4 C. chicken broth
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 Cup salsa
1/2 cup fresh cilantro, chopped
1 can black beans (rinsed and drained)
1 can corn (drained)
2 boneless skinless chicken breast browned in a skillet
combine broth, cumin, chili powder, and oregano in a pot. Bring to a boil. Add beans, corn, chicken and salso. Reduce heat to low. Stir and simmer for about 2 minutes. Add cilantro and ladle into bowls. top with tortilla chips broken into bite size peices.
I didn't have cilantro so I left it out. It still tasted good. we also added grated cheese on top and that made it really good.
Wednesday, October 29, 2008
Monday, October 20, 2008
Sloppy Joes
This is such a good homemade version of Sloppy Joes! It serves 10-12 people depending on how big your eaters are - my family eats about half , so I just bag up the other half of the Sloppy Joe mix and throw it in the freezer with some hamburger buns for a quick fix another night.
3 pounds ground beef
1 teaspoon salt
1 cup chopped onion
1 cup ketchup
1 (10 3/4-ounce) can tomato soup
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons packed brown sugar
12 hamburger buns
In large skillet brown ground beef. drain fat. Sprinkle with salt. Add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, Worcestershire sauce, and brown sugar. Simmer for about 30 minutes. Spoon into hamburger buns and serve.
Friday, October 17, 2008
Beef Stroganoff
Here is another quick meal. I timed it all from start to finish, it took 35 minutes. The white sauce is a little bland, so be sure and add the onion and garlic at the end. I think it really helps.
Beef Stroganoff
1 1/2 pounds sirloin steak or stew meat.
3 T. olive oil
1/3 cup diced onion
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 pound fresh chopped or sliced mushrooms
1/4 cup flour
1 1/2 to 2 Cups milk
1 tsp paprika (less or more)
1 cup sour cream
onion salt
Egg noodles
In large skillet, saute meat sliced into thin bite sized pieces in oil with garlic and onions. When no longer pink on the outside, lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add water if needed. While the meat is browning, slice up mushrooms and make sauce. When meat is not longer pink, add mushrooms and cover again for about 5 minutes. Stir in sauce. Be sure not to boil the pot anymore once the sauce is added, it will curdle the milk. I added a little more garlic powder and onion powder at the end.
Serve with medium egg noodles. Goes great with green beans.
Sauce:1/4 cup flour
1 1/4c milk (or more if needed)
about 1 cup sour cream
salt & pepper
a few shakes of paprika
Here is some information I found on mushrooms. I dont use them often, but am trying to incorporate them more. They pack a bigger punch than I though.
In 5 medium mushrooms there are only about 20 calories. Mushrooms also contain 3 major B vitamins; Niacin , which helps the digestive and nervous system work properly; Pantothenic acid which aids in the production of hormones and Riboflavin which promotes healthy skin and good vision.
The mushroom contains a very high amount of potassium. One 3 ounce portobello actually contains more than a banana. They are also the only produce with a significant amount of selenium. Selenium is an essential mineral important for immune and thyroid health. Researchers are just beginning to understand how wonderful these fungi are for the treatment and prevention of cancers.
Beef Stroganoff
1 1/2 pounds sirloin steak or stew meat.
3 T. olive oil
1/3 cup diced onion
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 pound fresh chopped or sliced mushrooms
1/4 cup flour
1 1/2 to 2 Cups milk
1 tsp paprika (less or more)
1 cup sour cream
onion salt
Egg noodles
In large skillet, saute meat sliced into thin bite sized pieces in oil with garlic and onions. When no longer pink on the outside, lower heat and cover. Simmer for 15 minutes, stirring occasionally. Add water if needed. While the meat is browning, slice up mushrooms and make sauce. When meat is not longer pink, add mushrooms and cover again for about 5 minutes. Stir in sauce. Be sure not to boil the pot anymore once the sauce is added, it will curdle the milk. I added a little more garlic powder and onion powder at the end.
Serve with medium egg noodles. Goes great with green beans.
Sauce:1/4 cup flour
1 1/4c milk (or more if needed)
about 1 cup sour cream
salt & pepper
a few shakes of paprika
Here is some information I found on mushrooms. I dont use them often, but am trying to incorporate them more. They pack a bigger punch than I though.
In 5 medium mushrooms there are only about 20 calories. Mushrooms also contain 3 major B vitamins; Niacin , which helps the digestive and nervous system work properly; Pantothenic acid which aids in the production of hormones and Riboflavin which promotes healthy skin and good vision.
The mushroom contains a very high amount of potassium. One 3 ounce portobello actually contains more than a banana. They are also the only produce with a significant amount of selenium. Selenium is an essential mineral important for immune and thyroid health. Researchers are just beginning to understand how wonderful these fungi are for the treatment and prevention of cancers.
Sunday, October 12, 2008
Moo Shu Wraps
I made these the other night and they were a hit! Even Kaleb was disappointed when I did not serve them 2 nights in a row. From start to finish, this meal took me 30 minutes to prepare. If anyone has ever eaten at PF Changs, these are similar to their moo shu wraps. Dont let the ingredients scare you. You can substitute or omit as you wish.
Moo Shu Wraps
8 oz lean sirloin beef (you could also use stew meat, to save you a little time)
3 T soy sauce
1 t. cornstarch
2 t. vegetable oil ( I use grapeseed oil)
2 medium scallions, chopped
3 medium garlic cloves, minced
2 C. Chinese or nappa cabbage. ( I used regular green cabbage and it was great)
1 C. sliced mushrooms (less if no one cares for these)
8 flour tortillas
hoisin sauce (you can find this in the Asian section of most stores)
Place beef in bowl, thinly sliced into about 2 inch by 1/2 inch strips. Add 1 T. soy sauce and cornstarch. Stir to coat. Heat oil in large skillet. Add scallions and garlic, saute 1 min. Add beef and cook until browned, about 2 min. Add remaining soy sauce and cook 1 min more.
Add cabbage and mushrooms. Saute until vegetables are tender but not soggy. To serve, place heated tortilla on a plate. Spread about 2 tsp. of hoisin sauce down middle of tortilla and then place about 1/2 cup of filling on tortilla. Roll up.
Don't shy away from this because of the ingredients. It is really good. I like to the tortillas that are uncooked. You can get them at Sams and probably Albertsons or other places. They are the kind you have to cook up yourself. (really you just warm them in a pan) I like them because they are much thinner and have a great texture for wraps. We usually opt for whole wheat tortillas in this house, but this recipe just needs good old fashion white ones.
Moo Shu Wraps
8 oz lean sirloin beef (you could also use stew meat, to save you a little time)
3 T soy sauce
1 t. cornstarch
2 t. vegetable oil ( I use grapeseed oil)
2 medium scallions, chopped
3 medium garlic cloves, minced
2 C. Chinese or nappa cabbage. ( I used regular green cabbage and it was great)
1 C. sliced mushrooms (less if no one cares for these)
8 flour tortillas
hoisin sauce (you can find this in the Asian section of most stores)
Place beef in bowl, thinly sliced into about 2 inch by 1/2 inch strips. Add 1 T. soy sauce and cornstarch. Stir to coat. Heat oil in large skillet. Add scallions and garlic, saute 1 min. Add beef and cook until browned, about 2 min. Add remaining soy sauce and cook 1 min more.
Add cabbage and mushrooms. Saute until vegetables are tender but not soggy. To serve, place heated tortilla on a plate. Spread about 2 tsp. of hoisin sauce down middle of tortilla and then place about 1/2 cup of filling on tortilla. Roll up.
Don't shy away from this because of the ingredients. It is really good. I like to the tortillas that are uncooked. You can get them at Sams and probably Albertsons or other places. They are the kind you have to cook up yourself. (really you just warm them in a pan) I like them because they are much thinner and have a great texture for wraps. We usually opt for whole wheat tortillas in this house, but this recipe just needs good old fashion white ones.
Hearty six-hour stew
This is a no fuss stew that simmers all day in the crock-pot and smells so good! I especially like to make this when the weather starts turning colder like it is now because I love the aroma and the coziness it brings as my family all sits together at the dinner table on a chilly evening.
1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4- ounce) cans of cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas
Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. You can cook this for up to 12 hours on low. Serve with rolls or crackers.
* for those with kids ...
I have some fun cookie cutters for the seasons and holidays. So to add a little excitement to dinner we use these cookie cutters on tortillas. The kids love to cut out these shapes! Then you brush some butter on them and place them on a cookie sheet and throw them under the broiler for a minute or so until they are golden brown and voila! You have festive tortilla chips as a side to any stew or soup!
* for those with kids ...
I have some fun cookie cutters for the seasons and holidays. So to add a little excitement to dinner we use these cookie cutters on tortillas. The kids love to cut out these shapes! Then you brush some butter on them and place them on a cookie sheet and throw them under the broiler for a minute or so until they are golden brown and voila! You have festive tortilla chips as a side to any stew or soup!
a food blog to consider...
Rather than cut and pasting some of the recipes I use from this particular blog. Just click on this link and it will take you to "Rachel's Cooking Blog" She's got some great stuff on there - I have used quite a few of her recipes.Sunday afternoon caramel popcorn
We've carried on a Hymas tradition in our home by making caramel popcorn every Sunday afternoon. Hope you all enjoy it!
2/3 cup unpopped corn
1 stick of butter
1 cup brown sugar
1/2 tsp. baking soda
1/4 cup Karo light syrup
1 stick of butter
1 cup brown sugar
1/2 tsp. baking soda
1/4 cup Karo light syrup
Pop corn and set aside. Melt butter, add sugar and Karo syrup. Boil for 1-2 minutes. Add soda and stir. Pour over the popped corn and mix thoroughly. Pour onto cookie sheet and bake 20-25 minutes at 250 degrees. Pour onto waxed paper to cool.
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