No recipe today, just some useful information.

The recipes I have posted for you have never been written down until this blog.  These are things I have been making forever and I am one of those cooks who just throws stuff in the pot, tastes it, and maybe throws in a few more things.  I have a fairly good sense of what tastes right together as far as spices and condiments.  I had to measure as I prepared these recipes this week because I don't think you would like it if I said things like, "throw in a handful of parsley"  although that is exactly what I do. 

That being said, measuring is not important unless you are baking.  Then science gets involved and things won't rise, or rise to much and become like an "I Love Lucy" episode.  So I always measure when I bake.  I am telling you all of this because if you would like more salt, or more tomatoes, or none of something.  That is probably ok.  Once you start cooking them, these recipes become yours not mine.  You say, "Oh I got this from Carol's blog but I changed a few things."  I almost never read a recipe in a cookbook, magazine, or online without thinking there is something I would change.  And I do. So far I haven't killed anyone, or even made them sick.  Feel free to experiment, and then tell me what you did and how it turned out.  I am always looking for new things to try.

Tomorrow, I am going to talk to you about how to make a roux.  (Go ahead, look it up if you don't know what it is, or wait until tomorrow and I will tell you.)  Every good cook knows how to make a roux and all the wonderful things you can do with them.  Till then:

Happy Cooking!

Carol

Please leave feedback in the comment box below!  Questions or comments.  I will try to answer all questions within 24 hours.  Send your e-mail if you want me to answer you personally instead of here on the blog. 

It's a soup day! Hearty Potato Soup

This is what I mean when I say I often make changes to my menu.  No worry, the meal I had planned for tonight can wait in the freezer until I need it.  Today is cold and yucky and I need nice hot soup.  So soup it is.  This is a really easy one (actually most soup is easy).  You can make the recipe as is and you will have 3 quarts of soup-enough for eight 12 oz servings, or cut it in half.  If you make the whole batch but only need half, freeze the rest.  Another free meal! 

This recipe was given to me by my mother-in-law when I was first married.  I have tweaked and changed it a bit, but I still call it Nana's Potato Soup.    From start to finish it took me one hour, that includes peeling and cutting all the potatoes.  If you do the potatoes and onions the night before and store them in the fridge in water it will probably take 20-25 minutes off your time.  The choice is yours.

NANA'S POTATO SOUP

6-8 medium to large potatoes peeled and cut up

1 large onion peeled and sliced

2 T butter

1 T beef base (or 4 beef bullion cubes)

Pepper to taste
  

8 cups of water

1 16oz. container of sour cream (I always use fat free)

Melt butter in a TALL pot and add onions.  Cook over medium heat until they are soft.  Add potatoes, water, beef base and pepper.  Raise heat and bring to a boil.  As soon as it boils, lower heat to medium so you have a slow boil. Cover. Cook for about 20 to 25 minutes or until the potatoes are very soft.  Remove from heat.

The following step will depend upon what kind of kitchen appliances I have.  I use an immersion blender (also called stick blender).  I put the blender right in the pot and "mash" the potatoes.  I like mine kind of chunky, so I don't mash too much.  Another way to do this is with a hand mixer, put it right into the pot. (This is why I told you to use a tall pot; it contains the splashes)  If you don't have either one of these you can use an old fashioned potato masher.  Another alternative is to process small batches in your blender or food processor.  I do not recommend this because it's messy, can easily over process and turn into glue, and finally it is dangerous.  If the hot liquid splatters, you can become burned.  If the mixture seems to thick you can thin it down with a little milk or water until you are happy with the consistency.  Finally, ladle a few scoops into a bowl, add the sour cream and mix well.  Add this mixture back to the soup and mix.  (This is called tempering, adding a cold sour cream to hot soup can cause curdling; this step prevents that.)

You are ready to serve with a salad and some crunchy bread.  You can garnish with chives or crumbled bacon if you wish, but we like it just the way it is! 

Try it and let me know what you think.  Please feel free to leave questions or comments in the section below.  I will try to answer questions within 24 hours. 

Happy Cooking,

Carol

Recipes!!!

Here are two of the recipes I made this weekend.  Both can be made ahead and frozen, if you are not ready for that,  they are quick enough to make on a week night.  Just make a double batch of each and freeze one, and you will have two extra meals in your freezer!

 

MAGNIFICENT MACARONI AND CHEESE

 

It seems like there are a lot of ingredients in this recipe, but it makes a generous eight servings.  If you have a small family, put it in two oven proof casseroles instead of one and you have an extra meal already!  It freezes well.  You can prepare the cheese sauce and topping all while the water is boiling and macaroni is cooking.  I apologize that it uses so many pots.  I cook the macaroni in a large Corningware Dutch oven. After I drain it, I put the macaroni and sauce back into the Dutch oven because it works on the stove and in the oven.



  

1 lb elbow macaroni

1 cup ham cubed

1 pkg frozen broccoli florets defrosted

 

To make cheese sauce:

3 T flour

3 T butter

4 cups milk

4 cups grated Cheddar or any other combination of cheeses

 

Topping:

4 T butter

2 cups breadcrumbs

1/4 cup  grated Parmesan cheese

2 T dried parsley

 

Before you begin, bring water to a boil to cook the macaroni.  Follow the package directions and cook at the lower time given because the macaroni will continue to cook in the cheese sauce.

Melt the first three tablespoons of butter in a large saucepan.  When the butter foams, add the flour and whisk until the flour begins to brown.  Now add three cups of the milk one cup at a time, whisking after each addition.  Bring the heat to high and bring the mixture to nearly boiling.  It should begin to thicken.  Now add three cups of the cheese one cup at a time, mixing well after each cup.  Once the cheese is thoroughly melted, add the fourth cup of milk, ham and broccoli.  At this point the macaroni should be cooked.  Drain and place it in a large (or two smaller) oven proof casserole.  Add cheese mixture and mix well.  Top with the remaining cup of cheese.  Melt the four tablespoons of butter in a skillet and add the breadcrumbs and parsley.  When the breadcrumbs are well coated with the butter, remove from the heat and add the Parmesan cheese.  Spread topping over casserole and bake uncovered at 350 degrees for 30 minutes. 

 

If you have leftovers and they seem dry, just add a little milk before you reheat it.  Enjoy!

 

 

ARROZ CON POLLO

 

CHICKEN WITH RICE

 

 

I have no idea if this is what real arroz con pollo tastes like but there is a story behind this recipe.  When my son was a teenager, we always seemed to have a crowd of people in my house.  This is a meal that can feed a crowd if you just increase the ingredients. It's all in one pot and really easy to make.  The boys named it arroz con pollo, and that is what we have called it ever since.  It was a favorite then and still is.  I always make this in my electric skillet, but if you don't have one a large stove top one is fine. I use chicken left from soup, but you can buy a cooked chicken and pull the meat off the bone, or when you are grilling chicken breasts, toss on a few extras to use for this meal. Just freeze till you are ready to use.  Remember you're always thinking ahead!

 

1 package Goya yellow rice - this is one of the few pre-packaged mixes I use.

3 cups of cooked chicken

3 garlic cloves chopped

1 medium onion chopped

1 red pepper chopped

1 green pepper chopped

3 T olive oil

1 t cumin

1 quart box of chicken broth

1 can of black beans rinsed and drained

1 cup of pitted green olives (with pimentos)  sliced

 

Heat olive oil in skilled and add garlic, onions, and peppers.  Saute until soft - about 6 or 7 minutes.  Add the rice, chicken, olives, beans, cumin and broth and bring to a boil.  As soon as it begins to boil, turn the heat down to low, cover and cook for 20 minutes or until the rice is tender.  Wasn't that easy?

 

The hardest part is chopping the vegetables.  When I cook on the weekend, I often chop several peppers and onions at once.  Mix all together and divide into seperate portions.  I freeze what I don't use.  If you do this, this meal is really fast.    This is another meal I always make a double batch of and freeze one.  Another free meal!  Enjoy!

 

 

 

 

 

 



 

 



Check out the three new pages

As promised I have put up some posts about pantry planning.  I have decided to post them as permanant pages so newcomers will always have access to them.  Part 1 is an introduction and explains some ideas for getting started.  Part 2 is about stocking up on non-perishables, and part 3 is about stocking your freezer and fridge.  Take some time to look them over.  The pages are listed as tabs next to the Home tab if you are viewing on your computer, but if you are viewing on your phone there is an arrow for a pull down menu next to the home button.

I am done with my cooking for today.  It was an easy day, just three  meals.  I made it a point of keeping track of time, measuring, and writing down recipes.  I started at 9:00 and was done by 12:30.  That included prep work and clean up as well as stopping to write down the recipes.

I have three new recipes to post; unfortunately the computer is dead.  Hopefully, my wonderful son will be able to fix it so I can post tonigt or tomorrow.  I am posting this on my phone, but recipes are too hard with all the numbers and switching back and forth.  So sorry for the inconvenience.  Till then,

Happy cooking!

Carol

A Menu for a Week

Good morning everyone!  Sorry I didn't get back here last night, but sometimes life throws little monkey wrenches into the wheels of progress.  However, I did get my menu planned for next week.  One thing you need to know, is that these things are not set in stone.  Sometimes, I have family over,  family schedules change, or I am invited out to eat and I re-arrange the schedule.  That happened this week.

Tonight - Nachos (made from meat I cooked last Saturday and froze)

Saturday - Saturday is usually homemade pizza night.  My family comes over and we all get involved in making individual pizzas.  This week we have a change.  Because my grandkids are coming over to make a huge batch of applesauce to can for the winter, I need to come up with something easier for dinner.  We will have  paninis; this is a family favorite and easy to do. 

Sunday - since I made the spaghetti and meatballs Thursday instead of the planned paninis, I have a pork roast I will cook with sweet potatoes and onions in the oven.  I have a Romtopf pot I bought back in the 70's when we lived in Germany.  This is an unglazed clay cooker with a lid that you soak in water and then use in the oven.  It makes wonderful tender, moist food.  It's great for roasts, whole chicken and such. 

Monday - Macaroni and cheese.  This is a recipe I have developed over the years, tweaked and improved upon.  When I make it this weekend I promise to measure and then I will pass on the recipe.  It serves eight so you can put it in two pans and freeze one. 

Tuesday - Crock pot beef stew.  I will make this on Saturday and put in the fridge until Tuesday.

Wednesday - Arroz con pollo.  I have no idea if this is anywhere close to the real arroz con pollo, but I have been making this for years.  When my son was a teenager, his friends would come over and I would make this for them.  They named it.  Will cook ahead on Saturday and freeze.

Thursday - This is the one night of the week that I actually can cook a meal, no meetings, no visit to my mom, no doctor's appointments.  I will make chicken cutlets.

Friday - Taco night - The remainder of the meat I froze last weekend. 

So there it is.  A week's worth of really easy meals because most of the cooking was done beforehand. 

This weekend, I will get the mac and cheese recipe up, and I will try to post a page about my pantry.  Here is some homework for you regarding your pantry items.  If you have time, go through the recipes that you know your family loves.  Make a list of all the ingredients and divide the list into perishable and non perishable.  Don't forget to include spices needed and things like rice, pasta and flour. 

So I have my work cut out for me this weekend and so do you.  See you back here soon!

Happy cooking!

Carol

Welcome everyone, just a quick post for now.  Hopefully, when I get home tonight the grocery store flyers will be in my mailbox and I can do my meal planning.  I am going to take you through it step by step tonight.  So come back and see what I am eating next week!

Happy Cooking,

Carol

Twice Baked Potatoes First real recipe for you

I would like to thank everyone to has taken the time to check out this blog and leave comments or e-mail me with your thoughts.  Especially all of my colleagues; it was because of you that I started this.  My goal is really to help all of you who struggle with meal planning find a few ideas to make this chore a little easier.

So today I am going to post my twice baked potato recipe.  This is the one I prepared on Saturday.  The real beauty of this recipe is that you can change it up to include ingredients your family likes.  It's easy and freezes really well.  I always make at least 8 - 10 potatoes when I make this and freeze the rest for future meals.

                                                                                 

 

CAROL'S TWICE BAKED POTATOES



4 large baking potatoes
1 beaten egg
1 8oz. container of sour cream - I use low fat or fat free
1 cup cubed ham.  (Buy a ham steak, use what you need and freeze the rest for  another meal or ham and eggs for breakfast)
1 box frozen chopped spinach  (defrost and drain well)
1 cup shredded cheddar plus more for topping
salt and pepper

Scrub potatoes and pierce with a fork.  Put them in a 400 degree oven for about an hour.  (I do not preheat the oven, why waste energy.  I only preheat when I am baking cake, bread, or cookies)

When potatoes are cool enough to handle, cut them in half lengthwise and scoop  the insides into a bowl. Be gentle and try not to break the skins because you need them! Break up the potatoes with a fork or masher.  I like them kind of chunky.  Add the sour cream, egg and salt and pepper.  Just a few shakes, you can leave out the salt if you wish.  Mix well with a wooden spoon.

Now comes the fun part.  Add the ham, spinach and cheddar.  Now if you don't like these ingredients or you are vegetarian, add what you like.  Try chopped broccoli instead of spinach.  Try ham, swiss cheese and 2 Tablespoons of dijon mustard for a completely different flavor.  Use your imagination, think chili, salsa and green peppers for a tex mex flavor.  Most importantly, make what you know your family will like. 

Once you have added the ham, cheese and spinach, mix well and spoon the filling back into the potato skins.  Top with reserved cheddar.  Put in a pan lined with foil to make clean up easier.  Bake at 350 degrees for about 30 minutes.  My family likes to add additional sour cream when we eat them, but the choice is yours. 

Depending on the size of the potato and the size of the person eating them, (the kids usuallly only eat half of a really large potato)  this meal will serve four.  If you want to double it, use 8 potatoes, 16 ounces of sour cream and 2 cups of cheese. 

Have fun with this and let me know how it turns out!