Saturday, March 17, 2012
Saturday, March 10, 2012
Lentil SoupYour first thought my not be a positive one but I assure you that this soup has a factor of +7.
Ha ha! I just made that up.Maybe I'm on to something with that. .
1/2 bag of dried lentils
2 26 oz box of chicken stock ( more or less)
2 tablespoon olive oil
1 large onion chopped
3 stalks cup up
2 garlic cloves chopped
2 cans petite chopped tomatoes
1 bay leaf
2 tablespoons of fresh chopped parsley
1 teaspoon basil
salt and pepper to taste
.In a large pan add rinsed lintels and chicken stock to low heat. Let simmer. In a saute pan add oil, celery and onion. Saute until onions are translucent. Then add garlic. Now add this into the pot of lentils. Add tomatoes, bay leaf and remaining ingredients.
Bring to a boil and then slowly simmer for about 1 hour or until lintels are tender.
All you need now is a piece of crusty bread.
This turned out to be quite tasty if I say so my self.
I'm still getting accustomed to putting recipes down on paper. I usually, as you know by now, like to add ingredients to taste. I guess that's why most of the things I cook never taste the same twice. That could be a good thing or bad.
I hope you try it a like it.
Have a super day!
Wednesday, March 7, 2012
Macaroni and Cheese Cups
Another fellow worker is leaving our school. Long story, lucky for you I won't go into the details.
We are having a small pot luck and this is my contribution.
I know this looks rather messy but bear with me.
This is a different kind of twist using a muffin pan.
I thought this might be used as a finger food. Hum.
Thanks for stopping by.
1 sleeve crushed Ritz crackers
4 tablespoons melted butter
1/2 cup sharp cheddar cheese
6 oz uncooked macaroni
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Cheese
1/2 cup shredded smoked Gouda
1/2 cup milk
1/2 cup sour cream
pinch of red pepper flakes
salt and pepper to taste
Set oven to 350 degrees. Spray muffin or cup cake pan with oil.In a medium sized bowl combine crushed crackers, 1/2 cup cheddar cheese, and butter. Press a large spoon full of cracker mixture into the bottom of each muffin cup and slightly up sides.
In a large bowl mix macaroni, milk, and cheeses.In a small bowl beat the eggs and sour cream together. Then add remaining ingredients. All this is stirred together in a large bowl. Place 2 or 3 spoons full into each cup. There will be some left over. You can bake this in a dish for left overs.
Bake for 15 - 20 min. Makes 12.
I hope you have a fun filled weekend.Peggy
Where Have I Been?
Wow, I can't believe how long it's been since I've posted!
There has been so much going on around here.Mostly my work has been taking up the majority of my time. I'm sure you all can relate to that. Just about the time you think you see light at the end of the tunnel there is another turn.
After a while, feeling quite under nourished and utterly drained, this is me...
Ha ha!My job changed about a month ago. A friend and I have spent hours and days setting up a new science lab in our school. Whoa!
This is the first science lab for our school. There were boxes and boxes of supplies that we sorted through and organized. But two weeks ago our doors were finally opened.Our first order of business was to name the skeleton. Actually we held a school wide vote. I had nothing to do with it.
So you see, that picture isn't really me.
I proudly introduce you all to my new friend and partner:
Posted by Peggy at 9:17 PM