Eat Something











{October 11, 2008}   Tuna and White Bean Pasta Fagiole

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we really liked the mini bowties... so cute... 🙂

Tuna and White Bean Pasta Fagiole
7 carrots, 7 stalks celery
1 lg onion
1/2 head garlic
13 oz can mushrooms, drained (drained weight)
2 cans tuna
3 c white beans
1 (28 oz) can crushed tomatoes
1.5-2 c small pasta (we had no elbows)
1 qt water or broth
lemon juice, s/p, oregano, thyme, red pep flakes

Saute the diced/minced raw veg, add the remaining ingredients and simmer until pasta is cooked (under 10 mins).

NB: I’d like to add more lemon, some blk olives, and fresh parsley for starters… but this will be made again, and I will tinker…

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{September 29, 2008}   Grandma’s Chili – Comfort Food
apparently, this is chili mac (despite being chili free)...

apparently, this is chili mac (despite being chili free)...

according to the Hubs, it is important this be INSTANT potatoes not just regular old mashed potatoes...

according to the Hubs, it is important this be INSTANT potatoes not just regular old mashed potatoes...

This is the hubster posting some comfort food from my childhood. My mom called this grandma’s chili. Not really chile so to speak, more like chili-mac. I loved having this on cold winter’s nights, it always warmed me up and after everyone had their first bowl it was always a rush to get seconds. I would always put a pat of butter in the center of the mashed potatoes and I would eat around the mashed potatoes seeing how much I could eat, while still getting everything in a spoonful, without breaking into the center “filling” of melted butter. When I did, it was so much fun watching the butter ooze out of the mashed potatoes and adding more flavor to the dish. This dish just brings up warm memories for me and dinners with my family while growing up.

Grandma’s Chili – Comfort Food
8 oz elbow macaroni uncooked
1 lb ground beef (73/27)
2 cans of dark red kidney beans undrained
1 med onion chopped
2 tsp garlic powder.
8 oz kethchup
2 tsp oregano
2 tsp basil
instant mashed potatoes (Make for six servings)
salt and pepper to taste

Cook ground beef and onions with salt, pepper, garlic powder, basil and oregano. In another pot cook macaroni until tender. Once beef mixture is cooked add kidney beans and kethcup with 1/2 to 1 cup of water mix together and simmer 5 minutes. Add macaroni to mixture and simmer 5 minutes more. While simmering make the mashed potatoes and spoon into a bowl, (add butter and salt to taste), then spoon chili over mashed potatoes. Leave as is or do as my sisters would do, (my 6 year old prefered it this way too), and mix it all together.

how it really looked when served (copius amts of pasta hide the mashed potatoes)...

how it really looked when served (copius amts of pasta hide the mashed potatoes)...

while you can still see the potatoes underneath... (this mind you will not last)

while you can still see the potatoes underneath... (this mind you will not last)

Belatedly submitted to Joelen for the Family Favorites Read, Watch, and Eat (I was a bad wife and went to bed without doing it inspite of all the hubby’s efforts in making it and typing up the post, but that’s no shocker these days unfortunately) and don’t forget to check out the wrap up… And when I finish posting them, you can check out my dad’s red beans rice, or my g-ma’s rolls–hands down a most requested recipe ever, that I frankly tend to delegate because I’m so lazy–which we had with this chili dinner (major carb offense, I know) or Buttermilk Pie from my other grandmother for more of the weekend’s family classics…



{September 25, 2008}   Lazy Lady BBQ Succotash Rice

BBQ Succotash Rice
1 pkg smoked sausage (turkey kilbalsa), chopped
1 lb frozen lima beans
2 c rice
salt/pep/garlic
2 bay leaves
1 qt of water

Made this up on a Tues and forgot I didn’t need it that night as there was going to be dinner at PTA… so I fridged it. Just brown the meat, add everything else and bring to boil… Shut off the heat and leave on hot eye until liquid is absorbed…

Wed night, added:
3/4-1 c BBQ sauce
around 1.5 c water
1/2 lb frozen corn
1 c quartered grape tomatoes

and rewarmed it thru…

** To make this in one go cut the extra 1.5 c water to 1/2 c and then proceed same as before… “brown the meat, add everything else and bring to boil… Shut off the heat and leave on hot eye until liquid is absorbed…” that is all…



{August 14, 2008}   Red Beans and Rice-ish

Ok, big secret confession. Hubs requested Red Beans and Rice the other night but I didn’t really want it, plus I didn’t have any dried beans and I really like making my own for Red Beans and Rice so I can use the bean juice. So Red Beans and Rice (in this house) would normally be some saucy beans (with or without sausage) and then I’d make some white rice seperately with a bit of cilantro scattered thru (mostly for color), and either serve the bean mixture ladelled over the rice or serve a bowl of the beans with a scoop of the rice in the middle (one of the kids favors it this way). So what I made was really more of a Beany Jambalya, but it had red beans and it had rice and he was happy… so we let him believe it was the meal he’d requested.

Beany Jambalya
2 links Nathan’s sausage (about 1/3 lb worth), cut up
maybe 1 c chicken (pulled from the roasted one, I used breast meat to balance the cheesy sausage)
1 bell pepper, diced
1/2 onion, diced
2 cans red beans, drained and rinsed (yep you read that right, I used canned and I didn’t make any of the kids open them either)
1.5 c rice
about 1/4 c worth of assorted seasonings done to taste (celery seed, onion/garlic pwd, s/p, smoked paprika, sage, and I can’t remember what else but those were probably the dominants)

Brown the sausage, remove from pot and use the run off to saute the onions. Add everything and cover with a scant qt of water (broth is fine if you have it), and simmer until mostly absorbed and rice is done.



et cetera