Posts Tagged With: food

White Beans And Penne Pasta

Yesterday I was going to make this for dinner as it was on my calendar,  but plans got changed and my husband ended up taking our two oldest to a youth group function.  I stayed home with our two youngest and made them chocolate chip pancakes instead!  So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays!  I decided to go ahead and break my rule of no cooking on weekends and make Penne Pasta and home-made blueberry muffins.  The whole house smells wonderful!  I’m not sure what smells the best, the pasta or the muffins.  Maybe it’s a mixture of the two!

Here is the recipe for the pasta:

Ingredients
1Tsp olive oil
1 large onion, cut into wedges
1 tsp garlic, minced
2 cans canned tomatoes, diced
2 cans (14 1/2 oz) chicken broth
2 cans Great Northern Beans, rinsed and drained
1/4 tsp salt
6 oz penne pasta, dry
2 tbsp olive oil
1 tsp rosemary, dried or 1 tbsp fresh
Notes / Directions
Ounions, garlic, beans, broth and tomatoes simmering
Sauté olive oil, onion and garlic for 3-4 minutes in a large non-stick pan over medium/high heat. I used my electric skillet.  It was the perfect size.
Add tomatoes, broth, beans and salt and simmer 10 minutes.
Stir in the pasta and set timer for 10 minutes. I put a lid on the skillet to cook the noodles.
Penne pasta added
Mix together the olive oil( 2tbsp) and rosemary in a small microwave safe bowl.
Warm on high for 30 seconds.Put on plates and drizzle the warm olive oil/ rosemary over each serving. Use Parmesan cheese on top.
Here’s the end result of dinner. It was really good!  Enjoy!! (You’ll have to click on the picture to see it.  I’m still learning how to use Instagram!)l
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Rice Stuffing

Want a different variety of stuffing?  This is very different, yet a good variation.  It has a great flavor and is very easy to make.  If you don’t want to cook it in the turkey, you don’t need to.  You can just bake it in a dish for 35-40 minutes.  Here’s the recipe:

Ingredients:

3 3/4 cup water

3 boxes of Uncle Ben Long Grain Wild Rice Butter & Herb

1/2 cup butter divided

1/2  cup Craisins

1 large apple, peeled and chopped

1/2 cup sliced almondstoasted (toast the almonds 10-12 minutes at 325, stirring occasionally)

Directions:

1)  In a large saucepan combine rice, season packets, 3 tablespoons of butter and cranberries and bring to a boil.

2)  Cover and reduce the heat to simmer for 25 minutes or until water is absorbed.

3)  Stir in the apple and almonds and set aside.

4)  Preheat oven to 325.

5)  Take the turkey and fill the cavity with the rice stuffing

6)  If there is any left over, place it in a separate pan and bake for 35-40 minutes.

7)  Follow instructions for baking the turkey.

This is very good!!

Happy Thanksgiving!

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Home Made Buttermilk and Heavy Cream

Today is leftover day, so I thought I would share a couple of substitute recipes.  Have you ever wanted to make a certain dish only to find that you don’t have an ingredient?  Or, you want to make a certain recipe but don’t want to spend the extra money on a certain ingredient?  I am very frugal since we are a family of 6 with a single income that seems to shrink yearly.  I will share the two recipes I use most often.  They are buttermilk and heavy cream recipes.  I was quite amazed at how easy they are and only 2 ingredients each!  They work too!   Please check out my Pinterest page for more recipes!  It’s under Shelly Boynton.

Heavy Cream:

Ingredients:

  • 3/4 cup milk
  • 1/3 cup butter

Preparation:

1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Note: This substitute while not whip.

Tip: If you use low-fat milk, add a tablespoon of flour to the mixture to thicken.

Buttermillk:

Ingredients
  • – 1 cup of milk
  • – 1 Tablespoon of lemon juice or vinegar
Instructions
  1. Mix the two together – chill for 5 minutes.
  2. Use as buttermilk

Have a great day!

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