Another thing to do with your rotisserie chicken the next day!
Ingredients (soup)
The bits of meat, LARGE bones (like drumsticks) and skin picked off of 1 rotisserie chicken that were too small to bother eating. Don't get ligaments or chewy bits.
About 4 cups of chicken stock
2 stalks celery
1 onion, quartered
About 1 tsp freshly ground pepper (more to taste)
1 spring of thyme (optional)
Ingredients (dumplings the best way)
1 1/2 cup self-rising flour (next to the regular flour. You can get it at any store. Promise.)
1/2 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
1/4 cup cold butter
1/4 cup milk, plus more as needed
Ingredients (dumplings the fast way)
1 1/2 cup Bisquick (Don't even ask me where you can buy this. Don't.)
1/2 cup shredded cheddar cheese
1/4 fresh chopped parsley
1/4 cup milk, plus more as needed
Directions:
Load all your soup ingredients, minus the stock, in a large crockpot, then cover with the stock plus enough water to come within about two inches of the top of the pot. Cover and cook at least 6 hours on high.
About thirty minutes before you'd like to serve, put together your dumplings.
For the BEST WAY dumplings, mix together all the dry ingredients, then cut in the cold butter using knives or a pastry cutter until you have tiny chunks of butter throughout. Then mix in just enough milk to make everything stick together. The dough shouldn't be sticky.
For FAST WAY dumplings, mix the dry ingredients together, then mix in just enough milk to make everything stick together. (I hope you're happy with yourself.)
Form dumpling mix into about 10 small balls and drop into the soup. They'll sink at first, don't worry. Cover the pot again and leave it for about 10 minutes. Chow down!
Tuesday, December 9, 2014
Saturday, November 29, 2014
The flakiest pie crust
Some people hate the crust, some people love it. Personally, I am for the tastiest crusts you can find, but I had a grandmother who made the real deal.
Do not expect this to taste like a flavor-less grocery store crust (though it might not be as pretty), but do expect a flaky, tasty finished product.
This recipe makes two crusts: a top and a bottom to a covered pie, or two separate bottom-only pies.
Ingredients:
2 sticks of butter, cold but not frozen (sitting in the fridge overnight, at the least)*
2 1/2 cups flour (I like do 2 1/4 cups flour and 1/4 cup almond flour or ground almonds for the flavor and crunch, but that's purely personal)
1 tablespoon sugar
1 teaspoon salt
1 cup of water
Directions:
Set your water in the freezer while you do the first steps. You want it to be very cold.
Put flour and almond flour (if using) in a large mixing bowl with sugar and salt. Give it a quick stir to make sure the sugar and salt are evenly mixed throughout the flour.
Set the COLD butter (I mean it! Not room temperature, melted, or soft. COLD) in the bowl. With a pastry cutter (see one here) or two knives, cut the butter up into the flour until it looks like cornmeal (you'll still see flecks of butter. That's fine! It makes it tastier)
Now pull your water out of the freezer and add it in. Start with 4 tablespoons, then work your way up one tablespoon at a time until the dough is sticking together, but not sticky on the outside. If a little flour remains on the bottom, press the dough down into it and knead just a few times (You don't want it to get hot) until the flour is all incorporated.
Divide dough in half and pat into a disc. Cover with cling wrap and set in the fridge for at least 2 hours. (I've found that leaving the dough overnight can make it too hard to work with for me. I don't much recommend it.)
Take your discs out and roll them out, one at a time, on a lightly floured surface. You'll probably need to put a bit on top of the dough too to keep it from sticking to your rolling pin. Dough should be about 1/4 inch thick to stretch out to the proper size for a 9 inch pie pan. To make moving the crust over to the pan easier, roll it around your rolling pin, then slide it off into the pan.
For the most attractive crust you can manage, fold any excess crust back under the edges forming a fairly regular circle around the edge of the pan. Then, using your thumbs, press the dough over and in with just a little space in between your thumbs all the way around.
Bake about 10 minutes before you add the pie filling, or as the recipe directs. (without filling, the bottom can rise. You can put a handful of dried beans in the bottom or pie beads and it will keep it flat. Really not the end of the world, though.
*Do not melt your butter or soften it! If you do, you'll have a thick, solid, dense pie crust.
Do not expect this to taste like a flavor-less grocery store crust (though it might not be as pretty), but do expect a flaky, tasty finished product.
This recipe makes two crusts: a top and a bottom to a covered pie, or two separate bottom-only pies.
Ingredients:
2 sticks of butter, cold but not frozen (sitting in the fridge overnight, at the least)*
2 1/2 cups flour (I like do 2 1/4 cups flour and 1/4 cup almond flour or ground almonds for the flavor and crunch, but that's purely personal)
1 tablespoon sugar
1 teaspoon salt
1 cup of water
Directions:
Set your water in the freezer while you do the first steps. You want it to be very cold.
Put flour and almond flour (if using) in a large mixing bowl with sugar and salt. Give it a quick stir to make sure the sugar and salt are evenly mixed throughout the flour.
Set the COLD butter (I mean it! Not room temperature, melted, or soft. COLD) in the bowl. With a pastry cutter (see one here) or two knives, cut the butter up into the flour until it looks like cornmeal (you'll still see flecks of butter. That's fine! It makes it tastier)
Now pull your water out of the freezer and add it in. Start with 4 tablespoons, then work your way up one tablespoon at a time until the dough is sticking together, but not sticky on the outside. If a little flour remains on the bottom, press the dough down into it and knead just a few times (You don't want it to get hot) until the flour is all incorporated.
Divide dough in half and pat into a disc. Cover with cling wrap and set in the fridge for at least 2 hours. (I've found that leaving the dough overnight can make it too hard to work with for me. I don't much recommend it.)
Take your discs out and roll them out, one at a time, on a lightly floured surface. You'll probably need to put a bit on top of the dough too to keep it from sticking to your rolling pin. Dough should be about 1/4 inch thick to stretch out to the proper size for a 9 inch pie pan. To make moving the crust over to the pan easier, roll it around your rolling pin, then slide it off into the pan.
For the most attractive crust you can manage, fold any excess crust back under the edges forming a fairly regular circle around the edge of the pan. Then, using your thumbs, press the dough over and in with just a little space in between your thumbs all the way around.
Bake about 10 minutes before you add the pie filling, or as the recipe directs. (without filling, the bottom can rise. You can put a handful of dried beans in the bottom or pie beads and it will keep it flat. Really not the end of the world, though.
*Do not melt your butter or soften it! If you do, you'll have a thick, solid, dense pie crust.
Wednesday, November 26, 2014
Onion bagels (Like a BOSS!)
If you, like me, love the poor misunderstood onion bagel, then you know the pain of trying to find them in a grocery store. As the years go on, it seems you can find them less and less places, and even when you do they're just not as great as you remember.
So what's an onion bagel lover to do? Make them, obviously!
Ingredients:
2 cups warm water*
2 packages dry yeast (or 4 1/2 teaspoons of the kind you get in a jar)
3 tablespoons sugar
1 tablespoon salt (I like rock salt, but that's me. Doesn't actually matter too much)
1/2 chopped dehydrated onions (they're in your spice aisle, usually on the bottom shelf in a big jar)
5 cups of flour, plus more if needed
1 tablespoon baking soda
Directions:
Mix the water and sugar together in a large mixing bowl, then sprinkle the yeast on top. Let it sit for about 10 minutes (If you don't have a foamy top of active yeast after ten minutes, your yeast is dead. Start over with new yeast. DO NOT go any further with the recipe if your yeast isn't rising)
Stir in salt and onions, then add in flour. Start with 3 cups, then work your way up until you're kneading the dough and it isn't sticky at all anymore.
Coat dough with melted butter on all sides, cover, and let rise 40 minutes.
Dust a large work surface with flour. Divide dough into 16 evenly sized (or nearly evenly sized) pieces. Roll each piece into a ball, then poke through the middle with your thumbs. Turn the dough in your hands, stretching slightly and molding the outside, until you have a donut shape with a LARGE hole^ Lay them out on the floured surface a few inches apart, cover, and let rise another 15 minutes.
Broil bagels in your oven (mine automatically sets to 500. That's fine) for about 4 minutes on the top rack. Basically you want them to start to brown EVER so slightly.
In a large saucepan, place about 4 cups of water and the baking soda and bring it to a boil. Drop in a few bagels at a time (their sides touching is ok, but don't stack them) and turn once a minute for 3 minutes. Pull them out and place them on a towel for a moment to absorb extra moisture, then put on your baking sheet. Repeat until you've boiled all the bagels.
Preheat oven to 400. Bake bagels 25-30 minutes (tops should be lightly golden).
Eat immediately or cool, slice, and freeze.
*To get the temperature right, I usually heat 1 cup in the microwave and then add the other at room temperature
^As the dough rises, the holes will close up a little. Small hole=no hole after rising.
So what's an onion bagel lover to do? Make them, obviously!
Ingredients:
2 cups warm water*
2 packages dry yeast (or 4 1/2 teaspoons of the kind you get in a jar)
3 tablespoons sugar
1 tablespoon salt (I like rock salt, but that's me. Doesn't actually matter too much)
1/2 chopped dehydrated onions (they're in your spice aisle, usually on the bottom shelf in a big jar)
5 cups of flour, plus more if needed
1 tablespoon baking soda
Directions:
Mix the water and sugar together in a large mixing bowl, then sprinkle the yeast on top. Let it sit for about 10 minutes (If you don't have a foamy top of active yeast after ten minutes, your yeast is dead. Start over with new yeast. DO NOT go any further with the recipe if your yeast isn't rising)
Stir in salt and onions, then add in flour. Start with 3 cups, then work your way up until you're kneading the dough and it isn't sticky at all anymore.
Coat dough with melted butter on all sides, cover, and let rise 40 minutes.
Dust a large work surface with flour. Divide dough into 16 evenly sized (or nearly evenly sized) pieces. Roll each piece into a ball, then poke through the middle with your thumbs. Turn the dough in your hands, stretching slightly and molding the outside, until you have a donut shape with a LARGE hole^ Lay them out on the floured surface a few inches apart, cover, and let rise another 15 minutes.
Broil bagels in your oven (mine automatically sets to 500. That's fine) for about 4 minutes on the top rack. Basically you want them to start to brown EVER so slightly.
In a large saucepan, place about 4 cups of water and the baking soda and bring it to a boil. Drop in a few bagels at a time (their sides touching is ok, but don't stack them) and turn once a minute for 3 minutes. Pull them out and place them on a towel for a moment to absorb extra moisture, then put on your baking sheet. Repeat until you've boiled all the bagels.
Preheat oven to 400. Bake bagels 25-30 minutes (tops should be lightly golden).
Eat immediately or cool, slice, and freeze.
*To get the temperature right, I usually heat 1 cup in the microwave and then add the other at room temperature
^As the dough rises, the holes will close up a little. Small hole=no hole after rising.
Saturday, November 8, 2014
Leftover Rotisserie Chicken Noodle Soup
You're looking at that rotisserie chicken you bought, thinking there's enough meat left on it to do something, but what? Not really enough for another full meal, but maybe...
Soup! The original way to stretch a little bit of food a long way (Ever read Stone Soup? You should.)
Warning: since you're using the whole chicken, you will be fishing out bones. They add a lot of flavor, but they can kind of weird out the squeamish.
Ingredients:
The leftover body of your rotisserie chicken (that means the wings, legs, bones, skin, etc, etc)
1 onion, peeled and quartered
2-4 stalks of celery, as you prefer, chopped up roughly
Approximately 1/2 cup of roughly diced whole carrots or chopped baby carrots
A sprig of thyme, if you have it, or some freshly ground pepper if you don't
1/2 a bag of egg noodles
Directions:
Lay the chicken down in a crock pot and pour water over it until it's about 3/4s covered. Add in everything else. Cover and cook on high at least 4 hours.
Fish out the bones and the thyme if you added it.
Toss in noodles, stir them in, and let it cook another 10-15 minutes (just letting the noodles soak up juice, really)
Enjoy!
Soup! The original way to stretch a little bit of food a long way (Ever read Stone Soup? You should.)
Warning: since you're using the whole chicken, you will be fishing out bones. They add a lot of flavor, but they can kind of weird out the squeamish.
Ingredients:
The leftover body of your rotisserie chicken (that means the wings, legs, bones, skin, etc, etc)
1 onion, peeled and quartered
2-4 stalks of celery, as you prefer, chopped up roughly
Approximately 1/2 cup of roughly diced whole carrots or chopped baby carrots
A sprig of thyme, if you have it, or some freshly ground pepper if you don't
1/2 a bag of egg noodles
Directions:
Lay the chicken down in a crock pot and pour water over it until it's about 3/4s covered. Add in everything else. Cover and cook on high at least 4 hours.
Fish out the bones and the thyme if you added it.
Toss in noodles, stir them in, and let it cook another 10-15 minutes (just letting the noodles soak up juice, really)
Enjoy!
Thursday, October 9, 2014
Super simple grilled Tofu
Some people are curious about tofu, but just have no clue where to start. If that's you, give this recipe a try.
Ingredients:
1 block of firm or extra firm tofu, well drained/pressed*
Roughly 2 tablespoons olive oil
A shaker of your favorite seasoning blend (The first time I made this, I used a mix called Parisienne Melange, but what you're seeing here is actually Kroger's Original Seasoning, a saltless mix)
Directions
Warm up your grill, or electric grill (like I'm using here. Got it for $10 at lowes, go figure.)
Cut the tofu in half length-wise, then in half again width-wise. If you want the triangles like I have here, cut along the diagonal for each piece. (Total of 8 pieces with the diagonal, 4 without)
Brush the top of each piece with your oil, then sprinkle with seasoning and turn oiled-side down on the grill. If you're using an electric grill, go ahead and brush and season the top as well before closing the lid. If you're using a regular grill, wait to oil and season until right before you flip them (otherwise the oil sinks in and they taste super greasy)
Grill for 8 minutes (per side, if you're doing it on the grill) or until the outside turns golden brown.
*There are tofu presses out there that you can buy, but unless you eat a lot of tofu I wouldn't bother. Instead, wrap the tofu in a clean dishcloth, set it on a plate, and put another plate on top. Weigh the top plate down with cans or books, and leave it at least 4 hours, preferably overnight.
Ingredients:
1 block of firm or extra firm tofu, well drained/pressed*
Roughly 2 tablespoons olive oil
A shaker of your favorite seasoning blend (The first time I made this, I used a mix called Parisienne Melange, but what you're seeing here is actually Kroger's Original Seasoning, a saltless mix)
Directions
Warm up your grill, or electric grill (like I'm using here. Got it for $10 at lowes, go figure.)
Cut the tofu in half length-wise, then in half again width-wise. If you want the triangles like I have here, cut along the diagonal for each piece. (Total of 8 pieces with the diagonal, 4 without)
Brush the top of each piece with your oil, then sprinkle with seasoning and turn oiled-side down on the grill. If you're using an electric grill, go ahead and brush and season the top as well before closing the lid. If you're using a regular grill, wait to oil and season until right before you flip them (otherwise the oil sinks in and they taste super greasy)
Grill for 8 minutes (per side, if you're doing it on the grill) or until the outside turns golden brown.
*There are tofu presses out there that you can buy, but unless you eat a lot of tofu I wouldn't bother. Instead, wrap the tofu in a clean dishcloth, set it on a plate, and put another plate on top. Weigh the top plate down with cans or books, and leave it at least 4 hours, preferably overnight.
Saturday, August 16, 2014
Simply Shortbread
Shortbread is a fantastic basic cookie and a great basic dough to play with the flavors in. If you're a food watcher like I am, you've probably seen a bunch of new flavors emerging: Rosemary Pistachio, Lavender, Lemon Calendula, and other wild things. There's nothing wrong with it, they're all tasty! But I recommend walking before you run. (See the end of the recipe for the best ways to modify)
Looking for something that's really hard to mess up? Shortbread.
Something to ship for the holidays (or a birthday. Or a "get well soon". Or just because someone really likes cookies.)? Shortbread.
Like cookies, but don't want something too sweet? Shortbread.
Basically, it's just the best cookie ever.
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Ingredients:
1 cup (2 sticks) of room temperature butter.*
1/2 cup of sugar
2 teaspoons vanilla extract (the better quality you can get, the tastier!)
1/2 teaspoon almond extract (optional, but it's a definite bonus. Try with and without to see what I mean)
2 cups flour
Directions:
Blend your butter and sugar together until creamy (easiest to use a hand or stand mixer, but a brave soul can do it with a whisk or a fork) Add the extracts and blend again. Add in flour** and blend well, making sure to get out any lumps. Lumpy is not tasty! Also: if you're using a mixer, be careful not to do this part on high when you first start or you will get flour EVERYWHERE.
For pretty flat cookies like the ones above, lay out a long piece of cling wrap (about the length of your forearm) and squish the dough into a log shape on it. Try to get it as round as possible and squish your ends flat. Then roll the log up in the plastic wrap (you can roll it on the counter at this stage if it's still not round enough for you) and stick it in the fridge for about an hour.
For "I don't care, I'm just going to eat it" cookies***, just stick your bowl in the fridge for about an hour with a plate or plastic wrap on top to keep the dough from drying out.
Preheat the oven to 350. Line two cookie sheets with parchment paper^.
If you're making the flat cookies, pull out the dough, unwrap (leave it sitting on the wrap: you just need to be able to cut it), and slice about 1/4 inch thick. Place them on the pan with a little space between them.
For the "I don't care" cookies, scoop out about a tablespoon sized ball, roll or squish, and set them down with a little space in between.
Bake 15-20 minutes or until the edges are very lightly browned. By the time they get dark or the rest of the cookie starts to brown they are burnt. They will still give slightly if you gently touch the top of the cookie.
Let cookies cool completely on a rack before packaging or eat right away!
*Your butter should be soft when you poke it, almost like peanut butter.
**If you do decide to add in flavors, add dry "spice" flavors (any spices or flower flavors like cinnamon or lavender) when you add the flour and add "chunky" flavors after you've mixed all the dough together.
***These cookies crumble easier than the flat ones. I wouldn't recommend them if you're going to try to ship them or try to transport them at all, though they're absolutely fine for eating!
^It has been my experience that cookie sheets that have that black grunge that older sheet have will burn the bottom of your cookies, even through the parchment paper. Beware.
Looking for something that's really hard to mess up? Shortbread.
Something to ship for the holidays (or a birthday. Or a "get well soon". Or just because someone really likes cookies.)? Shortbread.
Like cookies, but don't want something too sweet? Shortbread.
Basically, it's just the best cookie ever.
Ingredients:
1 cup (2 sticks) of room temperature butter.*
1/2 cup of sugar
2 teaspoons vanilla extract (the better quality you can get, the tastier!)
1/2 teaspoon almond extract (optional, but it's a definite bonus. Try with and without to see what I mean)
2 cups flour
Directions:
Blend your butter and sugar together until creamy (easiest to use a hand or stand mixer, but a brave soul can do it with a whisk or a fork) Add the extracts and blend again. Add in flour** and blend well, making sure to get out any lumps. Lumpy is not tasty! Also: if you're using a mixer, be careful not to do this part on high when you first start or you will get flour EVERYWHERE.
For pretty flat cookies like the ones above, lay out a long piece of cling wrap (about the length of your forearm) and squish the dough into a log shape on it. Try to get it as round as possible and squish your ends flat. Then roll the log up in the plastic wrap (you can roll it on the counter at this stage if it's still not round enough for you) and stick it in the fridge for about an hour.
For "I don't care, I'm just going to eat it" cookies***, just stick your bowl in the fridge for about an hour with a plate or plastic wrap on top to keep the dough from drying out.
Preheat the oven to 350. Line two cookie sheets with parchment paper^.
If you're making the flat cookies, pull out the dough, unwrap (leave it sitting on the wrap: you just need to be able to cut it), and slice about 1/4 inch thick. Place them on the pan with a little space between them.
For the "I don't care" cookies, scoop out about a tablespoon sized ball, roll or squish, and set them down with a little space in between.
Bake 15-20 minutes or until the edges are very lightly browned. By the time they get dark or the rest of the cookie starts to brown they are burnt. They will still give slightly if you gently touch the top of the cookie.
Let cookies cool completely on a rack before packaging or eat right away!
*Your butter should be soft when you poke it, almost like peanut butter.
**If you do decide to add in flavors, add dry "spice" flavors (any spices or flower flavors like cinnamon or lavender) when you add the flour and add "chunky" flavors after you've mixed all the dough together.
***These cookies crumble easier than the flat ones. I wouldn't recommend them if you're going to try to ship them or try to transport them at all, though they're absolutely fine for eating!
^It has been my experience that cookie sheets that have that black grunge that older sheet have will burn the bottom of your cookies, even through the parchment paper. Beware.
Tuesday, July 29, 2014
Coffee (And other flavors) Agar
Sometimes I like to make something a little weird and give it a go. Sometimes that works out for me, other times it turns out really gross.
Agar Agar is a Jell-o like item from Asia (usually Japan) that can be all sorts of fun. You name the flavor, you can make it. Everything from the innocent orange juice to the darker coffee. You can also put little chunks of fruit in it. My favorite so far has been to make it with Mango Tango Odwalla smoothie and put bits of banana in it. So here's how you do it!
Ingredients:
2 cups of coffee (or other liquid if you're changing the flavor)
3 tbsp sugar (adjust this for juices! They don't need as much because they're already sweet. I do still recommend some sugar, though)
1 tbsp agar agar powder (find at your local health food or foreign food store OR online)
Directions:
In a saucepan (does not need to be large), sprinkle about two tablespoons of the coffe, then sprinkle the sugar and agar agar powder over it. Stir to mix together, scraping the bottom. Add in the rest of the coffee.
Bring to a simmer, then remove from the heat and pour into a 9x9 baking pan (no need to grease! I have no idea why, but this stuff doesn't stick.)
Let cool to room temperature, then put in the fridge. Ready to eat whenever you're ready to eat it!
Agar Agar is a Jell-o like item from Asia (usually Japan) that can be all sorts of fun. You name the flavor, you can make it. Everything from the innocent orange juice to the darker coffee. You can also put little chunks of fruit in it. My favorite so far has been to make it with Mango Tango Odwalla smoothie and put bits of banana in it. So here's how you do it!
Ingredients:
2 cups of coffee (or other liquid if you're changing the flavor)
3 tbsp sugar (adjust this for juices! They don't need as much because they're already sweet. I do still recommend some sugar, though)
1 tbsp agar agar powder (find at your local health food or foreign food store OR online)
Directions:
In a saucepan (does not need to be large), sprinkle about two tablespoons of the coffe, then sprinkle the sugar and agar agar powder over it. Stir to mix together, scraping the bottom. Add in the rest of the coffee.
Bring to a simmer, then remove from the heat and pour into a 9x9 baking pan (no need to grease! I have no idea why, but this stuff doesn't stick.)
Let cool to room temperature, then put in the fridge. Ready to eat whenever you're ready to eat it!
Saturday, June 14, 2014
Double Meat Meatloaf
I like meatloaf, but I'm so picky. I want it to be meaty, but not just meat. I want it to have some veggies in it, but to have a nice blend instead of tasting like peas. I WANT MEATLOAF.
So here you are. After tasting, testing, and trial, we have the Double Meat Meatloaf.
Ingredients:
1 onion, diced
1 medium bell pepper (I used orange, but red would do just as well) diced
1 box of chicken stuffing and the seasoning packet, if it happens to be seperate
1 teaspoon ground pepper
2 cloves garlic
1 pound ground beef
1 pound ground pork (check your meat aisle)
2 eggs, beaten
Directions:
Preheat oven to 350. Oil or butter a bread loaf pan.
Mix together your onion, bell pepper, stuffing (and seasoning, if separate), garlic, and pepper really well with your hands. Squish in the beef and pork. (At this stage, I found that a kneading motion did the trick.) Make sure you've got all the dry stuff mixed through the meat. It won't be very tasty if you suddenly hit a patch of straight up stuffing. Mix in the eggs the same way. Squish everything into the loaf pan.
Bake for 50 minutes.
Pull out and drain off the grease (there will be a fair amount) and serve! Mmmmm
So here you are. After tasting, testing, and trial, we have the Double Meat Meatloaf.
Ingredients:
1 onion, diced
1 medium bell pepper (I used orange, but red would do just as well) diced
1 box of chicken stuffing and the seasoning packet, if it happens to be seperate
1 teaspoon ground pepper
2 cloves garlic
1 pound ground beef
1 pound ground pork (check your meat aisle)
2 eggs, beaten
Directions:
Preheat oven to 350. Oil or butter a bread loaf pan.
Mix together your onion, bell pepper, stuffing (and seasoning, if separate), garlic, and pepper really well with your hands. Squish in the beef and pork. (At this stage, I found that a kneading motion did the trick.) Make sure you've got all the dry stuff mixed through the meat. It won't be very tasty if you suddenly hit a patch of straight up stuffing. Mix in the eggs the same way. Squish everything into the loaf pan.
Bake for 50 minutes.
Pull out and drain off the grease (there will be a fair amount) and serve! Mmmmm
Saturday, May 31, 2014
Creamy Corn Chowder
Sometime many years ago, probably ten or more, I made a corn chowder that I absolutely loved. Being young and thoughtless, I never kept track of the recipe book I saw it in or what was in it and when the urge recently struck me to make it again, I couldn't find a single recipe that sounded similar.
So. To the labratory.
This is a straight-from-the-lab, no recipe influence, "I just think it tastes right", SSwS recipe.
Enjoy!
Ingredients:
4 tablespoons butter
1/2 small onion, diced (I prefer a finer dice to spread the flavor around better, but whatever works for you)
3 tablespoons flour
2 cups chicken broth
3 cups (roughly) corn kernals, either stripped off the cob fresh or THAWED frozen corn.* Purely a matter of how much work you want to put in.
6 springs of FRESH thyme**, plus more for decoration, if you like.
1/4 cup heavy cream
ground black pepper to taste
Directions:
Melt your butter over medium high heat and saute your onions until you can see through them (aka, transparent). Stir in the flour until you can't see any lumps and the butter is all cooked into the flour BUT NOT BURNT. If you have a gas stove, this may be tricky, so err on the side of underdone if need be. The flour may stick to the bottom of the pan a bit: no worries.
Add in the chicken broth and stir well, dragging your spoon on the bottom of the pan to push up any flour that stuck. Let everything simmer until it gets nice and thick like a thin gravy. (This is, for the curious, a roux.)
Dump in your corn and your thyme. Drop the heat to medium low and let simmer about ten minutes, stirring occasionally.
Fish out the pieces of thyme. If a leaf or two escapes, don't worry, but you want to make sure you get the stems. They don't taste good.
Stir in the heavy cream.
Season with black pepper to taste.
If you aren't serving immediately, drop to low. The soup may form a skin on top, but just stir it back in before serving, it's better than having a burnt layer on the bottom. You can keep it this way for about an hour.
Serve hot or cold, decorate with thyme sprigs if you like.
*Make sure you get a good brand. I like to look for keywords like "sweet corn" or "niblets" (not sure what "niblets" have to do with anything, but they're sweet). Bad corn makes bad chowder
**Leave it out rather than put in ground. Ground thyme will make your chowder taste like floor polish. Don't go there.
So. To the labratory.
This is a straight-from-the-lab, no recipe influence, "I just think it tastes right", SSwS recipe.
Enjoy!
Ingredients:
4 tablespoons butter
1/2 small onion, diced (I prefer a finer dice to spread the flavor around better, but whatever works for you)
3 tablespoons flour
2 cups chicken broth
3 cups (roughly) corn kernals, either stripped off the cob fresh or THAWED frozen corn.* Purely a matter of how much work you want to put in.
6 springs of FRESH thyme**, plus more for decoration, if you like.
1/4 cup heavy cream
ground black pepper to taste
Directions:
Melt your butter over medium high heat and saute your onions until you can see through them (aka, transparent). Stir in the flour until you can't see any lumps and the butter is all cooked into the flour BUT NOT BURNT. If you have a gas stove, this may be tricky, so err on the side of underdone if need be. The flour may stick to the bottom of the pan a bit: no worries.
Add in the chicken broth and stir well, dragging your spoon on the bottom of the pan to push up any flour that stuck. Let everything simmer until it gets nice and thick like a thin gravy. (This is, for the curious, a roux.)
Dump in your corn and your thyme. Drop the heat to medium low and let simmer about ten minutes, stirring occasionally.
Fish out the pieces of thyme. If a leaf or two escapes, don't worry, but you want to make sure you get the stems. They don't taste good.
Stir in the heavy cream.
Season with black pepper to taste.
If you aren't serving immediately, drop to low. The soup may form a skin on top, but just stir it back in before serving, it's better than having a burnt layer on the bottom. You can keep it this way for about an hour.
Serve hot or cold, decorate with thyme sprigs if you like.
*Make sure you get a good brand. I like to look for keywords like "sweet corn" or "niblets" (not sure what "niblets" have to do with anything, but they're sweet). Bad corn makes bad chowder
**Leave it out rather than put in ground. Ground thyme will make your chowder taste like floor polish. Don't go there.
Enchiladas like a fat girl
I don't fix Enchiladas when I'm trying to be healthy, I just don't. I know I'm going to eat more than I should, then eat it again for lunch the next day. They freeze just fine but...so delicious!
The trick to making enchiladas that aren't rubbery is your sauce. Not what's in it, but where you put it! Make sure to have a nice thick layer on the bottom of your pan and another fairly thick layer on top. Skimp at your own risk!
Ingredients:
1 pound ground beef (or chuck, or whatever your beefy preference is)
Taco seasoning (I like Ortega Hot and Spicy)
3 small cans (or 1 large, 1 small) of your preference of enchilada sauce
10 burrito tortillas
1 can of good black bean refried beans (Again, I've got a preference for Ortega)
4 cups of shredded cheese (I like some mexican blend, but whatever you like works)
Directions:
Preheat your oven to 400
Brown your ground beef and fix with taco seasoning according to the package directions. Set aside.
Coat the bottom of a LARGE, sheet pan sized, cake pan with about 1/4 inch of enchilada sauce. DO NOT SKIMP. I'm not kidding you here. If you don't have enough, your enchiladas will be completely stuck to the bottom of the pan and everything will come out sort of rubbery. It will not be good.
Pour the rest of your enchilada sauce into a large bowl. Open your can of refried beans and put a spoon in it. Put your cheese in a plate or a bowl. Open up your tortillas.
What you're about to do is messy. If you have help, great. If not...well, I usually do it by myself and just clean off the counter afterwards. Whichever!
Take a tortilla out of the bag and smother one side of it with enchilada sauce. On the opposite side, put a thin layer of refried bean down the center, top with a handful of meat, then a handful of cheese. Roll into a tube, then set seam side down in your cake pan, smooshing enchilada sauce between the tortilla and the pan.
Repeat until your pan is totally full, then top it off with the remaining sauce, meat, and cheese. Make sure you get sauce on the edges of the tortillas unless you like crispy edges.
Bake for about 20 minutes, or until the cheese bubbles.
(Just so you know, they're almost impossible to get out neatly. Who really cares though? So delicious!)
The trick to making enchiladas that aren't rubbery is your sauce. Not what's in it, but where you put it! Make sure to have a nice thick layer on the bottom of your pan and another fairly thick layer on top. Skimp at your own risk!
Ingredients:
1 pound ground beef (or chuck, or whatever your beefy preference is)
Taco seasoning (I like Ortega Hot and Spicy)
3 small cans (or 1 large, 1 small) of your preference of enchilada sauce
10 burrito tortillas
1 can of good black bean refried beans (Again, I've got a preference for Ortega)
4 cups of shredded cheese (I like some mexican blend, but whatever you like works)
Directions:
Preheat your oven to 400
Brown your ground beef and fix with taco seasoning according to the package directions. Set aside.
Coat the bottom of a LARGE, sheet pan sized, cake pan with about 1/4 inch of enchilada sauce. DO NOT SKIMP. I'm not kidding you here. If you don't have enough, your enchiladas will be completely stuck to the bottom of the pan and everything will come out sort of rubbery. It will not be good.
Pour the rest of your enchilada sauce into a large bowl. Open your can of refried beans and put a spoon in it. Put your cheese in a plate or a bowl. Open up your tortillas.
What you're about to do is messy. If you have help, great. If not...well, I usually do it by myself and just clean off the counter afterwards. Whichever!
Take a tortilla out of the bag and smother one side of it with enchilada sauce. On the opposite side, put a thin layer of refried bean down the center, top with a handful of meat, then a handful of cheese. Roll into a tube, then set seam side down in your cake pan, smooshing enchilada sauce between the tortilla and the pan.
Repeat until your pan is totally full, then top it off with the remaining sauce, meat, and cheese. Make sure you get sauce on the edges of the tortillas unless you like crispy edges.
Bake for about 20 minutes, or until the cheese bubbles.
(Just so you know, they're almost impossible to get out neatly. Who really cares though? So delicious!)
Monday, March 24, 2014
Microwave Chocolate Chip Cookie
Ingredients:
1 tablespoon butter, melted
1 tablespoon white sugar
1 packed tablespoon brown sugar
A few drops of vanilla
1 egg yolk
Slightly less than 1/4 cup of flour (level or lower)
Chocolate chips to taste (I'd go with about 1 heaping tablespoon for a normal cookie)
Directions:
Mix together butter, sugars, vanilla, and egg yolk in a microwave safe mug, then beat in flour. Stir in chips.
Microwave for about 45 seconds: check to see if the top is dry (a little dampness around the sides is fine)
Enjoy!
[Warning: Right after microwaving, the chocolate chips are hot as lava! You might want to let the cookie set for a few minutes before eating or risk a scorched tongue.]
1 tablespoon butter, melted
1 tablespoon white sugar
1 packed tablespoon brown sugar
A few drops of vanilla
1 egg yolk
Slightly less than 1/4 cup of flour (level or lower)
Chocolate chips to taste (I'd go with about 1 heaping tablespoon for a normal cookie)
Directions:
Mix together butter, sugars, vanilla, and egg yolk in a microwave safe mug, then beat in flour. Stir in chips.
Microwave for about 45 seconds: check to see if the top is dry (a little dampness around the sides is fine)
Enjoy!
[Warning: Right after microwaving, the chocolate chips are hot as lava! You might want to let the cookie set for a few minutes before eating or risk a scorched tongue.]
Saturday, February 8, 2014
Healthy "Tapioca" Pudding
I like tapioca a lot, but I'm also working on that New Year's resolution to watch my weight. And the other New Year's resolution to clean out my cabinets of all the weird stuff I've bought and not finished because I don't know how to use it. Viola!
Ingredients:
1/2 cup milk
2 tablespoons brown sugar (you can adjust this to taste)
about 1/4 tsp vanilla
3 tablespoons Chia seeds (you can get these at a health food store, usually)
Directions:
Heat the milk on a stove or in the microwave until just short of boiling so you can dissolve the brown sugar in it. Stir in the vanilla. Mix in the Chia seeds THOROUGHLY! Let the mixture set, covered, overnight and enjoy!
It lasts quite a while too, so you can make a larger batch and enjoy for a week or so.
Ingredients:
1/2 cup milk
2 tablespoons brown sugar (you can adjust this to taste)
about 1/4 tsp vanilla
3 tablespoons Chia seeds (you can get these at a health food store, usually)
Directions:
Heat the milk on a stove or in the microwave until just short of boiling so you can dissolve the brown sugar in it. Stir in the vanilla. Mix in the Chia seeds THOROUGHLY! Let the mixture set, covered, overnight and enjoy!
It lasts quite a while too, so you can make a larger batch and enjoy for a week or so.
Thursday, February 6, 2014
Gentler, Easier, Microwave Brownie
This brownie, unlike the last one, does not punch you in the taste buds. It caresses you. Teases you. Leads you to your favorite movie, comfortable pants, and a cozy spot on the sofa. It is the light cousin of that dark brownie.
Ingredients:
2 tbsp. butter
1/4 cup brown sugar
1 egg
1 tsp vanilla (give or take. I always eyeball it)
2 tbsp. cocoa powder, or 3 heaping disposable spoons
1/4 cup all purpose flour
up to 3 tbsp. chocolate chips, if desired
Directions:
Put butter and brown sugar in microwave safe cup and heat on high 30-45 seconds, or until butter is melted. Stir with fork. Mix in egg and vanilla, then cocoa and flour. Fold in the chocolate chips, if you're using them. Microwave 1 to 1 1/2 minutes (if you overcook, it gets a little tough and rubbery, but still tasty)
Ingredients:
2 tbsp. butter
1/4 cup brown sugar
1 egg
1 tsp vanilla (give or take. I always eyeball it)
2 tbsp. cocoa powder, or 3 heaping disposable spoons
1/4 cup all purpose flour
up to 3 tbsp. chocolate chips, if desired
Directions:
Put butter and brown sugar in microwave safe cup and heat on high 30-45 seconds, or until butter is melted. Stir with fork. Mix in egg and vanilla, then cocoa and flour. Fold in the chocolate chips, if you're using them. Microwave 1 to 1 1/2 minutes (if you overcook, it gets a little tough and rubbery, but still tasty)
Saturday, February 1, 2014
Mug Brownie of the Aquapocalypse
Mug brownie, Aquapocalypse style!
Ok, we all knew I couldn't manage to wait out the water crisis without figuring out SOME way to cook! I was going crazy! (No comments about my probable sanity, please.) Sure, this isn't ideal, but it gets me by.
Ingredients:
1/4 cup flour...
1/4 cup sugar
1/4 cup cocoa powder (not the instant cocoa kind, Swiss Miss or the sort, but baking cocoa powder)
pinch of salt
1/4 cup milk
1/4 cup melted butter
2 large eggs, beaten
1 tsp vanilla
Chocolate chips (optional
Directions:
Melt butter in a microwave safe disposable cup, then mix with milk, eggs, and vanilla.
In a disposable bowl, blend sugar, cocoa powder, flour, and salt. Beat in liquids and fold in chocolate chips, if using.
Divide evenly between two microwave safe disposable cups (I reused the butter cup) and microwave for two minutes.
Ok, we all knew I couldn't manage to wait out the water crisis without figuring out SOME way to cook! I was going crazy! (No comments about my probable sanity, please.) Sure, this isn't ideal, but it gets me by.
Ingredients:
1/4 cup flour...
1/4 cup sugar
1/4 cup cocoa powder (not the instant cocoa kind, Swiss Miss or the sort, but baking cocoa powder)
pinch of salt
1/4 cup milk
1/4 cup melted butter
2 large eggs, beaten
1 tsp vanilla
Chocolate chips (optional
Directions:
Melt butter in a microwave safe disposable cup, then mix with milk, eggs, and vanilla.
In a disposable bowl, blend sugar, cocoa powder, flour, and salt. Beat in liquids and fold in chocolate chips, if using.
Divide evenly between two microwave safe disposable cups (I reused the butter cup) and microwave for two minutes.
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