Grandma Louisa's Rice Pudding
Tuna on a Shoestring
2 cans of tuna in water (drained)
1 cup of shredded carrots
1 cup diced celery
¼ cup of green onions minced
¾ to 1 Cup of mayo
4 – 6 oz of shoe string potatoes (potato stix)
Mix tuna, carrots, celery, onion, and mayo and let sit
Just prior to serving mix in the potato stix and serve over a piece of lettuce, I love to take lettuce and fill it with the tuna mix and wrap it like a burrito.
Dad's Thai Chicken Curry
• 2 Chicken breasts (Boneless, skinless, cut into 1
inch cubes) (Or substitute Tofu)
• One inch piece of minced ginger (ground will work also About 1 1/2 tsp)
• 3-5 cloves minced garlic
• ¼ cup of Coconut Milk (cream from top of can) 1-3 tsp Red curry paste (Thai not Indian)
Mix above ingredients and let marinate for 30 minutes.
In a large Teflon frying pan add:
½ Bermuda onion – Chopped
2 tsp canola or vegetable oil
1. Over medium heat sauté onion until slightly translucent.
Add marinate mix with chicken and stir-fry until brown.
2. Add remainder of coconut milk and heat to a boil.
3. Reduce heat to medium low (slight simmer)
Add the following:
2-3 TBLS of Chunk Peanut Butter
2 tsp Fish Sauce
2 tsp Palm Sugar (regular sugar will do)
A dash or 2 of Cayenne Pepper (ONLY if you want very hot and spicy)
Cover and let simmer for 10 minutes
Serve over steamed rice and fresh steamed broccoli or fresh spinach (bagged and washed).
Mom’s Red Beans and Rice
First make up the spice if you don’t already have it made. I make this up and put it in a small jar and freeze it so I have it on hand.
4 Tablespoons freshly ground black pepper. (I use regular black pepper but not the really fine kind)
1 tablespoon ground ginger
1 tablespoon freshly ground nutmeg (I buy it already ground)
1 teaspoon dry mustard
1 teaspoon ground cloves.
Combine ingredients in a food processor fitted with a metal blade, process until finely ground and well blended. Store in an airtight jar. Makes about ½ Cup. Now I just use everything ground and mix it up well I don’t use a food processor to make this I use a coffee grinder instead then clean it out really well afterwards.
Red Beans and Rice
1 teaspoon oil
1 large onion, chopped
1 small green bell pepper, chopped
1 clove garlic, minced (I use two or three cloves)
1 16 oz. can peeled tomatoes (I buy the already cut ones)
1 tablespoon tomato paste (I omit this one)
1 teaspoon of the spice ( I use a little more but start with 1 teaspoon and then taste and see if you want it spicier)
1/8 teaspoon salt
2 cups of cooked rice
1 cup of drained red kidney beans, (I buy the large can and use it all its 16 oz.)
1 cup of packed shredded romaine lettuce
½ cup shredded Monterey Jack or cheddar cheese.
Lightly oil bottom and side of wok (or large fry pan) place over high heat. When hot add onion
and bell pepper; stir while frying about 1 minute. Add garlic; stir and fry 30 seconds.
Add beans, tomatoes with juice, spice and salt. Stir, breaking up tomatoes with spoon. Reduce
heat and simmer, stirring occasionally, about 5 minutes. Stir in rice and cook stirring until
heated through. Remove from heat, stir in romaine. Sever hot and garnished with cheese.
Note** Do not add the romaine if you want leftovers,
it won't keep. Just add it to what you will eat
and then add again when you serve the leftovers.
Makes 4 servings. 350 calories per serving.
Serves 8 to 10
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Our preferred brand of mozzarella is Dragone Whole Milk Mozzarella. Part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. For tips on cooking with cottage cheese, see related How To Cook.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
1/4 head of each red and green cabbage
2 large onions
Carrots and Celery as many as you like
Green Pepper (Optional)
3 Cans Stewed Tomatoes or crushed tomatoes
1 package onion soup mix
Optional, I add red pepper flakes to this soup and parsley flakes and oregano.
1.Cut up vegetables into bite size pieces, Saute onion and celery and carrots
2. Sprinkle on soup mix, add tomatoes and bring to a boil. Simmer until tender crisp.
3 Add Cabbage, mushrooms and peppers, cook until soft
Notes:This is a great soup to experiment with, add the vegetables you like. Add Taco Seasoning and hot sauce if you'd like.