We are moving into our hippie commune on May 2! First to move in are Chris, Leigh, David, Me, and Bentley- followed by Micah later in the month and Scott later in the summer.
We are excited.
We also have some needs as we prepare for this time... recipes! I am looking for recipes that are great for large groups of people! On a typical night there will be 6 of us- but often many more will eat in our home...
I really appreciate any and all kinds of recipes- side dishes, main dishes, and just good stuff you want to share with me!
6 comments:
I have a great recipe for peanut butter and jelly sandwiches...i won't give it away, but let's just say it involves toasting the bread. Oh crap, I just gave it away.
Vegetarian Chili:
1 each Green pepper chopped
1 lrg Onions chopped
1 1/2 cup Carrot diced
8 ounce Mushroom chopped
1 can (28 oz) Crushed Tomato
3 can (15 oz) Kidney beans
1 can (12 oz) Crushed Pineapple in own juice
2 tblspoons Chili powder
1 ea Red bell pepper chopped
InstructionsCombine all ingredients in crock pot. Cook on HIGH for 4-5 hours.
Use additional veggies as desired.
**Can use kidney beans, black eyed peas, black beans etc. (all 3 the same or 1 of each)
I used a can of black beans and two cans of kidney beans just for variety...it's a delicious recipe and all you do is throw it all in the crockpot. It makes a whole bunch of chili too...:) My roommates loved it too...
I actually was able to get 5 peppers out of this recipe, and my roommate and I ate them for 3 days. It might be a teensy bit time intensive...but those bell peppers taste so good when they're cooked.
Stuffed Bell Peppers:
4 green or red bell peppers
Salt
5 Tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb of lean ground beef
1 1/2 cup of cooked rice or 3/4 cup of raw instant rice
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
1/2 cup ketchup
1/2 tsp of Worcestershire Sauce
Dash of Tabasco sauce
1. Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.
2. Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.
3. Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
I have a great mac and cheese recipe. I use it as a main dish, but I suppose you could use it as a side, too.
1 box elbow macaroni (cook)
2 tubs cottage cheese (16 oz a piece)
1 tub sour cream (16 oz)
5 cups sharp cheddar, grated
1 T dijon mustard
1 beaten egg
pepper to taste (I like seeing little black bits all throughout)
Mix everything together (save 1 cup sharp cheddar for the top) but the elbows, then mix in the elbows, put it in a casserole dish and sprinkle the cheese on top. You could also put some bread crumbs on top for an even crispier top. Bake about 30 minutes at 350.
Oh and another one--put chicken and bbq sauce in the crock pot and let it cook, then shred it. This is good on sandwiches (with cheddar and coleslaw), and I also put it in a lot of Mexican dishes. I've only used boneless, skinless breasts at this point (they cook much faster than other things in the crockpot--maybe 4 hours on low), but today I'm going to try breasts with the skin and bone in, because they're cheaper.
I love food and so I always come up with these great EASY recipes. Here are my family's favorite two:
Greek tostada -
feta cheese
chopped spinach
ground beef (I use ground turkey)
chopped tomatoes
chopped green onions (optional)
Olives (optional)
Mayo
low fat plain yogart
Greek flat peta - no pocket
cook the beef/turkey add seasonings if you wish (garlic salt, basil leaves). Once brown add thawed chopped spinach.
Sorry I don't measure - add to meat and spinach mix.
Add one and a half spoon full of mayo, two of yogurt. Mix vegetables in.
Meanwhile - place greek pita on backing sheet with little bit of olive oil and toast.
Place meat mix on flat bread, sprinkle with feta and optional ingredients as person(s) desire. Eat and enjoy.
This one is EASY and you can use any vegetables on hand or on sale.
thin spaghetti noodles about half a package(cooked as indicated on pack) - rinse, drain cool. - this makes three servings.
brown 1 lb chicken (or larger portions for larger groups)
add these ingredients together and mix well
1 cup toasted Asian dressing (kraft makes it), 1/4 teas of each garlic salt, ginger and roasted peppers seasonings.
Cut your favorite vegetables (1/2-3/4 cup each)
tomatoes (my fav)
broccoli (my fav)
use green onions to garnish.
Mix all together with chicken, sauce, vegetables and sprinkle with peanuts or cashews. SERVE hot or cold. Great as a leftover! I take this COLD to pot lucks and everyone loves it.
Happy eating.
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