Hi All,
K is soon to go off to Knoxville for a summer internship and she'll have to cook for herself for the summer. I promised to put together a shopping list of staples and perishable items that would make a good foundation. I'll start the list and update when I remember something. I'll also post some super simple cooking ideas with recipes. But for now here's the list:
Staples
Olive Oil
Butter
All Purpose Flour, small bag
Salt and pepper
Almond or Peanut Butter
Honey
Sugar, small box
Tea
Canned Tuna in Oil
Sardines (great when there's no time)
Granola
Bottled Vinaigrette (look for that's one that's just oil, vinegar and spices)
Perishables
Yogurt
Sharp Cheddar
Whole wheat bread
Lunch meat
Bananas
Oranges
Grapes
Eggs
Frozen Green Beans
Frozen Spinach, loose it possible
Lettuce
Cucumber
Cherry tomatoes
Meat (I would freeze these in smaller portions)
Chicken Breast
Italian Sausage
Ground Beef
Cleaning Items and Misc
Small baggies
Dishwashing soap
Scrubby thing for doing dishes
Peeler
That's a pretty good start. I'll miss you this summer, K.
Hugs,
Mameekosan
Monday, May 14, 2012
Wednesday, May 9, 2012
Pork Meatballs with Peanut Sauce
Hi all,
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
Well I'm so sorry that I haven't had any new recipes in a long long time. But, having received great encouragement to post again, here I am. Last night I tried (and of course while making it I adapted) this new recipe. If you have a food processor, it makes it easier to do the fine chopping, but if you don't have one that's okay too.
Preheat oven to 400 degrees F.
In a bowl mix together with your hands:
1 pound ground pork 1/2 cup plain bread crumbs
(I threw some old whole wheat bread in the food processor to turn into crumbs)
1/2 cup finely chopped sweet onion (I had a vidalia, but probably a regular onion would be fine)
1/2 cup finely chopped red, orange, or yellow pepper
1/3 cup finely chopped cilantro
1 egg
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 Tablespoon finely chopped fresh ginger
Form the meatballs into golf ball sized balls. Place them on a rimmed baking sheet. If you use parchment paper in the baking sheet, clean-up will be a snap. Bake until brown, in the meantime prepare the sauce.
I cup coconut milk
1/3 cup peanut butter (I used smooth, chunky would be okay too)
1/2 cup chicken broth (I used water with a bit of a bouillon cube)
2 Tablespoons soy sauce
1 Tablespoon finely chopped fresh ginger
Place the above ingredients in a large pan or pot that will hold the sauce and the meatballs. Stir to combine and heat while stirring over medium heat for 2 to 3 minutes. Turn heat off.
When meatballs are browned, add the meatballs to the sauce. Cover the pan and cook for 10 minutes or until meatballs are cooked through. If the sauce becomes too thick, add additional water a bit at a time.
For garnish you can sprinkle the dish with finely chopped green onions and cilantro. You can serve this dish with rice or we ate it with sauteed green beans. Hope you think it's a keeper too!
Hugs, Mameekosan
Thursday, September 16, 2010
2 Lentil Recipes
Hi all,
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
This week I wanted to share with you two delicious lentil recipes. Lentils are cheap and quick to cook. You can find brown lentils at the grocery store next to the other bags of dried beans. You can also buy fancy French green lentils at specialty store, they are pretty expensive and when cooked have more "bite" than the brown lentils. The first recipe was adapted from the Boston Globe and the second recipe comes from a Sunset article about Ethiopian cooking.
This lentil salad is one of K’s favorite recipes. Both lentils make a good side dish to a protein dush such as chicken. They can also be served as a vegetarian main course with rice and a vegetable.
Lentil Salad
2 cups lentils (brown or green)
Put the lentils in a large pot, rinse several times and check for debris. Drain. Add enough water to cover the lentil by about an inch. Bring to a boil, reduce heat to simmering. Cook 20 minutes of so, checking until the lentils still have some bite. You don’t want the lentils to be mushy. Drain the lentils in a colander.
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
generous amount of fresh ground pepper
1/2 red onion cut in very thin slices
6 green onions, cut into slivers
1/2 chopped fresh parsley
While the lentils cook mix the olive oil, vinegar, Dijon mustard together with the salt and pepper in a serving bowl. Add the onions and parsley and cooked lentils. Taste and adjust the salt and pepper, adding more if needed. Great warm and also very good the next day. And the first lentils are done!
Lemony Lentils
2 Tablespoons butter
3 Cloves garlic, minced
Melt butter in a pot over medium high heat. Add the garlic and cook for about 1 minute, stirring frequently.
2 cups lentils
Rinse lentils in a bowl. Drain and add lentils to pot with butter and garlic. Stir to coat with butter.
4 cups chicken broth (if you don’t have you can substitute with bouillon cubes)
Add broth and simmer, covered until the lentils are cooked about 20 to 30 minutes. You can let them get a bit softer than in the lentil salad, but you don’t want them to turn totally to mush.
1 Tablespoon minced fresh ginger
Grated lemon peel from one lemon
Juice from one lemon
Salt and pepper
Chopped cilantro (optional)
Stir into the lentils the above ingredients. Season to taste with salt and pepper. Enjoy!
I hope you'll try these new recipes. J was always skeptical about lentil recipes, but now I think she is a convert. Write and tell me what you think!
Hugs,
Mameekosan : )
Tuesday, September 7, 2010
Lemon Ricotta Cookies
Hi All,
I'm at it again. I've been cooking lots and as always trying new recipes, but just not posting. I hope to start posting again weekly with yummy easy recipes made from scratch.
This is a favorite recipe. I adapted it from Family Circle Recipe. J was very skeptical but she became a believer after eating them and then making them herself.
Preheat the oven to 350.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Mix the dry ingredients together in a small bowl or on a sheet or waxed paper.
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
Cream the butter and granulated sugar together using a hand mixer or a standing mixer until creamy. (You can also do this by hand, it just takes a bit of elbow grease.)
1 egg
1 cup ricotta
1 teaspoon vanilla
finely grated peel (yellow part only) of one lemon
Add egg, ricotta, vanilla and lemon peel. You can grate the lemon on the finest side of a box grater. Mix until combined. Add the flour mixter and beat until blended. Use two teaspoons and drop onto a greased or parchment covered cookie sheets. Bake for about 14 minutes, until the bottoms are browned and the tops are lightly browned around the edges. Let cool a bit before using a spatula to remove to a cooling rack.
2 cups confectioners' sugar
Juice from one lemon
While you bake the cookies, prepare the glaze. Mix together the confectioners' sugar and lemon juice. If the glaze is too thick you can add a bit of milk until the glaze is thin enough. When the cookies are cool, turn the cookies over and dip the tops into the glaze, set back on the cooling racks where the glaze will harden.
These are perfect with tea. They aren't too hard, you just need to allow enough time for the cookies to cool so you can glaze them and then you have to wait for the glaze to harden. I hope you'll try them!
Hugs,
Mamekosan
I'm at it again. I've been cooking lots and as always trying new recipes, but just not posting. I hope to start posting again weekly with yummy easy recipes made from scratch.
This is a favorite recipe. I adapted it from Family Circle Recipe. J was very skeptical but she became a believer after eating them and then making them herself.
Preheat the oven to 350.
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Mix the dry ingredients together in a small bowl or on a sheet or waxed paper.
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
Cream the butter and granulated sugar together using a hand mixer or a standing mixer until creamy. (You can also do this by hand, it just takes a bit of elbow grease.)
1 egg
1 cup ricotta
1 teaspoon vanilla
finely grated peel (yellow part only) of one lemon
Add egg, ricotta, vanilla and lemon peel. You can grate the lemon on the finest side of a box grater. Mix until combined. Add the flour mixter and beat until blended. Use two teaspoons and drop onto a greased or parchment covered cookie sheets. Bake for about 14 minutes, until the bottoms are browned and the tops are lightly browned around the edges. Let cool a bit before using a spatula to remove to a cooling rack.
2 cups confectioners' sugar
Juice from one lemon
While you bake the cookies, prepare the glaze. Mix together the confectioners' sugar and lemon juice. If the glaze is too thick you can add a bit of milk until the glaze is thin enough. When the cookies are cool, turn the cookies over and dip the tops into the glaze, set back on the cooling racks where the glaze will harden.
These are perfect with tea. They aren't too hard, you just need to allow enough time for the cookies to cool so you can glaze them and then you have to wait for the glaze to harden. I hope you'll try them!
Hugs,
Mamekosan
Wednesday, February 17, 2010
Tacos
Hi all,
Tacos are a great fun dish. We had friends Pam and Gary who said that tacos are a creative way to have dinner guest feel at home. Everyone can have a laugh as they drip taco filling out of the end of their taco shell and generally be messy eaters. This is a pretty quick meal, especially if you have a microwave and a package of frozen ground beef. Add a green salad and maybe some cut pineapple or grapes and there you have it...yummy dinner.
I have tried a variety of shells. Sometimes I'll use packaged hard corn tortillas or heated soft flour or corn tortillas, both are good. I've also tried frying tortillas to make them crispy, but frying just makes a big mess so I don't do that any more.
1 pound lean ground beef
1 medium onion chopped
2 cloves garlic, minced
Crumble ground beef into a large frying pan over medium heat. Add the onion and garlic, cook stirring until meat is browned. Pour off excess fat if necessary.
1 1/2 teaspoon chili powder
1/2 teaspoon dry oregano
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon salt
1 can diced tomatoes
2 teaspoons Worcestershire sauce
Stir in the above spices and diced tomatoes. Simmer for 10 to 15 minutes, until most of the juices have evaporated.
Fresh diced tomatoes
Shredded sharp cheddar cheese
Shredded lettuce
Sliced avocado
Fresh cilantro
I usually prepare a platter with at least the cheese and lettuce. The tomatoes, sliced avocado, and cilantro are extra.
8 flour or corn tortillas
Wrap the tortillas in foil and heat in a 350 degree oven for 15 minutes while the taco filling cooks.
Hope this taco recipe works for you! You can probably substitute ground turkey for the beef, but you may need to add a bit of oil when you are browning the turkey. Leftover taco filling can be heated up and served on salad for an easy taco salad.
Hugs,
Mameekosan
Tacos are a great fun dish. We had friends Pam and Gary who said that tacos are a creative way to have dinner guest feel at home. Everyone can have a laugh as they drip taco filling out of the end of their taco shell and generally be messy eaters. This is a pretty quick meal, especially if you have a microwave and a package of frozen ground beef. Add a green salad and maybe some cut pineapple or grapes and there you have it...yummy dinner.
I have tried a variety of shells. Sometimes I'll use packaged hard corn tortillas or heated soft flour or corn tortillas, both are good. I've also tried frying tortillas to make them crispy, but frying just makes a big mess so I don't do that any more.
1 pound lean ground beef
1 medium onion chopped
2 cloves garlic, minced
Crumble ground beef into a large frying pan over medium heat. Add the onion and garlic, cook stirring until meat is browned. Pour off excess fat if necessary.
1 1/2 teaspoon chili powder
1/2 teaspoon dry oregano
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon salt
1 can diced tomatoes
2 teaspoons Worcestershire sauce
Stir in the above spices and diced tomatoes. Simmer for 10 to 15 minutes, until most of the juices have evaporated.
Fresh diced tomatoes
Shredded sharp cheddar cheese
Shredded lettuce
Sliced avocado
Fresh cilantro
I usually prepare a platter with at least the cheese and lettuce. The tomatoes, sliced avocado, and cilantro are extra.
8 flour or corn tortillas
Wrap the tortillas in foil and heat in a 350 degree oven for 15 minutes while the taco filling cooks.
Hope this taco recipe works for you! You can probably substitute ground turkey for the beef, but you may need to add a bit of oil when you are browning the turkey. Leftover taco filling can be heated up and served on salad for an easy taco salad.
Hugs,
Mameekosan
Friday, February 12, 2010
Lynn's Luxe Mac 'n Cheese
Hi all,
This is not your ordinary Mac 'n Cheese. You could easily make this and a big green salad and it would make a delicious lunch or light dinner that would serve 4, but with no leftovers. Some of the ingredients you may not have on hand so be sure to read the ingredient list before you start this recipe. This recipe was adapted from a Sunset recipe.
Preheat oven to broil.
12 ounces elbow macaroni
Bring a large pot of water to boil. Cook according to package directions. Make sure not to overcook the elbows. Drain pasta in colander
3 strips bacon
While pasta cooks. Fry bacon in medium frying pan until crisp, about 5 minutes. Remove bacon to paper towels, chop bacon and reserve 1 tablespoon of bacon fat.
Reserved bacon fat
2 tablespoons butter
1/4 chopped herbs (tarragon, parsley, chives, and/or rosemary)
1/4 cup chopped green onions
2 cloves garlic, chopped
1/2 cup brie cut into chunks
1/2 cup cream cheese cut into chunks
Using the warm pasta pot, mix the above ingredients, warm pasta, and bacon. Salt and pepper to taste. Spoon into 4 separate 1.5 cup oven proof cups or an oven proof serving casserole.
1/2 cup sharp cheddar cheese, grated
Sprinkle the cheddar cheese onto the pasta and cheese mixture.
1/2 cup plain bread crumbs (fresh if you have them)
1 tablespoon melted butter
Mix the bread crumbs and butter together. Sprinkle evenly over cheese. Broil until golden and bubbling.
I think the last time I made this I used a mix of herbs from the window box herb garden. The mac 'n cheese would probably be good with just fresh parsley if that's all you had on hand, although with the mix of herbs it would really be more luxe.
Hope this works out for you!
Hugs,
Mameekosan
This is not your ordinary Mac 'n Cheese. You could easily make this and a big green salad and it would make a delicious lunch or light dinner that would serve 4, but with no leftovers. Some of the ingredients you may not have on hand so be sure to read the ingredient list before you start this recipe. This recipe was adapted from a Sunset recipe.
Preheat oven to broil.
12 ounces elbow macaroni
Bring a large pot of water to boil. Cook according to package directions. Make sure not to overcook the elbows. Drain pasta in colander
3 strips bacon
While pasta cooks. Fry bacon in medium frying pan until crisp, about 5 minutes. Remove bacon to paper towels, chop bacon and reserve 1 tablespoon of bacon fat.
Reserved bacon fat
2 tablespoons butter
1/4 chopped herbs (tarragon, parsley, chives, and/or rosemary)
1/4 cup chopped green onions
2 cloves garlic, chopped
1/2 cup brie cut into chunks
1/2 cup cream cheese cut into chunks
Using the warm pasta pot, mix the above ingredients, warm pasta, and bacon. Salt and pepper to taste. Spoon into 4 separate 1.5 cup oven proof cups or an oven proof serving casserole.
1/2 cup sharp cheddar cheese, grated
Sprinkle the cheddar cheese onto the pasta and cheese mixture.
1/2 cup plain bread crumbs (fresh if you have them)
1 tablespoon melted butter
Mix the bread crumbs and butter together. Sprinkle evenly over cheese. Broil until golden and bubbling.
I think the last time I made this I used a mix of herbs from the window box herb garden. The mac 'n cheese would probably be good with just fresh parsley if that's all you had on hand, although with the mix of herbs it would really be more luxe.
Hope this works out for you!
Hugs,
Mameekosan
Monday, February 8, 2010
Braised Beef with Honey and Almonds
Hi all,
I had a request for a beef Crockpot recipe. This one is quite delicious and a bit unusual. I like using the crock pot because you can throw everything into the pot first thing in the morning, turn it on, and when you walk in the door at the end of the day you are greeting with the warm smells of dinner. This recipe is adapted from Mark Bittman's, The Best Recipes in the World.
2 Tablespoons olive oil
1 large onion roughly chopped
Put the oil in the crockpot if it has a removable liner that is stove top safe. Otherwise use a large deep pot or pan. Heat the oil over medium heat, add the onion and cook for about 10 minutes, until the onion is soft.
2 pounds stew meat or chuck roast cut into 1 to 2 inch chunks, remove excess fat
Salt and Pepper
Remove cooked onion with a slotted spoon, set aside. Add just enough meat to not crowd. (Alternately, you can brown the meat on a rimmed oiled cookie sheet in a 400 degree oven. I like to do it this way it seems much faster.) Brown the meat, turning as necessary, it will take 3 or 4 minutes per batch. Salt and pepper the meat. Total time to brown meat will be 10 to 15 minutes. In the oven it will take about as long.
1/2 cup honey
2 garlic cloves, minced
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon caraway
1/2 teaspoon ground cumin
1/2 teaspoon fennel
1 cup stock (or water with a bouillon cube)
Add the above ingredients into crock pot, along with the meat, and onions. Mix. Set crock pot on low for all day or according to manufacturer's instructions. Just before serving.
1 cup whole almonds (I have used sliced or slivered)
1 teaspoon fresh lemon juice
Brown the almonds either in the oven or in a small frying pan over medium heat shaking to prevent burning. Add almonds and lemon juice just before serving. This is delicious with rice and a green vegetable. Hope you enjoy this! And enjoy the delicious smells when you walk in the door at the end of a long day.
Hugs,
Mameekosan
I had a request for a beef Crockpot recipe. This one is quite delicious and a bit unusual. I like using the crock pot because you can throw everything into the pot first thing in the morning, turn it on, and when you walk in the door at the end of the day you are greeting with the warm smells of dinner. This recipe is adapted from Mark Bittman's, The Best Recipes in the World.
2 Tablespoons olive oil
1 large onion roughly chopped
Put the oil in the crockpot if it has a removable liner that is stove top safe. Otherwise use a large deep pot or pan. Heat the oil over medium heat, add the onion and cook for about 10 minutes, until the onion is soft.
2 pounds stew meat or chuck roast cut into 1 to 2 inch chunks, remove excess fat
Salt and Pepper
Remove cooked onion with a slotted spoon, set aside. Add just enough meat to not crowd. (Alternately, you can brown the meat on a rimmed oiled cookie sheet in a 400 degree oven. I like to do it this way it seems much faster.) Brown the meat, turning as necessary, it will take 3 or 4 minutes per batch. Salt and pepper the meat. Total time to brown meat will be 10 to 15 minutes. In the oven it will take about as long.
1/2 cup honey
2 garlic cloves, minced
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon caraway
1/2 teaspoon ground cumin
1/2 teaspoon fennel
1 cup stock (or water with a bouillon cube)
Add the above ingredients into crock pot, along with the meat, and onions. Mix. Set crock pot on low for all day or according to manufacturer's instructions. Just before serving.
1 cup whole almonds (I have used sliced or slivered)
1 teaspoon fresh lemon juice
Brown the almonds either in the oven or in a small frying pan over medium heat shaking to prevent burning. Add almonds and lemon juice just before serving. This is delicious with rice and a green vegetable. Hope you enjoy this! And enjoy the delicious smells when you walk in the door at the end of a long day.
Hugs,
Mameekosan
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