ROTINI VEGETABLE SOUP
It's truly amazing what you can pull out of your cabinet to make a meal. All of my friends look in the cabinet, then hop in the car and run out for fast food or make a trip to the grocery store.
Tonight for example I looked in my cabinet and found a box of whole wheat rotini, a can of rosemary and basil petite tomatoes, and a can of mixed vegetables. I always have some onions, celery and bell peppers in the fridge.
Cook 1/2 the box of pasta according to instructions on the box. Drain and rinse in cold water to stop the cooking process.
Pour four cups of water in a stock pot, add chicken stock or bouillon in whatever you feel is most flavorful, If using chicken stock reduce water equally.
Add 1 small onion and two sticks of celery cut in any manner you choose. I like a little sea salt and black pepper in mine.
Bring to a boil and let cook 15 minutes. Add tomatoes and vegetables, A Tbsp of butter, margarine or olive oil, add pasta, turn off heat, stir and cover, then allow to sit for 10 minutes.
Options: If you want to add meat to this meal, I recommend chicken or turkey, cut into small pieces and added at the last 5 minutes of cooking. I left the bell peppers out of this recipe on purpose. Not everyone likes bell peppers. For those of us that do, add them at the last 5 minutes of cooking cut to any size you like. Serve with whatever bread you like "French".
Eat it while it's hot and enjoy!
If you want to know what product brands I use, post a message or send me an email.
Next time a quick and delicious desert.
Thursday, June 28, 2012
NO CONCH, CONCH FRITTERS
NO CONCH, CONCH FRITTERS
If you have ever made homemade conch fritters you know how much work and prep is involved to make them tender and tasty. You also know how difficult it is to get really fresh conch.
Your solution is right in your grocery store or already in your kitchen cabinet.
Skinless boneless salmon. You will also need celery, onion, red and green bell peppers, seasoning salt, black pepper, self rising flour, egg, vegetable oil.
Put the salmon in a mixing bowl and mix with a fork to break into small pieces.
Add 2 medium eggs per 5 oz can/pouch, mix well.
If you have a food chopper, chop 1 stalk of celery, 1/2 onion yellow or vidalia, 1/4 red and green bell peppers. If no food chopper, cutting into small pieces will work as well. This is enough for 2 cans/pouches or separate in half and save for a side dish if making only one can/pouch.
Add 1 tbsp of flour per can/pouch, this is just enough to hold ingredients together for cooking.
Mix all together and add 1/2 tsp of seasoning salt and a shake or two of pepper. If you decide to not add celery, increase seasoning salt. Celery adds a little salt to the flavor but is not needed to make this recipe taste great.
Making fritters is like making pancakes except you are adding more cooking oil. 1 tbsp of oil is enoughto make 4 fritters. If the flour mix is right you should be able to make palm sized patties which you will brown in the oil. If mix is too loose add a little more flour.
On the side:
I used the extra celery, onions and peppers and added them to some yellow rice.
If you have ever made homemade conch fritters you know how much work and prep is involved to make them tender and tasty. You also know how difficult it is to get really fresh conch.
Your solution is right in your grocery store or already in your kitchen cabinet.
Skinless boneless salmon. You will also need celery, onion, red and green bell peppers, seasoning salt, black pepper, self rising flour, egg, vegetable oil.
Put the salmon in a mixing bowl and mix with a fork to break into small pieces.
Add 2 medium eggs per 5 oz can/pouch, mix well.
If you have a food chopper, chop 1 stalk of celery, 1/2 onion yellow or vidalia, 1/4 red and green bell peppers. If no food chopper, cutting into small pieces will work as well. This is enough for 2 cans/pouches or separate in half and save for a side dish if making only one can/pouch.
Add 1 tbsp of flour per can/pouch, this is just enough to hold ingredients together for cooking.
Mix all together and add 1/2 tsp of seasoning salt and a shake or two of pepper. If you decide to not add celery, increase seasoning salt. Celery adds a little salt to the flavor but is not needed to make this recipe taste great.
Making fritters is like making pancakes except you are adding more cooking oil. 1 tbsp of oil is enoughto make 4 fritters. If the flour mix is right you should be able to make palm sized patties which you will brown in the oil. If mix is too loose add a little more flour.
On the side:
I used the extra celery, onions and peppers and added them to some yellow rice.
Sunday, June 24, 2012
Fun Fries
This recipe will be a little work for some, therapy for others.
Use any potatoes you have on hand, this works for all types of potatoes. One fun aspect of this recipe is you can have skin on or skin off. I personally like skin on but call me crazy, I like to peel potatoes.
If you are going to leave skin on, be sure to wash very well with a vegetable brush or scrubbing pad.
Next we are going to the cabinet to find some seasonings. Any of these will work: Salt, Salt and Pepper, Seasoning Salt, Paprika, Garlic Powder, Onion Powder, the list can go on forever or you can eat them with no seasoning at all, it is all good. Set oven to 400F.
Cut the potatoes into any shape you like, just try to keep the cuts uniform in thickness or some will overcook or undercook. In a mixing bowl add the fries with a little vegetable oil. Toss the fries until evenly coated then add seasoning and toss again. Lay out in a single layer on cookie sheet. For extra flavor add a little more seasoning on top of fries.
Cooking time varies from 35 to 45 minutes or until you see a little browning of the fries.
Baking tip: Cover cookie sheet with heavy duty aluminum foil for easy clean-up.
I had mine with Chicken Fried Steak ;)
Use any potatoes you have on hand, this works for all types of potatoes. One fun aspect of this recipe is you can have skin on or skin off. I personally like skin on but call me crazy, I like to peel potatoes.
If you are going to leave skin on, be sure to wash very well with a vegetable brush or scrubbing pad.
Next we are going to the cabinet to find some seasonings. Any of these will work: Salt, Salt and Pepper, Seasoning Salt, Paprika, Garlic Powder, Onion Powder, the list can go on forever or you can eat them with no seasoning at all, it is all good. Set oven to 400F.
Cut the potatoes into any shape you like, just try to keep the cuts uniform in thickness or some will overcook or undercook. In a mixing bowl add the fries with a little vegetable oil. Toss the fries until evenly coated then add seasoning and toss again. Lay out in a single layer on cookie sheet. For extra flavor add a little more seasoning on top of fries.
Cooking time varies from 35 to 45 minutes or until you see a little browning of the fries.
Baking tip: Cover cookie sheet with heavy duty aluminum foil for easy clean-up.
I had mine with Chicken Fried Steak ;)
Wednesday, June 20, 2012
Easy Cobbler With Peaches
Hope everyone enjoyed the Rotini Vegetable Soup.
Easy Cobbler With Peaches:
Here is a quick and easy yet satisfying desert. I got this idea one day while craving a cake or pie. I looked in the cabinet and all I had was a bag of self rising flour, 2 cans of sliced peaches in heavy syrup, I've tried with just about every canned fruit and the results are always great, some ground cinnamon, lemon extract, sugar, milk and butter. Turn on oven to 350F or 175C.
In a mixing bowl add 1 cup of self rising flour, 1 cup of sugar, 1/4 cup of brown sugar if available, 1 teaspoon of cinnamon, 3/4 cup of milk, 2 drops of lemon extract (more is OK). You will have a thick pasty mix.
Drain the liquid from the peaches (save in a cup and freeze for a fun frozen snack) then add both cans to the mix.
I recommend a 8x2 pan of your choice round, square, or loaf.
Melt 1 stick of butter or margarine and pour into pan. Run it around a bit to make sure you coat up the sides of the pan.
Add peach mixture and without scraping the sides drag some of the butter or margarine to center of mix. Put in oven for 30 minutes or until golden brown, oven cooking times vary.
Allow to cool and enjoy with whipped cream or ice cream.
Easy Cobbler With Peaches:
Here is a quick and easy yet satisfying desert. I got this idea one day while craving a cake or pie. I looked in the cabinet and all I had was a bag of self rising flour, 2 cans of sliced peaches in heavy syrup, I've tried with just about every canned fruit and the results are always great, some ground cinnamon, lemon extract, sugar, milk and butter. Turn on oven to 350F or 175C.
In a mixing bowl add 1 cup of self rising flour, 1 cup of sugar, 1/4 cup of brown sugar if available, 1 teaspoon of cinnamon, 3/4 cup of milk, 2 drops of lemon extract (more is OK). You will have a thick pasty mix.
Drain the liquid from the peaches (save in a cup and freeze for a fun frozen snack) then add both cans to the mix.
I recommend a 8x2 pan of your choice round, square, or loaf.
Melt 1 stick of butter or margarine and pour into pan. Run it around a bit to make sure you coat up the sides of the pan.
Add peach mixture and without scraping the sides drag some of the butter or margarine to center of mix. Put in oven for 30 minutes or until golden brown, oven cooking times vary.
Allow to cool and enjoy with whipped cream or ice cream.
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