This week’s post will be specifically for recipes. The way this website is set up from a technical standpoint, you are only alerted by email when a “post” has been written. My blogs are written in a post format. In order to respect my email subscribers, the most I want to post from an email alert standpoint is one time a week (max). So, this week is a bit unusual in that I am doing just a recipe post. I may do this from time to time in the future, but in general, to respect my email subscribers, I will not be alerting you every time I add recipes or other items to my website. Just remember that when I write a regular blog post, you can be assured that some things have been added to the rest of the website and you can hop over there and check them out. Unless, of course, I go back to my regular routine of forgetting things. I promise to try and remember. I’ve split my recipes up by category and have added something to the Centerpieces section and a couple of things to the Tried and True section.
I have talked to lots of women who get overwhelmed at the thought of cooking dinner each night. The only thing that should be overwhelming is if you are trying to compare yourself to Julia Childs or anyone on Food Network. Since none of us have time to compare ourselves to her (or anyone else for that matter!), I am going to consistently add simple recipes that have been gastronomically approved by my family. Julia Childs would probably laugh her head off at what I cook, but remember, we don’t care, do we?
I will tell you one thing that does overwhelm me: a recipe that has a ton of ingredients. I just keep flipping through the cookbook if that’s the case. I’m all about simple and tasty. I hope just one of these recipes inspires you to spend more time in the kitchen, if that is what you desire. I remember walking in my kitchen when my mom was cooking and just getting a warm, cozy feeling. What is it about the kitchen that does that to us?
Another thing I have found is that when I am in the kitchen, I am rarely alone. Either someone is doing homework in there or someone is in there just chatting. When I am preparing dinner, it’s a great time to talk with my kids. When they sit at the kitchen island, I’m sure they know I can’t visually laser focus on them (out of fear I’ll burn something or cut a finger off). I think that somehow propels them to open up more…when I am not eyeball to eyeball with them. Maybe they are secretly hoping they can tell me something that won’t garner a major reaction (I’m working on my ability to under-react) because I’m too busy dancing around the kitchen from accidentally wiping my eye with something spicy. But food brings us all together. While it doesn’t have to be fancy (rarely is), there’s something about cooking in the kitchen. While it seems more and more difficult to get everyone around the dinner table at the same time, the effort is still worth it. Even if it means we just all eat dessert together. Maybe the dessert is why I told my doc I had some pesky pounds creep up…?
Here’s to having more time in the kitchen…I hope you enjoy these recipes.
This is so easy to make and quick. I like to serve my pasta in a big bowl with fresh green beans around the edges.
1 lb. ground turkey
1 lg onion, chopped
2 garlic cloves, minced
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
3 cups of V-8 (you can use spicy if you like some heat)
1 cup water
1 pinch sugar
1 t dried oregano
1 (8 oz) pkg of your favorite pasta, uncooked
Cook ground turkey, onion and garlic in a large pot on the stove. Stir until meat crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce, tomato paste, tomato juice, water, salt, sugar, oregano and pepper; bring to a boil. Cover and reduce heat and simmer for 30 minutes, stirring often. Add uncooked pasta, stir, cover and simmer for 20 minutes or until pasta is tender, stirring often. Serve with grated Parmesan cheese and fresh basil. Freezes well.
1 (16-ounce) loaf frozen bread dough, thawed
1/4 pound, thinly sliced ham
1/4 pound sliced hard salami
1/2 t dried basil, divided
1/2 t dried oregano, divided
3 ounces sliced provolone cheese
1 cup (4 ounces) shredded mozzarella cheese
2 T butter, melted
1 t cornmeal
Place bread dough on a lightly greased baking sheet. Pat, roll out, to a 15×10 in rectangle. Arrange ham slices lengthwise down the center; place salami on top. Sprinkle with 1/4 t basil and 1/4 t oregano. Arrange provolone cheese over herbs, and top with mozzarella cheese. Sprinkle with remaining herbs.
Moisten all edges of dough with a little bit of water. Bring each long edge of dough to center; press edges together securely to seal. Seal ends.
Brush dough with 1 T butter. Sprinkle with cornmeal, and carefully invert. Brush top with remaining butter. Bake at 375 for 20 minutes or until brown on top. Cut with a serrated knife.
Carrot Snack Cake (Low FAt)
This is best eaten warm. It is so moist…
1/4 cup margarine, softened
1/4 cup skim milk
1/2 t vanilla
1/2 cup finely shredded carrot (shred in a small food processor)
1 cup all-purpose flour
1/2 cup sugar
1 1/4 t baking powder
1/4 t ground cinnamon
1/8 t salt
Dash ground nutmeg
2 t sifted powdered sugar
In a small mixer bowl, beat margarine and sugar until blended. Beat in egg, milk, and vanilla. Stir in carrot.
In another bowl, combine flour, baking powder, cinnamon, salt and nutmet. Add to carrot mixture and stir until blended.
Spray an 8x8x2 inch baking pan with nonstick cooking spray. Pour batter evenly into pan. Bake in a 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack. Lightly sift powdered sugar on top. If you want to get real fancy, put a paper doily on top of cake and lightly sift the powdered sugar on top of the doily and carefully remove the doily. 9 servings.
Photo and recipe adapted from Better Homes and Gardens New Dieters Cookbook
This is my favorite chicken marinade in the world. But I’m a lime girl. You can omit the lime and it’ll still be tasty.
1/2 cup lite soy sauce
1/4 cup fresh lime juice
1 T Worcestershire sauce
1/2 t dry mustard
1/2 t coarsely ground pepper
2 garlic cloves, minced
4 skinned and boned chicken breast halves
Combine first 6 ingredients in a large zip-top freezer bag; add chicken. Seal bag; marinate in refrigerator 20 minutes; turning bag once.
Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place rack on grill over medium-high heat. Place chicken on rack, and grill, covered with grill lid, 6 minutes on each side or until done. Garnish with lime wedges, if desired. Yield: 4 servings.
Photo and recipe from Southern Living Ultimate Quick and Easy Cookbook