Dinners at SDP
If you try any of these, or make changes, PLEASE leave a comment.
I'd love to hear how you change things up or felt about a recipe!!
Welcome to my recipes that have been served (or are in the plans to be served) at Crazy Acres.
I'm going to try to keep meals balanced, interesting, and under $25 for four servings as best I can. My ultimate goal is to bring some variety into the cuisine at the farm - enough with take-out Chinese and pizzas!!
My ultimate goal is to have dinner ready and waiting as Carlene concludes mail call.
I have promised to NOT serve asparagus or cold sliced tomatoes and to avoid green leafy things floating in the sauce, at all costs.
Since there are always a plethora of evil sugary things laying about - to be served with whipped cream or not - I don't plan desserts. (I've included a couple that I've made just to share because I've enjoyed them so much.)
I enjoy cooking and love complicated recipes when I'm up to the challenge, but I've tried to keep things here REALLY simple. Cooking is just chemistry in the kitchen - I think it's fun to take a few simple ingredients and combine them to produce something that is visually and orally pleasing.
Try some out - and please, let me know what you think!!!
I'm going to try to keep meals balanced, interesting, and under $25 for four servings as best I can. My ultimate goal is to bring some variety into the cuisine at the farm - enough with take-out Chinese and pizzas!!
My ultimate goal is to have dinner ready and waiting as Carlene concludes mail call.
I have promised to NOT serve asparagus or cold sliced tomatoes and to avoid green leafy things floating in the sauce, at all costs.
Since there are always a plethora of evil sugary things laying about - to be served with whipped cream or not - I don't plan desserts. (I've included a couple that I've made just to share because I've enjoyed them so much.)
I enjoy cooking and love complicated recipes when I'm up to the challenge, but I've tried to keep things here REALLY simple. Cooking is just chemistry in the kitchen - I think it's fun to take a few simple ingredients and combine them to produce something that is visually and orally pleasing.
Try some out - and please, let me know what you think!!!
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This is such a great blog! The dinners are all interesting, very doable and not too time consuming. We watch on Mondays with such anticipation at the "what's for dinner?" response. Thanks so much for all you do at SDP! Karen (beepipes-tennessee)
ReplyDeleteTY!! I'm having a good time trying to come up with some interesting meals and hearing Carlene ask, "What *am* I eating here?" :)
DeleteI have my "created" version of Amato's chicken/broccoli/penne. If you are interested, I'd be happy to share....confession, I am a serious garlic lover, but I'm sure my recipe can be modified to taste. Transports well, freezes well also. Let me know. Never use or view my google account, guess that isn't an option for a response.
ReplyDeletefrom dragon3-oh: I hope it's okay if I do this here, since I can't seem to comment on the blog. Since fall is coming, there are a lot of hearty, "comfort" foods you could fix that transport well. Old fashioned chicken and noodles. Meatloaf. A good beef stew. That Cincinnati chili you made Monday -- you could even mix it up a bit and have hot dogs/tacos/salads (to make taco salads) in addition to the pasta.
ReplyDeleteHi. How about
ReplyDeleteChicken and Dumplings
Seafood Gumbo
Spaghetti and Meat Sauce
Tacos, MX Rice, Guacamole
That's all that comes to mind right now.
Potato Chili Chowder
ReplyDelete2 red peppers
4 poblano peppers
5 cups chicken broth
2-3 potatoes cubed
1 large onion chopped
2-3 (or more if you like spicy) jalapeno peppers seeded
½ teaspoon pepper
¼ cup butter
1/3 cup flour
1 teaspoon dry mustard
½ teaspoon pepper (for the sauce)
2 cups half/half
1 cup milk
Shredded cheddar cheese
Bacon
Green onions
BROIL poblano peppers until charred… remove skins and chop. (I put mine into a zip lock bag and leave them alone for about 15 mins…you can get the skins off easier) Bring peppers, potatoes, onion and broth to a boil over medium/high heat… simmer until potatoes are tender.
Melt butter over low heat, whisk in flour, salt, mustard, pepper. Cook for about 1-2 minutes. Gradually add Half/Half.
Stir the white sauce and the milk into the broth mixture… This is where I just leave it for a while on low heat and let it thicken up… when ready to eat… top with cooked bacon, cheese and green onions…
I have doubled this recipe and it does great… I have added more peppers depending on who I am serving… I have let this sit for as long as a couple of hours on low after having cooked it… I like it a little thicker than if you just ate it right after you made it… do your thing… I hope you and family enjoy it…
PS… unfortunately in my opinion it doesn’t freeze that well….maybe you could have better success…