This soup is FABULOUS! It warms the house and smells divine. I LOVE soups with coconut milk (especially versus heavy cream!) – the coconut milk adds such a nice, subtle wonderful taste and the spices that go with coconut milk… #ohlala! Once you get all set up (chopping, etc.) this goes fairly quickly… it’s not an all day soup.
Continue reading “Alexandra Stafford’s Carrot Ginger Soup with Coconut Milk!”
Ziti. Especially a quick ziti is pure comfort food. Comfort food when you need it like during the threat of 20-30″ of rain from a tropical storm. I figured if I whipped this together, we would have dinner for the week (it’s supposed to rain for days). Pulled it out of the oven and AHHHHH. Yum! Too good! (There is another recipe link I’m sure you’ll appreciate!) Here’s the recipe:
Continue reading “A quick and delicious ZITI recipe!”
Grandmas Goulash, not Grandma’s Goulash… My recipe is a combination of both of my grandma’s recipes, one of them used tomato sauce and the other used tomato paste. It’s the tomato paste that gives it the great flavor (well that and the parmesan!)… I use lean ground sirloin (the leanest) or ground round (the next leanest) and it works perfectly. This is one of those meals that tastes even better the next day… try it, I just know you will LOVE it! Goulash is one of those quick meals that is the ultimate in comfort food! Comfort food doesn’t always have to be unhealthy…
Start by chopping one onion (however much you like, or none if you prefer)… Add a little olive oil to a large skillet (or large pan if you don’t have a saucepan large enough to cook everything in).
Add 1 pound of ground sirloin (or other hamburger), and cook until done. Drain off excess fat.
Add 1-15 oz. can of tomato sauce, about 1 cup of water, 1 can of tomato paste, salt and pepper to taste. If it gets too thick add a little more water.
Simmer (not boil, just until you see little bubbles on the edges) for one hour on low. I usually have the lid cracked so all the liquid doesn’t evaporate.
After the meat sauce has simmered for about 30 minutes, turn on a large pot of water to boil the 2 cups of elbow macaroni. Follow package direction for the macaroni noodles (or similar shape, can also use egg noodles if you prefer) until done. Drain, and add to meat sauce. Give it a good stir.
Now it’s ready to dish up! Add a veggie and/or a salad and you’ve got one great meal! Click HERE to print the recipe…
Brown 1 pound Ground Sirloin (or ground round, etc.) in a large saucepan, drain any excess fat.
Add 1 diced Onion, cook until hamburger is done and onion is tender.
To the meat add: 1-15 oz. can of Tomato Sauce, 1 cup Water, 1 can Tomato Paste and Salt & Pepper to taste.
Simmer 1 hour.
Cook 2 cups of elbow macaroni as directed on package. Drain and add to meat mixture.
Serve with Parmesan Cheese.
Note: You can also add a little cheese and bake it the next day to change it a little. My preference is to leave it as is, you just can’t beat it!
Catch you back here tomorrow!
Sometimes I just want a nice hot bowl of comfort food. This is the ticket. It’s one of the best soup recipes from Cooking Light magazine. The taste is out of this world. It’s not terribly time consuming to make. The last time I made this soup I baked the potatoes while I had the oven on for a meal the day before, so it was quite fast to throw together. This is one of those recipes that makes your eyes roll back in your head, ha ha… too tasty! Trust me, you will love it. The only the I did differently is the I halved the amount of flour so it wouldn’t be quite so thick. I think the essential part of the soup is adding cheese (I used 2% Cracker Barrel Extra Sharp), crumbled CRISPY bacon and green onions (or chives). Let me know how you like it! Trust me, it’s a winner… Copied from MyRecipes.com which no longer has a recipe link… sigh.
This is a delight and makes quite a bit. Oh, do I miss the Cooking Light magazine…
Enjoy!
Catch you back here next time!
Sometimes a good comfort food meal can do wonders. I’m thinking of making this recipe one day this week… haven’t had it in quite some time… a GREAT recipe for meatloaf with a super tasty sauce on top, an all time favorite! Sometimes I’ll make it half the size, but keep the same amount of sauce.
Ginny is the lady that lived next door when we were growing up. She had girls my age and around my age (HI DAWN, JACKIE, LINDA, LAURA, GINNY!!) and I had the absolute best time with them. With summer nights spent sleeping on their wonderful screened in porch, making dinner most nights, we just had the best time… and shhhh, keep it a secret, here’s the recipe!
GINNY’S EVERYDAY MEATLOAF
Meatloaf Ingredients:
2/3 cup bread crumbs
1 cup milk
1 1/2 pounds ground beef (nowdays I use the lean stuff)
2 beaten eggs
1/4 cup onion
1 teaspoon salt
1/2 teaspoon sage
dash of pepper
Topping Ingredients:
3 Tablespoons brown sugar
1/4 cup ketchup
1/4 teaspoon nutmeg
1 teaspoon dry mustard
SOAK the breadcrumbs in the milk. ADD the ground beef, eggs, onion, salt, sage and pepper. Form into a loaf and put in an 8″ (I spray with canola oil) loaf pan. BAKE at 350 degrees F for 45 minutes+ (or until almost done – internal temp 160F)
Then I spoon off any fat, and spread on the ketchup mixture topping. Bake 10 more minutes (check temp again), and let rest for 10 minutes before slicing.
You won’t believe how good this is! Trust me… extra tasty with mashed potatoes and some sauteed fresh spinach with olive oil, garlic and lemon!
Sometimes when you’re chilly there is nothing like a nice hot bowl of soup to get your innards warmed up. Other than vacuuming, there really isn’t anything that is going to warm you up from the inside out!
This tasty soup is from Cooking Light, and although it uses lower fat ingredients, if no one told you there were lower fat ingredients, I promise you, you would never know. NEVER. KNOW. That’s part of what makes this such a good recipe. It’s a fairly quick soup to make after the potatoes are baked. Mmmm, this is looking too good right now!!
So, if you were sitting there thinking… Ugh, I’m in a rut and need to try something new but want it to be pretty healthy, hey, this is for you!
I use Cracker Barrel 2% Extra Sharp cheese, it’s great, and it’s my “go to” cheese for recipes. It’s in every grocery store in Charleston, but I know other areas don’t carry it (Algonac, MI, darnit!). Serving size is 1 1/2 cups and let me tell ya… you will be full! Especially after adding a sprinkle of shredded extra sharp cheese, some green onions and some crispy bacon… oh la la… I edited the recipe to show less flour, otherwise it was too thick for us.
Catch you back here tomorrow!
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