This almost shouldn't be considered a recipe, because there's almost no prep work at all, but it's tasty and quick and great served with Jiffy cornbread. It takes only 10-15 minutes to prepare, depending on how long you let it simmer, and that's counting the time it takes to bake the cornbread. It's great for Hamburger Helper type nights when you don't want Hamburger Helper. My girls love it and my husband takes this to work for a filling meal.
Ingredients:
- 1 lb ground beef
- 1 small can of tomato sauce
- 1 packet of chili seasonings (found near gravy mixes)
- 2 cans of pre-cooked beans of choice (I use kidney and pinto)
- 1 can of corn
-1 can of sliced olives
Preparation:
Brown ground beef. Add tomato sauce and seasoning packet. Stir in both cans of beans, corn, and olives (all drained of course). Let simmer over low heat while covered to soften the beans and let the flavor soak in.
As for the cornbread, buy a box and read the instructions there. :-P
Friday, August 13, 2010
Monday, August 9, 2010
Jambalaya
You may notice a new recipe trend involving lots of vegetables and not so much meat...I know its kind of different from the standard a lot of us are used to, but its still super filling and ridiculously delicious. Trust me, I don't eat gross food. At least not more than once. This recipe however, may end up a staple at my house...the coconut gives it the best flavor!
Ingredients
1-2 cans dark red kidney beans, rinsed and drained
1 green pepper, chopped
1-2 stalks celery, chopped
1 T olive oil
1-2 cans diced tomatoes
1/2 cup shredded coconut
5-6 sliced mushrooms
anything else you feel like adding (yes, this can include meat if you really want it)
Directions
Saute green pepper and celery (and any other crunchy veggies you might add) in olive oil for 2-3 minutes in a medium saucepan. Add the rest of ingredients, bring to a light boil, cover and simmer for approx. 10 min.
Serve over white or brown(!) rice and seriously enjoy. Yum!
Ingredients
1-2 cans dark red kidney beans, rinsed and drained
1 green pepper, chopped
1-2 stalks celery, chopped
1 T olive oil
1-2 cans diced tomatoes
1/2 cup shredded coconut
5-6 sliced mushrooms
anything else you feel like adding (yes, this can include meat if you really want it)
Directions
Saute green pepper and celery (and any other crunchy veggies you might add) in olive oil for 2-3 minutes in a medium saucepan. Add the rest of ingredients, bring to a light boil, cover and simmer for approx. 10 min.
Serve over white or brown(!) rice and seriously enjoy. Yum!
Sunday, August 1, 2010
Pasta with Pancetta and Leeks
SOOOO delicious. I don't eat leftovers, but I'm wishing Jeff wasn't taking what was left for his lunch tomorrow so I could eat the rest. (Either tomorrow for lunch, or RIGHT NOW, even though I'm completely stuffed.)
It's a Pioneer Woman recipe. Almost all of her recipes I want to try but I have only tried three (the breakfast casseroles, for those of you that were awesome enough to be here for Lucas' blessing). Even though I'm going to post the recipe here (with a change or two), click on through to see the yummy pictures: the recipe.
I've seen the leeks at the grocery store, and I've seen Rachel Ray use them (you know, when I watched her show, when I had tv channels), but I've never had them (to my knowledge). I believe we have added another vegetable to our "to buy regularly" list. Beets and leeks. What's next? Super, super mild onion flavor, but not quite. (Jessica, you still have to try this recipe. Or I'll just make it when you come down next.)
It's also super easy to throw together. It takes more time than a quick, throw together meal because you have to cook the bacon, and then cook the leeks, but it's definitely going in our keep file.
Ingredients
- 12 ounces pasta (I used bowtie)
- 3 ounces chopped pancetta (I used half a pack of thick sliced bacon because that's what Walmart had)
- 3 whole leeks (mine were huge, as I was cutting them, it looked like a lot, but they cook down a lot and I wouldn't have used less - also, make sure you rinse them well; I put the sliced leeks in a bowl of cold water and swished them around for a bit, then scooped them out of the water with a slotted spoon)
- 1-2 tablespoons of butter
- 1/2 cup chicken broth (substituted for dry white wine, though... I may try it again)
- 1/2 cup heavy cream
- salt and pepper, to taste (didn't even realize this was in the recipe, so I didn't use any)
- Parmesan cheese
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add thinly sliced leeks and cook for 8 minutes (add butter somewhere in these 8 minutes, after bacon is browned). Pour in chicken broth, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!
Off to find more leek recipes!
It's a Pioneer Woman recipe. Almost all of her recipes I want to try but I have only tried three (the breakfast casseroles, for those of you that were awesome enough to be here for Lucas' blessing). Even though I'm going to post the recipe here (with a change or two), click on through to see the yummy pictures: the recipe.
I've seen the leeks at the grocery store, and I've seen Rachel Ray use them (you know, when I watched her show, when I had tv channels), but I've never had them (to my knowledge). I believe we have added another vegetable to our "to buy regularly" list. Beets and leeks. What's next? Super, super mild onion flavor, but not quite. (Jessica, you still have to try this recipe. Or I'll just make it when you come down next.)
It's also super easy to throw together. It takes more time than a quick, throw together meal because you have to cook the bacon, and then cook the leeks, but it's definitely going in our keep file.
Ingredients
- 12 ounces pasta (I used bowtie)
- 3 ounces chopped pancetta (I used half a pack of thick sliced bacon because that's what Walmart had)
- 3 whole leeks (mine were huge, as I was cutting them, it looked like a lot, but they cook down a lot and I wouldn't have used less - also, make sure you rinse them well; I put the sliced leeks in a bowl of cold water and swished them around for a bit, then scooped them out of the water with a slotted spoon)
- 1-2 tablespoons of butter
- 1/2 cup chicken broth (substituted for dry white wine, though... I may try it again)
- 1/2 cup heavy cream
- salt and pepper, to taste (didn't even realize this was in the recipe, so I didn't use any)
- Parmesan cheese
Cook pasta and set aside. Reserve 1/2 cup of pasta water.
Saute chopped pancetta until fat is rendered and it starts to brown. Add thinly sliced leeks and cook for 8 minutes (add butter somewhere in these 8 minutes, after bacon is browned). Pour in chicken broth, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!
Off to find more leek recipes!
Subscribe to:
Posts (Atom)