Wednesday, June 15, 2011From the Goldammer kitchen Easter, 2010 1 ¼ lbs. ground beef 2 (16 oz.) cans stewed tomatoes 1 (6oz.) can tomato paste 1 clove garlic ½ tsp. salt ¼ tsp. pepper 8 oz. wide egg noodles or linguine noodles 1 c. sour cream 8 oz. cream cheese, softened 1 tsp. oregano & basil 3-4 green onions with tops, diced 1 cup grated sharp cheddar cheese Sliced olives Cook ground beef in nonstick skillet. Drain excess fat. Add tomatoes, tomato paste, garlic, and spices. Cook and stir over med. heat for 20 min. or so. Cook and drain noodles according to package directions. Add sour cream, cream cheese, and onions to warm noodles. |
Wednesday, June 15, 2011
Dinner tonight...
Well it wasn't supposed to rain today, but as I'm sitting at my boring office assistant job with nothing to work on except my lovely blog (which is in desperate need of some TLC), I'm looking out the window to nothing but gray skies. It's been a VERY mild summer so far with only a handful of real summery days, so I guess I shouldn't be too surprised that by this evening thunderstorms are in the forecast with gloom and doom all day.... even though there was supposed to be sun till 3 pm. I checked and the weatherman lied! Humph!Oh well, I like rain; the way it smells, the way it sounds, and the chill it puts in the air that makes you want to get warm and cozy. It's like the feeling you get when Autumn starts to come around and you get excited that Halloween is around the corner, and that it's sweater season again, and that soon all the leaves will change. It's one of my favorite feelings in the world! With all this rambling about the weather out of my system, I have decided that, although it's summer, it doesn't look or feel like summer which completely justifies making something delicious and warm for dinner. Think soup. Soup with hearty chunks of veggies and maybe some fresh crusty bread on the side for dunking. (Now I bet all you nice people in hot places are jealous... :])
I found this recipe on Enlightened Cooking. This website I discovered in the last couple weeks and have fallen in love with the nutritious whole foods Camilla uses. I haven't actually tried very many of her recipes yet, but she cooks with ingredients I'm usually familiar with and already have. ** side note here: And it begins, hello rain** Anyways here is her recipe straight off her site:
Smoked Paprika Chickpea & Sausage Stew (from Camilla Saulsbury's website Enlightened Cooking)
2 teaspoons extra-virgin olive oil
1/2 of a 16-ounce package reduced fat smoked sausage, halved lengthwise, then cut into thin slices (e.g., Hillshire Farms)
1 15-ounce can diced tomatoes (if you can find the fire-roasted kind--e.g. Muir Glen--use them!)
1 and 3/4 cups low sodium fat-free chicken broth
1 and 1/4 teaspoons ground cumin
1 teaspoon hot smoked paprika (or use 1 teaspoon regular paprika plus 1/4 teaspoon cayenne)
4 ounces thinly sliced kale, chard, spinach, or other greens (about 2 packed cups)
1 15-ounce can chickpeas, drained
Heat the olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook and stir until nicely browned. Remove to paper towel to drain.
In a medium saucepan set over medium-high heat, heat the tomatoes, broth, cumin and paprika. Bring to a boil, then add the greens. Stir well, cover and reduce heat to low; simmer about 6 minutes until the greens are just tender (this will only take a minute or so if using spinach). Stir in the sausage and heat 1 minute longer. Ladle into bowls and eat with crusty bread (or, if you are Cheez Nips crazy, some Cheez Nips). Makes 4 servings.
Hopefully I will have the energy/time tonight after work between working out and going on my movie date with the boyfriend (it's dollar night at our old theater in town!) to make something yummy, aka this recipe. I'll let ya know how it goes maybe, or maybe not. :]
