Leftover rice, what do you do with it?
In my never ending quest to eat rice in something new, I created a type of cheap and easy ice cream or ice milk if you will.
2 cups cooked rice (can be leftover)
1/3 cup milk
1/4 cup raisins
2 tablespoons vanilla flavoring
3 tablespoons sugar
In a small bowl mix everything together. This should look a bit a thick. After everything is well blended, taste it and alter to your liking. Take a fork and start mashing. The goal is break some of the rice down into a paste. Stir it all again and stick in the freezer.
You will freeze for about 20-30 minutes, making sure you stir every 10 minutes. If you freeze it too long, you will get a glob of frozen rice (YUK). You want it to begin setting up, while at the same time staying loose enough to eat with a spoon.
When it has frozen to the consistency you like, dish it up and serve it. You can garnish with a sprinkling of chocolate powder or sprinkles.
My suggestion would be to mix this up after supper and let it freeze while you are cleaning up the kitchen. Then when you are done, this will be done and you can have a treat for cleaning the kitchen up that night, instead of the next morning. I know you are guilty, aren't we all!
All the best!
Sunday, August 31, 2008
Thursday, August 28, 2008
And Now For Something Totally Different!
I have decided to take a break from cooking today. While, this is not something that I will do often, I thought that many of you would enjoy this.
My best friend (who is more like a brother) works for the National Park Service and is currently stationed at Fort Sumter. Today he was able to wrangle a trip for us to the top of Sullivan's Island lighthouse (which just came under control of the park service). For those of you familiar with lighthouses, this is the ugly boxy black and white one.
But the trip to the top was awesome! I am so grateful for the opportunity to be able to go where few have went before.
Looking up, 156 feet seems high!
I guess we are walking!
Powerful light, can be seen 3 miles out at sea!
Charleston and the Ravenel Bridge from the top.
The Atlantic Ocean and Sullivan's Island Beach from the top.
That's the end of the field trip, back to the kitchen, all of ya!
Wednesday, August 27, 2008
2 meals from one cooking
This came about as an effort to cook one time and be able to eat it twice.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Day one:
In a large frying pan, saute 2 diced onions, 3 sliced carrots and 3 sliced celery stalks in oil. As the vegetables become soft, add about 2 cups of cooked and shredded chicken (see previous post) and heat until hot. Add seasonings as you like, I used black pepper, salt, butter and red pepper flakes.
In a separate pot, boil 5 cups water and 4 chicken bullion cubes. Add 3 cups of dry egg noodles and cook until soft.
Add one cup of the broth to the frying pan and continue to saute.
Drain the noodles in a bowl, but SAVE the broth, we use it the next day. You should also hold out about 2 cups of the chicken mixture, we need it tomorrow as well.
Serve the chicken mixture over the noodles.
Day 2:
Pour the reserved broth into a pot and add the leftover chicken mixture. You may need to add more vegetables depending on how many people you are trying to feed. Heat until hot. 10 minutes before serving, add a couple handfuls of egg noodles and continue to cook.
If your soup is thick, add additional water to loosen it up.
If you have green onions, garnish with chopped up green onions.
Serve with grilled cheese sandwiches or simple toast.
So we cooked a bunch of chicken a few days ago and now have had one supper and one lunch with one bag of it. Of course, this was only two people eating, however you can add additional vegetables, maybe more noodles and stretch this out. Ours was heavy on the chicken, so it definitely could have served 4 people both days.
Tuesday, August 26, 2008
Save money and time
The next time you are in the grocery store and they have chicken on sale, buy as much as your budget will allow. Freeze some, but cook the rest.
I take as many leg quarters as I can get in the crock pot and cook it all day while I am at work. Use water, and some light seasonings if you want, or just cook it on low in plain water.
After supper that night, take the chicken out and separate the meat from the bones. Place the bones in a storage container and freeze for flavoring rice later. As you separate the meat, remove as much fat as you can.
Package enough chicken for one meal in either freezer bags or in containers and freeze.
When you are ready to use it, defrost one of the frozen bags and add it to your dish. This will save you time in preparing the chicken on the busy night you cooking supper. Plus, it will save you money, as it probably will not be on sale when you decide to buy it that week.
This is also very useful for sausage or hamburger meat. You can prepare it ahead of time and freeze it, then use it when you need it.
All the best!
I take as many leg quarters as I can get in the crock pot and cook it all day while I am at work. Use water, and some light seasonings if you want, or just cook it on low in plain water.
After supper that night, take the chicken out and separate the meat from the bones. Place the bones in a storage container and freeze for flavoring rice later. As you separate the meat, remove as much fat as you can.
Package enough chicken for one meal in either freezer bags or in containers and freeze.
When you are ready to use it, defrost one of the frozen bags and add it to your dish. This will save you time in preparing the chicken on the busy night you cooking supper. Plus, it will save you money, as it probably will not be on sale when you decide to buy it that week.
This is also very useful for sausage or hamburger meat. You can prepare it ahead of time and freeze it, then use it when you need it.
All the best!
Sunday, August 24, 2008
Easy Bread Pudding
Anytime I think of bread pudding, I always see the stuff on buffets that is made from white bread and is always so soggy and gross.
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
I have made one that was actually good. This morning I made homemade biscuits for breakfast. As usual we had some left over, so instead of giving them to the dog, I made a bread pudding.
Take your smallest crock pot and line the bottom with leftover biscuits, add 1 to two tablespoons of honey over the biscuits. Spread 1/3 cup raisins over biscuits. Turn it on low heat.
In a large mixing cup, add two cups milk (I used reconstituted), add two tablespoons vanilla flavor, 1/2 teaspoon cinnamon, 1 tablespoon sugar. Whisk to blend. Add 3/4 cup coconut and whisk again. Pour this over the biscuits.
Cook for about 1 hour on low and check. The biscuits will absorb the liquid and everything will become thick. This came out with a custard consistency and was very good.
The OHGTT has approved this dish, even though she was skeptic of it. Her exacts words were "The flavor is great". The OHGTT in training absolutely loved it and while only 7 months old she said "gggggggggggejjjjjjkasssssssssjdkhwiqu". Which loosely translates to "GIVE ME MORE!" I expect within in a year, she will be the new OHGTT. :)
I am also interested in trying this with fruit. I believe that if you leave out the coconut and raisins, yet add blueberries, strawberries or peaches it would be great. Should any of you decide to try a variation, please keep me informed.
All the best!
Loose Meat Meatloaf
I deconstructed meatloaf to make it easier and faster to fix.
1lb hamburger
1 cup water (with beef cube dissolved)
2 cups frozen peas/carrots
1 small can tomato sauce
1 small diced onion
1/2 cup oatmeal
1 packet meatloaf seasoning
1/4 cup ketchup
Brown the hamburger and then add the onion. Drain most of the grease off, but leave a little in the pan. Add the water, tomato sauce, seasoning and peas/carrots. Cook until the peas and carrots are hot, add the oatmeal and the ketchup. This will thicken your meat mixture and make it scoopable.
Serve over rice and add a side of your choice or make mashed potatoes.
This was very good and I didn't have to heat up the house with the oven to make it.
As a variation, you could leave the oatmeal out, add a couple cups of a cooked pasta, 1 to 2 cups of cheese and you have a homemade version of that boxed helper stuff!
1lb hamburger
1 cup water (with beef cube dissolved)
2 cups frozen peas/carrots
1 small can tomato sauce
1 small diced onion
1/2 cup oatmeal
1 packet meatloaf seasoning
1/4 cup ketchup
Brown the hamburger and then add the onion. Drain most of the grease off, but leave a little in the pan. Add the water, tomato sauce, seasoning and peas/carrots. Cook until the peas and carrots are hot, add the oatmeal and the ketchup. This will thicken your meat mixture and make it scoopable.
Serve over rice and add a side of your choice or make mashed potatoes.
This was very good and I didn't have to heat up the house with the oven to make it.
As a variation, you could leave the oatmeal out, add a couple cups of a cooked pasta, 1 to 2 cups of cheese and you have a homemade version of that boxed helper stuff!
Saturday, August 23, 2008
New Poll
On the right, you will see a new poll. I wanted to draw attention to something I have noticed in my discussions with people. Most people have a very limited base of recipes that they use. Even though those same people have a shelf full of cookbooks, they still stick with those basic recipes.
As an example, one person I was talking to told me that it was Tuesday and that meant meatloaf. I asked why was Tuesday meatloaf day and he explained that each day of the week was a certain food that his family liked and it was always planned that way.
I further questioned him and asked if they ever tried new things and he stated that they didn't eat new things. They knew what they liked and they didn't need anything new. HOW DO PEOPLE LIVE LIKE THIS?
Jenn and I eat new things on almost a daily basis. Most of our suppers are things we think up while standing in the kitchen. I didn't even keep track of ingredients until I started this blog. Many times I make something and then can never recreate it, just because I don't remember everything I put in it. This is part of the adventure and I think it is great.
Think about what you fix your family and then vote in the poll on the right. I am interested in seeing how many people are stuck in that 1960's mentality that the schedule should never change.
All the best!
As an example, one person I was talking to told me that it was Tuesday and that meant meatloaf. I asked why was Tuesday meatloaf day and he explained that each day of the week was a certain food that his family liked and it was always planned that way.
I further questioned him and asked if they ever tried new things and he stated that they didn't eat new things. They knew what they liked and they didn't need anything new. HOW DO PEOPLE LIVE LIKE THIS?
Jenn and I eat new things on almost a daily basis. Most of our suppers are things we think up while standing in the kitchen. I didn't even keep track of ingredients until I started this blog. Many times I make something and then can never recreate it, just because I don't remember everything I put in it. This is part of the adventure and I think it is great.
Think about what you fix your family and then vote in the poll on the right. I am interested in seeing how many people are stuck in that 1960's mentality that the schedule should never change.
All the best!
Thursday, August 21, 2008
Tomato and Onion Salad
This is quite tasty!
1 large tomato, seeded and cut in bite sized pieces
1 medium onion, cut in bite sized pieces
In a measuring cup, add 1/4 cup olive oil and then add vinegar to make it to 1/3 cup. Use any vinegar you like or have, red/white wine vinegar works best. Whisk in 1/2 tablespoon sugar, 1/4 teaspoon pepper flakes, 1/4 teaspoon ground black pepper, pinch of salt and 1 tablespoon honey.
Pour the liquid over the vegetables and chill for at least 30 minutes. The longer the better will allow the onions to mellow out more and they won't be as strong as a freshly cut raw onion.
If you are not much on vinegar you can cut the amount you put in or if you really like it add more.
All the best!
1 large tomato, seeded and cut in bite sized pieces
1 medium onion, cut in bite sized pieces
In a measuring cup, add 1/4 cup olive oil and then add vinegar to make it to 1/3 cup. Use any vinegar you like or have, red/white wine vinegar works best. Whisk in 1/2 tablespoon sugar, 1/4 teaspoon pepper flakes, 1/4 teaspoon ground black pepper, pinch of salt and 1 tablespoon honey.
Pour the liquid over the vegetables and chill for at least 30 minutes. The longer the better will allow the onions to mellow out more and they won't be as strong as a freshly cut raw onion.
If you are not much on vinegar you can cut the amount you put in or if you really like it add more.
All the best!
Tuesday, August 19, 2008
Vanilla Infused Sweet Potatoes
I had these as a side dish at Outback, so I had to recreate it at home.
Couple large sweet potatoes, baked until soft.
1 tablespoon vanilla extract
1/4 cup brown sugar
1/4 cup chopped pecans
Peel the potatoes and place the soft insides in a bowl, mash them with all the other ingredients until smooth. Plate and add a little more pecans to the top.
If you are making a large bowl of these to feed more than 4 people, you will want to add extra ingredients. I would also recommend that you alter the vanilla to suit your tastes.
These were superb!
Rich
Couple large sweet potatoes, baked until soft.
1 tablespoon vanilla extract
1/4 cup brown sugar
1/4 cup chopped pecans
Peel the potatoes and place the soft insides in a bowl, mash them with all the other ingredients until smooth. Plate and add a little more pecans to the top.
If you are making a large bowl of these to feed more than 4 people, you will want to add extra ingredients. I would also recommend that you alter the vanilla to suit your tastes.
These were superb!
Rich
Friday, August 15, 2008
Crock Pot Safety
As I constantly read cookbooks and websites to get new ideas, I keep running across something that bothers me immensely.
Most crock pot recipes state to add your ingredients, then turn the cooker on low. Sounds right.
However, think about this: My cookers take a while to come to cooking temperature. Therefore, if I have raw chicken in there, it is basically laying there for an hour, not doing anything. Would you lay it on the counter for an hour?
According to www.crock-pot.com, "Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process." I still don't like the idea of raw meat laying there while the cooker heats up.
My suggestion is to turn your cooker on low and add your liquids, while you are preparing everything else. That way when the raw meat hits the liquid, it is at least starting to get hot.
This may be paranoia, but for the fear of the food police, I think it is a great idea.
Most crock pot recipes state to add your ingredients, then turn the cooker on low. Sounds right.
However, think about this: My cookers take a while to come to cooking temperature. Therefore, if I have raw chicken in there, it is basically laying there for an hour, not doing anything. Would you lay it on the counter for an hour?
According to www.crock-pot.com, "Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process." I still don't like the idea of raw meat laying there while the cooker heats up.
My suggestion is to turn your cooker on low and add your liquids, while you are preparing everything else. That way when the raw meat hits the liquid, it is at least starting to get hot.
This may be paranoia, but for the fear of the food police, I think it is a great idea.
Thursday, August 14, 2008
Ginger Beef and Broccoli
Sorry I am on this crock pot kick, but I am working nights, so I am trying to make it easy on the OHGTT.
4-5 minute steaks (or any cheap cut of meat you have)
2 cups of frozen broccoli
2 beef bullion cubes
2 cups boiling water
1 tablespoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt/pepper to taste
Turn your crock pot on low and add the bullion cubes and two cups of boiling water. Stir to dissolve. Add the meat, ginger, cumin and garlic. Make sure the meat is covered, you may need to add more HOT water.
Cook for 5-7 hours or longer if you need to. (Mine cooked for 9 hours before we ate it.) Add the broccoli about one hour before you serve.
Put your rice on 20 minutes before you are ready to eat.
Easy and CHEAP meal ready when you come home from work!
Again, this was stuff we already had here, so I got two more things out of the freezer! Hooray!
4-5 minute steaks (or any cheap cut of meat you have)
2 cups of frozen broccoli
2 beef bullion cubes
2 cups boiling water
1 tablespoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
salt/pepper to taste
Turn your crock pot on low and add the bullion cubes and two cups of boiling water. Stir to dissolve. Add the meat, ginger, cumin and garlic. Make sure the meat is covered, you may need to add more HOT water.
Cook for 5-7 hours or longer if you need to. (Mine cooked for 9 hours before we ate it.) Add the broccoli about one hour before you serve.
Put your rice on 20 minutes before you are ready to eat.
Easy and CHEAP meal ready when you come home from work!
Again, this was stuff we already had here, so I got two more things out of the freezer! Hooray!
Wednesday, August 13, 2008
Mexican Chicken, use the crock pot!
Mexican Chicken in the Crock-Pot
For this, I did another clean out the fridge deal.
Utilizing leftover frozen chicken and stuff we had in the freezer and cabinets.
I took a cup of chopped chicken, one can of tomatoes w/ chilies, 2 cups of frozen mixed vegetables and cooked this in the crock pot today. I added a tablespoon of chili powder, half a cup of taco sauce and half a cup of salsa, mixed that in. Then I tinkered with the seasonings to suite me and the OHGTT, adding cumin, pepper, salt, A-1 sauce and garlic powder.
I also put on a pot of beans and a pot of rice. When the rice was done, I mixed 2 cups of cooked rice into the crock pot. The beans were served on the side.
I cut a few tortillas into wedges and baked them in the oven at 450 for 10 minutes. They became crispy and made a great bread to eat with this.
Top with cheese and sour cream and serve it up!
For this, I did another clean out the fridge deal.
Utilizing leftover frozen chicken and stuff we had in the freezer and cabinets.
I took a cup of chopped chicken, one can of tomatoes w/ chilies, 2 cups of frozen mixed vegetables and cooked this in the crock pot today. I added a tablespoon of chili powder, half a cup of taco sauce and half a cup of salsa, mixed that in. Then I tinkered with the seasonings to suite me and the OHGTT, adding cumin, pepper, salt, A-1 sauce and garlic powder.
I also put on a pot of beans and a pot of rice. When the rice was done, I mixed 2 cups of cooked rice into the crock pot. The beans were served on the side.
I cut a few tortillas into wedges and baked them in the oven at 450 for 10 minutes. They became crispy and made a great bread to eat with this.
Top with cheese and sour cream and serve it up!
All the best!
Tuesday, August 12, 2008
Soak the beans
Do you soak your dry beans before you cook them? If you are using a crock pot, there is no need to do this. They will soak as they cook and turn out fine. However, if you don't have the time or find yourself in the situation I did today, both crock pots are being used for dinner, there is a simple way I have found to soak the beans.
Place your dry beans in a colander that will fit in a big bowl. Wash the beans under running water in the sink (while in the colander), then place the colander in the bowl. Boil enough water to cover the beans and pour it over the beans.
They will soak while in the colander, then when you are ready to put them in the pot, simply pick the colander up and pour them in your pot.
This will prevent you from having to fish them out of the bowl or making a mess by pouring the water/bean mix through the colander. It keeps everything neat and tidy and saves you a bit of time.
All the best!
Place your dry beans in a colander that will fit in a big bowl. Wash the beans under running water in the sink (while in the colander), then place the colander in the bowl. Boil enough water to cover the beans and pour it over the beans.
They will soak while in the colander, then when you are ready to put them in the pot, simply pick the colander up and pour them in your pot.
This will prevent you from having to fish them out of the bowl or making a mess by pouring the water/bean mix through the colander. It keeps everything neat and tidy and saves you a bit of time.
All the best!
Green Tea Cheesecake
This recipe came about as a request from a loyal Hillbilly Gormet reader.
When I was first asked to make a green tea and mint cheesecake, I thought yuck! Then when I researched it a bit, green tea leaves are actually consumed in many oriental cultures on a regular basis. I was up for the challenge. I then discovered there are hundreds of green tea cheesecake recipes on the web, so I have created this one to keep it in line with the cheap and easy theme we have going here.
1 package softened cream cheese
½ cup sweet, thick milk (see instructions below)
1/3 cup green tea prepared
1/3 cup chopped green tea leaves
4 tablespoons sugar
1/3 cup honey
1 tub whipped topping thawed
1 prepared graham cracker pie crust
To make the milk mixture, use ½ cup water, ½ cup dry milk powder and 2 tablespoons sugar. Wisk until well mixed, if you have some left over, put it in the fridge and use with your coffee tomorrow morning.
Start by creaming the cheese and sugar in a mixer. When this becomes smooth and fluffy, add the milk and liquid green tea. Mix for a few moments and it will be runny. Add the leaves and honey. After this is mixed well, remove the mixer and fold in your whipped topping. Now that your mixture is well combined pour in the crust, I used the left over chopped leaves to garnish the top of the cake. Refrigerate for at least 4 hours.
I used loose leaf green tea for this, because I drink green tea regularly and enjoy the whole tea ceremony experience (see the internet for more information on this). You absolutely could use tea bags for this and then after brewing, cut the bag open and pour that in the mix. Just make sure you do not have stems in there. Some tea manufactures mix stems into the bags (if you see one, pick it out).
A variation to this would be to leave the honey out and add ½ teaspoon of mint extract.
The OHGTT tasted this today on lunch and said, "This is actually pretty good and not disgusting like I thought".
I will have a picture of this up tonight.
When I was first asked to make a green tea and mint cheesecake, I thought yuck! Then when I researched it a bit, green tea leaves are actually consumed in many oriental cultures on a regular basis. I was up for the challenge. I then discovered there are hundreds of green tea cheesecake recipes on the web, so I have created this one to keep it in line with the cheap and easy theme we have going here.
1 package softened cream cheese
½ cup sweet, thick milk (see instructions below)
1/3 cup green tea prepared
1/3 cup chopped green tea leaves
4 tablespoons sugar
1/3 cup honey
1 tub whipped topping thawed
1 prepared graham cracker pie crust
To make the milk mixture, use ½ cup water, ½ cup dry milk powder and 2 tablespoons sugar. Wisk until well mixed, if you have some left over, put it in the fridge and use with your coffee tomorrow morning.
Start by creaming the cheese and sugar in a mixer. When this becomes smooth and fluffy, add the milk and liquid green tea. Mix for a few moments and it will be runny. Add the leaves and honey. After this is mixed well, remove the mixer and fold in your whipped topping. Now that your mixture is well combined pour in the crust, I used the left over chopped leaves to garnish the top of the cake. Refrigerate for at least 4 hours.
I used loose leaf green tea for this, because I drink green tea regularly and enjoy the whole tea ceremony experience (see the internet for more information on this). You absolutely could use tea bags for this and then after brewing, cut the bag open and pour that in the mix. Just make sure you do not have stems in there. Some tea manufactures mix stems into the bags (if you see one, pick it out).
A variation to this would be to leave the honey out and add ½ teaspoon of mint extract.
The OHGTT tasted this today on lunch and said, "This is actually pretty good and not disgusting like I thought".
I will have a picture of this up tonight.
Monday, August 11, 2008
More fun with leftovers
Today for lunch, I cleaned out the fridge.
We had the leftover pinwheels from last night. But to change them a bit, I made a quick cheese sauce from a half jar of queso, several spoonfuls of salsa and two spoonfuls of sour cream. As it heated, it turned into a creamy spicy cheese sauce to pour over the pinwheels. I then put another dab of sour cream on top for garnish.
So in making lunch today, I cleaned 3 more containers out of the fridge. As I stated in the first Fun with Leftovers tip, you must change the leftovers into a new dish to keep the family eating them. No one wants to eat the same thing over and over again.
The OHGTT gave this one an awesome rating.
All the best!
We had the leftover pinwheels from last night. But to change them a bit, I made a quick cheese sauce from a half jar of queso, several spoonfuls of salsa and two spoonfuls of sour cream. As it heated, it turned into a creamy spicy cheese sauce to pour over the pinwheels. I then put another dab of sour cream on top for garnish.
So in making lunch today, I cleaned 3 more containers out of the fridge. As I stated in the first Fun with Leftovers tip, you must change the leftovers into a new dish to keep the family eating them. No one wants to eat the same thing over and over again.
The OHGTT gave this one an awesome rating.
All the best!
Sunday, August 10, 2008
Italian Eggplant
Tonight we had Hamburger Pinwheels from HillbillyHousewife.com. As a side, I made a simple Hillbilly Gormet Italian eggplant, from the leftover eggplant on spaghetti night.
½ medium eggplant diced
1 small can tomato sauce
1 small onion diced
1 beef bullion cube dissolved in ½ cup water
1/4 tablespoon Italian Seasoning
½ teaspoon pepper flakes
¼ teaspoon rosemary
½ cup parmesan cheese
3/4 cup of oatmeal
In a small casserole dish, mix everything together. Bake for 35 minutes at 350. If you want to add cheese to the top in the last 5 minutes and allow it to melt, get brown and bubbly.
The oatmeal will give this a bit of a thick texture; leave it out if you want a runny sauce. I was also thinking you could the oatmeal out and run this through the processor or blender and get a great tomato/eggplant soup.
As is, it would also be great over pasta!
Turned out quite tasty for something I threw together from the panty and the fridge!
½ medium eggplant diced
1 small can tomato sauce
1 small onion diced
1 beef bullion cube dissolved in ½ cup water
1/4 tablespoon Italian Seasoning
½ teaspoon pepper flakes
¼ teaspoon rosemary
½ cup parmesan cheese
3/4 cup of oatmeal
In a small casserole dish, mix everything together. Bake for 35 minutes at 350. If you want to add cheese to the top in the last 5 minutes and allow it to melt, get brown and bubbly.
The oatmeal will give this a bit of a thick texture; leave it out if you want a runny sauce. I was also thinking you could the oatmeal out and run this through the processor or blender and get a great tomato/eggplant soup.
As is, it would also be great over pasta!
Turned out quite tasty for something I threw together from the panty and the fridge!
Friday, August 8, 2008
Easy pan stuffing
This is a simple stuffing that I make with turkey and chicken on a regular basis.
1 medium onion
2 apples
1/2 cup dried cranberries or raisins
2 cups chicken stock
3 to 4 cornbread muffins
Start by sauteing a chopped onion in a little olive oil. When it becomes soft, add two chopped apples (Granny Smith works best), cook this for 10 - 15 minutes. Crumble the cornbread into the pan and pour in chicken stock (or 2 cups of chicken bullion made stock). Add a half cup of dried cranberries or raisins.
As you cook this, the cornbread will absorb the stock and the flavors. Cook for 10 more minutes and you are ready to serve.
We eat this with pork chops, turkey and chicken. It takes very little time and is relatively cheap to make.
All the best!
1 medium onion
2 apples
1/2 cup dried cranberries or raisins
2 cups chicken stock
3 to 4 cornbread muffins
Start by sauteing a chopped onion in a little olive oil. When it becomes soft, add two chopped apples (Granny Smith works best), cook this for 10 - 15 minutes. Crumble the cornbread into the pan and pour in chicken stock (or 2 cups of chicken bullion made stock). Add a half cup of dried cranberries or raisins.
As you cook this, the cornbread will absorb the stock and the flavors. Cook for 10 more minutes and you are ready to serve.
We eat this with pork chops, turkey and chicken. It takes very little time and is relatively cheap to make.
All the best!
Wednesday, August 6, 2008
Great recipes
In my never ending search for ideas, I am constantly searching the Internet to see how people cook. I then take all the information I learn and use it to create new culinary experiences for my family.
The link below is one of the best gravy recipes I have ever seen. I LOVE any recipe that is not afraid to break out the bacon grease! This gravy would make Paula Deen proud, now if only Ms. Fillers would add a pound of butter to her gravy. :)
In addition to the gravy, she has a lot of other recipes and some interesting articles on her site.
http://www.helium.com/items/720053-how-to-make-a-good-lump-free-gravy
The link below is one of the best gravy recipes I have ever seen. I LOVE any recipe that is not afraid to break out the bacon grease! This gravy would make Paula Deen proud, now if only Ms. Fillers would add a pound of butter to her gravy. :)
In addition to the gravy, she has a lot of other recipes and some interesting articles on her site.
http://www.helium.com/items/720053-how-to-make-a-good-lump-free-gravy
CSA Navy Beans
I made this as a side dish, but after looking at it, it could easily be converted into a full meal. Therefore, the listings below are to be expected for 4-8 servings.
1 bag of navy beans (dry)
1 pound sausage (I used mild, because that is what we had)
1 medium onion (diced)
4 beef bouillon cubes
6 cups of boiling water
Wash and rinse your beans, then soak them in HOT water while you fry the sausage, breaking it up as it cooks.
While the sausage is frying, put the bullion cubes in a crock pot and add the boiling water. Add the onion.
When the sausage is cooked, add it and a little of the grease to the crock pot, then add the beans.
Cook this on low for at least 4-5 hours, up to 8-9 hours. This will allow the beans to fully cook and all the flavors to combine. You may need to add more water, if they appear to be drying out.
This is a really cheap meal, about $3.00 if you buy store brand beans and sausage. And if you are like us, we would eat this at least twice, maybe 3 times, so it could potentially be brought down to $1.00 per serving. Not too bad!
The official HGTT actually ate this (she doesn't like beans) and even said, it was pretty good. I thought it was awesome!
All the best!
Tuesday, August 5, 2008
Eggplant Spaghetti
Jenn wanted spaghetti tonight, but she doesn't like meaty sauces. I like meaty sauces. See the problem here?
My solution to this was eggplant. I decided on fried eggplant with spaghetti over it. The eggplant cost $1.50, which is a CHEAP alternative to meat.
Prepare your spaghetti as you normally would.
Cut your eggplant into slices about 1/4 inch thick. Use standard breading procedures. (Into flour, then into egg and then into bread crumbs). When I prepared my bread crumbs, I discovered I did not have enough, so I added dry oatmeal, Italian seasoning, pepper flakes, and Parmesan cheese. The oatmeal added some bulk to the crumbs and made it a bit healthier.
Fry these or bake them. When they are golden brown and delicious, put them on a plate and top with your spaghetti.
Serve with salad and a bread if you wish, but this is a hearty meal that really does not need the bread.
You will notice that I did not include measurements, depending on how many pieces you are frying will determine how much you need. For every 6 pieces plan on 1 and a half cups of flour and bread crumbs each.
The eggplant will soften and become creamy in the center as it cooks. The skin will stay firm and delicious. You can change this by frying your eggplant and then adding sauce and cheese on top for a classic Eggplant Parmesan.
All the best!
Sunday, August 3, 2008
Frozen Sweet Rice Balls
Get the rice out of the fridge. (Remember we discussed yesterday you were saving it for today).
You will need about 2 cups of rice for this dessert, that will make 8 balls (about the size of a ping pong ball).
Heat the rice in the microwave for 1 minute, then dump into a mixing bowl. Add 1 cup of flaked coconut and 1 cup of powdered sugar. Mix it up with your hands. You should get a slightly runny mixture.
Take a sheet pan and put a sheet of waxed paper on it.
Using your hands form the rice into balls. You will probably need to squeeze some of the liquid out as you make each one, if it falls apart, add more coconut. These will be very loose.
Place each ball on the pan until you have made all you are making and place in freezer for 30 to 45 minutes. This will allow them to harden up a bit.
I love them just like this, but you can coat them in chocolate, add peanut butter on top, sprinkle them with nuts or toasted sesame seeds before freezing. Use your imagination.
These are a cheap and different way to use up leftover rice.
Hillbilly Ginger Chicken and Broccoli
We went oriental tonight, or at least my take on it. I used the chicken nuggets and broccoli from July's Angel Food menu on this one.
Put on a pot of rice. It will be finished at about the same time this dinner is.
4 cups of breaded chicken nuggets (not sure the weight, I just dumped them out).
2 cups of frozen broccoli
3 tablespoons of oil
1 tablespoon butter
2 tablespoons flour
Begin by heating your pan and oil over medium high heat. Brown the chicken in the oil.
While the chicken is browning, in a small bowl, combine:
2 chicken bouillon cubes
2 tablespoons of ground ginger
1 tablespoon of garlic
2 tablespoons of soy sauce
2 cups boiling water
Set this aside.
Take your browned chicken out of the pan and lay on a paper towel to drain. Remove all but 1 tablespoon of oil from the pan. Add the butter and the flour. Cook this for one minute and mash the lumps out of it. This will form the thickener for the sauce.
Pour the bowl mixture into the pan and add the broccoli. Cook this over medium high heat until the sauce begins to thicken. Add your chicken, and make sure it is coated in the sauce. The sauce will absorb into the crispy coating on the chicken.
You are done and ready to serve. Fluff the rice (you didn't forget the rice did you? I told you to put it on first) and serve the chicken and broccoli over the rice.
The official HGTT enjoyed this meal tonight and said she was surprised. When I first told her what I was doing, I believe she was thinking "hooray pizza night". (That is our backup plan when I create a new recipe, if it is bad, we throw it out and order pizza).
After dinner, take the left over rice and place it in a covered container in the fridge. Tomorrow we make a very tasty dessert out of it.
All the best!
Sweet Taters and Onions
Weird sounding, I know, but you have to trust me on this one. This is probably the best side dish I have ever made!
2 sweet potatoes
1 large onion
2 tablespoons oil (I prefer olive, but use what you got)
Salt, pepper
Peel and cube your sweet potatoes into bite sized pieces. Peel and cut your onion into bite sized pieces.
Heat your pan and the oil over medium high heat. Toss in the sweet potatoes and the onion in and saute until they are soft and slightly brown. Salt and Pepper to taste.
This is a great side for most anything, but we usually eat it with chicken or turkey. I also add an apple into the mix to change the flavor occasionally.
2 sweet potatoes
1 large onion
2 tablespoons oil (I prefer olive, but use what you got)
Salt, pepper
Peel and cube your sweet potatoes into bite sized pieces. Peel and cut your onion into bite sized pieces.
Heat your pan and the oil over medium high heat. Toss in the sweet potatoes and the onion in and saute until they are soft and slightly brown. Salt and Pepper to taste.
This is a great side for most anything, but we usually eat it with chicken or turkey. I also add an apple into the mix to change the flavor occasionally.
Saturday, August 2, 2008
Chicken and Sweet Potato Sheppard's Pie
This is going to be a take on a Sheppard's Pie (which is beef and vegetables topped with mashed potatoes and baked). For my version, we will use chicken and sweet potatoes.
I cooked fresh chicken and potatoes for this, but you could certainly use leftovers.
2 chicken breasts
2 large sized sweet potatoes
1 can cream of chicken soup
1 can of mixed vegetables (drained)
2 tablespoons of butter
salt, pepper to taste
2 cups of pecans (pieces or ground)
Cook you chicken and remove the meat from the bones, set aside. (Put the bones in the freezer to season your rice later). Chop the chicken into small pieces.
Cook the sweet potatoes, (I baked mine, but you could boil or even steam them), remove the skins and mash them with 2 tablespoons of butter.
In a casserole dish, mix your chicken, vegetables, soup, salt and pepper. Sprinkle a thin layer of the pecans over this layer, then pile the potatoes on top and smooth out.
Bake at 350 for 30-40 minutes, You will know it is done when the liquid starts bubbling to the top. Pour the rest of the pecans over the top and bake for another 5 minutes.
Dish out and enjoy!
The official Hillbilly Gormet taste tester approved of this recipe. Although she suggested chopped sauteed onion mixed into the base layer.
I cooked fresh chicken and potatoes for this, but you could certainly use leftovers.
2 chicken breasts
2 large sized sweet potatoes
1 can cream of chicken soup
1 can of mixed vegetables (drained)
2 tablespoons of butter
salt, pepper to taste
2 cups of pecans (pieces or ground)
Cook you chicken and remove the meat from the bones, set aside. (Put the bones in the freezer to season your rice later). Chop the chicken into small pieces.
Cook the sweet potatoes, (I baked mine, but you could boil or even steam them), remove the skins and mash them with 2 tablespoons of butter.
In a casserole dish, mix your chicken, vegetables, soup, salt and pepper. Sprinkle a thin layer of the pecans over this layer, then pile the potatoes on top and smooth out.
Bake at 350 for 30-40 minutes, You will know it is done when the liquid starts bubbling to the top. Pour the rest of the pecans over the top and bake for another 5 minutes.
Dish out and enjoy!
The official Hillbilly Gormet taste tester approved of this recipe. Although she suggested chopped sauteed onion mixed into the base layer.
Friday, August 1, 2008
Angel Food is a good thing
Greetings on this first day of August.
I know I haven't been as active in posting as I should be, but with school, work and the baby, I am busy! So with that said, I am going to be more proactive this month and attempt for something new to be up everyday.
Today's entry will be about the Angel Food Ministries program.
If you are on this site you are either related to me or interested in saving money in the kitchen. With that said, the Angel Food program is an awesome way of doing that.
I encourage you to go to the website and see if it is a fit for you. My guess is yes. It is not welfare or public assistance, more of a private social program that reaches out to save people money on food.
Jennifer and I have done this for the past two months and it is truly a blessing. With the Angel Food we have bought (yes you have to pay for it), it has allowed us to spend less on food at the grocery store and more on gas (that being a different blog).
All of the food that you receive is restaurant quality and so far we have not gotten anything that wasn't good. However, this month we received a mushroom pizza (neither of us like mushrooms).
I encourage you to check out the website and go for it. At least try it for a month, if you won't eat what you get, you can always donate it to a food bank.
http://www.angelfoodministries.com/
All the best,
I know I haven't been as active in posting as I should be, but with school, work and the baby, I am busy! So with that said, I am going to be more proactive this month and attempt for something new to be up everyday.
Today's entry will be about the Angel Food Ministries program.
If you are on this site you are either related to me or interested in saving money in the kitchen. With that said, the Angel Food program is an awesome way of doing that.
I encourage you to go to the website and see if it is a fit for you. My guess is yes. It is not welfare or public assistance, more of a private social program that reaches out to save people money on food.
Jennifer and I have done this for the past two months and it is truly a blessing. With the Angel Food we have bought (yes you have to pay for it), it has allowed us to spend less on food at the grocery store and more on gas (that being a different blog).
All of the food that you receive is restaurant quality and so far we have not gotten anything that wasn't good. However, this month we received a mushroom pizza (neither of us like mushrooms).
I encourage you to check out the website and go for it. At least try it for a month, if you won't eat what you get, you can always donate it to a food bank.
http://www.angelfoodministries.com/
All the best,
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