Here's what we've done:
- Pizza and Salad
- Soup - I made it, everyone chipped in money
- Frozen Lasagna, Salad, Bread
- Taco Salad
Monday, October 27, 2008
Time for Some Feedback
I'm looking for ideas from you all this time. Our church group is eating dinner together each time we meet and I need ideas (there are 8 adults). We want simple to prepare meals that everyone can participate in by bringing something to add to it.
Here's what we've done:
Here's what we've done:
Monday, September 15, 2008
Read the Labels
I am all about generic brands, as long as they are priced less. I almost always buy them when available, but will go for name brands when I can tell a major difference in quality or would like the health benefit of a name brand.
Today at the grocery store was one such instance of buying a name brand for the health benefit. The recipe called for low-sodium chicken broth. So I looked at them all and picked up the Swanson's Chicken Broth, which has 1/3 less sodium. This was written on the package with an asterisk. The note was that there was a 1/3 less sodium than their original product. I thought I might as well compare the sodium content to the generic brand I normally would buy. So I picked up the chicken broth by Great Value (the Wal-Mart generic brand) and compared. I was floored. The Swanson's Chicken Broth with less sodium had 570 mg of sodium per 1 cup serving while the Great Value Chicken Broth had 135 mg sodium per 1 cup serving. That is a MAJOR difference. So not only did I buy the one with a LOT less sodium, I spent less money, almost half the price. Lesson learned... read the labels. I pasted the labels from their websites so you can see for yourself.
Great Value Chicken Broth Nutrition Info
Nutrition Facts
Serving Size: 1 cup
Est. Percent of Calories from:
Swanson's Chicken Broth Nutrition Info
Today at the grocery store was one such instance of buying a name brand for the health benefit. The recipe called for low-sodium chicken broth. So I looked at them all and picked up the Swanson's Chicken Broth, which has 1/3 less sodium. This was written on the package with an asterisk. The note was that there was a 1/3 less sodium than their original product. I thought I might as well compare the sodium content to the generic brand I normally would buy. So I picked up the chicken broth by Great Value (the Wal-Mart generic brand) and compared. I was floored. The Swanson's Chicken Broth with less sodium had 570 mg of sodium per 1 cup serving while the Great Value Chicken Broth had 135 mg sodium per 1 cup serving. That is a MAJOR difference. So not only did I buy the one with a LOT less sodium, I spent less money, almost half the price. Lesson learned... read the labels. I pasted the labels from their websites so you can see for yourself.
Great Value Chicken Broth Nutrition Info
Nutrition Facts
Serving Size: 1 cup
| Amount per Serving | |||
| |||
| % Daily Value * | |||
| Total Fat 0g | 0% | ||
| Saturated Fat 0g | 0% | ||
| Monounsaturated Fat 0g | |||
| Polyunsaturated Fat 0g | |||
| Trans Fat 0g | |||
| Cholesterol 0mg | 0% | ||
| Sodium 135mg | 6% | ||
| Potassium 110mg | 3% | ||
| Total Carbohydrate 0g | 0% | ||
| Dietary Fiber 0g | 0% | ||
| Sugars 0g | |||
| Protein 2g | 4% | ||
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 1% |
Est. Percent of Calories from:
| Fat 0.0% Carbs 0.0% |
| Protein 80.0% |
Swanson's Chicken Broth Nutrition Info
Amount Per Serving (serving size) = 1 cup
Calories 15
Total Fat 0g
Sat. Fat 0g
Cholesterol 0mg
Sodium 570mg
Total Carbs. 1g
Dietary Fiber 0g
Sugars 1g
Protein 3g
%Daily Values **
Vitamin A 0%
Vitamin C 0%
Calicum 0%
Iron 2%
Friday, August 29, 2008
This Months Everyday Food
If you don't normally get the recipe magazine Everyday Food I highly suggest you get the one for September. It's got some great quick recipes and I have many dog-eared to try. I made the Cuban Black Bean Stew with Rice last night and it was great. Next time I'll put some sliced avocado on top or make some guacamole. I'm making the Late-Summer Vegetable Soup tonight, and I'm doubling it to freeze for later.
Friday, August 8, 2008
What I Was Looking For
Cool Southwestern Salad with Corn and Avocado
This was great and easy. Shortcuts to making it even easier would be to use frozen corn and pre-squeezed lime juice. I think you could substitute black beans for the pinto beans, if you prefer. This will probably make one of my future meal plans. I served it with tortilla chips.
This was great and easy. Shortcuts to making it even easier would be to use frozen corn and pre-squeezed lime juice. I think you could substitute black beans for the pinto beans, if you prefer. This will probably make one of my future meal plans. I served it with tortilla chips.
Wednesday, August 6, 2008
Not What I Was Looking For
So when I started looking for an easy salad with grilled chicken I wasn't planning on making this, Roasted-Vegetable Pasta Salad with Grilled Chicken. But I am certainly glad I did.
This took a little more time than I wanted, with all the chopping, but if you want to make something ahead of time, or have someone helping in the kitchen, this is great. I made it in the morning to avoid heating-up my kitchen in the late afternoon. I left it in the fridge and heated before we were ready to eat.
This is a great meal to make ahead, for entertaining, and for leftovers, it' makes a lot. I hope you like it as much as we did!
This took a little more time than I wanted, with all the chopping, but if you want to make something ahead of time, or have someone helping in the kitchen, this is great. I made it in the morning to avoid heating-up my kitchen in the late afternoon. I left it in the fridge and heated before we were ready to eat.
This is a great meal to make ahead, for entertaining, and for leftovers, it' makes a lot. I hope you like it as much as we did!
Friday, August 1, 2008
Hot Roll Mix No Rise
I am not one to attempt making dough or bread very often, but this is a simple and extremely versatile dough that I started making overseas and still make here. The great thing about this dough is that it can keep in the fridge for a couple of weeks and you can use it to make biscuits, rolls, pizza dough, and cinnamon rolls. I usually use yogurt and 1/2 cup sugar.
Hot Roll Mix - No Rise
1 Tbs yeast 1/2 tsp soda
1/2 cup warm water 5 tsp baking powder
1 Tbs sugar 1 tsp salt
1/2 cup oil 5 cups (or more) flour
2 cups sour milk, yogurt, or buttermilk 1/2 cup (or less) sugar
Dissolve yeast in warm water with 1 Tbs sugar. Add remaining ingredients. Mix and knead well. Place in greased container (make it a large container, it will expand). Refrigerate. When needed removed desired amount and bake at 425.
To make cinnamon rolls, roll out into rectangle, spread with soft butter, sprinkle with sugar, cinnamon, and brown sugar - roll up, cut, and bake (at 350 degrees for 30 minutes). When done glaze with a mixture of powdered sugar, milk, a small spoon of melted butter and just a dab of almond flavoring. I haven't really figured out the portions for the glaze mixture, so it's an experiment for me every time.
Hot Roll Mix - No Rise
1 Tbs yeast 1/2 tsp soda
1/2 cup warm water 5 tsp baking powder
1 Tbs sugar 1 tsp salt
1/2 cup oil 5 cups (or more) flour
2 cups sour milk, yogurt, or buttermilk 1/2 cup (or less) sugar
Dissolve yeast in warm water with 1 Tbs sugar. Add remaining ingredients. Mix and knead well. Place in greased container (make it a large container, it will expand). Refrigerate. When needed removed desired amount and bake at 425.
To make cinnamon rolls, roll out into rectangle, spread with soft butter, sprinkle with sugar, cinnamon, and brown sugar - roll up, cut, and bake (at 350 degrees for 30 minutes). When done glaze with a mixture of powdered sugar, milk, a small spoon of melted butter and just a dab of almond flavoring. I haven't really figured out the portions for the glaze mixture, so it's an experiment for me every time.
Monday, July 28, 2008
Master Meal Plan Week 1-2
Vegetable Beef Soup (FR)
I know there are a lot of versions of this recipe, this just happens to be mine, borrowed from a cookbook. This is so easy just to put on the stove, or a crock pot. And you can make a lot to share or a lot to freeze.
3-4 lb chuck roast cut into 1" pieces 1/2 tsp pepper
vegetable oil whatever vegetables you want to add
1- 1 1/2 gallons water 4 medium potatoes, diced
1 large onion quartered 3 - 29oz. cans whole tomatoes cut-up 2 tbs salt (with fresh tomatoes, retain all juices)
Brown chuck roast in small amount of vegetable oil until juices are formed. Do not drain. Add water, onion, salt, and pepper. Bring to boil, then simmer for 2 hours with lid on. Add vegetables, potatoes, and tomatoes. Bring to boil, then gently simmer for 1 to 1 1/2 hours. Salt to taste.
Lime and Honey Glazed Salmon (H, F, *)
This one is a great flavor. Even the spinach/vegetable mixture on the side is good by itself. It does contains a lot of ingredients and takes me longer than the 30 minutes it does Rachel Ray, but it's definitely a favorite.
Chicken and Spinach Linguine
I really enjoy this meal and love the pine nuts. I usually add more pine nuts and sun-dried tomatoes than called for. Careful when you saute the pine nuts they can go from perfect to burnt very quickly. I've always thought it would be good to grill the chicken instead of saute it, but I've never tried it. Add a salad and some bread to this and you have a great company meal.
1/3 C pine nuts 1 1/2 C minced spinach (or rapini
1/2 C olive oil or Swiss chard)
1 lb chicken breast sliced 4 dried tomatoes in oil
375 gm linguine 1/2 C grated Romano cheese
2 garlic cloves, minced salt, pepper
Cook pine nuts until golden. Remove from heat, set aside. Heat 2 T olive oil; saute chicken, turning often for about 5 minutes. Remove from heat. Cook pasta as per package. Meanwhile, heat remaining oil. Saute garlic, pine nuts (setting a few aside for decoration) and spinach. Lower heat, add sliced dried tomatoes, cheese and chicken, then add pasta. Add salt and pepper. Decorate with remaining pine nuts.
Turkey Cutlets w/Rosemary Tomato Sauce (H)
Honestly I can't remember if I made this one or not. If I did it must not have made much of an impression.
I know there are a lot of versions of this recipe, this just happens to be mine, borrowed from a cookbook. This is so easy just to put on the stove, or a crock pot. And you can make a lot to share or a lot to freeze.
3-4 lb chuck roast cut into 1" pieces 1/2 tsp pepper
vegetable oil whatever vegetables you want to add
1- 1 1/2 gallons water 4 medium potatoes, diced
1 large onion quartered 3 - 29oz. cans whole tomatoes cut-up 2 tbs salt (with fresh tomatoes, retain all juices)
Brown chuck roast in small amount of vegetable oil until juices are formed. Do not drain. Add water, onion, salt, and pepper. Bring to boil, then simmer for 2 hours with lid on. Add vegetables, potatoes, and tomatoes. Bring to boil, then gently simmer for 1 to 1 1/2 hours. Salt to taste.
Lime and Honey Glazed Salmon (H, F, *)
This one is a great flavor. Even the spinach/vegetable mixture on the side is good by itself. It does contains a lot of ingredients and takes me longer than the 30 minutes it does Rachel Ray, but it's definitely a favorite.
Chicken and Spinach Linguine
I really enjoy this meal and love the pine nuts. I usually add more pine nuts and sun-dried tomatoes than called for. Careful when you saute the pine nuts they can go from perfect to burnt very quickly. I've always thought it would be good to grill the chicken instead of saute it, but I've never tried it. Add a salad and some bread to this and you have a great company meal.
1/3 C pine nuts 1 1/2 C minced spinach (or rapini
1/2 C olive oil or Swiss chard)
1 lb chicken breast sliced 4 dried tomatoes in oil
375 gm linguine 1/2 C grated Romano cheese
2 garlic cloves, minced salt, pepper
Cook pine nuts until golden. Remove from heat, set aside. Heat 2 T olive oil; saute chicken, turning often for about 5 minutes. Remove from heat. Cook pasta as per package. Meanwhile, heat remaining oil. Saute garlic, pine nuts (setting a few aside for decoration) and spinach. Lower heat, add sliced dried tomatoes, cheese and chicken, then add pasta. Add salt and pepper. Decorate with remaining pine nuts.
Turkey Cutlets w/Rosemary Tomato Sauce (H)
Honestly I can't remember if I made this one or not. If I did it must not have made much of an impression.
Wednesday, July 23, 2008
Summer Corn and Squash Saute
If you like corn and squash, this is a great summer recipe while all the ingredients are fresh. I'll sometimes substitute frozen corn if I don't feel like all the work associated with scraping the fresh corn off the cob. And I can't ever find Monterey Jack cheese, so I use Mozzarella. But we love this one!
Summer Corn and Squash Saute
Summer Corn and Squash Saute
Saturday, July 19, 2008
A Great Peach Cobbler
I just heard the other day that this is the "height" of peach season, so what a great time for a great peach cobbler. I got this recipe from a friend's mom while living in the Middle East. Since our fruit there was so fresh this cobbler never failed. And it's really easy. I made it with raspberries and blueberries for the 4th of July. And of course, you have to serve it with vanilla ice cream.
Hill Country Peach Cobbler
Serves 6-8
1/2 cup (1 stick) unsalted butter 1 cup sugar
1 cup all purpose flour 1 tablespoon baking powder
3/4 cup milk (low-fat works) 3 cups sliced fresh peaches, peels left on
1/2 cup firmly packed golden brown sugar
Preheat over to 350 degrees. Melt the butter in a medium saute pan set over medium-high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8 inch square baking dish.
In a medium bowl, stir the sugar, flour, baking powder and milk together. Pour the milk mixture on top of the melted butter. Do not stir. Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.
Bake the cobbler for 40-45 minutes, until the top turns golden brown. The batter will migrate form the bottom of the pan to over the peach slices partially. Serve warm or at room temperature.
Tip: Fresh raspberries, blueberries, boysenberries, nectarines, and blackberries - either alone or in combination are equally good in the recipe. Frozen fruit works fine as along as it is defrosted and drained before using.
Hill Country Peach Cobbler
Serves 6-8
1/2 cup (1 stick) unsalted butter 1 cup sugar
1 cup all purpose flour 1 tablespoon baking powder
3/4 cup milk (low-fat works) 3 cups sliced fresh peaches, peels left on
1/2 cup firmly packed golden brown sugar
Preheat over to 350 degrees. Melt the butter in a medium saute pan set over medium-high heat until it bubbles and turns a nut brown color. Watch the butter closely, as it can go from browned to burned in a few seconds. Pour the butter into an 8 inch square baking dish.
In a medium bowl, stir the sugar, flour, baking powder and milk together. Pour the milk mixture on top of the melted butter. Do not stir. Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.
Bake the cobbler for 40-45 minutes, until the top turns golden brown. The batter will migrate form the bottom of the pan to over the peach slices partially. Serve warm or at room temperature.
Tip: Fresh raspberries, blueberries, boysenberries, nectarines, and blackberries - either alone or in combination are equally good in the recipe. Frozen fruit works fine as along as it is defrosted and drained before using.
Friday, July 11, 2008
OCD Grocery Shopping Continued - Week 1-1
If you read my other blog you probably read my post about OCD Grocery Shopping. Since this is my cooking blog, I've decided that I will expand on that post here. I'll start with my first week of meals from my first 5 week menu with links to recipes, suggestions, and my thoughts on the meals. I only have 4 meals per week because of our eating habits at the time this was created. My second menu collection has 5, but it will be awhile before I post that one. These are my goals for each menu plan:
Week 1-1
- Include 1 poultry, 1 seafood, 1 beef/pork, and 1 soup, salad, or vegetarian meal each week. The vegetarian (I simply mean meatless, I don't stick to any vegetarian standards) and salad thing didn't work so well, because we like our meat. But the thought is that one vegetarian or salad meal would reduce the cost of the weeks groceries.
- Include at least one "quick" meal per week and schedule it for a hectic evening.
- I group meals together that have the same ingredients so that you can use all the items you buy and they don't go to waste. When I make my grocery lists I have three categories: staples (bread, yogurt, milk, etc.) weekly staples (things I need to make the meals but probably already have, like olive oil, spices, etc.) and necessary ingredients (things specific to the meal that I don't keep on hand). Before I go to the store, I check each category and mark off what I don't need. Each category is listed in the order I walk through the store.
Week 1-1
- Quick Chicken and Corn Chowder (H,F)
This one is great we love it. It has a nice little kick to it, and I do mean little. - Easy Pesto Salmon (H,F)
- Spicy Mexican Skillet Chicken (H,F), with Cornbread or Chips and Salsa and Guacamole
This is one of my "go-to" recipes when I need something quick, easy, healthy, and good. - Flank Steak with Cilantro Almond Pesto (H)
CDK made this one once, and we weren't real impressed. Plus I don't think I bought the right steak. So, we didn't try it again.
Wednesday, July 9, 2008
Welcome
I enjoy cooking and I know others do and others don't. Since it's something I enjoy, I thought I would blog about it. Mostly I hope to post recipes I've tried, what I thought about them, and suggestions for preparing them. It will just be the ramblings of a average cook learning more about cooking and how to make it more fun, interesting, healthy (but not always) and enjoyable.
So, Sahatayn (Arabic for Bon Apetite)!
So, Sahatayn (Arabic for Bon Apetite)!
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