Archive for the 'Table for More' Category

Table for More: Balti Chicken

One of the best Indian chicken dishes I have ever had!  It does require quite a few ingredients, but it is SO worth it!

Ingredients:

  • 6 tbsp oil
  • 1 onion, chopped
  • 1/2 tsp ground tumeric
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 2 tbsp water
  • 3 boneless skinless chicken breasts, cubed
  • 3 cups chopped tomatoes or 1.5 cans
  • 1 green bell pepper, cubed
  • 5 garlic cloves, minced
  • 2 hot peppers (jalapenos, red chilies, green chilies)
  • 1 tsp salt

Directions:

  • Heat oil in a large pan.
  • Add onions and cook until transparent and soft.
  • Stir in tumeric, coriander, cumin, chili powder, and water.
  • Cook until non-liquidy – about 3-4 minutes.
  • Add chicken and cook until browned on sides.
  • Add tomatoes and salt.
  • Cover and cook for 15 minutes.
  • Stir in bell pepper, garlic, and hot peppers.
  • Cook uncovered until tomato juices are evaporated and chicken is thoroughly cooked.
  • Serve hot!

Serves: 4 servings (freezes well)

Advertisements

Table for More: Spicy Sausage Soup

This is a deliciously flavorful and spicy crock pot meal.  Have I told you about my love affair with the crock pot?

Ingredients:

  • 3 sausage, bratwurst, or kielbasa links, sliced
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery stalks, sliced
  • 4 tsp minced garlic
  • 1 carton chicken broth
  • 1 can great northern beans, rinsed and drained
  • 1 can diced tomatoes (or Ro-tel!)
  • 1 zucchini, sliced
  • 2 carrots, shredded
  • 1 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp pepper

Directions:

  • Brown sausage in a skillet.
  • Add onion, pepper, celery, and garlic.  Saute until slightly tender.
  • Transfer ingredients to the crock pot.
  • Stir in remaining ingredients.
  • Cook on low for 8 hours.

Serves: 4-6 servings (freezes well)

Table for More: Italian Wedding Soup

In honor of our recent engagement, we decided to make Italian Wedding Soup.  It’s one of my favorite soups and this is a fantastic recipe!

Ingredients:

  • 1/2 pound ground turkey
  • 1 egg
  • 4 tbsp Italian seasoned breadcrumbs
  • 1 tbsp grated Parmesan cheese
  • 3 tbsp basil, shredded
  • 1 tbsp parsley, chopped
  • 2 tbsp green onions, sliced
  • 4 cups chicken broth
  • 4 cups water
  • 2 cups spinach, torn
  • 3/4 cup orzo (rice shaped pasta)
  • 1 lemon, zested

Directions:

  • Mix ground turkey, egg, breadcrumbs, cheese, basil, parsley, and green onions.
  • Shape into small (about 3/4″) meatballs.
  • Pour broth and water into large saucepan and bring to a boil.
  • While boiling, drop meatballs into broth one at a time.
  • Stir in spinach, orzo, and lemon zest.
  • Reduce heat and simmer for about 10 minutes.
  • Pour into mugs or bowls and sprinkle with shredded Parmesan cheese.

Serves: 6-8 servings

Table for More: Mexican Chili

Remember that recipe for Mexican Pork I shared last week?  Well, here’s Part 2!  I had so much of the salsa-like mixture leftover after eating the pork, and I needed to do something with it.  I used it as the base for chili.  This will definitely be a do-over set of recipes.

I served my chili over a baked potato.  But this could be a stand-alone dish or served over rice or cornbread.

Ingredients:

  • About 4 cups salsa-base (see below for substitute)
  • 2 cans chili beans
  • 1 cans kidney beans
  • 1 can Rotel
  • 1 can tomato paste
  • 1 green bell pepper, chopped
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp ground corriander
  • Splash of hot sauce!
  • Salt and pepper to taste

Directions:

  • Put all ingredients in the slow-cooker.
  • Cook on low for 6-8 hours.
  • Serve over potatoes, rice, or cornbread… or enjoy it on it’s own!
  • Sprinkle with shredded cheese or a dollop of sour cream.

Serves: 6-8 servings

Note: If you did not make the pork first (and therefore do not have the salsa base), substitute with this:

  • 2 cans diced tomatoes, undrained
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin

Table for More: Mexican Pork

I needed to use up some peppers, onions, and pork.  So I threw it all in the slow cooker and cooked it down.  This was delicious!

Ingredients:

  • 4-6 porkchops (bone-in or boneless)
  • 2 cans diced tomatoes, undrained
  • 1 green bell pepper, chopped
  • 1/2 onion, chopped
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp ground cumin

Directions:

  • Put pork in the slow cooker.
  • Cover with all other ingredients.
  • Cook on low for 6-8 hours.
  • Serve over rice.

Serves: 4-6 servings

Table for More: Red Curry Shrimp

Ali, a wonderful friend of mine, passed along this delicious recipe!  It was absolutely divine!  I served it over pasta because we had a lot of rice this week.  It’s all good.

Ingredients:

  • 3/4 lb. shrimp
  • 1 can unsweetened coconut milk
  • 1/2 c. water
  • 2 tbsp red curry paste
  • 2 tbsp fish sauce (can sub. soy sauce)
  • 1 tbsp sugar
  • 1 cup drained pineapple tidbits
  • 1/3 cup fresh basil

Directions:

  • Heat 1/2 cup of coconut milk in large skillet, stirring often for 2-3 minutes.
  • Add curry paste.  Cook 1-2 minutes, pressing and stirring to dissolve.
  • Stir in remaining coconut milk, water, fish sauce, sugar, and pineapple.
  • Bring to a gentle boil for several minutes.
  • Add shrimp and basil.  Cook 2-3 minutes until shrimp are done.
  • Serve over rice and garnish with basil.

Serves: 4 servings

Table for More: Beefy Noodle Bake

Enjoyed this with Wade a few nights ago.  We experimented with the ingredients and it turned out pretty good.  Total comfort food here!

Ingredients:

  • 1/2 pound ground beef
  • 1 box of short pasta (I used tri-color rotini)
  • 1 can tomato soup (10.75 oz)
  • 1 can cream of mushroom soup (10.75 oz)
  • 6 oz. cream cheese
  • 1 tsp. Worcestershire sauce
  • 3 tsp. sugar
  • 2 cups yellow squash or zucchini, sliced into bite-sized pieces
  • 1 bag frozen vegetables (I used peas)
  • Salt and pepper to taste
  • 2 tsp. paprika

Directions:

  • Cook pasta according to box directions.
  • Cook ground beef and drain excess grease.
  • Combine cooked pasta and beef.
  • Saute squash or zucchini in beef pan.
  • Add all ingredients, except paprika, to pasta and beef.  Mix well.
  • Pour into 9″ x 13″ casserole dish.  Sprinkle with paprika.
  • Bake at 350° F for 30 minutes.

Serves: 6-8 servings


MISS Q…

Miss Q is here to save your money and your time! The site will offer you not only store match-ups, but recipes, tips, and freebies designed specifically for singles and couples. Click around, try it out, and begin your savings journey.

Useful Links

UPCOMING CLASSES

Click on the "Classes" tab for new information about upcoming Workshops and Penny Parties!

TOTAL SAVINGS

Since May 2009...
Total Spent: $1007.09
Total Savings: $3,414.44
Percent Saved: 77%

BLOG STATS

  • 122,091 hits