It's a cold, windy night. I got off work early and decided that it was high time I made a fabulous cream sauce.
3 tbsp butter
3 tbsp flour
6 whole sun-dried tomatoes, diced
6 white button mushrooms, sliced
1-1 1/2 cups milk
2 tsp ground superfine mustard powder
3 oz grated Parmesan cheese
garlic powder, salt and pepper to taste
melt butter in a skillet on medium heat. add the tomatoes, garlic powder and pepper, saute for a few minutes. add flour, stirring constantly until it's a golden pasty glob. add some milk. stir stir stir, it'll thicken up pretty quickly. add mushrooms, mustard powder, salt and cheese, keep stirring. add more milk if necessary, for viscosity's sake. DO NOT UNDERSALT, it'll make it taste like a floury paste devoid of life. Cook on med-low heat until a good consistency is reached. I poured mine over some boil and serve ravioli I bought in the deli case at the store. MMMMM. :)
Try it!
December 8, 2009
December 4, 2009
Manly Soup!
I made a nice soup in my crock pot last night!
about 1lb beef chunks (sold as stew meat at most meat counters)
2-3 carrots, washed and cut into small pieces
2 celery stalks, washed and cut into small pieces (even the leaves. they are chewable and have lots of celery flavor!!!)
8oz white button mushrooms, washed and sliced
1 yellow onion, peeled and diced
1 can beef stock (from the soup aisle, same size as the condensed soups)
3 cloves garlic, peeled and mashed
1 1/2 tbsp tomato paste
salt and pepper (and whatever spices you want, really) to taste
about 6oz water
Put all ingredients in the crock pot, set that sucker on high, and let it go for about 4 hours, until the meat's done all the way through and the veggies are soft. Zach made some noodles (the ones he used to make the chicken soup, in fact) to go with it. I had 2 bowls without blinking, it was so good. :) You can turn this into stew if you add some thickener, like corn starch. I'd dissolve a few tablespoons or so in some water or broth, then stir it in until desired thickness is reached, adding more starch as needed.
about 1lb beef chunks (sold as stew meat at most meat counters)
2-3 carrots, washed and cut into small pieces
2 celery stalks, washed and cut into small pieces (even the leaves. they are chewable and have lots of celery flavor!!!)
8oz white button mushrooms, washed and sliced
1 yellow onion, peeled and diced
1 can beef stock (from the soup aisle, same size as the condensed soups)
3 cloves garlic, peeled and mashed
1 1/2 tbsp tomato paste
salt and pepper (and whatever spices you want, really) to taste
about 6oz water
Put all ingredients in the crock pot, set that sucker on high, and let it go for about 4 hours, until the meat's done all the way through and the veggies are soft. Zach made some noodles (the ones he used to make the chicken soup, in fact) to go with it. I had 2 bowls without blinking, it was so good. :) You can turn this into stew if you add some thickener, like corn starch. I'd dissolve a few tablespoons or so in some water or broth, then stir it in until desired thickness is reached, adding more starch as needed.
November 24, 2009
OH GOD
Look at the magick I have unearthed, and will make for Thanksgiving...
TIME FOR PIE
Commence to drooling NOW.
TIME FOR PIE
Commence to drooling NOW.
November 23, 2009
Giving Thanks.
It's been a long year! I have many things to be grateful for. Thanks to everybody who has given me a helping hand, a happy thought, a soft shoulder, something to fill my belly or my heart. I love you all and you make my life so rich. :)
Lovely Mr. Zach made a kick-butt chicken noodle soup last week, when I was sick. It singlehandedly cured me, and killed all the zombies. Miracle substance indeed!
Here's Zach to tell you how:
8 Cups water
8 Cubes chicken bouillon
1 8 oz can cream of chicken soup
1 lb. boneless, skinless chicken
4 Stalks celery
4 Whole carrots
1 Medium yellow onion
1/2 Cup parsley
4 Cloves garlic
2 Cups egg noodles
Serves 6-8, or two with a lot of leftovers!
In a large pot mix bouillon and water according to directions for the bouillon. In this case it was one cube per cup of water. Add the cream of chicken, and start heating the mixture. Meanwhile, cut the chicken into thin segments, and add to the broth. Let the broth come to a light boil, and reduce the heat so that it continues to simmer. Chop the celery, carrots, onion, and add them to the broth (protip: chop the celery leaves with the stalks, and add them to the soup for more great celery flava'!). Increase heat to bring it back to a simmer if necessary. Chop the parsley, mash the garlic, and add them to the broth. Continue to simmer until the vegetables are almost soft. Add the egg noodles, and cook them at a fast simmer until they are done. Voila! Soup! Serve hot, and in bowls, preferably. Season to taste, however I found it quite excellent without any additives.
Sidenote: At the store I found "homestyle" egg noodles on the bottom of the noodle shelf. They are thicker, and more delicious than the thin spiral noodles (in my opinion). You may want to break them into smaller segments as they expand quite a bit when cooked.
Me again. He's cuuuute. :) Anyway, Thanksgiving is this week. I plan on making baked mac and cheese, caesar salad with homemade croutons and homemade dressing, and possibly a dessert. I can't decide between doing an old favorite or getting brave and making something totally new. I'll keep ya posted.
Have a good week! :)
Lovely Mr. Zach made a kick-butt chicken noodle soup last week, when I was sick. It singlehandedly cured me, and killed all the zombies. Miracle substance indeed!
Here's Zach to tell you how:
8 Cups water
8 Cubes chicken bouillon
1 8 oz can cream of chicken soup
1 lb. boneless, skinless chicken
4 Stalks celery
4 Whole carrots
1 Medium yellow onion
1/2 Cup parsley
4 Cloves garlic
2 Cups egg noodles
Serves 6-8, or two with a lot of leftovers!
In a large pot mix bouillon and water according to directions for the bouillon. In this case it was one cube per cup of water. Add the cream of chicken, and start heating the mixture. Meanwhile, cut the chicken into thin segments, and add to the broth. Let the broth come to a light boil, and reduce the heat so that it continues to simmer. Chop the celery, carrots, onion, and add them to the broth (protip: chop the celery leaves with the stalks, and add them to the soup for more great celery flava'!). Increase heat to bring it back to a simmer if necessary. Chop the parsley, mash the garlic, and add them to the broth. Continue to simmer until the vegetables are almost soft. Add the egg noodles, and cook them at a fast simmer until they are done. Voila! Soup! Serve hot, and in bowls, preferably. Season to taste, however I found it quite excellent without any additives.
Sidenote: At the store I found "homestyle" egg noodles on the bottom of the noodle shelf. They are thicker, and more delicious than the thin spiral noodles (in my opinion). You may want to break them into smaller segments as they expand quite a bit when cooked.
Me again. He's cuuuute. :) Anyway, Thanksgiving is this week. I plan on making baked mac and cheese, caesar salad with homemade croutons and homemade dressing, and possibly a dessert. I can't decide between doing an old favorite or getting brave and making something totally new. I'll keep ya posted.
Have a good week! :)
October 22, 2009
What the EFF!
HOW did I get away with never posting my tortilla soup recipe?!? I'm punished. Now, as my penance, here it is. :)
Jennifer's super easy tortilla soup!
You'll need:
about 3 cups of broth (chicken or veggie)
2 cups of frozen corn
1 small can of ro-tel, drained
2 large fresh tomatoes, diced
OPTIONAL 1-2 jalepenos, minced (***WEAR GLOVES TO CUT JALEPENOS unless you want your hands, face and other sensitive areas to burn!!!***)
1 bell pepper, any color, diced
8 oz fresh mushrooms, sliced
1 yellow onion, diced
salt, pepper, and cumin to taste
about 1 1/2 tablespoons of fresh cilantro, snipped into little pieces
the juice of 1 lime
OPTIONAL 2 cups cooked chicken (here's my fave cheater move on this: I buy a rotisserie chicken at the grocery store and pull the meat off it! Pre-seasoned and delish. ^_^)
tortilla chips
sour cream
shredded cheese
Here's how:
put everything but the cilantro, lime and chicken in a large pot. If it's not looking like it's enough broth, go ahead and add more. Cook on medium heat about 20 minutes until the onions and peppers are nice and soft. I like my soup a little zesty, so quite a bit of cumin goes into mine. I also like cayenne powder. When all the veggie are looking and feeling awesome, I add the cilantro, lime and chicken. I let it all bubble together for about 5 minutes to mingle all the flavors together.
Ladle it into bowls, add about a handful of chips (I like to crumble them up) and let it cool off a smidge, then garnish and serve. I like to garnish mine with sour cream and cheese. :) YUM YUM!
Jennifer's super easy tortilla soup!
You'll need:
about 3 cups of broth (chicken or veggie)
2 cups of frozen corn
1 small can of ro-tel, drained
2 large fresh tomatoes, diced
OPTIONAL 1-2 jalepenos, minced (***WEAR GLOVES TO CUT JALEPENOS unless you want your hands, face and other sensitive areas to burn!!!***)
1 bell pepper, any color, diced
8 oz fresh mushrooms, sliced
1 yellow onion, diced
salt, pepper, and cumin to taste
about 1 1/2 tablespoons of fresh cilantro, snipped into little pieces
the juice of 1 lime
OPTIONAL 2 cups cooked chicken (here's my fave cheater move on this: I buy a rotisserie chicken at the grocery store and pull the meat off it! Pre-seasoned and delish. ^_^)
tortilla chips
sour cream
shredded cheese
Here's how:
put everything but the cilantro, lime and chicken in a large pot. If it's not looking like it's enough broth, go ahead and add more. Cook on medium heat about 20 minutes until the onions and peppers are nice and soft. I like my soup a little zesty, so quite a bit of cumin goes into mine. I also like cayenne powder. When all the veggie are looking and feeling awesome, I add the cilantro, lime and chicken. I let it all bubble together for about 5 minutes to mingle all the flavors together.
Ladle it into bowls, add about a handful of chips (I like to crumble them up) and let it cool off a smidge, then garnish and serve. I like to garnish mine with sour cream and cheese. :) YUM YUM!
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