I got this off the Nick Jr site.
1 head iceberg lettuce (we used romaine)
1 pkg firm tofu cut into 1/2" cubes (I think mine were smaller cubes, but IME tofu needs to be in small amounts so it absorbs more flavor)
1 can (8oz) drained chopped water chestnuts
2 Tbsp canola oil (I used olive oil)
2 scallions, sliced (I used onion & probably more then they called for)
1 garlic clove, minced (I use the refrigerated minced garlic & was "generous" in my measuring of 1 clove LOL)
1 16 oz bag shredded broccoli, carrots & red cabbage (ok, this was silly to me, if you read the recipe, it tells you to only use half the bag, so why not just say so here! As it was, the bag I found at my grocery store was 10oz, so I used the whole 10oz bag)
1 tsp fresh grated ginger (I used powder)
Lettuce Wrap Cooking Sauce - you can see the recipe they used here. I used 2 Tbsp Braggs (like soy sauce only healthier), 4 Tbsp water & 2 tsp arrowroot powder (like cornstarch only healthier)
Saute garlic, onions, tofu, and ginger in oil for 1-2 minutes. Add water chestnuts & veggies & toss w/ cooking sauce. Cook 1-2 minutes, stirring. Remove from heat & let cool (I think next time I'll do this as a make ahead recipe & let it sit in the fridge for awhile, rather then just letting it cool for a few minutes while I prep the lettuce).
Wash lettuce leaves. Serve filling in a bowl with a platter of whole lettuce leaves, let each person wrap their own. Serve with purchased dipping sauces if desired. (I didn't get any dipping sauces, but I think dh would've liked this better w/ the spicy mustard like they have at chinese restaurants, so I'm hoping to find that to have for him next time we eat it).
My girls LOVED this! DH only tolerated it, so it's likely to be something we have on days he's not around though as mentioned above, he may be more accepting of it if I have the hot mustard sauce. He also suggested serving it with rice either as a side or mixed in. I think I may just mix brown rice into the vegetable mixture next time.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Monday, July 28, 2008
Monday, July 14, 2008
Maidrites
I'm not sure if DH will like this, but my parents, the girls & I all did. I had generic V-8 so used it instead of tomato juice & used dry TVP, so just guessed at how much to make. I only baked it for an hour, covered w/ foil for the first half hour & didn't stir it while it was baking (because I didn't read it closely enough, but I don't think it mattered). I also added some garlic powder. This tastes alot like the vegeburgers my mom makes but throwing it in the oven is much easier than forming into patties & frying :) I'll definitely be making this again. The original recipe said it freezes well, so if dh decides he doesn't like it, I'll make it & freeze it in smaller portions for when the girls & I are eating a meal w/o him.
Adapted from the Living on a Dime newsletter:
1 1/2 lb hamburger (or TVP)
2 slices bread
3/4 c milk
3/8 c tomato juice
1 egg
1/4 c chopped onion (or onion powder to taste)
salt to taste
Mix together & pour into 9x13 pan. Bake at 300 for 1 1/2 to 2 1/2 hrs, till done. Stir frequently. Serve on buns w/ pickles & mustard, like sloppy joes.
Adapted from the Living on a Dime newsletter:
1 1/2 lb hamburger (or TVP)
2 slices bread
3/4 c milk
3/8 c tomato juice
1 egg
1/4 c chopped onion (or onion powder to taste)
salt to taste
Mix together & pour into 9x13 pan. Bake at 300 for 1 1/2 to 2 1/2 hrs, till done. Stir frequently. Serve on buns w/ pickles & mustard, like sloppy joes.
Monday, March 31, 2008
Garden Supper Casserole
I found this recipe in the More with Less Cookbook.
My review. Everyone ate it & seemed to like it. This just barely serves 4. And that's with 2 of the 4 being five yr olds (but then, they're big eaters). And I used more than a cup of the vegetables (had the tail end of a Sam's size bag of green beans so just dumped them all in (didn't bother to cook them either, just added them frozen) probably closer to 2 cups) and more than a cup of the meat (I use "fri chik" (a canned fake chicken type stuff) & I just used a whole can, which again is more in the 2 cup range I think). Doubling the whole recipe in a larger casserole would probably leave enough to send w/ dh for lunch the next day & mean we didn't run out (& even then, I'd probably add some extra veggies, just cuz I prefer a higher ratio of veggies in our meals). This is one I would definitely recommend butter (as opposed to margarine or some other fat) for, I could taste the butter in it, so it's adding flavor, not just texture.
Serves 4
Mix:
2 c cubed soft bread
1/2 c shredded sharp cheese
2 T butter melted (the cookbook uses margarine throughout, I feel that butter is enough healthier to be worth the extra cost)
Spread half the bread mixture in a greased 1qt casserole and top with 1 c cooked vegetables of your choice.
Saute till tender:
3 T butter
2 T chopped onion
Blend in:
3 T flour
1 tsp salt
1/8 tsp pepper
Cook over low heat, stirring till bubbly. Stir in:
1 1/2 c milk
Cook, stirring constantly till thick. Stir in:
1 c cooked meat, diced
Pour over vegetables.
Arrange on top:
1 lg tomato, sliced (optional - we'll skip this when making it for meals dh is joining us for)
Sprinkle with remaining bread mixture.
Bake uncovered 30-35 min.
My review. Everyone ate it & seemed to like it. This just barely serves 4. And that's with 2 of the 4 being five yr olds (but then, they're big eaters). And I used more than a cup of the vegetables (had the tail end of a Sam's size bag of green beans so just dumped them all in (didn't bother to cook them either, just added them frozen) probably closer to 2 cups) and more than a cup of the meat (I use "fri chik" (a canned fake chicken type stuff) & I just used a whole can, which again is more in the 2 cup range I think). Doubling the whole recipe in a larger casserole would probably leave enough to send w/ dh for lunch the next day & mean we didn't run out (& even then, I'd probably add some extra veggies, just cuz I prefer a higher ratio of veggies in our meals). This is one I would definitely recommend butter (as opposed to margarine or some other fat) for, I could taste the butter in it, so it's adding flavor, not just texture.
Serves 4
Mix:
2 c cubed soft bread
1/2 c shredded sharp cheese
2 T butter melted (the cookbook uses margarine throughout, I feel that butter is enough healthier to be worth the extra cost)
Spread half the bread mixture in a greased 1qt casserole and top with 1 c cooked vegetables of your choice.
Saute till tender:
3 T butter
2 T chopped onion
Blend in:
3 T flour
1 tsp salt
1/8 tsp pepper
Cook over low heat, stirring till bubbly. Stir in:
1 1/2 c milk
Cook, stirring constantly till thick. Stir in:
1 c cooked meat, diced
Pour over vegetables.
Arrange on top:
1 lg tomato, sliced (optional - we'll skip this when making it for meals dh is joining us for)
Sprinkle with remaining bread mixture.
Bake uncovered 30-35 min.
Monday, March 24, 2008
Turkey Barley Stir-Fry
I went looking for barley recipes for our "grain a day" this week in homeschool & found this one online, adapted it for things we like/eat, and we'll try it & see what we think:
2 tsp olive oil
2 c cooked pearl barley
1 1/2 c cooked cubed turkey (we'll use fri chik (fake chicken) or soy curls)
1/2 c chopped green beans or celery (recipe calls for red pepper, but we don't like it)
1/2 c chopped onions
3 eggs
1 tsp garlic salt (I think I'll just use garlic powder, maybe not quite so much, the soy sauce should make it plenty salty for me)
1/2 tsp ground ginger
1 Tbsp soy sauce (we use Braggs Amino Acids for soy sauce)
1/4 c slivered almonds, toasted
To cook barley: In a med. saucepan bring 3 cups of water to a boil. Add 1 c barley and return to a boil. Reduce heat to low, cover and cook 45 minutes until tender and liquid is absorbed. Makes 3 to 3 1/2 cups (extra can be frozen).
For Stir-fry: Heat oil in skillet, add barley, turkey & veggies. Stir-fry 4-5 min. In a small bowl beat together eggs, garlic salt & ginger. Add to skillet, stir-fry until eggs are cooked. Sprinkle with soy sauce and almonds to serve.
ETA we had this for supper tonight. The girls liked it, dh & I both voted it "ok" but not great. I think it has potential but I'll do some things different next time. increase the vegetable (green beans is what I used this time) to at least a cup, current proportions it's much more like fried rice than the way I normally make stir fry, which is fine, but extra veggies make it healthier & wouldn't hurt any. If you use garlic powder instead of garlic salt, definitely add salt too. And the big thing, I wondered how it would work adding the egg mixture right into the stir fry to cook, but figured I'd try it. The eggs just disappear, which maybe that's the point, but I think actually tasting the eggs would be a good thing, so next time I'll scramble the eggs (not sure if I'll use add the seasonings to the eggs or the veggies, will probably depend on my mood that day LOL) separately & then add them in at the end like I do for fried rice. But it's a nice mix-up from our normal fried rice, and dh is willing to eat it, so we'll probably eat it at least once in awhile.
2 tsp olive oil
2 c cooked pearl barley
1 1/2 c cooked cubed turkey (we'll use fri chik (fake chicken) or soy curls)
1/2 c chopped green beans or celery (recipe calls for red pepper, but we don't like it)
1/2 c chopped onions
3 eggs
1 tsp garlic salt (I think I'll just use garlic powder, maybe not quite so much, the soy sauce should make it plenty salty for me)
1/2 tsp ground ginger
1 Tbsp soy sauce (we use Braggs Amino Acids for soy sauce)
1/4 c slivered almonds, toasted
To cook barley: In a med. saucepan bring 3 cups of water to a boil. Add 1 c barley and return to a boil. Reduce heat to low, cover and cook 45 minutes until tender and liquid is absorbed. Makes 3 to 3 1/2 cups (extra can be frozen).
For Stir-fry: Heat oil in skillet, add barley, turkey & veggies. Stir-fry 4-5 min. In a small bowl beat together eggs, garlic salt & ginger. Add to skillet, stir-fry until eggs are cooked. Sprinkle with soy sauce and almonds to serve.
ETA we had this for supper tonight. The girls liked it, dh & I both voted it "ok" but not great. I think it has potential but I'll do some things different next time. increase the vegetable (green beans is what I used this time) to at least a cup, current proportions it's much more like fried rice than the way I normally make stir fry, which is fine, but extra veggies make it healthier & wouldn't hurt any. If you use garlic powder instead of garlic salt, definitely add salt too. And the big thing, I wondered how it would work adding the egg mixture right into the stir fry to cook, but figured I'd try it. The eggs just disappear, which maybe that's the point, but I think actually tasting the eggs would be a good thing, so next time I'll scramble the eggs (not sure if I'll use add the seasonings to the eggs or the veggies, will probably depend on my mood that day LOL) separately & then add them in at the end like I do for fried rice. But it's a nice mix-up from our normal fried rice, and dh is willing to eat it, so we'll probably eat it at least once in awhile.
Friday, March 14, 2008
Crockpot Pinto Beans
One of the meals I decided to try this week was "Pintos & Cornbread", but I was planning to be gone most of the day Thurs (the night I had this meal scheduled), so I went hunting for a crockpot version of pinto beans, and then tweaked it (because it called for lard or bacon fat & we're vegetarian), here's what I came up with:
16 oz pinto beans, picked over, soaked overnight & drained
2 T butter (not sure if we really needed this, I might leave it out, or at least cut it back next time)
1 or 2 (I don't remember) T baco bits
1 sm onion, chopped
1 Tbs fresh or 1 tsp dried oregano
Combine all with 3 c water in crockpot. Cook on high 3 hrs, turn to low & cook the rest of the day. Season with salt to taste.
Now, my day didn't go exactly as planned. I put it in the crockpot, turned it on high, set the kitchen timer for 3 hrs, and left for the day, leaving dh with the instruction to turn it to low when the timer went off. I was planning to be home by 6:00 or so, to check on it, turn it back to high if needed, or off if needed, make the corn bread & serve dinner, but we got to my friend Angie's house & she invited us to stay for supper, so I called dh, told him to see if the beans seemed done & if so, turn off the crockpot (and have some if he wanted) and the girls & I stayed at Angie's till bedtime. I got home around 10pm & found the beans STILL on low, so they were well cooked (though you can't really over-cook pintos, I don't think). I let them cool & put them in the fridge, then made the corn bread & re-heated the pintos in the microwave (just put each person's plate in the microwave) for supper tonight. I made a point of calling these "pintos" not "beans" since the girls claim to not like beans & served up each plate, by putting a big serving of pintos on their plate (heating them in the microwave, then topping the beans with some shredded cheese & sour cream, and put a piece of corn bread on the plate as well. Everyone declared it a keeper, L said it was "even better than Shepherd's Pie" which is high praise from her at the moment. DH really liked the added flavor the baco bits gave it. The girls each ate 2 platefuls.
16 oz pinto beans, picked over, soaked overnight & drained
2 T butter (not sure if we really needed this, I might leave it out, or at least cut it back next time)
1 or 2 (I don't remember) T baco bits
1 sm onion, chopped
1 Tbs fresh or 1 tsp dried oregano
Combine all with 3 c water in crockpot. Cook on high 3 hrs, turn to low & cook the rest of the day. Season with salt to taste.
Now, my day didn't go exactly as planned. I put it in the crockpot, turned it on high, set the kitchen timer for 3 hrs, and left for the day, leaving dh with the instruction to turn it to low when the timer went off. I was planning to be home by 6:00 or so, to check on it, turn it back to high if needed, or off if needed, make the corn bread & serve dinner, but we got to my friend Angie's house & she invited us to stay for supper, so I called dh, told him to see if the beans seemed done & if so, turn off the crockpot (and have some if he wanted) and the girls & I stayed at Angie's till bedtime. I got home around 10pm & found the beans STILL on low, so they were well cooked (though you can't really over-cook pintos, I don't think). I let them cool & put them in the fridge, then made the corn bread & re-heated the pintos in the microwave (just put each person's plate in the microwave) for supper tonight. I made a point of calling these "pintos" not "beans" since the girls claim to not like beans & served up each plate, by putting a big serving of pintos on their plate (heating them in the microwave, then topping the beans with some shredded cheese & sour cream, and put a piece of corn bread on the plate as well. Everyone declared it a keeper, L said it was "even better than Shepherd's Pie" which is high praise from her at the moment. DH really liked the added flavor the baco bits gave it. The girls each ate 2 platefuls.
Monday, February 4, 2008
Broccoli Bacon Quiche - Crustless
4 slices cooked bacon (or baco bits)
4 eggs
1 c half & half
1 c grated swiss cheese
2 c broccoli florets
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp lemon pepper
Preheat oven to 350. Beat eggs with cream and cheese. Stir in salt, garlic, lemon pepper & broccoli. Crumble bacon. Stir half into egg mixture. Pour into 9" pie pan. Bake at 350 for 30-35 min till knife inserted halfway between center and edge comes out clean (I had to cook longer using frozen broccoli & cheese). Top with remaining bacon.
4 eggs
1 c half & half
1 c grated swiss cheese
2 c broccoli florets
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp lemon pepper
Preheat oven to 350. Beat eggs with cream and cheese. Stir in salt, garlic, lemon pepper & broccoli. Crumble bacon. Stir half into egg mixture. Pour into 9" pie pan. Bake at 350 for 30-35 min till knife inserted halfway between center and edge comes out clean (I had to cook longer using frozen broccoli & cheese). Top with remaining bacon.
Southwest Roll-ups
I'm not sure where I found this recipe, it was printed out (from Word) in a stack of papers I was going through this weekend, so we're going to try it tonight & see what we think:
Update: The girls loved it!! (Mommy, can we have this EVERY night?) And dh agreed that it could be added to the regular rotation (which is about as much "praise" as I can get from him unless it's super unhealthy LOL). I got 5 or 6 tortillas, filled moderately full, in a 9x13 pan. Once I use up my canned beans & start making the beans from scratch I'll add more beans & salsa and make a 9x13 and a 9x9 pan. These would freeze easily as well.
Mix 2 Tbsp salsa, 1 can refried beans, and 1 c chicken - cooked & cubed (will use vegetarian equivalent).
Spoon onto tortillas, place seam side down in 9x13 pan. Baket at 350 for 20-30 minutes. Sprinkle with 1 c cheese.
Update: The girls loved it!! (Mommy, can we have this EVERY night?) And dh agreed that it could be added to the regular rotation (which is about as much "praise" as I can get from him unless it's super unhealthy LOL). I got 5 or 6 tortillas, filled moderately full, in a 9x13 pan. Once I use up my canned beans & start making the beans from scratch I'll add more beans & salsa and make a 9x13 and a 9x9 pan. These would freeze easily as well.
Mix 2 Tbsp salsa, 1 can refried beans, and 1 c chicken - cooked & cubed (will use vegetarian equivalent).
Spoon onto tortillas, place seam side down in 9x13 pan. Baket at 350 for 20-30 minutes. Sprinkle with 1 c cheese.
Sunday, December 2, 2007
Whole Wheat Pizza Crust - Bread Machine
I'd been wanting to start making ww pizza, using the bread machine, so when I couldn't make the supper I'd been planning to make because we're rationing milk (having to plan our milk a week at a time has it's disadvantages LOL), I decided this would be a good time to do it. I googled for a recipe and found this one, and dh has declared it a keeper LOL.
2 2/3 cups whole wheat flour
1/3 cup gluten flour
1 1/2 tsp. sugar
1 1/2 tsp. salt (it seemed salty to me, I'll cut this back some next time)
1 1/4 cup water
3 tbsp. olive oil
4 tsp. active dry yeast
cornmeal
Use the dough cycle (or stop the machine after the rising step, but I'd forget for sure, so good thing mine has a dough cycle LOL). Then turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. (I just went ahead & sprinkled the cornmeal & turned it out straight onto the pizza stone).
Lightly oil a 15-inch pizza pan (I used a baking stone, so no need to oil) and sprinkle with cornmeal. With floured hands, gently stretch the dough to fit the pan. Continue stretching until the dough covers the entire surface of the pan. Then top the dough with your choice of pizza fillings. We did pasta sauce, on 3/4 or so (for the girls & me) and just brushed the dough w/ olive oil for dh's part. Then black olives & cheese on all of it.
Bake the pizza on the bottom rack of a preheated 400 degree oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.
2 2/3 cups whole wheat flour
1/3 cup gluten flour
1 1/2 tsp. sugar
1 1/2 tsp. salt (it seemed salty to me, I'll cut this back some next time)
1 1/4 cup water
3 tbsp. olive oil
4 tsp. active dry yeast
cornmeal
Use the dough cycle (or stop the machine after the rising step, but I'd forget for sure, so good thing mine has a dough cycle LOL). Then turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes. (I just went ahead & sprinkled the cornmeal & turned it out straight onto the pizza stone).
Lightly oil a 15-inch pizza pan (I used a baking stone, so no need to oil) and sprinkle with cornmeal. With floured hands, gently stretch the dough to fit the pan. Continue stretching until the dough covers the entire surface of the pan. Then top the dough with your choice of pizza fillings. We did pasta sauce, on 3/4 or so (for the girls & me) and just brushed the dough w/ olive oil for dh's part. Then black olives & cheese on all of it.
Bake the pizza on the bottom rack of a preheated 400 degree oven for 20 to 25 minutes, until the crust is golden and the filling is melted and bubbly. Serve hot.
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