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Archive for November, 2008

 

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Instructions:

  • Follow directions on the package.
  • Add 1 egg beaten to boiling water
  • Chopped green onions (3-4)
  • Sometimes furikake
  • Whateva else you like

Good meal.  Fas, cheap, plenty salt and MSG.  Takes < 15 minutes to prepare

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This Vegetarian Chili is a vegetarian’s delight! And probably any other veggie lovers out there would love this too. It comes from the 365 Ways to Cook Vegetarian Cookbook and it fairly easy- you just dump all of the veggies into a pot or crockpot once they are prepared, and then let it cook! I would definitely make this more often if my boyfriend wasn’t the meat and potatoes lover that he is… 🙂

Ingredients:

  • 3 tbsp olive oil
  • 1 lg onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery ribs, diced
  • 1 28 oz can stewed tomatoes
  • 8 oz fresh mushrooms
  • 2 med zucchini, chopped
  • 1 16 oz package sliced waffled carrots
  • 1 16 oz can corn
  • 1 16 oz can kidney beans
  • 1 16 oz can black beans
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 2 cups brown rice
  • cheddar cheese, for topping
  • sour cream, for topping

Directions:

  • In a large pot, heat oil and cook onion over medium heat for 3-5 minutes, until it becomes trasnlucent.
  • Add in green pepper, garlic and celery. Cook for 3-5 minutes. 
  • Add tomato, chili pepper, cumin, cayenne, oregano, mushrooms, zucchini, corn, beans, and carrots
  • Cover, reduce heat to medium low, and cook for at least 30 min, longer if possible. The longer you cook it for, the better it tastes.
  • Brown rice- cook according to package directions
  • Top with cheese and sour cream, if desired

Another great side for this is cornbread.

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imgp1720This recipe is inspired by my mom’s famous artichoke dip- I like to add spinach for a more colorful dip. If you don’t like spinach, you can omit it and add an extra can of artichokes!

Ingredients:

  • 1 can artichokes
  • 1 10 oz package frozen spinach, thawed and squeezed of excess water
  • 1/2 cup mayonnaise
  • 1/2 cup parmesan cheese, grated, plus a little more for the top
  • Garlic salt (Optional- just a bit, since it is strong!)

Directions:

  1. Pre-heat oven to 350 degrees
  2. Drain artichokes, place in a mixing bowl, and break them down with a masher
  3. Squeeze spinach of excess water and place in bowl with artichokes
  4. Add 1/2 cup of mayo and mix well
  5. Mix in 1/2 cup parmesan cheese 
  6. Sprinkle some garlic salt in, if desired, and mix in well
  7. Transfer mixture to small baking dish and top with more parmesan cheese
  8. Bake for 25-30 minutes, until the sides start to brown and bubble

Serve with crackers, veggies, or on toasted bread slices.

Mash up the artichokes

Mash up the artichokes

Pop in the oven

Pop in the oven

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Serve with veggies, bread, and crackers

 

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This is a great side for a potluck or barbeque, also a good breakfast with yogurt and granola!

Ingredients:

  • 1 can tropical fruit salad
  • 1 can fruit cocktail
  • 1 can peach chunks
  • 1 can pear chunks
  • 1 can pineapple chunks
  • 1 can mandarin oranges
  • 2-4 bananas, sliced (depending on how much you want)

Directions:

  1. Drain fruit and place it in a large bowl. Mix together.
  2. Top with sliced banana (right before serving)

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This is a favorite weekend breakfast of my boyfriend. Very easy too!

Ingredients:

  • 3 small tortillas
  • 3 eggs
  • splash of milk
  • 1/4 cup Mexican cheese
  • seasoned pepper
  • mild green chile sauce
  • 3 pieces of bacon

Directions:

  1. In a small bowl, mix 3 eggs with a splash of mix and seasoned pepper.
  2. Pour mixture into a buttered frying pan and cook on a low heat. When eggs start to scramble, pour cheese in and mix it in.
  3. Cook 3 pieces of bacon in the microwave on a plate lined with paper towels for 2 min. Do not burn!
  4. Heat up 3 tortillas in the toaster until they are slightly crispy and start to brown a little. Put on a plate.
  5. When eggs are finished, divide them between the three tortillas and crumble a slice or bacon over each tortilla. 
  6. Top with green chile sauce.

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A Thanksgiving favorite- especially of my sister Ashley who told me yesterday that she was doubling the recipe so she could have lots of leftovers!

Ingredients:
  • 1 package Jiffy corn muffin mix
  • 1 can sweet golden corn
  • 1 can creamed corn
  • 1 8 oz container sour cream
  • 2 eggs
  • 1 stick butter, melted.

Directions:

  1. Preheat oven to 350 degrees.
  2. Grease a small baking pan with butter.
  3. Mix all ingredients together at a medium speed.
  4. When ingredients are thoroughly mixed, pour into the baking pan.
  5. Bake for 45-50 minutes, until the sides and top of the casserole start to brown a little. Test to see if it’s cooked through with a knife or toothpick.
Going into the oven...

Going into the oven...

All done!

All done!

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This was an impromptu Thanksgiving side dish that I put together at the last minute- it turned out fabulous and I can’t wait to make it again!

Ingredients:

  • 1 lb carrots, sliced (you can buy these pre-sliced to make it easier)
  • 3 tbps maple syrup
  • 3 tbsp brown sugar
  • 3 tbsp butter
  • 1/3 cup water
  • 1/2 tsp cinnamon

Directions:

  1. Bring all ingredients to boil in a large saucepan
  2. Turn down heat to medium and cover, cook for 8-10 minutes, or until the water has absorbed and all that is left with the carrots is a nice glaze.
  3. Let cool before serving.
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Cooking...

Ready to serve!

Ready to serve!

 

 

 

 

 

 

 

Tip- If you are transporting these somewhere, place in a baking pan, cover with foil, and heat up in the oven for about 10 minutes at 325 before serving.

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