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Thursday, December 30, 2010

Party in my tummy!


Does anyone one else remember Franco American Macaroni and Cheese? I used to love it and I was heartbroken to find out that Campbell's is no long producing it. Yes, I know this is completely silly, but in my humble opinion Franco American was always better than the instant mac & cheese made out of yellow powder - you know which one I'm talking about. Anyway since we were snowed in here in the Mid-Atlantic earlier in the week (and because I didn't rush to the store to stock up pre-storm) I ended up getting a little creative in the kitchen and somehow stumbled my way into to making a knockoff of one of my favorite childhood meals - Franco American Macaroni & Cheese.

Everything here is a estimate figure, by now you know how I cook, so if you want to repeat just follow the basics and wing it. This is a serving for 1.

1 cup elbow macaroni
4 oz shredded cheddar cheese
1/2 to 1 oz blue cheese
1 tbsp butter
milk
nutmeg
garlic powder
black pepper

Boil macaroni until just tender, just slightly more tender than al dente. Drain water and turn heat down to low. Add butter and cheeses and splash of milk, season with dash of nutmeg, garlic and pepper, mix well. You're looking for a very creamy texture so add more milk, butter or cheese as needed.

I haven't reattempted since the storm so this might have been a one shot I'm hungry and anything will taste good kind of meal, but I'm hoping not.

In unrelated news, I'm still looking for a Broccoli & Cheese soup - so far no luck all the recipes I keep coming across are for cheese soup with a little broccoli and what I really want is something more like a soup version of my Mom's Broccoli casserole - broccoli, rice, mushrooms and cheese. I'll have to keep looking or bite the bullet and attempt to come up with something on my own.

Happy New Year and thanks for sticking with my inconsistent blogging pattern, which I may have come up with a solution for. In the meantime enjoy Yo Gabba Gabba's tribute to yumminess.

[youtube http://www.youtube.com/watch?v=6Os-CACRwM8?fs=1&w=480&h=295]

Party in my tummy!


Does anyone one else remember Franco American Macaroni and Cheese? I used to love it and I was heartbroken to find out that Campbell's is no long producing it. Yes, I know this is completely silly, but in my humble opinion Franco American was always better than the instant mac & cheese made out of yellow powder - you know which one I'm talking about. Anyway since we were snowed in here in the Mid-Atlantic earlier in the week (and because I didn't rush to the store to stock up pre-storm) I ended up getting a little creative in the kitchen and somehow stumbled my way into to making a knockoff of one of my favorite childhood meals - Franco American Macaroni & Cheese.

Everything here is a estimate figure, by now you know how I cook, so if you want to repeat just follow the basics and wing it. This is a serving for 1.

1 cup elbow macaroni
4 oz shredded cheddar cheese
1/2 to 1 oz blue cheese
1 tbsp butter
milk
nutmeg
garlic powder
black pepper

Boil macaroni until just tender, just slightly more tender than al dente. Drain water and turn heat down to low. Add butter and cheeses and splash of milk, season with dash of nutmeg, garlic and pepper, mix well. You're looking for a very creamy texture so add more milk, butter or cheese as needed.

I haven't reattempted since the storm so this might have been a one shot I'm hungry and anything will taste good kind of meal, but I'm hoping not.

In unrelated news, I'm still looking for a Broccoli & Cheese soup - so far no luck all the recipes I keep coming across are for cheese soup with a little broccoli and what I really want is something more like a soup version of my Mom's Broccoli casserole - broccoli, rice, mushrooms and cheese. I'll have to keep looking or bite the bullet and attempt to come up with something on my own.

Happy New Year and thanks for sticking with my inconsistent blogging pattern, which I may have come up with a solution for. In the meantime enjoy Yo Gabba Gabba's tribute to yumminess.

Sunday, November 7, 2010

Simple Sunday

I still need to perfect this hot chocolate, but I think this is a good start. And it's the perfect treat for a simple (and lazy) Sunday afternoon.


Select your cup or mug and pour your milk for each serving into said mug and then into a sauce pan. While milk warms, keep your mug heated with hot water from the tap.


When your milk is warmed through, pour hot water from mug and add chips to bottom of mug (about a tablespoon), pour over warmed milk and stir until chocolate is melted.

You can add a pinch of salt and/or vanilla extract to bring out the flavor of the chocolate.



UPDATE: my first cup wasn't nearly as chocholately as I would have liked, the second cup however was perfection - so you have to let it sit for at least 2 to 3 minutes for a full chocolate flavor.

Simple Sunday

I still need to perfect this hot chocolate, but I think this is a good start. And it's the perfect treat for a simple (and lazy) Sunday afternoon.


Select your cup or mug and pour your milk for each serving into said mug and then into a sauce pan. While milk warms, keep your mug heated with hot water from the tap.


When your milk is warmed through, pour hot water from mug and add chips to bottom of mug (about a tablespoon), pour over warmed milk and stir until chocolate is melted.

You can add a pinch of salt and/or vanilla extract to bring out the flavor of the chocolate.



UPDATE: my first cup wasn't nearly as chocholately as I would have liked, the second cup however was perfection - so you have to let it sit for at least 2 to 3 minutes for a full chocolate flavor.

Friday, November 5, 2010

Linguine with Halibut

1 small can of quartered Artichoke hearts

½ of a small jar of Olives

½ a small jar of Capers

1 medium Halibut filet

2 tbsp. Lemon juice

1 tbsp. Olive oil

1 tbsp. butter

½ lb. Linguini

Garlic powder, salt, pepper, Italian seasoning (to taste)

Yield: 2 servings

In a large skillet warm olive oil and melt butter, when butter completely melted add artichokes. You should also put your pasta water on to boil now.

While artichokes sauté, chop olives in half or quarters, depending on size of olives. Add olives and capers to the artichokes.

Season sauce to taste with garlic powder, etc. [Note: you may not even need salt since the artichokes, capers and olives are all generally packaged in brine].

The pasta water should be at a full boil at this point, salt the water and add the pasta.

Add your Halibut filet to the sauce and cover so the fish will cook. Steam fish for about 10 to 15 minutes, when fish is done break the fish into chunks and mix into the sauce.

Remove the pasta from water and add to the sauce.


Linguine with Halibut

1 small can of quartered Artichoke hearts

½ of a small jar of Olives

½ a small jar of Capers

1 medium Halibut filet

2 tbsp. Lemon juice

1 tbsp. Olive oil

1 tbsp. butter

½ lb. Linguini

Garlic powder, salt, pepper, Italian seasoning (to taste)

Yield: 2 servings

In a large skillet warm olive oil and melt butter, when butter completely melted add artichokes. You should also put your pasta water on to boil now.

While artichokes sauté, chop olives in half or quarters, depending on size of olives. Add olives and capers to the artichokes.

Season sauce to taste with garlic powder, etc. [Note: you may not even need salt since the artichokes, capers and olives are all generally packaged in brine].

The pasta water should be at a full boil at this point, salt the water and add the pasta.

Add your Halibut filet to the sauce and cover so the fish will cook. Steam fish for about 10 to 15 minutes, when fish is done break the fish into chunks and mix into the sauce.

Remove the pasta from water and add to the sauce.


Sunday, October 24, 2010

It’s been ages…

I really didn’t mean to take a 2 ½ month blogging break, I’ve just been so incredibly busy. The fall is supposed to me my “slow” period, however, it turns out that was not the case this year. Working 6 days in a row for 6 out of 10 weeks, has not inspired me to cook all that much, but now a reprieve – hooray! And we’re fully in Fall now and I have a whole lists of soups that I want to try out starting out with Broccoli-Cheddar (sidebar: I had a really bad version the other day when out to lunch with a friend). So I hope that you’re still with me trying new and new twists on food, recipes, and restaurants.

Ciao (& Chow)

It’s been ages…

I really didn’t mean to take a 2 ½ month blogging break, I’ve just been so incredibly busy. The fall is supposed to me my “slow” period, however, it turns out that was not the case this year. Working 6 days in a row for 6 out of 10 weeks, has not inspired me to cook all that much, but now a reprieve – hooray! And we’re fully in Fall now and I have a whole lists of soups that I want to try out starting out with Broccoli-Cheddar (sidebar: I had a really bad version the other day when out to lunch with a friend). So I hope that you’re still with me trying new and new twists on food, recipes, and restaurants.

Ciao (& Chow)

Saturday, August 14, 2010

Yummy places to try

Last weekend was girls weekend! And I got to spend it in NYC with two of oldest and best friends. Because they know me so well they made sure that I got to eat and drink at two of the best spots in New York. Yes, I know New York if filled with lots of great restaurants, but these were made special because of the company.

Cafe Blossom. Cafe Blossom, a vegan restaurant located at
466 Columbus Ave, between 82nd and 83rd streets, was simply delicious. It was intimate yet spacious, our table of 4 could actually converse and the couple on a date next to us didn't over hear. Our waitress both really nice and helpful, she didn't make me feel at all bad when I sent back my first entree - which wasn't bad, I just had a texture thing.
It was reasonably priced and the organic wine ... you know what, just trust me go to Cafe Blossom.
(photo credit: Cafe Blossom: http://bit.ly/97S5QY)



Francia Teahouse & Restaurant (12 Park Ave, between 34th and 35th Street). In the interest of full disclosure, I actually didn't make it into Francia, but I am now deeply in love with their tea. It was love and zen at first sip. So much so that I'm trying to figure out a way to recreate the tea at home - wish me luck.
(photo credit: Yelp.com: http://bit.ly/5z2ob





The trip to Francia was based on a tip from Keesha and Kailei of The Vyne Weekly, and if you haven't subscribed to the weekly newsletter or checked out their site you totally should. And I'm not just saying that because I'm an occasional contributor, those ladies know their stuff.

Yummy places to try

Last weekend was girls weekend! And I got to spend it in NYC with two of oldest and best friends. Because they know me so well they made sure that I got to eat and drink at two of the best spots in New York. Yes, I know New York if filled with lots of great restaurants, but these were made special because of the company.

Cafe Blossom. Cafe Blossom, a vegan restaurant located at
466 Columbus Ave, between 82nd and 83rd streets, was simply delicious. It was intimate yet spacious, our table of 4 could actually converse and the couple on a date next to us didn't over hear. Our waitress both really nice and helpful, she didn't make me feel at all bad when I sent back my first entree - which wasn't bad, I just had a texture thing.
It was reasonably priced and the organic wine ... you know what, just trust me go to Cafe Blossom.
(photo credit: Cafe Blossom: http://bit.ly/97S5QY)



Francia Teahouse & Restaurant (12 Park Ave, between 34th and 35th Street). In the interest of full disclosure, I actually didn't make it into Francia, but I am now deeply in love with their tea. It was love and zen at first sip. So much so that I'm trying to figure out a way to recreate the tea at home - wish me luck.
(photo credit: Yelp.com: http://bit.ly/5z2ob





The trip to Francia was based on a tip from Keesha and Kailei of The Vyne Weekly, and if you haven't subscribed to the weekly newsletter or checked out their site you totally should. And I'm not just saying that because I'm an occasional contributor, those ladies know their stuff.

Monday, August 9, 2010

Lesson Learned

Today’s lesson: Never ever rush when baking.
Last week In an effort to be a little bit more frugal and make sure that eat something vaguely healthy for breakfast I attempted to make a Blackberry Coffee Cake with out a streusel topping. And because I had this great idea when I woke up I decided to make it before work - this was my first mistake. Why, you ask was this my first mistake, okay maybe the non streusel topping was the first mistake but I digress; it was my first mistake because baking is all about precision. No matter how creative you are, too much flour or milk or whatever and not enough prep work will ruin your baked goods every single time.

Lesson Learned

Today’s lesson: Never ever rush when baking.
Last week In an effort to be a little bit more frugal and make sure that eat something vaguely healthy for breakfast I attempted to make a Blackberry Coffee Cake with out a streusel topping. And because I had this great idea when I woke up I decided to make it before work - this was my first mistake. Why, you ask was this my first mistake, okay maybe the non streusel topping was the first mistake but I digress; it was my first mistake because baking is all about precision. No matter how creative you are, too much flour or milk or whatever and not enough prep work will ruin your baked goods every single time.

Saturday, July 24, 2010

Musical Interlude

[youtube http://www.youtube.com/watch?v=Y8akvxDJQVc&hl=en_US&fs=1]

Musical Interlude

Oven Ban Temporarily Lifted

I had to lift the oven ban earlier in the week, three of our student assistants are going away to college and I’ve offered to cook them each something special before they leave for school. They are awesome kids and I wish them much luck as they go off to figure out this thing we call life, with out the daily support of their family and close friends. I remember being both excited and scared for college, so much so that I actually got sick on the ride from home to school. But still Iloved college, I met great friends, had amazing professors that I still admire; and lucky for me I was on the campus with the good food (most of the football and basketball teams lived on my campus). But I was always happy to come home and curl up with my mom to watch a movie and eat something simple and spectacular that she’d made for me. So in that tradition for SA # 1: Baked Mac & Cheese!

Ingredients:
1 stick butter
1 C. Milk
1 TBSP Flour
6 – 8 cups cheese shredded
1 lbs macaroni
Salt & Pepper

1. Cook macaroni according to package directions, drain and return to pot.
2. In a large pot, over low heat, melt butter. When butter is three-quarters melted add milk, then all but 1 cup of the cheese and flour to make cheese sauce. Season sauce with salt and pepper.
* While sauce and macaroni are cooking prepare a 13 X 9 baking dish, spray with cooking spray or rub butter on bottom of dish to prevent sticking.
* If sauce is too thick add additional milk.
* Macaroni and sauce should be ready about the same time

3. Add cheese sauce to the macaroni pot, add in reserved cheese.
4. Pour into baking dish and bake at 350 for 45 minutes to 1 hour.

The top should be brown and the mac & cheese should be firm but not hard when tested with a toothpick.

Sidebar: My search for a pasta maker continues, the one at the local kitchen store was $80, too much to spend when I'm not even sure I'm going to like fresh pasta.

Stay cool!

Oven Ban Temporarily Lifted

I had to lift the oven ban earlier in the week, three of our student assistants are going away to college and I’ve offered to cook them each something special before they leave for school. They are awesome kids and I wish them much luck as they go off to figure out this thing we call life, with out the daily support of their family and close friends. I remember being both excited and scared for college, so much so that I actually got sick on the ride from home to school. But still Iloved college, I met great friends, had amazing professors that I still admire; and lucky for me I was on the campus with the good food (most of the football and basketball teams lived on my campus). But I was always happy to come home and curl up with my mom to watch a movie and eat something simple and spectacular that she’d made for me. So in that tradition for SA # 1: Baked Mac & Cheese!

Ingredients:
1 stick butter
1 C. Milk
1 TBSP Flour
6 – 8 cups cheese shredded
1 lbs macaroni
Salt & Pepper

1. Cook macaroni according to package directions, drain and return to pot.
2. In a large pot, over low heat, melt butter. When butter is three-quarters melted add milk, then all but 1 cup of the cheese and flour to make cheese sauce. Season sauce with salt and pepper.
* While sauce and macaroni are cooking prepare a 13 X 9 baking dish, spray with cooking spray or rub butter on bottom of dish to prevent sticking.
* If sauce is too thick add additional milk.
* Macaroni and sauce should be ready about the same time

3. Add cheese sauce to the macaroni pot, add in reserved cheese.
4. Pour into baking dish and bake at 350 for 45 minutes to 1 hour.

The top should be brown and the mac & cheese should be firm but not hard when tested with a toothpick.

Sidebar: My search for a pasta maker continues, the one at the local kitchen store was $80, too much to spend when I'm not even sure I'm going to like fresh pasta.

Stay cool!

Saturday, July 10, 2010

Too Darn Hot

We're all friends here, right?

So I can honestly say that it has been too darn hot to cook lately. I've actually created a self imposed ban on using the oven until the heat breaks. Which kind of sucks because I'm really in the mood for Paella, and the only way I know to get the crispy, crunchy bottom is to stick the pan in the oven. So I'm now looking on UrbanSpoon.com for a restaurant where I can get some decent semi-authentic Paella.

On the other hand, since I have no current objections to cooking stovetop, I've decided that is way past time to learn how to make fresh pasta. So one of my stops while I'm out today is a local shop that sells just about any toy a foodie could want. Let's all just hope that I'm able to control myself. I just have to keep repeating, pasta maker only, pasta maker only, pasta maker only; however, I'm not responsible for my actions if there's a really good sale.

Ciao (and Chow)

Too Darn Hot

We're all friends here, right?

So I can honestly say that it has been too darn hot to cook lately. I've actually created a self imposed ban on using the oven until the heat breaks. Which kind of sucks because I'm really in the mood for Paella, and the only way I know to get the crispy, crunchy bottom is to stick the pan in the oven. So I'm now looking on UrbanSpoon.com for a restaurant where I can get some decent semi-authentic Paella.

On the other hand, since I have no current objections to cooking stovetop, I've decided that is way past time to learn how to make fresh pasta. So one of my stops while I'm out today is a local shop that sells just about any toy a foodie could want. Let's all just hope that I'm able to control myself. I just have to keep repeating, pasta maker only, pasta maker only, pasta maker only; however, I'm not responsible for my actions if there's a really good sale.

Ciao (and Chow)

Friday, May 28, 2010

Welcome Summer!

Memorial Day weekend is here, marking the unofficial start to summer. My favorite summer foods are in complete contrast to my winter favorites. During the winter I’m all about casseroles, soups & stews – comfort, comfort, comfort. And summer is all fruits, vegetables, and light fare.

My absolute favorite summer fruit/veggie is the tomato. You debate the fruit or veggie-ness of tomatoes; I actually don’t care if it’s a fruit or a vegetable – as long as it’s fresh and delicious. Anyway, as any true Jersey girl knows tomatoes are the best summer food, and while I would never eat it like an apple (there’ an urban legend out there somewhere about people that do this with tomatoes and onions – go figure), my acid reflux and I could eat tomato sandwiches or salads everyday.

Super quick Tomato Salad

6 to 8 tomatoes Roma and/or Beefsteak Tomatoes (you can also mix in yellow, orange, red, on the vine, grape tomatoes), either in slices or large diced pieces
2 cloves fresh garlic minced
8 to 10 fresh Basil leaves cut into ribbons
About ½ cup Olive Oil
About ¼ cup lemon juice
Sea salt
Fresh ground pepper

In a large bowl, combine olive oil and lemon juice.
Add minced garlic and basil.
Lightly season with salt and pepper then add tomatoes.
Mix everything together and taste for seasoning.

Eat straight out of the bowl with crusty Italian bread (unless, of course you’re sharing, in which case this should serve 4).

One last thing this salad can also be made into more of a salad by adding in:

1 English cucumber
½ Red Onion

Welcome Summer!

Memorial Day weekend is here, marking the unofficial start to summer. My favorite summer foods are in complete contrast to my winter favorites. During the winter I’m all about casseroles, soups & stews – comfort, comfort, comfort. And summer is all fruits, vegetables, and light fare.

My absolute favorite summer fruit/veggie is the tomato. You debate the fruit or veggie-ness of tomatoes; I actually don’t care if it’s a fruit or a vegetable – as long as it’s fresh and delicious. Anyway, as any true Jersey girl knows tomatoes are the best summer food, and while I would never eat it like an apple (there’ an urban legend out there somewhere about people that do this with tomatoes and onions – go figure), my acid reflux and I could eat tomato sandwiches or salads everyday.

Super quick Tomato Salad

6 to 8 tomatoes Roma and/or Beefsteak Tomatoes (you can also mix in yellow, orange, red, on the vine, grape tomatoes), either in slices or large diced pieces
2 cloves fresh garlic minced
8 to 10 fresh Basil leaves cut into ribbons
About ½ cup Olive Oil
About ¼ cup lemon juice
Sea salt
Fresh ground pepper

In a large bowl, combine olive oil and lemon juice.
Add minced garlic and basil.
Lightly season with salt and pepper then add tomatoes.
Mix everything together and taste for seasoning.

Eat straight out of the bowl with crusty Italian bread (unless, of course you’re sharing, in which case this should serve 4).

One last thing this salad can also be made into more of a salad by adding in:

1 English cucumber
½ Red Onion

Thursday, May 6, 2010

OHM...

The smell of tomato, basil and garlic will completely turn around the bad day (week, month, whatever) you're having.

There is no argument against this, so don't even try.

OHM...

The smell of tomato, basil and garlic will completely turn around the bad day (week, month, whatever) you're having.

There is no argument against this, so don't even try.

Sunday, April 18, 2010

Now What?

I wanted wasabi crusted halibut this morning, now - not so much. I don't even want the halibut, but it's thawed out and I have to do something - so now what?

Does this ever happen to you?


update: after searching for a few minutes i decided on a halibut with tomatoes & caper with a side of pasta - guess what, no tomatoes (i really need to go food shopping). anyway, while talking with my friend Pham I decided to just deal with the fish at hand, so a really simple sear seasoned with salt, pepper, garlic and lemon peel; served with mini-mushroom and asparagus quiches i made a couple of weeks ago and froze and a really nice glass of wine.

And I still want to know, what do you do when this happens to you?

Now What?

I wanted wasabi crusted halibut this morning, now - not so much. I don't even want the halibut, but it's thawed out and I have to do something - so now what?

Does this ever happen to you?


update: after searching for a few minutes i decided on a halibut with tomatoes & caper with a side of pasta - guess what, no tomatoes (i really need to go food shopping). anyway, while talking with my friend Pham I decided to just deal with the fish at hand, so a really simple sear seasoned with salt, pepper, garlic and lemon peel; served with mini-mushroom and asparagus quiches i made a couple of weeks ago and froze and a really nice glass of wine.

And I still want to know, what do you do when this happens to you?

Saturday, March 27, 2010

Food Revolution

Between Jamie Oliver's Food Revolution and the First Lady's Let's Move campaign, there's been a lot of talk about changing the way we eat. And more importantly changing the way we feed our kids, and it's about time.

When I was a kid, my school lunches weren't horrible, but they weren't perpendicularly healthy either: triple decker pb & j, chicken patties and ketchup considered as vegetable (seriously). It's not like I wouldn't have chosen fries over broccoli, as a matter of fact I did. Just about every high school lunch that I purchased was fries, yogurt and chocolate milk - real healthy huh; but in my defense the broccoli was so overcooked that it didn't look remotely appetizing, who really wants to eat a yellowish-green veggie.

[youtube http://www.youtube.com/watch?v=1p5ImClMg_o&hl=en_US&fs=1&]

I'm also going to confess that the little people in my life prefer junk to the good stuff, but I'm trying to be a better example to them along with the other adults in their life. First steps: signing the Food Revolution petition and committing to move more.

Food Revolution

Between Jamie Oliver's Food Revolution and the First Lady's Let's Move campaign, there's been a lot of talk about changing the way we eat. And more importantly changing the way we feed our kids, and it's about time.

When I was a kid, my school lunches weren't horrible, but they weren't perpendicularly healthy either: triple decker pb & j, chicken patties and ketchup considered as vegetable (seriously). It's not like I wouldn't have chosen fries over broccoli, as a matter of fact I did. Just about every high school lunch that I purchased was fries, yogurt and chocolate milk - real healthy huh; but in my defense the broccoli was so overcooked that it didn't look remotely appetizing, who really wants to eat a yellowish-green veggie.



I'm also going to confess that the little people in my life prefer junk to the good stuff, but I'm trying to be a better example to them along with the other adults in their life. First steps: signing the Food Revolution petition and committing to move more.

Friday, March 19, 2010

clearing out the pantry

So here's the thing, in addition to not really feeling like cooking lately because I'm super tired most of the time - i also haven't been to the grocery store in weeks. seriously. (I'll be rectifying that this weekend, i have menus planned for every meal for the next two weeks.)
however, I've still managed to get by and I'm cleaning out the pantry and freezer of things i forgot i had that were save/cooked just in the nick of time. for example:

steak fried rice "Puerto Rican style":
1 cup cooked white rice (left over from Chinese takeout)
2 eggs
1/2 left over grilled steak, diced
2 to 3 TBSP Sofrito
1 to 2 TBSP butter
garlic powder
ground cumin
salt and pepper

melt 1 TBSP butter in large non-stick skillet, scramble eggs and add to skillet.
when eggs are nearly cooked add last TBSP of butter, teak and rice and mix well together.
season to taste with garlic, cumin and salt and pepper and add Sofritio.
cook until steak is warmed thoroughly and serve, makes 2 very generous servings.

i know it sounds like a hot mess, but it was tasty.

and ok, in the interest of full honesty, one week i brought more take-out than i wanted too, but otherwise I've been creative in the kitchen.

clearing out the pantry

So here's the thing, in addition to not really feeling like cooking lately because I'm super tired most of the time - i also haven't been to the grocery store in weeks. seriously. (I'll be rectifying that this weekend, i have menus planned for every meal for the next two weeks.)
however, I've still managed to get by and I'm cleaning out the pantry and freezer of things i forgot i had that were save/cooked just in the nick of time. for example:

steak fried rice "Puerto Rican style":
1 cup cooked white rice (left over from Chinese takeout)
2 eggs
1/2 left over grilled steak, diced
2 to 3 TBSP Sofrito
1 to 2 TBSP butter
garlic powder
ground cumin
salt and pepper

melt 1 TBSP butter in large non-stick skillet, scramble eggs and add to skillet.
when eggs are nearly cooked add last TBSP of butter, teak and rice and mix well together.
season to taste with garlic, cumin and salt and pepper and add Sofritio.
cook until steak is warmed thoroughly and serve, makes 2 very generous servings.

i know it sounds like a hot mess, but it was tasty.

and ok, in the interest of full honesty, one week i brought more take-out than i wanted too, but otherwise I've been creative in the kitchen.

Tuesday, March 2, 2010

Getting Centered


There's just something about cooking in my bare feet that helps me get centered. Lately, I feel like I'm just going, going, going - no time for real relaxation or play. And all of this going has me unfocused and growing grouchy.

The last thing I felt like doing when I got home today was cooking but I had taken steaks out the other day and today was the last day to cook them before having to throw them out, and in this economy I'm trying not to be wasteful. So on with the apron, off with the shoes, and pump up the jazz. And apparently this was just what I needed.

One hour alone in my little kitchen with nothing to think about except, not cutting myself with my beyond sharp Japanese butcher knife while I cut up sweet potatoes for oven fries; and all of my (as my buddy Nadine says) first world problems just melted away. I can't explain it, so I'm not going to try, but I highly suggest cooking when you have days made of suck.

And since this actually a food/cooking blog:

Steak: season with cumin, salt, pepper and garlic powder. Grill or sear & broil until meat reaches desired doneness (I like med-well).

Sweet Potato oven fries: cut potatoes in quarters (for steak fries) or eights (for regular fries) drizzle with olive oil and season with salt, pepper and chili powder. Cook at 375 F until outside of fry is crispy and inside is tender (about 45 minutes to a hour).

Getting Centered


There's just something about cooking in my bare feet that helps me get centered. Lately, I feel like I'm just going, going, going - no time for real relaxation or play. And all of this going has me unfocused and growing grouchy.

The last thing I felt like doing when I got home today was cooking but I had taken steaks out the other day and today was the last day to cook them before having to throw them out, and in this economy I'm trying not to be wasteful. So on with the apron, off with the shoes, and pump up the jazz. And apparently this was just what I needed.

One hour alone in my little kitchen with nothing to think about except, not cutting myself with my beyond sharp Japanese butcher knife while I cut up sweet potatoes for oven fries; and all of my (as my buddy Nadine says) first world problems just melted away. I can't explain it, so I'm not going to try, but I highly suggest cooking when you have days made of suck.

And since this actually a food/cooking blog:

Steak: season with cumin, salt, pepper and garlic powder. Grill or sear & broil until meat reaches desired doneness (I like med-well).

Sweet Potato oven fries: cut potatoes in quarters (for steak fries) or eights (for regular fries) drizzle with olive oil and season with salt, pepper and chili powder. Cook at 375 F until outside of fry is crispy and inside is tender (about 45 minutes to a hour).

Thursday, February 4, 2010

Superbowl, Super Snacks!

I'm working up a post on appetizers for next week.

Anyone care to share their favorites?

Superbowl, Super Snacks!

I'm working up a post on appetizers for next week.

Anyone care to share their favorites?

Sunday, January 31, 2010

My new love…


So about a month ago my co-worker and friend happened to make a quiche and brought me a slice, as I had had a particularly long day and did not feel like cooking I took home my slice, gobbled up, and became just a little bit obsessed with quiche.

I was terrified of making my own, and since I don’t recall my mom or grandmother’s ever making one I was pretty much on my own. Thank goodness for serious food bloggers, I’ve been following Simply Recipes for a couple of years now, but this is the first time I’ve actually made use of one of her recipes. Her Mushroom Quiche was so simple to that I was able to alter it by adding broccoli, ham and way too much cheese.

My alterations:
Use a ready-made pie crust
No measuring of the filling, except for the eggs. (I think I’ve mentioned how I feel about eggs before, if not – in a nutshell, I’ll foods with eggs as long as I don’t have to know they’re there.)

And because I’m still a little nervous making quiche I consulted Joy of Cooking and found that I can basically add any combo that I think will work into the filling.

My new love…


So about a month ago my co-worker and friend happened to make a quiche and brought me a slice, as I had had a particularly long day and did not feel like cooking I took home my slice, gobbled up, and became just a little bit obsessed with quiche.

I was terrified of making my own, and since I don’t recall my mom or grandmother’s ever making one I was pretty much on my own. Thank goodness for serious food bloggers, I’ve been following Simply Recipes for a couple of years now, but this is the first time I’ve actually made use of one of her recipes. Her Mushroom Quiche was so simple to that I was able to alter it by adding broccoli, ham and way too much cheese.

My alterations:
Use a ready-made pie crust
No measuring of the filling, except for the eggs. (I think I’ve mentioned how I feel about eggs before, if not – in a nutshell, I’ll foods with eggs as long as I don’t have to know they’re there.)

And because I’m still a little nervous making quiche I consulted Joy of Cooking and found that I can basically add any combo that I think will work into the filling.

Monday, January 18, 2010

Ways to help...

Residents of Haiti are and will continue to be in desperate need of whatever help we all can give.

Please check out any of the following sites for organizations that are working on relief efforts.

Side note: you may need to specify any donation you make specifically for 2010 Haitian Earthquake Relief, so be sure to read the fine print.

Information from the U.S. State Department
List from NPR
Habitat for Humanity Int'l

Ways to help...

Residents of Haiti are and will continue to be in desperate need of whatever help we all can give.

Please check out any of the following sites for organizations that are working on relief efforts.

Side note: you may need to specify any donation you make specifically for 2010 Haitian Earthquake Relief, so be sure to read the fine print.

Information from the U.S. State Department
List from NPR
Habitat for Humanity Int'l

Breakfast for Dinner on a “Blue Monday”

So today was sort of made of suck. My work computer felt like it was moving at the speed of sludge, which frustrated me to the point of cursing out loud in my office (F-bombs were dropped) and I closer to losing my temper than I’ve been in a long while. Yes I knew I was being completely irrational and that I was the source of my own frustration; and that really my “problem” was not a problem at all – but still I was frustrated, logic doesn’t tend to make me feel better. Also not helping is the fact that it’s the dead of winter. I’m not a fan of cold weather, to be frank – I’m so done with winter (20+ inches of snow and a flooded road will do that to you). Which brings me to my point, days like today call for breakfast for dinner.

Breakfast for dinner is different than other comfort food meals, at least for me.
Like most comfort food it makes you feel good and happy, but instead of a simple warm and cozy feeling I get what I can only describe as the feeling you get for a “don’t let go yet hug,” I guess safe is the best word for it. And sometimes you just need to feel safe.

Side note: In general, pancakes and sausage is go to meal, but no time for that today. Today called for quick and dirty – so bacon and eggs it was. I won’t insult you with a how-to on making bacon and eggs, everyone likes their eggs the way the like them (I prefer to not know the egg is there).

More comfort food recipes to follow later this week (hopefully).

Breakfast for Dinner on a “Blue Monday”

So today was sort of made of suck. My work computer felt like it was moving at the speed of sludge, which frustrated me to the point of cursing out loud in my office (F-bombs were dropped) and I closer to losing my temper than I’ve been in a long while. Yes I knew I was being completely irrational and that I was the source of my own frustration; and that really my “problem” was not a problem at all – but still I was frustrated, logic doesn’t tend to make me feel better. Also not helping is the fact that it’s the dead of winter. I’m not a fan of cold weather, to be frank – I’m so done with winter (20+ inches of snow and a flooded road will do that to you). Which brings me to my point, days like today call for breakfast for dinner.

Breakfast for dinner is different than other comfort food meals, at least for me.
Like most comfort food it makes you feel good and happy, but instead of a simple warm and cozy feeling I get what I can only describe as the feeling you get for a “don’t let go yet hug,” I guess safe is the best word for it. And sometimes you just need to feel safe.

Side note: In general, pancakes and sausage is go to meal, but no time for that today. Today called for quick and dirty – so bacon and eggs it was. I won’t insult you with a how-to on making bacon and eggs, everyone likes their eggs the way the like them (I prefer to not know the egg is there).

More comfort food recipes to follow later this week (hopefully).

Friday, January 1, 2010

Resolutions!

My knee is finally, really on the mend, I can stand for a whole hour before my leg feels like it wants to give out and I’m not limping any more – so hooray progress (and physical therapy)!

I really haven’t cooked a lot since I hurt my knee, which really sucked, but now that I’m on the mend I resolve to change that. I also resolve to give up the bucks and buy my Kitchen-Aid blender and food processor.*

I also need to lose some weight, like everyone else; but I don’t believe in dieting so I’ll have to do it the old fashion way, more exercise, better portion control. But I’m not giving up butter or any other real ingredients. My great grandmother lived well into her 80’s eating an assortment of foods, including things we now consider unhealthy, but doing so in moderation.

Finally, I’m going to try to blog more, especially now that I have followers that I've never met (Welcome!).

So Happy New Year to you all! May your year be filled with happiness, love, joy and good food, of course!

*This is not a paid product endorsement, I’m just tired of buying inexpensive kitchen equipment that I have to replace every 2 years. I’ve had my K-A mixer for 5 years and it has yet to let me down.

Resolutions!

My knee is finally, really on the mend, I can stand for a whole hour before my leg feels like it wants to give out and I’m not limping any more – so hooray progress (and physical therapy)!

I really haven’t cooked a lot since I hurt my knee, which really sucked, but now that I’m on the mend I resolve to change that. I also resolve to give up the bucks and buy my Kitchen-Aid blender and food processor.*

I also need to lose some weight, like everyone else; but I don’t believe in dieting so I’ll have to do it the old fashion way, more exercise, better portion control. But I’m not giving up butter or any other real ingredients. My great grandmother lived well into her 80’s eating an assortment of foods, including things we now consider unhealthy, but doing so in moderation.

Finally, I’m going to try to blog more, especially now that I have followers that I've never met (Welcome!).

So Happy New Year to you all! May your year be filled with happiness, love, joy and good food, of course!

*This is not a paid product endorsement, I’m just tired of buying inexpensive kitchen equipment that I have to replace every 2 years. I’ve had my K-A mixer for 5 years and it has yet to let me down.
 

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