How to be a lazy cook and still impress your friends and family.: Toscana soup

How to be a lazy cook and still impress your friends and family.: Toscana soup

Toscana soup

Here's the original recipe:
3/4 cup onions, diced 1/8 inch
1 slice bacon, 1/4−inch diced
1 1/4 teaspoon garlic cloves, minced
1 ounce chicken bouillon
1 quart water
2 medium potatoes, cut in half length−wise,
then cut in 1/4−inch slices
2 cups cavallo greens (kale can be substituted),
cut in half, then sliced into 1/16−inch strips
1 1/2 cups sausage link − spicy, pre−cooked, cut in half
length−wise, then cut at an angle into 1/2−inch slices
3/4 cup heavy whipping cream
Place sausage link onto sheet pan and bake in 300 degree oven for
15 to 20 minutes or until done.
Place onions and bacon into 3 to 4 quart saucepan and cook onions
over medium heat until the onions are almost clear. Add garlic and
cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes and serve.

I have to cook for 6 people so I cooked a whole package of Italian sausage (6 links) in a pan. I removed them from the pan, then cooked a whole onion chopped up, 4 big cloves of garlic chopped up, and 4 potatoes in the grease from the sausage. Then I dumped all that in a pot. I added 2 cans of chicken broth and the bullion along with some water. I let that simmer until the potatoes were done, then I added some chopped green beans (only because I didn't have greens on hand), and then I realized I forgot the bacon, so I chopped up about 6 slices of bacon & cooked those real fast, dumped them in the mix & added one can of evaporated milk. I like my soups on the thick side so I added half a cup of instant mashed potatoes. Topped it off with some shaved cheese, and we inhaled it.

This is what we ended up with:

Lentil Quinoa Stew

So, I'm sick and trying to think of something that doesn't hurt & is easy, yet comforting. I decided on my way home from work to make this. Start with your basic ingredients, you should have this type of stuff on hand if you have a well stocked pantry. Paula Deen has some good tips on what to have on hand http://www.pauladeen.com/kitchenbasics/article_view/stocking_your_pantry/. Here's my basic ingredients:



Along with some carrots, celery, one onion, and some garlic. I chopped one whole onion, about 4 or 5 cloves of garlic, about 5-6 celery stalks, and 2 rice bowls full of baby carrots. If you use whole carrots...um maybe 3? I let those a simmer away in a little olive oil over medium low heat.



Meanwhile in another pot I had the lentils simmering away, I let them cook for about 20 minutes, then added in half a cup of quinoa, and let that simmer for another five minutes with 3 bay leaves. Why a bay leaf? I have no clue, but if you forget it, any chef will yell at you, so just do it. They're inexpensive to have around. Once most of the water is gone add in the beef broth, 2 cans of beef roast, and either 1 can tomato paste or 2 cans tomato sauce. I also added in salt & pepper to taste, about 2 tablespoons of Italian seasoning, and one tablespoon of sugar to take some of the acidity out of the tomatoes. I let that simmer for another ten minutes then added in the veggies. I served it with some corn bread on the side. It came out pretty tasty. I'm sick & my brain is a little addled, so I forgot to take a final pic, and when I remembered it was all gone. We had unexpected company (teenagers), and they inhaled it.

Chicken Bacon Ranch Melt

You drooled a little reading that title, didn't you? I did too thinking of it. This meal is soooooo easy! I took canned chicken & threw it in a pan with a tablespoon or two of dried parsley, a tablespoon of dried dill, salt, & pepper, then I let it all simmer down until the liquid evaporated. These are the main spices used in ranch dressing.


Then I laid a tortilla in another pan with a little butter, topped it with cheese all over, spread the chicken mix on half & topped with bacon. I cooked that covered over medium low heat until the cheese was nice and melted.


After it was melted I drizzled a little ranch dressing over it:


I then folded it over like a quesadilla:


I didn't get a chance to take a picture on a plate because the family inhaled it too fast.

Vietnamese beef salad

This is a recipe from my childhood. My mom would vary how she made it, when she had time, she actually washed & trimmed the watercress, when she was rushed she used bagged salad. Sometimes she made her own dressing, sometimes she used a bottle of Italian dressing. Both were delicious.

For this recipe I used watercress, and I made my own dressing with 1/4 c sesame oil, 1/4 c olive oil, 1/2 c rice wine vinegar, 1 tsp sugar, 1/2 tsp salt, & 1 tsp pepper. Wash & trim your watercress or pull your salad out of the bag. Toss with the dressing & let it marinate for a few minutes, while you cook a pot of rice.

Slice your beef really thin, I find it's easier to slice thin when it's slightly frozen. Slice an onion real thin & finely chop 2-3 cloves of garlic. Marinate all this in soy sauce & black pepper. I use Golden Mountain brand soy sauce.

Here's the easiest way to chop garlic:

^This man is a genius^

Cook the meat mixture until the onions are wilted. Serve on top of salad, over rice. The soy sauce mixture along with the dressing makes something spectacular happen in your mouth.

Cheesy chicken bake

So I recently got yelled at by a few readers. So here you go, I'm updating! Today's recipe is super tasty, yet super lazy. Here's what you'll need: Some form of chicken (raw breasts, or thighs, canned, precooked Etc.) 1 can of cream of chicken soup 1 can of cream of mushroom soup Tortilla chips (tonight I used mini snack bags 2 nacho Doritos, 2 cool ranch Doritos, 2 plain Frito's) 1/2 yellow onion Salt Pepper, & garlic powder to taste Shredded Cheese -a lot muhahahaha Start with your chicken, chop it up into chunks & dice your onion, sauté that up in a pan & season with salt, pepper & garlic powder. While that's cooking up, smash the chips into semi large chunks and put in a bowl, add the soups & cheese (I used about 1 2/3 cups), once the onions are translucent, dump the chicken & onions to the bowl & stir thoroughly to blend. Turn it out into a lightly greased casserole dish ( I spray olive oil, you can use Pam or whatever). Spread it into the pan evenly top with another 1/3 c cheese, bake at 365° for 20 minutes. I sautéed some green beans in olive oil, garlic, onion, butter, salt & pepper to serve on the side. You can vary it up by adding bacon bits, green onion, roasted chili peppers, basically whatever you like. My family is always a bunch of gluttons when I make this, so I don't make it too often.