Friday, May 14, 2010

Taco Soup

Taco Soup


  • 2 cans black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 can evaporated milk
  • 4 cups chicken broth (low sodium, if possible)
  • 1 packet taco seasoning* (or 3.5 Tbsp.)
  • 1 packet ranch mix*
  • 1/2 cup uncooked rice
  • 1 can of chicken (optional) (CostCo's is best)
  • Tortilla chips


  1. Put everything except tortilla chips in a pot and let simmr until the rice is done, about 20 minutes.
  2. Top with tortilla chips and serve.

*If you don't want to use packets, I believe (but have not tried) the following spices will work for the taco and ranch mixes:
  • 5 tsp minced onion
  • 1.5 tsp parsley
  • 1.5 tsp salt
  • 1.5 tsp garlic powder
  • 2.5 tsp chili powder
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 heaping tsp onion powder
  • tiny pinch of cayenne

Tuesday, February 16, 2010

2 week menu #1

I've started doing two-week menus.  I go shopping the day after payday, enough for two weeks.  I end up making a much smaller shopping trip halfway through to stock up on milk, etc.  Here is the menu we just finished.

French Onion Soup
Cincinnati Stlye Chili and brownies
Biscuits and gravy
Mushroom chicken with rice
Egg, bacon, and bagel sandwiches
Garlic, Chicken, Bacon, Ranch pizza
Shepherd's Pie
Israeli dinner (including falafel, latkes, israeli salad, and khada'if)
Garlic Roasted Chicken
Hawaiian pizza

That doesn't quite equal 14 days, but a few of them we had leftovers, or ate at someone else's house.

Wednesday, January 6, 2010

Parmesan Mushroom Pasta

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Parmesan Mushroom Pasta



  1. 16 oz. fettuccine
  2. 1/4 cup unsalted butter
  3. 1/2 c. frozen chopped onion
  4. 12 oz. fresh mushrooms, coarsely chopped
  5. 3 T. chicken broth
  6. 1/2 tsp. salt
  7. 1/2 c. half-and-half
  8. 1/4 tsp. black pepper
  9. 1/4 c. grated Parmesan cheese
  10. 2 T. chopped fresh parsley (optional)


  1. Cook the pasta according to package directions.
  2. Drain pasta. Drizzle with olive oil and toss, then place in a large serving dish. Set aside.
  3. While pasta is cooking, melt butter in a large skillet over low heat.
  4. Add onion and cook, stirring often, until tender, about 4 minutes.
  5. Add the mushrooms and cook, stirring often, until tender, about 4 minutes.
  6. Add the broth and salt to the mushroom mixture; increase heat to medium-high.
  7. Stir frequently until the liquid has evaporated, about 4 minutes.
  8. Reduce heat to low.
  9. Add the half-and-half and pepper.
  10. Cook, stirring frequently, until just heated through, about 1 minute longer.
  11. Spoon the mushroom mixture over the pasta.
  12. Toss to coat.
  13. Sprinkle with the Parmesan and parsley.
  14. Serve immediately.

Rustic Panzanella Salad

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Rustic Panzanella Salad


  1. 1 loaf (16 oz.) Italian bread
  2. 2/3 c. extra-virgin olive oil, divided
  3. 1 tsp. garlic salt, divided
  4. 1 tsp. coars ground black pepper, divided
  5. 1/4 c. red-wine vinegar
  6. 1 T. country-style Dijon-style mustard
  7. 6 cups baby spinach leaves
  8. 1 can (19 oz.) fava beans, rinsed and drained
  9. 8 oz. cherry tomatoes
  10. 2 stalks celery, chopped
  11. 1 medium cucumber, peeled, seeded and chopped
  12. 1/2 medium red onion, sliced1/4 cup chopped fresh mint leaves
  13. 1/2 cup shredded Parmesan cheese


  1. Preheat oven to 375.
  2. Cut bread into 1-inch cubes and put in large bowl.
  3. Combine 3 T. oil, 1/2 tsp. garlic salt and 1/2 tsp. pepper in a small bowl and mix well.
  4. Drizzle oil mixture over bread cubes and toss to coat.
  5. Spread the coated bread cubes in a single layer on an ungreased baking sheet.
  6. Bake until the bread is lightly toasted and golden, about 9-15 mins.
  7. Combine the remaining oil, garlic salt and pepper, the vinegar and mustard in a small bowl. Mix well.
  8. Place the bread cubes, spinach, beans, tomatoes, celery, cucumbers, onion and mint in a large serving bowl.
  9. Add the dressing and toss to coat.
  10. Let stand for 30 minutes.
  11. Sprinkle with Parmesan and serve.