This is what I like to cook. Basic, not too time- consuming, and satisfying to all the age groups under my roof. I don’t measure specifically, and I admit that anyone of their outcomes is influenced by my mood when I cooked it. However, I’m convinced that’s the way to be when you’re cooking. It seems to benefit each dish. So, express yourself while you’re making dinner. I mean c’mon, it’s not like we have a lot of extra time to indulge ourselves each day. Plus it takes any blame off me if you don’t like it! Sorry, I never mention pan size. Just use what you have. Truth is, I never seem to be able to find the ones they mention in real recipes!
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August 19, 2010
FLUFFY WHITE FROSTING
![[fluffy.jpg]](http://2.bp.blogspot.com/_apFN3kygfNA/RwVj8KfqD-I/AAAAAAAABYE/5fxvZnW-B7U/s1600/fluffy.jpg "Lauren Holly - Recipes")
This is my favorite go-to frosting. It goes with every kind of cake, though chocolate is my favorite. Since it is white, it is easy to decorate, and looks good enough to put a finger in. This amount should be enough to frost a regular 2 layer 8 or 9-inch cake.
INGREDIENTS:
1 cup white sugar
1/3-cup water
¼ tsp. cream of tartar
2 egg whites
1 tsp. vanilla
First, in a saucepan, stir the sugar, cream of tartar, and water. Over medium heat, cook it until the sugar is dissolved and it is all bubbly. Don’t forget to stir. It doesn’t take long.
Then, in a mixing bowl, whip the egg whites and vanilla until soft peaks. Slowly add the mixture from the saucepan while you keep whipping, and whipping, and whipping…this part is a pain in the a**! It takes about 10 minutes, but then there are finally stiff peaks, and it has the consistency to easily spread.
Try not to taste so much that you don’t have enough left to frost with! -
July 23, 2010
FLOUNDER OLYMPIC
Don’t ask why my Grandmother gave this recipe this particular name, but in her honor- let’s keep it.
I don’t like a lot of fish, at least those that are too ‘fishy’. This is light and yummy. Maybe it also helps that as I eat it I think of all those wonderful Summers I spent on the Jersey Shore. I was always proud if the dinner was that which I caught.
I bet you could do this dish with any white fish fillets. It is easy, good, and something different. This will serve 4-6 people.
INGREDIENTS:
6 Flounder fillets (6-8 oz. each)
Melted butter (Enough to coat the bottom of a baking dish.)
2 white onions (Chop them as small as you possibly can. Wear swimmer’s goggles! LOL)
6 tbls. Of mayonnaise
2 tbls. Of dill weed
Salt and Pepper to taste.
Preheat oven to 400.
Spread the butter on the bottom of your dish. Sprinkle it all with onions, all of them. Place the fillets on top of the onions. Salt and Pepper. With a rubber spatula spread the mayo on top of the fish. As best you can. Sprinkle dill weed all over the top.
Bake until golden brown, about 20 minutes.
BTW, besides switching fish, you can always substitute low fat mayo, margarine, no salt, etc.
Source: LaurenHolly.com
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June 26, 2010
BASIC TOMATO SAUCE
Once again, it is the thing to make a ton of and then freeze. This is so easy, and will come in handy constantly. I like it just the way it is over pasta, but it is a good base
for any kind of meat sauce or spicy sauce you want later. I found that once I had this basic sauce, it made me more creative later. All of a sudden I would add cream one time,
spicy sausage and Spanish onions another. This is a fairly big batch, so cut back in any amounts if you want, or double it again, etc.
12 cans crushed tomatoes 2 big spoonfuls tomato paste 1 or 2 fresh garlic ( all cloves inside peeled and chopped at least in half) 2 onions peeled and cut in quarters 10 stalks of
celery cut in thirds 12 carrots peeled and cut in thirds 2-3 tbls. Olive oil Basil- 2-3 leaves of fresh is best
In a BIG saucepan over medium heat, quickly heat your oil and throw in your garlic. After a minute or two, add everything else. Cook for an hour or two, stirring occasionally.
I like to then stick in my hand held blender- you know how much I love that thing! Whhiirrrr until it is all mashed and blended. If you don’t have one of those, just keep
putting batches into the blender until it is all mixed. I love the fact that you don’t need to chop everything small, cause it’ll just blend up later. The carrots should make
the sauce kind of orange, and they will cut the acidity of the tomatoes and make it sweet. If there is anything you want to add like more celery or onion, etc., you can do so,
just keep cooking, and blend again.
You might want to add some red pepper flakes or oregano. Maybe salt and pepper. This is so easy. Good right away, or better to build on. Whatever you don’t eat, freeze. I put
it in different size Tupperware according to the # of servings I’d want to defrost. Make sure you have some fresh grated parmesan cheese! -
March 28, 2010
Frenchie Toast
Everybody knows how to make French toast, but this is just changed up slightly. We love it best at my house, and any ‘sleep-over’ friends always ask if we can have it….
3 eggs
½ - 1 cup of milk
½ tsp. vanilla
Little bit of butter
Sliced bread (any bread is fine, but I love to use a French baguette all sliced up!)
Confectioner Sugar (the powdered kind)
Lemon
Whisk the eggs, milk and vanilla together in a shallow bowl, and put a couple of slices bread in to soak. Over medium heat, non-stick spray a griddle or frying pan. When it’s hot, melt a bit of butter to coat the pan as well and throw on your bread. While those are cooking, soak your next slices (both sides!). Each piece just takes a minute or so on each side to get a nice golden brown. If you don’t want to stand and cook while they eat- heat your oven beforehand to 275, and keep it all warm until you can serve all at once. When finished, sprinkle the powdered sugar over each piece, then squeeze some lemon juice on top. It is such a good change from the typical butter and syrup! Try it, you’ll like it….. -
February 23, 2010
Never Miss Corn Casserole
This one comes from a former employee. That experience didn’t end well, but at least I got the recipe! It is now a Thanksgiving staple in my house, and at least as popular as my sweet potatoes (whip them up with butter and smooth into a casserole dish. Cover the top with marshmellows, and stick it under the broiler. As soon as they turn golden and melty, put it on the table. Yum.). My boys like it so much it frequently makes a side-dish appearance. The best part is ( besides “Vegetables are being eaten!”), you can’t mess it up.
1 box Jiffy Corn Muffin Mix (I love this stuff. Every meal is better with corn bread. Keep some on hand!)
1 can cream corn
1 can whole kernal corn (Drain it!)
1 stickof melted butter
8 oz. sour cream (this is one of those times I choose not to contemplate the size of my butt)
1 beaten egg
Turn your oven on to 350 degrees. Melt your butter and beat your egg. Then mix it all in a bowl, and then pour it into a casserole dish (every bit of it!). Put it in your oven and bake it 45 minutes to 1 hour. Let it get golden on top.
It’s important to receive all the compliments with an air of superior skills in the kitchen. Depending on my mood and my company, I always say one of two things- that I cannot possibly share the complexities of the preparation with mere mortals in the foodie world, OR this has been handed down from family to family only for generations and that it would be disrespectful to break that chain. He! He! Once, I was already to stick it in the oven and I realized I’d forgotten the sour cream. I just swirled it in to the casserole dish with a knife. Tasted the same. Can’t mess it up. -
February 4, 2010
Lentil Soup
In the dead of winter, there are a few things that make a great meal. Using leftovers, something that is warm and satisfying, and freezability. This one is all three. My advice is to get a ham (there are all kinds in the meat dept. Some you don’t even have to cook, just thaw to room temp.!) Have a nice dinner, and use the leftovers to make this soup. Now, if you are not a meat eater, just forget about the ham. This is so much protein anyway- great as a vegetarian dish.
Another thing about this soup- it gives me the opportunity to use my hand-held blender. I love this gadget, and highly recommend it. I used to do the old blender, saucepan, blender, saucepan method. Usually the biggest mess and so time consuming. With my fav gadget, you just stick it in and only blend as much as you want.
Ingredients:
Leftover ham: diced, and only if you want it…..
1 bag of dry lentils: no need to soak them!
1 large and 1 small onion: chop them pretty small
4 carrots: peel and chop small
4 stalks celery: chop these small too- I know it’s a pain!
3 cloves of garlic: chop ‘em up. If you hate the way your hands smell, rub them with parsley or salt. Lemon juice works too.
2 cans crushed tomatoes
1 bay leaf
12-16 cups liquid: For this you can use water or chicken broth, or vegetable broth. I tend to use all three mixed together. Choose your own thickness, you can add more liquid as you go.
½ cup olive oil
In a large soup pot, heat olive oil over medium heat. Add (Ham!), chopped onion, garlic, celery carrots and bay leaf. Cook until the onion is tender, or it looks more transparent.
At this point I like to add:
1 tsp. of dried oregano ( or 2 if you want)
1 tsp. of dried basil (a heaping one if you want)
1 tsp. of cumin (what is this stuff anyway??)
Cook it all together for another minute or two.
Pour in the bag of lentils, your crushed tomatoes, and most of your liquid. As you cook, you can decide how much more liquid you want to add- just make sure you bring it to a boil. After it boils, reduce heat and simmer for an hour or so. Salt and pepper to taste.
Here are some more add ins if you’re in the mood:
Pinch of chilipowder
3-4 tablespoons of fresh cilantro
2 tablespoons of lemon juice
1 tablespoon of tomato paste (makes it even thicker!)
Or if you want you can stir in spinach chopped up, and 1 or 2 tablespoons of vinegar when you are almost ready to serve. Cook a little more until the spinach whilts.
My last step is to stick in my hand blender and wrrrrr until it is chunky, but there are still some whole lentils. That’s how I like it, but it doesn’t matter if you do it at all…..
This should be enough to feed 4, and then freeze enough for you all another time!
YUM! -
December 28, 2009
Mammy's Sloppy Joes
This one comes from my Mom’s Mom. She and my Grandfather (Baba) would have a small Brandy on the rocks when they got home from work, and then she would “get dinner on”. Her cheeks would be flushed from the cocktail, and she would bounce around the kitchen. She loved this meal because it meant lining a basket with paper napkins to put the rolls in on the table. A simple touch like that is what Mammy thrived on. Probably felt to her like a dinner on a TV show. I always have a hard time rationalizing this one, due to the content, but it is quite the hit for eating outdoors or the super bowl Sunday. Even so, my Mom grew up on food like this and she turned out mentally (?!) and physically strong!
A big package of ground beef (approx. 1 & ½ lbs.)
¾ cup of ketchup
1 tbsp. mustard
1 tbsp. celery salt
1 tbsp. vinegar (the white kind)
1 tbsp. sugar (not bad!)
Chopped onion (as much as YOU want. Don’t forget the goggles!)
DO NOT BROWN THE MEAT FIRST (obviously this is important :-) )
Mix all of it in one big pot and simmer slowly about ½ hour, or until the meat is fully cooked, and stir it whenever you pass by. Serve as a sandwich.
Everyone goes crazy over this one like you’re a master chef. Such a crowd pleaser and so easy to keep doubling the recipe too. If you’re having a partyit’s relatively cheap, and no need to fuss when you’d rather hang with your guests. Keep it in the simple mode and serve with pickles and chips or some celery and carrot sticks with some ranch dressing. Don’t forget to keep the tradition going-put the napkin-lined basket of rolls on the table! -
December 2, 2009
Jeromey's Coolio Cornbread
Jerome is my “Manny”. That is Nanny +Man, and boy is he both. A wonderful, responsible caretaker of my boys, and he’s got big muscles. The latter is what impresses my sons the most, the former is what I’m happiest with. I should have known he’d be wonderful. A former Nanny and very good friend found him for me. After a few missteps, I called Nanny 911 for help. Not kidding. The Welsh one, Nanny Deb, was our Nanny before that show. Still very close to our family, who better to do the vetting? She would never steer me wrong when it came to my boys. She thought Jerome would be a perfect fit. I wasn’t sure what it would be like to have a male nanny, but now I couldn’t imagine not having one. My three sons are thrilled to have a fourth in all their exuberant activities, and one that can also coach them along as well. J’s really a kid at heart himself, I swear he loves legos and biking as much as they do. Plus he is always volunteering at their school, keeps them safe and is a great cook. Deb Deb was right. His cornbread is better than any I’ve ever tasted, and he swears this is the entire recipe. (I think there must be some magic involved! ) I thought it would be a good one for Thanksgiving coming up.
INGREDIENTS:
1 box of Jiffy corn muffin mix
1 egg
¾ cup of milk lowfat for us, more if you want thinner batter
2 tbls. sugar you can make them heaping ones, I’m pretty sure J does!
3 tbls. Vegetable oil
Room temp. butter however much you want to spread…..
Preheat the oven to 400. Put the oil in a casserole dish and put in the oven. While it’s heating up, mix together the rest of the above ingredients. When the oil is hot, remove the dish from the oven, (use oven mitts!) and tilt it back and forth to spread the oil around to coat the whole dish. Any leftover oil, pour that into the mix and stir it up to blend it in. Pour the batter into the pan and bake 20-25 min. or until the top is golden brown. I say, or, because I swear my oven cooks things at whatever speed it decides! When it’s all done, take it out and spread the top with butter. Lots for us. Wait 5 minutes, then devour. Yum. Oh, and this corn bread goes with everything! -
November 2, 2009
Nanny's Blue Cheese Dressing
I learned to cook mostly from my two grandmothers. As I got older I learned that one of them really knew their way in the kitchen, and the other had a more ‘quick and processed way’. Both were probably my closest friends, and I was lucky enough to have them around until recently. I miss our daily conversations. This one comes from my Dad’s Mom, the true culinary whiz. It only keeps for about three days in the fridge, but it is so easy, and so good.
½ cup of crumbled blue cheese (1 regular size container)
½ tsp. salt
5 good shakes of pepper
½ onion (on the small side) chopped as small as your patience will allow
2 or 3 weak shakes of Worcestershire Sauce (the bottle of brown stuff that keeps in your fridge forever)
1 tsp. lemon juice (Don’t kill yourself, buy a plastic lemon filled with the stuff in the fresh fruit and vegetable section)
1 cup low fat (you already know how I feel about the fat content)sour cream ( most brands come in a container that size- 8oz.
Blend everything EXCEPT the sour cream in a bowl. I use a rubber spatula so that I can mix it, but I don’t smash it up too much. I like it to end up with a lumpy/chunky texture.
Gently add in the sour cream. Nanny used to say “fold” it in.
Put it in the fridge to get it nice and cold before serving. The day before is even better.
Of course it is good on a salad, but with a plate of fresh cut vegetables it is an amazing dip. I’m amazed at how many go down my 5 year old when he has the option to dip them in this dressing. Chopping the onion is always a teary experience for me, but my husband had the best idea. Wear swimmer’s goggles! -
September 15, 2009
Real Mac N Cheese
My kids love this, and so do all the adults in my life. I make extra and freeze it (Saran it, then foil on top. Masking tape the date made on, it’ll be good for approximately 3 months. Defrost in fridge overnight, on counter 1st thing in the morning if you want it for dinner). It is my go-to dish for pot luck, and a favorite side-dish for holiday feasts. Leftovers are welcome for dinner a second time, or it makes the best lunch ever the next day. The following is my “fancy” edition, but I’ve made it with whatever cheese or cheeses I had in the house. The pasta doesn’t matter either. Any kind or shape will do. Spaghetti is a fun one. Mix them if you need to. As for the cheese, most groceries have a section of the more specialty ones, just read the labels. Oh, and don’t forget to make it your own. Change the measurements to make whatever cheese you want to have the strongest flavor or predominant color.
1 Stick of unsalted butter
¼ cup + 2 tbls. flour (Wow! That seems specific for me. Not to worry too much.)
4 cups lowfat milk. (Don’t go to skim, that’s too far)
1 ¼ tsp. dry mustard (that yellow can that you’ll have forever)
1 tsp. salt
1/8 tsp. cayenne, or how you like it
1 box/bag of enriched elbow macaroni
1 cup grated chedder cheese (white or orange)
1 cup grated Gruyere cheese
1 cup grated Fontina or Emmentaler cheese (don’t fret, it’s easy to find)
1 + 1/2 cup fresh grated parmesan cheese (just buy it done, BUT use the one in the Tupperware that your store grated- the powdery version. I’m not sure if the other kinds are really cheese!)
I cup plain bread crumbs (if you want ‘em)
Turn on your oven to 350 degrees. Use a little of your butter to grease an oven casserole dish. Fill another pot with water and put it on to boil in preparation to cook your pasta.
Look on the side of your butter and take 6 of the tablespoons and melt it in a saucepan with the heat down low. Stir in the flour using a whisk so it doesn’t get lumpy. It takes a couple of minutes to do it right.
Use your whisk again and add in the milk slowly, then the mustard, salt, and cayenne. Make sure it’s all blended smoothly. Keep the heat to a simmer.
The water should be boiling, so throw in your pasta. Almost follow the directions on the package, but cook it a little less time (a minute?) so it is slightly hard. You still have to bake it, so you don’t want it to end up mushy. I usually fish one out a couple of times toward the end, to tastecheck and burn my tongue.
Stir your milk mixture a couple of times and set the table.
When your pasta is done, turn off the heat and drain it. Then put it back in the big pasta cooking pan and add the milk mixture. Stir it up. Add in all your grated cheeses (except for the ½ cup parmesan).
Put it all in your buttered casserole dish and spread it evenly.
Sprinkle the bread crumbs and ½ cup parmesan over the top evenly.
The last tblsp of butter should be cut in pieces and scattered on top of the breadcrumbs and parm. (I usually cheat at this point and get out a little more butter to piece and scatter…..).
Bake about half an hour, or until it’s golden brown and bubbling on the edges.
The hardest thing about this dish is the grating. THAT is a pain to me. I like to recruit graters when I can. If I’m not ready to make it yet, I just put it in a baggie and throw it in the fridge. Gotta get help when we can. With a salad it’s a meal. This makes enough to feed my family of 5, with a treat for the next day. -
June 16, 2009
Ma's Chili
This is a dinner that can make everyone happy. Not much work, on the cheaper side, low-fat, healthy, and appealing to kids. Oh, and it feels like you really eat.
2 lbs. lean ground meat. Or just two of the bigger packages ( I usually mix beef and turkey)
3 cloves of chopped garlic
1 each: red, green, and a yellow/orange bell pepper chopped small
4 large cans of chopped tomato ( ? oz. don’t know, but I can never find the can that matches the recipe!)
3 normal size cans of red kidney beans
2 full soupspoon size of brown sugar
2 teaspoon size chili powder
Couple shakes of cayenne pepper
A container of low-fat sour cream (my kids have to have some fat!)
Shredded low-fat cheddar cheese (I like that ready -made bag size, sharp)
Other possible condiments if you want: chopped onion, guacamole, any flavors YOU might like….)Brown the meat in a large pot at medium heat (Let’s save the # of pans!). While that is starting, chop the garlic and peppers (the onion too if you’re going to put that on the table). Keep checking on the meat until it’s all browned. Throw in the garlic and peppers.
Next comes ONE of the spoons of brown sugar and chili powder and one shake of the cayenne. Now prep your condiments. Put in bowls for the table and stick in the fridge to keep cold. Clean up your chopping mess and do those dishes. Set the table.
Keep checking your pot. Heat might have to be turned to low. Dump in the cans of tomato and beans. Stir it up well. If you want more of anything, add it now. Black beans? More tomatoes for a more soupy texture? You get the drift... Leave your sugar and spices nearby. Cover it and leave.
Do a few other thousand things, all the time just checking and stirring.
Adjust the heat as necessary so it comes to a gentle boil. Taste and add the rest of your sugar and spices (more or less of any one of them to just the way YOU like it!), then put to simmer until ready to eat. I usually turn it off right before I try to get family to the table with clean hands.
While that’s all happening I pour milk, put condiments on the table, and serve my boys so it cools a little more. Depending on how I’m feeling about my thighs, I might put a bowl of tortilla chips on the table, or even a pan of jiffy corn bread (that recipe is on the box and it is easy, too). Everybody loves adding what they want to their bowl and stirring it in. Want it spicier? Add cayenne.
My family of five usually gets a dinner and another from that pot. If I can, I triple (at least) it all, including the pans. Then after it cools, I divide it up and freeze for future meals. It keeps for at least three months, but needs A FULL DAY to defrost before reheating.
