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|Saturday, March 15th, 2008|
Hope you don't mind touching raw meat!
1 - 1.5 lb ground beef
1/4 large sweet or yellow onion, finely chopped
extra virgin olive oil
1. Heat up the grill/frying pan (medium heat).
2. Throw the ground beef into a large bowl and add the onions, 2 tbsp of EVOO (to help hold the meat together), and a handful of grill seasoning (if you don't have any such thing, throw in a handful of a salt, pepper, and garlic powder mixture).
3. Squish it all together. Make sure everything is distributed evenly.
4. Score the meat into 4 even sections with your hand.
5. Pick apart each section and shape into a round patty. They'll plump up when they cook, so try to make them slightly thinner than you want the finished product to be.
6.Throw them onto the grill/into the frying pan. I use the George Foreman Grill, so the burgers should be done in about 8 minutes if you have one as well. If not, flip the burgers until the middle is brown.
7. Serve on a toasted bun and top with your favorite burger toppings. I always like having macaroni and cheese as a side with my burgers. Yum!
|Thursday, March 13th, 2008|
Side: Fried Red Potatoes
I made up this recipe by watching my dad as a kid and then experimenting once I grew up. Easy enough for the culinarily challenged!
1.5 pounds red potatoes (3 big ones)
half of a large sweet or yellow onion
extra virgin olive oil
salt, pepper, parsley flakes
1. Pour enough EVOO onto a non-stick pan to cover about half of it. Heat to medium.
2. Cut potatoes into bite-sized chunks. They'll finish faster if they're smaller.
3. Throw the potatoes into the pan once it's all heated up.
4. Stir things around. Do this every 30 seconds or so.
5. Add salt, pepper, and parsley (however much you want).
6. Chop the onion as the potatoes are cooking.
7. Once the potatoes start to soften, add the onions. Things should look like this
8. Keep stirring everything around until the potato skins start to lose their color and the sides start browning. Bite into a bigger potato chunk to make sure they're done.
9. Serve on the side of anything you think these lovely fried potatoes would go with. Serves about 3 people.
You can turn this into a yummy afternoon snack by using less potatoes and throwing in some chopped carrots and celery.
|Thursday, August 16th, 2007|
k, tonight's dinner special is Lemon-herb Tilapia, served with couscous with sauteed mushrooms and freshly grated Peccorino-Romano, and marinated zucchini and yellow squash.
I used a lemon-herb seasoning we had at work, but lacking that, it would be a simple matter of making your own seasoning blend. I'd suggest the following combination:
but basically whatever :P
Season the fish, maybe adding some lemon juice, saute in butter/oil, whichever you prefer, skin side up first.
Couscous is a simple thing. Basically if you can boil water, you can make couscous. The hard part is deciding what to put in it, because plain couscous is plain. Basically a matter of boiling the water (or chicken stock is better for a bit of flavor), adding the couscous, and letting it sit for a few minutes, then fluff it up with a fork. For mine, I quartered some basic white button mushrooms, sauteed in a bit of oil, and deglazed with some white wine, then grated up some fresh Peccorino-Romano, and just folded it all together. A little salt and pepper, and it's ready to go.
Last thing to do, marinated squashes. Easiest thing is just quarter them lengthwise, grab some Balsamic vinaigrette salad dressing, and let them marinate for maybe 2-3 hours, then throw on the grill or roast.
As far as how I plated it, I need a camera :( I took a soup cup, packed some couscous into it, then inverted over the plate so I had this nice molded mound in the middle, then cut the squashes up and alternated them around the couscous pile, and finished with 2 pieces of tilapia laid out right on top of the couscous. Garnished with a lemon wedge and sprig of parsley, and out the door it goes :O
Snagged one for myself, and it was :O~~~
|Tuesday, July 31st, 2007|
I had a sudden craving for chicken marsala, so chicken marsala I made. It's been a long time since I made it, but it still came out good. I didn't actually measure much of anything, though, so these are approximate measurements.
1/4 veg oil of choice
2 ea chicken breasts
8 ea chicken breast tenders
flour for dredging
6-8 Crimini / Baby portabello mushrooms, sliced (same thing, different name, if you can't find them, use regular white button, close enough)
1/2 cup Marsala wine
1/2 cup chicken stock
1 tbl butter
salt and pepper to taste
1 - Heat oil in a saute pan.
2 - Season the dredging flour with some salt and pepper, then dredge chicken and shake off excess.
3 - Once the oil is hot enough, add the chicken one piece at a time, careful not to crowd the pan too fast, or you'll have problems with browning.
4 - Once the chicken is a nice, golden brown, turn over and finish cooking, then remove and set aside.
5 - Drain excess oil, leaving just enough to saute the mushrooms, and saute the mushrooms until nice and soft - DO NOT add salt now or the mushrooms will just get soggy.
6 - When mushrooms are cooked through, add the marsala wine, being careful of potential flames from the alcohol. If it flames, just let it burn off.
7 - Reduce wine by half, then add chicken stock, and reduce again.
8 - Add butter to sauce, add chicken back to pan, and let the sauce reduce a bit more.
9 - Plate it up! Chicken goes on plate, sauce goes on chicken, serve with sides of choice.
I've got some oven-roasted corn on the cob and skin-on mashed taters with mine, but anything goes.
|Thursday, June 21st, 2007|
hey look I'm posting again :O!
Simple one this time. Cajun alfredo sauce.
1 qt heavy cream
4 oz butter
1 cup fine grated parmesan
Cajun seasoning to taste
Heat the cream in a saucepan, chop butter and add to cream.
Bring to boil - WATCH IT do not let it boil over, I'm not liable for fire damage :P
When it boils, remove from heat, whisk in parmesan, bring back to a low simmer until cheese is melted.
Add some cajun seasoning of whatever variety you like, I prefer Chef Paul's Blackened Redfish Magic
Toss in some pasta of choice, I usually use fettuccine or penne, and maybe add some chicken or shrimp on top.
|Sunday, May 20th, 2007|
Best potato salad EVAR.
A couple years ago at work, they needed a potato salad for a buffet dinner. I got stuck making it. I just took a bunch of stuff and threw it all together, and what I got from that was an empty buffet spot :O
Here's the stuff, new and improved. I'm not giving exact measurements, as I never really measured anything for it :P
2 lbs red bliss potatoes, quartered
decent handful of spinach, maybe about 2 cups worth
2 green onions/scallions chopped
bacon bits, about a cup, or cook your own bacon and chop it up, about a half pound
for the dressing, equal parts mayonnaise and sour cream, plus grated parmesan, salt, and black pepper to taste. originally I had used a parmesan peppercorn salad dressing, but I can never find that in the stores, so I made my own. I used about a half caup mayo and sour cream, a quater cup of parmesan, and s+p to taste.
toss the quartered potatoes with some oil, salt, and pepper, spread out on a baking pan, and roast at 400F until they're done. let them cool some, and toss everything together while the potatoes are still a bit warm.
|Saturday, November 5th, 2005|
Does anyone have a recipe with Kiwi fruit?
|Saturday, January 8th, 2005|
Candy Cane Cookies
These cookies are awesome, but they take a bit of time and effort to make. I think it's worth it. Recipe as follows:
1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/2 cups flour
4 ounces cream cheese, softened
10 ounces finely crushed candy canes
2 tsp cornstarch
Powdered sugar, for coating
1. Cream together butter, sugar, and vanilla.
2. Gradually add flour, mixing well.
3. Wrap dough in plastic and refrigerate.
4. Mix together cornstarch and crushed candy canes.
5. Gradually add candy cane mixture to cream cheese, mixing til blended. Set aside.
6. Remove dough from refrigerator and roll between two sheets of wax paper. Dough should be fairly thin (around 1/8 inch).
7. Loosen dough by peeling away top sheet of wax paper, then replacing loosely and inverting dough.
8. Peel away other sheet of wax paper, and cut out shapes with a cookie cutter (round ones are easiest).
9. Lift circles of dough with a spatula or other flat device, and place on baking sheet.
10. Place a small amount of filling in center of cookie (I used 3 inch circles and 1 tbsp filling).
11. Cover with another circle of dough, lightly pressing to remove air bubbles, and to seal edges together.
12. Repeat process for rest of dough. There will likely be a little filling leftover because I haven't really figured out how to make an absolutely correct ratio of dough to filling yet.
13. Bake at 350 for 8-10 minutes, or until dough is set (but not brown).
14. While cookies are still warm, but cool enough to handle, coat in powdered sugar.
15. Allow cookies to cool completely, then coat in powdered sugar again.
|Monday, December 27th, 2004|
|Thursday, December 23rd, 2004|
Chocolate Mousse! More like chocolate half-pudding :o
Hey people, I tried to make chocolate mousse for christmas, using a recipe Raven found for me, so I did everything the best that I could, but I guess I got something messed up, since the texture was kind of more solid than it should have been. But my family loved it all right. :)
|Sunday, December 19th, 2004|
Magical Happy Cookies
Okay, so here's my cookie recipe (hopefully I'm not forgetting anything). I made some cookies a couple months ago that were incredibly awesome, but I didn't really keep track of my measurements, so I'm trying to replicate it now. It might still need a little tweaking, but this is what I have so far:
1/2 cup butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1 tsp vanilla
3 tbsp sour cream
2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips
I have no idea how long to bake them in a normal oven, because our oven is a freak.
I used this recipe today, but accidentally used 3/4 cups brown and 3/4 cups granulated sugar, so I can't really say definitively how the exact recipe will turn out. Fairly well, I hope. I'll have to try again sometime.
|Wednesday, November 10th, 2004|
so I just made some hot sauce.
4 green jalapeno
2 red jalapeno
6 g serrano
2 red serrano
6 dried habanero
15 fresh habanero
10 chile de arbol
add to that a pint of vinegar, some salt and other spices, and a 1/2 bunch of cilantro
can't wait to get this stuff on some wings...
|Wednesday, September 29th, 2004|
One thing I had several years ago, but haven't bothered trying to find, ravioli nachos.
The restaurant my mother manages had these for a very short time in one of their menu tests or promos. Basically, spicy black bean ravioli, breaded and deep fried, served topped with cheese, sour cream, and other nacho type stuff. Pretty good, but they didn't catch on there. I'd make them myself if only I had a pasta roller :P
|Sunday, August 15th, 2004|
Kelli Kuehne's Championship Chicken & Fruit Stir-Fry
2 large skinless, boneless chicken breasts
1 pink grapefruit, peeled and sectioned
8 ounces pineapple chunks in natural juice
2-3 green onions sliced diagonally
1/4 lb. snow peas, trimmed
1 clove garlic, minced
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vegetable oil
Save any juice from the grapefruit and pineapple. Combine the juices and add enough cold water to make a total of 1 cup of liquid. Combine with cornstarch and soy sauce. Clean, wash, and dry chicken breasts, and cut into thin strips. Add oil to a large non-stick skillet, and stir-fry chicken and garlic over medium heat for 5 minutes, or until done and light brown. Add snow peas and cup of liquid mixture, stirring until thickened. Add grapefruit, pineapple and onions, and cook until all ingredients are evenly heated. Serves 3-4 with fluffy white rice.
I won't be able to do something like this in my dorm room but it sounds interesting. Maybe I'll give it a try over Christmas break.
|Friday, August 13th, 2004|
Current Mood: creative
- White basmati rice with carrots, bell peppers, and celery sauteed in olive oil and lime juice
- Similarly sauteed green and yellow bell peppers
- Stuffed tomatoes and bell peppers with sour cream and freshly made tomato sauce
|Wednesday, July 28th, 2004|
ok, I'm thinking of writing a couple articles for the school newpaper. first one would be on growing herbs in your closet, which is where I grow all mine due to lack of space.
1 - Closet herb garden
2 - Storing and drying herbs
3 - Making herb extracts
any other ideas? I'll most likely post any articles I write in here.
|Tuesday, July 27th, 2004|
I made cake yesterday. Fluffy white cake with freshly-picked blackberries and whipped cream. It was tasty. :D
|Sunday, July 11th, 2004|
I made some hot sauce at work last week. it's so hot, people I work with are afraid of it. now I'm gonna go toss some wings in it, and see if I can actually eat 8.
hot sauce is pretty easy to make, just don't expect to get something like tabasco without some serious aging time. just take some chilies, chop them up, add vinegar and seasonings, simmer for a while, and puree it.
|Wednesday, June 30th, 2004|
Dorm food goodness
Might as well post some of my favourites from when I was in res. We had a kitchen, but I had limited supplies.
1 part rice (NOT instant)
2 parts water
About 1 spoon of stock per cup of rice (I normally use chicken, but any kind works. I use the stuff in those yellow cans, but make sure not to get water in there (ie reusing spoons) since the stuff will clump and harden like there's no tomorrow)
1 part rice
1 part water
1 part tomato sauce (no stock, but I guess you can if you want)
Put in pot over high heat ALL ingredients. Once it starts boiling, stir fairly consistantly, lower the heat slightly. Once rice feels about cooked, and water has thickened so the water level is about below the rice level, remove from heat and cover for at least 5 minutes, but I usually leave it for more.
Funny thing was I made this before I even knew "congee" existed. I told someone about it, they told me it actually had a name. So much for my discovery. -_-;
Italian Wedding Soup (yes, if you've ever eaten at East Side Mario's, this is the stuff. If you haven't, you *really* should try it)
*all measurements are approximate, unless I'm baking, I'll almost never measure
2L (8 C) water
about 4-8 tbsp chicken stock (until it looks like chicken soup, and tastes like it too)
about 1 cup of confetti type pasta, trust me, it puffs up A LOT
about 5 meatballs per person eating (you can make them yourself, but PRE-COOKED frozen ones are great too, those President's Choice Swedish Meatballs)
frozen chopped spinach (or fresh, but it'll end up soggy anyways), I think I use about 4 cubes if you get the cubed stuff. You don't want to overfill it, but you want a fair bit
random generic Italian herbs and spices, whatever you feel like, s'all good
Start the water and stock mix boiling. Once it does, add the pasta and meatballs. Once the pasta is done, the meatballs *should* be done, so throw in the spinach and other stuff, once the spinach is all thawed and warm and yummy the soup is done.
Butterscotch Skor Cake
1 white-type cake (I *CAN* make the cake from scratch, but usually I'll just get cake mix, french vanilla is my favourite)
1 jar butterscotch topping (never tried caramel, but I might, if this caramel sauce I saw on an ep of Good Eats I d/led once turns out finally)
500 ml whipping cream (2 cups, but I'm not sure how you Americans measure boxed liquids. It's either one large, or two smalls, if you get what I mean)
2 Skor candy bars (Do you have Skor in the States? I heard somewhere you didn't have Caramilk, because it was too expensive to import...)
Bake the cake. Let it cool. (WTF THREE DOLLARS FOR A FRICKEN SKOR BAR!? WE HAVE IT FOR LIKE ONE! CANADIAN!!!) Is the cake cool? I mean REALLY cool? As in it makes the Fonz look square cool? Good. Stab it numerous times on the top is a chopstick. You can pattern, but it normally just ends up a bit stabfest anyways. Pour the butterscotch on top, spread it around, so it goes into all the little holes and fills them up. Now spread the whipped cream (preferably already having whipped it. Otherwise, you'd just end up with a soggy mess. Try adding some vanilla extract in before whipping for a hint of vanilla yumminess.) Then SMASH THE SKOR BARS INTO TINY PIECES!!! SMASHSMASHSMASH!!!
Once the Skor bars have been... ahem... smashed... sprinkle the bits over the cake.
And so am I.
Potato salad (not an exact recipe, just throw a bunch together.)
Red skin potatoes
Peppercorn parmesan salad dressing or peppercorn ranch dressing and parmesan dressing. or some similar combination.