Welcome to our kitchen!
December 1st, 2011

Imagine that you have been transported back in time to your Grandmother’s kitchen! Our kitchen is the standard American kitchen. We may have a few fancy gadgets but most everything we will use you will find in your own kitchen, or can pick up for a few bucks at your local big box store. We aren’t into fancy names for ordinary things and half the time we can’t even remember them ourselves!  That being said, we are firm believers in freezing leftovers and making cooking and life easier. Like you, we have really busy lives and can’t spend 8 hours a day in the kitchen preparing elaborate meals. We include a lot of different types of food and there’s something that any picky eater will enjoy. Not all of our dishes are vegetarian, but the recipes can be modified. In our house we have two vegetarians and three meatetarians, so we have to make everyone happy. Even if you aren’t a vegetarian, you should try some of the dishes, they are usually really tasty.

One of the most asked questions we get when people find out we have both vegetarians and meatetarians is “How do you make that work?” Most often we have the same dish, cooked both ways. It doesn’t take that much more time, just a few more pots and pans!

If you find that our recipes make to much food and you are running out of space in your freezer, most of them can be reduced using simple math skills.

If you have questions or find that we didn’t explain something enough, feel free to leave a comment or drop us an email. We aren’t here to brag about our cooking, we are here to help you become a better cook. We are here to help you survive without the aid of *tv dinners*.

 

We have even been on The Rachael Ray Show! I was asked by the show to cook up one of her dishes for the Top 10 Dishes of 2011. I was lucky enough that they used some of my video.

 

 

 

 

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Posted in General |
Meatloaf Muffins
January 6th, 2012

Big request for this recipe and video. So here it is! Video is forthcoming, working on it now. It’s FULL of bloopers that I’m leaving in so ya’ll will chuckle!

 

Lori’s Easy  Meatloaf   or Meatloaf Muffins

You can do either with this recipe.

Prep Time: 10 Minutes
Cook Time: 1 Hour  Ready In: 1 Hour 10 Minutes for meatloaf and about 40 minutes for muffins.

Ingredients

  • 1 1/2 pounds ground beef
  • 1 egg
  • 1 onion, chopped
  • 1 cup milk
  • 1 cup dried bread crumbs (I use seasoned bread crumbs to give it a little more flavor)
  • salt and pepper to taste
  • 2 tablespoons brown sugar
  • 2 tablespoons prepared mustard
  • 1/3 cup ketchup

Directions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste.

  • Fill muffin pan with mixture. Don’t overfill or there will be a mess with all the fat. Using a spoon or your fingers make a dent in the top of your muffin for the topping.
  • If making a regular meatloaf, this will make about a 5×9 loaf. You can also form it into a loaf and put it in a baking dish. Make a ditch in the top from one end to the other for the topping.
  • In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and spoon into the dent of the muffins or in the ditch in the top of your loaf.
    Bake at 350 degrees  for 1 hour for a whole meatloaf or about 25 – 30 minutes for muffins. Always best to check the temp of your meat with a meat thermometer.
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Posted in Meatetarian, Recipes |
Potato Soup
January 4th, 2012

 

Serves 8

  • 3lbs red potatos
  • 1/4 c butter (real)
  • 1/4 c flour
  • 4 c half and half
  • 2 c chicken broth (use vegetable stock for vegetarian version)
  • 2 c milk
  • 16oz velveeta cheese (melted)
  • white pepper
  • garlic powder
  • 1tsp hot sauce
  • 1/2 lb bacon fried crisp and crumbled (omit for vegetarians)
  • 1 c chedder cheese shredded
  • 1/2 c fresh chives chopped
  • 1/2 c fresh parsley chopped

1) Dice unpeeled red potatoes into 1/2 inch cubes

2) Place in large saucepan; cover with water and bring to a boil.

3) Let boil for 10 minutes or until 3/4′s cooked.

4) In a separate pan, melt butter, then add flour, mix til smooth.

5) Place over low heat and gradually add half and half, chicken broth and milk. Stirring constantly.

6) Continue to stir until smooth and liquid begins to thicken.

7) Add melted Velveeta.

8}  Stir well.

9) Drain potatoes and add to cream mixture.

10) Stir in pepper, garlic powder and hot sauce.

11) Cover and cook over low heat for 30 minutes, stirring occasionally.

12) Place soup into individual serving bowls, top with crumbled bacon, shredded cheese, chives and parsley.

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Posted in Meatetarian, Recipes, Vegetarian |
Vegan *Chicken* and Dumplings
December 9th, 2011

Chicken and Dumplings is one of our favorite meals around here. So when the girls went vegetarian, I stressed about making it for Anna.  Here’s what we came up with!

 

Vegan *Chicken* and Dumplings
Chicken pieces: Use a prepared faux chicken of your choice. Prepare the broth:

  •     1/4 cup margarine
  •     1/2 cup onion, diced
  •     1/2 cup celery, diced
  •     1/2 cup carrot, diced
  •     1 bay leaf
  •     1/4 cup flour
  •     1/2 teaspoon salt
  •     1/4 teaspoon pepper
  •     6 cups vegetable broth

Melt the margarine, add veggies and bay leaf  in a large soup pot. Cook until the vegetables are tender. Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil. Turn heat down and let simmer for 30 minutes.

Here’s a video of Charley chopping up some veggies!

And here’s Lori chopping up onions!

 

Add *chicken*, cut into bite size pieces. Let cook for another 30 minutes or so, making sure the *chicken* is done.

Dumplings:

  •  2 cups Bisquick baking mix
  • 2/3 cup milk

Mix together until a soft dough ball forms.

Drop the dough in spoonfuls into the broth. Cover the pot and reduce to simmer. Cook for 10 minutes, just until dumplings are cooked. Do not overcook.

Here’s a video of dropping dumplings.

 

Here they are boiling.

 

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Posted in Recipes, Vegetarian |
Baked Ziti
December 5th, 2011

Everyone in the family loves this meal and it’s very easy.

 

1 bag BOCA meat crumbles

1 box ziti

2 cans spaghetti sauce

3/4 teaspoon onion powder

1 tablespoon EVOO

1 cup shredded mozzarella

1 cup shredded cheddar

 

Boil ziti for 8 minutes. Drain and hold back 1 cup of the water.

Heat EVOO in deep frying pan. Add meat crumbles and onion powder. Cook for 4 minutes stirring constantly.

Add both cans of spaghetti sauce and the 1 cup of pasta water.

Simmer for 10 minutes, covered.

Mixed sauce with ziti.

Spray casserole dish with cooking spray.

Add 1/2 of the zita and sauce mix. Sprinkle with 1/2 cup of mozzarella and 1/2 cup of cheddar.

Add remaining half of ziti and sauce mix. Top with remaining cheese.

Bake at 375 for 30 minutes.

Cool for 5 minutes and then enjoy!

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Posted in Recipes, Vegetarian |
Easy Vegetarian Bean Burritos
December 2nd, 2011

This is a simple freezable meal or a snack. I can’t take credit for this recipe as it belongs to my sister. She came up with this as a fast snack for her girls.

 Easy Vegetarian Bean Burritos

2 Cans Vegetarian refried beans

1 pack (10 count) large tortillas

Shredded cheese, the taco mix is really good in these but whatever you have on hand is good too.

small freezer bags

 

Open both cans of the refried beans, pour into a bowl. Divide between the tortillas evenly, placing beans in the middle of the tortilla. Spread the beans from to about 1 – 2 inches from each side. (Will post pics next time I make them.) Top beans with shredded cheese. Fold sides toward the middle, fold bottom over the beans and roll. (I’ll actually video this for you the next time I make them.)

Place in freezer bag, squeeze out the air, store in freezer until you are ready to consume the  yummy goodness!

To heat, remove from freezer bag, wrap in paper towel, heat for 1 minute or until warm depending on your microwave.

 

These are a huge hit in our house by the meatetarians because we think the vegetarian refried beans have a better taste!

 

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Posted in Recipes, Vegetarian |
Easy Vegetarian Enchiladas
December 2nd, 2011

Easy, quick and yummy! Even the meat lovers love this!

 

Serves about 4

  •  5 large tortillas
  • 1 bag of Boca Meatless Crumbles (or the brand you like)
  • 1 pack of taco season or 3 tablespoons of taco seasoning recipe below
  • Cheese sauce made with white cheese (mozzarella, pepper jack, Monterrey jack or any combination of those) Also posted below.
  • Shredded cheese for topping. I used Cheddar because we all love cheddar here. You can use any cheese you like though.
  • 1 tablespoon EVOO (Extra virgin olive oil)
  • 2/3 cup of water

9×9 baking pan

 

  1. Heat EVOO in skillet, add meatless crumbles. Cook until thawed, stirring often.
  2. Add taco seasoning and 2/3 cup of water to meat. Mix well, turn down heat and let simmer for 15 minutes.
  3. While the crumbles are simmering make the cheese sauce.

To put them together, divide the crumbles equally among the 5 tortillas, close to one edge, not in the middle. Spread it from side to side and roll up the tortilla. (I’ll post pics of this step the next time I make them.) 5 rolled enchiladas will fill the 9×9 baking pan. Top with cheese sauce.

Pre baking

 

Bake in 350 degree oven for 20 minutes. Remove from oven, top with shredded cheese, return to oven until cheese is melted.

Taco Seasoning

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (substitute chili powder for less heat)
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Mix well and store in an airtight container. Use 3 tablespoons per 1 pound of meat or meatless crumbles. Mix with 2/3 cup of water when using.

 

Cheese Sauce

Cook time: about 10 minutes

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated of your favorite cheese

  1. Melt butter; remove from heat.
  2. Stir in flour and seasonings, whisk until smooth not lumpy.
  3. Gradually add milk, stirring until well mixed. The key to this (and another other sauce roux is to add the liquid slowly and whisk quickly!)
  4. Cook over low heat, stirring constantly, until thickened and smooth.
  5. Cook for 5 minutes longer; add cheese slowly. Stir until smooth and well blended.

 

 

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Posted in Recipes, Vegetarian |
Buttery corn
December 1st, 2011

Everyone I know LOVES the way I cook my canned corn. It’s over the top buttery, so buttery that Paula Deen herself would swoon over it! It’s easy to make and only takes about 30 minutes. So while you are cooking something else, it can be doing it’s thing!

 

Buttery Corn

1 can (15oz) whole kernel corn

4 tablespoons butter (or margarine)

1/2 to 1 teaspoon of pepper

salt to taste

 

Drain 1/2 of the water from the corn. Place remaining water and corn in medium sauce pan, add butter, salt and pepper.

Corn ready to cook

Stir and cook over medium heat until most of the water and butter are absorbed by the corn. Stirring often.

 

That’s it! The corn soaks up all that yummy butter and it’s like eating corn on the cob without dealing with the cob! One of the favorites in our house!

 

Here’s a video of about how fast the corn should boil. Right click on the link and select open in a new window/tab.

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Posted in Recipes, Side Dishes and Veggies |
Cheese Sauce
December 1st, 2011

Got someone who likes cheese but nothing else? Here’s a cheese sauce for everything! My husband even uses this for his nacho’s! I use this on peas, broccoli, pasta, for dipping raw veggies in, anywhere you need cheese.

Cheese Sauce

Cook time: about 10 minutes

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground black or white pepper
1 1/2 cups milk
1 cup grated of your favorite cheese

  1. Melt butter; remove from heat.
  2. Stir in flour and seasonings, whisk until smooth not lumpy.
  3. Gradually add milk, stirring until well mixed. The key to this (and another other sauce roux is to add the liquid slowly and whisk quickly!)
  4. Cook over low heat, stirring constantly, until thickened and smooth.
  5. Cook for 5 minutes longer; add cheese slowly. Stir until smooth and well blended.
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Posted in Recipes, Side Dishes and Veggies |
No! I won’t eat my veggies!
December 1st, 2011

Do you have someone in your life that just will not eat their veggies and it’s always a battle to get those nice healthy tidbits in the tummy? Here’s a few tips to help out.

 

Peas: Add a 1/4 teaspoon of sugar when you are cooking them. It will make sweet peas sweeter! Got someone who loves cheese? Make a cheese sauce for them. Make the cheese sauce, drain the peas and mix them together. My husband asks for these every holiday!

Green Beans: My secret add a teaspoon of butter to them along with some salt and pepper.

Carrots:  candy them. (recipe under Side Dishes and Veggies)

Scrambled Eggs: Add cheese. Not at the end, but while you are cooking them. The cheese melts in and you can’t even tell it’s there!

I have one that for the longest time would not eat cheese or drink milk. So by mixing the cheese in at the beginning she couldn’t get enough of them. I slipped up one day and asked her if she wanted scrambled eggs and cheese, she shrieked in horror and said no! But she said she wanted scrambled eggs. Funny thing, she still doesn’t believe there is cheese in them and won’t eat them anywhere but home!

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Posted in Tips and Tricks |
Candied Carrots
December 1st, 2011

Have trouble getting a little one (or a grown one) to eat their carrots? Here’s a fool proof way to get them to gobble them up faster than any bunny!

 

Candied Carrots

16 ounces sliced carrots
2 tablespoons butter
1/3 cup brown sugar, packed
pumpkin pie spice to taste (I usually use about 1/2 teaspoon)

  1. In a medium sauce pan combine the butter, brown sugar and pumpkin pie spice.
  2. Stir until the butter and sugar are both dissolved and smooth.
  3. Drain carrots and add to butter/sugar mix. Cook until carrots are thoroughly heated on medium heat, about 5 minutes.

I’ve been serving this one to my family for years and no matter how much I make, there are never leftovers!

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Posted in Recipes, Side Dishes and Veggies |
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