Hungry Girl

recipes, restaurant reviews, product reviews  & more

Hearty Bean Soup

pdq, p.27/too salty/good fiber

2 cans beans, rinsed + drained

1 can low sodium broth

1 can tomatoes, or tomato soup

1Tbs oil

1 tsp each: ground cumin, thyme

1/2 tsp each: garlic powder, onion pwdr

2 bay leaves


mash 1 can w. potato masher in med. pot w. a little broth.

Add everything, plus "1 cup" water (fill broth and tomato cans a bit) & bring to a boil, stir occ.

Simmer uncovered 25 min.

Opt. add rice.

Green Beans Amandine

EASY from better homes book, p. 392 (see book for fresh bean variation)

9 oz frozen green beans
1 pkg slivered almonds,1 tsp each oil, lemon juice

saute almonds until golden, then combine with heated beans, or throw into slow cooker.

11/15 Saturday Soup
use what you have (cilantro, frozen corn)
1 can broth
2 cans or 1 large can beans (I used pinto), drained and rinsed
1 can petite diced tomatoes, with juice
half a bag of frozen corn
small can of sliced olives
2/3 c rice
a few drops of tobasco
a few drops of worchesteshire

sprinkle on cilantro and eat.

Tomato Rice Soup
1 can condenced tomato soup
milk/water to thin

Lentil with Basil Soup
(use up that Basil)
adapted from PDQ

1c dried lentils
4c water
1 Tbs oil
1 tsp minced garlic
1 can vegetable broth
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
coarsely torn basil leaves
anything else you want to use up

In the Medium saucepan, bring lentils to a boil, then reduce heat and simmer partially covered about 40min, stir occasionally.
You may Saute garlic 1-2 min. in the Largest skillet.
ADD broth, lemon juice, drained lentils, s+p.
Bring to a simmer over med-hi heat, add basil and stir.
May serve with rice.

Warm Mexican Rice Salad
I combined the Mexican Pasta Salad (p56) and Spanish Rice (p151) recipes in PDQ with good results, replacing the pasta with spanish rice.    What really makes it is cooking the rice in a pan with salsa and oil instead of using the rice cooker.  It's GRUB.

All Cecca style Pasta with fresh basil
half a package of pasta
olive oil to coat
package of fresh basil, coarsely torn
can sliced olives
splash lemon juice
fresh cracked pepper
bottled minced garlic

Mashed potatoes are good to make because there's no chopping, really, unless you want it to cook faster.  The variation possibilities are endless.  A good way to use up cheese, or sour cream, fresh garlic, fresh herbs, sour cream....  Mashed potatoes are simple.  You can take a long break after peeling the potatoes; the length of your break will correspond to how many potatoes you peeled.

Sour Cream Mashed Potatoes

adapted from the barefoot conessa
3 pounds (6 medium) boiling potatoes, peeled
salt, to salt water (once around pot)
1 1/2 cups milk
1 stick butter
1/2 cup sour cream, or more if you like
1/2 teaspoon freshly ground black pepper, depending on how spicy other seasonings are.

THROW peeled potatoes as you are peeling in pot of cool water, to prevent oxidation and so it's ready for the stove.  Make sure the water is high enough to cover the potatoes.
BOIL until fork easily goes into a potato (at least 20 minutes)
MEANWHILE, heat milk and a stick of butter cut in half on the lowest heat for a little while, to soften the butter.
DRAIN potatoes when they are done.
MASH dry potatoes, then ELECTRIC MIX potatoes to make smooth, MIX in sour cream, butter, and milk, and whatever else you might be mixing in.

The first time I made this, I mixed in half a small container (1/2 cup) of sour cream that had chipotle dip mix already mixed into that.

Simple Salsa basic Rice
Salsa, to taste
shredded cheese (opt)
can of beans (opt)
anything else (opt)

I like to measure rice by (2) 1/2 cupfuls  and water by (2) cupfuls into the cooker.  Cook rice plain.

When done cooking, mix in salsa and spoon as much you like into a bowl..  Top with shredded cheese and anything else.

If eating for one, take what you want replace lid on steamer to keep warm.

Try different types of salsas for variety.  This recipe is flexible, quick and easy.  It's great for people can't or don't like to cook.

Southwestern Vegetable Bake

Adapted from Down to Earth..this wouldn  be good not baked, but cooked & eatehot or cold

1 can corn (or frozen corn w/ red peppers)

 1 can diced tomatoes with Jalapeno (or plain diced tomatoes)

1 (15.5 oz) can hominy, drained

1 (15.5 oz) can black beans, rinsed and drained (or pinto)

1/2 cup (or more) shredded Mexican cheese

opt: black pepper 

Preheat oven to 350.

In a greased casserole dish, combine everything except cheese.  Cover and bake about 25 minutes.  Uncover and cover with cheese and bake 5 more minutes.  Yum!


Numero Uno The chunky tomato sauce is good; cheese undercooked; crust too bready.  Next time I'll get thin crust, that is if I go again.  As for the atmosphere in the Palmdale location, it is a new space, and the atmosphere leaves something to be desired.  Two tvs and radio going, the prefab building feels fake, like any chain, but I expect more because of the prices they charge, I guess.  The portions are large, though, at least from what I remember of a pasta dish I ordered once.

 Red Baron Singles 4-cheese classic crust pizza

Yummy.  One of the better frozen pizzas.

cheese, sauce and crust are good.

Too much packaging, but not any more than anything else.  Outer box, microwave tray and plastic wrap.