Thank you so much for your feedback and support on our last post. We got comments from all over the place, not just to the blog post. The consensus to the question of what you want more of from us was: ALL OF THE ABOVE. So we have our work cut out for us in 2013 .
Online cooking classes and instructional videos? I can shoot them, it’s the editing that keeps me up at night. Coming soon on that one….
More great recipes? No problem. It’s the photographs that again, trip me up. But if you’ll forgive the lack of beauty shots, I’ll promise to post more.
Also, as a dinner solution provider, we will be looking to build partnerships and food manufacturer relationships in 2013. If I’m going to share with you topics like the hazards of food coloring, I also want to be able to provide you a cost-effective, healthier alternative to making colorful fun food.
And the one thing you’ve missed the most…. the 30 Days of Dinner posts. This is not the first time a repeat of this has been requested. I will provide more of these snapshots into my daily dinner. I may not get the full week, but I can promise a few per week at least. Starting… now!
Last night I used leftover pot roast to make Pot Roast-Stuffed Baked Potatoes.
- 2 cups pot roast
- 6 roasting potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
Toppings of your choice such as:
- Shredded cheese
- Sour cream or Greek yogurt
Place potatoes in a baking dish. Cut a slit down the center of each. Preheat oven to 375 degrees F. Drizzle potatoes with oil and salt. Bake, uncovered for 40 minutes. Remove from oven. Press pot roast into the center of each potato. Return to oven, cover with foil, and bake for 25 minutes more. Serve with toppings of your choice.
Earlier in the week, we made Singapore Noodles for both our family dinner, and to send to my 4th grade son’s math teacher as appreciation of the hard work she has done transitioning the kids to learning the Singapore Math method this year. Singapore Noodles are affectionately referred to as “Clean out the fridge noodles”. What this means to you is feel free to make substitutions and be flexible with the recipe. The seasonings and preparation method are important, and the cilantro, in my opinion is a must, but as for whether you use pork in place of the shrimp, any vegetable you choose in place of the ones I suggest, and whatever kind of onion varietal you may have on hand, that is all flexible.
- 1 pound vermicelli, spaghettini or angel hair pasta OR thin rice noodles
- 1 pound shrimp, peeled and deveined (or two chicken breasts, cut into thin strips)
- 2 cloves garlic, minced
- 3 tablespoons oil
- 1/2 onion, diced
- 2 carrots, sliced
- 1 cup cabbage, shredded
- 2 tablespoons soy sauce
The following 6 Spices OR 3 tablespoons of a combination Singapore seasoning
- 2 tablespoons yellow curry powder
- 1/2 tablespoon turmeric
- 1/2 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon ginger
- 1/2 teaspoon cayenne pepper
- 2 tablespoons soy sauce
- 1/2 cup vegetable or chicken broth
- 1/2 cup fresh minced cilantro
Cook noodles according to package directions. Drain shrimp and pat dry with paper towels. Heat 1 tablespoon oil in pan on stove. Stir fry shrimp for 5 minutes (longer if using chicken or pork). Remove meat from pan, add remaining oil and all vegetables and seasonings. Cook 4 minutes until tender. Add broth and soy sauce. Return meat and add noodles to pan. Stir to combine, cooking over medium-low heat until warmed through and combined. Top with cilantro before serving.
Oh, and congratulations to Alicia, the winner of a copy of 70 Meals, One Trip to the Store, and some Vegeta, which is a perfect broth to use for the Singapore Noodle recipe. Here’s an old review of the 70 Meals cookbook we came across today that sums up it’s effectiveness perfectly:
“Kelly, I think you are my new best friend! I’ve had your book for about 3 weeks…and guess what? I. CAN. COOK. It’s unbelievable! And my whole family has liked, if not loved the recipes. Not only that, but I totally second your frugal testimony. I spend about $130/week for the 14 items PLUS all our breakfast/lunch/snack foods–2 adults, 3 kids (8, 6, 2). I spent about $135 on the semi-annual list so that adds an extra $20/month into the grocery budget…and it still cuts it down significantly. If I shop the sales & use coupons, I’m sure that amount can go down. Thank you, sincerely, for publishing your book…and why haven’t we ALL thought to do this before?”