hi all! now that i'm a mom i've been learning about the benefits of a slow cooker and have been making a lot of things in it. seems like a lot of recipes call for stock. i've been annoyed about the amount of sodium in stock/boullion so, i decided to make my own veggie stock for the first time a few weeks ago and it was great. it's great to keep on hand, it freezes well and it's uber cheap and easy to make.
here's how you do it...
veggie stock
keep the scraps of veggies you use, can be anything. i keep a gallon size ziploc in the fridge and just add peelings to it and when it gets pretty full i'm ready to make stock. i used carrot and potato peelings, bits of garlic, onion, celery ends, etc. make sure everything is washed. either rinse it all in a strainer or if you washed, for example your carrots before you peeled them then your peels are clean and you're ready to go.
throw them in a large soup pot with 8-10 cups of water.
add a bay leaf, some salt, pepper and any other seasonings that sound tasty to you.
bring to a boil.
simmer one hour.
let cool and strain out the veggie scraps.
now you have 8-10 cups of veggie stock to use. i poured some of mine into 2 cup containers and put it in the freezer so i can just pull it out to use as needed.
Monday, February 9, 2009
Thursday, December 4, 2008
Spinach, Chicken & Rice Soup
We all love this soup, especially topped with sour cream & crackers.
2T olive oil
1 onion, chopped
1-10 oz pkg. frozen, chopped spinach
1 cup cooked chicken- chopped or shredded
1 1/2 cup cooked rice (white, basmati or brown)
1/2 t. crushed red pepper
1/2 t. oregano
1/2 t. salt
1/4 t. black pepper
6 cups chicken broth
Saute onion in oil for 5 min in large soup pan. Thaw spinach.
Add spinach, chicken, rice & spices to soup pan & cook for 1 minute, stirring. Add broth & heat to low boil- simmer for 10 minutes.
Saturday, April 5, 2008
Mac & Cheese
My little pasta piggie eats a lot of this every week. Lately I've been steaming cauliflower while I cook the mac & cheese, puree it in the food processor with a little bit of water & just mix it in. Normally it's about 1/4 cup of cauliflower. He doesn't notice & I think it actually tastes better. Since broccoli is the only fruit or veggie he'll eat, I take any opportunity I can to get him a little more nutrition!
Thursday, February 7, 2008
Pizza Quesadillas
Last night I made Pizza Quesadillas for dinner. Yummy, quick & easy. I topped whole wheat tortillas with a cheese mix, sauteed mushrooms & pepperoni. Then we dipped them in warm pizza sauce. It was a hit all around & I didn't have to make a trip to the grocery store!
Monday, January 21, 2008
Monday, January 14, 2008
Deceptively Delicious!
I got the Jessica Seinfeld cookbook Deceptively Delicious for Christmas & have been cooking with it for the past week. I spent 4 hours in the kitchen the other day steaming, pureeing & freezing vegetables to sneak into my dinners. It's made me really excited about cooking because I feel like I'm doing something good for Jack, who doesn't eat any fruit at all & will only eat a little broccoli. And, once I started cooking her recipes it's been easy to see how I can adapt the purees for other foods I normally cook.
Here's what I've tried so far:
Pancakes w/ sweet potato puree- I make some pretty good pancakes & the sweet potatoes made them 10 times better. Yum.
Grilled cheese w/ sweet potato puree- Yum again. I add goat cheese crumbles to my grilled cheese. You couldn't even tell something was different about these.
Spaghetti Pie- The sauce had pureed carrots & the meatballs pureed broccoli. This was so tasty. Even better the 2nd day after I baked it again like all pasta.
Mac & Cheese w/ cauliflower puree- This was okay- a little creamy, but not terrible. It was reminiscent of cafeteria mac & cheese.
Sloppy Joes w/ sweet potato & butternut squash purees- John & I both liked this a lot. Yum, yum.
Here's what I've tried so far:
Pancakes w/ sweet potato puree- I make some pretty good pancakes & the sweet potatoes made them 10 times better. Yum.
Grilled cheese w/ sweet potato puree- Yum again. I add goat cheese crumbles to my grilled cheese. You couldn't even tell something was different about these.
Spaghetti Pie- The sauce had pureed carrots & the meatballs pureed broccoli. This was so tasty. Even better the 2nd day after I baked it again like all pasta.
Mac & Cheese w/ cauliflower puree- This was okay- a little creamy, but not terrible. It was reminiscent of cafeteria mac & cheese.
Sloppy Joes w/ sweet potato & butternut squash purees- John & I both liked this a lot. Yum, yum.
Thursday, December 13, 2007
Pork Chop and Potato Bake
Nate and I both liked this. See my notes below.
10 3/4 oz. can cream of chicken soup
24 oz. pkg frozen shredded hashbrowns, thawed (I could only find 20 oz. package near the eggs and sour cream at Schnucks)
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
2.8oz. can French fried onions, divided (I think this was in the canned vegetable aisle; i had to ask a worker)
4-6 pork chops, browned (I used boneless)
1/2 tsp. salt
1 cup shredded Cheddar cheese, divided
Combine soup, hasbrowns, milk, sour cream, pepper, half of cheese, and half of french fried onions; spread into a buttered 13X9" baking pan. Arrange pork chops on top; sprinkle with seasoned salt. Cover with aluminum foil; bake at 350 degrees for 40 minutes. Top with cheese and remaining onions; bake, uncovered, 5 additional minutes. Serves 4-6
Other notes: Cook hashbrowns in a skillet (in a little olive oil) before putting in casserole since they take longer to cook than the recipe allows. Also, I browned the pork chops for about 30 seconds on each side before putting them in casserole, but I wonder if this made them a little tough (anyone have more pork chop baking experience than me?) They were still very good, but not tender.
I served with Sister Shubert yeast rolls (in frozen foods near waffles at Schnucks) and apricot jelly.
10 3/4 oz. can cream of chicken soup
24 oz. pkg frozen shredded hashbrowns, thawed (I could only find 20 oz. package near the eggs and sour cream at Schnucks)
1/2 cup milk
1/2 cup sour cream
1/4 tsp. pepper
2.8oz. can French fried onions, divided (I think this was in the canned vegetable aisle; i had to ask a worker)
4-6 pork chops, browned (I used boneless)
1/2 tsp. salt
1 cup shredded Cheddar cheese, divided
Combine soup, hasbrowns, milk, sour cream, pepper, half of cheese, and half of french fried onions; spread into a buttered 13X9" baking pan. Arrange pork chops on top; sprinkle with seasoned salt. Cover with aluminum foil; bake at 350 degrees for 40 minutes. Top with cheese and remaining onions; bake, uncovered, 5 additional minutes. Serves 4-6
Other notes: Cook hashbrowns in a skillet (in a little olive oil) before putting in casserole since they take longer to cook than the recipe allows. Also, I browned the pork chops for about 30 seconds on each side before putting them in casserole, but I wonder if this made them a little tough (anyone have more pork chop baking experience than me?) They were still very good, but not tender.
I served with Sister Shubert yeast rolls (in frozen foods near waffles at Schnucks) and apricot jelly.
Wednesday, December 12, 2007
Penne with Chicken, Spinach, Tomatoes, and Feta
This is really fast, and Susanna (7) actually liked it more than me. Svgs- 4
Preheat to 475 degrees.
24 oz. cherry or grape tomatoes
2 T olive oil
5 cloves garlic (chopped)
3 tsp crushed red pepper
2 cups roasted chicken breastmeat (from a pre-cooked Rotisserie), shredded
8 oz. penne pasta- cooked
6 cups fresh spinach
1/2 cup feta cheese
Mix tomatoes, oil, garlic, and crushed red pepper in a baking dish. Sprinkle with salt and pepper and bake until tomatoes are soft, about 20 minutes. Meanwhile, cook and drain pasta. Reserve about 1/4 cup pasta cooking water.
Add chicken to last few minutes of cooking tomato mix. Toss pasta, 1/4 cup pasta cooking water, tomatoes, juices, chicken, and spinach. Stir until spinach wilts.
Season with salt and pepper.
Top each serving with feta.
This was a REALLY quick recipe. I got home from the store and I think it was on the table in 30-35 minutes.
Preheat to 475 degrees.
24 oz. cherry or grape tomatoes
2 T olive oil
5 cloves garlic (chopped)
3 tsp crushed red pepper
2 cups roasted chicken breastmeat (from a pre-cooked Rotisserie), shredded
8 oz. penne pasta- cooked
6 cups fresh spinach
1/2 cup feta cheese
Mix tomatoes, oil, garlic, and crushed red pepper in a baking dish. Sprinkle with salt and pepper and bake until tomatoes are soft, about 20 minutes. Meanwhile, cook and drain pasta. Reserve about 1/4 cup pasta cooking water.
Add chicken to last few minutes of cooking tomato mix. Toss pasta, 1/4 cup pasta cooking water, tomatoes, juices, chicken, and spinach. Stir until spinach wilts.
Season with salt and pepper.
Top each serving with feta.
This was a REALLY quick recipe. I got home from the store and I think it was on the table in 30-35 minutes.
Monday, November 26, 2007
Theme Time!
Okay ladies- let's have your favorite crock pot recipe! I just got a crock pot & I've made chili in it, but that's about it. Ideas please!
Wednesday, November 7, 2007
aldi!
I was a little skeptical about Aldi. But I started shopping there last summer and I love it! And today I found this meal planner tool on their website, and I love it even more. There's a GIANT database of recipes, which you can save to a cookbook (you have to register at the site but I don't think they send you spam) and add to a shopping list automatically. I am way excited.
Pardon me if you know about this already.
Pardon me if you know about this already.
Monday, November 5, 2007
Chicken/Broccoli Stir Fry
The meat marinates for an hour or so, so this can't be a totally last minute meal.
1 lb boneless chicken breasts
2 T soy sauce
2 cloves garlic, minced
2 T dry sherry (optional)
1/2 tsp. fresh ginger, grated
1 T peanut oil or vegetable oil
2 stalks broccoli, cut in bite-size pieces
1 C bean sprouts
1 C chicken broth
1 T cornstarch
1/2 C cashews
Cut chicken in strips, marinate in soy sauce, garlic, sherry and ginger. Refrigerate 1 hour. Heat wok or fry pan over high heat; add oil to coat bottom and sides of pan. Stir fry chicken until light brown; add broccoli and continue stir frying until broccoli is crisp/tender. Add bean sprouts. Mix cornstarch with chicken broth; sitr into chicken mixture. When sauce thickens, reduce heat and add cashews. Serve over rice.
Serves 4.
The chicken always turns out tender, and Susanna (7) and Nathan (hubby) like this. The little boys won't eat it, but they won't really eat anything.
Enjoy! :)
1 lb boneless chicken breasts
2 T soy sauce
2 cloves garlic, minced
2 T dry sherry (optional)
1/2 tsp. fresh ginger, grated
1 T peanut oil or vegetable oil
2 stalks broccoli, cut in bite-size pieces
1 C bean sprouts
1 C chicken broth
1 T cornstarch
1/2 C cashews
Cut chicken in strips, marinate in soy sauce, garlic, sherry and ginger. Refrigerate 1 hour. Heat wok or fry pan over high heat; add oil to coat bottom and sides of pan. Stir fry chicken until light brown; add broccoli and continue stir frying until broccoli is crisp/tender. Add bean sprouts. Mix cornstarch with chicken broth; sitr into chicken mixture. When sauce thickens, reduce heat and add cashews. Serve over rice.
Serves 4.
The chicken always turns out tender, and Susanna (7) and Nathan (hubby) like this. The little boys won't eat it, but they won't really eat anything.
Enjoy! :)
Wednesday, October 31, 2007
taco soup
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.
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.
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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