Somedays I'm not so creative. Last night was the first gymnastics class, and next week I think I'll use the crock pot. So, we ate out of our Angel Food order for August.
En Cor salisbury steak and gravy (surprisingly good)
instant mashed potatoes (because I couldn't figure out how to start potatoes cooking while I was out)
Frozen spinach with champagne vinegar
Slice tomatoes (we got A LOT from some friends on Sunday)
We had no left overs.
Friday, August 29, 2008
Thursday, August 28, 2008
8/27 Impossible Taco Pie
I love to make Impossible Pies. One - they are tasty, and Two - if I can get the kids excited about dinner because they get to eat "pie", then bonus. Here's one I came up with trying to beef up an Impossible Cheeseburger Pie. DH liked it so much its the main one I've been making.
1 lb ground beef (or venison, in my case)
butter or olive oil for browning
1 t salt
1/4 t pepper
1 t garlic powder
1 T dried onions
1 T chili powder (to taste)
1 T cumin
1 can beans (red, kidney, or pinto), drained
1 cup shredded cheese (mexican, cheddar)
3/4 cup Bisquick
1-2 eggs
1 1/2 cup milk
Preheat oven to 375'. Brown ground meat in butter or olive oil in skillet. Add salt - cumin and stir well.
Spray 9 inch pie pan with cooking spray. Add meat. Top with beans. Sprinkle cheese over top.
In bowl, mix Bisquick, egg and milk (because I have a deep dish pie pan, I use 1 1/2 times the recipe). Pour over cheese in pie pan.
Bake 25-35 minutes or until firm and browned. Remove from oven and cool 10 minutes to set. Cut into wedges and serve.
Side dish was chopped tomatoes, cucumbers, celery and carrot drizzled with salt, pepper, garlic powder, 1T olive oil and 1T red wine vinegar. Mix well and chill.
1 lb ground beef (or venison, in my case)
butter or olive oil for browning
1 t salt
1/4 t pepper
1 t garlic powder
1 T dried onions
1 T chili powder (to taste)
1 T cumin
1 can beans (red, kidney, or pinto), drained
1 cup shredded cheese (mexican, cheddar)
3/4 cup Bisquick
1-2 eggs
1 1/2 cup milk
Preheat oven to 375'. Brown ground meat in butter or olive oil in skillet. Add salt - cumin and stir well.
Spray 9 inch pie pan with cooking spray. Add meat. Top with beans. Sprinkle cheese over top.
In bowl, mix Bisquick, egg and milk (because I have a deep dish pie pan, I use 1 1/2 times the recipe). Pour over cheese in pie pan.
Bake 25-35 minutes or until firm and browned. Remove from oven and cool 10 minutes to set. Cut into wedges and serve.
Side dish was chopped tomatoes, cucumbers, celery and carrot drizzled with salt, pepper, garlic powder, 1T olive oil and 1T red wine vinegar. Mix well and chill.
8/26 Beans and Rice
Another crock pot meal. I don't normally use it 2 days in a row, but I am sometimes too lazy to put it away, so I mind as well use it. I'm also not a crock pot-ter in the summer, but we've had some cooler days which, to me, lend themselves to crock pot meals. You'd think I'd use it more when its hot, but I don't. Maybe next summer.
Again, I had a variety of foods from Angel Food since pick up was last Saturday. I make another version of this as red beans and rice, and will post next time I make it.
1 lb mixed beans (I had a bean soup mix that was mainly great northern, kidney, pinto)
Water to cover + 1 inch
bay leaf
cracked pepper
crushed garlic (or garlic powder)
minced onion (or dried onion)
Worchshire sauce
hot sauce
liquid smoke
2 carrots, cubed
2 sticks celery, sliced
salt
rice
Rinse and soak beans overnight (I like to do this in the crock pot). Drain excess water and add pepper, garlic, onion, Worchshire sauce, hot sauce, and liquid smoke. Cook on High about 6 hours or until beans are tender. Add carrots, celery and salt, as well as additional hot sauce if needed. Cook on warm 2 additional hours (or more)
If the beans seem watery, keep cooking on high but partially remove cover to allow excess water to evaporate.
Serve over rice and add additional hot sauce to taste.
Again, served with sliced tomatoes.
Again, I had a variety of foods from Angel Food since pick up was last Saturday. I make another version of this as red beans and rice, and will post next time I make it.
1 lb mixed beans (I had a bean soup mix that was mainly great northern, kidney, pinto)
Water to cover + 1 inch
bay leaf
cracked pepper
crushed garlic (or garlic powder)
minced onion (or dried onion)
Worchshire sauce
hot sauce
liquid smoke
2 carrots, cubed
2 sticks celery, sliced
salt
rice
Rinse and soak beans overnight (I like to do this in the crock pot). Drain excess water and add pepper, garlic, onion, Worchshire sauce, hot sauce, and liquid smoke. Cook on High about 6 hours or until beans are tender. Add carrots, celery and salt, as well as additional hot sauce if needed. Cook on warm 2 additional hours (or more)
If the beans seem watery, keep cooking on high but partially remove cover to allow excess water to evaporate.
Serve over rice and add additional hot sauce to taste.
Again, served with sliced tomatoes.
8/25 - Slow Cooked Beef Ribs
Based off a recipe I pulled off allrecipes.com. For the original recipe, click here.
3 pounds boneless beef ribs (from Angel Food)
salt and pepper
3 T dried onion
1 1/4 cups beef broth
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup cocktail
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 T garlic powder
1 teaspoon chili powder
Place ribs in crockpot. Sprinkle with salt and pepper. In 1 1/2 qt saucepan, combine remaining ingredients and bring to a boil. Pour over ribs and cover and cook on low 8-10 hours. These will fall off the bone.
I remove 1 cup of sauce, skim, and serve as a gravy over mashed potatoes.
Also served corn and sliced tomatoes.
3 pounds boneless beef ribs (from Angel Food)
salt and pepper
3 T dried onion
1 1/4 cups beef broth
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup cocktail
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 T garlic powder
1 teaspoon chili powder
Place ribs in crockpot. Sprinkle with salt and pepper. In 1 1/2 qt saucepan, combine remaining ingredients and bring to a boil. Pour over ribs and cover and cook on low 8-10 hours. These will fall off the bone.
I remove 1 cup of sauce, skim, and serve as a gravy over mashed potatoes.
Also served corn and sliced tomatoes.
Why food for my flock?
Well, I have to feed a hungry family of 6, that's why. And I love to create recipes, but I'm not so good at recreating those recipes. I'm also on a fixed income (aren't most people, unless you work on commission) so I have to get the most bang for my buck.
I won't say I'm the best at finding food deals, since that is what I visit a number of other blog sites for. But I'm not too bad at putting that food together to something more than edible on the table. At least, most of the family doesn't complain!
I won't say I'm the best at finding food deals, since that is what I visit a number of other blog sites for. But I'm not too bad at putting that food together to something more than edible on the table. At least, most of the family doesn't complain!
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