Thursday, January 29, 2009
2 potatoes, peeled and cut into 1 inch pieces
1 onion, peeled and cut into quarters
2 cloves of garlic, peeled
2 cups broth
2 cups water
1 tbsp cream
salt and pepper
cashews, for garnish
Place cauliflower on a lined baking sheet drizzle with a little olive oil, wrap onion and garlic in a little foil, and place in the corner of the baking sheet with califlower. Roast at 350 for 45 minutes. Remove from the oven and place in a large pot, add water, broth, potatoes and some salt and pepper. Bring to a boil and simmer for 25 minutes or so, til the potato cooks. Take off the heat, and puree the mixture, and add the bit of difference with cream. you can also season this with red pepper, but cashews are a nice touch. Tastes even better the second day.
Wednesday, January 28, 2009
1 tbsp olive oil
2 tbsp spicy spice mix, no salt added (I prefer trader joe's bqq spice mix)
2 tbsp paprika, for daring red color
salt and pepper
1 bag frozen peas
a dab of butter
Line a baking sheetwith foil, (a dark baking sheet is best) toss chicken, spices, salt and olive oil together. Spread chicken out on the baking sheet and bake for 15 min, in a 425 oven. (Or til done if you have an oven that likes to take its time).
Heat up the frozen peas with a dab of butter, and a little salt and pepper. When warm, smash with a potato masher.
Leftover chicken can also be served on salad the next day with a vinaigrette, avocados, lettuce and tomatoes.
Leftover smashed peas can be served on pasta with pine nuts, parmesan, and extra pepper.
your favorite vingrette (or lemon based salad dressing)
Slice avocado in half length wise (leave skin on), remove seed (i use a knife to remove the seed but this can be hazardous to your health) and fill cavity with dressing, eat with a spoon.
Although this is a very easy dish, it make a nice presentation and can served as a first course in little bowls at a sit down dinner.
Tuesday, January 27, 2009
1 1/2 milk
1/2 cup water
1/4 coco powder (unsweetened)
1/4 cup sugar
1/2 tsp vanilla
1 cup dulce de leche ice cream
For the microwave unenthusiastic: cook on medium heat, milk, water, coco powder, and sugar, til bubbles form on the sides, stirring a little now and then. Once warm add vanilla and pour into serving cups (not too full) Top with some nice ice cream. If you're a microwave person, zap the whole thing all together in a bowl and ladle into serving mugs. This is great for rainy days when you feel like being a quiet stay at home type of zombie.
Monday, January 26, 2009
1 Bell Pepper, deseeded and chopped into 1 inch pieces (or 1 apple, cored and chopped)
2 slices of peeled ginger (i keep fresh ginger stored in the freezer)
2 onions, 1 inch pieces
2 carrots, 1 inch slices
3 cups chicken broth
1/2 tsp Ethiopian pepper (or more if you like it spicy)
1/3 cup peanut butter
1/2 cup tomato juice, (or sauce, or some paste mixed in hot water, some tomatoey)
1 tbsp brown sugar
i tbsp oil
Salt and Pepper
Heat oil in large pot, add bell peppers, onions, carrots, ginger and Ethiopian pepper. Cook a couple of minutes, then add broth and potatoes. Bring to a boil and simmer around 25 minutes (til potatoes are cooked). Puree soup with either a handheld or upright blender. Return to large pot. Add peanut butter, tomato juice and brown sugar. Reheat and add salt and pepper according to taste. You can garnish with some peanuts (or just use chunky peanut butter).
Great for that peanut butter fix you just can't get anywhere else.
Saturday, January 24, 2009
2 tbsp flour
remove haloumi from packaging and if you dont like things salty wash it. Slice the haloumi into 1/4 in slices and toss on a thin layer of flour. Shake off any excess, heat up cast iron (or other dark and heavy pan) on high heat. When really hot put haloumi on top and cook til you have a nice golden (or darker) color, then flip and cook other side. Serve with grapes for a dessert, or as part of a Mediterranean appetizer.
Friday, January 23, 2009
around a cup of milk
a dash of cinnamon
heaping spoon of sugar
maple syrup, to serve with
Pre heat oven to 425. Line a dark baking sheet with silicon pad and a bit of oil. Cut the Challah into large slices. just under an inch thick. Mix in a large bowl eggs, milk, sugar and cinnamon. Add bread one slice at a time covering both sides with mixture, and place on baking sheet, they can be close to one another, but not touching. Bake for 12 minutes, take them out and flip them, (you want a nice color on the bottom, if not bake them on original side till you get color) Bake another 5 minutes and serve.
Thursday, January 22, 2009
2 bell peppers, 1 in pieces
1 red onion, 1 in pieces
Some olive oil
Salt and pepper
1 box pasta (any kind you like in pasta salad)
1/2 cup feta, crumbled
a basil leaves, all rolled up together and sliced,
1/3 pine nuts
red wine vinegar dressing, (say 1/2 cup red wine vinegar, 1/2 olive oil, 1 tsp mustard, 1/2 tsp pepper)
Place veg on a dark rimmed cookie sheet, top with some olive oil, salt and pepper, and bake in a 400 degree oven for 20 min, mixing half way through cooking time. Meanwhile boil pasta according to box instructions. Add veg and dressing, mix. Taste to see if it needs salt. Garnish with basil, feta and pine nuts.
Wednesday, January 21, 2009
1 package sliced mushrooms (any kind you like)
2 or 3 nice steaks
1/4 cup sour cream, eyeball it
Some butter, more if youre not shy
Some canola oil, if you are shy
salt and lots of pepper
Slice the steaks nice and thin, and start cooking on med high heat, (rub a bit a of butter on the wide side if you're not shy first). Take them out and put them aside. Add onions and some butter and oil (if youre shy) to pot reduce to medium low and let them cook nice and slow, round 15 min should be fine. Add mushrooms, wait for them to reduce and give off their water. Put the meat back in. In a little bowl put in some cooking juices, a teaspoon or two corn starch and sour cream. Mix til its no longer lumpy and add to the whole. If you don't like the color add more sour cream. Add pepper and salt to taste.
Usually served with egg noodles, but also great on its own with a bit of toasty white bread.
Tuesday, January 20, 2009
Some pesto (Sun dried tomato pesto if you have some works well)
Sherded motzerella (I just keep a bag in the freezer)
Leftover luncheon meats, diced (they just disappear into the pizza, its amazing really)
Leftover veg, like a bit of onion, half a pepper, some potato (thinly sliced if raw), spinach, some olives, frozen veg, garlic, artichoke heart, jarred roasted peppers, whatever you have really
A bit of goat cheese, i like to add a good 3 oz. and keep small vacuum packs for just this purpose, but a bit of creamy cheese makes this pizza
dried oregano, just sprinkle some on
olive oil, dizzle on a bit,(unless youre using pepperoni, in which case ommit)
open up dough as thin as it gets before it tears too much, i make it the shape of the tray it will gone on, who ever said they had to been round? Place on a dark cookie sheet (so it gets nice and brown on the bottom), top with pesto, (not too much, a little bit goes a long way) and then modzerella, then meat (except pepperoni, that goes on top to crisp), then veg, then goat cheese crumbled (nice big chunkc are yum) a bit of olive oil and a bit of oregano. Bake according to dough instructions, and then cook it some more, check the bottom of the dough for color, and dont let the top turn to charcoal. Slice into squares and enjoy, when i make this, there is so much topping its nothing like delived pizza, and it bursts with flavor.
This isnt really a nice half hour no clean up recipe (its not bad) but it is the best way to avoid chucked all this stuff out in a cuple days cause what are you going to do with scraps?
Monday, January 19, 2009
Warm and Spicy Watercress Soup for Cold Zombies, also a Really Easy Starter for Fancy Company who like Fancy Sounding Food
a couple potatoes, peeled and cubed
1/4 of an onion, peeled and chopped
1 bunch watercress
1/2 tsp salt (or to taste, depending on how salty the broth is)
1/2 tsp white pepper, less if you dont like spicy, more if you live dangerously (although taste it cause watercress is pretty spicy on its own)
1 cup milk
Bring to boil a large pot of broth with potatoes, onion, and watercress (attempt to just add the leaves with a pair of scissors standing over the pot, but dont put it too much effort, its not a picky soup), reduce to a simmer and cook for 20 min. Place the veg and a little broth into a blander til you get a nice even color, (you may want to strain it if its for fancy company). Pour it back into pot add milk, salt and white pepper. Reheat, but dont let it boil. This tastes even better the second day.
Sunday, January 18, 2009
1 bunch Asparagus, trimmed
1/4 cup grated Parmesan
2 tbsp oil
1 tsp black pepper
Turn on the toaster oven to 425. Asparagus has a natural break point near the bottom, the drier the aspargus the higher the breaking point. You can wrap a wet paper towel round the tips of asparagus when you buy them. Line a little cookie tray with foil, spread out the asparagus, litter it parmesan, black pepper and olive oil. Roast for 10 to 15 minutes, or until charred (or not charred) to your liking. Charred asparagus, oh yeah.
Saturday, January 17, 2009
Bread crumbs (Panko crumbs are nice)
An egg or two
Preheat over to 425. Fun part take a mallet (if you have one with spikes use it sideways), or rolling pin, or frying pan or blunt object and hit the chicken bits (which you wrap in cling film for easy clean up, yay) unless they are flatter. The good news, tenders are freaking easy to flatten. Two bowls, one with egg, slightly beatten, the other bread crumbs. Line a cookie tray, black sheets are better, cause it browns the outside more (with foil or silicon sheet) and oil a little. Salt and pepper each chicken piece, then put in the egg. then in the bread then on the tray. Put in the oven, cook for around 10 to 12 (15 for some slow ovens) mintutes. Serve with Pasta and chopped tomatoes, parmesan, and a bit of basil, OR mashed potatoes (or any other veggie mash you prefer).
Friday, January 16, 2009
2 packages beligum chocolate Pudding (from trader joe's, cause nothing else comes close)
1 box lady fingers
1 pint cream
couple tablespoons powdered sugar
bit of vanillia
1 package frozen fruit, whatever you like, but raspberrys are damn good
Whip the cream till stiff, with a couple tablespoons sugar and a bit of vanilla (a tsp at most) Take out a large glass bowl or vase (you want to be able to see all the layers) and put a little bit of cream on the bottom to help stablize the next layer. Then layer some lady finger sideways on the edges so you can see all the layers. Then a bit of pudding, then fruit, then cream, each layer should show on the side and look around an inch thick (cause that's what ladyfingers are sideways) Keep going but make sure you end with cream. If you have a bar of choclate, hold it in your hand to get it a bit wamer, and use a veg peeler to curls. Don't worry though, if it looks odd, doesnt really matter its choclate. Assemble this a few hours before you serve it, so the fruit runs (this is why raspberries are best they give off great color and run like crazy) This will feed a crowd, and if you freeze the leftovers, you can scoop it out later like trifle ice cream. Leftovers Good.
Other trifle bowl ideas in case your vases are just not the right shape...
- glass pitcher
- punch bowl
- goldfish bowl, sans goldfish
Tuesday, January 13, 2009
1 bag of cut butternut squash in bag from TJ's (cause it wouldnt be a lazy zombie if you had to slice it)
1 onion, peeled and quartered
1 clove garlic (skin on)
drizzle of olive oil
salt and pepper
a few sage leaves
a little more oil (canola)
Set toaster oven on to bake at 400, put foil on tray, spread an even layer of butternut and onion, place the garlic in a corner, drizzle with olive oil and salt and papper. Roast for around 25 min (you may want to rotate the tray once half way through if your toasted oven is really uneven) Remove from oven, and peel garlic, plop it all into a blender and blend. Add a little stock or water if its too thick. Heat up the canola oil in a little pan, toss in a few sage leaves (dont crowd the pan) remove after around 30 seconds (youre looking for a crisp leave) drain on a paper towel and use to garnish the soup.
Monday, January 12, 2009
1 clove garlic
i tbsp chopped basil(fresh of frozen or anything else you have on hand)
Garlic Basil Pasta
3 tbsp sun dried tomato pesto
Defrost the shrimp in the fridge for the day. Cook on high heat for 2 to 3 minutes with a bit of olive oil (til pink and opaque) toss in chopped garlic, basil and pesto. Serve communal style in a large bowl filled with pasta. If you're in a rush you can flow cold water over shrimp till its mostly defrosted.
Sunday, January 11, 2009
One bag frozen peaches
10 cups water
1/2 cup sugar or honey (or to taste)
Bring to boil half the water with sugar (or honey) and peaches in a mid sized pot, then simmer for 10 minutes, pour into pitcher. (discard peaches if they are really falling apart). Boil rest of the water in kettle, (except if using green tea, then don't let the water actually boil, green tea is picky) pour water into the pot add tea and let hang out till you get the right flavor. Pour the tea into pitcher, add cubes, mix.
Saturday, January 10, 2009
There are few dishes that are from childhood that can never leave you, this is one of them. It also has the added benefit of using up zucchinis, a summer plague for some.
Half a dozen zucchini, cut in half length-wise then sliced into 1/4 inch slices
14 oz can of tomatoes, or three fresh tomatoes, chopped
1 tbsp tomato paste or pepper paste
1 large onion, chopped
2 clove garlic, chopped
1 tbsp dried mint
1 tbsp oil
Salt and pepper
Heat oil in a mid sized pot,
cook til transparent,
stir it till it smells fabulous (garlicky, maybe 30 sec)
stir it a bit and cook for a couple minutes,
and salt and pepper.
Bring to a boil and simmer covered for half an hour or so (I like mine cook til really soggy, takes longer)
Add mint and cook a couple more minutes.
Serve with rice or bulgur and yogurt. (For yogurt people)
Friday, January 9, 2009
6 Chicken thighs
Jar of spicy salsa (TJ's has a great one, very liquidy with a yellow cap)
1.5 cups rice
3 tbsp butter (to make it better)
Yogurt, to serve with (oh yeah) or Sour Cream, if you're sour cream people
Place thighs in a large pot, pour salsa on top, use the empty salsa jar and fill it with water and pour it in. Bring to a boil and simmer for 40 to 60 min. Take out the chicken (dont toss the water) shred it all up with either forks or your hands (when you lose patience with the forks). Put it back in the pot, if you marinate it overnight it will be even better. Top it with the rice, mix it all up, cover it with more water if you need to (you're looking for 1 in of water on top of the rice. Bring it to a boil and let it simmer for around 30 minutes. Cut the butter into chucks and mix it in. Serve with yogurt.
Thursday, January 8, 2009
Cheese, (almost any kind will do, I went Dubliner last)
Herbs, dry or fresh (plant a lot of seeds in a small pot, and see what grows, I used my chives last)
Salt and pepper
A bit of butter
OK so there's a lot you can do with an omelet, but sometimes simple is best. Heat the bit of butter in a frying pan on med heat till melted. Meanwhile beat the eggs in a mid sized bowl a little (the more you beat, the more eggy flavor you lose) Add the salt (not too much if your cheese is salty, and none if you re using Parmesan), pepper and herbs. Pour it on to the frying pan. Arm yourself with a spatula, and gently push the cooked edges inward so the uncooked parts reach the edge. When done to your liking cover with shredded (or crumbled) cheese. Fold it in half for full effect, slice into wedges and serve with toast.
Wednesday, January 7, 2009
one onion, peeled, wedged
one potato, scrubed and cut into large chunks
2 cloves garlic, crushed
grilling spice mix, no Salt or MSG (i like TJ's)
Preheat the oven to 425, spread veg on roasting pan, place tenderloin on top, dizzle on olive oil, grill mix, garlic and salt and roast for around half an hour, til the
I'm usually for simply prepared fish, my go to, for white fish, is a little mayo on top before baking. But the best upclass is some pesto (homemade pesto lasts forever and tastes heavenly) You can also simply use your favorite fresh or frozen herbs.
4 White Fish Fillets, I usually use Tilapia
1/4 cup Mayo
1/4 cup Pesto
OR Herbs (optional)
Alright this sounds a little odd, and it take time and usually a meal to convince others I actually do do this, but I have been for years. To cook any sort of white fish, I smear on a little mayo mixed evenly with pesto on the fillets, top with fresh cracked pepper, and place them on an ungreased foil lined baking dish.
In a 425 oven it takes around 15 mins (it depends on the thickness of your fillets). Just test it flakes and if it does, it's done. Serve immediately with carb of choice.