It's On Like A Ham Bone

Say what you will about Southern Cooking. It gets a bad wrap. Some people think we fry everything. But come on, how else could someone eat okra?

When we aren't bust frying, we "simma". You could use a crock pot, but that is just one more thing in the house, isn't it? Your great great grandma got by with a stock pot. Spend your money on you, not cooking utensils.

This meal is cheap, delicious and easy. And it has ham, nothing wrong with that.

1 lb snap beans, snapped

1 hamhock

2 onions

8 small-med red potatoes

Toss it all in a big ol' pot. Cover with water and salt well. Bring to a boil then simmer on low, covered till the taters are soft. Usually 1-3 hours.

Pull out the hamhock and trim the meat off. Serve with beans and potatoes. This is great sandwich meat the day after too.

Country for real.

Shout Ram A Lamb A

We needed a change. Fancy Kroger had lamb on sale. So lamb burgers just made sense. With yogurt dressing, they are light and flavorful. Great for summer. Adjust the spices and such to your taste. Try coriander or curry. Chop in peppers. Add more garlic. Make it your own.

1 lb ground lamb (of beef, turkey, etc)1 tsp cumin

1 tsp ground cardamon

1 tbl parsley

1 tsp cayenne (or to taste)

3 tbl minced garlic

1 large white onion, sliced

1 lemon (juice and zest)

5 oz greek yogurt

10-15 leaves mint, torn

Mix lamb, cumin, cardamon, parsley, cayenne, garlic and 1 tsp salt. Form small, flat patties. Cook over medium heat in a large skillet till done. Set aside, squeeze lemon over burgers. Turn heat to med-low. Add onion to pan, salt and cook till brown. Stir together yogurt, zest, mint and some salt. Serve burgers on pita or roll with yogurt and onions.

As a side, chop 1 cucumber. Add 1/2 pint cherry or plum tomatoes (or chop whatever tomato you have), 2 tbl white wine vinegar, fresh black pepper and some feta. Live the dream.

A spoonful of some earthy Israeli couscous with mushrooms wouldn't kill you either.

Plum Good Shrimp

Shrimp and Plum Kabobs.

Perfect for small fresh plums that aren't sweet enough for snacking. And you look pretty fancy for something so simple.

2 tbl veg oil

1 tbl sesame oil

2 tbl thai basil or cilantro, chopped finely

zest of 1/2 a lime

dash or two soy sauce

red pepper flakes to taste

1 dz raw shrimp, peeled and deveined

2 plums, pitted and peeled, cut in half, then half, then half

Mix first 6. Toss with shrimp and plums. Let marinade for 30-60 minutes. Cram on a kebob. Salt and pepper to taste. Grill.

You can make extra marinade and set it aside. Add lime juice and serve over a salad. You are welcome.

Flat Chested Chicken

I got super tired of baked chicken. I wanted to make chicken cutlets, but I didn't have a mallet or the inclination to bother. Slice the chicken breast in half thinkness and it'll do. I used cream because it was what I had. Buttermilk or egg would work too. Ditto on the herbs. Use what you got. Mix them in the breadcrumbs. Salt and pepper the cream.

Flat Chested Chicken

Serves 2-3

2 chicken breasts, sliced in half thickness

1 cup breadcrumbs

1/2 cup cream

1/2 cup flour

1/4 cup thin sliced fresh herbs ( basil, thyme, oregano)

Salt and Pepper

Olive oil

1 tablespoon garlic

2/3 c. white wine

Pat the chicken dry. Dredge in the flour and shake. Dip in the cream, then roll in crumbs. Heat olive oil in a large skillet over med-high heat. Cook till done. put chicken aside and cover lightly with foil. Turn heat down to medium. Add garlic and cook 1-2 minutes. Add wine and scrap bits off the bottom of the pan as you stir. Cook till reduced. Serve over chicken.

I served it with local squash and onions cooked in olive oil till soft and lightly brown.

Sausage and Onions

Tonight is a super easy, fast, and cheap meal. Without cheats!

Local chicken sausage.

Brown 1 chopped onion in olive oil. Add sausage, brown. Toss in a little white wine. Put a lid on it. Cook till done.

Serve with a spinach salad and some bread.

You could get fancy and chop the bread, toss it in olive oil, toast it and serve it as croutons.

Balsamic Vinegarette

1/2 c. olive oil

1/3 c. balsamic vinegar

2 cloves garlic

1 tbl rosemary

1 tbl dijon mustard

salt and pepper

3 tbl parmesan cheese (optional)

Put everything but the oil in the blender. Blend well. Drizzle in oil on low setting till done.

Serve over fresh spinach with chopped mushrooms, feta and red onion.

I don't know how to make this any easier people. A whole meal in 30 minutes or less. From scratch and local. Quit your whining.

Pot Roast

I love pot roast. My husband loves it more. I often toss in what ever I have on hand. Throw in italian dressing, fish sauce, ginger, celery, grill seasoning. It's only cooking.

Easy Pot Roast

Serves an army

2.5 lb chuck roast, cut into 4 or five pieces

2-3 cloves garlic

1 tsp. salt

1/4 c. red wine

1/4 c. Worcestershire sauce

3 tbl dijon mustard

3 tsp red wine vinegar

1 bay leaf

1 tbl rosemary

1 tbl thyme

1/2 c. beef broth

2 onions, yellow or white, quartered

4 small white potatoes, halved

6-8 small carrots, trimmed

Mix ingredients garlic through thyme. Place in pot with roast. Marinate in fridge over night turning a few times. Heat oven to 300. Take roast out and set aside. Heat olive oil in pan on stove top. Brown roast. Add beef broth and veggies. Put in oven. Cook with lid on till done. 1-2 hours.

Save leftovers for a sandwich or tacos. If there are any leftovers.

Beet and Three

Farmers Market heaven. I bought a CSA with my local farmer. I buy 'stock' in them, I get a bag of food every week. Great deal. I also end up getting veggies that I might not have picked myself. Like chard and beets. I thought I hated beets. I was wrong. I hate gross canned pickled beets. I love these beets. I am disappointed you can't tell how gorgeous the beets are. 

I am posting the recipe for Greek Beet salad and a gorgeous Swiss Chard and Chickpea main dish recipe. I also served roasted carrots and homemade bread.

Roasted Greek Beet Salad

4-5 fresh 

beets, I mixed golden and purple.,

Wrap in foil and roast at 400 fro 45 minutes until

 you can pierce with a fork. Let cool. Slice.

Combine: 

1 tbl red wine vinegar

1 tbl cup

 balsamic vinegar

2 -3 cloves garlic, minced

2 tbl olive oil

2 tbl parsley

1 tbl rosemary

Toss with cooled, sliced beets. Top with feta. Eat all of it greedily.

Chard and Peas

olive oil

2 tbl minced garlic

2 sweet onions, diced

1 can Garbanzo beans (chickpeas), drained

2 ears corn, sliced off the cob

1 bunch Swiss Chard, trimmed

4-5 cherry tomatoes, cut in 4

white wine vinegar

Heat olive oil over med-high. Cook onion till soft. Add garlic. Cook 1 minute. Add beans and corn. Cook till warm. Add chard and cook till soft. Toss in tomatoes, and vinegar, salt and pepper to taste.

Even my husband was happy with the meal without meat. The entire meal is from the Farmers Market and my pantry. I am super proud of that. 

Shake n Bake Pot Roast

I always think I want to cook things in a slow cooker. But I freak out about it being unsupervised during the day. But who can sleep with the waiting promise of pot roast cooking all night? Not me. I put the meat in to marinate the night before (or morning of, if I forget) then toss it in the oven when I get home from work. 

2.5lb chuck roast1/3 Worcestershire sauce

1/4 soy sauce

2 tblsp garlic, minced

2 small sweet onions. sliced

salt to taste

Combine everything but the meat in a bag, shake it up. rub the meat with the mix. Let marinate 2-3 hours. If you have that kind of time. Otherwise, put it in a lidded, oven safe pot. Cover and cook at 375 till done. About 1-2 hours.

I served this with a pretty little salad, some greens beans and squash sauteed in garlic. 

P.S. This entire meal was from my local Farmers Market. Meat and all!  $15 for the meat and veggies and we had a great filling local meal for 2 , plus leftovers for 2 lunches. And the beef was extraordinary grain feed, organic beef. So much flavor! Can't beat that!

Italian Fest!

Long day. Hot as hell. Do I have to cook? 

This is a True Pantry Meal. Everything was in stock and you probably have everything in your freezer and/or pantry to make this or something similar. Use what you have in the freezer and on the shelf. You'll look like a genius.

Light Italian Chicken

Serves 4

4 frozen chicken breasts

1 bag frozen veggie mix (i used the unseasoned "italian" veg blend)

1 can cannelloni beans, rinsed

2 tblsp olive oil 

1 tblsp minced garlic

white wine vinegar to taste

various herbs to taste

1 lemon

fresh grated parmesan cheese

Season chicken (salt, pepper, thyme) Cook at 350 till done. About 45 minutes. Heat olive oil in a pan over medium high. Add garlic. cook 2 minutes. Add beans and frozen veggies. Cook till warm through. Toss in some dry herbs (thyme, rosemary, parsley). Remove from heat. Sprinkle with vinegar to taste. Top with cheese and sliced chicken breast. Squeeze a lemon over. Act like you made a really fancy dinner.

Tuna Patty (Croquette Is Soooo Pretentious)

My mom made a variation of these when I was a kid. I made them for my husband just once. He called them "fleshy". I finally tried again and came up with this. Not "fleshy". 

2 small cans solid white albacore, in water, drained

1 small can chunk light tuna, in water, drained

1-2 tblsp spicy brown mustard

bread crumbs (plain or get all fancy and get garlic and herb)

2 eggs

vegetable oil (I like Smart Balance)

Mix tuna, mustard, 1 egg,  and 1 & 1/2 c. bread crumbs. Salt and pepper. Mix with fork adding crumbs till it easily forms balls. Chill 30 minutes. On med-high, heat just enough oil to cover bottom of pan. Make flat round palm sized patties. dip in egg and then bread crumbs. Cook in oil about 2 minutes each size. 

This is about the only meal I will serve with ketchup. But it really works here. 

I grew up with mashed potatoes and green mushy peas served as sides. In keeping with the Pantry Challenge, we had garlic couscous and sauteed sugar snaps peas with yellow bell pepper. 

Muffaletta With The MIL

I have some very fortunate things in my life. A good deli, fresh bread and a Mother-In-Law who lives in Louisiana. These all came together this week in my attempt to produce the elusive Muffaletta. I do not claim this to be the 'Central Grocery' muffaletta. But in a pinch, it is pretty damn good.

Bread (Use the bread recipe from May 22. Instead of the toppings use sesame seeds or keep the topping and change my life.)

6 slices Cappicola Ham

6 slices Mortadella (it's kinda like bologna)

6 slice Genoa Salami

6 slices Mozzarella

6 slices Provolone

1/2 cup Olive Salad ( order on line or try a specialty grocer, if you don't have an awesome MIL who will bring it to you)

Slice round loaf of bread in half, making one big sandwich. Layer all above items onto half of bread. Replace top. Cut into 4 wedges. Share with husband and MIL. Fight over last piece (or send home with MIL). 

Serve with homemade baked sweet potato fries salted and sprinkled with cumin. 

Happy Turkey Burger Day!

Lazy Dinner

1 lb ground turkey

1 pk hot wing seasoning

burger accoutrement 

Combine. Make patties. Broil in oven till done. Serve on toasted bun with lettuce, tomato and ranch dressing. Looks pretty fancy, huh?

We also had kale sauteed with baby onions and garlic, roasted carrots, and homemade potato salad (that recipe another time). But then again, I'm a show-off.

P.S. The buns, ranch, wing seasoning and potato salad ingredients were all on hand. I am serious about this "In Stock" challenge. 

If anyone wants to send me a pantry/freezer inventory, I will plan at least 3 cool meal ideas. Lets' do this!

Berry Useful

Last week of fresh strawberries. Pie is called for. This has been officially declared my "Best Dessert Ever".  As of this week. Who knows what'll happen next week. In the meantime, I will use this pie for leverage. I could really use a trip to Macy's. 

Strawberry Pie

Serves 8

10 graham crackers

1 cup sugar

5 tbl melted butter

1/2 cup cranberry juice

2 qts strawberries, hulled and sliced

1/4 c. cornstarch

dash of salt

1/2 cup heavy cream

1 vanilla bean

Preheat oven to 350. Combine crackers and 2 tbl sugar in a food processor until finely ground. Add butter and mix till moist. Press into a 9 in pie dish. Bake 12 minutes. Cool on a wire rack.

In a medium saucepan, combine 3/4 c. sugar, juice, 2 c. strawberries, cornstarch, and salt. Mash strawberries a bit with a fork. Bring to a boil, simmer and stir frequently for about a minute. Let cool slightly. Add remaining berries. Put in crust. Refrigerate till set. (Or not. Joe ate it about an hour later with a spoon.)

In stand mixer, beat cream to soft peaks. Add 2 tbl sugar and contents of vanilla bean. Beat till peaks form again. Spread on pie. Get out of the way.

Thai One On

Continuing the "In Stock Challenge". I had a bag of frozen shrimp, rice noodles, and rice wine vinegar. It was 90 degrees outside and I wanted something light and fast.

I had leftover shrimp, cucumber, and sauce, and they are great in the morning wrapped in a tortilla. But I like the idea of a Thai shrimp breakfast wrap. It's not for everyone. I get that.

Thai-like Shrimp Noodle Salad

Serves 4

WW pts 6

1 lb shrimp, shell on, deveined 2 tbl olive oil

2 & 1/2 tbl garlic, minced

2 & 1/2 tbl ginger, minced

1/4 c. brown sugar

3/4 c. rice wine vinegar

sriracha, to taste

1 lime

1/2 english cucumber, chopped

1 package rice vermincelli, cooked

Fresh cilantro, chopped

Heat oil in a small sauce pan over medium heat.

Add garlic and ginger, salt and pepper.  Cook 2-3 minutes. Add sugar, vinegar, and sriracha. Cook about 5 minutes. Transfer to small dish and refrigerate. Add a little oil and cook shrimp. Cool and deshell. 

Combine shrimp, noodles, cucumber, cilantro and sauce. squeeze with lime juice.

Add crushed peanuts if you have them. I didn't and I am serious about keeping up this "In Stock" Challenge. I probably could've added one of the 13 remaining cans of pineapple chunks, but I am trying to pace myself.

Get My Grill On

This week I am taking on a new challenge. I am only cooking with what I already have in the pantry and freezers. I bought fresh meat and veggies, but everything else is in stock. I took a full inventory and began planning.

At some point, I bought a case (and a half?) of pineapple chunks in juice. Damn you Costco. So I figured I should try to use at least one of the 14 cans I have.

Pineapple Porkchops

Serves 3-4

WW pts 8

3 boneless butterfly pork chops

1 lime

1/4 c. honey

1/4 c. soy sauce

1/4 c. rice wine vinegar

1 tbl sp red pepper flakes or chili powder

1 can pineapple chunks in juice

1 red bell pepper (seeded and ribbed)

1 green bell pepper (seeded and ribbed)

Pour pineapple juice into shallow bowl. Add lime, honey, soy sauce, vinegar and pepper flakes. Stir well. Marinate chops in this mix overnight.

Place pineapple chunks and peppers on skewers. sprinkle with soy, vinegar, and pepper flakes.

Toss it all on the grill. Throw on some foil wrapped corn in the husk. Sit down and have a beer.

Flip after 8 minutes. Remove from grill around 6 minutes after that. Ponder what do do with the other 13 cans of pineapple.

cherriescherriescherriescherries

Cherry season is happening now. I will buy them every week and cook with them every week. I will eat them everyday. I will not apologize. Use what ever fruit you want, but you will use cherries if you have any sense.

So many people want to over cook and over ingredient fruit. Keep it simple, kids.

Shortbread Fruit Tart

Serves 10

WW pts 9

2 cups whole grain white flour

1 tsp salt

3/4 cup of vegetable shortening

5 tbl ice water

3 cups fresh pitted cherries, halved

1/4 cup apricot jams

1 cup chocolate chips

Mix flour and salt in a bowl. On low, cut in shortening using the paddle attachment on your stand mixer (or use 2 knives in a bowl), until all flour is blended in to form pea-size chunks.

Sprinkle water on, one tbl at a time until dough forms a ball.

Press ball into a pancake and roll out on a silicon bake sheet. Pinch edges to form a rim.

Spread on jam. Add cherries and chips. Bake at 350 for 30 or till crust is done.

A great dessert. An even better breakfast.

Hill of Beans

It is a holiday, so I will be brief. I got meat to grill. I forgot to take a picture but here is my super quick, super easy, extra yummy baked beans.

Beans can be so bland. Lentils have a similar texture but add a spicy, woody flavor that is much yummier. 

Baked Bean Lentils

1-lb Lentils

1 jar of your fav BBQ Sauce

Serves 9 

WW pts 4-5

Cook the lentils according to the package. Stir in the BBQ sauce, some salt and pepper, (and if you want a little brown sugar). Bake at 350 for 30 minutes.

To make a meal, add cooked ground turkey.

For variety try mixed soup beans.

Yummy.

Don'tcha Wanna Foccacia

Best Sandwich Ever. And I don't say this lightly.

Make the bread. Quit whining. It is fast cheap and easy. 

Gorgeous Foccacia

Makes 3 large loaves

1.75 cups warm h20

1.5 tblsp yeast

1 tblsp salt

.25 cup olive oil

Dump all in a stand mixer with a dough hook on low.

6.5 cups flour ( i used whole wheat white)

Add one cup at a time.

Scrape side of the bowl and mix again. Turn off and cover with plastic wrap. Let rise at room temp for 2 hours.

Cut off a 1/3 of the dough. make a ball. Stretch the bread into a round loaf by tucking the sides of the dough in towards the center. Flatten the loaf out a bit till the size of a small pizza. Sprinkle with coarse salt, pepper, rosemary, thin sliced onion and a bit of parmesan. Press it all in gently. Let sit for 20 minutes.

20 minutes into bread resting, heat oven to 425. Put the bread on a cookie sheet in the oven.

Bake 20 minutes.  Let it rest, then cut wedges.

Top with salami, butter lettuce, campari tomato, deli mustard and sliced avocado. Delight. Enjoy with a Diet IBC Root Beer and try to avoid passing out with joy.

A Peach Of A Meal

So sometimes I go to the farmers' market and get a little out of control. This past week they had the first tiny gorgeous carrots of the season, tender baby leeks, corn, peas, peaches....too much for my heart to take. Sometimes I get so excited and overwhelmed that I buy one of everything. Sometimes we end up having plans and don't eat at home for a few days. Sometimes I have to cook it all at once. Sometimes that really works out. Yum. 

Chicken with Peaches

Serves 4

WW pts 4

This was perfect as these were the early small peaches and a bit too tart for just eatin'. Use a skillet with a lid that can go in the oven.

4 Chicken breasts (boneless, skinless)

flour

orange juice (light)

honey

balsamic vinegar

1/2 red onion

6 small peeled, pitted peaches.

Preheat oven to 350. Dust the chicken in flour with some cayenne, salt and pepper. Brown in a little veg oil over medium high. When brown, pour in enough OJ to cover the bottom (or about a cup). Drizzle in about a tablespoon of honey and 1/4 balsamic vinegar. Toss in the onion & peaches, cover & put in the oven. Take it out after 30 minutes. Eat it.

Sauteed Baby Leeks

Best Ever. You cannot argue. 

Peel off the outer leaf or too. Chop up. Toss in olive oil, course salt, fresh pepper, minced garlic and thyme.  Heat a small skillet over med-high. Cook while stirring till tender. About 7 minutes. Wish you made more.

Roasted Carrots

Same as the leeks, but place them on a cookie sheet in a 400 degree oven for 20 minutes instead. Or sauté it and teach me a lesson.

We also had corn on the cob and a slice of bread. Extra yum.

Salad Days

Mother-in-law is on her way. Dinner for 3? In 10 minutes? done.

Strong enough for a man, made by a woman.

Steak Salad

4 Servings

WW pts (without bread) 7.5

2 heads Romaine, chopped

2 small or 1 medium tomato, diced

1/4 red onion, diced

1/2 avocado, diced

1/2 yellow bell pepper, sliced

1/2 english cucumber, sliced thin

1 cob fresh corn, cut off the cob

8 cherry peppers, sliced thin

1 & 1/2 leftover steak or other meat, sliced thin

Place all ingredients on a plate or bowl in an attractive manner. Add dressing. Enjoy deeply.

Best. Day. Ever

Cherry day. The day when cherries first arrive at the market is one of the happiest days of the year. I am often cheap, but no price is too great for sweet ripe cherries. I once went for 2 days eating nothing but fresh cherries. I got sick, but I have no regrets. 

I love rugelach. It is a household favorite. And it's different every time. Use what you have on hand. I use various mixes of jam, fruit, nuts and chocolate. Real rugelach is made with cream cheese or non-dairy dough. I didn't have any

 butter, but I had some ready made pie crust. No one has to know the difference. 

Fake Rugelach

 2 pie crusts (or cream cheese dough if you want to be a show off)

fresh pitted cherries cut in half ( about 1.5 cups)

apricot or other jam

chocolate chips

sliced almonds

To pit cherries, I use a paperclip flattened then bent in half. Go in through the stem end, make a circle and pop out the pit. This is the fastest way I know. 

Roll out your pie crust on your cookie sheet. Spread on the jam in a thin layer. (You could use preserves and leave out fresh fruit. That'd just be silly, but you could.) Sprinkle cherries, chips and nuts on the crust leaving the center bare. Using a pizza cutter, slice the pie into triangle. Roll them up from the outside, like croissants. give a little press to seal. Space evenly. Put in a 350 degree oven till done. 

Make sure your cookie sheet is lined, as the jam will go everywhere and caramelize, which is tasty, but an absolute mess. A silicone bake sheet is perfect. 

Also try:

apple preserves, cinnamon, craisins & pecans

strawberry jam, plums & dark chocolate

Broiled at the Steak

Tonight was steak night! Steak is a rare treat in our house. The bonus is that when I do make red meat, I buy the best cuts and really enjoy them. Why would I waste time with ground beef? Get ground turkey and cut your calories and fat substantially. Save up and eat a good steak. Buy local, organic, GRASS fed beef. The flavor is better and it is better for you.

This is a quick, easy and healthy meal. Also great for guests. Cook the potatoes first, then the steak, then the bok choy just before serving. You could even cook the potatoes ahead of time and just heat them in the oven before serving. 

It was too rainy to grill out, so I broiled the steaks and they were awesome, so there. Also I heard that the burnt stuff from grilling causes cancer, and since I believe everything I read on the internet, I broil. Also, it could be I am just to lazy to go out back and down the stairs to grill. Whatever. 

Steak and Taters with Baby Bok Choy

Serves 2.

WW pts 14 (5oz filet, 1 med potato and bok choy)

Steak (2 filets)

  A good steak only need some coarse salt and pepper. But I still believe in the power of soaking in a little Worcestershire before cooking. Just a preference.

Turn the oven to broil. When it has reached temp, slide the steaks in. I use a cookie sheet. Cook 3-6 minutes, flip with tongs. Cook till done. This varies with the cut and size. I often us my convection setting to cook them evenly, especially if the potatoes on in the oven also. When they look good on the outside, check the temp with your instant read thermometer. When done, let the meat rest 10 minutes. Enjoy.

Sweet Potatoes (2 medium)

Wash 'em. Dice 'em. Toss 'em with olive oil, salt, rosemary and thyme or whatever you have lying around. Cook 'em on a sheet till tender. (approx 30-40 minutes) Done. 

Baby Bok Choy (7 heads)

Love this. Baby bok choy in super cheap. I paid $1.29 for a bag and had enough for 3+ meals. It also stores well. Slice each head in half. Steam them till tender (3-5 minutes). I spray a little asian vinaigrette salad spritz. You could use soy sauce or just salt. 

Way better than some chain restaurant and far cheaper.  Suck on that, Outback.

In A Hurry Curry

Tonight we got to the gym late and home even later, so here is a cheat dinner.

The extra cheat is that sometimes I cook some chicken breasts on Sundays to store or freeze, so when things get busy I have them ready.

Joe (my husband) and I both think we like Indian food. Till we actually eat it. We like American Indian food. This recipe is just enough Indian food to be agreeable. Also you get the freebie bonus recipe of Kale and Potatoes.

Hurry Curry

Serves 3-4

WW pts 7-8

Cook chicken breast heated in a skillet over medium. Add 1 cup frozen green peas. Cook 5 minutes. Add 1/2 cup red curry (I like Patak rogan josh curry). Simmer till warm.

Serve 1 cup chicken over 1/2 cup of saffron rice. It is an insane amount of food, but surprisingly light.

Normally I would cook some onion or squash or some other veggies to toss in, but it is too late in the evening for all that. Besides, 30 Rock is on.

We had a side salad and some kale and potatoes.

Kale and Potatoes

2 potatoes

1 bunch kale

S&P

various seasoning stuff 

Dice potatoes. Add just enough water to cover. Salt. Heat on high. Boil till soft. Mash a little with a fork. Add kale. Cook on med-low till kale is tender. An hour or so. Salt and pepper to taste. Add garlic or onion or hot sauce or red pepper flakes if you want. Make it your own, kids. 

I have got to take better pics. Jeez.

Let's get started.

Cooking is easy. People have been doing it for years. Some people like my cooking, so I will let you know what I know. I hope this will inspire you to cook more and cook fresh. 

A few things you should know about this blog.

1.  I will only post what I actually make. Good or bad. I make a little of both.

2. These recipes will be simple. I am will be making up most of these recipes as I go and often based on what leftovers I have.

3. When possible I will make food that is healthy in season. I will also choose ingredients from the local farmers' market when I can. I will cheat from time to time (jarred spaghetti sauce), so shut up about it already.

4. These are only suggestions. if you make one of these recipes and have an allergic reaction or get food poisoning or whatever, don't come crying to me. 

Here is what we had tonight.

Primavera-ish

Serves 4 to 5 with some pasta left over.

WW = 8 pts.

1 box pasta ( I like Barilla Plus)

1 zucchini, halved and sliced

1 red onion, halved and sliced

1 bag of spinach

1 .5 cup frozen peas

1 jar canned pasta sauce ( I like Classico)

leftover chicken, sliced

some olive oil

some garlic

some parmesan cheese

some salt

some pepper

Cook the pasta. Duh. Set aside.

Heat olive oil over medium heat. 

Cook onion 5 minutes, add zucchini and some salt. 

Cook both till tender. 

Add peas and spinach. 

Cook till peas are warm and spinach is wilted.

Add pasta sauces. Heat on low till warmed.

Serve over pasta with chicken and cheese. Yum.

If you don't have fresh veggies, use frozen or canned or leftovers. Whatever. You can sub any meat you have leftover for the chicken. Or you could bake some chicken. Or you can go meatless. Or you can order pizza, I'm not your mom.