Thursday, September 1, 2016

Rice a roni

1/2 cup raw spaghetti broken into pieces
3/4 cup raw white rice
15 ounces broth- any flavor you want
2 tablespoons butter

In a skillet sauté broken spaghetti pieces in butter until spaghetti begins to brown. Then add really de and stir until rice is fully coated in butter. Pour broth in pan. Simmer about 20 minutes until liquid is absorbed and rice is soft.

Monday, January 11, 2016

Cauliflower potatoes

10 peeled potatoes, chopped
1 head of cauliflower, chopped
1 yellow squash grated
Boil until tender
Drain
Place in a mixer
Shop with a stick of butter and 4 oz cream cheese.
Add salt and pepper to taste.

Monday, December 28, 2015

Garden Taco Rice

1 lb sausage
1 onion chopped
1 Pepper chopped
2 grated zucchinis
Cook together until meat is cooked
Add
1 tablespoon chili powder
Sprinkle of salt

Add 1 can tomatoes
1 can corn
1 can beans black or kidney

Heat
Eat with cheese chips and rice

Thursday, November 26, 2015

Roasted vegetables


  • 12 C of vegetables cut into similar size pieces. Use a combination of hard (root) and softer vegetables (carrots, red potatoes, red, yellow, orange peppers, onion wedges, whole garlic cloves, mushrooms, zucchini, green beans etc.)
  • 3/4 C olive oil
  • 1/8 C Worcestershire sauce plus 1 Tbsp
  • 1 1/2 Tbsp paprika
  • 1 Tbsp garlic salt

Directions:

1. Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables. Mix together olive oil, Worcestershire sauce, paprika and garlic salt. Pour over vegetables.
2. Place root vegetables on cookie sheet and bake at 425 degrees for about 15 minutes or until they begin to soften.
3. Add in softer vegetables and turn vegetables on sheet making sure they are all coated in liquid mixture.
4. Bake another 15 minutes or until the veggies are fork tender.

Monday, November 2, 2015

Apple bread

1 3/4 c flour
1/2 tsp salt
1 tsp baking soda
Mix and set aside
Cream:
1/3 c butter
2/3 c. Sugar
2 eggs
Add2 apples peeled and grated
Combine wet ingredients with dry ingredients.
Put in a greased and floured pan. Peel and slice 1 apple. Placed on top of bread. Mix together 1/4 c. Brown sugar, 1 tsp cinnamon 1 tbsp soft butter. Sprinkle over apples on the top of the bread.
Bake at 350 for 1 hour or until done. Let bread sit in the pan for 10 minutes, then remove and place on a cooling rack.

Tuesday, September 15, 2015

taco soup

Ingredients

--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

Preparation

--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.



cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

crockpot beans

3 cups dried beans rinsed
1 onion- peeled and chopped
9 cups water
5 tsp salt
1 3/4 tsp pepper
2 TBSP minced garlic
1/8 tsp cumin
cook in crockpot on high 8 hours. Drain and save liquid. If desired mash beans adding a little liquid at a time until desired consistency.