ladyjanelly: (Jensen happy)
 I've made this like 5 times since Christmas, so I thought I'd share the recipe.  


quick and tasty recipe )



ladyjanelly: (Default)
 So we're not so much vegetarians now, but I've stopped buying meat at the grocery store and stopped cooking with meat.  

I saw a recipe in a new cook book I bought and then when I wanted to make it, it took too long to find it again so I made it up as I went along.

So here's my take on the recipe:Mushroom and Spinach lasagna rolls )

Let me know if you try it!

ladyjanelly: (gardening)



1 pint chicken broth
6-8 chopped red potatoes (enough to fill the broth and stick out a little from the liquid before other ingredients are added)
2 carrots peeled, chopped
2 celery sticks chopped
1 small onion, chopped
2 cups chopped cooked ham
1/2 tsp each: dried parsley, salt, pepper

1 cup shredded cheese (colby jack or mild cheddar)
1 cup whole milk
2 double handfulls of kale, broken up, no stems

Put first set of ingredients into slow cooker and cook for 3 hrs on high.  Lightly smash with a smasher. Add last three ingredients, cook until hot again.  EAT.  Mmmmm
ladyjanelly: (Jensen happy)

I had a thing of Ben and Jerry's Peach Cobbler ice cream.
And then I made peach cobbler from scratch.

Peach cobbler quick recipe )

SSRI Withdrawal day 3 )
ladyjanelly: (Default)
Janelly’s improve chicken with pesto

Tbsp olive oil
Tbsp chopped garlic

2 big chicken breasts
½ small red onion
3 big mushrooms
1 red bell pepper
2 yellow squash
(all chopped/sliced bite sized)

½ jar traditional pesto (about 4 oz)
1 box whole wheat pasta (cooked)

Heat olive oil and brown garlic in it.
Chop up chicken and lay in pan. Add onion and pepper on top. Cook on med til chicken is done all the way through (I don’t really stir, just let it cook in layers). Add squash and pesto. Cook 5 more minutes. Add to pasta, serve with grated parmesan cheese.
ladyjanelly: (Default)
My slow-cooker is huge. Adjust accordingly.

5lb pork roast
1/2 red onion, sliced
5 sticks celery, sliced
1 lb green beans, broken bite-size
2 handfuls mushrooms, sliced
1 cup water
1 cube veggie bulion
1 Granny Smith apple, cored and sliced fine

1/8 tsp each of
salt
pepper
rosemary
parsley
sage

put pork in pot and add the rest on top of it. Save the apple for last and put that on the very top.
Cook 5 hrs.

OMG tender. I never had a taste for pork before but this was amazing.
ladyjanelly: (Default)


A few days ago, a friend of mine (hi  [profile] eldercat! )  was talking to me about this show where two adults and their eight kids eat on $150/week and how boggled he was at that.  And I was like "Seriously?"  And went into low-cost meal planning, throwing ideas out to feed a family of 10 in a pretty nutritious and cheap way.

Now see, the thing is, durimg the time I was 19-28, I was continually broke (getting rid of my ex, and his salary, actually made it all better, but that's another story).  During part of that time we were living on a mattress in a friend's dining room, and other deeply annoying places.  

Anyways, I've eaten so much cheap-ass food that my tolerance is really low.  I will never again be able to eat any of the following more than once or twice a year:

Box macaroni and cheese
Ramen
Cool-aid (generic)
Cheap-ass kielbasa
Those cheap rice or pasta mixes that come in a bag
Bologna
Jarred pasta sauce (except the kind you get at Central Market that runs like $5/jar, god I'm a snob)

So I started thinking of ways to make cheap food that doesnt look or taste cheap.


Oh, buying your own fresh mushrooms in bulk instead of pre-packed, pre-sliced is about half the price and eliminates getting the styrofoam box that the recycle place near us doesn't take.

And I don't use the canned tomato that comes with the garlic and basil and whatever because 1) wow. Expensive and 2) Um, I didn't ask them to put freakin' corn syrup in my tomato mix.  Fuckers.
ladyjanelly: (Default)

Sauce:
1 jar marinaded artichoke hearts, drained and chopped fine
2 tbsp non-diet mayo
1 cup grated parmesean
1 cup heavy cream
Juice of 2 lemons or limes
Salt to taste

1.5 lbs chicken, cubed
Juice of 2 lemons or limes

1 pkg pasta

I start by cooking the chicken in a pan on the stove, adding lemon juice when it's almost completely cooked through.
Boil the pasta seperate.
When pasta is added to water is about the time to turn the heat on the sauce. Mix all ingredients in sauce pan and put on Med. Heat, stirring often.

When cheese in the sauce is melted, serve pasta with chicken on top with sauce on top of that, or however looks pretty to you.

ladyjanelly: (ben young smirk)
-1 lb ground bison
-1 med red onion (baseball size) chopped fine
-double-handfull mushrooms, chopped-fine
-"Taste of Thai" red curry paste (1 Tbsp for medium, 2 Tbsp for hotter)
-1/8 cup coconut milk


warm the thai red curry paste for like 5 seconds (otherwise it won't blend)

mix all ingredients. Don't get it on your hands or in your eyes. Seperate into egg-size balls. squish the balls. I put them on the cutting board and squish them and peel them up with the edge of a knife. Whatever squishing method works for you. The thinner the better.

Spray skillett with cooking oil spray (for the first one at least). Cook on med heat. I start them out covered, and at the very end let all the steam and moisture out and rub the burger over all the good flavor at the bottom of the pan.

Eat!

Cooking

Aug. 2nd, 2007 11:21 am
ladyjanelly: (ben young smirk)
Why Janelly is not allowed to name the dishes that she creates:

So.. Last night, I got some of those big baking bags and grabbed random-ish veggies from the store, and some chicken, and came home and grabbed some more stuff from the cabinet and decided to make a meal.

Started with a can of tomato, added a jar of marinaded artichoke hearts.  two teaspoons chopped sauteed garlic.  A container of mushrooms, a red bell pepper, cut into half-inch squares, two heads of broccoli, cut up, 8 green onions, cut up, 4 chicken breasts, cubed.  

So I dump it in the bag and kind of shake it up and roll it around to make sure the stuff mixes.  

The tomato turns the bag red, and I look down and say, for no reason other than to freak Kendra out, 

"Looks like I killed a hooker in here."

The recipe is now (and probably forever) referred to as dead hooker.  As in:  Hey babe, you want left over stir-fry or dead hooker for lunch?

But god it's tasty.

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