hey there! first of all, i'm honored to be a part of this blog, since i think the rest of you are moms and i'm not (yet), but i'm open to being ostracized if i suggest any recipes that are simply un-mom like...please tell me! so, i thought i'd start with an oldie, but a goodie. it comes from the college days, but never ceases to hit the spot!
taco soup
1 can of diced tomatoes
1 can of corn
1 can of black beans or kidney beans
1 can of pinto beans
1 can of rotel (or if you can't find it, use a can of diced tomatoes and dice one jalapeno)
1 package of dry taco seasoning
1 package of dry ranch dressing
put everything in a big soup pot---do not drain! bring to a boil and the simmer (do not cover) for 40 minutes or so. top with sour cream and shredded cheddar and tortilla chips on the side for an added touch! enjoy!
optional: brown 1 lb. ground turkey or a package of smart ground and add to the the soup pot.
Wednesday, October 31, 2007
Saturday, October 27, 2007
Chicken, edamame, & noodle stir-fry
I love this dish. You can substitute sauteed tofu for the chicken & linguine noodles for udon if you want.
-salt & pepper
-8 ounces udon noodles or linguine
-2 boneless, skinless chicken breast halves, cut crosswise into this strips
-1 T cornstarch
-2 T vegetable oil
-1 small red onion, halved & thinly sliced
-2 garlic cloves, thinly sliced
-1/2 head cabbage, thinly shredded
-2 cups frozen shelled edamame
-2 T rice vinegar
-2 T soy sauce
1- In pot of boiling salted water, cook noodles until al dente. Drain, and rinse under cold water. Drain again & set aside.
2- While pasta is cooking, toss chicken with cornstarch; season with salt & pepper. Heat 1T oil over medium-high. Cook chicken until light brown on the outside & opaque throughout (2-4 minutes). Transfer to a plate.
3-Add remaining T oil to skillet; add onion & garlic. Cook until softened (1-3 minutes). Add cabbage & cook, stirring frequently, until tender (2-4 minutes).
4- Add edamame, vinegar, soy sauce, chicken & noodles; season with salt & pepper. Cook, tossing until noodles & edamame are warmed through (3-5 minutes).
-salt & pepper
-8 ounces udon noodles or linguine
-2 boneless, skinless chicken breast halves, cut crosswise into this strips
-1 T cornstarch
-2 T vegetable oil
-1 small red onion, halved & thinly sliced
-2 garlic cloves, thinly sliced
-1/2 head cabbage, thinly shredded
-2 cups frozen shelled edamame
-2 T rice vinegar
-2 T soy sauce
1- In pot of boiling salted water, cook noodles until al dente. Drain, and rinse under cold water. Drain again & set aside.
2- While pasta is cooking, toss chicken with cornstarch; season with salt & pepper. Heat 1T oil over medium-high. Cook chicken until light brown on the outside & opaque throughout (2-4 minutes). Transfer to a plate.
3-Add remaining T oil to skillet; add onion & garlic. Cook until softened (1-3 minutes). Add cabbage & cook, stirring frequently, until tender (2-4 minutes).
4- Add edamame, vinegar, soy sauce, chicken & noodles; season with salt & pepper. Cook, tossing until noodles & edamame are warmed through (3-5 minutes).
Friday, October 26, 2007
(Bogus) Thai chicken stir-fry
I make this recipe in the winter a lot. It's easy and if you like PB (you can use creamy or crunchy or natural, doesn't matter) you'll love it. Good with rice or noodles.
2 boneless skinless chicken breasts
1/2 c. peanut butter
1/2 c. water
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 Tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. chopped broccoli
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4 regular people, 2 big people and 1 little person, or 2 Hugginses.
2 boneless skinless chicken breasts
1/2 c. peanut butter
1/2 c. water
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 Tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1/2 tsp. crushed red pepper
3 to 4 c. chopped broccoli
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside. In a wok or large skillet, heat oil over high heat. Add garlic and pepper; stir-fry 30 seconds. Add chicken, stir-fry until firm and white, about 5 minutes. Add broccoli or spinach, stir-fry until bright green, about 3 minutes. Stir in peanut butter mixture. Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4 regular people, 2 big people and 1 little person, or 2 Hugginses.
Thursday, October 25, 2007
Welcome friends!
I'm a dinner challenged girl. I start wondering what's for dinner at about 5:30 when Jack is asking to eat some food. So, this is a recipe exchange blog. Post your favorites here. If people post I might just start topics each week. Let's share some food ideas ladies. Help a girl out.
If you'd like to give someone else permission to post, let me know & I'll add them. Hopefully this will work better than those recipe exchange emails!
If you'd like to give someone else permission to post, let me know & I'll add them. Hopefully this will work better than those recipe exchange emails!
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