Everyday Gourmet

Hummus at Home

2008-02-08T09:08:00.000-08:00

First of all, if you have not discovered the deliciousness of hummus, you are missing out. This spread is made of ground chickpeas and is pretty much wonderful on anything you can think of. I love mine on raw veggies if I'm feeling particularly angelic, or on pita chips, sandwiches...whatever. I discovered hummus when I ventured down the road of the South Beach Diet way back in the day, and I've loved it ever since.

The only thing about hummus is that it's a little expensive. I've seen it made on Food Network enough times to know it isn't rocket science, but it does require a specialty ingredient called tahini. I'm not big on buying specialty ingredients, so I resigned myself to a life of storebought hummus.

Until I came up with this version.

Mine uses toasted sesame seeds instead of the tahini, which is a sesame paste (kind of like peanut butter). And all in all, it takes about 5 minutes to make, zero chopping, and it costs less than your storebought friends.

So without further adieu...

Basic Hummus
Makes 1 1/3 cups

1 can of chickpeas, drained (reserve about 3 tablespoons of the liquid)
4 cloves of garlic, peeled
one lemon
1/2 teaspoon of salt
a dash of cayenne pepper (or you can feel free to omit)
2 tablespoons of toasted sesame seeds
2 tablespoons of extra virgin olive oil

Cooking Directions

Dump first six ingredients (including reserved liquid from can of chickpeas) into your food processor. Pulse until everything is pretty finely chopped.
Scrape down the sides of your food processor (or blender) and add olive oil. Blend for 1 minute, until everything is smooth. If you like a thinner hummus, feel free to add more olive oil here.
Continue blending until you have a smooth, dippable (or spreadable) hummus.
Refrigerate overnight for best taste, but feel free to enjoy some right then.

I've seen about nineteen different types of hummus at the grocery store, so you could definitely experiment here... I'm thinking that my next version will be roasted red pepper hummus. But the original is certainly great!

Quiche

2008-02-03T18:30:00.000-08:00

I know what you're thinking. Quiche? Quiche? That's exactly what my husband thought, but he ate his questions when he scarfed down dinner last night.

I don't blame him.

The last one I made was a wet, soggy mess that never really set up. And honestly, it didn't taste like much. But for this one, I wisened up... and we were delighted with the results. And let me just say that this could easily be a leftover use-up meal. Substitute any meat and any vegetable (that would within reason taste good together), and you have yourself a new dinner.

Anyway, I think you should give this quiche a chance. Really!

Broccoli, Chicken, and Cheese Quiche
Serves 6-8 (tastes great as leftovers)

1 rolled, refrigerated pie crust (these are near the biscuits at my Publix)
1 small head of broccoli, chopped into very small florets and steamed
1 cup of cooked chicken, diced or shredded
4 pieces of bacon (I used turkey bacon), cooked and crumbled
1 cup of shredded cheddar cheese
4 eggs
1/2 cup half and half (I used fat free, but I am sure that it would taste even better with the "real deal")
1/2 teaspoon of salt
1/4 teaspoon of pepper

Cooking Directions

Unroll pie crust and press into pie pan. Prebake your crust according to package directions. Mine was at 450 for about 8 minutes. Watch it carefully! Take it out of the oven and allow to cool a little bit, then cover the edge of your crust with foil. This will keep it from burning (but be careful not to burn your fingers!). Kick your oven down to 350.
Combine broccoli, chicken, and bacon in a medium bowl. Pour into baked pie crust and spread evenly. Sprinkle cheese over this mixture.
In that same bowl, beat eggs with half & half, salt, and pepper. Pour eggs over veggie and cheese mixture. Make sure not to overflow your pie crust!
Return quiche to the oven (now set on 350) and bake for 30-40 minutes, or until eggs are set and a toothpick comes out clean.
Allow to rest 5-10 minutes. Slice carefully, and serve with soup or salad... but the quiche is meal in itself!

Shepherd's Pie

2008-02-01T08:17:00.000-08:00

Who needs sexy food when you have comfort food, hmm? I think the emphasis for today is everyday and not gourmet.

Here's the back story on this one: last weekend, we were part of a Global Missions Dinner Potluck. (I know that some of you cringe at the word potluck, but...bear with me.) Each small group was assigned a country, and we had Ireland. After a brief search of the Intarnets I discovered that the Irish are, no surprise, meat and potato people. And evidently, Shepherd's Pie is one of Ireland's Finest.

This is not, I repeat not, authentic Shepherd's Pie. But this is honor of my meat and potato loving husband who just doesn't get enough meat and potatoes. I love you, honey!

Lightened Up For Everyday Shepherd's Pie
Serves 4 Hungry Men or 6 Average People

3 starchy potatoes (yukon gold or russett), peeled and cubed
1 large onion, diced
1 1/4 pounds of lean ground beef (or turkey)
1 16 oz bag of frozen peas and carrots
1 cup of frozen green beans
3/4 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of butter
2 tablespoons of flour
1 cup of beef broth
2 teaspoons of Worcestershire sauce
1/4 cup of milk, heated
1/4 cup of sour cream

Cooking Directions

Cover peeled and cubed potatoes with cold water. Bring to a boil, and allow to boil until potatoes are fork-tender. Drain and return to pot on stove to get rid of any extra moisture. Mash with heated (not boiling) milk and sour cream. Add salt and pepper to taste. Set aside.
While potatoes are boiling, brown meat with onions in a large skillet. (I would use an extra large one if you've got it, because you're going to be adding in a bunch of veggies.) Season meat with salt and pepper.
When meat is browned, stir in frozen veggies (I told you this wasn't sexy food) and allow to cook on medium-low while you finish everything else up.
In a separate pan, melt butter over medium-low heat. After butter is melted, sprinkle in flour and whisk together. You do not want any lumps! Allow to cook for about 1 minute. Gradually whisk in beef broth and reduce heat to low. Stirring constantly, allow broth to thicken into a gravy (this will happen fairly quickly). Stir in Worcestershire sauce.
Pour gravy over meat mixture and stir to combine. Coat everything with this good stuff.
Pour meat mixture into a greased (or sprayed) 11 x 7 pan. Evenly spread mashed potatoes over the top. Doesn't this look good?
Bake at 350 for 30-45 minutes until the pan is bubbly and the potatoes begin to brown.
Enjoy!

Ham and Cream Cheese Spirals

2008-01-29T18:01:00.000-08:00

Since my dinners have been less than creative here lately, I thought I would post a recipe (if it can be called that) for this sweet little appetizer. I'm sure these made a debut in the early eighties, but they're oh so good... and oh so easy. I made a huge platter full of these for a luncheon today, and there was nary a spiral remaining when I left.

These would be a highly delicious Super Bowl treat, my friends. Or a creative way to get your kids to eat. Or just a fun snack. But make them, and enjoy.

Ham and Cream Cheese Spirals
Makes 8 dozen

8 large burrito-size tortillas
1 block (I think this is 4 oz?) of cream cheese, softened
1 small bunch of green onions, diced
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound very thinly sliced ham

Cooking Directions

Soften cream cheese overnight. This is a very important step that should not be skipped. (I found out the hard way, by practically spraining my wrist stirring this stuff.)
Stir onions and seasonings into cream cheese. Blend thoroughly.
Spread 1/8 of the mixture onto one tortilla. Use a spatula, and cover the entire surface of the tortilla.
Lay three or four slices of ham on top of the cream cheese. You just need a single layer, covering the entire tortilla.
Roll up the tortilla in a tight roll. Repeat with the remaining tortillas.
Wrap tortillas completely with plastic wrap, and refrigerate for at least two hours. Unwrap your tortillas just before serving, and slice into 12 equal pieces. Resist the temptation to eat while you cut!

I have been served fancier versions of these with dried cherries and olives and other high falutin' things, but my favorite is still the original. Enjoy these addictive little guys!

Chicken and Spinach Enchiladas

2008-01-28T08:16:00.000-08:00

First of all, apologies to my two loyal readers. I have not updated in over two months. I hope to rectify this immediately. However, in my defense, I have not actually really cooked anything worth blogging about in the last two months. In looking over the menu plan for January, I found one recipe that I deemed blog-worthy. Everything else was this mish-mash of use-up stuff. Which you would certainly not find exciting.

Anyway, on to the recipe. Our precious LIFE group brought us meals after Phoebe was born, and these enchiladas were among our favorite. I asked my dear friend Christi for the recipe, but then I adapted it so I wouldn't feel so dad gum guilty about eating all that cheese and sour cream.
These really are not your typical enchiladas, and I love them because they use flour tortillas. Because I hate corn tortillas. But use whatever gets you excited. Also, stuff the enchiladas with whatever you want. These are really, really forgiving. And really easy.

Chicken and Spinach Enchiladas
Makes 8

2 cups of cooked, shredded (or cubed) chicken
1 package of frozen, chopped spinach (thawed and drained of excess liquid)
1 can of cream of chicken soup
1 cup of sour cream
1 cup of pepperjack cheese, shredded
1 cup of cheddar cheese, shredded
1 can chopped green chilies
1/2 teaspoon cumin
1/8 teaspoon ground cayenne pepper (or omit, if you don't like spice)
salt and pepper to taste
8 flour (or corn) tortillas
half and half

Cooking Directions

Combine chicken, spinach, chilies and soup in a large bowl. Add in 1 cup of cheese (so 1/2 cup of each cheese) and combine well. Your mixture should be pretty pasty. Stir in about half of your sour cream until mixture is a smooth consistency.
Add cumin, cayenne, and salt and pepper. Stir until everything is well-combined.
Spray a 9x13 pan with nonstick spray.
Stuff your tortillas with roughly equal amounts of chicken and spinach mixture. (It should be about 1/3 cup.) Roll tortillas and arrange in pan, seam side down.
Top tortillas with the rest of your sour cream using a spatula. Sprinkle evenly with the rest of your cheese.
Now the fun part: drizzle half and half around the edge of your pan and between each tortilla to keep everything moist and gooey. I'm sure you could omit this, but who are we kidding? Spinach does not make this health food.
Bake, uncovered, for 25 to 30 minutes at 350 degrees, until the pan is hot and bubbly.
Enjoy with spanish rice, refried beans, or whatever else your heart desires.

I should also add that this would be truly delicious with other mixtures -- we've talked about doing beef and beans, or adding peppers and onions, but since I've never tried those, I'm not going to wholly endorse that. But be creative. These are easy, comforting, and delicious. And you can make some for yourself and some to share, all at the same time. I know from experience, this makes a great meal for someone who just had a baby!

So there you go, Lauren. You can feed your husband tonight!

Chicken and Meatball Soup

2007-11-30T11:52:00.000-08:00

Where have we been? Well, three illnesses (for the baby) and one for Mommy, plus Thanksgiving, Christmas decorating, and more... I know, excuses. Right now, thanks to my own illness, I can only eat a very limited menu. I defrosted some frozen soup the other day and thought, "Man... other people need to make this..." so. Here you go. As I eat my soup, I'll blog the recipe... and then back to the grind.

By the way... Daddy, please don't kill me for sharing a meatball recipe. I love you!

Chicken and Meatball Soup
Cures just about everything.

1 large onion, chopped
3 stalks of celery, chopped
3 -5 carrots, peeled and chopped into coins
3 cloves of garlic, minced
1 pound of lean ground beef
1 egg
1 handful of bread crumbs
1 handful of parmesean cheese
1 tablespoon of basil
1 tablespoon of Italian seasoning
1 teaspoon of garlic powder
salt and pepper
2 cups of cooked, shredded chicken (turkey would work here, too)
6 cups of chicken stock
1 pound of elbow macaroni (or other short pasta), cooked

Cooking Directions

Saute first four ingredients in the bottom of a large pot.
While vegetables saute, work on your meatballs. Gently mix next eight ingredients in a large bowl, using your hands. Then, roll small, bite-sized meatballs. (These should be about 1/2 inch in diameter.) Set them aside.
Add chicken and stock to the pot.
Gently drop in meatballs and allow to boil in the stock. Allow to boil for 10-15 minutes, then reduce heat to low. Simmer, covered, for another hour. Test meatballs for doneness.
Stir in cooked macaroni just before serving. (If you know you will have leftovers, the macaroni should go in individual bowls... make sure to keep it separate, or it will get soggy.)
Top bowls with parmesean cheese for added deliciousness!
This is also great with spinach or cannelini beans added, but the bowl I'm currently eating is the recipe above. Enjoy!

Old Fashioned Pot Roast

2007-11-13T05:21:00.000-08:00

My husband loves all things red meat. And I'll be honest. We don't do enough red meat in this house. There are a lot of factors, really. I won't go into them. But every once in a while I like to surprise him with something really, really wonderful: pot roast. This might be too classic and too "ordinary" for everydaygourmet, but whatever. I do not care. My husband ate two full plates of this stuff. He never does that!

My suggestion: make pot roast the rarity, not the rule -- it makes it taste even better.

Old Fashioned Pot Roast
Deliciousness in a Pot. Literally.

1 3-4 pound shoulder roast (it's actually labeled pot roast at Publix; and it's on sale this week, girls)
2 large onions, cut into wedges
1 sack of baby carrots (lazy) or 6 large carrots, peeled and chopped (thrifty)
2 - 4 potatoes, cut into chunks (suit your fancy here)
2 T flour
1 can of beef broth
1 can (use your broth can) of water
1 package of onion soup mix

Cooking Directions

Spray your crock pot with nonstick cooking spray.
Dump veggies in the bottom of the pot.
Place roast on top of veggies.
Sprinkle roast and veggies that you can see with flour.
Pour in broth and water.
Sprinkle onion soup mix in the pot.
Turn crock pot on LOW and cook as long as you can stand it. This means at a minimum six hours. I've done it for 12.
Shred it up/slice it up/whatever and serve with the juice and the worlds tastiest veggies.

Chicken and Dumplings

2007-11-10T17:12:00.000-08:00

As weird as things are around the house, what with a sick baby and all, you'd think we'd be ordering some takeout. And honestly, I would. And probably should've last night. But I have had such a hankering for comfort food here lately, that I decided that tonight would be chicken and dumpling night. And they turned out pretty good!

And they were pretty easy, too! Let me put it this way: if they can be made with a sick baby in the house, they can't be that hard, right?

Chicken and Dumplins
Serves Four

2 tablespoons of butter
1 large onion, diced
3 stalks of celery, chopped
3 carrots, peeled and chopped
1 medium potato, peeled and diced
2 large chicken breasts, cut into small (bite-sized) chunks
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
2 bay leaves
2 tablespoons of flour
4 cups of chicken stock
1 can cream of chicken soup
1 cup Bisquick
4 tablespoons of milk
1 tablespoon of parsley
pinch of salt and pepper

Cooking Directions

Melt butter over medium heat in the bottom of a large pot. Add chicken and vegetables, stirring until onions become translucent.
Season with next five ingredients and stir well.
Add flour, sprinkling, and stir. Cook for another 2 minutes.
Stir in chicken stock and bring to a boil. Reduce heat to low, and stir in cream of chicken soup. Allow to simmer for about 5 minutes. While stew cooks, make dumplings.
Stir together bisquick and milk until a dough forms. Stir in parsley, salt, and pepper.
Gently drop rounded tablespoons of dough onto the top of the soup. (You should get between 8 and 12, depending on how large you make them.) Allow to cook uncovered for 5-7 minutes. Cover, with heat on low, and allow to cook another 10 minutes.
Ladle into bowls and enjoy!

Buffalo Chicken Sandwiches

2007-11-10T05:50:00.000-08:00

I realize that it's been a while. I keep resolving to post more frequently, but when you're not cooking much that is exciting, it's hard to blog about your cooking! I mean, we do eat... but... not anything here lately that I'd want to share with you. But our buffalo chicken sandwiches have become quite the standby, and they were supremely delicious the other night.

Also, I must add that while I was pregnant I craved all things spicy -- including buffalo anything. So for my pregnant friends, this one is dedicated to you.

Buffalo Chicken Sandwiches
Spice Up Your Life (enough for 2; very easy to double, triple, etc.)

1 large boneless, skinless chicken breast, butterflied (this means cut the thickness in half)
salt and pepper to taste
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 cup hot sauce (we use Frank's)
1 tablespoon butter
two large hamburger buns
garnish: lettuce, tomato, red onion, ranch dressing

Cooking Directions

Season chicken breasts with salt, chili powder, paprika, and cayenne pepper. Cook according to your desires (we like it both on the grill and in the oven). Baste each side with "wing sauce" (below).
In a small saucepan, melt butter into cayenne pepper sauce over low heat. This is your "wing sauce". Use it to baste your chicken, but also separate some out for "topping".
Toast buns in the oven.
Assemble sandwiches with tomato, lettuce, and onion (Michael also likes cheese) on top of the chicken. Drizzle with extra sauce if you like it hot (I do). Instead of mayo, use ranch or blue cheese dressing.
We also serve this with baby carrots and celery, just like you'd get in a restaurant or bar.

Alternatives:
- buffalo chicken salad; cook your chicken the same, but serve over mixed greens with veggies and dressing.
- wings on the grill; instead of using chicken breast, use wings. Baste more frequently. These can also be broiled in the oven on a cookie sheet, but cover the cookie sheet with foil.

Coming Soon: seasonal chicken recipes

Chicken Pesto Quesadilla

2007-10-31T20:06:00.000-07:00

Sometimes, the best ideas are born out of necessity. We've been eating a whole lot of red stuff lately (cacciatore, santa fe soup, etc...) and I just was in the mood for something fresh. While out running errands, Michael suggested I make a pesto quesadilla.

Now, quesadillas are somewhat of a staple around here... so I just changed up a few ingredients. We got to try this out on the Jordans tonight, too. Since it was pretty alright, I thought I'd post the recipe. (Mad props to Michael for the pretty picture!)

Chicken Pesto Quesadilla
Make yourself a dang quesadilla, Napoleon (enough for 4)

2 chicken breasts, cut into small pieces
1 medium onion, sliced thin
1 cubanelle pepper, sliced thin (use a bell pepper instead if it's what you've got)
1 small tomato, seeded and chopped
1 palmful of dried basil
1 palmful Italian seasoning
1 teaspoon grill seasoning (or salt and pepper)
1 teaspoon of garlic powder
1/3 cup pesto
2 teaspoons olive oil
1 1/2 cups of shredded mozzarella
1/2 cup grated parmesean cheese
4 large tortillas

Cooking Directions

Mix first 10 ingredients in a large bowl, coating ingredients in olive oil.
Saute in a large, nonstick skillet until everything is cooked thoroughly. Pour cooked mixture into a clean bowl. Stir in cheeses.
Spread half of the mixture onto one tortilla. Cover with another tortilla, like a sandwich. Repeat with the other half of the mixture. (You should have two tortilla "sandwiches"). Lay on a cookie sheet (or two) and bake at 400 degrees for about 5 minutes, or until golden brown and cheeses are melted.
Cut into triangles and enjoy!

King of the World

2007-10-26T12:49:00.000-07:00

Yesterday, my mom fixed their couples study dinner rather than just laying out the usual spread of cold cuts. In honor of the cooler weather, she wanted to make something warm and gooey. What fit the bill? King Ranch Casserole, of course. I tried to remember how I make mine... but I think she ended up using another recipe that was actually written down, and not just recited while driving the baby to the doctor.

Anyway, I am certain that I ripped this off of the Rotel can back in college, and I won't even pretend to claim this as my own. I will, however, claim it as good. So make it and enjoy it, unless you're extra fortunate and your mother is bringing you leftovers. I am so a lucky gal.

King Ranch Chicken
Serves 8

1 tablespoon butter
1 small onion, diced
1 red or green bell pepper, diced
3 cloves of garlic, minced
3 cups of cooked chicken
1 can Cream of Chicken soup
1 cup sour cream (I always use reduced fat, but use whatever you like)
1 can Rotel tomatoes with green chiles
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper to taste
tortilla chips
2 cups shredded cheese (I love pepperjack, but cheddar or four cheese blend would be milder)

CookingDirections

Preheat oven to 350 degrees and spray a 9x13 pan with nonstick spray.
Melt butter in a large nonstick skillet. Add onion, peppers, and garlic and cook until tender.
Reduce heat to low and stir in next 7 ingredients.
Cover bottom of baking dish with tortilla chips. Layer chicken mixture and then cheese, repeating two more times. (Like you would a lasagna.)
Bake for 30-40 minutes until hot and bubbly.

No Soup For You

2007-10-24T08:19:00.000-07:00

Soup Nazi I am not. I will actually write down my recipes and share them, not just shove them into an antique armoire in hopes that my secret will not be found out. My soups may not be as addictive as the Nazi's, but... let's just say they're pretty close.

So in honor of the cooler weather that has come our way... I present our family's favorite:

Santa Fe Soup
Makes a whole heck of a lot.

2 pounds of lean ground beef or ground turkey
1 large (softball size) onion, diced
3 cloves of garlic, minced
2 packets of ranch dressing seasoning mix
1 palmful ground cumin
1 palmful ground chili powder
1 teaspoon crushed red pepper flakes (omit if you don't like things a little spicy)
1/2 teaspoon oregano
1 teaspoon of salt
1/2 teaspoon of pepper
1 can black beans
1 can pinto beans
1 can kidney beans
1 can Rotel tomatoes
1 can diced tomatoes
2 cans of white (or yellow) corn
1 can chicken stock (or 2 cups of water, or 2 cups of your homemade stock)
tortilla chips, diced green onions, sour cream, and cheddar cheese for topping

To experience Santa Fe Soup:

Brown meat with onion and garlic in the bottom of a large pot (whatever pot you intend to make your soup in.) Crumble meat as it browns.
After meat is browned and onion and garlic are tender, add all seasonings. Stir well to coat everything with the seasoning. [I would taste here to make sure it's seasoned to your liking; add more seasonings if you like.]
Now the fun part: dump everything else in the pot. Do not drain. Simply open cans and dump. Stir. Bring to a boil and then reduce heat to very low. Simmer, covered, for as long as you can stand it. This is actually even better if you cook it in a crock pot all day long -- simply brown the meat on the stove and transfer everything else to the crock.
Serve with tortilla chips, cheese, sour cream, green onions... whatever you want on the top.
Some other great ways to serve Santa Fe Soup: on top of a baked potato with a little cheese and sour cream, over rice, as nacho topping with a little sliced jalapeno

This is one soup that really gets better with time, so even if you have a small family make the full recipe -- or even double it to share with another family. It's really versatile, too! I know you'll love it.

Where are you?

2007-10-22T12:21:00.000-07:00

Well, let's just say that the last week has been a little wild. Out of town, and now that we're back the pantry is bare -- except for some Oreos that mom managed to sneak into our bag and we're begrudgingly having to eat. Since lunch for Michael was Hormel Chili with Beans and the past two nights for supper have been Campbell's soup and scrambled eggs (respectively), I'm a little dry on the recipe front. Gotta get back into my groove, and then I'll get some delicious fall recipes up here.

Happy October!

Chili Today, Hot Tamale

2007-10-10T18:44:00.000-07:00

I personally think regular chili is awfully heavy, and I prefer to eat the white chili version. Here's a super-easy recipe for white chicken chili.

White Chicken Chili
This makes enough for a crowd, or to freeze leftovers

about 3 cups of cooked chicken, shredded
1 large onion, diced
3 cloves of garlic, minced
2 teaspoons of ground cumin
1 teaspoon of chili powder
3 dashes of hot sauce
2 cans of white beans (cannellini or great northern)
2 small cans of chopped green chilies
1 quart of chicken stock
2 cups of water
salt and pepper to taste

In a large pot, cook garlic and onion in 2 tablespoons of olive oil over medium heat. After two or three minutes, add chicken. Stir to coat with oil. Season with cumin, chili powder, and hot sauce. Stir to combine. Stir in beans and chilies, undrained. Add stock and water. Bring to a boil and stir. Reduce heat, cover, and simmer for as long as you can. (Would be perfect in a crock pot.) Top with shredded Monterrey jack cheese and green onions. Serve with cornbread or tortilla chips.

Roasting

2007-10-10T18:43:00.000-07:00

Having discovered that whole chickens are a mere $0.69 a pound at Costco, I bought two and decided to be my own butcher. (To give you some perspective, boneless skinless breasts at Costco cost a whopping $2.79 a pound.) Now, you have to be unafraid of raw chicken to do all this, but it is totally budget friendly and can lead to several great meals.

Simple Roast Chicken
a dinner time precipice buster

One whole chicken, giblets removed (but not thrown away)
1 1/2 teaspoons of salt
1 teaspoon of pepper
1 lemon
1 sweet potato, cut into large chunks
1 red potato, cut into large chunks
1 handful of baby carrots (or you can use whole carrots, cut into chunks; we just always have baby carrots on hand)
1 large onion, cut into chunks

Butcher your chicken (raw chicken pictures ahead). Place in a large roasting pan (or a 9 x 13 pan, like I did) on top of root vegetables. Sprinkle salt and pepper over the chicken pieces. Squeeze lemon over the top. Bake at 450 degrees for about 1 hour, or until chicken and vegetables are cooked through.

While your chicken is roasting, make use of all the "nasty bits" from your butchering. To make 6 quarts of chicken stock (which would cost you $15 at Publix, by the way)

Basic Chicken Stock
but if you want the "cheap" brand follow these directions:

Place chicken "leftovers" into a large pot. (If you have the kind with the pull out strainer, by all means, do it in that pot. It will make your life SO much easier)
Throw in a few stalks of celery, some carrots, and some onion. You do not need to cut any of this up, just large chunks will do.
Cover goodies with cold water.
Bring to a boil on the stove, and add about 1 tablespoon of salt. (I make mine very "bland" so it's a good base, you may prefer to add more.)
Skim fat off the top, and allow to boil/simmer/hang out for as long as you can. (Several hours are best.)
Cool stock.
Strain.
Ladle 4 cup (or 2 cup) portions into freezer bags. Remove air from bags, lay flat on a plate, and freeze flat.
Use in soups, stews, sauces, to cook rice... basically, anytime you would use water.

That's it!

Jolt

2007-10-10T18:41:00.000-07:00

At about 2pm, I start losing it. I need a kick in the rear, encouragement to get through the rest of the afternoon. Caffeine is usually a good idea, but I'm trying to cut back a little on my pm consumption. Here's my "low caf" solution.

Iced Mocha
Serves One

Fill a tall glass with ice
Pour about half a glass full of cold coffee (I seldom drink all the coffee I ambitiously make in the morning)
Add 2 tablespoons of chocolate syrup (the 50% less sugar by Hershey's is great)
Fill the rest of the glass with cold milk
Stir
Resist giving yourself a freeze-headache by sucking it down as fast as I know you will want to

I have yet to try this in the blender as a "frappuccino", but I'm sure it would be marvelous. Anyway, it's a great afternoon pick-me-up, and it's a whole lot cheaper than running out to Starbucks.

The Russians are Coming

2007-10-10T18:38:00.000-07:00

I easily impress my husband when I make beef stroganoff. Why? When we were in college, I tried to woo him with my culinary prowess... he loved Hamburger Helper Stroganoff, and I wanted to "improve" on a favorite for him. Ladies, don't add dijon mustard to stroganoff. I don't care how good Rachael Ray says it is. It ruins the dish. Now that I've gone back to basics, my husband is always delighted to eat beef stroganoff. It's like love in a bowl. Minus the mustard.

Beef Stroganoff, Simplified
Serves Six (even though there are only 2 of us, we make the whole batch -- great reheated)

1 tablespoon of butter
1 small onion, minced
1 clove of garlic, minced
1 pound of ground beef
1/2 a small package of mushrooms, diced (if your husband hates mushrooms like mine, still include them... we just make them either extra small so they're not noticeable or extra large so he can pick them out; but it DOES make a difference)
1 package of onion soup mix
1/4 cup of flour
1 small can of beef broth
1 cup of sour cream
8 oz of medium egg noodles, cooked and lightly buttered

In a pan, melt butter over medium heat. Add garlic and onion and allow to cook 2-3 minutes. Add ground beef and mushrooms, and cook until meat is browned, about 5 minutes. Sprinkle in onion soup mix and stir well. Then sprinkle flour over meat evenly, and stir for about 30 seconds until flour is no longer raw. Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to low. Stir in sour cream and allow to bubble for another 7-8 minutes, which is exactly how long it will take for your egg noodles to be done. Spoon beef over noodles, and voila! Super easy, super comforting. If you want to get fancy, add some fresh parsley chopped over the top.

Forgive me, Daddy

2007-10-10T18:35:00.000-07:00

Having grown up Italian, I am accustomed to sauce. Sauce is this red gravy animal that is not a topping for spaghetti/pasta/whatever, it is a meal in itself. Chock full of meat and love, Grammy comes down from heaven to visit with my dad while he makes sauce. It is love in a pot.

This is not sauce. This is my easy, "I don't want to slave over a hot stove for four hours" stuff. It's good. It's comparable to what you might get out of a jar, but I think it's cheaper (key) and tastier. If I was of the "canning" type, I would can this stuff so that I would have my own personal stash of jarred spaghetti sauce on hand.

"Sketti" Sauce
Serves 4

2 tablespoons of olive oil
4 cloves of garlic, minced
1/4 teaspoon crushed red pepper flakes
1 pound of ground beef
1 28oz can of crushed tomatoes
1 tablespoon of Italian seasoning
1 tablespoon of basil
1/4 cup of parmesean cheese
salt and pepper to taste

Place garlic and red pepper in a cold skillet. Add oil and heat on medium low. Cook about 3 minutes until garlic begins to fill your kitchen with a great smell. Add ground beef, and a pinch of salt and pepper. Brown beef. Stir in can of tomatoes and reduce heat to low. Stir in seasonings and cheese. Allow to simmer on low for at least 10 minutes, stirring frequently to prevent it from sticking to the pan. Serve with your favorite pasta and some garlic bread.

When the Cupboard is Bare

2007-10-10T18:32:00.000-07:00

In spite of my best efforts to meal plan, I am inevitably faced with the "what will I make tonight" stare into the pantry/fridge. Here's an easy go-to meal made up entirely of pantry ingredients. (Many would not consider chicken a "pantry ingredient", but we buy in bulk so... yeah.)

Chicken Parmesean
Serves 2 (but you can easily make this for 4, 6, 8, whatever)

1 large chicken breast, butterflied
salt and pepper to taste
1 T Italian seasoning
1 small can of tomato sauce (or, you can use a cup of prepared spaghetti sauce like Ragu)
1/4 cup shredded mozzarella
1/4 cup grated parmesean cheese

Heat a small amount of oil in a large nonstick skillet. Season chicken breasts with salt, pepper, and Italian seasoning. Saute in skillet for 5-7 minutes, or until one side is golden brown. Turn over, and allow to cook for 3-4 more minutes. Cover chicken with entire can of sauce (this will leave lots of runover) and reduce heat to LOW. Allow to simmer for 3-4 minutes. Top chicken breasts with cheeses, and place entire pan in a 450 degree oven. Allow to bake for 5 minutes, or until chicken is done and cheese is nice and bubbly. In my house, the leftover sauce in the bottom of the pan (which ends up seasoned and cheesy) goes on top of angel hair pasta. Serve with a steamed veggie, and you've got good eats. [Ladies, I would recommend that you sweetly ask your husband to clean the pan, though. It makes a mess. I suppose that's what you get for making an easy meal.]

As I was thinking about this recipe, I thought it would make a really yummy mexican version too: use Rotel tomatoes, mexican 4 cheese blend, and taco seasoning for the chicken. With a guacamole salad or black beans, you'd also be set.

Artichoke Chicken Salad

2007-10-10T18:28:00.000-07:00

I love ripping off restaurants.

Let me explain. I love eating somewhere and saying, "Hey, I could cook that!" It's like the feeling an artist gets when they see something hanging in a gallery. "Hey, I could paint that!" Not that I'm a culinary artist or anything. But in the Ville, there's a restaurant that specializes in chicken salad. My favorite is the artichoke chicken. And I ripped it off. Now you can too.

Now if only you could figure out a way to charge $6.25 for a scoop of this with a side of fruit.

Artichoke Chicken Salad with Toasties
Serves 4

2 cups of cooked chicken, diced or shredded
1 can of artichoke hearts, drained and diced
1/3 cup of mayonnaise
1/2 teaspoon of garlic powder
1/2 teaspoon of salt
1/4 teaspoon of pepper

Mix ingredients in a medium bowl. Allow to refrigerate for at least 20 minutes before serving. Serve with toasties (recipe below)

Lightly butter 8 slices of bread
Sprinkle each slice of bread with 1/4 teaspoon of garlic salt and 1/4 teaspoon of paprika
Bake at 450 degrees until toasted
Allow to stand for 5 minutes, and then cut bread into 1 inch chunks

Spread your chicken salad on toasties and enjoy!

Redemption Stew, and a story, too

2007-10-10T18:27:00.000-07:00

When the weather started to pretend to be fall-like, I decided to make a stew. Michael loves any kind of stew. As a general rule, I pretty much hate any tomatoey soup that also has potatoes in it (read: stew). As another general rule, I'm pretty bad at following recipes. I'll read about something that sounds good, and then I'll make something similar. Such is the case with this stew.

In the process of using up some veggies and protein in the fridge, I got a little excited about some of the seasonings. I was using a homemade stock that was well-seasoned to begin with, but then I dumped in something along the lines of 3 tablespoons of cayenne pepper. Kids, this was not four alarm. This was like, twenty-four alarm fire soup. And I like things spicy. It was completely inedible. My best efforts to make it edible (pouring an entire soup down the drain seemed VERY wasteful) included adding lemon juice, milk, half and half, another quart of water, etc. But despite my best efforts, it was still terrible. Completely inedible. Frighteningly spicy.

I cried, of course. I'm not used to kitchen failure (although Michael and I often laugh about the Brussels Sprouts incident back in college) , and I feel like kitchen failure is some indictment of my womanhood. Anyway, we let it sit in the fridge overnight while we decided what to do with it. With fresh eyes the next morning, we decided to drain it completely, keep the raw ingredients, and determine if they had been ruined as well. Fortunately they hadn't, so we started over with the meat and veggies, added water, some salt and pepper, and allowed them to hang out together in the slow cooker all day. Wonderful!

The whole event made me ponder redemption. Apart from Christ, we are unusable. Vile. Worthy of being thrown in the garbage. And yet, he takes our lives, redeems them, and makes them new. In Christ, we are wonderful, new creations. I love how the Lord can use something like stew to remind us of truths! Anyway, if I get some more time later today, I'll throw in the recipe for my Redemption Stew. It's delish, and perfect for these fall days!

Sausage and Lentil Stew ("Redemption Stew")
Serves 8, heartily

1 package of turkey sausage
1 medium yellow onion, diced
4 cloves of garlic, minced
3 carrots, diced
1 bell pepper, diced
1 cup of sliced mushrooms
1 starchy potato, peeled and diced
salt and pepper to taste
1 tablespoon of cumin
1 tablespoon of paprika
1 dash of cayenne pepper -- NOT 3 hands full!
6 cups of water or chicken stock
1 large can (28 oz) of diced tomatoes
1 cup of dried lentils

Remove sausage from casings and brown in a large pot with a little bit of olive oil, breaking it up with a wooden spoon. After sausage begins to brown, add vegetables and cook for 5-7 minutes. Add seasonings. Stir in water or chicken stock and can of tomatoes. Allow to simmer for as long as you can stand it. (We actually put ours in the slow cooker on day 2 for about 6 hours and it was FABULOUS.) About 15 minutes before serving, bring back to a low boil and stir in lentils. Allow to simmer for 15 minutes or until done. Serve with cheddar biscuits (recipe below).

Cheddar Drop Biscuits
Makes 8

1 box of Jiffy biscuit mix
1/2 cup of water
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 dash of garlic powder
1 teaspoon parsley
1 cup of shredded cheddar cheese

Mix all ingredients in a bowl with a fork. Spoon onto an ungreased baking sheet into roughly even dollops. Bake at 450 degrees for 10 minutes or until golden brown.

So Sloppy

2007-10-10T18:24:00.000-07:00

Sloppy Joes
Two Generous Servings

one small onion, diced
half a green bell pepper, diced
two cloves of garlic, minced
half a pound of lean ground beef (or ground turkey)
salt and pepper
2 T Worcestershire sauce
1/4 cup ketchup
1 small can of tomato sauce (8 oz, I believe)
3 T brown sugar
2 hamburger buns (we used the not-so-fun light wheat buns, but I would definitely recommend the big honkin' deli rolls if you're not trying to lose baby weight)

1. In a small amount of olive oil, cook onion, pepper, and garlic until just beginning to soften (about 2-3 minutes).
2. Add beef (or turkey or whatever) to the pan, and allow to brown -- break it up with a wooden spoon.
3. After meat is brown, add salt and pepper to taste.
4. Stir in next 3 ingredients and allow to bubble. Reduce heat to low.
5. Add brown sugar and stir. Continue to cook on low until your bread is toasty (see step 6).
6. Toast your buns, hon.
7. Spoon your sloppy mixture onto buns. Michael and I differ here: I eat sloppy joes with a knife and fork. He thinks that's sacrilege. I say, if you eat with a fork, you get more meaty goodness. Whatever. Do what you like.

I should also note that we would typically serve this with tater tots. However... well, okay. We're trying to keep baby weight off until there's an actual baby. :-D I also should note that this tastes nothing like Manwich, so if this is what you're expecting, don't make it. I, for one, could not tell you what Manwich tastes like, so. I think it' s great. Enjoy!

Baby Food Basics

2007-10-10T18:17:00.000-07:00

It doesn't take a culinary degree to make baby food for your child. I was shocked to discover these, and many of you may be also. However, you'll be surprised to also know that it is not difficult -- it just takes a little time. A couple of friends have asked how it works, so here it goes. (Note: I still love Gerber! We exclusively use Gerber prunes, and it's all I use when I travel.)

Basic Baby Food - Vegetables
We have made sweet potatoes, squash, carrots, peas, green beans, and spinach. This would work for just about any vegetable you can imagine!

Peel and chop vegetables into small pieces. It's also necessary to remove any seeds.
Place vegetables in a large pan and just cover with water. (You want to use as little water as possible in order to preserve the nutrition of your veggies.)
Bring vegetables to a boil, cover with a lid, and allow to cook until fork-tender.
Puree vegetables to an absolutely smooth consistency using a food mill (manual food processor) or a food processor/blender. [NOTE: if you use a food processor or blender, you need to push your vegetables through a mesh sieve in order to strain out any tough, unsavory bits. Your baby cannot digest these.]
Add cooking water if necessary in order to make food absolutely smooth.
Spoon cooled mixture into ice cube trays and freeze. One cube = 1 serving.

Note: all potatoes should absolutely be done in a food mill so that they don't get gummy. Peas are best when pureed in a food processor and then strained.

Basic Baby Food -- Fruit
We have made apples, pears, and peaches. For bananas, you can just mash a raw banana and thin with some milk or formula.

Peel, core, and chop fruit. (Peaches and other stone fruit should be scored with an "x" at the bottom of the fruit and boiled whole, then chopped. This is the best way to easily peel them.)
Cover with water and a splash of unsweetened apple juice for some natural sweetness.
Boil until fork tender.
Puree fruit to an absolutely smooth consistency using a food mill (manual food processor) or a food processor/blender. [NOTE: if you use a food processor or blender, you need to push your fruit through a mesh sieve in order to strain out any tough, unsavory bits. Your baby cannot digest these.]
Add cooking water if necessary in order to make food absolutely smooth.
Spoon cooled mixture into ice cube trays and freeze. One cube = 1 serving.

To serve frozen baby food, just take a cube (or two, depending on your baby's appetite) and microwave until thawed. It's that easy!

When making baby food, do not add salt or sugar. Also, I find that some foods (like green beans and carrots) work best for Phoebs when we add a little rice cereal. She prefers the thicker consistency.

I would highly recommend Annabel Karmel's First Foods if you are interested in making your own baby food!

Baby food is not that hard to make, although it does take some time. If you devote an hour a day for a week, you can stock your baby with enough food for 2 months. It is also significantly cheaper than buying packaged baby food.

And honestly... who couldn't use a little June Cleaver Kitchen Confidence?

Empanadas

2007-10-10T18:11:00.000-07:00

Empanadas are these ridiculously good, ridiculously easy, Mexican calzones. In my house, I make my own take on Mexican like, four nights a week. Why? Because it's so flippin easy. A few spices, some meat, an onion, and a bell pepper and you are golden. Pop open a can of black beans and you are Martha Stewart. To make taco night a little more impressive, here's my easy recipe for empanadas, adapted from a Real Simple article a couple of years ago.

Empanadas
Serves 2

1 teaspoon olive oil
1 small onion, diced
1/2 green bell pepper, diced
2 cloves of garlic, minced
1/2 pound ground beef (I use ground sirloin, but you can also use chuck, or for something even leaner, use ground turkey)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
salt and pepper
refrigerated pizza dough (Publix sells their white mountain bread dough for cheap in the bakery, this is what we use -- half of the dough ball was enough for two LARGE empanadas)
flour for rolling
1 can refried beans
1/4 cup shredded cheese
nonstick spray

Heat oil in a large nonstick skillet. Saute onion, pepper, and garlic for 2-3 minutes until slightly tender. Add ground beef and brown. Once meat is browned, sprinkle spices over the meat and stir well. Add salt and pepper to taste. (You can also add a sprinkle of cayenne pepper if you want it spicy.) Allow meat mixture to cool.

Roll out pizza dough until it is 1/4 inch thick. You will need an 8 inch "circle" of dough for each empanada. [Note: Michael rolls all dough in our house because I hate dealing with flour and dough. Do what works best for you to end up with two 8 inch circles of dough; I really don't know how it's best done.]
Spread 1 or 2 tablespoons of unheated refried beans (technically they're already cooked if they're in the can) onto each piece of dough. Top with half the meat mixture and half the cheese. Fold over the dough so that it forms a calzone-type "pocket". (All of the filling should be tucked inside.)
Place empanadas onto a cookie sheet sprayed with nonstick spray. Spray the tops of the empanadas with spray as well. Bake in a 400 degree oven for about 20 minutes, or until the dough is golden and done. Enjoy!