tag:blogger.com,1999:blog-6266878952461693122024-02-06T22:44:03.363-05:00A Mama's World of RecipesFeeding a Real Family in the Real WorldAngela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-626687895246169312.post-90994395329643341812011-01-17T10:45:00.000-05:002011-01-17T10:45:57.213-05:00Mama's World of Recipes has a New Home!Over the next few weeks, we'll be moving our recipes from this site to a new home on our primary website. Check out our In the Kitchen section at <a href="http://www.amamascorneroftheworld.com">Mama's Corner of the World</a>--and don't forget to subscribe there for updates!Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com0tag:blogger.com,1999:blog-626687895246169312.post-12014287452382068962010-11-28T15:10:00.000-05:002010-11-28T15:10:02.343-05:00Lentil Soup Recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwGHU8M0_3UXGXEgJPIoJOBYNhxYTHnkoIdfAYav0JYHYTRm2dPP9bmuoVHhcUFHsjX_3aUufU0qk4zL5OYNMGhjmFtzlaJ3TAgzWL3WRlmSpzL57SMfXDM7rg6n7yj8bzzF5xLW3kRjD/s1600/DSCN0867.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="112" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwGHU8M0_3UXGXEgJPIoJOBYNhxYTHnkoIdfAYav0JYHYTRm2dPP9bmuoVHhcUFHsjX_3aUufU0qk4zL5OYNMGhjmFtzlaJ3TAgzWL3WRlmSpzL57SMfXDM7rg6n7yj8bzzF5xLW3kRjD/s200/DSCN0867.JPG" width="200" /></a></div>Thick lentil soup is a protein packed, hearty soup that is perfect for chilly evenings. This meatless stew-like recipe makes a tasty, budget friendly, one dish family sized meal--that is surprisingly simple to prepare<br />
<br />
<strong>Ingredients for Lentil Soup</strong><br />
<ul><li>1 Tbsp. Butter</li>
<li>1 Tbsp. Extra Virgin Olive Oil </li>
<li>1 c. Onion, chopped </li>
<li>1 c. Celery </li>
<li>1c. Carrot </li>
<li>2 Cloves Garlic, minced </li>
<li>1 pound Dry Lentils, sorted, rinsed and drained </li>
<li>1 32 oz. Carton Vegetable Broth (or 32 oz. homemade vegetable stock) </li>
<li>7 c. Hot Water </li>
<li>1 tsp. Salt</li>
<li>1/4 tsp. Ground Black Pepper </li>
<li>2 Tbsp. Balsamic Vinegar</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRj_-8lvokF-140pBraP2jYM6b83VHVmwXbtunL6CsF91F0DWD9UqtyD-cmX17MpNUETS4AAHakIwxRa7yOmAIUBJgSZkpHOiU7eF1czZatZAG_es4y5KUOE-oBHl-gXH4ZBQ2IWrZAv5Z/s1600/Lentil+Soup+Ingredients3.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="112" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRj_-8lvokF-140pBraP2jYM6b83VHVmwXbtunL6CsF91F0DWD9UqtyD-cmX17MpNUETS4AAHakIwxRa7yOmAIUBJgSZkpHOiU7eF1czZatZAG_es4y5KUOE-oBHl-gXH4ZBQ2IWrZAv5Z/s200/Lentil+Soup+Ingredients3.jpg" width="200" /></a></div><div><strong>Instructions for Preparing Lentil Soup </strong></div><ul><li>Melt butter and olive oil in large soup pot and heat until hot.</li>
<li>Add vegetables and sauté until 3-5 minutes or until vegetables are nearly tender. </li>
<li>Add garlic and sauté an additional minute. </li>
<li>Add lentils to pot and stir to coat in oil and butter. Thoroughly combine the lentils with the vegetables. </li>
<li>Saute mixture again for another 2 minutes. </li>
<li>Add the broth and water and bring the mixture to a boil.</li>
<li>Reduce heat, cover with lid slightly vented, and simmer for 1 1/2 to 2 hours, stirring occasionally to prevent sticking.</li>
</ul>Serve warm with tossed salad and breadsticks.Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com0tag:blogger.com,1999:blog-626687895246169312.post-14698939040621878312010-08-30T14:08:00.005-04:002010-08-30T14:18:48.360-04:00Quick and Easy Tilapia BurgersGrowing up with fried salmon patties on the rare occasion when salmon was on sale—I have carried over that salmon patty technique and basic concept into other fish cakes. Sometimes strong salmon is just what the menu orders, but at other times the family (especially the little family) is in the mood for a more mild fish. Fresh, poached tilapia is combined with a variety of condiments and vegetables then fried to a golden brown.<br /><br /><strong>Tilapia Burger Ingredients</strong><br />1 Lb. Fresh Tilapia or Frozen Tilapia Filets, thawed<br />1/3 c. Onions with tops, finely chopped<br />1 Large Stalk Celery with leaves, finely chopped<br />1 tsp. Dried Dill Weed<br />1 Tbsp. Dijon or Spicy Brown Mustard<br />1/8 Tsp. White Pepper<br />¼ Tsp. Salt<br />½ C. Unseasoned Bread Crumbs or Crushed Unsalted Saltine Crackers<br />1 Large Egg , lightly beaten<br /><br /><strong>Instructions for Tilapia Burgers</strong>Many people opt to simply finely chop or cube the raw tilapia filets and fry raw. I have found that lightly poaching the fish first seems to seal in its flavor while taking away some of its farm fresh “fishiness”. It also makes it easier to simply brown the patties without undercooking the fish.<br /><br /><strong>Poach the Fresh Tilapia.</strong> Place the fish into a shallow skillet, cover with water, and bring to a boil. Reduce heat and continue to simmer for 5-7 minutes or until the fish just begins to flake with the fork but is still firm. Remove the fish from the skillet with a large slotted spoon, draining away any water, and place it into a large mixing bowl.<br /> <br /><strong>Combine the Ingredients.</strong> Flake the fish with a fork to break it up into small, less than bite sized pieces and shreds. Add the chopped onion, celery, dill, mustard, salt, and pepper to the fish and mix thoroughly to combine. Add in the egg and bread crumbs. At this point it may be easier to mix the ingredients by hand. This will help you to ensure that the mixture holds together well. <br /><br /><strong>Preheat the frying skillet.</strong> Add 1 Tbsp. Olive Oil to a 10 inch skillet and heat over medium heat until hot.<br /><br /><strong>Score the Ingredients into Four Portions and Form the Tilapia Burger Patties.</strong> Form four patties from the mixture. Press lightly, but do not completely flatten. The four “burgers” should fit nicely into a 10 inch skillet.<br /><br /><strong>Fry the Tilapia until Golden Brown.</strong> Place the tilapia burgers into the hot skillet and fry over medium to high heat for 3-4 minutes per side or until golden brown.<br /><br />Serve alone or on buns with tarter sauce or light mayonnaise. Sides of coleslaw with either French Fries, baked potatoes or couscous work well with the flavors of the fish “burgers”.<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=momstransf-20&o=1&p=8&l=as1&asins=B003WQAT32&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe> <iframe src="http://rcm.amazon.com/e/cm?t=momstransf-20&o=1&p=8&l=as1&asins=B001H32G5Q&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com0tag:blogger.com,1999:blog-626687895246169312.post-22735682105531648142009-08-12T12:57:00.003-04:002009-10-24T08:45:05.472-04:00Fresh Green Beans & BaconI have mentioned before, I learned a lot of my cooking basics from my Grandma. One of eight children born on a farm, growing up during the Great Depression, she was a master of making large meals from whatever was on hand at the time. While she moved away from the farm, a large garden and a knack for making a meal with little was still her mode of operation!<br /><br />Grandma's Green Beans are not the most heart healthy by modern standards, so I'll include her recipe (which I'll make about once a year) and a less fatty version that I've adapted over the years!<br /><br /><strong>Grandma's Green Beans with Jowl Bacon</strong><br />2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces<br />1/4 pound of raw pork jowl bacon, diced into small cubes<br />water<br /><br />Add the snapped green beans and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the fat renders from the bacon and beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. Add salt and pepper to taste.<br /><br /><strong>Updated Green Beans & Bacon</strong><br />2-3 pounds of fresh green beans, trimmed & snapped into 1-2 inch pieces<br />3 tbsp commercial bacon bits or 1/3 pound raw, cubed turkey bacon<br />5 small red potatoes, quartered with peeling<br />1 tbsp Canola Oil<br />8 ounces chopped mushrooms<br />water<br /><br />Add the snapped green beans, canola oil, and chopped bacon pieces in a large stock pot or dutch oven, cover with water and bring to a rapid boil. Reduce heat, cover and simmer for several hours until the beans have reached desired doneness. Stir occasionally, adding additional water frequently as needed. During the last half hour of cooking time, add the quartered potatoes and mushrooms. Add salt and pepper to taste.Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com1tag:blogger.com,1999:blog-626687895246169312.post-9511740418524616232009-08-10T12:34:00.005-04:002009-10-24T08:48:35.799-04:00Need Bread to Accompany an Italian Dinner?Rather than buying prepared bake and serve garlic bread which can be loaded with fat, salt and preservative, I often make my own Italian Bread variation! I like to check the bakeries of local stores for daily mark downs of specialty Artisan breads. Rarely will I pay 3.00 plus for a loaf of bakery bread, but the mark downs are often half price or less! Find a Tuscan Bread, a Rosemary Olive Oil bread, or even a marked down garlic loaf--slice it, toast it in your toaster or oven and butter lightly with your butter or margarine of choice and you have a quick and easy Italian Dinner Bread.Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com0tag:blogger.com,1999:blog-626687895246169312.post-23042518151137406512009-04-03T10:29:00.003-04:002009-10-24T08:51:05.039-04:00Plain Jane Mashed PotatoesOnce again, this recipe was based on my grandmother's standard dinner side dish. They always grew garden vegetables and stored homegrown potatoes in a root cellar. Mashed potatoes, fried potatoes and baked potatoes were frequently on the supper menu!<br /><br />It'a a pretty basic recipe. No sour cream, no spices, no potato skins, nothing fancy. I've toned down the full fat milk and butter...and add very little salt, but it is a favorite of all of my girls!<br /><br /><strong>Ingredients</strong><br /><ul><li><strong>8-10 medium sized white potatoes, peeled & quartered</strong></li><li><strong>3/4 c. 2% milk</strong></li><li><strong>2 Tbsp. I Can't Believe it's Not Butter or the equivalent in Butter Buds or Molly McButter Butter flavored sprinkles.</strong></li><li><strong>salt and pepper</strong></li><li><strong>vegetable broth (optional)</strong></li></ul><p><strong>Peel the potatoes, rinse, & cut them into smaller chunks (quarters or so) to speed cooking time. Add to a large pan and cover the potatoes with water or vegetable broth. Bring to a boil then reduce to medium heat and cook until the potatoes break when pierced with the tines of a fork.</strong></p><p><strong>If you used vegetable broth for cooking--reserve 2-3 tbsp of the cooking liquid. Drain the potatoes, dump into a large mixing bowl, add the butter, margarine, or butter sprinkles, the milk, the reserved vegetable broth if you have it and mash those potatoes! </strong></p><p><strong>Add in salt and pepper to taste (and diet requirements!). </strong></p><p><strong>Easy and obvious, but since I have mentioned my mashed potatoes as our preferred side for the mushroom steak, I thought I'd add in my recipe! This recipe makes about 6-8 servings. </strong></p><p><strong>Tips:</strong></p><ul><li>If you like creamier, thinner potatoes, add more milk and use an electric hand mixer. Like thicker, chunkier potatoes? Don't add the milk all at once--you may not want so much and mix by hand adding in the milk in small amounts to get the desired texture. </li><li>If you are using the butter flavored sprinkles, which I use OFTEN on baked potatoes, mashed potatoes, and steamed vegetables, make sure that you mix those in FIRST while the dish is steaming hot! The sprinkles melt better and have the appearance of "real" butter!</li><li>When reheating leftovers, I add a splash or too of milk to the potatoes. The consistency seems to turn out better when microwaved!</li></ul>Angela Thompsonhttp://www.blogger.com/profile/06204593433885455824noreply@blogger.com0