Feeds:
Posts
Comments

Posts Tagged ‘recipe’

Homefries in a hurry

Easy, really. Cut up a potato into small chunks. I used a small red potato, but I’ll probably do it again with a Yukon gold. Microwave for a minute, stir, microwave another minute. The potato chunks tend to stick together, which is why it’s good to stir/break apart halfway through. Maybe lightly coat them with oil before hand?

Heat a pan (I used non-stick) to medium high. Add a tablespoon of oil. Add the potato chunks, cook until as brown as you like, stir to prevent clumping. I was happy with them after 5 or 6 minutes, but that’s me. If you want a bigger potato, or more potatoes, just increase cooking time. I think it probably works best, though, if you do one potato at a time.

Dang, this could be more dangerous than the microwave brownies!

Read Full Post »

Quick lazy soup

Looking in the fridge, I saw I had a tomato that was likely to go bad soon and a half-can of red kidney beans. So I figured, “Hey, soup!”. Well, my first thought was chili. But I had a couple of 24 oz cans of spaghetti sauce I’d got for 50 cents each (dented, but still fine), and a box of Wolfgang Puck brand beef broth that I’d got for a dollar. See NOTE below for more info.

Anyway, I used pasta fagioli as an inspiration, but used rice. All simple stuff I had around the house. Frankly, the results turned out better than I expected. I always like pleasant surprises like that.

So, the recipe, such as it is.

  • salt
  • pepper
  • garlic powder (see NOTE)
  • 1/4 cup rice
  • small onion
  • 1/2 tomato
  • 1/2 cup spaghetti sauce
  • 1/2 can kidney beans
  • 1 cup beef broth
  • salt
  • pepper
  • Italian seasoning blend
  • dried basil
  • garlic powder
  1. Add salt and pepper and garlic powder to water. Add rice and cook it. Go traditional (2 parts water to 1 part rice, boil and then reduce heat, cover and simmer for 20 minutes) or how I did it (8 parts water to 1 part rice, boil in microwave for 10 minutes, check that there’s still enough water, microwave for 10 minutes more) (the rice can be a bit gummy in the microwave version, but that’s fine for soup).
  2. Dice the onion and saute (I tossed the pieces in some oil and microwaved for 2-1/2 minutes).
  3. Dice the tomato.
  4. The advantage of the microwave version: If you use a very large container to cook the rice, you can dump all the other ingredients in with it after the rice is done. Which is what I did.
  5. Seasonings: To taste. Call it a couple teaspoons of the herbs, and a few shakes of salt and pepper and garlic powder.
  6. Microwave for 3 minutes, stir, microwave for 3-5 minutes more.
  7. Eat and be full.

I used the small bowl above, for portion control. One of those, and I was comfortably full. But that was a few hours ago, so I think I’ll go back for more. Plus I wanted to let it cool some before portioning it out and putting in the fridge.

Which is one of my problems, so word to the wise. If you cook a large amount of food, divide it into portions as soon as possible, to keep you from eating the whole dam pot/plate/whatever.

NOTE: Btw, if you have a dent-and-bent store in your area, it’s a godsend for food budgets. Or the near-out-of-date rack at your grocery store. Use judgement, but a lot of the stuff is perfectly fine, even though it doesn’t look pretty. The spaghetti sauce and beef broth I got at the Family Dollar, which is rather ironic.

NOTE: Got the garlic powder at what used to be Mother Earth’s, but is now Earth Origins. I’m not into the “organic” stuff, mostly since it’s frightfully more expensive. Plus you can get a lot of the veggies cheaper at your local farmers market. But for bulk spices, you can’t beat it. I love thyme, for example, but it’s 3 to 4 dollars a bottle in the store. So are most herbs. But at Earth Origins, I can get enough to fill a bottle for 50 cents, or less. And it’s fresher. Or I can buy half a bottle’s worth, which means it’s that much fresher.

You should clean out your herbs and spices at least once a year if they’ve not been used. But if you get them from your whole foods store, you can get just what you need (or a bit more), and replenish as you like. Thus, no stale herbs. And honestly, herbs and spices are a terrificly inexpensive way to add flavor to your food. Just because you may have to eat cheaply doesn’t mean you have to sacrifice flavor. Peasants across the world have been doing so for centuries.

Read Full Post »

Simple sandwich

I’m working on some future travel posts. I wanted something to knosh on, but didn’t want to take the time to cook something. But I didn’t want to just microwave a can of soup; I felt like making something.

So I looked in the fridge, and decided to make a quick sammie. I sliced up part of a tomato and put it on bread, spread on some hummus (which doesn’t spread as easy as peanut butter), and that’s it. Yep, a hummus and tomoto sandwich. Actually pretty good. I’ll have to remember for future occasions.

Btw, does hummus ever go bad? The package I have is months old, maybe over a year. No mold, no bad taste, nothing. I like food that doesn’t spoil, as I too often have to throw out stuff that gets unpleasant. Hmm.

Read Full Post »

This slideshow requires JavaScript.

It’s funny, I’ve been doing this blog for a while and not gotten much notice, far as I can tell. Then on a lark I do a post about a recipe with pictures. Hey presto, attention! So lemme continue on with that and do and even more painfully detailed recipe.

I started the corned beef and cabbage in the crockpot some time ago, so whilst that’s doing it’s thing, I’ll give you the story so far. Actually there’s no cabbage, because there wasn’t room. I can hear Mom in my head telling me I went overboard again. With love, though. And yeah, I did. I’m going to check every hour or so, and maybe if it cooks down enough I can add the cabbage. Or I can do it separately, which mightn’t be a bad idea, as it’ll retain more texture that way.

So, the recipe I started with was this one. But I did some fiddling as usual. And since I figured out how the slideshow works, I’m using that instead of pictures at each stage. Hope that works for y’all. 🙂

My crockpot corned beef and cabbage

Ingredients:
• 3 medium onions, peeled and quartered
• 1 roughly cut leek
• 1 lb roughly cut carrot
• 6 medium potatoes, peeled and quartered
• 4 cloves of garlic

• salt (or salt substitute if on low sodium regimen)
• pepper
• dried garlic flakes
• parsley
• thyme
• pickling spice
• 1 bay leaf
• cardamom (eighth to quarter of a teaspoon)

• 2 chicken bouillon packets

• 3-4 lbs corned beef brisket, with pickling spice
• 4 strips of bacon, cut in half across

• 1 pint of beer
• Some shakes of Worcestershire sauce

• 1 small cabbage, cut in wedges (optional)

Directions:
Cut up the onions, leeks, carrots, potatoes and garlic. Put in the crockpot and mix them up a bit so they’re distributed.

Add spices. I used dried. If you want to use fresh parsley, rough chop and throw in. And for thyme, I’d just throw in a couple of sprigs/stems whole, then fish them out before eating. I didn’t have bay leaf handy, so didn’t add it. Several recipes I’ve seen, though, recommend it. The cardamom was a whim, since pickling spice has coriander and ginger and allspice and other sweet spices, and I thought I’d give it a go.

I had a couple of low sodium packets, so I added them. Not necessary, though.

Maybe I should have trimmed off the excess fat from brisket, but I figured I could skim it off later. Fat is flavor, after all. But if you want to remove it beforehand, be my guest.

Take the pickling spice packet that comes with the corned beef and throw the contents into the crockpot. Then put the brisket on top of the vegetables. Put the bacon strips across the brisket. Only added the bacon ’cause I’d opened the packet a while back, and had the four strips left. Decided to use it now, because otherwise I’d likely forget and they might go bad.

Pour the beer over the whole lot. Add water to cover. If you want to use broth instead, that’s fine.

Because I went crazy with the vegetables, the liquid doesn’t completely cover the brisket. I’m hoping it’ll be OK. Maybe I’ll flip it over in a while.

As far as the vegetables, you might want to use half as much. The original recipe called for about a cup of each vegetable, and I added more like a pound each. But I like to fill up the crockpot, and get as many meals out of it in each go. Change it around if you like. I’ve seen recipes that have turnips or rutabagas. I’m not fond of them, but if you are, one or two would probably work instead of, say, carrots.

As I mentioned before, and you can see from the pictures, I couldn’t fit the cabbage. It’s a pain to cut, even with the big knife. But I have a big head of it, and it’ll get used one way or another.

I put the crockpot on high, and will check it after about 4 to 5 hours. If you use the low setting, double the cooking time.

I’ll inform you of the results when the polls close. 🙂

Read Full Post »

Today The Chew…

Today The Chew’s theme was the Sides of March, where they made their favorite side dishes. So while I was watching the DVRed show, I did my own. Side, that is. I microwaved half a cup of rice with 2 cups of water. Yeah, I like to put in extra to counteract excessive boiloff. Threw in some salt and pepper and dried garlic flakes and some squirts of Worcestershire sauce. The rice was a mix of white and brown, mostly white. I nuked it for 20 minutes, but at 17 and a half minutes, I threw in about a cup of broccoli. The end results were quite satisfying. Especially after I added some Velveeta (a few tablespoons worth) and some shakes of Parmesan (yes, Mario, it’s the indisputed king of cheeses). I was going to add more vegetables, but having it be simply cheesy broccoli and rice was nice. I can always vary it in future.

Read Full Post »

Older Posts »