Have Jar, Will Travel: Best Ideas for Meals in a Jar. Your favorite "everyday" recipes. Here are a three tried and trues from my mother's kitchen. These are recipes for the 1950's. Saturday Chicken serves four to six6 pieces of good-size chicken 1 can condensed cream of mushroom or chicken or celery soup1 cup of cream (do not cheat and use milk, although I have used evaporated milk and half and half and it was still good)salt and garlic saltpepperpaprikachopped parsley Salt, garlic salt, and pepper the chicken pieces, then paprika them thoroughly. Spread the pieces in a shallow baking pan. You can reduce the number of pieces of chicken if it's too much. Then there is...Dr. Really Retro Tuna-Mushroom CasseroleMix together7 oz can of chuck tuna2 to 3 cups of cooked noodles1 can of mushroom soup diluted with 1/2 can of milk1/2 c of frozen peassalt/pepperPut it a greased casserole dish,sprinkle some cheese (your call) on top and bake at 325 for half an hour.
Remove chicken from the marinade My grandmother's recipe for potatoes that I love so much is one of those tin foil deals. Simple Recipes that are Incredibly Delicious! Have you ever had a dish that was so delicious yet so simple it was like tasting the main ingredient for the first time? There are some great recipes out there that only have a few ingredients, yet when cooked together in the right order and with the right techniques produce magic. If you have one, please share it! Here's mine: This afternoon I realized that, for whatever reason, I haven't had enough green veggies in my diet the last few days. I went to the refrigerator -- I really do need to go shopping! And then to the freezer... ..............................Turkish Green Bean Stew................................A medium onion (or an equal amount of shallots) diced or grated.
Olive oil and unsalted butter, about a tablespoon of each About three fresh tomatoes, halved, seeded and sliced. About a pound of fresh green beans, French cut or sliced down the middle OR about a pound of frozen green beans, but when I use frozen I don't like the Frenched as well as whole or cut. Grilled Island Fries. Ok. So even in the summer I crave french fries. But I don’t crave heating up a big pot of oil inside the house. There’s a solution: grilled fries. The fine people of Nauru love their fries. While most of them enjoy deep-fried fries, we covered that with Belgium Pommes Frites. So, inspired by their island setting – where the fine people of Nauru love to grill – I thought it’d be fun to try grilled fries.
And it was fun. In my research I found several ways to make these, including boiling the potatoes and then slicing (again, who wants to heat up the house with a big pot of bubbling water? I decided to try something different. And it did. Here is how I did it. Sunset on Nauru. Serves up to 5 Ingredients: 5 large yukon gold potatoes, washed vegetable oil salt & pepper Method: First, find the largest yukon gold potatoes you can. Cook your potatoes on the second rack of your grill preheated to about 425F. Remove from grill and set aside until cool enough to handle – about ten minutes. Canadian Dijon & Maple Grilled Chicken. Serves 6 If you’re looking for a quick and easy marinade, forget the supermarket bottles, loaded up with high fructose corn syrup and chemicals. Our sweet, natural glaze is made with dijon mustard, crushed garlic and rich maple syrup. Special thanks to Kevin from Toronto whose recipe Maple Dijon Grilled Chicken inspired our version.
If you haven’t already checked out his blog “Closet Cooking,” you are in for a treat. This guy is an inspiring cook and photographer. Ingredients: 6 boneless, skinless chicken breasts 1/2 cup maple syrup 1/3 cup Dijon mustard 2 garlic cloves, crushed Method: For the marinade: 1. . … maple syrup… … and crushed garlic. I love how the mustard seeds give the marinade a little texture. Pour over the chicken and marinade for a few hours (overnight is best). Turn once to ensure even coverage of the chicken. To Grill: Preheat a clean, oiled grill to high. Lay on the chicken and let cook a few minutes per side, or until done. Hungry for more? Simply fill in your details below. Shepherd’s Pie and a Giveaway. Yeah! It’s another $50 Visa Gift Card today sponsored by Betty Crocker as part of Better Homes and Garden’s Dinner Ideas Tonight. But first, I can’t wait to share this recipe with you all.
All is right with the world when my family can gather for dinner on a cold Winter evening to enjoy a delicious Shepherd’s Pie. It is my ultimate comfort food. Shepherd’s Pie is also one of my family’s favorite meals for sure. I don’t make it often and there is one good reason. Then I had an ah ha moment. I made my favorite Shepherd’s Pie recipe last week with Betty Crocker Roasted Garlic Mashed Potatoes and guess what? I thought it was delicious… and doubly delicious since I had my Shepherd’s Pie made from scratch, well almost scratch, and into the oven in less than half an hour. Here’s how: Here’s the beginnings of my meal: an onion, a few cloves of garlic, celery, green beans, tomato sauce, diced tomatoes, milk, and the Roasted Garlic Mashed Potatoes. Mince the garlic. Oh the time savings! The Rules: Healthy Dinner Recipes. Updated Retro Recipe: Broccoli Slaw Recipes from The Kitchn.
We grew up eating broccoli salad that had raisins, peanuts, a sweet mayonnaise dressing, and toasted Ramen noodles on top. It's a delight, which you know if you've had it. But every time we look up a recipe, we're turned off by the amount of mayonnaise or inclusion of the Ramen noodle seasonings packet (ew). So we set out to modernize the dish...Most recipes we've seen call for a bag of pre-shredded broccoli slaw. Even the recipes that called for fresh broccoli used only the stalks. And while this would be a fine way to use up stalks if you don't usually eat them, we're all for using the tops. We will say that a food processor is pretty handy in making this dish. As for the ingredients, we skipped the Ramen noodles in the name of trying to be healthier and used almonds instead of peanuts, which added a little more crunch and a milder flavor. There is mayonnaise in the dressing, but not nearly as much as in most recipes we saw. Broccoli Slaw makes 5 cups (Image: Elizabeth Passarella)
Go-To Salad Recipe: Peanut, Carrot and Cabbage Slaw Recipes from The Kitchn. Grilled Sweet Potato & Bacon Salad | Kumara. When I read that New Zealander’s love “kumara,” I wondered what this dreamy word could mean. When I found out kumara are simply a variety of New Zealand “sweet potatoes,” I was thrilled. Sweet potatoes are on my “will-eat-any-time-of-day-for-any-reason-especially-for-my-last-meal” food list. Not many foods make that cut. Today’s salad takes inspiration from New Zealand’s love of barbecue. For color I combined two kinds of sweet potatoes on the grill before tossing them with bacon, green onion, and a quick, zingy honey mustard dressing.
This is grilled sweet potatoes, dressed up for a party in your mouth. P.S. P.P.S. The lamb is seasoned with rosemary, oregano lemon juice, olive oil, and garlic. Major yummers. Serves 2-4 Ingredients: 5 strips bacon, cooked and chopped 3 sweet potatoes, sliced thickly and grilled 1 green onion, sliced thinly salt & pepper vegetable oil, for grilling For the dressing: 2 Tbsp whole grain mustard 2 tsp vinegar 2 tsp honey 1/4 cup vegetable oil salt & pepper Method:
Crunchy Peanut Slaw. S Best Easy Recipes : Asian-Marinated Baked Chicken. Simple Recipes that are Incredibly Delicious! Cooking for the Week. I would try making one or two big batches of freezable stuff [spaghetti sauce, chili con carne, chicken tomato stew, beef or pork based stewed dishes, lasagne, etc] each weekend, and freeze in single meal portions. That way, after a few weeks you'll have a good variety of dishes, and can cycle through them over the course of a month or two. Some types of soup freeze well - ones based on roasted, pureed vegetables particularly. Rice freezes beautifully, as do beans - try a chickpea curry, beans and rice, etc. Filled pasta and dumplings freeze well, and are best made on the weekends - use pre-made dumpling wrappers to make ravioli or tortellini. Then you can make a variety of stuff for keeping in the fridge for that week. Doing a big roast on the weekend is a good idea. Pasta can be boiled the night you need it, and bread can be picked up as needed.
There are some things that don't work well for cook-ahead. Frugal meals. When I was a broke grad student (and undergrad) I found that one of the keys was to avoid expensive ingredients except for a very special treat. This is counter to most foodie advice, where things like extra virgin olive oil and fresh squeezed lemon juice are mandatory! In your situation, vegetable oil and bottled lemon juice are more appropriate.
The other thing is to make from scratch as much as possible, as pre-packaged food is generally more expensive, and when it's really cheap it tends not to be that nutritious. Make your own soup rather than using canned, make your own spaghetti sauce instead of jarred, etc. For cheap ingredients Buy what's on sale and cook that. Keep an eye out for sales on things like canned tomatoes, canned tuna, canned stock, pre-made salad dressing, etc, and buy them only on sale. Beans and lentils are filling and nutritious. Frozen vegetables can to be cheaper than canned or fresh, and can also be more nutritious. Shakshouka (Israeli Eggs with Tomatoes & Peppers)
Serves 2-4 Ava’s my little alarm clock. Most days we get up about 8 am (bless her). On the mornings that I wake up before Ava, I like to sit in the drowsy quiet, by the window. I’m not really asleep. I’m not really awake. I’m just glad for a few minutes to stare into the stillness and daydream. Often my thoughts turn to people in other countries. Hello? And then Ava wakes up and the excitement of the day begins. I can tell you one thing for sure – right now, somewhere in Israel, someone is eating Shakshouka, breaking their bread and dipping it in the rich sauce.
NOTE: My version is mild, but feel free to kick it up with cayenne or hot paprika. Ingredients: 2 large red peppers, chopped 2 large anaheim peppers, chopped 1 onion, chopped 5 cloves garlic, sliced 1/3 cup olive oil 1 28 ounce can whole, peeled tomatoes 2 tsp paprika 1/2 tsp cumin salt eggs, as desired, for poaching bread for dipping, preferably baguette chopped parsley, for garnish Method: Let’s teleport to Israel for breakfast.
Marcella Hazan's Tomato Sauce with Onion and Butter recipe from food52. Test Kitchen-Approved Author Notes The most famous tomato sauce on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. Editor's note: Marcella called for 2 cups of tomatoes when using canned, but feel free to use a whole 28-ounce can (closer to 3 cups), if you like. You can scale up the butter and onion, if you like, or don't—it's genius either way. —Genius Recipes Test Kitchen Notes This sauce is one of our 10 most popular of all time for good reason: It's the definition of quality ingredients (and restraint!) Watch This Recipe Marcella Hazan's Tomato Sauce With Onion & Butter Volume 0% Press shift question mark to access a list of keyboard shortcuts Keyboard Shortcuts Play/PauseSPACE Increase Volume↑ Decrease Volume↓ Seek Forward→ Seek Backward← Captions On/Offc Fullscreen/Exit Fullscreenf Mute/Unmutem Seek %0-9 Next Up Jacques Pépin's Criques (Crispy Potato Pancakes) | Genius Recipes Prep time 15 minutes Cook time 45 minutes Serves 6, enough to sauce 1 to 1 1/2 pounds pasta.
Pasta With Smothered Onion Sauce Marcella Hazan) Recipe - Food.com - 406866. The Simplest Tomato Sauce Ever Marcella Hazan) Recipe - Food.com - 273976. Trinxat. Well, I’m up to Andorra on this alphabetical culinary journey, and tonight was another big success. I cooked this dish (Trinxat) as well as the Gypsy’s Arm dessert (I’ll post the results on that recipe). Given that this was basically potatoes cabbage and bacon, I wasn’t expecting too much, but this turned out to be very tastey. My teenage son said “Nvoo meed doo srake nis gen!” ..which translates into “You need to make this again!” I emailed Sahsa before taking this one on, and she gave me the key advice. So the funny part was when I was trying to “core” the cabbage the same way I core lettuce… by banging it on the counter. Then I went online and found the proper method. Thanks again Sahsa for guiding us on this trip… on to Angola next!
Italian Tortellini Soup. About a month or so ago I received an email from a new reader of Make it Do. After reading, she realized that she knew my mom and had even taken a quilt class from her long ago. The reason for her email was that my Mom had made lunch for the quilt class. She still remembered her delicious soup all these years later. She asked if I’d ever shared the soup recipe.
No I hadn’t, but it had been on my list to share for quite some time. So here it is… Mom’s very memorable Italian Tortellini Soup. This soup is not only ultra flavorful, it’s also fast and easy… you can whip it up on weeknight with no trouble. Here’s how: I like to brown my 3/4 pound Italian Sausage right in the soup pot.
Make sure to drain off all the fat, since the soup will be made right in this pot. After the Italian Sausage, here are the rest of the ingredients: 4 cans of Stewed Tomatoes, 2 can of Beef Broth, 1 clove of garlic, 1 medium zucchini (or 2 small) and fresh or frozen green beans. Guess what I’m doing today? 3/4 lb. Dhal Baht | Vegan Spiced Yellow Split Peas. If you wake up in Nepal, chances are you’ll be eating Dhal Baht. In fact, you’ll probably also eat Dhal Bhat as the sun bobs below the horizon. Nothing wrong with eating the same dish twice in one day.
There’s a beautiful simplicity in waking up and knowing that, as certain as the sun will circle the sky, there will be Dhal Bhat. Ah, yes. There’s something to be said for consistency. And for not having to make quite so many decisions during the day. I’m not sure what in my life is that certain. This fancy name simply means lentils, split peas, or other pulses (dhal) with rice (baht), but each bite reveals so much more.
This might as well be the national dish of Nepal. Home amid the rice. P.S. Serve with rice. Serves 4-6 Ingredients: 2 cups split yellow peas 1 tsp cumin seeds 1 tsp ground turmeric vegetable oil 1 onion, chopped 5 cloves garlic, crushed 1 Tbsp grated ginger 2 tomatoes, diced salt & pepper 6-8 cups water, as needed Basmati rice, for serving Method: Next, time to get cooking.