General Chicken

One of our new favorites in the frier is General Chicken. Just as tasty as take out. You can find the recipe here on Allrecipes, but I've posted it below, too.

Notes: You could skip the breading and just cook bite size pieces of chicken to cut calories. Purchasing all of the specialized ingredients can get pricey so don't try this if you don't intend to make more or more Chinese recipes. I think it cost me around $30 for the spices, oils and vinegar. I use dried orange peel instead of zest. I use 2 boneless, skinless chicken breasts per sauce recipe. Plan on one chicken breast per person. I found it very helpful to measure out everything into little bowls before cooking the sauce.

General Tsao's Chicken

(some ingredients are listed twice intentionally)

4c. vegetable oil for frying

1 egg

1-1/2lbs. boneless, skinless chicken breast, cut into bite size pieces

1t. salt

1t. white sugar

1 pinch white pepper

1c. cornstarch

2T. vegetable oil

3T. chopped green onion

1 clove garlic, minced

6 dried whole red chilies

1 strip orange zest (or small amount of dried orange peel)

1/2c. white sugar

1/4t. ground ginger

3T. chicken broth

1T. rice vinegar

1/4c. soy sauce

2t. sesame oil

2T. peanut oil

2t. cornstarch

1/4c. water

1. Heat 4c. vegetable oil in deep fryer or large saucepan to 375 degrees.

2. Beat the egg in a mixing bowl. (I use my blender.). Add the chicken pieces. Sprinkle with salt, 1t. sugar and white pepper. Mix well. Mix in 1c. of the cornstarch a little bit at a time until the chicken is well coated.

3. In batches, carefully drop the chicken into the hot oil one by one, cooking until they turn golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Onces all the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns a deep golden brown, about 2 minutes. Drain on a paper towel covered plate. (I skipeed the paper towels once and had oil floating around in the sauce later. Ick!)

4. Heat 2T. vegetable oil in a large wok or pot over high heat. Stir in the green onion, garlic, whole chilies, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chilies brighten. Add 1/2c. sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil. Bring to a boil and cook for 3 minutes.

5. Dissolve 2t. cornstarch in the water and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about a minute. Stir chicken pieces into boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Rice Balls

Since we got a deep fryer, we've been trying various recipes (and making up some of our own). Nathan kept seeing rice ball recipes online so he printed out one to try. They turned out rather blah to us so we tossed the recipe. In case you are curious about what they contain: rice, egg, tomato paste and onion into a ball, rolled in bread crumbs and spices. Then fried.

Taco Pasta

I my quest for recipes that use tomato paste, I came across this meal on the $5 Dinner Mom blog. I changed several things based on what I had in my pantry and my personal tastes. If you'd like to see the original recipe, go here. It got rave reviews from the men in our house, which means it's a keeper. :-)

TACO PASTA

Ingredients
1 lb. ground beef (I used precooked hamburger from my freezer)
1- 6 oz. can tomato paste
15 oz. can pinto beans (original recipe calls for kidney beans, I think pinto beans are more "mexican" and it's what I had on hand)
1 pgk. taco seasoning (orginal recipe uses various spices, this was easier for me)
2 cups uncooked rotini pasta (I used whole grain pasta)
1 c. frozen corn (I used the last of a bag of corn I had on hand. You could substitute 1 can of corn)

1-2 cups shredded cheese (optional, I skipped this)

Directions
1. In large skillet, brown ground beef. Drain and return to skillet. Skip this step if you are using pre-cooked hamburger.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add corn. Add taco seasoning. Stir through and let simmer for 4-5 minutes until hot.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking.
4. Top with cheese if desired.

Making Ahead...Eating Healthier...Spending Less

I've really started getting into shopping sales and using coupons. Because I'm busy with working, babysitting and being a mom and wife, I limit myself to 2 stores within a few blocks of my house and one store by my work. I've also started to do small amounts of making things ahead. Here are some tips and ideas that have worked for me. (Now you know why I have lots of tomato paste! lol)

BEANS: I'm making more bean meals because they are cheap and a great source of protien instead of meat. Canned beans are cheap, but cooking up a pot of beans and freezing them in can size or 1 cup portions is even cheaper. (Canned beans run $0.50-$0.90/each, a bag of dried beans is usually around $1 and cooks up to 6-8 cans worth.) Just put a bag or two of beans in a large pot, soak overnight and simmer on low until the beans squish between your fingers when gently squeezed. Very easy to do!

Suggested bean meals: chili, bean soup, vegetarian taco salad, taco pasta, tacos or tostados.

POTATOES: I just bought two bags of potatoes today for $0.99 each. Store potatoes in a cool and dark location for use as is or shred potatoes and freeze to make your own hash browns.

Suggested potato meals: baked potato night, potato soup, breakfast casserole, breakfast skillets, cheesy potato casserole.

HAMBURGER: Whenever I buy hamburger these days, I either wait for a sale or buy a bulk package of it and brown the meat as soon as I get home. Freeze in approx. 1lb. portions.

Suggested hamburger meals: chili, enchiladas, spaghetti, hamburger stew, queso dip, pizza pasta casserole.

CHICKEN: Ditto the hamburger. I use my Walmart brand "George Foreman" grill took cook up the chicken. Dice and freeze in 1lb. portions. I want to try roasting the chicken in my stove, but have yet to do it.

Suggested chicken meals: enchilada soup, quesadillas, chicken tetrazzini, chicken noodle soup, white chili, colorful chicken casserole.

Please share your ideas, tips and recipes. I'm curious if anyone has tried cooking and freezing rice.

Ideas? Tomato Paste

Wow! I've been bad about posting here. Life has been busy and I've been distracted with spoiling my new niece. While my sister in law is on maternity leave, my schedule is different and I'm working at the office more. After Christmas, things will return to "normal". (Ha! If there is such a thing.)

While you are waiting on more recipes, does any one have ideas for using up tomato paste?

Pasta Fresca

Nathan and I love eating at Noodles & Co. Our favorite dish is the Pasta Fresca. We figured we could easily make this dish at home so Nathan found a recipe. We've further refined it to match the dish at Noodles. This can be a vegetarian or add meat.


PASTA FRESCA
Serves 2

Sauté Instructions: In a very hot sauté pan, add:2 tsp. extra virgin olive oil 2 1/2 cups pre-cooked penne pasta, 1/4 c. (I just throw in however much looks good) thin wedges red onions, 2 shakes of kosher salt & cracked pepper. Sear noodles, stirring occasionally until steaming hot.

Add: 1-2 roma tomatoes cut into wedges, 1 oz. baby fresh spinach, 1 oz. fresca sauce (recipe below). Again, I just add tomato and spinach until it looks right. NOTE: add tomato near the very end or your tomato will end up pretty mashed up. Toss to combine.

Serve with freshly shaved parmesan cheese or feta cheese. Top with grilled or breaded chicken, beef or shrimp. Nathan likes parmesan breaded chicken and feta cheese on his. I like grilled chicken and fresh parmesan on mine. Personalize to your tastes. Enjoy!


FRESCA SAUCE:(for 2-3 batches depending on how much you use)
NOTES: I minced my own fresh garlic and found that I could use WAY less than called for. Keep extra sauce in a jar in your fridge for next time or make less sauce.

1/4 cup fresh garlic
2 tsp. kosher salt
1/4 cup balsamic vinegar
1/4 cup sweet white wine
1 cup extra virgin olive oil

Mix well.

Victory Garden Casserole

One of my mom's good friends is an excellent cook and has shared multiple recipes with me. This is one of them. I'm not sure if she created it herself (she often does this) or if she found it elsewhere. If you are looking for a vegetarian meal with lots of veggies, this is for you.

Victory Garden Casserole

1lb. potatoes, sliced
1- 10oz. pkg. corn
1/2 t. salt
1/2 t. black pepper
1/2 t. dried thyme leaves
3-4 c. shredded cheddar cheese
1/2 lb. carrots, peeled and sliced
1- 10oz. pkg. green beans
1/2 lb. yellow or zucchini squash (can substitute lima beans)
1- 10oz. pkg. green peas
2 c. milk
1/4 c. all purpose flour
1/2-3/4 c. unseasoned fine bread crumbs
2 T. butter, melted

Lightly grease a 3qt. glass casserole dish. In vegetable steamer or double boiler, steam potatoes until tender, about 10 min. Steam corn till hot, 3-5 min. Turn into casserold over potatoes. In cup mix salt, pepper, thyme. Sprinkle 1/3 of salt mixture and 1 c. cheese over corn. Steam carrots until tender, then green beans. Turn into casserold. Sprinkle with 1/2 of remaining salt mixture and 1 c. cheese. Heat oven to 350. Steam squash 3 min. Turn into casserole. Steam peas until hot. Turn into casserole. Meanwhile, in 1 qt. saucepan, with wire qhisk, beat together milk and flour until smooth; heat to boiling and cook, stirring, until sauce is thickened. Stir in remaining salt mixture. With a knife, make a well in the center of the casserole. Pour sauce into well and over top of vegetables. In small bowl combine crumbs and butter; sprinkle evenly over top of casserole. Top with remaining cheese. Bake 30 min at 350 or until golden brown and bubbly.

Alison's Menu Plan Monday

It's Menu Plan Monday time again! We have drained our fridge of meals and it's time for me to grocery shop again. Check out more menus at Orgjunkie.com.

Menu

Many Bean Soup

Egg salad sandwiches and fresh veggies

Oriental Beef and Noodles

Hot Dogs

Breakfast Food

Home made pizza

Pasta Fresca

Vegetarian Taco Salads

I also plan on cooking chicken breast and beans for my freezer stash.

German Style Potato Salad

Ever since I can remember, my Grandpa has been making this potato salad for every family get together. Obviously, he's German. ;-) It is a hot potato salad. I've posted this recipe as Grandpa has passed it down. You might want to scale it down to serve less than a huge family gathering.

German Style Potato Salad

5lbs. potatoes
1/3lb bacon, cut up
2/3 T. flour
1 c. water
1 c. vinegar
1/2 T. salt
1 c. sugar

Boil potatoes in skins. Peel and slice into a bowl.
Pour over potatoes: sugar, onion.
Brown bacon bits. Add flour, water, vinegar and salt.
Mix together.

The longer potatoes sit in the sauce, the more flavorful the dish. It is intended to be served hot, but I think it tasts just as good cold. Enjoy!

Menu Plan Monday

It's Menu Plan Monday again hosted by Organizing Junkie. Go check out the other menus.

My menu this week is very simple. Life has been hectic lately with out of town company, sickness and going out of town. My only goal was to actually have a menu and get food in the fridge fast so that we wouldn't be forced to eat out.

Pancakes & sausage

Spaghetti & garlic toast

Chop sandwiches

Salads

Nachos

Baked Potatoes

Grilled Sausage, steamed veggies & stuffing

Grilled cheese & soup

Freezer Cooking from Kraft

Wanting to try some freezer cooking recipes? Kraft has a page devoted to this. Check it out and give freezer cooking a try.

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

I tried this recipe for the first time last week and it is a keeper.

Ingredients
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped fresh cilantro

Optional Garnishes:
Corn chips, fresh diced avocado, sour cream, shredded cheddar or Mexican blend cheese.

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Notes: I used mild enchilada sauce and went on the low side of chili powder. You can spice this up by going to medium or hot. I also used some of my frozen, chopped chicken breast from my freezer stash. Talk about making this meal super easy to assemble! As usual, I assembled this is my crock pot the night before. Since I don't have a large crock pot, I guess measured the chicken, corn and water so that it wouldn't be overfull. I garnished with all of the above suggested garnishes.

Adapted from Allrecipes.com.

Hamburger Stew

This is hands down one of my husbands favorite meals. It is also a freezer meal. I love having a hearty meal I can grab from my freezer and have ready to eat in a fairly short amount of time.

Ingredients:
2lbs. ground beef
2 medium onions, chopped
4 (14.5oz.) cans stewed tomatoes
8 medium carrots, thinly sliced. I use the pre-sliced carrots fresh carrots in the produce section to save time.
4 celery ribs, thinly sliced
2 medium potatoes, peeled and sliced
2 c. water
1/2 c. uncooked long grain rice
2 T. salt
2 t. pepper

ADDITIONAL INGREDIENT when thawing and serving: 1 & 1/2 c. water.

In frying pan or dutch oven, cook hamburger and onions until meat is no longer pink; drain. Transfer to large stock pot. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.

Uncover; simmer an additional 20-30 minutes or until thickened. Stir often, mixture can stick to the bottom of the pot very easily. Let cool a bit. Transfer to freezer tupperwear in 3 cup portions. Freeze. Yields 5 batches. Each batch serves 2, with second helpings.

To serve: Thaw in fridge for 24 hours. Transfer to sauce pan; add water. Heat until hot. OR You can skip thawing and put frozen block of stew directly in the sauce pan with water and heat covered on low to medium heat until thawed and stew is hot. I use the later method.

Baked Teriyaki Chicken

I made this chicken for the first time last week and served it with roasted asparagus. My husband was leery of this recipe because he is not at all a fan of any fruity or sweet sauces. But he liked this recipe because the sauce is baked on and not very sweet or fruity.

Notes: I'm posing the original recipe from allrecipes.com, but I only used half as much chicken (6 thighs). I didn't change the sauce recipe at all and had just the right amount so you might want to double the sauce if you make 12 chicken thighs. I also found that 6 chicken thighs fills up a 9x13 pan so making 12 chicken thighs might require two pans. Having to brush the chicken with sauce every 10 minutes is a little time consuming, otherwise, this recipe is very easy.


Ingredients
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions
1.In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2.Preheat oven to 425 degrees F (220 degrees C).
3.Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4.Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Roasted Asparagus

I randomly picked up some fresh asparagus to serve with one of my meals last week. I can't remember how I've prepared it in the past, but I've never had consistent results. This time I decided to pull out a cookbook for help. I grabbed my copy of Joy of Cooking and looked up asparagus. Wonder of wonders, I learned something!! It is super easy to cook asparagus and get perfect results.

First, I learned how to prepare asparagus.

After rinsing, hold each spear with one hand at the base of the stalk and the other hand an inch or two farther toward the tip. Bend the spear. It will break at the point where the tender stalk starts to toughen. If it does not snap, move your hand a little farther up the stalk and bend again until the stalk breaks.

To roast asparagus,
Preheat oven to 5oo degrees. Prepare asparagus as listed above. Arrange the spears in a single layer in a shallow baking dish (I used a 9x13 pan and drizzle over them very lightly with extra virgin olive oil. Toss the spears to coat lightly. Season with salt and pepper. Roast until tender but still slightly firm, 8 to 10 minutes.

Chop Sandwiches

Several years ago Nathan fixed lunch for the two of us and made up these sandwiches. Ever since we've had them often and called them "chop sandwiches".

Start with sliced deli meat. I used a mixture of turkey and ham for this batch. Slice into small squares. Put meat in small frying pan and fry on high heat. I use a non stick pan and no oil.

Fry until all edges are darkened. Remove from heat.

Place slices of cheese on top of the meat. Let cheese melt and mixture cool for a bit. It is easier to transfer to the pita bread cooled a bit.

Transfer to pita bread. Serve with pickles if desired. Enjoy!

Kitchen Gadgets

As I was making my menu and shopping list this week, I realized that I don't own a basting brush mentioned in one of my recipes. This got me started on jotting down a list of kitchen gadgets that I don't have and would like to own. For example, wooden spoons, potato masher, basting brush, etc. Some of them are pretty basic and I'm actually kind of shocked that I haven't needed them in the past 7 years. What kitchen gadgets do you own, want or can't live without? I'd love to hear your recommendations.

Menu Plan Monday

This is my first time linking up to Menu Plan Monday over at Organizing Junkie. Be sure to check out their blog for great ideas on menu planning.

I'm not a traditional weekly menu planner. I usually plan a menu of about 8-9 meals that we eat randomly. Since there are just the two of us plus our 15 month old, we find that between leftovers and going out once or twice, this will last us about two weeks.

Not all of these recipies are on the blog yet, but I'll be posting and linking up to them as I get a chance. Please feel free to post or link to your menu.

Salads
Chop Sandwiches
Breakfast Casserole
Baked Potatoes
Steak on the grill and Au Gratin Potatoes
Teriyaki Baked Chicken and Roasted Asparagus*
Crock Pot Tortilla Soup*
Loaded Bean Burritos



*new recipes to me this week



I also purchased 5lbs of hamburger to brown and freeze in 1lb portions for quick meals later since I ran out of prepared hamburger in my freezer this past week.

Halleluiah! It is done!

I just finished going through all of the past posts on this blog and tagging them. Hopefully, you are now able to find previous posts easily.

**TODAY ONLY** FREE Mable's Meals Subscription

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