Gua-co

A Guacamole Taco!

Easy Peasy Home Made Salsa

Want a nice, easy recipe for fresh salsa?

Here's ours:

Fridge Find Food: Pork and Veggie Stir Fry

Sometimes, we plan out our meals days in advance. Other times, we scramble to find something. This is a Fridge Find recipe for an Asian style pork and veggie stir fry.

First off, I'm using a big pan on an electric stove. Woks are great, as are gas burners, but don't let a lack of those things keep you from your stir fry yearnings.

Here are the ingrediants:

1 lb cubed pork steak

5 or so green onions, chopped/sliced large

5 or so garlic cloves, chopped/sliced large and diced

mix of 2 or 3 fresh zucchini and yellow squash, sliced and chopped into various shapes (for fun)

mix of various frozen veggies from partial bags found in freezer

toasted sesame oil

tamarind sauce

ginger, salt, vinegar

I marinade the pork cubes with the tamarind sauce, powdered ginger, and some sesame oil. Use just enough to coat the meat.

I used several pans so I could control the veggies and cooking surface area to maximize the browning.

Add them all together and then quick cook the meat with sesame oil in a separate pan on very high heat.

Add the cooked meat to the veggie pan and add in a little vinegar and water to get all the scorched stuff off the bottom of the pan. This also makes up for not using soy sauce (food allergy) as the ginger, garlic, vinegar, tamarind, and salt ends up very similar in taste to soy sauce. If you're not allergic to soy or gluten, substitute soy sauce for the salt and vinegar.

Let it all steep together for a few minutes on very low heat.

I served ours over steamed brown rice and a couple of our favorite Asian condiments.

Enjoy!

Angus Beef Roast

Ingrediants:

2 lbs of Angus Beef roast, fat removed

2 large zucchinis, sliced

16 oz whole mushrooms, sliced

6 large potatoes, quartered

1 whole Vidalia onion, diced

1 small bag baby carrots

1/2 cup water or water/coffee mix

3 large cloves garlic, diced or crushed

1 Tbsp olive oil, as dark as you can find!

1/2 teaspoon Mrs Dash, or whatever your fave seasoning mix is

Fresh ground sea salt and fresh ground black pepper to taste

The fat you cut off the meat

Instructions:

In a skillet, use 1/2 the olive oil, brown up the garlic, onion, and fat, then remove the fat and discard. Remove the caramelized onion and garlic to a large pot or crock pot.

In that flavoured oil, saute the mushrooms and zucchini. Remove them to the large pot.

Add the potatoes and carrots to the large pot. Add in the water and/or coffee and quickly bring it to a boil. Lower heat and cover.

In that same oil... add in your meat. First, tho, use the other 1/2 of the olive oil to spread over the roast. Sprinkle on the salt, pepper, and Mrs Dash to the beef and press it down in to the meat. Then, in the skillet, brown all sides of the roast. I like it very very brown, crispy even. Do this step to your tastes. For my very crispy browning, I use very high heat. Regular browning, just use medium high heat.

Add the roast on top of the all the veggies in the large pot, cover, cook on low heat for 2, maybe 2 1/2 hours. 

When finished, remove to a large casserole dish for serving. Use the left over liquid as an aus jus, thicken for a gravy, or save for later.

This isn't super low fat, but it is lower fat. And it's very, VERY tasty! YUM!

MASOOR = YUMMY LENTILS

At the Spice of India store, we picked up some masoor and decided to look online and see how to cook them.

CURRY CHICKEN EXPERIMENT

So, we got some ingredients to make an East Indian dinner tonight. Curried chicken and vegetables over brown rice.

FISH!

Tonight's supper:

Fried Swai

Sauteed Squash

Flavored Brown Rice

KRAFT RECIPE MAKERS: CHICKEN VERDE ENCHILADAS

Kraft Recipe Chicken Verde Enchiladas

1 Chicken Breast cooked and chopped

4-6 Corn Tortillas

1/2 of the  Ranchero Filling Sauce from Box

1 bag of the Tomatillo Sauce from Box

1/2 Cup of cheese

Combine cut up chicken with the 1/2 Ranchero filling sauce. Heat Corn Tortillas 30 seconds in microwave.

Pour half of 1/2 of one of the bags of Tomatillo sauce into a casserole dish

Roll and stack tortillias and place in casserole dish

Top with remaining Tomatillo Sauce

and Cheese

Bake at 350 for 15-20 minutes

TIP: For the recipe above we only use 1/2 of everything.  Double recipe and use all ingredients for larger casserole.

EASY FRENCH BREAD PIZZA!!

This is about the easiest recipe ever!! You can makes this a snack or a meal.

1/2 loaf of French Bread

1 Cup of Pizza Sauce

1/2 C Mozzarella or Italian cheese

Pepperoni (optional)

Toast Tops of Bread by turning on oven to broiler

(doesn't take very long) 

Take bread out of oven and pour sauce over bread. Then top with cheese and fave toppings.

Put back in oven and cook at 350 at 8-10 minutes!

Let rest for just a bit and serve 

Found a Fun Potato Recipe

 Here it is (click this) 

... found at Best-Foood

TEX- MEX LIME CHICKEN FAJITAS!!

Well, we tried the New Kraft Recipe Makers and we LOVE it.  We made the fajita recipe listed on the back.  Of course we did our own tweaking. But here it is and it was: 

DE- :  wait or it:   LI-CIOUS!!

1 Chicken Breast

1 Onion

1 Green Pepper

Saute Chicken and Veggies in skillet with 

the Zesty Lime Fajita Simmer Sauce 

(I used only half the bottle!!)

Fried Corn Tortillias 

Serve with a side of beans, 

the Chipotle Tomato Salsa (included)

 and sour cream!!

Yum Yum! 

And so easy to do!!!

TIP: The recipe does say to add the Rice and Salsa in with the chicken and veggies!!  Making it like a cassarole dinner.

MRS. ARAMA'S BLACK BEAN DIP WITH QUESEDILLA'S!!

 

1-2 Cans of Black Beans

1 small can of Green Chillies

1 Tablespoon of Mr. Arama's Salsa

1 tsp of Sour cream (optional) but I think this is why it is so good

Mash until you like it.

Fry up some corn tortilla.'s and top with cheese.  Melt!!  MMMMmmmm dip in bean dip.

BEEF MARBELLA

Beef Marbella recipe (click here)  from Laura's Lean Beef.

Let us know how yours turns out.

Mmm... MEAT!

Fajita Steak Stew

A very easy, pretty healthy, and really good tasting meal.

Use left overs or can stock you already have.

1 sirloin steak, 12 to 16 oz - slice into strips, squeeze some lime juice on them and let the strips marinate while you do all the other stuff.

1 can of chicken broth or any broth you have on hand

1 can of black beans

1 can of northern beans

1 can of whole corn

1 can diced tomatoes

1 can of mixed veggies

1 whole large onion, any kind - slice into strips

1 green pepper - slice it up

Garlic (powder, diced, fresh, etc...)

1 teaspoon salt

2 tablespoons fresh salsa

Cumin powder or fresh cilantro to taste

6 corn tortillas - slice these up, too

In a big sauce pot, mix all the canned stuff, start it on low heat.

In a skillet, heat up some olive oil and start with the onions. When they get caramelized, transfer them to the pot. Now do the green pepper and the fresh garlic (garlic can be added in any form at any time). Now, with the onion flavored oil, add the meat you've been marinading. Cook it about 2/3rds or 3/4s thru. While cooking the sirloin, add the cumin or cilantro.

Add it all (salsa too) to the sauce pot and bring to a boil. Cover and lower heat. Simmer for 30 minutes.

Just before that time is up, fry up the tortilla strips. For some flavor and color, sprinkle some cumin, garlic powder, and chili powder on them.

We added shredded cheese as a topper (not in photo) and actually piled the tortilla strips on top of the bowl of stew.

It was yummy.

For a tutorial on how to simply take good food photos for blog use, visit this post from Steve's Fine Finish.

Homemade Low Fat Low Sodium Chicken and Dumpling

Yum! Turned out really nice. Add some bread...

1 Chicken Breast
1/2 cup Chopped Onion
1/2 cup chopped carrots
1 Bag of Reams Chicken N Dumpling
1/2 Cup Chicken Broth
1/2 Cup Milk
1 TBS of Cornstarch
1 tsp of Parsley
1 tsp of Garlic Powder
1 tsp of Onion powder
1 tsp of sugar 
Add salt to flavor

Saute Chicken with onions and carrots.
Add in seasonings and sugar.
Mix cornstarch with cold water.
Add to Chicken and veggies and add the milk.
Let cook till thickens.
Boil Dumplings for 25 minutes
Add to the mixture!!

Makes four servings.

Very filling AND tastes great!

Chicken On a Stick

Made our own Chicken On a Stick

Boneless, skinless chicken breasts or thighs.

Season with garlic powder, salt, and optional ground ginger. Heavy on the garlic, med on the salt, very light on the ginger.

Use a half and half sesame oil / olive oil mix, heat oil in skillet, add chicken and brown all over on high heat. Lower heat to about 1/2, cover and let cook for about 15 - 20 more minutes, until done.

Near the end of the cooking cycle, skewer with your own oiled bamboo sticks. Let it finish cooking, covered, with the sticks in, til done.

We served ours with cut green beans cooked with onions caramelized in sesame/olive oil.

Serve hot!

Add soy sauce, duck sauce, hot mustard, peanut sauce, or eat all by itself.

Not only does it taste wonderful, it makes a fabulous odor while cooking.

YUM!

VEGGIE LASAGNA!!

 Veggie Lasagna!!

Here's the recipe we promised! Vegetarian Lasagna.  It Mr. Arama's recipe.  You can use any type of noodle you want for this.  I use Gluten Free Noodles for mine.  You can also use our recipe for Pasta Sauce.  We just went to Sam's and stocked up to make it.  Very excited!!  This will bring down our cost for Pasta Sauce and it will be SOY FREE!!  Way excited.  Here's it for!!

VEGGIE LASAGNA

1 Box of Lasagna Noodles or Gluten Free Noodles

12 oz of Ricotta Cheese

12 oz Cottage Cheese

1 Bag Frozen Spinach

1 bunch of Fresh Spinach

8 oz  or more shredded Mozzarella Cheese
1 Egg
1 Jar of our Homemade Pasta Sauce 

OR instead of our pasta sauce you can add:

8 oz Tomato Paste 

15 oz Tomato Sauce (save cup set aside)

1 TB dry Basil

1 Tsp Oregano

pinch of Thyme

Lots of Garlic!

at least 1 Tsp Minced Garlic

1 TB Extra Virgin Olive Oil

2 Tsp of Salt

Mix ALL ingredients together, except noodles!! 

Start layering casserole dish with uncooked noodles 

(you may want to partially cook the GF-SF noodles first)

Then layer with the Filling Mix

Top with the rest of the Tomato Sauce 

and Mozzarella Cheese! 
(don't leave any dry noodle uncovered)

 Cook 1 hour at 375 degrees

(most lasagnas cook for 45 minutes, but this has almost double the cheese)

(

Gluten Free Veggie Lasgana!!
(We had two casseroles)

Makes 10 servings

Total Cost: Around $4.50

You can freeze the leftovers and have a free meal!!

HOMEMADE PASTA SAUCE!!

Homemade Pasta Sauce

8 oz Tomato Paste 

15 oz Tomato Sauce
1 TB dry Basil

1 Tsp Oregano

pinch of Thyme

Lots of Garlic!

at least 1 Tsp Minced Garlic
1/4 cup finely chopped Onions

1 TB Extra Virgin Olive Oil

1 Tsp of Salt (or to taste)
Optional-1 TB of Sugar
1 Jar

Saute Onions and Garlic in Olive oil
Add to tomatoes in a large sauce pot
Add seasonings and let simmer for 30 minutes
Cool and put in glass jars and refrigerate. 

This makes a VERY flavorful sauce. Adjust any of the ingredients to your personal tastes.

Approximately $.65 per 23 ounces

 A savings of $.35 up to $1.85!

HOT SCRUMPTIOUS APPLE CRISP!! Gluten free and soyfree

 
4-6 Apples peeled and diced

2 tsp of Pumpkin Pie Spice 

1/4-1/2 Cup of Brown sugar 

 1 Cup of Flour or Gluten Free Mix

1 Stick of Butter (real for soyfree)

1 Tablespoon of Water

Whipped Cream or Ice cream-optional

1 tsp of Homemade Caramel

Peel apples and add 1 tsp of spice 
and 1/8 cup of sugar and mix well!

Place apples in casserole or pie dish
 and begin mixing the topping.

Topping

Mix in bowl the flour, the rest of the 
pumpkin pie spice and the sugar.  Mix well.

Add soften stick of butter to make a dough like mixture. 
 You can add a little water.

Add mixture to the top of the apples until covered.
  If you want more topping just repeat the recipe. 

I like to add just a little bit of brown sugar on
 top for a more crisper texture!!

Bake at 450 degrees for about 20-30. 
 I like mine a little crispy since I use gluten free mix.

Servings size 4

OPTIONAL: Top with your fave topping: 
whipped cream or ice cream and caramel!