food boredom

Alright Anne, here you go.

I think I need to spend a little time with my cookbooks this afternoon and get some new recipes to try. Even though this week I've tried two new ones (both were really good) I am still just bored with food. The only thing that usually gets me out of a rut like this is a trip to Whole Foods (there isn't one here) or Trader Joe's (there is one!) or a brand spanking new cookbook/ food mag.

Oddly enough the only food that sounds good is Greek, Ethiopian and German, how about that combo eh? I looked up the recipe for naan bread and it just looked like too much work. I'm pretty sure there is no Ethiopian restaurant in this part of Ohio so I think I'm pretty much SOL. German I can do but that would require a big fat trip to the grocery store and I am avoiding that place right now, same with Greek. However I am going to make a big fat Greek meal when my friends are here next week. I am going to attempt to make skordahlia, I friggin love that stuff.

Ok, so, some foods...

1. Blue Pasta Salad- I made this the other night for dinner with T&K Pack. It was well received. A friend gave me the recipe after she brought it to my house for dinner. I changed it slightly. This salad looks crazy boring but let me tell you it's got a kick. It also looks nasty as hell the next day but still tastes good (it's the avocado). You defiantely have to make it fresh. (too spicy for my kids)

2 Avocados
1 tomato (cherry or grape tomatoes work well too)
1 red onion
2 T Olive oil (I used more)
Chopped garlic
1/4 tsp red pepper flakes
4 oz Blue cheese crumbles
spaghetti

Cook, drain, and cool the spaghetti. Chop up all the junk and toss everything together. Add the avocado last and toss one more time.

2. Curry chicken salad with smoked almonds- Just make chicken salad how you normally would but add in lots of curry powder and smoked almonds. Smoked almonds are awesome by the way. Try them in a trail mix kind of situation with raisins and m&m's.

3. Chocolate frozen custard with marshmallow and peanut butter. I really don't have to explain myself here do I? Culver's two scoop sundae.

4. Zucchini Casserole- I was given this recipe by a friends Aunt. I was intrigued after hearing them rave about it and had to try it myself. My kids wouldn't eat it but Jer and I devoured it and both had it the next day for lunch. It reheats really well. I didn't add carrots cause I didn't have any and it was fab.

4 C. diced zucchini squash
¾ C. shredded carrots
½ C. chopped onion
½ C. sour cream
1 can cream of chicken soup
2 C. Pepperidge Farms Stuffing Mix (cubes)
1 C. shredded cheddar cheese
6 Tablespoons margarine
1 lb. Hot Sausage (Bob Evans) – or mild if you are wimpy
Cook & drain sausage, and set aside.
Sauté onion, carrots and zucchini in margarine.
Combine all ingredients and put in a pan sprayed with Pam.
Bake at 375 degrees for 20 – 30 minutes, until bubbly in the center.

5. Orzo, Parm, and Basil- this is one of those sides that is super simple, goes with everything, and looks kinda fancy. When we lived in CO there was a pasta lady at the local farmer's market and we were able to get orzo in every flavor imaginable. She had an orzo mix that was so great with this recipe: chestnut, squash, and spinach, yum. I miss her and her orzo... (my kids love this stuff btw)

1 C Orzo Pasta
2 T butter
1 can chix broth
½ C grated parm cheese
2 tsp dried basil (I always sub Oregano and it's good)
1/8 tsp black pepper

In a large skillet, sauté orzo in butter for 3-5 minutes until lightly browned
Stir in broth. Bring to boil. Reduce heat, cover, simmer for 10-15 minutes or until liquid is absorbed and orzo is tender. Stir in parm, basil and pepper

6. Tuna Cakes- Yeah, I know. Not exciting. But seriously the kids eat 'em up and sometimes it's nice to eat something in happy silence without the kids bitching cause they don't like it. Especially when you're having a rough kid day, ya know.

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
3/4 cup water
1/3 cup KRAFT Real Mayo Mayonnaise
(the original recipe had shredded carrots and pickle relish in it so feel free to add that weird shiz if you feel the need)

Mix everything and use an ice cream scoop and a frying pan. Easy peasy. Don't screw with them until they are ready to flip or they will fall apart on you. You're going for a grilled cheese kind of golden. If you don't have a griddle or huge ass frying pan you will have to do them in small batches. Throw a plate in the oven set to warm and just keep adding them to the plate so they don't get cold and soggy.