01.29.08
Caprese polenta burgers
I saw this recently on a Food Network Challenge. I haven’t tried it yet, but Chris and I have been debating making it together on V-Day because he loves beef and I love caprese. If we make it I will let everyone know how it goes. One of the judges on the Challenge did say, however, this was either something you really love or something you might not be too sure of. If anyone decides to make it before the 14th let me know how it turns out!
What I really like about this recipe is that you can use prepared polenta as well as store-bought balsalmic syrup if you didn’t feel like making your own. I pasted the polenta recipe at the bottom.
Ingredients:
2/3 cup balsamic vinegar
1 1/2 pounds ground beef
1 (16 to 18-ounce) package refrigerated prepared polenta, cut into 8 slices
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (8-ounce) package fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
Thinly sliced fresh basil leaves
Preheat charcoal grill to medium heat. (We will definitely be using gas…too impatient)
Bring vinegar to a boil in a 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10
minutes or until reduced to 1/3 cup. Set aside. Meanwhile lightly shape ground beef into 8 (1/2-inch) thick patties.
Brush polenta slices with oil. Place patties in center of grill over medium, ash-covered coals and arrange the polenta around the patties. Grill patties and polenta, uncovered, 11 to 12 minutes or until patties are medium (160 degrees F) doneness, not pink in center and juices show no pink color and polenta is heated through, turning once and basting patties with 2 tablespoons reduced vinegar after turning. Season burgers with salt and pepper, to taste.
For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice.
Drizzle with remaining vinegar and sprinkle with basil, as desired.
POLENTA: Combine 3 cups water, 1 tablespoon butter and 1/2 teaspoon salt in large saucepan and bring to a boil. Gradually whisk in 1 cup cornmeal. Reduce heat to medium-low; cook 15 minutes, stirring often. (Mixture will be very thick.) Remove from heat; cool slightly. Spoon polenta on aluminum foil-line baking sheet. Cover with plastic wrap and pat into 12 by 6 by 1/2-inch rectangle. Refrigerate 1 hour or as long as overnight. Cut chilled polenta into 8 (3-inch) circles using a cookie or biscuit cutter.
01.24.08
Fish Tikka Masala
From epicurious.com, this is a very easy recipe and tastes great. I made it for dinner tonight. I would recommend lightening the peppers, it was a little too spicy for me.
1 (13.5-oz) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil* or canola oil
2 teaspoons black mustard seeds
5 (1/8-inch-thick) slices peeled fresh ginger, smashed
2 large garlic cloves, smashed
1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red Indian chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)
3/4 cup water
2 lb black sea bass fillet including skin, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced (1/4 inch) mango
Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
01.22.08
Less sodium in your taco seasoning
I noticed in the chicken taco filling recipe posted by Ian, that he was complaining about the low sodium taco seasoning. Since I have become a stay-at-home mom I have had to cut anything out that I could. I am able to save my .50 on taco seasoning by making my own. Here is an “official” recipe from cooks.com.
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt
Mix all the ingredients together. This makes 3 tablespoons of seasoning mix which is equal in strength to a 1/4-ounce package of commercial seasoning mix.
I had to pull this up because I just start throwing spices in: Cumin, oregano, garlic powder, onion powder, chili powder and salt. I am notorious for not measuring. If you just spice it yourself, though, you can use less salt. Seems to me that those packets are more salt than anything else.
01.21.08
Chicken Taco Filling
I think this one originally came from AllRecipes, but we’ve modified it to make it go a little faster than the original.
Ingredients:
- Two 10 oz cans of chunk chicken breast (cooked, packed in water)
- 4 oz can of tomato sauce (I can only find 8oz cans.
) - 1/4 cup salsa (Try to pick a “wet” salsa, not a chunky one)
- 1 packet taco seasoning (We use the low sodium… which still isn’t all that low!)
- 1 teaspoon ground cumin
- 2 cloves garlic, minced (We use the stuff in the jar!)
- 1 teaspoon chili powder
- 1/4 cup of water (If it looks a little dry – not required)
- Tortillas or taco shells
Directions:
- Combine all ingredients in a saucepan and stir.
- Heat until warm.
- Serve with favorite taco/burrito add-ons.
Makes 8 (ish) tacos. It all depends on how you portion it…
We’ve successfully doubled the recipe with success. It also works well as a nacho topping, too.
American Lasagna
This recipe was found by Amy on AllRecipes.com. It is the best lasagna I’ve ever had (and many people will agree).
Ingredients:
- 1½ Lbs Lean Ground Beef
- 1 Onion, Chopped
- 2 Cloves Garlic, Minced
- 1 Tablespoon Chopped Fresh Basil (1 Teaspoon Dried Basil)
- 1 Teaspoon Dried Oregano
- 2 Tablespoons Brown Sugar
- 1 ½ Teaspoons Salt
- 1 (29 Oz) Can Diced Tomatoes
- 2 (6 Oz) Cam Tomato Paste
- 12 Dry Lasagna Noodles
- 2 Eggs, Beaten
- 1 Pint Part-Skim Ricotta Cheese
- ½ Cup Grated Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 Teaspoon Salt
- 1 Lb Mozzarella Cheese, Shredded
- 2 Tablespoons Grated Parmesan Cheese
Directions:
- In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
- In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
- Layer 1/3 of the lasagna noodles in the bottom of a 9×13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
- Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Serves 8.
Hamburger Casserole
I got this one from a coworker and it’s probably one of my favorite things to eat. It’s also every bit as good re-heated as it is served straight from the dish.
Ingredients:
- 1 lb. ground beef
- 1 bag of frozen tater tots
- 1 bag of frozen corn
- 1 family-size can of cream of mushroom soup
- 1 bag of shredded cheese (any kind will do)
Directions:
Preheat oven to 350F. Using a 13″x9″ casserole dish, layer the beef, then corn, then tater tots, and cover with cream of mushroom soup. I typically use about half a bag of the veggies and 3/4 of a bag of tater tots. Cook for 45 minutes. Add the cheese and put it back in for another 5 minutes or so. Remove from oven and let sit 15 minutes. Serve with your favorite steak sauce (or ketchup, or simply salt and pepper).
Serves about 6-8 people (or a family of 4 for two days).
Variations:
You can use any bag of corn or peas or a mixture of all sorts of veggies. Just about any bag of frozen veggies will do. Just make sure they are small (not like huge chunks of broccoli).
You can also experiment with the different types of tater tots (onion, garlic, etc).
My aunt calls it bean soup. I think it might need a catchier name.
I posted this on my personal blog some time ago. The recipe came from my aunt, Penny.
Ingredients:
-
One can of black beans (drained)
-
One can of white beans (drained)
-
One can of red beans (drained)
-
Two cans of chicken broth
-
One can of Rotel tomatoes (you could use just regular diced tomatoes for less heat)
-
One kielbasa or smoked sausage (sliced and browned)
-
One small onion (chopped)
-
One-half teaspoon oregano
-
One-half teaspoon cumin
-
One-half teaspoon salt
All you have to do is combine all of the ingredients, bring to a boil and simmer for about 15 minutes just to let the flavors work their magic. At my house we don’t care for onions too much, so I use onion powder or just skip it sometimes. I usually serve this with warm French bread. My 3-year-old isn’t really into soups just yet, but my husband loves it.
Mexican Beef Bake
I got this recipe from my grandparents. By the looks of the printout, it came from my grandfather’s collection of recipes that he kept on his Macintosh. Who knows where this recipe originated.
Because Susan doesn’t like the olives, I only put them on one half of the dish. The whole meal takes about 45 minutes, from prep to eating. It uses one bowl, one casserole dish and one skillet. It warms up well the next day, even for people who despise leftovers!
—–
Mexican Beef Bake
Ingredients:
- 1 pound lean ground beef
- 1/4 cup sliced green onions
- 2 tablespoons chili powder
- 1 cup pitted black olives, sliced
- 1 cup mild taco sauce
- 4 oz can chopped green chilies, drained
- 1 cup coarsely grated Monterey Jack cheese (I just use pre-packaged nacho chese!)
- 1/2 teaspoon salt
- 12 oz can whole kernel corn, drained
- 1/2 cup sour cream
- 1 large tomato, chopped
- Tortilla chips
Instructions:
- Heat oven to 400°
- In a 10-inch skillet over medium-high heat, cook ground beef about 5 minutes until well browned.
- Stir in chili powder, cook 1 minute.
- Remove from heat, stir in taco sauce, green chilies and salt
- In a small bowl, combine corn and half of the green onions
- In a 1½ quart casserole dish, layer half of the corn mixture, half of the beef mixture, half of the olives, and half of the cheese.
- Repeat layering.
- Bake, covered, for 20 minutes until cheese is melted.
- Serve with tortilla chips, sour cream, green onions and tomato
Makes 4 servings.
A starting point
For the past few months, this idea has been rattling around in my mind – I know that my friends and family are working hard to come up with decent meals. Meals that don’t involve too many dishes or too much work. Meals that allow them to skip the drive thru, avoid the frozen prepared meals and give them the opportunity to sit down together to eat.
With the birth of my daughter, Olivia, I knew that we’d need to save some money and start eating better. We need to re-teach ourselves to eat at home so we can set a good example for her.
I hope that this blog can grow into a place where a growing group of friends can share the recipes they use and enjoy. In this fashion, we can share amongst each other – and maybe that’s all we’ll do. If no one but those that contribute ever see these recipes, I won’t be upset.
If you’d like to contribute, let me know!
Just as a warning – I know that some of these recipes that I use have come from a myriad of different places. If I know where they came from or who they came from, I’ll say so. I ask that the other contributors do the same.
Enjoy!
