not so gourmet, cheap, or healthy, but not bad either. This is for when time (and possibly brainpower) is really short, there's not much in the fridge, and kids are hungry and need something fast that they will eat.
Start a pan of water boiling for pasta, put browned hamburger (from the freezer) and a large can or jarful of spaghetti sauce to warm in another pan. When macaroni is cooked, drain it and return to the pot, pour the hot meaty sauce sauce over it, stir in a large handful of grated sharp cheddar and sprinkle more on top. Put the lid on for a minute to melt. Hopefully you have some frozen peas on hand (put in a pan with a little boiling water, put on lid and turn off - they just need to get hot), and/or a bagged salad - or cabbage to cut in wedges, serve with some whole wheat bread and butter, maybe sliced or canned fruit - pretty fast, kid-friendly and no brainwork involved.
Sunday, May 20, 2012
Sunday, May 13, 2012
Really Quick and Easy Summer Soup
This is simply a set of instructions for infinitely variable soup that is quick and yummy and healthy - based on Lunchbox Vegetable Soup (From Sunset 30 Minutes or Less cookbook). I call it Summer Soup because you don't need long simmering like you might enjoy in winter.
Today we made it with leftover pork broth and meat scraps from Sunday's crockpot dinner and used basil fettuccine, usually I make it meatless or occasionally with remains of a rotisserie chicken that's pretty picked over (simmer a little while to get your broth and pick off any meat left while the rest simmers).
large chopped onion, (I precook in a small bit of butter or olive oil so its well done - even richer flavor comes from using a little bit of bacon grease you've frozen)
4 large carrots (about 1 lb. total) peeled and thinly sliced
3 stalks celery, sliced or chopped
6 cups Knorr Vegeterian vegetable bouillon or other favorite broth/stock
1 or 2 cups water
1 can (about 15 oz) corn, drained or 1 cup frozen corn
1/4 teaspoon pepper
salt
2 cups dried pasta bow ties or other pasta
1 cup frozen tiny peas
1/4 cup chopped parsley(if available)
(we like to add a can of kidney beans, drained - or black-eyed peas for more flavor)
1. Peel carrots and cut crosswise into thin rounds.
2. Melt butter in a 5- to 6-quart pan over medium-high heat. Add carrots, celery, onion, mushrooms, and corn. Cook, stirring often, until celery and onion are tender to bite (5 to 6 minutes).
3. Add broth, pepper, and salt to taste (about 1/4 teaspoon); bring to a boil. Stir in pasta; return to a boil and cook, uncovered for 5 minutes.
4. Add peas and continue to cook, uncovered, until pasta is just tender to bite (7 to 8 minutes more). Sprinkle with parsley.
Makes 6 servings (about 12 cups)
options: baby corn is good but pricey, black-eyed peas have lots of flavor and work well, you can add any veg you have - broccoli, cauliflower, mushrooms, slaw mix, zucchini or yellow squash (add summer squash later on, it takes about as long as the pasta)
I love to use Penzey's spice and herb blends, like Foxpoint, Paris, Mural of Flavor, etc. Or use Mrs. Dash, etc. The original calls for tarragon but we didn't like it, "spice to taste"! This is a good time to use your summer herb garden - parsley, chives, basil, oregano, savory, all would be good- or freeze dried chives, parsley, etc if its winter or you don't have fresh on hand.
Today we made it with leftover pork broth and meat scraps from Sunday's crockpot dinner and used basil fettuccine, usually I make it meatless or occasionally with remains of a rotisserie chicken that's pretty picked over (simmer a little while to get your broth and pick off any meat left while the rest simmers).
large chopped onion, (I precook in a small bit of butter or olive oil so its well done - even richer flavor comes from using a little bit of bacon grease you've frozen)
4 large carrots (about 1 lb. total) peeled and thinly sliced
3 stalks celery, sliced or chopped
6 cups Knorr Vegeterian vegetable bouillon or other favorite broth/stock
1 or 2 cups water
1 can (about 15 oz) corn, drained or 1 cup frozen corn
1/4 teaspoon pepper
salt
2 cups dried pasta bow ties or other pasta
1 cup frozen tiny peas
1/4 cup chopped parsley(if available)
(we like to add a can of kidney beans, drained - or black-eyed peas for more flavor)
1. Peel carrots and cut crosswise into thin rounds.
2. Melt butter in a 5- to 6-quart pan over medium-high heat. Add carrots, celery, onion, mushrooms, and corn. Cook, stirring often, until celery and onion are tender to bite (5 to 6 minutes).
3. Add broth, pepper, and salt to taste (about 1/4 teaspoon); bring to a boil. Stir in pasta; return to a boil and cook, uncovered for 5 minutes.
4. Add peas and continue to cook, uncovered, until pasta is just tender to bite (7 to 8 minutes more). Sprinkle with parsley.
Makes 6 servings (about 12 cups)
options: baby corn is good but pricey, black-eyed peas have lots of flavor and work well, you can add any veg you have - broccoli, cauliflower, mushrooms, slaw mix, zucchini or yellow squash (add summer squash later on, it takes about as long as the pasta)
I love to use Penzey's spice and herb blends, like Foxpoint, Paris, Mural of Flavor, etc. Or use Mrs. Dash, etc. The original calls for tarragon but we didn't like it, "spice to taste"! This is a good time to use your summer herb garden - parsley, chives, basil, oregano, savory, all would be good- or freeze dried chives, parsley, etc if its winter or you don't have fresh on hand.
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