Friday, January 30, 2009
Chicken Broccoli Alfredo
1# Linguine/fettuccine (I think we did more like 1 1/2#)
2 cups broccoli(cooked)
3 ch. breasts (cut into cubes)
3/4c. Parmesan cheese
mushrooms (we did just one can, but fresh would be much better!)
1 can cream of mushroom soup(or cream or mushroom roasted garlic--if you did this one you might cut down on the garlic)
Cook noodles. Cook your broccoli. Heat butter and add chicken and cook until tender. Stir in soup, milk, cheese, pepper, linguine, mushrooms, garlic, and broccoli. Cook until hot and bobbling.
This was SOOO good! Definitely a keeper! =) We had it with Italian bread. YUMMY!
Tuesday, January 27, 2009
Now this recipe sounds like a pregnant woman must have put it together, especially when you get to the garnish. Terry, are you sure about this one? ~smile
About your comment at the bottom... Mark says that happened 27 years ago!!! Will you please forgive him?!? He has learned to be more tactful ~ smile .
Thanks for sharing again. Pam
Black Bean Pumpkin Soup (I know this sounds like a strange combo, but trust me - it's yummy!)
Gourmet, November 1996
Yield: 9 cups
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 14.5 can of whole tomatoes tomatoes, chopped (I'm sure diced tomatoes would be fine)
1 1/4 cups chopped onion (1 large)
2 garlic cloves minced (recipe called for 4 cloves but I held back for Danny's sake)
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) butter
4 cups beef broth (3c broth + 1 c water)
1 16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice (I used cooked chicken breast) I did have the ham at a friend's and it was yummy too.
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds. I did not use the pumpkin seeds to garnish, but I did have some ingredients on the table to use for garnish, IF desired. I know it sounds strange, but I had this garnish for a black bean soup I had at a real nice restaurant - dill pickles (diced), I also had some slices of avocado. I'm known to be weird w/some of my food stuff (but as Lois says, "a good weird")
In a food processor coarsely puree beans and tomatoes.
In a 6-quart heavy kettle cook onion, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.
Just before serving, add ham (or as I did - chicken) and simmer soup, stirring, until heated through. Season soup with salt and pepper (we did not add extra salt).
I'm not going to rate this - I won't share things that we don't think are good :-) BUT if any of you try any of my recipes please feel free to rate them - it won't hurt my feelings because I am not the originator :-) Just don't rate them when I serve them to you here at the house :-) now that may hurt my feelings (ask Mark!) :-)))) hahahaha
If you ever have questions w/recipes feel free to email me Truetribes@juno.com :-) Terry
Monday, January 26, 2009
I’m too excited, yes even getting some chills right now, thinking of a blog where I can share some of my cooking adventures! Just you wait all you lucky people out there! You don’t know what you have coming. It’s Hannah Garrison.
*gasps are heard from people in front of their computer screens around the US*
People instantly IM or GT a True to check up on this name.
“I’ve heard about her. Doesn’t she eat peanut butter on eggs? Doesn’t she use ketchup as a salad dressing?”
Yes, so I have weird tastes sometimes, almost like I’m perpetually pregnant, but I also have normal tastes, too. I just really enjoy food. I love being in the kitchen (except when it needs cleaning). I love shopping for food.
First I have to spread the word about a website I stumbled across not long ago. I hesitate to share it. It’s almost like sharing some sort of addictive drug. “Here, have some! It’s good!” Seriously, it's dangerous, so beware and don't say I didn't warn you. I check it about every day and drool over the food pictures, browsing the recipes, and getting ideas that rarely actually take shape. Hey, it’s good to dream sometimes.
The website? : http://www.tastespotting.com/ How does every contributor on this site make their pictures look so delectable? I want to take pictures like that.
It was through this website that I stumbled across this cake. I decided it looked too cool and intriguing not to try it. Find the recipe here: http://creampuffsinvenice.ca/
I know... crepes again? What a coincidence! :) I do hope you know that Feb 2 is Crepe Day in France. It's that time of year.
Day 1 - Monday
First I look at the ingredients… they all look very basic; we have everything but whipping cream. Wait. Kirsch? What is that? I quickly do a google search and get on Wikipedia. I love Wikipedia. A cherry water. Hm. More searching on google, and I find that only some groceries stores carry it, it may be easier to find at your local liquor store (hm, no thanks), and that a substitution of something like almond flavoring wouldn’t be too off-base. After checking at Publix and Kroger and getting blank stares at customer service, I decide to ditch the Kirsch and go the almond flavoring route. Anyone every heard of Kirsch or used it?
Day 2 – Tuesday
It’s time to put the crepe batter together to chill in the fridge overnight! No big obstacles. Everything goes fine.
Day 3 - D-day
I get home from school to start prep plenty early to get everything done so it can chill in the fridge a couple of hours before taking it to Home Fellowship. First thing's first... the pastry cream!
Step #1 - the pastry cream
Looking at the directions, my mom and I are waiting for the end to say... "And finish by doing a twirl on your pinky finger before gently setting in the fridge to chill." Are all the steps really necessary? Does it have to be this complicated? We remark to each other several times, wondering if it would really make a difference if we boiled the milk with the vanilla, set it aside for only 5 minutes, or waited until the temperature went down to only 150. Well, we tried to follow it exactly as best we could! We didn't know what false move might cause an explosion or worse. ;)
Mom seemed to think that pressing it through the sieve wasn't super important, but I did think that it caught a suprising amount of impurities and little specks. In my opinion anyway, so I thought it was a good step to purify it. Although, yes, it probably really didn't make much of a difference.
Let me start by saying that this step should have started earlier. I really was trying to keep on top of things, read ahead, anticipate future steps, but I fell flat on this one. Soon before I wanted to start making the crepes, I read that the batter needs to be "room temperature" before starting. Rats. I rush to the fridge and grab out the batter, wondering where in our ice pit (er, "house") might be the warmest spot. We find a nook on the couch by the window in the sun and leave it there for a little while before the sunny spot turns not-so-sunny and, for lack of a better place, I plop the container in my lap and coax it to warm up.
When it's warm "enough", we start the crepes! I was most worried about this step. I watched a youtube video by Martha Stewart on making crepes, and she made it look SO easy, but I still wasn't so sure. What I saw on the video was that you poured a couple tablespoons of batter into the pan, evened it out, let it cook a couple minutes, and then flipped it with your fingers and a small spatula. It didn't look too hard. I could do this, right? I lightly oiled the pan, heated it to medium, and poured the batter on. When it looked ready to flip, I eased up one side of the crepe, took it gently with my fingers to turn it, and...
What kind of fingers does Martha Stewart have?! That HURTS. That crepe was ruined; maybe if I try doing it really quickly next time. I repeated the first steps and once again... OUCH! I ended up with a mound of dough in the pan. This was not turning out; I was vowing never to make another crepe again. Using a spatula seemed impossible; it was so delicate.
Mother Dear kept suggesting that I leave them to cook a little longer and get brown. I have a tendancy to undercook things, and am usually abnormally scared of getting bread, eggs, pancakes and such overdone, so it took some coaxing, but I finally let one cook a little longer and then carefully turned it with the spatula. It kind of worked! It wasn't the most beautiful crepe, but it didn't end up a big doughy glob at least.
Little by little I got the hang of it, and by my last crepe, I was almost feeling like an expert.
I might add in here something else I learned in this crepe-making adventure, that over-greasing the pan leads to less appetizing crepes. I had to swab some out a couple times; the pan almost seemed to be producing oil each time, if that was possible.
Step #2 - the whipped cream
Mother Dear actually did this while I made the crepes. She then combined with the pastry cream from the previous day and started layering while I was finishing up the crepes.
The rest of the process was fairly easy. We simply layered, I had fun with a little decorating at the end (I like turning food into works of art), which Mother Dear seemed to think simply looked weird (she doesn't appreciate true art), and then we put it in the fridge to cool, albeit a bit late.
So... the final decision on this cake. To make again or not?
Honestly, it just wasn't my thing. I didn't really enjoy it that much. Some people at our Home Fellowship thought it was very good and raved about it. It looked kind of neat. It was different and a fun experience all-in-all. But, I wouldn't do it again.
If I did something similar, I would alternate a whipped cream type of layer with a layer of strawberry preserves or something. That would be yummy. But the time this took was NOT worth the product. It did give me possible ideas for the future. And I finally know how to make crepes! That's a must for every French teacher, right?
I do often have some very successful cooking ventures, so I'll have to share those later. Yes, this was a lengthy recount. Yes, if you actually read everything you do deserve a big gold star to wear. Yes, the next time I'll try to not be so wordy.
Sunday, January 25, 2009
I actually invented this recipe and it ended up being a family favorite that I make at least 3 times per month.
Friday, January 23, 2009
Okay, here goes my first submission. It's a tutorial on making casseroles.
Before we got married, my husband told me that casseroles are "an arrow aimed straight at a man's heart". So, needless to say, I've been making a lot of casseroles in the last 16 months, since we've been married! I used to follow set recipes for casseroles, but now I rarely do. It is considerably more fun to make up a casserole recipe as I go along, and I usually make at least one casserole per week, each different than the previous one, though some old standbys do get repeated, with only slight variations. Here's my method for creating a casserole:
A good casserole consists of some type of cooked and cut up meat, a starch (potatoes, rice, or noodles), a sauce, optional additional seasonings, and optional vegetables.
Here is my basic white sauce recipe, which is super-easy to memorize and adapt:
Basic White Sauce
2 T butter, melted in sauce pan.
Stir in 2 T flour. Cook roux for 3 minutes-ish.
Add some salt and pepper.
Stir in 1 cup milk (or other liquid) and cook until thickened, stirring with whisk.
I cut up some type of meat, make up a sauce, add some cooked potatoes, rice, or noodles, stir in a can of vegetables, add a bit of seasoning, and voila! - a casserole. But. . . the key to a good casserole is invention. I'll show you what I mean. Below are a few casseroles I've "invented" from the basic casserole formula:
Casserole #1: Chicken and Brown Rice
This is a basic standby that I make, but I vary it a bit every time. I grab some cooked and cut up chicken from the freezer for this dish. (I boil, debone, and freeze chicken in meal size portions). Maybe 2 or 3 cups of meat? Then I cook up some brown rice, about 1 1/2 - 2 cups dry rice, plus water to cook, which yields 3-4 cups of cooked rice. Meanwhile I make a white sauce, maybe 2 cups or so? Sometimes I just do a regular white sauce, but often after making the sauce, I'll remove it from the burner ("eye" for y'all in the South), and stir in a cup or so of grated cheese; this makes a wonderful cheese sauce! Then I throw the rice, sauce, and chicken (thawed to room temperature) in the casserole dish and call it done. If the meat is room temperature and the sauce and rice are hot, I usually don't even put it in the oven, and it's hot enough after melding. Maybe I'll stir in some corn or green beans, or maybe I'll serve veggies on the side.
Casserole #2: Steak and potato
My husband's company had a holiday party (they were too PC to have a Christmas party. . . ), and there were lots of leftovers that employees were able to take home, so I brought back several seasoned steaks and some cooked, chopped potatoes. A casserole was born!
I cut up and cooked some additional potatoes in my pressure cooker, as I hadn't brought home enough potatoes for a whole casserole. While the potatoes cooked, I started a sauce. I used my basic white sauce recipe times 2 1/2 (to yield 2 1/2 cups sauce), but I substituted in a cup of kefir (a fermented milk product) for some of the milk, to give a buttermilky flavor to the sauce. I also seasoned the sauce with a seasoning blend called "Northwoods Seasoning" that gives a nice rich flavor. I dumped the cooked potatoes (both the leftovers and the new ones) into the casserole dish, added the chopped up steak, and then poured the sauce over all. Mixed. Popped in oven for 20 minutes or so, at 350 degrees. I served leftover vegetables (also snagged at the holiday party) on the side.
Casserole #3: Mushroom and Garlic Chicken Pasta
I pulled out some cooked and chopped chicken from the freezer for this dish. I set a pound of shell pasta to boil while I started a sauce - 3 cups this time. This time I sauteed some minced garlic and fresh mushrooms in the butter before adding the flour (I upped the butter amount a tad for the sautee). For the liquid in the sauce, I used chicken broth instead of milk - makes a wonderful sauce! I microwaved the chicken, as I hadn't gotten it to room temperature yet. Then I put the chicken, the sauce, and the pasta in a casserole dish. Oh yum. This was a scrumptious dish! Hubby agreed. I served green beans on the side.
See? Not hard. Three casseroles from one formula. And I didn't have to patronize Campbell's cream-of-whatever to make them. I could come up with a zillion more variations, but I don't want to bore you. Sometimes if I don't have a lot of meat, I'll stir in some cooked beans (black-eyed peas or whatnot) to up the protein content. The amount of liquid is not a science; it's an art. Have fun!
Wednesday, January 21, 2009
I made the following soup tonight and it was VERY good - rated a 5 by Danny for a cream soup.
Category: Broccoli Cheese Soup
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 pound fresh broccoli (which is basically a good size head of broccoli)
1 cup carrots, julienned (I just sliced the carrots since you puree most of them later any way - takes less time)
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree *. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve. (* I only puree about 2/3 of the chunks - we like to have some chunks left in our soup)
Recipe Location: http://www.cdkitchen.com/recipes/recs/1833/Panera-Bread-Broccoli-Cheese-S79119.shtml
Recipe ID: 49903
Tuesday, January 20, 2009
I made these today and all my children really liked them. They are easy and fairly healthy too if you have whole wheat flour. We've also made them but used berries and sugar as the filling too.
1 1/2 c. milk
1 1/2 c. flour (whole wheat if you have it)
4 T. butter, melted (or coconut oil)
2 t. vanilla extract
1/4 t. salt
Blend in a blender and put about 1/2c batter (or less--just want to barely cover the bottom) in greased frying pan on med heat. Cook til bottom is lightly browned and flip and cook another minute or 2.
Put some banana sauce down the middle and fold like a burrito with open ends.
3 bananas, halved lengthwise and then cut into bite-sized pieces.
1/2 c butter or coconut oil
2 t vanilla
cinnamon to taste
* if you don't have maple syrup, you can use 1 c brown sugar instead.
Put butter and syrup in pan to melt until a little thickened. Add vanilla, cinnamon and bananas and stir.
Sunday, January 18, 2009
If you don't have a recipe, maybe you have a time or cost saving tip to share. Maybe it is a random tip like the one I learned recently: when you shop, if you don't have a child along who needs the little shopping cart seat belt, use it to buckle your purse to the cart. You don't have to worry about someone snatching your purse from your cart.
Another thing you can share is something the Lord is teaching you. I read something recently in the book, Calm My Anxious Heart by Linda Dillow that really challenged me. In a chapter about contentment she tells about a missionary to Africa who lived in very difficult circumstances but with contentment. Her daughter found an old diary where her mother had written her "secrets" to contentment:
-Never allow yourself to complain about anything -not even the weather.
-Never picture yourself in any other circumstances or someplace else.
-Never compare your lot with another's
-Never allow yourself to wish this or that had been otherwise.
-Never dwell on tomorrow-remember that tomorrow is God's not ours.
So find something to share each week and "Share It"