75 Cent Soup

Before I give the recipe, I need to tell you briefly about this soup. This recipe comes straight from the depression. It's very authentic and very cheap to make. It's one of those no frills, nutritious, cheap meals. While we were eating it, we both mentioned how we could see the poor people of the depression eating this soup.

1 potato, chopped into small pieces

1/2 onion, chopped small

olive oil

2 bay leaves

water

3-6 egss (I'll explain)

salt and pepper

Directions: place potato, onion, oil, bay leaves and some salt and pepper into a pot. Cook over medium high heat. You will cook until potatoes just start to brown. Add water until the pot is half full or until the potatoes are cover by about 1 inch of water. Boil water for about 10 minutes. Take at least 2 eggs and crack them into the boiling soup. Scramble them in the pot. Then crack and drop whole eggs into the soup for those who like whole eggs. Do not stir until eggs have cooked (otherwise you'll break them and scramble them too). Allow to cook until everything is cooked. Add more salt and pepper as desired.

Ryan's Review: pretty good. Not something I want all the time, but good.

Renee's thoughts: I really liked it. It was strange, but good. At least I know I can fix a meal when all I have it a potato, an onion, and a couple of eggs.

Lazy

I have to apologize to everyone. I have been so busy with the building of our house and life in general that I've been lazy and have not posted. I am making a goal though to knock it off and get back on the wagon. On the plus side though, I have been cooking, just not blogging. So, look forward to recipes coming your way. I promise. (and thanks for being patient)

Spicy Coconut Chicken

Menu: Spicy Coconut Chicken, Pot Stickers, Peaches

Chicken:

1 T. olive oil
4 whole chicken legs (breasts work too)
salt and pepper
1 can (15 oz) light coconut milk
1 1/2 cups canned chicken broth (or made from boullion)
1-2 tsp. Thai red curry paste
1 cup jasmine rice
2 bell peppers, cut into 1-inch pieces
8 oz fresh green beans, cut into 1-inch pieces
1/2 lemon for serving


1. In large pot, heat oil. Season chicken with salt and pepper. cook chicken in pot until browned - about 6-8 minutes. Transfer to plate (it will cook more in the next step)
2. In the pot, add coconut milk, broth, 1/2 cup water, and curry paste. Bring to a boil and stir in rice. Add chicken, arranging pieces in a single layer. Cover and reduce heat to low. Cook without stirring, for 15 minutes.
3. Scatter bell peppers and beans on top of chicken. Cover, and cook until veggies are tender; about 8 minutes. Serve with lemon wedges on side.


NOTE: This was really good. I added 2 tsp. of the curry paste and it was too spicy for the kids. Scott and I both really liked it.

Pineapple Lime Chicken

Menu: Pineapple Lime Chicken, White Rice, Fresh Strawberries

Pineapple Lime Chicken:

2 lbs. chicken tenders

1/2 T. galric salt

1 T. oil

20 oz. can pineapple rings

1/4 c. honey

2 T. lime juice

2 T. soy sauce

1 T. corn starch

Sprinkle chicken with garlic salt. Brown in heated oil in skillet. Drain pineapple, reserving juice. Add 1/4 c. of the juice to chicken in pan. Cover and simmer for 6-8 minutes. Remove chicken.

Add honey, lime juice, soy sauce, remainder of pineapple juice, and corn starch to skillet and bring to a boil. Add chicken back to pan. Serve over rice.

Rating: We both really likes this. I did it as a freezer meal so I really can't tell if it was easy to make or not. All I did last night was put it in the skillet to heat it up. Overall, a good dish.

Cuban Chicken with Black Beans

COMBINE:
2 T. oil
1 T. vinegar
½ t. ground cumin
¼ t. salt

ADD & MARINADE FOR 2 HOURS OR MORE:
4 boneless, skinless chicken breasts (about 1 lb.)

DISCARD MARINADE, COOK CHICKEN 4 – 5 MIN. EACH SIDE IN A SKILLET. MEANWHILE, SAUTE’ FOR 4 MIN IN 1 t. HOT OIL:
1 small, red onion, finely chopped

ADD AND SAUTE’ FOR 1 MIN.:
2 garlic cloves, finely chopped

ADD AND COOK 5 MIN.:
1 can black beans
2 t. lime juice
¼ t. ground cumin
¼ t. ground pepper
1 t. chopped cilantro
2 drops hot-pepper sauce

ADD WATER, IF TOO THICK.
SERVES: 4

Ryan's Review: Just like Nicaragua. Brace yourselves for an ethnic delight (he's a dork).
Renee's thoughts: This was SO good. I did things a little different though. While the chicken was marinating I made the back beans. I then put on the rice. When I knew the rice only had about 8 minutes, I did the chicken. It was so easy and so yummy. we loved it, and so did Isabel.

Apple Pie and Banana Cream Pie

The other day I made two yummy pies. They weren't for dinner, but I could have eaten both as a meal. They were yummy!

Apple Pie:
1 cup sugar
1/2 cup flour
1 tsp. nutmeg
1 tsp. cinnamon
dash of salt
8 cups thinly sliced apples (about 7 apples)
3 Tbs. butter or margarine

Heat oven to 425*. Prepare pie crust. Stir together sugar, flour, nutmeg, cinnamon, and salt. Mix lightly with apples. PLace in prepares pie shell. Dot with butter. Cover with top crust which has slits cut into it, seal and flute. Cover edge with a 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes. Bake 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. This is for a 10 inch pan.

Banana Cream Pie:
3/4 cup sugar
1/4 cup plas 2 Tbs. cornstarch
1 tsp. salt
4 cups milk
5 egg yolks, slightly beaten
3 Tbs. butter or margarine, softened
1 Tbs. plus 2 tsp. vanilla
whipped cream
2 Bananas

Bake pie shell according to directions. In a saucepan blend sugar, conrstarch, and salt. Stir milk into egg yolks. Stir egg mixture slowly into dry ingredients. Cook, stirring constantly. SImmer medium heat until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, blend in butter and vanilla. Press plastic wrap onto pudding mixture in saucepan and cool to room temperature. When cooled, slice 2 bananas into baked pie shell in layers. Pour cooled filling on top. Chill for at least 2 hours, keeping plastic wrap on top. Just before serving remove plastic wrap and top pie with whipped cream.

Renee's thoughts: I am no expert on pies, but these were to die for. The banana cream was the best I have ever had. Look out Marie Calendar, there's a new girl in town!

Note from Contributor Emily

So between the play and not feeling well I haven't really been making dinner all that often lately. I promise that by the end of June I will be back on the cooking band-wagon!!!! So, wait for it....wait for it.....

In the meantime we will have to depend on Renee's extraordinary meals to wet our palettes and inspire culinary greatness!