GABBY COOKS – 3 can quickie

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

Dangit!!  I need a meeting tonight and I’ve got just 1/2 hour to fix supper and eat.  I have only $2 in my wallet so I can’t do Mickey D’s.  Let me see what’s in the pantry.

These are the ingredients

  1. (1) 15 oz can seasoned mixed greens
  2. (1) 15 oz can seasoned black-eyed peas
  3. (1) 8 3/4 oz can yellow sweet corn
  4. (4)  5″ corn tortillas

DIRECTIONS

  1. Empty the cans into a sauce pot and heat
  2. While that’s heating, quarter the tortillas and fry in a fry pan in about 1/4 of oil
  3. Serve the corn chips atop or with the soup
  4. Eat and get to that meeting!

GABBY COOKS-stewed chicken breast

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

I have always preferred dark chicken meat, legs & thighs, thinking it to be more flavorful.  But, chicken breast with skin and bone intact is a healthy alternative  and equally delicious.  I believe it cooks up moister and more tender than skinless & boneless breast.

When my recipe uses crushed garlic and herbs, I sprinkle the crushed garlic on my cutting board with the herbs and a pinch of salt and then chop vigorously.  The resulting blend works nicely in any recipe, especially when one of the herbs is dried rosemary.  

These are the ingredients

 

  1. (1) plump chicken breast with skin and bone
  2. (1) 14oz can of diced tomatoes
  3. (4) medium-sized red potatoes, unpeeled and diced
  4. (1/2) cup diced onions
  5. (2) strips bacon sliced into bite sized pieces
  6. (1/2) cup diced pepper, green or any color
  7. (2) TBSP butter
  8. (2) TBSP extra virgin olive oil
  9. (1/2) tsp dried rosemary
  10. (2) cloves garlic smashed
  11. salt & pepper to taste
  12. optional 1/2 TBSP dried parsley
  13. optional 1/2 tsp dried thyme 

INSTRUCTIONS

  1. in a heavy stew pot render the bacon and drain excess fat 
  2. add the butter and olive oil and heat till butter is melted
  3. place the chicken breast skin side down in the oil and butter and brown lightly
  4. remove the chicken breast
  5. add the garlic and onions and saute till golden, do not scorch the garlic
  6. add the potatoes and green pepper, stirring to coat and allow to cook about 4 minutes
  7. add the seasonings and the can of tomatoes, stir to mix all the ingredients
  8. place the chicken breast, skin side up, atop all and cover with tight lid
  9. reduce heat to barely bubbling, you want this to cook slowly
  10. check often and stir to prevent scorching
  11. tomatoes and potatoes should add enough moisture, you want this a thick stew-like consistency, but add water or broth if necessary
  12. cook for about 45 minutes

TO SERVE

Remove the chicken breast to a cutting board and allow to set about 5 minutes.  Remove the skin and meat from the bone.  Slice the meat.  This can be eaten as a plate entrée or a bowl-style stew.  If plating it, spoon a generous helping of potato mixture on the plate and top with the chicken slices.  If serving as a stew, spoon a hearty helping of potato mixture into the bowl, add the chicken slices and blend.

 

GABBY COOKS – rotini & sirloin

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.  It serves 2.

I’m not trying to convince anybody that I’m a gourmet cook or even a good cook.  But, I love made-from-scratch meals with minimal ingredients that take less than 1/2 an hour cooking time and, most importantly, don’t break the bank.  That’s not too much to ask for, is it?

ROTINI & SIRLOIN  is a man-sized meal on a shoe-string budget.  Serve it with a nice green salad and a side of cooked fresh carrots.  Carrots are one of the least expensive vegetables in my grocery store and soooo healthy.

These are the ingredients

 

  1. 1/2 pound ground SIRLOIN
  2. (2) cups ROTINI (uncooked)
  3. (6) cups WATER salted like the sea
  4. (4) tbsp BUTTER
  5. (2) tbsp FLOUR
  6. up to 2 cups MILK
  7. (2) cloves crushed GARLIC
  8. (1) cup shredded cheese – a mix of PARMESAN & SHARP CHEDDAR
  9. (1) small can MUSHROOMS
  10. (1) tsp dried OREGANO
  11. (1) tbsp dried PARSLEY
  12. SALT & PEPPER to taste

DIRECTIONS

  1. In a large pot bring the salted water to a boil and add the pasta.  Cook according to package directions.
  2. In a large skillet brown the ground sirloin trying not to break it up too much.  Keep it chunky.  Cook until no longer pink.
  3. Drain the meat, add the butter and over a low heat melt the butter.
  4. Add the garlic.
  5. Add the mushrooms and cook in the butter for a few minutes.
  6. Sprinkle the flour over the mixture in the pan and stir to cover all the ingredients.
  7. Cook the flour till it is golden, stirring continually.
  8. Turn up the heat to a medium low and add a cup of the milk stirring continually.
  9. When the sauce begins to thicken add more milk to bring it to a creamy, smooth consistency.
  10. Add the parsley and oregano.
  11. Finally, add the cheese and stir until blended and smooth.
  12. Ladle with a slotted spoon the pasta into the pan with the sirloin sauce and stir to cover the rotini completely.
  13. Add some of the reserved pasta water, a spoonful at a time, if the pasta is too thick.

 

 

GABBY COOKS – mac & cheese

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.

What’s more comforting than home-made macaroni and cheese?  And even better is this stove-top recipe which eliminates a baking dish and a 45 minute wait while it bakes in the oven.  This dish is table ready in 12 minutes.

These are the ingredients

 

baking-butter-flour-94443

Image result for mueller's pasta

  1. (2) cups dry elbow macaroni
  2. (4) quarts water salted like the sea and brought to a rapid boil
  3. (4) tbsp. unsalted butter
  4. (2) tbsp. flour
  5. up to 3 cups milk
  6. (2) cups sharp cheddar cheese shreds
  7. salt and pepper to taste

DIRECTIONS

  1. In a large pot bring the 4 quarts salted water to a boil
  2. Cook the macaroni as directed on the package
  3. In a saucepan melt the butter over a low heat
  4. Sprinkle the flour over the butter and stir for several minutes
  5. When it turns golden, add about 1 cup milk and stir again
  6. Stir until the sauce turns creamy and increase the heat to a medium low
  7. Add more milk until it is creamy and smooth
  8. Add the cheese and stir again until it is thoroughly blended
  9. Salt and pepper as desired
  10. When macaroni is done ladle it out into the cheese sauce with a slotted spoon
  11. Blend until the pasta is evenly coated.
  12. If the macaroni and cheese is too thick and gooey add a spoonful at a time of the pasta water until it is deliciously creamy and smooth

GABBY COOKS – pork chops

Clean & serene living means learning healthy habits and good eating.  And I love recipes that are quick and simple.  Here’s one of my new favorites.

These are the ingredients

  1. (2) 1″ THICK BONELESS PORK LOIN CHOPS
  2. (1) CLOVE GARLIC, SMASHED
  3. (1/2) STICK BUTTER
  4. (1/2 LB) FRESH, SLICED MUSHROOMS  more if you love mushrooms like I do
  5. (1) TBSP FLOUR
  6. UP TO 2 CUPS MILK whatever it takes to create a creamy, smooth gravy
  7. DRIED OREGANO AND THYME about 1 tsp each depending on your taste
  8. SALT AND PEPPER TO TASTE

DIRECTIONS

  1. In a fry pan, melt the butter over low heat
  2. Stir in the crushed garlic.  Maintain a med/low heat.  Don’t want any scorching of the butter or the garlic
  3. Add the chops and brown on both sides to a light, golden crust – just a few minutes
  4. Remove the chops
  5. Add the mushrooms and stir to coat with the pan butter
  6. Sprinkle the flour over the mushrooms and stir again to coat evenly
  7. Cook the flour till it turns golden – just a few minutes
  8. Add the milk, stir, add more to bring to a creamy consistency.
  9. Add the herbs, stir again
  10. Salt and pepper now or wait until cooking is done
  11. Return the chops to the pan, spoon gravy over them
  12. Cover and cook over low heat for 35 to 40 minutes
  13. I enjoy these chops served with a packaged rice pilaf mixture

brown-rice-pilaf[1].png