We owe this recipe to Josh and Brittany Paulsen. It's very forgivable and though, time consuming, very yummy. The key is to do all the chopping during Wally's nap time and then the simmering while he's awake. Lately we haven't had any beef bullion around so I've just used water and lots of Worcester sauce. it still works quite well, especially if you let it simmer for a long, long time. Justin's at his first day of UW orientation today, so I'm excited to have this warm meal ready for him tonight.
Shepard’s Pie
4 medium-large potatoes
¼ cup shredded cheddar cheese (or however much you want)
½ pound ground beef (we use just a little bit because meat is expensive)
(and we used the meat from a pork roast when we made it for you so you can do that too)
2 Tablespoons flour
4 cups vegetables (we don’t always do 4 cups)(you can do a bag of frozen mixed
vegetables or fresh, whatever you want, we usually use green beans & carrots)
¾ cup beef broth (made with beef bullion cube)
2 Tablespoons ketchup
Cut up potatoes, cover with water, and boil on high heat. Cook until potatoes are very
tender (fork goes in easily). Drain & mash potatoes. Add milk, butter, salt, & pepper to
desired taste and consistency.
Brown meat in large nonstick skillet at medium heat. Stir in flour; cook for 1 minute.
Add vegetables, broth, and ketchup; cook for 5 mintues.
Spoon meat mixture into 8 inch square baking dish. Cover with mashed potatoes. Bake
18 min.; sprinkle with cheese. Bake an additional 2 min. or until cheese is melted.
Tuesday, September 21, 2010
Sunday, September 5, 2010
Spanish Rice
So, we wanted to find a side dish to go along with chicken enchiladas. I used to make a really yummy spanish rice on my mission, so I decided to look for a recipe. I found this one. It turned out pretty good; we didn't actually have some of the stuff so we kinda just winged it and it turned out yummy. A nice side for enchiladas or tacos or anything of that nature. It makes a surprising amount, it lasted 3 days for us.
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced (just used some garlic powder)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (We actually just used tomato juice we thickened up a little w/corn starch)
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced (just used some garlic powder)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained (We actually just used tomato juice we thickened up a little w/corn starch)
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Method
1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6.
Thursday, September 2, 2010
Homemade French Fries
Soak sliced russet potatoes in cold water for 30 minutes. Flavor with olive (canola) oil and salt (or seasoning salt and garlic powder). Bake on cooking sheet for 45 minutes at 425 degrees or until done.
Wednesday, September 1, 2010
Blackberry Apple Pie
We just had this tonight and luckily 2/3 of it is still left to bring happiness tomorrow. When we first cut the pie open it resembled soup. But now that it's chilling more, it's solidifying more. So two thoughts: add more cornstarch (or maybe flour) and be sure not to add the juice hanging out at the bottom of the bowl, and maybe it's best to eat this pie cold. Regardless, it's very yummy. The blackberries we used are from the brambles down the street and the apples from our volunteer harvest. Enjoy.
Ingredients
1 pastry for a 9 inch double crust pie (We use our standard recipe from the kitchen aid book. It never fails to be very yummy.)
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 tablespoon water or milk
Additional sugar
Directions
1.Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Ingredients
1 pastry for a 9 inch double crust pie (We use our standard recipe from the kitchen aid book. It never fails to be very yummy.)
5 cups thinly sliced, peeled cooking apples
1 pint fresh blackberries, rinsed and drained
1 tablespoon lemon juice
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons butter or margarine
1 tablespoon water or milk
Additional sugar
Directions
1.Place bottom pastry in a 9-in. pie plate; top with a thin layer of apples. Combine blackberries and remaining apples in a large bowl; sprinkle with lemon juice. Add sugar and cornstarch and toss gently. Spoon into pie shell; dot with butter. Top with a lattice crust; seal edges. Combine egg and water or milk; brush over lattice top and pie edges. Bake at 375 degrees F for 50 minutes or until filling is bubbly and apples are tender. Sprinkle with additional sugar. Serve warm or at room temperature.
Chedder Chicken Spirals
We discovered this recipe a week or two after moving to Seattle. I think it came from a "freezer meals" recipe book Adam gave me for Christmas. It's simple and cheap and yummy. The basil gives it a great taste. Lots of chicken isn't necessary and use only as much cheese as you can afford. I think this recipe with be with us for many years to come.
1.5 cups uncooked pasta (or 2 cups+)
1/2 cup Mayo*
1/3 cup milk
1/2 tsp salt
1/2 dried basil
2 cups frozen mixed vegetables
1.5 cups cubed chicken
1.5 cups (6 ounces) shredded cheddar cheese, divided
1. Cook noodles according to package directions. Meanwhile, in a large bowl combine mayo, milk, salt, and basil. Stir in veggies, chicken and 1 cup cheese. Drain pasta; stir into veggie mixture.
2. Sprinkle top with remaining cheese, cover, and microwave for 5 min until cheese is melted. Or bake in oven for approx 10 min.
* substitute half to two-thirds of mayo with a white bean puree. Flavor puree with some lemon juice and a bit of salt. Makes meal healthier and provides a protein source. Still tastes great.
1.5 cups uncooked pasta (or 2 cups+)
1/2 cup Mayo*
1/3 cup milk
1/2 tsp salt
1/2 dried basil
2 cups frozen mixed vegetables
1.5 cups cubed chicken
1.5 cups (6 ounces) shredded cheddar cheese, divided
1. Cook noodles according to package directions. Meanwhile, in a large bowl combine mayo, milk, salt, and basil. Stir in veggies, chicken and 1 cup cheese. Drain pasta; stir into veggie mixture.
2. Sprinkle top with remaining cheese, cover, and microwave for 5 min until cheese is melted. Or bake in oven for approx 10 min.
* substitute half to two-thirds of mayo with a white bean puree. Flavor puree with some lemon juice and a bit of salt. Makes meal healthier and provides a protein source. Still tastes great.
Cherry Pie
So, Wal-Mart had an amazing cherry sale during our Kaysville Summer, I think it was like a pound for a buck! So, we definitely took advantage of that. Initially, the cherries were only used for Wally's snack, but then we caught a greater vision: Cherry Pie. We found this recipe on FoodNetwork and it was amazing. We really liked it; the crust is especially flaky and yummy.
Directions
Mix 6 cups halved pitted Bing cherries (any cherries work) with 2 tablespoons quick-cooking tapioca (we used a corn starch substitute), 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract and 2 tablespoons water. Pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Directions
Mix 6 cups halved pitted Bing cherries (any cherries work) with 2 tablespoons quick-cooking tapioca (we used a corn starch substitute), 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon almond extract, 1/2 teaspoon vanilla extract and 2 tablespoons water. Pour into pie shell; dot with 4 tablespoons butter.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Italian Sausage
So, in making the sausage-stuffed potatoes, we decided to get ground pork instead of real sausage (ground pork is like a buck, whereas sausage here in Seattle is like 3 bucks). We looked for some way to flavor it though and stumbled upon this. It turned out great; we both actually like the flavor of this more than the store stuff.
Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp
Pork ........................................1 lb
Red Wine .............................2 oz
Salt......(pickling)...................1 1/2 tsp
Fennel.....................................1 1/2 tsp
Black pepper........................1/8 tsp
Ground coriander................1/4 tsp
Oregano................................1/2 tsp
Garlic powder.......................1/8 tsp
Caraway seed......................1/8 tsp
The items in red we actually didn't have or we never have (red wine). To these items we added ground cumin and paprika (about as much as the garlic powder). This recipe officially made me a believer in cumin, it really makes this sausage delicious. We'll have to update this post if we ever add fennel or coriander to this.
Sausage-Stuffed Potatoes
So, this is a pretty yummy and cheap dinner we found one night. We have kind of taken the original recipe and made it cheaper and better. We usually do at least 3 if not 4 or 5 potatoes and have recently switched from breakfast sausage to buying ground pork and flavoring it ourselves (it's delicious, look above). We do put in salt for the sauce, and usually make the sauce all at once, not 2 different sauces for the sausage and for the dipping sauce.
2 large russet (baking) potatoes
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
1 tablespoon Ketchup
2 tablespoons Mustard, divided
1/2 medium onion, finely chopped (or dried onion)
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
2 large russet (baking) potatoes
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
1 tablespoon Ketchup
2 tablespoons Mustard, divided
1/2 medium onion, finely chopped (or dried onion)
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
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