How 'bout a taste of New Orleans?

Do you like cajun food?  I like some of it- not sure I could eat crawdads (crawfish) though...  but I LOVE red beans 'n' rice!  Yummy!!  So I decided to to make my own!  I had smoked beef sausage from earlier in the week, and a can of kidney beans and rice, I ALWAYS have rice!! ;)

I do have to say that I looked up a recipe online at www.allrecipes.com (my favorite for finding easy, quick and tasty recipes, though I do seem to try them once, and change them later if I make that recipe again...)!  But, I'm not ashamed to admit that I will look at a recipe now and again...  helps get my creative juices flowing! :)

Anyway- back to the red beans 'n' rice...  this was another big hit with the husby! :)

Rach's Red Beans and Rice

1 lb kielbasa or smoked sausage
1 can kidney beans, undrained
5 whole, frozen tomatoes (you can substitute a can of diced toms if you'd like!)
1/2 onion, finely chopped
3-4 cloves minced garlic
1 TBS chili powder, to taste
1 TBS cumin powder, to taste
1 tsp Oregano, to taste
1 tsp Basil, to taste
1 tsp Paprika, to taste

Brown sausage in sauce pan, add kidney beans, tomatoes, onion, garlic and spices.  Simmer until tomatoes are cooked (if frozen) and beans are heated through.  Take the lid off for 5-10 minutes at the end so the sauce thickens.  Serve over rice.

Enjoy!

Hey Fellers- Soups On!

So- I realize that I've slacked off and haven't written anything for awhile, so I will try to remember what I've done the last few months!

About a month ago, I decided to make beef/veggie soup.  I browned a pound of ground beef with a chopped onion (half an onion).  Then I added some frozen whole tomatoes (you could used canned whole tomatoes).  I used 3-4 cups of beef broth and a couple palm fulls of Jamaican Jerk Rub from The Pampered Chef.  (I've also made it with Italian Seasoning).  I added a bag of frozen mixed veggies for the last 10 minutes or so.  You want to make sure that the veggies don't get over done...

Both Aaron and I LOVED the Jamaican version, it adds a little spice and flavor!   The Italian version tastes like Pizza In A Bowl (Maybe I just came up with a name for it?!)!

Enjoy!

Using the last of my zucchini and crook neck squash

So, I've had some zucchini and crook neck squash sitting on my counter for a few weeks and finally decided that I needed to use them up!  But, what to do?!  I grabbed a package of ground beef out of the freezer thinking "I'll figure something out..."!  So, here's what I came up with- Zucchini and Squash Sauce on Rice!

I started browning the ground beef and put some olive oil and brown rice in a pan.  I saute the rice in oil for a few minutes before adding the liquid.  With brown rice (I don't do it for white rice) it helps to bring out the flavor and starts to break down the outer shell of the rice and makes it easier to digest.  Then I added chicken broth for the liquid (2 cups liquid to 1 cup rice).

After the meat was mostly brown, I added a chopped onion and cooked till the onion was soft.  I added oregano, basil, garlic, paprika, 1/2 a can of tomato paste, a can of tomato soup+ 1 can of water and the zucchini and squash (cut into small pieces).  Cover and simmer until squash is cooked.  Serve on top of the rice!

*Disclaimer: At the time of the posting I haven't eaten yet, so I can't tell you what it tastes like, or even if its good! ;)

Enjoy! :)

My Latest Adventure :)

Are there any other Rachael Ray fans out there?  I LOVE to watch her, and have made several of her dishes.  One that she made this week caught my eye, and I had most of what I needed... so I tried it (with some modifications of course!).  Thanks, Rachael! :)

Rachael made an End of Summer Veggie Soup.  Lots of zucchini, corn, tomatoes and other veggies!  I didn't have corn, so I omitted the corn.  Cook onion, carrots and celery in some olive oil until they are soft.  Add , zucchini (I also added some crook neck squash), spicy pepper such as an ancho or pablano (I used dried pepper flakes that I had in the cupboard) and what ever other spices you want.  I added salt, pepper, dried basil, dried marjoram.  Then add chicken stock, about 3-4 quarts and diced  fresh tomatoes.  I used some tomatoes that I had frozen- instead of canning tomatoes, I freeze them whole on cookie sheets, then put them in gallon freezer bags.  To use, just pull out of the freezer and drop into what ever you're cooking!  As the cook/defrost, you can mash them with a fork (I use my Pampered Chef Mix 'n Chop- ask me how to order one if you're interested!).  Cook until squash and tomatoes are tender.  I served it with Tabbouli on the side.

This soup was such a yummy way to use up some veggies that I had on a chilly day- and we ate leftovers for lunch the next day!!

Thanks again Rachael Ray! :)

Forgot about those! :)

As I was rummaging through my freezer the other day, I stumbled upon a couple sirloin steaks that I had forgotten about... yay!!  So, after defrosting them, I rubbed them with a Cinnamon Chipotle rub that I made myself...  A year or so ago, I found a Cinnamon Chipotle rub at the store, but haven't been able to find it since... so, after reading what was in it, I decided to make my own!  Here is what I use: brown sugar, dried minced onion, garlic powder, cinnamon, chipotle powder (it doesn't take a whole lot as its spicy!), salt, white sugar, pepper and a little pit of paprika.  I don't measure it, I just put stuff in till it looks right! ;)  Mix it together and store in an airtight container.  To use, just rub on meat and let sit for as long as you want.  Obviously the longer it sits, the more flavor the meat will have.  We like to grill ours- it gets a nice sugary caramel crust on it that is SO yummy!  The nice thing is you can make the rub with stuff that you probably already have in your pantry!  I have also used it as a marinade by mixing it with some olive oil and marinating the meat for at least an hour.

And, as always, we grilled zucchini to go with our steaks... Its a good thing we like zucchini!  I think we've eaten it at least 3-4 times per week this summer!  Its cheap and takes on the flavor of what ever you put on it.  Have fun and experiment with your zucchini marinades... I ususally use olive oil, salt, pepper, cumin, oregano basil and garlic powder.  I have also used a Thai curry spice that my mother-in-law gave me which is pretty good.

Enjoy! :)

Tough steak- lets cook it awhile!

So, I had bought a couple large steaks (buy one get one free!!) and had stuck one in the freezer.  I kept one out so that I could cook it soon.  So, last night for supper, I got the steak out and seared it in olive oil.  Then I added  diced tomatoes, cubed zucchini, chopped onions, crushed garlic, salt, pepper, basil and oregano.  I cooked it for 2-3 hours in a covered cast iron pan.  When it was done, I removed the meat, and thickened the veggies/sauce with a little corn starch slurry (you could use flour instead of corn starch).  I sliced the meat and served it on a bed of rice with the sauce on top- Yummy!!

I am definitely learning to be resourceful.  Not only am I using what is in my pantry, but I'm learning new ways to make tough meat tender...

I am very excited as hunting season has just opened here.  Hopefully I will be able to get my hunting license soon, and we will be able to have quail, pheasant, duck and goose!  Can't wait to see what I can come up with for cooking game birds and waterfowl- stay tuned! :)

What to do with fettucini noodles?

I had a package of fettucini noodles in my pantry- but no spaghetti sauce...  I love creating new sauces, so I went for it!

I have been getting yummy zucchini at the local farmers market and had some left.  I also had a can of diced tomatoes in my pantry.  So, I decided to make a tomato zucchini sauce!  I sauteed some garlic and minced onion (the dried kind) in some olive oil, then added the zucchini.  I used my julienne peeler on the zukes, to get thin strips.  I sauteed that for awhile, then added the can of diced toms.  I covered it and let it simmer to cook down some of the tomato juices.  I can't remember if I put in any seasonings (this was a couple weeks ago...).

While the toms/zukes were cooking, I decided to make a white cream sauce to add with the tomato sauce.  I just made a simple white sauce.

Once everything was done cooking, I drained the noodles, and returned them to the pot.  I added the tomato/zucchini sauce to the noodles along with a little bit of the starchy cooking water from the noodles that I saved.  I tossed that around and added just enough of the white sauce to make it somewhat creamy.  I topped it with fresh chopped basil.

This was another wonderful recipe that I don't think I would change anything on...

My First Experiment :)

So it begins.... :)

My first "experiment" was with a beef soup bone.  The soup bone has been in my freezer for a year, because quite honestly, I was afraid of it!  I had no clue what to do with it, so it just sat there... I finally got up the courage to put it in my crockpot and cook it!

So, with my fear behind me, I had to figure out what to add to the soup bone!  I chopped an onion and put it in the bottom of my crock pot.  Next, I added a few dried crushed ancho chili peppers, dried basil and dried oregano.  I put the soup bone in the pot, and added 4 cups of au jus!  I cooked it on high for a couple hours, then added cubed zucchini, cut Dragon's Lingere beans and barley.  I cooked it for another couple hours and then added a corn starch slurry to thicken it slightly- I didn't add very much, because I wanted it to be more like a stoup!

I served it with pita bread and hummus.

I don't think I would change anything about this one...  And next time I won't be so afraid of my soup bone! ;) :)

Introduction: Time to raid the cupboards!

So, The last few months have brought many changes to the lives of Aaron and I.  We moved into a new house in March, our first baby was born in April and Aaron started a new job in June!  With that new job, our income was cut into half of what it was.  That has necessitated a change in my cooking- I've had to make do with what's in my pantry and "invent" new recipes!  All I can say is thank goodness for homegrown beef from my parents, and lamb from my sister!

This blog is inspired and created because I am learning to cook supper with ingredients that I have in my pantry. Unfortunately, I have made some yummy dishes in the past, but can't remember them because I forgot to write them down!  This is my way of recording them for myself, but knowing that there are others out there who are on a tight budget as well, I thought I would share my experiments (good and bad!) and how I would change them if necessary!

So, I hope you enjoy the journey as I have, and that you will have the gumption to try it yourself whether you try my recipes or invent your own!

Enjoy!

PS Just a simple warning- I don't measure anything.... so pretty much I just guess and put stuff in till it tastes right! ;)