Mama's Family Cooking


Soy Ginger Pot Roast Star lt500

April 14th, 2014
Tessie, if you are reading this post, stop now!!! LOL, I know how you love Pot Roast!!  I was going to make this at your house this past weekend, but plans changed and I needed something for dinner tonight, so I'm sorry but you didn't get any this time :(  But I promise to make it again, it was awesome!!! So delicious, flavorful, the meat was just falling apart....



Serves 8

  • 3 to 3 1/2 lb. Chuck Pot Roast

  • 2 Tbs. Olive Oil

  • 1 1/2 C. Coarsely chopped Onion

  • 3 Cloves Garlic

  • 2 Tbs. Freshly Grated Ginger

  • 16 oz. Mushrooms

  • 1 14.5 oz. Can Beef Broth

  • 1/4 C. Soy Sauce

  • 1/4 C. Chopped Cilantro

  • 2 Sweet Red Peppers, cut into 2" pieces

  • Cooked Egg Noodles


Preheat oven to 325.



Season the meat with salt & pepper.



In a large dutch oven, brown the roast on all sides in hot oil over medium-high heat.  Remove to a platter.



Add the onion, garlic and ginger to the pot. Cook and stir for about 5 minutes or until the onion is softened.



Add mushrooms, beef broth, soy sauce & cilantro.



Return the roast back into the pot, bring to a boil. Cover and transfer to oven.  Bake about 2-3 hours until meat is tender.



Add peppers, cover and continue to cook for 30 minutes.

Serve with cooked egg noodles and garnish with Cilantro.


Enjoy!!


*Adapted from a recipe in Better Homes & Gardens Magazine





Hoisin Glazed Pork, Bok Choy & Snap Peas Star lt500

April 13th, 2014
So Delicious!!! I just love anything made with Hoisin sauce, it has such a remarkable flavor!! The veggies were delicious also, one thing I added, which of course won't be a surprise to anyone who knows me, I added about 4-6 cloves of garlic...I mean really what's a recipe without garlic???!!!  And of course I added a few slices of Green Onion as a garnish...got to have those too!!! LOL!!  The Jasmine rice on the other hand, wasn't what I was expecting.  I've always read that it's a lot like Basmati, so I was eager to try it.  But it clumped up just like any white rice, which basmati doesn't...so from now one I'll stick with Basmati!!



(Love the place mat, Sheri found it at Goodwill for me. Fits perfectly with the Asian dish!!)

Serves 4

  • 4 tsp. Vegetable Oil...(I used Peanut Oil, I like the taste better in Asian Food)

  • 4 Boneless, Pork Chops, cut into 1/2" slices against the grain

  • 2 Tbs. Hoisin Sauce (Or a little/lot more...who's to know...LOL)

  • 1 Bunch Bok Choy, cut into 1" pieces

  • 1/2 lb. Sugar Snap Peas

  • 4-6 Cloves Garlic, Minced

  • 1 C. Beef Broth

  • 2 Tbs. Cornstarch

  • 1 Tbs. Soy Sauce

  • 3 C. Jasmine Rice, Cooked

  • Sliced Green Onions, Optional




*As with any stir fry recipe, it's always a good idea to have all your prep work done ahead of time, like chopping and dicing your veggies, so when the time comes you just have to toss them in.



Heat 2 tsp. of the oil in a large frying pan or wok.  Add the thinly sliced pork and stir fry for about 2 minutes.



Remove the pork to a bowl and toss with the Hoisin Sauce...keep warm.



Add the remaining 2 tsp. oil to the pan.  Add the bok choy and stir fry about 2 minutes.



Add the snap peas and stir fry for about 5 minutes or until veggies are tender crisp.



At this point I added some sliced green onion...we just love green onion in this house!!!!



Combine the beef broth, soy sauce and Cornstarch, add to skillet and simmer for about 2 minutes until thickened.



Serve over prepared Jazmine rice. And garnish with Green onions if desired.


Enjoy!!


*Adapted from a recipe in Family Circle Magazine





Southwestern Pasta Salad Star lt500

April 10th, 2014
Yumm, it was warm today and just the perfect day to make a pasta salad. Although this one is called "Southwestern", the only thing that gives it the Mexican flavor is the Cilantro and Jalapeno Pepper, otherwise it's like any other pasta salad.



...I served it with a batter dipped fried Cod Loin.

Serves 8

  • 1/4 of a 16oz Pkg. Ditalini Macaroni

  • 1/2 C. Sweet Red Pepper, Diced

  • 1/2 C. Sweet Yellow Pepper, Diced

  • 1 C. Tomato, chopped

  • 1/4 C. Purple Onion, Diced

  • 1 Tbs. Fresh Cilantro

  • 1 Garlic Clove, minced

  • 1 small Jalapeno Pepper, seeded and minced

  • 1 1/2 tsp. Olive Oil

  • 1 1/2 tsp. Red Wine Vinegar

  • 1/4 C. Feta Cheese

  • 2 Tbs. Pine Nuts, roasted (I didn't use)




Aren't all these veggies beautiful??!! Yummm....just dice these up and put them in a large bowl.



These little suckers are hard to find!!! LOL....but find them I did, and then I cooked them according to the package directions, drain them.



Add the pasta to the veggies and mix well.



Now add the Olive Oil, Red Wine Vinegar, Feta, and Pine nuts if you are using them.  Mix together well and then cover and chill for at least 2  hours so the flavors all blend together.


Enjoy!!


*Adapted from a recipe in Cooking Light Cookbook 1990





Shrimp Mariana with Sauteed Broccoli Rabe Star lt500

April 7th, 2014
Such a delicious dish this was, and even though I couldn't find any Broccoli Rabe at the local grocery store, I made do with regular Broccoli that I sliced into thin pieces and it was amazing!!



Serves 6

*The recipe for the sauce was actually supposed to be for 2 dinners during the week, according to the magazine.  So I made it as directed and put half the sauce in the freezer for another meal.  If you'd prefer to only make what you'd need for one meal, just cut the ingredients in half for the sauce.

  • 2 Tbs. Olive Oil

  • 6 Cloves Garlic, minced

  • 2 28oz. Can's Crushed Tomatoes

  • 1 14.5oz. Can Diced Tomatoes

  • 2 tsp. Sugar

  • 2 tsp. Dried Oregano

  • 1 tsp. Salt

  • 1/2 tsp. Crushed Red Pepper Flakes

  • 1 lb. Shrimp, Peeled and deveined

  • 1 C. Frozen Green Peas

  • 1 Pkg. Whole Wheat Penne

  • 1/2 C. Torn Basil Leaves

  • 3 Cloves Garlic, Sliced

  • 1 Tbs. Olive Oil

  • 1 Head of Broccoli Rabe

  • Salt & Pepper




Heat oil in a large pot, add garlic and cook for 1-2 minutes.



Stir in the crushed and diced tomatoes.



Add the sugar, oregano, salt & red pepper flakes.  Bring to a boil, turn heat down to a simmer, partially cover and let simmer for 30 minutes.

Meanwhile get the broccoli rabe started...



Saute the garlic in olive oil for 1 minute, then add the sliced Broccoli rabe....



Saute for about 5-10 minutes or until the broccoli is tender crisp. Season with salt & pepper.



Now get your penne cooking.

If you made the full recipe, now is the time to remove about 3 1/2 Cups of the sauce into a bowl to cool, then later put into a ziploc for the freezer.



Add the shrimp and peas to the remaining sauce.  Cook about 2 minutes or until shrimp is pink and cooked through.

Serve sauce over penne and garnish with basil.  Serve along with the Broccoli Rabe.


Enjoy!!


*Adapted from a recipe in Family Circle Magazine





Linguine with Clam Sauce Star lt500

April 1st, 2014
I am so glad I tried this recipe.  At first I wasn't going to since I already have a similar recipe that I used to make often, but stopped because it called for the Angel Hair Pasta to be cooked in the broth, which is fine normally, but the amount of broth wasn't enough to actually cook the pasta and it wound up sticking together and getting the texture of glue.  This one on the other hand uses Linguine, which I prefer over Angel Hair, and the taste was delicious!!  This is definitely a keeper!!



Serves 6

  • 1 Tbs. Olive Oil

  • 1/2 C. Chopped Onion

  • 4 Cloves Garlic, Minced

  • 1/4 C. Parsley, Chopped

  • 1/4 tsp. Crushed Red Pepper

  • 1/2 C. White Wine

  • 1 C. Water(Instead of using water here, I used the liquid I drained off of the clams, much more flavor!!)

  • 2 10oz. Cans Whole Baby Clams, drained

  • 8 oz. Linguine




Heat the olive oil in a pan, then add the onions and garlic, saute until tender.



Stir in the parsley and crushed red pepper.



Add 1 Cup of white wine, bring to a boil.  Boil about 6 minutes or until it has reduced to 1/4 Cup.



Add the water or reserved clam juice, whichever you choose to use, to the pan. Simmer uncovered, until thoroughly heated.



Add the clams and continue to simmer until heated through.



Prepare linguine according to package directions. Drain.



Add cooked linguine to the clam sauce and toss well.  Garnish with Fresh Chopped Parsley.


Enjoy!!


*Adapted from a recipe in Cooking Light Cookbook 1990




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