When I thought that Will would still be in town, I decided to make as much stuff as I could in my slow cooker. He's out of town now, but I'm still cooking. Here is a fantastic recipe that takes a few minutes to prepare, but cooks all day without having to worry.
First, combine a beef roast, 8 oz of diced green chilies (I used jarred because they give better results), one sliced onion, garlic powder, seasoned salt, two teaspoons beef base, and pepper in a crock pot. Add just enough water to cover the roast (I used six cups); cover, and set your crock pot to cook for ten to twelve hours. When it's done, shred your beef with a pair of forks after draining it, reserving the liquid; the meat should just fall apart at a glance, so minimal effort will be required. Add salsa of your choice (I used 505 medium) and enough of the reserved liquid to achieve the desired consistency. Wrap in a warm burrito and you're done.
This was fantastic. I will definitely do this again, because we always have green chilies and salsa lying around, so all we would need is the beef. I've gotten requests from Will and our friend Erin to freeze it, so we will see if they share my opinion.
Thursday, November 21, 2013
Tuesday, November 5, 2013
Baked Portobello Pizzas: Just as Easy, Just as Flavorful
It's been getting chillier here, and I decided that I should grill one last time. Well, the cold set in further than I expected, so I ended up baking this instead of grilling it.
Just follow the same direction in my other post on portobello pizzas and you'll be fine; just remember to bake them on a baking sheet without browning the gill side until the cheese is melted, the frozen spinach is hot, and the mushrooms are fragrant.
Will and I both loved these. They definitely don't lose any flavor from being baked instead of grilled. The only thing I would suggest is, use a baking sheet with a lip on it because the mushrooms end up leaking liquid all over when they start to get fragrant.
Just follow the same direction in my other post on portobello pizzas and you'll be fine; just remember to bake them on a baking sheet without browning the gill side until the cheese is melted, the frozen spinach is hot, and the mushrooms are fragrant.
Will and I both loved these. They definitely don't lose any flavor from being baked instead of grilled. The only thing I would suggest is, use a baking sheet with a lip on it because the mushrooms end up leaking liquid all over when they start to get fragrant.
Saturday, November 2, 2013
Beef and Chipotle Burritos: Fantastic and Super Easy
I have resolved to use my slow cooker more often in order to properly feed Will and me. We've gotten so busy that it's nearly impossible to do a quick meal every night, so this seems to be a good option for us.
First, get your crock pot ready. Put your London broil in the crock pot, trimmed of all fat, if necessary, along with two chopped chipotle peppers in adobo, a can of diced tomatoes salsa style, one chopped onion, one clove of garlic, one can of drained black beans, and cumin. Set your crock pot to low, and cook for eight to ten hours.
When you get home from your busy day, pull the beef apart using two forks and serve in hot tortillas.
Will and I loved this. When I came home, I thought I had overcooked it because it looked like it had a thick crust on it, but when I started to realize that it was coloring. The beef cut like butter; I could have used two spoons to shred this steak, that's how tender it was. I would strongly recommend this, and if you have kids who don't like spicy food, take out the chipotle or serve it with a little sour cream, as it minimizes the bite from the chipotle.
First, get your crock pot ready. Put your London broil in the crock pot, trimmed of all fat, if necessary, along with two chopped chipotle peppers in adobo, a can of diced tomatoes salsa style, one chopped onion, one clove of garlic, one can of drained black beans, and cumin. Set your crock pot to low, and cook for eight to ten hours.
When you get home from your busy day, pull the beef apart using two forks and serve in hot tortillas.
Will and I loved this. When I came home, I thought I had overcooked it because it looked like it had a thick crust on it, but when I started to realize that it was coloring. The beef cut like butter; I could have used two spoons to shred this steak, that's how tender it was. I would strongly recommend this, and if you have kids who don't like spicy food, take out the chipotle or serve it with a little sour cream, as it minimizes the bite from the chipotle.
Friday, October 25, 2013
Chicken With Artichokes: Easy and Delicious
This is another crock pot meal I decided to make in order to help us eat better food without having to wait. Unfortunately, I ended up cutting myself about halfway through, so my husband had to help me finish, but it was worth cutting myself.
First, heat about a Tablespoon of olive oil in a pan. Once the oil is hot, add one chopped onion and six garlic cloves; cook, stirring occasionally, until cooked through.
In a crock pot, combine a third of a cup of tapioca pearls, one sliced bell pepper, the onion mixture, a drained can of artichokes, a teaspoon of crushed rosemary, a teaspoon lemon zest, a half teaspoon of pepper, and one and a half cups of chicken broth. Top with two chicken thighs, and cook on high for four hours or on low for ten hours. Serve with hot rice.
Will and I both liked this. I'm pretty sure he even ate the skin off the chicken, something he never does! This was so simple that I'll definitely do it again.
First, heat about a Tablespoon of olive oil in a pan. Once the oil is hot, add one chopped onion and six garlic cloves; cook, stirring occasionally, until cooked through.
In a crock pot, combine a third of a cup of tapioca pearls, one sliced bell pepper, the onion mixture, a drained can of artichokes, a teaspoon of crushed rosemary, a teaspoon lemon zest, a half teaspoon of pepper, and one and a half cups of chicken broth. Top with two chicken thighs, and cook on high for four hours or on low for ten hours. Serve with hot rice.
Will and I both liked this. I'm pretty sure he even ate the skin off the chicken, something he never does! This was so simple that I'll definitely do it again.
Sunday, October 6, 2013
Tips and Tricks to Stretch Your Grocery Bill
I've heard a lot of people say that they have a lot of trouble keeping their food bills at a reasonable level. I go on a big grocery shopping trip once a month with a few little trips in between, and I spend less than half of what my mother in-law spends on her groceries. Here are a few of my tips and tricks to lower your food bills.
1. Plan a Menu. I've noticed that, when I don't have an exact menu plan set up, I tend to spend more. I attribute this to the fact that when I'm looking for specific items to make a meal, I'm less likely to see something on sale and impulse buy it. It's surprising just how much is saved by just doing that.
2. Go With Your Spouse or Someone Who Lives With You. I tend to forget certain items, like Will's cereal or his protein bars, when he's not with me. I find I tend to forget less when I'm with him than when I'm alone.
3. Don't Go With Someone Who Doesn't Live With You. When I would go grocery shopping with my mother in-law, I would either find that there were extra things in my cart or that I had forgotten things that were on my list. I attribute this to the fact that I would either get distracted by her pointing out sales or the simple chitchat and not pay as close of attention to my list.
4. Do a Detailed Inventory. Have you ever thought you were out of something, only to buy it and come home to discover that you already had the amount you needed? I find that the best way to keep track of this is to make a master list on your refrigerator of items you don't stock every day; if you can include portions, that works even better. As things get depleted, make sure to make note of it. This way, all you have to do is look at your list and write what you're low on into your shopping list.
5. Look at Unit Price When Comparing Different Brands of Items. Sometimes, one brand of product looks cheaper than the usual one. Unfortunately, this is not always the case. The way to tell you're getting the best deal, look for the unit price. This is the little square in the top left corner, and should tell you how much per ounce you're paying for. They even have this on sale tags, so you'll know every time that you're getting a great deal.
6. Learn to Utilize Leftovers. One thing that drives me nuts is that I can't buy an individual carrot, so I have to buy a whole bunch. Needless to say, in this case, it's nearly impossible to eliminate waste from occurring. This is a trick I came up with to help combat that. Learn a few recipes for things like celery or carrots that you have to buy in bunches, whether it's sides like making your own stuffing by toasting bread that's getting a little old and adding browned celery, onion, and chicken stock to a pan or a main dish that eats up leftovers, like my carrot casserole or mashed potato soup. This also stretches your menu so you won't have to go shopping as much.
7. Cook Perishable Items First. I know this sounds like common sense, but I can't tell you how many times I've overlooked this simple rule and had food go bad. By using your most perishable food first, you are saving your wallet by not having to pick up more of the rotten item and all of the money you spend on food goes into your stomach and not the trash.
8. Notice a Rotten Patch on Your Produce? Check How Far the Rot Goes and (if You Can) Cut it Off. When you see a rotten piece on your fresh vegetables, do you toss the whole vegetable away? Remember, that's money going in the trash. Also, generally the rot doesn't go to the middle of the vegetable unless it's something narrow, like zucchini. It's perfectly safe to do this; you won't get food poisoning from cutting a rotten piece of vegetable from a vegetable that's otherwise okay. The only exception to this rule would be things that you can't tell where the rot ends, like in tomatoes or potatoes and in mushrooms because when they go bad, even just one part, they release a powerful toxin that doesn't cook out.
1. Plan a Menu. I've noticed that, when I don't have an exact menu plan set up, I tend to spend more. I attribute this to the fact that when I'm looking for specific items to make a meal, I'm less likely to see something on sale and impulse buy it. It's surprising just how much is saved by just doing that.
2. Go With Your Spouse or Someone Who Lives With You. I tend to forget certain items, like Will's cereal or his protein bars, when he's not with me. I find I tend to forget less when I'm with him than when I'm alone.
3. Don't Go With Someone Who Doesn't Live With You. When I would go grocery shopping with my mother in-law, I would either find that there were extra things in my cart or that I had forgotten things that were on my list. I attribute this to the fact that I would either get distracted by her pointing out sales or the simple chitchat and not pay as close of attention to my list.
4. Do a Detailed Inventory. Have you ever thought you were out of something, only to buy it and come home to discover that you already had the amount you needed? I find that the best way to keep track of this is to make a master list on your refrigerator of items you don't stock every day; if you can include portions, that works even better. As things get depleted, make sure to make note of it. This way, all you have to do is look at your list and write what you're low on into your shopping list.
5. Look at Unit Price When Comparing Different Brands of Items. Sometimes, one brand of product looks cheaper than the usual one. Unfortunately, this is not always the case. The way to tell you're getting the best deal, look for the unit price. This is the little square in the top left corner, and should tell you how much per ounce you're paying for. They even have this on sale tags, so you'll know every time that you're getting a great deal.
6. Learn to Utilize Leftovers. One thing that drives me nuts is that I can't buy an individual carrot, so I have to buy a whole bunch. Needless to say, in this case, it's nearly impossible to eliminate waste from occurring. This is a trick I came up with to help combat that. Learn a few recipes for things like celery or carrots that you have to buy in bunches, whether it's sides like making your own stuffing by toasting bread that's getting a little old and adding browned celery, onion, and chicken stock to a pan or a main dish that eats up leftovers, like my carrot casserole or mashed potato soup. This also stretches your menu so you won't have to go shopping as much.
7. Cook Perishable Items First. I know this sounds like common sense, but I can't tell you how many times I've overlooked this simple rule and had food go bad. By using your most perishable food first, you are saving your wallet by not having to pick up more of the rotten item and all of the money you spend on food goes into your stomach and not the trash.
8. Notice a Rotten Patch on Your Produce? Check How Far the Rot Goes and (if You Can) Cut it Off. When you see a rotten piece on your fresh vegetables, do you toss the whole vegetable away? Remember, that's money going in the trash. Also, generally the rot doesn't go to the middle of the vegetable unless it's something narrow, like zucchini. It's perfectly safe to do this; you won't get food poisoning from cutting a rotten piece of vegetable from a vegetable that's otherwise okay. The only exception to this rule would be things that you can't tell where the rot ends, like in tomatoes or potatoes and in mushrooms because when they go bad, even just one part, they release a powerful toxin that doesn't cook out.
Saturday, October 5, 2013
Curry Goat Chops: Take a Long Time, But Taste Amazing
Will's mom gave us some goat loin chops. While I do have recipes for goat, I also realized I didn't have any of the things to make it. Then I realized I had red curry paste that needed to get used up.
First, put your loin chops in a bowl and spread red curry paste all over them to coat. Heat your barbeque and get a smoker box filled with wood chips; we used trimmings from our grapefruit tree, and it's wonderful. Once your grill is heated to a low temperature, put your chops out there. Cook them on a low heat for an hour and a half, turning once. Make sure the smoker box is in the barbeque, but also keep an eye out to make sure the wood inside smolders instead of catching fire. If you want to grill some vegetables, this recipe would be a perfect opportunity to do so.
We served this with baked potatoes and spanakopita, but really you could serve this with anything. Will and I both loved it, because the meat cut like butter; you hardly needed a knife. Next time, though, I'm going to ask Will to use his method, which he learned while he was working in Argentina.
First, put your loin chops in a bowl and spread red curry paste all over them to coat. Heat your barbeque and get a smoker box filled with wood chips; we used trimmings from our grapefruit tree, and it's wonderful. Once your grill is heated to a low temperature, put your chops out there. Cook them on a low heat for an hour and a half, turning once. Make sure the smoker box is in the barbeque, but also keep an eye out to make sure the wood inside smolders instead of catching fire. If you want to grill some vegetables, this recipe would be a perfect opportunity to do so.
We served this with baked potatoes and spanakopita, but really you could serve this with anything. Will and I both loved it, because the meat cut like butter; you hardly needed a knife. Next time, though, I'm going to ask Will to use his method, which he learned while he was working in Argentina.
Wednesday, September 25, 2013
Indian Spiced Pork with Raita: Really Cheap and Easy, But I would Still Change a Couple Things
I think I've mentioned this before, but I love using Indian spices. This time, I used it on a pork tenderloin, and I have to say that it turned out pretty well.
First, grind up a teaspoon each of coriander, cumin, and fennel seeds in a spice grinder; add a half teaspoon of salt. Brush your tenderloin down with a teaspoon of vegetable oil and rub your spices all over the tenderloin. Let this sit at room temperature for half an hour; meanwhile, preheat your oven to 425 degrees.
Cook your tenderloin in the preheated oven for half an hour or until cooked through. Meanwhile, make your raita by combining about 2/3 cup of yogurt with one grated cucumber, a teaspoon of lemon zest, and one minced clove of garlic.
Slice the pork and spoon the raita over the top of the pork; serve with rice.
Will and I both liked it, although I would have used roasted garlic instead of raw garlic in the raita because I forgot just how much I hate raw garlic. Otherwise, it's something easy that I can do again no problem.
First, grind up a teaspoon each of coriander, cumin, and fennel seeds in a spice grinder; add a half teaspoon of salt. Brush your tenderloin down with a teaspoon of vegetable oil and rub your spices all over the tenderloin. Let this sit at room temperature for half an hour; meanwhile, preheat your oven to 425 degrees.
Cook your tenderloin in the preheated oven for half an hour or until cooked through. Meanwhile, make your raita by combining about 2/3 cup of yogurt with one grated cucumber, a teaspoon of lemon zest, and one minced clove of garlic.
Slice the pork and spoon the raita over the top of the pork; serve with rice.
Will and I both liked it, although I would have used roasted garlic instead of raw garlic in the raita because I forgot just how much I hate raw garlic. Otherwise, it's something easy that I can do again no problem.
Tuesday, September 24, 2013
Farfalle Casserole: Easy and Cheap
I've had this recipe in my arsenal for years now, but I've never used it before last night. I decided, why not try it? Sadly, I didn't get to try it, but Will appears to have loved it.
First, cook your farfalle according to the package directions. Meanwhile, mix two ounces of alfredo sauce with two and a half cups milk (I used almond milk), a splash of red wine, and a Tablespoon of butter. Bring this mixture to a boil, stirring constantly, and then turn the heat to low. Let the mixture simmer for a minute or two.
Next, add 9 oz trimmed and chopped asparagus, the pasta, and 4 oz of drained sundried tomatoes; mix this well. Pour this into a prepared casserole dish and bake at 350 degrees for 30 minutes or until bubbly. Remove the casserole from the oven and cover with grated havarti cheese. Return the casserole to the oven and bake until the cheese is melted.
Will liked it, but thought it needed Parmesan cheese and seasoned salt. Next time I make this, I'll try adding that stuff to properly tweak it.
First, cook your farfalle according to the package directions. Meanwhile, mix two ounces of alfredo sauce with two and a half cups milk (I used almond milk), a splash of red wine, and a Tablespoon of butter. Bring this mixture to a boil, stirring constantly, and then turn the heat to low. Let the mixture simmer for a minute or two.
Next, add 9 oz trimmed and chopped asparagus, the pasta, and 4 oz of drained sundried tomatoes; mix this well. Pour this into a prepared casserole dish and bake at 350 degrees for 30 minutes or until bubbly. Remove the casserole from the oven and cover with grated havarti cheese. Return the casserole to the oven and bake until the cheese is melted.
Will liked it, but thought it needed Parmesan cheese and seasoned salt. Next time I make this, I'll try adding that stuff to properly tweak it.
Sunday, September 22, 2013
Chicken Tikka: Cheap, Easy, and Really Tasty
I wanted to make something easy and cheap, since now that I'm back in school and working on a very full workload, things are often controlled chaos. I settled on chicken Tikka, since it takes so little actual effort to cook and clean up afterward.
First, create the marinade. Combine chicken tenders cut into pieces, plain yogurt, turmeric, coriander, chili powder, salt, and the juice of half a lemon in a bowl; toss the chicken in the marinade to coat and put it in the refrigerator to marinade.
Put a cooling rack over a cookie sheet. Place your chicken on the cooling rack and brush with about a third of a cup of oil. Place this sheet in a preheated 400 degree oven and cook 25 minutes, turning at least once, until cooked through. Serve with chapatis.
Will and I both loved it. It was a fantastic, warming meal, and made great leftovers. I will easily make this again.
First, create the marinade. Combine chicken tenders cut into pieces, plain yogurt, turmeric, coriander, chili powder, salt, and the juice of half a lemon in a bowl; toss the chicken in the marinade to coat and put it in the refrigerator to marinade.
Put a cooling rack over a cookie sheet. Place your chicken on the cooling rack and brush with about a third of a cup of oil. Place this sheet in a preheated 400 degree oven and cook 25 minutes, turning at least once, until cooked through. Serve with chapatis.
Will and I both loved it. It was a fantastic, warming meal, and made great leftovers. I will easily make this again.
Friday, September 13, 2013
Fusilli in Sundried Tomato Sauce: Simple yet Delicious
I had a lot of sundried tomatoes, so I decided to try to find something good to use them in.
First, place three ounces of sundried tomatoes in three cups of water and let it sit at least five minutes. Once it's ready, set aside one third of the tomatoes and process the rest of the tomatoes and the water in a food processor.
Saute a diced onion until the onion is cooked through. Add one minced garlic clove and saute until they just begin to color. Add the reserved tomatoes and the processed tomatoes and simmer ten minutes. Add dried rosemary, seasoned salt, and dried oregano to taste and simmer five minutes; put on low.
Meanwhile, cook fusilli according to the package directions. Toss the sauce with the pasta to coat and toss in ten shredded fresh basil leaves. If you aren't vegan or vegetarian, garnish with grated Parmesan cheese.
First, place three ounces of sundried tomatoes in three cups of water and let it sit at least five minutes. Once it's ready, set aside one third of the tomatoes and process the rest of the tomatoes and the water in a food processor.
Saute a diced onion until the onion is cooked through. Add one minced garlic clove and saute until they just begin to color. Add the reserved tomatoes and the processed tomatoes and simmer ten minutes. Add dried rosemary, seasoned salt, and dried oregano to taste and simmer five minutes; put on low.
Meanwhile, cook fusilli according to the package directions. Toss the sauce with the pasta to coat and toss in ten shredded fresh basil leaves. If you aren't vegan or vegetarian, garnish with grated Parmesan cheese.
Monday, September 9, 2013
Stilton Soup With Dijon Mustard: Easy and Delicious
I wanted something to help me use up some potatoes that were getting a bit old and the stilton cheese that was in my fridge. This was really useful for using both.
In a pan, combine four stalks of roughly chopped celery, one chopped onion, and two Tablespoons of melted butter in a saucepan; cook this for ten minutes or until the vegetables are tender.
Add a quart of water to the pan along with two cubed potatoes. Simmer this until the potatoes are soft.
Add a teaspoon of dijon mustard (I used pommery, but any will do), a teaspoon of vegetable base, seasoned salt to taste, six fresh sage leaves, and five ounces of stilton cheese. Stir this until the cheese is melted. Once it's melted, use an immersion blender to blend it until smooth. Then stir in a heaping Tablespoon of creme fraiche and it's ready.
Will didn't like the smell of it, but he certainly loved the flavor. Even better, it reheats well, for those of you who like to bring leftovers to work with you.
In a pan, combine four stalks of roughly chopped celery, one chopped onion, and two Tablespoons of melted butter in a saucepan; cook this for ten minutes or until the vegetables are tender.
Add a quart of water to the pan along with two cubed potatoes. Simmer this until the potatoes are soft.
Add a teaspoon of dijon mustard (I used pommery, but any will do), a teaspoon of vegetable base, seasoned salt to taste, six fresh sage leaves, and five ounces of stilton cheese. Stir this until the cheese is melted. Once it's melted, use an immersion blender to blend it until smooth. Then stir in a heaping Tablespoon of creme fraiche and it's ready.
Will didn't like the smell of it, but he certainly loved the flavor. Even better, it reheats well, for those of you who like to bring leftovers to work with you.
Saturday, August 31, 2013
Braised Chicken in Sundried Tomato Cream Sauce: Easy and Flavorful
I try to make a variety of foods, so when I saw this recipe, I knew I ought to try it. I was rewarded with it too!
First, sprinkle two chicken breasts with seasoned salt and pepper on both sides. Heat about a Tablespoon of oil from oil packed sundried tomatoes on medium high and add the breasts. Cook about four minutes on each side. Add one clove of diced garlic and cook until the garlic is fragrant. Deglaze the pan with 1/2 cup of dry white wine and 1/2 cup cream as well as half a cup of oil packed sundried tomatoes. Bring this to a boil, then turn the heat down and let it simmer until the chicken is cooked through; remove the chicken from the pan. Add three Tablespoons chiffonaded fresh basil, raise the heat, and boil two to three minutes. Taste it at this stage because it gets salty quickly; if it gets too salty, just add more cream and stir it to combine. Put the breasts on plates and spoon the sauce over the breasts.
I found this really easy and super tasty. If you're lactose intolerant or just don't like to use dairy products, it would be simple to replace the cream with stock of some sort and a bit of arrowroot powder to thicken it. I'm sure it would be just as tasty. This could also be easily done with thick cut slabs of tofu instead of chicken and turn out just fine; just be careful if you decide to do this, as tofu spits on a level comparable to bacon.
First, sprinkle two chicken breasts with seasoned salt and pepper on both sides. Heat about a Tablespoon of oil from oil packed sundried tomatoes on medium high and add the breasts. Cook about four minutes on each side. Add one clove of diced garlic and cook until the garlic is fragrant. Deglaze the pan with 1/2 cup of dry white wine and 1/2 cup cream as well as half a cup of oil packed sundried tomatoes. Bring this to a boil, then turn the heat down and let it simmer until the chicken is cooked through; remove the chicken from the pan. Add three Tablespoons chiffonaded fresh basil, raise the heat, and boil two to three minutes. Taste it at this stage because it gets salty quickly; if it gets too salty, just add more cream and stir it to combine. Put the breasts on plates and spoon the sauce over the breasts.
I found this really easy and super tasty. If you're lactose intolerant or just don't like to use dairy products, it would be simple to replace the cream with stock of some sort and a bit of arrowroot powder to thicken it. I'm sure it would be just as tasty. This could also be easily done with thick cut slabs of tofu instead of chicken and turn out just fine; just be careful if you decide to do this, as tofu spits on a level comparable to bacon.
Wednesday, August 7, 2013
Vegan Couscous With Curried Vegetables: Easy, Quick, and Tasty
I was looking for a good meatless recipe. Little did I know, I would find a great vegan recipe that is packed with nutrition and loaded with flavor.
First, bring two cups of salted water to a boil. Stir in two cups of couscous and take the pan off the heat. Let it stand for five minutes and fluff with a fork.
Meanwhile, heat a Tablespoon of oil and add two minced cloves of garlic and one finely chopped onion. Cook until slightly browned. Add one thinly sliced zucchini, one can of drained garbanzo beans, and one thinly sliced and quartered eggplant as well as cumin and curry powder. Add the couscous and toss it to coat. Salt it to taste with seasoned salt and remove it from the heat.
Will loved it. I was surprised just how quick it cooked up and loved just how filling it was. I will make this again because it is so cheap and easy; it's perfect for nights that we have meetings.
First, bring two cups of salted water to a boil. Stir in two cups of couscous and take the pan off the heat. Let it stand for five minutes and fluff with a fork.
Meanwhile, heat a Tablespoon of oil and add two minced cloves of garlic and one finely chopped onion. Cook until slightly browned. Add one thinly sliced zucchini, one can of drained garbanzo beans, and one thinly sliced and quartered eggplant as well as cumin and curry powder. Add the couscous and toss it to coat. Salt it to taste with seasoned salt and remove it from the heat.
Will loved it. I was surprised just how quick it cooked up and loved just how filling it was. I will make this again because it is so cheap and easy; it's perfect for nights that we have meetings.
Sunday, August 4, 2013
Splurge Night: Cornflake Fried Chicken
My husband loves fried chicken, but hates KFC's recipe because it has so much pepper in the batter that it hurts his ulcer. I thought that since he just got back from Argentina and we had a bunch of cornflakes lying around, I would make this recipe. It's really very simple and super easy to make.
First, make the cornflake crust by combining two cups of cornflakes, two teaspoons each of Italian seasoning, paprika, cumin, pepper, allspice, and dried onions, and a teaspoon and a half of chipotle flakes. Crush this up until it resembles coarse crumbs and set it aside.
Next, sprinkle two chicken breasts that have been cut into strips with two seasoned salt. Dust the strips with a Tablespoon of flour on each side. Dip the strips into one beaten egg and then coat with the cornflake mixture. Deep fry the strips for five minutes or until the crust is golden brown and the chicken is cooked through.
I served this with french fries. Will loved this, and said he would like to see it served more, if I can. I think we can oblige him to do this, especially since it's so flavorful and easy.
First, make the cornflake crust by combining two cups of cornflakes, two teaspoons each of Italian seasoning, paprika, cumin, pepper, allspice, and dried onions, and a teaspoon and a half of chipotle flakes. Crush this up until it resembles coarse crumbs and set it aside.
Next, sprinkle two chicken breasts that have been cut into strips with two seasoned salt. Dust the strips with a Tablespoon of flour on each side. Dip the strips into one beaten egg and then coat with the cornflake mixture. Deep fry the strips for five minutes or until the crust is golden brown and the chicken is cooked through.
I served this with french fries. Will loved this, and said he would like to see it served more, if I can. I think we can oblige him to do this, especially since it's so flavorful and easy.
Wednesday, July 24, 2013
Marmalade Crusted Pork: Delicious
I saw this recipe and thought it was too garlicky, so I pared down the amount of garlic and put my own spin on it. I think it turned out fairly well, and I think you will too.
First, use a garlic press to press one clove of garlic; rub this all over the pork sirloin roast. Season a cup of flour with seasoned salt, pepper, paprika, and oregano; coat the roast with the flour. Bake in a 350 degree oven for an hour.
While it's baking, combine 3 ounces of orange marmalade with half a cup of grand marnier. Once the hour is up, baste the roast with all of the marmalade mixture. Raise the oven temperature to 400 degrees and cook for twenty minutes.
I served this with baked potatoes; unfortunately, because I had a meeting, I did not have time to make a vegetable. I now officially know this works, and will make it again. The meat practically fell apart, and the only thing I regret is not making the marmalade glaze that dripped off the pork into a gravy.
First, use a garlic press to press one clove of garlic; rub this all over the pork sirloin roast. Season a cup of flour with seasoned salt, pepper, paprika, and oregano; coat the roast with the flour. Bake in a 350 degree oven for an hour.
While it's baking, combine 3 ounces of orange marmalade with half a cup of grand marnier. Once the hour is up, baste the roast with all of the marmalade mixture. Raise the oven temperature to 400 degrees and cook for twenty minutes.
I served this with baked potatoes; unfortunately, because I had a meeting, I did not have time to make a vegetable. I now officially know this works, and will make it again. The meat practically fell apart, and the only thing I regret is not making the marmalade glaze that dripped off the pork into a gravy.
Sunday, July 21, 2013
Cheese Stuffed Shells With Marinara Sauce: Easy and Flavorful
This sounded amazing when I looked up the recipe; however, it had no sauce and my husband doesn't like crunchy baked pasta, so I quickly defrosted some of my homemade spaghetti sauce (see my post on spaghetti and meatballs for the recipe) and used that for the sauce.
First, cook your 11 ounce box of large pasta shells according to the package directions; while that's cooking, combine a pound of ricotta, 8 ounces of feta cheese, one egg, 2 Tablespoons of olive oil, and two cups of spinach. This should make a stiff filling. Add two crushed garlic cloves and seasoned salt to taste.
By now, your shells should be cooked through; drain them and rinse them off with cold water to make them cool enough to handle. Spoon the filling into the shells and arrange them in a glass dish greased with olive oil; pour the spaghetti sauce on top. Bake this in a 325 degree oven for 30 minutes, checking at 25 to make sure your sauce doesn't scorch.
Will loved this dish. If I wasn't mistaken, he had two helpings. I loved it, but unfortunately, I still have indigestion from last night, so evidently it didn't love me. I had a ton of shells left over, probably from adding too much cheese filling, so I will make it without the sauce and see what happens.
First, cook your 11 ounce box of large pasta shells according to the package directions; while that's cooking, combine a pound of ricotta, 8 ounces of feta cheese, one egg, 2 Tablespoons of olive oil, and two cups of spinach. This should make a stiff filling. Add two crushed garlic cloves and seasoned salt to taste.
By now, your shells should be cooked through; drain them and rinse them off with cold water to make them cool enough to handle. Spoon the filling into the shells and arrange them in a glass dish greased with olive oil; pour the spaghetti sauce on top. Bake this in a 325 degree oven for 30 minutes, checking at 25 to make sure your sauce doesn't scorch.
Will loved this dish. If I wasn't mistaken, he had two helpings. I loved it, but unfortunately, I still have indigestion from last night, so evidently it didn't love me. I had a ton of shells left over, probably from adding too much cheese filling, so I will make it without the sauce and see what happens.
Friday, July 19, 2013
Lemon Chicken: Quick, Easy, and Tasty
I felt like something light and fresh for dinner last night. I have wanted to use this recipe for years and finally got around to it.
First, start some water boiling for your rice and prepare the rice like you normally would when it comes to a boil. Meanwhile, heat some olive oil in a skillet on medium-high. Cut your chicken breasts or tenders into bite sized pieces and chop an onion. Saute until the chicken is browned on all sides; add seasoned salt to taste. Once it is, add the juice of one lemon and cook one minute more. Add a cup of white wine and simmer for fifteen minutes.
Next, add frozen vegetables of your choice (I used broccoli and cauliflower, but really, you could use anything green and it would complement the flavors just fine). Once the vegetables are heated through, remove about half a cup of the liquid and add a teaspoon of arrowroot; slowly add this liquid back to the pan; serve over rice once the sauce is thickened.
Will loved it; it was fresh and flavorful, and nothing screams fresh in the summer like lemon. I think for next time that I will make it with oregano added, because oregano adds an extra level of flavor without overpowering the lemon flavor and complements the chicken.
First, start some water boiling for your rice and prepare the rice like you normally would when it comes to a boil. Meanwhile, heat some olive oil in a skillet on medium-high. Cut your chicken breasts or tenders into bite sized pieces and chop an onion. Saute until the chicken is browned on all sides; add seasoned salt to taste. Once it is, add the juice of one lemon and cook one minute more. Add a cup of white wine and simmer for fifteen minutes.
Next, add frozen vegetables of your choice (I used broccoli and cauliflower, but really, you could use anything green and it would complement the flavors just fine). Once the vegetables are heated through, remove about half a cup of the liquid and add a teaspoon of arrowroot; slowly add this liquid back to the pan; serve over rice once the sauce is thickened.
Will loved it; it was fresh and flavorful, and nothing screams fresh in the summer like lemon. I think for next time that I will make it with oregano added, because oregano adds an extra level of flavor without overpowering the lemon flavor and complements the chicken.
Wednesday, June 19, 2013
Teriyaki Pork Chops
As I've told just about everyone, I have an ulcer. Because of this, I have to be careful. Luckily, this was perfect. I prefer to make my own teriyaki sauce, but bottled is just fine, too.
To make my teriyaki sauce, combine about a cup of soy sauce, a small can of pineapple juice, about two Tablespoons of crystallized ginger, a pinch of arrowroot powder, and the juice of half a lemon. Cook this on medium-high heat until the sauce has a syrupy consistency. Pour it over the top of your meat, in this case pork chops, and let it marinate at least three hours.
Heat your grill, pour some of the marinade over the top of the pork, and cook until the pork is cooked through, about five minutes per side.
I served this with mashed potatoes I made with cream, unsweetened almond milk, butter, garlic powder, salt, and rosemary, and corn. Will and I both loved the pork chops, and the mashed potatoes were perfect. The meat was marinated just long enough that the fat pretty much dissolved.
To make my teriyaki sauce, combine about a cup of soy sauce, a small can of pineapple juice, about two Tablespoons of crystallized ginger, a pinch of arrowroot powder, and the juice of half a lemon. Cook this on medium-high heat until the sauce has a syrupy consistency. Pour it over the top of your meat, in this case pork chops, and let it marinate at least three hours.
Heat your grill, pour some of the marinade over the top of the pork, and cook until the pork is cooked through, about five minutes per side.
I served this with mashed potatoes I made with cream, unsweetened almond milk, butter, garlic powder, salt, and rosemary, and corn. Will and I both loved the pork chops, and the mashed potatoes were perfect. The meat was marinated just long enough that the fat pretty much dissolved.
Saturday, June 8, 2013
Fettuccine With Grilled Vegetables: Good, But I Made a Mistake
Since it's summer, I decided it would be time to grill some vegetables. This recipe is a good one, but I made a mistake that made it taste less than great. I will explain below.
First, chop up an eggplant and a bell pepper and skewer the pieces in a pattern along with eight ounces of crimini mushrooms. Set this aside.
Combine half a cup of dry white wine, a quarter cup of water, a Tablespoon of arrowroot, tarragon, and dried basil. Put this on high heat and cook, stirring constantly, until thickened and bubbly. Cook a minute or two longer and remove from the heat. Brush the skewers with the sauce you just made and cover the rest to keep it warm.
Put the skewers on a heated grill and cook until it's browned on all sides. Meanwhile, cook fettuccine according to the package directions.
Once everything is ready, put the pasta on a plate, toss the sauce you set aside with the pasta, add the vegetables, and top with grated mozzarella and Parmesan cheeses.
The mistake I made was in tossing the pasta in the sauce too soon; needless to say, the pasta absorbed the sauce and glombed together. I added olive oil to help un-stick the pasta, but that made it taste really funky because evidently, the sauce I used mixed with the vegan pasta I used and the olive oil resulted in an odd flavor. However, other than that, it was decent enough for my liking.
First, chop up an eggplant and a bell pepper and skewer the pieces in a pattern along with eight ounces of crimini mushrooms. Set this aside.
Combine half a cup of dry white wine, a quarter cup of water, a Tablespoon of arrowroot, tarragon, and dried basil. Put this on high heat and cook, stirring constantly, until thickened and bubbly. Cook a minute or two longer and remove from the heat. Brush the skewers with the sauce you just made and cover the rest to keep it warm.
Put the skewers on a heated grill and cook until it's browned on all sides. Meanwhile, cook fettuccine according to the package directions.
Once everything is ready, put the pasta on a plate, toss the sauce you set aside with the pasta, add the vegetables, and top with grated mozzarella and Parmesan cheeses.
The mistake I made was in tossing the pasta in the sauce too soon; needless to say, the pasta absorbed the sauce and glombed together. I added olive oil to help un-stick the pasta, but that made it taste really funky because evidently, the sauce I used mixed with the vegan pasta I used and the olive oil resulted in an odd flavor. However, other than that, it was decent enough for my liking.
Saturday, May 25, 2013
Dairy Free Pancakes: Unusual Flavor, But Easy to Make
As I said before, I have a duodenal ulcer. I discovered that eating dairy gives me heartburn, so I decided that it would be a good idea to give my stomach a break by eating something I know my body can handle: pancakes. I converted a recipe from The Antoinette Pope School Cookbook to be dairy free and low fat.
Sift together a cup of flour, two teaspoons of baking powder, one Tablespoon of sugar, and three quarters of a teaspoon salt. In another bowl, combine one large beaten egg, a cup of room temperature almond milk, and two Tablespoons safflower oil. Pour the wet ingredient mixture into the dry and combine only until the ingredients are moist but slightly lumpy. If you can't combine all the ingredients, add a little more almond milk.
Put a nonstick skillet on medium heat and test by sprinkling a drop of water on the skillet; if it forms tiny bubbles or bounces, it's ready. Pour the batter in the pan to form the pancakes using a spoon that will give them the desired size. Flip the pancakes like you would any normal pancake.
The pancakes tasted a bit like toasted nut butter, but once you put a bit of grade B maple syrup on it, they taste like any other pancake. Otherwise, the consistency and texture was the same as the full dairy ones.
Sift together a cup of flour, two teaspoons of baking powder, one Tablespoon of sugar, and three quarters of a teaspoon salt. In another bowl, combine one large beaten egg, a cup of room temperature almond milk, and two Tablespoons safflower oil. Pour the wet ingredient mixture into the dry and combine only until the ingredients are moist but slightly lumpy. If you can't combine all the ingredients, add a little more almond milk.
Put a nonstick skillet on medium heat and test by sprinkling a drop of water on the skillet; if it forms tiny bubbles or bounces, it's ready. Pour the batter in the pan to form the pancakes using a spoon that will give them the desired size. Flip the pancakes like you would any normal pancake.
The pancakes tasted a bit like toasted nut butter, but once you put a bit of grade B maple syrup on it, they taste like any other pancake. Otherwise, the consistency and texture was the same as the full dairy ones.
Thursday, May 23, 2013
Vegetarian Stuffed Peppers: Small Changes, Big Difference
I found out that I have a duodenal ulcer, which means that cooking has been a little bit complicated. Needless to say, I've been having a heck of a time finding food that doesn't hurt to eat in the end. Luckily, a little innovation goes a long way with me, and I won't let an ulcer keep me down.
I stuffed the peppers like in my last post (thawed frozen spinach, 2 ounces of Neufchatel cheese cooked rice, salt, and mozzarella cheese on top), but I omitted the tomatoes and Parmesan cheese from the filling. I cooked them the same way all the same (35-40 minutes on 375).
Again, Will loved them. Better yet, they didn't bother my stomach at all, so I now know I can make this when my ulcer is irritated.
I stuffed the peppers like in my last post (thawed frozen spinach, 2 ounces of Neufchatel cheese cooked rice, salt, and mozzarella cheese on top), but I omitted the tomatoes and Parmesan cheese from the filling. I cooked them the same way all the same (35-40 minutes on 375).
Again, Will loved them. Better yet, they didn't bother my stomach at all, so I now know I can make this when my ulcer is irritated.
Tuesday, April 23, 2013
Chicken Marsala: Classic, But So Tasty
I haven't made this in almost a year, and I'm glad I did, because I found out that this is one of Will's favorite chicken recipes out of my culinary repertoire.
First, brown a half pound of sliced mushrooms in olive oil, salt, and pepper. Meanwhile, pound out two chicken breasts to 1/2 inch thickness and bread by dipping them in two eggs followed by a mixture of flour and seasoned salt.
Once the mushrooms are done, put them on a plate and set them aside. Using the same pan as you cooked the mushrooms, brown the breasts until they are no longer pink in the center and set them aside.
Return the mushrooms to the pan and add about a half cup of marsala wine; cook this until it reduces down to a glossy state.
Put one breast on each plate and spoon the sauce and mushrooms over the top and serve. I served this with blanched asparagus and Will's famous mashed potatoes, but any vegetable and starch will work just fine.
Will told me that out of all the chicken dishes I make and have made, this is by far his favorite. I love this because of how low maintenance it really is and how easy it is. I will have to remember to make it more often for him.
Not a big fan of meat? This works pretty well with tofu as well; just don't bread it.
First, brown a half pound of sliced mushrooms in olive oil, salt, and pepper. Meanwhile, pound out two chicken breasts to 1/2 inch thickness and bread by dipping them in two eggs followed by a mixture of flour and seasoned salt.
Once the mushrooms are done, put them on a plate and set them aside. Using the same pan as you cooked the mushrooms, brown the breasts until they are no longer pink in the center and set them aside.
Return the mushrooms to the pan and add about a half cup of marsala wine; cook this until it reduces down to a glossy state.
Put one breast on each plate and spoon the sauce and mushrooms over the top and serve. I served this with blanched asparagus and Will's famous mashed potatoes, but any vegetable and starch will work just fine.
Will told me that out of all the chicken dishes I make and have made, this is by far his favorite. I love this because of how low maintenance it really is and how easy it is. I will have to remember to make it more often for him.
Not a big fan of meat? This works pretty well with tofu as well; just don't bread it.
Tuesday, April 16, 2013
Potato Leek Soup: Delicious and Easy
A former friend of mine made a potato leek soup with kielbasa. I loved the concept and decided to make it meatless.
First, wash and cut up five potatoes and one leek, put it into a pan, and cover it with coconut milk and water and add seasoned salt to taste; add less than you think because it will get stronger as it simmers. Let this simmer for an hour or until the leeks are tender and clear and the potatoes practically fall apart.
This was fantastic; Will didn't use as many crackers as he normally does, which I would say is a pretty big win for me. It was more flavorful than said former friend because I added more seasoning and had a richer flavor because I let it simmer longer and added the coconut milk sooner.
First, wash and cut up five potatoes and one leek, put it into a pan, and cover it with coconut milk and water and add seasoned salt to taste; add less than you think because it will get stronger as it simmers. Let this simmer for an hour or until the leeks are tender and clear and the potatoes practically fall apart.
This was fantastic; Will didn't use as many crackers as he normally does, which I would say is a pretty big win for me. It was more flavorful than said former friend because I added more seasoning and had a richer flavor because I let it simmer longer and added the coconut milk sooner.
Friday, March 22, 2013
Stuffed Acorn Squash: A Twist on the Original
A couple months back, I made vegan stuffed acorn squash. I had procured two acorn squashes from a family friend and thought, why don't I add browned homemade sausage to the stuffing mix and see how it works out?
First, prepare the recipe like you otherwise would, just add sausage made with marjoram, sage, ginger, and salt that you browned in a pan. When you fill the squash with the filling, do not sprinkle brown sugar over the top of them.
This recipe turned out fantastic! Will and I were both pleased with how it turned out, and I will definitely make this again.
First, prepare the recipe like you otherwise would, just add sausage made with marjoram, sage, ginger, and salt that you browned in a pan. When you fill the squash with the filling, do not sprinkle brown sugar over the top of them.
This recipe turned out fantastic! Will and I were both pleased with how it turned out, and I will definitely make this again.
Thursday, March 21, 2013
Penne with Gorgonzola and Asparagus Sauce: Easy, Quick, and Tasty
Asparagus is one vegetable that's in season, so I thought, why not make a pasta or something with it? This turned out surprisingly well and has now added some variety to our menu.
First, make a blue cheese sauce using cream and about five ounces of gorgonzola; once the cheese has melted and the sauce is thickened, add chopped asparagus pieces. Cook this until the asparagus is tender and heated through. Meanwhile, cook and drain the pasta. Place the pasta in a bowl and pour the sauce over; serve immediately.
Will loved this dish; he went back for at least thirds. The asparagus really mellows out the gorgonzola in a way that every other vegetable I've cooked in gorgonzola sauce has not. I think next time that I'll cross two recipes together and make this with asparagus and walnuts to add some extra protein and good fats to this recipe.
First, make a blue cheese sauce using cream and about five ounces of gorgonzola; once the cheese has melted and the sauce is thickened, add chopped asparagus pieces. Cook this until the asparagus is tender and heated through. Meanwhile, cook and drain the pasta. Place the pasta in a bowl and pour the sauce over; serve immediately.
Will loved this dish; he went back for at least thirds. The asparagus really mellows out the gorgonzola in a way that every other vegetable I've cooked in gorgonzola sauce has not. I think next time that I'll cross two recipes together and make this with asparagus and walnuts to add some extra protein and good fats to this recipe.
Friday, March 15, 2013
Splurge Night: Toad in the Hole
So I'm always looking for a new flavor or texture to liven up the drudgery of our ordinary menus. Needless to say, when I came across this English favorite, I had to give it a shot.
First quarter two onions. Add six Irish bangers and the onion to a baking dish; toss to coat with a Tablespoon of safflower oil. Place the baking dish in a 475 degree oven and lightly brown the bangers and onions, turning once.
While the bangers are cooking, combine 2/3 cup of flour with a teaspoon of salt. In another bowl, combine one and one quarter cups milk with two eggs. Whisk the egg mixture into the flour mixture. Pour this into the baking dish with the bangers and cook until the eggs are puffed and set, about half an hour.
Will and I both loved it. The flavor was nice, and the bangers browned up beautifully! I will have to learn to make my own bangers, because these have such a lovely flavor and Trader Joe's only carries these in March.
First quarter two onions. Add six Irish bangers and the onion to a baking dish; toss to coat with a Tablespoon of safflower oil. Place the baking dish in a 475 degree oven and lightly brown the bangers and onions, turning once.
While the bangers are cooking, combine 2/3 cup of flour with a teaspoon of salt. In another bowl, combine one and one quarter cups milk with two eggs. Whisk the egg mixture into the flour mixture. Pour this into the baking dish with the bangers and cook until the eggs are puffed and set, about half an hour.
Will and I both loved it. The flavor was nice, and the bangers browned up beautifully! I will have to learn to make my own bangers, because these have such a lovely flavor and Trader Joe's only carries these in March.
Wednesday, March 6, 2013
Golabki: An Experiment in Usage of Leftover Cabbage
This was a two-pronged experiment. First, I wanted to see how well I could use leftover cabbage, and second, I wanted to see about solving the mystery of my great-grandmother's origins. She said she was German Jewish, but her cooking more closely resembled that of Polish cuisine. Unfortunately her family immigrated here in the late 1700's, so it's hard to find conclusive data. Even more unfortunate, her recipe was lost when she passed, so I had to find a recipe that might be comparable and go with it. I will have my auntie or grandmother try it and let you know the conclusion.
First, brown one chopped onion in two Tablespoons of butter. Once they are browned, set them aside. Combine a pound each of ground beef and pork with about a cup of cooked rice. Mix together two eggs, salt to taste, and two Tablespoons each of marjoram and sage. Combine the eggs and the onions with the meat mixture and knead with your hands.
Next, blanch about eight cabbage leaves in boiling water; once they're bright green, take them off the heat. Trim off anything that will not bend. Place about a handful of the meat mixture in the center and roll it up; place it in a casserole dish seam side down. Continue until you run out of cabbage and meat. Pour one can of diced tomatoes in juice over the top and bake at 350 for at least an hour and a half or until your thermometer reads 150 degrees.
Will and I both loved it. I will make this again, regardless of how comparable it is to my grandma Solomon's recipe.
First, brown one chopped onion in two Tablespoons of butter. Once they are browned, set them aside. Combine a pound each of ground beef and pork with about a cup of cooked rice. Mix together two eggs, salt to taste, and two Tablespoons each of marjoram and sage. Combine the eggs and the onions with the meat mixture and knead with your hands.
Next, blanch about eight cabbage leaves in boiling water; once they're bright green, take them off the heat. Trim off anything that will not bend. Place about a handful of the meat mixture in the center and roll it up; place it in a casserole dish seam side down. Continue until you run out of cabbage and meat. Pour one can of diced tomatoes in juice over the top and bake at 350 for at least an hour and a half or until your thermometer reads 150 degrees.
Will and I both loved it. I will make this again, regardless of how comparable it is to my grandma Solomon's recipe.
Wednesday, February 27, 2013
Lessons Learned: A Bunch of Repeats With Changes Applied
So I haven't gotten to write a whole lot on here, since I'm busy with classes, but I've done a lot of recipes that are on here, and I figured that because I learned a number of lessons, I'd share them with anyone who's following my posts.
First, I made penne with Rosa sauce. Normally I put dry white wine in it, but because I didn't have any that I wasn't aging, I decided to instead add a little red wine. It worked well, but it's still missing something. At least I have one piece of the puzzle figured out, right?
The next night, I made risotto Milanese. As I stated before, I didn't have dry white wine, but I did have some Chianti, so I used that instead. It was good, but would have been way better if I had some sauteed mushrooms to go with it.
Finally, I made corned beef and cabbage. Because I was gone all day, I put the corned beef in my slow cooker before going to class. Twelve hours later, I'm wondering why I didn't decide to do this sooner. The corned beef was super tender and Will, who hates fat on his meat, was able to scrape the fat off without any issues. Regardless of whether I'm busy or not, I will make corned beef this way again.
I hope these pointers help you. As always, the recipes are on other parts of the blog; the penne with Rosa is under "Blushing Penne" and the risotto and corned beef are under the same names throughout the blog.
First, I made penne with Rosa sauce. Normally I put dry white wine in it, but because I didn't have any that I wasn't aging, I decided to instead add a little red wine. It worked well, but it's still missing something. At least I have one piece of the puzzle figured out, right?
The next night, I made risotto Milanese. As I stated before, I didn't have dry white wine, but I did have some Chianti, so I used that instead. It was good, but would have been way better if I had some sauteed mushrooms to go with it.
Finally, I made corned beef and cabbage. Because I was gone all day, I put the corned beef in my slow cooker before going to class. Twelve hours later, I'm wondering why I didn't decide to do this sooner. The corned beef was super tender and Will, who hates fat on his meat, was able to scrape the fat off without any issues. Regardless of whether I'm busy or not, I will make corned beef this way again.
I hope these pointers help you. As always, the recipes are on other parts of the blog; the penne with Rosa is under "Blushing Penne" and the risotto and corned beef are under the same names throughout the blog.
Friday, February 1, 2013
Pan Cooked Pork Chops in Root Beer Coconut Milk Marinade
I had some root beer left over, and decided to make a marinade with it. I had some pork chops from the Omaha Steaks order my auntie sent me, so I decided to make pan cooked pork chops.
Combine about half a cup of root beer, a can of coconut milk, two teaspoons ground ginger, and a quarter teaspoon of lemon zest. Add your pork chops and marinate at least two hours or overnight.
Heat a skillet on medium high heat; add your chops to the pan and cook until done in the center and brown on the outside.
I served this with leftover casseroles. I heated a little of the marinade to see if it would make a good glue for the ham and broccoli casserole. Luckily for me, it did, so I froze the rest of the marinade for the next time I make ham and broccoli casserole.
Combine about half a cup of root beer, a can of coconut milk, two teaspoons ground ginger, and a quarter teaspoon of lemon zest. Add your pork chops and marinate at least two hours or overnight.
Heat a skillet on medium high heat; add your chops to the pan and cook until done in the center and brown on the outside.
I served this with leftover casseroles. I heated a little of the marinade to see if it would make a good glue for the ham and broccoli casserole. Luckily for me, it did, so I froze the rest of the marinade for the next time I make ham and broccoli casserole.
Wednesday, January 30, 2013
Ham Broccoli Cheese Bake: Easy, But Needs Work
As I said before, I had a lot of smoked ham left over from making the tourte Milanese. I figured I would make a casserole. I couldn't get it to mesh well, but at least I stepped out of my comfort zone, right?
Combine about two cups of cubed smoked ham, a pound of frozen broccoli and cauliflower, about two and a half cups cooked rice, tarragon and seasoned salt to taste, and about a quarter cup cheddar cheese. Mix all this together, top with cheddar and colby jack cheeses, and bake in a 350 degree oven until it's hot, the cheese is melting, and the casserole is bubbly.
Will and I liked it, but because it didn't have something to make it glue together, it was really hard to cut into and get a serving. The next time I do this, I will have to remember to get some cream of mushroom soup to add to the casserole and help it gel better.
Combine about two cups of cubed smoked ham, a pound of frozen broccoli and cauliflower, about two and a half cups cooked rice, tarragon and seasoned salt to taste, and about a quarter cup cheddar cheese. Mix all this together, top with cheddar and colby jack cheeses, and bake in a 350 degree oven until it's hot, the cheese is melting, and the casserole is bubbly.
Will and I liked it, but because it didn't have something to make it glue together, it was really hard to cut into and get a serving. The next time I do this, I will have to remember to get some cream of mushroom soup to add to the casserole and help it gel better.
Tuesday, January 29, 2013
Finadene Chicken: Easy Chamorro Food
I learned how to make Chamorro food a while back, and one of our favorite meals from what I learned was finadene. This sauce is one of my favorites and I guarantee it'll be one of yours, too.
First, make your sauce by combining a half cup of soy sauce, one sliced onion, two sliced jalapenos (traditionally you use boonie, or Thai hot, peppers, but they are super hot), and a Tablespoon of rice vinegar or lemon juice. Add the chicken breasts and add enough water to ensure they are covered. Let this marinate for at least two hours; the longer you marinate it, the better it's going to taste.
Preheat your oven to 350. Add your chicken, marinade and all, in a casserole dish. Bake until the chicken is cooked through. Serve over rice.
As I say, this is one of the best recipes in my repertoire. Will loved it, especially the finadene sauce. This doesn't just work with chicken; it would also work great with tofu or vegetables.
First, make your sauce by combining a half cup of soy sauce, one sliced onion, two sliced jalapenos (traditionally you use boonie, or Thai hot, peppers, but they are super hot), and a Tablespoon of rice vinegar or lemon juice. Add the chicken breasts and add enough water to ensure they are covered. Let this marinate for at least two hours; the longer you marinate it, the better it's going to taste.
Preheat your oven to 350. Add your chicken, marinade and all, in a casserole dish. Bake until the chicken is cooked through. Serve over rice.
As I say, this is one of the best recipes in my repertoire. Will loved it, especially the finadene sauce. This doesn't just work with chicken; it would also work great with tofu or vegetables.
Thursday, January 24, 2013
Ham and Cheddar Panini: Delicious and Easy
As I mentioned, I have a lot of smoked ham left over from when I made tourte Milanese. I decided that, in order to use both it and the squash soup I had left over, I would make panini.
As always, butter one side of each slice of your bread. To make sure the panini sticks together, put one slice of cheddar cheese on each half of your bread. Put your meat in between the cheese slices. Grill your panini, pressing down to ensure it sticks together. Once the cheese is melted and the bread's a nice golden brown, it's ready.
This was a nice, easy dish, especially since I had something of a rousing day at school yesterday. The soup lost some of its flavor because it had frozen and my husband added too much milk in order to reconstitute it, but other than that, we had a good meal for a busy day.
As always, butter one side of each slice of your bread. To make sure the panini sticks together, put one slice of cheddar cheese on each half of your bread. Put your meat in between the cheese slices. Grill your panini, pressing down to ensure it sticks together. Once the cheese is melted and the bread's a nice golden brown, it's ready.
This was a nice, easy dish, especially since I had something of a rousing day at school yesterday. The soup lost some of its flavor because it had frozen and my husband added too much milk in order to reconstitute it, but other than that, we had a good meal for a busy day.
Tuesday, January 22, 2013
Splurge Night: French Onion Filet Mignon
My auntie and uncle sent Will and me some food from Omaha Steaks, among which were four beautiful filet mignons. I decided to attempt the recipe that earned me an A in culinary school as my signature dish, but was so brown that the chef teaching the class thought it was raw despite it being medium rare because it was so browned.
First, caramelize one sliced onion. Once the onion is caramelized, remove them from the pan and set it aside. Add your steaks and cook until they're browned; it's okay if they get a little burned. Remove them from the pan and set it aside.
Deglaze your pan with marsala; once it starts to reduce, add your filet mignons back to the pan and let them infuse with the flavor as well as get a bit browner. Meanwhile, toast some white or sourdough bread and butter it. Once the marsala is reduced to the point of being glossy, remove the steaks from the pan, arrange the onions on the toast points, put the steak on top of the onions, place a slice of Swiss or gruyere cheese on the steak, and pour the marsala reduction on top of the stack. I served this with the twice baked potatoes that were sent with the steaks and broccoli, cauliflower, and carrots; but mashed potatoes and any vegetable would go with this.
Will loved it; he said it's by far my best dish. I got the reduction done a little better than that fateful final. I think the chef would be proud of what I did, but he would also likely give me feedback to further perfect it. I am quite proud of it, and will continue to work with it.
First, caramelize one sliced onion. Once the onion is caramelized, remove them from the pan and set it aside. Add your steaks and cook until they're browned; it's okay if they get a little burned. Remove them from the pan and set it aside.
Deglaze your pan with marsala; once it starts to reduce, add your filet mignons back to the pan and let them infuse with the flavor as well as get a bit browner. Meanwhile, toast some white or sourdough bread and butter it. Once the marsala is reduced to the point of being glossy, remove the steaks from the pan, arrange the onions on the toast points, put the steak on top of the onions, place a slice of Swiss or gruyere cheese on the steak, and pour the marsala reduction on top of the stack. I served this with the twice baked potatoes that were sent with the steaks and broccoli, cauliflower, and carrots; but mashed potatoes and any vegetable would go with this.
Will loved it; he said it's by far my best dish. I got the reduction done a little better than that fateful final. I think the chef would be proud of what I did, but he would also likely give me feedback to further perfect it. I am quite proud of it, and will continue to work with it.
Sunday, January 20, 2013
Tourte Milanese: Labor Intensive, But Delicious
As you've probably heard from my previous blog posts, it's been really cold in my area. Needless to say, I've been looking for recipes that use my oven to help Will and me stay warm. Unfortunately, I did not pay attention to the recipe and failed to notice the labor intensity that this requires; it takes two to three hours to complete, so don't do it if you're in a rush.
First, let a pound of frozen puff paste come up to room temperature for fifteen minutes. Cut off a quarter of the puff paste and set it aside.
Thoroughly butter or oil an eight inch springform pan. Roll out the remaining three quarters of a pound of puff paste to about a quarter inch thickness and place into prepared pan, making sure that it's distributed evenly and has about an inch of overhang. Roll out the remaining one quarter of puff paste to about a quarter inch thickness and cut out to fit the top of the springform pan. Freeze any leftover puff paste. Cover the puff paste round and the prepared crust and refrigerate until it's ready to fill.
Roast six bell peppers on a baking sheet under a broiler, peel off the blistered and blackened peels, cut them so it lays flat, and core and seed them. Meanwhile, combine ten eggs, salt, pepper, and dried tarragon in a large bowl. Melt three Tablespoons of butter in a large skillet on low; once it's no longer bubbly, add the eggs. Scramble very lightly and softly; remember that you are going to bake them and do not wish them to become rubbery. Set these on a plate large enough to leave the eggs flat without piling them, cover, and refrigerate until ready to fill the tourte.
Bring a saucepan of salted water to boil. Add ten ounces of spinach and blanch for one minute. Drain and wring all the moisture out of it.
In a skillet, melt one Tablespoon each butter and safflower oil. Add your spinach; if it is in a tight ball, pull it apart, two minced garlic cloves, nutmeg, salt, and pepper. Cook for two minutes.
Now it's time to assemble the tourte. Remove the shell, round, and eggs from the refrigerator. To assemble, spread half of the eggs evenly in the shell, followed by half the spinach, three ounces of sliced Jarlsburg cheese, four ounces sliced smoked ham, the bell peppers, another three ounces of Jarlsburg, another four ounces smoked ham, the other half of the spinach, and the other half of the eggs. Make an egg wash using one egg, a Tablespoon of water, and a pinch of salt; brush this over the rim of the crust of the tourte. Place the top onto the tourte and press in to cement the top to the tourte. Brush the entire egg wash thoroughly and refrigerate half an hour.
Preheat oven to 350 and place a cookie sheet in the bottom third of the oven. Brush the top of the tourte with more egg wash and bake for an hour and ten minutes on the heated baking sheet or until the crust is crisp and golden brown. Let it sit on a cooling rack to cool at least fifteen minutes before cutting and eating.
Will loved this; the flavor was excellent, and it's good either hot or cold. I would strongly suggest making this the night before you need it because it is so labor intensive. I have a lot of ham left over, so you can guarantee a few dishes like my ham broccoli and rice bake and ham and cheese sandwiches in the coming week.
First, let a pound of frozen puff paste come up to room temperature for fifteen minutes. Cut off a quarter of the puff paste and set it aside.
Thoroughly butter or oil an eight inch springform pan. Roll out the remaining three quarters of a pound of puff paste to about a quarter inch thickness and place into prepared pan, making sure that it's distributed evenly and has about an inch of overhang. Roll out the remaining one quarter of puff paste to about a quarter inch thickness and cut out to fit the top of the springform pan. Freeze any leftover puff paste. Cover the puff paste round and the prepared crust and refrigerate until it's ready to fill.
Roast six bell peppers on a baking sheet under a broiler, peel off the blistered and blackened peels, cut them so it lays flat, and core and seed them. Meanwhile, combine ten eggs, salt, pepper, and dried tarragon in a large bowl. Melt three Tablespoons of butter in a large skillet on low; once it's no longer bubbly, add the eggs. Scramble very lightly and softly; remember that you are going to bake them and do not wish them to become rubbery. Set these on a plate large enough to leave the eggs flat without piling them, cover, and refrigerate until ready to fill the tourte.
Bring a saucepan of salted water to boil. Add ten ounces of spinach and blanch for one minute. Drain and wring all the moisture out of it.
In a skillet, melt one Tablespoon each butter and safflower oil. Add your spinach; if it is in a tight ball, pull it apart, two minced garlic cloves, nutmeg, salt, and pepper. Cook for two minutes.
Now it's time to assemble the tourte. Remove the shell, round, and eggs from the refrigerator. To assemble, spread half of the eggs evenly in the shell, followed by half the spinach, three ounces of sliced Jarlsburg cheese, four ounces sliced smoked ham, the bell peppers, another three ounces of Jarlsburg, another four ounces smoked ham, the other half of the spinach, and the other half of the eggs. Make an egg wash using one egg, a Tablespoon of water, and a pinch of salt; brush this over the rim of the crust of the tourte. Place the top onto the tourte and press in to cement the top to the tourte. Brush the entire egg wash thoroughly and refrigerate half an hour.
Preheat oven to 350 and place a cookie sheet in the bottom third of the oven. Brush the top of the tourte with more egg wash and bake for an hour and ten minutes on the heated baking sheet or until the crust is crisp and golden brown. Let it sit on a cooling rack to cool at least fifteen minutes before cutting and eating.
Will loved this; the flavor was excellent, and it's good either hot or cold. I would strongly suggest making this the night before you need it because it is so labor intensive. I have a lot of ham left over, so you can guarantee a few dishes like my ham broccoli and rice bake and ham and cheese sandwiches in the coming week.
Friday, January 18, 2013
Butternut Squash Soup: Tasty and Warming
As I mentioned before, I had a lot of leftover squash, so I decided to make a butternut squash and apple soup. This was really quick and easy, but super tasty and warming.
First, cube about five cups of butternut squash and three cubed apples; put them in a pan with just enough water to cover them. Boil these until tender and then blend it until smooth.
Add a quarter cup each of stock and cream, a teaspoon of thyme, a quarter teaspoon of sage, a quarter teaspoon of cumin, and salt and pepper to taste.
Will loved this; he said it ranks up there with my cream of tomato soup. I loved this, and it was a perfect way to deal with the cold snap we've been experiencing.
First, cube about five cups of butternut squash and three cubed apples; put them in a pan with just enough water to cover them. Boil these until tender and then blend it until smooth.
Add a quarter cup each of stock and cream, a teaspoon of thyme, a quarter teaspoon of sage, a quarter teaspoon of cumin, and salt and pepper to taste.
Will loved this; he said it ranks up there with my cream of tomato soup. I loved this, and it was a perfect way to deal with the cold snap we've been experiencing.
Thursday, January 17, 2013
Tricolor Pulao: Easy Vegan Meal
As I've said before, I'm always looking for good vegetarian or vegan options. I was looking through recipes and found this one; after a bit of tweaking, I got it to where it would be palatable for Will and me. He said it's one of his new favorites and, better yet, I should make this often because it's one of the best meals I've ever cooked.
First, lightly fry half a cup of cashews in grapeseed oil. Once they're golden brown and aromatic, remove them from your skillet or wok and set them aside. In the same pan, toast about a teaspoon and a half of cumin seeds until they spark and then add four green cardamom pods, two bay leaves and a half teaspoon of ground cloves. Once that's aromatic, add one diced onion and cook it until browned.
Next, add twelve diced baby carrots to the pan and cook for four minutes. Add a cup of basmati rice, the fried cashews, and a half cup each of frozen peas and corn; mix this until combined and the rice is a bit toasted. Add two cups of water, two teaspoons of ground cumin, and salt to taste. Let this simmer until the rice is cooked through, take it off the heat, and let it sit ten minutes before serving.
As I mentioned, Will and I loved it. I also made a discovery about myself when I made this: I don't like cashews raw, but I love them fried. I accidentally bought too many, so I'm thinking of frying what's left and using them as a snack or a component of a snack mix. This is another dish where I generally always have the ingredients, so I will be making this again.
First, lightly fry half a cup of cashews in grapeseed oil. Once they're golden brown and aromatic, remove them from your skillet or wok and set them aside. In the same pan, toast about a teaspoon and a half of cumin seeds until they spark and then add four green cardamom pods, two bay leaves and a half teaspoon of ground cloves. Once that's aromatic, add one diced onion and cook it until browned.
Next, add twelve diced baby carrots to the pan and cook for four minutes. Add a cup of basmati rice, the fried cashews, and a half cup each of frozen peas and corn; mix this until combined and the rice is a bit toasted. Add two cups of water, two teaspoons of ground cumin, and salt to taste. Let this simmer until the rice is cooked through, take it off the heat, and let it sit ten minutes before serving.
As I mentioned, Will and I loved it. I also made a discovery about myself when I made this: I don't like cashews raw, but I love them fried. I accidentally bought too many, so I'm thinking of frying what's left and using them as a snack or a component of a snack mix. This is another dish where I generally always have the ingredients, so I will be making this again.
Tuesday, January 15, 2013
Butternut Squash Risotto: Easy, Meatless Meal
I think I've said this before, but Will and I love risottos. The only problem we have with them is, they can be really fatty. This dish solves the problem and, better yet, it can easily be made vegetarian and vegan with one simple change.
First, take two cups of cubed butternut squash and combine it with two and a half cups of water. Bring this mixture to a boil, lower the temperature and let it simmer for five minutes, then take it off the heat and let it stand for five minutes. Using an immersion blender or food processor, blend this mixture until smooth.
Add three and a half cups of chicken or vegetable stock to your squash mixture; bring it to a simmer, then lower the heat to low. Set aside a quarter cup of the mixture. Heat a pan and add a Tablespoon of vegetable oil.
Add two cups arborio rice to the pan with the heated oil and toss, stirring constantly until the rice is coated. Add one cup of butternut squash, two and a half cups of the squash mixture, and an eighth of a teaspoon of salt. Once the rice has just about soaked up all the stock, stirring constantly, add the remainder of the squash mixture, one cup at a time, until the rice has soaked it all up, stirring constantly. Once all the squash mixture is gone, stir in the final quarter cup of the squash mixture and sprinkle ground time and adjust the seasoning as needed.
Will and I loved this very much. We did end up with a lot of leftover squash, though, since butternut squash are huge, so I will be making a butternut squash and apple soup later this week. As I said before, this can easily be made vegetarian and vegan by simply using vegetable stock instead of chicken.
First, take two cups of cubed butternut squash and combine it with two and a half cups of water. Bring this mixture to a boil, lower the temperature and let it simmer for five minutes, then take it off the heat and let it stand for five minutes. Using an immersion blender or food processor, blend this mixture until smooth.
Add three and a half cups of chicken or vegetable stock to your squash mixture; bring it to a simmer, then lower the heat to low. Set aside a quarter cup of the mixture. Heat a pan and add a Tablespoon of vegetable oil.
Add two cups arborio rice to the pan with the heated oil and toss, stirring constantly until the rice is coated. Add one cup of butternut squash, two and a half cups of the squash mixture, and an eighth of a teaspoon of salt. Once the rice has just about soaked up all the stock, stirring constantly, add the remainder of the squash mixture, one cup at a time, until the rice has soaked it all up, stirring constantly. Once all the squash mixture is gone, stir in the final quarter cup of the squash mixture and sprinkle ground time and adjust the seasoning as needed.
Will and I loved this very much. We did end up with a lot of leftover squash, though, since butternut squash are huge, so I will be making a butternut squash and apple soup later this week. As I said before, this can easily be made vegetarian and vegan by simply using vegetable stock instead of chicken.
Monday, January 7, 2013
Stir Fried Beef With Broccoli and Sweet Potatoes: Delicious and Nutritious
I haven't made any Asian food lately, so I decided to make this dish. It turned out way more successfully than I expected and was pretty tasty. Will and I were talking it over, and we came to the conclusion that this could be an incredible vegan meal if you replaced the beef with tofu and added bell peppers for an extra bit of flavor.
First, make your sauce by combining a quarter cup of water, two Tablespoons of brown sugar, three Tablespoons of oyster sauce (it's really hard to find actual oyster sauce, so just use the oyster flavored sauce that doesn't actually contain oysters in it), and a dash of crushed red peppers. Combine this until the sugar is dissolved.
Cut about a pound of flank steak into one inch sized chunks, sprinkle it with salt and pepper and add about a tablespoon and a half of arrowroot; toss to coat. Cook this in a pan with heated sesame oil until no longer pink on the surface. Put the beef in a bowl and set it aside.
Heat a bit more oil in the same pan. Add a pound of broccoli, a large chopped sweet potato and two Tablespoons of powdered ginger; toss to coat. Add the sauce, toss the mixture to coat, and simmer for at least five minutes or until the vegetables are tender. Add the beef and cook until it's heated through. Serve over hot cooked rice.
Will loved it. He asked me what I did to get the beef to cook up so tenderly, and when I explained that it's all about size and timing, he asked me to make more dishes cooked in this style because the meat comes out much more tender.
First, make your sauce by combining a quarter cup of water, two Tablespoons of brown sugar, three Tablespoons of oyster sauce (it's really hard to find actual oyster sauce, so just use the oyster flavored sauce that doesn't actually contain oysters in it), and a dash of crushed red peppers. Combine this until the sugar is dissolved.
Cut about a pound of flank steak into one inch sized chunks, sprinkle it with salt and pepper and add about a tablespoon and a half of arrowroot; toss to coat. Cook this in a pan with heated sesame oil until no longer pink on the surface. Put the beef in a bowl and set it aside.
Heat a bit more oil in the same pan. Add a pound of broccoli, a large chopped sweet potato and two Tablespoons of powdered ginger; toss to coat. Add the sauce, toss the mixture to coat, and simmer for at least five minutes or until the vegetables are tender. Add the beef and cook until it's heated through. Serve over hot cooked rice.
Will loved it. He asked me what I did to get the beef to cook up so tenderly, and when I explained that it's all about size and timing, he asked me to make more dishes cooked in this style because the meat comes out much more tender.
Friday, January 4, 2013
Mushroom Rollatini: Easy and Tasty
I can never find cannelloni tubes, so I use the recipes to make rollatini using lasagne noodles. This time I ended up making my own red sauce, and it worked out pretty well. This recipe does contain bread crumbs, but you could always try making it gluten free by using rice or rice flour.
First, make a variation on duxelles by combining finely chopped crimini mushrooms with a finely chopped onion and adding thyme and a quarter cup of dry white wine. Bring it to a boil and let it simmer ten minutes. Mix in the breadcrumbs until just combined and it binds the duxelles together. Take it off the heat and set it aside.
Make the sauce by combining three quarters of a cup of dry white wine, a can of whole tomatoes with basil, a small can of tomato paste, salt, garlic powder, and Italian seasoning. Bring it to a boil and simmer it for ten minutes.
To assemble them, spread a thin layer of sauce on the bottom of a baking dish. Take a cooked lasagne noodle and scoop some of the mushroom mixture into it and roll it up. Repeat with the remaining noodles, top with the remaining sauce and bake in a 400 degree oven for 35 minutes. Serve piping hot.
Will loved this recipe. I can see this becoming a winter staple. If you want some added flavor, add some Parmesan or Romano cheese to the top.
First, make a variation on duxelles by combining finely chopped crimini mushrooms with a finely chopped onion and adding thyme and a quarter cup of dry white wine. Bring it to a boil and let it simmer ten minutes. Mix in the breadcrumbs until just combined and it binds the duxelles together. Take it off the heat and set it aside.
Make the sauce by combining three quarters of a cup of dry white wine, a can of whole tomatoes with basil, a small can of tomato paste, salt, garlic powder, and Italian seasoning. Bring it to a boil and simmer it for ten minutes.
To assemble them, spread a thin layer of sauce on the bottom of a baking dish. Take a cooked lasagne noodle and scoop some of the mushroom mixture into it and roll it up. Repeat with the remaining noodles, top with the remaining sauce and bake in a 400 degree oven for 35 minutes. Serve piping hot.
Will loved this recipe. I can see this becoming a winter staple. If you want some added flavor, add some Parmesan or Romano cheese to the top.
Thursday, January 3, 2013
Aloo Gobi: A Mistake Worked Out Okay
I decided to make aloo Gobi this week. Unfortunately, the culinary gods didn't seem to want to cooperate. My cauliflower wound up freezing and my turmeric mysteriously disappeared. Despite these setbacks, the dish came out quite successful.
Prepare the aloo Gobi like in my previous post, except omit the turmeric and you basically have what I made. The cauliflower greens were too badly damaged from the freeze to do anything but throw away, but that's not much of a loss because Will doesn't like cauliflower greens anyway.
Will and I both enjoyed it. While the dish was more of a russet than the golden yellow that aloo Gobi usually is, the loss of turmeric didn't take away from the flavor. Needless to say, though, turmeric is on my shopping list for the next time I go out.
Prepare the aloo Gobi like in my previous post, except omit the turmeric and you basically have what I made. The cauliflower greens were too badly damaged from the freeze to do anything but throw away, but that's not much of a loss because Will doesn't like cauliflower greens anyway.
Will and I both enjoyed it. While the dish was more of a russet than the golden yellow that aloo Gobi usually is, the loss of turmeric didn't take away from the flavor. Needless to say, though, turmeric is on my shopping list for the next time I go out.
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