I think that my favorite time to cook is winter. Things seem to taste better when it's cold outside. You may be still doing turkey leftovers, but in case you are not - here are some other ideas! This week I am thinking of a beef stew, meatloaf, chili dogs, and a pot roast.
Of course the chili dogs will be the night that I have a meeting. I will throw some french fries in the oven while I get everything else ready. And, one night I will simmer the stew meat as the meatloaf cooks so I can save time also. My stew recipe is a cheeter. I use the packaged mix with a couple of modifications. I use twice as much water and I simmer the meat (after browning), mix,onion, bay leaf, salt and pepper for about 3 hours. I usually throw a bit of red wine in also to simmer. If I do it the night before, I just put the meat in the fridge until the night I want to make stew. If I have time, I chop up carrots, celery, and fresh green beans and put them in a zip lock too. Then, on stew night I just put the veggies and meat in the pan and turn it on high. I peel and chop my potatoes that night and also open a can of corn. While the stew is bioling and the veggies are getting soft, I put some canned buscuits in the oven and dinner is ready quickly. If the stew doesn't have enough liquid, I make a cup or two of beef broth (remember the kind from Costco?) and add it.
My meatloaf recipe is simple too. I use 2 pounds of ground beef and 1 pound of breakfast sausage, 2 eggs, 1 cup bread crumbs, 1/2 cup ketchup, 3/4 cup water, and 1 envelope Lipton Onion Soup Mix. Just squish it all together with your hands - rings off!- and put in a large loaf pan. I usually put the pan on a cookie sheet for baking in case of spillage. I bake it for about 1 hour and 20 minutes. It's great with baked potatoes or mashed!
My pot roast recipe is simple too. This is a great crock pot meat that you can prepare for the night before to make your morning easier. A 2 -3 pound chuck roast works well for this recipe. Chop 2 pieces of celery - leaves and all -, one small yellow onion and add 1 can of cream of mushroom soup, 1 package of Lipton Onion Soup mix, 1 tablespoon of beef bullion, 1 teaspoon sage, salt and pepper, and 2 tablespoons of flour. Mix it all together. That is the part that can be done the night before. The next morning, just put the meat in the crock pot and cover with the soup mixture. Put it on low for the day and make the carrots and potatoes when you get home. Some people like to put them in the crock pot in the morning too!
Enjoy the week!
Saturday, November 27, 2010
Saturday, November 20, 2010
Thanksgiving
At this time of year, I am so thankful for all of my friends and family. I'm also thankful that I love to cook and that I am hopefully helping someone out there figure out what they are 'gonna do for dinner'! This is a busy week for most people and they tend to do quick dinners or eat out. I am going to focus this post on what to do to prepare for the big day and what to do after with all of the leftovers.
I try to do my shopping for the Thanksgiving meal at a time when I wont get frustrated by long lines. I try to be at Costco the second that they open, or at Food Maxx or Raleys at 6am when everyone else isn't shopping. It may be a pain to get up earlier, but well worth it when you can actually think and shop at the same time. Of course I check the Raley's ad to see what I will get there and then I get the rest at Costco or Food Maxx. Of course I have detailed lists of what to get where and that takes planning ahead. I also try to have extra stuff on hand in case we end up with an extra family or if someone doesn't make it at the last minute and I need to replace what they were supposed to bring.
I always do my prep work on Tuesday and Wednesday so that my Thursday is as relaxing as possible. Tuesday is my appetizer day. I can do these things in the evening - especially if I plan a quick dinner. Cheeses can be sliced, veggies cut, dips made, bread sliced ect. Anything that can sit for a day or so can be prepared. I get my serving platters out and find somewhere to store them, and figure out what food will go on what. Appetizers are under control now!
Wednesday is for pie baking and dinner prep. I love the way my house smells on this day!! While the pies are in the oven, usually pumpkin, apple, and pecan, I get dinner stuff ready. I chop my celery and onions for my stuffing and cook the sausage for it also. I cube my banana squash and clean the green beans. If I am making green beans and bacon, the bacon and onions can be made ahead too. I also chop whatever veggies would be good in a salad. Ziplock bags are a lifesaver on this day! On this day I get out the extra serving platters, silverware, and dinner plates that I will need. I usually do festive paper plates for dessert and appetizers.
Leftovers are the best part of Thanksgiving!!!! That night, start the turkey soup. Right after you finish getting the meat off of the turkey carcass - get it in the pot of water! Go back to the blog with the chicken soup recipe and go for it! Turkey enchiladas are great and that recipe is in a former blog too. Turkey divan is a yummy treat also and super easy to make, so is turkey pot pie.
Turkey divan: there are 2 ways to make this, every step is the same - it's just the sauce that is different. First steam some broccoli and carrots until almost tender. Put them in a casserole dish - they should fill it up half way. Then cover the veggies with chopped turkey, then sauce. Bake for about 45 minutes at 350 and serve over rice. Now for the sauces.
Sauce #1 Mix a can of cream of chicken soup with 1 cup of mayonaise and 1 teaspoon of curry powder. Mix all together and put over turkey.
Sauce #2 Melt 1/4 cup of butter in a saucepan, add 1/4 cup of flour and stir right away until it makes a paste. Add about 2 and 1/2 cups of milk (or cream) and keep it at medium heat. Use a wire wisk and stir always until it gets thick. While stiring add salt, pepper, and garlic salt. As it starts to get thick, add a 1/2 cup of white wine and keep stiring until it gets thick again. When thick, add 1/2 cup of shredded parmesean cheese and stir. Pour over turkey, sprinkle a little parmesean cheese on top and bake.
Turkey pot pie is easy and super good! Start by choosing your veggies. Some suggestions are carrots, broccoli, frozen peas, potatoes or any of your other favorites. My family doesn't like the potatoes in it, but loves the broccoli.
Use your biggest pie plate and put one pie crust down in it. Mix together 2 cans of cream of chicken soup, 1 cup of cubed turkey, 1 cup of steamed broccoli, 1 cup of steamed carrots and 1/2 cup of frozen peas. The veggies should be in pretty small pieces. Mix it together with salt and pepper and pour into pie dish. Sprinkle a small amount of shredded cheddar cheese on top and a tablespoon of flour and then put the other pie crust on top. Cut some small slits in the top pie crust. Pinch the sides togethet so nothing leaks out. Bake for about 30 minutes on a cookie sheet so you don't have a mess in your oven.
I hope that you all have a wonderful Thanksgiving week!!
I try to do my shopping for the Thanksgiving meal at a time when I wont get frustrated by long lines. I try to be at Costco the second that they open, or at Food Maxx or Raleys at 6am when everyone else isn't shopping. It may be a pain to get up earlier, but well worth it when you can actually think and shop at the same time. Of course I check the Raley's ad to see what I will get there and then I get the rest at Costco or Food Maxx. Of course I have detailed lists of what to get where and that takes planning ahead. I also try to have extra stuff on hand in case we end up with an extra family or if someone doesn't make it at the last minute and I need to replace what they were supposed to bring.
I always do my prep work on Tuesday and Wednesday so that my Thursday is as relaxing as possible. Tuesday is my appetizer day. I can do these things in the evening - especially if I plan a quick dinner. Cheeses can be sliced, veggies cut, dips made, bread sliced ect. Anything that can sit for a day or so can be prepared. I get my serving platters out and find somewhere to store them, and figure out what food will go on what. Appetizers are under control now!
Wednesday is for pie baking and dinner prep. I love the way my house smells on this day!! While the pies are in the oven, usually pumpkin, apple, and pecan, I get dinner stuff ready. I chop my celery and onions for my stuffing and cook the sausage for it also. I cube my banana squash and clean the green beans. If I am making green beans and bacon, the bacon and onions can be made ahead too. I also chop whatever veggies would be good in a salad. Ziplock bags are a lifesaver on this day! On this day I get out the extra serving platters, silverware, and dinner plates that I will need. I usually do festive paper plates for dessert and appetizers.
Leftovers are the best part of Thanksgiving!!!! That night, start the turkey soup. Right after you finish getting the meat off of the turkey carcass - get it in the pot of water! Go back to the blog with the chicken soup recipe and go for it! Turkey enchiladas are great and that recipe is in a former blog too. Turkey divan is a yummy treat also and super easy to make, so is turkey pot pie.
Turkey divan: there are 2 ways to make this, every step is the same - it's just the sauce that is different. First steam some broccoli and carrots until almost tender. Put them in a casserole dish - they should fill it up half way. Then cover the veggies with chopped turkey, then sauce. Bake for about 45 minutes at 350 and serve over rice. Now for the sauces.
Sauce #1 Mix a can of cream of chicken soup with 1 cup of mayonaise and 1 teaspoon of curry powder. Mix all together and put over turkey.
Sauce #2 Melt 1/4 cup of butter in a saucepan, add 1/4 cup of flour and stir right away until it makes a paste. Add about 2 and 1/2 cups of milk (or cream) and keep it at medium heat. Use a wire wisk and stir always until it gets thick. While stiring add salt, pepper, and garlic salt. As it starts to get thick, add a 1/2 cup of white wine and keep stiring until it gets thick again. When thick, add 1/2 cup of shredded parmesean cheese and stir. Pour over turkey, sprinkle a little parmesean cheese on top and bake.
Turkey pot pie is easy and super good! Start by choosing your veggies. Some suggestions are carrots, broccoli, frozen peas, potatoes or any of your other favorites. My family doesn't like the potatoes in it, but loves the broccoli.
Use your biggest pie plate and put one pie crust down in it. Mix together 2 cans of cream of chicken soup, 1 cup of cubed turkey, 1 cup of steamed broccoli, 1 cup of steamed carrots and 1/2 cup of frozen peas. The veggies should be in pretty small pieces. Mix it together with salt and pepper and pour into pie dish. Sprinkle a small amount of shredded cheddar cheese on top and a tablespoon of flour and then put the other pie crust on top. Cut some small slits in the top pie crust. Pinch the sides togethet so nothing leaks out. Bake for about 30 minutes on a cookie sheet so you don't have a mess in your oven.
I hope that you all have a wonderful Thanksgiving week!!
Saturday, November 13, 2010
It's Apple Time
Last weekend we picked the last of the apples at my husband's family cabin. We usually make apple juice, but the crop was small this year. I still don't want to waste any apples, so yesterday I made 6 apple pies!! I used Granny Smith apples and my apple peeler (I wouldn't make anything without it!) I got it at the Kitchen Store in our local outlet center. It peels, cores, and slices apples. I also use it when I can pears. I always make the apple pies ahead of the holidays because that's when the apples are fresh. I read a very old cookbook for advice on freezing the pies. First I put the crust in the pie pan (I buy the crust in the cookie dough section of the store. It tastes just fine and I don't like to make crust! Right now there is a coupon for $1 off if you buy 2. This makes them less than $2 a box - 2 crusts - at Food Maxx) then I use my fingers to spread a very thin layer of soft butter onthe crust. I slice about 6-8 cups of peeled apples and add 1-2 cups of sugar depending on how tart you want the pie. I also add 1 tablespoon of flour, and 2 tablespoons of cinnamon. When you stir the apple mixture up, pure heaven happens. It makes a wonderful, thick juice that you must be sure to get all of into the pie crust! I then pour the apples into the pie crust, sprinkle with another tablespoon of flour and a couple of small chunks of butter and then plop the other crust on top. Then I pinch the edges together. I don't do it very fancy! I then use tiny cookie cutters to cut out a shape from the top crust. This year I used an apple, last year a leaf. If you don't want to do that, just cut some small slits into the crust. Next, I wrap the pies with saran wrap very well so no air at all can get in. I place the pies in my freezer with nothing on top of them. The next day, I get the HUGE ziplock bags and put 2 pies in each bag stacked on top of eachother. Since they are frozen solid, they won't be damaged. When you are ready to bake the pie, take it out of the freezer and unthaw it first. Bake for about an hour at 350. It's very important to put something under the pie when cooking or it may bubble over all over your oven! I have a special tray to put under pies, but a cookie sheet works just fine too.
Now what about the rest of the apples? Apple sauce to go with the pork loin that Raley's has on sale this week! Apple sauce is easier than you think. Just peel and slice some apples - any kind will do - and put them in a sauce pan with some sugar and cinnamon and a little water. Be sure to taste along the way to get the sauce as sweet or tart as you'd like. Bring to a boil and then turn down heat. Simmer until the apples are tender. Now you have to decide if you want chunky applesause or smooth applesause. If you want chunky, just wait for the apples to be soft and use a hand potato masher to smash the apple mixture up. If you want smooth, you will need to use a handheld milkshake maker or a food processor. My family likes both so I do half chunky and half smooth. You can serve this applesauce cold or warm!
Enough about apples, let's get to more dinners. With the pork loin, roasted potatoes is always good. You can make your pork on the grill or in the oven, just season it with salt, pepper and fresh rosemary and thyme for a great taste. A meat thermometer is a good idea here also.
I will make manicotti this week - something my daughter will eat! Just buy the pasta and 2 jars of sauce. You will need ricotta, mozzarella, and parmesean cheeses, and eggs also. First get your water boiling for the pasta. Cook it for about 12 minutes then drain and rinse with cold water so you can touch touch them. In one bowl combine 2 eggs (put them in the bowl first and whip them with a fork), container of ricotta cheese, half a cup of parmesean (shredded), and 2 cups of mozzarella. Mix it all together. Use a small spoon to put the cheese mixture into the manicotti tubes and put the stuffed tubes into a baking dish that you have spread a thin layer of sauce on the bottom first. After all of the tubes are stuffed, cover them with sauce. It will take more than one jar, but not quite two - save the rest of the sauce for another dinner this week. Cover the dish with mozzarella cheese and then cover with foil that you have sprayed Pam on. Bake for 30 minutes at 350 then uncover and bake another 10. It should be bubbly and all of the cheese melted.
Later in the week, make meatball sandwiches with the rest of the sauce. I buy shredded mozarella cheese at Costco so I always have it on hand. When I get it home I split it up into 4 large ziplock bags and throw it them in the freezer. I also keep Costco meatballs handy in the freezer. Just thaw out and heat the meatballs in the microwave, put some on a sandwich roll, cover with sauce and cheese and you've got dinner!
Last week we had leftover sandwich night. The best creation was super delicious. We had venison steaks and sauted mushrooms leftover so we grilled sandwich rolls with butter in the oven, cut up the steak and heated it, sauted some sliced onions in butter, then added mushrooms. We put the steak on the grilled rolls and topped it off with provalone cheese and put it in the oven on broil for a couple of minutes. Then we topped it off with onions and mushrooms. it was so good that we didn't need anythng else!
Now what about the rest of the apples? Apple sauce to go with the pork loin that Raley's has on sale this week! Apple sauce is easier than you think. Just peel and slice some apples - any kind will do - and put them in a sauce pan with some sugar and cinnamon and a little water. Be sure to taste along the way to get the sauce as sweet or tart as you'd like. Bring to a boil and then turn down heat. Simmer until the apples are tender. Now you have to decide if you want chunky applesause or smooth applesause. If you want chunky, just wait for the apples to be soft and use a hand potato masher to smash the apple mixture up. If you want smooth, you will need to use a handheld milkshake maker or a food processor. My family likes both so I do half chunky and half smooth. You can serve this applesauce cold or warm!
Enough about apples, let's get to more dinners. With the pork loin, roasted potatoes is always good. You can make your pork on the grill or in the oven, just season it with salt, pepper and fresh rosemary and thyme for a great taste. A meat thermometer is a good idea here also.
I will make manicotti this week - something my daughter will eat! Just buy the pasta and 2 jars of sauce. You will need ricotta, mozzarella, and parmesean cheeses, and eggs also. First get your water boiling for the pasta. Cook it for about 12 minutes then drain and rinse with cold water so you can touch touch them. In one bowl combine 2 eggs (put them in the bowl first and whip them with a fork), container of ricotta cheese, half a cup of parmesean (shredded), and 2 cups of mozzarella. Mix it all together. Use a small spoon to put the cheese mixture into the manicotti tubes and put the stuffed tubes into a baking dish that you have spread a thin layer of sauce on the bottom first. After all of the tubes are stuffed, cover them with sauce. It will take more than one jar, but not quite two - save the rest of the sauce for another dinner this week. Cover the dish with mozzarella cheese and then cover with foil that you have sprayed Pam on. Bake for 30 minutes at 350 then uncover and bake another 10. It should be bubbly and all of the cheese melted.
Later in the week, make meatball sandwiches with the rest of the sauce. I buy shredded mozarella cheese at Costco so I always have it on hand. When I get it home I split it up into 4 large ziplock bags and throw it them in the freezer. I also keep Costco meatballs handy in the freezer. Just thaw out and heat the meatballs in the microwave, put some on a sandwich roll, cover with sauce and cheese and you've got dinner!
Last week we had leftover sandwich night. The best creation was super delicious. We had venison steaks and sauted mushrooms leftover so we grilled sandwich rolls with butter in the oven, cut up the steak and heated it, sauted some sliced onions in butter, then added mushrooms. We put the steak on the grilled rolls and topped it off with provalone cheese and put it in the oven on broil for a couple of minutes. Then we topped it off with onions and mushrooms. it was so good that we didn't need anythng else!
Sunday, November 7, 2010
Winter Yum!
I woke up this morning to the sound of wind and rain and thought - Chicken Soup!!! I am so glad that I saved the chicken carcass from last week's dinner. I will get some sort of delicious bread to go with it and I have an easy Sunday dinner (the recipe is in a former blog). As I was looking at the Raleys ad, they have 2 kinds of roast beef on sale. I will make one this week and serve it with mashed potatoes and gravy and a vegetable. To make the roast beef I heavily salt and pepper it, then put some rosemary sprigs on top. You will need a meat thermometer and plan for about 20 minutes a pound in a 350 degree oven. I have a great roasting pan with a rack, but if you dont, you can just put it in any baking pan. I usually pull it out of the oven about 140 degrees and let it sit a few minutes. The temperature will rise as it sits there. This is for a medium cooked roast.
After the roast beef dinner, you can make french dip sandwiches with the leftovers, or package and freeze the leftover meat for lunch meat.
This week I will also marinate some pork loin chops in italian dressing for 30 minutes and grill them on the bbq. I'll serve that with some wild rice and carrots.
On the quick cooking night, I will make Sweedish Meatballs. I just cheat and buy the packaged mix and serve it over rice with a veggie and call it good! Maybe I'll make some pop and fresh busciuts with it if there is time. You can cook the meatballs the night before and just make the sauce that night if you are really pressed for time. A meatball hint: I use a cookie dough scoop to get my meatballs all about the same size. This makes it easier to cook them!
Now about our winter garden.............................................we planted it yesterday and I can't wait to eat the goods! We planted onions, LOTS of broccoli, cauliflower, brussel sprouts, red cabbage, lettuce, and swiss chard. We also have artichokes and asparagus that stay all year, but thrive in the cooler months. The funny thing yesterday was that only in California would we be putting in our winter garden and picking ripe tomatoes on the same day! I'll keep you posted on the success of the crops:)
After the roast beef dinner, you can make french dip sandwiches with the leftovers, or package and freeze the leftover meat for lunch meat.
This week I will also marinate some pork loin chops in italian dressing for 30 minutes and grill them on the bbq. I'll serve that with some wild rice and carrots.
On the quick cooking night, I will make Sweedish Meatballs. I just cheat and buy the packaged mix and serve it over rice with a veggie and call it good! Maybe I'll make some pop and fresh busciuts with it if there is time. You can cook the meatballs the night before and just make the sauce that night if you are really pressed for time. A meatball hint: I use a cookie dough scoop to get my meatballs all about the same size. This makes it easier to cook them!
Now about our winter garden.............................................we planted it yesterday and I can't wait to eat the goods! We planted onions, LOTS of broccoli, cauliflower, brussel sprouts, red cabbage, lettuce, and swiss chard. We also have artichokes and asparagus that stay all year, but thrive in the cooler months. The funny thing yesterday was that only in California would we be putting in our winter garden and picking ripe tomatoes on the same day! I'll keep you posted on the success of the crops:)
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