Lunch with my pregnant friend Shanon today got me thinking of an easy, delicious, and healthy meal I could whip up for her. So I made her and her baby vegetable stir fry. Nothing special, but it met all of my qualifications, and as long as there wasn't any seafood present, it met her qualifications as well. She asked how I made it so here it is....
It's similar to my Chicken Fried Rice, but with only vegetables. I cooked the rice separate in chicken broth. I then scrambled two eggs in oil and set them aside on a warm plate. Then I sauteed onion, garlic, and carrots in oil and added some frozen vegetables. The rice is mixed in once the vegetables are cooked through. Cook the rice till brown and add a mixture of chicken broth, terriyaki sauce, fresh ginger, and two tablespoons of water. I then add a splash of white wine and one tablespoon of butter. Cook for five more minutes over medium heat and enjoy!
I added more rice and sauce to the leftovers to stretch this same meal for our dinner. Smart an economical!
Wednesday, September 9, 2009
Tuesday, September 8, 2009
Night Made of Memories
Date night.....dinner, thanks to an Olive Garden gift card, $5 movie night at Tinseltown, and a dear friend who babysat. Couldn't have asked for a better night with my husband, good food and laughs; sometimes I wish nights like that could last for ever.
While we were eating at Olive Garden I couldn't help, but think of ways to recreate some of their recipes, and that made me think about one of their dinners that I recreated for my family years ago. It's a favorite and extremely inexpensive.
Their Capellinie pasta in an olive oil sauce with fresh basil and diced tomatoes is on their menu as a lighter item and one the waitress had suggested as a healthy favorite. My version is made with whole wheat spaghetti. Garlic and onion are sauteed in olive oil and a can of diced tomatoes is added. Then spices like oregano and basil are added. Let simmer, covered for 10-15 minutes. Toss in spaghetti, add a drizzle of olive oil, and sprinkle with Parmesan cheese. It is fresh and simple, yet filling and flavorful. Bring restaurant quality to your home for less than half the cost.
While we were eating at Olive Garden I couldn't help, but think of ways to recreate some of their recipes, and that made me think about one of their dinners that I recreated for my family years ago. It's a favorite and extremely inexpensive.
Their Capellinie pasta in an olive oil sauce with fresh basil and diced tomatoes is on their menu as a lighter item and one the waitress had suggested as a healthy favorite. My version is made with whole wheat spaghetti. Garlic and onion are sauteed in olive oil and a can of diced tomatoes is added. Then spices like oregano and basil are added. Let simmer, covered for 10-15 minutes. Toss in spaghetti, add a drizzle of olive oil, and sprinkle with Parmesan cheese. It is fresh and simple, yet filling and flavorful. Bring restaurant quality to your home for less than half the cost.
Monday, September 7, 2009
The Perfect Pancake
What a day! It started off with the perfect, made-from-scratch pancake*, and ended at my mother's house with one of her brilliant meals and with my son running around happily on her 5 acres of land.
This Labor Day weekend ended up being a fun and busy one, and I still can't find that 3 pound bird I need to get started on becoming a "master" cook; so here's a taste of my perfect pancakes.
The Pancake
1 1/2 cups flour
1/8 tsp Cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/8 tsp vanilla
3 tbsp sugar (granulated or powdered)
1 tsp baking powder
2 eggs
1/4 cup canola or vegetable oil
1 cup of milk
Heat non-stick skillet on medium heat with non-stick cooking spray. Sift the flour, salt, sugar, baking powder, spices, and salt. Separate egg whites and yolk in two separate mixing bowls. Whisk egg yolks, milk, vanilla and oil together. Using an electric mixer mix egg whites into stiff peaks. Pour egg yolk mixture into flour mixture and stir until just combined. Gently fold in egg whites. Pour 1/4 cup of batter in skillet and cook until you see small bubbles form, and flip. About 2 minutes on each side and place on a warm plate until ready to serve with your favorite topping. What a great way to start a holiday!
See: Tips to Eat or Cook By
This Labor Day weekend ended up being a fun and busy one, and I still can't find that 3 pound bird I need to get started on becoming a "master" cook; so here's a taste of my perfect pancakes.
The Pancake
1 1/2 cups flour
1/8 tsp Cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/8 tsp vanilla
3 tbsp sugar (granulated or powdered)
1 tsp baking powder
2 eggs
1/4 cup canola or vegetable oil
1 cup of milk
Heat non-stick skillet on medium heat with non-stick cooking spray. Sift the flour, salt, sugar, baking powder, spices, and salt. Separate egg whites and yolk in two separate mixing bowls. Whisk egg yolks, milk, vanilla and oil together. Using an electric mixer mix egg whites into stiff peaks. Pour egg yolk mixture into flour mixture and stir until just combined. Gently fold in egg whites. Pour 1/4 cup of batter in skillet and cook until you see small bubbles form, and flip. About 2 minutes on each side and place on a warm plate until ready to serve with your favorite topping. What a great way to start a holiday!
See: Tips to Eat or Cook By
Friday, September 4, 2009
Why did the chicken cross the road?
Spending time with family and a wedding rehearsal made it impossible to cook dinner tonight, plus the fact the grocery didn't have my 3 pound roasting chicken that I planned on cooking for lunch today. Roasting a chicken, according to Julia, is the mark of a true cook. Though the actual roasting is simple, it takes precision and patience. To make it truly perfect it is quite difficult. I plan on testing my culinary talent this Labor Day weekend, once I find the 3 pound bird of course.
Grocery shopping is usually frustrating enough with a rambunctious 2-year-old who is trying to stand up every 3 seconds, or screaming, or trying to jump out of the cart; but to not find my 3 pound roasting chicken in order to become a "master" of French cooking was so disappointing. However, I did hit up on some of the sales that Meijer was having.....
Meijer
Frozen shrimp close to $2.00 off
buy 1 get 1 free fresh salsa (cheaper than making it)
buy 1 get 1 free tortilla chips
9 for $5.00 Yoplait yogurt
Clearance on 8 rolls of Bounty paper towels
I'll find out tomorrow if Kroger has a 3 pound chicken and also what sales there are to be taken advantage of.
Grocery shopping is usually frustrating enough with a rambunctious 2-year-old who is trying to stand up every 3 seconds, or screaming, or trying to jump out of the cart; but to not find my 3 pound roasting chicken in order to become a "master" of French cooking was so disappointing. However, I did hit up on some of the sales that Meijer was having.....
Meijer
Frozen shrimp close to $2.00 off
buy 1 get 1 free fresh salsa (cheaper than making it)
buy 1 get 1 free tortilla chips
9 for $5.00 Yoplait yogurt
Clearance on 8 rolls of Bounty paper towels
I'll find out tomorrow if Kroger has a 3 pound chicken and also what sales there are to be taken advantage of.
Thursday, September 3, 2009
The Essence of Summer
With hot summer days coming to a close I found it to be the perfect opportunity to make a dinner with the remains of what summer brings. There is nothing more that speaks the essence of any season than soup. It brings warmth and a reminder of homegrown summer vegetables. It gives comfort and endurance during the long winter months. You can see the color of autumn in every bite while the leaves are falling off the tree, or you can smell the freshness of spring as the steam billows from the bowl.
Soup reminds me of childhood; when family was together and still strong with the smell that would brush my face as I entered the door after soccer practice.
In celebration of the summer's end and autumn's begin I made the soup that speaks summer, and that soup is corn chowder.
Corn chowder is filled with summer flavors of sweet corn and fresh vegetables like green pepper and potatoes. Here's my version of corn chowder inspired by the day.
Corn Chowder with a Kick*
4 pieces crispy, chopped bacon
1 medium sweet onion finely chopped
1 large green pepper finely chopped
2 cloves garlic finely minced
1/4 cup flour
4 cups chicken stock
3 medium potatoes peeled and chopped
1 cup milk
1 15 ounce can corn (frozen or fresh can be substituted)
1 1/2 teaspoon
1 bay leaf
salt and pepper
2 tbsp butter
Cook bacon until crispy and set aside. Saute onion and green pepper in the bacon grease until translucent. Add garlic for 1 minute and then add flour until cooked through. To a simmering pot of chicken stock add potatoes and vegetable mixture. Simmer for 10 minutes. Add milk, cayenne, the bay leaf, salt, and pepper. Simmer for 15 minutes and stir in butter before serving. Serve in a bowl and top with chopped bacon. After this chowder you won't want summer to end.
*Inspiration for Corn Chowder with a Kick came from Gina and Pat Neely
Soup reminds me of childhood; when family was together and still strong with the smell that would brush my face as I entered the door after soccer practice.
In celebration of the summer's end and autumn's begin I made the soup that speaks summer, and that soup is corn chowder.
Corn chowder is filled with summer flavors of sweet corn and fresh vegetables like green pepper and potatoes. Here's my version of corn chowder inspired by the day.
Corn Chowder with a Kick*
4 pieces crispy, chopped bacon
1 medium sweet onion finely chopped
1 large green pepper finely chopped
2 cloves garlic finely minced
1/4 cup flour
4 cups chicken stock
3 medium potatoes peeled and chopped
1 cup milk
1 15 ounce can corn (frozen or fresh can be substituted)
1 1/2 teaspoon
1 bay leaf
salt and pepper
2 tbsp butter
Cook bacon until crispy and set aside. Saute onion and green pepper in the bacon grease until translucent. Add garlic for 1 minute and then add flour until cooked through. To a simmering pot of chicken stock add potatoes and vegetable mixture. Simmer for 10 minutes. Add milk, cayenne, the bay leaf, salt, and pepper. Simmer for 15 minutes and stir in butter before serving. Serve in a bowl and top with chopped bacon. After this chowder you won't want summer to end.
*Inspiration for Corn Chowder with a Kick came from Gina and Pat Neely
Wednesday, September 2, 2009
Creativity Doesn't Always Mean Yummy
It was just grilled pimento cheese sandwiches and homemade tomato soup on tonight's menu. I mean, remember this is The Pennyless Cook, not The Gourmet Cook so we had an inexpensive, simple, and filling meal.
To make really delicious tomato soup the key is having fresh, canned tomato juice*. Simply bring two jars to a boil, add two cups of milk, a stick of butter, a little salt, and when the soup is at a rolling boil a pinch of cornstarch so the milk doesn't curdle. Next, bring the soup to a simmer for about 15 minutes.
The pimento cheese is from the well-known southern lady Mrs. Paula Deen. Check out www.foodnetwork.com for her recipe, but make sure to not over mix; I made that mistake and broke down the cheese a little too much and had to add some more grated cheddar cheese at the end.
I then used the pimento cheese to make grilled sandwiches. Grilling it, of course, melted the cheese and made it really rich and creamy. Honestly, I was trying to be creative, but I really didn't like the taste because it was warm and the texture was odd. Oh well, I wouldn't have known if I hadn't tried, but it was delicious cold and on a cracker with the hot tomato soup. It ended up being a great dinner, minus the extra effort of grilling the pimento cheese.
We rushed to Bible Study after dinner and when I excitedly arrived back home I plopped myself in front of the television to the premier event of the new show Glee, which I am obsessed with already, and some tortilla chips and homemade salsa and homemade jalapeno cheese dip. The perfect ending to my busy, but fulfilling day!
*See: Tips to Eat or Cook By
To make really delicious tomato soup the key is having fresh, canned tomato juice*. Simply bring two jars to a boil, add two cups of milk, a stick of butter, a little salt, and when the soup is at a rolling boil a pinch of cornstarch so the milk doesn't curdle. Next, bring the soup to a simmer for about 15 minutes.
The pimento cheese is from the well-known southern lady Mrs. Paula Deen. Check out www.foodnetwork.com for her recipe, but make sure to not over mix; I made that mistake and broke down the cheese a little too much and had to add some more grated cheddar cheese at the end.
I then used the pimento cheese to make grilled sandwiches. Grilling it, of course, melted the cheese and made it really rich and creamy. Honestly, I was trying to be creative, but I really didn't like the taste because it was warm and the texture was odd. Oh well, I wouldn't have known if I hadn't tried, but it was delicious cold and on a cracker with the hot tomato soup. It ended up being a great dinner, minus the extra effort of grilling the pimento cheese.
We rushed to Bible Study after dinner and when I excitedly arrived back home I plopped myself in front of the television to the premier event of the new show Glee, which I am obsessed with already, and some tortilla chips and homemade salsa and homemade jalapeno cheese dip. The perfect ending to my busy, but fulfilling day!
*See: Tips to Eat or Cook By
Tuesday, September 1, 2009
Eat the Pennyless Way
I made chili and macaroni cheese for tonight's entree. The combination may sound kind of scary, but if you think about it they're actually a perfect compliment of each other.
Now this chili was made the "Pennyless" way. I had some left over hamburgers* that I chopped up finely and let them saute in oil with onion, garlic, and green pepper. I added two cans of chili beans, tomato juice, and one diced tomato. Then the spices were added; salt, pepper, cumin, cayenne pepper, chili powder, and oregano. This was brought to a boil and then left to simmer for 30 minutes. While simmering I prepared the macaroni and cheese. I had Rigatoni noodles in my pantry so I let those boil as I prepared the cheese sauce which was 2 eggs, 1 1/2 cups of cream, 2 tablespoons of butter and salt and pepper all whisked together. I then added 1 1/2 cups of cheese and mixed it in the mixture. The noodles were then placed in a greased casserole dish with the sauce poured over the noodles. The last 1/2 cup of cheese was then spread on top to cover the casserole. Paprika was then sprinkled on top for color. The macaroni and cheese was baked on 325 degrees for 30 minutes.
Place a pile of macaroni on a plate, top with the spicy chili and there you have Pennyless Macaroni with Chili. The perfect combination of cheesy, creamy and spice.....delicioso!
*The hamburgers were reused and nobody knew the difference; plates were delightfully cleaned and tummies were full in the McDougal household tonight!
Now this chili was made the "Pennyless" way. I had some left over hamburgers* that I chopped up finely and let them saute in oil with onion, garlic, and green pepper. I added two cans of chili beans, tomato juice, and one diced tomato. Then the spices were added; salt, pepper, cumin, cayenne pepper, chili powder, and oregano. This was brought to a boil and then left to simmer for 30 minutes. While simmering I prepared the macaroni and cheese. I had Rigatoni noodles in my pantry so I let those boil as I prepared the cheese sauce which was 2 eggs, 1 1/2 cups of cream, 2 tablespoons of butter and salt and pepper all whisked together. I then added 1 1/2 cups of cheese and mixed it in the mixture. The noodles were then placed in a greased casserole dish with the sauce poured over the noodles. The last 1/2 cup of cheese was then spread on top to cover the casserole. Paprika was then sprinkled on top for color. The macaroni and cheese was baked on 325 degrees for 30 minutes.
Place a pile of macaroni on a plate, top with the spicy chili and there you have Pennyless Macaroni with Chili. The perfect combination of cheesy, creamy and spice.....delicioso!
*The hamburgers were reused and nobody knew the difference; plates were delightfully cleaned and tummies were full in the McDougal household tonight!
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