I decided to do another page because there is getting to be a lot of recipes on one page. Now there is going to be a lot of linking.
Tonights dinner (and order I made it in)
First I took out the tofu and started pressing it.
Next I made the Pizza dough. (click link for recipe) and let that rise.
I realize that the recipe calls for all reg. flour and I put in the 1/2 whole wheat, and that is probably why my pizza dough never rises that much. So its your choice.
Next I got the tomatoes from outback. We have Juliet tomatoes.
I read last night about taking the skin off before making a sauce, so I made an X on the top of each tomato, put it into boiling water for about 2 minutes (until I saw the skin break), and then into an ice bath. I peeled the skin off, which included chopping the tops off and wondered why didn't I just chop the tops off in the first place instead of making the X since I have to do it anyway. My hypothesis is this: they were pretty watery inside, so maybe chopping the tops off makes them more watery. hmmm. Then I magic bulletted them and made the sauce like normal. (click sauce for sauce link)
As the sauce cooked I took out the tofu and made the fake meatballs (click fake meatballs for link).
I only used half to tofu for the fake meatballs, I crumbled the other half, and seasoned it with garlic salt and tomato sauce to use as my fake ricotta.
Last, I decided on zucchini, portabello mushrooms, and broccoli for the inside filling. I sauteed them up together.
Time to assemble. This has taken me awhile to prefect. I cut the dough into thirds, and roll out a rectangle of dough. Before I fill the dough up I put it on an oiled baking sheet. Then I layer mozzarella cheese, 3 meatballs (half the reciple made 9), tofu ricotta, the vegetable mix, and topped it all with sauce, maybe another layer of cheese would be good here. Then I do the short top and bottom turn over, and then the sides. I should take a picture next time. It gets ripped a lot.
Cook at 375 for 20 minutes. yummmmmmm
Sunday, October 28, 2007
talk about lazy/ bread/
I won't even go through last week. It was pretty much repeats with the exception of teryaki tofu that sucked sucked sucked. I am not a baked tofu fan. I like it chewy, not soft.
So today I got up and had some oatmeal with yogurt and apple slices. yummy. clyde and I were going bodyboarding on the other side of the island (sandy side) so I made our take out lunch of hummus, bread that I made the other day (recipe at bottom of page), feta, boiled eggs, cut carrots and mushrooms, and apple slices.
We got almost there and found out a fire was going crazy on that side and it was mandatory evacuation and the roads were closed. So we turned around and had French fries at Macdonald's and went home. Its been raining here on this side like crazy, I hope everyone over there is all right.
Tonight I decided on calzone with fake meatballs inside, as suggested by clyde. It needed more cheese (as also suggested by clyde), or salt or SOMETHING, I am not sure what. We had an excess of tomatoes in the backyard so I made the sauce using them. It was kind of sweet tasting.
here is a days worth of recipes:
bread:
Ingredient List for 2 loaves:
2 and 1/4 teaspoons (1 packet) active dry yeast
2 and 1/4 cup hot water
1 tablespoon maple syrup (or sugar if you don't have maple)
2 tablespoons olive oil
1 tablespoon of salt
4 and 1/2 cup unbleached all purpose flour
1 cup 6 grain cereal from health food store bins mixed with flaxseeds and magic bulletted until not hard and chunky
1 cup whole grain flour
I got about 10 leaves of basil and a sprig of rosemary from the backyard
In a large bowl combine yeast, 1/4 cup of the water, and the maple sugar. Leave for about 10 minutes while the yeast does its magic and turns bubbly.
In a separate bowl combine flours and the six grain cereal. mix to blend.
After the yeast is ready add to the LIQUID (I forget this and add it to the dry all the time so its no big deal) the salt, olive oil, and the rest of the water
Add half of the dry into the wet and mix. then add the rest of the dry.
Put onto a floured board, and add herbs. I do this simply by kneading the bread on top of them.
Knead for about 10 minutes. Here is a good link on how to knead and all of that stuff:
http://cookingchrissy.blogspot.com/2007/08/i-was-making-bread-all-wrong.html
After Kneading put into an oiled bowl for about an hour while the bread doubles in size.
After it rises put it into your baking apparatus. I use an oiled loaf pan sometimes, sometimes I shape it into an Italian loaf and cook it on a baking sheet (oiled), Clyde puts it into a boiling pot and cooks it in them. Its pretty loose.
Let the bread rise in the cooking apparatus for an hour.
Preheat oven to 450
cook the bread at 450 for 10 minutes
lower heat (with bread still inside ) to 350 and cook for 25 more minutes. mmmmmmmmmm.
I have decided to put dinner on the next page to avoid overcrowding
So today I got up and had some oatmeal with yogurt and apple slices. yummy. clyde and I were going bodyboarding on the other side of the island (sandy side) so I made our take out lunch of hummus, bread that I made the other day (recipe at bottom of page), feta, boiled eggs, cut carrots and mushrooms, and apple slices.
We got almost there and found out a fire was going crazy on that side and it was mandatory evacuation and the roads were closed. So we turned around and had French fries at Macdonald's and went home. Its been raining here on this side like crazy, I hope everyone over there is all right.
Tonight I decided on calzone with fake meatballs inside, as suggested by clyde. It needed more cheese (as also suggested by clyde), or salt or SOMETHING, I am not sure what. We had an excess of tomatoes in the backyard so I made the sauce using them. It was kind of sweet tasting.
here is a days worth of recipes:
bread:
Ingredient List for 2 loaves:
2 and 1/4 teaspoons (1 packet) active dry yeast
2 and 1/4 cup hot water
1 tablespoon maple syrup (or sugar if you don't have maple)
2 tablespoons olive oil
1 tablespoon of salt
4 and 1/2 cup unbleached all purpose flour
1 cup 6 grain cereal from health food store bins mixed with flaxseeds and magic bulletted until not hard and chunky
1 cup whole grain flour
I got about 10 leaves of basil and a sprig of rosemary from the backyard
In a large bowl combine yeast, 1/4 cup of the water, and the maple sugar. Leave for about 10 minutes while the yeast does its magic and turns bubbly.
In a separate bowl combine flours and the six grain cereal. mix to blend.
After the yeast is ready add to the LIQUID (I forget this and add it to the dry all the time so its no big deal) the salt, olive oil, and the rest of the water
Add half of the dry into the wet and mix. then add the rest of the dry.
Put onto a floured board, and add herbs. I do this simply by kneading the bread on top of them.
Knead for about 10 minutes. Here is a good link on how to knead and all of that stuff:
http://cookingchrissy.blogspot.com/2007/08/i-was-making-bread-all-wrong.html
After Kneading put into an oiled bowl for about an hour while the bread doubles in size.
After it rises put it into your baking apparatus. I use an oiled loaf pan sometimes, sometimes I shape it into an Italian loaf and cook it on a baking sheet (oiled), Clyde puts it into a boiling pot and cooks it in them. Its pretty loose.
Let the bread rise in the cooking apparatus for an hour.
Preheat oven to 450
cook the bread at 450 for 10 minutes
lower heat (with bread still inside ) to 350 and cook for 25 more minutes. mmmmmmmmmm.
I have decided to put dinner on the next page to avoid overcrowding
Saturday, October 20, 2007
fake meatball subs
Tonight I made fake meatball subs. Here is the link for fake meatballs and the tomato sauce.
The fun part of this is calling the boys in and we all take our sub bread (I tried french bread a few times but its more bread then balls, sub bread does the trick) that I had toasted some and we all assemble our sandwiches. I cut up green onions, mushrooms, and red peppers to put on them. I had some zucchini in the sauce too, since the lady at the farmers market gave me an extra one today. SO on mine I put on mayo and mustard (sounds gross but it makes the sandwich really really good), then the fake balls, then the tomato sauce, then pickles, mushrooms, and g.onions, and then mozzerella cheese, and a little parm sprinkled on top of that. they all went back in the oven until the cheesey cheese was melted. yummy.
Yesterday I had my job interview, and I was a wreck all day. We had to drive across the island so I put together my favorite travel lunch: hummus,
goat cheese, toasted bread I made (the 6 grain), apple slices, and usually I have carrots but I was out. yummy. But I couldn't have dinner, the days stress collapsed my insides.
The day before was meganachos. We used to get this at taco stand, and I try to make it but its never as good. Here is my tofu recipe for it:
Extra firm tofu, shake out water. Cut pieces fairly thin, about 1/2 inch from the end. In my cast iron skillet I heat up olive oil. The tofu really does benefit from some marination in soy sauce, but I procrastinate. So when the oil is hot put in the tofu. The first round of seasonings are:
soy sauce, enough to cover the top of each piece. Its easy to over soy, but I think that playing around with it is necessary because every one likes soy different. Then I coat the top with salt, pepper, and garlic powder. When I say coat I mean I just shake it over until I see some on all the pieces.
When I flip them (when they start getting brown) I move the pieces around so they will cook evenly and add: cumin across each piece, fennel seeds (this is the secret ingredient that makes them taste like sausage, I use about 1/2 tablespoon), and cinnamon across each piece
When I flip again I put on each piece basil, thyme, and coriander.
When they start getting pretty cooked I cut them into smaller pieces and turn down the heat from med. to a little lower.
mega nachos:
1 can refried beans
I spread this across the bottom of the pan and bake on 350 degrees while the tofu cooks.
Next I cut up veggies to go on it. The ones I suggest are black olives, I like zucchini, carrots, mushrooms, red peppers, and green onions. When the beans are hot and the tofu is done I combine the veggies (raw), tofu, and beans in a casserole dish and top it with moz. cheese. yummmy.
The fun part of this is calling the boys in and we all take our sub bread (I tried french bread a few times but its more bread then balls, sub bread does the trick) that I had toasted some and we all assemble our sandwiches. I cut up green onions, mushrooms, and red peppers to put on them. I had some zucchini in the sauce too, since the lady at the farmers market gave me an extra one today. SO on mine I put on mayo and mustard (sounds gross but it makes the sandwich really really good), then the fake balls, then the tomato sauce, then pickles, mushrooms, and g.onions, and then mozzerella cheese, and a little parm sprinkled on top of that. they all went back in the oven until the cheesey cheese was melted. yummy.
Yesterday I had my job interview, and I was a wreck all day. We had to drive across the island so I put together my favorite travel lunch: hummus,
goat cheese, toasted bread I made (the 6 grain), apple slices, and usually I have carrots but I was out. yummy. But I couldn't have dinner, the days stress collapsed my insides.
The day before was meganachos. We used to get this at taco stand, and I try to make it but its never as good. Here is my tofu recipe for it:
Extra firm tofu, shake out water. Cut pieces fairly thin, about 1/2 inch from the end. In my cast iron skillet I heat up olive oil. The tofu really does benefit from some marination in soy sauce, but I procrastinate. So when the oil is hot put in the tofu. The first round of seasonings are:
soy sauce, enough to cover the top of each piece. Its easy to over soy, but I think that playing around with it is necessary because every one likes soy different. Then I coat the top with salt, pepper, and garlic powder. When I say coat I mean I just shake it over until I see some on all the pieces.
When I flip them (when they start getting brown) I move the pieces around so they will cook evenly and add: cumin across each piece, fennel seeds (this is the secret ingredient that makes them taste like sausage, I use about 1/2 tablespoon), and cinnamon across each piece
When I flip again I put on each piece basil, thyme, and coriander.
When they start getting pretty cooked I cut them into smaller pieces and turn down the heat from med. to a little lower.
mega nachos:
1 can refried beans
I spread this across the bottom of the pan and bake on 350 degrees while the tofu cooks.
Next I cut up veggies to go on it. The ones I suggest are black olives, I like zucchini, carrots, mushrooms, red peppers, and green onions. When the beans are hot and the tofu is done I combine the veggies (raw), tofu, and beans in a casserole dish and top it with moz. cheese. yummmy.
Wednesday, October 17, 2007
carbohydrates
Tonight I cooked vegetable dinner. I haven't made this in a while. It was a favorite when clyde and I lived in georgia before I got really into cooking. I should call it carbohydrate dinner instead though. Here is the combo:
1. Mashed potatoes and gravy (I mixed half potatoes and half cauliflower to reduce the carbs. I saw a guy do only cauliflower boiled and mashed on a no carb cooking show and tried it once and its pretty much the same. so I mixed.
2. macaroni. from the box. mmmmmm.
3. black eyed peas. mmmmmmm. seasoned with salt and pepper.mmmmmm.
4. apple/raisin stuffing. This is a dish I work on occasionally. I cooked 1/2 onion and 1 apple on stovetop for about 10 minutes. Then I added a handful of raisins and 1/8 white wine and cooked 5 more minutes. Then I cooked the stuffing. combined them and topped with Parmesan cheese and baked briefly. mmmmm.
I love this meal. Then I fed everyone B vitamins to absorb the carbs our body did not burn. I wonder if that is true.
1. Mashed potatoes and gravy (I mixed half potatoes and half cauliflower to reduce the carbs. I saw a guy do only cauliflower boiled and mashed on a no carb cooking show and tried it once and its pretty much the same. so I mixed.
2. macaroni. from the box. mmmmmm.
3. black eyed peas. mmmmmmm. seasoned with salt and pepper.mmmmmm.
4. apple/raisin stuffing. This is a dish I work on occasionally. I cooked 1/2 onion and 1 apple on stovetop for about 10 minutes. Then I added a handful of raisins and 1/8 white wine and cooked 5 more minutes. Then I cooked the stuffing. combined them and topped with Parmesan cheese and baked briefly. mmmmm.
I love this meal. Then I fed everyone B vitamins to absorb the carbs our body did not burn. I wonder if that is true.
Monday, October 15, 2007
I'm so full right now
OK last nights meal was all right, but it took so long to make with so little return that I am afraid to put it in here in fear someone will make it. So lets pretend like yesterday never happened and move onto today.
basic, good baked pasta
But I didn't make that, I made a version of it. Here is the original recipe, then I will give what I did:
Baked pasta with roasted veg.
1 red pepper
1 zucchini
2 mushrooms
1/2 onion
1/8 cup oil
1/8 cup parm cheese
1/2 pound penne
1 and 1/2 cups sauce
1/4 cup moz. cheese
3/4 cup white beans
1 table butter
On baking sheet toss veggies in oil oil, salt and pepper, and Italian herbs
roast on 450 for 15 minutes.
Boil penne until aldente (want it still hard).
toss with veg, cheese, maranara, and beans and pour into casserole dish.
top with parmeasean cheese and butter and bake for 25 minutes.
So this is what I do usually but with more sauce, different vegetables, and tofu instead of cheese. but i had leftover spinach and fake ricotta (tofu that has been pressed and crumbled to resemble the texture of ricotta) from last nights meal so I included that. I was late coming home tonight so instead I just heated up last weeks sauce and added one more can of magic bulletted tomatoes, basil, salt, and garlic and heated it up. Then I sauteed (not roasted) 1 portabello mushroom, 1/2 zucchini, I can't remember what else... and combined the sauce, the spin tofu mix, a handful of cheese, and vegetables together and cooked. it was still a little bland. feta picked it up somewhat nicely though. if you like spice I can imagine red pepper flakes working in there.
basic, good baked pasta
But I didn't make that, I made a version of it. Here is the original recipe, then I will give what I did:
Baked pasta with roasted veg.
1 red pepper
1 zucchini
2 mushrooms
1/2 onion
1/8 cup oil
1/8 cup parm cheese
1/2 pound penne
1 and 1/2 cups sauce
1/4 cup moz. cheese
3/4 cup white beans
1 table butter
On baking sheet toss veggies in oil oil, salt and pepper, and Italian herbs
roast on 450 for 15 minutes.
Boil penne until aldente (want it still hard).
toss with veg, cheese, maranara, and beans and pour into casserole dish.
top with parmeasean cheese and butter and bake for 25 minutes.
So this is what I do usually but with more sauce, different vegetables, and tofu instead of cheese. but i had leftover spinach and fake ricotta (tofu that has been pressed and crumbled to resemble the texture of ricotta) from last nights meal so I included that. I was late coming home tonight so instead I just heated up last weeks sauce and added one more can of magic bulletted tomatoes, basil, salt, and garlic and heated it up. Then I sauteed (not roasted) 1 portabello mushroom, 1/2 zucchini, I can't remember what else... and combined the sauce, the spin tofu mix, a handful of cheese, and vegetables together and cooked. it was still a little bland. feta picked it up somewhat nicely though. if you like spice I can imagine red pepper flakes working in there.
Saturday, October 13, 2007
cookies and hummus
yesterday was a cooking day. I spent most of the day in the kitchen having a gay old time. this is what I made:
cookies:
chocolate chip oatmeal cookies
1 and 1/2 sticks of butter softened
1 and 1/2 cup plus 2 tablespoons brown sugar packed
ditto amount for granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
(I also added 2 tablespoons flax meal to help with the butter situation)
3/4 teaspoon baking powder
3/4 teaspoon salt
1 and 1/2 cups quick rolled oats
1 cup chocolate chips
(optional 3/4 cup raisins)
1/2 cup chopped walnuts (I used sunflour seeds that I toasted, it worked fine)
I also threw in about 1/8 cup of shredded coconut
Put butter and sugars in a big bowl and bean until smooth, 2-3 minutes
add eggs and vanilla, beat one more minute, until combined
Whisk together flour, baking soda, and salt
add into wet mix and beat until smooth
Use rubber spatula to mix in oats, chocolate, coconut, seeds, and raisins
cover and refridgerate for at least 6 hours but up to 5 days. can freeze for 2 months.
if frozen thaw in fridge first.
cook on 350 for 10-15 minutes on baking sheets on wax paper (or just oil the pan like I did) and make sure they are at least 2 inches apart.
yummmmmy
Hummus
I can or 1 and 1/2 cups chickpeas. Even if your using the can make sure you still cook them some so they will be super soft. This way you don't have to use a blender.
I garlic clove, minced
1/4 cup tahini
3 tablespoons lemon juice
1 tablespoon parsley leaves
1/2 teaspoon salt
1/8 teaspoon cayanne
cut up garlic and put into a bowl. put the very soft chickpeas on top (IF not soft you have to use magic bullet, or worse, the blender). mash them up with a fork until they are...mashed.
add everything else and mix. mmmmm.
Then for dinner I made falafel and roti. recipe if you click on falafel.
cookies:
chocolate chip oatmeal cookies
1 and 1/2 sticks of butter softened
1 and 1/2 cup plus 2 tablespoons brown sugar packed
ditto amount for granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all purpose flour
(I also added 2 tablespoons flax meal to help with the butter situation)
3/4 teaspoon baking powder
3/4 teaspoon salt
1 and 1/2 cups quick rolled oats
1 cup chocolate chips
(optional 3/4 cup raisins)
1/2 cup chopped walnuts (I used sunflour seeds that I toasted, it worked fine)
I also threw in about 1/8 cup of shredded coconut
Put butter and sugars in a big bowl and bean until smooth, 2-3 minutes
add eggs and vanilla, beat one more minute, until combined
Whisk together flour, baking soda, and salt
add into wet mix and beat until smooth
Use rubber spatula to mix in oats, chocolate, coconut, seeds, and raisins
cover and refridgerate for at least 6 hours but up to 5 days. can freeze for 2 months.
if frozen thaw in fridge first.
cook on 350 for 10-15 minutes on baking sheets on wax paper (or just oil the pan like I did) and make sure they are at least 2 inches apart.
yummmmmy
Hummus
I can or 1 and 1/2 cups chickpeas. Even if your using the can make sure you still cook them some so they will be super soft. This way you don't have to use a blender.
I garlic clove, minced
1/4 cup tahini
3 tablespoons lemon juice
1 tablespoon parsley leaves
1/2 teaspoon salt
1/8 teaspoon cayanne
cut up garlic and put into a bowl. put the very soft chickpeas on top (IF not soft you have to use magic bullet, or worse, the blender). mash them up with a fork until they are...mashed.
add everything else and mix. mmmmm.
Then for dinner I made falafel and roti. recipe if you click on falafel.
Thursday, October 11, 2007
pizza night
Yesterdays breakfast was pretty fun. I mixed half of one of those sugary packages of oatmeal with real oats from the canister. I mixed this with hot rice milk and fruit from my trees. that was the fun part, the fruit is ripe. well, not just from my trees. The orange was from me, and the star fruit was from mr. kato. Then I threw in some yogurt. very good. Lunch I kept on going with making guac. from the avocado Rubbos friend Kristine brought over. we had chili tacos. meaning we scooped chili into the taco shells, covered it with guac, cabbage, and cheese, and ate it. it was yummy. Dinner was shot though, cause I had a meeting with a committee I am on at school. They fed us sushi. I peeled off the seaweed of one and ate the rice, cabbage, and tuna inside, but it tasted too funny.
Today: pizza night. earlier meals were nondescript.
This is the order I do pizza in, for convenience sake.
Pizza dough first because it takes an hour to rise
Pizza dough:
1 and 1/2 teaspoon active dry yeast
3/4 cup warm water
2 and 1/4 cup all purpose flour (I use half wheat and it works)
1 teaspoon salt
pinch of sugar
1 tablespoon olive oil
Put yeast in a small bowl and cover it with 1/4 cup of the hot water. Let it sit until its all yeasty, about 10 minutes.
Meanwhile mix dry ingredients.
When ready add yeast mix, oil, and rest of the water.
mix and kneed on floured surface about 3-5 minutes.
put into an oiled bowl, make sure its covered with oil, and let it sit for an hour.
So while thats rising I make my tomato sauce, its the same as always but...
Tomato sauce:
I sautéed one onion
then I added 2 cans of chopped tomatoes that I magic bulleted until they were creamy and no lumps.
To this I added:
2 cloves chopped garlic
1 bay leaf
about 10 leaves of basil
1 sprig of rosemary
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1/2 tablespoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon of salt
some pepper
Then i put the lid on it on low and let it cook away.
Meanwhile the oven is on for when the dough is ready and its set for 450.
I cut up mushrooms, green onions, carrots, cauliflower, garlic, and zucchini for topping.
I had half a pack of the flax tempeh in the fridge that I cut into small pieces and sauteed on med. with olive oil with chili powder and garlic powder sprinkled on top. It really needed to be cooked with fennel seeds. clyde put some fennel seeds on his and it tasted like sausage like the tofu does when we add them.
I rolled out the dough into 2 longated pieces and put them on oiled baking sheets. they went into the 450 oven for 8 minutes. I called the boys and we all put our toppings on our pizza. This was the fun part. and mozzarella and parm. cheese. I baked it for 10 minutes more and couldn't wait for mine. clyde let his cook about 5 minutes longer. It was really good.
Today: pizza night. earlier meals were nondescript.
This is the order I do pizza in, for convenience sake.
Pizza dough first because it takes an hour to rise
Pizza dough:
1 and 1/2 teaspoon active dry yeast
3/4 cup warm water
2 and 1/4 cup all purpose flour (I use half wheat and it works)
1 teaspoon salt
pinch of sugar
1 tablespoon olive oil
Put yeast in a small bowl and cover it with 1/4 cup of the hot water. Let it sit until its all yeasty, about 10 minutes.
Meanwhile mix dry ingredients.
When ready add yeast mix, oil, and rest of the water.
mix and kneed on floured surface about 3-5 minutes.
put into an oiled bowl, make sure its covered with oil, and let it sit for an hour.
So while thats rising I make my tomato sauce, its the same as always but...
Tomato sauce:
I sautéed one onion
then I added 2 cans of chopped tomatoes that I magic bulleted until they were creamy and no lumps.
To this I added:
2 cloves chopped garlic
1 bay leaf
about 10 leaves of basil
1 sprig of rosemary
1/2 teaspoon oregano
1/2 teaspoon cinnamon
1/2 tablespoon sugar
1/2 teaspoon red pepper flakes
1 teaspoon of salt
some pepper
Then i put the lid on it on low and let it cook away.
Meanwhile the oven is on for when the dough is ready and its set for 450.
I cut up mushrooms, green onions, carrots, cauliflower, garlic, and zucchini for topping.
I had half a pack of the flax tempeh in the fridge that I cut into small pieces and sauteed on med. with olive oil with chili powder and garlic powder sprinkled on top. It really needed to be cooked with fennel seeds. clyde put some fennel seeds on his and it tasted like sausage like the tofu does when we add them.
I rolled out the dough into 2 longated pieces and put them on oiled baking sheets. they went into the 450 oven for 8 minutes. I called the boys and we all put our toppings on our pizza. This was the fun part. and mozzarella and parm. cheese. I baked it for 10 minutes more and couldn't wait for mine. clyde let his cook about 5 minutes longer. It was really good.
Tuesday, October 9, 2007
chili
Tonight I wanted to make a mexican style soup with no recipe.
guess what mexican style soup is? Chili.
when you put in the beans, corn, tomatoes, and vegetables, and orzo pasta that pretty much makes chili.
so I tossed in some chili powder, cumin, basil, and oregano. It wasn't good or bad, just chili.
I cut up some green onions to go on top with my cheese and sour cream. and I made biscuits.
things to do with chili?
Chili cheese nachos. Have had these and its a good idea.
chili on fake hotdogs. well, I only eat fake hotdogs when clyde and self have fire. that would be hard to bring chili out there. unless it was a real campfire and then maybe I could cook chili on the side in one of those cast iron dishes you can cook on open fire.
OH chili cheese macaroni. OK tried that once and it wasn't that bad
chili cheese fries...
burrito with greens added, thats pretty good when I don't want stew two days in a row, somehow the tortilla transforms the chili
guess what mexican style soup is? Chili.
when you put in the beans, corn, tomatoes, and vegetables, and orzo pasta that pretty much makes chili.
so I tossed in some chili powder, cumin, basil, and oregano. It wasn't good or bad, just chili.
I cut up some green onions to go on top with my cheese and sour cream. and I made biscuits.
things to do with chili?
Chili cheese nachos. Have had these and its a good idea.
chili on fake hotdogs. well, I only eat fake hotdogs when clyde and self have fire. that would be hard to bring chili out there. unless it was a real campfire and then maybe I could cook chili on the side in one of those cast iron dishes you can cook on open fire.
OH chili cheese macaroni. OK tried that once and it wasn't that bad
chili cheese fries...
burrito with greens added, thats pretty good when I don't want stew two days in a row, somehow the tortilla transforms the chili
Monday, October 8, 2007
The week in food
I have been on blog-cation. But this week was pretty good in food, some of which I will not bother to recount because I know I will make again. Lets take this starting todays lunch. very good. I cooked a scrambled egg with mushrooms and green onions and topped with mozzarella cheese. I put that on an onion bun with shredded cabbage and dill pickles. It was so good. Last night for dinner clyde made black bean tacos, and I mention it because he did something I have never done. He smushed up the black beans while cooking them, they were kind of like refried bean consistency. He flavored them with salt, cumin, and chili powder. (not much cumin at all). with sour cream, sauce, cabbage, and cheese they were really good. This was sunday. Lunch was leftovers from Saturday night. That was eggplant Parmesan with bread sticks. Since I make this all of the time I will delay on writing the recipe, since I have so many to put in that I will not be remaking although I liked. Lunch Saturday was a beach picnic. Like Friday. but slightly variated. I had apple slices, carrot slices, and friday I had toasted bread and hummus. saturday I had crackers and tofu dip. Both days I also had slices of cheddar cheese. So good at the beach.
Friday night we had something I had been craving: BBQ. only it wasn't. I should have looked closer at the recipe, but I saw molasses on the list and assumed.... it was still good, but not bbq. This is what went down
(psudo)BBQ tempeh spread (for 3 people)
8 oz of tempeh finely chopped. I used flax kind, and it was really good cut up into pieces, I didn't have that texture issue I have a lot with tempeh.
1 and 1/2 teaspoon chili powder.
cook the tempeh in the chili powder and about a tablespoon of oil for about 7 minutes. They suggest that after you cook it you stir in:
1 rib celery chopped
1/4 cup minced red onions
But rubbo doesn't like celery and I don't like raw onions, so I omitted, and it was fine.
In a bowl combine fake BBQ sauce (which is good, but not bbq, so lets call it a new name...like special sauce cause I think the special sauce is a similar mixture)
sauce ingrediants:
1/4 cup mayo
2 tablespoons ketchum
1/2 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon molasses
1 small minced garlic clove
salt and pepper.
Mix the tempeh with the sauce. They say let it sit for 30 minutes refrigerated, but I didn't and it worked. it was good. but clyde didn't like it.
Lets see, the day before was...
Vegetable hot pot with cheese triangles
This is like a pot pie, but more stew with scones on top
for six people
2 garlic cloves crushed
1 onion chopped
1 teaspoon chili powder
1 pound pototoes
3 cups chopped mushrooms
1 chopped carrot
then a combo of 2 pounds of other vegetables. I think I used zucchini, and extra beans. I think I am missing a vegetable.
4 teaspoons flour
2and 1/2 cups stock (I used mushroom)
14 oz can of chopped tomaotes
1 table tomato puree (I did more puree and less tomatoes because I don't like whole tomatoes and it worked fine)
1 teaspoon thyme
14 oz can of beans
salt and pepper
Shoot I can't go back to a normal color
preheat oven to 350. heat oil in a pan you can put into the oven but also use on the stove. add onion and fry to how you like. add garlic and chili powder. cook another minute
add vegetables (not bean and tomato) and fry 4 minutes.
add flour and cook 1 minute
add stock, tomatoes (puree too), thyme, salt and pepper. I added white wine too, about 2 tablespoons, but if I had red I would have used it instead. bring to a boil.
cover and cook in oven for thirty minutes.
Topping
2 cups self rising flour (the net says that you can get self rising from all purpose by adding 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour.
1/2 cup butter
1 cup grated cheddar cheese
chives
5 table spoons of milk
Mix butter in with flour with your fingers until mixed. add half the grated cheese and chives, and mix. stir in milk, and make a dough. pat dough into a circle, they suggest making 12 triangles about 1 inch thick, but I made them skinner.
Before putting them on the casserole add in your beans, then put the scones on top. cook uncovered for 25 minutes.
Friday night we had something I had been craving: BBQ. only it wasn't. I should have looked closer at the recipe, but I saw molasses on the list and assumed.... it was still good, but not bbq. This is what went down
(psudo)BBQ tempeh spread (for 3 people)
8 oz of tempeh finely chopped. I used flax kind, and it was really good cut up into pieces, I didn't have that texture issue I have a lot with tempeh.
1 and 1/2 teaspoon chili powder.
cook the tempeh in the chili powder and about a tablespoon of oil for about 7 minutes. They suggest that after you cook it you stir in:
1 rib celery chopped
1/4 cup minced red onions
But rubbo doesn't like celery and I don't like raw onions, so I omitted, and it was fine.
In a bowl combine fake BBQ sauce (which is good, but not bbq, so lets call it a new name...like special sauce cause I think the special sauce is a similar mixture)
sauce ingrediants:
1/4 cup mayo
2 tablespoons ketchum
1/2 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon molasses
1 small minced garlic clove
salt and pepper.
Mix the tempeh with the sauce. They say let it sit for 30 minutes refrigerated, but I didn't and it worked. it was good. but clyde didn't like it.
Lets see, the day before was...
Vegetable hot pot with cheese triangles
This is like a pot pie, but more stew with scones on top
for six people
2 garlic cloves crushed
1 onion chopped
1 teaspoon chili powder
1 pound pototoes
3 cups chopped mushrooms
1 chopped carrot
then a combo of 2 pounds of other vegetables. I think I used zucchini, and extra beans. I think I am missing a vegetable.
4 teaspoons flour
2and 1/2 cups stock (I used mushroom)
14 oz can of chopped tomaotes
1 table tomato puree (I did more puree and less tomatoes because I don't like whole tomatoes and it worked fine)
1 teaspoon thyme
14 oz can of beans
salt and pepper
Shoot I can't go back to a normal color
preheat oven to 350. heat oil in a pan you can put into the oven but also use on the stove. add onion and fry to how you like. add garlic and chili powder. cook another minute
add vegetables (not bean and tomato) and fry 4 minutes.
add flour and cook 1 minute
add stock, tomatoes (puree too), thyme, salt and pepper. I added white wine too, about 2 tablespoons, but if I had red I would have used it instead. bring to a boil.
cover and cook in oven for thirty minutes.
Topping
2 cups self rising flour (the net says that you can get self rising from all purpose by adding 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour.
1/2 cup butter
1 cup grated cheddar cheese
chives
5 table spoons of milk
Mix butter in with flour with your fingers until mixed. add half the grated cheese and chives, and mix. stir in milk, and make a dough. pat dough into a circle, they suggest making 12 triangles about 1 inch thick, but I made them skinner.
Before putting them on the casserole add in your beans, then put the scones on top. cook uncovered for 25 minutes.
The week in food
I have been on blog-cation. But this week was pretty good in food, some of which I will not bother to recount because I know I will make again. Lets take this starting todays lunch. very good. I cooked a scrambled egg with mushrooms and green onions and topped with mozzarella cheese. I put that on an onion bun with shredded cabbage and dill pickles. It was so good. Last night for dinner clyde made black bean tacos, and I mention it because he did something I have never done. He smushed up the black beans while cooking them, they were kind of like refried bean consistency. He flavored them with salt, cumin, and chili powder. (not much cumin at all). with sour cream, sauce, cabbage, and cheese they were really good. This was sunday. Lunch was leftovers from Saturday night. That was eggplant Parmesan with bread sticks. Since I make this all of the time I will delay on writing the recipe, since I have so many to put in that I will not be remaking although I liked. Lunch Saturday was a beach picnic. Like Friday. but slightly variated. I had apple slices, carrot slices, and friday I had toasted bread and hummus. saturday I had crackers and tofu dip. Both days I also had slices of cheddar cheese. So good at the beach.
Friday night we had something I had been craving: BBQ. only it wasn't. I should have looked closer at the recipe, but I saw molasses on the list and assumed.... it was still good, but not bbq. This is what went down
(psudo)BBQ tempeh spread (for 3 people)
8 oz of tempeh finely chopped. I used flax kind, and it was really good cut up into pieces, I didn't have that texture issue I have a lot with tempeh.
1 and 1/2 teaspoon chili powder.
cook the tempeh in the chili powder and about a tablespoon of oil for about 7 minutes. They suggest that after you cook it you stir in:
1 rib celery chopped
1/4 cup minced red onions
But rubbo doesn't like celery and I don't like raw onions, so I omitted, and it was fine.
In a bowl combine fake BBQ sauce (which is good, but not bbq, so lets call it a new name...like special sauce cause I think the special sauce is a similar mixture)
sauce ingrediants:
1/4 cup mayo
2 tablespoons ketchum
1/2 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon molasses
1 small minced garlic clove
salt and pepper.
Mix the tempeh with the sauce. They say let it sit for 30 minutes refrigerated, but I didn't and it worked. it was good. but clyde didn't like it.
Lets see, the day before was...
Vegetable hot pot with cheese triangles
This is like a pot pie, but more stew with scones on top
for six people
2 garlic cloves crushed
1 onion chopped
1 teaspoon chili powder
1 pound pototoes
3 cups chopped mushrooms
1 chopped carrot
then a combo of 2 pounds of other vegetables. I think I used zucchini, and extra beans. I think I am missing a vegetable.
4 teaspoons flour
2and 1/2 cups stock (I used mushroom)
14 oz can of chopped tomaotes
1 table tomato puree (I did more puree and less tomatoes because I don't like whole tomatoes and it worked fine)
1 teaspoon thyme
14 oz can of beans
salt and pepper
Shoot I can't go back to a normal color
preheat oven to 350. heat oil in a pan you can put into the oven but also use on the stove. add onion and fry to how you like. add garlic and chili powder. cook another minute
add vegetables (not bean and tomato) and fry 4 minutes.
add flour and cook 1 minute
add stock, tomatoes (puree too), thyme, salt and pepper. I added white wine too, about 2 tablespoons, but if I had red I would have used it instead. bring to a boil.
cover and cook in oven for thirty minutes.
Topping
2 cups self rising flour (the net says that you can get self rising from all purpose by adding 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour.
1/2 cup butter
1 cup grated cheddar cheese
chives
5 table spoons of milk
Mix butter in with flour with your fingers until mixed. add half the grated cheese and chives, and mix. stir in milk, and make a dough. pat dough into a circle, they suggest making 12 triangles about 1 inch thick, but I made them skinner.
Before putting them on the casserole add in your beans, then put the scones on top. cook uncovered for 25 minutes.
Friday night we had something I had been craving: BBQ. only it wasn't. I should have looked closer at the recipe, but I saw molasses on the list and assumed.... it was still good, but not bbq. This is what went down
(psudo)BBQ tempeh spread (for 3 people)
8 oz of tempeh finely chopped. I used flax kind, and it was really good cut up into pieces, I didn't have that texture issue I have a lot with tempeh.
1 and 1/2 teaspoon chili powder.
cook the tempeh in the chili powder and about a tablespoon of oil for about 7 minutes. They suggest that after you cook it you stir in:
1 rib celery chopped
1/4 cup minced red onions
But rubbo doesn't like celery and I don't like raw onions, so I omitted, and it was fine.
In a bowl combine fake BBQ sauce (which is good, but not bbq, so lets call it a new name...like special sauce cause I think the special sauce is a similar mixture)
sauce ingrediants:
1/4 cup mayo
2 tablespoons ketchum
1/2 teaspoon red wine vinegar
1 teaspoon dijon mustard
1 teaspoon molasses
1 small minced garlic clove
salt and pepper.
Mix the tempeh with the sauce. They say let it sit for 30 minutes refrigerated, but I didn't and it worked. it was good. but clyde didn't like it.
Lets see, the day before was...
Vegetable hot pot with cheese triangles
This is like a pot pie, but more stew with scones on top
for six people
2 garlic cloves crushed
1 onion chopped
1 teaspoon chili powder
1 pound pototoes
3 cups chopped mushrooms
1 chopped carrot
then a combo of 2 pounds of other vegetables. I think I used zucchini, and extra beans. I think I am missing a vegetable.
4 teaspoons flour
2and 1/2 cups stock (I used mushroom)
14 oz can of chopped tomaotes
1 table tomato puree (I did more puree and less tomatoes because I don't like whole tomatoes and it worked fine)
1 teaspoon thyme
14 oz can of beans
salt and pepper
Shoot I can't go back to a normal color
preheat oven to 350. heat oil in a pan you can put into the oven but also use on the stove. add onion and fry to how you like. add garlic and chili powder. cook another minute
add vegetables (not bean and tomato) and fry 4 minutes.
add flour and cook 1 minute
add stock, tomatoes (puree too), thyme, salt and pepper. I added white wine too, about 2 tablespoons, but if I had red I would have used it instead. bring to a boil.
cover and cook in oven for thirty minutes.
Topping
2 cups self rising flour (the net says that you can get self rising from all purpose by adding 1 and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of flour.
1/2 cup butter
1 cup grated cheddar cheese
chives
5 table spoons of milk
Mix butter in with flour with your fingers until mixed. add half the grated cheese and chives, and mix. stir in milk, and make a dough. pat dough into a circle, they suggest making 12 triangles about 1 inch thick, but I made them skinner.
Before putting them on the casserole add in your beans, then put the scones on top. cook uncovered for 25 minutes.
Subscribe to:
Posts (Atom)