Archive for the ‘dinner’ Category

Black Bean Veggie Soup

January 18, 2011

I am always looking for new soup recipes.  My Honey loves soup.  And now that he working at a place that has a microwave in the break room, now I can send it in his lunch.  This is similar to my chicken chili, but no chicken and not quite so spicy….yet anyway.  This recipe is from the Allrecipes website.

BLACK BEAN VEGGIE SOUP

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups vegetable stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes

Directions

  1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

I followed the recipe except that I added some celery and used V-8 instead of vegetable stock.

Well, it passed my Honey’s approval and is on its way to work as I speak, or blog or whatever.

Advertisements

So much for Spring Fever

March 13, 2010

Woke up to snow this morning.  Not a bunch, but please…….if it’s gonna snow make it worth while.  Besides that, my Honey is pissed he hasn’t gotten to plow snow with his new tractor.

We have been eating alot of soup this winter.  It has just sounded good and my Honey likes soup, it’s easy so why not??  Yesterday I put split peas and a ham bone in the crock pot.  I had a little bit of asparagus left over and I thought I was the only one who ate asparagus here.  Well about dinner time my Honey announced that he likes cream of asparagus soup.  Go figure…..won’t eat the stuff from the garden, but likes the soup.

CREAM OF ASPARAGUS SOUP

chopped onion

chapped garlic

butter

asparagus…i used ends and all

chicken broth

sour cream

I sauteed the onions and garlic in some butter, then added the asparagus.  Sauteed it all a bit then added chicken broth and simmered until the asparagus is soft.  Let cool a bit then puree it all with an immersion blender or regular blender (be careful when its hot….the lid tends to go flying).  Add sour cream and reheat.  Then enjoy

Yum….yum.  I would enclose a pic, but, well, we snarfed it all down before I even thought about it.  I did find a great recipe for some crackers.  It as in the newsletter from Loletta Cheese Factory in Humboldt County.  I had to do some adapting to what was in the pantry and cut the ingredients in half.  So here is my version

NUTTY CHEESE CRACKERS

1/2 lb of soft butter

1/2 lb sharp cheddar cheese (I have used both orange and white)

1/2 cup toasted and chopped nuts (I used walnuts and didn’t toast them)

1/2 tsp cayenne pepper

1/2 tsp salt

2 1/4 cups flour

Blend together butter and cheese.  Add nuts and seasonings.  Incorporate flour.  The last bit may have to be done by hand.  Roll into logs.  I generally make two.  Wrap with wax paper and chill about 3 hours.  Slice into 1/4″ or so rounds and bake on parchment paper lined cookie sheet at 350 for 12 minutes or edges are just browned.

These are great to eat or crumble in your soup or over a salad.  I usually bake one roll at a time and freeze the other for use later.

And I promised better pics of our baby goat.  So here ya go…..

And check out this face…….

Anybody think of a name yet?????

Shrimp Saute

January 12, 2010

Needed a quick meal last night and here it is.  And its easy peasy.

SHRIMP SAUTE

1/2 stick butter

1 pound of raw, deveined and peeled shrimp

1/2 chopped bell pepper

3 chopped green onions tops and all

3 minced garlic cloves

8 oz spaghetti

1/2 cup grated Parmesan cheese

Cook spaghetti noodles. Drain and keep warm.  Melt butter in a skillet.  Add shrimp, bell pepper, onions and garlic.  Cook until shrimp turns pink.  Cover spaghetti with shrimp and all.  Sprinkle with cheese.  Salt and pepper to taste.  Toss together and serve.

The longest thing is getting the water to boil for the spaghetti.  I thought about adding some mushrooms, but alas, none to be had in the fridge.

Red Beans and Rice

January 7, 2010

We had blackened fish and red beans and rice the other night for dinner.  I think I have a southern thing going on here, but thats about the only thing new I have been cooking.  My Honey requested red beans and rice after enjoying KBR’s.  Lots of southern boys work in the sand, so guess they had to learn how to make em and serve them.  Nice to hear that mine were better.  I had never had red and rice before…let alone made them….so I adapted a recipe from the Neeley’s.  I was short on time, but next time I will make them from “scratch”.

RED BEANS AND RICE

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 pound smoked sausage, cut into 1/4-inch slices
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 2 (12-ounce) cans red beans, drained and rinsed
  • 3 cups chicken stock
  • 2 bay leaves

All the veggies and garlic in a dutch oven with the oil and saute.  Add sausage and spices then beans and stock along with the bay leaves.  Let simmer about 2 hours or less if you are in a hurry.  Make your rice and serve over rice.

Oh yummy!!!!  And here is what was left.  As you can tell everybody enjoyed them.  The kids, MIL and FIL and us.

I have started a couple of new hobbies, so sorry I haven’t kept up.  I shall show you what I have been doing later.

Happy New Year

January 1, 2010

Hope everyone had a safe and sane New Years.  I know we did.  In bed and snoring about 9 PM.  Of course when you have to get up at 4:30 AM, ya gotta do that.  Everybody on radio and TV talks about what a lousy decade it was.  Good things happened along with the really bad, so I guess it really wasn’t any worse than any other.  And it sure could have been alot worse.

Anyway…..jambalaya for dinner last nite.  Southerners eat black eyed peas on New Years for good luck….and I’m from southern Idaho.  That ought to work.  I adapted this from my favorite southerner, Paula Deen.  Some stuff I had and some I didn’t.

JAMBALAYA

1 cup long-grain rice

1/2 of a red onion, chopped

1 tablespoon dried parsley flakes

1/2 teaspoon dried thyme leaves

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 bay leaf

2 1/2 cups chicken broth

1 qt canned tomatoes

1 8 oz can of tomato sauce

3  smoked hot link sausages

1 lbs shrimp…I left the tails on

Throw everything, but the shrimp, in a big pot and simmer until rice is cooked and sauce is thick.  Add shrimp and cook until barely pink.

Now how easy was that.  And oh my….sooooo yummy….as you can tell by the almost empty pot.

Now for those New Years resolutions:

Eat healthier…yeah right.  Gonna make BrazenBites caramel cake today and cookies for lunch fixings.

Get more exercise….ahahahaha.  About all I exercise is my mouth and fingers.  That ain’t gonna happen.

I know….I know.  Remember to wind the cuckoo clock.  I do forget that some times…like yesterday.  It’s an 8 day clock, but it isn’t hung up far enough on the wall for the weights and chains to hang straight, so its about a 5 3/4 day clock.

Well, here’s to another New Year.  Hope y’all can stand my babbling for another one.

Beer Cheese Soup

December 28, 2009

Or Cheesy Beer Soup…which ever you prefer.  It’s been down right arctic here.  In fact it has been warmer on the Kenai Peninsula at some of our favorite places than it has here in Idaho.  Whats up with that????  Sooooo…with the temps low and the leftovers as well….here goes.

BEER CHEESE SOUP

1 stick butter

1/2 cup chopped carrots

1/2  cup chopped celery

1/2 cup chopped onion

1 tsp mustard powder

1/2 cup flour

1/2 box of chicken stock

2 12oz bottles of beer

1 cup milk

1/2 lb shredded monterey jack cheese

1/2 lb shredded sharp cheddar

1/2 cup shredded parmesan cheese

Saute veggies til tender in butter.  Add mustard and flour to coat.  Add chicken stock and cook till thick.  Add cheese and beer alternately until melted and then salt and pepper to taste.   Serve with crusty bread or rolls.

Okay….all these amounts are approximate.  I just kept adding until I got the consistency and the taste I wanted.  As far as beer goes, once again I used whatever leftovers were in the beer fridge.

I served with left over rolls I had made for Christmas from the oatmeal bread recipe.  The were just heavy enough to stand up to some heavy dipping.  I have enough leftover to serve with my last package of German sausages.  Tonite…maybe??

Enough Sweet Stuff for a Day

December 11, 2009

With the wind blowing here like it has been, Santa has done some fancy riding.  He has settled down and is back to cruising.

My Honey didn’t have to work tonite, so I could fix dinner at a “normal” time.  I had originally planned on a leg of lamb, but when I went to digging in the freezer I found none.  Apparently we got the lamb with no legs.  Grabbed a couple of shanks and they worked fine.  Found this recipe by watching Bobby Flay.  Worked out good for us.

ROASTED LEG OF LAMB

  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4-inch thick, and lamb tied
  • 8 garlic cloves
  • 1 cup flat-leaf parsley
  • 1/4 cup fresh mint leaves
  • 2 teaspoons lemon zest
  • 2 lemons, juiced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

Directions

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

Preheat oven to 425 degrees F.

Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.

Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain.

Of course with shanks there was no slicing….just throw it on the plate.  It was a great rub.  I think next time I will use a little more mint.  And, by the way,   I tried his lemon vinaigrette potatoes from the same show.  I won’t bother again.  Not much flavor and too oily.  Sorry Bobby.

Leaky Tater Soup

November 24, 2009

Suddenly finding out that my Thanksgiving dinner has changed from 4 adults to 8 people, I decided on a simple supper tonite.  I have to go grocery shopping tomorrow and get as much made ahead of time that I can.  I tried this soup and we decided that we have a new favorite soup.

POTATO LEEK SOUP

2 thinly sliced leeks

1/2 stick butter

4 potatoes

32 oz carton of chicken broth

1 can evaporated milk

buttermilk

cream, or half and half or milk

salt and peeper to taste

Saute leeks in butter.  Add potatoes and chicken broth and cook until spuds are tender.  Puree with immersion blender, then add milk.  Add can of butter milk and cream, milk or half and half.  Salt and pepper to taste.

This is a good hearty soup to enjoy on a cold evening.  Add some heartly bread and it makes a wonderful meal.  I have used milk, half and half and cream and any combination there of….just don’t skip on the buttermilk.  Enjoy!!!!!

Change of Opinion

November 11, 2009

I have never been much of a lamb eater.  Mr grandmother used to roast lamb shanks and I wasn’t too impressed.  When my Honey came home from the Middle East one time I did make him kebabs and they were really good.  Through a multitude of horse trading (too complicated for me to keep up with), we ended up with some home raised lamb.  Cooked chops last night and wow, were they ever good.

IMG_1679I just marinated them in Penzey’s Turkish Seasoning and threw them on the Traeger.  Of course, it is hard to screw up much of anything on the Traeger.

Made couscous to go along.  Sauteed some onions, garlic and red sweet pepper in butter and cooked it all in chicken stock.  Easy and yummy.

Health Department here tomorrow.  Will be glad when that’s over.  WyoNella and boys on their way on Friday.  Along with supposed snow.  Of course she can’t make a trip over here this time of year without bringing the snow.

Moving Day

November 3, 2009

We didn’t move but its time to get some more storage.  My Honey would like his shop back so instead of moving my stuff to a storage unit, we moved the storage unit here.  MIL had a truck van that they had for storage but they weren’t using so we moved it over here.  Now it just needs shelves and I can move in.

IMG_1666Took the sides off the trailer and moved it ourselves.  Saved a bunch on a roll back from the wrecker service.

IMG_1668Dinner was wonderful tonite.  We had blackened talapia and black bean salad.  Wow…its a keeper.

Blackened Talapia

The rub:

  • 3 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 pinch garlic powder
  • 1 teaspoon ground white pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 1 tablespoon kosher salt, or to taste

Combine and rub on talapia.   Fry fish in oil in really hot pan for about 3 minutes a side, sprinkle with lemon juice and enjoy.  Wow…it is yummy.

IMG_1671Black Bean Salad

  • 1 (15 ounce) can black beans, rinsed and drained
  • 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes
  • 3 ears of corn, cooked and kernels removed
  • 1/4 cup diced red onion
  • 3/4 cup thinly sliced celery
  • 1 small diced yellow pepper
  • 3/4 cup picante sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon ground cumin
  • 1 minced garlic clove

Combine all and refrigerate for a couple of hours.

My Honey decided that chocolate cheese cake would top the meal off perfectly.  He had a piece, I didn’t.  More on that tomorrow.