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Thursday, April 03, 2003

Did You Know You Can Freeze Beans After Soaking?

We buy a lot of beans because of their wholesome goodness and because, well, they're cheap. When I first starting buying them I would soak them over night then make them the next day. It took up so much time and space that I stopped doing it for awhile. It became a burden.

One of the great things about dried beans is that you can keep them for a long time. Unfortunately, they are also always in my way. So I started soaking them over night then freezing them. According to the US Dry Bean Council they will stay good in the freezer up to 3 months.

So why not soak then freeze?

After taking the beans out I love cooking them in water with spices while they soften then draining them and cooking in chicken or beef bullion and meat then adding mushrooms, garlic, and chopped tomatoes. But you can cook them however you want to cook them because beans are extremely versatile.

Thursday, March 06, 2003

Mini Pepperoni Pizza Rolls

Here's a real easy and quick idea for those cold afternoons when the weather is just turning from 45 degrees to 60s. Grab a tube of crescent rolls, a bag of pepperoni, and your favorite cheese. Spread some spaghetti sauce on the crescent roll. Roll the cheese and the pepperoni inside the crescent rolls and pinch the sides together. Bake at 365 for 10 to 15 minutes, depending on the oven and the browning on the outside.

Enjoy!

We love stuffing crescent rolls with all kinds of goodies. They make great snacks, dinner items, and even pastries. Try it. You'll love it.

Saturday, February 15, 2003

Mini Pot Pies Recipe

Here's a delicious mini pot pie recipe that doesn't take that long to make. Here is what you need:

1. Premade biscuits in a can. I prefer the large, buttermilk grands.
2. Can of chicken soup with veggies.
3. Cupcake tin
4. Oven preheated at 390 degrees

Cook the soup in a saucepan until boiling for 2 minutes. While the soup is cooking, grease the cupcake tins with butter or line with foil. Press a biscuit into the cupcake tin so it covers the sides up to the top. It might take two depending on the size of the tin. Spoon the soup mixture into the biscuits and then flatten and thin another biscuit to put on top. Squeeze the sides together to close the "pie."

Bake for about 15 minutes. Note that some ovens might brown the top too fast. Put foil on top and then remove at the end to brown the top a little.

You can make with your own soup ingredients as well. I just find it is faster to use chicken vegetable soup that is already made. Try not to add too much water with the soup. If you do then you might want to stir in some flour so the pies do not leak and it stays contained. I find that if I put it on foil then they can be pulled out and put on a plate. It's delicious!

Sunday, January 05, 2003

Deviled Eggs are So Easy to Make

Deviled eggs are really easy to make. In fact it is so easy that I'm a little embarrassed to admit that I never make them. They are quite delicious for low carb. I think the reason why I never make them is because it takes more work than just putting salt on the boiled egg and eating it. lol

Just boil the eggs first. Some people claim that putting them out at room temperature and then boiling them makes them peel better and are less likely to crack, but I think it makes them taste funny. So I just boil them directly from the fridge. I put them in the pan, just barely cover them with water then bring to a boil and boil for about two minutes. I take them off the heat and then let them sit for 20 minutes. Then, I run cold water over them until cool enough to peel.

Once peeled I slice them in half and scoop out the yolk. When all of the yolk is in a bowl, I add a little bit of mustard, a little bit of mayo, salt, and tarragon. I mashed it all up then scoop it into the egg whites and then sprinkle paprika on top. Easy.