Sunday, December 27, 2009
1 lb ground sausage (jimmy dean or breakfast, not just ground pork)
3/4 c chopped onion
2 + chopped garlic cloves
(cook together till done and onions soft)
3 1/2 c water
(the amounts of the cubed potatoes and squashes are debatable and up to you, but this is the ratio i use...)
2 c sweet potatoes
1 c red potatoes
1 c acorn squash
2 + (i always add more) tsp beef boulion granules (sp?)
1/4 tsp chili powder
2 bay leaves
1/4 tsp pepper
1/8 tsp allspice
1/8 ground cloves (this is what makes the soup what it is..)
(boil 20 min? or in a crock pot apperently, for a few hours till squash and friends are done. then add:)
1 can diced tomatoes
1/2 c tomato catsup
(let heat for a bit, then taste and mess with the spices. i usually end up adding boulion and more catsup to beef up the broth.)
Tuesday, October 20, 2009
Rachel and I made this last night and it was so tasty. Lots of flavors all mixed together. I used 2 jalepenos and it was not very spicy.
4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
1 large onion, preferably red, chopped
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons minced fresh hot chili, like jalapeño
1 clove garlic, peeled
Juice of 2 limes
2 cups cooked black beans, drained (canned are fine)
1 red or yellow bell pepper, seeded and finely diced
1 cup chopped fresh cilantro.
1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Yield: 4 servings.
Monday, July 20, 2009
Tuesday, May 12, 2009
Monday, April 13, 2009
When I was young, I read a series of books from the Auberry library about two brothers who were always going off on adventures to exotic locations. It seemed like wherever they went, and whatever crazy antics they got up to, they were always able to sustain themselves by eating delicious breadfuit. I was intrigued. What is this 'breadfruit'? Is it a bread, or is it a fruit? Would I ever need to keep myself alive by eating breadfruit? (I certainly hoped so).
Last week at a fruit stand, I noticed they had breadfruit. When i asked how to cook it, the two men had a lengthy conversation in Spanish which resulted in a one-word instruction to me: "Boil."
So, in case you ever need it, here is my breadfruit recipe:
1 medium sized breadfruit
1/2 c. butter
Remove green rind. The fruit has a spongy center and gets firmer towards the edge. Cut into cubes. I did not use the center part, but maybe you can. Boil for 10-12 minutes until cubes are the texture of a boiled potato. Melt butter in frying pan, and stir remaining ingredients into the butter. Add breadfruit cubes to butter mixture and saute on medium high until pieces are coated in spices and slightly crisped. Add more cumin and lemon than you originally thought. Serve to unsuspecting dinner guests.
Wednesday, March 25, 2009
Wednesday, March 18, 2009
1 loaf bread cut into pieces
Cut up bread and arrange on a cookie sheet. Turn oven to broil. Insert tray. Now the next step is very important - Walk away. Get distracted until the smell of something burning brings you back to the kitchen and to a sudden realization that you have done it again. Remove smoking tray and head for the nearest door.
Tuesday, February 24, 2009
½ lb. bacon
1 can of crab (slightly bigger than a tuna can- maybe 6 oz?)
½ onion, chopped
Potatoes, cooked and chopped (I used one can of potatoes, cause that’s what I had. So, if you use fresh, maybe 1-2 medium to large potatoes?)
A few dashes of cayenne pepper, or other powdered red pepper (or chop up some fresh if you have it)
1 can cream of mushroom soup
1 can cream of celery soup
2 cans of milk
1 can corn, drained
Good pinch of thyme
Cook up bacon in large soup pan. Near the end, add the crab (I had the pan at an angle at this point to avoid saturating the crab in bacon grease, but that was pointless, since it all ends up in the same place).
Remove bacon and crab, leaving grease in pan. Place mixture on paper towel.
Add onion to grease, and cook until onion is tender (add red pepper here if you use fresh, to allow it time to cook). Add potatoes and red pepper. Stir and let simmer for a couple minutes.
Mix in soups, milk, corn and thyme.
Add salt and pepper to taste.
Add back in the bacon/crab mixture.
Let soup warm through, and enjoy.
Monday, February 23, 2009
This was easy, fast, and delicious. The only non-staple ingredient was fresh parmesan.
I was working off this recipe http://www.elise.com/recipes/archives/001998parmesan_chicken.php.
Cut 3 chicken breasts into 8 pieces. Cut them the long way first, so you have two wide round peices that are 1/2 the thickness of the original piece. You're trying to maximize surface area for the cheese part.
1/3 cup butter
1 clove minced garlic
equal parts breadcrumbs and fresh parmesan
italian seasoning (or i used seasoned breadcrumbs)
So roll the chicken pieces around, then put them in a 9x13 baking dish. Cook at 450 for 15-20 minutes.
Friday, January 30, 2009
3 cans of chicken soup stock
1 cup of water (could have used more)
1 boullion cube
1 big chicken breast
1 lb pasta
1 bay leaf
any other seasonings you wish- some recipes call for basil or oregano
Throw everything in the pot and bring up to pressure. Cook for 4 minutes. Serve with biscuits on a rainy day.
Note: I don't really like the soup part of soup, so I went a little too light on the liquids department. Mine ended up more like chicken soup flavored pasta, which was alright too.
Tuesday, January 20, 2009
Since this is an idea blog as much as a recipe blog, I thought I'd add pasta salad up in here. I don't have an actual recipe for this, and if I leave anything out, feel free to add.
1 lb rotelle pasta
Any of the following:
tomatoes (sun-dried or normal type)
Cover in italian dressing. Refrigerate. I believe Bernsteins Restaurant Style Italian is the dressing of choice. Again, if you have any tips or tricks to add, please do.
Saturday, January 17, 2009
This might as well be called bacon and egg pasta, but carbonara sounds so much more fancy. It was really easy and tasted very much like a restaurant pasta. The only ingredients you may not have are fresh parsley and fresh parmesan.
I used this recipe http://thepioneerwoman.com/cooking/2008/09/cooking-with-ryan-pasta-carbonara/
Chicken, carrots, potatoes, 4 cups chicken stock, 1 Tbsp olive oil, 1 Tbsp parsley, salt/pepper, whatever other spices you're in the mood for.
Cut every thing about the same size, put in a pressure cooker. Bring up to pressure. Cook for 4 whole minutes. Use quick release method to release the steam. Eat the soup. The potatoes were even a bit over done, so I might cut down the cooking time next time.