Wasting Away

A friend was telling us about a "recipe" for something she called a Redneck Margarita.  I googled the name but could not find the exact recipe she gave us.  It was unique because there were only four ingredients and the same quantity of each.  She further told us we could leave any leftovers in a pitcher in the fridge and it would last a couple days.  Not sure I believe that - not the lasting part, the leftover part.  Why would there be anything leftover???

So here is the recipe.  I think it fits right in with my recent theme of easy & fast.  Don't blink.  It probably takes less time to make than it does to write it down.

1 can (12 oz) frozen limeade mix
1 can (12 oz) beer
1 can (12 oz) 7-Up or lemon lime soda
12 oz tequila (use the limeade container to measure).

That's it.  Stir it up (or for slushy margaritas put it in a blender with some ice) and serve over crushed ice or ice cubes in glasses.  Garnish with lime slices or little paper umbrellas if you have time, and if you have room in the glass.

Salud!

Quotable quotes; in the category Well Just Don't Waste The Lemons!

"If life gives you limes, make margaritas."  Jimmy Buffet

Opaa!

So I have been reading through my Greek cookbook.  Our newspaper has one of those columns where readers write in asking for their favorite recipe handed down from their great grandmother which they lost when they moved - you know the type - and someone wrote in asking for an "authentic" recipe for Tzatziki sauce.  I copied the recipe from my book and sent it in.  It should be authentic and it comes from one of our local Greek restaurants.  I like to send recipes in to the newspaper.

The Tzatziki is easy - peel and shred some cucumbers into yogurt with a dribble of vinegar, some minced spearmint & green onion, a bit of sugar, salt & pepper.  Chill and serve.

But then I found a "recipe" that was even easier!  Anyone who has eaten lamb chops or other meats in a Greek restaurant knows you need bread to sop up the pan drippings.  Here's how to replicate that delicious "sauce" at home.

Once you have removed your cooked lamb chops, pork chops, chicken or what have you from the skillet, squeeze the juice of a whole lemon into the pan.  Add about a half cup of boiling water.  Stir vigorously to scrape up all the browned on bits from the pan, simmer to let the sauce reduce a bit and season with salt and pepper to taste.  That's it!  Easy, delicious, authentic, what more could you ask for? 

Quotable quotes; in the category So That's Where That Comes From!

"But darlin', when a woman has a husband and you've got none, why should she take advice from you, even if you can quote Balzac and Shakespeare and all them other hi-falutin' Greeks?"

Mrs. Paroo, Marion's mother.  Piano Lesson/If You Don't Mind My Sayin' So from The Music Man by Meredith Willson

I Say Potato

I love potatoes.  Mashed, fried, French fried, boiled with butter and parsley and perhaps best of all, roasted.  I love the way they get brown and crusty and the way the skins get crackly.  Trouble is, I am the only one in the house that likes them.  The Man tolerates them but does not appreciate their golden goodness, their crisped edges or their wholesome skin-included goodness.  Consequently I either don't make them or I make too many and often toss the leftovers (I have not yet found a perfect way to prepare leftover potatoes).

But last night I had an inspiration.  I knew I would be making roasted chicken and I wanted to make potatoes with it.  I thought of only cooking a couple, then I decided to cook the usual number and to try making potato salad from the leftover potatoes.

I used red potatoes and new, white potatoes, both with thin skins.  I scrubbed and quartered them, added them to the roasting pan with the chicken, dribbled a little olive oil over them (okay, I confess - I cheated and sprayed them with vegetable oil spray) and sprinkled seasonings - salt, pepper, salt free seasoning blend - and popped them in the oven.  After an hour or so the chicken was done and the potatoes were delicious and browned, tender inside and crusty outside.

Later, I cut the remaining potato pieces into smaller chunks and tossed them with some dill and sweet pickle relish and some mustard (pickle juice is also excellent but I did not have an open jar and would still have had to mince some pickle).  I seasoned with a little more salt & pepper and added diced celery, a couple blobs of mayonnaise, tossed, and set it in the fridge.

It's good.  The potatoes, while tender, are a bit firmer than if they had been boiled, and the roasted flavor comes trhough.  It's similar to but different from other potato salads.  Try this and add your own touches.

Quotable quotes; in the category I Don't Know, They May Solve Some Of  Mine. . . . And I'm Willing To Try!

"It is a mistake to think you can solve any major problems just with potatoes."  Douglas Adams, English writer, humorist.

Even Easier!

A few weeks ago I posted a few of my favorite EASY recipes.  Well since then I found another one.  I believe in sharing so here it is.

Yes!

 I had bought bananas.  For some reason I keep buying bananas when they are on sale, even though I really don't like to eat bananas.  Inevitably they get to the point where I no longer want to eat them at all.  I like them when they are bright yellow and maybe just getting one or two dark spots.  After that, well, no thank you.  But instead of throwing them away I stick them in the freezer.  Then when I want to make banana bread I thaw them and mash them and I am all set.

Mmm . . . No.

I have a fabulous recipe for banana bread.  Unfortunately, it is in a cookbook that I have misplaced.  No problem!  A box of banana bread mix in the pantry will do the trick (incidentally I have also added mashed banana to cake mixes to make a banana bread that is very good).

I read the instructions.  They are about the same as the Cranberry bread last time.  This time I had milk so I chose to make the muffins.  I thawed one of my frozen bananas (they were on sale a few weeks ago) and checked the box.  Whaddaya know - it says I can add mashed banana for additional flavor.  It also says I can add chopped nuts or chocolate chips. 

Chopped nuts would be a delicious addition and I love chopped nuts in banana bread or muffins.  But Mr. is not around and I hate chopping nuts so . . . guess what.  Chocolate Chips are also suggested.  I know I have a bag in the cupboard, right behind the package of wild rice and the jar of barley.  Personally, I cannot stand those frozen bananas that are dipped in melted chocolate.  But that's no reason to be close minded.  A little chocolate can be a beautiful thing.

Banana Chocolate Muffins:  Prepare banana bread or muffin mix according to package directions, adding a mashed banana and about a half cup of semi-sweet or milk chocolate chips.  Pour into prepared bread pan or paper lined muffin tins.  If you are daring, scatter a few more chocolate chips over the top and bake according to package directions.  My  mix said it would make a dozen muffins but I actually got fourteen!

Optional:  cool completely, then combine about 3/4 cup confectioner's sugar with a spoonful of milk or cream and stir until smooth.  If too thick add a few drops of milk or water.  If too thin add a bit more sugar.  Spread a little dollop onto each muffin or the loaf of bread.  Enjoy for breakfast, dessert or as a snack.

Quotable quotes; in the category Orange You Glad I Didn't Say . . .

"The adjective is the banana peel of the parts of speech."
Clifton Paul Fadiman, American author, radio and television personality

No Matter The Weather Ya Still Gotta Eat!

Summer will be over soon.  I hate it when people say summer is over and it's still not even September.  Summer doesn't really end until the middle of September.  Actually, summer WEATHER doesn't end until sometimes the end of October.  I hate hot weather.  This year has been particularly hot and beastly.

But there is something I like about summer and that's the macaroni & tuna salad my mom used to make.  Don't get me wrong, I understand this is a completely trashy dish but it's also one of those dishes you can make early in the day (or the day before) when it's a little cooler and stick in the fridge so you don't have to heat up the kitchen in the afternoon when it's usually hotter.

My mom used to serve this with little French bread rolls or sometimes, if we were really lucky, potato chips.  We had six kids in our family.  A large bag of potato chips lasted about as long as it took to start opening the bag.  The idea of buying two was not considered.

I like to make this the way my mom did, adding chopped celery and thinly sliced radishes.  The man prefers it without the veg so that's the way I usually make it now.  We had this a couple weeks ago.  I will probably make it again in the next couple days as it is going back up into the 90s AGAIN for the ba-jillionth time this summer.  Make this and if there is a breeze enjoy it on the porch, deck or patio.  Otherwise eat inside with the A/C on, or at least a fan set to "high".

Mom's Trashy Tuna Summer Salad

1 box (1 lb.) shell macaroni (or your favorite shape - I prefer shells)
2 cans tuna - 6 to 7 oz. each
2 - 3 hard cooked eggs
Green pimento stuffed olives, about 1/2 - 1 cup
Mayonnaise, about 1/2 - 1 cup
Fresh or dried herbs (basil, oregano, dill, tarragon, thyme)
salt & pepper
paprika
Optional:  minced celery, sliced green onion, sliced radishes, cayenne or red pepper flakes or Tabasco sauce

Cook macaroni per package instructions.  Drain in a colander and rinse with cold water, drain again.
Drain the liquid from the tuna and flake it into a large bowl.
Slice the green olives thinly.
Slice hard cooked eggs into chunks, wedges or slices.
Combine the macaroni with the tuna, herbs, salt and pepper and hot pepper, the minced vegetables and about half the eggs.  Stir in mayonnaise to taste until the salad is as creamy as you wish.  Place in serving bowl and garnish the top with additional egg pieces and a sprinkling of paprika.  Chill thoroughly and serve with potato chips or small rolls & butter. Good with iced tea.

For the two of us I usually use a half box of macaroni and a single can of tuna.  This is usually enough for our supper and for a lunch or two the next day.  Adjust these amounts according to how many people you will be serving.

Quotable quotes; in the category Food Is About As Real As It Gets!

"I refuse to believe that trading recipes is silly.  Tuna fish casserole is at least as real as corporate stock."  Barbara G. Harrison, journalist & essayist

More Easy

Wow!  I just made this up on the spot the other night.  Of course, if you don't have these things in the fridge the answer is still easy - use something else!  I was using stuff up that I had opened a few days before and wanted to use before it had to be tossed.  I love salads made with grape tomatoes and I love slicing them on the diagonal.  They look prettier that way.  The vodka in the dressing is a bonus.

Spur-of-the-moment Tomato Salad

Slice grape or cherry tomatoes in half on the diagonal (they look prettier) until you have about a cup, or until you have enough, or until you have used them all up.

If you have a green onion or two in the fridge, slice them thinly and add to the tomatoes.  Or use a regular onion.  I like to rinse and drain after slicing to rinse off some of the "hot".

If you have half a can of garbanzo beans in the fridge, add a few spoonfuls (or all of them).  If not, add something else like black olives or chunks of feta cheese.

If you have half a jar of marinated artichoke hearts in the fridge, add some or all of them.  If not, add something else like sliced zucchini or cucumber.  Add some (or all) of the marinade too.  If it's not tart enough add a little vinegar or lemon juice (or just add some homemade or bottled vinaigrette).  Add a splash of vodka too.

If you have a bay tree and you have just pruned it (I did) add a few leaves, crushed or sliced.  Don't eat them - they're not basil!  If you don't have any fresh bay leaves add some basil or oregano.

Add a generous grinding of black pepper and a pinch of salt, along with a dash of crushed red pepper flakes.  Chill in the fridge and serve with your sandwich for lunch, or with corn on the cob for supper.

Quotable quotes; in the category If It's Not Balanced What Good Is It?

"Food is an important part of a balanced diet".  Fran Lebowitz

It's So Easy!

I love things that are easy.  I especially love things that are easy AND offer rewards greater than the effort required.  Like simple art projects requiring few steps and minimal supplies, or recipes that call for a few ingredients but taste great.

Some of my favorites are Spinach Dip and Artichoke Dip.  I have blogged about these before at MadKnews but there is no reason not to reprise them here.

My father-in-law loves spinach dip.  I make it with Mrs. Grass vegetable soup mix.  Most recipes seem to call for the Knorr mix but I prefer the Mrs. Grass.  It's made by Wyler's now but it's the same great taste.  The recipe is on the box but here's how I make it.

Thaw a 10 oz. package of frozen chopped spinach and squeeze out all the water.  Combine the spinach with a cup each of mayonnaise and sour cream (go ahead and use low fat or fat free versions).  Add a package of Mrs. Grass Vegetable Soup mix and a few green onions, sliced very thin.  Stir to combine thoroughly, cover and put it in the fridge over night.  You can serve it in a hollowed out loaf of bread or just put it in a bowl.  I like to cut up bagels (and the bread from the hollowed out loaf) and things like mini pumpernickel bread stix or French bread chunks.

Another favorite is Artichoke dip.  I have seen recipes that include countless ingredients - everything from curry powder to garlic to paprika.  My version has three ingredients.  You won't even have to write it down - don't blink or you'll miss it.

Drain and coarsely chop a 14 oz can of artichoke hearts in brine (not the marinated ones that come in a jar).  Combine with a cup each of mayonnaise and grated Parmesan cheese.  Don't use your expensive cheese here, just get a box of the stuff you ate as a kid.  You don't even have to buy the brand name in the green box, get the cheap store brand.  Spread this mixture in a shallow baking dish and bake at 350f about 25 minutes until brown and bubbly.  Serve this with sliced French bread or wedges of Pita bread.  It's delicious and stupid easy.

Here is my latest creation.  Blueberries have been on sale the last few weeks and I keep buying them and sticking them in the freezer (mother-in-law hint for freezing blueberries; rinse and dry completely then pop them in a plastic container, like the ones you get your take-out won ton oup in, and put a folded piece of paper towel and the lid on top.  They'll last for months in the freezer).

I also had a box of Cranberry bread mix.  Light bulb moment - why not add some blueberries to the Cranberry bread mix?????  Why not indeed!  My mix called for water, oil and eggs.  For some reason milk was required to make the muffin version.  I was out of milk so I opted for the bread version.

Mix according to package directions.  Gently stir in about a half a cup or so of blueberries.  Pour into a bread pan greased according to package directions.  Scatter a few more berries on top and  sprinkle with some granulated or turbinado sugar (Sugar In The Raw) and bake as directed.

That's it!  One extra ingredient, a few minutes prep (takes longer to wash the bowl and spoon) and you have a unique berry bread that will have people begging for the recipe!  Tell them you'll have to ask your Great-Aunt to write it out for you, don't give it away.  I mean, a girl has to have some secrets, right?

Quotable Quotes; in the category What Works For Fame Ought To Work For Dinner!

"I'm an instant star.  Just add water and stir."  David Bowie