Saturday, January 26, 2013

Pepper Steak



    I'm not a huge fan of Chinese food...don't care for anything with that characteristic sweet taste...however I DO love Chow Mein  and Pepper Steak, and I'm crazy about rice. This is my recipe for Pepper Steak. I used to have a real wok to stir fry in, but no more...so I make do with my large fry pan.
    Start out with about 1 1/2 lb. of beef cut into cubes or strips. Heat oil in the pan and when it's hot, fry up your meat, rather rapidly. When the meat is browned stir in 1 cup water, 1/2 tsp. garlic salt, 1 tsp. grated fresh ginger, and 2 med. onions sliced up. Simmer all of that 12-15 minutes.
    Slice 2 small/medium green peppers into strips and add to the mixture, cooking another 5-8 minutes.
    Add 6 oz. of chicken broth to the pan, and in a bowl blend 1 T. cornstarch, 3 tsp. sugar and 3 T. Soy Sauce. Add that to the pan and stir everything continuously as it thickens.
    Next cut 3 or 4 small Roma tomatoes into thin wedges, and place them all around on the top of the pepper steak mixture that is cooking. Cover and simmer 10-15 min.


Serve over rice with a sprinkle of crispy chow mein noodles on top.

Ingredients
1 1/2 lb. beef cubes/strips
1/4 c. oil
1 c. water
2 med. sliced onions
1/2 tsp. garlic salt
1 tsp. grated fresh ginger
2 small/medium green peppers in strips
6 oz. chicken broth
1 T. cornstarch
3 tsp. sugar
3 T. Soy Sauce
3-4 small Roma tomatoes
rice
chow mein noodles

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Sunday, January 20, 2013

Rice Krispie Crusted Chicken


                          Rice Krispie Crusted Chicken                                  

So yesterday I had some whole chicken legs and decided to go into "invention mode" again. I came up with an idea I THOUGHT the whole time I was cooking, that I was inventing...only to discover after Googling it out of pure curiosity later, that many people already do what I tried. The GREAT thing though, was that no one's recipes that I read did it like me and used my seasoning method, so turns out my recipe IS original...so here it is...

Pour 1 1/2 cups of Rice Krispies into a mixing bowl. Using a potato masher, crush them a tad, but not completely into crumbs...leave a lot of it whole. Add 3 packets of Oodles of Noodles Beef flavoring (save the plain noodles for something at another time...there are many uses.) Add a tsp. of garlic salt, a tsp. of black pepper, a tsp. of Italian seasoning, and 2 heaping T. flour. Mix it all up and pour it into a gallon size zip lock food storage or freezer bag. In another bowl place 4 heaping T. real mayo and 3 T. Italian salad dressing. Mix well.
One by one, coat your chicken legs (or breasts, cutlets, whatever you're using) with the mayo mixture and drop into the bag, seal and shake and squeeze until well coated. Then place into a baking dish VERY lightly coated with non-stick spray. Bake for the normal amount of time that you would for the size/type of pieces you are using.
This turned out REALLY TASTY! Next time just for shits and giggles I'm going to use COCOA Krispies and see what happens!!

                                       Ingredients                                                                                      
                                              2-3 lb. chicken pieces, breasts or cutlets                                                    
                                              1 1/2 c. Rice Krispies                                                                                        
                                              3 packets Oodles of Noodles beef flavor (seasoning only)                             
                                              1 tsp. garlic salt                                                                                                 
                                               1 tsp. black pepper                                                                                      
                                               1 tsp. Italian seasoning                                                                              
                                               2 heaping T. flour                                                                                               
                                               4 heaping T. real mayo                                                                            
                                               3 T. Italian salad dressing                                                                            






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Tuesday, January 15, 2013

Creamy Pork n Veggies over Noodles




So every once in a while I just start throwing things into my crock pot hoping they taste good when finished...that's what I did for this pork recipe yesterday...and it was yummy...so here it is...

Again, I use a large oval crock pot. In it I put 4-5 medium potatoes quartered, and 3 large carrots sliced. I then put in one can of mixed veggies, juice and all. Coat a 1 1/2 lb. pork roast with meat tenderizer, and place it in the crock on top of the veggies. Pour in one can of Cream of Mushroom Soup and one can of milk, right over top of the roast. Quarter 3 small to medium onions and place all the pieces on top of the roast. Then sprinkle on (according to taste) garlic salt, about a tsp. Paprika, and a fair amount of black pepper. Cook for about 4 hrs on medium or until roast is tender.

When done, remove 1 cup of the broth and place in a bowl. (With crock pot cooking you always get a liquid broth building up in most cases.) Add to the 1 cup broth, 1 cup of milk, and 2 heaping TBSP. flour, then wisk until smooth and finally, pour back into crock pot. It will thicken nicely.

Serve the finished dish over buttered noodles. You MAY need to add salt to taste :-) It is tasty garnished with some grated cheddar...

ENJOY!!!!


                                                                Ingredients 
                                                          
                                                            1 1/2 lb. pork roast
                                                      4-5 potatoes quartered skins on
                                                            3 lg. carrots sliced
                                                    1 can mixed veggies with liquid
                                                     1 can cream of mushroom soup
                                                                   1 can milk
                                                         3 small onions quartered
                                                               Italian seasoning
                                                           seasoned meat tenderizer
                                                                   garlic salt
                                                                   paprika
                                                                    black pepper
                                                                egg noodles
                                                               grated cheese


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Thursday, January 10, 2013

Crock Pot Roast



    To seasoned cooks, making a pot roast is one of the simplest of meals, especially if making it in a crock-pot...however I am often approached for help on Facebook by young women and moms who are just starting out learning the most basic of things...even spaghetti can be a challenge when it's your first attempts at cooking. So here is my simple but delicious "Crock Pot Roast" recipe :-)

    I use a large oval-sized crock pot. For this simple recipe I'm going to make it super, super easy keeping my beginners in mind!
Place a 1 lb. package of baby carrots, 4 or 5 onions cut in chunks, and 1 1/2 to 2 lb. of new potatoes cut into 1 1/2" chunks WITH SKINS ON, into the crock pot. (I keep the skins on potatoes whenever possible because much of your nutrition is in the skins and it adds body as well. I even enjoy keeping them on when making mashed potatoes, though many people would not care for this.) Mix it all up with a large spoon and spread them evenly making a "bed" for your meat. Coat all sides of a 2 1/2 lb. beef roast with seasoned meat tenderizer. (What's nice about  pot roast is that even an inexpensive cut of beef ends up absolutely scrumptious!) Place the meat on the "bed" of veggies. Next, using generic brand A-1 steak sauce (much cheaper,) I mix 1 cup of the steak sauce with 1/2 cup of water and pour it all over the meat and veggies. Next I add 1 cup of Italian salad dressing (again a bargain brand works fine) and pour that all over as well. Then I sprinkle on some garlic salt according to taste, about 2 tsp. of black pepper and a light sprinkle of Italian seasoning. Cover the crock pot and cook for several hours until your meat is tender. That's it! Easy and very tasty. It can be served as is, or over noodles.

                                                                 Ingredients
                                           
                                               2 1/2 lb. cut of beef
                               1 lb. package of baby carrots
                                              4 or 5 onions cut into chunks
                                              1 1/2 to 2 lb. new potatoes,skins on, cut in chunks
                                              seasoned meat tenderizer
                                              1 cup A-1 or equivalent steak sauce
                                              1 cup Italian salad dressing
                                              garlic salt
                                              black pepper
                                              Italian seasoning




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Thursday, December 27, 2012

"Holiday Leftover" Ham-n-Bean Soup



     I call my ham n bean soup "Holiday Leftover" due to it being a delicious way to utilize those containers of left over veggies, mashed potatoes and gravy that you have in your fridge following your holiday meal. Typically I make a pretty large size ham for both Easter and Christmas, and since my family is small, I make 2 cans of corn, 2 cans of some bean, like string beans or baby limas, and 5lb. of mashed potatoes. After dinner I cut up a moderate amount of ham to be eaten for sandwiches or however preferred, and I leave a hefty amount of ham on the bone. The day after the holiday is soup making day lol. 

     As usual, I use a very large stock pot because soup leftovers ROCK for several days! Start by placing your ham bone with meat into the pot, fill it with hot water, bring to a boil and then simmer uncovered several hours. Let the water cook down a fair amount. While waiting, chop 4 medium onions into 1 1/2" chunks, and slice up 5 both large carrots and celery stalks. Remove ham and bone from broth and place it into a large mixing bowl to cool. Add your raw ingredients and bring to a boil again, then reduce to a simmer. Add 2 LARGE cans of white northern beans and 2 large cans of pinto beans...juice and all goes in. Now the fun part...get those leftover veggies and things out of your fridge...dump in your corn, limas or what-have-you type of beans, left over gravy and YES even your left over mashed potatoes! These will melt down and add much richness to your broth! Continue to simmer. I don't typically add salt to ham soup, but I do add pepper...about 2 tsp. I don't like to over power ham n bean soup with any other types of seasonings since this dish has such a wonderful taste just standing alone.

     All that's left to do is to separate all your ham from the bone, cutting or ripping into smallish size chunks and removing fat and tough skin segments. (After the bone cools, treat your dog to this flavorful treat :-D) Add the ham to the soup and when all veggies are tender, your soup is done! Enjoy Enjoy!

Ingredient list: baked ham bone with meat
                 4 med-lg onions
                 5 large carrots
                 5 celery stalks
                 2 lg. cans North.White beans
                 2 lg. cans Pinto beans
                 left over corn, beans
                 left over mashed potatoes
                 left over gravy
                 2 tsp. pepper         











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Thursday, December 20, 2012

POEM: There's Something About Soup


There's Something About Soup


I remember a fairy tale from my childhood
and it created the love
of making soup.
Someone placed
a plain pot
of water over the fire
added a big stone
and stirred it with a carrot
an onion
and a potato.
It became soup somehow.
I've always wanted
to look into that pot
to taste it's treasure
to witness the transformation
from earth
to food.
There's just something about soup.
It's as easy as the fairy tale.

-K.Q.F. 4/23/03



Slashing Your Grocery Bill



          If you've got a hungry family to feed, you know how quickly a trip to the grocery store can sap all the life out of your wallet. There are though, dozens of ways to slash that grocery bill. All it takes is to be aware of basic shopping strategies, as well as the ploys stores use to get you, the consumer, to spend more than you have to.
          Number one rule heard time and again:Don't shop without a list. The time it takes to plan your meals and make a list not only saves money but time as well. You'll be much less likely to buy things you do not need, and won't forget the things you do. First, sit down with your grocery circular in front of you, and plan the weeks menus around the current sales. Then make your list as you go. When you get to the store do not fall victim to the ole' "bait and switch". If the sale item is out of stock, be sure to get a rain check to be honored by the store at a later time.
          Shop at the right time. Shop early in the morning or late at night. First thing at opening time many stores reduce much of the meat from the previous day. 24 hour stores do this at 12:01AM. When you shop early or late, you also simply have a better shopping experience, with no crowds and long lines. The bakery is a great place to practice end of day purchasing, as items are reduced then in preparation for the next day's baked goods to arrive or be baked.
          Stocking up can be another money saver. When items are on sale, buy a few at the good price. Resist doing this with produce though, unless you are sure you will use it or can freeze it. A good investment if you have room for it is an extra freezer. Extra meat and frozen goods bought on sale can be kept, as well as extra cooked meals made from items bought in bulk. This saves cooking on hurried nights too. Another handy tool is a vacuum sealer, also good for sealing up portions of food bought in quantity for later use.
          There's alot of truth to the old adage, "Don't shop on an empty stomach." Eat a meal before your shopping trip or you may find yourself impulsively filling your cart with all sorts of tempting goodies. Try to do your shopping before that nasty PMS hits too. Avoid snacks and treats at the check-out or at the ends of the isles. They are almost always very overpriced. Other items are over priced as well, things such as snacks in zip-top bags and other fancy packaging. Forgo the frills. Your brands without the fancy packaging are cheaper. Also, just because something is a bigger size, does not mean it's a better bargain. Sometimes it is, but you must stop and notice the price per unit portion of the store shelf price sticker. Take notice also to the number of ounces in a package. Sometimes packages are odd shaped, or tall, and appear to hold more than they really do. You in turn may pay the higher price thinking you are getting more for your money when really you are not. It is more economical also, to buy 2 or 3 liter bottles of soda, which can often cost a mere 79-99 cents. Generally speaking, cans and small individual serve bottles of soda cost far more. One exception is when 12-packs go on sale for 3 to 5 for $10.
          Cleaning items can sap your budget quickly. You do not need a different cleaner for every surface and room in your house. One good antibacterial cleaner, some ammonia and pine cleaner are enough. Vinegar and water works wonders for glass and windows. Although liquid soaps are trendy and smell nice, the best bargain will always be bar soap. Don't write off the discount stores and dollar stores. Cleaning products, as well as boxed and canned food items, are dirt cheap there.
          You need to be aware of your store's offers and policies. Know your deals and what they mean. For example, 10 for $10 usually does not mean you must buy that many. You can buy 1 for $1 as well. Ask at your store to be sure. Search out the markdown shelf too, usually located in the back of the store. Things there sometimes sell for pennies just due to a dented can or peeling label. Courtesy cards also mean saved money, as much as a dollar off a single item just for having a card to scan. Some stores also give coupons with their receipts. Still other stores offer dollars off your order each time you reach a certain amount spent there. Be sure not to waste more gas looking for bargains at particular stores than it is worth in saved money. 
          Buying "easy to prepare" items and convenience foods is a source of great spending also. It's cheaper to prepare foods yourself. Take note of what items are inexpensive at different stores that you frequent, and throughout the course of a month you can cycle through the different stores picking up the items you need.
        Growing your own veggies saves money, and depending on the size of the space you can garden, it can be a nice amount of savings. A packet of seeds costing a dollar can yield twenty or more dollars worth of veggies. Of course, this isn't an endeavor for the lazy...a garden requires a lot of work! Growing my own herbs has proved especially rewarding...using my own fresh herbs in recipes is thrilling to me!
          It is certainly worth your while to plan your menus, make lists, and shop with an eye for bargains. Doing the bulk of your grocery shopping at a discount chain or outlet type store, frees up money for other things your family needs. You can eat smarter and less costly by following these tips.