Layered Fiesta Casserole

This is definitely one of my favorite dishes to make and eat.  It's quick, simple and tasty!  Kraftfoods.com is full of easy and tasty recipes like this. It's so simple and easy that I taught my bachelor friend, whose cooking skills stop after spaghetti, how to make this and he thought it was easy. Woah.  Good stuff.








INGREDIENTS
1 lb extra-lean ground beef or ground turkey
1 green pepper, chopped
1 red pepper, chopped
1 can red kidney or black beans, rinsed & drained (optional)
1 jar (16oz) salsa (thick & chunky is best)
1 can (14.5oz) diced tomatoes, undrained
1 pkg (10 oz) frozen corn, thawed OR 1 can of corn, drained
12 corn tortillas
1 1/2 cups shredded cheese


DIRECTIONS
1.  Preheat oven to 375°
2.  Brown meat with peppers in a large skillet; drain. Then return to skillet.
3.  Add salsa, tomatoes, corn and beans to the meat mixture and stir well.
4.  Spread about 1 cup of the meat mixture into the bottom of  13 x 9 pan.
5.  Top with 6 corn tortillas, overlapping when necessary.
6.  Cover the tortillas with half of the meat mixture.
7.  Cover the meat mixture with half the cheese.  Save the other half for later.
8.  Top with 6 more overlapping corn tortillas.
9.  Cover tortillas with the other half of the meat mixture.
10.  Cover with foil and bake for 25-30 minutes until heated through.
11. Top with remaining cheese and let stand for 5 minutes until the cheese is melted.




SERVINGS AND WW POINTS
Serves 8
6 WW Points w/ turkey 
7 WW Points w/ turkey and beans
7 WW Points w/ extra-lean beef 
8 WW Points w/ extra-lean beef and beans


Kneekole's Notes & Comments
* Great dish to take to family that just welcomed new baby into the world. :)  Only takes about 15 minutes to prepare before baking.  


* You can vary the "heat" of the dish by using medium or hot salsa or trading out some of the bell peppers for peppers with more kick.


* Thawing the frozen corn doesn't take a lot of time like thawing meat does.  All you need to do is place the frozen corn in a colander and run cool water over it for a couple of minutes.  If you're in even more of a hurry, just drain a can of corn and you'll be good to go. 


* You can add and much or as little as you'd like to the meat mixture.  Add two types of beans or more corn.  It all works out in the end. 




Enjoy!




For more nutritional information and the original recipe, visit Kraft Foods.com

Kitchen Tip #1 - Extra Broth

Many of the recipes I've been making call for some sort of broth - usually chicken, but sometimes beef or vegetable.  The smart cook would stock up on these broths/stocks when they go on sale, which I do.  But here's the kicker - most recipes only call for 1 or 2 cups, but a carton holds at least 4 cups and it's recommended that you use the remainder of the broth within 10 days.  I don't know about you, but I hate wasting food and I don't really like my choices of recipes to be driven by a soon-to-expire ingredient.  


My Solution - FREEZE 'EM!


To start this process, I bought a box of the 5 oz paper Dixie cups with the wax coating.


When I have leftover broth, I take a cup or two and fill them with 1/2 cup of broth, label the cup and freeze.

After they have frozen, I place all the frozen cups in a gallon freezer bag and stick it back in the freezer. 

When I need broth, I take a cup out of the freezer, peel off the waxy cup, place broth in a bowl, and defrost it in the microwave.  And they're already pre-measured!  2 paper cups = 1 cup of broth.  GENIUS!

This works great for broths and, I've found, it works great for coconut milk too (pictured above).  I had extra from the Curried Potatoes & Squash, and thanks to my friend Google, I found out it freezes well.  I'm thinking it would work great for pumpkin as well. I know that's not a liquid, but I think it freezes solid. 

I've found these little pre-measured frozen shortcuts to be great for adding extra flavor to couscous.  I just defrost one and it's enough broth for one serving of couscous.  I love it!

Be sure to do your research before you freeze.  Some liquids will get all funky when you freeze them, so you may have to consider that extra liquid an opportunity cost...or find another recipe that needs it!

Tips from one thrifty cook to another...enjoy!

Curried Chicken Sauté

Simple, quick, light, flavorful and a variety of textures.  Thanks Cooking Light November 2010!

INGREDIENTS
1 1/2 tsp curry powder, divided
1 lb boneless, skinless chicken breasts (about 2 breasts)
8 oz mixed bell pepper, sliced
1 c light coconut milk
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lime
2 c cooked rice


DIRECTIONS
1.  Heat nonstick skillet over medium-high heat.  Sprinkle 1 tsp curry powder, 1/2 tsp salt and 1/2 tsp black pepper over chicken.  Coat pan with cooking spray. 
2.  Add chicken to pan; cook 5 minutes on each side or until done.  Remove chicken from pan; keep warm.
3. Add bell peppers & remaining 1/2 tsp curry powder to pan; sauté 1 minute.  
4.  Add coconut milk and bring to a boil.  Reduce heat and simmer for 4 minutes, or until mixture is slightly thickened.
5.  Cut lime in half.  Squeeze 1 half of the lime into the bell pepper mixture, the remaining 1/4 tsp salt and stir.  Cut the remaining half of the lime into 4 wedges.  
6. Cut chicken across gain into thin slices.  Serve chicken with bell pepper mixture and a lime wedge over 1/2 c cooked rice.


SERVINGS AND WW POINTS
Serves 4
6 WW points




Kneekole's Notes & Comments
*  (Whenever I cook chicken breasts on the stove, I think, "Man, I should flatten these so they cook faster."  But in my excitement to cook, I forget this step until my chicken is almost fully cooked, minus the thick parts. :)   So, here's to you remembering! ) Slightly flatten the chicken breasts before cooking.  Just place the breast between two pieces of syran wrap and whack it a few times with a meat mallet (flat side) or a big ol' soup can if you don't have a mallet - just enough to flatten out the thick parts.


* I had about 3/4 cup of coconut milk left from the Curried Potatoes & Squash I made last week so I just used that.  It could have used that little extra liquid.  So don't skimp on the coconut milk!  


* Don't forget limes on your shopping list.  I did.  I had a "fake" lime in the fridge so that helped with the juice...but it's not the same.  Fresh lime juice makes a big difference in any dish.  


* A very simple and light dish.  Definitely something I'd make again.  


For more nutritional information and for the original recipe, visit My Recipes.com.

Crash Course - February 16

Lauren & Janelle presenting
our dinner.

I love being around people who are true to themselves regardless of the environment.  I am thankful to have many people in my life who fit in that category.  Makes things interesting and real. 

Over a couple of pretty tasty soups (White Bean & Butternut Squash, and Spinach Tortellini), worlds collided.  Brock, Becca & 'lil Abigail Martin are friends from my church, Jonathan, Janelle & Lena Glick are friends of Melissa's from her church, and JD & Lauren Bowlby are friends from my old church.  

Becca enjoying her soup!

The group breakdown: 5 Messiah grads, 4 in the medical field, 2 teachers, 4 Lancaster County imports, 2 adorable little ladies, 4 current parents, 2 soon-to-be parents, 3 creative beans, and 1 liker of pipe.  

Yep, a liker of pipe. That's how JD introduced himself to me soon after I started attending DOVE.  "I'm John David, and I like pipe."  Uhhh ok?  To each his own I guess....Having spent years working for an excavating company and working mostly on projects establishing sewer & drainage systems, the man took a liking to his material of choice.  

Of course, JD, being true to himself, minutes after meeting my roommate for the first time asks her,"Do you mind if I check out your basement?  I think it's the most unique part of any house, especially city houses."  Plus, of course, that's where the pipes are.  Confused and intrigued at the same time, Melissa promised a basement tour post-soup consumption. 


Lessons learned:

• The world really is small.   And it shrinks when you move to Lancaster.
• A little bit of red pepper goes a long way.
• Despite how busy we are, people love to slow down and interact new people. 
• Your dinner table is never too small for fellowship.
• Boys like weird stuff.  (Ask JD if you're wondering where everything goes after you flush...)

Crash Course, over and out!

The Martins, The Glicks & The Bowlbys

Butternut Squash-White Bean Soup

Yep, butternut squash again.  I'm just loving learning how to cook with this new food!


Thanks to the Cooking Light Complete Cookbook (2008), Crash Course enjoyed this soup on February 16th.


INGREDIENTS

3 bacon slices

1 cup chopped onion

2/3 cup chopped celery

3 garlic cloves, minced

4 cups, cubed peeled butternut squash (about 1 ½ pounds)

¼ dry white wine

4 cups chicken broth

1 tsp ground cumin

¼ tsp ground red pepper

1/8 tsp ground cloves

1/8 tsp cinnamon

¼ cup half & half*

1 tsp dried oregano**

1 tsp salt

¼ tsp freshly ground black pepper

2 (15 oz) cans Great Northern Beans, rinsed and drained

Optional: 3T unsalted pumpkin seed kernels, toasted

*The recipe calls for ¼ c whipping cream instead of half & half.

**The recipe calls for  1 T fresh oregano instead of 1 tsp dried oregano

DIRECTIONS

1. Place bacon in a small oven-safe pan with sides.  Bake for about 20 minutes at 350° or until bacon is done.  Remove bacon from pan and pat dry with paper towels.   Add 2 tsp of drippings into a Dutch Oven over medium heat.  Crumble bacon & set aside.

2.  Add onion, celery & garlic to pan, cook 3 minutes or until tender, stirring occasionally. 

3.  Add squash; cook 3 minutes, stirring occasionally.

4.  Add wine; cook until almost all liquid evaporates.

5.  Stir in broth, cumin, red pepper, cinnamon and cloves; bring to a boil.

6.  Reduce heat; simmer 5 minutes or until squash is tender.

7.  Stir in cream, oregano, salt, black pepper, and beans; bring to a boil.

8.  Remove from heat & serve, topping with bacon and pumpkin seeds.

SERVINGS & WW INFO

Serves 6

8 WW points (or less)

Kneekole's Notes and Comments

*Great taste and pretty easy steps.  

*Dutch Oven = best kitchen tool investment!  Many recipes call for the use of a dutch oven, but many of them can suffice with a large frying pan  and a large saucepan, which is what I have been using for years.  I looked into getting a dutch oven, but since they were between $80 - $120+, I opted not to purchase ($100 for ONE pot??  I don't think so!  Not even with a 30% off coupon at Kohls!).  BUT! Thanks to Christmas Tree Hill, I was able to get a 3 1/2 quart dutch oven for only $30!  Giddy up!   I LOVE IT, because I can sauté and boil in the same pot!  How convenient!  Now I just have decide if I want to get a bigger one. :)

Curried Potatoes & Squash

I think I have this thing for butternut squash.  It's been in a lot of the recipes I've made so far this year, and I'm loving it.  What makes this so strange to me is that I never had it growing up, actually, never had it before this year.  Weird eh?  But I'm willing to try anything once...and in this case, more than once.

Thanks to Cooking Light November 2010, here's the first of many recipes with butternut squash.

INGREDIENTS

2 T butter
1 c chopped onion
1 1/2  T grated peeled fresh ginger
4  garlic cloves, minced
3 c (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 c (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2  tsp  salt
1/2  tsp  ground cumin
1/2  tsp  ground red pepper
1  (14.5-oz.) can whole tomatoes, undrained and chopped
1  (14-oz.) can fat-free, lower-sodium chicken broth
3/4 c  light coconut milk
1 c  frozen green peas, thawed
1/2 c  thinly diagonally sliced green onions (about 4 medium)

DIRECTIONS

1.  Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.

SERVINGS & WW INFO

Serves 4-6

10 WW points (all those starchy veggies!)

Kneekole's Notes & Comments

Look at those colors!

* Great dish, even though we forgot the green onions!  The starchy potatoes and squash made for a thick stew.  And the colors involved were awesome.  Throw those tomatoes and peas in with the yellow squash - it's a beaut!

* Serve with warm flat bread (found near the deli section in the grocery store).  As the dish is in its last stages, throw the flat bread in the oven under the broiler (and your watchful eye) for a couple of minutes.

* Butternut squash does not freeze well.  We had purchased some pre-cut squash earlier this year, didn't get to using it like we intended to, and threw it in the freezer.  I've found that when it thaws, the squash is mushy, like it's already cooked.  The texture of the formerly-frozen squash left much  to be desired, but thankfully, the fresh squash I bought made up for it's lack in texture and taste!

* A shout out to my friend and fellow cooking-lover, Roxannah who helped make this dish the delicious meal that it was! Thanks for sharing your night, your life, your laughs and your heart with me.  You're a gem!

For additional nutrition information and the original recipe, visit My Recipes.com

Name Change - Crash Course Cooking!

So you may be thinking, "Nicole, you JUST started this blog.  Why are you changing the name already?"  Before I answer that question, let me fill you in on the back story...


Long back-story short - I found Melissa's (my roommates) long-forgotten 20 pounds of fresh frozen blueberries in our chest freezer and we decided to invite the world over to share them with us. 


Blueberry Breakfast, full of many many wonderful blueberry confections, was one of the coolest community connecting events I've ever been a part of.  On that wintry Saturday morning, 40+ people were packed in our home, eating our food, making new connections, and strengthening existing ones.  And Melissa and I were in our element.  I couldn't help from giggling and jumping up and down with glee (literally) every time someone walked in the door.  


It was that day that we realized that this is something we want to continue to do...share food, share laughs and share life with people around us.  We decided that we would invite a handful of people over every week for a mid-week dinner.  Since I had found this new love for cooking, I was (and am) totally stoked to have people to try my new creations....Beef Tangine with Butternut Squash & Scallion Couscous, Mediterranean Chicken Soup, Fennel-Crusted Pork Loin, Spicy-Sweet Turnips,  to name a few (all to be posted soon). 


But such a regular event was not complete without a name.  I wanted the name to not only include food and fellowship but to be catchy and not totally nerdy.  We threw out a couple of lame-o ones like Grubbin' and Dinner with Dames :) , but never came up with anything worthy of keeping.  Yesterday, while we were praying before our two-soup meal (Spinach Tortellini Soup & Butternut Squash-White Bean Soup),  it came to me - CRASH COURSE - our worlds are "crashing" together as we serve a "course" (or two).  


As we shared our vision for these Crash Course dinners, one of our guests, without knowing that I had just started this food blog, asked if we would be blogging about these interactions...weird, eh? 


The purpose of this blog is now two-fold - to share yummy creations and to share about life - not just the day-in, day-out things, but the things about life that makes it so interesting and worthy living and definitely worth sharing with others .  


So sit back, and enjoy, and we hope you get a chance to join in the journey.  :)