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This is a new challenge for the year 2009.
A gift to make and have ready for next Christmas.
It consists of a collection SIMPLE, Tired and True recipes.
This is not a swap……..
no shipping or swapping involved, it's a MONTHLY challenge to create
a next years christmas gift.
Here are the details:
EACH MONTH
1. Share your SIMPLE, TRIED AND TRUE RECIPE
And list the category: hot entrees, cold entrees (with meat),
Satisfying salads, simplified side dishes, brunch and
Appetizers.
2. Create a decorated recipe page, size is your choice.
Share with the group under "quick recipe page challenge"
3. Create index cards for catagories
4. Create a recipe box holder
By the end of the year, there, hopefully, will be plenty of
Recipes collected to create a Simple quick recipe collection,
For yourself and to give for gifts.
REMEMBER: each month share a quick recipe, and a
recipe page decorated.
Sign up below to participate and make the commitment:
1. stampencamper
2. craftypete
3. tamcan
4. goegirl
5. bar
6. frogiella
__________________ Carolyn
my avatar: (such desparation), Dear God, if you can't make me thin; make my
friends fat"
Last edited by stampencamper; 12-30-2008 at 06:28 AM..
City Eggs
INGREDIENTS
3 cups mashed potatoes, heated through
4 eggs
Coarse salt and cracked black pepper
1/4 cup freshly grated parmesan cheese, or cheddar
2 tbsp chopped fresh chives
� pound bacon, fried or baked crisply, cooled and crumbled into small pieces
DIRECTIONS
Preheat oven to 450 . Bake bacon until crisp on broil setting on cookie sheet, remove from oven and let cool. Divide the mashed potatoes into four individual baking dishes. Make a deep well in the center of the mashed potatoes. Crack an egg directly into each well. Season with salt and pepper to taste. Sprinkle one fourth of the cheese over each egg. Bake 12-15 minutes or until eggs are done to your likeness. Remove from oven, garnish with chives, and crumbled fried bacon Serves 4
and Carolyn - that recipe sounds really good! Any reason you couldn't use leftover potatoes for this?
I will post a recipe later. I want to do some type of recipe book or box my kids for next year's Christmas. And starting in January - it might actually happen! thanks for getting this started.
don't know why not, hope you will like it, it's quick
Originally Posted by sdscrapper
and Carolyn - that recipe sounds really good! Any reason you couldn't use leftover potatoes for this?
I will post a recipe later. I want to do some type of recipe book or box my kids for next year's Christmas. And starting in January - it might actually happen! thanks for getting this started.
__________________ Carolyn
my avatar: (such desparation), Dear God, if you can't make me thin; make my
friends fat"
Count me in. I wanted to do this for my kids this year, but thought about it too late.
My contribution for this month.............
Crock Pot recipe - dinner
Garlic Herb Pork Roast
3-4 pound Pork roast (I prefer boneless tenderloin, but you can use what ever pork roast)
6-8 small new or red potatoes
1-envelope Lipton Savory Herb with Garlic soup mix (dry)
place washed potatoes on bottom of crock pot.
Over waxed paper, rub "dry" garlic soup mix all over pork roast, place roast in crock pot on top of potatoes. Sprinkle any remaining mix on waxed paper over ingredients in crock pot. Add 1 cup water. Cook on low heat all day. I put this on around 7 am before heading out to work and dinner is ready when I get home after 5 pm. Roast is tender, the taste and SMELL is to die for.
Serve with a green salad and you are done. Great for leftovers too!
Enjoy,
Sheree
Oops! Forgot I need to include a page. Will work on that and post later.
Here's my first contribution:
Hot Entree, vegetarian My version of Tunisian Vegetable Stew
modified from the Moosewood Restaurant Cooks at Home cookbook
2 T olive oil
1 med. onion, thinly sliced
3 cups cabbage, cut in 1/2" chunks/wedges
1 large red bell pepper, cut into thin strips
2 t ground coriander
1/8 t cayenne pepper (more or less to taste, or use black pepper)
1 t paprika
1/2 t ground turmeric or mild curry powder
dash of salt
tiny dash of cinnamon
1 can tomatoes, cut into chunks, liquid preserved (20-28 oz)
1 can chick peas, drained and rinsed (16 oz)
1/4-1/2 cup black or kalamata olives (optional)
1 T lemon juice
optional, for topping
1 T olive oil
2 T balsamic vinegar
crumbled feta or goats' cheese
crusty bread
In a large skillet or dutch oven, saute onion until soft. Add cabbage, sprinkle with salt, and continue to saute for about 5 minutes - till cabbage is softened (it's nice if you can lightly brown bits of the cabbage). Add spices, and peppers and combine*. Stir in the tomatoes, chick peas and optional olives and simmer, covered, for about 15 minutes, until vegetables are just tender. Add the lemon juice and salt to taste.
Serve alongside some crusty bread. Top at the last minute with a bit of crumbled feta or goats cheese and a drizzle of balsamic and olive oil (and hot sauce if you like it).
*I've also added other vegetables such as chunks of yam, chunks of summer squash like zucchini, chunks of turnip or even swiss chard.
The original recipe calls for a lot more cinnamon and some currents or raisins.
__________________ Kirsten Scrap goal - ytd 0/some My BLOG - SparkGirlWorking my way to 21K... again!
I'd like to join, but will enter recipe later. thanks.
__________________ *tamcan *i think i can. i think i can. Goals for 2014
Dec. 5 cards a week:_260__
2 Layouts a week:_104__ My Papercrafting Blog My Gallery
What a great idea!! I've love to be included!!
===================
Sun-dried Tomatoe Pesto (Appetizers)
Ingredients:
� Lbs Parmesan Origianne Cheese (aka The Good Stuff)
Sundried Tomatoes packaged in olive oil
6 Large Cloves of Garlic or 10 Medium Cloves
1 Package/Bunch of Fresh Basil
Kosher Salt
Black Pepper
Make it up:
1. Break Parmesan into small chunks (pea sized)
2. Peel cloves of garlic
3. Add cheese and garlic to food processor, pulse until cheese and garlic are thoroughly mixed and parmesan has broken into rice sized chunks.
4. Add 4 cups of sundried tomatoes, slightly drained, into food processor. Pulse until entire mixture has consistency of ground beef. You may need to add some olive oil from sundried tom atoes to get proper consistency. Be careful not to add too much!
5. Add fresh Basil, a few pinches of Kosher Salt and fresh ground black pepper to mixture and pulse until Basil is well mixed into the pesto.
TIPS:
*Be careful with the salt. The parmesan brings a lot of saltiness to the dish, so adding salt to taste when you are mixing it may make it saltier than you care for when you serve it up the next day.
*Refrigerate and serve either cold or room temperature on toasted bread or crackers.
*It gets better the longer it sits in the refrigerator.
2 lbs ground beef, fried
salt and pepper to season
2 tsp chopped onion
1 - 32 oz frozen french fries
1 can each cream of mushroom soup
and chicken rice soup
pat ground beef into a roaster or cake pan; add salt, pepper, and onion
Arrange frozen french fries over meat, spread soups over all Bake 350 degrees for 1 hour
Hi gals!
here's another veggie main from me ;) I hope you like it!
Mu Shu Mushrooms
(vegetarian mu shu pork - omnivores version included)
1/4 cup soy sauce
2 T rice vinegar
1 T sugar
1 T sesame oil
black pepper
2 T fresh (or jarred) grated ginger
2 cloves garlic, grated or crushed (1 T jarred)
4-6 oz (about 3 cups) fresh shi-take mushrooms, stems discarded and thinly sliced (you can use cremini or portabello mushrooms in a pinch, but button won't work)
1 pound thinly sliced cabbage (savoy, Chinese or regular)
2 large carrots, julienned or coarsely grated
1 T vegetable oil
2 scallions (green onions), chopped
4 cups (or more) fresh mung bean sprouts
10 small flour tortillas - heat up in the microwave between damp towels before serving.
Hoisin sauce
chili garlic sauce, if you like it spicy!
Prep all the ingredients before you begin, it cooks up fast!
Combine soy sauce, rice vinegar, sugar, sesame oil and pepper in a small bowl.
Heat your wok (or large frying pan) and add the oil. Add the ginger, garlic, mushrooms and stir fry for about three minutes. Add cabbage and carrots and stir fry till the cabbage is just starting to wilt. (*if using meat, add it now - see below.) Then add the soy/vinegar mixture, turn the heat to medium and cook, stirring often, till the vegetables are tender. Remove from heat, stir in scallions (and egg, if using) and serve.
To eat, pile some of the mixture non top of some bean sprouts in a flour tortilla, top with hoisin sauce (and garlic chili sauce if you like it spicy!), roll up and enjoy!
You can make this with egg - 2 eggs, beaten, fry as omelette, roll and slice, set aside being sure to keep it warm and add in at the last second.
Or you can use meat - chicken (2 halves boneless, skinless) or pork (1 tenderloin). Combine 2 T soy sauce, some pepper and 1 t corn starch, add thinly sliced chicken or pork and marinade for 5 minutes. Then stir fry it with one tablespoon of oil in a hot wok till lightly browned. Set aside, being sure to keep it warm, and proceed with the rest of the recipe.
__________________ Kirsten Scrap goal - ytd 0/some My BLOG - SparkGirlWorking my way to 21K... again!
I made dinner tonight, and I think it's worth sharing. So come right over, there's just a little left! Just kidding - here's the recipe. AND THERE'S MEAT IN IT!!
Roast chicken and vegetables (1 bowl, 1 platter and 1 pan!)
1/2 chicken, cut into pieces (I'll bet most people will want to use a WHOLE chicken, but we're funny about meat over here :mrgreen: ) *note, when I say diced here, I mean into 1 1/2 -2" pieces
2 lbs white potatoes, peeled and diced
2 turnips, diced
1 large yam or 2 small, peeled and diced
2 large carrots, diced
1 large leek, well washed and cut into 1" pieces
1 bunch asparagus, well washed and cut to 2" pieces
1 large, red pepper - you guessed it, diced
Marinade ingredients
juice from half a lemon
1T coarse salt
1T good paprika
plenty of fresh pepper
4T water
4T olive oil
2T garlic puree or 6 cloves fresh garlic (if you're using fresh, just smash the cloves a little to let the flavour out).
This is going to sound like a weird way to make this dish. Food safety was on my mind and so was not making too many dishes to wash! Also, I didn't want the soft vegetables to turn to mush, but I wanted the chicken to be done and a nice, browned/carmelized edge on the potatoes.
Prep vegetables and get a large plate/platter ready
Combine ingredients for the marinade in a large bowl
Toss the asparagus and leeks with the marinade and, using tongs or a slotted spoon, remove from the liquid and set aside on the platter.
Toss potatoes, yam, turnips and carrots in the same manner.
Last, toss the chicken - but don't put that on the plate!
Put the chicken in a big dutch oven or casserole pan into the oven and broil on high for about 10 minutes.
Turn the oven to 400 F, add the potatoes and other 'hard' vegetables. Bake for 15 minutes.
Take the pan out, toss the asparagus, peppers and leeks in and cook for another 15 minutes and remove from the oven. If you have thyme in the garden, some sprigs would be nice to add at this point.
Let stand, covered, for 10 minutes before serving, so the 'sauce' can collect.
To serve, put it all out on the platter you used in the beginning (your call whether to wash it or wipe it off between steps :rolleyes. You can either just dump it out or, if you have FREAKISHLY picky people at your house too, or are serving guests, you can arrange it nicely.
Fresh thyme sprigs from the garden would be super nice around the edges.
I miss my garden.
__________________ Kirsten Scrap goal - ytd 0/some My BLOG - SparkGirlWorking my way to 21K... again!
ORIENTAL SALAD
1 pkg. cole slaw mix and 1 pkg broccoli slaw
3 green onions, sliced thinly; combine these ingredients together
and keep in plastic bag and refrigerate
Combine the following ingredients and sautee in dry fry pan
2 pkg. Ramen noodles (chicken or oriental flavor), crushed, save season packets
1 c. sliced almonds
1 c. sunflower seeds
Save in separate plastic container
DRESSING:
1 c. olive oil
1 tbsp soy sauce
1/2 c. white vinegar
1/2 c. sugar
Seasoning packets from noodles
Combine dressing in a shaker container, and refrigerate
THESE INGREDIENTS WILL KEEP A WEEK IF STORED
AS SUGGESTED.
For each individual serving
Combine some salad ingredients, some dry ingredients and
Top with some dressing, for the ultimate crispness of salad,
Serve immediately
__________________ Carolyn
my avatar: (such desparation), Dear God, if you can't make me thin; make my
friends fat"
MONTHLY RECIPE PAGE CHALLENGE
