Tag Archives: recipe

Spoiler Alert

This is a little like Dorthy peeking behind the green curtain, me seeing my mom stuff a stuffed gingerbread man into my Christmas stocking, Tim telling me how gadgets really work (what?!! TV doesn’t work like on Willie Wonka and the Chocolate Factory?) or Beth finding out after years of eating her favorite strawberry pie that it is actually rhubarb.

I almost hate to do this. But I feel I must share this secret.

I am not a great cook.

I know, shocker, right?!

Its true. Honestly. It is a true story when I say, I had to call my mom when I was in college and ask what it meant to “brown the hamburger” in a recipe.

How did I become such an incredible cook?

Is it in the genes? No, I don’t think so. Both sides of my family are great cooks, chefs, bakers, bbq-ers or whatever else was being done in the kitchen. I did not get that gene. It did not come natural.

“Then… you must have been handed down loads of yummy recipes from your cuisine cooking clan?” you say.

HA! The day my family writes down a recipe that doesn’t include the words “dash”, “about” ,”until it tastes good” , “more butter the better” or “eyeball it” is the day I get a show on the Food Network.

Nope my secret is one that Tim is proud of.

The internet.

I am telling you, you can find the best, the strangest, and the worst recipes online.

This is my favorite site for tried and true yummy, fool proof recipes.

Simply Recipes.

That’s my little secret.

Tonight I am making Quesadilla Pie for supper.

And this weekend, I am making this with my own rhubarb.

I have not tried either recipe out yet, I will let you know how it goes. Its from Simply Recipe. I am sure it will be fantastic.

Meatless Monday: Week 5

It is our 5th Meatless Monday and I have to admit I woke up looking forward to it.

It is a challenge (a fun kind of challenge) to make a days worth of meals with out meat.

I was raised a Midwest All American, meat a potato, corn fed kid. Meat was the main dish. It was the base layer in all casseroles, it was barbecued on the grill, rotated on spit, stacked on a sandwich, slow roasted in the crock pot and fried on the stove top. Needless to say, I grew up believing a meatless meal was “for the birds.”

Don’t get me wrong. I still love a good steak. In fact, we had that for dinner last night. But eating meatless one a week has so many advantages for you body, your wallet and the environment.

Tim fully supports our new tradition. The boys don’t really know the difference. They are just happy to see noodles on their plate. Its the perfect day for grilled cheese, spaghetti, mac n cheese or their fav PB&J roll ups.

For lunch, Tim eats a PB&J sandwich with his favorite peanut butter and some of my mom’s homemade jam instead of a deli meat sandwich. Today I had a really yummy butternut squash ravioli from Lean Cuisine.

For dinner we have picked up Papa Murphy’s gourmet vegetarian pizza (with out onions (Tim) and with out black olives (me)) ate pasta with a chunky vegetable sauce and tried the Archer Farms spinach and goat cheese pizza (so so so very good)

Mondays are also softball night for us. Doing a meatless meal is fast and doesn’t sit heavy either. On nights when it takes our team longer than the usual 30 minutes to loose by the 10 run rule and we have to eat a late diner, it is nice to not go to bed stuffed.

Favorite New Recipe

I got this recipe from one of Bob Greene’s book.

A twist on the classic Green Bean Casserole. I “doctored” it up a bit because thats how my Mom and Grandma cook, and far be it for me to mess with that tradition.

  • 3 cans of no salt added green beans (whatever cut you like) I did 2 normal cut and 1 French style because that was what was in my cupboard.
  • EVOO (Extra Virgin Olive Oil: for those of you who have been living under a rock and have not heard Rachel Ray say EVOO look it up in the dictionary, even Webster knows what I am talking about) . Recipe calls for 1 tablespoon, but I guesstamated and I turned out just fine.
  • 1 medium onion sliced (Because of Tim and his feelings toward the onion, I only put in half an onion)
  • 2 cloves garlic. *just put a couple scoops of the pre-chopped garlic that you can get in a can, cheating I know, but with two boys and a hungry husband I don’t have time to mince garlic!
  • 1 14 1/2 ounce can of diced Muir Glen Fire Roasted Tomatoes (undrained) you can use any can of diced tomatoes but these are THE BEST and the Fire Roasted Flavor is yummy.
  • 1/2 teaspoon of dried oregano(I say the more the better. I used what my mom would call a “heaping” teaspoon)
  • the recipe says “1/8 teaspoon crushed red pepper (if desired)” And if you know anything about my Mom’s cooking (I am guilty of this too) the red pepper is “desired.” In fact, it is desired so much I (and I am sure my mom would too) just kept adding pepper until it tasted right. There is no need to measure pepper. Just keep adding!
  • And the final ingredient and this is key, crumbled feta cheese. Nummm!

So this is what you do:

Heat pan (they say 10 inch, I say whatever is clean) over medium heat. Add olive oil and cook onions and garlic for 3-4 minutes until onions are “crisp-tender” and garlic is slightly toasted. Stir in tomatoes, pepper and oregano. Heat until boiling. Reduce heat and let simmer UNCOVERED for about 5 minutes or until the most of the liquid is gone.

While the tomato stuff is simmering, cook the green beans like you normally cook a can of green beans

Spoon drained green beans into platter.  Top with tomato stuff. Sprinkle (with a heavy hand if Tim is around, that man loves his cheese) with feta cheese.

The recipe also calls to add “reserved almonds” on top of the cheese but I already pushed the limits with the onions so I skipped the almonds.

All said and done the dish take about 10 minutes and is so very yummy. Michael loved it, Tim loved it and I obviously loved it!