july 9th 2011

My Money In the Bank Mac Casserole

Didn't work.

I was sitting here watching wrestling, thinking about what to make for supper, if I should make my hashbrown casserole or one of my mac/cheese dishes?
And had the genuis idea to make a variation of the two.  The hasbrown casserole but with pasta instead of the diced hashbrowns.
Which, seemed like the most smashing idea while I was sitting here watching Smackdown, and the announcers were talking about the payperview next week -Money in the Bank- and it still seemed like a great idea when I was mixing it all up, smelled awesome as it cooked.
Then I took it out of the oven, and it looked good still.  But, it ended up being too mushy. Like falling off the ladder into the crowd.

Just a bad idea.

And now, I have half a dish of it still and will have to figure out something for it tomrrow, because it's just too much to toss out. 
So tomorrow, the rematch.  How will I fix the dish?

The weekend update

Okay my Spudguns.  
You remember last week I mentioned having bought that package of tofu noodles.  Well, I finally had a chance to try them yesterday.   Here's the thing.  When I was at the grocery few days ago, I asked one of the staff if anyone had tried them.  He said he had and that they worked better with a broth and not a sauce.   So, going on his advice, I made a veggie broth for it.  And the second the noodles hit the broth, the broth turned green.   GREEN!  I don't know if you can see it proper in this photo, but there is a greenish-blue liquid in the bottom of the bowl.  GREEN!  

Another recipe I decided to pull out of retirement, was veggie burgers with eggplant.   I've made this before and it's been beauty.  If you slice the eggplant into thicker pieces, and then fry them up in oil with garlic, onion and mushrooms, they can take on a beefy taste.  I normally like this version of a burger better then the portabello tops one.  Normally.   When I remember to use the right oil which is olive oil - this time I screwed up and used canola oil- and I forgot the mushrooms.  So this time around they just ended up being bland eggplant. 

New product

Tofu pasta.  I can't believe it either.  So I had to buy it.   I have not tried it yet, the package is still sitting in my mother's fridge where I stupidly forgot it. So it's on the menu for tomorrow. 
Seriously, I was in the grocery hanging around the produce area which has become like a bar to me.  I'll explain later.  And spotted this next to the veggie burgers.  I was strangely drawn to it.  Weirded out slightly but drawn to it none the less.

And get this,  this package was only $1.89 Canadian.  Beauty.  We'll find out tomorrow if it was worth all that. 

Gibby's pasta and cheese

2 c shell shaped pasta
1 tablespoon minced garlic
1 tablespoon table pepper
1 c bread crumbs (I used Tostitos Whole Grain Scoops just crushed)
1 c milk
2 c shredded cheese (I used old cheddar and mozzarella)

*Cook pasta shells as you normally would, then drain and place in pan.
*Sprinkle garlic and pepper, toss, add milk and bake for 10 minutes at 350degrees (depending on your oven)
*Add cheese, toss and bake for 10 minutes at same temp
*Add crumbs on top and continue to bake for another 10 minutes

If you are using regular bread crumbs, you may need to add salt to the mix, but I found the Tostitos were plenty salt(y) enough for my taste.

Pasta with Eggplant

1 eggplant sliced
1 clove garlic (or 1 tablespoon minced)
1 large white mushroom sliced
1/2 can of diced tomatoes
2 tablespoon extra virgin olive oil
1/2 cup cheese
black table pepper
basil
pasta

In a fry pan heat oil, add garlic, mushroom and eggplant.  Saute on medium heat for 10 minutes turning the eggplant every couple of minutes.   
Add the diced tomatoes with liquid, let simmer for 5 minutes then add  half of the cheese.   Remove from heat. 
Prepare pasta, drain, and add to eggplant, stir and turn heat back on low.   Add rest of the cheese, basil and pepper for taste.   Once all the cheese has melted and most of the liquid cooked, remove from heat and serve. 

Red Pepper Soup

Photo by Kimberly Hulst copyright hcvp-09

Okay, So I spent the last few days cooking. Well, part of yesterday anyway as mom had a doctor's appointment in the morning.
Yesterday, I made a homemade red pepper soup. No recipe. It turned out fabulous. I just forgot to write it down as I went. Brilliant me. Here is a photo of it. Well a screen capture actually, as my digital camera was dead I had to use my video camera to get a video then turn it into a still. Which took more work then the actual soup.


1 stalk celery
1 large mushroom
1 teaspoon minced garlic
1 tablespoon butter.
3 cups water
1 red pepper
4 leaves fresh oregano
1 cup uncooked pasta
1/2 cup sliced green beans
1 can stewed tomatoes
extra water as needed.

Chop the celery and mushroom and saute them with the butter and garlic for 3 minutes, then add the water. Let simmer on medium heat for half hour.
Cut the pepper into strips and add it to your mix, stir and continue to simmer now on a lower heat for another half hour, pinch up the oregano leaves and add. Stir. continue simmering for another 15 minutes.
Add the green beans and the stewed tomatoes, stir, add extra water if needed, simmer for another 15 minutes then add uncooked pasta.
Let simmer with lid on for another half hour.

Should serve 6. This can be made for under $10

Easy Creamy Garlic Sauce...My butt

I snagged a recipe from one of the girls on my women's site, thinking it seems so simple.
Once again it didn't work for me. But here is the recipe.


Creamy Garlic Sauce

1 cup milk
2 table spoons butter
2 teaspoons chopped chives
2 teaspoons minced garlic
2 tablespoons flour
chopped parsley
salt

Melt butter, stir in milk, bring to boil, add garlic, flour and whisk, turn down heat, add chives , parsley and salt. Continue to whisk for 4 more minutes on low heat, remove from heat and serve over hot pasta.


Well, for me it turned out too sticky and overly garlic. Next time, I think I will up the butter and down the garlic amounts.

Menu: Aug 16th 2009

Photo copyright hcvp'09 by Kimberly Hulst


10 Minute Noodles

1 cup Eggplant
1 cup Mushrooms
Tomato
Onion
Peppers 1 Green and 1 Red
1/2 cup Pea Pods
1 cup Broccoli
1/2 cup Green Beans
1 Carrot
1/2 cup Celery
1/2 cupWater Chestnuts
1 cup Zucchini
3 cup Water
2 handfuls Steamed Noodles


Chop all but the pea pods and green beans.
Boil broccoli till tender, then add the rest of the vegetables and the noodles.
Boil for another few minutes.
Stir and serve.


I say 10 minutes for this dish because I used a cheat. Frozen mixed veggies. One half bag of stir fry veggies, one half bag of spaghetti mixed veggies. Boil them for about 5 minutes then add the noodles. If you use frozen you can make this meal for under $10.