Month: January 2014
Raid the pantry. I just made a cheapo meal and my picky eater husband ate it!
You’re not getting specific instructions with this. Just make it as you want. Sorry no picture. I took a couple, but they were hideous. You’ll see why if you cook it. Not the most attractive, but tasty!
Brown ground beef
Steam some broccoli (or just add a can of green beans at the end)
Boil some mostaccoli
After you drain it, add beef, noodles and Alfredo sauce. Cook on low. Mix in steamed broccoli or green beans.
This is the first time I’ve ever made this soup. It was a mini learning experience. I searched a bunch of recipes and decided to just make my own.
So here it is.
4c chicken broth
3c julienned carrots
2c chopped onion
1lb fresh broccoli
16oz shredded cheddar cheese
4c half and half
Fresh ground black pepper
I multitask, but here’s a general guideline.
1.Saute onions in a little butter.
3.Set chicken broth on low in a stock pot.
4.Add onions and carrots to the broth.
5.Use the pan you sautéed the onions in to make a roux. (1/2c flour and 1/2c butter)
6.Take a break! Let the broth simmer for 1/2 hour or so.
7.Whisk in the roux. The roux made my soup thick within only a few minutes.
8.Add half and half slowly. Whisk it in. Start with 2 cups and decide what consistency you want.
9.Chop up your broccoli and rinse it well. (Sing “Choppin’Broccoli” like Dana Carvey)
Throw in your broccoli and just cook on low until the vegetables are tender.
10.Ladle small batches into food processor. I didn’t purée it all the way, I just made it so it wasn’t super chunky.
11.Back to the pot it goes. Add the shredded cheese.
12.You’re done! Turn off the stove. Do the dishes later.
Shrimp bisque is hearty. Great for a cozy day in the kitchen, slow cooking with the t.v. on in the background.
I slow cooked the soup without the shrimp. Add shrimp towards end, when your soup is the consistency you want.
Just let the shrimp warm up in it, otherwise they will turn tough on you.
6c chicken broth
3c chopped carrots
2c chopped celery
Start with the the chicken broth and the chopped carrots and celery. Let those slow cook until tender. Or if you want to speed it up, saute them first in a little olive oil.
2c instant rice ( I didn’t think instant rice would work, but it did!)
Whisk in about a cup of flour in small batches. You decide the consistency you want.
6oz tomato paste. I thought it added nice color and texture.
1 recipe Seafood seasoning https://3kitchenninjas.wordpress.com/2013/12/21/seafood-seasoning-for-bisque/
1 1/2 lb cooked shrimp. Take tails off of course. Duh. If you’re worried about them stinking up the trash, just put them in a plastic bag.
These are easy to make, but messy! You’ll be cleaning the stove afterwards.
I make these for my husband because he loves junk food. Not all the time, they are a rare treat.
I use only a couple medium size potatoes. They make a lot more than they look like.
Peel and slice, place in a bowl of water for a couple hours at least. The soaking removes starch and makes your fries nice and crispy on the outside and soft on the inside. (Thank you for the tip Ree Drummond!)
When they are done soaking, drain and pat them dry. Now put on your goggles and start heating up your oil. You want a tall and sturdy pot. I put about 2 to 3 inches of vegetable oil in.
Heat to 300 degrees. I use a slotted spoon to lower small batches into the oil. Small batches, don’t crowd them. Let those babies cook for 5 minutes or so, you don’t want them to turn brown yet, if they’re turning brown, take them out. Drain and do the next batch.
Back in they go for a second time, this time, don’t take them out until they are golden brown. Enjoy!
If you have to measure sticky stuff like honey, spray the cup with cooking oil first. Pours right out!
I usually make everything from scratch, but sometimes instant potatoes are a Godsend!
Instead of measuring every time, I divvy up all the flakes into plastic bags according to serving size.
Then I don’t have to wash measuring cups every time, which for some reason, I really dislike doing.