Sunday, June 21, 2009
Eurika!
Do you see the 3 beautiful words on the top right hand portion of your screen??? SEARCH THIS BLOG...do you know what that means?? I have been trying to figure out a way to organize my recipes, to be able to find what's on here, to check and see if I already posted a recipe, etc... NOW all I have to do (or you have to do) is type in an ingredient like...spinach, hit search, and everyone of my recipes w/spinach will be at my fingertips! Hoooooooray! This is a wonderful day, thank you blogspot genius people. I owe you one ;-).
Friday, June 19, 2009
Got your cornchips ready???
I've discovered my new favorite salsa recipe for the summer, move over pico degallo! It's going to take some doin' so invite your friends over to help you with the prep work. 14 ingredients and only 4 of them can be opened and dumped in...I'm just warning you, but I think you will be pleased with the results. It probably only has about 35 calories for 1/4 cup serving, it's those chips that get you in trouble. Have you ever eaten salsa on cottage cheese? Yum yum yum.
BLACK BEAN AND CORN SALSA
1 (15 1/2 oz) can of black beans, rinsed and drained
2 cups frozen corn, thawed
4-5 Roma tomatoes, chopped
1 large sweet red pepper, chopped
1 small green pepper, chopped
1 can of chopped green chilies
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice
2 garlic cloves, minced
1 tsp sugar
1 tsp kosher salt
1 tsp ground cumin
1 (16 oz) jar salsa (I used Chi chi's medium heat)
Tortilla chips for dippin!
In a LARGE bowl combine all of the ingredients (not the chips silly) and stir well. I couldn't resist trying it immediately and it was already great. I store things like this with strong flavors in glass containers so it doesn't absorb into the plastic. Keep it sealed and in the fridge.
I would estimate that this makes 8-10 cups of salsa. Muy Bueno!
BLACK BEAN AND CORN SALSA
1 (15 1/2 oz) can of black beans, rinsed and drained
2 cups frozen corn, thawed
4-5 Roma tomatoes, chopped
1 large sweet red pepper, chopped
1 small green pepper, chopped
1 can of chopped green chilies
1/4 cup chopped red onion
1/4 cup minced fresh cilantro
2 Tbsp fresh lime juice
2 garlic cloves, minced
1 tsp sugar
1 tsp kosher salt
1 tsp ground cumin
1 (16 oz) jar salsa (I used Chi chi's medium heat)
Tortilla chips for dippin!
In a LARGE bowl combine all of the ingredients (not the chips silly) and stir well. I couldn't resist trying it immediately and it was already great. I store things like this with strong flavors in glass containers so it doesn't absorb into the plastic. Keep it sealed and in the fridge.
I would estimate that this makes 8-10 cups of salsa. Muy Bueno!
Thursday, June 18, 2009
Pot roast, it must be Sunday
When I was growing up we always had a roast cooking in the oven while we were at church Sunday morning. I have no idea what cut of meat my parents bought, but I know there were always potatoes, carrots and onions in the same big square Pyrex baking dish.
I've become an advocate of slow cookers, they really simplify life and make it look like you've spent so much time preparing a great dinner. Today was a cooker here in Norfolk, hot..humid... not a day to crank up the oven. Yesterday I went to Lou's (my favorite home town grocer) to buy some meat. Their meat is far better than the chain stores carry. I found a beef sirloin tip roast on sale, picked one out with even marbling that was about 2 1/2 lbs. Not that big, but with just two of us home now, that's plenty!
I rinsed it off and put it in my s.c. then sprinkled on one envelope of brown gravy mix, this is the powder stuff that weighs less than 1 oz. I then filled the envelope about half full with water to get the last bit of powder out, (how did I get to be so frugal?) and put on the lid. I set the heat level to 3 (mine goes to 5) and it was done in 4 hours. If you are gone all day, use a really low setting. If you are home and have time, toss in some veggies the last hour - but don't over cook them.
There will be a wonderful gravy surrounding your roast. If you need to stretch it or if it happens to be thinner than you like, sprinkle in some Wondra and whisk it while it cooks a bit longer. Wondra is in a tall blue round cardboard container in the baking aisle. It's the bomb...it won't lump and helps in a hurry! If you need more liquid for a larger batch of gravy use beef broth or potato water after the potatoes are finished cooking, then add the Wondra. I've also heard of people adding a small amount of instant mashed potato flakes in a pinch to thicken a sauce or gravy.
Well, it's time to get my food on the table. I'm looking at a waldorf salad with pasta for my next post. I'll try it first and let you know!
I've become an advocate of slow cookers, they really simplify life and make it look like you've spent so much time preparing a great dinner. Today was a cooker here in Norfolk, hot..humid... not a day to crank up the oven. Yesterday I went to Lou's (my favorite home town grocer) to buy some meat. Their meat is far better than the chain stores carry. I found a beef sirloin tip roast on sale, picked one out with even marbling that was about 2 1/2 lbs. Not that big, but with just two of us home now, that's plenty!
I rinsed it off and put it in my s.c. then sprinkled on one envelope of brown gravy mix, this is the powder stuff that weighs less than 1 oz. I then filled the envelope about half full with water to get the last bit of powder out, (how did I get to be so frugal?) and put on the lid. I set the heat level to 3 (mine goes to 5) and it was done in 4 hours. If you are gone all day, use a really low setting. If you are home and have time, toss in some veggies the last hour - but don't over cook them.
There will be a wonderful gravy surrounding your roast. If you need to stretch it or if it happens to be thinner than you like, sprinkle in some Wondra and whisk it while it cooks a bit longer. Wondra is in a tall blue round cardboard container in the baking aisle. It's the bomb...it won't lump and helps in a hurry! If you need more liquid for a larger batch of gravy use beef broth or potato water after the potatoes are finished cooking, then add the Wondra. I've also heard of people adding a small amount of instant mashed potato flakes in a pinch to thicken a sauce or gravy.
Well, it's time to get my food on the table. I'm looking at a waldorf salad with pasta for my next post. I'll try it first and let you know!
A Summer Salad for Supper
Oh dear, I did this all once and it disappeared :-( Here we go again.
This will be the abbreviated version.
Cranberry Walnut Salad
1 pkg. (10oz) mixed salad greens
2/3 cup sweetened dried cranberries
1 package (4oz)crumbled feta cheese
1/2 cup coarsely chopped walnuts
2 Tbsp balsamic vinegar
1 Tbsp. honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens cranberries, cheese and walnuts in a shallow bowl.
Whisk together vinegar, honey, mustard & pepper in a small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Time to eat!
My family in Lincoln told me I made Lance's journal on tv - here is the link if you want to try and find me :-)
http://www.kolnkgin.com/lancesjournal/headlines/48294152.html
This will be the abbreviated version.
Cranberry Walnut Salad
1 pkg. (10oz) mixed salad greens
2/3 cup sweetened dried cranberries
1 package (4oz)crumbled feta cheese
1/2 cup coarsely chopped walnuts
2 Tbsp balsamic vinegar
1 Tbsp. honey
1 tsp Dijon mustard
1/4 tsp ground black pepper
1/4 cup extra virgin olive oil
Layer salad greens cranberries, cheese and walnuts in a shallow bowl.
Whisk together vinegar, honey, mustard & pepper in a small bowl. Slowly add oil in a thin stream, whisking constantly until well blended. Pour over salad and toss gently to coat. Time to eat!
My family in Lincoln told me I made Lance's journal on tv - here is the link if you want to try and find me :-)
http://www.kolnkgin.com/lancesjournal/headlines/48294152.html
Friday, June 12, 2009
It's a dilly of a recipe!
Today I'm giving a recipe that is NOT tried and true. I found it in a T.O.H. magazine, and I'm going to make it once the cucumbers start coming in. I love a good dill pickle, but the whole canning process can be quite bothersome. This is a refrigerated version that sparked curiosity for me, and maybe for you too!
REFRIGERATOR DILL PICKLES
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1 qt. vinegar
1 cup canning salt
Cut each cucumber lengthwise into 4 spears. In a big bowl combine the cuc's, dill, onions and garlic; set aside. In a dutch oven combine the remaining ingredients. Bring to a boil, cook and stir just until salt is dissolved. Pour over cucumber mixture and cool. Cover tightly and refrigerate for at least 24 hours before trying. Store in frig for up to 3 months.
REFRIGERATOR DILL PICKLES
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 qt. water
1 qt. vinegar
1 cup canning salt
Cut each cucumber lengthwise into 4 spears. In a big bowl combine the cuc's, dill, onions and garlic; set aside. In a dutch oven combine the remaining ingredients. Bring to a boil, cook and stir just until salt is dissolved. Pour over cucumber mixture and cool. Cover tightly and refrigerate for at least 24 hours before trying. Store in frig for up to 3 months.
Thursday, June 11, 2009
The land of BBQ
Ah, the season has arrived! As you walk through the neighborhoods you can smell grills in the back yards and it makes you wonder what they are preparing. Is it pork, beef, chicken? Soooo many possibilities. We recently bought a pork cut called 'husker chops', it's a thick cut of pork, like a chop. I found a marinade recipe that turned these into super magnificent pork chops! Here it is:
1/2 cup water
1/2 cup soy sauce
1 Tbsp lemon juice (fresh is best)
2 Tbsp canola oil
1 Tbsp brown sugar
1 tsp garlic powder
1 tsp pepper
Combine all ingredients with a whisk, cover and refrigerate 1/2 cup of this for basting the meat you plan to grill. The rest can be poured into a large resealable plastic bag to which you will add your chops, or whatever you are grilling. Refrigerate for 8 hours, drain and discard marinade and you are ready to get jiggy with the grill. *This was enough marinade for 5-6 lbs of meat, feel free to cut it in half for smaller quantities.
Another thing that adds a nice touch to a grilled steak is a slice of herbed butter. If you think about it, when you go to a steak house you often get your meal presented to you with a small pat of butter on the steak melting and oozing onto the steak and plate. Mmmm, I'm making myself hungry. It's so easy to make, you should really try it!
1/2 cup water
1/2 cup soy sauce
1 Tbsp lemon juice (fresh is best)
2 Tbsp canola oil
1 Tbsp brown sugar
1 tsp garlic powder
1 tsp pepper
Combine all ingredients with a whisk, cover and refrigerate 1/2 cup of this for basting the meat you plan to grill. The rest can be poured into a large resealable plastic bag to which you will add your chops, or whatever you are grilling. Refrigerate for 8 hours, drain and discard marinade and you are ready to get jiggy with the grill. *This was enough marinade for 5-6 lbs of meat, feel free to cut it in half for smaller quantities.
Another thing that adds a nice touch to a grilled steak is a slice of herbed butter. If you think about it, when you go to a steak house you often get your meal presented to you with a small pat of butter on the steak melting and oozing onto the steak and plate. Mmmm, I'm making myself hungry. It's so easy to make, you should really try it!
HERB BUTTER | |
4 tbsp. butter 1 tbsp. fresh herbs, chopped or 1/2 tbsp. dried herbs Cream butter and herbs together. Store in small container. Cover and refrigerate. Will keep up to three months. Use with vegetables or a sandwich spread. Good herbs to use: Parsley, sage, or a combination of parsley, chives, basil, thyme and tarragon. What an extra POP of flavor, especially if you grown your own fresh herbs!! I've been very poor at posting lately. My wonderful husband has been home from work lately because of a little medical thingie, I've been wearing a nurse hat instead of a chef hat, so forgive me please. I promise to be better at posts. I hope you are trying new recipes, you could send me some :-). TTFN | |
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