Introducing A New Series: Bare Bones With Style!

    Hopefully you're enjoying your holiday rest...and starting to plan for the new year.


We've got a start for you:
     A whole series of great dishes that are budget-priced, easy to make...
          and best of all,

                   DELICIOUS.

Bare Bones with Style

Come back soon -- we'll be posting these regularly in coming weeks.

Merry Christmas!

And it came to pass, that the Virgin delivered a Child...


Christ the Lord, our Savior. 

May your Christmastime be restful and illuminating. 

Seven Fish Dish Alert!

We've started up the annual fussing for the Seven Fish Dish celebration our family enjoys on Christmas Eve.

Go on over to our sister blog, Christmas Goodies, and take a look!

A New Way to Use Zucchini -- Pie!

(This post ran recently on my regular blog, A Brick Looks At Life. )

I could use a break. Both Monday and Tuesday were jammed tight with reports and e-mail...and NOT the Cheyenne appraisals I was supposed to be working on. (Sorry, ladies -- I will get them out today!)

Friend Sharon brought this unusual pie over for dinner recently. I was amazed at how much it tasted like apple pie. She bakes it with sugar substitute (Splenda) for her husband, who's diabetic. But it would be delicious with regular sugar, too.

And yes, it uses that scourge (or gift) of the summer: zucchini. 

 

Here's the recipe. Simple, huh?

ZUCCHINI PIE

Peel, core and slice 8 cups zucchini. Mix with 2/3 cup lemon juice, 1 teaspoon cinnamon, 1 1/14 cups sugar or Splenda. Simmer till zucchini is tender. Mix in cornstarch with water to thicken.

Pour into a pastry pie crust, and top with a second crust. Bake 350 degrees 30-35 min., until lightly brown. Serves about 8.

Could you add other fruit, like rhubarb, with this? I'm betting you could. It might be worth experimenting.

Yum.

Which Came First: The Peep or the Egg?

Betty Crocker has a new cupcake recipe out that makes great use of Peep brand marshmallow chickens for Easter.
    You not only get the chicken -- but the eggs and sprinkles are inside!

I'm still not sure whether to be thrilled or weirded out...but you could use this idea to make other cupcakes-with-goodies-inside, including Reese's pieces, chocolate chips, chopped-up Almond Roca. Ooh, I'm getting ideas now.

Here they are, if you want to make them.

   (I just might.)

Bare Bones II Finale: Spring Saute

Hopefully you've been enjoying the pasta dishes in this latest series. Pasta is one of the great ways to look elegant, and stay within your budget. To add to its nutritional benefits (and there are many), this saute takes less than a half-hour to make!

Spring's rock-bottom prices on asparagus prompted this final entry in the Bare Bones series. If shrimp isn't on sale in your neck of the woods, substitute finely-chopped chicken or salmon for a toothsome dish. Other veggies can also be used as they come into season.

SPRING SAUTE

1 pound pasta, any kind

Sauce:  
1/2 pound shrimp (shelled and de-tailed)
2 tablespoons butter or olive oil
2 teaspoons garlic
1/2 pound asparagus, thinly sliced (do it diagonally, for a prettier look)
4 chopped green onions
1/2 red pepper, chopped

2 tablespoons chopped basil or cilantro
1/2 cup sour cream

Cook the pasta until tooth-tender in boiling water. While it's cooking, gently saute the sauce ingredients in the butter or olive oil at low temp. Drain the pasta and add to the saute, then stir in the chopped spice and sour cream. Salt to taste and serve right away to 2-4 hungry people. (A sprinkle of romano or parmesan cheese won't hurt matters, either.)

Next:  Eggses, We Loves 'Em, We Does

Bare Bones II: Goulash

     When it's cold and dreary, a hot plate of Goulash makes all the difference. Serve it with a crisp green salad, with coffee and cookies afterward, and you've got an easy meal, too. 

      I grew up on this version...we often made it with home-canned tomatoes. Commercially-canned tomatoes are good, too. This dish is excellent for hiding small amounts of leftover veggies. 

GOULASH (AMERICAN-STYLE)

1 quart canned tomatoes (or a can of diced tomatoes)
1 pound hamburger or sausage
1 onion, diced
1 green pepper, diced
1/2 pound sliced mushrooms (or one small can mushroom pieces)
1 pound elbow macaroni
2 tablespoons Italian spices (or garlic, basil, oregano to taste)
2 tablespoons shredded mozzarella cheese OR grated parmesan

Start a saucepan of water to cook the macaroni. While it's heating, slowly brown the meat and vegetables until they're done; add the tomatoes and spices, and turn heat down to a simmer.
    Cook macaroni until done - about 8 min. Drain and add to meat mixture; sprinkle with cheese and serve hot. Makes about 8 servings...fast!