Meal in a can...
This series is going to be somewhat related to my doctor it up series. I have a few side dishes and meals that I prepare using canned foods. For me there's really no way to prepare gourmet five-course meals from scratch for my family every day of the week, so sometimes they gotta settle for the quickie meal. But I would never ask them to go without a great tasting meal and fast food isn't really that fast or that good...so, I want to share some of my family's favorite homemade fast food meals with you.
2 (28oz.) cans of Van Camp's Baked Beans "HOMESTYLE"
4 Nathan's hotdogs
1. Put beans in a casserole dish.
2. Slice hotdogs into about 1/2 inch slices and mix in with the beans.
3. Cover and bake in oven for 30-45 minutes on 350°F.
4. Let cool 5 minutes and serve.
Tips: I can not guarantee the deliciousness of this dish if you do not use the same products, so I have included a pictures of what I use. Also, sometimes I'll chop up a green bell pepper and throw that in as well for a little extra flavor. This is a great side dish for any type of grilled meat you're having...whether it be steak, pork roast, tri tips etc.
Sunday, April 22, 2007
Wednesday, April 4, 2007
Mom's Drive-Thru
I've been super busy this week, so I haven't been able to post much, and that's how I thought that maybe I should start this new index item called "Mom's Drive-Thru". I realize that most of us want to share those recipes that make us seem like spectacular cooks, or like there's some secret ingredient or procedure, but most of the week we're probably in the same "what do you want to eat? i don't know what do you want to eat?" boat...that usually docks at the fast food drive-thru. Now, the mom's drive-thru meal isn't such a bad thing, it's mostly a "we have no time to cook, but we want something good to eat" thing. So, I want to share with you some of my drive-thru meals that are big hits with my family and never given the "oh no, meatloaf again" thumbs down...although we all know meatloaf, if done right, isn't the easiest meal to make and is awfully delicious.
So, let me kick off this series with our family's major food staple...don't be shocked or disgusted...TOP RAMEN.
Beginner: Cheesy Ramen
1 packet Ramen
2-4 slices of cheddar cheese
1 1/2 - 1 2/3 cups of water (depending on if you like more or less juice)
1. In a microwave plastic bowl break Ramen in half, fill with water, and add flavor packet. (I sell Tupperware, but I use the 4-cup square Ziploc ones for this recipe...I'll let you know if I find the right size Tupperware though.)
2. Microwave on HIGH for 3 minutes.
3. Stir to break apart noodles and then set slices of cheese on top.
4. Microwave on HIGH for 2 more minutes.
5. Eat!
Tips: When microwaving Ramen only make one packet/one serving at a time.
Intermediate: Meats and Veggie Ramen
1 packet Ramen for each serving
2 cups water for each packet of Ramen
1 Nathan's hotdog for each packet of Ramen (or 2 - 3 slices of pork)
1 - 2 pieces of cabbage (or 6-7 leafs of fresh baby spinach)
1 green onion
1. Slice hot dog into about 8- 10 pieces. Slice green onion. Rinse and break cabbage into bite sized pieces. (This is just prep work, so you aren't frantic while cooking.)
2. Bring water to a boil then add dry noodles, flavor packet, and hot dog slices in saucepan that is a good size for however many servings you are preparing. (If using slices of pork, you'll want to fry them before you start cooking the Ramen, using butter and maybe garlic powder.)
3. Place veggies in the bowl you will be eating out of.
4. Once Ramen has cooked for 3 minutes pour into the bowl with veggies. The veggies will automatically cook from the hot water. Serve.
Tips: Be creative...if you like something that sounds like it would be good with soup and can cook fast...throw it in! Let us know how it turns out. I'm always looking for good ideas, so please post your ideas.
Advanced: Eggie Ramen
1 packet of Ramen
2 cups water per packet of Ramen
1 egg per packet of Ramen
1. Boil water in saucepan.
2. Start stirring water so it is spinning around and crack egg over spinning water.
3. After 1 minute add dry noodles, and flavor packet. Cook for 3 minutes.
4. Serve.
Tips: The boiling shouldn't be too violent, just so you can see smaller bubbles or egg will separate into a ton of pieces. Keep water spinning in circle "gently" while egg cooks...the secret is to be very careful, so the egg doesn't break apart. You can add green onions when your done or whatever other creative ideas you may have.
For all the recipes you can always doctor up the sauce as well. I usually like the sauce as is, but my husband and 10 year old love to put that red Korean hot sauce in. I sometimes like a little garlic for flavor or...I know it sounds gross, but I am half Japanese...sliced fish paste. The thing with Ramen is that it is soup and it takes 3 - 5 minutes to make! So, add what you want...and enjoy!
So, let me kick off this series with our family's major food staple...don't be shocked or disgusted...TOP RAMEN.
Beginner: Cheesy Ramen
1 packet Ramen
2-4 slices of cheddar cheese
1 1/2 - 1 2/3 cups of water (depending on if you like more or less juice)
1. In a microwave plastic bowl break Ramen in half, fill with water, and add flavor packet. (I sell Tupperware, but I use the 4-cup square Ziploc ones for this recipe...I'll let you know if I find the right size Tupperware though.)
2. Microwave on HIGH for 3 minutes.
3. Stir to break apart noodles and then set slices of cheese on top.
4. Microwave on HIGH for 2 more minutes.
5. Eat!
Tips: When microwaving Ramen only make one packet/one serving at a time.
Intermediate: Meats and Veggie Ramen
1 packet Ramen for each serving
2 cups water for each packet of Ramen
1 Nathan's hotdog for each packet of Ramen (or 2 - 3 slices of pork)
1 - 2 pieces of cabbage (or 6-7 leafs of fresh baby spinach)
1 green onion
1. Slice hot dog into about 8- 10 pieces. Slice green onion. Rinse and break cabbage into bite sized pieces. (This is just prep work, so you aren't frantic while cooking.)
2. Bring water to a boil then add dry noodles, flavor packet, and hot dog slices in saucepan that is a good size for however many servings you are preparing. (If using slices of pork, you'll want to fry them before you start cooking the Ramen, using butter and maybe garlic powder.)
3. Place veggies in the bowl you will be eating out of.
4. Once Ramen has cooked for 3 minutes pour into the bowl with veggies. The veggies will automatically cook from the hot water. Serve.
Tips: Be creative...if you like something that sounds like it would be good with soup and can cook fast...throw it in! Let us know how it turns out. I'm always looking for good ideas, so please post your ideas.
Advanced: Eggie Ramen
1 packet of Ramen
2 cups water per packet of Ramen
1 egg per packet of Ramen
1. Boil water in saucepan.
2. Start stirring water so it is spinning around and crack egg over spinning water.
3. After 1 minute add dry noodles, and flavor packet. Cook for 3 minutes.
4. Serve.
Tips: The boiling shouldn't be too violent, just so you can see smaller bubbles or egg will separate into a ton of pieces. Keep water spinning in circle "gently" while egg cooks...the secret is to be very careful, so the egg doesn't break apart. You can add green onions when your done or whatever other creative ideas you may have.
For all the recipes you can always doctor up the sauce as well. I usually like the sauce as is, but my husband and 10 year old love to put that red Korean hot sauce in. I sometimes like a little garlic for flavor or...I know it sounds gross, but I am half Japanese...sliced fish paste. The thing with Ramen is that it is soup and it takes 3 - 5 minutes to make! So, add what you want...and enjoy!
Sunday, April 1, 2007
cooking quote April 1st 2007
The discovery of a new dish does more for the happiness of mankind than the discovery of a star.~Anthelme Brillat-Savarin
Texas Caviar
I don't know how I can word this, so you'll understand the extent to which I am in love with this recipe. My sister-in-law gave it to me, and that day I made a batch and ate the whole batch. The next day I went to the store purchased the ingredients again, made a second batch and ate that one...needless to say, I made myself sick. So, now whenever I make this I literally have to have my husband give me an intervention after about five minutes, or I'll eat the whole thing. I absolutely cannot stop eating it unless he takes it away from me. I also have the supplies for about three batches "on hand" in my pantry at all times.
1 bunch of green onions (about six pieces)
1 4-5 oz. jar of pimentos
1 4-5 oz. can of chopped black olives
1 4-5 oz. can of chopped jalepenos
1 lb. bag of frozen black eyed peas
1 small Bermuda onion (red onion)
8 oz. (half a bottle) of Kraft "Zesty Italian Salad Dressing"
1. Cook the black eyed peas according to the package.
2. When done, strain black eyed peas and put in a big bowl. While they are still hot poor in the Kraft dressing and mix. Set aside.
3. Chop the Bermuda onion to the size you like...I prefer smaller pieces. Slice the green onions until about half-way down the white part.
4. Put chopped onions and all other ingredients (don't strain the canned or jarred stuff...you'll want the juices) into the bowls with the black eyed peas and mix everything up.
5. Snack on it while it's warm, then put in fridge to chill...you can eat it up to a week later, and all the flavors are nice and mixed together by then.
6. Serve with chips. I like it with Nacho Cheese Doritos, but I recommend you try it with whatever chip you prefer. Also, I love to use this as a salsa on my burritos!
1 bunch of green onions (about six pieces)
1 4-5 oz. jar of pimentos
1 4-5 oz. can of chopped black olives
1 4-5 oz. can of chopped jalepenos
1 lb. bag of frozen black eyed peas
1 small Bermuda onion (red onion)
8 oz. (half a bottle) of Kraft "Zesty Italian Salad Dressing"
1. Cook the black eyed peas according to the package.
2. When done, strain black eyed peas and put in a big bowl. While they are still hot poor in the Kraft dressing and mix. Set aside.
3. Chop the Bermuda onion to the size you like...I prefer smaller pieces. Slice the green onions until about half-way down the white part.
4. Put chopped onions and all other ingredients (don't strain the canned or jarred stuff...you'll want the juices) into the bowls with the black eyed peas and mix everything up.
5. Snack on it while it's warm, then put in fridge to chill...you can eat it up to a week later, and all the flavors are nice and mixed together by then.
6. Serve with chips. I like it with Nacho Cheese Doritos, but I recommend you try it with whatever chip you prefer. Also, I love to use this as a salsa on my burritos!
Subscribe to:
Posts (Atom)