I was just going to email you the recipes, but there have been other requests, so I'll go ahead and post them here. (This is basically a disclaimer for anyone who is grumbling, "Why is that annoying Cleaning Lady taking up so much board space again? Isn't there a question about an obscure Indie band that I can read instead? Whine, whine." Go ahead and scroll down; I don't care.)
Cream Pasta Sauce
1 c. cream
3 Tbs. butter
1/2 c. mozzarella cheese
2 Tbs. Parmesan cheese
2 cloves garlic, crushed
1/2 lb. mushrooms, sliced
1/4 c. sun-dried tomatoes
salt and pepper to taste
Saute garlic, mushrooms and tomatoes in olive oil and/or butter until slightly golden; set aside. In saucepan, heat cream and butter over medium heat until almost boiling - DO NOT BOIL! Add cheeses, stir until melted. Add sauteed veggies and salt and pepper to taste.
Serve over favorite pasta (the sauce takes about the same time to make as boiling the pasta). Makes about 3 servings.
1/4 lb. sausage (we like Polish)
1 chicken breast
1 can diced tomatoes
1 onion, diced
2 garlic cloves, diced
3 1/2 cups chicken stock (chicken bouillon works fine)
1 1/2 cups medium-grain rice
1 bag frozen vegetables (we prefer Mediterranean mix)
pinch saffron threads*
green olives to taste
*Let saffron threads soak in chicken stock or water and bouillon while preparing sausage and chicken. If you don't have saffron (it's super caro), don't worry about it, or add some yellow food coloring.
Cut sausage and chicken into 1-2 inch cubes. In large pan, brown sausage; remove. In same pan, fry chicken seasoned with salt and paprika until browned on all sides. Set aside with sausage.
Add a little olive oil to pan and fry onions and garlic for 3-4 minutes, until golden brown. Add diced tomatoes and cook until thick and bubbly.
Add chicken stock, season with salt and pepper and bring to a boil. When liquid is bubbling, throw in all the rice. Stir once, then add sausage, chicken and vegetables (as much as you want/will fit in the pan).
Cover and cook over medium-high heat for about 20 minutes, or until rice is done. For the last couple of minutes, put a handful of green olives on top replace cover. Serve straight from the pan.
package pitas (about $2 at Macey's)
1 jar artichoke hearts
fresh roma or sun-dried tomatoes
Use pita as pizza crust and cover with spaghetti sauce and mozzarella, then add fixings you like. Cook right on the oven rack at 450 degrees for 3-5 minutes, or until cheese melts. Pitas can also be frozen. These are great for a quick lunch!
1 cup dry lentils
1-2 large potatoes
2 large carrots
1 large onion
1-2 cloves garlic
1 can tomato sauce
2 cubes bouillon (chicken, beef, or vegetable)
cooked ham or sausage, as much as you want
Salt, pepper and oregano to taste
Cut veggies into soup-size bits. Wash lentils, then put in a pot and cover with water (3-4 cups?) Add all other ingredients except meat. Bring to a boil, then cover and reduce heat to low. Simmer, covered, 20-30 minutes or until lentils and veggies are tender. Add any meat and cook until heated through. Feel free to use any veggies you like, like celery.
Egg Salad Sandwich
1 boiled egg
About 1 Tbs. mayonnaise
About 1 tsp. mustard
Salt and pepper to taste
Take a whooping to boiled egg using a fork. Add just enough mustard and mayonnaise to blend into a paste, add salt and pepper to taste. Put on bread and enjoy.
I like a lot of egg on my sandwich, so I use about 1 egg per sandwich - some people might like less. You can also experiment with different kinds of dressings instead of mayonnaise to get interesting flavors, and add relish, olives, celery bits, nuts, etc.
1/3 c. chopped onion
3 cloves garlic, chopped
3/4 t. ground cumin
3/4 t. dried oregano
1/4 t. chili powder
1/4 t. pepper
6-8 c. chicken broth (bouillon is fine)
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced green chilies
1 can black beans, drained and washed
10 corn tortillas*
2 T. chopped fresh cilantro
*I often use the leftover crumbs from bags of tortilla chips instead - they're good even if they're stale!
Garnishes: 1 avocado, 1/2 c. shredded cheddar cheese
In large saucepan over medium heat, stir together onion, garlic, cumin, oregano, chili powder, and pepper until fragrant - about 1 minute. Add broth, tomatoes (including juice), and chilies. Cover and bring to boil over high heat.
Meanwhile, cut tortillas into 1/4 - inch strips; add. Reduce heat, cover and simmer 15 minutes, stirring occasionally. Add drained, rinsed beans, reduce heat and simmer 5 minutes. Stir in cilantro and salt to taste. Ladle up and garnish as desired.
4-6 slices bacon
2 cans minced clams
3/4 c. minced onion
3/4 c. diced celery
1 1/2 c. cubed potatoes
1/2 c. butter
1/2 c. flour
3 c. half and half
1 tsp. salt
1 Tbs. red wine vinegar
pepper and parsley to taste
In large pan, fry bacon. Remove bacon pieces and reserve just enough grease to saute onions. Saute onions in grease, then add other veggies. Add clam juice from cans and enough water to cover; cook over medium heat until tender.
Meanwhile, in large saucepan, melt butter. Stir in flour, then add half and half and cook and stir on low until thick and smooth. Add contents of other pan (veggies and clam juice); heat through. Just before serving, add clams and heat through. Season with vinegar and salt to taste. Serve w/ bacon crumbled on top.
Vegetable Barley Soup (Better Homes and Gardens)
Stew meat, as much as you want
4 c. water
1 c. chopped onion
1/2 c. chopped celery
2 cubes beef bouillon
2 cloves garlic, crushed
1 cup frozen mixed veggies
1 can diced tomatoes
1 c. potatoes, cubed small
1/2 c. quick-cooking barley
1 tsp. oregano
1 bay leaf
1/4 tsp. pepper
If desired, brown meat in small amount of oil. Add water, onion, celery, bouillon, garlic, and spices. Bring to a boil, cover and reduce heat to low. Simmer for 1 hour.
Stir in frozen veggies, tomatoes, potatoes, and barley. Return to a boil; reduce heat. Simmer, covered, about 15 minutes or until meat and veggies are tender. Discard bay leaf.
12 jumbo shells
16 oz. cottage cheese
2 c. mozzarella cheese
1/2 c. Parmesan cheese (real shredded)
3/4 t. oregano
1/2 t. salt
1/4 t. pepper
Preheat oven to 350. Boil jumbo shells about 7 minutes. Drain and rinse with cold water, set on paper towel. Combine cottage cheese, egg, 1 1/2 c. mozzarella, Parmesan and spices. Stuff shells with cheese mixture. Put a little sauce on bottom of a greased 8" x 8" pan. Put shells in and cover with sauce. Sprinkle with cheese, cover with foil, and bake for 30 minutes.Vegetable Lasagna
- try out this recipe from the Cannon Center
Fried Garbanzo Beans
(This dish was created for me once by a crazy Spaniard lady on my mission. Crazy, but an excellent cook.)
1 can garbanzo beans, drained
1/2 onion, chopped
2 cloves garlic, crushed
2 roma tomatoes, cubed
Taste a garbanzo bean to make sure they're soft - if still hard, boil in water until soft and drain.
Saute garlic and onion in a couple of teaspoons of olive oil until tender. Add garbanzo beans to pan; season with about a teaspoon of boullion (add a bit of water if needed to help dissolve). Stir fry garbanzos until they start to brown. Move garbanzos out of center of pan; turn up heat and add tomatoes. Fry quickly until everything starts to brown. Enjoy!
Couscous with asparagus and feta cheese
1 cup couscous, prepared as directed on package
EVOO (extra-virgin olive oil)
Make couscous as directed on package, using chicken or vegetable broth instead of water. Meanwhile, cut asparagus into 2-inch lengths. Saute in EVOO with mushrooms until both start to brown. Add veggies, pine nuts (if desired) and feta cheese to couscous. Season with lemon juice to taste.
Broiling Fish: put fish filet in glass pan; top with butter and/or lemon juice and salt and pepper, or whatever other seasonings you want to experiment with (parmesan cheese is delicious). Broil on top rack of oven for just a few minutes - 4-7? - until fish flakes easily.
Simple Risotto (from Better Homes and Gardens)
1/2 c. chopped onion
1 Tbs. butter or margarine
2/3 c. uncooked rice
2 c. water
1 tsp. chicken bouillon
Dash black pepper
1 cup frozen peas (optional)
1/4 c. grated Parmesan cheese
In a medium saucepan cook the onion in hot butter until tender; add rice. Cook and stir 2 minutes more. Carefully stir in the water, bouillon and pepper. Bring to boiling; reduce heat. Simmer, covered, 20 minutes (do not lift lid).
Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in Parmesan cheese.
Hope this helps. Feel free to experiment and play with amounts. Your fiance is a lucky man - you're going to be a great wife.
The Cleaning Lady