2 lbs. white beans (Northern or Navy beans)
2 tsp salt
2 tsp dry mustard
1/2 cup molasses
1/2 cup brown sugar
1 onion, peeled and chopped
4-6 oz. of raw bacon, chopped
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. Then, boil the beans for about half an hour. Drain off the cooking water. In a very large casserole, combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole. Bake the beans at 300* for about 5-7 hours. They will be tender, fragrant and delicious. Freeze the leftovers.
You can also cook this in a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on, and cook on high for about 3-4 hours, or on low for 6-8 hours. Put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally.
Serve with corn, green salad, and muffins or bread.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Friday, December 9, 2011
Tuesday, November 29, 2011
Veggie, Rice & Cheese Supreme
I'm always surprised by how much my family likes this meal. I'm equally surprised by how filling and satisfying it is! Also SUPER fast!
2-1/2 cups water
1 cup brown rice (It's easy to modify this recipe for other types of rice.)
1 tsp oil (I use olive oil.)
1 small zucchini, halved and cut into 1/4-inch slices
1 small yellow squash, halved and cut into 1/4-inch slices
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded cheese (Monterey Jack is best, but I've used cheddar and mozza, too.)
In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes. When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally. Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.
This is also a good recipe to use for leftover rice, and it's super quick! Just start by cooking the veggies as directed, then add your leftover rice and continue with the recipe. It probably takes no more than 10 minutes!
2-1/2 cups water
1 cup brown rice (It's easy to modify this recipe for other types of rice.)
1 tsp oil (I use olive oil.)
1 small zucchini, halved and cut into 1/4-inch slices
1 small yellow squash, halved and cut into 1/4-inch slices
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded cheese (Monterey Jack is best, but I've used cheddar and mozza, too.)
In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes. When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally. Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.
This is also a good recipe to use for leftover rice, and it's super quick! Just start by cooking the veggies as directed, then add your leftover rice and continue with the recipe. It probably takes no more than 10 minutes!
Monday, November 28, 2011
Ukrainian Meal
This is my own concoction based on a dish we were served at a dear friend’s home. It is reminiscent of the kind of food my grandma used to make. If you’re not a fan of cabbage or sauerkraut, give this a try anyway, but just double the rice. You might be pleasantly surprised!
3/4 head of cabbage, shredded or one large jar of sauerkraut, drained
1 large onion, chopped
bacon or sausage (you decide how much – it adds the flavor)
1 cup rice, uncooked
2 cups water, or more
Fry cabbage and onion in large pot with bacon or sausage. When onion and cabbage are soft, add rice to pot and cover with the water. Put a lid on the pot and let it simmer until the rice is cooked. You might need to add water as it cooks.
Serve with: Corn and cooked carrots
3/4 head of cabbage, shredded or one large jar of sauerkraut, drained
1 large onion, chopped
bacon or sausage (you decide how much – it adds the flavor)
1 cup rice, uncooked
2 cups water, or more
Fry cabbage and onion in large pot with bacon or sausage. When onion and cabbage are soft, add rice to pot and cover with the water. Put a lid on the pot and let it simmer until the rice is cooked. You might need to add water as it cooks.
Serve with: Corn and cooked carrots
Sunday, November 27, 2011
Balsamic Glazed Black Pepper Salmon
If you happen to fall upon an incredible deal on some fresh salmon, this is the recipe you should use to enjoy it!
1 Tbsp olive oil
4 salmon fillets (about 5 oz. each)
Salt and cracked black pepper, to taste
1/2 cup balsamic vinegar
1 Tbsp honey or maple syrup
Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
Meanwhile, in a small bowl, whisk together vinegar and honey or maple syrup. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes. For a thicker, reduced sauce, simmer for 3 to 5 additional minutes.
Serve with brown rice or rice pilaf.
1 Tbsp olive oil
4 salmon fillets (about 5 oz. each)
Salt and cracked black pepper, to taste
1/2 cup balsamic vinegar
1 Tbsp honey or maple syrup
Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.
Meanwhile, in a small bowl, whisk together vinegar and honey or maple syrup. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes. For a thicker, reduced sauce, simmer for 3 to 5 additional minutes.
Serve with brown rice or rice pilaf.
Friday, November 25, 2011
Magic Stew
This is definitely my favorite stew recipe. It definitely pays to double it, and it's nice that you don't have to brown the meat first.
2 lbs. stew beef, cubed
2 onions, sliced or diced
2 stalks celery, cut in chunks
6 carrots, cut in chunks
3 potatoes, cubed
2 tsp salt
1/4 tsp pepper
3 tbsp minute tapioca
2 tbsp sugar
3/4 cup tomato juice or V8
Place meat in large casserole or medium roaster. Arrange vegetables on top of meat. Combine salt, pepper, tapioca and sugar; sprinkle over vegetables. Drizzle tomato juice over all. Cover tightly with foil so no steam escapes. Bake at 250 F for 5 hours or at 300 F for 4 hours. Don't peek! Yield: 4 to 7 servings.
2 lbs. stew beef, cubed
2 onions, sliced or diced
2 stalks celery, cut in chunks
6 carrots, cut in chunks
3 potatoes, cubed
2 tsp salt
1/4 tsp pepper
3 tbsp minute tapioca
2 tbsp sugar
3/4 cup tomato juice or V8
Place meat in large casserole or medium roaster. Arrange vegetables on top of meat. Combine salt, pepper, tapioca and sugar; sprinkle over vegetables. Drizzle tomato juice over all. Cover tightly with foil so no steam escapes. Bake at 250 F for 5 hours or at 300 F for 4 hours. Don't peek! Yield: 4 to 7 servings.
Sunday, November 20, 2011
Shepherd's Pie
This is my favorite recipe for this old-fashioned comfort food. It's actually a very healthy, nutritious version because it doesn't use condensed soup and it actually includes more veggies that usual. The best part is the GARLIC mashed potatoes!
1-1/2 lbs ground beef (or use leftover roast chopped up into small pieces)
1 cup chopped onions
1/4 cup flour
Salt & pepper, to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz. beef broth
5 oz. water
2 tsp Worcestershire sauce
1 bay leaf
1 cup finely diced carrots
1 cup frozen peas
1 cup frozen corn
any other vegetables of your choice
Garlic Mashed Potatoes:
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled & lightly crushed
3/4 cup buttermilk or 2% milk (buttermilk adds excellent flavor!)
Salt & pepper, to taste
1 egg, lightly beaten
Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water, Worcestershire sauce, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. (Add any other raw veggies at this point.) Stir in peas and corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.
To make Garlic Mashed Potatoes:
Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350*F for 40-45 minutes.
1-1/2 lbs ground beef (or use leftover roast chopped up into small pieces)
1 cup chopped onions
1/4 cup flour
Salt & pepper, to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz. beef broth
5 oz. water
2 tsp Worcestershire sauce
1 bay leaf
1 cup finely diced carrots
1 cup frozen peas
1 cup frozen corn
any other vegetables of your choice
Garlic Mashed Potatoes:
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled & lightly crushed
3/4 cup buttermilk or 2% milk (buttermilk adds excellent flavor!)
Salt & pepper, to taste
1 egg, lightly beaten
Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water, Worcestershire sauce, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. (Add any other raw veggies at this point.) Stir in peas and corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.
To make Garlic Mashed Potatoes:
Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350*F for 40-45 minutes.
Saturday, November 19, 2011
Pasta e Fagoli, Peasant Style
16 oz. pasta of your choice
2-3 Tbsp olive oil
2-3 garlic cloves, minced
8 oz. tomato sauce
8 oz. water
15oz. can beans of your choice (or equivalent of cooked beans)
Salt and pepper, to taste
Parmesan cheese
Put the water on the burner for the pasta, then start the rest of the process while you bring the water to a boil. Saute garlic in olive oil until just starting to turn golden. Add tomato sauce and water. Simmer until the water comes to a boil. When pasta water is boiling, add the pasta and start the timer so you remember to only cook it to all dente. Add the beans to the tomato sauce and season with salt and pepper. Heat through until pasta is done. When pasta is finished cooking, drain it and toss the tomato-bean mixture with the pasta. Add some chopped parsley, if desired. Serve in bowls with Parmesan cheese for passing. Good with hot Italian bread and a green salad.
2-3 Tbsp olive oil
2-3 garlic cloves, minced
8 oz. tomato sauce
8 oz. water
15oz. can beans of your choice (or equivalent of cooked beans)
Salt and pepper, to taste
Parmesan cheese
Put the water on the burner for the pasta, then start the rest of the process while you bring the water to a boil. Saute garlic in olive oil until just starting to turn golden. Add tomato sauce and water. Simmer until the water comes to a boil. When pasta water is boiling, add the pasta and start the timer so you remember to only cook it to all dente. Add the beans to the tomato sauce and season with salt and pepper. Heat through until pasta is done. When pasta is finished cooking, drain it and toss the tomato-bean mixture with the pasta. Add some chopped parsley, if desired. Serve in bowls with Parmesan cheese for passing. Good with hot Italian bread and a green salad.
Tuesday, October 25, 2011
Crustless Spinach Quiche
1 10oz. package chopped frozen spinach
1 bunch green onions, chopped (or use one regular yellow onion)
4 eggs
1 16oz. container cottage cheese
2 cups grated cheddar cheese
1/4 cup crouton crumbs, or regular bread crumbs
Cook spinach according to package directions and squeeze to remove liquid. I like to use cheesecloth to do this to make sure it’s well-drained. Combine with other ingredients, reserving the crumbs for the top. Pour into a 10-inch pie plate. Bake, uncovered, 1 hour at 325*F, adding the crumbs the last 15 minutes.
This dish can actually be made ahead of time and frozen before you place it in the oven. Just take it out in time to thaw and continue with the recipe as usual!
Serve with:
Fresh bread or buns
Raw veggie platter or tossed salad
Fresh fruit or juice
1 bunch green onions, chopped (or use one regular yellow onion)
4 eggs
1 16oz. container cottage cheese
2 cups grated cheddar cheese
1/4 cup crouton crumbs, or regular bread crumbs
Cook spinach according to package directions and squeeze to remove liquid. I like to use cheesecloth to do this to make sure it’s well-drained. Combine with other ingredients, reserving the crumbs for the top. Pour into a 10-inch pie plate. Bake, uncovered, 1 hour at 325*F, adding the crumbs the last 15 minutes.
This dish can actually be made ahead of time and frozen before you place it in the oven. Just take it out in time to thaw and continue with the recipe as usual!
Serve with:
Fresh bread or buns
Raw veggie platter or tossed salad
Fresh fruit or juice
Monday, October 24, 2011
Amandine Quiche
The first time I made this, my whole family said it was the best quiche they’d ever tasted. Which is saying a lot. Because we all love quiche! Quiches are very versatile. For this recipe, feel free to substitute the zucchini and spinach with 3 cups of broccoli instead. Or experiment with other veggie combinations. You can also experiment with the spices. Nutmeg is a common quiche spice (you only need about 1/4 tsp for one quiche), or you could use cumin and marjoram. You can also leave out the chicken or the almonds, or substitute with ham instead. Be brave! As long as you cook it long enough, it’s really tough to ruin a quiche.
1 recipe Push-In Pie Crust.
1 cup shredded zucchini (Whenever I have access to an abundance of zucchini, I shred it all and freeze it in one cup portions in ziplock bags.)
2 cups chopped fresh spinach, or one 10oz. package frozen spinach, thawed and well drained
2 Tbsp chopped green onion or onion
1 cup cooked diced chicken
2 cups grated cheese (mozza, cheddar, or Swiss all work, though Swiss is rather expensive)
1/4 cup sliced almonds (You can use walnuts, or you could leave the nuts out altogether)
4 eggs, slightly beaten
1-1/2 cups milk
3 Tbsp Parmesan cheese
1 tsp curry powder
1 tsp basil
1/2 tsp salt
paprika
parsley
Prepare pie crust. Place zucchini, spinach, onion, chicken, cheese, and almonds in pie crust, in the order listed. Blend eggs, milk, Parmesan, curry powder, basil and salt together, and pour over vegetable/chicken layers. Garnish with paprika and parsley. Bake at 375*F for 30-40 minutes or until knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving.
Serve with: Tossed Salad, Russian Dressing, Fresh Fruit or juice
1 recipe Push-In Pie Crust.
1 cup shredded zucchini (Whenever I have access to an abundance of zucchini, I shred it all and freeze it in one cup portions in ziplock bags.)
2 cups chopped fresh spinach, or one 10oz. package frozen spinach, thawed and well drained
2 Tbsp chopped green onion or onion
1 cup cooked diced chicken
2 cups grated cheese (mozza, cheddar, or Swiss all work, though Swiss is rather expensive)
1/4 cup sliced almonds (You can use walnuts, or you could leave the nuts out altogether)
4 eggs, slightly beaten
1-1/2 cups milk
3 Tbsp Parmesan cheese
1 tsp curry powder
1 tsp basil
1/2 tsp salt
paprika
parsley
Prepare pie crust. Place zucchini, spinach, onion, chicken, cheese, and almonds in pie crust, in the order listed. Blend eggs, milk, Parmesan, curry powder, basil and salt together, and pour over vegetable/chicken layers. Garnish with paprika and parsley. Bake at 375*F for 30-40 minutes or until knife inserted in the center comes out clean. Allow to stand for 10 minutes before serving.
Serve with: Tossed Salad, Russian Dressing, Fresh Fruit or juice
Wednesday, October 5, 2011
White Chicken Chili
1 Tbsp olive oil
2 cups chicken, cut into bite-size pieces
1 onion, chopped
6 cloves garlic, minced or crushed
6 cups water
4 cups chicken broth
One 1lb. package dried white beans
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp cayenne pepper, or to taste (we use a little less)
Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through. Transfer mixture to a 4- or 5- quart slow cooker. Add remaining ingredients. Cook 9 to 10 hours on Low, or approximately 5 hours on High.
Serve with: shredded cheese and taco chips, or Buttery Garlic Cheese Biscuits, and a green salad
2 cups chicken, cut into bite-size pieces
1 onion, chopped
6 cloves garlic, minced or crushed
6 cups water
4 cups chicken broth
One 1lb. package dried white beans
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp cayenne pepper, or to taste (we use a little less)
Heat oil in a large pot over medium heat. Add chicken, onion, and garlic and cook, stirring, until onion is tender and chicken is cooked through. Transfer mixture to a 4- or 5- quart slow cooker. Add remaining ingredients. Cook 9 to 10 hours on Low, or approximately 5 hours on High.
Serve with: shredded cheese and taco chips, or Buttery Garlic Cheese Biscuits, and a green salad
Tuesday, October 4, 2011
Veggie Chili
1-1/4 cups coarsely chopped onions
1 cup each chopped sweet green and red pepper
3/4 cup each chopped celery and chopped carrots
3 cloves garlic, minced
1 Tbsp chili powder
1-1/2 cups quartered mushrooms (optional)
1 cup cubed zucchini
28oz can diced tomatoes, undrained
19oz can black beans, drained and rinsed (or your own cooked black beans)
19oz can chickpeas, drained and rinsed (or your own cooked chickpeas)
1-1/2 cups frozen corn (or 12oz can, undrained)
1 Tbsp ground cumin
1-1/2 tsp each dried oregano and basil
1/2 tsp cayenne pepper (or to taste)
Spray large saucepan with nonstick cooking spray or a bit of olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened, about 6 minutes. Add mushrooms, if using, and zucchini. Cook and stir for 4 more minutes. Add the rest of the ingredients. Stir well. Bring to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.
Alternatively, you can just dump all the ingredients into a slow cooker and cook for several hours on low. It still tastes great!
Serve with: Tostadas and cheese, or fresh bread and butter, or garlic bread
1 cup each chopped sweet green and red pepper
3/4 cup each chopped celery and chopped carrots
3 cloves garlic, minced
1 Tbsp chili powder
1-1/2 cups quartered mushrooms (optional)
1 cup cubed zucchini
28oz can diced tomatoes, undrained
19oz can black beans, drained and rinsed (or your own cooked black beans)
19oz can chickpeas, drained and rinsed (or your own cooked chickpeas)
1-1/2 cups frozen corn (or 12oz can, undrained)
1 Tbsp ground cumin
1-1/2 tsp each dried oregano and basil
1/2 tsp cayenne pepper (or to taste)
Spray large saucepan with nonstick cooking spray or a bit of olive oil. Add onions, peppers, celery, carrots, garlic and chili powder. Cook over medium heat, stirring often, until vegetables are softened, about 6 minutes. Add mushrooms, if using, and zucchini. Cook and stir for 4 more minutes. Add the rest of the ingredients. Stir well. Bring to boil. Reduce heat to medium low. Cover and simmer for 20 minutes, stirring occasionally.
Alternatively, you can just dump all the ingredients into a slow cooker and cook for several hours on low. It still tastes great!
Serve with: Tostadas and cheese, or fresh bread and butter, or garlic bread
Monday, October 3, 2011
Rosemary, Sage & Orange Turkey
14-16 lb turkey
6 sprigs fresh rosemary
1 bunch fresh sage
1 orange
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp each salt and ground black pepper
12 cups Stuffing
Remove neck and giblets from turkey. Discard or save for gravy, if you wish. Rinse turkey inside and out with cold running water. Pat dry with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Cut rosemary sprigs into smaller pieces. Coarsely chop sage, including stems. Using a vegetable peeler, slice 4 thick strips of peel from orange. Carefully cut away any white pith - you just want the fragrant peel. Place rosemary, sage and orange peel into a bowl. Add garlic, oil, salt and pepper. Mix well. Using your fingers, loosen skin from each breast. Tuck herb mixture under skin.
Lightly pack neck cavity with just enough stuffing to fill. Remember that the stuffing will expand during roasting. Bring neck skin up over back and secure with skewers or sew shut. Fill body cavity with remaining stuffing. Tuck legs under skin flap. After stuffing, ensure that the turkey is still breast side up.
Lightly brush or spray turkey with a little more oil. Tent pan with foil. Roast in a preheated 325*F oven for 2 hours.
Discard foil. Continue roasting (you don't have to baste) until a thermometer inserted in thigh registers 180*F - this will take anywhere from 2 to 4 hours, depending on the size of the bird. Make sure to check on the turkey after 3 1/2 hours of total roasting time to determine how much more cooking time is needed. IF the turkey starts to brown too much before it's fully cooked, cover dark spots with foil.
When done, cover with foil and let stand at least 20 minutes before carving. Discard skin and herb mixture and scoop stuffing into a serving bowl before carving.
Make Ahead Tips: You don't want to stuff the turkey ahead of time because it's not good kitchen hygiene and can be a breeding ground for harmful bacteria. However, you can still prepare the herb and orange mixture and tuck it under the skin. Cover and refrigerate it overnight. Then you just need to stuff the turkey just before roasting.
My mom has had great success with cooking her turkey a few days ahead of time and carving it. Then she places the meat into a roaster. She layers the meat with a bit of gravy between layers just to keep it moist. Then on Thanksgiving Day, she just slowly reheats it in the oven. This saves a LOT of time and work when the house is full of people and she'd rather be socializing than dealing with a big bird and lost of dirty dishes!
6 sprigs fresh rosemary
1 bunch fresh sage
1 orange
2 cloves garlic, minced
1 tsp olive oil
1/2 tsp each salt and ground black pepper
12 cups Stuffing
Remove neck and giblets from turkey. Discard or save for gravy, if you wish. Rinse turkey inside and out with cold running water. Pat dry with paper towels. Place turkey, breast side up, on a rack in a large roasting pan. Cut rosemary sprigs into smaller pieces. Coarsely chop sage, including stems. Using a vegetable peeler, slice 4 thick strips of peel from orange. Carefully cut away any white pith - you just want the fragrant peel. Place rosemary, sage and orange peel into a bowl. Add garlic, oil, salt and pepper. Mix well. Using your fingers, loosen skin from each breast. Tuck herb mixture under skin.
Lightly pack neck cavity with just enough stuffing to fill. Remember that the stuffing will expand during roasting. Bring neck skin up over back and secure with skewers or sew shut. Fill body cavity with remaining stuffing. Tuck legs under skin flap. After stuffing, ensure that the turkey is still breast side up.
Lightly brush or spray turkey with a little more oil. Tent pan with foil. Roast in a preheated 325*F oven for 2 hours.
Discard foil. Continue roasting (you don't have to baste) until a thermometer inserted in thigh registers 180*F - this will take anywhere from 2 to 4 hours, depending on the size of the bird. Make sure to check on the turkey after 3 1/2 hours of total roasting time to determine how much more cooking time is needed. IF the turkey starts to brown too much before it's fully cooked, cover dark spots with foil.
When done, cover with foil and let stand at least 20 minutes before carving. Discard skin and herb mixture and scoop stuffing into a serving bowl before carving.
Make Ahead Tips: You don't want to stuff the turkey ahead of time because it's not good kitchen hygiene and can be a breeding ground for harmful bacteria. However, you can still prepare the herb and orange mixture and tuck it under the skin. Cover and refrigerate it overnight. Then you just need to stuff the turkey just before roasting.
My mom has had great success with cooking her turkey a few days ahead of time and carving it. Then she places the meat into a roaster. She layers the meat with a bit of gravy between layers just to keep it moist. Then on Thanksgiving Day, she just slowly reheats it in the oven. This saves a LOT of time and work when the house is full of people and she'd rather be socializing than dealing with a big bird and lost of dirty dishes!
Sunday, October 2, 2011
Taco Beef
1 lb. ground beef
salt and pepper, to taste
1/3 cup tomato paste
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp chili powder
1 tsp oregano
1/2 tsp cumin
1/4 tsp red pepper flakes
1 cup milk
Brown beef in large skillet. Drain. Add rest of ingredients. Simmer for 20 minutes. Done!
Use for taco salad, nachos, taco soup or Southwestern Pizza.
salt and pepper, to taste
1/3 cup tomato paste
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp chili powder
1 tsp oregano
1/2 tsp cumin
1/4 tsp red pepper flakes
1 cup milk
Brown beef in large skillet. Drain. Add rest of ingredients. Simmer for 20 minutes. Done!
Use for taco salad, nachos, taco soup or Southwestern Pizza.
Saturday, October 1, 2011
Super Nachos
12 large baked tortilla chips
1/2 cup shredded Cheddar cheese
1/4 cup refried beans
2 Tbsp chunky salsa
Arrange chips in a single layer on a baking sheet. Sprinkle cheese evenly over chips. Spoon 1 tsp. beans over each chip; top with 1/2 tsp. salsa. Heat in the oven at 350* until cheese has melted. Makes 2 servings.
Variation: Don’t measure anything. Just spread a layer of chips to cover the baking sheet. Then sprinkle desired amount of cheese over top. Then put “blobs” of refried beans over everything. Heat in the oven as above, but save the salsa on the side for dipping.
For a real gourmet treat, replace the beans, or add cooked ground beef with taco seasoning (I make my own instead of buying the packages at the store) and serve with sour cream and/or guacamole. Make a big meal of it by having shredded lettuce, chopped cucumbers, chopped tomatoes, chopped peppers, green onions, etc. on the side. You can make individual taco salads on your plates. Make it a buffet meal!
1/2 cup shredded Cheddar cheese
1/4 cup refried beans
2 Tbsp chunky salsa
Arrange chips in a single layer on a baking sheet. Sprinkle cheese evenly over chips. Spoon 1 tsp. beans over each chip; top with 1/2 tsp. salsa. Heat in the oven at 350* until cheese has melted. Makes 2 servings.
Variation: Don’t measure anything. Just spread a layer of chips to cover the baking sheet. Then sprinkle desired amount of cheese over top. Then put “blobs” of refried beans over everything. Heat in the oven as above, but save the salsa on the side for dipping.
For a real gourmet treat, replace the beans, or add cooked ground beef with taco seasoning (I make my own instead of buying the packages at the store) and serve with sour cream and/or guacamole. Make a big meal of it by having shredded lettuce, chopped cucumbers, chopped tomatoes, chopped peppers, green onions, etc. on the side. You can make individual taco salads on your plates. Make it a buffet meal!
Friday, September 30, 2011
Southwestern Pizza
Something a little different, and yet familiar! A pizza reminiscent of tacos. This is very filling and is a great main dish to serve when you are having a family over for a meal.
Crust:
1-1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp cayenne
1 tsp chili powder
1/2 tsp salt
1 cup milk
1/4 cup oil
1 egg
Spread over a greased cookie sheet. This will make a very thin layer. Make sure it is spread evenly and there are no holes. Bake at 350*F for 10-12 minutes. Watch it closely because it will cook quickly.
The crust can be made ahead of time, saving you time at dinner, or whenever you serve this dish. You could even make the crust the day before!
Topping:
1 lb. Taco Beef
1 cup salsa
cheddar cheese
Mix taco beef with salsa and spread over cooked crust. Top with cheese and bake until everything is warm and cheese is melted.
Variation: Instead of salsa, use fresh chopped onions, peppers, and tomatoes.
Serve with:
plain yogurt or sour cream, if desired
guacamole, if desired
fresh fruit platter
Crust:
1-1/4 cup flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp cayenne
1 tsp chili powder
1/2 tsp salt
1 cup milk
1/4 cup oil
1 egg
Spread over a greased cookie sheet. This will make a very thin layer. Make sure it is spread evenly and there are no holes. Bake at 350*F for 10-12 minutes. Watch it closely because it will cook quickly.
The crust can be made ahead of time, saving you time at dinner, or whenever you serve this dish. You could even make the crust the day before!
Topping:
1 lb. Taco Beef
1 cup salsa
cheddar cheese
Mix taco beef with salsa and spread over cooked crust. Top with cheese and bake until everything is warm and cheese is melted.
Variation: Instead of salsa, use fresh chopped onions, peppers, and tomatoes.
Serve with:
plain yogurt or sour cream, if desired
guacamole, if desired
fresh fruit platter
Thursday, September 29, 2011
Refried Beans
This makes a huge amount of beans. Freeze portions in ziplock bags.
5-1/2 cups (or 2 lbs.) dry pinto or black beans
3-1/2 quarts water, as needed
1/4 cup butter
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
3 Tbsp chili powder
4 tsp ground cumin
2 tsp salt, to taste
Cook dry beans. Melt butter in frying pan. Add oil and onion and garlic and saute. Placed cooked beans, reserving bean liquid, in mixing bowl; add onion, garlic and remaining ingredients. Blend beans with electric mixer or by hand with potato masher or ricer, adding amount of reserved bean liquid until beans are the consistency desired.
Serve with: Grated cheddar cheese, Broccoli, and Tossed Salad with Taco Chips OR
Sliced hard-boiled eggs, Rice, Spinach Salad with Poppy Seed Dressing
Use for: burritos, tostadas, Super Nachos, or as a side dish
5-1/2 cups (or 2 lbs.) dry pinto or black beans
3-1/2 quarts water, as needed
1/4 cup butter
1/4 cup olive oil
2 onions, chopped
2 cloves garlic, minced
3 Tbsp chili powder
4 tsp ground cumin
2 tsp salt, to taste
Cook dry beans. Melt butter in frying pan. Add oil and onion and garlic and saute. Placed cooked beans, reserving bean liquid, in mixing bowl; add onion, garlic and remaining ingredients. Blend beans with electric mixer or by hand with potato masher or ricer, adding amount of reserved bean liquid until beans are the consistency desired.
Serve with: Grated cheddar cheese, Broccoli, and Tossed Salad with Taco Chips OR
Sliced hard-boiled eggs, Rice, Spinach Salad with Poppy Seed Dressing
Use for: burritos, tostadas, Super Nachos, or as a side dish
Wednesday, September 28, 2011
Pasta Sauce
1-1/2lb. ground beef
1 large onion, finely chopped
12oz. tomato paste
28oz. can crushed tomatoes or 2 15oz. cans tomato sauce
2 cups water
4 cloves garlic, chopped
4 bay leaves
2 Tbsp sugar
4 tsp basil
2 tsp. oregano
4 Tbsp chopped fresh parsley
2 tsp salt, or to taste
Brown the beef with the onion. Add the rest of the ingredients and simmer, partly covered, for 2 hours. You can do this in your crockpot, if you wish. Freeze in ziplock bags, or use immediately.
I use this recipe for plain ol’ spaghetti and meat sauce, but I also use it in place of pizza sauce and pepperoni for pizza. Or, we make Pizza Bread by spreading this on a loaf of French Bread, sliced lengthwise, and sprinkling with mozzarella cheese. The possibilities for this sauce are quite limitless!
1 large onion, finely chopped
12oz. tomato paste
28oz. can crushed tomatoes or 2 15oz. cans tomato sauce
2 cups water
4 cloves garlic, chopped
4 bay leaves
2 Tbsp sugar
4 tsp basil
2 tsp. oregano
4 Tbsp chopped fresh parsley
2 tsp salt, or to taste
Brown the beef with the onion. Add the rest of the ingredients and simmer, partly covered, for 2 hours. You can do this in your crockpot, if you wish. Freeze in ziplock bags, or use immediately.
I use this recipe for plain ol’ spaghetti and meat sauce, but I also use it in place of pizza sauce and pepperoni for pizza. Or, we make Pizza Bread by spreading this on a loaf of French Bread, sliced lengthwise, and sprinkling with mozzarella cheese. The possibilities for this sauce are quite limitless!
Tuesday, September 27, 2011
Pizza Bread
This is a very quick and easy main dish. If you have the Pasta Sauce on hand in your freezer, just take it out in time to be thawed by the time you want to eat. Assembling the rest is a breeze! Even your kids could make it!
1 loaf French bread
2 cups Pasta Sauce
mozzarella cheese
Slice the bread in half lengthwise. On each half, spread a layer of spaghetti sauce and sprinkle with mozzarella cheese. Broil on a baking sheet until the mozzarella is melted. Slice into serving-size pieces.
Serve with:
Tossed salad and some fresh fruit
1 loaf French bread
2 cups Pasta Sauce
mozzarella cheese
Slice the bread in half lengthwise. On each half, spread a layer of spaghetti sauce and sprinkle with mozzarella cheese. Broil on a baking sheet until the mozzarella is melted. Slice into serving-size pieces.
Serve with:
Tossed salad and some fresh fruit
Monday, September 26, 2011
Pasta Tuna Marinara
Cook a 954g package of pasta. (I use Farfelle.)
While that’s cooking, saute in olive oil:
1/2 onion, finely diced
1 red pepper, finely diced
1/2 green pepper, finely diced
4 cloves garlic, finely diced
2 celery stalks, finely diced
Once that’s all nicely cooked and smelling delicious, dump a 28oz. can of diced tomatoes into your blender. Whir that up until it’s nice and smooth. Pour it into the pan with the veggies. Add some basil, oregano, salt and pepper. Then add two drained cans of tuna.
Pour your sauce onto your cooked, drained pasta. Voila! A quick and simple, delicious and nutritious meal! You can add a salad, if you want. And if you really must, serve something special for dessert (yogurt with granola and/or fruit would be good).
While that’s cooking, saute in olive oil:
1/2 onion, finely diced
1 red pepper, finely diced
1/2 green pepper, finely diced
4 cloves garlic, finely diced
2 celery stalks, finely diced
Once that’s all nicely cooked and smelling delicious, dump a 28oz. can of diced tomatoes into your blender. Whir that up until it’s nice and smooth. Pour it into the pan with the veggies. Add some basil, oregano, salt and pepper. Then add two drained cans of tuna.
Pour your sauce onto your cooked, drained pasta. Voila! A quick and simple, delicious and nutritious meal! You can add a salad, if you want. And if you really must, serve something special for dessert (yogurt with granola and/or fruit would be good).
Sunday, September 25, 2011
Mizu Taki
I have found ethnic foods to be a good source of frugal meals. I used leftover chicken for this dish.
1 cup uncooked brown rice
2 – 3 cups cooked, chopped chicken
5 cups chicken broth
1 head napa or Chinese cabbage, sliced lengthwise
1/2 cup soy sauce
1/2 cup lemon juice
Cook rice according to package directions.
Place chicken and broth in a pot and simmer for 20 minutes. Add cabbage to broth mixture and cook for another 10-15 minutes.
Blend together the soy sauce and lemon juice in a separate bowl or measuring cup.
Serve rice with chicken mixture on top. Individuals can sprinkle their own dish with desired amount of soy sauce mixture.
Serve with:
Cucumber Onion Salad
Orange Slices
Fresh Bread, if desired
1 cup uncooked brown rice
2 – 3 cups cooked, chopped chicken
5 cups chicken broth
1 head napa or Chinese cabbage, sliced lengthwise
1/2 cup soy sauce
1/2 cup lemon juice
Cook rice according to package directions.
Place chicken and broth in a pot and simmer for 20 minutes. Add cabbage to broth mixture and cook for another 10-15 minutes.
Blend together the soy sauce and lemon juice in a separate bowl or measuring cup.
Serve rice with chicken mixture on top. Individuals can sprinkle their own dish with desired amount of soy sauce mixture.
Serve with:
Cucumber Onion Salad
Orange Slices
Fresh Bread, if desired
Subscribe to:
Posts (Atom)