Menu
Monday: Tortillas de Papas
Tuesday: Vegetarian Chili with Cornbread
Wednesday: Leftovers
Thursday: Ratatouille on Polenta
Friday: German Pancakes
Saturday: Potatoe Cheese Soup
Sunday: Vegetarian Thai Curry, Teriyaki Stir Fry
Tortillas de Papas
http://clumbsycookie.blogspot.com/2008/07/champions-tortilla-de-papas.html
This was good. I love hash browns and I love eggs, so this was a good fit. This was a great "I haven't been to the store this week" meal. The woman I lived with in France would add thyme to a dish that was pretty much the same as this. I'm going to try that next time.
8 small red potatoes, thinly sliced
1 onion, sliced
8 eggs
oil
Saute the potatoes and onion in a hot skillet until tender. In a separate bowl beat the eggs. Add the potatoes and onion and pour the mixture back into the hot skillet (I used a ten inch skillet with two inch sides). Turn down to medium. Cook until the bottom is set and a little brown. Invert the egg mixture onto a plate (gooey side down) then slide back into the skillet. You are essentially just flipping the thing. Once it is cooked through, cut into wedges and enjoy. I'm not ashamed to say that I ate it with ketchup.
Vegetarian Chili
This was really, really good. All the veggies made it so that I didn't miss the meat at all. Yum.
2 cans tomatoes with chilis
2 cans black beans
1 bell pepper, diced
3 onions, diced
1 zucchini, diced
3 T chili powder
1 1/2 T cumin
1 T garlic powder
German Pancakes
Christensen Family Favorite
I didn't want to cook dinner, and we all love this. I served them with fresh lime, blueberries, and maple syrup. So good.
4 T butter
8 eggs
1 C flour
1 C milk
Heat the oven to 425 degrees. Put the butter in a 9x13 pan and melt it in the oven. Whisk together the flour and milk until all the lumps are out. Beat the eggs and add them to the milk mixture. Pour the mixture into the hot pan. Bake for 15 to 20 minutes, until lightly browned and puffy.
Potato Cheese Soup
From my Aunt Janette
Yum. Cheesy, creamy goodness. This was the first time I have cooked with Velveeta, I have never figured out how they can call that stuff food. But I looked at all the ingredients and they were all more or less recognizable.
5 C potatoes
1/2 C onion
1 C celery
1 C carots
3 C water
3 chicken bouillion cubes
1/4 C butter
1/2 C flour
4 C milk
8 oz. Velveeta
Cut all the vegetables into small chunks. BOil the vegetables in the water with bouillon cubes about 10 minutes, until just tender. In a separate pan, melt the butter, whisk in the flour and add the milk. Add the milk mixture to the vegetables. Stir in the Velveeta until melted.
Vegetarian Thai Curry
From http://thaifood.about.com/od/vegetarianthairecipes/r/pumpkincurry.htm
Pretty good. The curry sauce smelled so good, but the vegetable mixture was a little weird. Next time I would use regular potatos in place of the squash and sweet potatoes.
3 C butternut Squash
1 small sweet potato
1-2 medium carrots
1 bell pepper
1 can diced tomatoes, drained
1/2 can chick peas, drained
CURRY SAUCE
3-4 cloves garlic
2 t Thai chili paste
1 can coconut milk
3 T lime juice
2 1/2 T soy sauce
1 T brown sugar
juice of 1 medium orange
1/2 t turmeric
1 T rice or apple cider vinegar
1 T coriander
1 T cumin
1 t fennel seed
1/3 purple onion, sliced
Place all the ingredients for the sauce in a food processor. Blend until smooth. Yum. Cut all the vegetables into 3/4 inch chunks. Place the squash, potato, carrots, and pepper into a skillet. Cover with the curry sauce and simmer until vegetables are tender. Add the tomatoes and chick peas. Heat through. Serve over Jasmin rice.
Teriyaki Sauce
I grew up eating this all the time. There was always a bottle of it in the fridge to put on leftover rice or use as a marinade for chicken. Delicious.
1/2 C soy sauce
1/2 C sugar
1 t chili powder
2 T honey
1 T vinegar
1 clove garlic
1/2 t ginger powder
Mix all the ingredients in a pot. Bring to a boil.
Add about half a cup of this to 1/2 cup chicken broth and pour over frozen stir fry vegetables.