Tuesday, June 29, 2010

Food from the Heart

I have been in hiatus for a few weeks but I am back. My twin boys were diagnosed with a rare syndrome and were spent two weeks in the hospital going though many tests and eventually they both had a major surgery to release pressure from their spinal cord. When we finally were home it was so busy we didn't have time to think about anything least of all food. That is where all the wonderful supporters come in. There is nothing better then when you are sick, have had a surgery, even had a baby and people bring you home cooked meals. I think the food tastes even better when it come from the heart. It doesn't matter what the food it. Could be lasagna, a casserole, or salad. All that matters is that person or people love you and want to do what they can for you. So with that said I have not made a meal in a couple of days. But I do have to get a recipe to share with you. My sister in law brought us dinner last night and included was a bean salad of her aunts recipe. I will get that recipe and share it with you. It was great. Not your usual vinegar dressing three bean salad. I will leave it at that and keep you taste buds guessing.

Tuesday, June 8, 2010

Simple Sloppy Joes

There is something that just brings you back to your childhood when you eat a messy sloppy joe. Once I started cooking for my family and researching recipes I never thought of the idea of making my own sloppy joe. I always thought of the original Manwich in a can. Once I found the idea I refused to buy the mix in the can if I could just make it home and make it better for you. Well, my first attempt did not go over well and was low on the husband likes scale, the main person my food needs to please at this point of time. He then wanted me to buy the dreadful can. So I did and he liked it, but it was way too salty. How could I ever liked this as a kid. Ok, I will just try again and this time I will make it better so I will not have a can request again. I usually don't measure my ingredients when it come to things like chilies and spaghetti sauces so to get a recipe down on paper I had to measure all my ingredients out and make alterations as needed. I didn't even know where to start. I guessed on how much I used before when I made sloppy joes and also did some research online for others recipes to get measurement ideas. Come to think of it, I have never really created my own recipe before. So this is my first personal recipe to share with all of you. 

Simple Sloppy Joes

2 lbs of ground beef or ground turkey
1 medium onion, choppped
2 cloves of garlic
1 cup Ketchup
1 Tbsp worcestershire sauce
1 Tbsp chili powder
1 tsp dry mustard
1/2 tsp cumin
1 Tbsp paparika
salt and pepper to season
Brown beef or turkey  in a large skillet over medium-high heat. Add onion and garlic and season with salt and pepper. Cook for about 2-3 minutes stirring frequently. Add rest of ingredients and let simmer for 15-20 minutes stirring occasionally. Spoon on sandwich rolls. 

Although, our natural instinct tells us to eat sloppy joes like a sandwich, I also enjoy eatting them open face. Take your rolls and turn them upright on your place and just pile the filling on top and eat with fork. Yum Yum Yum. Also good if not better as left overs for then next day lunch. I have not tried this myself yet, but I bet this recipe would freeze well too for those quick weeknight meals. 


Saturday, June 5, 2010

Ah-So Pork Ribs With Fried Rice

I had never had Ah-So sauce before I had met my husband. If you have never tried it I suggest you do. It's sweet and sticky and awesome on pork. We applied the sauce to the ribs before putting them on the grill. Yes, we have a gas grill! If you read some of my previous posts we did not have a gas grill for a bit and I was not a happy camper about it, but all is well now. Anyway, grill those babies up and apply more sauce as needed. You would think that the star of the show was the pork but that is where you are wrong. The fried rice is amazing! I could make a whole recipe and eat it all in one sitting. It is one of my husbands favorites and is welcome when I suggest making it. 
I found this recipe in a Rachael Ray cook book and I really do not drift far from the recipe. I normally do not put in peppers but I actually had a half of a orange pepper so I did this time.

Special Fried Rice

Makes 4 serving (or if you are me 1 serving)

2-3 cups cold, leftover rice or 
2 cups water
1 cup uncooked rice
3 tablespoons vegetable oil or wok oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh gingerroot, minced or grated
1/2 cup shredded carrots
1/2 red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/4 - 1/3 cup Tamari, dark soy sauce

Bring water to a boil. Add rice, reduce heat, cover and coo over medium-low hear until tender, 15 to 18 minutes. Spread rice on a cookie sheet to quick cool it. Heat wok or large nonstick skillet over high heat. Add 1 tablespoon oil to the pan. Add eggs and scramble, then move them off to the side of the pan and ass a little more oil to center. Add garlic and ginger, then carrots, pepper, and scallions for a quick-fry veggies, 2 minutes. Add rice and combine with veggies. Incorporate the scrambled eggs and continue to cook another 2 or 3 minutes. Add peas and soy sauce and stir-fry 1 minute more, then serve.

Courtesy of Rachael Ray, 30 minute meals 2


Friday, June 4, 2010

Sauteed Zucchini with Parmesan Romano Cheese

It has been a few summers now that we haven't been over taken by zucchini and yellow squash. The summer we had to much to handle we would come up with all different ideas on how to cook it up. We even went as far as to pickle slices of them. This recipe is so basic that you can change it up anyway you like.

Sauteed Zucchini with Parmesan and Romano Cheese

2 medium zucchini
4 Tablespoons of butter
graded Parmesan and Romano cheese to cover
salt and pepper to taste

Slice up the zucchini in about 1/2-3/4 inch rounds. Melt butter in pan over medium-high heat. Add zucchini until tender. Add salt and pepper to season. Turn off heat. Add cheese to top to cover zucchini.

See how difficult was that. The zucchini soaks up all the butter. I was told that this was the only way I was ever going to make zucchini. I have also had it with balsamic vinaigrette dressing, grilled, and breaded. I have never tried making chips out it. Maybe a culinary adventure for this summer. Enjoy!!
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