Archive for the ‘Food’ category

Cheeseburgers in Paradise

August 4, 2009

A member of my Legion of Mary group very graciously presented me with a George Foreman Grill recently (on my birthday no less) and last night and today I finally had a chance to try it out. I don’t know about you, but when I hear the word “grill,” I start thinking, “hamburgers,” and the instruction book just happened to include a recipe for “George Foreman Power Burgers” (with your choice of vegetables and seasoned bread crumbs added to the meat) that I just had to try. I bought just over a pound of ground chuck and a white onion and made the bread crumbs myself. I followed the cooking directions and last night produced two rather tasty burgers with all the fixin’s (cheese, lettuce, ketchup, mustard, pickles), a very satisfying, if somewhat messy meal. I just had another plain burger for lunch, and cooked and froze the remaining meat in a rather oversized patty that I’ll reheat later, either in the microwave or the toaster oven.

My only complaint about the whole process is that the plastic spatula provided and recommended for use with the grill is pretty darn useless. Using it is like trying to flip your burger with a credit card. Otherwise, I’m looking forward to grilling all sorts of goodies. Now, I have the option of being able to prepare a slow-cooked meal in my new crock pot, or to cook something fairly quickly on the grill. Recipes and tips will be gratefully accepted.

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Talkin’ Turkey

April 1, 2008


From time to time I’ve reported on my experiments in crock pot cookery. This weekend, I may have had my biggest success yet. I’m president of the local Praesidium (chapter) of The Legion of Mary, and every year all the praesidia in a given jurisdiction (known as a Curia) get together on a Marian feast day for a ceremony known as the Acies. Our curia holds its Acies on the Saturday nearest the Feast of the Annunciation. There’s a Mass followed by a covered dish supper. It’s a wonderful opportunity to share faith, food, and fellowship. This year, I got really brave and decided to try a turkey breast recipe I found and bring it along. It must have been a success because one of my fellow legionaries asked for the recipe, so I thought I’d share it. This recipe for “Easy and Delicious Turkey Breast” really does live up to its name! I got it from The Fix It and Forget It Cookbook: Feasting with Your Slow Cooker, by Dawn J. Ranck and Phyllis Pellman Good. (p. 196).

Easy and Delicious Turkey Breast
(submitted by Gail Bush of Landenberg, PA)

1 turkey breast

15 oz. can whole berry cranberry sauce

1 envelope dry onion soup mix

1/2 cup orange juice

1/2 tsp. salt

1/4 tsp. pepper

1. Place turkey in slow cooker.

2. Combine remaining ingredients. Pour over turkey.

3. Cover. Cook on LOW 6-8 hours.

That’s all there is to it! You should have a lot of sauce that will keep the turkey moist. I’d recommend serving this with rice or mashed potatoes or even thick slices of bread. Hope you enjoy it!

Macaroni Madness

January 8, 2008

funny pictures
moar funny pictures

Last week, I reported on my efforts to make minestrone using a crock pot my sister had given me. This weekend, I made macaroni and cheese using a recipe my sister clipped from the newspaper. Here it is:

Cooking oil spray
1 1/2 cups skim milk
1 can (15 oz.) skim evaporated milk
1 egg
1/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups pre-shredded sharp cheddar cheese
2 cups (8 oz.) uncooked elbow macaroni

Spray the pot of the slow cooker with cooking oil spray. Measure the skim milk into a 4-cup or larger glass [or?] container. Add the evaporated milk, egg, salt, and pepper and mix well with a wire whisk or fork. Pour the milk mixture into the crock. Add the cheese and macaroni. Stir gently to mix.

Turn the slow cooker on low for 3 1/2-4 hours or until the custard is set in the center and the macaroni is tender. (Do not cook longer than 4 hours, or the sides will begin to dry out and burn.) Serve at once.

Serves 4 as a main dish or 6 as a side dish.

Hat Tip to my friend Bill who purchased the ingredients.

The recipe as written seemed to call for the ingredients to be mixed “in a 4-cup or larger glass container.” I couldn’t see why the container needed to be glass; I mixed the ingredients in a large plastic bowl, and everything came out fine. I thought maybe the reference to a glass container was a typo. The salt and pepper are completely optional. I didn’t have any handy, but it still came out fine.

My sister and I collaborated on the minestrone, but the mac and cheese was my first solo effort as a cook. I know I should have provided photographic evidence of this stupendous feat, but I was having too much fun eating it. The cat tells the story. Bon app├ętit!

Crock Pot Capers

December 31, 2007

Here’s what I had for lunch today. My sister and I made it Sunday afternoon in the crock pot she gave me several Christmases back. Tasty!

As I mentioned, my sister gave me the slow cooker several Christmases ago, but being fundamentally a bachelor, a lazy slug and a somewhat kitchen-phobic guy, I put off making anything and kept shoving it to the back of the closet. When Susan came to visit this weekend, we decided the time had come for a cooking class. We found a minestrone recipe from the Fix -It and Forget-It Cookbook (p. 68) that looked promising and set to work. My sister made stock from bouillon and chopped the onions, but I dumped in the other ingredients from cans, bags of frozen vegetables, and a box of spaghetti. I think we substituted garlic powder for garlic cloves and some pre-mixed Italian spices for the basil, oregano, and a bay leaf. How could I have missed this? Dump the ingredients in a pot and cook them for several hours until until they’re done? Even I can do that! And it’s a pleasure to have a meal that didn’t come out of a cardboard box with Healthy Choice™ or Lean Cuisine™ on the side. Take that, evil corporate agribusiness military-industrial-food complex! Now where did I put that microwave cookbook?