Quick recipe (with my notes at the end) for our lunch today. Super easy, and really yummy!
Broccoli pasta toss
2 cups broccoli florets
4 ounces fettuccine, broken in half
1 Tbsp oil
1/8 tsp garlic powder
3 Tbsp. Parmesan cheese, grated
1 tsp. sesame seed, toasted
In a large saucepan, boil water and add broccoli and pasta. Cook for 6-8 minutes or just until tender, stirring occasionally. Drain. Return to pot and toss with oil. Add garlic, cheese, sesame seeds and pepper to taste. Toss gently to coat. Serve immediately. Serves 2.
My notes:
1) The cook time on this.....isn't so right. The instructions on my box of fettuccine said to boil for 12 minutes for al dente. So I cooked mine for 12 minutes, adding the broccoli in about halfway, and honestly, I think the broccoli was still overcooked and mushy. I'd probably stick with the 12 minutes, but add the broccoli when there's 4 minutes left of cook time.
2) I'm pretty sure I used more than 1/8 tsp of garlic powder, but I love garlic. Mmmm.
This was pretty good, and with the cook-time modification, I'll probably make it again. It was a nice easy lunch.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Sunday, March 7, 2010
Tuesday, March 2, 2010
Easy Menu Week!
So, I'm fully aware that some of the stuff I make isn't exactly what a lot of people have time/energy for after a long day. But a lot of it is. As anyone who knows me real well is aware, I'm a big lobbyist for "real food". When I say real food, I mean minimal processing. I prefer to eat food that I've cooked myself, without having to worry about what other extra crap I'm eating. So to that end, I'm a lot more willing than a lot of people to put the extra effort into a meal at the end of the day. But it almost drives me nuts to hear people say, "Well, I just don't have the time/energy to cook like you do". Yes, you do! Cooking healthy food doesn't have to be time consuming or laborious, and in a lot of cases, it's actually cheaper than all of the pre-packaged processed crap that so many people eat out of convenience. So this week, I'm focusing on easy-to-prepare, yet still (mostly) healthy food that doesn't take hours to make, and I'll be including recipes.
Tuesday - Stewed Tomato Pasta (Recipe to follow)
Wednesday - Soy sauce chicken wings and fried rice (Ok, maybe a little bit of a sodium overload, but we don't eat like this very often, and for the most part, it's not horrible for you. If anyone wants the fried rice recipe I use, I'll post it.)
Thursday - Mexican Chicken (Literally, just chicken breasts and salsa. Put the chicken in a baking dish, pour salsa over the top and bake at 350 degrees for 45 minutes. Serve over rice. It's deceptively simple and really tasty.)
Friday - Broccoli Pasta Toss (Recipe to follow. I haven't made this one before, but it looks really good.)
Saturday - Hamburger Hotdish
Sunday - Pasta Alfredo (Homemade alfredo sauce is SO easy to make. Fattening, but easy, delicious, and nasty stuff-free. I'll be making the pasta from scratch, which if you have the time, makes this recipe SO much better, but it's still great with store-bought pasta as well. Recipe to follow.)
I spent about $35 on groceries for all of this, but the only reason it was that much is because I was out of a lot of staples. I had to get minute rice, to keep with the "easy" theme of the week, and apparently, Target does not have a store brand of the minute rice anymore. :( I also had to get another 2 pound block of cheddar (we go through a lot of cheddar), so that added $8, and another block of Parmesan cheese was $2.49 (I never, ever buy green can grated Parmesan cheese.) So it did add up, but mostly because I needed to buy damn near everything.
Stewed Tomato Pasta
(This recipe serves 8-10, I usually do a half recipe)
2 14.5 ounce cans stewed tomatoes with juice
1 3/4 cups of chicken broth (this is equivalent to one 14 oz can)
2 Tbsp. vegetable oil
1 tsp. Italian seasoning
1 12 ounce package of spiral pasta
In a Dutch oven, combine everything except the pasta. Bring to a boil and add pasta. Reduce heat; cover and simmer 16-18 minutes, until pasta is tender. Stir occasionally.
My notes on this recipe: I mash the tomatoes with a potato masher before adding the pasta. I also add garlic salt and onion powder with the Italian seasoning, and I top with fresh grated Parmesan for serving. It's delish! :)
I will get additional recipes up in the next couple days!
Tuesday - Stewed Tomato Pasta (Recipe to follow)
Wednesday - Soy sauce chicken wings and fried rice (Ok, maybe a little bit of a sodium overload, but we don't eat like this very often, and for the most part, it's not horrible for you. If anyone wants the fried rice recipe I use, I'll post it.)
Thursday - Mexican Chicken (Literally, just chicken breasts and salsa. Put the chicken in a baking dish, pour salsa over the top and bake at 350 degrees for 45 minutes. Serve over rice. It's deceptively simple and really tasty.)
Friday - Broccoli Pasta Toss (Recipe to follow. I haven't made this one before, but it looks really good.)
Saturday - Hamburger Hotdish
Sunday - Pasta Alfredo (Homemade alfredo sauce is SO easy to make. Fattening, but easy, delicious, and nasty stuff-free. I'll be making the pasta from scratch, which if you have the time, makes this recipe SO much better, but it's still great with store-bought pasta as well. Recipe to follow.)
I spent about $35 on groceries for all of this, but the only reason it was that much is because I was out of a lot of staples. I had to get minute rice, to keep with the "easy" theme of the week, and apparently, Target does not have a store brand of the minute rice anymore. :( I also had to get another 2 pound block of cheddar (we go through a lot of cheddar), so that added $8, and another block of Parmesan cheese was $2.49 (I never, ever buy green can grated Parmesan cheese.) So it did add up, but mostly because I needed to buy damn near everything.
Stewed Tomato Pasta
(This recipe serves 8-10, I usually do a half recipe)
2 14.5 ounce cans stewed tomatoes with juice
1 3/4 cups of chicken broth (this is equivalent to one 14 oz can)
2 Tbsp. vegetable oil
1 tsp. Italian seasoning
1 12 ounce package of spiral pasta
In a Dutch oven, combine everything except the pasta. Bring to a boil and add pasta. Reduce heat; cover and simmer 16-18 minutes, until pasta is tender. Stir occasionally.
My notes on this recipe: I mash the tomatoes with a potato masher before adding the pasta. I also add garlic salt and onion powder with the Italian seasoning, and I top with fresh grated Parmesan for serving. It's delish! :)
I will get additional recipes up in the next couple days!
Tuesday, February 16, 2010
Roasted Potato Soup
Tonight, I improvised a potato soup recipe off of a couple different recipes, with a few tweaks of my own. I wanted to share it with you, as it's DELICIOUS. Note that all measurements are approximate.
Roasted Potato Soup
6 Russet potatoes, washed and cut into 1" pieces (peeled if you wish, I didn't peel mine)
1 head of garlic
Extra-virgin olive oil (I think I used about 1/4-1/3 of a cup)
Kosher Salt
Fresh-ground Pepper
White wine (I think I used about 1/4 cup)
4 slices of thick-cut bacon, cut into 1" pieces
1/2 large or 1 small/medium onion, diced
3 cups chicken broth
1 cup milk
8 oz. Velveeta
1/2 cup sour cream
Shredded cheddar cheese, to add as topping
1)Preheat oven to 425 degrees (F). Put potato pieces on a shallow roasting pan. Drizzle olive oil over them, salt and pepper them, then toss to coat. Cut the top off the head of garlic so the cloves are exposed, then place in the middle of the pan and drizzle with olive oil. Bake for 25 minutes.
2) While the potatoes and garlic are roasting, cook the bacon over medium-low heat. When finished cooking to your desired texture, remove the pieces to a paper towel-covered plate until needed. Take a tablespoon or two of the bacon grease and put it in your soup pot. Add the onions to the soup pot with the grease and saute for about 5 minutes over medium heat, until onions are soft and starting to brown.
3) Remove potatoes and garlic from the oven and throw the potatoes in the soup pot. Squeeze the roasted garlic out of the skin and chop up and add that to the pot. Add the chicken broth and milk to the pot, and bring to a light boil. Reduce heat and simmer for about 10 minutes.
4) Mash up the potatoes with a masher in the soup pot to desired consistency. Throw the bacon in the pot, along with the Velveeta. Cook until the Velveeta is melted into the soup. Add the sour cream, and mix well. Salt and pepper to taste.
5) Serve the soup with shredded cheddar on top. :)
Makes about 6ish servings, but potato soup always freezes well if you're cooking for only a couple people!
Roasted Potato Soup
6 Russet potatoes, washed and cut into 1" pieces (peeled if you wish, I didn't peel mine)
1 head of garlic
Extra-virgin olive oil (I think I used about 1/4-1/3 of a cup)
Kosher Salt
Fresh-ground Pepper
White wine (I think I used about 1/4 cup)
4 slices of thick-cut bacon, cut into 1" pieces
1/2 large or 1 small/medium onion, diced
3 cups chicken broth
1 cup milk
8 oz. Velveeta
1/2 cup sour cream
Shredded cheddar cheese, to add as topping
1)Preheat oven to 425 degrees (F). Put potato pieces on a shallow roasting pan. Drizzle olive oil over them, salt and pepper them, then toss to coat. Cut the top off the head of garlic so the cloves are exposed, then place in the middle of the pan and drizzle with olive oil. Bake for 25 minutes.
2) While the potatoes and garlic are roasting, cook the bacon over medium-low heat. When finished cooking to your desired texture, remove the pieces to a paper towel-covered plate until needed. Take a tablespoon or two of the bacon grease and put it in your soup pot. Add the onions to the soup pot with the grease and saute for about 5 minutes over medium heat, until onions are soft and starting to brown.
3) Remove potatoes and garlic from the oven and throw the potatoes in the soup pot. Squeeze the roasted garlic out of the skin and chop up and add that to the pot. Add the chicken broth and milk to the pot, and bring to a light boil. Reduce heat and simmer for about 10 minutes.
4) Mash up the potatoes with a masher in the soup pot to desired consistency. Throw the bacon in the pot, along with the Velveeta. Cook until the Velveeta is melted into the soup. Add the sour cream, and mix well. Salt and pepper to taste.
5) Serve the soup with shredded cheddar on top. :)
Makes about 6ish servings, but potato soup always freezes well if you're cooking for only a couple people!
Sunday, January 24, 2010
This week's menu
This week's menu is small, because I work until 8 Monday and Friday, which means that we will be eating convenience foods (I know, I know, not the best way to do things). I'm going to try to find some super easy healthy foods to eat on my late nights from now on so that we're not falling off the healthy wagon. We've done salads those nights a couple times, and I think we should probably make that more of a habit. Either that, or I should have a hotdish (that's casserole for those of you not living in Minnesota) prepared and ready for Brian to throw in the oven. So without Monday and Friday, here's what we're having this week:
Sunday - Greek Shrimp
Tuesday - Sesame scallion tofu and sea slaw
Wednesday - Asparagus and poached eggs on toast
Thursday - Spinach Artichoke Hotdish
The only one of these that I've made before is the dinner on Wednesday, and we'll be eating it with a couple slices of bacon too. I'm not going to include my shopping list this time because I haven't gotten everything on it yet, and I'm lazy.
*Note: Just got done eating the Greek Shrimp. If you know what is good for you, you will make it for dinner this week. That is all. :)
Sunday - Greek Shrimp
Tuesday - Sesame scallion tofu and sea slaw
Wednesday - Asparagus and poached eggs on toast
Thursday - Spinach Artichoke Hotdish
The only one of these that I've made before is the dinner on Wednesday, and we'll be eating it with a couple slices of bacon too. I'm not going to include my shopping list this time because I haven't gotten everything on it yet, and I'm lazy.
*Note: Just got done eating the Greek Shrimp. If you know what is good for you, you will make it for dinner this week. That is all. :)
Tuesday, December 8, 2009
Menu plan and housewifeliness
So my alarm went off at 5:30 this morning, and I've actually been a productive housewife so far today. I got my menu planned through Sunday, and I actually get to cook dinner for 6 nights in a row! I'm trying a few new recipes this week that I think are going to be FABULOUS. It's been a while since I've done much cooking around here, so it'll be nice to get some good, fresh, homemade food in our bellies. I'm also going out on a limb and trying steak again. I've generally not liked steak for my entire life, but I think I might be missing out, and the Pioneer Woman has a delicious looking recipe in her new cookbook that I think is going to be a serious treat for us. :) Without further ado, this week's menu!
Tuesday - Rib eye steak with whiskey cream sauce (The Pioneer Woman Cooks, page 166) and roasted garlic and new potatoes
Wednesday - Homemade pasta Alfredo (both noodles and sauce from scratch)
Thursday - Shrimp pasta in a foil package
Friday - White bean stew with Swiss chard and tomatoes
Saturday - Comfort meatballs (PW Cooks, page 172) and (forgive me) instant mashed potatoes
Sunday - Roasted asparagus with poached egg on toast with bacon
Man, I'm getting hungry just thinking about it! I'm also going to be whipping up a batch of chicken broth tomorrow. I still have to get the whiskey and the Swiss chard for tonight and Friday's dinners, but I'll be out running errands later, so I can pick those up then. This will be my first time ever purchasing whiskey. :p
Now I've got to finish up my laundry, switch the dishes in the dishwasher, go get my hair cut, continue sorting through my pile of randomness for Goodwill, and I should probably eat lunch sometime soon. I get to play with my camera today as well, as we've got a good-sized snowstorm headed our way. :)
Tuesday - Rib eye steak with whiskey cream sauce (The Pioneer Woman Cooks, page 166) and roasted garlic and new potatoes
Wednesday - Homemade pasta Alfredo (both noodles and sauce from scratch)
Thursday - Shrimp pasta in a foil package
Friday - White bean stew with Swiss chard and tomatoes
Saturday - Comfort meatballs (PW Cooks, page 172) and (forgive me) instant mashed potatoes
Sunday - Roasted asparagus with poached egg on toast with bacon
Man, I'm getting hungry just thinking about it! I'm also going to be whipping up a batch of chicken broth tomorrow. I still have to get the whiskey and the Swiss chard for tonight and Friday's dinners, but I'll be out running errands later, so I can pick those up then. This will be my first time ever purchasing whiskey. :p
Now I've got to finish up my laundry, switch the dishes in the dishwasher, go get my hair cut, continue sorting through my pile of randomness for Goodwill, and I should probably eat lunch sometime soon. I get to play with my camera today as well, as we've got a good-sized snowstorm headed our way. :)
Saturday, November 21, 2009
Sinfully Delicious
World's simplest recipe, but absolutely delicious and one of Brian and I's favorites. I love when he makes these lovely little things. There is absolutely nothing exact about this recipe (the measurements, the cooking temp/time, anything. Make it your own.)
1 lb ground sausage
1/2 lb Velveeta
8ish pieces of frozen garlic bread (You know, like the Pepperridge Farm stuff)
1) Preheat oven to 350ish.
2) Brown the sausage
3) Drain the sausage
4) Mix sausage and Velveeta in pan, just enough to melt the Velveeta.
5) Bake the garlic bread pieces for 5ish minutes, just enough to get them a little crispy. (If you're feeling particularly gluttonous right now, go ahead and eat a spoonful of the Velveeta mixture while you're waiting. YUM.)
6) Flip the garlic bread and bake for another couple minutes, just to get them a little crispy on the other side.
7) Top the garlic bread with the Velveeta/sausage mixture and bake for another 5ish minutes, until the bread is good and crispy around the edges and the fake cheese/sausage mixture is fairly set.
8) Eat it. Feel fat. Love it.
1 lb ground sausage
1/2 lb Velveeta
8ish pieces of frozen garlic bread (You know, like the Pepperridge Farm stuff)
1) Preheat oven to 350ish.
2) Brown the sausage
3) Drain the sausage
4) Mix sausage and Velveeta in pan, just enough to melt the Velveeta.
5) Bake the garlic bread pieces for 5ish minutes, just enough to get them a little crispy. (If you're feeling particularly gluttonous right now, go ahead and eat a spoonful of the Velveeta mixture while you're waiting. YUM.)
6) Flip the garlic bread and bake for another couple minutes, just to get them a little crispy on the other side.
7) Top the garlic bread with the Velveeta/sausage mixture and bake for another 5ish minutes, until the bread is good and crispy around the edges and the fake cheese/sausage mixture is fairly set.
8) Eat it. Feel fat. Love it.
Wednesday, November 18, 2009
Hmmm....
I think I forgot how to blog. It's been so long since I've just regularly blogged, that I don't remember what to do any more. I don't just readily talk about my day. I'm gonna go ahead and try this:
Today, I cleaned my house. It sucked. I did a shitload of laundry. It sucked. Made fucking amazing potato soup for dinner. That didn't suck. Tomorrow, I have to go to work. That'll suck.
The End.
Today, I cleaned my house. It sucked. I did a shitload of laundry. It sucked. Made fucking amazing potato soup for dinner. That didn't suck. Tomorrow, I have to go to work. That'll suck.
The End.
Tuesday, October 27, 2009
Yummy dinner that you should make!
I made this for dinner tonight, and it's DELICIOUS. Very simple, but the flavors are out of this world! Brian liked it, and he's not even real big on spinach. Give it a try!
Beans with spinach and sun-dried tomatoes
Beans with spinach and sun-dried tomatoes
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