Anything I make has to be quick and easy. Although this technically fit that definition, it was still branching out for me because it was less quick than I typically do--when it comes to a side dish, I mean. I'm glad you ladies liked it. It's nice to know my effort paid off! ;)
1 small onion
1 bag frozen peas
2 slices bacon
ground pepper
Dice up your onion and start cooking it on low in a medium-sized frying pan. Cut bacon into small pieces and stir in. Toss in the peas when the onion is translucent and sweet smelling. (Mmm, I love that smell!) Stir occasionally, continuing to cook until the peas are hot. (Don't let them get overcooked and all wrinkly.) Serve up!
Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts
Tuesday, March 9, 2010
Sunday, February 21, 2010
Super Easy Fresh Tomato Soup
-Mary Rhodes
*I didn't bring this for Cooking Night but it's so easy it definitely should be included in the quick and easy meal ideas month!
2 cans of diced tomatoes with peppers (15 or 28 oz. cans depending on your family size)
a drizzle of olive oil
a generous dash of Worcestershire sauce
Toppings: chopped grape tomatoes, diced sweet onions, chopped cilantro, sour cream
Bring first 3 ingredients to a boil, then lower heat and simmer for 10-15 minutes until some of the liquid evaporates. Dish into bowls then top with your choice of the toppings. Serve with hot cornbread or corn muffins. (My favorite is by far the Jiffy mix...and I've tried all sorts!)
*I didn't bring this for Cooking Night but it's so easy it definitely should be included in the quick and easy meal ideas month!
2 cans of diced tomatoes with peppers (15 or 28 oz. cans depending on your family size)
a drizzle of olive oil
a generous dash of Worcestershire sauce
Toppings: chopped grape tomatoes, diced sweet onions, chopped cilantro, sour cream
Bring first 3 ingredients to a boil, then lower heat and simmer for 10-15 minutes until some of the liquid evaporates. Dish into bowls then top with your choice of the toppings. Serve with hot cornbread or corn muffins. (My favorite is by far the Jiffy mix...and I've tried all sorts!)
Easy Spinach and Bacon Quiche
-Mary Rhodes
I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!
6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate
Preheat oven to 375 F degrees.
Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.
Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!
I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!
6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate
Preheat oven to 375 F degrees.
Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.
Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!
Monday, November 16, 2009
Sweet Potato Casserole
SWEET POTATO CASSEROLE:
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring
Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)
Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar
Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.
Bik Duggan
3 cups cooked mashed sweet potatoes (canned will do great)
3/4 stick of margarine or butter, softened
1 cup evaporated milk
2 eggs
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla flavoring
Mix the above well and pour into a greased 9X12 casserole dishBake @ 425 for 15 minutes. (It is not done yet!)
Topping:
1 cup crushed cornflakes
3/4 stick of margarine or butter
1/2 cup chopped pecans
1/2 cup brown sugar
Melt the margarine/butter. Mix the above and sprinkle over the top of the casserole.Bake @ 400 for 15 minutes.Eat now or cool on a rack and refrigerate for later.
Bik Duggan
Saturday, October 17, 2009
Zuppa Toscana (Olive Garden's spicy sausage and potato soup)
Tara Flake
1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste
Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.
*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.
ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!
1 lb. spicy italian sausage
1/2 lb. smoked bacon
1 qt. water
3 2/3 cups chicekn broth (or 2- 14.5 oz cans)
2 large russet potatoes, scrubbed and cubed
2 garlic cloves, peeled and minced
1 med. onion, chopped
2 cups chopped kale or swiss chard
1 cup heavy whipping cream or half and half
salt and pepper to taste
Place water, broth, potatoes, garlic and onion in a pot and simmer over medium heat until potatoes are tender. While the pot is simmering, prepare the meat: brown and crumble sausage, set aside. Brown and chop bacon, set aside. When the potatoes are tender add the sausage and bacon and simmer for 10 more minutes. Add kale and cream and heat through. Season with salt and pepper to taste.
*Note: before I add the meat, I take 2 cups or so of the potato soup mixture and puree it then add it back to the pot. This just makes it a little thicker.
ps. I can't wait to make all the soups - they were all soooo good! I actually have all the things in my cupboard for the southwest pumpkin one that Amanda made, I'm so excited!
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