When you have fish that you have sauted or broiled in the oven and don't want it to be too boring or too fishy tasting this is a fabulous sauce that we really enjoy!
1 tbsp sugar or splenda
2 tsp corn starch
1/2 tsp chicken bouillon
dash pepper
1/2 c. orange juice (or a mix of lemon and orange which is my preference)
1/8 tsp tarragon
After you have decided to fix the fish they way you like, either grilled or broiled or sauted. Place first 5 ingredients in a microwave safe dish. Microwave on high for 1 minute, stir. Cook 1 minute longer or until thickened. Add tarragon, stir and serve! Super simple and very tasty!
Friday, January 14, 2011
Broccoli Twice Stuffed Potatoes
4 russet potatoes
2 tbsp butter or margarine
1 small onion chopped
1 10 ounce pkg frozen chopped broccoli, thawed and drained
1/2 c. ranch salad dressing
1 tbsp olive or canola oil
salt and pepper to taste
Bake potatoes in foil or on a pan in oven at 400 for one hour. after they are done, allow to cool and then cut them in half and scoop out the pulp from each side keeping skins intact. Mash pulp in bowl. Heat small skillet over medium heat, add butter. Add onion and saute until tender, about 5 mins. Add onions, broccoli, salad dressing to potato pulp and mix well. Sometimes I add some cheddar cheese at this point, but it isn't necessary. Brush outsides of skins with oil and then sprinkle with the cracked pepper and coarse salt. Spoon the pulp mixture into the shells, dividing evenly. Bake potatoes until heated through, about 15 minutes at 425.
2 tbsp butter or margarine
1 small onion chopped
1 10 ounce pkg frozen chopped broccoli, thawed and drained
1/2 c. ranch salad dressing
1 tbsp olive or canola oil
salt and pepper to taste
Bake potatoes in foil or on a pan in oven at 400 for one hour. after they are done, allow to cool and then cut them in half and scoop out the pulp from each side keeping skins intact. Mash pulp in bowl. Heat small skillet over medium heat, add butter. Add onion and saute until tender, about 5 mins. Add onions, broccoli, salad dressing to potato pulp and mix well. Sometimes I add some cheddar cheese at this point, but it isn't necessary. Brush outsides of skins with oil and then sprinkle with the cracked pepper and coarse salt. Spoon the pulp mixture into the shells, dividing evenly. Bake potatoes until heated through, about 15 minutes at 425.
Homemade Alfredo Sauce and Pasta
3 tbsp unsalted butter
3tbsp flour
1 1/4 c milk (I use skim)
pepper and salt to taste
1/4 tsp onion powder or to taste
1/4 tsp garlic powder or to taste
1/2 c Parmesan cheese, shredded
1 lb pasta of choice (I use was I have on hand sometimes spaghetti, sometimes linguine)
Heat to boiling a large pot to cook the pasta in. Add salt to taste. When the water is boiling and you have added the pasta and gotten that going, melt butter over med-med/high heat in a med size skillet. Add the flour to make a roue (sp?) cook until light brown and the flour taste has been cooked out. Add the seasonings, salt pepper, onion powder and garlic powder. stir to combine. Slowly add the milk while whisking the mixture and allowing all the lumps to disappear. Cook the sauce about a minute more until it thickens, then add the Parmesan cheese, stirring until it melts. If the sauce is too thick, I use some of the pasta water to thin it a bit, but go easy. When the pasta is cooked add it directly from the pot into the sauce , don't shake too much of the pasta water off. Use a fork and spoon to mix the sauce with the pasta. I serve this warm with the canned parm that is basically hated in the culinary world, but my family likes it and rarely uses it for anything so we shake some on top of this and everyone eats it up. Can be easily pared with just about any side you can think of. I would go with a quick salad to make this super quick and some garlic bread sure couldn't hurt right?
Note: you can also double this recipe (minus the pasta) and use it to sub into stuff that calls for a jar of alfredo, I bet this is WAY healthier than the store brands!
3tbsp flour
1 1/4 c milk (I use skim)
pepper and salt to taste
1/4 tsp onion powder or to taste
1/4 tsp garlic powder or to taste
1/2 c Parmesan cheese, shredded
1 lb pasta of choice (I use was I have on hand sometimes spaghetti, sometimes linguine)
Heat to boiling a large pot to cook the pasta in. Add salt to taste. When the water is boiling and you have added the pasta and gotten that going, melt butter over med-med/high heat in a med size skillet. Add the flour to make a roue (sp?) cook until light brown and the flour taste has been cooked out. Add the seasonings, salt pepper, onion powder and garlic powder. stir to combine. Slowly add the milk while whisking the mixture and allowing all the lumps to disappear. Cook the sauce about a minute more until it thickens, then add the Parmesan cheese, stirring until it melts. If the sauce is too thick, I use some of the pasta water to thin it a bit, but go easy. When the pasta is cooked add it directly from the pot into the sauce , don't shake too much of the pasta water off. Use a fork and spoon to mix the sauce with the pasta. I serve this warm with the canned parm that is basically hated in the culinary world, but my family likes it and rarely uses it for anything so we shake some on top of this and everyone eats it up. Can be easily pared with just about any side you can think of. I would go with a quick salad to make this super quick and some garlic bread sure couldn't hurt right?
Note: you can also double this recipe (minus the pasta) and use it to sub into stuff that calls for a jar of alfredo, I bet this is WAY healthier than the store brands!
Wednesday, January 12, 2011
Onion Meatball Stew
Meatballs (either make your own for your favorite recipe or use frozen, your preference--if using your own make sure you brown them well before continuing on with the steps)
1can condensed french onion soup (campbells)
2/3 c. water
3 carrots, rough chopped
2 potatoes, rough chopped (similar size to the carrots)
1 onion rough chopped
3 ribs celery, rough chopped
In a large pot add all ingredients and bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until veggies are tender. Serve with biscuts or crusty homemade bread.
1can condensed french onion soup (campbells)
2/3 c. water
3 carrots, rough chopped
2 potatoes, rough chopped (similar size to the carrots)
1 onion rough chopped
3 ribs celery, rough chopped
In a large pot add all ingredients and bring to a boil, reduce heat, cover and simmer for 25-30 minutes or until veggies are tender. Serve with biscuts or crusty homemade bread.
Corn bread Stuffing
This is a favorite for our family on holidays and sometimes when I am feeling like making a giant meal with roast chicken and all the fixin's I will make this to accompany.
1 pan 8x8 of baked and cooled cornbread
1 c chopped celery with leaves
1/2 chopped onions
1 stick butter
1/4 c chicken broth or stock
break corn bread into small pieces, I just leave it in the pan it baked in until I need to add it to the veggies. Cook celery and onion in the butter until soft, but not browned (I often add some celery seed or thyme at this point and allow the heat of the butter to release some of the good stuff in the herbs, but it isn't necessary). Add broth and mix well, then add the corn bread to the pan (I use a huge skillet that I have) and toss lightly. Pour into another baking pan and bake in a preheated 350 oven for 30-40 minutes or until the top is crusty and golden. I don't stuff turkeys or chickens (I don't like my stuffing that way) but if you like it you can skip the baking and just stuff your bird.
1 pan 8x8 of baked and cooled cornbread
1 c chopped celery with leaves
1/2 chopped onions
1 stick butter
1/4 c chicken broth or stock
break corn bread into small pieces, I just leave it in the pan it baked in until I need to add it to the veggies. Cook celery and onion in the butter until soft, but not browned (I often add some celery seed or thyme at this point and allow the heat of the butter to release some of the good stuff in the herbs, but it isn't necessary). Add broth and mix well, then add the corn bread to the pan (I use a huge skillet that I have) and toss lightly. Pour into another baking pan and bake in a preheated 350 oven for 30-40 minutes or until the top is crusty and golden. I don't stuff turkeys or chickens (I don't like my stuffing that way) but if you like it you can skip the baking and just stuff your bird.
Saturday, January 8, 2011
Sausage Barley and Bean Soup
1 lb sausage cut into coins
4 c water
1 can great norther beans or navy beans drained and rinsed
1 can stewed tomatoes
1 med onion chopped
1/2 c. celery sliced
1/2 c. carrots sliced
1/2 c quick cooking barley
2 tsps wozzy sauce
1/2 tsp dried basil
hot pepper sauce or crushed red pepper flakes to taste
Place all ingredients except hot sauce in a large pot and bring to boil, cover. Reduce heat to medium low and simmer 15 minutes or until veggies are tender and season with hot sauce. Serve hot with a crusty bread.
4 c water
1 can great norther beans or navy beans drained and rinsed
1 can stewed tomatoes
1 med onion chopped
1/2 c. celery sliced
1/2 c. carrots sliced
1/2 c quick cooking barley
2 tsps wozzy sauce
1/2 tsp dried basil
hot pepper sauce or crushed red pepper flakes to taste
Place all ingredients except hot sauce in a large pot and bring to boil, cover. Reduce heat to medium low and simmer 15 minutes or until veggies are tender and season with hot sauce. Serve hot with a crusty bread.
West African Peanut Soup
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| veggies...veggies...yum! |
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| All done! |
1 can stewed tomatoes
1 c. chopped carrots
1 c. chopped scallions
3/4 c. peanut butter, smooth or chunky (your preference)
1 c. milk
1/4 c. instant mashed potato flakes
if you like hot sauce to taste
Bring broth tomatoes carrots and scallions to a boil in a large sauce pan. Reduce heat and simmer 5 -6 minutes or until carrots are tender. Stir in peanut butter until blended, then milk and potato flakes. Simmer 1-2 minutes to heat. makes four servings, you can imagine that it might be good to double this recipe for a larger crowd.
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