Forgotten Food Medley

Apologies for missing yesterday’s post! I had a severe case of the Mondays or something, so I’m posting today to make up for it.

This past Sunday night I was running low on EVERYTHING. It was so late by the time that I got started that I literally only had two choices: find something I could prepare quickly in the pantry or go out and grab food. My children had already decided we were having Zaxby’s and were excited. Not today kids, not today. I decided to go the unpopular route and chose to make something at home.

I quickly searched for foods that were floating around the pantry, fridge, and freezer. I manged to find a few questionable carrots, a very small bag of broccoli, an almost empty bag of rice, and a can of cream of chicken. It was like a medley of the forgotten foods! (sorry for the crappy picture. It was an afterthought.)

First, I started the instant rice on the stove. I prefer “normal” rice, but, like I stated, it was late!

As the rice was cooking, I prepared the can of cream of chicken.

I used the microwave to steam broccoli and carrots separately and then mixed them together. (They could have been steamed together, but I was busy deciding whether or not I wanted to chance the carrots.)

Once my forgotten foods were finished, I tossed everything into one pot, mixed it together, and served with fresh green beans I had made earlier that day for a family gathering.

My family LOVED it. It was so good for being so simple!

 

On a side note, this would also be wonderful with some grilled chicken thrown in. I may try that next time, but if you are searching for quick and simple meal, this is the way to go!

Were we hungry or did I just totally rock that one out on a whim?

I think I’ll choose the latter option!

(Sorry for the lack of quality pictures. I was just not on my game Sunday night!)

Print Recipe
Rice and Veggie Mix
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking, prepare cream of chicken according to can directions.
  3. Steam broccoli and carrots by your preferred method (microwave or stovetop).
  4. Once all the food is cooked, mix together in medium-large pot.
  5. Serve with a side or bread.
Share this Recipe

Rice and Veggie Mix

Print Recipe
Rice and Veggie Mix
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 2 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook rice according to package directions.
  2. While rice is cooking, prepare cream of chicken according to can directions.
  3. Steam broccoli and carrots by your preferred method (microwave or stovetop).
  4. Once all the food is cooked, mix together in medium-large pot.
  5. Serve with a side or bread.
Share this Recipe

Colander Calamity

Last night was a doozy- even for me.

To begin, my husband and I either ate something bad or we had a small virus, but he and I were both feeling pretty crummy. I thought that some chicken noodle might do the trick and I’ve been wanting to try homemade for a while, but didn’t have a recipe. I raided my pantry and hoped for the best.

The night actually got off to a decent start considering the crummy day I had experienced. I had all these awesome ingredients! Surely something good could come out of it. (And yes, bacon doesn’t normally go into chicken noodle, but it’s bacon. Who turns down bacon?!)

I got the chicken broth boiling and dumped in the tomatoes. This was going well! I needed to get the carrots and celery in next so they could boil for a few minutes longer than the pasta and get tender. Unfortunately, I still had unwashed, unpeeled, and undiced vegetables. I worked as quickly as I could with the vegetables to get them into the pot.

Once the veggies were taken care of, I decided to start the bacon. I avoided burning it on the stove altogether and opted for the oven. (In hindsight, I should have started the bacon first. I’ve adjusted the recipe to reflect this.)

Once the bacon was in the oven and the vegetables had boiled for a few minutes, I added the pasta to the pot along with the concoction of seasonings I had put together. I even measured this time to keep up with what I used. I was feeling fancy! Once everything was in the pot and mixed together it looked kind of gross, but I kept pressing forward!

 All was going well until my two youngest children came into the kitchen singing the song of their people. If you have children, you know it well. It’s the “I want a drink!” and the “What is for dinner?” songs masterfully sung in the key of whine. I shooed them out and got back to making dinner.

I realized the pasta was overcooking and grabbed my collapsible colander (strainer). I popped it out and set it in the sink to use. I did not have intentions to drain the entire pot because I was still wanting chicken noodle, but I had entirely too much liquid for my liking.

I started to pour liquid into the colander and then it happened. I tipped forward a little too much and, unbeknownst to me, the colander didn’t pop out properly.

 

Disaster. Full-scale, disaster. During the commotion the kids came in again, saw my face, and ran away quickly. Just as I was about to have a nervous breakdown, the timer on the oven went off. The bacon was done. I doused my frustration with a piece of the bacon.

I took what tiny amount of pasta I had left in the strainer and crumbled a few pieces of the bacon to place on top. I had to try my pasta creation since I literally made up the recipe as I was going.

It was good! It was actually REALLY good! It’s too bad no one else in my family got a chance to give it a try.

Maybe next time…with a new colander.

Easy Peasy Pasta

  • 6 Cups Chicken Broth
  • 1 can (14.5 oz) petite diced tomatoes (undrained)
  • 4 carrots- diced
  • 4 celery stalks- diced
  • 1 bag of medium egg noodles (12 oz)
  • 1 pack of bacon
  • 1 Tbsp. onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Pre-heat oven to 400. Once ready, put bacon into the oven for 20 minutes. (May need to flip it halfway through.)
  2. Bring chicken broth to a boil.
  3. Once boiling, put undrained tomatoes, diced carrots, and diced celery into the pot and let boil for 5 minutes.
  4. After 5 minutes, place noodles and spices into the pot and stir well. Let boil until the noodles are al dente.
  5. Drain pot (leave a little liquid for a soup type consistency)
  6. Crumble cooked bacon on top
  7. Serve- should be 4-6 servings if you don’t dump it into the sink.

So-So Stew

Budget Stew. This recipe was listed online as something named similar, but I’m pretty positive the pictures and the recipe DID NOT go together. Not even remotely. Plus, I had to change it slightly to keep it from burning. So, this is it’s new name…I guess.

Budget Stew is exactly what it sounds like-stew on a budget. It’s cheap to make and my husband and two of my children liked it. My three year old (that hates all non-fried foods) didn’t care much for it and, surprisingly, I wasn’t a huge fan myself. I think I was going for something “beefier” and came out with something “tomato-y”. Those are words, right?

To begin, I need to clarify something that’s noticeable in this picture. The ground beef looks old. It looks terribly disgusting. It was not old or disgusting. It was fresh and was vacuum packed immediately after being purchased (I buy in bulk and then separate and freeze). When ground beef is packaged in this way (vacuumed), it turns brown. Something to do with oxidation or something. I don’t really know. I glazed over reading about it. I just know that turned brown (but was still edible) and no one was sick. WIN!

I had intended on presenting an easy Crock-Pot meal with little to no prep. I am about to fail….

To begin, the meat needs to be browned. I didn’t realize this until I had already peeled the carrots which leads me to the next step. The carrots need to be peeled AND the potatoes. But oh wait, the potatoes do not have to be peeled and I’m just illiterate. GRRR.

Once the meat is browned, drain it and then put it in the Crock-Pot with all of the vegetables that you have peeled, sliced, and diced. Arrange all the vegetables and meat and take a picture and post it on social media. Tell everyone that they just fell in that way. Kidding…sort of.

Next, it’s time to put the sauce in. I used garlic powder (you know my love for this stuff if you’ve read any earlier blogs) instead of real garlic and mixed it with the other spices in a small glass bowl. Then, I dumped the spice mixture and a can of tomato paste into HOT water to help the paste “melt”. Can I insert here that I despise tomato paste? I think it is the nastiest thing ever. I’m not even sure why, but I can’t stand it. I may have gagged a little while scraping the can…. Anyhow, pour the liquid on top of the meat/vegetable “art” and stir everything around.

Put the lid on the Crock-Pot and cook on low 6-7 hours or high 4-5 hours.

On a side note, I chose to cook on high (actually I just forgot to start dinner so I didn’t have an option) and 3.5 hours in, I had to add about 3/4 cup of water. The stew was so very dry that it began to stick to the side of the Crock-Pot so I had to add water. I’m adding this to the recipe at the bottom, but it may or may not be needed. Use your best judgement.

Also, I made cornbread because I felt like the stew needed a bread with it. I’ve included the recipe. It has been posted before, but it’s buried somewhere in archives.

By the way, I didn’t have any at the time, but Crock-Pot bags are seriously the greatest thing since sliced bread. They make clean-up a BREEZE!

Budget Stew

  • 1 lb. ground beef, browned and drained
  • 5-6 potates (peeled or un-peeled) diced
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 1 (6-oz.) can tomato paste
  • 2 cups hot water
  • 1/4 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. dried oregano
  1. After browning the ground beef, add it to the Crock-Pot along with the potatoes, carrots, and onions.
  2. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano.
  3. Pour this mixture over everything in the slow cooker. Stir.
  4. Cover and cook on LOW for 6-7 hours or HIGH for 4-5 hours. (If preparing on High, may need to check water levels around the 3 hour mark. If low, add another 3/4 Cup of water.
  5. Serve and enjoy

Idiot-Proof Cornbread (a.k.a. Southern Cornbread)
from the backside of Martha White Cornmeal bags

  • Cooking spray
  • 1 1/3 cups milk (or 1 3/4 cups buttermilk)
  • 1/4 cup vegetable oil
  • 2 cups self-rising enriched white corn meal mix
  1. Preheat oven to 450 degrees.
  2. Coat 8 or 9 inch pan skillet or baking pan with non-stick cooking spray. Place skillet or pan in oven 7-8 minutes or until hot.
  3. Beat egg in medium bowl. Stir in milk, oil and corn meal mix until smooth. Batter should be creamy and pourable. If too thick, add 1 to 2 tablespoons more milk.
  4. Pour into prepared skillet or pan. Bake 20-25 minutes or until golden brown. Makes 8 servings.
    **Note: I use the 9 inch round pan. The 8 X 8- inch pan makes cornbread that’s a little thicker than we like. **