1 1/2 c cooked and chopped), and well drained
1/2 c diced onion
2-3 cloves minced garlic (I did 5...)
1/3 c dry bread crumbs
a few Tbs olive oil
1 tsp salt
1 tsp pepper
string (I made due with thread, but that tends to cut into the meat, so string is much better)
Cut open roast according to directions in tutorial, so that is lays flat.
Spread sour cream evenly over meat.
Sprinkle mozzarella evenly over sour cream.
Saute onions in a little olive oil until they get soft and glassy--but not browned (optional), then mix spinach, garlic, onion, bread crumbs, salt, and pepper together in a bowl. Put in the olive oil from the onions, plus a little extra as needed to make the mixture stick together (it should not be crumbly nor slimy, but just kinda gooshy...) Sprinkled spinach mixture evenly over the mozzarella on the meat.
Roll up the meat log, and tie closed to secure it. Then carefully transfer it to a pan.
Bake, uncovered, at 325 for about 1 to 1 1/2 hours. It is done when the internal temperature reaches 160* (use a food thermometer, if you overcook it it will be very dry, but if you undercook it it won't be safe). I hear that you can cook it to about 135 or 140, then take it out and 'tent it' (cover it with foil while still in the hot pan) and let it sit for about 15 minutes, then it will finish cooking in its tent. I have not done this personally, so I don't know. ☺
I started with this recipe as a basis, but altered it a lot.
I think this same filling combination would be awesome in a turkey breast, although you'll have to do your own research on how to slice the sucker. ☺
1 pork loin (I don't know how many pounds, but mine was about 12inches long..3ish pounds maybe?)
1 c sour cream
1/2-3/4 c shredded mozzarella cheese
1/2-3/4 (10 oz) package of frozen spinach, thawed (about 1 1/2 c cooked and chopped), and well drained
1/2 c diced onion
2-3 cloves minced garlic (I did 5...)
1/3 c dry bread crumbs
a few Tbs olive oil
1 tsp salt
1 tsp pepper
string (I made due with thread, but that tends to cut into the meat, so string is much better)
Cut open roast according to directions in tutorial, so that is lays flat.
Spread sour cream evenly over meat.
Sprinkle mozzarella evenly over sour cream.
Saute onions in a little olive oil until they get soft and glassy--but not browned (optional), then mix spinach, garlic, onion, bread crumbs, salt, and pepper together in a bowl. Put in the olive oil from the onions, plus a little extra as needed to make the mixture stick together (it should not be crumbly nor slimy, but just kinda gooshy...) Sprinkled spinach mixture evenly over the mozzarella on the meat.
Roll up the meat log, and tie closed to secure it. Then carefully transfer it to a pan.
Bake, uncovered, at 325 for about 1 to 1 1/2 hours. It is done when the internal temperature reaches 160* (use a food thermometer, if you overcook it it will be very dry, but if you undercook it it won't be safe). I hear that you can cook it to about 135 or 140, then take it out and 'tent it' (cover it with foil while still in the hot pan) and let it sit for about 15 minutes, then it will finish cooking in its tent. I have not done this personally, so I don't know. ☺
Sesame Chicken
I adapted this recipe from the ones I found at allrecipes and recipezaar. It has a lot of ingredients, and no, you shouldn't leave anything out. There's a delicate balance at work here, and everything plays a part. The sauce is very sweet, and it needs the salty chicken to balance it; if you use the sauce alone you'll need to add some salt.
I like steaming some broccoli, onions, and carrots and serving them with the rice/sauce as well. Alternately, make just the sauce, and use it as a stir fry sauce (rather than making the fried chicken part).
Cornstarch can usually be replaced by using double the amount of flour...I don't recommend that for this recipe though because the thickening properties of the cornstarch are really important to the texture, and flour really doesn't do it as well.
To make this dish gluten-free, replace the flour with half the amount of cornstarch OR (better) with rice flour or a GF flour blend.
Chicken Marinade
mix in a medium sized bowl
2 Tbs soy sauce
3 drops *toasted sesame oil
2 Tbs flour
2 Tbs cornstarch
2 Tbs water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil
*the "toasted" part is important, it means the seeds were toasted before the oil was expressed, and it has a much stronger flavor. It's available in the asian section of the grocery store
Use fresh or thawed chicken--about 3 breasts or 4-5 thighs. Cut it into 1 inch chunks and then put into the marinade to sit for about 20 minutes (the marinade is thick so the chicken is not so much 'soaking' as it is 'coated' with the marinade).
Meanwhile get some rice going. ☺
Sesame Sauce
mix in a medium sized saucepan
1 1/2 c chicken broth
6 Tbs cornstarch dissolved into 3/4 c cold water
1/2 c sugar (this could probably be reduced, but I haven't played with that yet)
3 Tbs soy
2 Tbs rice wine vinegar (or white vinegar)
3 Tbs toasted sesame oil
1 1/2 tsp chili paste (or same amount of chili oil, or you could probably use red pepper flakes)
2-3 cloves chopped garlic
2 Tbs sesame seeds (you can sprinkle them on top at the end, but I find it easier to just mix them right into the sauce)
Mix over high heat, stirring continuously, until it comes to a boil. Reduce heat to low so that the sauce stays warm and thickens while you fry the chicken.
To Deep-Fry the chicken, I recommend using a wok if you can, because of its shape you'll be able to use less oil. To be really authentic, use peanut oil. Vegetable oil also works fine. (Light olive oil might be ok, but don't use EVOO--extra virgin--as it has a stronger flavor that just won't work for this.) Put enough oil in your pan to be about 1 1/2 or 2 inches deep, and heat it until very hot. Carefully add the chicken pieces a few at a time--they will want to stick together if you add them at once, so add them individually. Cook for 3-5 minutes (I always cut open the largest chunk from my first batch or two to check for doneness). Remove chicken from oil and set on paper towels to drain. You can set the cooked portions in the oven on low to keep warm while you cook the remaining chicken.
Place chicken on a large platter and pour sauce over it, then serve over rice.
Or, if you're like me, just serve everything in it's own dish and let people choose their own ratios. ☺
I like steaming some broccoli, onions, and carrots and serving them with the rice/sauce as well. Alternately, make just the sauce, and use it as a stir fry sauce (rather than making the fried chicken part).
Cornstarch can usually be replaced by using double the amount of flour...I don't recommend that for this recipe though because the thickening properties of the cornstarch are really important to the texture, and flour really doesn't do it as well.
To make this dish gluten-free, replace the flour with half the amount of cornstarch OR (better) with rice flour or a GF flour blend.
Chicken Marinade
mix in a medium sized bowl
2 Tbs soy sauce
3 drops *toasted sesame oil
2 Tbs flour
2 Tbs cornstarch
2 Tbs water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil
*the "toasted" part is important, it means the seeds were toasted before the oil was expressed, and it has a much stronger flavor. It's available in the asian section of the grocery store
Use fresh or thawed chicken--about 3 breasts or 4-5 thighs. Cut it into 1 inch chunks and then put into the marinade to sit for about 20 minutes (the marinade is thick so the chicken is not so much 'soaking' as it is 'coated' with the marinade).
Meanwhile get some rice going. ☺
Sesame Sauce
mix in a medium sized saucepan
1 1/2 c chicken broth
6 Tbs cornstarch dissolved into 3/4 c cold water
1/2 c sugar (this could probably be reduced, but I haven't played with that yet)
3 Tbs soy
2 Tbs rice wine vinegar (or white vinegar)
3 Tbs toasted sesame oil
1 1/2 tsp chili paste (or same amount of chili oil, or you could probably use red pepper flakes)
2-3 cloves chopped garlic
2 Tbs sesame seeds (you can sprinkle them on top at the end, but I find it easier to just mix them right into the sauce)
Mix over high heat, stirring continuously, until it comes to a boil. Reduce heat to low so that the sauce stays warm and thickens while you fry the chicken.
To Deep-Fry the chicken, I recommend using a wok if you can, because of its shape you'll be able to use less oil. To be really authentic, use peanut oil. Vegetable oil also works fine. (Light olive oil might be ok, but don't use EVOO--extra virgin--as it has a stronger flavor that just won't work for this.) Put enough oil in your pan to be about 1 1/2 or 2 inches deep, and heat it until very hot. Carefully add the chicken pieces a few at a time--they will want to stick together if you add them at once, so add them individually. Cook for 3-5 minutes (I always cut open the largest chunk from my first batch or two to check for doneness). Remove chicken from oil and set on paper towels to drain. You can set the cooked portions in the oven on low to keep warm while you cook the remaining chicken.
Place chicken on a large platter and pour sauce over it, then serve over rice.
Or, if you're like me, just serve everything in it's own dish and let people choose their own ratios. ☺
Battered Fish
Traditionally this deep-fried battered fish would be served with 'chips' (fat french fries), but I actually prefer to do onion rings, because I use the same batter for both fish and rings.
Cut white fish into fillets and make sure there are no bones. (If you buy it it should already be this way, but if you caught your own then obviously you'll have to do it yourself!) I like to make them on the smaller side--I slice thick fillets in half depth-wise (so I have two thin fillets), and I cut them down to about 4x4inch pieces. I like a high batter-to-fish ratio. ☺
Batter:
In a wide and/or shallow bowl, put 1 cup self-rising flour (or 1 cup white flour, 1 tsp baking powder, 1/2 tsp salt). Slowly add water until it is about the consistency of pancake batter...maybe 2/3 or 3/4 cup of water usually. If it is too thin it will all drip off the fish (or onions)!
Heat oil in a wok, saucepan, or deep frying pan (I like using a lid to avoid oil splatters, but an oil screen works too). You can deep fry the fish, but I find that using a high-sided frying pan I can 'deep fry' them in only about an inch of oil, I just have to turn the fish over halfway through the cooking. It uses less oil, and seems to get less oil into the fish as well.
Put battered fish pieces into oil and fry until golden and cooked through--about 3-5 minutes per side, depending on the size of the pieces and whether the fish was frozen or thawed. Use tongs or a slotted spoon to remove fish and set on a paper towel to drain. Serve hot!
*This does NOT reheat very well (it's ok in the oven but terrible in the microwave), so if you have leftovers I recommend eating them cold.
Cut white fish into fillets and make sure there are no bones. (If you buy it it should already be this way, but if you caught your own then obviously you'll have to do it yourself!) I like to make them on the smaller side--I slice thick fillets in half depth-wise (so I have two thin fillets), and I cut them down to about 4x4inch pieces. I like a high batter-to-fish ratio. ☺
Batter:
In a wide and/or shallow bowl, put 1 cup self-rising flour (or 1 cup white flour, 1 tsp baking powder, 1/2 tsp salt). Slowly add water until it is about the consistency of pancake batter...maybe 2/3 or 3/4 cup of water usually. If it is too thin it will all drip off the fish (or onions)!
Heat oil in a wok, saucepan, or deep frying pan (I like using a lid to avoid oil splatters, but an oil screen works too). You can deep fry the fish, but I find that using a high-sided frying pan I can 'deep fry' them in only about an inch of oil, I just have to turn the fish over halfway through the cooking. It uses less oil, and seems to get less oil into the fish as well.
Put battered fish pieces into oil and fry until golden and cooked through--about 3-5 minutes per side, depending on the size of the pieces and whether the fish was frozen or thawed. Use tongs or a slotted spoon to remove fish and set on a paper towel to drain. Serve hot!
*This does NOT reheat very well (it's ok in the oven but terrible in the microwave), so if you have leftovers I recommend eating them cold.
French Bread Pizza
Recently I had some leftover pizza sauce and toppings from family pizza night. I wanted to use them up, but didn't feel like going to the full effort of making pizza, so I did this instead. (Conveniently I had a leftover loaf of french bread as well!)
serves about 4
1 loaf leftover french bread, cut into slices
pizza sauce (tomato sauce with garlic powder, basil and oregano)
shredded mozzarella cheese
pizza toppings--cut into little pieces
Spread the slices of french bread on a cookie sheet. Put a generous amount of sauce on each (the bread slices are thicker than a typical pizza crust, so you'll want the extra moisture). Then put a generous amount of cheese and whatever toppings you like best.
Bake at 400 for about 8-10 minutes, or until cheese is melted.
serves about 4
1 loaf leftover french bread, cut into slices
pizza sauce (tomato sauce with garlic powder, basil and oregano)
shredded mozzarella cheese
pizza toppings--cut into little pieces
Spread the slices of french bread on a cookie sheet. Put a generous amount of sauce on each (the bread slices are thicker than a typical pizza crust, so you'll want the extra moisture). Then put a generous amount of cheese and whatever toppings you like best.
Bake at 400 for about 8-10 minutes, or until cheese is melted.
Black Bean & Brown Rice Veggie Burgers
I may give up ground beef now. If you leave off the cheese these are easily vegan as well. If you just stack the patty with the veggies and no bun, then it's gluten-free. ☺
Rice + beans = a complete protein, and we find these just as filling as meat burgers. For variations, add barbecue sauce to the mixture, top the burgers with salsa, sour cream, and guacamole instead of traditional burger toppings.
Add rice (and cheese if desired) and blend well. Pack into tight balls--I use a round scoop like this --->
and then smoosh them out a bit in the pan, but the scooper compacts them nicely. Fry in a little oil (a cast iron skillet works wonderfully). Cook 4-5 minutes per side, or until the surface of the patty gets a bit browned and crunchy. Don't try to do it faster--they will fall apart!! I put a lid on the pan to melt the cheese. Put on a bun and accessorize as desired. ☺
This makes about 2 1/2 cups of mixture, and the original recipe said that made 4 patties, but we don't make them quite that big or that thick or something, because I was able to get 5 or 6 patties (4-5" across) from a batch. We normally make slightly smaller burgers so I could get 6+ of those.
Leftover bean/rice mix is great rolled up in a tortilla with some sour cream and guacamole by the way. ☺
Rice + beans = a complete protein, and we find these just as filling as meat burgers. For variations, add barbecue sauce to the mixture, top the burgers with salsa, sour cream, and guacamole instead of traditional burger toppings.
- 1 can black beans rinsed and well drained or about 1/2 cup dry, cooked until soft (alternately, use refried black beans)
- 1 cup cooked brown rice, (1/2 cup dry) cooked until soft (drain any excess liquid)
- Cheddar Cheese (we like grating about 1/2 cup of cheese and mixing it right in with the beans and rice, it helps everything stick together...alternately place a slice of cheese on top of the burger while it's cooking on the second side)
Add rice (and cheese if desired) and blend well. Pack into tight balls--I use a round scoop like this --->and then smoosh them out a bit in the pan, but the scooper compacts them nicely. Fry in a little oil (a cast iron skillet works wonderfully). Cook 4-5 minutes per side, or until the surface of the patty gets a bit browned and crunchy. Don't try to do it faster--they will fall apart!! I put a lid on the pan to melt the cheese. Put on a bun and accessorize as desired. ☺
This makes about 2 1/2 cups of mixture, and the original recipe said that made 4 patties, but we don't make them quite that big or that thick or something, because I was able to get 5 or 6 patties (4-5" across) from a batch. We normally make slightly smaller burgers so I could get 6+ of those.
Leftover bean/rice mix is great rolled up in a tortilla with some sour cream and guacamole by the way. ☺
40-Minute Hamburger Buns
from Best of Country Breads cookbook--many thanks to Maria for giving me this recipe, we use it constantly! I love how fast they are to make--they really are just 40 minutes. My husband says he thinks he likes it better than my grandma's rolls (which might be blasphemy). These buns are nice and hearty, so I do a wheat/white blend for plain eating, but most (or all) white when we use them for burgers. I don't think I'll ever want to eat a purchased burger bun again though. I am going to start experimenting with making these oblong for hot dogs and hoagies.
Makes 10-12 buns (the recipe says it makes 12, but I usually do 10, and they are still on the smaller side (I like smaller burgers so that works fine). If you want big 'quarter pounder' size buns, expect this recipe to make 8-9 buns.
2 Tbs active dry yeast
1 cup + 2Tbs warm water (that's 1 1/8 cups)
1/3 c oil (vegetable or olive)
1/4 c sugar
1 egg
1 tsp salt
3-4 cups flour (can be done whole wheat, although tastes best at about 50/50 white/wheat. You will need more flour for higher white content, less for higher wheat content)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 minutes.
Add the eggs, salt, and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3-5 minutes. Do not let rise! Divide into 12 (or fewer) pieces; shape each into a ball. Place 2-3" apart on a greased baking sheet and flatten slightly. Cover and let rest for 10 minutes (they will rise). Bake at 425* for 8-12 minutes or until golden brown. Remove to wire racks to cool.
Makes 10-12 buns (the recipe says it makes 12, but I usually do 10, and they are still on the smaller side (I like smaller burgers so that works fine). If you want big 'quarter pounder' size buns, expect this recipe to make 8-9 buns.2 Tbs active dry yeast
1 cup + 2Tbs warm water (that's 1 1/8 cups)
1/3 c oil (vegetable or olive)
1/4 c sugar
1 egg
1 tsp salt
3-4 cups flour (can be done whole wheat, although tastes best at about 50/50 white/wheat. You will need more flour for higher white content, less for higher wheat content)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar, let stand for 5 minutes.
Add the eggs, salt, and enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 3-5 minutes. Do not let rise! Divide into 12 (or fewer) pieces; shape each into a ball. Place 2-3" apart on a greased baking sheet and flatten slightly. Cover and let rest for 10 minutes (they will rise). Bake at 425* for 8-12 minutes or until golden brown. Remove to wire racks to cool.
Troy's Chicken
I got this recipe from my mother in law. My husband had been asking me to get the recipe for months, so when I proudly brought the dish to the table I was puzzled when he said "what's this?" Apparently he remembered the title of this along with the taste of something else...but it was good anyway!
makes 1 9x9 pan (double recipe for a 9x13 pan)
Bake at 350 until chicken is cooked--about 25-30min for tenders, 40-60 min for breasts.
Serve over noodles or rice or mashed potatoes. ☺
makes 1 9x9 pan (double recipe for a 9x13 pan)
- Chicken pieces (4 breasts or thighs, or about 8-10 'tenders'--not small pieces)
- oil
- salt
- pepper
- garlic powder
- cheese--swiss or mozzarella (I think parmesan would be good too)
- 1 can cream of mushroom or cream of chicken soup + 1/3 can water
- about 1/2 cup fine bread crumbs or stuffing mix
- 1/4 cup (1/2 stick) of melted butter
- noodles or rice or mashed potatoes (this was not in her recipe, but there was so much sauce that I felt it really needed something to go over...)
Bake at 350 until chicken is cooked--about 25-30min for tenders, 40-60 min for breasts.
Serve over noodles or rice or mashed potatoes. ☺
Speedy Burritos
I invented these the other night when I "didn't have any food in the house." I really liked them, and a couple of days later my 9yo son asked when we could have them again, so I think they were a hit. ☺
Put the rice in to cook.
In a large pan (I used a cast iron saucepan) saute the onion in a little oil until it softens. Saute meat with onions if you're using it. Add beans, tomatoes, corn, and spices to taste (I use 2-3 Tbs of each). Add rice when it gets done. Mix it all up, then put in tortillas, roll them up, place them in a large baking pan side by side. Sprinkle cheese over the top of everything.
(Alternately, layer tortillas and stuffing in the pan more like a lasagne, then sprinkle cheese over the very top. My large pan was in use so I used a smaller deeper pan, and layered like this.)
- 2-3 c cooked rice (I used 2 1/2 c water & 1 1/4 c plain white rice, but adjust amounts for what type of rice you use)
- 1/2 large onion, chopped
- 1 can corn, drained
- 1 can black beans, drained (pinto or refried would work too) Obviously you could use dry beans but they would have to be cooked which takes several hours. Lentils would work also and they cook much faster than dry beans.
- 1 can diced tomatoes, drained (or stewed tomatoes, or 2-3 fresh chopped tomatoes, or even 1 can tomato sauce)
- about 1 cup grated cheddar cheese
- cumin
- chili powder
- garlic powder
- 8-10 tortillas (I used whole wheat ones)
- optional--1-2 pieces chopped chicken or 1 can chicken meat or 1/2-1 lb ground meat (I didn't use meat and don't think it needs it.)
Put the rice in to cook.
In a large pan (I used a cast iron saucepan) saute the onion in a little oil until it softens. Saute meat with onions if you're using it. Add beans, tomatoes, corn, and spices to taste (I use 2-3 Tbs of each). Add rice when it gets done. Mix it all up, then put in tortillas, roll them up, place them in a large baking pan side by side. Sprinkle cheese over the top of everything.
(Alternately, layer tortillas and stuffing in the pan more like a lasagne, then sprinkle cheese over the very top. My large pan was in use so I used a smaller deeper pan, and layered like this.)
Cheesy Artichoke French Bread
A friend brought this to a potluck gathering of our email group, and so many of us requested the recipe that she just emailed it to the whole group! It's a little spendy to make, and thoroughly fattening, but it's so yummy that every once in a while it is worth it. ♥
The comment at the end (about pigging out) is from her...but I agree.
1 loaf french bread (fresh and homemade is always nice, but this recipe also works well for a loaf that's getting a little crusty)
1/2 cup butter
6 cloves garlic, crushed
2 T sesame seeds (I never have these on hand so I always leave them out)
1 1/2 c sour cream
2 cups cubed Monterey Jack cheese (this is more or less a pound)
1/4 cup parmesan cheese
2 T chopped fresh parsley
2 tsp lemon pepper seasoning (she used fresh grated lemon zest and salt and pepper, I often just use a lemon herb seasoning, such as the "fish seasoning" from costco)
1 14oz can artichoke hearts, drained (chop up a bit if they are large)
1 cup shredded cheddar cheese
Cut bread lengthwise. Tear out insides in large chunks (though not too huge--go for about 1 inch chunks).
Melt butter in a skillet, stir in garlic and sesame seeds. Add chunks of bread and fry until golden brown. Remove from heat.
Combine in a medium bowl: sour cream, jack cheese, parmesan, parsley, and lemon seasoning. Mix well.
Stir in artichoke hearts and bread mixture. Mix well.
Spoon into bread halves and sprinkle top of each half with cheddar cheese.
Bake at 350* for about 30 minutes. Slice into servings or just take one half for yourself and pig out! ☺
The comment at the end (about pigging out) is from her...but I agree.
1 loaf french bread (fresh and homemade is always nice, but this recipe also works well for a loaf that's getting a little crusty)
1/2 cup butter
6 cloves garlic, crushed
2 T sesame seeds (I never have these on hand so I always leave them out)
1 1/2 c sour cream
2 cups cubed Monterey Jack cheese (this is more or less a pound)
1/4 cup parmesan cheese
2 T chopped fresh parsley
2 tsp lemon pepper seasoning (she used fresh grated lemon zest and salt and pepper, I often just use a lemon herb seasoning, such as the "fish seasoning" from costco)
1 14oz can artichoke hearts, drained (chop up a bit if they are large)
1 cup shredded cheddar cheese
Cut bread lengthwise. Tear out insides in large chunks (though not too huge--go for about 1 inch chunks).
Melt butter in a skillet, stir in garlic and sesame seeds. Add chunks of bread and fry until golden brown. Remove from heat.
Combine in a medium bowl: sour cream, jack cheese, parmesan, parsley, and lemon seasoning. Mix well.
Stir in artichoke hearts and bread mixture. Mix well.
Spoon into bread halves and sprinkle top of each half with cheddar cheese.
Bake at 350* for about 30 minutes. Slice into servings or just take one half for yourself and pig out! ☺
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