In the Kitchen with Gommie

In just over a month, Gommie has managed to add a few new meals to our kids' repertoire:  round steak with rice and gravy, rump roast, King Ranch Chicken, and even chili!  That means beef, a casserole, and something with tomatoes!  This is huge.  (Okay, sure, I'm a bit ambivalent about beef, but it's ok once in awhile for them.) And in their spirit of adventurousness, they also tried and loved cheese tortellinis (added to a chicken soup with veggies)!  In her last few days here (I think they're hoping to head home on Friday since we survived, and even thrived, while they were up in VT), Gommie has talked about trying zucchini bread and Aunt Banana's tomato-less vegetable "Garden-Style" lasagna.  Even if they don't take to those, Gommie's cooking has been a boon.

-=-=-=-=-=-=-
Rump Roast

3-4 lb. rump roast

salt and pepper

1 cup water

            Preheat oven to 500°F.  Salt and pepper roast.  Sear uncovered in oven for 10-15 minutes.  Add 1 cup water, cover and reduce oven to 350°F.  Cook for approximately 2 hours.

            Make gravy and serve with rice.

                                                                                                                       

Gommie Hungry

-=-=-=-=-=-

Round Steak

1 round steak, tenderized

1 onion, sliced

½ cup flour

beef bouillon granules + water

¼ cup oil

salt and pepper

            Cut steak in serving-size pieces.  Season and coat with flour.  Brown in oil over medium heat until brown on both sides.  Remove and drain oil leaving 3 tablespoons and drippings.  Add 3 tablespoons flour to oil and make a roux.  Add water slowly.  Add onion and seasoning.  Cover and cook over low heat for 30 minutes.  Serve over rice.

Gommie Hungry

-=-=-=-=-=-

King Ranch Chicken

1 chicken, cooked and cut in pieces (or, bake 3 breasts in oven at 350°F for 30 minutes)

2 cup grated cheese

1 dozen corn tortillas, torn into fourths (Gommie used corn chips)

1 onion, chopped

Sauce:

1 can cream of chicken

1 can cream of mushroom/celery

1 cup chicken broth (or bouillion cube and water)

½ can Rotel tomatoes/chilies

            Spray 9 x 13 pan with Pam.  Layer tortillas, chicken, onions, sauce, and cheese.  Bake 350°F for 30 minutes.

Gommie Hungry

-=-=-=-=-=-

"Chili Jambalaya" for the Kids

This chili combo is based on a dish served at my elementary school cafeteria, with chili over rice and lettuce with cheese.  I added the Fritos, a la Frito Chili Pie.  But this is not served in the bag!  And while it was my recipe, it was Gommie's idea to try it now.  Of course, Fritos were a large part of its success.

1 lb. ground turkey
1 medium onion, chopped
1-2 teaspoons Penzey's chili con carne seasoning mix
1/4-1/2 cup diced tomatoes
Fritos
shredded cheddar cheese

rice

lettuce

Brown the ground meat, draining fat if necessary. Saute onions. Add chili seasoning and tomatoes to meat and onions. Add water if necessary (I like my chili soupy, so the Fritos can absorb some). Simmer. Serve over bed of white rice with a layer of iceberg or romaine lettuce, Fritos, and topped with lots of cheese.

Mommy Hungry

-=-=-=-=-=-=-

Zucchini Surprise Bread
4 eggs beaten
1/2 cup oil
1 clove garlic, minced
dash pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon Lawry's seasoning
1/2 teaspoon salt
2 tablespoons parsley
1/2 cup parmesan cheese
1/2 cup chopped onion
1 cup bisquick
3 cups zucchini, sliced.

Mix in 9 x 13" pan.  Bake 30 minutes at 350F, until brown.


Gommie Hungry