So I know I said this blog would be mostly soup recipes, but in reality there are all kinds of recipes lately! Well, just goes to show that life is surprising and cheap cooking is more flexible than I thought!
Also, I should add a disclaimer now: Some of the recipes I present will not be the cheapest ever, but rather ones I find special and noteworthy. You can bookmark these for special events, like I do.
Sunday, November 22, 2009
Beets
BE AWARE: Beets dye everything! If you eat beets, you will pee red. DO NOT BE ALARMED! :)
Also, be extra careful about stains when you are handling beets - taking them out of pots, draining the cooking water, or slicing them.
Also, be extra careful about stains when you are handling beets - taking them out of pots, draining the cooking water, or slicing them.
Saturday, November 21, 2009
Cornbread Casserole
This dish is like Shepherd's Pie, except more American South.
The ingredients are: LEFTOVERS + CORNBREAD! How much easier can you get without going raw? Stick it in the oven, set a timer, and go do something else!
This is my version, but use whatever leftovers you think would be yummy.
CORNBREAD CASSEROLE
=Ingredients=
1/2 can of organic chili beans, drained
1 can diced organic tomatoes, drained
1/2-1 c leftover cooked rice
1/2-1 c frozen peas & corn
2 tsp garlic powder
salt & pepper if you want
Optional: leftover shredded cheese (I used Mexican), however much you have
1 recipe cornbread:
1 c AP flour
1 c cornmeal
1/3 c sugar
1/2 tsp salt
2.5 tsp baking powder
(opt: 2 tsp dried thyme - could be curry, could be paprika)
1 c buttermilk/yogurt
6 T melted butter OR oil
1 egg, lightly beaten
=Instructions=
1. Preheat oven to 350F.
Prepare the cornbread recipe in a medium mixing bowl: Combine dries well, make a little well in the middle. Mix the wets together and pour into the well. Preferably with a flexy plastic spatula, mix by making short, circular sweeping motions. The point is to combine without overmixing.
2. Pour all the leftovers into a lightly greased casserole dish.* Sprinkle with garlic powder & mix to incorporate.
3. Pour the cornbread on top of everything and sprinkle evenly with cheese for a crispy, cheesy crust!
Bake for 45 mins or until the cheese top is rather brown/the cornbread is golden brown.
Cut and serve! This microwaves very well. I put a slice in for about 45 seconds.
*Note on greasing pans: Here's a trick -- whenever you use a stick of butter, save the wrapper in a container in the freezer, or use it immediately to grease a pan! Just press and smear.
The ingredients are: LEFTOVERS + CORNBREAD! How much easier can you get without going raw? Stick it in the oven, set a timer, and go do something else!
This is my version, but use whatever leftovers you think would be yummy.
CORNBREAD CASSEROLE
=Ingredients=
1/2 can of organic chili beans, drained
1 can diced organic tomatoes, drained
1/2-1 c leftover cooked rice
1/2-1 c frozen peas & corn
2 tsp garlic powder
salt & pepper if you want
Optional: leftover shredded cheese (I used Mexican), however much you have
1 recipe cornbread:
1 c AP flour
1 c cornmeal
1/3 c sugar
1/2 tsp salt
2.5 tsp baking powder
(opt: 2 tsp dried thyme - could be curry, could be paprika)
1 c buttermilk/yogurt
6 T melted butter OR oil
1 egg, lightly beaten
=Instructions=
1. Preheat oven to 350F.
Prepare the cornbread recipe in a medium mixing bowl: Combine dries well, make a little well in the middle. Mix the wets together and pour into the well. Preferably with a flexy plastic spatula, mix by making short, circular sweeping motions. The point is to combine without overmixing.
2. Pour all the leftovers into a lightly greased casserole dish.* Sprinkle with garlic powder & mix to incorporate.
3. Pour the cornbread on top of everything and sprinkle evenly with cheese for a crispy, cheesy crust!
Bake for 45 mins or until the cheese top is rather brown/the cornbread is golden brown.
Cut and serve! This microwaves very well. I put a slice in for about 45 seconds.
*Note on greasing pans: Here's a trick -- whenever you use a stick of butter, save the wrapper in a container in the freezer, or use it immediately to grease a pan! Just press and smear.
Thursday, November 19, 2009
Not Feeling Creative?
If the creative culinary juices are not running today, as they are not for me, then it's Elise (and her mom) to the rescue!
Simple recipes that are comfort food but also rather healthy. And, if you buy the ingredients in bulk (rice, chicken, canned tomato...), you can make variations regularly on the cheaper side! Just mix up the spices -- use rosemary one time, soy sauce and garlic another, fines herbes the third, and make it Indian later! Add chopped roots like carrots, potatoes and beets for some delish roasted veggies!
Simple Goodness - Classic Baked Chicken
http://elise.com/recipes/archives/006261classic_baked_chicken.php
Spanish Rice
http://www.elise.com/recipes/archives/000040spanish_rice.php
Simple recipes that are comfort food but also rather healthy. And, if you buy the ingredients in bulk (rice, chicken, canned tomato...), you can make variations regularly on the cheaper side! Just mix up the spices -- use rosemary one time, soy sauce and garlic another, fines herbes the third, and make it Indian later! Add chopped roots like carrots, potatoes and beets for some delish roasted veggies!
Simple Goodness - Classic Baked Chicken
http://elise.com/recipes/archives/006261classic_baked_chicken.php
Spanish Rice
http://www.elise.com/recipes/archives/000040spanish_rice.php
Wednesday, November 18, 2009
Easy & Delicious "Crackits"
When I was at David's place this weekend, I got a hankering for some baking, so I improvised a little to make crackers. They turned out rather thicker and a bit softer than most crackers I know, though. So, rather than mislead you with a name, I introduce: CRACKITS! (Crackuits just looks silly.)
ALLISON'S CRACKITS
with whatever spice you find nice!
=Ingredients=
2-3 c flour
1/2 t salt
1.5 t baking powder
1 stick butter, in small cubes
1 t - 1 T spice of choice (use less for stronger-tasting spices, use more if fresh spice)
~1 c water, milk or cream
=Instructions=
Condensed version: Combine dries and mix. Cut butter up small and add to dries; cut in butter thoroughly. Add liquid and incorporate; form a dough ball. Roll dough thin, cut into crackers & bake until cooked to preference.
MIX DRIES:
Put the flour in a big mixing bowl; add salt and baking powder and mix to incorporate. Add your spice and mix to blend -- I added 1 t dried basil leaf the first time and it turned out GREAT, really fragrant. The second time I used 2 T onion powder and it tasted exactly like Chickin in a Biscuit! I imagine curry would work well, too.
CUT BUTTER
Unwrap a stick of butter and keep it on the wrapper. With a sharp knife, halve the butter lengthwise. Place the halves wide-side-down and halve again lengthwise. Now you have four thin strips lying side by side. Cut them all widthwise into little cubes.
CUT BUTTER INTO FLOUR
"Sprinkle" the butter cubes into the flour mixture. Then, with both hands, squish together the flour and butter bit by bit. I would do this while watching a movie or chatting with someone.
Your hands should not get too greasy -- keep bringing flour to the buttery bits and pinching with your fingers; avoid butter-butter contact. The point is to cut each butter cube evenly into the flour. I don't like using knives because I find it awkward. You could also use a food processor but I don't have one and I am biased against them. :)
It's ready when the mix forms a pretty solid mass when you grab some and squeeze it in your hand.
ADD LIQUIDS
After you have cut the butter into the flour, form a little well in the mixture. Add about 1 c milk, cream or water and mix -- it should not be too wet like cookie or pancake batter, but you should be able to form a non-sticky dough ball.
FORMING THE CRACKITS
Preheat oven to 375 F.
Tear the dough ball in half. Flour a clean counter top and roll each ball very thin (like 3mm). Cut a grid into the dough sheet so it makes rough rectangles (no need to trim the sides and reroll; just leave 'em homemade-looking). (If you want, you could sprinkle some seeds on and press down a little -- think sesame, fennel, poppy, caraway seeds. Nutritious!)
BAKE
The oven should be preheated now. Place crackits 1 cm apart on two baking sheets and stick 'em in the oven for about 20 minutes. After 20 minutes, check them -- if they're pale on top, remove both sheets and flip the crackits over using chopsticks or your careful fingers. Bake them another 10 minutes.
Basically, just bake them until they are what color you want -- golden brown, light brown, medium brown, slightly burnt. The longer you bake them, the crispier they'll be.
To save energy, you could turn the oven off slightly before they're done and let the residual heat finish cooking them.
Cool 5-10 minutes, throw 'em in a bowl and serve!
NOTES:
-You could store them in an air-tight container after cooling, but I have NEVER had them last that long.
-Watch out for your fat intake if that's your style -- I would estimate it's 1 T butter every four crackers or so. But do remember that butter is perfectly fine in moderation!
ALLISON'S CRACKITS
with whatever spice you find nice!
=Ingredients=
2-3 c flour
1/2 t salt
1.5 t baking powder
1 stick butter, in small cubes
1 t - 1 T spice of choice (use less for stronger-tasting spices, use more if fresh spice)
~1 c water, milk or cream
=Instructions=
Condensed version: Combine dries and mix. Cut butter up small and add to dries; cut in butter thoroughly. Add liquid and incorporate; form a dough ball. Roll dough thin, cut into crackers & bake until cooked to preference.
MIX DRIES:
Put the flour in a big mixing bowl; add salt and baking powder and mix to incorporate. Add your spice and mix to blend -- I added 1 t dried basil leaf the first time and it turned out GREAT, really fragrant. The second time I used 2 T onion powder and it tasted exactly like Chickin in a Biscuit! I imagine curry would work well, too.
CUT BUTTER
Unwrap a stick of butter and keep it on the wrapper. With a sharp knife, halve the butter lengthwise. Place the halves wide-side-down and halve again lengthwise. Now you have four thin strips lying side by side. Cut them all widthwise into little cubes.
CUT BUTTER INTO FLOUR
"Sprinkle" the butter cubes into the flour mixture. Then, with both hands, squish together the flour and butter bit by bit. I would do this while watching a movie or chatting with someone.
Your hands should not get too greasy -- keep bringing flour to the buttery bits and pinching with your fingers; avoid butter-butter contact. The point is to cut each butter cube evenly into the flour. I don't like using knives because I find it awkward. You could also use a food processor but I don't have one and I am biased against them. :)
It's ready when the mix forms a pretty solid mass when you grab some and squeeze it in your hand.
ADD LIQUIDS
After you have cut the butter into the flour, form a little well in the mixture. Add about 1 c milk, cream or water and mix -- it should not be too wet like cookie or pancake batter, but you should be able to form a non-sticky dough ball.
FORMING THE CRACKITS
Preheat oven to 375 F.
Tear the dough ball in half. Flour a clean counter top and roll each ball very thin (like 3mm). Cut a grid into the dough sheet so it makes rough rectangles (no need to trim the sides and reroll; just leave 'em homemade-looking). (If you want, you could sprinkle some seeds on and press down a little -- think sesame, fennel, poppy, caraway seeds. Nutritious!)
BAKE
The oven should be preheated now. Place crackits 1 cm apart on two baking sheets and stick 'em in the oven for about 20 minutes. After 20 minutes, check them -- if they're pale on top, remove both sheets and flip the crackits over using chopsticks or your careful fingers. Bake them another 10 minutes.
Basically, just bake them until they are what color you want -- golden brown, light brown, medium brown, slightly burnt. The longer you bake them, the crispier they'll be.
To save energy, you could turn the oven off slightly before they're done and let the residual heat finish cooking them.
Cool 5-10 minutes, throw 'em in a bowl and serve!
NOTES:
-You could store them in an air-tight container after cooling, but I have NEVER had them last that long.
-Watch out for your fat intake if that's your style -- I would estimate it's 1 T butter every four crackers or so. But do remember that butter is perfectly fine in moderation!
Gas?
Since we're talking about food, it's good to talk about one of the most notorious side-effects from food: GAS.
Gas, upset stomach, and cramping are NOT GOOD, but automatically chomping on an antacid may not be the best for you, either. I found some great home cures on HowStuffWorks:
If you haven't already, you finally have a use now for caraway seeds! For indigestion, you can
Gas, upset stomach, and cramping are NOT GOOD, but automatically chomping on an antacid may not be the best for you, either. I found some great home cures on HowStuffWorks:
If you haven't already, you finally have a use now for caraway seeds! For indigestion, you can
Snack on Caraway Seeds
These seeds act very similarly to fennel seeds. They help with digestion and gas. You can either make a tea from the seed or you can do what people in Middle Eastern countries have done for centuries -- simply chew on the seeds after dinner.
Caraway seed tea: Place 1 teaspoon caraway seeds in a cup and add boiling water. Cover the cup and let stand for ten minutes. Strain well and drink up to three cups a day -- be sure to drink on an empty stomach.
OTHER HERBAL TEAS TO DRINK ON AN EMPTY STOMACH: cinnamon, fennel seed, ginger, mint, thyme. Drink up to three times a day, they say.
Happy digesting!
Friday, November 13, 2009
Tip When Trying a New Recipe
If you are trying a new recipe, always read at least two recipes (that are different) to get a sense of the general methods, proportions, and philosophy of the dish.
Then, make up your own mind!
Then, make up your own mind!
Thursday, November 12, 2009
Ghee-wizz!
Sorry for the pun, but it just happened.
Well, look at me, I'm already posting my SECOND guest recipe! However, I haave been on a Google recipe craze lately, so it makes sense. This one is from Alton Brown, who I love even if he DID put French's mustard in a wonton recipe.
This is for the most famous of Indian fats, GHEE! While it sounds all foreign and fancy, actually it is just butter that you boil for a while. It's basically schmaltz or rendered bacon fat -- it keeps a long time WITHOUT refrigeration as long as you keep it tightly sealed and dry!
All in all, a great way to get stuff outta the fridge & spread-ready, I say! I have a tiny fridge, so this is a good thing.
-----------------------------------------
Well, look at me, I'm already posting my SECOND guest recipe! However, I haave been on a Google recipe craze lately, so it makes sense. This one is from Alton Brown, who I love even if he DID put French's mustard in a wonton recipe.
This is for the most famous of Indian fats, GHEE! While it sounds all foreign and fancy, actually it is just butter that you boil for a while. It's basically schmaltz or rendered bacon fat -- it keeps a long time WITHOUT refrigeration as long as you keep it tightly sealed and dry!
All in all, a great way to get stuff outta the fridge & spread-ready, I say! I have a tiny fridge, so this is a good thing.
-----------------------------------------
Ingredients
- 1 pound butter
Directions
Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.
Wednesday, November 11, 2009
A Guest Recipe!
I liked this so much that I'm posting somebody else's recipe! It's for Beet Green Soup!
I find this very easy and it has the basic components for many soups so you can customize it.
Beet Greens Soup
http://1greengeneration.elementsintime.com/?p=664
I find this very easy and it has the basic components for many soups so you can customize it.
Beet Greens Soup
http://1greengeneration.elementsintime.com/?p=664
Monday, November 9, 2009
Crustless Quiche
This is something you can throw together in 5-10 minutes and enjoy after a quick bake! The vegetables retain their individual flavors and make for an elegant, natural-tasting entree.
Of course, you can always use a pie crust (I prefer to buy them premade), but this is for those of us who lack piecrust, lack a food processor, or lack time.
CRUSTLESS (But not Trustless!) QUICHE
=Ingredients=
Several handfuls spinach, snipped bite-size w/ scissors
(*Use the stalks, too! They'll get tender in the oven.)
Handful of parsley, snipped fine
4-5 button mushrooms, sliced roughly into small, thin pieces
1/2 a large carrot, diced
1/2 - 1 c ricotta cheese
1 c half-n-half or milk, warmed
6 eggs, beaten
(You could also throw in some chopped tomato and reduce the milk slightly.)
SPICE, SUCH AS:
1 T garlic powder
1 t dried savory/thyme/oregano/whatever
1/2 t freshly ground sea salt
1/2 t freshly ground black pepper
(Optional: 1/2 onion, sauteed or caramelized)
=Instructions=
Cut the greens directly into a large mixing bowl -- this saves cleaning time. Chop carrots & mushrooms and add in. Season & toss to combine. Add the dairy and eggs & mix it all up.
Grease a casserole dish (I used bacon fat) and pour the mixture in, smoothing the surface slightly. Bake at 325 F for 25 minutes and check on it -- if it's very jiggly in the middle, turn it down to 275 and bake another 10 minutes. If you want, you can then broil it a bit to finish the top.
Cut out a square, place on a plate & garnish with shredded cheese or sour cream!
Of course, you can always use a pie crust (I prefer to buy them premade), but this is for those of us who lack piecrust, lack a food processor, or lack time.
CRUSTLESS (But not Trustless!) QUICHE
=Ingredients=
Several handfuls spinach, snipped bite-size w/ scissors
(*Use the stalks, too! They'll get tender in the oven.)
Handful of parsley, snipped fine
4-5 button mushrooms, sliced roughly into small, thin pieces
1/2 a large carrot, diced
1/2 - 1 c ricotta cheese
1 c half-n-half or milk, warmed
6 eggs, beaten
(You could also throw in some chopped tomato and reduce the milk slightly.)
SPICE, SUCH AS:
1 T garlic powder
1 t dried savory/thyme/oregano/whatever
1/2 t freshly ground sea salt
1/2 t freshly ground black pepper
(Optional: 1/2 onion, sauteed or caramelized)
=Instructions=
Cut the greens directly into a large mixing bowl -- this saves cleaning time. Chop carrots & mushrooms and add in. Season & toss to combine. Add the dairy and eggs & mix it all up.
Grease a casserole dish (I used bacon fat) and pour the mixture in, smoothing the surface slightly. Bake at 325 F for 25 minutes and check on it -- if it's very jiggly in the middle, turn it down to 275 and bake another 10 minutes. If you want, you can then broil it a bit to finish the top.
Cut out a square, place on a plate & garnish with shredded cheese or sour cream!
Friday, November 6, 2009
The Length of a Post
Would a post, of any other length, smell as sweet?
Listen, you all know me, so it's no surprise that these posts are lengthy. But honestly, they would be a lot shorter if Blogspot would just let me widen the textbox.
I try to put all of my thought processes and rationale for each recipe so you can modify it according to yours.
The recipe is pretty self-explanatory, though, so in the future you could always just skip to that.
Happy cooking!
Listen, you all know me, so it's no surprise that these posts are lengthy. But honestly, they would be a lot shorter if Blogspot would just let me widen the textbox.
I try to put all of my thought processes and rationale for each recipe so you can modify it according to yours.
The recipe is pretty self-explanatory, though, so in the future you could always just skip to that.
Happy cooking!
Use Your Greens!
So I went to Whole Foods the other day and got a bunch of organic beets with their HUGE greens for $2.49. I consider this pretty good since the non-organic beets at the farmers market on 116th & Broadway are more expensive, and have no greens.
A note: Anytime something is being sold by the BUNCH, scope out the pile to get the BEST bunch! This depends on the crop; for example, smaller parsnips are nicer and lack the hard core of large parsnips; size isn't everything!
I got a bunch with three medium beets because I'm living aloney and want small portions.
Beet greens are high in magnesium and other things Google will list for you.
Now take a big breath and think to yourself: It may be unfamiliar, it may seem suspicious, even downright BIZARRE, but eating non-standard greens is actually OKAY! In fact, it is downright TASTY!
In fact, I, who bought the greens, and I, former Garden Club President for three years, was even hesitant, but the succulent, slightly sweet taste won me over.
BEET GREENS WITH ONIONS & CORN
A nice variation on the ol' greens & bacon dish. The corn adds a cheery color to the dark greens, and the stalks give the onions an interesting red tint.
This recipe is kinda long, but it really only takes 10-15 minutes.
Using SCISSORS makes it faster!
=Ingredients=
Greens of three beets, including the stalks!
1 M onion, chopped (you can use 1/2 but I hate storing stinky onions)
1-2 T bacon grease (still from the cornbread)
1/2 can corn (leftovers from the shepherd's pie)
(Optional: 2 eggs, beaten)
=Instructions=
1) Preparing the greens:
-Cut off the red stalks and put leaves & stalks in a mixing bowl/sink; cover with water and turn them over and over with your hands (think washing machine) to get the sand & dirt off.
-Let soak a few minutes, then swish around a bit more; rinse lightly under the faucet & place in a large mixing bowl.
(GRAY WATER: You can use the rinsing water for potted plants or your garden!)
2) Steam/Stir-frying:
-Chop the onion and throw into a small pot or deep frying pan/wok. Heat on low until onions start to sizzle; add 1-2 T of bacon grease and mix with spatula to combine.
-While the onions gently cook, cut the leaves & stalks into bite-sized pieces. Stir onions every minute or so.
-When done cutting: put a handful of greens into the pot with 1/4 cup water. Turn heat to med-high so the water's evaporating. When the greens wilt a bit and make space, throw in another handful of greens. Repeat until greens are all in the pot.
-Toss with spatula every so often so the greens don't burn.
(*If you want to add some protein, you can add two beaten eggs at this point & toss more to scramble them.)
Just before the greens are totally cooked (I'd say after about 4-5 mins), remove from heat; they will continue to cook in the residual heat. Quickly transfer to a serving plate, then dump the corn into the pot & heat through real fast on med-high. Scatter the corn on top of the greens & serve!
A note: Anytime something is being sold by the BUNCH, scope out the pile to get the BEST bunch! This depends on the crop; for example, smaller parsnips are nicer and lack the hard core of large parsnips; size isn't everything!
I got a bunch with three medium beets because I'm living aloney and want small portions.
Beet greens are high in magnesium and other things Google will list for you.
Now take a big breath and think to yourself: It may be unfamiliar, it may seem suspicious, even downright BIZARRE, but eating non-standard greens is actually OKAY! In fact, it is downright TASTY!
In fact, I, who bought the greens, and I, former Garden Club President for three years, was even hesitant, but the succulent, slightly sweet taste won me over.
BEET GREENS WITH ONIONS & CORN
A nice variation on the ol' greens & bacon dish. The corn adds a cheery color to the dark greens, and the stalks give the onions an interesting red tint.
This recipe is kinda long, but it really only takes 10-15 minutes.
Using SCISSORS makes it faster!
=Ingredients=
Greens of three beets, including the stalks!
1 M onion, chopped (you can use 1/2 but I hate storing stinky onions)
1-2 T bacon grease (still from the cornbread)
1/2 can corn (leftovers from the shepherd's pie)
(Optional: 2 eggs, beaten)
=Instructions=
1) Preparing the greens:
-Cut off the red stalks and put leaves & stalks in a mixing bowl/sink; cover with water and turn them over and over with your hands (think washing machine) to get the sand & dirt off.
-Let soak a few minutes, then swish around a bit more; rinse lightly under the faucet & place in a large mixing bowl.
(GRAY WATER: You can use the rinsing water for potted plants or your garden!)
2) Steam/Stir-frying:
-Chop the onion and throw into a small pot or deep frying pan/wok. Heat on low until onions start to sizzle; add 1-2 T of bacon grease and mix with spatula to combine.
-While the onions gently cook, cut the leaves & stalks into bite-sized pieces. Stir onions every minute or so.
-When done cutting: put a handful of greens into the pot with 1/4 cup water. Turn heat to med-high so the water's evaporating. When the greens wilt a bit and make space, throw in another handful of greens. Repeat until greens are all in the pot.
-Toss with spatula every so often so the greens don't burn.
(*If you want to add some protein, you can add two beaten eggs at this point & toss more to scramble them.)
Just before the greens are totally cooked (I'd say after about 4-5 mins), remove from heat; they will continue to cook in the residual heat. Quickly transfer to a serving plate, then dump the corn into the pot & heat through real fast on med-high. Scatter the corn on top of the greens & serve!
Thursday, November 5, 2009
Lip-smackin' Vegetarian Shepherd's Pie!
Everybody who has known me for a while probably knows that ever since I visited the Fair Isles, I have been a BIG FAN of that most British of comfort foods, Shepherd's Pie. It is not only delicious, but it's one of those dishes that is basically
(whatever you have in the fridge/garden) + (starch) + (bake),
thereby allowing for umpteen variations!
Anyway, instead of writing a bunch of prattle as usual, I'll get straight to the recipe! I should say though that I am NOT a vegetarian, but I definitely support nutritious vegetarian variations of classic meals.
LIP-SMACKIN' VEGETARIAN SHEPHERD'S PIE
Baked in a loaf pan. If you've got a casserole dish, increase amounts proportionately (eyeball it).
I should also note IMPORTANTLY that you could just omit all potato (gourd forbid) and just make it a mixed roast vegetables dish! Delish!!
=Instructions=
This is really easy: Chop, throw in, season, smoosh, top & bake!
The veggies should fill the pan/dish up 80-90%, and the potatoes should go to the top.
Preheat the oven to 375 F*.
1) Grease the pan with some good ol' butter or, if you're not vegetarian, mm-mm reserved bacon grease! Alternatively, just spray some oil on or use an oil-soaked piece of paper towel.
2) Next, chop all the vegetables you're using into roughly equal-sized pieces; open canned veggies being used & drain the water.
3) Throw it into the greased pan & flavor with whichever spices & herbs serve your fancy, in the amounts you fancy. If you're afraid, just use roughly 1 T total, but NOT TOO MUCH salt or pepper!
4) Mix it around to combine & smoosh it down so it's even. Dot with some butter.
5) Top with mashed potatoes & shredded/grated CHEESE!!! I would recommend putting strategic spoonfuls on instead of trying to spread it all at once so it doesn't get messy.
Bake it for ~25 minutes, or until the top is nicely browned and not burnt yet.
(*If you want, you can bake it on 325-350 and for longer to get everything nicely cooked and prevent burning.)
=Ingredients=
This is what I used. Use whatever you want, though!
3/4 can of corn
1/2 can of kidney beans
CHOPPED:
1 L organic carrot
4 M organic celery stalks
1 S potato
~8 organic button mushrooms
1 S onion (or L if you are an onion nut)
1/2 lb of pre-made mashed potatoes (potatoes, milk, butter, salt & pepper OR from flakes)
SEASONINGS:
1/2 tsp garlic powder (Trader Joe's $1.99)
1 tsp or more freshly grated sea salt (from a re-fillable Trader Joe's grater $1.99)
1 tsp or more freshly grated pepper (from a re-fillable Trader Joe's grater $1.99)
1/2 bunch of curly parsley -- this is HUGE for flavor!!
FAT:
2 T butter, in small "dots" (to dot with, you see, hence the phrase)
1-2 T bacon grease
*Notes:
I decided to sautee the onions ~3 mins in 1 T bacon grease, then I added half the mushrooms and kept sauteeing for another 3-5 mins. Then I mixed all this into the rest of the veggies, dotted with butter, and topped with potato & cheese. I love a good sauteed onion.
(whatever you have in the fridge/garden) + (starch) + (bake),
thereby allowing for umpteen variations!
Anyway, instead of writing a bunch of prattle as usual, I'll get straight to the recipe! I should say though that I am NOT a vegetarian, but I definitely support nutritious vegetarian variations of classic meals.
LIP-SMACKIN' VEGETARIAN SHEPHERD'S PIE
Baked in a loaf pan. If you've got a casserole dish, increase amounts proportionately (eyeball it).
I should also note IMPORTANTLY that you could just omit all potato (gourd forbid) and just make it a mixed roast vegetables dish! Delish!!
=Instructions=
This is really easy: Chop, throw in, season, smoosh, top & bake!
The veggies should fill the pan/dish up 80-90%, and the potatoes should go to the top.
Preheat the oven to 375 F*.
1) Grease the pan with some good ol' butter or, if you're not vegetarian, mm-mm reserved bacon grease! Alternatively, just spray some oil on or use an oil-soaked piece of paper towel.
2) Next, chop all the vegetables you're using into roughly equal-sized pieces; open canned veggies being used & drain the water.
3) Throw it into the greased pan & flavor with whichever spices & herbs serve your fancy, in the amounts you fancy. If you're afraid, just use roughly 1 T total, but NOT TOO MUCH salt or pepper!
4) Mix it around to combine & smoosh it down so it's even. Dot with some butter.
5) Top with mashed potatoes & shredded/grated CHEESE!!! I would recommend putting strategic spoonfuls on instead of trying to spread it all at once so it doesn't get messy.
Bake it for ~25 minutes, or until the top is nicely browned and not burnt yet.
(*If you want, you can bake it on 325-350 and for longer to get everything nicely cooked and prevent burning.)
=Ingredients=
This is what I used. Use whatever you want, though!
3/4 can of corn
1/2 can of kidney beans
CHOPPED:
1 L organic carrot
4 M organic celery stalks
1 S potato
~8 organic button mushrooms
1 S onion (or L if you are an onion nut)
1/2 lb of pre-made mashed potatoes (potatoes, milk, butter, salt & pepper OR from flakes)
SEASONINGS:
1/2 tsp garlic powder (Trader Joe's $1.99)
1 tsp or more freshly grated sea salt (from a re-fillable Trader Joe's grater $1.99)
1 tsp or more freshly grated pepper (from a re-fillable Trader Joe's grater $1.99)
1/2 bunch of curly parsley -- this is HUGE for flavor!!
FAT:
2 T butter, in small "dots" (to dot with, you see, hence the phrase)
1-2 T bacon grease
*Notes:
I decided to sautee the onions ~3 mins in 1 T bacon grease, then I added half the mushrooms and kept sauteeing for another 3-5 mins. Then I mixed all this into the rest of the veggies, dotted with butter, and topped with potato & cheese. I love a good sauteed onion.
Wednesday, November 4, 2009
Lemons
I just wanna say that since I found out lemons are a "super food":
"When life gives you lemons, you just got a lot of antioxidants!"
Finis.
"When life gives you lemons, you just got a lot of antioxidants!"
Finis.
Tuesday, November 3, 2009
Using the Whole Chicken
REAL EASY CHICKEN BROTH - w/ LEFTOVER CHICKEN
a la (or rather au) Jamie Oliver, who is kinda like the British Michael Pollan + Mark Bittman/2 + UK. He is currently in America trying to improve eating health and other cool things.
http://www.jamieoliver.com/
For those of us who are still in the un-delicious dark, one of the tastiest and easiest broths is that made from LEFTOVER ROTISSERIE/ROAST CHICKEN -- bones, skin & scraps! Don't forget the brown gelatin stuck on the serving container! Within 1-2 hours, you have a savory, deep-brown and luscious broth that gives some real home comfort -- AND, you didn't even have to buy another chicken! Yay, frugal!
This is so easy I can write it in two sentences:
First, buy/make a rotisserie chicken and eat the meat (or shred it off with a fork & use later).
Then, just throw the chicken into a pot with your preferred spices & herbs, cover with water, bring to boil and immediately reduce to a low simmer for about 1.5 hours.
These are the veggies, herbs & spices I used*:
BROTH MIX:
2 L organic carrots, ends cut off & quartered
4 organic celery stalks, quartered (because I love celery; other recipes always call for less)
1 L onion, peeled & quartered
1/2 tsp oregano
1 T salt (or less; add 1 tsp and then taste it an hour in)
1 tsp minced garlic (I bought a jar of it to save time) - you could also use some crushed cloves.
8 whole peppercorns
1 bay leaf
*If you want to have a clearer broth (though it will be cloudy still), strain it & eat the veggies. I have no idea why, but most recipes tell you to DISCARD vegetables -- WASTE, I say!!
Thus quartering the carrots & celery will make it LOTS easier to pick em out after cooking.
I didn't strain it so I just chopped them into 1/2" pieces.
----------------------------
NOTES:
To make it extra nice for me, I actually chopped the onion. Then I heated 1 T bacon grease (reserved from making bacon cornbread (see first post comment)) in the pot & sauteed the onions for about 5 minutes. I added the celery and tossed it with the onions for a bit to sweat it.
After about 7 minutes of this I threw in the leftover chicken, poured enough cold water to cover, threw in the carrots & spices and set it to boil.
When it boils, immediately turn the heat down to get a nice low simmer. Cover it up and wait an hour; taste and adjust seasoning.
At this point it is probably about ready. You could cover it and simmer another 30 minutes, or do what I did -- get it on a hearty simmer for about 20-25 minutes so it REALLY reduces and becomes a nice dark-brown condensed broth. I fit the broth & veggies into one 1-qt mason jar. I did this so it would fit neatly into my tiny fridge.
a la (or rather au) Jamie Oliver, who is kinda like the British Michael Pollan + Mark Bittman/2 + UK. He is currently in America trying to improve eating health and other cool things.
http://www.jamieoliver.com/
For those of us who are still in the un-delicious dark, one of the tastiest and easiest broths is that made from LEFTOVER ROTISSERIE/ROAST CHICKEN -- bones, skin & scraps! Don't forget the brown gelatin stuck on the serving container! Within 1-2 hours, you have a savory, deep-brown and luscious broth that gives some real home comfort -- AND, you didn't even have to buy another chicken! Yay, frugal!
This is so easy I can write it in two sentences:
First, buy/make a rotisserie chicken and eat the meat (or shred it off with a fork & use later).
Then, just throw the chicken into a pot with your preferred spices & herbs, cover with water, bring to boil and immediately reduce to a low simmer for about 1.5 hours.
These are the veggies, herbs & spices I used*:
BROTH MIX:
2 L organic carrots, ends cut off & quartered
4 organic celery stalks, quartered (because I love celery; other recipes always call for less)
1 L onion, peeled & quartered
1/2 tsp oregano
1 T salt (or less; add 1 tsp and then taste it an hour in)
1 tsp minced garlic (I bought a jar of it to save time) - you could also use some crushed cloves.
8 whole peppercorns
1 bay leaf
*If you want to have a clearer broth (though it will be cloudy still), strain it & eat the veggies. I have no idea why, but most recipes tell you to DISCARD vegetables -- WASTE, I say!!
Thus quartering the carrots & celery will make it LOTS easier to pick em out after cooking.
I didn't strain it so I just chopped them into 1/2" pieces.
----------------------------
NOTES:
To make it extra nice for me, I actually chopped the onion. Then I heated 1 T bacon grease (reserved from making bacon cornbread (see first post comment)) in the pot & sauteed the onions for about 5 minutes. I added the celery and tossed it with the onions for a bit to sweat it.
After about 7 minutes of this I threw in the leftover chicken, poured enough cold water to cover, threw in the carrots & spices and set it to boil.
When it boils, immediately turn the heat down to get a nice low simmer. Cover it up and wait an hour; taste and adjust seasoning.
At this point it is probably about ready. You could cover it and simmer another 30 minutes, or do what I did -- get it on a hearty simmer for about 20-25 minutes so it REALLY reduces and becomes a nice dark-brown condensed broth. I fit the broth & veggies into one 1-qt mason jar. I did this so it would fit neatly into my tiny fridge.
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