Week 1: Sauces and condiments, kitchen basics – Home Assignment #1


One recipe was for homemade chili using this recipe.

1 Qt tomato juice

2 cans of kidney beans

2 cans of chili beans

2 cans of black beans or northern beans

1 lbs of browned ground beef

Salt & Pepper as preferred

Chili power as preferred

1 cup of chopped onions

Mix together and slow cook until hot.  Serve with sour cream, grated cheese, frito chips etc…  Makes for a lot of lunches.  I think chili gets better with age!

We also made scalloped potatoes from the following recipe which we cut in half.  (The photo to the right is before cooking and after cooking to the left.)
5 lbs of potatoes skinned and sliced
1 can of evaporated milk
1 cup of milk
Salt & Pepper
1 can of cream of mushroom
1 can of cream of chicken
Pour into a buttered 9×13 pan
Place cubed butter on top
bake at 325 degrees for 2 hours

Since we only wanted halve the recipe we cut out the milk and used the one full can of evaporated milk. We also just used one full can of cream of mushroom soup and no cream of chicken soup. We had some bacon bits and cubed ham in the refrigerator and so we added them in an arbitrary amount as we did the onions and celery.

We have a pretty good stockpile of food on hand for making meals but the problem becomes that I tend not to eat much for dinner as part of my diet. I eat a fairly large breakfast and lunch and with 3 out of 4 kids out of the house it is more difficult to make meals without making too much food.

The experience with cooking the meal with my wife and I went well and was fun. We each did a portion of the tasks. I do enjoy using up the odds and ends in our kitchen. Doing that feels less wasteful.