Wednesday, December 12, 2012

Pepper and Sausage

Tired of bbqing another sausage, I needed to find an alternative way to cook sausage. This recipe caters to my latest kick of cooking with a crockpot.


Peppers and Sausage

Ingredients:
  • 6 Italian sausage
  • 1 green pepper
  • 3 tbsp minced garlic
  • 1 - 14 oz. can diced tomatoes
  • 2 tbsp Italian seasoning
  • 2 cups mixed yellow and orange peppers
Directions:
  1. Add all ingredients to crockpot.
  2. Cook on low for 6 hours.
  3. Serve over hot noodles or fresh bread with mozzarella cheese.

Stay Hungry my friend.

Wednesday, December 5, 2012

Crockpot Hot Chocolate

I've given up my coffee habit, but with the chill in the air again, I'm going to need something to keep me warm. Here's another use for your crockpot. You can substitute the cocoa and butter for 2 cups of chocolate chips. I'm just trying to keep my sugar consumption low.
Hot chocolate

Ingredients:
  • 1 1/2 cup Whipping cream
  • 1-14 oz. can Sweetened condensed milk
  • 6 cups milk
  • 1 tsp vanilla
  • 3 cups unsweetened cocoa
  • 3 tbsp butter
  • marshmallows for garnish
 
Directions:
  1. Stir together the whipping cream, milk, vanilla, cocoa and butter in crockpot.
  2. Cover and cook on low for 1 hours.
  3. Stir occasionally.
  4. Top with marshmallows.
Stay warm my friend!

Wednesday, November 28, 2012

Frybread recipes

Old Fashioned Fry Bread
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water

Mix flour, baking powder and salt. Gradually add in the shortening and water. Add only enough water to make dough stick together. Knead dough until smooth, make into fist-sized balls. Cover them with a towel for 10 minutes then pat them out into circles about the size of a pancake. Fry in hot cooking oil in cast iron skillet until brown on both sides. Drain on paper towels, serve with jam.

Traditional
1 pkg. dry yeast
3 cups warm water
1 tbsp. salt
1 tbsp. sugar
6 cups flour
2 tbsp. oil
1/2 cup cornmeal

Dissolve yeast in warm water then add salt and sugar. Let stand for 5 minutes covered with a towel. Add flour and oil to liquid mixture. Mix and put on floured bread board and knead until mixture is smooth. Put dough in a greased bowl, cover with towel and let it rise for 1 1/2 hours. Remove from bowl and put on bread board, knead in the 1/2 cornmeal. Make dough into 2 balls rolling each into 12 inch circles 1/2 inch thick. Cut into 2 inch squares and drop into hot cooking oil. (Works best with cast iron skillet.) Fry 5 to 6 pieces at a time for only a few moments. Drain on paper towel and sprinkle with white powdered sugar.

Blackfeet
4 cups flour
1 Tbsp. powdered milk
1 Tbsp. baking powder
1 tsp. salt
1 1/2 cups warm water
Oil for frying

Mix all dry ingredients thoroughly. Add water. Knead until soft, then set aside for one hour. Shape into small balls. Flatten each ball into a circle with or rolling pin or by hand. Fry in a skillet half-full of oil until golden brown on both sides.

Cherokee
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey.

Chickasaw
2 cups sifted flour
1/2 tsp. salt
4 tsp. baking powder
1 eggv 1/2 cup warm milk

Stir first three ingredients then stir in the beaten egg. Add milk to make the dough soft. Roll it out on floured bread board, knead lightly. Roll dough out to 1/2 inch thick. Cut into strips 2 X 3 inches and slit the center. Drop into hot cooking oil and brown on both sides. 

Creek
2 cups flour
1 cup buttermilk<
1 tbsp. baking powder
1/4 tsp. salt
Sift flour,salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Navajo #1
1 C flour
1 t baking powder
1/4 C powdered milk
1/4 t salt
warm water
Combine the ingredients and slowly add enough warm water to form dough. On a lightly floured surface, knead dough until it is smooth soft and not sticky. Cover and let rest 1 hour. Shape into small balls and pat into flat circles about 1/4-1/2 inch thick. Set aside. In skillet, heat 1/2 inch vegetable oil. Brown dough circles on each side and drain on paper towels. Serve with chile beans and your favorite taco toppings for "Navajo Tacos."

Navajo #2
3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying

Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Osage

4 cups all purpose flour
2 tsp salt
1 tbsp and a half baking powder
1 tablespoon melted shortening
2 cups warm milk
Shortening for deep frying

Sift flour, salt and baking powder into bowl. Stir in shortening and milk. Knead the dough into a ball. Roll out dough on lightly floured board. Cut into diamond shapes and slice a slit in the center. Heat shortening in deep fryer to 370 degrees. Fry 2 or 3 at a time until golden brown on both sides. Drain on paper towels.

Seminole
2 cups flour
3 tsp. baking powder
1 tsp. salt
1 cup milk

Mix flour, baking powder and salt. Add milk gradually making sure the dough is stiff. Put on floured bread board and pat it out with your hands until it is 1/2 inch thick. Cut into strips with a slit in the center. Fry in hot oil until both sides are golden brown.

Crockpot Chicken

Right now I'm into quick and simple recipes.  

Creamy Crockpot Chicken

Ingredients:
  • 3 bacon slices
  • 2 boneless, skinless chicken breasts
  • 1-10 oz. can cream of mushroom soup
  • 1/2 cup labne
  • salt and pepper to taste
  • 1/2 can milk
Directions:
  1. Place the bacon in a skillet and cook until some of the fat is rendered. Not too crispy.
  2. In the crockpot, mix soup, milk and labne.
  3. To thin mixture, add 1 tsp of rendered bacon fat. (optional)
  4. Place chicken over mixture.
  5. Top with bacon.
  6. Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked.
  7. Serve with rice.
Stay hungry my friend!

Wednesday, November 21, 2012

Tart Gravy Pot Roast

I'm not a big pot roast fan, hence why I needed to make some sauce for it.  Gravy makes everything better. 

Gravy Pot Roast

Ingredients:
  • 3-4 lbs Beef pot roast
  • Flour
  • 1/4 cup butter
  • Salt and Pepper to taste
  • 1 cup beef broth
  • 1/2 cup red wine
  • 4 lge potatoes
Directions:
  1. Coat both sides of pot roast with flour.
  2. Place butter in a deep baking dish and melt, being careful not to burn it.
  3. Add pot roast and brown slowly on both sides. Add salt and pepper to taste.
  4. Pour beef broth over meat. Deglaze pan with red wine.
  5. Cover and place in a preheated 350° oven and cook 1 1/2 hours.
  6. Add potatoes; sprinkle with a little more salt.
  7. Cook about 45 minutes or until potatoes are tender.

Sour cream gravy

Ingredients:
  • 1 1/3 cup dripping
  • 3 tbsp flour
  • 1/4 cup cold water
  • 1/4 cup Labne
Directions:
  1. Pour drippings from pot roast into saucepan.
  2. Mix together flour and water. Heat drippings to boiling; gradually stir in flour and water mixture and cook, stirring constantly until gravy is thickened.
  3. Cook 2 minutes longer.
  4. Remove from heat and slowly stir in labne.
  5. Heat through, but do not boil.        

Stay hungry my friend.

Wednesday, November 14, 2012

Vegan Baileys

Making this probably isn't a good idea.  I've put mine in a gallon jar with a spout.  Soooo not a good idea.  I've got Baileys on tap!


Vegan Baileys

Ingredients:
  • 2 tbsp unsweetened cocoa powder
  • 2 shot glasses brown sugar
  • 1 tbsp vanilla extract
  • 2 cans light coconut milk
  • 2 canfuls soy milk (fill empty coconut milk cans)
  • 6 pkts Splenda
  • 1 can strong coffee
  • 1 can Irish whiskey
  • 1/2 to 1 can White Rum (to taste)
Directions:
  1. Place all ingredients in a large pot.
  2. Warm on stove over medium heat, whisking for 5 minutes.
  3. Remove from stove. Place in a pitcher or jug.
  4. Chill. (the drink, not you)
  5. Add a can of Irish Whiskey
  6. Add a 1/2 can of rum. Taste add more if desired.        
Stay thirsty my friend!

Quick BBQ crockpot ribs

Some days you just want some slobbery tangy goodness and you don't want the crispy, charred brickets of barbecued ribs.  That or you don't know how to turn on the bbq.  You can make your own sauce, or you can just add a bottle of your favourite bbq sauce.

Quick BBQ crockpot ribs

Ingredients
  • 3 lbs pork spareribs
  • Salt & pepper to taste
  • 1 jar barbecue sauce
  • 1 onion, diced
Directions
  1. Add onions to crockpot
  2. Salt & pepper ribs to taste. Add to crockpot.
  3. Pour barbecue sauce over ribs.
  4. Cook on low setting for 8-10 hours or low for 6-8 hours on high.

Stay hungry my friend!

Wednesday, November 7, 2012

Grilled Lamb Chops

Since I'm not a big meat eater, I never know good meat.  P2 is a carnivore, and when I told him about the lamb chops I bought, he was skeptical.  Always trying to get away from just slapping some meat on the grill, I needed to find a fun way to cook it, using things we already had.   Since I'm not a big red wine fan, I love to use any leftovers we have to cook with.  The honey helps get a nice crusty glaze.    

Red Wine Lamb chops

Ingredients:
  • 3/4 cup dry red wine
  • 1/3 cup olive oil
  • 3 tbs oregano
  • 3 tbs minced garlic
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 6 lamb chops (1-1 1/4" thick)
  • 3 tsp honey
 
Directions:
  1. Mix/whisk the wine, oil, oregano, garlic, salt and cayenne pepper until well blended.
  2. Place the lamb chops in a single layer in a glass dish; cover and coat with the marinade.
  3. Cover and refrigerate for 24 hours, turning often.
  4. Prepare the grill to medium-high heat.
  5. Remove the lamb from the marinade and season with salt and pepper.
  6. Mix the honey into the marinade.
  7. Grill lamb to desired tenderness, turning and basting often with the marinade (for medium-rare grill about 10 minutes.          
Stay hungry my friend!

Wednesday, October 31, 2012

Frybread!

Today was our first attempt, in a long time, at making frybread.  I'm used to making small pieces, but watching all the videos on YouTube of Navajo women, they always make it the size of the pan.  So I bought a 10" cast iron pan so the frybread wouldn't be dinner plate size, but more snack size.
 
I searched the internet for different recipes, but it seems they all use pretty much the same ingredients.  While shopping for ingredients, I also discovered different types of lard.  So if you want a purely vegan piece of frybread, use Crisco. But if you're a meat eater like me, use a lard that uses actual meat fats (which is way more natural than the partially hydrogenated oils in some other foods).
 

Frybread
Ingredients
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 1/2 cup whole milk
  • 2 tbsp shortening or lard, melted
 
 Directions
  1. Mix all four dry ingredients.
  2. Add the milk and shortening stir slowly.
  3. Knead dough lightly; be careful to not overdo it.
  4. Cover with a clean dish towel and let rest 15 minutes.
  5. Use the dough right away, but if you have to use it the next day, cover tightly with plastic wrap and refrigerate. Allow to warm to room temperature when you you're ready to use.
  6. Roll out the dough to about ¼ inch thick.
  7. Form into pieces (what ever size you want)
  8. Heat oil in your cast iron pan (about 1/2 full)
  9. Carefully place your dough into the pan and will begin to puff.
  10. Once the sides begin to golden, flip the dough (be careful not to splash the oil).
  11. Remove from pan and drain on paper towels.
Frybread can be used in a variety of ways.
Top with taco meat, mixed with tomatoes, shredded lettuce, avocados, shredded cheese and sour cream. (Known as Indian taco). Other options, for breakfast frybread, top with sausage, egg and cheese. For dessert, sprinkle with powdered sugar.
          

I didn't try this recipe, since it sounds too much like bread.
Recipe #3 (made with buttermilk)
3 teaspoons Baking Powder
1-½ teaspoon
Salt
½ teaspoons Baking Soda
2 Tablespoons Sugar
8 cups All-purpose Flour
1 quart Buttermilk
2 Tablespoons Yeast
½ cups Warm Water
2 whole Eggs Vegetable Oil, For Frying

Mix together dry ingredients. Set aside.
Heat buttermilk until lukewarm. Mix yeast in the warm water and add to buttermilk.
Add in eggs and oil. Mix the wet ingredients with dry ingredients.
 Dough will be sticky. Cover and refrigerate at least 3 hours.
When you are ready to prepare: roll dough to 1/2 inch thick. Cut into desired size. Stretch it out a bit. This will help it cook more evenly and give it a good bumpy texture to pile on toppings. Fry in hot  oil until golden brown.  Drain on paper towels before serving.

Hominy salsa:
2 cups hominy, drained and rinsed
½ red onion, finely diced
2 tsp cumin
1 tsp chili powder
2 garlic cloves, finely minced
1 Serrano chile, seeds removed and finely minced
1/4 cup fresh lime juice1 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup finely chopped cilantro
Salt and Pepper to taste.
Add all ingredients and stir until well combined. Refrigerate until ready to serve.

Stay hungry my friend!

Breakfast Frybread

Wednesday, October 24, 2012

Bacon and Egg Crescent Squares

Always in the search of breakfast food, this one sounds perfect for me, considering I love eggs sunny side up, the bread is already there, and there's bacon and cheese too!? What more can I ask for?
 
Bacon and Egg Crescent Squares

Ingredients
  • 1 tube Pillsbury Crescents
  • 4 eggs
  • 6 slices bacon
  • 2 tbps parmesan cheese
  • salt and pepper to taste
  • 1 tbsp fresh chopped basil or parsley
 
Directions
  1. Preheat oven to 400 degrees.
  2. Open and unroll the Pillsbury Crescents onto a baking sheet lined with parchment paper.
  3. Split the dough right down the middle, forming two large squares.
  4. Pinch the perforations together in each square.
  5. Fold up the edges of each square of dough, creating tiny walls to hold the goodness in.
  6. Crack two eggs into the center of each dough square. Place three slices of pre-cooked bacon across the eggs on each square.
  7. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste.
  8. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.
Stay hungry my friend!

Wednesday, October 17, 2012

Gnocchi - FAILED

I love gnocchi!  Whenever we go out to any Italian restaurant I either get gnocchi or tortellini, all other pasta is something I can make at home and not worth my time or money if I'm eating out.  Until today.  It wasn't until recently that I took the time to see how gnocchi was made, and boy was I surprised to find out that it's made with potatoes.  I love potatoes and we had a huge bag under the sink that we needed to use.   P2 is awesome at making dough, so he was charged with making the gnocchi dough. 
I was charged with peeling the cooked potatoes.  After all was said and done instead of happily floating to the top, our dumplings exploded with only little bits of potato filling the pot.   At that point, we decided to fry the rest of gnocchi, as well as making a giant potato pancake for breakfast. 
After picking up the counter full of flour, we've decided to try again, next time we'll need more egg and flour and need to make sure that the dough is a little less chunky.
 
Good luck!
 
Gnocchi

Ingredients
  • 2 pounds potatoes
  • 1/4 cup egg, lightly beaten
  • 1 cup unbleached all-purpose flour (we only used 1/2)
  • fine grain sea salt
Directions
  1. Fill a large pot with cold water. Salt the water and place unpeeled potatoes in the pot.
  2. Bring the water to a boil and cook the potatoes until tender throughout (roughly 40-50 minutes).
  3. Remove potatoes one at a time with a slotted spoon. We're saving the potato water so don't throw it out.
  4. Now, be careful and peel each potato as soon as you can. (Maybe this is where the game hot potato came from?).
  5. Mash the potatoes while they're still hot. If you have a ricer, that would come in handy right now. We used a fork. Just be careful not to over mash.
  6. Let the potatoes cool spread out across the cutting board - ten or fifteen minutes.
  7. Once cooled, construct a small mound with the potatoes and drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top.
  8. Fold the mixture until it is a light crumble.
  9. Lightly knead the dough. Sprinkle with flour, if the dough is too tacky.
  10. Gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb.
  11. Use a knife to cut pieces every 3/4-inch and dust with a bit more flour.
  12. The gnocchi should curl into a slight "C" shape. Take the back of your fork and gently press the tines leaving a mark but not "smooshing" the dough.
  13. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
  14. Reheat the potato water from earlier (or start with a fresh pot of salted water) and bring to a boil.
  15. Cook the gnocchi in batches by dropping them into the boiling water.
  16. When they float back to the top, they are ready to be taken out of the water.
  17. Place on a plate and continue cooking in batches until all the gnocchi are done.
  18. Gently toss with more sauce or pesto and serve immediately.

Stay hungry my friend!

Wednesday, October 10, 2012

Venison Steak Diane

I have a freezer full of venison and I don't know what to do with it.  I have eaten enough pan-fried meat, that my taste buds are tired.  P2 and I found Steak Diane while out a local pub one night and it was the special.  I'm not a big meat eater, but put a tasty sauce on anything and I'm in love.

Venison Steak Diane

Ingredients
  • 1/2 lb venison
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup brandy
  • 1/2 cup beef broth
  • 1 shallot
  • 2 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 1/4 cup heavy cream
  • salt
  • minced herbs for garnish
Directions
  1. Let venison sit at room temperature, at least 20 minutes.
  2. Heat the butter in a large saute pan over medium-high heat for about 90 seconds, being careful not to burn it.
  3. Cook for about 8 to 10 minutes until a brown crust forms. Do not overcook or the venison will become hard.
  4. Remove from pan and cover.
  5. Add shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so.
  6. De-glaze the pan with the brandy.
  7. Let the brandy cook down almost to a glaze, then add the beef stock, tomato paste, mustard and Worcestershire sauce and stir to combine.
  8. Let this boil down for about 3 minutes, turn off heat.
  9. Once the boiling has stopped, stir in the cream until the sauce is as light as you like.
  10. Slice the meat and drizzle with sauce.
  11. Garnish with chopped herbs.

Stay hungry my friend!

Wednesday, October 3, 2012

Dill Pickle Relish

I am a big fan of relish, but using store relish on things other than hot dogs doesn't seem right.  But once I tasted my homemade relish, I wanted to put it on everything.  Never mind that, I wanted to eat it right out of the jar (which I did).


Dill pickle relish

Ingredients
  • 6 cups cucumbers, chopped
  • 2 cups red bell peppers, chopped
  • 2 cups onions, chopped
  • 2/3 cup salt
  • 5 cups water
  • 3 cups cider vinegar
  • 2 tbsp mustard seeds
  • 3 garlic cloves
  • 2 chili peppers
  • 1/2 cup dill weed, chopped
  • 1 cup sugar 
Directions
  1. Place cucumbers in a strainer and sprinkle with salt. Let set for an hour. Rinse.
  2. Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add chopped vegetables, and return to boil.
  3. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
  4. Ladle into hot pint jars, leaving 1/2 inch headspace.
  5. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
  6. Store in cool dry place.
Stay hungry my friend!

Wednesday, September 26, 2012

Make your own Mustard - Plain Jane

This is my first attempt at mustard.  It's a little hot, so you may want to add the cayenne and flakes 1/2 tsp at a time.   I also poured in a bit of honey after I blended the ingredients in an attempt to take some of the heat off. 

Ingredients:
1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 tsp. sugar
1 tsp Cayenne Pepper
1 tsp Hot Pepper Flakes

Directions:

Cover the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid.
Add the sugar and spices to the seeds mixture.
Let soak for 2 days. 
Blend mixture until it reaches desired consistency, adding water if needed.

This made (2) 1/2 pint jars of mustard.

Stay hungry my friend.

Wednesday, September 19, 2012

Chocolatey goodness!

I have am in a wedding in November and have waited until the last minute to try and lose weight.  Not the smartest idea ever, but it's crunch time so I am in serious diet/workout mode.  I haven't stopped eating, but I'm close to that.  Just kidding.  But I really, really, really want chocolate now and when I saw this recipe, I wished I had coconut milk in the house.
Ingredients:
1 can full-fat coconut milk
1/4 cup plus 1 tbsp cocoa powder
1/2 tsp pure vanilla extract (I like Nielsen-Massey Vanilla Paste)
sweetener to taste (I like Splenda)

Directions:
Do not shake the can!  Open the can and empty into a bowl. 
Place it in the fridge and leave uncovered overnight.  (we want it to thicken)
If it doesn't thicken, this won't work for this recipe.  Check out what you can make with it instead at the Thai Kitchen site.
Once thick, whip in cocoa, vanilla and sweetener.
If you leave it uncovered in the fridge, it will get even thicker.

Stay hungry my friend!

Wednesday, September 12, 2012

Cheesy meatballs

I love this recipe. It makes my breakfasts on the run so much easier. I'm usually in a rush to get out the door in the morning, so I grab 2 of this cuties and eat them while I'm driving. I like them cold, so they're a little less messy. But once warmed up, the cheese is gooey surprised.
 
Cheesy meatballs

Ingredients
  • 1 lb. lean ground beef
  • 1 clove of garlic, diced
  • 1/2 cup cubed blue cheese (or Jarlsberg, it melts nicely)
  • 1/4 cup finely chopped red peppers
  • 1/4 cup finely chopped red onion
  • 1 egg, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1 cup water (it's ok to not use it all)
  • salt and pepper to taste 
    Cheese oozing out

Directions
  1. Preheat oven to 350.
  2. Combine beef, garlic, egg, peppers, onion, salt and pepper.
  3. Blend bread crumbs into meat mixture.
  4. Slowly add the water 1/4 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Take a chunk of the meat mixture, flatten it in your hand and place a cube of cheese in the center and shape into meatballs.
  5. Place meatball on a cookie sheet, space evenly.
  6. Place pan in oven for 15 minutes or until meatballs are done.
  7. Serve with your favorite tomato sauce, or eat just like that.
Stay hungry my friend!

Wednesday, September 5, 2012

Beefy cupcakes

This recipe has to be the best one yet.  I love how convenient it is and I know exactly how much I'm eating. 

Ingredients:
Burger Mixture
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
1/2 cup milk
1/2 cup Original Bisquick® mix
2 eggs

Directions:
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Cool 5 minutes; stir Worcestershire sauce and garlic.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended.
Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture and a scoop of cheese. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Stay hungry my friend.

Saturday, September 1, 2012

What I want now - Pie Maker

Joy of joys on my shopping trip today.  I love the kitchen section of the store.  I walk around looking for gadgets, which I don't need, but will make cute looking food.  And today was perfect.   If you've been following my blog, you'll note that I like quick portable food.  Because of this, I've been wanting to make pizza pickets for quite some time, but have been hestiant to do because I could never figure out put the filling in the pocket without it spilling out.  Hence why this wonderful gadget will keep me busy and maybe even start to like pies.

 
Stay Hungry my friend!

Wednesday, August 29, 2012

Too spicy chicken drumsticks

With a 1/2 a bottle of Sriracha that's been hanging around in the fridge for who knows long, I decided it was time to use it.  Even though I almost scorched my tongue the last time, I thought it was high time to try again.  Thinking "it's from a reputable publication, surely it can't be that bad".   Famous last words I guess.  I followed the recipe as written, and then after tasting it, modified it, as well as added substitutes to try and counteract the heat.  No luck.  So be warned, this recipe is SPICY.    So for now the Sriracha is gone, my tongue has cooled and we'll chalk this one up to a really good try.
 
**Warning** HOT HOT HOT! 
Ingredients:
1/2 cup Sriracha
1/2 cup unseasoned rice vinegar
1/4 cup sweet vermouth
1/2 cup raspberry jelly
12 large chicken drumsticks
Directions:
Bring Sriracha, rice vinegar, vermouth and jelly to a boil in a heavy saucepan over high heat.
Reduce heat to a simmer, until the mixture is thick and reduced to 3/4 cup (about 10 minutes).
Place drumsticks in a large bowl and a season generously with salt.
Cover and refrigerate for 1 hour.
At this point you can roast the drumsticks in the oven (preheat oven to 450, turning frequently until skin is brown and crisp, 50-60 minutes). 
I barbecued mine.  Cook until crispy. 
Combine hot drumsticks and 1/4 cup sauce in a large bowl.
Return to oven or BBQ and roast, turning once, until the skin is crisp and sauce is beginning to brown, 8-9 minutes. 
Brush with additional sauce. 
Be sure to serve with a side of sauce if you like it hot.
What I did to combat the heat (and it was STILL HOT):
added salt
added more jelly
added more vinegar
added more vermouth
 
Stay hungry my friend.

Wednesday, August 22, 2012

Shopping trip

In search for a grocery store that sells raw horseradish, we ventured to 99 Ranch Market. We hadn't been here in a while, so we took our time combing the aisles. I wish I could read the language because some of this stuff is intriguing. But even if we couldn't read the labels, we enjoyed and were a bit grossed out by the ones we could.
If you're looking for either soy sauce or ramen, you need to come here.  There was a whole aisle dedicated to just ramen, I never thought that much existed, so many different brand names and flavors.   The soy sauce aisle wasn't nearly as impressive, as it was really only 1/2 an aisle.  But still 6 shelves worth is a lot more than my local grocery store.


Aisle of Ramen
Aisle of Soy Sauce
Potassium Carbonate. 
Coming here is like a culinary adventure, as I was in constant wonder of how people would cook it, and as the case with the pork bung, what the heck is it? But from the other things in the case (pork uteri, snouts...) it's pretty easy to imagine that my guesses were correct.
 
Another thing I wondered about was the potassium carbonate.  I felt like I was back in chemistry class.

The next time I have a craving (or the urge to cook) crab, this place will work.  You grab a bucket and can pick out your own crab.  Then when my stock of fish stock runs out, I can make some giant fist head broth without having to wait for P2 to go fishing.



Tons of fish
Live Crab

Giant fuzzy fruit
Roasted Duck


Giant Fish heads. Yup, just the heads.
Pork Bung?

 
Stay hungry my friend!

Wednesday, August 15, 2012

What I want now - caramel doughnut

Just looking at that gooey caramel makes me drool.  I've never tried to make doughnuts, but after seeing this pic, I'm in.  Fried dough and caramel.  SOLD! 

Here's the recipe, from CHOW, that goes with this goodness.


Stay hungry my friend!

Saturday, August 11, 2012

Pickled Garlic

I love GARLIC.  There.  I said it.  I love it so much, that I need P2 to taste things sometimes, because I usually double whatever the recipe says.  So in this recipe is perfect.  It's just garlic.  My love of canned garlic came when I went to The Olive Pit and their tasting station.  At first I thought "what the heck?" a whole clove? really?  But once I bit it to that magical goodness, I was in love.  So this is my attempt at pickling garlic. 

Ingredients:
12 heads garlic
2-1/2 cups white vinegar
1 cup dry white wine
1 tbsp pickling salt
1 tbsp granulated sugar
1 tbsp dried oregano (or dried basil or dried thyme)












Directions:
Separate the garlic into cloves.
Blanch in boiling water for 30 seconds. Immediately immerse in cold water; drain and peel.
In a saucepan, bring vinegar, wine, pickling salt, sugar and oregano to boil; boil for 1 minute. Remove from heat. Add garlic; stir constantly for 1 minute.
Spoon garlic and 1 chili pepper each into prepared** canning jars, leaving 3/4-inch headspace.
Pour in hot liquid to cover garlic, leaving 1/2-inch  headspace.
Seal with prepared discs and bands.
Process in boiling water canner for 10 minutes.

**Note: Use directions for canning that comes with your canning equipment.
Stay hungry my friend!

Wednesday, August 8, 2012

Red Wine-Braised Short Ribs

Getting ready for the holiday and some tasty bbq?  We're heading out to a friends party, but we had a pack of short ribs in the freezer and needed to make some room for my latest diet food.  I just wanted some sauce and the ribs, but P2 wanted to get exotic, so here's an alternative to finger-licking food.

Red Wine-Braised Short Ribs
Ingredients
  • 2 lbs boneless short ribs
  • Sea salt and freshly ground pepper
  • 3 tbsp olive oil
  • 1 large white onion, chopped
  • 1 bag baby carrots
  • 4 celery stalks, chopped
  • 3 tbsp all-purpose flour
  • 1 tbsp ketchup
  • 1 head garlic, halved crosswise
  • 1 750-ml bottle dry red wine
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 dried bay leaves
  • 4 cups beef stock
 
Directions
  1. Preheat oven to 350°.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat.
  4. Brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  5. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  6. Add flour and ketchup; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  7. Stir in wine, then add short ribs with any accumulated juices.
  8. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
  9. Add all herbs to pot along with garlic.
  10. Stir in stock. Bring to a boil, cover, and transfer to oven.
  11. Cook until short ribs are tender, 2½ hours.
  12. Transfer short ribs to a platter.
  13. Strain sauce from pot into a measuring cup.
  14. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  15. Serve in shallow bowls over mashed potatoes with sauce spooned over.        
Stay hungry my friend!

Wednesday, August 1, 2012

Quinoa Black Bean salad

Another option on how to eat your quinoa.
Ingredients:
1 cup quinoa
1 tbsp olive oil
1/4 cup minced onion
1 clove garlic, minced
2 cans (15 oz each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 tsp chili powder (mild)
Pinch of cayenne pepper(spicy)
1/4 cup fresh lime juice
1 cup shredded lettuce
Salt

Directions:
Cook quinoa according to the directions, fluff when done.  Add 2 tbsp of cilantro and lime juice.
Place minced onions into a pot and saute for a few minutes until they begin to brown (brown, not burn).  Add the minced garlic and saute for 1-2 minutes more.
Add the black beans with 1/2 cup of water, 2 tbsp of chopped fresh cilantro, chili powder and cayenne pepper.
Bring to boil, then reduce to medium heat and let simmer for 15 minutes until the liquid is almost evaporated.
Stir in 2 tbsp of fresh lime juice and season with salt to taste,
Place cooked quinoa in bowl, and top with shredded lettuce and black bean mixture and add additional toppings to your liking.

Optional Topping Ingredients
Grated cheddar or jack cheese
Sour cream or Greek yogurt
Pico de gallo or salsa
Diced seeded tomatoes
Hot sauce or sriracha
Sliced avocado
Guacamole
Corn

Stay hungry my friend!