1 chuck roast, clean then dry, sprinkle with salt or Season All
medium onion, sliced
2 celery sticks, (clean, dry, cut into thirds)
2 carrots, (clean, dry, cut into thirds)
olive oil
heated water
3 11.5 oz cans of tomato juice (or if you like to drink it, get the large can and drink the rest!)
2 cans of creamed corn
1 8 oz can green peas, drained
2 carrots, sliced into medallions (or can use 8 oz can, drained)
2 medium red potatoes, bite size pieces (optional-I usually do not add; personal preference:)
salt and pepper to taste
In soup pot, brown your onion, celery, and carrots (ones in thirds) until dark in olive oil. Remove and brown roast really well. Add browned veggies back to roast. (Browning these gives you a darker richer broth) Add heated water and bring to boil. Boil, adding water as necessary, for about 1 1/2 to 2 hours until meat is nice and tender.
Remove meat and veggies from broth. I discard the veggies and pull off some of the meat to add back to soup at end. The leftover meat makes great roast beef sandwiches too!
Add tomato juice and bring to boil. Add fresh carrots and potatoes and cook until tender.
Add both cans of creamed corn and drained peas. Simmer for about 30 minutes, stirring occasionally so the corn does not stick. Salt and pepper to taste. The cream corn thickens the soup nicely and makes it a really nice consistency. Before serving, add some of the roast cut into small pieces back to soup.
Serve with crackers. Also delicious with a fresh pan of corn bread!
Tuesday, January 25, 2011
Quick Veggie Stir-Fry
This is a quick easy way to serve veggies. You can change your veggies around for your own taste. Red or yellow bell peppers, sugar snaps, or fresh green beans are good substitutions. Also, if you have a small piece of leftover steak (or chicken), slice it up and add to veggies toward the end until heated through. This is a very versatile way to enjoy veggies and use those leftover meats! We love it!
These are my favorites:
olive oil
1 large sweet onion, sliced
1 bunch of asparagus (I prefer pencil size), cut to about 2 inch lengths
1 cup carrot medallions
Season All seasoned salt (I prefer one with blue lid w/o garlic)
Fresh cooked Jasmine Rice*
Put rice on to cook while preparing veggies.
In open nonstick skillet, simmer carrots for about 10 minutes until tender. Remove and set aside.
Add about 2 T olive oil to skillet, add onion and cook on med/high heat until tender or caramelized, whichever is your taste. When onions are almost like you want them, add asparagus. Add Season All to taste, (I use liberally). Cook asparagus until tender. Add a dab of olive oil as needed. When almost ready, add carrots and cook for about 2 minutes.
Serve over Jasmine Rice as side or main dish!
*I prefer Jasmine Rice over regular long grain white rice. It has a much nicer flavor and smells really good while cooking. I have a rice cooker and that makes it much easier and impossible to scorch while tending to other parts of the meal or the kids:)
These are my favorites:
olive oil
1 large sweet onion, sliced
1 bunch of asparagus (I prefer pencil size), cut to about 2 inch lengths
1 cup carrot medallions
Season All seasoned salt (I prefer one with blue lid w/o garlic)
Fresh cooked Jasmine Rice*
Put rice on to cook while preparing veggies.
In open nonstick skillet, simmer carrots for about 10 minutes until tender. Remove and set aside.
Add about 2 T olive oil to skillet, add onion and cook on med/high heat until tender or caramelized, whichever is your taste. When onions are almost like you want them, add asparagus. Add Season All to taste, (I use liberally). Cook asparagus until tender. Add a dab of olive oil as needed. When almost ready, add carrots and cook for about 2 minutes.
Serve over Jasmine Rice as side or main dish!
*I prefer Jasmine Rice over regular long grain white rice. It has a much nicer flavor and smells really good while cooking. I have a rice cooker and that makes it much easier and impossible to scorch while tending to other parts of the meal or the kids:)
Monday, January 24, 2011
HAPPY BIRTHDAY BEN!
Today is a great day because it is Ben's 15th birthday:) Happy Birthday Ben! This summer when he is 15 1/2 he will be old enough to get his learner's permit. FUN!
We all love you Ben and hope you have a great day!
Love, Mom
We all love you Ben and hope you have a great day!
Love, Mom
Saturday, January 22, 2011
Angel Food Cake - Homemade
This is my first time to ever make an angel food cake of any kind. This is a great recipe I found on food.com (#12591 by Charlotte J). It is delicious and has 0 grams of cholesterol and .1 grams of fat which is almost none. So, this is a great recipe for our collection. We all recommend it:) I think the almond extract in this recipe makes it!
Ingredients:
1 cup cake flour
3/4 cup sugar + 2 T
12 large egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract (was a little strong; 1/4 tsp was much better)
Directions:
1. Note: For those not use to making angel food cakes, don't get any yokes in the white. If you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
2. DO NOT GREASE PAN
3. I always use a 2 piece angel food cake pan.
4. Preheat oven to 375
5. Sift the cake flour and 3/4 cup + 2 T sugar, set aside.
6. Combine the extracts in a small bowl; set aside.
7. Beat egg whites, cream tartar and salt until it forms peaks.
8. Add the other 3/4 cups of sugar slowly, then beat on high until stiff peaks form.
9. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
10. Beating on LOW, add flour/sugar mixture and extracts slowly.
11. Make sure you fold in the sides and bottom of your mixing bowl.
12. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
13. Move a knife through batter to remove air pockets.
14. Bake 30-35 minutes or until top springs back when touched lightly with finger.
15. Invert pan onto a tin funnel to cool completely.
16. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
17. Then firmly spank the sides of your pan.
18. You could use a knife but this sometimes tears the sides of the cake.
19. Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from insert.
20. No need to cut around the center tube as you just give the cake a gentle but firm tap or downward shake on to the plate.
21. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table)
OK, all those removing from pan directions. I used a plastic spatula and ran it around the top of the pan about an inch down, and pulled the insert out with cake in tact. I then gently lifted the bottom around the edges to loosen from the insert, inverted and it and it came off onto plate with a little nudging.
I also did not have a metal funnel. So during the time the cake was cooking I looked around the kitchen to see what I could use for this part of the procedure. My whisk gave me an idea. So, I took my medium size metal whisk, tide cooking twine to handle end, stuck twine through top center of cake pan suspending it over whisk, put loop over cabinet handle above counter and let it hang there upside down until cool. (I had a second cake pan exactly like the one in oven so I practiced with it to see if it would work - and it did!) I stabilized it with a couple of mugs on counter next to inverted-suspended pan to keep it level.
You know what they say: where there is a will, there is a way:)
Serving size of this cake is 16 pieces. Each piece has 125 calories.
NICE!
Ingredients:
1 cup cake flour
3/4 cup sugar + 2 T
12 large egg whites
1 1/2 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1 1/2 tsp vanilla
1/2 tsp almond extract (was a little strong; 1/4 tsp was much better)
Directions:
1. Note: For those not use to making angel food cakes, don't get any yokes in the white. If you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
2. DO NOT GREASE PAN
3. I always use a 2 piece angel food cake pan.
4. Preheat oven to 375
5. Sift the cake flour and 3/4 cup + 2 T sugar, set aside.
6. Combine the extracts in a small bowl; set aside.
7. Beat egg whites, cream tartar and salt until it forms peaks.
8. Add the other 3/4 cups of sugar slowly, then beat on high until stiff peaks form.
9. If you have a mixing guard for your mixer bowl now would be a good time to attach it.
10. Beating on LOW, add flour/sugar mixture and extracts slowly.
11. Make sure you fold in the sides and bottom of your mixing bowl.
12. (You can fold in flour mixture by hand but this way is faster.) Spoon into an angel food cake pan.
13. Move a knife through batter to remove air pockets.
14. Bake 30-35 minutes or until top springs back when touched lightly with finger.
15. Invert pan onto a tin funnel to cool completely.
16. To remove the cake from your pan run a knife around the rim of the cake pan just to get the 'crust' away from the pan.
17. Then firmly spank the sides of your pan.
18. You could use a knife but this sometimes tears the sides of the cake.
19. Invert onto your serving plate then take the knife to the now top which was the bottom of your pan and gently cut cake away from insert.
20. No need to cut around the center tube as you just give the cake a gentle but firm tap or downward shake on to the plate.
21. Or you can pick up plate while holding onto the pan insert with your thumbs and firmly strike the bottom of the plate onto a folded towel. (Just give it a slam down on the towel/table)
OK, all those removing from pan directions. I used a plastic spatula and ran it around the top of the pan about an inch down, and pulled the insert out with cake in tact. I then gently lifted the bottom around the edges to loosen from the insert, inverted and it and it came off onto plate with a little nudging.
I also did not have a metal funnel. So during the time the cake was cooking I looked around the kitchen to see what I could use for this part of the procedure. My whisk gave me an idea. So, I took my medium size metal whisk, tide cooking twine to handle end, stuck twine through top center of cake pan suspending it over whisk, put loop over cabinet handle above counter and let it hang there upside down until cool. (I had a second cake pan exactly like the one in oven so I practiced with it to see if it would work - and it did!) I stabilized it with a couple of mugs on counter next to inverted-suspended pan to keep it level.
You know what they say: where there is a will, there is a way:)
Serving size of this cake is 16 pieces. Each piece has 125 calories.
NICE!
Sunday, January 16, 2011
Home-Baked Bagels from food.com
This is a great recipe! The bagels are delicious. This is my first time to ever cook bagels. In the past I have looked at recipes and considered cooking bagels and decided it would not be worth the trouble. Well, let me just say, this recipe is definitely worth it and after you have made them you realize that it is not that bad. There are several steps but none are hard and each one does not take that much time. So, I encourage you to give it a try if you have never done so!
Besides the fact that they are delicious, they contain 0 mg of cholesterol and .4 grams of fat. (I guess the fat comes from the part that says "greased baking dish". For this I used Pam Olive Oil spray. So, if that is the case then that .4 grams becomes "0 grams". I looked up the nutrition values for egg whites and it states that the white of an egg has .04 grams of fat. That is not bad either:) By the way, it is 7 degrees here right now!! A bit chilly:)
So here it is - Home-Baked Bagels from Food.com recipe #26168 by Karen
Ingredients:
1 1/2 cups warm water
2 pkgs yeast (bulk yeast = 4 1/2 tsp)
1 1/2 ounces of sugar (recipe calls for kitchen scale; I measured on scale and it was approximately 1/4 cup)
1/2 ounce of salt (recipe calls for kitchen scale; I measured on scale and determined it was a little less than 2 1/2 tsp - more exact would be 2 3/8 + 1/16 tsp)
3 1/2 cups bread flour
2 qts water, to boil
1 egg white
cinnamon (optional)
raisins (optional)
poppy seeds (optional)
dried onions or garlic (optional)
sesame seeds (optional)
Directions:
1. Mix yeast, sugar and warm water together and let stand 3 minutes
2. Mix 2 cups of flour with the salt in a large bowl; add the yeast mixture.
3. Stir until combined and slowly mix in the rest of the flour (if making cinnamon raisin bagels, add these to dough now).
4. Knead on a floured surface for 5 minutes, adding additional flour as needed, dough should be firm.
5. Place dough in a greased bowl, cover and let rise until double. (It took about 45 minutes for mine to double; that time can vary.)
6. After rising punch down and divide into 12 balls.
7. Allow to rest for 4 minutes.
8. Bring 2 qts of water to boil.
9. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10. Preheat oven to 350 degrees.
11. Place the shaped dough on the cookie sheet and cover for 10 minutes.
12. Lower heat under water for it to be simmering.
13. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14. Drain and place on greased baking sheets.
15. Brush tops with beaten egg white and top with optional toppings.
16. Bake for 35 minutes, turning once for even browning. (Mine only needed 28 minutes to be golden brown.)
17. Bagels are done when they are golden brown and shiny.
This recipe makes 12 bagels.
Besides the fact that they are delicious, they contain 0 mg of cholesterol and .4 grams of fat. (I guess the fat comes from the part that says "greased baking dish". For this I used Pam Olive Oil spray. So, if that is the case then that .4 grams becomes "0 grams". I looked up the nutrition values for egg whites and it states that the white of an egg has .04 grams of fat. That is not bad either:) By the way, it is 7 degrees here right now!! A bit chilly:)
So here it is - Home-Baked Bagels from Food.com recipe #26168 by Karen
Ingredients:
1 1/2 cups warm water
2 pkgs yeast (bulk yeast = 4 1/2 tsp)
1 1/2 ounces of sugar (recipe calls for kitchen scale; I measured on scale and it was approximately 1/4 cup)
1/2 ounce of salt (recipe calls for kitchen scale; I measured on scale and determined it was a little less than 2 1/2 tsp - more exact would be 2 3/8 + 1/16 tsp)
3 1/2 cups bread flour
2 qts water, to boil
1 egg white
cinnamon (optional)
raisins (optional)
poppy seeds (optional)
dried onions or garlic (optional)
sesame seeds (optional)
Directions:
1. Mix yeast, sugar and warm water together and let stand 3 minutes
2. Mix 2 cups of flour with the salt in a large bowl; add the yeast mixture.
3. Stir until combined and slowly mix in the rest of the flour (if making cinnamon raisin bagels, add these to dough now).
4. Knead on a floured surface for 5 minutes, adding additional flour as needed, dough should be firm.
5. Place dough in a greased bowl, cover and let rise until double. (It took about 45 minutes for mine to double; that time can vary.)
6. After rising punch down and divide into 12 balls.
7. Allow to rest for 4 minutes.
8. Bring 2 qts of water to boil.
9. With your thumb, make a hole in each ball of dough and pull open about 2 inches, making a bagel shape.
10. Preheat oven to 350 degrees.
11. Place the shaped dough on the cookie sheet and cover for 10 minutes.
12. Lower heat under water for it to be simmering.
13. Drop 2 or 3 bagels at a time into the water for about 45 seconds, turning each once.
14. Drain and place on greased baking sheets.
15. Brush tops with beaten egg white and top with optional toppings.
16. Bake for 35 minutes, turning once for even browning. (Mine only needed 28 minutes to be golden brown.)
17. Bagels are done when they are golden brown and shiny.
This recipe makes 12 bagels.
Tuesday, January 11, 2011
Marinated Pork Tenderloin p.328
This was a very good recipe. We both liked it very much. (Ben ate left over Chinese!) We also had english peas and jasmine rice.
Recipe:
Marinade-
1 small onion, grated or minced
1/4 cup low-salt soy sauce
1T toasted sesame oil
2 tsp grated pealed ginger or 3/4 tsp ground ginger
2 medium garlic cloves, crushed
1 tsp grated lemon zest
1 lb pork tenderloin, all visible fat and silver skin discarded
1/4 cup dry white wine
1/4 cup honey
1 T dark brown sugar
In large re-sealable plastic bag, combine marinade ingredients. Add your pork tenderloin; seal; turn to coat. Refrigerate for 8 hours, turning occasionally.
Preheat oven to 375F.
Remove pork from marinade and drain well; discard marinade. Put pork in shallow nonstick baking pan.
In small bowl, whisk together remaining ingredients. Pour over pork, turning to coat all sides.
Bake for 25-30 minutes, or until internal temperature reaches 170F. Remove from the oven and let rest for 5 minutes. Slice and serve.
Serves 4
Recipe:
Marinade-
1 small onion, grated or minced
1/4 cup low-salt soy sauce
1T toasted sesame oil
2 tsp grated pealed ginger or 3/4 tsp ground ginger
2 medium garlic cloves, crushed
1 tsp grated lemon zest
1 lb pork tenderloin, all visible fat and silver skin discarded
1/4 cup dry white wine
1/4 cup honey
1 T dark brown sugar
In large re-sealable plastic bag, combine marinade ingredients. Add your pork tenderloin; seal; turn to coat. Refrigerate for 8 hours, turning occasionally.
Preheat oven to 375F.
Remove pork from marinade and drain well; discard marinade. Put pork in shallow nonstick baking pan.
In small bowl, whisk together remaining ingredients. Pour over pork, turning to coat all sides.
Bake for 25-30 minutes, or until internal temperature reaches 170F. Remove from the oven and let rest for 5 minutes. Slice and serve.
Serves 4
Monday, January 10, 2011
HAPPY BIRTHDAY CARRIE!
Today is Carrie's 22nd birthday. She and Doug are enjoying the day off since they are getting snow today in Columbia, SC! What a great present:) Today was to be the first day back to school for their final semester of college. They will both be graduating in May!!! We are all so proud of you both. Have a great birthday and enjoy the beautiful snow. Love, BJ
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