Monday, April 25, 2011

Meatless Monday and PantryCleanerOuter - 3 Bean Soup

This post is in honor of my friend Cindy over at The reNOUNed Nest

Every few weeks, I go through the need to organize my pantry. There are a few reasons.

- my dear husband hates when I live at the grocery store every day of the week. If I know what I have, it could keep me from going (so I keep telling myself)

- I forget all the great ingredients I have which would be key to making a quick, easy meal.

- My pantry is the whole reason I like to cook - use what I have on hand for ease and for delicious meals.

That said, I bring you today a Meatless Monday soup compliments of my pantry.

1 can of each of black, garbanzo and cannellini beans (rinsed and drained)
1 can of stewed tomatoes (take a knife and kind of chop inside the can or use diced canned tomatoes)
1 small can of diced green chilies
½ cup of corn
2 cups of veggie broth (feel free to use chicken broth or beef)
1 TBS chili powder
1 tsp cumin
Handful of tortilla chips, crushed and tossed in

Put everything in a crockpot and simmer on low for 8 hours or high for 5.


My food is good, my pictures stink!

Sunday, April 10, 2011

Chex Mix Recipe

Here is a great Chex Mix recipe from one of my customers! Just thought I'd share it while I get my wares about me and get my posts going again :) Something you can snack on while you wait!

Julie's Chex Mix

1 bag pretzels
1 box each of rice chex, wheat chex and corn chex cereal
1 large can of cashew nuts or 2 smaller cans
1 box of cheese crackers

6 sticks of butter (divide into two pans I melt 3 sticks in each pan)
4 1/2 teaspoons of Worcestershire sauce split this and add to the butter after melted

1 1/2 tablespoons garlic salt
1 1/2 tablespoons celery salt
1 1/2 tablespoons accent seasoning
1 1/2 tablespoons onion salt
I use two small dishes and split the dry seasoning in half and mix

This makes a huge quantity. This is the reason I split the butter and all of the seasonings into two batches. I use two of those large foil baking pans which take up a whole rack in the oven. I buy these in bulk at Sams club. Split the cereal, pretzels, nuts and crackers into two separate pans. Sprinkle the dry seasoning over the cereal mixture, pour the butter over the cereal and mix.

Preheat oven to 250 bake for 1 hour stir every 15 minutes. I bake both pans of chex mix at the same time. Every 15 minutes when I stir I alternate the pans on the lower and upper oven rack.

After 1 hour cool the mixture by pouring it out onto paper towels.

Friday, April 8, 2011

Broccoli Slaw Salad

What better to celebrate the return from my unplanned hiatus then to post something I've been making repeatedly for about as many weeks as I've been away from the site. I love, love, love this refreshing salad and its so easy but impresses so many people when you serve it. The vinegar breaks down the broccoli and makes it palatable even for the one person you know that really doesn't dig raw broccoli. Sorry for the lack of photo - I'll add one later! I was inspired by my friend Mahnaz who just makes delicious food, especially Persian food! Yum!

2 bags (3-ounce) Ramen Noodle Soup (I've used Beef and chicken, both work)
3 TBSP butter or the browning agent of your choice
1/4 cup slivered almonds
1 bag broccoli slaw
1 bag of raw broccoli florets or 2 small heads of broccoli with the florets cut to bite size pieces but still somewhat large.
1/4 cup sunflower seeds
Chopped green onions, for garnish


3/4 cup olive oil
2 TBSP brown sugar
2 TBSP white sugar (you can use 1/4 of one kind or another if you prefer - I like mixing so its not too sweet)
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
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