Monday, May 31, 2010
Spicy Tuna Quesadillas
1 can tuna in water
enough mayo to hold tuna together
1/8 teaspoon onion powder
1/8 teaspoon Essence (see what happens when you make a spice mix and have a LOT of it!)
Mix the above together in a bowl until happy w/ mix and add:
2 stalks celery, cleaned and chopped
two softshell tortillas, I used Cruz Soft Taco Size.
place one on plate and spoon above mix onto it, leaving enough room around the edges so that you don't make a mess in frying pan...add to top of this mixture:
enough Essence seasoning to color the top
Penzey's Red Pepper flakes, as much as you like to achieve your spice level
1 handful shredded cheddar cheese
1/2 handful shredded mozerella cheese
Tips for cooking quesadilla:
use pan bigger than tortilla, and plate that fits in pan, so you can place plate on top, flip over, and slide back into pan when flipping (less mess)
use non-fat vegetable cooking oil, like Pam, rather than butter
spray large frying pan w/ cooking oil. Place quesadilla in pan on mediaum heat. cook 3-4 minutes or until warm but not fully browned. Flip. Cook on other side 5-8 minutes or until browned. Flip one last time to original side. Brown up original side (you may wish to use a larger pot lid to cover to keep all warm. Remove to plate, cut into fourths or sixths, and devour!
would I make this agian? Yes! The recipe is quite tasty, a variation on tuna salad and quesadillas I have never tried before. The spices were very good in it, so much that I didn't need sour cream or salsa with it. I devoured the whole thing...which looking back is quite a lot of food and now I'm very full!
2-4 chicken breasts, or enough parts to feed 2-4 people
1/2 c bread crumbs
1 T Penzey's Cajun Seasoning
black pepper, to taste
1 egg, slightly beaten
Bring the chicken to room temperature, while you mix the Cajun Seasoning and pepper with the bread crumbs in a medium flat-bottom bowl. Beat the egg in another small bowl. Spray a baking dish with nonstick cooking spray(I used a 9x13 pyrex). Set up an assembly line with items in the following order: chicken, crumb mixture, egg, baking dish. Using one piece of chicken at a time, roll in crumb mixture, then in egg, and again in crumb mixture. Place gently in baking dish so that breading does not fall off.
Bake for 20-30 min in 400 deg oven until chicken is done.
Would I make this again, probably, although possibly with more Cajun seasoning depending on who is eating it. I liked the current amount, while Nate thought there could be more. Double-dipping the pieces makes a nice crust on the chicken that stayed on even through baking.
Sunday, May 30, 2010
Stir together in the order given, pour into loaf pans, 2 smaller or 1 large (I used 2 smaller, and think this is a better choice)
1/2 C sugar
1 Tbs butter
mix will (cut sugar into butter) and put on top of batter
Bake 350 for 55 min or until set.
Would I make this again? YES! Suprisingly, or maybe not, the sour cream was a good substitution for the sour milk. The bread turned out moist and well set, and I think I'll try that w/ another recipe, like banana bread! Perhaps it is the lovely sugar crumble on top, but whoa, this is a tasty treat!
Thursday, May 27, 2010
This recipe is one I pretty much made up for a light quick lunch on a workday. The ingredients are simple, and to make it only takes the time needed for pasta to cook al dente. I have since made a slightly different version again, with great success.
Shrimp & Peppers Pasta
1/2 box rotini pasta
1 lb raw frozen shrimp, thawed and peeled
2 bell peppers, not green (I used 1 orange and 1 red)
1 medium size sweet onion
2-3 T olive oil
1 T chopped garlic
Shredded Asagio cheese, for sprinkling
Black pepper to taste
Place water for pasta on to boil. Meanwhile, peel shrimp and chop peppers & onion into bite-size chunks. Heat 1 T of olive oil in non-stick pan over medium heat. Add garlic and saute for about 2 min. Add onion and peppers and saute for a few more minutes. At this point, you may need to add a bit more olive oil to the pan to keep things from sticking. Place pasta into boiling water, and place shrimp into pepper/onion mixture. Cook until shrimp are pink. Drain pasta and return to shrimp/pepper mixture. Toss to combine. Serve with shredded cheese and black pepper sprinkled on top.
Would I make this again? Yep, already have. It is nice and light, yet filling enough for my carnivore. It also tastes great cold, or reheated. It helps greatly if the peppers are nice and ripe and sweet. I didn't cook things until they were mush, rather let them sweat a bit to give up some juices and keep their crunch.
Ramps 'n' Taters
4 or 5 large potatoes, diced
1 lb bacon
1.5 lb ramps, cleaned and cut up (we used about 13, and only the white bits)
6 eggs, beaten
salt and pepper
Fry the bacon in a large skillet until crispy. Remove from pan and set aside. Fry diced potatoes in bacon grease for 3-4 minutes, then add ramps, and cook until potatoes are done. Add eggs and scramble with potato mixture. Place bacon on top, and simmer for 2 minutes until heated through.
This was excellent. And easy. And tasty. Although, we did take out about 1/2 the bacon fat before putting the eggs in, as otherwise I think we'd have had bacon grease soup. And we crumbled the bacon into the pan at the end. We had this for a weekend breakfast, and would definitely make it again. It also reheats well in the microwave, if you can't finish it all in one sitting. There was also discussion that this would make a great camping breakfast, using green onions instead of the ramps. I think the camping version may be trialled later this summer...
Oatmeal Walnut Cookies
1 c butter
1 c brown sugar, fimrly packed
1 c granulated sugar
1 tsp vanilla
1 3/4 c flour
1 tsp baking soda
1 tsp salt
3 c quick-cooking oatmeal (I just used plain oatmeal)
1 c chopped walnuts
In a large electric mixing bowl, place butter, sugars, vanilla, and eggs. Beat until creamy. Sift flour, soda and salt together, and add on low speed to butter mixture. Add oatmeal and walnuts and combine well. Refrigerate dough for about 1/2 hour. Form into balls the size of walnuts. Place 2 inches apart on greased cookie sheets. Bake in a preheated oven at 400 degrees for 8-10 minutes. Cool on wire rack.
These cookies were very tasty, and quick to make. The only issue I had was not paying close attention to the recipe - I only used 1 c of flour, rather than the entire amount. I only realized this once the cookies were baked, when I was trying to figure out why they were so flat and crispy. They were still very edible, and when taken to work by Nate disappeared in under 10 minutes. There have been requests for these to show up with him again. Next time I think I'll try using the entire amount of flour and compare the results.
Tuesday, May 25, 2010
Seriously, if I say so myself, these are pretty darned good cookies.
Sunday, May 23, 2010
Portobello Mushroom Burgers
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- salt and pepper to taste
- 4 (1 ounce) slices provolone cheese
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Would I make this again? Well, if it were up to only me, yes. I thought they were quite tasty. Chad and Erik did not approve. Sigh. I will have to continue my hunt for Carnivore Friendly Vegetarian Meals. Hmm... sounds like the title of a quirky cookbook.
Irish Soda Bread
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup buttermilk
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Would I make this again? Perhaps. It did turn out a bit dry, but that could have been over-baking or being distracted by my son and not brushing the butter mixture on as often as I should have... or both. Or it could be my oven. I do believe I have mentioned my dislike for that appliance. I would probably give this recipe another go before I look for another one. Next time I will just have to send the boyo outside!
Friday, May 21, 2010
Tuesday, May 18, 2010
This weekend I went morel mushroom hunting. My family and I started doing this a few years ago when we learned what they looked like and that they were delicious. This recipe begins with "find or purchase morel mushrooms... I suggest using www.morel.com as a jumping off point if you wish to catch your own!
Recipe 1: fried mushrooms
Find or purchase morel mushrooms...as many as you like. Soak to remove bugs and spores. note: urban myth says to pour out the water by an elm tree and maybe you can grow your own. I'm not so sure Cut mushrooms in half lengthwise. Meanwhile, in a ziplock bag mix some flour (enough to coat all your mushrooms) and a few shakes of salt and pepper. Place damp mushrooms in zippy bag, shake to coat. In a frying pan, heat up enough butter to fry mushrooms. I had four reasonably sized mushrooms and I heated about 1/3 to 1/2 stick (I had a lot remaining after I was done). Place mushrooms in pan and fry til crisp on both sides.
Recipe 2: mushroom and pepper scrambled eggs.
5 smallish morels cut up
1/2 green pepper, chopped
1/3 to 1/2 cup pepper jack cheese, shredded
1-3 Tablespoons milk
1/4 to 1/2 T Essence seasoning
In butter remaining from recipe one, fry up morels until fragrant then add pepper cook til hot but still cripsy. beat eggs and milk together and pour in pan. Add cheese on top. Scramble until desired doneness (in our house, this is more done).
Would I make these recipes again? In a heart beat! Sadly, I am out of Morels and will not be back to my Hunting Grounds until the season is over! Perhaps I love them so much because I only eat them once a year. Still, delicious, delicious mushrooms!
Nacho chips of whatever variety you like
Pepperjack cheese, 1/2 cup ish
cheddar cheese, 1/4 cup
refried beans (leftover, about 1/2 cup)
taco meat (leftover, about 1/2 cup)
Take out a large oven safe dish, I used a pyrex baking dish. Note: I put aluminum foil in the bottom to make taking the nachos out easier. While this was easier, the cheese stuck to the Al foil. Either grease pan or foil to make removal easier. Mix together beans and meat, preheat a bit. Put layer of nacho chips in dish. Cover w/ pepper jack cheese. Put second, much smaller layer of chips down and put cheddar cheese on top. put this in oven until cheese is mostly melted. Pull out, add meat, sprinkle cheese garnish, put back in oven. (meat was hot already). Pull back out, garnish with remainting ingredients, and eat!
I will make nachos again. I found some lovely multigrain w/ flax chips at the store I would like to try this with. I will also try different cheeses. I highly recommend beans or the bean/meat combo - a great way to use up taco leftovers!
Sunday, May 16, 2010
- I used Good Earth's signature brand tea instead of chai from a local tea shop, which is delicious, but quite potent. I brewed the Good Earth tea 'medium' but definitely not 'strong'.
- I let the tea cool in the fridge a bit. No microwave mess to clean up!
- I left out the pumpkin pie spice. The chai taste in the oatmeal is subtle this way, but I rather liked it better.
Saturday, May 15, 2010
Wednesday, May 12, 2010
Linda has kindly provided us with a recipe from Bruce's aunt, Elaine Yost. Who is Bruce? Oh, I think you should ask Linda.... :P
Rhubarb Coffee Cake
– from Elaine Yost
4 cups rhubarb chopped
2 eggs beaten
2 cups sugar
2 tsp cinnamon
½ cup vegetable oil
1 cup walnuts broken into quarters or smaller
2 cups flour
1 tsp salt
2 tsp soda
3 T brown sugar
1.5 tsp cinnamon
Preheat oven to 350 F. Grease a 9 x 13 cake pan.
Mix flour, salt, soda in a medium bowl.
Mix the remaining ingredients in a large bowl, stirring as ingredients are added. Add dry ingredients. Mix until combined.
Pour batter into pan. Sprinkle topping over the batter.
Bake at 350 for 45-55 minutes.
This is a very moist coffee cake, but the flavor was really good. I would have added ¼ tsp of nutmeg. [Editor's note: Linda always thinks recipes are better with a little nutmeg!]
Tuesday, May 11, 2010
1 can chickpeas, researve at least 1/2 of the liquid
a few shakes sesame seeds
a few shakes Essence (1-2 tsp likely) see way back to stroganof recipe for Essence recipe
a few turns of the salt and pepper grinders
3 T lemon juice
2 T chili olive oil
Unfortunately for me, when I made this recipe I didn't measure what i was doing, I went by feel. So the above is as close as I can come to accurate. I put the top 5 ingredients in a flat bottomed bowl and blended them until smooth smooth smooth. Then I added the 2 T oil and continued to blend (with my immersion blender). You could also put them in the regular blender. Add oil last.
Would I make this again? Heck Yes! Delish!! Pleasantly spicy with the Essence and the chili olive oil, the sesame flavor from the seeds I added is nice, but some good tahini would really add to the recipe, I think. I will post an update next time I make it to tell how it is w/ tahini. I think I'll try a black bean variation next.
Crazy Cantina Chili
1-16oz can kidney beans
1-16oz can black beans
1-16oz can garbanzo beans
2 Tbs vegetable or olive oil
2 Tbs chili powder (I used way more than this)
1/8 tsp cayenne pepper (again, used much more than that)
1-28oz can crushed tomatoes with juice
1 cup tomato juice
Salt and pepper to taste
Shredded Cheddar cheese
1. Open the cans of beans and drain off any liquid. Set aside.
2. Chop the onion. (This was much longer in the book)
3. Heat the oil in a pot and add the onion. Cook the onion until tender, about 5 minutes.
4. Add the chili powder and cayenne pepper. Stir for 30 seconds
5. Add the beans, crushed tomatoes, and tomato juice. Stir well and let simmer for 15 minutes.
6. Serve chili with cheese and sour cream
I added: basil, cumin, oregano, garlic powder, and thyme to this... maybe some other things, too. (I was just rummaging in my cupboards and adding willy-nilly) I first made the recipe as directed and tasted it. It was like drinking tomato juice with chunks - it needed more flavor. I doubt I'll make it again since I am certain there are better vegetarian chilies out there!
Monday, May 3, 2010
Waffles with Strawberries
I didn't have any strawberries, but I'll leave them in the recipe below in case you wish to try this with the strawberries. All spices in caps are from Penzey's Spices.
2 cups sliced strawberries
2 Tb. regular or VANILLA SUGAR
2 cups sifted flour
2 tsp. baking powder
3/4 tsp. salt
1 tsp. PENZEYS CINNAMON
3 egg yolks, beaten
1 3/4 cup milk
1/2 tsp PURE VANILLA EXTRACT
1/3 cup vegetable oil
3 egg whites, stiffly beaten
1/4-1/2 cup powdered sugar or maple syrup (or both) if desired
Heat waffle iron. Toss sliced strawberries with sugar or VANILLA SUGAR and set aside. In a mixing bowl, combine flour, baking powder, salt and CINNAMON. Stir to blend. In another bowl, combine egg yolks, milk and VANILLA. Add to the dry ingredients and mix. Stir in vegatable oil. Carefully fold in the egg whites, careful to not over mix. Pour batter into waffle iron and cook to desired doneness.
Would I make these again? Yup! I have never made waffles where I had to fold in the egg whites at the end. Always instead I have simply mixed ingredients and poured into iron. Mixing in this fashion made very light fluffy waffles. They were even good without the vegetable oil, which I realized while writing this recipe that I forgot to add when I made them. I'll have to try them again with the oil to see if there is a noticeable difference.
- 1 (12 ounce) package angel hair pasta (I used an entire 16 ounce package)
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (10.75 ounce) can condensed cream of chicken soup
- 3/4 (8 ounce) package processed cheese, cubed (i.e. Velveeta)
- 2 cups chopped cooked chicken breast (I used 3 breasts)
- 1/2 (4 ounce) jar sliced mushrooms, drained (I doubled this)
- salt and pepper to taste
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Would I make this again? Sure. It was much heavier than I thought it would be and Chad remarked that it was probably the heaviest dish I made in a very long time. Erik liked the "cheesy chicken".
Sunday, May 2, 2010
Would I make this recipe again? A successful experiment! The dip is tasty warm, but even better cold.