Slow Cooker Carne Guisada

 We've had this easy Mexican stewed meat over rice and I've also served it taco-style in flour tortillas.

It's good both ways:

2 TBSP olive oil

1lb. beef stew meat

3 oz. tomato paste

1 1/4c beef broth

1/2c water

3 cloves garlic, minced

1 tsp. Ancho chili powder

1/2 tsp. cumin

1/2 tsp. black pepper

1/8 tsp. salt

2 Serrano chili pepper, seeded and chopped

1. In a medium bowl, toss beef to coat with flour, salt, and pepper.
2. Heat oil in a large skillet over medium high heat.
3. Cook beef until evenly brown. Set aside.
4. In the slow cooker, combine tomato paste, beef broth, and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers.

5.  Add stew meat and cook on Low heat for about 8 hours, or until meat is cooked through and shreds easily with a fork.

Sauteed zucchini, yellow squash, and tomatoes on the side.

Fast and Easy Ground Beef Substitute

I've tried a few different brands of ground beef substitutes but haven't found one I really love.  No more worries about that though because now I just make my own!

3c eggplant, finely chopped (1 - medium size)

3c portobello mushrooms, finely chopped (3 - medium size)

1c onion, finely chopped

1/4c olive oil

1/8c balsamic vinegar

1 tsp garlic powder

1/8 tsp. black pepper

1.  Preheat oven to 350*

2.  In a large bowl, combine the eggplant, mushrooms, and onion.

3.  Add olive oil and balsamic vinegar.  Use your hands to mix it really well.

4.  Spread onto a foil-lined baking sheet and sprinkle with the garlic powder and pepper.

5.  Bake 20 minutes, then remove from oven and allow to cool completely.

Easy!  Make a big batch and freeze in plastic bags. 

Defrost just as you would ground beef.

Easy Eggplant Parmesan

Sometimes the simplest meals are the best!  We had this for dinner a few nights ago and it was so easy and so yummy.  Also super cheap!

1/2c Panko breadcrumbs, seasoned to taste with Italian seasoning

red pepper flakes, to taste

medium size eggplant, 4 slices, 1/2" thick (or just do more slices if you use a small eggplant)

1/4c olive oil

6oz. tomato paste

3/4c water

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried parsley

1 clove garlic, minced

1 tsp. brown sugar

salt and pepper, to taste

1c mozzarella, shredded

1/2c grated Parmesan

1.  Preheat oven to 425*

2.  In a small bowl , combine bread crumbs and red pepper flakes.

3.  Brush eggplant slices with olive oil.

4.  Press slices into breadcrumb mixture to coat.

5.  Arrange eggplant in a prepared 8x8 baking dish.

6.  Bake approzimetely 15 minutes, or until nicely browned.

7.  Make the sauce while eggplant is baking: In a small saucepan, whisk together the tomato paste and water.  Bring to a simmer and add basil, oregano, parsley, garlic, brown sugar, salt, and pepper.  Simmer until ready to use.

8.  Remove eggplant and reduce temperature to 375*.  Top with sauce, then mozzarella and Parmesan and return to oven for another 15 minutes or so, until cheese is melted.

9.  Switch the oven to Broil and broil 2-3 minutes, or until browned just the way you want it.

Served atop capellini mixed with a little extra tomato sauce.

Spinach and Orzo Salad

 I like to serve this with grilled white fish:

8oz. uncooked orzo pasta

5oz. pkg. baby spinach leaves, chopped

1/2c Feta cheese, crumbled

1/4c pine nuts

1/2 tsp. dried basil

1/8 tsp. white pepper

1/4c olive oil

1/4c balsamic vinegar

1.  In a medium size pot, bring a large pot of salted water to a boil.

2.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

3.  Transfer to a large bowl and stir in spinach, feta, pine nuts, basil and white pepper.

4.  Toss with olive oil and balsamic vinegar.

5.  Refrigerate until ready to serve.               

I usually serve this cold but my husband heated up leftovers the

 other day and thought it was pretty good warm, too.

Basic Tomato and Basil Sauce

Not buying the jarred stuff anymore!  This is so much better:

1/8c olive oil

1/2c onion, chopped

3 cloves garlic, minced

28 oz. can crushed tomatoes
handful of fresh basil, chopped

salt and pepper, to taste

1.  In a medium size skillet, heat olive oil and add onions and garlic.  Cook just until soft and fragrant.

2.  In a medium size pot, combine crushed tomatoes, basil, olive oil mixture, salt, and pepper.

3.  Simmer on low for about an hour, stirring occasionally.

I used this recipe for baked zucchini subs (sauteed chunky zucchini strips topped with sauce and mozzarella on French bread) - yum!

Pimento Cheese Dip

Pimento cheese will forever remind me of hot summer days spent swimming at my grandparents' house as a kid.  I remember pimento cheese sandwiches were pretty standard lunch fare served alongside a nice cold can of Tab (do they even still make that anymore?).  It was so common, my Dad and I used to joke about going to Nana's house for pimento cheese sandwiches.  And while we're there, maybe we'll jump in the pool.

And it wasn't even good pimento cheese; it was the one that came in a plastic tub from the grocery store.  I'm not even certain whether it had actual cheese in it at all.  It was bad, which was exactly what made the joke so funny for us.

This is not that; this is the good stuff:

1c sharp Cheddar cheese, shredded
1/4 lb. cream cheese, softened

1/4c mayonnaise

1/8 tsp. garlic powder

1/8 tsp. ground cayenne pepper

1/8 tsp. onion powder

1/2 jalapeno pepper, seeded and minced 

1/2 (4 oz.) jar diced pimento, drained

salt and black pepper, to taste


1.  Throw everything in a bowl and stir until well blended.

2.  Chill until ready to serve.              

I like to serve this with the cracked black pepper Triscuits.

So good!

Best Chicken Enchiladas

I've gone through alot of chicken enchilada recipes over the years, most of which involved cream-of canned soups - which I now find gross.  This one is different because there is not a single can of soup involved, nor is there any actual chicken (I'm all about fake meat these days).

I made these a few nights ago and they were practically inhaled by the entire family.

Here's the recipe:

 8 taco-size flour tortillas
2c cooked chicken (I used Gardein)
1/4c onion, chopped
2c Monterrey Jack cheese, shredded
4 TBSP butter
3 TBSP flour
2c chicken broth (I used no-chicken bouillon base with water)
6oz. Greek yogurt
4oz. can diced green chiles, drained

1.  Preheat oven to 350* and spray a 9x13 pan with non-stick cooking spray.

2.  In a skillet over medium high heat, add 1 TBSP butter and saute chicken and onion.

3.  Wrap tortillas in damp paper towel and heat in microwave (about 30-45 seconds).

4.  Combine chicken and onions with 1c cheese.

5.  Add 1/4c mixture to each tortilla, roll up, and place in baking dish.

6.  In medium sauce pan, melt remaining 3 TBSP butter, add flour and stir until thick and pasty.

7.  Add broth and whisk until smooth.

8.  Continue cooking until mixture is thick and bubbly.

9.  Remove from heat and stir in Greek yogurt and green chiles.

10.  Pour sauce over enchiladas and top with remaining cheese.

11.  Bake approximately 20-25 minutes.

12. Switch oven setting to Broil for 3-5 minutes. Watch to make sure the cheese is browning, not burning!

Served with sauteed mixed veggies.

Fake Steak Kabobs

The majority of the meals I cook at home lately are vegetarian and, on occasion, vegan.  It's something I'm experimenting with....

So, last night I tried out a recipe for beef kabobs, only I didn't use beef.  I bought the BBQ skewers by Gardein, rinsed off the sauce, marinated them according to the recipe, threw them on the grill pan, and watched as they smoked and sizzled just like real meat.

My husband knew what I was up to but we did not tell the teenager who thinks a meal isn't complete unless some animal was slaughtered for it.  I was amazed as I watched him eat two whole kabobs and everything else on his plate without even questioning it.

Here is the recipe I used:

1/4c olive oil

1/4c red wine vinegar

1 tsp. Dijon mustard

sea salt, to taste

black pepper, to taste

1 pkg. Gardein BBQ skewers

1.  Rinse skewers to remove the bbq sauce that comes on them; set aside.

2.  Make the marinade:  Combine the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

3.  Add the skewers and marinate approximately 30 minutes at room temperature.

4.  Add a little more olive oil (or use non-stick spray) and heat on high.

5.  Place the skewers on the grill pan, turning about every minute or so until they look good to you. 

Served over parslied couscous with roasted carrots and rosemary bread on the side.

 

Chickpea Salad for Sandwiches

I just finished mixing this up to have on hand for the weekend.  It's kind of like a tuna salad, only better.

1 can garbanzo (chickpea) beans, drained and rinsed

1 medium stalk celery, chopped

1/4c onion, chopped

2 TBSP tablespoon mayonnaise (I like Vegenaise)

1 tsp. lemon juice

1 tsp. dried dill weed

salt and pepper, to taste.

1.  Pour chickpeas into a medium size mixing bowl and mash with a fork.

2.  Mix in celery, onion, mayonnaise, lemon juice, dill, salt, and pepper.

3.  Chill in the fridge until ready to serve.    

                  

I'll be serving this for lunch tomorrow on grainy bread

with lettuce and tomato.  It's also really good stuffed into pitas!           

Easiest Southwest Dressing Ever

This is a super easy way to add a little Southwest kick to your salad.   I like to toss this with Romaine lettuce, black beans, corn, and Monterrey Jack cheese. 

1/2c spicy ranch dressing

1/4c BBQ sauce

1.  Mix it together.

That's it!

Makes for a nice alternative to the plain old rice and beans sides.

Cheesy Vegetable Chowder

This was a super yummy dinner on a cold and rainy night.  Also, it's one of those soups that tastes like it was more work than it is - seriously, you could have this on the table in 30 minutes:

2 TBSP butter

1/2c onion, chopped

1c carrots, finely chopped

2 celery stalks, chopped

1 TBSP garlic, minced

4c vegetable broth

2c cauliflower

1 TBSP all-purpose flour

1/2c water

2/3c milk

2c broccoli florets

2c cheddar cheese

1.  In a large pot over medium heat, melt butter.

2.  Add the onions, carrots, and celery; saute 3-5 minutes, or until tender.

3.  Add garlic and cook just until fragrant, about 1 minute.

4.  Add broth and cauliflower; bring to a boil.  Reduce heat and simmer until cauliflower is tender.

5.  Combine flour and water, then add to pot.  Allow to continue simmering another 5-10 minutes.

6.  Add milk and broccoli.  Simmer until heated through and broccoli is tender.

7.  Add cheese and stir until completely melted. 

 Served with buttermilk biscuits for dipping.

Baked Chili with Cornbread Topping

It's unusual for hubby and I to both crave the same thing for dinner three nights in a row but that is exactly what has been going on here. 

This chili dish is my combination of a couple of different recipes and, I have to say, I impressed with myself on this one.  It's so easy!

First, you make the chili:

ground beef, 1 lb.

1/4c onion, chopped

1/2 tsp. ground black pepper

1/4 tsp. garlic salt

1 1/4c tomato sauce

1/2c salsa

2 TBSP chili seasoning mix

1 can kidney beans

1.  In a large skillet, cook ground beef and onion over medium heat until meat is browned and onion is tender.

2.  Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix, and kidney beans.

3.  Mix well, reduce heat to low and simmer about 30 minutes.

Then, you make the cornbread topping:

1c chicken broth

1 c milk

salt, to taste

3/4c yellow cornmeal

2 TBSP butter, divided

1 can of corn, 8 oz., drained

1/2c Cheddar cheese

2 TBSP Parmesan cheese

1.  In a medium saucepan, combine the broth, milk, salt, and cornmeal over medium heat.

2.  Bring to a boil, whisking frequently.

3.  Reduce heat tolow and simmer, whisking occasionally, until thick and smooth, about 5-6 minutes.

4.  Remove from the heat and stir in 1 TBSP of the butter.

 

Now, put it all together:

 

1.  Preheat oven to 375*  Add remaining 1 TBSP butter to an 8x8 casserole dish.  place dish in ovem until butter is melted.

2.  Spoon 1/3 of the cornmeal mixture evenly over the bottom of the casserole, then top with the warm chili.

3.  Sprinkle the corn over the top of the chili, then spoon the remaining cornmeal mixture evenly over the top.

4.  Sprinkle with the Cheddar, then top with the Parmesan.

5.  Bake until filling bubbles around edges and top is golden, 20 to 25 minutes. 

 It was halfway gone when I remembered to take a photo.

Orange Cake

I made an orange cake for the first time yesterday and was very pleased with the result.  I was a little afraid the orange-y flavor would be overwhelming but it's really not.  Nor does it taste like a cake from a mix!  

1 package vanilla cake mix

1 (3oz.) package instant vanilla pudding mix

3/4c orange juice

1/2c vegetable oil

4 eggs

1 tsp. orange extract

1 tsp. vanilla extract

1 TBSP orange peel

For the Glaze:

1/3c orange juice

2/3c white sugar

1/4c butter

1.  Preheat oven to 325* and grease a Bundt pan.   

2.  In a large bowl, stir together cake mix and pudding mix. 

3.  Add 3/4 cup orange juice, oil, eggs , orange extract, vanilla extract, and orange peel.

4.  Beat on low speed until blended.

Then beat another 3-4 minutes on medium speed until well blended.

5.  Pour batter into prepared pan and bake approximately 40 minutes.

6.  Remove from oven and allow to cool 10 minutes in pan

before turning out onto a wire rack to cool completely.

7.  Make the glaze by combining remaining ingredients

in a small saucepan.  Boil 2-3 minutes and remove from heat.

8.  Pour glaze into Bundt pan and return cooled cake to pan. 

Allow glaze to soak in for about 10-15 minutes

before turning out onto a serving plate.     

We had this for dessert last night and all morning
 I have resisted the urge to have a piece for breakfast!

       

This Week's Dinner Menu

We have a new baby in the house so things have been a little hectic around here.  I'm finally working on a menu/grocery list today though and this is what I have so far regarding dinners for the remainder of this week:

Tomato and Basil Quiche

Sauteed Broccoli or Asparagus

Toasted English Muffins with Parmesan Cheese

Sausage and Sauerkraut (in the slow cooker)

Green Beans

Pumpernickel Rolls

Steak Kabobs

Garlic Rice

Sugar Snap Peas

Also planning to make an Orange Cake at some point.

Probably not today; maybe tomorrow.



We'll most likely go out for dinner over the weekend. 

If not, there are always leftovers in the fridge.

What Happened??

Last night as he was putting the leftovers of our pizza dinner away, my adorable husband asked, "What happened to the refrigerator?"  I admit, it's getting a little bare but my response to him was, "I'm trying this new thing where we eat the food we have before buying more.  It seems to be working."

It's true that lately I have not been grocery shopping as frequently as I was before.  I go about once a week now, which I realize is the norm for alot of people but as someone accustomed to going a minimum of twice a week, it's a big cutback. 

I have an excuse though.  I am very pregnant right now.  As in, baby is due any minute.  So, I don't always feel up to shopping and the dinners have gotten faster and easier around here in order to minimize the discomfort of standing too long. 

Make no mistake about it though, no one is going hungry!  Our freezer and pantry are ridiculously full!  It's just one kid and me for dinner tonight so I think I'll be serving leftover pizza.  Pretty sure there won't be any complaints.  ;)