1 ½ pounds cooked hamburger
1 package Taco seasoning
1 package dry ranch dressing mix
1 can kidney beans (do not drain)
1 can pinto beans (do not drain)
1 can corn or hominy (drained), or 2 cups frozen corn
1 cup chopped onion
2 cans diced Rotel tomatoes
1 ½ cups water
Mix all ingredients and simmer at least one hour in crockpot or on low on the stove top. Serve with Fritos and grated cheese, if that appeals to you.
Sunday, January 13, 2008
Saturday, January 12, 2008
Healthy Taco Soup
We have staff lunches provided the parents of our students a few times a year. I had Taco Soup and then searched for a recipe and found this one at: http://www.recipezaar.com/148168
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
However, as per comments on the page, I changed the recipe and included Rotel tomatoes to spice it up and added another tomato sauce (originally called for 1 can). Another commenter says to leave the carrots out. I am always trying to find ways to get my veggies, so I would keep them and add celery and sometimes an extra onion.
10 servings 1¼ hours 10 min prep
2 teaspoons canola oil (or olive oil)
1 large onion (sliced or diced)
1 1/2 lbs ground beef (I prefer lean)
1 can Rotel tomatoes
2 (15 ounce) can tomato sauce
4 cups water
1 (35 g) envelope taco seasoning mix (regular or spicy, your call)
4 large carrots, peeled and sliced into coins
1-2 cup frozen corn (more is better)
1 (19 ounce) can black beans or beans, of your choice (rinsed and drained)
Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
Add beef and brown.
Drain fat off the onions and beef and return to the pot.
Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
Saturday, January 5, 2008
Roasted Asparagus with Capers
This delicious side dish is easy to prepare, so it's a good choice for a weeknight meal or entertaining last-minute guests.
Serves 2
Ingredients:
1 bunch asparagus (about 1 pound)
2 1/2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
3 tablespoons chopped shallot
2 tablespoons flat-leaf parsley leaves
1 1/2 tablespoons capers, rinsed
1 tablespoon white-wine vinegar
Instructions
1. Preheat oven to 450°F.
2. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 teaspoons oil, salt and 1/8 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
3. Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 1 teaspoon oil and 1/8 teaspoon pepper. Serve the asparagus topped with the dressing.
Serves 2
Ingredients:
1 bunch asparagus (about 1 pound)
2 1/2 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
3 tablespoons chopped shallot
2 tablespoons flat-leaf parsley leaves
1 1/2 tablespoons capers, rinsed
1 tablespoon white-wine vinegar
Instructions
1. Preheat oven to 450°F.
2. Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 1/2 teaspoons oil, salt and 1/8 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.
3. Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 1 teaspoon oil and 1/8 teaspoon pepper. Serve the asparagus topped with the dressing.
The Real Home Made Microwave Popcorn Recipe
It really works!
To Make your OWN microwave popcorn you need:
brown lunchbag
popcorn kernels (whatver cheap kind your local store sells)
stapler with staples
1. Open the bag
2. Cover the bottom of the bag with popcorn. Some kernels may rest on top of each other, just make sure that the entire bottom is covered with corn
3. Fold over the top of the bag and staple it. Yes, the staple is metal, but it won't spark.
4. Place in the microwave on its side
5. Cook for however long your microwave takes to cook pre-bagged popcorn.
It takes any where from one minute and 45 seconds up to 3 and a half minutes to pop a full bag depending upon your microwave.
To Make your OWN microwave popcorn you need:
brown lunchbag
popcorn kernels (whatver cheap kind your local store sells)
stapler with staples
1. Open the bag
2. Cover the bottom of the bag with popcorn. Some kernels may rest on top of each other, just make sure that the entire bottom is covered with corn
3. Fold over the top of the bag and staple it. Yes, the staple is metal, but it won't spark.
4. Place in the microwave on its side
5. Cook for however long your microwave takes to cook pre-bagged popcorn.
It takes any where from one minute and 45 seconds up to 3 and a half minutes to pop a full bag depending upon your microwave.
STRAWBERRY PRETZEL DESSERT
The pretzels taste like pecans in this dessert.
2 c. crushed pretzels (not too fine)
1 cube butter, melted
1/2 c. powdered sugar
1 (8 oz.) pkg. Cool Whip
1 (8 oz.) pkg. cream cheese
2 c. miniature marshmallows
1 (6 oz.) pkg. strawberry Jello
2 1/2 c. boiling water 1 (10 oz.) pkg. frozen strawberries
Mix the first 3 ingredients and press into 10"x13" dish. Bake 15 minutes in 350 degree oven. Set aside to cool.
Cream softened cheese. Add powdered sugar. Fold whipped topping into cream cheese mixture. Fold in marshmallows. Spread into cooled crust. Dissolve Jello in water. Add frozen, sliced strawberries. Chill until slightly thickened. Pour over cream layer. Chill. This can be made the day before. Serves 16 to 20.
2 c. crushed pretzels (not too fine)
1 cube butter, melted
1/2 c. powdered sugar
1 (8 oz.) pkg. Cool Whip
1 (8 oz.) pkg. cream cheese
2 c. miniature marshmallows
1 (6 oz.) pkg. strawberry Jello
2 1/2 c. boiling water 1 (10 oz.) pkg. frozen strawberries
Mix the first 3 ingredients and press into 10"x13" dish. Bake 15 minutes in 350 degree oven. Set aside to cool.
Cream softened cheese. Add powdered sugar. Fold whipped topping into cream cheese mixture. Fold in marshmallows. Spread into cooled crust. Dissolve Jello in water. Add frozen, sliced strawberries. Chill until slightly thickened. Pour over cream layer. Chill. This can be made the day before. Serves 16 to 20.
Garden vegetable latkes
Yield: 12 Servings
8 ounce Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounce Carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounce Parsnips (about 2 large), peeled, cut into 1-inch pieces
¼ cup All purpose flour
¼ cup Chopped fresh dill
¼ cup Chopped green onions
½ teaspoon Salt
½ teaspoon Pepper
2 large Eggs, beaten to blend
10 tablespoon (about) vegetable oil
Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven.
Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
8 ounce Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 ounce Carrots (about 2 large), peeled, cut into 1-inch pieces
8 ounce Parsnips (about 2 large), peeled, cut into 1-inch pieces
¼ cup All purpose flour
¼ cup Chopped fresh dill
¼ cup Chopped green onions
½ teaspoon Salt
½ teaspoon Pepper
2 large Eggs, beaten to blend
10 tablespoon (about) vegetable oil
Carrots, parsnips, green onions and dill make the difference in these colorful pancakes. Mix some chopped dill and green onions into sour cream to pass alongside.
Preheat oven to 325 deg. F. Place baking sheet in oven.
Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs. Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot. Makes about 12.
Curried Vegetable Soup with Shrimp
Serve with bread and enjoy!
Serves 6.
INGREDIENTS
2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 1/2 cups green beans, cut into 1 inch lengths
1/4 cup red peppers, very finely diced (1/4 inch)
1/2 cup fine egg noodles or vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)
PREPARATION:
Warm oil in large stockpot over medium heat.
Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
Add the mushrooms and saute for 5 minutes.
Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
Add the potatoes and cook for 10 minutes stirring occasionally.
Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
Stir in the lemon juice just before serving.
Serves 6.
INGREDIENTS
2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 1/2 cups green beans, cut into 1 inch lengths
1/4 cup red peppers, very finely diced (1/4 inch)
1/2 cup fine egg noodles or vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)
PREPARATION:
Warm oil in large stockpot over medium heat.
Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
Add the mushrooms and saute for 5 minutes.
Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
Add the potatoes and cook for 10 minutes stirring occasionally.
Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
Stir in the lemon juice just before serving.
Coconut Vegetable Soup
INGREDIENTS
2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedges (for garnish; optional)
PREPARATION:
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
Add the stock, coconut milk, lemongrass and turmeric.
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
To serve, place a small handful of bean sprouts in the bottom of each bowl.
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Serves 4.
2 shallots, minced
2 cloves garlic, minced
1 tablespoon minced gingerroot
1/4 teaspoon crushed red pepper flakes
2 tablespoons peanut oil
1 carrot, julienned
1 medium zucchini, julienned
1 1/2 cups napa cabbage, shredded
1 celery rib, finely sliced
4 cups chicken stock
6 ounces unsweetened coconut milk
1 stalk lemongrass, trimmed,pounded,and finely chopped
1/2 teaspoon turmeric
salt (to taste)
2 1/2 cups fresh bean sprouts
fried red onion flakes (for garnish; optional)
lemon wedges (for garnish; optional)
PREPARATION:
Heat oil in a saucepan; add shallots, garlic, ginger, and crushed red peppers and cook until it becomes aromatic.
Add the carrots, zucchini, cabbage, and celery, stirring it up to coat veggies with spices.
Add the stock, coconut milk, lemongrass and turmeric.
Simmer soup, uncovered, on low heat, for 15-20 minutes, or until vegetables are cooked to your liking.
To serve, place a small handful of bean sprouts in the bottom of each bowl.
Top bean sprouts with soup, and garnish with onion flakes, and serve with a squeeze of lemon wedge.
Serves 4.
Indian Lentil Soup (Dal)
INGREDIENTS
1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
PREPARATION:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Serves 6.
1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
PREPARATION:
Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Serves 6.
Vietnamese Beef & Rice-Noodle Soup (Pho)
INGREDIENTS
4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece ginger, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seeds
3 bay leaves
For the garnish
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste or sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin
PREPARATION:
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
Bring to a full boil and then lower the heat to a rapid simmer. Skim the foam that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer slowly, uncovered, skimming occasionally.
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth.
Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute.
Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles.
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil.
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
Serve immediately, along with the platters of garnish.
Serves 4 - 6.
4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
1 piece ginger, unpeeled (3 inch)
1 large onion, halved and unpeeled
1/3 cup nuoc nam (fish sauce)
8 whole star anise
5 whole cloves
3 inches cinnamon sticks
1 teaspoon fennel seeds
3 bay leaves
For the garnish
1 lb rice noodles (1/4 inch)
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, whole fresh plants
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and red chile paste or sliced fresh hot chili peppers (optional)
3/4 lb filet mignon, trimmed of fat and sliced very thin
PREPARATION:
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
Bring to a full boil and then lower the heat to a rapid simmer. Skim the foam that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer slowly, uncovered, skimming occasionally.
After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth.
Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute.
Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles.
Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil.
Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
Serve immediately, along with the platters of garnish.
Serves 4 - 6.
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