Wednesday, February 24, 2010

Cheater Chow Mein

12 oz. angel hair or thin spaghetti
4 Tbsp soy sauce        
2 Tbsp oyster sauce
1 Tbsp oil
1 chicken bullion cube, dissolved in 1/3 cup water
Optional additions:  scrambled egg, green onion, baby corn, bean sprouts, water chestnuts, chopped celery, chopped carrot, meats)

Cook noodles in water as directed on package.  Use oil so they don’t clump together.  Drain.  In non-stick pan, heat oil on high.  Add noodles and stir until fried as desired.  Add soy sauce, oyster sauce, bullion with water, and all additions.  Stir until vegetables are cooked and noodles are coated with sauce.  We like to use carrots, egg, celery, onions, and a tiny bit of sliced BBQ pork from Winco’s deli for flavoring.  Bean sprouts are really good too if you have them on hand.  The baby corn and water chestnuts make the meal more expensive, but add flavor and texture.

White Bread

1 qt warm water
3 TB yeast
6 TB sugar
1 TB salt
4 TB oil
10-12 cups flour

Combine warm water, yeast, and sugar. Let sit 5 minutes or until bubbly. Mix in 4 cups of the flour, then add the salt and oil. Add remaining flour until you have a stiff dough and knead 8-10 minutes. Put in a large bowl and let rise 30-60 minutes, or until double. Shape into rolls or two loaves. Let rise 30-60 minutes or until double. Bake at 350’ for 35 minutes for loaves or 25 minutes if making rolls. Thanks VA!

Corn Chowder

1 lb bacon, chopped (opt)
2 onions, chopped
1 can chicken stock
2 cans whole kernel corn
2 cans creamed corn
1 can evaporated milk
6 large potatoes, diced

Cook bacon until crispy. Take out bacon and drain grease, leaving a few tablespoons (if not using bacon, just heat a few TB oil in pot). Saute onions in grease. Pour stock, milk, and liquid from whole corn into a large pot. Boil potatoes in liquid. Add everything else when potatoes are soft. Serve when hot. Thanks Roz!

Herby Chicken Spice Rub

2 tsp oregano
2tsp thyme
1 tsp savory
2 tsp kosher salt
1 tsp pepper

Mix all and rub into chicken for at least 30 seconds each piece. BBQ, broil or bake. Serves 4.

Salmon Spice Rub

1 tsp ground cumin
1 tsp oregano
1 tsp savory
6 tsp brown sugar
2 tsp kosher salt

Mix all and rub into salmon for at least 30 seconds each. BBQ, broil or bake until flaky. Serves 4.

Don't Laugh Chili Cause it's Cheap, Quick and Healthy

1 16 oz can red kidney beans, drained
1 16 oz can corn
2 16 oz cans Mexican stewed tomatoes
Chili powder to taste (opt.)

Throw it all together in a large (2 quart) sauce pan and bring to a boil.  Let simmer for 5-10 minutes uncovered.  Top with cheddar cheese and sour cream and serve warm.  Also good with corn muffins.  Serves 4  (Also a good crock pot recipe--cook on low all day).


3 lbs. potatoes, washed and cut into 1-inch cubes (with or without skin)
6 tablespoons butter or margarine, melted
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon Mrs. Dash (original)

Spray nonstick cookie sheet with no-stick spray.  Place prepared potatoes in pan.  Drizzle with melted butter.  Sprinkle on salt, pepper and Mrs. Dash.  Stir to blend.  Bake at 400 for 30-45 minutes, turning once.  Adjust baking time according to how brown you like the potatoes.  Serve immediately. These also freeze well.

Oven French Toast

4 eggs, beaten
½ cup milk
1 tsp vanilla

Prehead oven to 500’. Beat eggs, milk and vanilla together (adjust to desired proportions). Dip bread in mixture one slice at a time, turning to coat. Place on greased baking sheet. Repeat until baking sheet is full. Bake for 5 minutes on each side or until done.

Mexican Rice

½ large onion
1 TB garlic
3-4 TB olive oil
2 cups rice
4 cups water
½ tsp salt
4 tsp chicken bullion
¼ cup salsa
cayan pepper (opt.)

 Saute onion, garlic, and olive oil. Add rice and stir until staring to brown, about 5 minutes. Add remaining ingredients. Stir and bring to a heavy boil. Turn down very low, simmer until all water is absorbed and rice is fluffy.

Chicken Curry

1 chicken breast, chopped
1 small red potato, diced
Handful of baby carrots, halved
¼ medium onion, chunked
1 can coconut milk
2 TB curry paste (to taste)
1 tsp tamarind paste (opt, to taste)
2 cups cooked rice

Shake can of coconut milk and pour 2/3rds of it into a medium saucepan. Heat it up over medium and mix in the curry paste (I use massaman curry paste). Add chicken breast when the milk is hot (not boiling). Stir slightly until chicken looks white on the outside. Add the potato, carrots and onion. Add enough more coconut milk so that veggies are almost covered. Cover with a lid, reduce to med-low and simmer until potatoes and carrots are tender and chicken is cooked thru, stirring infrequently (about 15 minutes). If it boils too hard and starts to foam, turn it down a bit. When done, remove from heat or reduce to low and add remaining coconut milk (this just helps it be more creamy if it boiled too hard during the previous stage. You can add it all in at the beginning instead.). Adjust flavor with tamarind paste and additional curry paste, if needed. Serve over cooked rice.

Sarah's Chili

2lbs ground beef
1 ½ onions copped
1 green pepper
2 cloves garlic
3 16oz tomatoes (assortment) stewed, diced, pureed
3 16 oz cans of beans drained and rinsed (pinto, black, white – great northern)
½ can of rotelle (tomato section)
1 6 oz can tomato paste
½ can tomato sauce
1 ½ cups water
1 ½ tsp salt
½ tsp pepper
1-2 bay leaves
1 TB chile powder
¼ cup brown sugar

Try to buy one tomato can with jalapenos, one Italian, and one with stewed tomatoes ready for chili (or whatever combo you like). Brown meat and veggies, drain. Add everything and stir. Put in crockpot or large pot. Cook 4-5 hours on low. Notes: If using dried beans, add a little more water and cook longer.

Poppy Seed Dressing

1/3 cup honey
2 tablespoons apple cider vinegar (must be this type)
1 teaspoon salt
1 tablespoon prepared mustard
1 1-inch thick slice of onion, quartered
3/4 cup oil
2 teaspoons poppy seeds

Combine first five ingredients in blender, process until well blended.  With blender running on high, remove center portion of lid and slowly add oil.  Add poppy seeds last and blend only until mixed (or the blender cuts them up).  Make dressing 24 hours in advance to allow flavors to blend.  Let stand at room temperature for an hour before using (it gets very thick while refrigerated).

Ham and Bean Soup

1 ham bone (shank or butt), trimmed
2 qts water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
20 oz. dry beans (15 bean soup or lentils)

Cook and serve the ham for a nice ham dinner. The next morning, take the ham bone and place it in a large soup pot with 2 quarts of water. Cook until leftover meat is falling off of the bone, (by then all of the flavor is cooked out of the bone). Remove the bone and strain the drippings, returning the drippings to the pot. Remove any meat from strainer and also any meat from the bone.  Add meat to pot. Add the onion, celery, and carrots. Rinse and add beans (there is no need to soak them ahead of time).  Bring to a boil over medium high heat. Cover and simmer on low for 3-4 hours (more like 2 for lentils), or until beans are tender, stirring occasionally.  Season with salt if necessary.  Don't use the artificial ham seasoning in the package of beans, the real ham flavor is plenty.

Rice and Bean Salad

1 bell pepper, chopped
1 ½ cups cooked black beans
¼ cup cilantro, chopped
1 can corn, drained
3 TB lemon juice
2 cups cooked rice
1 tsp salt

Combine all ingredients. May serve hot or cold.

Black Beans

1 1/2 cup beans
6 cups water (about)
1 tsp salt
1 bay leaf
½ onion, chopped OR 2 garlic cloves, smashed

Soak beans overnight in lots of water. Drain. Add new water that is 2 times the current volume of the beans (or just fill up the crock pot with water). Add bay leaf, salt, and onion or garlic. Put in crockpot on low all day or in a regular pot, bring to a boil and simmer until soft (about 3 hours). Makes about 4 cups. 

Note: May serve as is over rice, add cooked bacon or sausage and serve over rice, use in a burrito with cheese, in a recipe, or freeze for later use. If making to use in black bean brownies, omit salt, bay leaf, onion and garlic. Just use water and beans.

Greek Lentil Soup

1 TB olive oil
1/2 onion
¼ cup bell pepper
1 1/4 cup lentils
3 cups water
½ tsp allspice
1 tsp cumin
1 tsp cinnamon
1 ½ tsp salt
½ tsp black pepper
3 cloves of garlic, pressed and mixed with 1 TB olive oil and 2 TB water (may sub garlic powder)
¼ cup chopped cilantro
2 TB lemon juice

Sauté onion and bell pepper in olive oil. Add rinsed lentils and stir until coated, then pour in water. Bring to a boil, reduce heat to low, cover, and cook for 40 minutes. Add allspice, cumin, cinnamon, salt, and pepper. Recover and cook for 20 minutes. Blend the garlic with oil and water. After lentils are soft, turn off heat, add garlic blend, cover, and let sit for 2 minutes. Add lemon juice, check seasonings, adjust as necessary, and serve.

Wheat berries

2 1/2 cups water
1 cup wheat
1/2 tsp salt

Put in crock-pot for 6-8 hours or overnight on low. Serve with milk and honey.

Buttermilk Pancakes

1 1/4 cup flour (try soft white wheat)
2 tsp baking powder
1 TB sugar
1/2 tsp salt
1 beaten egg
1/2 tsp baking soda
1 cup buttermilk
2 TB oil

Mix dry ingredients then blend egg, buttermilk and oil. combine.

8 Grain Waffles

2 cups 8 grain flour
2 tsp baking powder
1 tsp soda
½ tsp salt

Add all at once:
2 cups buttermilk
1 cup melted butter
2 eggs, beaten

Make 8 grain flour by grinding wheat, brown rice, millet, corn, quinoa, oat grouts, barley, rye and anything else you like. Freeze until ready to use. Combine flour, baking powder, soda and salt. Add buttermilk, butter and eggs all at once. Cook in a waffle iron.


(Filipino chocolate rice cereal)
½ cup rice
1 ½ cups water
1/8 tsp salt
1 ½ TB cocoa powder
2 TB sugar

Boil rice with water and salt for 20 minutes on low or until rice has absorbed most of the water. Add cocoa powder and sugar. May also use some vanilla. Serve with milk.

Refried Beans

1 lb pinto beans (about 2 cups)
½ onion, chopped
2 cloves garlic (or powder)
3 tsp salt
2 tsp liquid smoke
3 TB shortening or lard

Soak beans overnight or ‘quick-soak’ by bringing to a boil and letting stand for an hour. Drain beans. Refill pot with water and bring to a boil. Add onion and garlic. Simmer for 4-6 hours with the lid cocked, stirring once in a great while. Once beans are really soft, melt lard in a large skillet on med-low. With a slotted spoon, scoop beans into pan and mash with a potato masher. Add bean broth from pot to thin beans as needed. Season with liquid smoke and salt to taste. For fat free beans, omit lard and use bean broth only with the beans in the skillet.


3 ½ cups water
Dash salt
2 cups oats
½ tsp vanilla
Brown sugar to taste
Cinnamon to taste

Bring water and salt to a boil. Add oats. Cook for 5 minutes, stirring occasionally. Add flavorings as desired.