The Irreverent Homemaker(tm) Food Blog (original) (raw)

(no subject)	[Sep. 13th, 2006|09:24 am]The Irreverent Homemaker(tm) Food Blog
Baked Spaghetti-2 cups canned diced tomatoes -2 cups tomato sauce -1 cup water -1/2 cup diced onion -1/2 cup diced green bell pepper -2 cloves garlic, chopped -1/4 cup chopped fresh parsley leaves -1 1/2 teaspoons Italian seasoning -1 1/2 teaspoons House Seasoning, recipe follows -1 1/2 teaspoons seasoning salt -1 1/2 teaspoons sugar -2 small bay leaves -1 1/2 pounds ground beef -8 ounces uncooked angel hair pasta -1 cup grated cheddar -1 cup grated Monterey Jack -Preheat the oven to 350 degrees F. -In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. -Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. -Crumble the ground beef in a large skillet. -Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. -Simmer for 20 more minutes. -Cook the pasta according to the package directions. -Cover the bottom of a 13 by 9 by 2-inch pan with sauce. -Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. -Bake in the oven for 30 minutes. -Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. -Cut into squares before serving. House Seasoning: -1 cup salt -1/4 cup black pepper -1/4 cup garlic powder -Mix ingredients together and store in an airtight container for up to 6 months.recipe courtesy of x_whitney_x
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(no subject)	[Sep. 13th, 2006|09:20 am]The Irreverent Homemaker(tm) Food Blog
Quick and Easy White Bean Soup2 cans white beans1 box chicken broth2 links italian sausage (I prefer sweet, but hot is good, too)1-2 cloves garlic3 baby carrots, chopped1/2 onion, chopped(optional: 1 small potato, sliced or cubed; 1 celery stalk, chopped)Basil & Oregano to taste(optional: savory, red pepper flakes, other seasonings)-remove sausage from casing or cut into coins-brown sausage, adding garlic & onion as soon as the sausage begins to release some of the fat into the pan.-drain & rinse beans-Once onions have softened & sausage is cooked through, add beans & the rest of the ingredients and allow to simmer for at least 20 minutes (45 minutes is better)recipe courtesy of zoesca
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(no subject)	[Aug. 22nd, 2006|10:34 am]The Irreverent Homemaker(tm) Food Blog
Shrimp-Coconut Curry w/Brown Basmati Rice 1 cp brown basmati rice (I used white basmati instead)1 tbl extra virgin olive oil1.5 lbs lrg shrimp, peeled and deveined1 tsp grated fresh ginger1 clove garlic, minced1 cp finely chopped red bell pepper1 cp chopped onion1 tsp Thai green curry paste1 can (13.5 oz) light coconut milk3 tsp fish sauce1 tbl packed brown sugar2 tbl chopped fresh cilantroCook the rice according to package directions. Fluff the rice with a fork. Meanwhile, heat 2 tsp of the oil in a large nonstick skillet over med-high heat. Add the shrimp and cook for 2-3 mins per side or until lightly browned and opaque. Transfer the shrimp to a bowl and reserve. Heat the remaining 1 tsp oil in the skillet, add the ginger and garlic and cook for 30 seconds, or until fragrant. Add the bell pepper and onion and cook for 3 mins. Stir in the curry paste and cook, stirring often, for 1 min.Reduce the heat to med and add the coconut milk, fish sauce and sugar. Cook for 3 mins, stirring occasionally, until heated through. Add the shrimp and cook for 1 min longer or until hot. Remove from the heat and stir in the cilantro. Serve over rice. Prep time: 15 minsCook time: 30 minsPer serving: 450 cals; 37g protein; 45g carbs; 13g fat; 235mg cholesterol; 620mg sodium; 3g dietary fiber.Makes 4 ServingsRecipe courtesy of my friend, futurology, who shared this with me!
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(no subject)	[Aug. 22nd, 2006|10:27 am]The Irreverent Homemaker(tm) Food Blog
Creamy Pesto Tortellini4 C cooked tortellini (I used fresh packaged cheese tortellini)2 tsp olive oil1/2 medium yellow bell pepper, chopped1 medium onion, chopped1 medium tomato, diced1 cup shitake or portobello mushrooms 1/2 - 3/4 cup light sour cream (depends on how wet and saucy you want it)3 Tbsp basil pesto (I use the condensed pesto that comes in a tube, found in the international aisle at your local market)2 tsp grated zest of lemonHeat oil in a skillet over medium-high heat. Saute the onion and bell pepper in the oil for about 5 minutes, stirring frequently, until crisp-tender. Stir in the tomatoes and mushrooms.Cook 3 minutes. While the veggies are cooking, cook and drain the pasta as directed on the package. Mix together the sour cream, pesto and lemon zest in a small bowl. Toss hot cooked ravioli with the veggies and sour cream mixture. Salt to taste, and sprinkle with parmesan if desired.Recipe Courtesy of jchammonds, who shared this with me!
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