Typically, Supper in Seconds should save you from a restaurant bill at the last minute, when you're already tired, haven't planned anything for dinner & are trying to pull out just a few more minutes of reserves to put something together. But sometimes, you have enough time to plan earlier in the day -- just no time to put the plan into action. On these days, a crockpot meal that can be thrown together in the requisite 5-10 minutes can be a perfect choice. Here's one of ours.
Ingredients
1 head of cabbage, roughly chopped cabbage (approximately 1 inch squares)
about 10 small red potatoes
2 Tbls. butter
2 tsp. salt
Water
Directions
Put your potatoes in a sink full of cold water to soak while you chop the cabbage. (1 minute hands-on prep)
Chop the cabbage. (3 minutes hands-on prep)
Put in crockpot with about 10 small red potatoes (fewer if the potatoes are larger), the butter & the salt (2 minutes hands-on prep)
Fill with water to an inch from the top. (1 minute hands-on prep)
Cook on low for 8-10 hours or on high for 4-5 hours.
We serve with apple cider vinegar. Meat eaters often serve this meal with sausage.
Showing posts with label main course. Show all posts
Showing posts with label main course. Show all posts
Friday, November 9, 2007
Quesadillas
Recently our most frequent standby, quesadillas are adaptable to many different diets.
Ingredients
tortillas, corn or flour
shredded or sliced monterey jack cheese (or other mild white, like mozarella or provolone)
oil for frying
salsa, for serving
Directions
Slice cheese if necessary. (2 minutes hands-on prep)
Heat oil to medium high heat (corn tortillas) or medium heat (flour tortillas).
Place as many tortillas in the oil as will fit in your pan. (1 minute hands-on prep)
Place a thin layer of cheese on each tortilla and top with another tortilla. Press each top tortilla down with the back of a spatula. (1 minute hands-on prep)
Fry until crispy on one side, about 4 minutes (corn tortillas) or 2 minutes (flour tortillas).
Flip to the other side. (1 minute hands-on prep)
Fry for a few minutes until crispy on this side, too.
We like to serve with salsa, sour cream, and/or guacamole & a small side salad of finely chopped lettuce, peppers & onions.
Variations
Add veggies or meat along with the cheese. Try summer squash, green peppers, onions, tomatoes, mushrooms, chicken, turkey, shrimp or beef. Breakfast quesadillas with eggs & cheddar cheese (with or without more meat & veggies) are also very good.
If you use corn tortillas, sprinkle with salt when they are fresh out of the frying pan.
Ingredients
tortillas, corn or flour
shredded or sliced monterey jack cheese (or other mild white, like mozarella or provolone)
oil for frying
salsa, for serving
Directions
Slice cheese if necessary. (2 minutes hands-on prep)
Heat oil to medium high heat (corn tortillas) or medium heat (flour tortillas).
Place as many tortillas in the oil as will fit in your pan. (1 minute hands-on prep)
Place a thin layer of cheese on each tortilla and top with another tortilla. Press each top tortilla down with the back of a spatula. (1 minute hands-on prep)
Fry until crispy on one side, about 4 minutes (corn tortillas) or 2 minutes (flour tortillas).
Flip to the other side. (1 minute hands-on prep)
Fry for a few minutes until crispy on this side, too.
We like to serve with salsa, sour cream, and/or guacamole & a small side salad of finely chopped lettuce, peppers & onions.
Variations
Add veggies or meat along with the cheese. Try summer squash, green peppers, onions, tomatoes, mushrooms, chicken, turkey, shrimp or beef. Breakfast quesadillas with eggs & cheddar cheese (with or without more meat & veggies) are also very good.
If you use corn tortillas, sprinkle with salt when they are fresh out of the frying pan.
Thursday, November 8, 2007
Salmon Croquettes / Tuna Burgers
Thanks to Lara for this one. I've had these at her house & they are very yummy. The biggest plus? They even please the under 5 crowd.
Anna Mae's Salmon Croquettes (my granny)
Ingredients
1 packet of salmon (or use canned, but plan for time to debone)
1/2 c mashed potatoes (leftovers or use bread crumbs as a binder)
Chopped or Grated onion
Chopped or Grated carrot
Salt and pepper to taste (can also add garlic powder, oregano, parsley, red
pepper flakes - experiment with flavors)
1 egg
Cracker crumbs or bread crumbs (optional)
Olive oil
Directions
Debone salmon if you are using a can. (adds 4 minutes hands-on prep)
Combine first six ingredients and mix well (using your hands works well to catch any stray bones). (3 minutes hands-on prep)
Preheat some olive oil in skillet on medium-low heat. (1 minute hands-on prep)
Pat out croquettes to desired size. Roll in crumbs (optional). Place in olive oil. On medium-low heat, you can begin fixing sides, if desired, & tend to the patties very little. Once browned on one side, flip over to brown other side. (5 minutes hands-on prep)
I usually serve with green beans and potatoes or rice.
Variations to make them Super Easy
Rather than pat into croquettes, roll into balls, then dip each ball in olive oil. Place on a cookie sheet & bake at 400 degrees for 15 minutes or until you just begin to smell them.
Tuna Burger Variation
Ingredients
2 cans tuna
3-4 Tbls. mayonnaise or 2 eggs
2-3 Tbls. dill pickle relish
1 onion, minced
1/2 tsp. garlic powder
salt
olive oil or cooking oil
Mince onion in a food processor. (2 minutes hands-on prep)
Mix all ingredients together except salt and oil. (2 mintues hands-on prep)
Make patties & saute in oil on medium-low heat until browned on both sides. (3 minutes hands-on prep)
or
Dip patties in oil & place on cookie sheet. Bake at 400 degrees until you begin to smell them (15-20 minutes).
Sprinkle with salt & serve.
Anna Mae's Salmon Croquettes (my granny)
Ingredients
1 packet of salmon (or use canned, but plan for time to debone)
1/2 c mashed potatoes (leftovers or use bread crumbs as a binder)
Chopped or Grated onion
Chopped or Grated carrot
Salt and pepper to taste (can also add garlic powder, oregano, parsley, red
pepper flakes - experiment with flavors)
1 egg
Cracker crumbs or bread crumbs (optional)
Olive oil
Directions
Debone salmon if you are using a can. (adds 4 minutes hands-on prep)
Combine first six ingredients and mix well (using your hands works well to catch any stray bones). (3 minutes hands-on prep)
Preheat some olive oil in skillet on medium-low heat. (1 minute hands-on prep)
Pat out croquettes to desired size. Roll in crumbs (optional). Place in olive oil. On medium-low heat, you can begin fixing sides, if desired, & tend to the patties very little. Once browned on one side, flip over to brown other side. (5 minutes hands-on prep)
I usually serve with green beans and potatoes or rice.
Variations to make them Super Easy
Rather than pat into croquettes, roll into balls, then dip each ball in olive oil. Place on a cookie sheet & bake at 400 degrees for 15 minutes or until you just begin to smell them.
Tuna Burger Variation
Ingredients
2 cans tuna
3-4 Tbls. mayonnaise or 2 eggs
2-3 Tbls. dill pickle relish
1 onion, minced
1/2 tsp. garlic powder
salt
olive oil or cooking oil
Mince onion in a food processor. (2 minutes hands-on prep)
Mix all ingredients together except salt and oil. (2 mintues hands-on prep)
Make patties & saute in oil on medium-low heat until browned on both sides. (3 minutes hands-on prep)
or
Dip patties in oil & place on cookie sheet. Bake at 400 degrees until you begin to smell them (15-20 minutes).
Sprinkle with salt & serve.
Rice Casserole
A shout-out to my college friend Christy for this one.
Ingredients
1 can cream of potato soup
2 cups (uncooked) instant rice
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen green beans
1 can sliced water chestnuts
garlic powder
onion powder
salt
pepper
sliced or shredded cheddar cheese
Directions
Preheat oven to 400 degrees.
Cook the rice on the stovetop (hands on time, 2 minutes).
At the same time, boil your veggies on the stovetop to defrost them (hands on time, 1 minute).
In a large casserole dish, mix the cream of potato soup, the rice, the veggies, the water chestnuts & the spices. (hands on time, 3 minutes)
Top with cheddar cheese. (hands on time 1-3 minutes, depending on if you have to slice the cheese)
Bake uncovered until cheese is brown & bubbly (about 20 minutes).
Variations
OK, this recipe is so adaptable to different tastes. Use any cream-of soup you like. Use any veggie you like. Use canned veggies instead of frozen. Use a different "special" ingredient from water chestnuts, like cashews or chopped green olives or canned diced tomatoes. Use different spices, like cumin & chili powder or fresh basil. Instead of the cheddar cheese, top with crushed tortilla chips, melted butter, & grated parmesan like my friend Christy used to do.
Ingredients
1 can cream of potato soup
2 cups (uncooked) instant rice
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup frozen green beans
1 can sliced water chestnuts
garlic powder
onion powder
salt
pepper
sliced or shredded cheddar cheese
Directions
Preheat oven to 400 degrees.
Cook the rice on the stovetop (hands on time, 2 minutes).
At the same time, boil your veggies on the stovetop to defrost them (hands on time, 1 minute).
In a large casserole dish, mix the cream of potato soup, the rice, the veggies, the water chestnuts & the spices. (hands on time, 3 minutes)
Top with cheddar cheese. (hands on time 1-3 minutes, depending on if you have to slice the cheese)
Bake uncovered until cheese is brown & bubbly (about 20 minutes).
Variations
OK, this recipe is so adaptable to different tastes. Use any cream-of soup you like. Use any veggie you like. Use canned veggies instead of frozen. Use a different "special" ingredient from water chestnuts, like cashews or chopped green olives or canned diced tomatoes. Use different spices, like cumin & chili powder or fresh basil. Instead of the cheddar cheese, top with crushed tortilla chips, melted butter, & grated parmesan like my friend Christy used to do.
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