Inspired by Andi J.
1 cucumber
2 roma tomatoes
1 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1/4 tsp freshly ground black pepper
1 tsp seasoning mix
Peel cucumber and cut into bite-size pieces. Cut tomatoes into bite-size pieces. Add oil, vinegar and seasonings to the vegetables. Stir well and taste, adding more seasoning if necessary. Chill in the refrigerator for at least one hour before serving.
Wednesday, March 30, 2011
Monday, March 14, 2011
Quick Homemade Chili
1 lb hamburger or stew meat (which I usually cut into smaller pieces)
1 onion, diced
1 clove garlic, minced
1 (4 oz) diced green chili
2 (14 oz) cans diced or crushed tomatoes
2 (14 oz) cans kidney beans, drained and rinsed
1 can of water
2 beef bouillion cubes*
1/2 to 1 Tbsp chili powder
1/2 tsp cumin
Brown hamburger with onion and garlic. Drain fat. Add the rest of ingredients, stir well, bring to a boil. Reduce to a simmer for at least 20 minutes, covered. Serve with cornbread (either from a mix or scratch).
* bouillion cubes and can of water may be replaced with beef broth.
1 onion, diced
1 clove garlic, minced
1 (4 oz) diced green chili
2 (14 oz) cans diced or crushed tomatoes
2 (14 oz) cans kidney beans, drained and rinsed
1 can of water
2 beef bouillion cubes*
1/2 to 1 Tbsp chili powder
1/2 tsp cumin
Brown hamburger with onion and garlic. Drain fat. Add the rest of ingredients, stir well, bring to a boil. Reduce to a simmer for at least 20 minutes, covered. Serve with cornbread (either from a mix or scratch).
* bouillion cubes and can of water may be replaced with beef broth.
Hamburger Pie
In honor of Pi Day (March 14) I realized I do not have Mom's Hamburger Pie recipe listed. It's what we are having for dinner tonight.
This is a good use of miscellaneous leftovers in the refrigerator and freezer.
1 frozen 2-crust pie crust
1/2 lb hamburger, browned, drained and rinsed
1/2 small onion, diced
1 cup mixed frozen vegetables or left overs from the refrigerator
1 can cream of mushroom soup (or cream soup mix)
Left over baked potato in chunks, or if no left over potato, boil one large or two small diced potatoes until done, drain
1 clove diced garlic
Preheat oven to 350 F. Remove pie crust from package and allow to warm to room temperature, about 15 minutes. Brown hamburger and cook onion unless using leftover hamburger. Mix all ingredients together, add salt, pepper and any other seasonings of your choice. Pour into pie crust, turn other crust out and place on top of pie, crimp edges, cut a few steam vents in crust. Bake for approximately 30 minutes. The possibilities are endless with this dish because it is different every time depending on the leftovers you have available. I sometimes add shredded cheese to the mixture.
This is a good use of miscellaneous leftovers in the refrigerator and freezer.
1 frozen 2-crust pie crust
1/2 lb hamburger, browned, drained and rinsed
1/2 small onion, diced
1 cup mixed frozen vegetables or left overs from the refrigerator
1 can cream of mushroom soup (or cream soup mix)
Left over baked potato in chunks, or if no left over potato, boil one large or two small diced potatoes until done, drain
1 clove diced garlic
Preheat oven to 350 F. Remove pie crust from package and allow to warm to room temperature, about 15 minutes. Brown hamburger and cook onion unless using leftover hamburger. Mix all ingredients together, add salt, pepper and any other seasonings of your choice. Pour into pie crust, turn other crust out and place on top of pie, crimp edges, cut a few steam vents in crust. Bake for approximately 30 minutes. The possibilities are endless with this dish because it is different every time depending on the leftovers you have available. I sometimes add shredded cheese to the mixture.
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