tag:blogger.com,1999:blog-61944425393757364822024-03-04T22:46:35.081-06:00The Skimpy PantryFeliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.comBlogger219125tag:blogger.com,1999:blog-6194442539375736482.post-11086420058703393162022-04-26T04:05:00.002-05:002022-04-26T04:05:53.984-05:00Flourless Peanut Butter Cookies<p>Ok yeah, it's been a few years since I've blogged any recipes. But my kids are getting older and they need a place to look when they want to make those tried and true recipes that I use over and over. And it's been a few years, so there are several. So my hope is that I blog on here a little more often, focusing on recipes that I have been meaning to post but never have, and give a place for them. </p><p>So here are my current cookies of choice, plain old peanut butter cookies. They are flourless because I am now gluten-free and I try to use gluten-free flour as little as possible (too expensive), and without any add-ins because things like chocolate chips are harder to come by here in India. Plain old peanut butter cookies, but still amazing.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjWqjSdIZGvGPmXytPviS8N4-VCji16kQcLzTixWAAzn4Kg28VPY0c7p0EVrPIdhLdoHv2ExE-KBdM1DI-uFpIxyc7HTHHfbLBIvu_H-dB8vWcns8wNng4uv6pyub5068MXqHD0Vj6of4SbiXeylH0A0zIuCeWPR7Ic0XEUT4NHP0OgvgO7cktOJA/s2588/IMG-8299.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2426" data-original-width="2588" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjWqjSdIZGvGPmXytPviS8N4-VCji16kQcLzTixWAAzn4Kg28VPY0c7p0EVrPIdhLdoHv2ExE-KBdM1DI-uFpIxyc7HTHHfbLBIvu_H-dB8vWcns8wNng4uv6pyub5068MXqHD0Vj6of4SbiXeylH0A0zIuCeWPR7Ic0XEUT4NHP0OgvgO7cktOJA/s320/IMG-8299.jpg" width="320" /></a></div><p><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="color: #222222; font-size: medium;"><b>Flourless Peanut Butter Cookies</b></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><i style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">(from <a href="https://www.kingarthurbaking.com/recipes/flourless-peanut-butter-chocolate-chip-cookies-recipe" style="color: #7d6424; text-decoration-line: none;">King Arthur Baking</a>)</i><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="color: #222222;"><span style="background-color: white; font-size: 13.2px;">Makes about 18 cookies</span></span><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /></p><div style="text-align: left;"><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Ingredients<br /></b>3/4 cup brown sugar, packed<br />1 large egg<br />1 teaspoon vanilla extract<br />1 cup peanut butter, creamy<br />1/2 teaspoon baking soda<br />pinch salt</div><p></p><p><b style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">Directions</b><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;" /></p><div style="box-sizing: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem; text-align: left;"><span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="background-color: white; color: #222222;">1) </span>Preheat your oven to 350°F. In a large bowl, beat the sugar, egg, and vanilla either with a mixer or by hand. Add the peanut butter and continue to stir until incorporated. <span style="letter-spacing: 0.256px;">Add the baking soda and salt until well-blended.</span></div><div style="box-sizing: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem; text-align: left;">2) <span style="background-color: white; font-family: brandon-grotesque; letter-spacing: 0.016rem;">Scoop the dough by the tablespoonful onto a parchment-lined baking sheet;</span><span style="background-color: white; font-family: brandon-grotesque; letter-spacing: 0.016rem;"> use your fingers or a fork to push the top of the dough to flatten slightly.</span></div><div style="box-sizing: inherit; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; letter-spacing: 0.016rem; line-height: 1.56; margin: 0px 0px 1.25rem; text-align: left;"><span style="background-color: white; font-family: brandon-grotesque; letter-spacing: 0.016rem;">3) Bake the cookies for 9 to 10 minutes, until the edges just begin to brown and the tops are crinkly. Remove the baking sheet from the oven, and cool on the pan.</span></div><p></p>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-16411038354947539252016-04-12T21:37:00.000-05:002018-02-10T04:20:42.357-06:00Oven-Roasted Chicken ShawarmaIf I'm being honest, this--THIS!--is the recipe that motivated me to post on my food blog again. I discovered it a few months ago and we have made it at least four times already. It was our Easter dinner. It was our meal when we had friends over. It was our church-is-over-and-we're-starving meal. We usually double it because of my family of two adults, two children, and one baby can eat it all in one sitting, and we like to have leftovers. If I'm being honest, I think I like the onions more than the rest of my silly family, so we often only use half an onion instead of a full one. I have tinkered with some of the amounts of spices, but finally decided that it is actually best as written, so I don't mess with it anymore. This is definitely a new family favorite and one that will stay on our rotation!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eBQsjTlHOzWa_ouv5qLejVvQXMOi6JmDaPI1Au-U2mJ7kqGu7Cq68_Y5V-a0ztYFh-KL2UeCJ7wzhEEWtldMzzYK00-1ryjh4e1mOkgLVYbtWGPaZwZVwVR32JrCeIjQH48F9xCX1KQ/s1600/IMG_9247%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eBQsjTlHOzWa_ouv5qLejVvQXMOi6JmDaPI1Au-U2mJ7kqGu7Cq68_Y5V-a0ztYFh-KL2UeCJ7wzhEEWtldMzzYK00-1ryjh4e1mOkgLVYbtWGPaZwZVwVR32JrCeIjQH48F9xCX1KQ/s400/IMG_9247%25282%2529.jpg" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Oven-Roasted Chicken Shawarma</span></b><br />
<i>(from <a href="http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma">New York Times</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/oven-roasted-chicken-shawarma">Printable Recipe</a></i><br />
Serves 4-6<br />
<br />
<b>Ingredients</b><br />
2 lemons, juiced<br />
1/2 cup olive oil<br />
6 cloves garlic, minced<br />
1 teaspoon salt<br />
2 teaspoon black pepper<br />
2 teaspoon ground cumin<br />
2 teaspoon paprika<br />
1/2 teaspoon turmeric<br />
Pinch cinnamon<br />
Red pepper flakes, to taste<br />
2 to 2 1/2 pounds boneless, skinless chicken thighs<br />
1 large red onion, peeled and cut into large chunks<br />
<br />
<b>Directions</b><br />
1) <span style="background-color: white; color: #222222; font-family: inherit; line-height: 1.45em;">Prepare marinade for the chicken: combine the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 1.45em;">2) </span><span style="background-color: white; color: #222222; line-height: 26.1px;"><span style="font-family: inherit;">When ready to cook, heat oven to 425 degrees. Grease a rimmed sheet pan. Add the chopped onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading evenly.</span></span><br />
3) <span style="background-color: white; color: #222222; line-height: 26.1px;"><span style="font-family: inherit;">Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 minutes. Remove from the oven, allow to rest 10 minutes, then slice or shred. Serve with pita, tomatoes, cucumbers, <a href="http://skimpypantry.blogspot.com/2010/04/chicken-gyros.html">tzatziki sauce</a>, olives, feta, <a href="http://skimpypantry.blogspot.com/2013/10/greek-rice-pilaf.html">rice</a>, hummus, tabouli, or whatever else you choose. Enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com2tag:blogger.com,1999:blog-6194442539375736482.post-59957641457243408942016-04-10T21:13:00.002-05:002016-04-10T21:13:29.173-05:00Soft Snickerdoodle CookiesOk, I get it. I've neglected my food blog. The funny thing is, I have all sorts of recipes to share, but they've been sitting in draft for months on end. Take this recipe for snickerdoodles as an example. It's been sitting in draft since last Christmas. So...let's try and remedy that, shall we?<br />
<br />
I know I mentioned snickerdoodles <a href="http://skimpypantry.blogspot.com/2010/04/sugar-cookie-bars-with-frosting.html">in a post</a> several years ago, but let me just retell the story: The church congregation we attended when we lived in Germany asked me to bring "something American" for a party. Even though I know it wasn't our Christmas party, somehow snickerdoodles became a Christmas cookie for our family thereafter. As a result, this year when we finally got around to giving plates of cookies to friends, snickerdoodles were on the plate. <br />
<br />
I have tinkered with many recipes since we lived in Germany, but I think I finally found our favorite with this one. Soft and chewy, with the right proportions of cinnamon and sugar, I'll be using this recipe from now on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw8sla2tORIef1xA7Ps9JmxEFMyjd6VN-wYaz0B5en3XzUm4TGygTyY7vKMRCJb5dFMTfkXJSrldhvyurkjhM2a3oBtKlKTgdzH00yN0jxM_mE8u7EmeI5ZB6NjxxCK6xapIv65LDlsE/s1600/IMG_8861%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw8sla2tORIef1xA7Ps9JmxEFMyjd6VN-wYaz0B5en3XzUm4TGygTyY7vKMRCJb5dFMTfkXJSrldhvyurkjhM2a3oBtKlKTgdzH00yN0jxM_mE8u7EmeI5ZB6NjxxCK6xapIv65LDlsE/s400/IMG_8861%25282%2529.jpg" width="330" /></a></div>
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<b><span style="font-size: large;">Soft Snickerdoodle Cookies</span></b><br />
<i>(from <a href="http://www.lovefromtheoven.com/2014/11/25/soft-chewy-snickerdoodles/">Love From the Oven</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/soft-snickerdoodle-cookies">Printable Recipe</a></i><br />
Makes about 3 dozen<br />
<br />
<b>Ingredients</b><br />
1 cup butter, room temperature<br />
1 3/4 cup sugar<br />
2 eggs<br />
1/4 cup milk<br />
1 teaspoon vanilla<br />
3 3/4 cup flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 teaspoon cream of tartar<br />
<br />
TOPPING:<br />
5 tablespoons sugar<br />
2 teaspoon cinnamon<br />
<br />
<b>Directions</b><br />
1) In a large bowl or mixer, cream the butter and sugar until fluffy. Add the eggs, milk and vanilla and mix well.<br />
2) Add the flour, baking soda, baking powder, and cream and tartar; stir together until just combined.<br />
3) Cover bowl and chill for at least two hours (up to 24 hours). <br />
4) When ready to bake, preheat oven to 350 degrees. Mix the topping ingredients together in a small bowl and set aside.<br />
5) Form the dough into 1 inch balls. Roll each ball of dough into the cinnamon and sugar topping to coat well.<br />
6) Placed on a greased baking sheet and bake 8-9 minutes. Do not over bake. Allow to cool on baking sheet before transferring to a wire rack. Store extras in an airtight container. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-52505143922539322142015-10-19T10:30:00.000-05:002016-04-10T21:06:04.614-05:00Gourmet Hot Dogs: JDawgs Copycat Recipe<span style="font-family: inherit;">I hope you know how sincere I am when I say, I'm sorry. This recipe has been in draft form for months and it is absolutely inexcusable that I never published it. Because this recipe? It's been a game changer for me.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">So indulge me while I give some background. In college there was this <a href="http://www.jdawgs.com/#gotoabout">amazing hot dog place</a>. People would use their entire lunch break (me included) waiting in line for one of these hot dogs. Fast forward 10 years and I've eaten a lot of hot dogs in a lot of places and I still miss those hot dogs from college.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Luckily, one of my good friends--and old college roommate--has a food blog (<a href="http://www.heatherlikesfood.com/">check it out</a>!) and her recipe is as close to the real deal as I've had. The two missing pieces were the marinade, and that sweet and tangy sauce. Using just the marinade or just the sauce will result in a great tasting hot dog (or sausage!), but both combined are key. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This is the only way I make hot dogs now. If we're invited to a bbq, we bring the hot dogs pre-marinaded and with the prepared sauce and toppings. I never thought I was a hot dog lover before, but this is the only way I'm going to make them from now on.</span><br />
<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Gourmet Hot Dogs</span></b><br />
<i><span style="font-family: inherit;">(adapted from <a href="http://www.heatherlikesfood.com/fancy-pants-street-vendor-hot-dogs/">Heather Likes Food</a>)</span></i><br />
<i><span style="font-family: inherit;"><a href="https://sites.google.com/site/skimpypantryprintablerecipes/gourmet-hot-dogs">Printable Recipe</a></span></i><br />
<span style="font-family: inherit;">Makes 8</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<span style="font-family: inherit;">MARINADE:</span><br />
<span style="font-family: inherit;">8 quality hot dogs or sausages</span><br />
<span style="font-family: inherit;">2 cloves minced garlic</span><br />
<span style="font-family: inherit;">1/2 cup apple cider</span><br />
<span style="font-family: inherit;">1 cup brown sugar</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">SAUCE:</span><br />
<span style="font-family: inherit;">1/4 cup chili sauce (found in the ketchup aisle)</span><br />
<span style="font-family: inherit;">1/4 cup your favorite barbecue sauce</span><br />
<span style="font-family: inherit;">2 tablespoons honey</span><br />
<span style="font-family: inherit;">1/2 tablespoon soy sauce</span><br />
<span style="font-family: inherit;">1/2 tablespoon apple cider vinegar</span><br />
<br />
<b>Directions</b><br />
<span style="font-family: inherit;">1) Prepare marinade by combining</span><span style="background-color: white;"><span style="font-family: inherit;"><span style="line-height: 25.6px;"> garlic, apple cider, and brown sugar; </span></span><span style="line-height: 25.6px;">whisk</span><span style="font-family: inherit;"><span style="line-height: 25.6px;"> together until sugar is dissolved. Set aside.</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 25.6px;">2) </span><span style="line-height: 25.6px;">Score hot dogs with an x-pattern and place hot dogs in marinade for 30 minutes or up to overnight (longer is better).</span></span><br />
<span style="line-height: 25.6px;"><span style="font-family: inherit;">3) While hot dogs are marinading, mix together sauce ingredients. Set aside.</span></span><br />
<span style="line-height: 25.6px;"><span style="font-family: inherit;">4) When hot dogs are ready to cook, remove from marinade and grill until hot and slightly charred.</span></span><br />
<span style="line-height: 25.6px;"><span style="font-family: inherit;">5) Serve hot dogs in toasted buns with prepared sauce, chopped onions, dill pickle spear, sauerkraut, and banana peppers. Enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-7278822149409180832015-09-23T13:41:00.000-05:002015-09-28T20:01:51.118-05:00Toasted Pasta with Caramelized Onion and BroccoliFor the first year of our marriage, my husband and I were both college students and were still eating as such. Well, my husband was no longer eating corn dogs on a daily basis, but the fast, processed foods were our staples. Things like rice-a-roni were reserved for Sunday dinners when we had a little extra time. It seems funny to me now what was once considered fancy.<br />
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I haven't bought or eaten rice-a-roni in a lot of years, but this recipe reminds me of what I liked about those little boxes: fast, easy, with a great toasted flavor. All similarities end there, though. This pasta is delicious! Plus, I will pretty much eat anything if it has caramelized onions in it. My family devoured this recipe!<br />
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<b><span style="font-size: large;">Toasted Pasta with Caramelized Onion and Broccoli</span></b><br />
<i>(adapted from <a href="http://www.bakeaholicmama.com/2012/05/toasted-pasta-with-caramelized-onions.html">Bakeaholic Mama</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/toasted-pasta-with-carmelized-onion-and-broccoli">Printable Recipe</a></i><br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
2 tablespoons butter, divided<br />
2 tablespoon olive oil, divided<br />
1 onion, halved and sliced<br />
8 ounces uncooked spaghetti<br />
2 cloves minced garlic<br />
2 cups fresh broccoli<br />
4 cups vegetable or chicken broth<br />
1/2 cup shredded Parmesan cheese<br />
<br />
<b>Directions</b><br />
1) Place 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan. Add onion and cook on low for 15-20 minutes, stirring occasionally, until onions are golden and translucent. Remove onions from pan and set aside.<br />
2) Melt the remaining 1 tablespoon butter and 1 tablespoon oil in the pan over medium low heat. Break pasta in half and add to the pan, stirring frequently. Toast pasta until about 1/3 of the noodles are golden. Add garlic to saute for 1 minute.<br />
3) Add about 1 cup broth, stirring occasionally, until pasta has absorbed the liquid, and then add another 1 cup broth. Continue to stir and add broth until pasta is tender and then stop, even if you do not use the entire 4 cups broth. When pasta begins to get tender (about 15 minutes into the cooking process), add broccoli. Cook until pasta is soft and broccoli is fork tender.<br />
4) Toss in caramelized onion and top with Parmesan cheese. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-64159616540086113102015-09-16T20:30:00.000-05:002018-06-02T12:36:52.713-05:00Spanish RiceGrowing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage. When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it. And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined. All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on. So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it. (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!)<br />
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<b><span style="font-size: large;">Spanish Rice</span></b><br />
<i>(adapted from <a href="http://www.simplyrecipes.com/recipes/spanish_rice/">Simply Recipes</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/spanish-rice">Printable Recipe</a></i><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
2 tablespoons olive oil<br />
2 cups basmati rice<br />
1 onion, diced (about 1 cup)<br />
1 green pepper, diced (about 1 cup)<br />
1-2 cloves minced garlic<br />
2 2/3 cup chicken or vegetable broth<br />
1 (15 ounce) can diced tomatoes<br />
1 teaspoon salt<br />
1/4 teaspoon dried oregano<br />
1/<span style="font-family: inherit;">4 teaspoon dried cilantro (optional)</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Directions</span></b><br />
<span style="font-family: inherit;">1) <span style="background-color: white; line-height: 21px;">Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice is golden. Add the onion and cook, stirring frequently another 3 minutes, until they begin to soften. Add the garlic and bell pepper, cooking until the onions are translucent and softened, about a minute more.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 21px;">2) A</span><span style="background-color: white; line-height: 21px;">dd the broth, diced tomatoes, salt, oregano and dried cilantro (if using) to the rice. Bring to a simmer, cover the pan, and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, or until liquid is absorbed and rice is soft. Remove from heat and let sit for 5 minutes. Enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-8730315227937218772015-06-01T21:42:00.001-05:002018-06-02T12:36:09.192-05:00Easy Pork and Pineapple TacosOk, I know I've been really MIA lately, but--surprise!--we have baby #3! I'm still getting back into the swing of dinnertime, but I'm getting there. In the meantime, here's a really great recipe for some easy pork tacos. I can without hesitation say that I have never bought pork tenderloin before, but don't let the pork log deter you! (Sorry for that weird mental picture.) These tacos are amazingly easy to make and seriously delicious! Corn tortillas are a must, and you can go easy on the toppings. I liked mine with just a little hot sauce and some extra cilantro.<br />
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<br />
<span style="font-size: large;"><b>Easy Pork and Pineapple Tacos</b></span><br />
<i>(adapted from <a href="http://www.melskitchencafe.com/sweet-and-spicy-pork-and-pineapple-tacos/">Mel's Kitchen Cafe</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/easy-pork-and-pineapple-tacos">Printable Recipe</a></i><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
2 lbs. pork tenderloin, trimmed and cut into 1-inch cubes<br />
salt and pepper<br />
1 tablespoon oil<br />
4 cloves garlic, minced<br />
1 teaspoon cumin<br />
2 teaspoons chili powder<br />
pinch of cayenne powder (omit, or add more if desired)<br />
1 (20 ounce) can pineapple chunks, juice reserved<br />
2-3 tablespoons chopped cilantro<br />
corn tortillas<br />
<br />
<b>Directions</b><br />
1) In a large skillet, heat the oil over medium heat. Salt and pepper pork pieces and add them to the hot skillet. Brown each side until golden brown (pieces do not need to be cooked through).<br />
2) Add garlic, cumin, chili powder, and cayenne powder and stir to combine. Cook for 2 minutes, stirring constantly.<br />
3) Add the pineapple and 1/4 cup reserved juice; simmer until pork is cooked through. <br />
4) Stir in fresh cilantro. Serve in pan fried corn tortillas and enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-89528396076412948622015-01-07T15:53:00.000-06:002018-06-02T12:38:22.520-05:00Winter Vegetable Lentil SoupIf there's one thing I never tire of, it's soup. Luckily, my kids are almost always on board and my husband kindly doesn't complain when we're having yet another soup for dinner. This one is healthy and delicious and definitely hit the spot for me!<br />
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<span style="font-size: large;"><b>Winter Vegetable Lentil Soup</b></span><br />
<i>(adapted from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/winter-lentil-soup">Real Simple</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/winter-vegetable-lentil-soup">Printable Recipe</a></i><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
1 tablespoon olive oil<br />
3 leeks (white and light green parts), cut into 1/4 inch thick halves<br />
1 (28 oz) can whole tomatoes<br />
6 cups water<br />
1 large sweet potato, peeled and cut into 1 inch pieces<br />
1 bunch kale, thick stem removed and leaves cut into 1/2 inch wide strips<br />
1/2 cup lentils, sorted<br />
1 teaspoon dried thyme<br />
1 1/2 teaspoons salt<br />
1/4 teaspoon black pepper<br />
1/4 cup grated parmesan cheese<br />
<br />
<b>Directions</b><br />
1) In a large saucepan, heat oil over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, about 3-4 minutes. Add the tomatoes and cook for 5 minutes, breaking them up with a spoon.<br />
2) Add six cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, salt, and pepper.<br />
3) Simmer until the potatoes and lentils are tender, about 25 to 30 minutes. Adjust seasoning, if needed. Serve into bowls and garnish with parmesan cheese. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-64647923108972835342014-12-17T19:30:00.000-06:002018-06-02T12:39:03.584-05:00Minestrone SoupI first tried this recipe about four years ago and loved it, but for some reason thought there must be another recipe out there that we would like better. I've made a multitude of minestrone recipes since then, but I keep coming back to this one. Honestly, I don't know why I bothered trying those other recipes at all. This one always satisfies!<br />
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<b><span style="font-size: large;">Minestrone Soup</span></b><br />
<i>(adapted from <a href="http://www.thesisterscafe.com/2009/10/favorite-minestrone-2">The Sisters Cafe</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/minestrone-soup">Printable Recipe</a></i><br />
Serves 8-10<br />
<br />
<b>Ingredients</b><br />
2 tablespoons olive oil<br />
1 large onion, chopped<br />
4 cloves garlic, minced<br />
4 carrots, peeled and chopped<br />
4 stalks celery (including leaves), chopped<br />
3 potatoes, peeled and chopped<br />
1 teaspoon dried oregano<br />
1 tablespoon dried basil<br />
1 tablespoon salt<br />
1 teaspoon black pepper<br />
1 can (6 oz) tomato paste<br />
1 (15 oz) can Italian-style diced tomatoes<br />
1 can (15 oz) kidney beans, drained and rinsed<br />
4 cups vegetable broth<br />
4 cups water<br />
1 cup small shell pasta<br />
2 cups spinach, roughly chopped (a few large handfuls)<br />
shredded parmesan<br />
<br />
<b>Directions</b><br />
1) Heat olive oil in a large pot and saute onion until tender; stir in garlic and stir until fragrant.<br />
2) Add carrots, celery, potatoes, oregano, basil, salt and black pepper and cook together for several minutes. <br />
3) Stir in tomato paste, diced tomatoes, kidney beans, vegetable broth and 4 cups water. Bring to a boil and then turn heat to low. Simmer for 30-40 minutes or until vegetables are tender.<br />
4) While vegetables are cooking, in a separate pot, bring water to a boil. Add pasta and cook until pasta is done; drain.<br />
5) Stir spinach and pasta into the soup during the last five minutes of cooking. If desired, serve with parmesan cheese sprinkled on top. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-22276970727764245582014-11-13T21:30:00.000-06:002018-06-02T12:35:18.155-05:00Slow Cooker Everything ChiliChili is a weekly affair at my sister-in-law's house, so when they went vegan several years ago, a vegan chili recipe became a necessity. She was kind enough to make her chili for our entire extended family the last time we all got together and it is delicious! As well--and this is coming from a proclaimed TVP-hater, so hear me out--this chili is so good you won't even know that it's not meat. As in, when I ate this for the first time, I thought I was eating beef instead of TVP. So if you've always been curious about using meat alternatives, this is a good place to start. Of course you could always use ground beef or turkey, if you want, or make it without using either meat or TVP. (So many choices!) Because this chili is great any way you choose to make it.<br />
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<b><span style="font-size: large;">Slow Cooker Everything Chili</span></b><br />
<i>(adapted from <a href="http://kimthehealthnut.blogspot.com/2011/12/little-bit-of-everything-chilli.html">Kim the Health Nut</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/slow-cooker-everything-chili">Printable Recipe</a></i><br />
Serves 8<br />
<br />
<b>Ingredients</b><br />
1/2 pound cooked ground turkey or beef, or 1/2 package TVP crumbles<br />
1 bell pepper, diced<br />
1 red onion, diced<br />
1 zucchini, diced<br />
1 cup <a href="http://skimpypantry.blogspot.com/2013/05/restaurant-style-salsa.html">salsa</a><br />
2 tablespoons <a href="http://skimpypantry.blogspot.com/2014/04/homemade-taco-seasonings.html">taco seasoning</a><br />
1 can diced tomatoes<br />
1 can green chiles<br />
1 can pinto beans, drained and rinsed<br />
1 can kidney beans, drained and rinsed<br />
1 can corn, drained<br />
1/2 bunch cilantro, finely chopped (optional)<br />
<br />
<b>Directions</b><br />
1) Put all ingredients except cilantro in the crock pot and stir to combine. Cook on high for 2-3 hours or low for 4-6 hours.<br />
2) Stir in cilantro, if using, before serving. Garnish with cheese, sour cream, tortilla chips, or your toppings of choice. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-55840003430994001362014-10-28T16:06:00.002-05:002018-06-02T13:13:19.931-05:00Chunky Spiced Pear Syrup<span style="font-family: inherit;">I rarely make a real breakfast in the morning. In fact, the last time I made an actual breakfast for everyone on a weekday resulted in me becoming a cranky grouch of a mother, which negates the whole "showing my love through food" thing. So any real breakfast cooking usually happens on the weekend or at dinnertime. However, if I'm going to make breakfast for dinner, I try to add a little bit of creativity. This recipe was me trying to make pancakes for dinner seem a little healthier (because of the fruit--duh!) and interesting. We loved pouring this syrup on our pancakes--just the right amount of fruit and sweetness, without being overpowering. I can't wait to make this one again the next time we have pancakes for dinner!</span><br />
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<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit; font-size: large;">Chunky Spiced Pear Syrup</span></b><br />
<i><span style="font-family: inherit;">(adapted from <a href="https://www.cuisinart.com/recipes/breakfast/1025.html">Cuisinart</a>)</span></i><br />
<i><span style="font-family: inherit;"><a href="https://sites.google.com/site/skimpypantryprintablerecipes/chunky-spiced-pear-syrup">Printable Recipe</a></span></i><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Ingredients</span></b><br />
<span style="font-family: inherit;">2 tablespoons butter</span><br />
<span style="font-family: inherit;">2 pears, cored and cut into chunks</span><br />
<span style="font-family: inherit;">1 teaspoon sugar</span><br />
<span style="font-family: inherit;">1/2 teaspoon cinnamon</span><br />
<span style="font-family: inherit;">1/4 teaspoon nutmeg</span><br />
<span style="font-family: inherit;">dash allspice</span><br />
<span style="font-family: inherit;">1/4 cup pure maple syrup</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Directions</span></b><br />
<span style="font-family: inherit;">1) M<span style="background-color: white;">elt butter in a wide nonstick frying pan over medium-high heat, then add the pears. Stir until pears are well coated with butter. </span></span><br />
<span style="font-family: inherit;"><span style="background-color: white;">2) Sprinkle sugar, cinnamon, nutmeg and allspice; continue to cook about 3 minutes until pears begin to soften. Pour in maple syrup; cook until bubbly. Allow to boil 1 minutes then remove from heat.</span><span style="background-color: white;"> Serve immediately and enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-17813216662878456812014-09-17T14:33:00.001-05:002014-09-18T20:25:49.666-05:00Raspberry CrispMy grocery store was having a ridiculous sale on raspberries, so I kind of just kept buying more and more. My kids love raspberries and will eat an entire container in one sitting. But after a while, I needed a little diversity. Of the dessert variety. Raspberry crisp to the rescue! I love a good crisp and this one is really great--the tartness of the raspberries is complemented by the added sugar and the crispy topping. It's quick and easy and really good!<br />
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One more thing--my kids had the brilliant idea of putting a dollop of nutella on their serving of raspberry crisp while it was still hot. Oh my! Heaven! Hot raspberry crisp with a dollop of melting and vanilla ice cream? Pretty much perfect!<br />
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<b><span style="font-size: large;">Raspberry Crisp</span></b><br />
<i>(adapted from <a href="http://thepioneerwoman.com/cooking/2010/08/raspberry-crisp/">The Pioneer Woman</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/raspberry-crisp">Printable Recipe</a></i><br />
Serves 8<br />
<b><br /></b>
<b>Ingredients</b><br />
FILLING:<br />
2 clam shells of raspberries, rinsed<br />
1 teaspoon vanilla<br />
1 heaping tablespoon cornstarch<br />
2/3 cup sugar<br />
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TOPPING:<br />
1 cup flour<br />
1/4 cup sugar<br />
1/4 cup brown sugar<br />
2/3 cup oats<br />
dash salt<br />
1/2 cup butter, cut into pieces<br />
<br />
nutella, whipped cream, or vanilla ice cream for serving<br />
<br />
<b>Directions</b><br />
1) In a medium-sized bowl, combine all filling ingredients. Stir and set aside.<br />
2) In a large bowl, combine all topping ingredients. Use a pastry cutter to cut butter into dry ingredients until mixture resembles coarse crumbs. <br />
3) Add berry mixture to a 9 1/2- or 10-inch pie pan. Sprinkle topping mixture all over the berries until covered. Bake at 350 degrees for 35-45 minutes, or until topping is golden brown. <br />
4) Allow crisp to rest for 10 minutes before serving. Serve warm, with a dollop of nutella, whipped cream, or vanilla ice cream, if desired. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-5835679285330955612014-09-02T21:12:00.000-05:002014-09-02T21:12:36.949-05:00Brussels Sprouts with Browned Butter and BreadcrumbsI went to the store several weeks ago and noticed a bag of pre-shredded Brussels sprouts. Hellooooo Brussels sprouts! I picked up the bag, mulled over what I could do with them, but eventually decided not to stray from my grocery list. The following week, I was again drawn to the shredded Brussels sprouts, and decided that two weeks of wanting Brussels sprouts must mean that I needed to just make some already!<br />
<br />
So glad I did. Because that meant I had the opportunity to make try out this recipe. The pre-shreddded bag definitely saves on time (although you could shred them yourself, or use whole Brussels sprouts and just boil them until tender), and the browned butter and bread crumbs give them a wonderful taste and texture. I think I made this recipe three times before my bag of sprouts was used up. And I enjoyed it every time.<br />
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<b><span style="font-size: large;">Brussels Sprouts with Browned Butter and Breadcrumbs</span></b><br />
<i>(adapted from <a href="http://leelalicious.com/breadcrumb-crusted-brussels-sprouts/">Leelalicious</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/brussels-sprouts-with-browned-butter-and-breadcrumbs">Printable Recipe</a></i><br />
Serves 4-6 as a side dish<br />
<i><br /></i>
<b>Ingredients</b><br />
1/2 teaspoon salt, more to taste<br />
2 cups Brussels sprouts, shredded<br />
1 tablespoon butter<br />
1 tablespoon bread crumbs<br />
<br />
<b>Directions</b><br />
1) Add about a 1/4 inch water to a skillet and bring to a boil. Add 1/2 teaspoon salt and the shredded Brussels sprouts; return to a boil and allow sprouts to cook until tender, draining any excess water.<br />
2) Remove sprouts from skillet and set aside. Add butter to skillet and cook on medium heat until butter has browned. Add bread crumbs and cook until crumbs are lightly browned. <br />
3) Stir the Brussels sprouts into the butter and breadcrumb until well coated. Season to taste and serve warm. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com1tag:blogger.com,1999:blog-6194442539375736482.post-10805416498022968702014-07-15T14:52:00.000-05:002014-07-15T14:52:24.899-05:00One-Pot Spaghetti in Meat SauceI've used this recipe for one-pot spaghetti with meat sauce for years (you know, for those times when I'm eating meat with my spaghetti). It has been delicious every time. Lately I've seen a whole host of all kinds of one-pot pasta recipes floating around. And I've tried a couple. But they have been uniformly disappointing. Although the flavor may be there, the sticky starchiness was so off-putting to me. But this recipe is perfect--a good ratio of homemade sauce and meat to perfectly done noodles, without any of that starchy goopiness. We really should be making this one more often!<br />
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<span style="font-size: large;"><b>One-Pot Spaghetti in Meat Sauce</b></span><br />
<i>(adapted from <a href="http://recipeshoebox.blogspot.com/2011/05/one-pot-spaghetti_25.html">Recipe Shoebox</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/one-pot-spaghetti-in-meat-sauce">Printable Recipe</a></i><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
1/2 pound ground beef, turkey, or sausage<br />
1 medium onion, chopped<br />
2 cloves garlic, minced<br />
2 teaspoons dried oregano<br />
1 teaspoon dried basil<br />
1/2 teaspoon black pepper<br />
2 cans (6 ounces) tomato paste<br />
4 cups (32 ounces) chicken broth<br />
3 cups water<br />
1 box (12 ounces) spaghetti, broken<br />
1/4 cup grated Parmesan cheese<br />
<br />
<b>Directions</b><br />
1) In a large pot, cook the ground beef until meat is cooked through; drain excess grease. Add onion and garlic and cook until onion is tender.<br />
2) Stir in the oregano, basil, pepper, tomato paste, broth, and water. Bring to a boil.<br />
3) Add the broken spaghetti a little at a time, stirring constantly, and return to boiling. Stirring frequently, boil gently, uncovered, for 17-20 minutes of until spaghetti is tender and sauce is desired consistency. The longer it cooks, the thicker the sauce. Garnish with Parmesan cheese and enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-80085466810190571332014-07-08T15:45:00.002-05:002015-05-26T22:03:34.901-05:00German PancakesIt's remarkable to me that this is my son's most requested dish. If we're having a slow weekend morning, he'll ask for German pancakes. If I ask him what we should have for dinner, most of the time he'll say German pancakes. In fact, the last time I made German pancakes for him, he stated that it was his favorite food--even better than pizza, which is saying something. I could maybe understand his love for them if he was drenching them in syrup, but he almost always asks for powdered sugar and lemon juice. He's such the sophisticate.<br />
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Not that there's anything complicated or really unusual about German pancakes. I think my surprise might stem from the fact that I never ate them myself until I was an adult, and I never made them for my son until a little over a year ago. But apparently it was love at first bite for him, which I will not complain about. The more foods my kids are willing to try and then (hopefully) learn to love, the better. In general, I feel like my kids are good and varied eaters, but if German pancakes become my son's gateway food to, say, an omelet... well, that would make me one happy mom.<br />
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<span style="font-size: large;"><b>German Pancakes</b></span><br />
<i>(from <a href="http://smittenkitchen.com/blog/2006/12/loopy-breakfast-goodness/">Smitten Kitchen</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/german-pancakes">Printable Recipe</a></i><br />
Makes 2 9-inch pancakes<br />
<br />
<b>Ingredients</b><br />
4 eggs<br />
1 tablespoon sugar<br />
1/2 teaspoon salt<br />
2/3 cup flour<br />
2/3 cup milk<br />
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<b>Directions</b><br />
1) Preheat oven to 400 degrees and grease two 9-inch cake pans well. Put eggs in a blender, cover, and press the "stir" button until light yellow in color. Push "mix" button, remove cover, and add remaining ingredients; process until smooth.<br />
2) Pour batter equally into pans and bake for 20 minutes. Reduce heat to 350 degrees and then bake 10 minutes, or until edges are golden brown and pancake is fluffy. Serve with maple syrup or powdered sugar and lemon juice. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com1tag:blogger.com,1999:blog-6194442539375736482.post-46753788254336593492014-05-20T09:33:00.000-05:002018-06-02T13:32:05.698-05:00Chocolate Peanut Butter Banana SmoothieIt's no secret that I don't like bananas, but <a href="http://skimpypantry.blogspot.com/2013/07/double-chocolate-banana-bread-with.html">once again</a> peanut butter and chocolate have come through for me! I make this smoothie periodically for my kids as a healthy after school snack and they are always thrilled! <br />
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<span style="font-size: large;"><b>Chocolate Peanut Butter Banana Smoothie</b></span><br />
<i>(adapted from <a href="http://www.thesisterscafe.com/2013/01/healthy-chocolate-peanut-butter-banana-smoothie">The Sisters Cafe</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/chocolate-peanut-butter-banana-smoothie">Printable Recipe</a></i><br />
Serves 3-4<br />
<br />
<b>Ingredients</b><br />
1 cup milk<br />
2 cups ice cubes<br />
1 banana<br />
2 tablespoons cocoa powder<br />
2 tablespoons honey<br />
3 tablespoons creamy peanut butter<br />
<br />
<b>Directions</b><br />
1) Put all ingredients in a blender and blend until smooth. Pour into glasses and enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-27006475273217751652014-05-06T09:12:00.000-05:002018-06-02T12:58:41.896-05:00Plov (Russian Rice Pilaf)This is one of my husband's favorite dishes, but I'd never attempted to make it before. However, we recently experienced some bad plov (sticky rice, lacking flavor) and I figured I couldn't do any worse than we'd already had, so I might as well give it a try! Plus, think or all those good wife points I'd be earning! <br />
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Plov may look like just a meaty rice pilaf (ok, it <i>is</i> a meaty rice pilaf), but when it's done right, it's amazing. The rice itself is so flavorful that when you get a bite of meat, it's like a tasty surprise. And don't be put off by the time it takes. As I've learned over the years, if your Russian food doesn't take <a href="http://skimpypantry.blogspot.com/2010/04/borscht.html">all afternoon</a> to make, it probably won't taste very authentic. I've tried many plovs over the years (and my husband even more so!) and this one does it right.<br />
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<span style="font-size: large;"><b>Plov</b></span><br />
<i>(adapted from <a href="http://www.olgasflavorfactory.com/main-course/plov/">Olga's Flavor Factory</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/plov">Printable Recipe</a></i><br />
Serves 8<br />
<br />
<b>Ingredients</b><br />
1 lb beef chuck (you can also use lamb), cut into 1/2 inch pieces<br />
1/4-1/3 cup canola oil<br />
2 onions, chopped<br />
4 carrots, peeled and shredded<br />
salt and pepper to taste<br />
3 dry bay leaves<br />
1 teaspoon ground cumin<br />
1 1/2 teaspoon paprika<br />
1 1/2-1 3/4 cup water<br />
3 cups basmati rice<br />
4 cups hot water<br />
1 head of garlic<br />
<br />
<b>Directions</b><br />
1) Blot the meat chunks with a paper towel until they are dry from any excess moisture and set aside.<br />
2) Using a large pot or Dutch oven, heat 1/4 to 1/3 cup oil (enough to generously cover the bottom of the pot) over high heat until it is smoking hot.<br />
3) Add the meat to the oil and cook 5-7 minutes until the meat is a deep golden brown color, but not cooked through. Reduce the heat to medium and add the onion; cook for 5-7 minutes more until the onions are tender and slightly golden.<br />
4) Add the shredded carrots, stirring to combine, and season with salt, pepper, bay leaves, cumin and paprika. Cook for 5 minutes more, until the carrots become tender.<br />
5) Pour enough water in the pot to barely cover the meat mixture, 1 1/2- 1 3/4 cup. Cover with a lid and simmer for 45 minutes to 1 hour, until the meat is tender. <br />
6) Meanwhile, while the meat is simmering, rinse the rice thoroughly. This is done by placing the rice in a large bowl. Fill the bowl with water, about 2 inches higher than the level of rice. Using your fingers, move the rice around in the water. The water should become cloudy. Drain the water and repeat until the water stays clear. After rinsing the rice, set it in a bowl of water to soak and set aside.<br />
7) When the beef is tender, drain the water from the rice and spread the rice out evenly on top of the beef mixture. DO NOT MIX TOGETHER. Pour in about 4 cups of hot or boiling water, enough to cover the rice by about 1 to 1 1/2 inches. Season with salt. Bring water to a boil, reduce heat to medium-high and cook, uncovered, until much of the water is absorbed.<br />
<span style="background-color: white; font-family: inherit;"><span style="letter-spacing: 0.5px;">8) </span><span style="letter-spacing: 0.5px; line-height: inherit;">Insert a whole garlic head into the middle of the rice and make a few holes in the rice, to help the water cook out faster (I use the handle of a long wooden spoon to create the holes); cover the pot, reduce the heat to low and cook for another 10-15 minutes, just until the rice is cooked through.</span></span><br />
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<span style="background-color: white; font-family: inherit;"><span style="letter-spacing: 0.5px; line-height: inherit;">9) T</span></span><span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;">ake out the roasted garlic and mix the whole dish together, incorporating the beef, onion, and carrots with the rice. You can press some of the roasted garlic through a garlic press and add it to the rice, as well. Serve hot and enjoy!</span></span></div>
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<span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;"><br /></span></span></div>
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<span style="background-color: white; letter-spacing: 0.5px;"><span style="font-family: inherit;"><i>*Plov freezes well!</i></span></span></div>
Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-89328387843945330162014-04-28T08:23:00.000-05:002018-06-02T12:40:04.228-05:00Vegetable Quinoa SoupWhenever one of my kids asks to buy something in the produce section I almost always say yes. It sometimes results in some creative dinners, but who am I to deny them vegetables when they <i>ask </i>for them? My little girl wanted a summer squash during one visit and so I took the opportunity to make this soup. I know that soup season may be winding down (who am I kidding? soup season is a year-round event in our house!), but I couldn't wait to put this one on here. <br />
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<b><span style="font-size: large;">Vegetable Quinoa Soup</span></b><br />
<i>(adapted from <a href="http://www.twopeasandtheirpod.com/vegetable-quinoa-soup/">Two Peas and their Pod</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/vegetable-quinoa-soup">Printable Recipe</a></i><br />
Serves 4-6<br />
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<b>Ingredients</b><br />
1 tablespoon olive oil<br />
1/2 medium onion, diced<br />
1 clove garlic, minced<br />
1 carrot, chopped<br />
1 stalk celery, chopped<br />
1 small zucchini or yellow squash, chopped<br />
3/4 cup fresh green beans, cut into 1-inch pieces<br />
1/4 teaspoon black pepper<br />
1/2 teaspoon salt<br />
1/2 teaspoon dried thyme<br />
1/2 teaspoon crushed bay leaf<br />
1 tablespoon dried basil<br />
1 (15 ounce) can diced tomatoes<br />
2 1/2 cups vegetable broth<br />
1 cup cooked quinoa<br />
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<b>Directions</b><br />
1) Heat the olive oil in a large pot over medium heat. Once hot, add the onions and cook until tender. Add the garlic and cook until fragrant. Add the carrot, celery, zucchini or squash, and green beans; cook for 4 to 5 minutes, stirring occasionally, until vegetables begin to soften.<br />
2) Add all the remaining ingredients except for quinoa. Cover and reduce the heat to low, cooking 20-30 minutes or until the vegetables are fork tender. Stir in the cooked quinoa and adjust salt and pepper to taste. Serve warm and enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-1501745303158336932014-04-21T16:04:00.001-05:002018-06-02T13:46:42.466-05:00Easy Lentil TacosA while ago, my sister-in-law asked me for my lentil taco recipe. I had to reply that I didn't have one! I've attempted lentil tacos in the past, but was never thrilled with the results. Maybe it was the taco seasoning I was using or maybe I wasn't used to the texture of lentils yet...I'm not sure what the reason was. But I decided it was time to give lentil tacos another try. There's nothing complicated about this recipe, but it was every bit as satisfying and delicious as if I had used meat. We really love this recipe--we've used it in taco salad and nachos, too!--and I'm glad I finally have a lentil taco recipe I can share!<br />
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<span style="font-size: large;"><b>Easy Lentil Tacos</b></span><br />
<i>(adapted from <a href="http://allrecipes.com/recipe/tasty-lentil-tacos-2/">AllRecipes</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/easy-lentil-tacos">Printable Recipe</a></i><br />
Serves 6<br />
<br />
<b>Ingredients</b><br />
1 teaspoon olive oil<br />
1/2 cup diced onion<br />
1 clove garlic, minced<br />
2/3 cup dried brown lentils, sorted<br />
1 tablespoon <a href="http://skimpypantry.blogspot.com/2014/04/homemade-taco-seasonings.html">taco seasoning</a>, more to taste<br />
1 2/3 cup vegetable broth<br />
1/2 cup <a href="http://skimpypantry.blogspot.com/2013/05/restaurant-style-salsa.html">salsa</a><br />
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<b>Directions</b><br />
<span style="font-family: inherit;">1) <span style="background-color: white; line-height: 17px;">Heat oil in a large skillet over medium heat; cook and stir onio<span style="font-family: inherit;">n until tender, about 5 minutes. Add garlic and cook until fragrant. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">2) </span><span style="background-color: white; line-height: 17px;">Pour broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">3) </span><span style="background-color: white; line-height: 17px;">Uncover the skillet and continue to cook until mixture is slightly thickened, 6 to 8 minutes; stir in salsa. Adjust seasoning, if needed. </span><span style="background-color: white; line-height: 17px;"> Garnish as desired and enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-11826426537380879992014-04-14T09:00:00.000-05:002018-06-02T13:38:28.594-05:00Homemade Taco SeasoningsI've been wanting to make my own taco seasonings for a while, but felt too lazy to do it (curse my infernal laziness!) until I had some incentive: that jumbo canister of taco seasoning from Costco was starting to taste funky. I don't know if it was just past its prime or what, but our tacos were definitely tasting a little foul. So I looked at a few recipes online and I realized that I already had all the ingredients I needed in my pantry! Five minutes later, I had homemade taco seasonings adapted to my family's tastes. I've used our taco seasoning several times and we love it (it's about 2 tablespoons seasoning per taco recipe). Plus every time I use it, I am totally justified in feeling all domestic-goddess about myself. <br />
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<b><span style="font-size: large;">Homemade Taco Seasonings</span></b><br />
<i>(adapted from <a href="http://allrecipes.com/recipe/taco-seasoning-i/?scale=100&ismetric=0">AllRecipes</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/homemade-taco-seasonings">Printable Recipe</a></i><br />
Makes about 2 cups<br />
<br />
<b>Ingredients</b><br />
1<span style="font-family: inherit;">/2 cup and 2 tablespoons chili powder</span><br />
<span style="font-family: inherit;">1/4 cup and 1 tablespoon ground cumin</span><br />
<span style="font-family: inherit;">3 tablespoons and 1 teaspoon salt</span><br />
<span style="font-family: inherit;">2 tablespoon and 2 teaspoons paprika</span><br />
<span style="font-family: inherit;">2 tablespoons black pepper</span><br />
<span style="font-family: inherit;">1 tablespoon and 1 teaspoon dried cilantro</span><br />
<span style="font-family: inherit;">2 1/2 teaspoons dried oregano</span><br />
<span style="font-family: inherit;">2 1/2 teaspoons garlic powder</span><br />
<span style="font-family: inherit;">2 1/2 teaspoons onion powder</span><br />
<span style="font-family: inherit;">1 1/2 teaspoons crushed red pepper flakes</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Directions </span></b><br />
<span style="font-family: inherit;">1) <span style="background-color: white; line-height: 17px;">In a small bowl, mix together all ingredients until combined. Store in an airtight container. Enjoy!</span></span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com1tag:blogger.com,1999:blog-6194442539375736482.post-47398509281323092492014-04-03T21:38:00.000-05:002018-06-02T12:42:58.717-05:00Roasted Cauliflower White ChiliNew favorite soup. Boom. I said it. I mean, I have a lot of favorite soups, but this is the current winner. I've <a href="http://skimpypantry.blogspot.com/2014/03/couscous-with-spinach-feta-and-roasted.html">mentioned</a> that I'm a little obsessed with roasted cauliflower lately. Adding it to my white chili was the best idea I've had in a long, long time.<br />
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<b><span style="font-size: large;">Roasted Cauliflower White Chili</span></b><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"><i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/roasted-cauliflower-white-chili">Printable Recipe</a></i></span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">Serves 6</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"><br /><b>Ingredients</b></span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"><br /></span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">2 tablespoons olive oil, divided</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1/2 head roasted cauliflower, cut into small chunks<br />1 medium onion, chopped<br />3 cloves garlic, minced</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 can (15 ounces each) white beans, drained and rinsed</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 can (15 ounce) corn, drained</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 can (4 ounces) diced green chiles</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1/4 teaspoon </span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">chili powder</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1/2 teaspoon dried cilantro</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1/2 teaspoon pepper</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 teaspoon salt</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 teaspoon cumin</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 teaspoon dried oregano</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">2 cups vegetable broth</span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"> </span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"><br /></span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1/2 cup milk</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">1 cup sour cream, room temperature</span><br />
<br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px; font-weight: bold;">Directions</span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;"><br />1) In a large bowl, toss the cauliflower in 1 tablespoon olive oil until well coated; season with salt and pepper to taste. Place on a large baking sheet in a single layer. Roast the cauliflower at 400 degrees for 20-30 minutes until lightly golden brown. Set aside.</span><br />
<span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">2) While cauliflower is roasting, heat 1 tablespoon olive oil in a large pot. Add onion and cook until translucent; add garlic, cooking until fragrant.<br />2) Add the beans, corn, seasonings, and broth and bring to a boil. Reduce heat and simmer for 30 minutes. Add cauliflower and stir to combine.<br />3) Remove soup from heat and stir in milk. </span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px; line-height: 19px;">Just before serving, place the sour cream into a large bowl. Add two to three ladles of hot soup and stir to combine with the sour cream. Pour back into the soup pot and stir. </span><span style="background-color: white; font-family: "georgia" , serif; font-size: 13px;">Enjoy!</span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com2tag:blogger.com,1999:blog-6194442539375736482.post-1284867765839957592014-03-28T14:30:00.000-05:002015-01-06T19:41:41.082-06:00Couscous with Spinach, Feta, and Roasted CauliflowerMy grocery store let me down. What this dish needs is a bright orange or purple cauliflower for a little pop of color. But there was none to be had. Besides the lack of visual appeal, this dish was perfect. I'm mildly obsessed with roasted cauliflower right now--expect more cauliflower recipes in the future--and had some spinach and feta that were getting to their expiration point. Throw it all together with some couscous and--voila! A delicious light dinner!<br />
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<b><span style="font-size: large;">Couscous with Spinach, Feta, and Roasted Cauliflower</span></b><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/couscous-with-spinach-feta-and-roasted-cauliflower">Printable Recipe</a></i><br />
Serves 4 as a main dish, 6 as a side<br />
<br />
<b style="background-color: white; font-family: Georgia, serif; font-size: 13px;">Ingredients</b><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">3 tablespoon olive oil, divided</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1/2 large head cauliflower, cut into 1-inch pieces</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1 onion, diced</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">3 cloves garlic, minced</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1 teaspoon dried dill</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1 teaspoon dried mint</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">2 teaspoons dried oregano</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">4 cups fresh spinach, chopped</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">3 tablespoons lemon juice</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">4 cups cooked couscous</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">salt and pepper to taste</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">4 ounces feta, crumbled</span><br />
<br style="background-color: white; font-family: Georgia, serif; font-size: 13px;" />
<b style="background-color: white; font-family: Georgia, serif; font-size: 13px;">Directions</b><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">1) Arrange cauliflower on a cookie sheet in a single layer. Drizzle 1 tablespoon olive oil, sprinkle with salt and pepper and toss until covered. Roast at 400 degrees for about 20 minutes, or until cauliflower begins to turn golden and cauliflower is tender. Set aside.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">2) In a large skillet, saute onion in 2 tablespoons oil on medium heat until they soften and become translucent.</span><span style="background-color: white; font-family: Georgia, serif; font-size: 13px;"> Add garlic, oregano, and dill and saute until fragrant.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px;">3) </span><span style="background-color: white; font-family: Georgia, serif; font-size: 13px; line-height: 22px;"><span style="font-family: inherit;">Stir in the spinach, lemon juice, couscous and cauliflower. Cover and cook for 3-4 minutes, stirring occasionally until spinach is wilted.</span></span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 13px; line-height: 22px;">4) Salt and pepper to taste and top with feta. Serve immediately or chilled. Enjoy!</span>Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-20918682559870026432014-03-13T23:14:00.000-05:002015-04-11T14:26:50.931-05:00Creamy Cabbage and PotatoesBecause of the cabbage and potatoes, this is sort of like a colcannon-type dish. And, although I first made this recipe a while ago, realized I could totally use this as some sort of St. Patrick's Day recipe and instantly be all cutesy on my food blog. You know, Irish stuff! Leprechauns! Pot of gold! Shamrocks! Lucky Charms! <br />
<br />
What was I talking about again? Oh right. <br />
<br />
So I was a little afraid that this dish would taste too cabbagey and be off-putting, but not at all! It was just creamy potato deliciousness which we thoroughly enjoyed. And my hubby loved it the next morning fried on a skillet as a kind of potato pancakes.<br />
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Happy St. Patty's Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBaboqsgoTLVqiyEOJt-YVXT4FW1_mk0V32uLhXjjXNXV2eaI11TR6ueEOjK5lyU6ts9ijX3t803V2gFgQcFiaX1eNkoPeIv_j7L7x-PnGmccxqKgUlKNqKq8G_uPLRtATPE7Kmxf5q0/s1600/IMG_2808(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBaboqsgoTLVqiyEOJt-YVXT4FW1_mk0V32uLhXjjXNXV2eaI11TR6ueEOjK5lyU6ts9ijX3t803V2gFgQcFiaX1eNkoPeIv_j7L7x-PnGmccxqKgUlKNqKq8G_uPLRtATPE7Kmxf5q0/s1600/IMG_2808(2).jpg" height="267" width="400" /></a></div>
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<b><span style="font-size: large;">Creamy Cabbage and Potatoes</span></b><br />
<i>(adapted from <a href="http://www.seriouseats.com/recipes/2010/01/eat-for-eight-bucks-creamy-cabbage-and-potatoes-recipe.html">Serious Eats</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/creamy-cabbage-and-potatoes">Printable Recipe</a></i><br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
3 tablespoons butter, divided<br />
1 large onion, chopped<br />
1 pound green cabbage, cored and chopped<br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 tablespoon apple cider vinegar<br />
2 pounds potatoes, baked<br />
1 1/2 tablespoons flour<br />
1 cup milk<br />
dash of nutmeg<br />
<br />
<b>Directions</b><br />
1) Heat 2 tablespoons butter in a large pot over medium heat until it stops foaming and then add the onion. Cook, stirring occasionally, until the onions are soft and just beginning to brown. Stir in salt and pepper and then toss in cabbage. Continue to stir until cabbage and onion are combined and cabbage is beginning to wilt. Pour in the vinegar and 1 tablespoon water; cover the pot and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender.<br />
2) While the cabbage is cooking, peel the potatoes and mash them roughly with a fork or your fingers. Set aside. Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the flour and cook, stirring constantly for about 2 minutes. Stir in the milk and continue to stir until mixture thickens. <br />
3) Add potatoes, nutmeg, and cabbage mixture, stirring to combine. Adjust salt and pepper to taste. Transfer mixture to a 13x9 baking dish, smoothing the top with the back of a spoon. Bake at 400 degrees for 15-20 minutes and serve warm. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com1tag:blogger.com,1999:blog-6194442539375736482.post-51577206917167587102014-03-05T20:39:00.000-06:002014-04-21T16:05:08.628-05:00Bean Burrito FillingSometimes when it comes to dinner, I either feel like I have to do something new, original and amazing or just give up entirely. This recipe is a happy medium between the two because although it's not at all new or original, it's still amazing and requires only a little more effort than nothing. We use this bean filling for burritos, nachos, taquitos, tostadas, and anything else that sounds good. It makes for a quick dinner we all love!<br />
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<b><span style="font-size: large;">Bean Burrito Filling</span></b><br />
<i>(adapted from <a href="http://www.thecurvycarrot.com/2013/12/17/baked-bean-chimichangas/">The Curvy Carrot</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/bean-burrito-filling">Printable Recipe</a></i><br />
Serves 4-6<br />
<br />
<b>Ingredients</b><br />
1 tablespoon extra virgin olive oil<br />
1/2 cup yellow onion, diced<br />
2 cloves garlic, minced<br />
1 (4 ounces) can green chilies<br />
1 teaspoon chili powder<br />
1/2 teaspoon cumin<br />
2 tablespoons lime juice<br />
1 (15 ounces) can black beans, drained and rinsed<br />
1 (15 ounces) can refried beans<br />
salt and pepper to taste<br />
tortillas, cheese, <a href="http://skimpypantry.blogspot.com/2013/05/restaurant-style-salsa.html">salsa</a>, and whatever other taco fixings you like<br />
<br />
<b>Directions</b><br />
1) In a large skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until softened and translucent. Add garlic and cook until fragrant, about 30 seconds.<br />
2) Add all remaining ingredients and stir until combined and heated through. Use as filling for tacos, burritos, tostadas, etc. and top with your favorite fixings. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0tag:blogger.com,1999:blog-6194442539375736482.post-63444576399871396502014-02-03T15:36:00.002-06:002018-06-02T12:45:19.868-05:00Curried Carrot SoupRecently, we had dinner at a fancy schmancy restaurant with some of my husband's co-workers. Curried carrot soup was on the menu and someone made a doubtful remark about whether or not he should order it. Without hesitation, and without ever having tried it before, I told him it was my type of food. I knew I would love it. And I knew I needed to make it for myself. <br />
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This recipe was pretty close to how I remembered. Creamy, and slightly spicy, it has a wonderful curry flavor without being overpowering. It tastes complicated, but it's simple and delicious.<br />
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<b><span style="font-size: large;">Curried Carrot Soup</span></b><br />
<i>(adapted from <a href="http://www.seriouseats.com/recipes/2011/03/dinner-tonight-senegalese-curried-carrot-soup-recipe.html">Serious Eats</a>)</i><br />
<i><a href="https://sites.google.com/site/skimpypantryprintablerecipes/curried-carrot-soup">Printable Recipe</a></i><br />
Serves 4<br />
<br />
<b>Ingredients</b><br />
6 tablespoons butter<br />
1 medium-sized onion, diced<br />
3 cups peeled and roughly chopped carrots<br />
3 cups chicken or vegetable broth<br />
2 teaspoons curry powder<br />
pinch red pepper flakes<br />
1 1/2 cups milk<br />
salt and pepper to taste<br />
plain Greek yogurt, for garnish<br />
<br />
<b>Directions</b><br />
1) In a large saucepan, melt butter over medium heat until foaming subsides. Add onions and saute until translucent, 5-8 minutes, stirring often so they won't brown. <br />
2) Add carrots and stir to coat with butter, cooking until almost soft, 10-12 minutes. Sprinkle with curry powder and red pepper flakes over vegetables and cook, stirring constantly, until spices are very fragrant, about 1 minute. Add broth and bring to a boil; simmer until carrots are completely soft. <br />
3) Transfer soup to a blender and blend, in batches if necessary, or use an immersion blender, until soup is completely pureed.<br />
4) Return soup to saucepan and whisk in milk. Return to a simmer and season with salt and pepper to taste. Dollop yogurt on individual portions, if desired. Enjoy!Feliciahttp://www.blogger.com/profile/03176185564899185365noreply@blogger.com0