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  • caprici2 9:24 pm on December 14, 2006 Permalink | Reply  

    Slow Cooker Chili 

    Just so you know, I haven’t abandoned my new blog before I even got going!  No, I just haven’t been cooking!! But here we go, here is supper tonight for my family.  I will be eating something else, because I do not like beans.  I may just have a bologna sandwich!  Picture forthcoming, it’s cooking as we speak!

    Slow-Cooker Chili
    From EAT Magazine, Fall 2006

    Prep 25 min.
    Cook 10 hr (low) or 5 hr (high)


    1 1/2 lbs ground beef
    2 (15 oz) cans red kindey beans or small red beans, rinsed and drained
    2 (14.5 oz) Cans Mexican-style stewed tomatoes, undrained (I used Ro-tel Mild diced tomatoes)
    1 (16 oz) jar salsa (I used Pace Mild chunky salsa)
    3/4 cup chopped onion (1 large)
    3/4 cup chopped green sweet pepper (1 medium)
    1 clove garlic, minced
    Desired toppers, such as sliced green onions, corn chips, chopped tomatoes, and/or shredded cheddar cheese


    1. In a large skillet, brown ground beef, over medium heat.  Drain off fat.  Transfer meat to a 4- or 5-quart slow cooker. Add beans, tomatoes, salsa, onion, sweet pepper, and garlic to beef in slow cooker; stir to combine.

    2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.  Serve chili with desired toppings.  Makes 6 servings.

    I tend to make it hotter than this for my hubby and his family because they seem to be immune to hot things.  I usually use hot Pace and hot Ro-Tel tomatoes.  But, this is my family tonight so I used mild because they are weak 😉  Hubby’s family all rave about this chili so it must be good.  And the best part, it’s cheap to make!

  • caprici2 8:30 am on December 7, 2006 Permalink | Reply  

    Shrimp Lo Mein 


    This is one of my absolute favorite recipes.  I originally got it from Cooking Light magazine, but have altered it to suit my tastes.  The original recipe is here, but this is the way I make it.  I use sesame oil instead of peanut because the flavor is so good.  And I have a heavier hand with the soy sauce, I use way more than the recipe calls for.   But I usually use the low-sodium kind.  And sometimes I switch it up and use chicken, steak, and different vegetables.  It’s very versatile.

    1/2 tablespoons soy sauce
    16 oz large shrimp, peeled, deveined
    16 ounces spaghetti noodles, cooked
    1 1/2 tablespoons dark toasted sesame oil, divided
    3 cups thinly vertically sliced onion
    5 cups broccoli florets (about 1 pound)
    8 oz sliced fresh mushrooms
    1 tablespoon minced fresh garlic
    1 tablespoon minced peeled fresh ginger
    3/4 cup fat-free, less-sodium chicken broth
    1/4 teaspoon salt
    Sesame seeds to taste (optional)

    Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon peanut oil. Set aside.Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and mushrooms; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.Heat 1 1/2 teaspoons sesame oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.

    • Kailana 3:09 pm on December 7, 2006 Permalink | Reply

      Right, I am going to read this just for the pictures… lol I can’t cook, but never know when the receipes might come in handy. 🙂

    • Heather 5:10 pm on December 7, 2006 Permalink | Reply

      Kailana, this is a really easy recipe. Most of the time I even buy my shrimp already cooked to save time. I can’t cook much, but I’m learning.

    • les in ne 6:21 pm on December 7, 2006 Permalink | Reply

      I’m going to try this soon. Maybe this weekend! Great picture, btw. I have such a difficult time with my lighting. Very frustrating and my poor hubby is very patient as I go into photo-op mode right before we sit down to eat (as he wrote in his recent column which I posted on my book blog).

    • Andi 2:19 am on December 8, 2006 Permalink | Reply

      Yay! I love your recipes, and now I can pilfer all I want!

    • Heather 6:54 pm on December 8, 2006 Permalink | Reply

      Les, I didn’t take that one. I need to go back and attribute it. It’s from the original recipe at CookingLight’s website. I am ashamed.

      I did get a funny picture in my mind of your husband sitting at the table, patiently waiting while you scrunched up trying to get the perfect picture of your meal. “Move honey, you’re blocking my light!” LOL

      Andi! Thanks! 🙂

  • caprici2 4:33 pm on December 6, 2006 Permalink | Reply  

    Getting Started 

    I have long thought about starting a food blog and suddenly today I decided to go for it.  So, here it is.  I picked a title, from a fantastic Jane Austen quote (see side bar) and am reading to go! 

    I love to try new recipes all the time and plan to post on all of them.  Hopefully with pictures.  Should be fun!

    I also love to knit and crochet, so from time to time you may see a post on some project of mine.  I’m a fickle knitter, so it will probably not be very often 😉

    • Mr WordPress 4:33 pm on December 6, 2006 Permalink | Reply

      Hi, this is a comment.
      To delete a comment, just log in, and view the posts’ comments, there you will have the option to edit or delete them.

    • les in ne 6:18 pm on December 7, 2006 Permalink | Reply

      Yay! I love food blogs! Thanks for adding mine to your blogroll. I’ll be back. 🙂

    • Marg 7:31 pm on December 7, 2006 Permalink | Reply

      Good luck with your new blog! I have recently started one for my very young card making hobby – it doesn’t get as much attention as my reading one, but it’s there!

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