Sunday, November 21, 2010

Working Mom's Recipe of the Week - Thanksgiving Special

Next week is turkey day! I absolutely love this holiday and all the great food. Because we only do it for Thanksgiving and Christmas, we make everything (I mean everything) from scratch. It takes a lot of time, which is why I started this weekend with cranberry sauce and baking the pumpkins for the pie. You can see both those recipes at my blog - Here is another staple of the Thanksgiving feast:

Basic Green Bean Casserole
Makes 8 servings
Time = 1 hr (30 min active)

2 T butter (not margarine)
1 small onion, diced
1/4 c flour
1 1/2 c milk
1/2 c buttermilk
1 t salt
1/4 t pepper
1 1/2 lb green beans, trimmed

Melt butter in pan and saute onions until soft. Whisk in flour and then slowly whisk in the milk. Stir over medium heat until just thickening. Remove from heat and add buttermilk and the remaining ingredients to beans.

Steam the beans until just fork tender, then plunge into very cold water to stop the cooking. Mix the beans with the sauce and pour into a large greased casserole dish. Cover and bake at 350 f for 25-30 min or until bubbly.

Friday, November 12, 2010

Working Mom's Recipe of the Week

This cold, rainy weather makes me want comfort food and one of my all-time favorite comfort foods is meatloaf. Here is a great meatloaf recipe from Jamie Oliver. I tweaked it by not including chiles in the sauce (Jordan doesn't like spicy food) and I served it with green beans. Yum, yum!

Sunday, November 7, 2010

Working Mom's Recipe of the Week

Corn Chowder Soup
Servings = 6
Time = 40 min

1/4 lb thick cut bacon
1 T olive oil
1 small onion, chopped
2 c potato, cubed
2 cans creamed corn
1 large can stewed tomatoes
2 c water
1 T sugar
1 1/2 t salt
1/2 t black pepper
1 c milk

Fry bacon until crispy and set on a paper towel to cool. Meanwhile, in a large pot saute onion in olive oil until soft. Add onion, potato, corn, tomato, water, sugar, salt and pepper to pot. Slowly bring to boil, stirring occasionally. Reduce heat and simmer, covered, until potatoes are fork tender. Remove from heat. Stir in milk. Break bacon into bite size pieces and add to soup.