The Crazy Suburban Mom: 2009-03-15

Sunday, March 15, 2009

Ginger in her bed

Ginger is our 14 year old miniature pinscher. We got her when she was 4 and we were her 3 (and final) home. She got bounced around a bit, I suspect, because she doesn't play well with others.

She's been with us for 10 years now and that just goes to show what doesn't work for one family... makes another family.

She's ours and we are hers.

bedgin

Min Pains (No not a typo!) are fun little dogs that weigh about 10 pounds or under and are sleek (unless you over feed them, then they end up looking like sausages) muscular guys. They can jump surprisingly high! No really. Like bunnies. Things on counters are at risk!



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What's in my pantry for dinner? Ramen!

Well, the pantry is sort of bare today but I want to make a dinner without buying anything I don't have and all I have...well, ramen. So I looked around and found few more things.... a few scallions...some sliced roast beef (not enough for a sandwich which is precisely why its left over!) and a couple of eggs.

Perfect! Sort of a 21st century version of Stone Soup.

First, I sliced the roast beef and the scallions and set that aside. Than I started cooking according to package directions - When the water was boiled I put in the noodles, the flavor packets and set the timer for 3 minutes. After the noodles had been cooking for one minute I put in 2 eggs and swirled them to make egg drops... I continued cooking.

When the timer went off I put in the beef and scallions. When they were warm it was done!

beeframen

Hearty, warm and delicious! Doctoring up ramen is wonderful! And it makes a dinner out of a snack...

There are tons of ways to doctor ramen. More recipes than you ever thought of. Check out this book and others at amazon!



Ramen brands differ and I find the Sapporo Ichiban brand from Japan to be SO good. If it's not locally available you can get it from amazon.




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What's in my pantry for dinner? Pierogies!

I got a giant bag of pierogies at Costco last month and decided to cook them up for dinner with a green salad. I also had some lower fat sour cream, a scallion, and a few fresh herbs I thought I could use up.

Pierogi doesn't always read "dinner" to my family. Even though if you think about it, what could be more filling? Dough...stuffed with potato...and cheese? But for some reason they see it and think side dish.

I'm more of the school that says - Anything that looks pretty enough and is sitting next to a nice, full green salad can be a dinner.

I sauteed some thinly sliced onions in a non-stick pan sprayed with Pam and a bit of butter for flavor until some were brown and crispy and some were just starting to turn. I took the onions out added another spray of Pam (Please, with the burner off!) and another pat of butter and went about making the pierogi pretty and brown.

I took the sour cream I had left and mixed it with the scallion, chopped and half of the herbs (A random mix of flat leaf parsley, dill and tarragon)

When it was time to serve I put them on a plate, added some of the crispy brown onions...and some of the not so brown ones. Next to that I added the sour cream and topped with the reserved random herbs. Voila! Pantry magic!

pierogis

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