Tuesday, June 30, 2009
Thursday, June 25, 2009
Friday, June 19, 2009
Monday, June 15, 2009
(From Zelda! Who took time off from studying for her comps. Thanks, Zelda!)
Boil some chicken.
I use a couple of breasts. I like to keep the fat on while boiling and the bone so that I can make some broth. I'm always a needing broth. I freeze it in baggies for later, for gravies and such, since we are lactose intolerant. Oh, to the chicken in the boiling pot add some chopped celery, an entire chopped onion, and maybe some garlic, if you like garlic. When you drain the broth, take these bits out.
Then peel chicken off of the bone and take off the fat and gristle.
Chop. Set aside.
In a nice size microwave safe bowl: cut up a half a large loaf of Velveeta cheese and add a can of Rotel. I use mild. Add a can of cream of somebody soup. I use mushroom. I add a little of the chicken broth too, maybe a fourth of a cup.
Then, add a half of a small onion. Dice it. And about a cup of mushrooms. I also add about two handfuls of frozen broccoli that has been steamed and/or some cauliflower that has been steamed.
Into the bottom of a large glass cake pan thingy layer the following: corn chips, like Doritos or such, the chicken, the cheese sauce, the vegetables, and some shredded cheddar cheese. Keep doing this until you use all the cheese sauce. The last layer should be the chips.
Put in oven covered with aluminum foil and cook for about thirty minutes at about 320. Take aluminum off and add shredded cheddar and turn off heat and let the cheddar melt.
You can use any combination of vegetables you like and I've done it with turkey and have just used ground round too. Whatever I have in the refrig.
Thursday, June 11, 2009
- 1 stick of butter
- 1/2 cup good cocoa
- 1 cup sugar
- 2 eggs
- 1/2 cup flour
- 1 tsp vanilla
- a bit of salt
Monday, June 8, 2009
Sunday, June 7, 2009
3 T. canola oil
1 T. flour
1/4 C. chili powder*
1- 15 oz. can tomato sauce
1- 6 oz. can tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
In a medium saucepan heat oil. Add flour, smoothing and stirring with a wooden spoon. Cook for one-minute. Add chili powder and cook for 30-seconds. Add stock, tomato sauce, tomato paste, oregano and cumin. Stir to combine and bring to a boil. Reduce heat to low and cook for 15-minutes. The sauce will thicken and smooth out. Adjust seasonings to your taste. Spoon over your favorite enchiladas (I personally like chicken and onion with lots of gooey cheese).
*I use a mixture of Penzey's Taco Seasoning and chili powder and omit the salt.
** The original recipe called for a 10 oz. can of tomato paste and two-cups of chicken stock. The sauce turned out thicker than I like so now I add chicken stock until it's the right consistency- probably roughly a can or so.
These are the best sugar cookies. Ever. Swear to god. My favorite way to eat them is slathered in a cream cheese icing and topped with fresh mixed berries. So. Good. Sometimes I cut them very small and sort of dip them in the cream cheese because I'm lazy like that.
Grandmother's Christmas Sugar Cookie
1 1/2 C. sugar
1 C. melted shortening (I use regular Crisco)
4 eggs beaten
2 tsp. vanilla
4 C. flour
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. salt
Mix all ingredients. Divide into three sections, wrap individual sections in wax paper and chill for an hour. Roll dough 1/4 inch thick. Put in pizza pan or cut for cookies.
Bake at 375.
Cookies: 6-8 minutes
Pizza: 15-minutes (this makes a fantastic crust for fruit pizza)
I usually ice with cream cheese icing (1 brick of regular Philadelphia Cream Cheese mixed with a bag or so of powdered sugar).
Saturday, June 6, 2009
Thursday, June 4, 2009
Wednesday, June 3, 2009
Baked Pasta (Vegetarian)
1. Cook whatever kind of noodles you like to just "al dente." Drain and rinse with cold water to stop cooking. Set aside.
2. Prepare 8 ounces (more or less) of lentils according to the package instructions. Drain. Set aside.
3. Prepare a tomato sauce. I usually saute fresh minced garlic and onion in some olive oil, add diced canned tomatoes, basil, oregano, and/or whatever you like in your sauce and let it simmer a while.
4. Treat a baking dish with non-stick spray. Layer noodles, lentils, tomato sauce, grated mozzarella, and parmesan cheese until you run out of ingredients or room in your baking dish. A cheese layer should end up on top.
5. Bake at 375 (or so) until the cheese is melted and bubbly and forming brown spots.
Tuesday, June 2, 2009
1/4 cup peanut or vegetable oil
2 teaspoons finely grated peeled fresh ginger
1 garlic clove, finely chopped
1/4 teaspoon dried hot red pepper flakes
1 (16-oz) bag coleslaw mix
1/4 cup water
2 tablespoons soy sauce
1 teaspoon Asian sesame oil
3 tablespoons hoisin sauce
1 bunch scallions, coarsely chopped
8 (6-inch) flour tortillas (not low-fat) OR won tons
2 1/2 to 3 cups coarsely shredded cooked chicken, without skin (from a 2-lb rotisserie chicken)