ladynox25: (Default)
Update to:

The second time around I added the nopales, drained, chopped the jalapenos a little finer, and sauteed the turkey with the onions, garlic, and cumin beforehand. I think we both agree that that made it perfect. Still very liquid, so we're turning it into a chili recipe, but oh well. It's good and that's what matters.
ladynox25: (Default)
Came up with this one the other day and it came out wonderfully. I think I managed to hit the intersection of easy, tasty, healthy, and versatile on this one.

1.5 lbs ground meat (I used turkey)
3-4 tomatillos, chopped
2-4 jalepenos, chopped
1 onion, chopped,
3-4 cloves garlic, minced
1 15 oz jar nopales
1 12 oz jar roasted red peppers
1 8 oz can tomato sauce, no salt added
2-3 tbsp cumin

Brown the meat in a little vegetable oil w/the onions & garlic. Add the rest of the ingredients and cook until done. Easy, no?

Here's where it's versatile:

I envisaged this as a filling for whole wheat tortillas. If you want to do that, it needs to be drier, so you would drain the jarred ingredients and omit the tomato sauce.

OTOH, you can make this wetter and serve it as a chili over rice. In this case, you would add the liquid from the jars and the tomato sauce.

I envisaged this as a crockpot recipe, something that can cook all day. In this case, you would brown the meat & chop the veggies the evening before, then put it in the crockpot in the morning on low heat for 8 hrs. Since the crockpot has a lid on it, the recipe will be wetter.

OTOH, it could be done in a dutch oven on the stovetop, which will make it drier.

Either way, it turned out suprisingly umami for a ground turkey recipe which means you could use pretty much any meat and it would turn out good.
ladynox25: (Default)
Today I found time to do something I haven't done in a while: make up a recipe.

Peanut Crusted Chicken:

Chop peanuts coarsely. Trim four boneless, skinless, chicken breasts. Coat with peanuts. Bake at 350 F for ~20 min or until done.

Thai Sauce:

In a small saucepan combine minced garlic, ginger (fresh grated or paste), lemongrass, dried arbol chilies (crushed red pepper flakes would also work), chopped raisins, crushed cardamom pods (1 black; 3 green), cinnamon, curry powder, coriander, and a dab of honey with 1 can coconut milk. Heat on low until simmering, turn off heat and let sit for ~45 min. Sieve out solid bits. Return to heat to warm for serving.

Served with brown rice and steamed veggies.
ladynox25: (Default)
I am celebrating the fact that I am learning to make delicious soup. Here's what I came up with last night and it turned out very well, if I may say so.

Half an onion, five garlic cloves, four stalks of celery, and about a half a pepper (mixed red, orange, and yellow), chopped and heated in the pan with a little vegetable oil. Once that began to release its flavor, I added a can of chicken broth, a generous sprinkle of black pepper, and a bay leaf, and let it simmer. Then a can of condensed cream of celery soup, rinsed with a second can of broth, two large baking potatoes and five large carrots cut into chunks, then I put the lid on and let it simmer for about a half an hour.

On returning, I gave it a good stir, tasted it, added more pepper, thyme, a little cumin, a couple of generous splashes of lemon juice, stirred it again and put the lid back on for another half hour. The second time, after tasting, I added still more black pepper, a generous sprinkle of red pepper, and a little onion powder. Back to simmer for another half an hour or so, until [profile] hoya99 came home, by which time the potatoes were starting to fall apart, which thickened the soup marvelously, and I invited him to taste. He recommended a pinch of salt and some more black pepper, which completed the dish.

Served hot off the stove with some wheat Italian bread that I toasted a couple of days ago. The chunks of potato and carrot were perfectly cooked through and sweet; the rest of the soup was hearty and thick without being overly creamy; and the red pepper kick matched so well with the nutty toasted bread that we didn't use spoons to eat it.

If I had to do it over, I would put in a whole onion, or an onion and a half, to eliminate the need for the onion powder, but otherwise I was very very happy with the result. [profile] hoya99 is not a soup person, so it really thrills me when I can come up with a soup he likes.
ladynox25: (Default)
In time for the holidays, one of my favorite holiday treats!

3 1/2 cups flour
2 cups sugar
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1/2 tsp baking powder
4 eggs, slightly beaten
2 cups cooked or canned pumpkin
1 cup water
1 cup oil
1 cup chopped nuts (optional)

Preheat oven to 325 f. Sift together dry ingredients. Blend eggs, water, oil, pumpkin, and nuts. Add dry mixture and mix thoroughly. Pour into 3 greased loaf pans. Bake for 1 hr.

You can also bake this up as cupcakes.
ladynox25: (Default)
This is a recipe my mom came up with and passed to me and it's absolutely delicious:

1 red onion
1 tsp butter
1 beef bouillon cube

Peel onion, cut off bottom, and cut well in top. Place in bowl. Place bouillon cube and butter in top well. Microwave on high 5 minutes or until soft.

The butter melts and it and the onion juices dissolve the bouillon and the mixture runs in between the layers of the onion and as it cooks it gets this wonderful beefy flavor to it. Like french onion soup, without the soup.

Depending on the size of the onion, you can cut it in half to serve two people or give each person their own.
ladynox25: (Default)
2 c (8 oz) macaroni
16 oz Velveeta
2 c milk
2 tbsp butter or margarine
2 tbsp cornstarch
2 tsp prepared mustard
hot sauce to taste
sharp cheddar cheese, shredded

Preheat oven to 350 F. Cook macaroni, drain, return to pot. Grease casserole dish. Melt butter in medium-sized saucepan. Whisk cornstarch into 1 c milk. Add the cornstarch mixture and the remaining milk to the butter. Stir constantly over medium heat until the sauce starts to thicken. Add cubed Velveeta, mustard, and hot sauce and continue to stir until blended. Pour sauce over macaroni, stir to coat thoroughly and spoon into casserole dish. Top with shredded cheese. Bake uncovered for 30 min or until top is browned.

Makes 6 servings.
ladynox25: (Default)
This is a simple and fairly standard recipe that I'm posting largely so that I can have it as a future reference:

1 acorn squash
1 tbsp softened or melted butter
2 tbsp brown sugar
2 tsp maple syrup

Preheat oven to 400 F. Cut acorn squash in half lengthwise. Scoop out and reserve seeds. Score the insides several times with a knife. Place each half in a baking pan, cut side up. Add ~1/4" water to the pan. Spread the butter over the inside of each half, then put 1 tbsp brown sugar and 1 tsp maple syrup in each half. Bake for 1 hr to 1 hr 15 min. The squash is done when the insides are very soft and the rims of the interior are brownish black. Remove from the oven and let cool. Spoon the melted sugar/syrup/butter mixture out of each half into a dish, then cut the halves into quarters and spread the mixture liberally over the insides before serving. Serves four when cut into quarters, 2 when cut into halves.

Remove the pulp from the reserved seeds and roast them in the oven with a little salt for a tasty treat (like pumpkin seeds)!
ladynox25: (Default)
2 cups boiling water
2 packages strawberry gelatin
3/4 cup chunk pineapple, microwaved 30 min
10 oz frozen strawberries
1 large ripe banana, sliced
1 1/2 cup sour cream

Prepare one package of gelatin using 1 cup water. Add half the fruit and pour into serving dish, making sure fruit is evenly distributed. Chill at least 3 hrs. Gently spread softened sour cream over chilled gelatin. Prepare second package of gelatin the same as the first. Add remaining fruit and pour into serving dish, making sure fruit is evenly distributed. Chill at least 3 hrs. Slice into 2" x 2" squares and serve. Makes ~12 servings.
ladynox25: (Default)
Tired of cleaning up oil spills? Try cleaning up a Dorito spill.
ladynox25: (Default)
crossposted to [community profile] df_recipes:

So, when [profile] hoya99 left me the last time, after cooking a delicious Thanksgiving dinner, I might add, he left me with some fresh herbs that I'm trying to do something with. No sense in wasting them. The herbs in question are rosemary, thyme, and cilantro.

In cogitating over this problem, I remembered that I make up veggie soup from canned veggies regularly during winter and that I use beef and chicken broth as stocks in the soup.

Putting two and two together, I came up with a delicious four. Make herb-infused broth to use in soups.

So I took two cans of beef broth, grated one clove of fresh garlic into it, put one large sprig of the rosemary, several smaller sprigs of the thyme, several fresh cilantro leaves, a dash of black pepper and a dash of lemon into it. I allowed it to heat until just simmering, then turned off the heat and let it cool on the stovetop. Filtering out the herbs, I then poured the broth into Gladware containers and put them in my freezer.

Repeat for two cans of chicken broth.

We will see how this goes but if it turns out like I expect, it should do wonders for my soups. I made the broth as strong as I possibly could, given that the broth will be diluted 4-5 fold when it is used.
ladynox25: (Default)
My parents have a garden and right now, it's producing way more than they themselves can eat, so coming back from visiting this weekend, I found myself loaded with some extra veggies. Here's my solution to the problem of what to do with zucchini, summer squash, and Japanese eggplant:

Mixed Veggies and Rice:

Slice one medium zucchini, one medium summer squash, and two Japanese eggplant, salt both sides of each slice and set aside for 30 min to draw out excess water. Wash off excess salt, drain, pat dry. Dice 1/2 onion and 1 clove garlic. Sautee onion & garlic, adding black pepper, basil, oregano, parsley, and dill. Add the juice from 2-4 limes (to taste) and a little bit of water. Add veggies and sautee/steam until done. Serve with white rice.

It made two servings for me, so I'll see how the second helping reheats tonight. The dish was a little bit bitter, I think from the lime seeds I accidentally got in there. Also, it might be acidic for some people, but I've found that adding a bit of sugar will cut the acidity considerably and you still get that tangy lime flavor. Overall, highly recommended.

(crossposted to [profile] texas_tiger and [community profile] df_recipes)
ladynox25: (rain)
I usually take a ramen cup or microwave meal with me to work for lunch. Today I took a Michelina's meal with me. I like them; they are suprisingly high quality (when it comes to microwave meals) for a very reasonable price. Today's special (as it were) was shrimp scampi. But when I opened the box, I notice something interesting: no shrimp. I ate it anyway, and it was okay. But does anyone out there know what the name is for shrimp scampi without the shrimp?
ladynox25: (Default)
(as a recipie by proxy; I just acquired this from a coworker. Makes a yummy chowder.)

crossposted to [community profile] df_recipes

1 large onion, chopped
1 large pepper, chopped
1 bunch of green onions, chopped
1 1/2 sticks butter
2 cans cream style corn
3 cans cream of potato soup
1 pint half & half
2 lbs crawfish tails
Tony Chachere's seasoning and garlic to taste

Sautee chopped vegetables in butter. Add corn, soup, half & half and crawfish tails. Simmer for 25 minutes. Best if made the day before and refrigerated overnight. Can be frozen.
ladynox25: (Default)
(crossposted to [community profile] df_recipes)

I had three eggs I needed to use up. And I thought I'd try making an omelette. To the best of my knowledge, this is the first time I've tried making one on my own from scratch. Still, how hard can it be? So I got me some mushrooms (my grocery store sells this "Stir Fry" pack that I like--it has a mixture of shitake, portabello, and button mushrooms), a tomato, and some sliced black olives, and waited for an opportunity to try my hand at omelette making.


Three eggs, well beaten together with a little skim milk, salt, and pepper. Diced mushrooms, diced tomato, diced scallion, and sliced black olives. Crumbled mozzarella and grated asiago cheeses. Once everything was prepared, I heated some olive oil (on medium high) in my pan. This being my first time, I wasn't sure how hot to let it get before I added the eggs, but I seem to have picked the right time. I've watched chefs make omelettes on those little personal pans, and they use their spatulas to move the cooked egg away from one side and let the uncooked egg onto the pan. So I try that, and it works, oddly enough. *grin*

After the egg was almost cooked through, I put the scallions and mushrooms on top, followed by the olives and a few capers (added on the spur of the moment). I let them sit for a second or so, as I made sure the egg was still unstuck from the pan. Then the cheeses went on and I let them melt for a second before I added the tomato last. Then a little more waiting, because I wasn't sure the egg was cooked through yet, until I noticed the edges becoming brown and crisp. I grabbed my plate, and turned out an almost perfect omelette (if one goes by presentation, anyway), managing to fold it like a pro. I waited a minute more for the cheese to melt and then enjoyed my creation with a glass of red grapefruit juice.

And boy, was it *good*. The egg was thin (next time I might use one more egg for that amount of filling) but I like my egg thin. One thing I *hate* about omelettes is too much egg and not enough filling. My egg was nice and solid, crisp and golden brown on the inside, just moist within. The ingredients blended well, too. The complex flavor of the mushroom mix made a good background for the sharp scallions and the tart tomatoes. The even more tart capers added a highlight while the olives provided a sweetness. The cheeses were a delight--the mozzerella melted and combined the other ingredients like a dream and the asiago was just enough to make the whole dish sing.

I'm going to have to do that again.
ladynox25: (Default)
4 Chthicken breasts, large
2 cloves of garlic, minced
1 onion, chopped
2 Tbsp. flour
2 Tbsp. Tears of Hastur (or butter)
1/2 cup green pepper, chopped
3/4 cup celery, chopped
1 tsp. black pepper
1 10 oz can tomatoes, drained
2 Tbsp. sugar
2 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
2 cups Chthicken blood (or broth)
1 can cream of slime mold (or mushroom) soup
1 can cream of Chthicken slime (or soup)
12 oz package of entrails (or spaghetti)
1 8oz sharp cheddar cheese (grated)

Cook entrails & drain well, set aside. Cook Chthicken & cut into bite size pieces. Melt Tears of Hastur and add onion, green pepper, garlic, black pepper, and celery. Saute until tender then thicken with flour. Add tomatoes, sugar, chili powder, Worcestershire sauce, cream of Chthicken slime, cream of slime mold, & Chthicken blood. Cook sauce about 15 minutes. Combine all ingredients, except about 3/4 cup of cheese. Place mixture in a 9" x 13" pan. Cook for 30 min at 350 degrees. After removing from oven, sprinkle with remaining cheese. Note: If freezing this dish, do not sprinkle cheese on top until after reheating.

Serves one Elder God of your choice.

Presented by your local Chthonic Whole Foods Store. Remember, folks, whether you're throwing a party for a group of Great Ones or arranging an intimate dinner for two with your favorite Old One, using the quality ingredients that are only to be found at Chthonic Whole Foods is the only way to show you care.
ladynox25: (Default)
This is a recipie I came up with on my own, and it's pretty quick and easy--and good.

Set pot of water on to boil. While it's heating, drain one can northern beans. Pour beans in serving bowl. Add about two dozen manzanilla olives, drained. The water should be boiling now, so put in about two cups dried colored pasta (I like to use the one with mixed shapes called Wacky Mac) and boil for 7-9 minutes. Drain, add icecubes to pot and pour water to just cover pasta. Mix until pasta is chilled and drain well. Remove any unmelted icecubes and add pasta to serving bowl. Add dressing. I like to use Good Season's Italian dressing mix and I use a little less oil when I make it up. I use maybe 1/4 mixed dressing for this salad. Finally, add a splash of lemon juice and mix well. Serve chilled.
ladynox25: (Default)
Inspired by [ profile] thette's yummylicious soup recipies, I thought I'd post one of mine:

Quick Easy Warm Broth

I start out by putting a little bit of lemon juice in the bottom of the pan and adding the spices to it while it's on extremely low heat (2 or so on my dial). For chicken broth, I use dill weed, paprika, onion powder, and garlic powder. For beef broth I use the above plus I add a little chili powder. I swirl the mixture a little bit to wet the spices and then I turn the heat up to medium (6 or so) and start adding the broth. I use one can of broth and I add it a little bit at a time--maybe 1/8 to 1/4 of a can. Then I swirl or stir it a bit and let the mixture heat until I can see steam start to come off the surface, at which point, I add more broth.

Sometimes I drink the broth straight but more often I like to have it en croute so while the broth heats I cube a little cheese, most often mozzerella, but I have also used monterey jack. I like mild, soft, easily melted cheese. I place this in the bottom of my bowl and add croutons on top. These are the croutons you can get in the store that are "restaurant style" croutons. You know, the really big thick ones with the herbs on them. Then when the broth is ready, I pour it over the croutons. The heat melts the cheese and the moisture softens and expands the croutons until they form a cover for the dish.

I like to use 95% fat free broth, fat free croutons and low fat cheese so this meal can be fairly healthy. At any rate, it's quick, easy, very tasty, and warm for the drizzly cold yucky fall and winter days, and light enough that it doesn't weigh your stomach down afterwards.
ladynox25: (Default)
Eggplant Parmesan:

Take two eggplants, peel and slice thinly lengthwise.
Take two or three eggs, break into shallow pie pan, scramble.
Take a Ziploc bag, put flour and grated parmesan cheese into it in a 2:1 ratio. Add 1/2 tsp of salt and a dash of pepper. Mix.

Place an eggplant slice in pie pan, coat both sides evenly with egg. Place into bag and coat with flour mixture. Repeat until all slices are breaded.

Add vegetable oil to large frying pan and heat. When hot, fry eggplant slices until brown on both sides. Drain oil.

Preheat oven to 350 degrees F. Punch two holes in one or two cans of tomato sauce. Slice mozzarella cheese thinly.

Take large shallow baking pan. Place into it eggplant slices, pour tomato sauce on top, cover with slices of mozzarella, and add a generous sprinkling of parmesan cheese. Repeat.

Bake in oven for 45 minutes at 350 degrees F. Remove, cool slightly, and serve while warm.

Yummy deliciousness! *grin*


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September 2012

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