Green Chili Rice

As you know by now, I like a bargain meal or side dish. This one could work for a meatless Friday meal or a side dish to chicken or beef. Green Chili Rice 1 cup white rice 1 cup sour cream 2 cups Monteray Jack Cheese, shredded 4 ounce can of roasted diced chilies 1 teaspoon chili flakes 1/4 cup chopped green onion 1/2 teaspoon ground black pepper 1/4 teaspoon ground cumin Cook the rice according to package directions or in a rice steamer. Combine the rice with the remaining ingredients except for 1/2 cup of the shredded cheese. Spread the mixture into a greased casserole dish and then top with the remaining cheese. Bake, uncovered, in a 350 degree oven for approximately 25-30 minutes or until cheese is bubbly and casserole is heated thoroughly. Serves four to six. Ideas . . . 1/2 cup diced, cooked chicken or ham changes the game plan! 1 can of drained tuna would be interesting. Mix the 1/2 cup topping cheese with some Panko crumbs for extra crunch. Use 1/2 Monterary Jack and 1/2 sharp cheddar cheese. Want it hotter? Use canned Jalepeno chilies.

Cook's Catalyst - Chapter 26 - Chinese, Please!

Chapter Twenty-Six Chinese, Please! The Oriental section of the supermarkets has a lot of creative tools for your kitchen work. I used to think egg rolls were something you could only get in a Chinese restaurant. Since I discovered the egg roll wrapper and wonton sheets at the store, we can indulge at home. And I know exactly what goes into them, too! Egg Rolls 1 package egg or spring roll wrappers (usually in the refrigerated section) 1 egg, scrambled ½ cup shredded cabbage (you don't need any special type) 1 cup cooked, shredded meat. (Keep an eye on your leftovers for this!) 2 cloves fresh garlic, minced 1-2 tablespoons soy sauce 2 tablespoons Chinese barbeque sauce or paste, optional but a great flavor enhancer 1 egg, uncooked Salt and pepper to taste 1 egg, beaten Combine the cooked egg, cabbage, meat, garlic, soy sauce, barbeque sauce, raw egg and salt and pepper to taste. Take one sheet of egg roll wrapper. Place a tablespoon or so on the edge closest to you. Brush the beaten egg on the other three edges. Fold the long sides over about an inch on each side. Roll the egg roll up, securing the end with a little more or your egg ‘glue'. Set aside on waxed paper until ready to cook. While you complete your egg rolls, heat a deep pot of vegetable oil or use a fryer if you have one. Deep fry each egg roll until golden. Drain on paper towels. After they have all cooled a bit, deep fry them again until deeper brown. This is what insures a crisp egg roll. If you have a delay in serving, they will keep pretty well in a 350 degree oven for five or ten minutes. Serve as soon as possible. My eldest son, John, hates eggs for some reason known only to him. One meal time, he was carrying forth about why he dislikes eggs. We countered with food he loves that have eggs in the ingredients. Just as he bit down on a favorite portion of his Chinese dinner, I said, "And then there's . . . egg rolls . . .!" He still hates eggs but he doesn't voice it as often now! The wonton wrapper are a third of the size of the spring roll wrapper. These can be used to make small, appetizer-sized egg rolls. They are made the same as the egg rolls only you end up with miniature egg rolls that even the children will exclaim over If you have a handful of chicken or roast beef left over, save it and you can make Wonton Soup. The filling is up to your tastes, however, I can give you a few ideas to get you started. Filled Wonton for Soup Approximately one cup of finely chopped cooked chicken or beef. 2 cloves fresh garlic, minced Dash soy sauce ½ teaspoon Sesame Oil 1 green onion, finely chopped 1 sliver fresh ginger (found in vegetable section), diced 1 raw egg Salt and pepper to taste 1 egg, well beaten Chicken broth, fresh or canned Combine all ingredients in a bowl except for beaten egg and broth. Mix thoroughly. Take one wonton skin, brush entire surface with beaten egg. Place a teaspoon of filling in the middle. Fold over to form a triangle. Press edges together firmly. The egg ‘glue' should keep them together. Set aside on waxed paper until all of them are ready. These filled wonton can be boiled in a simple chicken broth and served piping hot as a starter to dinner. You can make the soup a bit heartier with the addition of diced vegetables, some Chinese pea pods, bamboo shoots or water chestnuts. What sounds good to you today? Basic Chicken Broth Save your chicken wings, necks and backs for this! 2 green onions 1 brown onion, quartered 2 thin slices of fresh ginger 2 ribs of celery 1 carrot 2 cloves fresh garlic, smashed Place all of the above in a large cooking pot and cover with water. Very slowly bring to a simmer and keep it cooking two hours. Cool down and strain out all the solids and discard. You may be able to salvage bits of chicken from the bones and that can only add to your creation. Add vegetables of choice, bring to a boil and gently toss in your filled wonton. Cook until they are just hot through. Serve in bowls with a sprinkling of minced green onion, parsley and, perhaps, a teaspoon of toasted Sesame seeds. The egg roll and wonton wrappers are not limited to savory meal time offerings. They can also be used with sweet fillings for coffee time or interesting desserts. Walnut-Wonton Treats Won Ton skins 3/4 cup almost ground walnuts Zest of one lemon 2 tablespoons honey  lemon juice 1/4 cup dark, brown sugar 1 teaspoon cinnamon Thoroughly combine all ingredients. Fill wonton skins as previously instructed. Deep fry once until very golden brown. Drain on paper towel, arrange on a platter and dust with powdered sugar. Spicy Apple-Filled Egg Rolls 3-4 green apples, coarsely chopped ½ cup granulated sugar, more if you like it sweeter 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg Zest of one lemon Sprinkling of lemon juice Combine all the ingredients in a bowl. Use only a bit of lemon juice to flavor not soak! Wrap the egg rolls according to previous recipes using the raw egg to seal. Deep fry until pale golden. As before, when they are slightly cool, deep fry again until deep gold and crisp. Drain and serve with a dusting of powdered sugar, whipped cream or a scoop of vanilla ice cream. If you need a quick sweet, cut either the wonton or egg roll wrappers into wide strips and deep fry until golden. Pile on a platter and dust with powdered sugar.

Budget-Minded, Quick Treat!

This is a fast candy treat to make on a 'boring' afternoon. The children can help and it could be a surprise for Dad when he gets home from work. The best part is you probably have the ingredients in your cupboard. The even better part is you can be creative and substitute some of the inclusions in the recipe. Quick Candy Treat 2 cups semi-sweet chocolate chips 1 cup chunky peanut butter 4 cups minature marshmallows (using the colorful ones only add to the drama!) 1/2 cup chopped walnuts. Gently meld the chocolate and peanut butter together. Keep stirring until smooth. Remove from heat and quickly mix in the walnuts and marshmallows. Now, you can either spread the mixture into a greased 9-inch pan or drop spoonfuls onto parchment or waxed paper. Chill until firm. Ideas . . . You don't have to use walnuts, mixed nuts, cashews, pecans . . . it's your call! 1/2 cup of your favorite cereal? Coconut? Chow Mein Noodles?

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Tangy Cheese Crisps

Need to bring a snack tray to a pot luck? Want to add something interesting to the salad plate? Just need a relatively quick cracker-like treat for the family? These are very tasty. You know what you are putting into them so they are better than a dry box of store-bought crackers.

Tangy Cheese Crisps
1/2 cup butter
1 cup grated sharp Cheddar cheese
1/4 cup grated Romano or Parmesan cheese
1 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne

Ingredients should be at room temperature. Cream the butter until smooth. Add the cheeses and cayenne and beat until very smooth. Stir in flour to the cheese mixture to form a dough. Chill for about an hour. Form into 1-inch balls. Place on a parchment-lined baking sheet.

Bake in a preheated 350 degree oven for approximately 10 minutes or until pale, golden brown. Great hot, warm, or cold.

*If the crisps don't spread out enough, you can press them down a bit with a fork to form a crisscross
pattern.

**You can roll the unbaked balls of dough in poppy or sesame seeds for an even more festive presentation.

Shortbread Cookies at Home!

Shortbread 3/4 cup butter, softened (not melted!) 1/4 cup granulated sugar 2 cups all-purpose flour 1 tablespoon cornstarch Blend the butter and sugar together thoroughly. Work in the dry ingredients either with your fingers or with a pastry cutter. It should come together into a workable dough. Chill while you preheat the oven to 350 degrees. Line your baking sheets with parchment paper or use vegetable oil spray. I like using parchment for these cookies as it absorbs some of the butter fat and gives a nice, brown underside without burning. Roll out dough to about 1/2-inch thick and cut with your favorite, small cookie cutters or just use a glass and make circles. Bake for about 20 minutes or until the top just starts to get a golden tinge. You don't want brown cookies as they will be dried out. Ideas . . . Make circle cookies and when they are baked and cooled, dip each cookie half way into melted chocolate. Let set on waxed paper. When the half-dipped cookies are set, drizzle white icing to make a contrasting design. Before baking, brush tops of cookies with beaten egg white and sprinkle with colorful sugar or chopped nuts. Use dough for a pie crust for a pre-baked crust for a pudding-type pie or fresh strawberry pie

Cook's Catalyst - Chapter 25 - Oodles of Noodles

Chapter Twenty-Five Oodles of Noodles Pasta is another time and budget saver we all have in our cupboards. It is easy to throw together a pot of spaghetti using a store-purchased can or bottle of tomato sauce. Sometimes when the budget makes itself known, even a couple of dollars for a bottle of spaghetti sauce is too much to spend right now. There are interesting alternatives! Buttered Poppy Seed Noodles 16 ounces spaghetti 1 stick butter (margarine won't work as well here.) 2-3 tablespoons poppy seeds Prepare your pasta to taste. Drain thoroughly and place back into warm pot. Melt the butter and add the poppy seeds. Simmer very slightly for a moment or two to blend flavors. Pour over the pasta, toss gently and serve. Walnut-Garlic Pasta 16 ounces spaghetti 2 tablespoon butter 1/4 cup olive oil 3 cloves fresh garlic, diced ½ cup coarsely chopped walnuts While your pasta is cooking, melt the butter with the olive oil. Throw in the garlic and cook gently until softened. Toss with the chopped walnuts, cooking two or three minutes longer. Be careful not to burn the butter/oil mixture. Pour over now cooked and drained spaghetti, mix together and serve. A crisp, green salad goes well with this. And there is always your fresh bread to consider!

Almost-Vegetarian Barley Soup

I like vegetable soup but am not above using chicken broth for the liquid! This is a filling meal in itself and all it needs is some good bread and butter to complete the menu. Almost-Vegetarian Barley Soup 1/2 cup barley 7 cups chicken broth or half chicken broth and half water 4 tablespoons olive oil 2 large onions, chopped 8 cloves of garlic, smashed and chopped 1 teaspoon salt pepper to taste Pinch of chili flakes 4 new potatoes, peeled and diced 4 stalks of celery, diced 1 cup diced red bell pepper (or any color bell pepper you might prefer) 1 cup peeled and diced carrots 1 cup green beans (frozen and defrosted is fine) 1 cup your favorite yellow squash 1 teaspoon dried thyme 1/4 cup dry sherry 3 chopped green onions or scallions 1 cup fresh or frozen corn 1/2 cup sliced mushrooms 1/2 cup fresh Basil, snipped into strips 1/2 cup freshly grated Romano or Parmesan cheese In a large pot, sautee the onions and garlic until fragrant and softened. Add the barley, salt, pepper, and chili flakes. Cook a minute to warm the ingredients. Add the chicken broth/water, bring to a boil, reduce to a simmer, cover and cook until barley is tender. It is usually about 20 minutes but check the package. After the barley is done, add all the ingredients except the Basil and the Romano cheese. Cover and simmer about 15-20 minutes or until the vegetables are tender. Test for seasoning. Stir in the Basil and cheese and serve. If you like, you can add a can of diced tomatoes for a more Italian presentation with a teaspoon of Italian seasoning.

Cream of Vegetable Soup

If we ever got into a situation where fast food wasn't readily available, I often wonder what many people would do to put a meal on the table. Lives can be too convenient and not prepare us for managing without our own wits and talents. That is why all my children have a working knowledge of the kitchen and can cook for themselves. It is an art, a craft, and, possibly, a survial skill! This is an easy recipe when funds are low but people are still hungry. It can be as simple or as fancy as you like it. It is a good recipe for a beginner and a great 'blank canvas' for a more experienced cook. Cream of Vegetable Soup 1 1/2 cups chicken broth 1 cup cooked peas 1/2 cup steamed carrot slices 2 stalks of celery, sliced 1 cooked potato, roughly diced 1 chicken bullion cube 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder Place all the ingredients into a blender and puree until smooth. Add the mixture to a suitably-sized cooking pot and blend in one cup of whole milk. Bring to a slow simmer, stirring constantly. Reduce to low heat, cover, and cook an additional five minutes. Taste for seasonings. Ideas . . . Add a few crunchy croutons just before serving. Sprinkle each bowl with finely minced parsley and a teaspoon or so of grated cheese, your choice. Serve over hot, brown rice. Top with a tablespoon of French fried onions (the canned variety in the canned vegetable section) Serve with garlic bread. Top with a sprinkling of finely chopped green onion.

Rich Chocolate Citrus Fudge Cookies

Rich Chocolate Citrus Fudge Cookies 2 large eggs 1/2 teaspoon baking soad 1/2 cup melted butter (not margarine) 1 tablespoon freshly-grated orange zest 2 teaspoon vanilla extract 1 devil's food chocolate cake mix 1/2 cup all-purpose flour 1 cup semisweet or milk chocolate pieces/chips 1/3 cup chopped nuts Preheat oven to 350 degrees. Line with parchment paper or vegetable oil spray baking sheet with one-inch sides. Combine all the ingredient in a mixing bowl and mix until ingredients are well-combined. The dough will be somewhat stiff. Spread batter evenly into the prepared pan. Bake for 12 minutes and check by inserting a wooden pick into the cookie. If the pick comes out clean of crumbs, it is done. Be careful, however, to not over cook and dry out the cookies. Cool for approximately ten minutes and then cut into 1-1 1/2-inch squares. Before removing from pan, dust surfice with sifted powdered sugar. Makes about 5 dozen cookies depending on the size you cut them. Ideas . . . Instead of the powdered sugar topping, you can drizzle with an orange icing. Glaze with a vanilla or chocolate glaze and sprinkle with finely chopped nuts. Scatter chocolate chips over the surface of the cookies as soon as it exits the oven and then spread them out into an 'icing' as they melt. Refrigerate before cutting. Cut plain squares of the cookies and top with vanilla ice cream and sliced strawberries.

Budget Pasta Sauce

In keeping with a previous post where I mentioned that pasta shows up on our dinner table often in view of living within the economy, this is an easy way to produce the sauce and save a trip to the store. I usually try and stock up when tomato products are on sale as they come in every handy for dinner time emergencies! If you like, you can even puree this (except for the fresh Basil) and have tomato soup. Add some cheesy croutons and pasta and it could be a meal in a bowl! Quick Pasta Sauce 1 tablespoon olive oil 8 garlic cloves, peeled, smashed, and chopped 28-ounce can of diced tomatoes 1 small can of tomato paste Salt & pepper to taste Pinch of chili flakes 2 teaspoons dried Italian seasoning Freshly chopped Basil (You can use dry if no fresh is available) Saute the prepared garlic in the olive oil until the garlic is softened but not browned. Add the rest of the ingredients except for the fresh Basil. Bring to a boil and immediately reduce the heat and simmer about 10-15 minutes. Stir in the Basil and serve over hot pasta. This sauce also works for making lasagna, ziti, and other Italian dishes. I like it over grilled, boneless chicken with a generous grating of Romano cheese.

Super easy cake baking . . .

I was listening to a food show on the radio today called The Fork Report. The host said that you can bake boxed cake mixes using only 12 ounces of soda instead of the oil and eggs! According to the tasters he had at hand, the cakes were moist and very good. I like a short cut and the idea intrigues me. The host of the show said he made a lemon cake mix using orange soda. He also made a chocolate cake mix using Dr. Pepper. My son and I were mulling over the possibilities and he immediately hit on a favorite soda and thought vanilla cake mix with cream soda. I don't use artificial sweetners of any kind but the host did say that diet sodas will work just as well. Now I have to be doubly vigilant in watching for cake mix sales. I usually keep a couple on hand for emergencies but the prices haven't been in line with my budget lately.