Another Minor Revisions episode, another day of highs and lows fit for a Norse saga. I had this vision that for Quick Takes I would do a rundown of all my thoughts on the show (which I had not seen until it aired live tonight), as well as highlighting some of my favorite tweets from the rollicking #MinorRevisions stream. But seeing as how I can barely keep my eyes open from sheer exhaustion, how about if I save that for another post and give you a list of my favorite recipes instead? You LOVE that idea? Great!
Here it is, my early Christmas gift to you: five guaranteed-delicious meals from the “if Jen can do it, you can too!” files:
I never cease to be amazed by how much my children love this spinach soup recipe. I don’t know if I have ever made enough to have leftovers, since they devour it as soon as it’s ready. And this is not a case of me feeding the children a 100% healthful diet with no sugar and only whole foods so that they like things like spinach soup because they don’t know any better. These are candy-and-ice-cream-eating, Doritos-as-the-occasional-main-course-for-lunch kids, and they still can’t get enough of it. Here’s the recipe, modified from a card I got from Central Market:
1 box (about 5 oz.) baby spinach leaves
1 onion, chopped
1 clove garlic, chopped
1 pt half and half
1 can chicken broth
2 tablespoons butter (optional)
2 tablespoons flour (optional)
Nutmeg to taste
Brown the garlic and onion in oil or butter until translucent. Add spinach and stir until cooked down. Add chicken broth to blender then put in spinach mixture and blend. (Or, if you have a hand blender, WHICH YOU SHOULD, you can just leave it all in the pot and blend it with that.)
If you’d like to thicken it, heat the butter until melted, add the flour, and then add to the soup. (I skip this step, and it’s a little thinner, but still good). Add half and half and nutmeg to taste, stir, and cook on low for a few minutes.
I found this one while trolling AllRecipes.com for their highest-rated recipes, and it’s been a huge hit with our family. It’s not the cheapest dinner to make since it involves a few different kinds of meat, but if you serve it with rice you can make it go a long way. We usually get about three family dinners out of one batch. It’s one of my husband’s all-time favorite meals. Recipe here.
Joe trembled in fear when he heard that I was going to try another recipe from Pinterest. I think he had mild PTSD from my last attempt, and gently suggested that maybe we could just order pizza that night. Luckily for him I persevered, insisting that the ladies on Pinterest seemed really insistent that this one was actually good. It turned out to be the best chicken dish I’ve ever made, and even lived up to its name when Joe agreed. Recipe here.
I posted this one last year, but since I lie awake at night worrying that there might be one reader out there who missed it or has forgotten about it, I am compelled to post it again. It’s Joe’s unique drink that he spent weeks perfecting, the perfect concoction for sitting in front of the fireplace on a cold night. (And I have confirmed that the “double booze Fulwilers” did NOT accidentally call for twice the alcohol this time.)
1 cup of ice
4 oz. sweetened condensed milk
1/4 cup half & half (or heavy cream)
2 Tbsp chocolate syrup
2 Tbsp vanilla extract
2 Tbsp coconut cream
2 Tbsp cherry juice from a jar of marischino cherries
1/2 tsp ground cinnamon
2 to 3 shots dark rum (light rum is an acceptable alternative)
1/2 shot coffee liqueur (such as Kahlua)
Blend it all together and prepare yourself for the awesomeness!
A thousand five-star reviews on Allrecipes.com can’t be wrong: this is one amazing roast. And it’s easy! Especially if you can put some little hands to work peeling the potatoes, you can have it in the crock pot in a snap. I can usually plan for this to be enough food to cover two family meals, which helps makes the cost of the meat easier on the budget. Recipe here.
And one final homemaking tip from Martha Stewartwiler over here:
Do NOT store your Advent candles in the attic all summer.
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