Baked Rigatoni with Spinach
1 lb. rigatoni
1 lb. Italian sausage, cooked and drained
3 T. olive oil
1 10 oz. pkg frozen spinach, thawed
2 c. ricotta cheese
5 T. Parmesan cheese, grated
½ t. nutmeg
¾ t. salt
¼ t. ground black pepper
1 ½ c. mozzarella cheese
Preheat oven to 450. In a large pan cook the rigatoni until al dente. Drain. Put the pasta and the sausage in a 9x13 pan and toss with 1 T. of the olive oil. Squeeze as much water out of the spinach as possible and place in a food processor with ricotta, half of the Parmesan cheese, the nutmeg, and salt and pepper. Stir in half of the mozzarella cheese. Stir the spinach mixture into the pasta and sausage and top with the remaining cheeses. Bake for 15-20 minutes until golden brown on top.
This isn't actually the original recipe but a copy cat version to which I have made some modifications, and have here. I am actually going to keep working with this one to make it a little healthier but for now this is pretty close to the original and very yummy.
Carrot Raisin Bread
1 ½ c. flour, sifted
1 t. cinnamon
1 t. baking powder
1 t. baking soda
1 t. salt
1 c. vegetable oil
1 c. granulated sugar
3 eggs
¼ c. molasses
½ t. vanilla extract
1 c. shredded carrot
½ c. golden raisins
¼- ½ c. chopped walnuts
Preheat oven to 350. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl. In another bowl combine oil, sugar, eggs, molasses and vanilla mix well;
add carrot. Gently fold in the raisins and walnuts and then the flour mixture, until well mixed but don’t over stir. Pour into two greased medium loaf pans. Bake for 60 mins, but check after 45-50 mins.
Sunday's we love to fix Pot Roast with Potatoes and Carrots. (A previous post) Because our family is smaller we have meat leftover quite often. After fixing it this last week I decided try several different ways to use it. I took my Chicken Pot Pie recipe and adapted it to a Beef Pot Pie, it was marvelous, a definite keeper. While I am printing the Chicken Pot Pie recipe once again I will add the changes to the side.
Beef Pot Pie
1 1/2 c.-2 c. cubbed left over roast
Make Gravy:
2/3 c. margarine or butter
2/3 c. flour
1 t. salt
½ t. pepper
3½ c. chicken broth (subsitute beef broth)
1 1/3 c. milk
Melt butter over low heat, blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat and stir in remaining ingredients. (reserve about 1/3 of gravy for top when serving.)
Stir in
2-4 boiled potatoes, cut up
1 medium onion, diced and sauted lightly
cooked meat, cubed
1 can mushrooms
or 1 16 oz. bag of frozen vegetables, adding the potatoes
Pie Crust
1/3 c. plus 1 T. shortening (This is the recipe that I use 90%
1 c. flour of the time.)
1/2 t. salt
2-3 T .cold water
(Double for two crust)
From this Chicken to Beef-easy as pie!
Another one of those comfort foods.
Shepherd's Pie or Green Bean Casserole
1 lb. lean ground beef
1 medium onion, chopped
1 15 ½ oz. can green beans, drained
1 10 ¾ oz. can of tomato soup
3-4 medium potatoes
cheddar cheese, grated
Peel potatoes and cut into smaller pieces to speed up the cooking time, add to salted boiling water. In a large frying pan brown the ground beef, add the onions when the meat is no longer pink. When the onions become translucent, stir in the green beans and tomato soup, heat through. Place the meat mixture into an oven safe casserole dish and top with the mashed potatoes and cheese. Bake at 350 for 25 minutes until the cheese is bubbly on top.
There are many recipes that could qualify as comfort foods depending on what you like or liked as a child. One one of these recipes for me is Scalloped Potatoes. I loved when my mom made scalloped potatoes for dinner, but the best part was having them warmed up for breakfast on Saturday mornings. It is something we carried over in my family in fact I make large batches just so we have the leftovers for breakfast.
Gotta love those Saturday Morning Breakfasts, at least once in awhile!
Scalloped Potatoes
8-10 large potatoes, peeled and sliced thin
1 medium onion, sliced thin or chopped
3 t. salt
¾ c. flour
4 c. milk
1 cube butter
Butter inside a glass 9x13 pan and gently flour. Put a layer of the potatoes on the bottom, dot with slices of the butter, salt generously, and add a layer of the onion. Repeat until the potatoes are gone. Cover with milk until the potatoes are covered. Place in the microwave for 10 minutes to aid in cooking time. Bake at 350 for 40-45 minutes longer until the top of the potatoes are golden brown and crispy.
For Saturday Breakfast melt a little butter in a skillet and warm the potatoes until they get a slight brown on the bottom and are heated thoroughly.
The Pantry
The pantry can be a life saver if it is well stocked and can help when you just don't know what to fix for dinner.
As I have made meals over the years I have stocked up on things that are common in my recipes so all I have to do is shop from my shelves. It is easy to come up with things quickly when you have supplies on hand. It may seem like a lot to have on hand but these are some of my pantry/storage staples and if you build slowly it isn't oppresive to purchase. Watch the ads and sales in your local stores.
Canned/Storage:
Tomato Sauce
Tomato Paste
chicken broth
beef broth
tuna
chicken
corn
olives
beans- kidney. canellini, black, refried
dried beans, red, white, pinto, split peas
creamed soups, mushroom. chicken. celery
tomato soup
bean with bacon soup
rice
flour
sugar
favorite spices
variety of pasta's
peanut butter
Freezer:
chicken breasts
bone in hams
chuck roasts pork roasts
pork chops
lean ground beef
ground turkey
Itailian sausage
vegetables
Refrigerator:
milk
eggs
butter
Tillamook cheddar cheese
Lowfat mozerella cheese
sour cream
cream cheese
mayonnaise
miracle whip
ketchup
mustard
half and half
cucumber
lettuce
celery
carrots
apples
limes
Pantry Shelf:
onions
avocados
tomatoes
garlic
potatoes, red and Idaho russet
Home Canned Items: (I love to can!)
tomatoes
chicken breasts
green beans
salsa
chile sauce
Favorite From the Pantry Recipes
Lauri's Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms
3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme
T. Fennel (optional)
dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic sauté them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)
Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced
Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.
Sour Cream Enchilladas
Mix
4 lb. hamburger
2 onions, chopped
6 carrots, grated or chopped
1 or 2 green pepper chopped
2 T. salt
1/2 t. pepper
1/4 t. garlic salt
Brown beef and drain, add prepared vegetables. Cook until tender and drain, cool.*
Add to hamburger mixture
2 cans cream of chicken soup
1/4 oz. can green chili's chopped (more if you want a little more spice)
1 c. sour cream
1 c. milk
Monterey jack and cheddar cheese grated (to your taste)
corn tortillas
Fill corn tortillas with meat mixture. Place seam down in a 9x13 baking pan. Layer with sauce and cheese. Bake at 350 for 25 mins. This can also be served lasagna style in a casserole dish. This saves time rolling the enchiladas. It just depends on how you want the dish to look on the plates.
*This meat mixture is great to use for other things as well, it can be used to make sloppy joes, tacos, or with other ground beef recipes. It is a great way to add more vegetables to meals with out children or picky eaters even knowing. Just freeze into portions in a zippered bag and thaw when you need a quick meal.
Tips
Always fill your sink with hot soapy water and wash as you go. This helps to keep the mess under control. (I love to cook to I really hate to clean up after!)
When you fix rice for a meal make extra and freeze some of it in a zipper bag. With this premeasured rice it is easy to do a quick thaw and serve or add to other ingredients for a quick and easy meal.
Post a shopping list where you can find it, when you run out of something simply write it down and teach your family to do the same. You are less likely to be caught off guard when you are making your favorite dish.
Make a menu and include your shopping list. You spend less time in the store when you have a plan. When you make more trips to the store you simply spend more money. Having worked with a large grocery chain I learned some of the tricks used to get you to buy more. Be prepared when you go!
Shop the Ads. Make your menu out with the ad and use the shopping list. Most people don't have time to run from store to store getting the best deal on just a few things. When you compare and find the best prices it saves you time, money, and gas.
When making dishes like lasagna, manicotti, chicken pot pie, and many casseroles make two at the same time and freeze the second one for rainy day or a sick friend. It takes little effort to make the extra and it can be a big bonus in your freezer.
Tomatoes should not be stored in the refrigerator but on your counter top. The cold causes them to break down and turn mushy.
If you need to ripen your avacados faster place them in a small paper bag with a banana or apple. The gas that they put off causes the avacado to ripen faster.
Don't store onion and garlic together because the garlic goes bad faster from the gas emitted from the onions,
Applesauce Spice Cake
2 c. sugar
1 c. shortening
2 c. thick unsweetened applesauce
2 eggs
2 t. cinnamon
1 t nutmeg
1/2 t. cloves
1/2 t. allspice
1 t. salt
8 t. baking powder (that's right)
3 c. flour
1 c. nuts chopped (optional)
Cream together shortening and sugar, add eggs. Mix dry ingredients and combine both mixes. Spread on to a sheet cake pan and bake at 350 for 25 minutes.
Frosting:
½ c. plus 2 T. butter
5 c. powdered sugar
2½ t. Mapleline flavoring
3 T. milk
Soften butter and combine with remaining ingredients, spread on top of cake.
This is good to take to Pot Luck dinners or large gatherings. I would also freeze leftover cake in individual servings for my kids after school or when they needed a quick, small snack.
Zucchini Blues
Took it for granted
When it was planted
That I had just enough
Now during my days
I'm trying new ways
To use up all this stuff
My basement is crammed
It's been jellied and jammed
Make into bread and cake
It's been chopped and sliced
And grated and diced...
There's nothing else to make!
I've baked it and planned it
Boiled and canned it
And frozen all I need
I have had my fill
There's too much... and still
It's growing like a weed.
(After going away for a week I came home to find six zucchini that were bat size in the garden. Seems like the kids didn't look as hard as they said they did! So I thought of this poem. Anyone need some Zucchini?)
My blog is being extended to my family. My girls are so creative in some of the things they are doing and I am always asking them to send me the recipes and pictures. I decided to make them co-authors to save a step or two. Of course the "Gourmet Guy" is a great cook and so he is also on board. So if you see the names, Jessica, Natalie, Rachel, Cydney, Rebecca, or Kerry (the Gourmet Guy) you know who they are!
