so, last week I was doing the grocery shopping and came across a terrific deal on Acorn Squash. I bought two, knowing that we'd eat 1/2 each, stuffed with.......something.
Well, today was the day to figure out what the heck to do with that squash. As it happens, I had about 1 1/2 pounds of ground pork in the fridge, for this very reason. So, I was faced with 4 halves of Acorn Squash, 1 1/2 pounds of ground pork, 2 hungry kids and 1 hungry husband. Nothing like a little pressure right?
Stuffed Acorn Squash
2 Acorn Squash, halved stem to point
1 1/2 pounds ground pork
Kosher Salt
Lawry's Seasoning Salt
Garlic Powder
Apple Cider Vinegar
Dark Brown Sugar
1/2 cup water
1. Scrape the seeds out of each half. If you are feeling adventurous, dry the seeds, and use them in the garden next year. You may get some nice acorn squah, then again, you may not. I'm not sure if Acorn Squash seeds can be toasted like Pumpkin seeds. If anyone knows, please let me know.
2. Line a small cookie sheet with foil, and spray with Pam (or your choice of anti-stick stuff). Lay the squash cut side down on the sheet, and put it in a 350 degree oven for 30 to 45 minutes, until a knife slides easily through the flesh.
3. When squash is done, turn off oven, but leave the squash in there. It will keep it all nice and warm till we are ready for it.
4. In a handy pan of whatever dimension you have that will hold 1 1/2 pounds of ground pork, put the pork over medium heat to begin cooking it. Season with salt, garlic powder, and any other seasonings you'd like.
5. In a separate pan, place 1/2 cup water, about 1/2 cup sugar, and 1/4 cup of apple cider vinegar. Gently boil this until it is the desired consistency.
6. When meat and sauce are done, get the squash out of the oven. Serve one half per person, put meat in the cavity from the seeds, drizzle the sauce over it, and put in front of the lucky person!
Jim really loved this one, although he did say it might be a *touch* too sweet. I'd like to use apple juice and/or apple sauce instead of vinegar, but I didn't have any. The vinegar was in the sauce to cut the sweetness with a bit of a bite, but not too much.
I like tangy sauces, and therefore, my experiments tend to start that way, and even my creamy sauces have some zing somewhere.
Enjoy!
Saturday, November 7, 2009
Friday, November 6, 2009
What a Week!
Well, it is Friday again. Happens every week, right? It's been a heck of a week. Last weekend, we put two pigs into sub-primals for cooling. Yesterday, my mother and my kids and I put our pig into usable cuts. I'm no master butcher, but I cut that pig into 170# of pork cuts for our freezer in a manner that allows us to get the best use out of it.
If you want to know how much room that takes up, I'll tell you. It takes up 2 large coolers and 1/2 of a Wal-Mart cooler bag. Then we unloaded it all into the deep freezer. I struggled finding places to put all those packages that didn't stack the meat too much on itself. Packing it tight is a very bad idea because it won't allow the meat in the middle to freeze.
But I managed, and now it's in the freezer, and all is well. Now I have to find a way to cook it all! I didn't make sausage yesterday, but I did grind up almost 26 pounds of pork for ground pork. Guess what we are eating tonight, lol!
In light of the magnitude of pork in my freezer, I'm tossing a pork recipe at you all today!
Italian Sausage
2 pounds ground pork
2 - 3 tsp salt
3 - 5 tsp italian seasoning
2 tsp garlic powder
1 TBSP fennel sead
pepper, to taste.
Mix all ingredients together in a bowl. Refrigerate for at least 2 hours, and preferably overnight. You can then make patties, meatballs, mini-meatballs for pizza topping or just fry it up loose.
I use this to make little 1/2-inch meatballs for my homemade pizzas. I make meat sauce for spaghetti with it. I use it in any recipe that calls for Italian sausage.
If you don't have the means to make sausage links (and I don't), you can hand-form links fry them up in a saute pan or frying pan.
It's a very versatile recipe, and just like everything else I put up, please take them and make them yours. Adjust the seasonings, add what you want, take out what you don't.
In order to make this Hot Italian Sausage, add some cayenne or hot pepper of choice to the meat mix before you put it in the fridge.
If you want to know how much room that takes up, I'll tell you. It takes up 2 large coolers and 1/2 of a Wal-Mart cooler bag. Then we unloaded it all into the deep freezer. I struggled finding places to put all those packages that didn't stack the meat too much on itself. Packing it tight is a very bad idea because it won't allow the meat in the middle to freeze.
But I managed, and now it's in the freezer, and all is well. Now I have to find a way to cook it all! I didn't make sausage yesterday, but I did grind up almost 26 pounds of pork for ground pork. Guess what we are eating tonight, lol!
In light of the magnitude of pork in my freezer, I'm tossing a pork recipe at you all today!
Italian Sausage
2 pounds ground pork
2 - 3 tsp salt
3 - 5 tsp italian seasoning
2 tsp garlic powder
1 TBSP fennel sead
pepper, to taste.
Mix all ingredients together in a bowl. Refrigerate for at least 2 hours, and preferably overnight. You can then make patties, meatballs, mini-meatballs for pizza topping or just fry it up loose.
I use this to make little 1/2-inch meatballs for my homemade pizzas. I make meat sauce for spaghetti with it. I use it in any recipe that calls for Italian sausage.
If you don't have the means to make sausage links (and I don't), you can hand-form links fry them up in a saute pan or frying pan.
It's a very versatile recipe, and just like everything else I put up, please take them and make them yours. Adjust the seasonings, add what you want, take out what you don't.
In order to make this Hot Italian Sausage, add some cayenne or hot pepper of choice to the meat mix before you put it in the fridge.
Friday, October 30, 2009
Chicken Pot Pie
Chicken Pot Pie is one of the ultimate comfort foods. We can switch it up to accommodate what happens to be available at the time. So, here's a good starting place for you guys.
This does my family one dinner and one lunch easily. If we are careful (read, Jim doesn't decide that it's WAAAY too good), it can do 2 dinners.
Chicken Pot Pie
1 chicken
1 can cream of chicken soup (or mushroom, or chicken and mushroom)
8 oz frozen carrots
8 oz frozen green beans
8 oz frozen corn kernels
Salt, lemon pepper, Italian seasoning, pepper, (ok whatever you want...helpful, aren't I?)
1 pie crust
Optional: 1 large onion, diced and saute'ed, 1 or 2 potatoes, diced small (1/4")
1. In a large pot, cover the chicken with water, and boil for several hours. If it falls apart when you try to pull it out of the water, that's about right. When it's fall off the bone tender, pull the chicken out, and let it cool. Pick the carcass clean. You want the meat for the pie, not the skin and bones.
2. In a LARGE bowl, mix the chicken, soup, seasonings, and the veggies. Tasty tasty to make sure it's all nummy.
3. Put the filling into a lasagna sized pan. I use the foil pans, myself.
4. Roll out the pie crust to fit the pan. I have a great cutting board that is JUST the right size. Put pie crust over the filling, and cut steam vents in the top.
5. Bake for about 1 hour at 300, or about 30 minutes at 350. (Temp check = 180ish)
6. Eat and enjoy.
This does my family one dinner and one lunch easily. If we are careful (read, Jim doesn't decide that it's WAAAY too good), it can do 2 dinners.
Chicken Pot Pie
1 chicken
1 can cream of chicken soup (or mushroom, or chicken and mushroom)
8 oz frozen carrots
8 oz frozen green beans
8 oz frozen corn kernels
Salt, lemon pepper, Italian seasoning, pepper, (ok whatever you want...helpful, aren't I?)
1 pie crust
Optional: 1 large onion, diced and saute'ed, 1 or 2 potatoes, diced small (1/4")
1. In a large pot, cover the chicken with water, and boil for several hours. If it falls apart when you try to pull it out of the water, that's about right. When it's fall off the bone tender, pull the chicken out, and let it cool. Pick the carcass clean. You want the meat for the pie, not the skin and bones.
2. In a LARGE bowl, mix the chicken, soup, seasonings, and the veggies. Tasty tasty to make sure it's all nummy.
3. Put the filling into a lasagna sized pan. I use the foil pans, myself.
4. Roll out the pie crust to fit the pan. I have a great cutting board that is JUST the right size. Put pie crust over the filling, and cut steam vents in the top.
5. Bake for about 1 hour at 300, or about 30 minutes at 350. (Temp check = 180ish)
6. Eat and enjoy.
Friday, October 23, 2009
Shepherd's Pie
My grandmother's recipe was the foundation for this one. She showed me the basics, I made it taste. If anyone has heard about my grandmother's cooking, you know that she is not real big on taste in her cooking.
2 pounds of ground meat
2 pounds potatoes
1 large onion
2 TBSP tomato paste
garlic powder
salt
pepper
Italian seasoning
whatever veggies you want to toss in.
1. Take your potatoes, and cut them into large chunks. Boil them until fork tender in salted water. Make mashed potatoes according to your family's preferences. (Mine like cheesy-garlic smashed taters.)
2. Brown your meat. The type of meat isn't too important. I use what's on sale, or what I have on hand. Beef, pork, turkey, venison, lamb, it all works. I'd mix turkey 1/2 and 1/2 with something though.
3. Chop up your onion. 1/4" to 1/2" dice is fine. Saute in whatever you want to, I use butter, until translucent. Add to meat.
4. Mix in seasonings to taste into your meat and onion mixture. Mix in the tomato paste. You can substitute some tomato sauce if that's what you have.
5. Mix in whatever frozen (thawed is ok, and fresh works too) veggies you have on hand that work for you. Corn, green beans, peas all work pretty good.
6. Spread meat in the bottom of an oven safe 9 x 13 baking/roasting pan. Top with the mashed potatoes.
7. Bake at 350 for about 30 minutes, until heated through and veggies are cooked.
Shepherd's Pie is the ultimate in "use up what you got" around my house. It's a great and filling supper, that warms you up when the temperatures outside start dipping. As always, make this your own. There are lots of variations out there.
2 pounds of ground meat
2 pounds potatoes
1 large onion
2 TBSP tomato paste
garlic powder
salt
pepper
Italian seasoning
whatever veggies you want to toss in.
1. Take your potatoes, and cut them into large chunks. Boil them until fork tender in salted water. Make mashed potatoes according to your family's preferences. (Mine like cheesy-garlic smashed taters.)
2. Brown your meat. The type of meat isn't too important. I use what's on sale, or what I have on hand. Beef, pork, turkey, venison, lamb, it all works. I'd mix turkey 1/2 and 1/2 with something though.
3. Chop up your onion. 1/4" to 1/2" dice is fine. Saute in whatever you want to, I use butter, until translucent. Add to meat.
4. Mix in seasonings to taste into your meat and onion mixture. Mix in the tomato paste. You can substitute some tomato sauce if that's what you have.
5. Mix in whatever frozen (thawed is ok, and fresh works too) veggies you have on hand that work for you. Corn, green beans, peas all work pretty good.
6. Spread meat in the bottom of an oven safe 9 x 13 baking/roasting pan. Top with the mashed potatoes.
7. Bake at 350 for about 30 minutes, until heated through and veggies are cooked.
Shepherd's Pie is the ultimate in "use up what you got" around my house. It's a great and filling supper, that warms you up when the temperatures outside start dipping. As always, make this your own. There are lots of variations out there.
Friday, October 16, 2009
What to Cook Friday
Fridays are not the best days for me to cook. First of all, it's payday, which means it's the day to shop. Which means not getting home until 9pm. Who wants to cook then? Not I. However the kids and the husband insist they must be fed dinner. What's a girl to do? I hit my basic ready-in-minutes meals. Here's one.
This recipe will cost a bit more than usual, as I generally pick up things that are already sliced, and ready to cook.
Friday Night Rush
16 oz package sliced mushrooms
1 1/2 pounds sliced beef or chicken
4 large baking potatoes
1 can Cream of Mushroom soup
3 cloves garlic
1/2 to 1 soup can milk
1. Scrub potatoes, and cook them in the microwave (8 minutes, check them, and see where you are at.)
2. Saute the mushrooms in about 2 TBSP of butter. As they release their water, add some salt to season, not much more than a pinch.
3. Season the meat. I use lemon pepper, salt & pepper, sometimes garlic powder. Whatever you have.
4. Melt another 2 TBSP butter in another pan. Press the garlic into the melted butter and saute for a few minutes. Add meat, and saute until fully cooked.
5. In a sauce pan, put the can of soup, and milk. Warm it up, stirring it until the milk is fully incorporated. Add the cooked mushrooms.
6. To serve, put meat on plate, and put some of the mushroom sauce over it. Add baked potato, and whatever toppings you like. Add another side (sauteed bell peppers, steamed green beans, broccoli or whatever you like). Viola! Done. Usually takes me about 20 minutes to get it to the table.
This recipe will cost a bit more than usual, as I generally pick up things that are already sliced, and ready to cook.
Friday Night Rush
16 oz package sliced mushrooms
1 1/2 pounds sliced beef or chicken
4 large baking potatoes
1 can Cream of Mushroom soup
3 cloves garlic
1/2 to 1 soup can milk
1. Scrub potatoes, and cook them in the microwave (8 minutes, check them, and see where you are at.)
2. Saute the mushrooms in about 2 TBSP of butter. As they release their water, add some salt to season, not much more than a pinch.
3. Season the meat. I use lemon pepper, salt & pepper, sometimes garlic powder. Whatever you have.
4. Melt another 2 TBSP butter in another pan. Press the garlic into the melted butter and saute for a few minutes. Add meat, and saute until fully cooked.
5. In a sauce pan, put the can of soup, and milk. Warm it up, stirring it until the milk is fully incorporated. Add the cooked mushrooms.
6. To serve, put meat on plate, and put some of the mushroom sauce over it. Add baked potato, and whatever toppings you like. Add another side (sauteed bell peppers, steamed green beans, broccoli or whatever you like). Viola! Done. Usually takes me about 20 minutes to get it to the table.
Thursday, October 8, 2009
Oh, Look! I'm Early
Ok, tomorrow the family and I are going to be at and in (in hubby's case) a wedding, so I'm posting early.
Earlier this week, someone on one of my lists asked what to do with meatballs. The wheels in my head started turning so fast that smoke came out of my ears. (At least, that's what the kids said!) I was facing the day with 2 kids and me down with "flu-like" symptoms, and as the H1N1 was barreling through the gym where my daughter goes to gymnastics, it seemed prudent to keep everyone home, and safe(r). I was mentally running down what we had in the cabinets to put together for a dinner that was substantial and delicious. Apparently, I succeeded. So, here you are. As per usual, measurements are approximate, seasonings are "to taste", and variations are offered.
Brat's Meatballs Made 1 dinner meal and 1 lunch meal for 4 people
2 pounds of 1-2oz meatballs (recipe follows)
3 cups cooked rice (Jasmine, YUM)
1 can cream of chicken soup (hey, it's what I had!)
2/3 can milk (yeah, approximate this one)
1/3 cup sour cream
4 oz mozzarella cheese, grated (it's what we had, that needed used up)
salt, pepper, garlic powder to taste
1. Line a 9x13 roasting pan with foil, and spray it with cooking spray (or brush w/ whatever you like to avoid sticking). The foil helps immensely with clean up.
2. Preheat oven to 325.
3. In a small pan, put the soup, milk and sour cream over a low heat to begin warming it up. Mix very well, ensuring an even mix. As it gets warm you can add your cheese, stirring it in. If you made the meatballs today, add the meatball juice, yes it's fat, but it tastes good! Mine wasn't too warm, and I had everything waiting for me. (Steps 3 and 4 can be interchanged.)
4. Put the cooked rice on the bottom of the roasting pan and spread the meatballs evenly across the rice.*
5. Carefully ladle the sauce over the meatballs and rice. You should be able to get some over just about the entire area. If you miss a spot or two, don't worry too much.
6. Put in oven for about 10 - 15 minutes until heated through.
7. Serve! Enjoy!
*You can also break up your meatballs in to smaller bits, I wouldn't want to break them into smaller than 1/4 meatballs, but we like the chunky aspect.
Meatballs
1 pound ground beef
1 pound ground lamb (or use whatever meat you want)
garlic powder, lemon pepper, italian seasoning, salt, pepper to taste (I can't tell you how much, we never measure, and we make this mix 10lbs at a time.)
1. Mix meat with seasonings. If you feel the need to use bread crumbs or eggs as a binder feel free (I think 1 egg for 2 pounds is good), but these cooked up super moist and held together just fine. IF you are working with a small amount of meat (like this), you could press a clove or 2 (or 10) of garlic into the meat as you mix.
2. Make meatballs, approximately 1 - 2 inches across. We like them at about 1 1/2 inches.
3. Line a baking sheet with foil. Place the meatballs on the baking sheet, and put in 300 degree oven for about 25 minutes, or until temperature reaches 140 degrees on a meat thermometer placed into the middle of a meatball.
4. You can now put these away in fridge or freezer (after cooling)or just use them in the above Brat Recipe. I just used them and the juice in the recipe.
Variations
You knew there would be variations, right?
1. Use any Cream of **** soup. You can change up the whole flavor base right there.
2. Use pork, veal, seafood, whatever you want for the meatballs. Try to pair your soup with the meat.
3. Use tomato soup, italian seasonings w/ milk, broth or red wine and just sprinkle your cheese on top. (For those who have family members who don't like cream sauces....)
4. Change your cheese...using a different cheese will change the character as well.
Just remember, I highly encourage you to change up anything in any recipe I put up that doesn't work for you. Working with the base recipes, and utilizing variations gives you a bigger number and differentiation of recipes to serve your family. It might be *like* what you served last week, or 2 weeks ago, but it isn't the same.
Earlier this week, someone on one of my lists asked what to do with meatballs. The wheels in my head started turning so fast that smoke came out of my ears. (At least, that's what the kids said!) I was facing the day with 2 kids and me down with "flu-like" symptoms, and as the H1N1 was barreling through the gym where my daughter goes to gymnastics, it seemed prudent to keep everyone home, and safe(r). I was mentally running down what we had in the cabinets to put together for a dinner that was substantial and delicious. Apparently, I succeeded. So, here you are. As per usual, measurements are approximate, seasonings are "to taste", and variations are offered.
Brat's Meatballs Made 1 dinner meal and 1 lunch meal for 4 people
2 pounds of 1-2oz meatballs (recipe follows)
3 cups cooked rice (Jasmine, YUM)
1 can cream of chicken soup (hey, it's what I had!)
2/3 can milk (yeah, approximate this one)
1/3 cup sour cream
4 oz mozzarella cheese, grated (it's what we had, that needed used up)
salt, pepper, garlic powder to taste
1. Line a 9x13 roasting pan with foil, and spray it with cooking spray (or brush w/ whatever you like to avoid sticking). The foil helps immensely with clean up.
2. Preheat oven to 325.
3. In a small pan, put the soup, milk and sour cream over a low heat to begin warming it up. Mix very well, ensuring an even mix. As it gets warm you can add your cheese, stirring it in. If you made the meatballs today, add the meatball juice, yes it's fat, but it tastes good! Mine wasn't too warm, and I had everything waiting for me. (Steps 3 and 4 can be interchanged.)
4. Put the cooked rice on the bottom of the roasting pan and spread the meatballs evenly across the rice.*
5. Carefully ladle the sauce over the meatballs and rice. You should be able to get some over just about the entire area. If you miss a spot or two, don't worry too much.
6. Put in oven for about 10 - 15 minutes until heated through.
7. Serve! Enjoy!
*You can also break up your meatballs in to smaller bits, I wouldn't want to break them into smaller than 1/4 meatballs, but we like the chunky aspect.
Meatballs
1 pound ground beef
1 pound ground lamb (or use whatever meat you want)
garlic powder, lemon pepper, italian seasoning, salt, pepper to taste (I can't tell you how much, we never measure, and we make this mix 10lbs at a time.)
1. Mix meat with seasonings. If you feel the need to use bread crumbs or eggs as a binder feel free (I think 1 egg for 2 pounds is good), but these cooked up super moist and held together just fine. IF you are working with a small amount of meat (like this), you could press a clove or 2 (or 10) of garlic into the meat as you mix.
2. Make meatballs, approximately 1 - 2 inches across. We like them at about 1 1/2 inches.
3. Line a baking sheet with foil. Place the meatballs on the baking sheet, and put in 300 degree oven for about 25 minutes, or until temperature reaches 140 degrees on a meat thermometer placed into the middle of a meatball.
4. You can now put these away in fridge or freezer (after cooling)or just use them in the above Brat Recipe. I just used them and the juice in the recipe.
Variations
You knew there would be variations, right?
1. Use any Cream of **** soup. You can change up the whole flavor base right there.
2. Use pork, veal, seafood, whatever you want for the meatballs. Try to pair your soup with the meat.
3. Use tomato soup, italian seasonings w/ milk, broth or red wine and just sprinkle your cheese on top. (For those who have family members who don't like cream sauces....)
4. Change your cheese...using a different cheese will change the character as well.
Just remember, I highly encourage you to change up anything in any recipe I put up that doesn't work for you. Working with the base recipes, and utilizing variations gives you a bigger number and differentiation of recipes to serve your family. It might be *like* what you served last week, or 2 weeks ago, but it isn't the same.
Saturday, October 3, 2009
Feeding the Soul - Chicken Noodle Soup
So, it's been a strange couple of weeks, and yesterday I think I walked my feet off at the Tulsa State Fair. But the cooler weather is dropping in, and that means soup weather. There are thin soups, thick soups, weird soups, and old comfort food soups. Chicken Noodle Soup always makes us feel better, whether you believe it helps your body or just your mind. (Science tells that it actually helps us reduce mucus generation so we aren't as stuffed up, Gramma says it's just good for you. And frankly, anything that reminds us of the love Gramma has--can't be bad.)
Also, I make this by the truckload, and freeze it. So, here are my quantities. Also, the first list of ingredients is more geared toward the fact that I just need to look out the door to fine next Sunday's chicken dinner! (Ok, last weekend, all the chickens got processed, but you get the idea). Also, it takes a while, but it is so worth it.
Chicken Noodle Soup
Stage 1
1 Chicken, rinsed (especially if you buy this at the grocery store)
Water to cover
3 Carrots, scrubbed
3 Ribs Celery, including tops, scrubbed
1 Onion
Stage 2
2 - 3 Carrots, scrubbed, and sliced in about 1/4" slices
2 - 3 ribs of Celery, scrubbed, sliced in about 1/4" slices
however many cloves of garlic your family can stand, minced
1 16oz package of egg noodles (I use thin, OR make my own pasta)
salt and pepper to taste
1. Place chicken in a large pot. Cover with water. Rough chop the carrots and celery into about 3 pieces each. Quarter onion. (NO peeling necessary). Toss vegetables in with chicken.
2. Bring to a boil, put lit on pot. Allow to simmer for at least 2 hours. This is where your stock comes from, don't skimp on it. I usually like to leave it about 3 hours. By this time the chicken should just about be falling off the bones. Carefully remove chicken from the stock, and put on a plate; allow to cool.
3. Strain stock. That is sometimes harder than it sounds. Place a colander over another large pot, and carefully pour the stock and veggies thru the colander, so you save your stock, but remove the veggies. Pick out any chicken that actually DID fall of the bones. The veggies are compost heap fodder at this point, but that's ok.
4. It can take between 30 minutes to an hour for the chicken to cool enough to handle. When it is, strip the chicken clean, discarding skin, connective tissue and bones. You should be left with a mound of chicken. Rough chop it if you wish.
5. Slice carrots, celery, mince onion. Put chicken and veggies into the freshly made chicken stock. Check seasoning, add a little salt and pepper to taste.
6. Bring to a boil and add noodles. Simmer until noodles are cooked, and serve. I like to put a little dollup of sour cream or shave a little cheese over each bowl.
7. Watch the smiles light up everyone's faces.
Short Cut Chicken Soup
But, but, I don't have TIME to cook all day............ok, yeah I hear ya. You know you can make a huge amount any day you are home, right? Complete everything up to and including step 4, then add chicken to broth, and freeze. Remove from freezer and thaw in refrigerator. Then finish as above.
But the real shortcut:
3 boneless, skinless chicken breasts, cooked
3 carrots, sliced 1/4"
3 celery ribs, sliced 1/4"
1 16oz package egg noodles
garlic
salt and pepper to taste
1 quart chicken broth, or water
1. Cut up chicken breast.
2. Put everything EXCEPT noodles in pan. Adjust salt and pepper. Keep in mind, if you are using store-bought broth then you will probably have enough salt in there already.
3. Bring to a boil, add noodles, cook 10 minutes or until noodles are done. Serve.
Variations
Change up the veggies in Stage 2. Add potatoes instead of noodles.
Also, I make this by the truckload, and freeze it. So, here are my quantities. Also, the first list of ingredients is more geared toward the fact that I just need to look out the door to fine next Sunday's chicken dinner! (Ok, last weekend, all the chickens got processed, but you get the idea). Also, it takes a while, but it is so worth it.
Chicken Noodle Soup
Stage 1
1 Chicken, rinsed (especially if you buy this at the grocery store)
Water to cover
3 Carrots, scrubbed
3 Ribs Celery, including tops, scrubbed
1 Onion
Stage 2
2 - 3 Carrots, scrubbed, and sliced in about 1/4" slices
2 - 3 ribs of Celery, scrubbed, sliced in about 1/4" slices
however many cloves of garlic your family can stand, minced
1 16oz package of egg noodles (I use thin, OR make my own pasta)
salt and pepper to taste
1. Place chicken in a large pot. Cover with water. Rough chop the carrots and celery into about 3 pieces each. Quarter onion. (NO peeling necessary). Toss vegetables in with chicken.
2. Bring to a boil, put lit on pot. Allow to simmer for at least 2 hours. This is where your stock comes from, don't skimp on it. I usually like to leave it about 3 hours. By this time the chicken should just about be falling off the bones. Carefully remove chicken from the stock, and put on a plate; allow to cool.
3. Strain stock. That is sometimes harder than it sounds. Place a colander over another large pot, and carefully pour the stock and veggies thru the colander, so you save your stock, but remove the veggies. Pick out any chicken that actually DID fall of the bones. The veggies are compost heap fodder at this point, but that's ok.
4. It can take between 30 minutes to an hour for the chicken to cool enough to handle. When it is, strip the chicken clean, discarding skin, connective tissue and bones. You should be left with a mound of chicken. Rough chop it if you wish.
5. Slice carrots, celery, mince onion. Put chicken and veggies into the freshly made chicken stock. Check seasoning, add a little salt and pepper to taste.
6. Bring to a boil and add noodles. Simmer until noodles are cooked, and serve. I like to put a little dollup of sour cream or shave a little cheese over each bowl.
7. Watch the smiles light up everyone's faces.
Short Cut Chicken Soup
But, but, I don't have TIME to cook all day............ok, yeah I hear ya. You know you can make a huge amount any day you are home, right? Complete everything up to and including step 4, then add chicken to broth, and freeze. Remove from freezer and thaw in refrigerator. Then finish as above.
But the real shortcut:
3 boneless, skinless chicken breasts, cooked
3 carrots, sliced 1/4"
3 celery ribs, sliced 1/4"
1 16oz package egg noodles
garlic
salt and pepper to taste
1 quart chicken broth, or water
1. Cut up chicken breast.
2. Put everything EXCEPT noodles in pan. Adjust salt and pepper. Keep in mind, if you are using store-bought broth then you will probably have enough salt in there already.
3. Bring to a boil, add noodles, cook 10 minutes or until noodles are done. Serve.
Variations
Change up the veggies in Stage 2. Add potatoes instead of noodles.
Friday, September 18, 2009
Easy Breezy Cover Girl....
So, in the last two nights I have made my EBCC Smashed 'Taters, and fresh pasta. I haven't worked out the pasta thing real well yet, so you get EBCC Smashed 'Taters this week. Again, this is not gonna be one of your cookbook recipes. I can't tell you how many potatoes to use, or even the weight, as everyone's family has different needs. I use 8 oz of cheese for approximately 2 to 2.5 pounds of potatoes. Use the garlic to your families preference, I'm telling you we love garlic, so can use up to double of what I call for here. But we are garlic lovers.
The pasta was Mario Batali's recipe from the Foodnetwork website, if you want to go experiment on your own. I don't have a great rolling pin, so my noodles were pretty thick. It goes without saying that I don't have a pasta rolling machine. However, they were eaten completely gone to rave reviews from my family.
Easy Breezy Cover Girl
enough potatoes for your crew
8 oz grated cheese of your choice (I've used sharp cheddar, Monteray Jack, and Colby Jack all with good revies)
1/2 to full stick butter
2 - 4 cloves garlic, pressed or minced
milk
Scrub your potatoes, peel if you wish. We don't, but what ever your family will eat. Cube your potatoes into about 1/2" chunks, toss into salted water, and boil until fork tender. Drain, and put the pan back on the stove. Roughly chop the butter, so that you don't have to deal w/ huge block of butter, put in pan. Toss the now drained potatoes back in. If you feel you need to, you can turn the fire on under the potatoes to dry them off, but ours are usually just fine. Toss the cheese, and garlic in. Using a very stout spoon (utensil type, not eating type), stir the cheese, garlic and butter into the potatoes, smooshing the potatoes as you do. When you have things worked thru, add enough milk to get the potatoes the consistency you like, always smooshing the potatoes against the pan wall.
These EBCC Smashed 'Taters are not smooth as a baby's butt, unless you wanna grab the electric beater and make 'em that way. But they are yummy, and there are never any left overs. Makes my lunch plate VERY sad, let me tell you.
One option is to melt the butter in another (small) pan, and saute the garlic in it for a sweeter garlic-y taste. Then once you've dumped your potatoes back in the pan, just pour the garlic butter over the cubes.
Change up cheeses, add green onions, add sour cream, cream cheese...really, make this your own specialty. If you don't get rave reviews, send me the offending family members for re-education. I think I know where my cast-iron skillets are.
The pasta was Mario Batali's recipe from the Foodnetwork website, if you want to go experiment on your own. I don't have a great rolling pin, so my noodles were pretty thick. It goes without saying that I don't have a pasta rolling machine. However, they were eaten completely gone to rave reviews from my family.
Easy Breezy Cover Girl
enough potatoes for your crew
8 oz grated cheese of your choice (I've used sharp cheddar, Monteray Jack, and Colby Jack all with good revies)
1/2 to full stick butter
2 - 4 cloves garlic, pressed or minced
milk
Scrub your potatoes, peel if you wish. We don't, but what ever your family will eat. Cube your potatoes into about 1/2" chunks, toss into salted water, and boil until fork tender. Drain, and put the pan back on the stove. Roughly chop the butter, so that you don't have to deal w/ huge block of butter, put in pan. Toss the now drained potatoes back in. If you feel you need to, you can turn the fire on under the potatoes to dry them off, but ours are usually just fine. Toss the cheese, and garlic in. Using a very stout spoon (utensil type, not eating type), stir the cheese, garlic and butter into the potatoes, smooshing the potatoes as you do. When you have things worked thru, add enough milk to get the potatoes the consistency you like, always smooshing the potatoes against the pan wall.
These EBCC Smashed 'Taters are not smooth as a baby's butt, unless you wanna grab the electric beater and make 'em that way. But they are yummy, and there are never any left overs. Makes my lunch plate VERY sad, let me tell you.
One option is to melt the butter in another (small) pan, and saute the garlic in it for a sweeter garlic-y taste. Then once you've dumped your potatoes back in the pan, just pour the garlic butter over the cubes.
Change up cheeses, add green onions, add sour cream, cream cheese...really, make this your own specialty. If you don't get rave reviews, send me the offending family members for re-education. I think I know where my cast-iron skillets are.
Friday, September 11, 2009
Feasting on Friday
Yes, I know. It's only noon, yet here I am, writing in the recipe blog. Last weekend, we put up about 60 pounds of ground lamb, and 3 chickens. It would have been more chicken, but we were tired and still had the lamb to grind up. This week, there's an awesome sale on ground beef, so I will be taking advantage of that, and doing some work this weekend putting away some semi-prepped meals in the freezer. This makes my life MUCH easier (as long as I remember to grab a meal out of the freezer to defrost.)
This weeks recipe is lamb again. But we enjoyed the heck out of it.
Lamb Chili-like Object
2 lbs ground lamb
1 can Ranch-style beans
1 can Baked beans
2 - 3 TBSP Chili powder
1 - 3 tsp cumin
1 - 3 tsp salt
*some* red pepper flakes
Brown the lamb. Add the salt as you are browning, as this will flavor the meat best. Add both cans of beans, chili powder, cumin and red pepper. Heat to simmer. Simmer for as long as you desire, but a minimum of 30 minutes.
Notes
You can serve this over oven-baked fries and put shredded cheese on it for chili-cheese fries. We go heavy on the chili, for a great meal.
Be aware that the canned baked beans are sweet. If you don't want that in your chili, use a second can of Ranch-style beans instead.
Use however you would use *regular* chili--on burgers, fries, over tortilla chips or fritos.
Using lamb instead of beef just gives the chili some more depth, but you can use whatever meat/meat combination you choose. I have to say, that the lamb burgers, and the chili have changed my husband's opinion of lamb! For that I'm truly grateful, as I LOVE it, and we have two pregnant ewe's in the field!
This weeks recipe is lamb again. But we enjoyed the heck out of it.
Lamb Chili-like Object
2 lbs ground lamb
1 can Ranch-style beans
1 can Baked beans
2 - 3 TBSP Chili powder
1 - 3 tsp cumin
1 - 3 tsp salt
*some* red pepper flakes
Brown the lamb. Add the salt as you are browning, as this will flavor the meat best. Add both cans of beans, chili powder, cumin and red pepper. Heat to simmer. Simmer for as long as you desire, but a minimum of 30 minutes.
Notes
You can serve this over oven-baked fries and put shredded cheese on it for chili-cheese fries. We go heavy on the chili, for a great meal.
Be aware that the canned baked beans are sweet. If you don't want that in your chili, use a second can of Ranch-style beans instead.
Use however you would use *regular* chili--on burgers, fries, over tortilla chips or fritos.
Using lamb instead of beef just gives the chili some more depth, but you can use whatever meat/meat combination you choose. I have to say, that the lamb burgers, and the chili have changed my husband's opinion of lamb! For that I'm truly grateful, as I LOVE it, and we have two pregnant ewe's in the field!
Friday, September 4, 2009
Friday Comes Around Once A Week
And yet again, Friday has reared it's head. Friday is payday. Friday is mortgage day. Money comes in, money goes out. *Sigh* isn't that always the way. So, what should we make this week?
Brat's Burgers
2 pounds ground meat (use beef, pork, veal, lamb or a combination)
1/2 small onion, minced very finely
approximately 4 ounces of cheese (grated block cheese, or crumbled up blue or feta cheese, whatever your family likes)
seasoning salt to taste (I use Lowry's)
1 egg
bacon, according to your family's taste
4 burger buns
1. Mix the meat, minced onion, egg, and seasoning salt. Form into eight patties.
2. Divide cheese evenly between four of the patties. Top with the remaining patties, and squeeze the patties together, sealing the cheese inside.
3. Fry up your bacon, to the desired point of doneness, drain on paper towel.
4. Cook your burgers however you prefer them. The cheese will be all melty inside of the burger and tasty to boot!
5. Put them on the buns with your family's preferred toppings, and serve with what you all like.
Variations
By changing the cheeses, spices and meats in these burgers, you can infinitely change the taste. You can grill them, pan fry them, or broil them. I've been known to add liquid smoke, garlic or onion powder, or just about anything in my spice drawer.
I serve burgers with oven baked fries.
*Edit 09/09/09*
I made these again last night with ground lamb, and blue cheese. I just layed the onion in with the cheese. My husband couldn't say enough good about them. I just sprinkled the outside w/ Lawry's Seasoning Salt as they were hitting the pan. I forgot about egg/breadcrumbs...and think that would have helped a bit.
Couple of things to realize: 1. This make for thick burgers. No wimpy, skimpy burgers HERE. 2. Homemade buns (a la Artisan Bread in Five Minutes a Day) are the bomb. 3. You have to make the patties THIN and WIDE. That helps with the thick thing. Make them about 1/2 inch wider than your bun to account for shrinkage. That could be more or less, depending on what meat you are using and the fat content.
Brat's Burgers
2 pounds ground meat (use beef, pork, veal, lamb or a combination)
1/2 small onion, minced very finely
approximately 4 ounces of cheese (grated block cheese, or crumbled up blue or feta cheese, whatever your family likes)
seasoning salt to taste (I use Lowry's)
1 egg
bacon, according to your family's taste
4 burger buns
1. Mix the meat, minced onion, egg, and seasoning salt. Form into eight patties.
2. Divide cheese evenly between four of the patties. Top with the remaining patties, and squeeze the patties together, sealing the cheese inside.
3. Fry up your bacon, to the desired point of doneness, drain on paper towel.
4. Cook your burgers however you prefer them. The cheese will be all melty inside of the burger and tasty to boot!
5. Put them on the buns with your family's preferred toppings, and serve with what you all like.
Variations
By changing the cheeses, spices and meats in these burgers, you can infinitely change the taste. You can grill them, pan fry them, or broil them. I've been known to add liquid smoke, garlic or onion powder, or just about anything in my spice drawer.
I serve burgers with oven baked fries.
*Edit 09/09/09*
I made these again last night with ground lamb, and blue cheese. I just layed the onion in with the cheese. My husband couldn't say enough good about them. I just sprinkled the outside w/ Lawry's Seasoning Salt as they were hitting the pan. I forgot about egg/breadcrumbs...and think that would have helped a bit.
Couple of things to realize: 1. This make for thick burgers. No wimpy, skimpy burgers HERE. 2. Homemade buns (a la Artisan Bread in Five Minutes a Day) are the bomb. 3. You have to make the patties THIN and WIDE. That helps with the thick thing. Make them about 1/2 inch wider than your bun to account for shrinkage. That could be more or less, depending on what meat you are using and the fat content.
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