Don’t those pics just make you want to run out a grocery shop? So I took about 2-3 lbs small red potatoes and quartered them, then I put them in cold water while I did the rest of my prep. 1 red bell pepper, seeded, deveined and chopped 1 orange bell pepper, seeded, deveined and chopped 1 yellow bell pepper, seeded, deveined and chopped about 1-2 cups frozen green beans, defrosted 1/2 a large onion chopped 1-2 tbsp minced garlic (I used the stuff in the jar this time) 2-3 tbsp olive oil about 1 tbsp Italian herb blend about 1-2 tsp salt and a bunch of fresh ground black pepper (to your taste) 2-3 tomatoes cut into wedges I put all my chopped veggies into a bowl with the olive oil and seasonings while the oven preheated (400°F). Lined my baking sheets with foil and popped them into the oven for 30-40 minutes. I just poked the potatoes with a fork to test for doneness. Though my family thinks veggies are evil (yes, even my Hubby) my missionaries just loved this. As did I. I think next time I’d love it with some asparagus, bok choy cabbage, carrots and squash. I think I’m going t experiment allot more with oven roasted veggies. Its also a great side dish my best friend will love that just happens to be gluten free.
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I posted to mybigfatgeekrecipes.com
Oven Roasted Vegetables!!
http://www.mybigfatgeekrecipes.com/2009/06/17/oven-roasted-vegetables/
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June 17 2009, 10:06pm | Comments »
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I posted to mybigfatgeekrecipes.com
Baked Potatoes (IN THE CROCKPOT!!)
http://www.mybigfatgeekrecipes.com/2009/06/03/baked-potatoes-in-the-crockpot/
It is soooo hot here. I’m trying to save money like always and cook at home, but I’m also trying to not add extra heat to the interior of my house in the process. So looking around online I found a crockpot recipe for baked potatoes. Unfortunately the directions say, “Wrap in foil” and ”if you want a crispier skin, pop into the oven for 5 minutes”. My Hubby loves the skin on his potatoes to be crispy. And turning the oven on for 5 minutes defeats the purpose of “crockpot baked potatoes” so I’m thinking to myself the foil makes for a softer skin, keeps the moisture fm the potato next to the skins. Then I’m thinking if the potatoes are on the bottom of the crockpot without the foil the steam will collect on the lid (as it does in a crockpot) and it will drip down and the potatoes will be sitting in their own water (making for a soggy potato skin). The solution is still foil with the addition of a steam rack. I only had a small rack so I needed the foil too.
See the rack? And the ring of foil I used to keep the potatoes up off the bottom of the crock? They are washed and poked (to release steam) set to high, cover with lid. Cook 4-5 hours.
Now we found “high” for 4 + hours to be a bit over done. Next time I’m going to try them on low and see how long it takes to cook through. But! The skins were crisp on the outside and everything was soft and delicious on the inside. We served this with a Rotisserie Chicken I made in the neat rotisserie gadget my MIL gave me, and with fresh sliced vine ripened tomatoes and quartered english cucumbers. Tonight I’m going to try making “roasted veggies” in the crockpot. Wish me luck!
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- Veggies
- Crockpot
- Keeping Cool
June 3 2009, 2:05pm | Comments »
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I posted to mybigfatgeekrecipes.com
Menu Plan Monday
http://www.mybigfatgeekrecipes.com/2009/05/18/menu-plan-monday-2/
So my best friend’s family has had to switch to a gluten free diet for health reasons. Gluten free meals planned on my calendar are for the nights I am expecting her and her children to come over for dinner.
Monday Chicken and Veggie Pasta Tuesday Gluten free dinner: BBQ Lentils and Rice, mandarine oranges and corn Wednesday Banana Pancakes, no sugar added applesauce and Turkey Bacon Thursday Grocery shopping day: Gluten Free Nachos: Beans cooked in the crockpot, Corn Chips, shredded cheese, olives, tomatoes, sour cream, home made salsa, avocado etc. Friday Skillet Salmon, baked potato, green beans and biscuits Saturday mac and cheese, hotdogs, fruits and veggies are kids choice Sunday Soup! Very likely chicken and/or lentil served over rice Quick Blender Salsa
Ingredients: 1 Can(s) tomatoes with chilis 1/4 onion 1 Bunch(s) fresh cilantro 1/2 juiced lime 1/2 Teaspoon(s) garlic salt 1 Tablespoon(s) Mrs. Dash garlic and herb Directions: rip a handful of the cilantro off and put in the blender with the rest of the ingredients and blend or pulse to desired consistency. Tastes even better after its sat in the fridge a while.
May 18 2009, 11:26am | Comments »
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I posted to mybigfatgeekrecipes.com
Left-over Chicken Make-over
http://www.mybigfatgeekrecipes.com/2009/04/08/left-over-chicken-make-over/
Don’t those pics look SUPER YUMMY?! So I had some boneless skinless chicken leftover from the missionaries fried chicken dinner. (I’m late posting this) And so I decided to use it up. I heated a bit of olive oil in a frying pan and when it was all cooked through and starting to brown I pulled it form the pan, added a bit more olive oil and then some diced onion and green pepper and a large carrot shredded.I let those cook until soft and added the cans of tomatoes. Then adding about a tablespoon of minced garlic and about a teaspoon of dried oregano. (At this point your whole house smells great!) I re-added the chicken and let it all simmer while I boil the water for the pasta. I used macaroni but you can use what you like. I love macaroni, rotini and seashell pastas. I cook the pasta about 8-10 minutes. I don’t like them over-done. Before draining the pasta I a a couple cooking spoons of pasta water. (they always say on the cook shows that it helps the sauce stick to the pasta. I think it gives the sauce a pretty look, lol)
April 8 2009, 11:37am | Comments »
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I posted to mybigfatgeekrecipes.com
Menu Plan Monday
http://www.mybigfatgeekrecipes.com/2009/04/06/menu-plan-monday/
Monday Pot Pie made from my leftover chicken soup Tuesday Cheesy Rice and Broccoli Wednesday Pita experiments. Kids choice sides: fruits and veggies Thursday Pasta with chicken (experimental. we’ll see what happens) kids choice side: fruits and veggies Friday Mac and cheese with hotdogs kids choice sides: fruits and veggies Saturday Dinner at my Mother-in-laws Sunday Having the Missionaries over for dinner again.
Crockpot chili verde, home made tortillas, rice, back beans and salad- Tags:
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April 6 2009, 2:35am | Comments »
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I posted to mybigfatgeekrecipes.com
Weekly Menu Plan
http://www.mybigfatgeekrecipes.com/2009/03/31/weekly-menu-plan-2/
Monday Skillet Salmon, mac and cheese and peaches Tuesday Breakfast for dinner Pancakes or french toast (leftovers to go in the freezer for breakfasts), scrambled eggs and fruit Wednesday Spaghetti with meatball, home made french bread, salad, green beans, and applesauce Thursday Black bean enchilada and salad Friday I’m making Shepherd’s Pie and My BFF is bringing corned beef and cabbage cause our missionaries have two very different tastes, and while I will eat corned beef my family will not. I make shepherd’s pie with diced skillet chicken, gravy, corn or green beans and potatoes. My DH and children won’t eat it with tomato sauce, cheese or beef. Saturday Nachos;oven baked tortilla chips (considering making these myself), black beans, shredded cheese, olives, rotel tomatoes with chilies, shredded carrots and lettuce. Served with various hot sauces and sour cream Sunday Chicken Soup, home made bread and salad (we really crave salads now that spring is here)
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March 31 2009, 10:10am | Comments »
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I posted to mybigfatgeekrecipes.com
Blueberry Bagels
http://www.mybigfatgeekrecipes.com/2009/03/26/blueberry-bagels/
[ I used a recipe from “Tammy’s Recipes” Blog and we loved it!! Only change I made was adding half a bag of thawed frozen blueberries. Home Made Bagels
Yield:8-12 bagels
Ingredients:1 1/2 cups warm water (112-115 degrees F) 2 tablespoons dry yeast 3 tablespoons sugar 1 tablespoon salt 4 1/4 cups bread flour 8 cups of water, for boiling 1 egg white, lightly beaten 1 tablespoon water Additionally, you can add one of the following (or be creative and come up with your own delicious addition to the recipe!): cinnamon and/or raisins poppy seeds onions or garlic sesame seeds
Instructions: 1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes. 2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour. 3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double. 4. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now — knead just enough to swirl the cinnamon through the dough). Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes. 5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes. 6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once. 7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets. 8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.
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March 26 2009, 4:38am | Comments »
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I posted to mybigfatgeekrecipes.com
Weekly Menu Plan
http://www.mybigfatgeekrecipes.com/2009/03/26/weekly-menu-plan/
Monday Lentils and Rice Tuesday Cabbage Rolls Wednesday Home made Pizza Thursday Grilled Cheese and Tomato Soup Friday Red Beans and Rice Saturday Macaroni and Broccoli Sunday (we are having our missionaries over for dinner so I’m making “their” family favorites, since they’ve been away from their mother’s cooking for so long) Boneless skinless fried chicken breast and thighs baked macaroni and cheese mashed potatoes and gravy fried green beans collard greens and ham hawks deviled eggs biscuits and possibly for dessert a home made banana cream pie I’ll try to post pics of Sunday Dinner.
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- Menu Plan
March 26 2009, 4:32am | Comments »
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I posted to mybigfatgeekrecipes.com
To Die For Brownies
http://www.mybigfatgeekrecipes.com/2009/03/26/to-die-for-brownies/
To-Die-For Brownies!!! Recipe from Jonnie McCoy’s “Misery + Meals” Cookbook 6 eggs 1 cup butter, melted 1/2 cup vegetable oil 4 cups sugar 1 Tablespoon vanilla extract 3 cups flour 1 1/2 cups cocoa powder 2 teaspoons salt In a mixing bowl combine the eggs, butter, oil sugar and vanilla. Mix well. Add the rest of the ingredients and mix until well blended. Spread the batter evenly in a greased 9X13 pan Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean. Do Not Over Bake!! Note: the batter is very thick. VERY! If you have a stand mixer I would use it. If you have a hand mixer, don’t. It will burn it out!
March 26 2009, 4:30am | Comments »
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