Anyone Hungry?

Ideas, suggestions and thoughts on my favorite topic.

Spoiled Rotten November 10, 2009

Filed under: Comfort Foods,Entrees,Side Dishes,Vegetarian — lindsayrose @ 2:56 am

Yup, that is what I have been lately.  Ross is the best ever and has not only been planning meals, but grocery shopping for them and cooking them as well… and even doing the dishes!  I wonder how long I can make this last after  the baby is born?

This past weekend, Ross made a super delicious home cooked, comfort food meal.  He made homemade mac and cheese and oven fried chicken.  They were both so very delicious.  The baked chicken had a delicious flavor and was so juicy and tender.  The baked mac and cheese was awesome – we have almost cleaned off the 9×13 dish of it that was made only 2 nights ago!  Ross said that after reading the reviews he doubled the amount of evaporated milk (adding 1 cup total) and added an extra egg as well.  It was perfect.  I loved it and can’t wait to make it again.  It is different than my Mom’s mac and cheese – just different enough that it is worth keeping both recipes in our repetoire!

Tonight, Ross made Curried Chicken and Brown Rice Casserole.  We both really, really loved it.  The mixture of the curry, tomatoes, raisins and cinnamon sound so random, but taste so well together.  Ross used chicken thighs instead of breasts and it was so delicious – and according to him, fairly easy to prepare.  I can’t wait to make this one again very soon. 

It’s been forever since I posted last, and with a baby joining our family on Wednesday at the latest, it will probably be awhile again.  These were all just too good not to share!

 

Homemade Burritos September 10, 2009

Filed under: Entrees — lindsayrose @ 1:59 am

I’ve been extra spoiled lately by having lots and lots of homemade meals cooked for me.  Tonight, Ross and I cooked together, but he did the bulk of the work.  He made his famous homemade burritos – something that he has made a few times for himself while I was not home.  I’ve been wanting to try them for a long time, so I was super excited when he agreed to make them this week.

 

The recipe that he uses for the chicken filling is found on allrecipes.com.  It is called Salsa Burrito Chicken Filling, and it is oh so tasty.  The real treat about these, however, is the homemade crepes that serve as the tortillas.  That recipe can be found here on cooks.com.  He only uses the recipe for the crepes, we haven’t tried the first part of that recipe. 

 

After preparing the chicken and crepes, he spreads a layer of refried beans on the crepes, fills them with the chicken filling, tops them with some cheese and rolls them up.  They are placed seam side down in a 9×13 dish (spread some salsa on the bottom of the dish first), topped with salsa and more shredded cheese, and baked for about 20 minutes at 350.

 

Aaaaaaah…. SO good.  And so creative!  Once again, I am so thankful to have found a man who is such a good cook, and who enjoys being so creative in the kitchen. 

 

We served these up with some sour cream on top and with some fried Mexi-corn.  Just delicious!

 

Ham and Asparagus Strata August 26, 2009

Filed under: Comfort Foods,Entrees,Websites — lindsayrose @ 2:59 am

Once again, it’s been awhile!

My sister had a baby shower for me this past weekend and there was a bunch of leftovers, including some leftover ham.  I decided at the last minute today to search for a recipe that I could make to use up the ham.  I went to the Campbell’s website, a place I rarely go, but I thought I’d give it a try.  I found this recipe for Ham and Asparagus Strata and I really loved it. 

Here’s the basic idea:

Chop up ham, add to a casserole dish with 4 cups of dry stuffing, 2 cups of Swiss cheese and about 3/4 lb of asparagus, cooked.  In a separate bowl, whisk together 5 eggs, a tablespoon of Dijon mustard, a can of cream of asparagus or cream of mushroom soup, and 2 cups of milk.  Mix it all together and pour it over the ham and stuffing mixture.  Bake (recipe says 45 min but mine was in for over an hour before the eggs seemed cooked through).

 

This was really easy and really tasty.  I love the combination of ham, Swiss, asparagus and mustard.  The stuffing and soup/egg mixture was an added treat.  A great way to use up leftover ham!

As a side note, while looking for recipes, I went to the Kraft website, another place I don’t visit often.  I love it because you can put in a few ingredients that you are craving and it will spit out recipes that contain those.  Brilliant idea!  I’m making 2 recipes this week from that site so I will be sure to share those as well!

 

Taco Pizza July 13, 2009

Filed under: Entrees — lindsayrose @ 2:30 am

I’ve never really stolen anything, but I suppose I’ve come close.  In high school, one of my jobs during the summer was to work at a local ice cream stand.  I ate my share of ice cream (which was ok – I think), but when it got late, we would call our friends who worked at the pizza parlor across the street.  We’d strike a deal – we’ll give you free sundaes if you bring us free pizza.  Probably not the most honest thing to do.  I remember so many of those late nights cleaning the ice cream machines and eating slice upon slice of taco pizza – my favorite from the pizza place. 

As Ross makes super good homemade pizza now, I’ve been thinking of taco pizza a lot.  I decided that this week we were going to try to make it.  I found this recipeon allrecipes.com, and it turned out so super delicious.  Instead of making this crust, we used the recipe for crust that Ross uses (recipe in this post). 

The basic idea is to start with a dough – either homemade or store bought.  Mix together a  can of refried beans, 1/3 cup salsa and 1/4 cup chopped onions.  That is spread on top of the dough.  Next, mix together a 6 oz can of tomato paste, 3/4 cup water and some spices including chili powder, taco seasoning mix, and cayenne pepper.  That goes on top of the bean mixture.  Ground beef browned with a little taco seasoning and a splash of water is spread on top.  Sprinkle all with cheddar cheese and bake.

Oh my goodness.  So tasty.  We topped it with shredded lettuce, chopped tomatoes and sour cream when we served it.  This recipe makes 2 pizzas, so we only  made one.  We’re planning on using the leftovers later this week for either another pizza, nachos or some other Mexican concoction!

 

Ross’ Pizza

Filed under: Entrees,The Herald Columns,Vegetarian — lindsayrose @ 2:20 am

We’ve never been ones to repeat meals too often in our house.  We love experimenting with new recipes and keeping things interesting.  The past few weeks, however, have been an exception.  Ross decided one day to make a homemade pizza, just to entertain himself for awhile on a lazy Saturday.  Since then, we have a few pizzas a week.  They are excellent, and he’s tweaked the recipe each time until we believe that we’ve reached perfection.  We’ve even made calzones with the ingredients and they’ve turned out amazing as well. 

If you are going to repeat a recipe, pizza is a good choice.  A different set of toppings can make it taste like a completely different meal.  The recipe that we use for dough is based on Tyler Florence’s recipes, with a few adjustments that Ross has made along the way.  It makes 3 balls of dough (or 3 medium sized pizzas), so it allows for many variations of toppings.  We’ve tried broccoli, fresh sliced tomatoes, red onion, feta cheese, pepperoni and portabella mushrooms.  All have been delicious, and we’re excited to keep testing.

The sauce is my favorite part, a basic tomato sauce with some herbs mixed in and just the right amount of sweetness.  Other sauces can be used such a pesto, broccoli pesto (see a great recipe for that on my blog), taco sauce, alfredo sauce, et cetera.  The opportunities are endless – and so are the requests for more!

Ross’ Famous Pizza

Crust:

  • 1 package active dry yeast 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 3 cups bread flour, plus more for dusting
  • Teaspoon of maple syrup

In the bowl of a stand mixer using a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil, and teaspoon of maple syrup.   Add the flour, a little at a time.  Mix at the lowest speed until all the flour has mixed in. When the dough starts to come together, change the speed to medium.  
Feel the dough, if it’s crumbly, add more water; if it’s sticky, add more flour – 1 tablespoon at a time. Mix until the dough gathers into a ball.  This should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it’s smooth and stretchy. Form the dough into a large ball and place in a lightly greased bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spotuntil doubled in size, about 1 hour.  Once the dough has risen, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Brush the crust with a thin layer of olive oil, and top with your favorite sauce and toppings.

Basic Pizza Sauce:

  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon ground oregano
  • 1 teaspoon of garlic powder
  • 1 teaspoon ground paprika
  • ½ teaspoon of onion powder
  • A pinch of sugar (more or less to your liking)

In a medium bowl, Mix together tomato sauce and tomato paste until smooth. Stir in seasonings.

Sprinkle cornmeal on the bottom of a cookie sheet (as in upside-down cookie sheet -we’ve found that this works even better than a pizza stone).  Bake at 500 (or as high as your oven goes) for about 7-8 minutes, until crust is golden brown.

 

Mom’s Mac and Cheese July 9, 2009

Filed under: Comfort Foods,Entrees,The Herald Columns,Vegetarian — lindsayrose @ 1:32 pm

This one was in the Herald yesterday, but with a mistake by me.  It’s 16 oz of cheese, not 8.  Sorry!

It’s no secret that food is one of my favorite things in life.  When I plan my meals, I have to make sure it is going to be something really tasty.  One of the biggest disappointments to me is eating a meal that just isn’t that good.  It feels like such a waste to me, a missed opportunity for something I love. 

The thing is, for me it isn’t just about the taste.  Sure, I want it to taste good – but it also has to feel good.  I’m a texture person.  It took me well into my teenage years to be able to stomach peas – not because of how they taste, but how they felt in my mouth.  The pop of the outside followed by the mush on the inside was just more than I could handle.  I’m not sure what made me finally get over it, but I’m fine with peas now. 

Often times when planning meals, I plan more around the texture I am craving than the taste of the food.  One of my favorite textures is smooth and creamy.  Whether it is a dessert made of cool whip and pudding or a pasta dish with a rich creamy sauce, these foods are just as satisfying to the soul as they are to the palate. 

Like most children, mac and cheese was one of my favorites growing up, and it still is.  The good ol’ box will work in a pinch, but Mom’s homemade mac and cheese is better than anything else.  My favorite part has always been the fresh sliced tomatoes layered on top with the crunchy breadcrumb mixture finishing it off.  A bite of warm, creamy pasta with the slight tang of tomato and just a tiny crunch is the perfect texture recipe for me.  And just to top it off, it tastes incredible as well.  This is one that you just can’t go wrong with.

Mom’s Mac and Cheese

1 box macaroni (elbows or shells are best), cooked al dente or a tiny bit less

1 tomato, sliced

16 ounce box Velveeta, chopped

¼ stick butter

¼ cup flour

2 to 2 ½ cups milk

1 tablespoon minced onion

Parsley to taste

Salt and pepper to taste

½ cup breadcrumbs

¼ cup parmesan cheese

 

Over low heat, melt butter.  Whisk flour into it, and then add milk slowly.  Before boiling, add cheese, bring to a slow boil.  Add minced onion, salt, pepper and parsley.  Stir in macaroni.  Place in a 13×9 inch baking dish.  Top with parmesan cheese, breadcrumbs and sliced tomatoes.  Bake for 30-45 minutes.

 

French Onion Tomato Soup July 6, 2009

Filed under: Comfort Foods,Entrees,Side Dishes,Soups — lindsayrose @ 4:03 am

We just finished the bulk of our kitchen floors!  It was a project that took the entire long weekend, but is well worth it.  We love them!  Now we just have to re-build the energy to do the living room and hallway.  Then we’ll really  be done!

 

I needed to make a dinner that would be quick and easy since I knew we’d be finishing in the evening.  The stove has been in the hallway all weekend, so we haven’t had a real home cooked meal in days.  By the time we’d get the stove back in the kitchen, there wouldn’t be time for a big meal.  We decided grilled cheese and tomato soup would be quick and easy, as well as tasty.

 

Well, since I haven’t cooked in a few days, I was kind of in withdrawal.  I hopped on allrecipes.com to see if I could find a recipe for a homemade tomato soup that was still quick and easy… and tasty.   I found this one and I am so glad I did.  It was delicious!  The base is tomato juice, but the beef bouillon gives it a hint of a French onion-y flavor, along of course with all of the onions.  A touch of brown sugar adds the perfect sweetness, and the dash of red wine that I added brought a nice flavor.  Broiled with a piece of toasted French bread and some melted mozzarella and provolone, this was the perfect side dish for our grilled cheese sandwiches.

 

http://allrecipes.com/Recipe/French-Onion-Tomato-Soup/Detail.aspx?prop31=1