New quickie recipe!

Right now, I am buried in custom orders (If you'd like to see that journey - head here - http://www.kusalaknits.blogspot.com/)  So finding meals that are quick and easy (and not fast food) is imperative.

I found a Mac 'n Cheese recipe on the side of a soup can, messed it up by not reading the directions, and realized that my version was easier, less messy, and a heck of a lot faster... so here goes (and naturally, I forgot to take pictures.)

Easiest Mac 'n Cheese Ever (Seriously)

Ingredients:
1 covered baking dish - I use a circular pyrex one, but an 8x8 square will work too as long as it has a cover
1 can condensed cheese soup (I use Campbells, but whatever floats your boat)
Milk
Water
1 box pasta twists, rotinis, bowties, shells, etc.  We use whole wheat pasta, but again, whatever works for you.
2 cups frozen veggies (Your choice - peas work well)
Some form of COOKED cubed meat... chicken, turkey, hot dogs, leftover pork... or mmmmm, bacon?
Salt and pepper to taste, or if you have a fav spice - rosemary, thyme, Red Robin special seasoning... :)

Instructions:
Preheat oven to 400.  Mix cheese soup with 1 can of milk - just use the soup can, and 1/2 can of water.  I find a wisk usually works best for this process, and just go ahead and mix it in the dish. Pour uncooked noodles into the soup mixture, mix well, then add the frozen veggies and the meat... or leave it out and add more veggies for a vegetarian option.

Place dish (covered) in oven for about 35 minutes. Voila!  You're done. Sauce will be slightly runny. If you want it Kraft style, cut down the water to 1/4 of a can. Other ideas include: bread crumbs on top if you're into that, make it spicy mac and add some tabasco to the cheese soup mixture and a jalepeno in with the veggies.

The great thing about this recipe is that it is very easily modified in terms of add ins.  My youngest likes things sort of bland and he calls the bread crumbs "Yuckies" so we vary the veggies or the meat to accomodate him. 

It's Recipe Day!

Okay, so in celebration of my favorite season... and that I like making winter food SO much better than making summer food, here are two recipes - one that I've had for nearly forever (cut out of The Oregonian years ago) and is my very favorite fall recipe and the other began life as a Vegan Black Bean soup recipe.

Alright, number one...

Pumpkin Banana Bread

(Makes One 9x5" loaf... trust me, double the recipe)

1 1/2 cups granulated sugar

1/2 cup shortening (if you want a richer flavor, use the butter flavored variety)

2 eggs

2 large bananas, mashed

3/4 cup canned pumpkin

1 tsp vanilla

1 3/4 cups all-purpose flour (I like to do half wheat/half unbleached)

2 tsp baking powder
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon (I usually just put a bunch in...)
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ginger
1/2 cup chopped walnuts or pecans

Preheat oven to 350, and grease and flour a 9x5 loaf pan
In a large bowl, mix sugar and shortening, then beat in eggs, bananas, pumpkin, and vanilla - mix well.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and nuts.  Add to pumpkin mixture.
Spoon batter into pan and top with halved walnuts or pecans.  Bake for 55-65 minutes, and let cool for 10 minutes.

Notes from me... I don't usually put the nuts in.  I pop in some dried cranberries or raisins instead.  We aren't huge nut fans in breads at our house, or I will only use 1/4 cup and chop them very finely.

The next one is a Black Bean Chicken Chili... this started life as a vegan black bean soup (many thanks to Kala from http://www.vegancraftastic.blogspot.com/ for the original recipe!) and is awfully tasty as that, but my family are "meat-a-voires" as my nine year old says...

Vegan Black Bean Soup/Black Bean Chicken Chili

The basic recipe:

2 lbs dry black beans

1 bay leaf

1 tsp ground cumin

2 tbs unsweetened cocoa

1 tbs crushed chilis (I used the green ones for flavor without the spicy)

1/2 tsp black pepper (I think I used more)

1 medium bell pepper - chopped

1 large onion - chopped

4 cloved of minced garlic

3 tsp salt

9 cups water

Place in Crock Pot and cook on high for 6-7 hours.  Voila! Done!  Tips:  If you want it soupier leave out 1/2 of the black beans.

Add ons to make it into chili!

2 cooked, diced chicken breasts

1 large can of tomato sauce

1 palm of paprika

1 envelope of taco or fajita seasoning

Add into the soup near the end of the cook time, and there you go!  Top with some cheddar cheese and serve!  Also, there are members of my crew who like things extra spicy.  We usually tend to go for chipotle seasoning, so the Tabasco brand of Chipotle sauce is a great addition for a yummy, smokey flavor.