Saturday, November 16, 2013
Crock Pot Spaghetti 2 lbs ground beef, browned & drained 1 cup chopped onion, i add this with the ground beef to brown 2 gloves garlic, minced, i add this with the ground beef to brown 30 oz tomato sauce, usually comes in 15 oz cans 3 tsp italian seasoning 8 oz canned mushrooms 6 cups tomato juice 16 oz spaghetti, broken in half Combine all ingredients, except spaghetti in crock pot. Cover, low 6-8 hours. Turn on high for last hour, add spaghetti, stir well. Stir well before serving.
Creamy White Chicken Chili 1 large onion, chopped 1 clove of garlic, minced 1/2 cup flour 1 cup butter 4 cups half and half 1 1/2 cups of chicken broth 4 cans white beans (navy, great northern, or garbanzo), drained and rinsed 2-3 (4 oz) cans chopped green chilies 3-4 boneless skinless chicken breasts cooked and sliced into small pieces 2 cups grated Monterrey Jack cheese 1-2 tsp. Tabasco sauce 1-2 tsp. of chili powder (depending how spicy you want it) 1 tsp. cumin 1 cup sour cream (optional) Cook onion and garlic in a couple tablespoons of butter until soft, not brown. Set aside. If you want to make a roux by melting the butter and whisking the 1/2 cup of flour in. Boil for 3 minutes stirring constantly. Add the onion and garlic to the roux.Add the half and half and chicken broth. Simmer 3 minutes or until thick.Pour mixture into a crockpot then add the white beans, chilies, chicken, cheese, Tabasco sauce, chili powder, and cumin.Simmer 20 minutes. Right before serving add salt and pepper to taste and sour cream (optional). Garnish with cilantro.
Easy potato soup 1 bag southern style hashbrowns 1/2 onion chopped 2 cans chicken broth 1 can cream of chicken soup Salt and pepper Cook in crock pot on low 5-6 hours, then mix in an 8oz block of cream cheese. Stir well, serve hot. Can top with shredded cheese, green onion, bacon. Can add a can of drained corn.
Tuesday, August 20, 2013
Ingredients 4-6 boneless chicken breast, cut into bit-sized pieces 5-8 large carrots (more carrots = less chicken = $ savings) 1 whole onion 4 cloves of garlic 2 bell peppers, seeded and quartered (less if you’re not a bell pepper person) 1 small can of tomato paste 1-2 cans of coconut milk 2 tsp sea salt 3 T sugar 2 tablespoons curry powder 1 T red curry paste 1 jalapeño Make it simple Place chicken breasts (could be frozen) and carrots in bottom of lightly greased pot Blend vegetables in food processor Add remaining ingredients to food processor and blend well Pour mixture over chicken and carrots Cook on low for 6 hours Serve over quinoa or basmati rice, cooked in chicken broth Serves 8
Friday, February 8, 2013
Wednesday, November 14, 2012
Broccoli Cheese Soup 2 cups diced potatoes (scrubbed, not peeled) 1 small onion, diced 1 cup sliced carrots (also scrubbed, not peeled 1 cup chopped celery 1/2 cup chopped broccoli (I chop the stem and add it with the other vegetables. I save small pieces of the flowerets until everything else is done, turn off the heat, add the broccoli. Put the lid back on and let it steam for a few minutes, then stir it in as you stir in the other mixture.) In a large soup pan combine the vegetables, add 3 bullion cubes and enough water to barely cover; simmer until the vegetables are done - 15-20 min. Meantime, make a white sauce of 1/2 cup butter 1 1/2 tbsp. flour 1 cup milk 1 tsp. dry mustard 1 tsp. pepper Melt the butter, add the flour, mustard and pepper stirring to make a paste. Add milk and stir until mixture is thickened. Dice 1 lb of Velveeta cheese and add to white sauce. (Most packages of Velveeta are 2 pounds...) Combine cheese sauce and vegetables, don't bring to a boil or mixture will curdle. Serves 8. (I usually add a few more vegetables than it calls for...)
Tuesday, November 13, 2012
Egg Noodles 2 1/2 cups all-purpose flour 1 pinch salt 2 eggs, beaten 1/2 cup milk 1 tablespoon butter Mix salt, eggs, milk, and butter. Add flour. Knead for 5 minutes, until very elastic. Let sit for 5 minutes. Roll out thinly on floured table. Use a pizza cutter to cut noodles as narrowly as possible (about 1/8 inch wide). Hang noodles for about an hour (a plastic coat hanger works great). Bring a pot of water to boiling. Once at a rolling boil, add noodles and cook for 3 minutes. — with Emily DeMill