Archive for the 'One Skillet Meals' Category

Recipe: Simple – One pot!

|October 24, 2013|read comments (0)
Author: Mama's Kitchen


Well it's been a heluva 2 weeks!


First the starter went on the car – 2 days before my mechanic was scheduled for surgery and he could not fit me in.  He won't be back to work for a couple weeks – now what?


Okay – no car for a week – I'm going bonkers!


Ahhhhh – Tommy to the rescue.  God bless Tommy.


Tommy is my neighbor who takes care of the outside yard work for me, crawls up on the roof and cleans out my gutters for me and showed up at my house with a friend of his who is a mechanic, took my starter out, drove down the road to the parts store and put a new starter in – all in 1/2 hour!


God bless them both.  The car starts.


Well – don't I get a bug now?  Too sick to leave the house – so another 5 days pass.


Guess what??   I ventured out yesterday to a totally dead battery that would not hold a charge.  The charge got me to a car fixer-upper down the road – one terminal was only running on 10% – new battery time.  grrrrrrrrrrrrr


Okay – what else was going to happen?


I ventured out because of 3 unauthorized purchases made on my bank card and I had to go to the back to get money (like at this point I have any left!) because when I called the bank to file a complaint – they shut off my card immediately.


Oh well – new card in 5 to 7 BUSINESS days – ditto with the money taken from my account.


I don't use checks, I pay my bills on line and I use my card for everything not having to worry about carrying cash.  The ATM at the corner is from my bank so there are no ATM charges – I love it.


Now??  This.


So with all that goes on – I do still get hungry and I was not in the mood to cook.  So I grabbed some kielbasa links out of the fridge, diagonally cut, scrubbed and wedged taters, cleaned and cut carrots and steamed them.  Simple.


Dot with butter when done, sprinkle with salt and pepper – a bit of parsley for "the look" as well.


No fuss, no mess, and I still have to make it to the bank today.


Just another fun day here!

Recipe: Broccoli Soup in a jiffy

|October 14, 2011|read comments (2)
Author: Mama's Kitchen

No I have not gotten rid of the "bug" yet – and I probably will have it the rest of my life or as long as I hang around my babies.  Their entire school is contaminated – I swear it – and it's going 'round and 'round.

So it's the quickest way to make broccoli soup for me right now!

In my soup pot:

2 qts. cold water

1/2 diced onion

2 large carrots – cut any old way today

9 chicken bouillon cubes

cracked black pepper

parsley

just a bit of Kosher salt

Just bring to a simmer and allow to simmer until carrots are crisp-tender.  I don't want them mushy. 

Then add:

1 bag (16 oz.) frozen broccoli cuts

Heat until hot and then pour in the milk; and as I have said before – just heat through – do not boil milk.

No – I did not puree it.  That is not how I wanted my soup.

Add some crackers and a quick an easy broccoli soup for all!

 

Recipe: Stove top slow cooked stew

|October 9, 2011|read comments (0)
Author: Mama's Kitchen
 
I had a good-sized bone-in chuck roast and I wanted to make a "stew" with it.

Heat a heavy skillet, add a bit of olive oil and then add the roast (after washing it, of course!) Season with Kosher salt, fresh cracked black pepper, fresh minced parsley, fresh garlic, onion powder. Topped with diced onion and a can of whole tomatoes (including the juice) and cooked over low heat until it was fork tender – adding potato chunks, diced celery, sliced carrots and adding a can of peas (drained) during the last 10 minutes of cooking.

Served with crusty bread for soppin'!

Recipe: Italian Steak Parmesan

|June 4, 2011|read comments (0)
Author: Mama's Kitchen

Depending on the size of the steaks, this can make an excellent steak sammie! A nice large crusty roll or even a nice toasted hoagie/sub roll.

Excellent with a side of pasta, ravioli, lasagna or gnocchi.

1 pound round steak, cut into individual serving pieces
1/2 cup flour roughly – just enough to coat the steaks
1 cup or so freshly shredded mozzarella cheese**
Spaghetti sauce (I use homemade canned – sometimes with meat in it)
Olive oil
Kosher salt and pepper to taste
Fresh minced parsley
Minced garlic

Season the flour with salt, pepper and parsley. Dredge the steak pieces in the flour, then brown*** in a little oil with garlic. Place in a casserole dish in single layer. Cover with the mozzarella cheese, then spread on spaghetti sauce. Bake at 350* F. about 1 hour or until steak is cooked through.

**I like to use a mix of mozzarella, provolone, Asiago, Pecorino Romano – all fresh grated.

I've also used eye round cut into 1/2 – 3/4-inch slices as well as other types of steaks – just adjust your cooking time.  And for that "special touch" I sometimes like to criss-cross a couple anchovies on top!  (luv anchovies!)

If using a thin sandwich-style steak – use leftovers and make a panini!

***This can be made in the crockpot as well.

Also – I have added thin sliced onions – mmmmmm and/or mushrooms – especially sliced portobellas.


Recipe: Nice and easy meal for a cold day! from 09/2009

|June 1, 2011|read comments (0)
Author: Mama's Kitchen

Well I was hoping for Indian summer to hit – but for some reason it seems that this year we are not going to have any. And I am a fall baby – the fall is my favorite time of the year. I absolutely love the colors of the leaves and the beauty of the season. Once again – this year the leaves look crappy! I am hoping that within a week they will change and look better.

This is a very odd fall – and I know that winter is going to hit soon. And it all happened so fast!

But it's perfect weather for some of those comfort foods and tummy warmers.

I've got a pot of Beef Stew going for today –

I cut up a thick slice of chuck meat and browned in my pot using a bit of olive oil and seasoning with salt, pepper, fresh chopped parsley and fresh garlic. Add to the pot 1 large can of crushed tomatoes, cut potatoes, onions, carrot, celery, adjust seasonings, cover and place in the oven with 1 cup of beef bouillon. Place in 300* F. oven for a couple hours – during the last 20 minutes of cooking I'll add frozen peas. Serve with a good hearty bread.

It's a very easy stew to make, and it freezes well. To freeze properly, transfer stew to large bowl and place in fridge to cool completely – overnight is best. Then portion and freeze in freezer containers. Label and date.

 

This can also be done in the crokpot – brown your meat in a skillet first, then transfer to your crockpot adding frozen peas/veggies during the last 30 minutes of cooking time.

Recipe: just wishing for the warmer weather to come –

|April 8, 2011|read comments (0)
Author: Mama's Kitchen

When April 1st finally came I thought for sure the weather would have gotten a bit better.  But then again – it was April Fool's Day!  And with it came SNOW – it was so cold – it's still cold – although the warmth is trying to squeeze in there.  And of course, it's Lent and it was Friday – a no-meat day around here.

 

So homemade cream of potato soup sounded good for the day.

So I chopped my celery, celery leaves, sweet onion, and grated my carrots and placed in my pot with some butter to saute until tender.  I lightly seasoned with Kosher salt because I was using chicken bouillon granules.  Added my cracked black pepper, garlic and parsley with 2 quarts (roughly) cold water and brought that to a simmer.  Added my chicken bouillon.

Meanwhile I diced my taters and added to the pot.  When my taters were half-cooked; added a handful or so of instant potato flakes for thickening and continued to simmer until my taters were tender I added my whole milk to heat through.  BTW – I don't know where the color went!  I would never make it as a photographer.  You could give me the most expensive camera in the world and I'd still flub it up!

Add some crusty bread for soppin' and you're all set!

Recipe: Stuffed Red Peppers and Roasted Taters

|March 22, 2011|read comments (1)
Author: Mama's Kitchen

I just love the Sunday morning paper!  The only thing worth reading is the ads.  Unless, of course, there is a write-up about a new cookbook coming out or they decide to print some recipes that I can read.  I really miss the old Courier Express – they always seemed to have recipes and cooking tips in the paper quite regularly.  And the recipes were good home-cooked dinners, great baking recipes – things you would want to make and serve your family.  Now all I have left of the Courier Express is the yellowed recipes that I cut out from years ago and the memories!  So I just read the ads, cut out the coupons I want and just glance through the remaining sections before tossing in the trash. 

And the ads have changed drastically. 

And the sales are not sales anymore – just advertisements. 

Gotta love those BOGO (buy one, get one) ads in the supermarket.  For instance, Brown 'n Serve Sausages (10-count) which you can purchase for about $1.09 in most stores.  BOGO and save $2.09!  DUH!  I may be blond – but I am not stupid. 

It's bad enough everything is changing – sizes, weights – you name it.  And coupon shopping is almost non-existent for many.  Most coupons are $1.00 off coupons – that is if you buy two, three or four (or more!) of an item.  And with all these size and weight changes – it makes you wonder just what you are paying for and if it is worth purchasing to begin with. 

Believe me – my heart goes out to those who are new to cooking, and the younger generations that have to try to make an older recipe with today's product weight/size and all the changes in the recipes from the food manufacturers. 

Bell peppers are so dang expensive, especially the red ones – which just happen to be a big favorite around here – surpassing our love for green bell peppers.  When I noticed that a local market had them for $1.99/pound I was anxious to stock up (heck it's better than $3.99 or$4.39 per pound) – easy to clean and freeze for future meals.  Too bad when I got to the store, all their red bell peppers were on their last leg.  I did find one beautiful one – so I bought it to halve and stuff for dinner.  No sense in asking the produce manager if they have any in the back – they wouldn't bring them out until the bad ones were sold.  So I grabbed a packed of ground round – barely 2/3 – 3/4 pound for stuffing the pepper.  I've made hamburgers bigger than that!

I washed, halved and seeded my lonely red pepper (glad I was just feeding the two of us!) and cut out any membrane; set aside.  Combined my ground chuck with one large egg, dry bread crumbs, a couple spoons of tomato soup and seasoned with Kosher salt, cracked black pepper, garlic, onion powder, and parsley.  I've never made such a small batch of stuffed peppers before in my life and this felt weird!  I stuffed my pepper halves and placed in my baking dish, "frosting" the tops with the remaining tomato soup from the can.

I prepared my taters – washed, peeled, cut into wedges and drizzled with olive oil; seasoned with Kosher salt, cracked black pepper, parsley, and garlic.

Transferred to my baking dish, placing in the middle of the peppers, covered and baked in a 350* F. preheated oven for about an hour.

Our choice of veggies was a can of peas and a can of Northern beans, with butter, Kosher salt and cracked black pepper.

 A perfect meal for two – with very little clean up – filling and delicious!  And of course – this can be doubled or tripled, etc.

Recipe: Swiss Steak – My Own Version

|March 12, 2011|read comments (0)
Author: Mama's Kitchen

Everyone has their own way of making Swiss Steak.


This recipe is very good and very easy – and I hope you enjoy it.


I cut my round steak into serving size portions; rinse and pat dry.


Coat both sides with fresh minced garlic, Kosher salt and fresh ground black pepper.


In shallow dish I combine flour with fresh minced parsley; press steaks into flour and place in large heated heavy skillet with hot olive oil (make sure the pan is hot, add the oil and heat the oil) and brown both sides.


In a bowl, combine:
1 can (14 1/2 oz.) diced tomatoes (sometimes stewed tomatoes)
About 1 cup of red and green bell pepper, seeded and diced
1 medium onion, diced
Fresh minced garlic, fresh minced parsley, Kosher salt and fresh ground black pepper to taste
One can water (using tomato can)


Mix well and pour over steak; reduce heat to low, partially cover, allow to simmer until meat is tender (about an hour or so). More water may be added to keep the meat partially covered.

 


NOTE: I tenderize my meat by pounding with a meat mallet for this recipe.
Also – I've transferred the meat to the crockpot after browning and cooked for several hours.


Adjust salt and pepper if desired.


VARIATION: I've cut the meat in small pieces (or you can use stew meat) and I've added two cans of tomatoes (instead of one), left out the water, added chunks of carrots and potatoes and cooked in the crockpot until the meat was tender and the veggies were tender.


About a half hour before serving, add frozen peas and corn; heat through.


If you don't want to add potatoes, leave them out and serve this over cooked rice or couscous.

Recipe: Fettuccine in Olive Oil with Bread Salad

|February 24, 2011|read comments (0)
Author: Mama's Kitchen

So easy, so quick – done in less than 30 minutes, and great for those meatless days – Fridays, during Lent, and certain holiday Eves.


A quick meal – place a large pot of water over high heat and cover. By the time it boils, you’re salad is made. And preheat your oven – 350* F.


Wash and cut up your lettuce, tomatoes, onions; make a simple vinaigrette with olive oil, fresh lemon juice, Kosher salt, pepper, basil.


Slice day-old French bread and cut into cubes. Make a dipping sauce of olive oil, vinegar, Kosher salt, black pepper, garlic, onion powder, parsley and basil. Drop the bread cubes in and stir to coat. Transfer to a baking pan and place into the preheated oven to toast, stirring occasionally.


Once the water boils, add your salt and wait for it to return to a full boil; add fettuccine and cook until al dente. Drain. Pour olive oil in bottom of same pan; add garlic and saute for a bit. Add drained fettuccine to pan; stir to coat well. Season with Kosher salt, fresh ground black pepper, and parsley.


By this time the bread (croutons) are toasted nicely; add to salad.

Top with fresh grated Pecorino Romano.

You can see that I also did the same to French bread slices as well.

Recipe: Cabbage, Sausage and Vegetable Soup

|February 23, 2011|read comments (0)
Author: Mama's Kitchen

You cannot say that this is not soup weather!


I wonder if winter will ever go away and the snow will ever melt. I know that I still have that giant mountain of snow out front that will most likely still be here through the summer. It's rock solid ice right now.


With nagging snows that keep you shoveling several times a day – sometimes you need to make something that is good and hot to warm the tummy.


With my insane schedule – it's a wonder I get anything accomplished these days.Last week I made a pot of Cabbage, Sausage and Vegetable Soup – something I could make in 1 1/2 hours between "shifts".

It was a last minute decision, so on my way home in the morning I stopped and grabbed a package of polish sausage and a head of cabbage.


I think I can break a world record for putting this soup together.

Run in the door and hang up my coat, empty the bag and wash my hands. Grab the big soup pot and fill it with cold water and place over medium heat.

Meanwhile, cut my sausage and add to pan. Dice onions, carrots, celery; add to pan. Season with Kosher salt, cracked black pepper, parsley, and chicken bouillon. Wash my cabbage and cut to add later. Peel my potatoes, cut into chunks and place in cold water and I was done in less than 15 minutes!


I brought my soup to a simmer and there is really no skimming with this. An hour or so later I added my diced potatoes and then I added my cabbage. Once the taters and cabbage were tender – it was done.


One big pot was good for two days – plenty of homemade bread for soppin' and a real tummy-warmer in this weather.