Sunday, March 31, 2013
Monday, February 4, 2013
A Quick and Easy Meal...That Tasted Good!
Today was a busy day. I had a couple boneless and skinless chicken breasts marinating in teriyaki to cook this evening. To be honest, I hadn't decided what to cook with them, thinking I would have time to decide that later.
WRONG!
The day was so busy it was time to cook the chicken and I still had no clue what I was going to fix with them. I generally keep a few boxes and bags of various side dishes for such situations.
I chose a box of Rice-A-Roni Fried Rice mix. My initial plan was just to make it as a side dish. However, they had a "Chicken Fried Rice" recipe on the box, which basically was adding diced chicken and eggs, along with cutting back the water used.
I tweaked the recipe as below and I hope you like the idea enough to give it a try!
1 pound boneless/skinless chicken breasts
1 Box Rice-A-Roni Fried Rice Flavor
1/2 cup diced bell pepper
1/2 cup diced onion
I clove garlic, diced
1-1/2 cups water
Marinate the chicken. If you use my homemade marinade give it at least a few hours, if you use a store bought marinade follow the instructions.
After marinating, cut the chicken into 1" pieces
Brown the rice/vermicelli mixture per direcection on the box, adding the bell pepper and onion
Add the garlic when the other is just about done browning
Push the mixture to one side of the pan and add the chicken
Brown the chicken, stirring to allow all sides to brown
Once chicken has browned, mix it with the rice & veggie mixture
Add the water and seasoning packet
Bring to a boil, stirring occasionally
Reduce heat to a simmer, cover and let cook for 15-20 mins.
Remove from heat and let stand for 5 minutes.
Enjoy!
Sunday, January 20, 2013
Split Pea Soup
Recently my mother had some oral surgery which left her unable to chew and needing soft foods. I picked up the the requisite tapioca pudding, jello and some various soups at the store. Finally having a day off, I made her this split-pea soup, which uses Andersen's Split Pea Soup recipe as it's basis, with a few of my own modifications.
16 oz bag of split peas
32 oz low sodium chicken broth
32 oz water
1 small onion, diced
2 cloves of garlic, diced
1 bay leaf
1 teaspoon paprika
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Notice I didn't add salt. I seldom use salt in my cooking, allowing folks to add it or not as they wish.
Sort and rinse the peas. Add all ingredients to a large pot.
Bring to a boil and then reduce heat to let it simmer.
Simmer for 1 hour, stirring every 5 minutes or so.
After an hour check to see if the peas are tender. If not, let it simmer longer, checking every 10 minutes..
Once the peas are tender use an immersion blender to puree the soup. (If you don't have an immersion blender, allow the soup to cool and then use a slotted spoon to place the peas in a blender. Add a small amount of soup and puree).
This recipe works "as-is" for anyone on a soft food diet, others can top their bowl of soup with croutons, ham and/or bacon bits, diced green onions, shredded cheese, whatever a person wishes!
16 oz bag of split peas
32 oz low sodium chicken broth
32 oz water
1 small onion, diced
2 cloves of garlic, diced
1 bay leaf
1 teaspoon paprika
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Notice I didn't add salt. I seldom use salt in my cooking, allowing folks to add it or not as they wish.
Sort and rinse the peas. Add all ingredients to a large pot.
Bring to a boil and then reduce heat to let it simmer.
Simmer for 1 hour, stirring every 5 minutes or so.
After an hour check to see if the peas are tender. If not, let it simmer longer, checking every 10 minutes..
Once the peas are tender use an immersion blender to puree the soup. (If you don't have an immersion blender, allow the soup to cool and then use a slotted spoon to place the peas in a blender. Add a small amount of soup and puree).
This recipe works "as-is" for anyone on a soft food diet, others can top their bowl of soup with croutons, ham and/or bacon bits, diced green onions, shredded cheese, whatever a person wishes!
Sunday, December 9, 2012
Easy Red Beans and Rice
Long a comfort food from down south, Red Beans and Rice also has a bit of history attached to it. Ham was the traditional Sunday dinner (or supper as they often called it). Back then Monday was also often called "Washday" as it was the day all the laundry was done.. For the ladies of the house, a pot of beans, with the leftover ham bone and spices added for flavoring, was an easy Monday dinner that wouldn't take a lot of attention away from getting the washing done. They could assemble the ingredients and let it simmer while they attended to the laundry.
I don't know about you, but a ham is not a traditional Sunday dinner at my house. As a matter of fact, we probably only have ham 2 or 3 times a year. This can be a problem since various ham & beans recipes, especially Red Beans and Rice, are among my favorites. I've come up with this recipe which has a bit of flavor but is not overly spicy, as traditional Red Beans and Rice is actually rather mild and served with a bottle of hot sauce so everyone can adjust the octane level to their own desires.
Be sure to read all the way to the bottom.
Let's go!
1 pound package dry red beans
1 large onion, diced
2 cloves garlic, diced
1 tablespoon red pepper flakes
1/4 teaspoon ground black pepper
1 pound Andouille (Cajun Sausages, or hot links)
White Rice
Sort and rinse the beans as per the package directions. Place in the pot with the onion and garlic, add enough water so the beans are covered by about 1-1/2". Add the red pepper flakes and black pepper and stir. Bring to a boil, the lower the heat until it is at a simmer. Simmer for about 2 hours. Slice the sausage on an angle into pieces about 1/2" thick. Add to the pot and return to a boil. Once at a boil, again lower the heat to a simmer for about an hour.
While the pot is simmering, cook a couple cups of rice per the package directions. I like to use Chicken Broth instead of water when making the rice.
When the beans are cooked and ready, serve over rice. You can garnish it with a fresh parsley sprig or with green onions for a "fancy look" if you like.
As an aside, corn bread or biscuits are great with this dish!
This is a real basic recipe. You can add additional spices such as parsley, thyme, bay leaf. You can add chopped ham or bacon crumbles if you want more meat. You can add diced bell pepper and/or chopped celery. Try different ways until you find the recipe you like and make it your own!
I don't know about you, but a ham is not a traditional Sunday dinner at my house. As a matter of fact, we probably only have ham 2 or 3 times a year. This can be a problem since various ham & beans recipes, especially Red Beans and Rice, are among my favorites. I've come up with this recipe which has a bit of flavor but is not overly spicy, as traditional Red Beans and Rice is actually rather mild and served with a bottle of hot sauce so everyone can adjust the octane level to their own desires.
Be sure to read all the way to the bottom.
Let's go!
1 pound package dry red beans
1 large onion, diced
2 cloves garlic, diced
1 tablespoon red pepper flakes
1/4 teaspoon ground black pepper
1 pound Andouille (Cajun Sausages, or hot links)
White Rice
Sort and rinse the beans as per the package directions. Place in the pot with the onion and garlic, add enough water so the beans are covered by about 1-1/2". Add the red pepper flakes and black pepper and stir. Bring to a boil, the lower the heat until it is at a simmer. Simmer for about 2 hours. Slice the sausage on an angle into pieces about 1/2" thick. Add to the pot and return to a boil. Once at a boil, again lower the heat to a simmer for about an hour.
While the pot is simmering, cook a couple cups of rice per the package directions. I like to use Chicken Broth instead of water when making the rice.
When the beans are cooked and ready, serve over rice. You can garnish it with a fresh parsley sprig or with green onions for a "fancy look" if you like.
As an aside, corn bread or biscuits are great with this dish!
This is a real basic recipe. You can add additional spices such as parsley, thyme, bay leaf. You can add chopped ham or bacon crumbles if you want more meat. You can add diced bell pepper and/or chopped celery. Try different ways until you find the recipe you like and make it your own!
Monday, December 3, 2012
Minestrone Soup ... Oh Yeah!
Perhaps you've heard about the recent series of storms we've had here in CA. Basically 3 separate storms over a 5 day period. When it's cold and raining (or even just cold) I like a good bowl of soup or stew and some fresh baked bread. With the weather we had, I thought a nice bowl of Minestrone would be good. Minestrone is one of those soups which has bunches of variations. None of them are wrong, they are all adjusted to the individual tastes of the cook. My recipe started as one from printed on the back of a box of pasta some 20+ years ago and I've changed it and refined it over the years. Will it still be the same 5, 10 or even 20 years from now? I doubt it. :-) I change stuff constantly. But here is the "now" version for your enjoyment.
1 lb top round steak, cut into 1" pieces
2 cloves garlic, minced
1 small onion, diced
1/2 lb baby carrots
2 small potatoes cubed
1 15oz can dark red kidney beans, drained
2 slices of bacon
1 8oz can tomato sauce
2 tablespoons Italian seasoning
2 quarts beef broth
1 cup dry pasta (I use mini-penne)
In a large pot or dutch oven, cook the bacon until crispy, remove the bacon and set it aside to cool.
In the bacon grease brown the beef and onions until the beef is browned and onions translucent (3 - 5 minutes, stirring often) Add the garlic about 1 minute before the others are done.
Add the beef broth and tomato sauce stirring well, add the Italian seasoning and stir again. Bring to a boil.
Reduce heat to a simmer and let it simmer for an hour.
Return to a boil, add the carrots and potatoes. Simmer for another hour or so until the carrots are cooked.
In a small saucepan place the dried pasta. Ladle out enough broth only to cover the pasta. Bring this to a boil and cook for the time directed on the pasta package.
While the pasta is cooking crush the bacon slices (you thought I forgot about those, didn't you?) into bacon bits. Add those and the kidney beans to the soup and return to a boil. Turn down to a simmer for 10-15 mins.
When the pasta is done drain the broth back into the soup and keep the pasta separate.
To serve put a small amount of pasta in the bottom of the bowl and ladle soup over it.
Garnish with Parmesan Cheese if desired.
Serve with warm bread or rolls as desired & Enjoy!
1 lb top round steak, cut into 1" pieces
2 cloves garlic, minced
1 small onion, diced
1/2 lb baby carrots
2 small potatoes cubed
1 15oz can dark red kidney beans, drained
2 slices of bacon
1 8oz can tomato sauce
2 tablespoons Italian seasoning
2 quarts beef broth
1 cup dry pasta (I use mini-penne)
In a large pot or dutch oven, cook the bacon until crispy, remove the bacon and set it aside to cool.
In the bacon grease brown the beef and onions until the beef is browned and onions translucent (3 - 5 minutes, stirring often) Add the garlic about 1 minute before the others are done.
Add the beef broth and tomato sauce stirring well, add the Italian seasoning and stir again. Bring to a boil.
Reduce heat to a simmer and let it simmer for an hour.
Return to a boil, add the carrots and potatoes. Simmer for another hour or so until the carrots are cooked.
In a small saucepan place the dried pasta. Ladle out enough broth only to cover the pasta. Bring this to a boil and cook for the time directed on the pasta package.
While the pasta is cooking crush the bacon slices (you thought I forgot about those, didn't you?) into bacon bits. Add those and the kidney beans to the soup and return to a boil. Turn down to a simmer for 10-15 mins.
When the pasta is done drain the broth back into the soup and keep the pasta separate.
To serve put a small amount of pasta in the bottom of the bowl and ladle soup over it.
Garnish with Parmesan Cheese if desired.
Serve with warm bread or rolls as desired & Enjoy!
Friday, November 16, 2012
Twinkie lovers, take heart!
With the shutdown of Hostess Brands lovers (addicts?) of Twinkies are reportedly stocking up on their favorite junk food. If you can't find any, or get a big enough stash, here is a copycat recipe from Top Secret Recipes. Enjoy!
Sunday, November 4, 2012
Teriyaki on the Fly
I got some chicken out this morning and decided to marinate it in teriyaki sauce for dinner. The only problem was I didn't have any teriyaki sauce and didn't want to have to run to the store. In perusing recipes online I did my usual of taking a bit of this and a bit of that and I came up with a pretty good sauce! Normally I marinate chicken for a day, this one was only marinating for 6 hours. It still had good flavor and I think would be even better if it had been allowed to marinate for a full day.
About the ingredients; Miren, a sweet Japanese rice wine, is usually used. I didn't have any so I used Marsala instead. I think any sweet wine would work. Rice vinegar was called for which I had. If I hadn't had it I would have used either wine vinegar, apple cider vinegar or plain distilled vinegar. For the sweetener I used honey, you could use white or brown sugar if you don't have honey. Oil, I used olive. I think you could use whichever you wanted or have on hand, even butter if that's all you got.
Here we go!
1/2 Cup low-sodium soy sauce
1/3 Cup Sweet wine
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon chopped garlic
1 tablespoon honey
Place all items in a small saucepan and bring just to a boil, stirring often. Reduce heat, cover and simmer for 10 minutes. Remove from heat and allow to cool to room temp. (You can put it in the fridge to hasten this process). Stir it one more time and pour over the chicken. I used 4 small boneless, skinless chicken breasts, placed them in a 1 gal ziplock baggie and turned it a few times during the day. Note that these were frozen at the start so were kept on the counter-top to defrost and marinate at the same time.
The chicken breasts were baked for 25 minutes at 350*F and came out good. I am looking forward to trying this again when I am able to marinate them overnight in the fridge as I usually do.
Enjoy!
About the ingredients; Miren, a sweet Japanese rice wine, is usually used. I didn't have any so I used Marsala instead. I think any sweet wine would work. Rice vinegar was called for which I had. If I hadn't had it I would have used either wine vinegar, apple cider vinegar or plain distilled vinegar. For the sweetener I used honey, you could use white or brown sugar if you don't have honey. Oil, I used olive. I think you could use whichever you wanted or have on hand, even butter if that's all you got.
Here we go!
1/2 Cup low-sodium soy sauce
1/3 Cup Sweet wine
1 tablespoon oil
1/2 teaspoon ground ginger
1 teaspoon paprika
1 tablespoon chopped garlic
1 tablespoon honey
Place all items in a small saucepan and bring just to a boil, stirring often. Reduce heat, cover and simmer for 10 minutes. Remove from heat and allow to cool to room temp. (You can put it in the fridge to hasten this process). Stir it one more time and pour over the chicken. I used 4 small boneless, skinless chicken breasts, placed them in a 1 gal ziplock baggie and turned it a few times during the day. Note that these were frozen at the start so were kept on the counter-top to defrost and marinate at the same time.
The chicken breasts were baked for 25 minutes at 350*F and came out good. I am looking forward to trying this again when I am able to marinate them overnight in the fridge as I usually do.
Enjoy!
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