saraskitchen: (meat loaf)
I like to consider myself a creative cook sometimes, and I'm better about trying new things than I was as a kid, but I'm not sure about these...

10 Once Popular Vintage Recipes That Thankfully Aren't Around Today Steak pudding actually looks creepy and nauseating.

20 Truly Horrifying Vintage Holiday Recipes #19 is just a bad ripoff of Jewish noodle kugel, btw.

24 Absolutely Horrendous Vintage Recipes ...okay, the Velveeta one doesn't look TOO horrible.

21 Truly Upsetting Vintage Recipes And I agree that the igloo meat loaf is actually kinda cute. And not too gross-looking.
saraskitchen: (chef salad)
2 cans solid white tuna in water, drained and crumbled
2 romaine lettuce hearts
1 cup chick peas
1 cup sliced celery
1 sliced cucumber

1/4 cup vinegar of your choice
1/2 cup olive oil
Dill, parsley, pepper, fennel

Make the dressing in advance, let chill a while.

Wash the veggies and let them drain before patting dry. This keeps them from wilting and preserves the taste.

Mix tuna with a splash of olive oil.

Drain chick peas.

Toss ingredients together in a bowl with the dressing. Serves 2-4.

(Really, though, you can add any other veggies you like-tomatoes, carrots, olives, peppers. This is a salad that lends itself well to improvisations!)
saraskitchen: (soup and sandwich)
2 cans kidney beans / 1 can kidney beans+1 can black, white or pinto beans
1 can corn / 1 package microwaved frozen corn
1 can crushed tomatoes
1/2 bell pepper, chopped
1/2 onion, chopped
Worcestershire sauce, pepper, chili powder and cumin to taste
1/2 cup minute rice

Add beans, tomatoes, onion and pepper to slow cooker.

If using frozen corn, microwave it before adding to the rest of the vegetables. If not, add the can along with everything else.

Add spices according to your taste. Cook on low for at least 6 hours or high for 4.

Add the rice 5 minutes before serving.

Book recs!

Feb. 11th, 2016 02:59 pm
saraskitchen: (Default)
Gardening 101: The Natural Way. Gardening isn't just a fun and rewarding hobby, it's a good way to save money on produce.

Breakfast Criminals. The title's definitely an attention-grabber, so if you're looking for good healthy breakfasts this is worth a read.

Healthy Small Plates. Simple cover, good for people trying to eat better and eat less.

The Art of Cake Decorating. For those who like their cakes to be delicious and pretty.
saraskitchen: (pork roast)
Some of my favorite summer slow-cooker recipes. Plus, one for baked beans that'll take more time than the ready-canned but are slightly healthier.

1 can of kidney beans
1/4 cup ketchup (I use the organic kind)
1 tablespoon brown sugar
1 small onion or 1/2 large onion, chopped
Several dashes of Worcestershire sauce

Toss everything into the slow cooker (don't drain the beans) and mix. Cook on high for about an hour before switching to low, stirring every so often. In my experience they're even better than the canned brands.
saraskitchen: (junk food)
For all the foods you grew up with and miss terribly. Or don't miss but still remember for whatever reason.
saraskitchen: (matzo ball soup)
2 chicken breasts, with or without bones
2 carrots, sliced and peeled
2 celery stalks, chopped
1 small to medium onion, chopped
Dill, parsley, pepper and salt
Chicken giblets (you can only get these from either a butcher or a package of whole chicken)
1 cup of your favorite noodles or pasta

Instructions )
saraskitchen: (soup and sandwich)
2 cups elbow maccaroni
1 cup American cheese
1/4 cup of shredded cheddar cheese (optional)
1 can of peas
2/3 cup fried onions

This one is pretty simple )
saraskitchen: (Default)
You know those fried chicken cutlets you get at the deli? Here's a healthier, cheaper version!

1 package thin-sliced boneless chicken breasts or cutlets
1 cup bread crumbs
1/2 cup flour (optional)
Roughly 1 tbsp your spice or spices of choice. I use parsley and a little bit of pepper myself.
Vegetable or olive oil
1 or 2 eggs
1/4 cup of milk

The how-to )

Cooking in batches is recommended, the leftovers make great sandwiches.


saraskitchen: (Default)
Sara's Kitchen

July 2017

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