Alright, as we know, the parents are out of town. I have class 3 nights a week, and I usually work Friday and Saturday nights, so it's not like I'm home to cook a lot or eat at home. But, I'm poor and don't feel like eating out every day, so today I made a big ole pot of Knocks'n'Brauts Stew - another Rachel Ray creation. It's super good, with lots of cabbage and dill, even a bottle of beer! Yum! If anyone wants the recipe, let me know. It's a little long, but still really easy. And plus I now have food for the week!
Peace, love, and mustard-y goodness,
Kim
Showing posts with label easy. Show all posts
Showing posts with label easy. Show all posts
Sunday, July 20, 2008
Thursday, June 26, 2008
Yesterday I made...
Thirty-six dozen cookies!
True. Story.
And my mom? Is AWESOME. Also a true story.
I made Real Cool Cookies, Sandwich Creams, Pudding Cookies, and Macaroons. I dyed the macaroons pink and the filling for the sandwich creams pink. These cookies are for a wedding. Any guess what Jenn's wedding color is?
Here's a recipe for macaroons (which, again, were dyed pink.)
Preheat oven to 350.
1 lb. shredded coconut
1 can sweetened condensed milk (DO NOT use low fat or fat free, I don't care WHAT kind of diet you are on)
2 t. vanilla
Mix. Drop by teaspoonfuls onto a heavily greased or parchment-covered cookie sheet. Top each with 1/4 of a Marrischino cherry or a piece of pineapple (optional). Bake until light brown on top (about 8 minutes).
Store them in an airtight container.
I doubled this recipe and made about 7 and 1/2 dozen. They are super pretty, even when not dyed, and really quick and easy to make.
Enjoy!
Peace, love, and pink macaroons,
Kim
True. Story.
And my mom? Is AWESOME. Also a true story.
I made Real Cool Cookies, Sandwich Creams, Pudding Cookies, and Macaroons. I dyed the macaroons pink and the filling for the sandwich creams pink. These cookies are for a wedding. Any guess what Jenn's wedding color is?
Here's a recipe for macaroons (which, again, were dyed pink.)
Preheat oven to 350.
1 lb. shredded coconut
1 can sweetened condensed milk (DO NOT use low fat or fat free, I don't care WHAT kind of diet you are on)
2 t. vanilla
Mix. Drop by teaspoonfuls onto a heavily greased or parchment-covered cookie sheet. Top each with 1/4 of a Marrischino cherry or a piece of pineapple (optional). Bake until light brown on top (about 8 minutes).
Store them in an airtight container.
I doubled this recipe and made about 7 and 1/2 dozen. They are super pretty, even when not dyed, and really quick and easy to make.
Enjoy!
Peace, love, and pink macaroons,
Kim
Remember those Mini Meatloaves?
Well, here is the promised recipe. DELICIOUS.
1 4 oz. jar mushroom pieces
1 1/2 pound ground beef
3/4 cup bread crumbs
1 egg
1 t. salt
1 T. grated onion
1/4 t. pepper
3/4 c. BBQ sauce
1/2 c. water
Preheat oven to 375. Reserve 2 T of the mushrooms. Mix remaining mushrooms and liquid, gr. beef, bread crumbs, egg, salt, pepper, and 1/4 c. of the BBQ sauce. Shape mixture into six 3 1/2 inch loaves and place in a 12 x 8 baking dish. Mix reserved mushrooms, water, and remaining BBQ sauce. Spoon over meatloaves. Bake40-45 min., basting occasionally.
*I make double the sauce so I can serve it like a gravy on the side.
*Serve with fries and peas... Yum!
1 4 oz. jar mushroom pieces
1 1/2 pound ground beef
3/4 cup bread crumbs
1 egg
1 t. salt
1 T. grated onion
1/4 t. pepper
3/4 c. BBQ sauce
1/2 c. water
Preheat oven to 375. Reserve 2 T of the mushrooms. Mix remaining mushrooms and liquid, gr. beef, bread crumbs, egg, salt, pepper, and 1/4 c. of the BBQ sauce. Shape mixture into six 3 1/2 inch loaves and place in a 12 x 8 baking dish. Mix reserved mushrooms, water, and remaining BBQ sauce. Spoon over meatloaves. Bake40-45 min., basting occasionally.
*I make double the sauce so I can serve it like a gravy on the side.
*Serve with fries and peas... Yum!
Thursday, May 29, 2008
Easy dip recipe!
Every year, my parents, my godmother, the Jordan, and I go to Ligonier Days. We buy cha-cha knick knacks, eat lots of food, and visit this gi-normous antique store. Something we buy every year are these little dip packets. It's powdered spices that you then mix into a mixture of sour cream and mayo. There is only one downside, and that is that you have to use the whole packet, which makes a considerable amount of dip. I have discovered an alternative.
Penzey's Spice Company (seriously, people; check them out) makes dip mixes that make smaller batches. Because I'm a spaz, I like to doctor mine. Here is my favorite:
Make one batch of Penzey's Horseradish Dip the way it says to on the bottle. Then add about 2 teaspoons of dried dill, a tablespoon of dried minced onion, and a splash of Worcestershire sauce. Let it sit in the fridge for an hour or so to let the onions soften. Delicious on veggies, crackers, pretzels, and chips alike!
Penzey's Spice Company (seriously, people; check them out) makes dip mixes that make smaller batches. Because I'm a spaz, I like to doctor mine. Here is my favorite:
Make one batch of Penzey's Horseradish Dip the way it says to on the bottle. Then add about 2 teaspoons of dried dill, a tablespoon of dried minced onion, and a splash of Worcestershire sauce. Let it sit in the fridge for an hour or so to let the onions soften. Delicious on veggies, crackers, pretzels, and chips alike!
Monday, May 19, 2008
Someone actually requested a recipe...
And I feel special!
This recipe, which I call "Slaw Stew," is cheap, easy, and delicious (if my Jordan were writing this, he might say, "Sounds like my ex-wife," a joke which will never get old). Slaw Stew comes from my boss at the flower shop, Claire. Claire and I tell people she's my aunt, because that's 84,000 times easier than our real relation, which is that she is my mum's ex-husband's step-cousin. So, Aunt Claire it is! Anyway, when it's slow at the shop, Claire tells me recipes that her hella-Italian grandma used to make. This, apparently, is very similar to one. I hope you like it!
Take about a pound of lean ground beef. Brown and crumble it in your soup pot and drain it.
Throw in an onion, chopped (I used Vidalia) and 3 or 4 cloves of garlic.
Add some EVOO (that's Extra Virgin Olive Oil to those of you who don't know Rachel. As in Ray.) so it doesn't scorch.
Now cook that stuff until everything gets a little soft looking.
Now you'll want 1 or 2 of those small bags of broccoli slaw mix; throw those in the pot too.
Take two cans of stewed tomatoes (I used one big and one regular sized) and dump those in, juice and all. Fill each can halfway with water and add that, too.
I mixed up 3 cups of beef bullion and added those, too, because my stew was super dry, but just eyeball yours.
Now put the lid on and turn down the heat. Let it simmer until everything is soft - about 2 hours.
I served this with some garlic bread and fried zucchini and also passed grated Parmesan to sprinkle in the soup. DELICIOUS!
And for you crazy vegetarians or *gasp* vegans, I feel confident that this would be equally kickass with tofu meat.
This makes wonderful leftovers, so it's totally cool if you live by yourself or if you're the only one that eats this kind of stuff. Make a pot on Sunday, and you'll have lunch all week!
This recipe, which I call "Slaw Stew," is cheap, easy, and delicious (if my Jordan were writing this, he might say, "Sounds like my ex-wife," a joke which will never get old). Slaw Stew comes from my boss at the flower shop, Claire. Claire and I tell people she's my aunt, because that's 84,000 times easier than our real relation, which is that she is my mum's ex-husband's step-cousin. So, Aunt Claire it is! Anyway, when it's slow at the shop, Claire tells me recipes that her hella-Italian grandma used to make. This, apparently, is very similar to one. I hope you like it!
Take about a pound of lean ground beef. Brown and crumble it in your soup pot and drain it.
Throw in an onion, chopped (I used Vidalia) and 3 or 4 cloves of garlic.
Add some EVOO (that's Extra Virgin Olive Oil to those of you who don't know Rachel. As in Ray.) so it doesn't scorch.
Now cook that stuff until everything gets a little soft looking.
Now you'll want 1 or 2 of those small bags of broccoli slaw mix; throw those in the pot too.
Take two cans of stewed tomatoes (I used one big and one regular sized) and dump those in, juice and all. Fill each can halfway with water and add that, too.
I mixed up 3 cups of beef bullion and added those, too, because my stew was super dry, but just eyeball yours.
Now put the lid on and turn down the heat. Let it simmer until everything is soft - about 2 hours.
I served this with some garlic bread and fried zucchini and also passed grated Parmesan to sprinkle in the soup. DELICIOUS!
And for you crazy vegetarians or *gasp* vegans, I feel confident that this would be equally kickass with tofu meat.
This makes wonderful leftovers, so it's totally cool if you live by yourself or if you're the only one that eats this kind of stuff. Make a pot on Sunday, and you'll have lunch all week!
Thursday, May 15, 2008
Rather than pay my Citi bill...
I thought I'd throw another blog out. Because, really, who wants to pay a credit card bill when they could talk about food?
So at Cosco they sell these rotisserie chickens, which are something like three pounds, for $6, I think? Anyway, they're super cheap and super good and we get them all the time. The only thing is, you can only eat chicken with cream sauce over toast (another favorite from my mum's childhood) so many times. So I have developed a mean chicken salad to use up some of the chicken. It's all very approximate and customizable.
Homemade Chicken Salad
Take some chicken and cut it up into itty bitty pieces (or if you like chunky chicken salad leave it bigger). Then take some onion and celery (to taste) and cut them up even smaller. Throw that stuff in a bowl along with some Worcestershire sauce . I happen to love mayo (it is clearly the best condiment), so I throw in a lot of it. If you like dryer chicken salad, use less. I also throw in about a tablespoon of sour cream. It gives a little extra something to the taste.
Now for seasoning: I like to put in some dried dill and a few shakes of salt and pepper. Penzey's makes these great spice blends, so I use those a lot (for everything - check them out sometime!). My current favorite for chicken salad is called Sandwich Sprinkle. Stir it all together, add more mayo or seasonings, and put it on some bread or Triscuts. And that's it! It keeps well in a tightly sealed container, but I don't know for how long. Sorry, kids. But it will probably be gone before you need to worry about that anyway!
Also, my mom bought this AMAZING pineapple (also at Cosco), so I thought I'd also give you a super easy pineapple recipe that you can take to picnics and parties that looks fancy, tastes delicious, and takes pretty much no time to make.
Red Pineapple
Take a pineapple. Cut the core out and clean it all up, then cut it into chunks. Put it into a container that you can seal. Now take a packet of Jell-o powder and sprinkle it over the top of the pineapple. Put on the lid and stick the whole thing in the fridge for a few hours. Before you take it to wherever you are going, stir it around. The Jell-o should be evenly distributed and syrupy. Enjoy! We generally use cherry or strawberry Jell-o because it looks pretty and tastes YUMMY, but lime is also okay. If you try any other flavors, let me know!
Peace, love, and happy picnicking,
Kim
So at Cosco they sell these rotisserie chickens, which are something like three pounds, for $6, I think? Anyway, they're super cheap and super good and we get them all the time. The only thing is, you can only eat chicken with cream sauce over toast (another favorite from my mum's childhood) so many times. So I have developed a mean chicken salad to use up some of the chicken. It's all very approximate and customizable.
Homemade Chicken Salad
Take some chicken and cut it up into itty bitty pieces (or if you like chunky chicken salad leave it bigger). Then take some onion and celery (to taste) and cut them up even smaller. Throw that stuff in a bowl along with some Worcestershire sauce . I happen to love mayo (it is clearly the best condiment), so I throw in a lot of it. If you like dryer chicken salad, use less. I also throw in about a tablespoon of sour cream. It gives a little extra something to the taste.
Now for seasoning: I like to put in some dried dill and a few shakes of salt and pepper. Penzey's makes these great spice blends, so I use those a lot (for everything - check them out sometime!). My current favorite for chicken salad is called Sandwich Sprinkle. Stir it all together, add more mayo or seasonings, and put it on some bread or Triscuts. And that's it! It keeps well in a tightly sealed container, but I don't know for how long. Sorry, kids. But it will probably be gone before you need to worry about that anyway!
Also, my mom bought this AMAZING pineapple (also at Cosco), so I thought I'd also give you a super easy pineapple recipe that you can take to picnics and parties that looks fancy, tastes delicious, and takes pretty much no time to make.
Red Pineapple
Take a pineapple. Cut the core out and clean it all up, then cut it into chunks. Put it into a container that you can seal. Now take a packet of Jell-o powder and sprinkle it over the top of the pineapple. Put on the lid and stick the whole thing in the fridge for a few hours. Before you take it to wherever you are going, stir it around. The Jell-o should be evenly distributed and syrupy. Enjoy! We generally use cherry or strawberry Jell-o because it looks pretty and tastes YUMMY, but lime is also okay. If you try any other flavors, let me know!
Peace, love, and happy picnicking,
Kim
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