Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Monday, November 03, 2008

Easy Chicken Whatever...A Suzuki Mom Favorite


It has been said that "chicken is the canvas on which the chef paints..."
and, as any Suzuki Mom, or baseball mom, or swimmom, or bowling mom, or whatever knows, dinner prep on lesson day is rough.
Leftover night works for one night a week, but I can't squeeze two out of it. So, we have crockpot night.
One of the easiest options is to throw some skinless chicken (I use legs) into the crockpot, sprinkle lightly with Mrs. Dash, or Seasoned Salt, or something like that and cook it. High for 2 hours or Low for 3-4.
Then I pour on some sauce of some sort. Tonight it's Uncle Ben's Sweet and Sour. If I were in the states, I'd probably use a flavor packet of something.
Put it on some jasmine rice, and voila!

Wednesday, May 07, 2008

Recipe: Simply Baked Apples


This is another non-recipe recipe.
Core and quarter 2 apples. Place in microwave-proof baking dish.
Nuke on high for 3 minutes. Cool slightly.

Recipe: Roasted Vegetables


This is really a non-recipe recipe.
I took a bunch of vegetables, washed them really well, chopped them into 1-inch chunks and put them in a big bowl.
Then I whisked 1/3 cup of olive oil with 1 teaspoon of salt and some ground pepper and tossed it in with the vegetables.
I spread them out into 2 9x13 casserole dishes, covered them with foil, and baked at 400 F for 40-50 minutes. Then, I took off the foil and let them brown for 10 minutes.
I turned out really yummy.

I used:
1 large tomato (or 5 cherry tomatoes cut in half)
2 sweet potatoes
2 large white potatoes
3 carrots, peeled
2 large zucchini
2 portobello mushrooms
1 HUGE red bell pepper

I think the only 2 items that were indispensable were the tomatoes and the red bell pepper. They really gave the other veggies a good flavor.

This isn't as much work as it sounds, since you're not peeling (except for carrots) and the chunks are big. It's a quick put-together and one person can get 3-4 FULL meals from it if they aren't eating anything else. I would think that as a side dish it would feed 8-10.

I will try to add a picture tomorrow.

Wednesday, November 14, 2007

Tacos

Unfortunately, Brazilians haven't discovered Mexican food. Most North American's think that all cultures south of the US enjoy that spicy, tortilla-based cuisine.
Nope. Not here.
So, we get a pastry dough (used for fried pies). We put it on a hot, ungreased griddle to get just a little of the moisture out, and top it with taco-flavored meat (we like chicken strips).
The taco seasoning mix I use comes from AllRecipes. I don't think I'll ever buy seasoning packets again.


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

DIRECTIONS:
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Friday, November 09, 2007

Cheeseburger Soup

1 1/2 cups water
2 cups peeled and cubed potatoes
2 carrots, grated
1 small onion, chopped
1/4 cup chopped green bell pepper
1/2 teaspoon salt
2 cubes beef bouillon, crumbled
1 pound ground beef
2 1/2 cups milk, divided
3 tablespoons all-purpose flour
1/2 pound processed American cheese, cubed
1/4 teaspoon cayenne pepper


In a large saucepan over medium heat, combine water, potatoes, carrots, onion, and bell pepper. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender.
Meanwhile, in a large skillet over medium heat, cook beef until brown; drain.
Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes.
Reduce heat to low and stir in cheese until melted. Season with cayenne.

Source: Becky Taylor on AllRecipes.com

Sunday, November 04, 2007

Beef and Barley Soup


I have tried for the past couple of winters here in South Brazil to make soup once a week. I've gathered quite a few good recipes during these months of May-September. The problem is that I forget to post them during the US winter, December-February, when my readers are interested in making soup. I want to use this month as an opportunity to remember to post those recipes.
We just love this Beef and Barley Soup recipe. I use a cut of meat here called "musculo" (which I think is called "heel of round" in English. It just falls apart in the crock pot. But you can substitute any roast you like.

1 1/2 - 3 pounds beef heel of round
4 cups water
4 cubes beef bouillon cube
1/4 cup barley
1/4 cup wheat berries
1 bay leaf
3 carrots, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
1 tablespoon white sugar
1/4 teaspoon cayenne pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Put beef in bottom of crock pot. Add water and bouillon. Cook on high 3-4 hours. Add barley, wheat berries, and bay leaf and cook for another hour.
Let mixture cool some. Remove bay leaf and chop meat into small pieces, removing connective tissue.
In large stockpot, Saute carrots and onion in a little oil until the onion is done (translucent). Boil liquid and grains from crockpot, carrots and onion for about 20 minutes. Add frozen mixed vegetables and beef mixture and boil until vegetables are tender, adding more water if necessary.
Add sugar, cayenne pepper, and tomatoes and boil another 10 minutes. Season with salt and pepper to taste (I use 1 1/4 teaspoon salt and 1/4 teaspoon pepper).

I serve this with a homemade whole wheat bread, butter and honey.

NOTE: I should say the photo isn't mine, but mine generally looks like this.

Wednesday, January 17, 2007

My New Toy


I got a new toy for my birthday! No, it’s not a Treo or an Ipod, like some other bloggers I know.
Remember, it’s summer here. I got an ice cream maker attachment for my KitchenAid mixer!
I love using my KitchenAid mixer anyway. It makes me feel like a “real missionary” from the days when every missionary wife had one to grind the family’s peanut butter and make the Sunday morning sausage. It kneads four pizzas worth of dough every Friday afternoon. But this ice cream maker attachment puts it over the top!
It’s a bowl with really thick sides and a gel inside. It’s REALLY HEAVY (read, “hard to transport internationally). It lives in the freezer and I can have homemade ice cream in about 4 hours with about 45 minutes worth of work with no ice/rock salt mess. Most of the work is chopping delectable ingredients to put in the ice cream and most of the time is chilling the ingredients and curing the ice cream afterwards.
The best thing is that apparently Ben and Jerry had this ice cream maker in mind when they wrote their recipe book. So far we’ve perfected Cherry Garcia. Tonight we moved on to Chocolate Peanut Butter with Chocolate and Peanut Butter Chips (the peanut butter chips came air mail from Grandma).
The most difficult thing, and the reason it took awhile to perfect Cherry Garcia, is the math involved. You see, heavy cream or whipping cream in the US has a 36% milkfat. Heavy cream here has a 53% milkfat. So, I had to adjust the milk to cream ratio accordingly: .53x + .04y = .84 with x + y = 5. Remember those from high school algebra class? Well, I SURE DON’T! Anyway, with a little trial and error on a calculator I got pretty close. Wanna know how close? Come on over and try the ice cream!